8 oz pureed dates
1/2 c honey
1 tbsp chia seeds (opt)
1 tbsp ground flax (opt)
pinch of salt
1 1/2 c o.f. oats
1 c shelled pistachios
1 c dried cranberries
1/3 c chocolate chips (opt)
Mix together. If you are amazing...make them into small ball. If not, eat loose like granola.
Thursday, May 16, 2013
Chocolate Truffle Pie
Crust:
1/2 c dates
1 c raw pecans
3 Tbsp cocoa
1/2 Tbsp coconut oil
1/2 tsp vanilla
Filling:
1 can full fat coconut milk
3 Tbso coconut oil
1 c chocolate (I used choc chips)
1 Tbsp vanilla
1/8 tsp cinnamon
Crust: Grind pecans until coarse meal. Process dates until creamy. Mix all crust ingredients together and press into 5x7 pan.
Filling: Cook coconut milk and coconut oil on stovetop until it starts to bubble (not boil). Remove from heat and add remaining ingredients. Return to stove and simmer for 3 minutes, stirring constantly. Pour over crust and freeze for 3 hrs. Let sit at room temp for 15 minutes before serving. Keep frozen.
1/2 c dates
1 c raw pecans
3 Tbsp cocoa
1/2 Tbsp coconut oil
1/2 tsp vanilla
Filling:
1 can full fat coconut milk
3 Tbso coconut oil
1 c chocolate (I used choc chips)
1 Tbsp vanilla
1/8 tsp cinnamon
Crust: Grind pecans until coarse meal. Process dates until creamy. Mix all crust ingredients together and press into 5x7 pan.
Filling: Cook coconut milk and coconut oil on stovetop until it starts to bubble (not boil). Remove from heat and add remaining ingredients. Return to stove and simmer for 3 minutes, stirring constantly. Pour over crust and freeze for 3 hrs. Let sit at room temp for 15 minutes before serving. Keep frozen.
Lemon Basil + Grilled Corn Pasta
4 servings pasta (I used rotini)
2 large ears of corn
30-40 grape or cherry tomatoes
3 cloves garlic, minced
1-2 tsp honey
1/3 c fresh lemon juice
1/3 c evoo (I did 1/2 water 1/2 oil)
1/2 tsp salt
pepper (to taste)
3 Tbsp basil
Cook pasta and drain. Grill or cook corn. Cut kernels off cob. Roast tomatoes on bbq or on baking sheet for approx 8-10 min in oven at 350. Mix remaining ingredients together for dressing. Put tomatoes and corn in with pasta. Pour 3/4 dressing on pasta and use rest as needed.
To make this a main dish, just add chicken!
2 large ears of corn
30-40 grape or cherry tomatoes
3 cloves garlic, minced
1-2 tsp honey
1/3 c fresh lemon juice
1/3 c evoo (I did 1/2 water 1/2 oil)
1/2 tsp salt
pepper (to taste)
3 Tbsp basil
Cook pasta and drain. Grill or cook corn. Cut kernels off cob. Roast tomatoes on bbq or on baking sheet for approx 8-10 min in oven at 350. Mix remaining ingredients together for dressing. Put tomatoes and corn in with pasta. Pour 3/4 dressing on pasta and use rest as needed.
To make this a main dish, just add chicken!
Sunday, September 23, 2012
Lemon Orzo
Lemon Orzo
1-2 pkg orzo
1-2 cucumbers sliced
1/3 purple onion diced
1/2 green pepper diced
2 chicken breasts
garlic salt
spinach (optional)
Dressing:
6 Tbsp lemon juice
2 Tbsp water
1 tsp kosher salt
1 tsp minced garlic
1/2 tsp honey
1/4 tsp pepper
1/2 tsp lemon rind (optional)
Mix dressing together. If it is too potent, you can add a little more water. I usually double the dressing and hope for leftovers to eat on any salad. It's so yummy!
Cut up chicken into bit size pieces or strips and cook in a nonstick frying pan. Sprinkle chicken with garlic salt.
Cook orzo according to package directions. Don't overcook and drain immediately or it will go soggy. Serve orzo with chicken, vegetables and dressing on top. I have used other veges as well and left others off. Our newest way of eating it is on a bed of spinach! YUM! Eat according to your likes.
