Mint Chocolate Chip Icee

We had a girls night out with the wonderful ladies in my ward.  We learned to make a few yummy dishes and watched Lift of Pi.  This dessert is going to replace ice cream at my house. 


About 2 tbsp maple syrup (adjust to taste)
Handful of spinach
1/2 avocado
Capful of mint flavoring or fresh mint
2 cups of ice

After it's all blended, add a handful of chocolate chips. Blending time depends on the size of chocolate chunks you like.

Black Bean Burgers

I made these after trying a black bean burger sample at Costco, and everyone liked them.  I did double the recipe for my family, because this recipe was for 4 patties.  I found it on allrecipes.

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper
• 1/2 onion
• 3 cloves garlic
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Quinoa and Black Beans

 I made this tonight, found it on all recipes.  It was so good, Andy said "this stuff is amazing".  We both ate more of this and didn't even bother with the rest of our chicken.

My variations (not big): I did not use the cilantro,  I used homemade chicken stock instead of vegetable broth and I added a tsp of caldo de tomate which I guess would be tomato bullion and it is  found in the mexican food isles.  This would NOT be necessary, but I liked the flavor it added.  I also used canned corn as I didn't have any frozen.

 Quinoa and Black Beans

  Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 1(15 ounce) cans black beans, rinsed and drained  (original did call for 2, but I just did 1 and liked the ratio)
• 1/2 cup chopped fresh cilantro

source Allrecipes

Veggie Lovers Quesadilla

My mom found this recipe from abountifulkitchen.com. We made it when I went home for a few days. We all loved it. I am trying to find more recipes with lots of veggies. Meat is kind of grossing me out lately but I'm not ready to go all out vegetarian yet, so I'm just flirting with it.

Zucchini, washed and sliced thin
Mushrooms, washed and sliced thin, stems on
Roma tomato, chopped
Red onion, chopped
Spinach, fresh
Pepper Jack Cheese, grated
Tortillas, Flour any size (we used uncooked whole wheat)
Pesto, store bought or home made
Olive oil or cooking spray
Kosher salt
Fresh ground pepper

Prepare all vegetables and grate cheese.
Turn griddle (or fry pan that will fit tortilla) onto medium high or about 350 degrees.
Spray pan lightly with cooking spray.
Spread one tortilla with about 2 tablespoons of pesto. Place on grill or pan. Cook over medium high heat. Layer a small amount of cheese, then all desired vegetables, topping with a bit of cheese again. Place other tortilla on top. Flip the tortilla onto other side, being careful to not let vegetables spill out. Use either one large or two small spatulas. After turning, brush top of tortilla with a little Olive oil, and sprinkle generously with Kosher salt and ground pepper.
Remove from pan to cutting board or serving platter when cheese is melted. Using pizza cutter or large sharp knife, slice into wedges and serve immediately, or keep warm in 250 degree oven until serving.
May be served with guacamole and salsa.

Tips:
-you may alternate and use any vegetables desired. I sliced fresh vegetables really thin and did not pre-cook the vegetables.
-To cut the amount of fat and calories, use a small amount of cheese. For a large burrito size tortilla, I used about 1/3 cup grated (packed into a measuring cup) cheese total.

Hot Pink Smoothie

I was excited about Janey's green smoothie post so I thought I'd post about the hot pink smoothies I make.  I have smoothies everyday for breakfast and alternate between the green and hot pink ones.  I'm no Green Smoothie Girl, but this is my version of her recipe.

1-2 cups water (or you can use coconut water or a mixture of water and coconut water)
1/2 medium beet
5-7 baby carrots (or 1 medium carrot peeled)
3-6 dates depending on size (pitted, of course)
1/4-1/3 cup nuts (I mainly use walnuts b/c they are cheapest at Costco.  But I've also used cashews and pecans)
2 tbsp flax seeds
1 tbsp coconut oil
1 banana
1/3-1/2 cup kefir (or 2 tbsp yogurt) - any flavor
1 tsp vanilla
8-12 frozen strawberries

Chop your ingredients and blend away!  I use a regular Oster blender for my smoothies.  I find that the more liquid I use, the better the blending process goes.  I usually blend all the non-frozen ingredients really well before adding the strawberries.  This usually makes a 3/4 blender size smoothie for me.  Enjoy!!

