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Friday, July 3, 2015

Peanut Butter and Honey Mousse - bean based (GF)






Comment from taste testers:  This is REALLY good.  Loved the texture - thick so you knew you had taken a bite of something.  Coconut and chia seeds - what's not to love !  Yummy peanut butter flavor.  Just the right amount of sweetness.

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This was made with 2 Tbsp almond milk and 2 Tbsp chia seeds - it was thick.



Ingredients:
2 to 4 Tbsp almond milk (depending on desired thickness)
1 can kidney beans, drained and rinsed  
2 tsp vanilla extract
1/8 tsp salt
1/2 cup peanut butter  
1/4 cup honey or maple syrup or agave nectar
2 tsp ground cinnamon 
--------
1/2 cup unsweetened shredded coconut
1 to 2 Tbsp Chia Seeds (I use Bob's Red Mill) (depending on desired thickness)

Directions:
Place all ingredients (EXCEPT coconut and chia seeds) in a blender or food processor and blend until smooth.

Then add the coconut and chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight.
  

My favorite food processor is the KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender


Estimated Nutritional Value per serving based on 6 servings:  Calories 301,  Total Fat 16.9g, Cholesterol 0mg,  Sodium 162mg, Carbs 30.1g, Fiber 7.3g, Sugars 15g, Protein 10.2g





Don't wear yourself out trying to get rich.  Be wise enough to know when to quit.
Proverbs 23:4 (NLT)




Saturday, June 27, 2015

Four Bean Chili (DF, GF)



This is not a spicy chili - increase the cayenne pepper if you would like it spicier.  The combination of spices gives it a nice mild flavor.  This chili is chocked full of beans.  I love  breaking up corn chips and putting them in the chili.  


Ingredients:
2 cups chopped onions and peppers
2 tsp minced jar garlic
2 Tbsp chili powder
2 Tbsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 can pinto beans, with liquid
1 can kidney beans, with liquid
1 can black beans, with liquid
1 can great northern beans, with liquid
2 cups frozen corn
1 cup water or veggie broth  (if needed)
1 can diced tomatoes, with liquid

Directions:
Place all ingredients  in a crockpot and cook on low for 8 to 10 hours or high for 4 to 6 hours.


Estimated Nutritional Value per serving based on 10 servings:  Calories 198,  Total Fat 1.4g, Cholesterol 0mg,  Sodium 525mg, Carbs 37.9g, Fiber 10.8g, Sugars 5.2g, Protein 10.8g



The Lord is king.  He is clothed with majesty and strength.  The earth is set firmly in place and cannot be moved. 

Psalm 93:1 (GNT)


Saturday, June 20, 2015

Spirulina Infographic from Nuts.com



What can you sprinkle into your smoothie or favorite dip to add a wide range of minerals, from iron and calcium to potassium and zinc to your diet? The answer is spirulina!

Nuts.com provided this GREAT infographic on spirulina to help make this superfood blue-green algae less intimidating. Spirulina is a blue-green microalgae that grows in freshwater lakes and ponds.

To access even more healthy facts and ideas to incorporate spirulina into your diet, check out Nuts.com information on  spirulina .







Friday, June 12, 2015

Peanut Butter Banana Chia Mousse (DF, GF)






This has crunch from the chunky peanut butter and the chia seeds.  The peanut butter flavor stood out the most to some taste testers.

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This recipe is adapted from this recipe.


Ingredients:
1/4 cup unsweetened almond milk or water
4 very ripe bananas, sliced
1 cup peanut butter (I used chunky)
1 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp salt
6 dates, chopped
========
3 Tbsp Chia Seeds (I use Bob's Red Mill)

Directions:
Blend all ingredients (EXCEPT chia seeds) in a blender until smooth.

Add the chia seeds and pulse until combined or until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight.
  


Estimated Nutritional Value per serving based on 6 servings:  Calories 349,  Total Fat 21.9g, Cholesterol 0mg,  Sodium 249mg, Carbs 33.1g, Fiber 5.5g, Sugars 19g, Protein 11.8g





If it is a matter of strength, he is mighty!  And if it is a matter of justice, who can challenge him?
Job 9:19 (NIV)

Saturday, June 6, 2015

Peanut Butter Coconut Banana Date Mousse (DF, GF)






Comments from taste testers:  LOVE IT !!!!  Love the texture:  the smoothness from the "mousse" and the crunch from the coconut and chia seeds.  No one flavor is overpowering.  Nice blend of ingredients.  This one is a keeper !!!!  LOVE the coconut in it.   

The dates give this mousse a sweeter flavor.

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".
 
This recipe is adapted from this recipe.

Ingredients:
1/4 cup water 
4 very ripe bananas, sliced
1/2 cup natural peanut butter
6 dates, chopped
--------
1/2 cup unsweetened shredded coconut
4 Tbsp Chia Seeds (I use Bob's Red Mill)

Directions:
Blend the water, bananas, peanut butter and dates in a blender until smooth.

Add the coconut and chia seeds and pulse until combined or until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight.
  

Estimated Nutritional Value per serving based on 4 servings:  Calories 420,  Total Fat 24.7g, Cholesterol 0mg,  Sodium 155mg, Carbs 45.6g, Fiber 8g, Sugars 26.3g, Protein 10.7g



He takes what he wants, and no one can stop him;  no one dares ask him, "What are you doing?"
Job 9:12 (GNT)

Saturday, May 30, 2015

Dehydrator Chocolate Fudge Cookies (DF, GF)



I thought these were REALLY good....they reminded me of a Chocolaty Fudge Cookie !!!  

Comments from taste testers:  Slight taste of banana and peanut butter.  They taste like a fudge brownie !!! 

