Monday, June 12, 2017

Oven Potatoes

Parmesan Roasted Potatoes
·                         6 small potatoes, scrubbed and cut in half
·                         1/4 cup butter
·                         grated parmesan cheese
·                         garlic powder
·                         other seasonings (to personal preference)

·                             Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve on a plate with a side of sour cream for dipping.

Thursday, May 25, 2017

Raw brownies

  • 2 cups whole dates
  • 1 cup pecans
  • 2-3 tbsp cocoa
  • 2 tbsp pure maple syrup  
Simply blend the pecans in a food processor until they form a crumbly mixture, then add the dates and blend again before adding the cacao and maple syrup. Place the mixture into a baking tray and either refrigerate for three to four hours or freeze for one hour to allow them to set. Keep them in the fridge for freshness.
Can also be rolled in balls, then rolled in coconut, to look like truffles.  :)

Saturday, April 22, 2017

Carrot Cake

3 C flour (whole wheat or white or half/half)
3/4 C oil (part water is okay, for lower fat)
3/4 C applesauce
up to 1 C nuts
2 tsp. soda
3 C grated carrots
2 C sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 C raisins
Mix all together, then bake:
1/2 hour at 350
1/2 hour at 300
1 pound powdered sugar
8 oz. cream cheese
1 cube butter (or use less butter, and add a little milk)
dash of vanilla

----------------- Another version:

Carrot Sheet Cake (in 11" x 17" pan, or two 9 x 13" pans):

  • 4 large eggs
  • 3/4 cup oil
  • 3/4 cup unsweetened applesauce
  • 3/4 cup water
  • 2 teaspoons vanilla
  • 3 cups sugar
  • 3 1/2 cups flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 1/2 pounds carrots, washed and ends trimmed (they don’t need to be peeled)

Chewy Granola Bars

Chewy Granola Picnic Bars
1 C firmly packed brown sugar
2/3 C peanut butter
1/2 C light corn syrup
1/2 C margarine or butter, melted (I only use 1 T butter, plus a little applesauce)
2 t vanilla
3 C quick-cooking rolled oats
1/2 C coconut
1/2 C raisins
1/2 C chocolate chips
1 C of any mixture of sunflower nuts, wheat germ, flax seed, sesame seed,
or anything else (even more oats, if that's all you have)

Grease 13" x 9" pan. Blend first 5 ingredients. Stir in remain-
ing ingredients. Press mixture in prepared pan. Bake at 350
for 15 minutes. Cool. 24 bars. (They’re good uncooked, too!) Do not overcook. They're supposed to be very soft and chewy.

Tuesday, February 21, 2017

Lentil tacos

Saute onion and garlic. Add cooked lentils, tomato sauce, chili powder, salsa (but maintain a thick texture overall; this is not a soup). Use as "taco meat". Leftover chili can also be used as "taco meat."

No recipe necessary, but this is my favorite way to have them:

This is about my favorite meal ever.

Tuesday, January 31, 2017

Eliza's peanut butter balls (a.k.a. "Health Lumps")

3 C oats
1 C peanut butter (chunky natural)
2/3 C honey
1 C (or a bit less) chocolate chips
1.5 tsp vanilla
Dash of salt 

Mix, roll, and chill. I prefer freezing them, actually! 
Warning, they're addicting haha.
           -From eliza and BEcca  

Another version of Health Lumps:
  • ¾ cup unsweetened shredded coconut
  • ¾ cup gluten-free rolled oats
  • ¼ cup ground flaxseed
  • ¼ cup chopped peanuts or other gluten-free, vegan add-ins (chocolate chips, raisins, etc.
  • ¾ cup natural, unsalted peanut butter (mine is very liquidy)*
  • ¼ cup pure maple syrup 
Peanut Butter energy bites:
1 cup oats
1 cup shredded coconut (toasted or not, whatever you prefer)
1/2 cup mini chocolate chips
1/2 cup ground flax seed
1/2 cup peanut butter
1/3 cup honey
Mix together well, then form balls and enjoy!

Peanut Butter energy bites
1 cup oats
1 cup shredded coconut (toasted or not, whatever you prefer)
1/2 cup mini chocolate chips
1/2 cup ground flax seed
1/2 cup peanut butter
1/3 cup honey
Mix together well, then form balls and enjoy!

Thursday, January 19, 2017

Lentil Kale Soup

We love this and eat it often. 15-year-old Josh begs me to make it.
  • ¼ cup extra virgin olive oil   (I use less)
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons ground cumin   (I use less)
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 cup chopped fresh collard greens or kale, tough ribs removed (I use way more kale)
  • Juice of ½ to 1 medium lemon, to taste
  1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. 
  4. Add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
  5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).