1-2 pkg orzo
1-2 cucumbers sliced
1/3 purple onion diced
1/2 green pepper diced
2 chicken breasts
garlic salt
spinach (optional)
Dressing:
6 Tbsp lemon juice
2 Tbsp water
1 tsp kosher salt
1 tsp minced garlic
1/2 tsp honey
1/4 tsp pepper
1/2 tsp lemon rind (optional)
Mix dressing together. If it is too potent, you can add a little more water. I usually double the dressing and hope for leftovers to eat on any salad. It's so yummy!
Cut up chicken into bit size pieces or strips and cook in a nonstick frying pan. Sprinkle chicken with garlic salt.
Cook orzo according to package directions. Don't overcook and drain immediately or it will go soggy. Serve orzo with chicken, vegetables and dressing on top. I have used other veges as well and left others off. Our newest way of eating it is on a bed of spinach! YUM! Eat according to your likes.
September Yummies
Homemade Tortillas
1/2c + 1/8c plain nonfat yogurt
1/8c olive oil
3c wheat flour
2 tsp salt
2 tsp baking powder
3/4c hot water
Mix all ingredients together in mixer until combined. Dough will be sticky. Sprinkle more flour on the counter and coat rolling pin in flour. Roll out small balls of dough into tortillas. Cook on hot griddle/frying pan until brown. Flip tortillas and brown other side. (I almost didn't put tortillas after "flip" but I didn't want you all trying to do flips in your kitchens ;) Keep extras in gallon size baggies in fridge so they don't dry out.
Blackened Chicken Wraps
1 Tbsp paprika
1 1/2 tsp salt
1 tsp onion pwdr
1 tsp garlic pwdr
1 tsp cayenne (optional)
1/2 tsp white pepper (i left this out)
1/2 tsp black pepper
1 tsp dry mustard
2 boneless chicken breasts
coleslaw (salad-without all the dressing)
1 c minute rice (and water needed depending on rice type)
Mix all spices together in gallon baggie. Toss chicken to coat. Cook chicken either on grill or bake in oven. Don't overcook or it will be dry. Cook rice. Slice cooked chicken. Create your wrap using chicken, rice and coleslaw.
Fruit Pie with Date-Nut Crust (to die for!)
Crust:
1c dates (get unsweetened)
1/3c walnuts
1/3c almonds
1/3c pecans
1 tsp vanilla
Put nuts & vanilla in blender and chop up. Add dates and chop again. (Dates are super sticky so if you add them at first, it will work, but you have to keep stirring it.) Press mixture into bottom of pie plate.
Filling:
2 bananas (sliced)
8oz strawberries (sliced)
4-5 strawberries pureed in blender
6oz raspberries
mandarin oranges (unsweetened)
Layer fruit in pie plate. Pour strawberry puree over pie. I have made this using a variety of fruit. Our favorite was using peaches, blackberries, mandarin oranges and a peach puree.
1/2c + 1/8c plain nonfat yogurt
1/8c olive oil
3c wheat flour
2 tsp salt
2 tsp baking powder
3/4c hot water
Mix all ingredients together in mixer until combined. Dough will be sticky. Sprinkle more flour on the counter and coat rolling pin in flour. Roll out small balls of dough into tortillas. Cook on hot griddle/frying pan until brown. Flip tortillas and brown other side. (I almost didn't put tortillas after "flip" but I didn't want you all trying to do flips in your kitchens ;) Keep extras in gallon size baggies in fridge so they don't dry out.
Blackened Chicken Wraps
1 Tbsp paprika
1 1/2 tsp salt
1 tsp onion pwdr
1 tsp garlic pwdr
1 tsp cayenne (optional)
1/2 tsp white pepper (i left this out)
1/2 tsp black pepper
1 tsp dry mustard
2 boneless chicken breasts
coleslaw (salad-without all the dressing)
1 c minute rice (and water needed depending on rice type)
Mix all spices together in gallon baggie. Toss chicken to coat. Cook chicken either on grill or bake in oven. Don't overcook or it will be dry. Cook rice. Slice cooked chicken. Create your wrap using chicken, rice and coleslaw.
Fruit Pie with Date-Nut Crust (to die for!)
Crust:
1c dates (get unsweetened)
1/3c walnuts
1/3c almonds
1/3c pecans
1 tsp vanilla
Put nuts & vanilla in blender and chop up. Add dates and chop again. (Dates are super sticky so if you add them at first, it will work, but you have to keep stirring it.) Press mixture into bottom of pie plate.
