Tuesday, January 17, 2017

Key Lime Cookies

Source: Vegetarian Today

1 1/4 cups flour
3/4 cup graham cracker crumbs plus extra for rolling
1/2 tsp salt
1/2 tsp baking soda
1 stick butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg
2 TB Key lime juice (heaping)
1 TB lime zest (heaping)
3/4 cup white chocolate chips

1. Preheat oven to 350. Line baking sheets with parchment paper.
2. Stir together flour, 3/4 cup graham cracker crumbs, salt, & baking soda.
3. Place butter & sugars in large bowl and beat with electric mixer until light & fluffy. Beat in egg, lime juice, & zest.
4. Stir in flour mixture; fod in chocolate chips.
5. Scoop dough into 1-TB-sized balls; roll in graham cracker crumbs and place on baking sheets. Bake 11-14 minutes until edges start to brown.

Monday, January 16, 2017

6 Vegetable Soup

Source: Oh She Glows Every Day

2 TB olive oil
2 cups chopped onion
3 large cloves garlic, minced
1 cup chopped celery
2 cups chopped carrots
5 cups (packed) broccoli florets
1 small sweet potato, peeled & diced (about 2 cups)
6 cups vegetable broth
6 TB nutritional yeast
salt & pepper to taste
1 tsp white wine vinegar
toasted pepitas (pumpkin seeds), for serving

Optional croutons:
2-3 slices thick, hearty bread
3-4 tsp olive oil
1/2 tsp garlic salt

1. Heat oil in large pot; saute onion & garlic until fragrant. Add celery, carrots, broccoli, & sweet potato and saute 5 minutes more.
2. Add broth & bring to low boil. Cover & simmer 15 minutes or until veggies are tender. Cool slightly.
3. Transfer soup to blender & puree with nutritional yeast (in batches if necessary). Transfer soup back to pot and season with salt & pepper, and vinegar.
4. Meanwhile make croutons: Preheat oven to 400. Slice bread into cubes and toss with oil & salt. Place on baking sheet and bake 15 minutes until golden.
5. Ladle soup into bowls and garnish with croutons and pepitas.

Low Carb Cauliflower Breadsticks

Source: realhousemoms.com

1 head raw cauliflower, riced
1 cup shredded Mozzarella Cheese, divided
1/2 cup shredded Parmesan Cheese
1 large egg
1/2 tsp garlic powder
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped Italian flat­leaf parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
marinara for serving

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, Parmesan cheese, egg, garlic powder, fresh basil, fresh parsley, salt, and pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 1/4" thick.
3. Bake in the preheated oven for 15 minutes.
4. Remove from oven and top with remaining Mozzarella cheese and return to oven to continue baking 5 minutes until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

Thursday, January 12, 2017

Noodle Bowls

Source: Eating Well

Double the ingredients if you'd like to serve 2 different noodle types and/or sauces!

3 TB dark sesame oil
1 TB minced garlic
2 tsp ginger
1 tsp brown sugar
2 TB tamari
2 TB optional add-in: lime juice, nut butter, tahini, or chili sauce

NOODLES: choose 8 oz of one of the following:
Soba (buckwheat)
Angel hair pasta

PRODUCE: Choose 3 cups total among the following (mix & match):
baby spinach
bell pepper
snap peas
green onion

1 recipe cast iron tofu: http://veggieaimee.blogspot.com/2016/11/cast-iron-skillet-tofu.html

chopped cilantro
crushed peanuts
toasted sesame seeds

1. Heat sauce in small saucepan.
2. Cook noodles according to package directions
3. Chop produce.
4, Prepare tofu if needed.
5. Mix, Match & Enjoy!

Black Bean-Sweet Potato Burgers

Source: Oh She Glows Every Day 
Makes about 12 patties

1 1/4 pounds sweet potatoes (4 cups diced)
1 cup walnuts, finely chopped
2/3 cup finely chopped onion
6 cloves garlic, minced
2 cans (14 oz each) black beans, drained & rinsed
2 TB spice mix
1/4 cup finely chopped parsley
1/3 cup BBQ sauce
1 cup bread crumbs
2 TB flour

1. Peel, dice, & cook sweet potatoes until soft. Transfer to large bowl & mash lightly.
2. Preheat oven to 375. Toast walnuts in large skillet & add to bowl.
3. Heat oil in same skillet & saute onion & garlic; add to bowl.
4. Pulse beans in food processor until lightly processed; add to bowl.
5. Stir in remaining ingredients. Shape mixture into patties and place on oiled baking sheet.
6. Bake for 15 minutes, flip & bake 10-15 minutes more.

Protein Power Rainbow Quinoa Salad

Source: Oh She Glows Every Day

1 cup uncooked quinoa
1 1/2 cups water
1 can (14 oz) garbanzo beans, drained & rinsed
3 cups chopped kale
3 medium carrots, diced
1/2 cup chopped green onion
1/2 cup chopped parsley
1/4 cup sun-dried tomatoes, finely chopped (or I prefer 1/2 cup chopped red pepper)

1/4 cup red wine vinegar
2 tsp Dijon mustard
1 large clove garlic, minced
1/4 cup olive oil
1 tsp pure maple syrup
2 tsp lemon zest

salt & pepper to taste
6 TB toasted pepitas (pumpkin seeds)
1 TB hemp hearts

1. Combine quinoa & water in pot. Bring to boil, reduce heat, cover & simmer 12-15 minutes. Let cool.
2. Meanwhile make the vinaigrette. In a small bowl whisk together vinegar, mustard & garlic. Slowly whisk in oil, then stir in syrup & lemon zest.
3. Place cooled quinoa in large bowl. Add remaining salad ingredients & vinaigrette, and toss together to combine. Season with salt & pepper; serve with toppings.

Fettuccine Alfredo

Source: allrecipes.com

1/2 stick butter
1 cup heavy cream
1 clove garlic, minced
1 cup grated Parmesan cheese
1/4 cup chopped parsley
12 oz. fettuccine

1. Cook pasta according to package directions.
2. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve with pasta & a protein of your choice, such as tofu.

Wednesday, January 4, 2017

Cannoli Dip

Source: delish.com

1 cup heavy whipping cream
1/4 cup powdered sugar
3/4 cup ricotta
1/4 cup mini chocolate chips
1 tsp cinnamon
pinch nutmeg

In large bowl, beat cream & sugar together until thickened. Fold in remaining ingredients. Serve with cinnamon-sugar pita chips or broken cannoli shells.

Jalapeno Popper Dip

Source: spendwithpennies.com

  • 6-8 fresh jalapenos, diced (include seeds if you like it really spicy)
  • 1 8oz package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1.5 cups shredded cheddar cheese
  • 1/2 cup plus 1/4 cup shredded parmesan cheese
  • 1 cup Panko bread crumbs
  • 4 tablespoons butter or margarine, melted
  • 1 tablespoon fresh parsley

  1. Preheat oven to 375 degrees.
  2. With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
  3. Add cheddar cheese, 1/2 cup parmesan cheese, and diced jalapenos, mix well.
  4. Spread into an 8x8 baking dish.
  5. Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.
  6. Sprinkle the crumb topping over the cream cheese mixture.
  7. Bake 15-20 minutes, or until hot and breadcrumbs are golden brown. (place extra sliced jalapenos on top if desired)