TIP:  I buy my beets with as much stem and leaf that I can find.  I cut the green leafy part off, wash really well and use that in my green smoothies.  I cut the red stems off, wash really well and use those in my pink smoothies.  So, nothing except the beet peel and root gets thrown out.

Janey's "Green" Smoothies

This smoothie changed my life. I know that's a bold statement, but it's true!

A few people have asked me to post my smoothie recipe on here, and while I'm no "green smoothie girl" I do think I make a pretty mean green smoothie. Below is my "Magic bullet" size recipe.

1/2 cup vanilla soymilk or vanilla almond milk
1/2 cup chopped up, frozen greens (kale, spinach, &/or chard)

Blend well--like, for a full minute. No one wants a gnarly patch of spinach in their drink!

Add:

1/2 cup Greek or Non-fat Plain Yogurt (okay, or Vanilla or flavored if you want it sweeter, but I think it tastes better with plain...)
1/4-1/2 cup frozen fruit

Blend again. Drink!

Tips:
--When I buy my greens I soak them for at least 3 minutes in cold water and try to rinse them off really well, even if they are organic. Spinach and Kale are both in the Dirty Dozen.
--After I soak my greens I usually take out the cores and "thick" parts of the veggies, and then I chop them up, throw them in a ziploc, and freeze them. Then you can chunk off your "daily" portion when you want it without fear of it going bad. It also chops up finer if it's frozen.
--If you can fit more than 1/2 cup of greens in, do it! I have so much more energy the days I have a green smoothie.
--Blueberries cover up the "green" color
--Pineapple hides any bitterness from the "greens"
--Raspberries make it gritty because of the seeds. I avoid raspberries in smoothies even though I love them in real life.
--Peaches are divine.
--If the fruit is frozen, it makes it a frozen treat instead of a mushy drink. Also, I don't use ice because i haaaaaaate ice chunks in my smoothies. I'd rather have a hunk of frozen blueberry!

"Relatively Healthy-but-Really Really Good" Cookies

I made these this morning, and they were delicious! The coconut oil (which is my favorite thing in the kitchen...ever!) adds a nice flavor and covers up the healthy taste.

1/2 cup xylitol (or you can use regular white sugar)
1/2 cup brown sugar
3/4 cup (unrefined) coconut oil
1 teaspoon vanilla extract
1 large egg
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon (rounded) salt
2/3 cup goodies (coconut, dried fruit--apricots are yummy--so are mixed berries!, dark chocolate chips)

Preheat the oven to 375 degrees (F).

Combine the sugars, oil, egg, and vanilla in a large bowl and mix till thoroughly combined.

In a separate smaller bowl, toss together the flour, oats, baking powder, and salt, stirring to evenly distribute the salt and baking powder.

Mix the dry ingredients into the wet, and then fold in the goodies.

Portion cookie dough, twelve cookies to a sheet. Bake 8-10 Minutes. Cool for a minute or two, then move to a rack to cool completely.

Carrot Cake Muffins

Nonstick cooking spray

1/2 cup firmly packed brown sugar

4 tablespoons trans-fat-free soft tub Margarine spread/butter

1 cup carrot puree

1/2 cup cauliflower puree

1 large egg

2 tablespoons frozen orange juice concentrate

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon allspice

Frosting:

1 package cream cheese

1/4 cup powdered sugar

2 tablespoons frozen orange juice

1. preheat oven 350 degrees

2. Mix the sugar and margarine until smooth, stir in purees, orange juice, and vanilla. Then add the flour, baking powder, baking soda, cinnamon, and allspice. Stir until everything is blended together, do not overmix.

3. Divide batter into muffin cups and cook for 12 to 15 minutes.

4. frost with frosting. These are also good with out the frosting.

Healthy Chocolate Chip Cookies

I have not personally made these, but one of my friends made them and I tried them and they were good. Be advised, do not eat too many at one time.