Filling:
2 bananas (sliced)
8oz strawberries (sliced)
4-5 strawberries pureed in blender
6oz raspberries
mandarin oranges (unsweetened)
Layer fruit in pie plate. Pour strawberry puree over pie. I have made this using a variety of fruit. Our favorite was using peaches, blackberries, mandarin oranges and a peach puree.
Thursday, June 7, 2012
Melanie's Clean Eats!
Chicken Enchilada Soup
8c. chicken broth
2lbs. boneless skinless chicken breasts
1 3.5oz c. chopped chiles
1 yellow onion, peeled and quartered
4 med. russet potatoes, peeled and quartered
1 red bell pepper, cut into large chunks
3-4 c. butternut squash cubes
3 cloves garlic, chopped
1 tsp. salt
11/2 tsp. cumin
1c. sour cream
1 8oz c. tomato sauce
2c. great northern white beans, rinsed and drained
2TBS. taco seasoning
In lrg. pot, add chicken broth, chicken, green chile, onion, potatoes, pepper, butternut squash, garlic salt and cumin. Bring mixture to a boil and simmer, covered, until the chicken is cooked through and the veggies are tender, about 20 minutes.
Remove the chicken, shred or dice. Ladle the remaining veggies and broth into the blender, in several batches if needed) and puree the broth and veggie until smooth. Pour the pured soup mixture back into the large pot. Whisk in the sour cream and tomato sauce. Stir in the taco seasoning, beans and cooked chicken. Cook until heated through.
Serve soup with additional toppings: tortilla chips, sour cream, shredded cheese, avocado, pico de gallo or salsa, etc. The option are endless!
Pico de Gallo
3-4 chopped tomatoes
Juice of a lime
Handful of chopped cilantro
Med. minced onion
Seeded/diced jalapeno
Salt
Mix in food processor
Cucumber Bites
2 cucumbers
2oz. feta cheese
1/4tsp. salt
1tsp. parsley or dill
Black pepper
Cut lengthwise, remove seeds, make bottom so hey don't fall over. Dice other half in 1/4 pieces. Combine the diced ones with the cheese, dill, salt and pepper. Divide and fill and slice.
8c. chicken broth
2lbs. boneless skinless chicken breasts
1 3.5oz c. chopped chiles
1 yellow onion, peeled and quartered
4 med. russet potatoes, peeled and quartered
1 red bell pepper, cut into large chunks
3-4 c. butternut squash cubes
3 cloves garlic, chopped
1 tsp. salt
11/2 tsp. cumin
1c. sour cream
1 8oz c. tomato sauce
2c. great northern white beans, rinsed and drained
2TBS. taco seasoning
In lrg. pot, add chicken broth, chicken, green chile, onion, potatoes, pepper, butternut squash, garlic salt and cumin. Bring mixture to a boil and simmer, covered, until the chicken is cooked through and the veggies are tender, about 20 minutes.
Remove the chicken, shred or dice. Ladle the remaining veggies and broth into the blender, in several batches if needed) and puree the broth and veggie until smooth. Pour the pured soup mixture back into the large pot. Whisk in the sour cream and tomato sauce. Stir in the taco seasoning, beans and cooked chicken. Cook until heated through.
Serve soup with additional toppings: tortilla chips, sour cream, shredded cheese, avocado, pico de gallo or salsa, etc. The option are endless!
Pico de Gallo
3-4 chopped tomatoes
Juice of a lime
Handful of chopped cilantro
Med. minced onion
Seeded/diced jalapeno
Salt
Mix in food processor
Cucumber Bites
2 cucumbers
2oz. feta cheese
1/4tsp. salt
1tsp. parsley or dill
Black pepper
Cut lengthwise, remove seeds, make bottom so hey don't fall over. Dice other half in 1/4 pieces. Combine the diced ones with the cheese, dill, salt and pepper. Divide and fill and slice.
Wednesday, June 6, 2012
Scrumptious February Eats Part 2
Skillet Chicken Pasta with Broccoli and Sun-dried Tomatoes
2-3 boneless, skinless chicken breasts, cut into 1" squares
1 medium onion, minced
4 medium cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
12 oz ziti or penne pasta
3c. water
21/2c. chicken broth
4-5 c. broccoli florets, cooked, almost tender
1/2c. sun-dried tomatoes, rinsed, drained and chopped coarse
3/4c. milk/cream
1 tsp. cornstarch
3/4c. freshly grated Parmesan cheese
11/2 TBS. fresh lemon juice ( I use way more than this. Add to your taste)
Season chicken with salt and pepper. Spray 12" nonstick skillet with cooking spray or add a little olive oil and cook chicken over med heat for 3-4 minutes. Transfer chicken to plate and set aside.
