Monday, July 28, 2014

Zucchini Carrot Muffookies (Whole Grain)


I hope the name of these puts a smile on your face like it does wit me. My daughter Deanna came up with a name for these. She said they were a combination of a cookie and a muffin. It is fun to come up with names instead of the traditional names. I am all for that plan. These were a hit with my family. My husband was sneaking a couple before  got a picture of them. I managed to save a couple for the picture. This is a great way to use your zucchini out of the garden too. Enjoy!

Ingredients

1 1/2 whole grain flour (I used spelt flour)
1/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
3 T cornstarch
1/2 C coconut oil
1/2 C honey
1 egg
1 tsp vanilla extract
1 1/2 C grated zucchini
1 /2 C grated carrot
2 C oatmeal
1 C dark chocolate chips

Directions

1. In a bowl pour in the flour, salt, cinnamon, soda, cornstarch, and blend until all combined with a wire whisk set aside.
2. In a separate bowl beat together oil, honey, egg and vanilla until light and fluffy.
3. Pour in the zucchini and carrots and blend until combined.
4. Stir in the flour mixture too.
5. Then stir in the oatmeal and then the chips. Let sit to thicken a couple minutes.
6. Scoop on to cookie sheet lined with parchment paper or on a greased cookie sheet.
7. Place in heated oven and bake until light golden about 10 min.
8. Cool on cooling rack and enjoy. Store in airtight container.

Friday, July 25, 2014

Guilt Free Peach Ice Cream (No added sugar)

 So it is that wonderful time of year when peaches are in season. They taste wonderful in ice cream. I came up with a guilt free peach ice cream. I work hard exercising and I am sure you do too. So this is a great way to enjoy peach ice cream with out sacrificing the flavor. Yum! So easy to make.

Ingredients

1 C frozen peaches
1 frozen banana chopped up
2 T plain greek yogurt
1 tsp vanilla *optional
Optional cut up fresh peach

Directions  serves 1 or 2

1. Place peaches, banana, yogurt, and vanilla  in the blender. Stir and blend until creamy.
2. Scoop into dish and fold in fresh cut up peaches if desired.  
Wonderful refreshing treat. 


Thursday, July 24, 2014

Pumpkin Chocolate Chip Cookies



I never get tired of pumpkin chocolate chip cookies. I was pleased how moist and yummy these were. I add a little sweetener and whole grain flour. I was happy with the end result. I wanted to make some to send to Derek. I hope he enjoys them. Pumpkin is yummy all year long. :)

Ingredients

1/2 C coconut oil
1 16 oz can of pumpkin puree
1 C honey
2 eggs
2 tsp vanilla
3 C whole grain flour (I used spelt)
2/3 C old fashioned oatmeal
3 T cornstarch (adds to structure and tenderness of the cookie)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 C dark chocolate chips

Directions Bake at 350 makes about 3 dozen

1. Beat with an electric mixer oil, pumpkin and honey until creamy.
2. Beat in eggs one at a time. (Don't over beat the eggs) Then beat in the vanilla.
3. Measure all the dry ingredients into another bowl and stir them together.
4. Pour the dry mixture into the bowl with egg mixture, as the mixer is going. Mix until combined.
5. Stir in the chips. Scoop on to greased pan.
6. Bake in heated oven 10-12 min or until done.

Wednesday, July 23, 2014

Summer Vegetables Quesadillas

Quesadillas are always a big hit at our house. So I thought it would be fun to add some Summer vegetables that are available right now. I love all the flavor that it adds to the quesadillas.

Ingredients

6 whole grain tortillas (make your own whole grain tortillas)
3 T oil (I used grape seed)
1 C chopped zucchini chopped
1 C yellow squash chopped
1/4 C purple onion chopped
2 green onion chopped
1/4 jalapeño chopped
1 C chopped red peppers
juice from 1/2 lime
1/4 C chopped cilantro chopped
1 tomato chopped up
1 C chopped cooked chicken * optional (for non vegetarian version)
1/2 C cheese ( I used mozzarella)
Salt and pepper to taste

garnish: 
chopped tomatoes
cilantro chopped
plain greek yogurt
salsa

Directions     Serves 6

1. Heat a skillet on medium heat put in zucchini, yellow squash, onion, green onion and jalapeño. Cook until softened. Stir in the lime juice
2. Toss in the tomatoes,  and optional *chicken and cook until just heated thoroughly. Take off the heat.
3. Place skillet on medium heat. Cook 2 tortillas on both sides until light golden. Place one on the skillet and then distribute 1/3 C of vegetable mixture on to the tortilla. Pour on 3 T cheese. Place another tortilla on top. Cook on both sides. If you have a quesadilla maker or tortilla maker to cook it in that would be easier.
4, Take off the heat once the cheese melts. Garnish with toppings and serve.