Ingredients:
1 cup dates
2 really ripe bananas
2 Tbsp water
--------
1/2 cup natural peanut butter
1/4 cup water or unsweetened almond milk
--------
1/2 cup nuts
--------
2 tsp vanilla extract
1/8 tsp salt
1 tsp ground cinnamon

Directions:
Blend dates, bananas and water in a blender or food processor until desired texture.  I actually leave some date pieces....this makes it chewier.  Add peanut butter and water/milk and blend until combined.  Add nuts and pulse until nuts are chopped.

Pour blended ingredients into a bowl.  Add the rest of the ingredients and stir with a spoon until well combined.

Press into flat circular cookies.  

Place on dehydrator tray in a single layer and dry until desired consistency.


Estimated Nutritional Value per cookie based on 30 cookies:  Calories 64, Total Fat 3.4g, Cholesterol 0mg,  Sodium 13mg, Carbs 7.4g, Fiber 1.1g, Sugars 5g, Protein 2.1g



For God is so wise and so mighty.  Who has ever challenged him successfully?
Job 9:4  (NLT)


Wednesday, May 20, 2015

Cinnamon Sweet Potato Wedges (DF, GF) - Take 2




I LOVE sweet potatoes....and I think they are SOOOOO much better oven roasted !!!!  These have a nice combination of flavor - nothing overpowering.  




Ingredients:
2 cups sweet potato, cut into wedges
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg

1/2 tsp paprika

Directions:
Rinse the potatoes to get them wet so the spices stick to them.  Put the sweet potatoes and spices in a bag and shake well until the potatoes are coated with the spice mixture.

Lightly spray a baking sheet with oil and arrange the potatoes in a single layer on the baking sheet.


 Bake at 425 degrees for about 20 - 25 minutes or until tender (turning once).




Of all the miracles God works, we cannot understand a one.
Job 9:10 (CEV)



Sunday, May 17, 2015

Dried Spicy Chickpeas (DF, GF)




These are REALLY good...they are on the spicy side ...eliminate the cayenne pepper if you do not want them spicy.

My taste testers thought these were REALLY good.  These are a GREAT and nutritional snack.  Get the benefit of beans while snacking on something delicious !!!!

Ingredients:
1 can Chickpeas, drained and rinsed
--------
1/2 tsp salt
1/2 tsp paprika
1/8 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp cardamom
1/4 tsp coriander
1/8 tsp turmeric
1/8 tsp cinnamon
1/8 tsp garlic powder
1/8 tsp curry powder

Directions:
Drain and rinse the chickpeas.  Leave them a little wet so the spices will cling to the water on the chickpeas.

Toss all ingredients in a bowl or plastic bag.

Spread the chickpeas in a single layer on dehydrator trays and dry at 150 degrees.  Dry until the chickpeas are dry and crunchy (about 6 to 8 hours).


and he keeps a close watch on everything I do.
Job 31:4 (CEV)





Saturday, May 16, 2015

Dehydrator Crunchy Chocolate Cookies (DF, GF)


Comments from taste testers:  LOVED these!!!  Loved the crunch !!  Hint of banana, but not overpowering.  Loved the pumpkin seeds - nice combo with the coconut.  Liked the "cookie-like" texture.   Nice spice blend - nothing overpowering.  



Ingredients:
1 cup dates
2 really ripe bananas
2 Tbsp water
--------
1/2 cup natural peanut butter
--------
1/2 cup nuts
--------
2 tsp vanilla extract
1/8 tsp salt
2 tsp ground cinnamon
1/2 cup oats (I use Quaker)
2 Tbsp unsweetened cocoa powder (I use Hershey's)
1/2 cup pumpkin seeds
3/4 cup raisins
1/2 cup unsweetened shredded coconut

Directions:
Blend dates, bananas and water in a blender or food processor until desired texture.  I actually leave some date pieces....this makes it chewier.  Add peanut butter and blend until combined.  Add nuts and pulse until nuts are chopped.

Pour blended ingredients into a bowl.  Add the rest of the ingredients and stir with a spoon until well combined.

Press into flat circular cookies.  

Place on dehydrator tray in a single layer and dry until desired consistency.  I dried them between 4 to 6 hours.


My favorite food processor is the KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender



Estimated Nutritional Value per cookie based on 30 cookies:  Calories 106, Total Fat 5.6g, Cholesterol 0mg,  Sodium 30mg, Carbs 12.6g, Fiber 2g, Sugars 7.5g, Protein 3g




I am in Christ, and I am telling you the truth; I do not lie.  My conscience is ruled by the Holy Spirit, and it tells me I am not lying. 
Romans 9:1  (NCV)

Friday, May 15, 2015

Dried Sweet and Spicy Chickpeas (GF)




These are SOOOO good... One of my friends came up with this recipe !!!

My taste testers LOVED these.  These are a GREAT and nutritional snack.  Get the benefit of beans while snacking on something delicious !!!!



Ingredients:
1 can Chickpeas, drained and rinsed
--------
1/2 tsp chili powder
1/4 tsp chipotle powder
1/8 tsp cayenne pepper
1/4 tsp salt
1 and 1/2 tsp packed brown sugar

Directions:
Drain and rinse the chickpeas.  Leave them a little wet so the spices will cling to the water on the chickpeas.

Toss all ingredients in a bowl or plastic bag.

Spread the chickpeas in a single layer on dehydrator trays and dry at 150 degrees.  Dry until the chickpeas are dry and crunchy (about 6 to 8 hours).



So God shows mercy where he wants to show mercy, and he makes stubborn the people he wants to make stubborn.
Romans 9:18 (NCV)


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