Spray pan again or add a little more olive oil, onion, and 1/2 tsp salt to skillet. Cook until softened, 2-5 minutes. Stir in garlic, oregano, and pepper flakes, and cook 30 seconds.
Add the past, water and broth. Bring to a boil over high heat and cook, stirring occasionally, until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes. There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender.
Add cooked broccoli and sun-dried tomatoes. Stir lightly to incorporate them into the past mixture. Cover the skillet, reduce the heat, and cook 2-3 minutes. Whisk the milk/cream and cornstarch together.
Uncover the skillet and stir in milk, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, 1-2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with extra Parmesan.
Perfect Roasted Asparagus
1 bunch asparagus
Olive oil
Salt
Pepper
Preheat oven 400. Cut or break off lower ends (the tough part not great for eating). Drizzle with olive oil and salt and pepper, roll to incorporate. Bake 10-12 min checking ofter the last minute or two until fork tender. Serve immediately! Don't over cook or leave sitting around like I did! It will no longer be perfect it will be...Yuck!
Chocolate Banana Souffle
2 ripe bananas, mashed
2 tsp. cornstarch
1/4c. unsweetened cocoa powder
2 large egg whites
3 TBS. sugar
Butter flavored cooking spray
Preheat oven 400. Coat 4 6oz ramekins with cooking spray. Place on baking sheet.
In med. bowl mash bananas and vanilla together. Sift cornstarch and cocoa over bananas and stir well.
In another med. bowl mix egg whites and sugar together until they form soft peaks. Fold 1/3 egg whites into banana mixture, when incorporated fold in rest of egg whites. Spoon evenly into ramekins.
Wipe off edge of ramekins until clean. Bake on baking sheet on 400 for 15 minutes. Serve immediately.
Peanut Butter Balls
2-3 boneless, skinless chicken breasts, cut into 1" squares
1 medium onion, minced
4 medium cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
12 oz ziti or penne pasta
3c. water
21/2c. chicken broth
4-5 c. broccoli florets, cooked, almost tender
1/2c. sun-dried tomatoes, rinsed, drained and chopped coarse
3/4c. milk/cream
1 tsp. cornstarch
3/4c. freshly grated Parmesan cheese
11/2 TBS. fresh lemon juice ( I use way more than this. Add to your taste)
Season chicken with salt and pepper. Spray 12" nonstick skillet with cooking spray or add a little olive oil and cook chicken over med heat for 3-4 minutes. Transfer chicken to plate and set aside.
Spray pan again or add a little more olive oil, onion, and 1/2 tsp salt to skillet. Cook until softened, 2-5 minutes. Stir in garlic, oregano, and pepper flakes, and cook 30 seconds.
Add the past, water and broth. Bring to a boil over high heat and cook, stirring occasionally, until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes. There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender.
Add cooked broccoli and sun-dried tomatoes. Stir lightly to incorporate them into the past mixture. Cover the skillet, reduce the heat, and cook 2-3 minutes. Whisk the milk/cream and cornstarch together.
Uncover the skillet and stir in milk, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, 1-2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with extra Parmesan.
Perfect Roasted Asparagus
1 bunch asparagus
Olive oil
Salt
Pepper
Preheat oven 400. Cut or break off lower ends (the tough part not great for eating). Drizzle with olive oil and salt and pepper, roll to incorporate. Bake 10-12 min checking ofter the last minute or two until fork tender. Serve immediately! Don't over cook or leave sitting around like I did! It will no longer be perfect it will be...Yuck!
Chocolate Banana Souffle
2 ripe bananas, mashed
2 tsp. cornstarch
1/4c. unsweetened cocoa powder
2 large egg whites
3 TBS. sugar
Butter flavored cooking spray
Preheat oven 400. Coat 4 6oz ramekins with cooking spray. Place on baking sheet.
In med. bowl mash bananas and vanilla together. Sift cornstarch and cocoa over bananas and stir well.
In another med. bowl mix egg whites and sugar together until they form soft peaks. Fold 1/3 egg whites into banana mixture, when incorporated fold in rest of egg whites. Spoon evenly into ramekins.
Wipe off edge of ramekins until clean. Bake on baking sheet on 400 for 15 minutes. Serve immediately.
Peanut Butter Balls
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