Tuesday, July 25, 2017
Source: Oh She Glows Every Day
1 TB plus 1.5 tsp flaxseed meal
3 TB water
3/4 tsp salt
1/4 tsp baking soda
1/4 cup pure maple syrup
1 tsp vanilla
2 TB arrowroot starch
1/2 cup unsweetened cocoa powder
1/3 cup packed brown sugar
3/4 cup almond butter
1/2 cup dark chocolate chips
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper, with overhang so it can be lifted out).
2. In large bowl, whisk together flaxseed & water; let sit a few minutes. Stir in salt, baking soda, syrup, vanilla, arrowroot starch, cocoa, & sugar. The batter will be thick.
3. In separate small bowl measure almond butter & whisk until creamy (best not to use the dry almond butter at the end of the jar... should be creamy). Transfer to mixture & stir until thoroughly combined. Stir in chocolate.
4. Scoop the thick dough into the prepared pan. Use moist hands to spread out evenly. If desired, scatter the walnuts on top & press gently into dough.
4. Bake for 25 minutes or until the edges start to firm up (the middle will look underdone and sunken in a bit). Let the brownies cool in the pan 20-30 minutes.
5. Place the pan in the freezer another 20-30 minutes (brownies will slice cleaner when chilled). Lift the parchment paper to remove brownies from pan.; slice into small squares.
2 TB oil
1 cup chopped onion
1 red bell pepper, diced
2 carrots, peeled & diced
1 jalapeno pepper, seeded & finely chopped
1 TB minced garlic
3 TB chili powder
2 tsp ground cumin
2 tsp salt
1 can (15 oz) kidney beans, drained & rinsed
1 can (28 oz) crushed tomatoes
1 cup water
1 cup corn kernels
1/2 cup uncooked quinoa
1. Heat oil in large saucepan, medium heat. Add onion, bell pepper, & carrot; cook about 10 minutes. 2. Add jalapeno, garlic, & spices; cook another 1 minute.
3. Add beans, tomatoes, water, corn, & quinoa; bring to a boil. Reduce heat, cover & simmer 1 hour, stirring occasionally.
Source: Dayia (option to use gluten free/vegan ingredients)
1 box (16 ounces) jumbo pasta shells
1 tablespoon olive oil
4 cloves minced garlic
10 ounces chopped spinach
1 can (14 ounces) artichoke hearts, chopped (in water, drained)
1 cup shredded Mozzarella
8 ounces Cream Cheese
1 jar marinara sauce
Fresh basil, garnish
1. In a large pot of salted, boiling water, cook the shells according to package instructions. Drain.
2. Heat a large sauté pan over medium heat. Add the olive oil and garlic. Sauté until fragrant. Add the spinach and cook until wilted. Squeeze out some excess liquid. Season with salt and pepper.
3. Combine the chopped artichoke hearts, spinach mixture, ½ cup Mozzarella and cream cheese.
4. Preheat oven to 375℉/190°C. Pour a layer of marinara sauce in the bottom of a 9-inch x 13-inch baking dish. Stuff the cooked pasta shells with the filling and place in the baking dish.
5. Spoon some sauce over the top of the shells and top with remaining Mozzarella. Cover with foil and bake 15-20 minutes. Garnish with chopped fresh basil. Serve immediately.
Monday, July 24, 2017
1/3 pomegranate juice
3 TB sugar
3 TB cider vinegar
2 TB canola oil
2 TB dark sesame oil
1/4 tsp red pepper flakes
9 oz. fresh spinach (or other greens)
3/4 cup thinly sliced red onion
2 cups hulled strawberries, quartered
1/2 cup slivered almonds
4 oz. goat cheese, crumbled
1. Make dressing: combine juice, sugar, vinegar, oils, & red pepper flakes in small jar with tight-fitting lid; shake well.
2. Combine spinach & onion in large bowl. Add dressing & toss to coat. Add strawberries & toss gently. Top with almonds & goat cheese; serve immediately.