Additonal Swap #2 Recipes

Perfect Oatmeal

1 c. oatmeal ( I like old fashioned)
1c. Unsweetened apple juice
1c. Water
pinch of salt
1/4 tsp. Cinnamon

Toppings:

Applesauce
Blueberries
Bananas, slice
Toasted coconut
Agave
Skim milk

Bring water, apple juice and, salt to a boil. Add oatmeal. Cook over medium heat for 7-8 minutes. Stir in cinnamon.
Serve with whatever toppings you like.


Flaxseed Bread

1 c. Flax seeds, ground
1 c. Oats, ground
1 c. White flour
8-10 c. Whole wheat flour
2 TBS. Yeast
2 TBS. Lecithin granules
11/2 TBS. Salt
1/2 c. Honey
51/2 c. Warm water
2TBS. Lemon juice, not fresh
1/2 c. Wheat gluten

Turn oven to warm. Mix yeast, lecithin, salt, honey, and water together. Let stand for a couple of minutes. Add lemon juice. Put 6 cups flour in Bosch mixer. Add half liquid mixture, knead together. Add wheat gluten, 6 more cups flour and, the rest of the liquid mixture. K nead until incorporated and slightly sticky. If too sticky add a little more flour. Knead for 5 minutes or so. Spray bread pans with cooking spray. Spread dough out on counter, divide into 3 large loaves. Turn OFF oven and put bread into it. Let rise for 29 minutes. Turn oven to 350 degrees and cook for about 30 minutes. Enjoy!!



Chocolate Blueberry Cake

1 c. Whole wheat flour
1 c. Sucanat
6 TBS. Unsweetened cocoa powder
1/2 tsp. Baking soda
3/4 tsp. Baking powder
1/4 tsp. Salt
1 Egg
1/2 c. blueberries, fresh or frozen
3/4 c. Water

Preheat oven to 350 degrees. Mix dry ingredients in medium sized bowl. In blender combine water, egg, and blueberries. Blend until smooth. Add liquid mixture to flour mixture. Beat with mixer, scraping sides of bowl occasionally. Pour into greased 8x8 square pan. Bake for 30 minutes or until toothpick inserted in center comes out clean.

Ganache

1/2 c. Semi sweet chocolate chips
little bit of Half and half

In small microwave safe bowl combine chocolate chips and half and half. Microwave for 1 minute, stir until smooth and half and half is combined. Set aside. When cake is cool, cover with Ganache.

Blueberry Sauce

11/2 c. Blueberries, fresh or frozen
3/4 tsp. Cornstarch
1/4 c. Water
Agave

In small sauce pan combine water and cornstarch, over low-medium heat. Stir until combined, add blueberries immediately. Cook for a minute or two, stirring constantly. Pour into blender add a little agave to taste and blend. Drizzle over cake.

Recipes for Swap #2

New York Times Veggie Burgers

1 can black beans
1 can tomatoes (drained)
1 garlic clove (pressed) or 1 tsp garlic pwdr
1 tsp onion powder
2 green onions (optional)
1 cup carrots
1 cup cilantro
2 cups "quick" rolled oats
(chopped instant ones work better than whole/old fashioned)
Whole wheat buns or bread
Veggie toppings and condiments

Preheat oven to 450. Blend, until smooth, all ingredients except oats. Put contents in bowl and stir in oats. Form into patties, place on sprayed cookie sheet and bake for 8-10 minutes. Then turn oven to broil and cook for 2-5 more minutes (or until done). Layer burgers with avocado, lettuce, pickles, whatever you like on burgers!


Chilean Cabbage Salad

1/2-1 head green cabbage
2 avocados diced
Lemon juice
Salt to taste

Cut cabbage in half. Lay flat and cut cabbage in very thin strips. Fill mixing bowl with cabbage. Add diced avocado. Dress it with lemon juice (amount according to taste) and toss. Can also add salt to taste.

Next Clean Eating Luncheon!

Wednesday, February 23rd @ 12:30pm

Kara's house!

Recipes for Swap #1

Crock Pot Tortilla Soup


4 chicken breasts
2 cans black beans, drained and rinsed
2 cans diced tomatoes (no salt added)
1 cup salsa
1 4oz can diced green chilies
1 15oz can tomato sauce (no salt added)

Put all ingredients in crock pot and cook on low for 8 hours.  Before serving shred chicken.

Cornbread

1 c whole wheat flour

1 c yellow cornmeal, preferably stone ground

1/4 c agave nectar or honey

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 c milk 

3 tbsp olive oil

1/2 c plain greek yogurt

2 eggs

Preheat oven to 400 degrees.  Spray 8.5 X 11" pan.  Whisk flour, cornmeal, baking powder, soda, & salt.  Add milk, oil, nectar, yogurt, & eggs until well blended.  Batter will be lumpy.  Put in pan and bake 12-15 minutes, until thin knife inserted comes out clean. 

Roasted Garlic Cauliflower

2 tbsp garlic, minced

3 tbsp olive oil

1 large head cauliflower, separated into florets

1/3 c grated parmesan cheese

S&P to taste

1 tbsp fresh parsley, chopped

Preheat oven to 450 degrees.  Spray baking sheet lightly.  Place olive oil & garlic in bowl mix together and add cauliflower stir and coat.  Pour onto sheet and salt and pepper to taste.  Bake 20 minutes, top with cheese and parsley and cook 2-3 additional minutes. 

Black Bean & Sweet Corn Quinoa Salad

1 tbsp olive oil

1 med onion, chopped

2 cloves garlic, minced

3/4 c uncooked quinoa

1 1/2 c organic chicken broth

1 tsp cumin 

1/4 tsp cayenne pepper

1/2 tsp salt

1/2 tsp pepper

1 c frozen corn

1 c black beans, drained and rinsed

1/2 c cilantro, chopped

In medium pot heat olive oil, when shimmering & hot add onions and saute 3-4 minutes stirring often.  Add garlic stir 1 minute.  Add quinoa and cover with broth.  Stir cumin, cayenne pepper and s&p  Bring to boil, cover and reduce heat.  Let simmer 20 minute or until all liquid is absorbed.  Stir in froze corn & black beans  Cover and let sit 5-6 minutes.  Stir in cilantro. 

Oatmeal Cookies


3/4 c coconut oil
3/4 c organic sucanat
1/3 c agave nectar
1 egg
1/4 c water
1 tsp vanilla
1 c whole wheat flour
1 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
4 c old fashioned oats
1 c bittersweet chocolate chips (60% cacao)
Mix and bake at 350 degrees for 10-12 minutes.