Nonstick cooking spray

1 cup firmly packed light or dark brown sugar

3/4 cup trans-fat-free soft tub margarine spread (I would probably still use real butter, because margarine is nasty)

2 large egg whites

2 teaspoons vanilla

1 can chickpeas, strained and rinsed

2 cups semisweet chocolate chips

2 cups flour

1/2 cup old-fashioned oats

1 teaspoon baking soda

1/4 teaspoon salt

1. Preheat the oven to 350. Coat a baking sheet with cooking spray.

2. In a large mixing bowl beat the sugar and margarine (butter) until smooth. Beat in egg whites and vanilla, then add chickpeas and chocolate chips. Add flour, oats, baking soda, and salt and mix just until it is all mixed together.

3. cook for 11 to 13 minutes; do not overbake.

Healthy Hamburgers

1/2 pound lean ground turkey or hamburger

1/2 cup bread crumbs

1/2 cup cauliflower puree

1/4 cup nonfat milk

2 tablespoons soy sauce

2 cloves garlic chopped

1/8 teaspoon pepper

nonstick cooking spray

8 wholegrain dinner rolls

1. preheat oven to 400 degrees.

2. In a large bowl, stir together the meat, breadcrumbs, cauliflower puree, milk, soy sauce, garlic, and pepper. Form into 8 small patties.

3. Coat a large skillet with cooking spray and set it over medium-high heat. when the skillet is hot, the burgers and cook until nicely browned on one side, 4 to 5 minutes. Turn the burgers over, then slide the skillet into the oven and bake for 4 to 5 minutes longer, until the burgers are no longer pink in the center.

Healthy Macaroni and Cheese

1 1/2 cups elbow macaroni (I usually use more because this recipe makes a lot of sauce)

Nonstick cooking spray

1 tablespoon olive oil

1 tablespoon all-purpose flour

1/2 cup nonfat milk

1/2 cup cauliflower puree

1 1/2 cups shreaded reduced fat cheddar cheese

4 onces reduced fat cream cheese

1/2 teaspoon salt

1/8 teaspoon paparika

1/8 teaspoon pepper

Cook macaroni. While it is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until mixture resembles a thick paste but has not browned, 1 to 2 minutes. Add milk adn cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the cauliflower puree, cheese, cream cheese, and seasonings, and stir until cheese is melted and sauce is smooth. Stir in macaroni and serve warm.

Scrambled Eggs

Here are a few of my favorite recipes from the book Deceptively Delicious. Jolene gave me this book for Christmas a few years ago. I think all the recipes I like call for pured cauliflower. I usually steam a whole head of cauliflower and when its soft I add a little water and puree it. Then I freeze whatever I don't use in little zip lock bags.

2 large eggs

4 large egg whites

1/4 cup reduced-fat sour cream

1/2 cup cauliflower puree

2 tablespoons grated parmesan

pinch of salt

Nonstick cooking spray

Wisk together eggs, egg whites, sour cream, cauliflower puree, parmesan, and salt. Coat pan with nonstick cooking spray over, then set pan over meduim high heat. Cook eggs.

Sweet and Sour Chicken over Brown Rice

This was in our local paper and is a healthier alternative than the fried version that we love so much (though not quite as good) and we all liked it.

1 diced green pepper
3 green onions, thinly sliced
2 large carrots, peeled and sliced
1 cup pineapple tidbits, drained

In pan with 1/4 cup oil, brown: 2 cups cubed chicken

Remove chicken from pan and saute vegetables for 3 minutes.

In bowl, combine:
2 Tbsp soy sauce
3 Tbsp vinegar
2-3 Tbsp brown sugar
1/4 cup pineapple juice
1 cup chicken broth
2 Tbsp cornstarch
1/4 tsp salt

Stir ingredients to make sure that cornstarch is dissolved. Pour over vegetables and cook and stir until thickened. Add chicken and heat through. Sprinkle with sesame seeds. Serve over rice.

BROWN RICE (Also from paper - worked beautifully and tasted delish! Yeah - I know it's just rice - but seriously...)
This works with both white and brown rice or half and half.

Heat oven to 350 degrees. In greased glass 9x13 pan, place:
2 cups rice
4 cups water
1 tsp salt
Cover tightly with foil. Bake for 50 minutes to 1 hour. Remove from oven. Fluff and serve. Perfect every time. Note: This works well if you are also baking another item and can all be done together.