Dark Chocolate Coconut Brownie Bites

https://www.healthy-liv.com/dark-chocolate-coconut-brownie-energy-bites/

Healthy Dark Chocolate Coconut Brownie Bites

These Dark Chocolate Coconut Brownie Bites are made with just dates, almonds, walnuts, cocoa powder, and unsweetened coconut and they taste just like brownie bites!

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 14 brownie bites

Calories: 89kcal

Ingredients

• 1 cup medjool dates, pitted
• 1/2 cup raw walnuts
• 1/2 cup raw almonds
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsweetened flaked coconut, plus extra for rolling if desired
• 1 tsp vanilla extract
• 1 tbsp water

Instructions

• Add all ingredients to a food processor and combine on medium or high speed for 2-3 minutes. The mixture will be crumbly at first, and then it will slowly start to come together. Stop the mixer when it's sticky enough to roll into balls. Don't overprocess.
• Using a cookie scoop or spoon, roll dough into approximately 14 tablespoon-size balls. If desired, place extra 1/4 cup flaked coconut in a shallow dish or plate and immediately roll each ball in extra flaked coconut as you go (if you wait, the coconut won't stick!).
• Store coconut brownie bites in the refrigerator for up to two weeks or freezer for up to 3 months, for best taste.

Nutrition

Serving: 1brownie bite | Calories: 89kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sugar: 8g

Instant Pot Vegan Cream of Mushroom and Wild Rice Soup

Instant Pot Vegan Cream of Mushroom and Wild Rice Soup

• Author: Alexis Joseph | Hummusapien
•  Prep Time: 10 min
•  Cook Time: 50 min
•  Total Time: 1 hour
•  Yield: 4-6 bowls 1x
•  Category: Soup
•  Method: Instant Pot
•  Cuisine: American

DESCRIPTION

The most comforting soup in all the land! This super easy and healthy Instant Pot Vegan Cream of Mushroom and Wild Rice Soup is the ultimate cold-weather meal. See recipe notes for stovetop version. https://www.hummusapien.com/instant-pot-vegan-mushroom-wild-rice-soup/

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INGREDIENTS

• 3/4 cup raw cashews
• 1 1/2 cups chopped onion (1 medium onion), diced
• 1 1/2 cups chopped carrot (4 medium carrots)
• 1 1/2 cup chopped celery (4 ribs celery)
• 8 oz sliced mushrooms (2 cups, add more if you love mushrooms!)
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 3/4 cup uncooked wild rice (do not use a blend)
• 4 cups vegetable broth
• 1 1/4 tsp kosher salt
• 1 tbsp soy sauce (sub tamari for gluten free)
• 2 cups fresh spinach, chopped
• Freshly ground black pepper, to taste

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INSTRUCTIONS

1. Place cashews in a small bowl. Cover with very hot water and let soak while you make the recipe.
2. Place remaining ingredients except soy sauce and spinach in the Instant Pot. Cook on manual, high pressure for 40 minutes. Note that it takes ~10 minutes for the pot to come up to pressure before it starts cooking and counting down. Once it’s done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off.
3.  Drain and rinse cashews. Place in blender (I used my Nutribullet) with 1 cup water and blend until completely smooth and creamy. Stir into soup along with soy sauce and spinach. Serve with crusty bread or croutons, of course!

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NOTES

Stovetop version: Follow step 1 and then sauté in olive oil the onion, carrot, celery, mushrooms, garlic, and salt in a dutch oven over medium heat for 10 minutes. Add spices, wild rice, and broth. Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally. Proceed with step three.

Jayne's Artichoke Dip

INGREDIENTS

1 pint (2 c.) plain yogurt

1 pt (2 c.) mayonnaise (may use all mayo)

2 T. curry powder

2 T MSG

8-10 drops Tobasco sauce

8-10 drops soy sauce

1 drop yellow food coloring (optional)

HOW

Combine and whisk together until blended. 

Chill and serve.

NOTES

*To make it dairy free, substitute all mayonnaise for yogurt.

*Food coloring is VERY unnecessary.

*Recipe is easily halved or quartered.

*Don't know any substitute for MSG. Note that claims regarding the unhealthfulness of MSG have been proven to be false.

Artichokes

Artichokes

1. Rinse well. Cut off the stem flush with the choke. Trim leaf stickers with kitchen scissors.
2. In a pan or pot big enough for the artichoke(s) to stand upright on the stem end, add ABOUT: 1" water, 1 T. oil, 1-2 T. dried minced onion, 2-3 t. minced garlic, splash of lemon juice, 1/4 t. salt, 1/2 t. pepper.
3. Dip chokes in the water before heating so leaves get coated with oil, lemon, etc.
4. Place artichokes in the pan, bring to a boil, cover, reduce heat, and simmer 45 minutes or until base is fork-tender.
5. Remove and drain upside down.
6. Serve with Jayne Slade's Artichoke Dip

Fluffy Pancakes

Jim’s Fluffy Pancakes

INGREDIENTS
Pancakes
1-1/4 c. almond flour
4 medium eggs (see notes below)
1/4 c. honey
2 Tbs. vanilla (containing vanilla and alcohol only)
1/4 tsp. salt
1/4 tsp. baking soda
1 Tbs. real butter

Homemade Fruit Jam
Fruit of your choice, fresh or frozen (I
like to use frozen strawberries) Honey to taste
1 packet Knox Gelatin

INSTRUCTIONS
For Pancakes: Mix all ingredients together in a blender for a light, fluffy texture. Pour onto a buttered

electric griddle (preferably) set at 275 degrees or a buttered pan. Cook slowly until golden brown; a bit longer than for regular flour pancakes. Serve with warmed honey and/or Homemade Fruit Jam.