Tuesday, July 22, 2014

Almond Cream


I am having a new adventure. I just purchased a new Cuisinart ice cream maker. Love it!:) I liked the idea of putting in my own healthy ingredients in it. I recently realized that ice cream doesn't need to have heavy cream in it to work and be good. I tried almond milk this time but you could use coconut milk, rice milk, or cashew milk. (2 C Cashew & 2 C Water blended until creamy in the blender.) Ohh the possibilities that are out there, waiting to be tried! I am excited to experiment. :)

This month for Recipe Redux we were also asked to make something with liquor of some kind. Now, we are not alcohol drinkers, but they told us that extracts count. And since we love some vanilla (or almond, or . . . ), we thought this might hit the spot, especially in these summer months when you want a cool treat.

(You can use this recipe any kind of homemade ice cream maker.)

Almond Cream

5 c. Almond milk (You could replace one of the cups with regular milk too. )
1/2 c. honey or sweetener of your choice.*
1 tsp. vanilla extract or 1/2 tsp. almond extract
5 bananas

1. Blend almond milk, honey, and vanilla together.

2. Blend bananas in the blender (or any fruit you would like--we cut up strawberries last time. Yum!)

3. Mix the bananas in with the milk mixture. Then add 1 tsp. vanilla extract or 1/2 tsp. almond extract (if you like almond flavor)

4. Mix in your ice cream maker according to manufacture instructions. Enjoy a cool and refreshing treat with a lot less fat and calories. Yes!

* I would like to cut this amount down next time. I would like to get so I don't need to have things soo sweet. :)



Monday, July 21, 2014

Multi-Grain Protein Bites (Raw)

So my little boy  has grown into a man. He has grown out of sitting on my lap, but he has not grown out of my heart. He is serving a mission for The church of Jesus Christ of Latter Day Saints. I am going to miss him a ton. He will be gone for 2 years. I am very grateful for his example, and the things he has taught me, and will teach me. It was really hard to say goodbye. I am glad that is over. A new chapter of my life begins. This says my feelings well...
I made these yummy protein bites. They are loaded with yummy things for you. The cool thing is that it only takes one or two to be very satisfied. They are a great snack to have on hand.
Ingredients

2 C old fashioned oatmeal
1/2 C uncooked quinoa well rinsed
1/2 C unsweetened shredded coconut
1/2 C unsweetened almond milk
1/4 C chia
4 T honey
3 T coconut oil
3 T peanut butter
1 tsp vanilla
1/2 C chopped up dark chocolate chips

Directions makes 24 balls

1. Pour all of the ingredients into a bowl except the chocolate chips until combined. Then stir in the chocolate chip pieces.
2. Put bowl in the fridge for at least 20 min. To let it harden.
3. Take out of the fridge. Form into balls or use a small cookie scooper.
4. Place on parchment or wax paper on top of a cookie sheet.
5. Put bake into fridge and let harden about 30 min. Eat and enjoy.
6 . Store leftovers in an air tight container in the fridge.

Monday, July 14, 2014

Raspberry Banana Sorbet (No added sugar)

I am down to the last couple of days until my youngest son Derek goes to serve a mission for our church. I am soo happy for the growth that he is going to experience serving others. It will bless his whole life. It is not to say that he is not taking a piece of my heart with him. This is hard. I will miss him so very much. He is a great son and friend to me. My husband reminds me parenting is the art of letting go. It is not easy. I knew this day would come when I became a Mom 30 years ago. He has grown up to be a wonderful young man.

It has been really fun to create a lot of frozen fruit treats. A lot of them have no added sugar. Which makes them even better. This is guilt free and refreshing goodness. the tartness of the raspberries is balanced out by the natural sweetness of the bananas. Fast and easy to make which makes it even better.




Ingredients
1 C almond milk
1 C frozen raspberries
2 Frozen bananas chopped in chunks

Directions

1. Pour the milk in first and then the raspberries and bananas into the blender.
2. Pulse and stir until it is all creamy. Serve or put in freezer to harden.
3. Store in airtight container in the freezer. Enjoy!


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