Red Quinoa Sweet Potato Bowls

This recipe is a golden find from Pinterest....
Trust me, it's a winner in all its healthy goodness!!! 


Roasted Sweet Potato:
• 1 large sweet potato, peel and diced
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt
Quinoa:
• 3/4 cup red quinoa 
• 1 3/4 cups water
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Juice of half a lime
• 2 tablespoon cilantro, chopped
Cilantro Cream Drizzle:
• 1/4 cup plain non fat Greek yogurt
• 1/4 cup cilantro, chopped
• 1/4 teaspoon agave nectar or honey 
• Juice of half a lime
• Pinch of salt, garlic powder, and chili powder
Other Ingredients:
• 1 cup black beans, rinsed and drained
• Cilantro for garnishing

Instructions

Roasted Sweet Potato:
1. Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
2. Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
3. Roast the sweet potato for 12-15 minutes or until it is fork tender.
Quinoa:
4. Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
5. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
6. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
7. Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
8. In a blender add all of the ingredients and blend until smooth.
Assembling the Bowls:
9. In 2 or 3 serving bowls divide the quinoa mixture.
10. Top the quinoa with the black beans and roasted sweet potato.
11. Drizzle the cilantro cream on top with a spoon.
12. Top with more cilantro if desired.

http://www.spoonfulofflavor.com/2015/01/14/sweet-potato-black-bean-quinoa-bowls

Hot Chocolate Cookies

Oh my hot chocolatey-GOODNESS!!

 

1/2 cup butter, softened

1- 12 oz bag semi-sweet chocolate chips

1 1/4 cups brown sugar, packed

3 large eggs

2 teaspoons vanilla extract

1/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 ounces dark chocolate, diced into 1/2-inch pieces

about 12 large marshmallows, cut in half

1. To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat 30 seconds more, stir until chocolate has melted and smooth. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
2. To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a. electric mixer on medium speed just until blended, about 1 minute.
3. Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
4. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with  plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly.
5. Preheat oven to 325F. Spray nonstick spray on a cookie sheet or line with foil. Scoop 2 tbsp scoops of dough and place them on the baking sheet, spaced at least 2 inches apart (I only did 8 cookies per sheet). Bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
6. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
7. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow sticks.
8. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don't let them brown and don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

Homemade Nut Butter

I am going nuts for this delicious nut butter! If you know how to turn on a food processor, you can make this. Seriously, it's that easy. 

So you can use any combination of nuts or seeds you like; Almonds, cashews, peanuts, sunflower seeds... Pick your favorite. You can make this with raw nuts or you can roast them first, this step is entirely up to you. I prefer mine roasted; it brings out the nutty flavor AND the butter preserves a little longer this way too. 

1 cup nuts 

1-2 tbsp honey; sweeten to your preference

1-2 tbsp coconut oil

Pinch of salt or to taste

Add all ingredients in food processor and let it rip! It takes about 12-15 minutes before you will get a creamy consistency.... Be patient. Every minute or so you will need to scrape down the sides to keep it moving. Taste and adjust flavor as needed. Cinnamon, vanilla, or maple syrup would make great flavor add ins too! Store in a plastic or glass container in the fridge. Use within 2 months. ENJOY!!!

Apple Fritter Cake

Apple Fritter Cake...you guys, if there is cake in heaven, it will be this one. Happy baking friends!

Apple Fritter Cake

For the batter:

3 cups of flour

1/4 tsp. salt

1 cup of sugar

4 tsp. baking powder

1 1/2 cup milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted

 6 small apples cored, peeled and diced

For the topping:

1 cup of butter, softened

1 cup of brown sugar

2 tbsp. flour

1 tbsp. cinnamon

For the glaze:

2 cups of powdered sugar

5 tbsp. milk

1 tsp. vanilla

Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. Pour the batter into a greased 9x13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the topping to distribute around the apples on top and the batter below. 

Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.

Once baked let sit for 20 minutes and then pour the glaze all over the cake. I found this recipe on-

 http://domesticdoozie.blogspot.com/2013/04/apple-fritter-cake.html

I used 4 apples instead of 6 but the recipe itself is a masterpiece. 

