Irresistible Double Chocolate Cookies

Black beans are the secret ingredient in these moist, cake-like cookies.

Black beans are the secret ingredient in these moist, cake-like cookies.

  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1/4 cup coconut oil, melted
  • 1 cup honey
  • 2 eggs
  • 1 Tbs vanilla
  • 2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 3/4 tsp salt (or 1/2 tsp if not using organic beans)
  • 3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

From Blog of Joy

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Watermelon Smoothie

Watermelon Smoothie

  • ½ cup frozen cubed watermelon (see Note below)
  • ½ ripe banana
  • ½ cup unsweetened vanilla almond milk
  • 1 Tbs maple syrup (optional)
  • pinch of salt

Blend all ingredients together (I use a Nutri-Bullet, but a regular blender would work too). Enjoy!

Note: I like to chop the watermelon into small cubes and freeze it in plastic bags. Make sure to pick out the black seeds before freezing.

From Blog of Joy

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Blueberry Vinaigrette

  • 1/2 C blueberries (fresh or frozen)
  • 1/4 C apple cider vinegar
  • 1/4 C honey
  • 6 T olive oil

In a blender or food processor, blend all ingredients until smooth. Refrigerate until ready to serve.

food.com

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Energy Snacks

  • 3 T raisins
  • 3 T coconut
  • 3 T chocolate chips
  • 1/4 C peanuts
  • 1/4 C sunflower seeds

Mix and eat. You’re supposed to store it in an airtight container, but we didn’t make it that far.

From: Healthy Yummies for Young Tummies

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Best Lasagna Soup

Well, I wouldn’t call it the “best,” but Faith likes this recipe. And if Faith’s happy, we’re all happy!

  • 1 pound ground beef
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 (15 oz.) cans diced tomatoes
  • 32 oz. beef broth
  • 1 (15 oz.) can tomato sauce
  • 1 C corn (frozen or canned)
  • 2 t Italian seasoning
  • 1/4 t pepper
  • 2 1/2 C uncooked spiral pasta
  • 1/2 C shredded Parmesan cheese

In a large saucepan, cook beef over medium heat, adding green pepper and onion halfway through. Drain, rinse, and place in slow cooker with other ingredients (except pasta and cheese). Cook on low for 3 hours. Add pasta and cook on high 1 hour. Sprinkle with cheese. Serves 8

Adapted from tasteofhome.com

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Breakfast Potatoes

  • 1 bag Ore-Ida Potatoes O’Brien with onions and peppers
  • 16 oz. frozen chopped spinach, thawed overnight
  • 8 oz. shredded cheddar cheese
  • 18 eggs
  • salt & pepper

Place potatoes on bottom of lightly oiled 13×9″ pan. Top with spinach (squeezed to remove moisture). Top with cheese. Whisk eggs, salt and pepper. Pour over potatoes. Bake at 375 degrees for 1 hour.

 

 

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Bruschetta Chicken

  • 3/4 C flour
  • 3 eggs
  • 2 1/2 pounds chicken tenders
  • 2/3 C grated Parmesan cheese
  • 2/3 C bread crumbs
  • 2 1/2 T butter, melted
  • 2 tomatoes, seeded and chopped
  • 1 1/2 T dried basil
  • 5 garlic cloves
  • 2 T olive oil
  • 1 t salt
  • 1/2 t pepper

Place flour in a bowl. Beat eggs in a separate bowl. Dip chicken in flour, then in eggs; place on a parchment lined jelly roll pan. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken.

Loosely cover jelly roll pan with foil (or cover it with a roaster pan lid like I did). Bake at 375 degrees for 20 minutes. Uncover and bake 10 more minutes.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to oven for 5 minutes. Serves 10.

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Oatmeal Raisin Muffins

Oatmeal Raisin Muffins

Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.

Ingredients:

  • 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup almond milk
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 1/4 cup finely chopped walnuts
  • 2 Tbs sucanat (or brown sugar)
  • 1 tsp cinnamon

Directions:

  1. Stir together the oats, flour, flaxseed, baking powder, and salt.
  2. In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
  3. In a separate bowl combine the coconut oil mixture and applesauce.
  4. Mix in the flour mixture; stir in the raisins.
  5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
  6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
  7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
  8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From Blog of Joy

 

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Matzo Candy

Matzo Candy

An unleavened, dairy-free, and delicious Passover treat

Ingredients:

  • 3-4 salted matzo squares (I used 3 1/2)
  • 2 Tbs coconut oil
  • 1/4 cup honey
  • 1/2 tsp vanilla
  • 1/2 cup semi-sweet mini chocolate chips, divided
  • 1/4 cup roasted peanuts

Directions:

  1. Heat the coconut oil in a saucepan over medium-low heat until melted. Stir in the honey and vanilla until combined.
  2. Line a large, rimmed baking sheet with parchment paper. Arrange the matzo squares on the tray, breaking them as needed to fit.
  3. Coat both sides of each matzo piece in the honey mixture and place on the parchment paper.
  4. Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray and the matzo golden. Be careful not to overcook.
  5. Sprinkle 1/4 cup of chocolate chips (or more!) on the matzo pieces. Let sit for 5 minutes. Spread the melted chocolate evenly on the matzo.
  6. Sprinkle with remaining 1/4 cup of chocolate chips and peanuts if desired. (I like to spread the chocolate chips around a bit to coat them in the melted chocolate and then sprinkle on the peanuts.)
  7. Place in the freezer or refrigerator until the chocolate is hardened.
  8. Break in pieces and store in the refrigerator.

From Blog of Joy

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My Green Smoothie

Green Smoothie

Ingredients:

  • Handful fresh kale or spinach leaves (about ½ cup packed)
  • 1 ripe banana
  • 1 Tbs coconut oil
  • 1 scoop dietary fiber or protein powder (optional)
  • ¼ cup vanilla yogurt (optional but delicious)
  • ½ cup + 2 Tbs vanilla almond milk (It’s a odd amount because that’s what fits in my small Nutri-Bullet cup, but you can use as much has you’d like)
  • 2 ice cubes (to chill the smoothie a bit)

Place the ingredients in a blender (I use a Nutri-Bullet) and blend until smooth. Enjoy!

From Blog of Joy

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