For Jam: Microwave fruit in a small dish for three minutes or cook down in a small pan. Mash fruit with fork and blend with honey and gelatin. Serve with Jim’s Fluffy Pancakes. Refrigerate leftovers; gelatin will help jam to solidify when cooled.

Notes: If large eggs are used and batter seems too thin, add additional almond flour to make a normal pancake batter. If cooked pancakes don’t puff up, make sure you are using fresh baking soda.

NoMoreCrohns.com

August 2019

Pulled Pork Sliders (meatless, vegan, jackfruit)

https://www.traderjoes.com/recipes/lunch/pulled-jackfruit-sandwich

How does one use Trader Joe's Green Jackfruit in Brine, you ask? It takes on a “meaty” texture, and, much like tofu, absorbs the flavors of sauces. Our favorite preparation involves cooking jackfruit in barbecue sauce, where it eventually shreds like pulled pork, ready to be piled on a warm Honey Wheat Hamburger Bun and crowned with crunchy cabbage.

Serves: 6 - 8  Prep Time: 5 Minutes   Cooking Time: 25 - 30 Minutes Print Recipe

INGREDIENTS

For Pulled Jackfruit
• 
  

  2 cans TJ’s Green Jackfruit in Brine
• 
  

  1 1/2 cups TJ’s Organic Kansas City Style BBQ Sauce
• 
  

  1 tablespoon TJ’s Olive Oil
• 
  

  3 tablespoons Water
• 
  

  1 package TJ’s Honey Wheat Hamburger Buns
• 
  

  1 TJ’s Yellow Onion, diced, for garnish
For Tangy Cole Slaw
• 
  

  1 bag TJ’s Organic Shredded Green & Red Cabbage with Orange Carrots
• 
  

  1/4 cup TJ’s Mayonnaise (or TJ's Greek Yogurt)
• 
  

  1/4 cup TJ’s Apple Cider Vinegar
• 
  

  TJ's Salt & Pepper, to taste

DIRECTIONS

Prepare Pulled Jackfruit: Drain jackfruit and pat dry. Partially shred jackfruit chunks into smaller pieces. In a sauté pan, heat olive oil over medium heat. Add jackfruit and sauté for five minutes. Add BBQ sauce and water to pan and stir to evenly coat jackfruit. Cover pan and simmer on medium-low heat, 20-25 minutes, stirring occasionally and pulling jackfruit apart as it becomes tender.

Prepare Tangy Cole Slaw: While jackfruit cooks, in a large bowl, toss cabbage blend with mayonnaise and apple cider vinegar to coat. Season with salt and pepper to taste and set aside.

Prepare Sandwiches: Place a scoop of pulled jackfruit on the bottom of a bun. Top with diced onions, coleslaw, and bun top. Eat and repeat until satisfied!

Spinach Mushroom Kugel

From Jamie Geller, Aug 17, 2011
https://www.joyofkosher.com/recipes/spinach-mushroom-kugel/

INGREDIENTS
1 - 1lb pkg frozen spinach, thawed and squeezed dry
1- 8oz sliced mushrooms (canned is okay - be sure to drain)
2 eggs, separated, whites whipped
1/2c. mayonnaise
2T onion soup mix (see below for Homemade Healthy Onion Soup Mix)

PREPARATION
1. Preheat oven to 350°f.
2. Place all ingredients in a large bowl and mix until well combined.
3. Pour into a 9" round baking dish and bake for 45-50 min.

Note: recipe can be doubled and cooked in a 13 x 9 x 2" Pyrex

HOMEMADE HEALTHY ONION SOUP MIX (makes ~3 T)
1 t. turmeric
1 T sugar
1/2 t celery seed
2 T + 2 t dried minced onion
1/4 t ground black pepper

Combine all ingredients and store in an airtight container until ready to use. Should keep up to 1 yr.

Roasted Red Pepper and Pecan Spread/Dip

INGREDIENTS
1 - 12 oz jar roasted red peppers, diced
1/4 c. sun dried tomatoes, packed in oil, drained and patted dry with paper towel
1/4 c. coarse whole wheat bread crumbs (for gluten free substitute almond meal)
1 c. pecans pieces, unsalted, roasted (do not char or burn)
1 clove garlic, minced
1 T. red wine or balsamic vinegar
1/2 t. ground cumin
1/4 t. ground paprika
1/4 t. salt
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1/4 c. extra virgin olive oil

DIRECTIONS
1. Into a food processor add each ingredient in order, excluding the olive oil. Pureé until smooth.
2. With the food processor running, add olive oil in a slow stream, blending until incorporated.

Yields 3 c.

Note: Can be made up to 2 days ahead and refrigerated. Bring to room temperature before serving. Goes well with crackers and raw vegetables.

Recipe obtain from Maria Hutkin.