Chewy Coconut Granola

This recipe has been a family favorite at our house for many years! It's nutritious AND delicious. We eat ours over yogurt, with milk, and all by itself. Be careful... it is addictive!! Happy healthy eating!!









6 cups old fashioned oats
1 cup wheat bran
¹⁄₄ cup sesame seeds
³⁄₄ cup raw pumpkin seeds (shelled)
1 cup raw sunflower seeds (shelled)
¹⁄₄ cup flax seed
2 cups flaked coconut
2 cups craisins
^{1 cup coconut oil} plus
4 tablespoons coconut oil
¹ cup honey, plus
4 tablespoons honey
1 ^tbsp vanilla extract
¹ cup packed dark brown sugar
^`1 teaspoon salt

Directions

1. Preheat oven to 275.
2. In a very large bowl mix together oats, wheat bran, sesame seeds, pumpkin seeds, sunflower seeds, and flax seeds.
3. Combine in a sauce pan coconut oil, honey, vanilla, brown sugar, and salt.
4. Heat on medium heat until all are dissolved and form a "syrup".
5. Pour the "syrup" into the bowl of dry ingredients and mix very well, try to ensure every piece is evenly coated, stir, smash, stir.
6. When all is mixed well stir in coconut and craisins.
7. Spread mixture evenly over a large cookie sheet, gently pressing down.
8. Bake at 275 for 40 minutes, then leaving pans in oven, turn up oven to 325 and bake for another 12-15 minutes.
9. Stir granola just once when it comes out and leave it alone to cool, if there are clumps do not break them up.
10. Allow to COOL COMPLETELY before removing from pan or serving.
11. Store in an airtight container or gallon size freezer bags.
12. Serve with milk, over yogurt, or eat it just like it is. YUMMY!!!
    
    
    

All Natural Energy Bites

These are perfect for a mid afternoon or pre-workout snack to give you that extra boost of energy!! With fiber packed nuts and seeds, and natural sweetness from the dates... you've got the perfect fix to conquer the day!!

1 cup whole dates
2 tbsp coconut oil 
1-2 tbsp honey depending on your preference of sweetness

1 Tbsp Chia Seeds

2 Tbsp pumpkin seeds

2 Tbsp sunflower seeds

2 Tbsp slivered almonds

1 tbsp flax seeds
3 tbsp shredded coconut- optional

1-2 tbsp coconut flour- I only use this if it's too sticky

In a food processor combine dates, coconut oil, honey, chia seeds, & flax seeds. Mix until pureed and comes together in a ball. In a bowl mix the remaining seeds until evenly distributed. This is when I would mix in a little coconut flour to help press it together (those dates are sticky sweet!) Form the mixture into a disk or patty and wrap in plastic wrap. Place in refrigerator to firm up. About 2 hours. Cut into 1 inch squares and enjoy the healthy goodness my friends!! *Store them covered in refrigerator for up to 2 weeks

Gluten free, sugar free, low carb Protein Cookies!!- Revised

These cookies are filled with everything good with none of the bad.... it truly is a non guilty pleasure!!! I make them every week with my ripe bananas. Even my husband loves them and says a lot!! Happy healthy baking friends!!

2-3 very ripe bananas 

1/3 cup coconut oil

1/4 cup peanut butter- any nut butter will do

2 eggs

1 tsp good vanilla

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp xanthum gum - this works as the flour

1 cup protein powder- I use vanilla

1/4 cup coconut flour

1/4 cup almond flour 

1 packet or 1 tsp of stevia- If my bananas are ripe enough I omit this. The riper the banana, the sweeter it is!

1 tbsp flax seeds (optional)

2 tbsp sunflower seeds- (also optional)

*I switch up the seeds and nuts that I add. Chia seeds or pumpkin seeds add great texture to the cookies as well.

Preheat oven to 350 degrees. In a large mixing bowl combine bananas, coconut oil, peanut butter. Cream together until smooth. Add eggs & vanilla. Mix dry ingredients and slowly add to banana mixture. Drop tbsp size spoonfuls on a greased cookie sheet. Bake 8-10 minutes. These cookies have a banana bread like/cakey texture. Because of the high protein content, I store mine in a large ziploc bag in the refrigerator. Enjoy that healthy goodness!