Saturday, July 22, 2017

Mediterranean Chicken Salad

3 oz chicken breast
2 tbsp Great Northern Beans
2 tbsp garbanzo beans (chickpeas)
2 tbsp cooked quinoa or quinoa/brown rice blend
2 tbsp crumbled feta
1 small handful grape or cherry tomatoes
4-ish cups crunchy greens (or something like romaine mixed with spinach)
2 tbsp hummus
2 tbsp balsamic vinaigrette

If making jars, multiply quantities by the number of jars you'd like to make. Add chicken first to the bottom of a wide-mouthed quart-size jar. Layer remaining ingredients, ending with the lettuce. Store hummus and dressing separately in single-serve containers (but they can be stored in the jars if you have enough room.

If making a single salad, place lettuce in a salad bowl and add ingredients, including hummus and dressing. Serve immediately.

from: Our Best Bites

Friday, July 21, 2017

My Favorite Overnight Oats

1/2 c old fashioned oats
1 scoop protein powder
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp chia seeds
1/2 tbsp honey or pure maple syrup (optional)

Place everything in a mason jar, add enough milk to cover it all, shake it up and store in the fridge overnight.

Optional toppings:
Fresh berries/bananas/etc.
Toasted coconut
Almond butter thinned with coconut oil
Almonds or pecans
Pumpkin butter

Also yummy with chocolate almond milk!

adapted from: Clean Eating Couple

Thursday, July 20, 2017

Creamy Cilantro Lime Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (about 2T)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1 tomatillo (or 1/4 C green salsa)

Place milk, mayo, lime juice and ranch mix in a blender.

Throw in the garlic, cilantro and green salsa. Blend.

Make it several hours ahead of time to allow it to thicken.

adapted from: Our Best Bites

Saturday, May 13, 2017

Dilly Beans

Large, fresh green beans
1 t. cayenne pepper
4 cloves garlic
4 heads dill
2 1/2 c. water
2 1/2 c. white vinegar
1/4 c. salt

Pack beans into hot sterilized pint jars (the long way), leaving 1/4" clearance. In each jar, add 1/4 t. cayenne, garlic clove, 1 head dill.

Combine water, salt, & vinegar in a pot. Heat to boiling, pour over beans.

Water bath for 10 minutes (from when water returns to boiling).

Recipe makes 4 pints.

from: Great Aunt Rowena Merrill

Friday, April 28, 2017

Banana Breakfast "Cookies"

3 very ripe bananas
1 1/2 cups GF old fashioned oats (pulse in the blender for a second to break down the oats a bit)
handful of mini chocolate chips (optional)
1 egg, beaten
1 tsp cinnamon

Mash banana until smooth but still a little lumpy.
Add egg, cinnamon and oats.
Mix until oats are well blended and evenly coated. You should have a dough like texture.
Add whatever mix-ins you'd like, about a handful total (1/2 cup maybe) works best.
Grease mini muffin tin well (a cookie sheet would also work).
Using a 2-in cookie scoop, scoop batter into mini muffin cups.
Bake at 350 degrees for 15 min.

Yields 24 mini muffin "cookies".

from: Clean Eats and Treats

Wednesday, April 19, 2017

Trail Mix Granola

3 c. old-fashioned rolled oats
3/4 c. whole unsalted almonds
3/4 c. cashews
1/2 t ground cinnamon
1/2 c. pure maple syrup
1/4 c. coconut oil
1/4 c. almond butter
1 egg white
1 t. vanilla extract
1 c. dried cranberries or raisins (or 1/2 cup each)
1/2 c.semi-sweet chocolate chips (optional)

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.

Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set aside.

In a medium heat-proof bowl, microwave the maple syrup, coconut oil, and almond butter together for about 30 seconds. Remove from the microwave and using a fork or rubber spatula, stir until everything is melted together and smooth. You may need to microwave it for 10 more seconds or so. Allow to cool down for about 5 minutes (you don't want to cook the egg white!). Once slightly cooled, whisk in the egg white and vanilla. Pour over the oats and toss to coat. Make sure all of the oats are moistened.

Spread onto the prepared baking sheet and bake for 40 minutes, stirring every 15 minutes. Remove from the oven and allow the granola to cool completely - the air will help the granola obtain a crunchy texture. Once cooled, toss in the dried cranberries/raisins and chocolate chips.

Granola remains fresh in an airtight container at room temperature for up to 3 weeks.

from: Sally's Baking Addiction

Tuesday, April 18, 2017

Texas Sheet Cake

Cake:
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder 2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs

Frosting:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly.

Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Stir cocoa mixture into the egg mixture, mixing until blended.

Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Frosting: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

from: Allrecipes