Creamy Chipotle Taco Sauce

CREAMY CHIPOTLE TACO SAUCE

From Skinnytaste.com and Mom (Jayne Slade)

INGREDIENTS 

1 cup light mayonnaise (may use ANY type of mayo or vegetarian mayo)

2 T chopped fresh cilantro

1 T. honey

2 canned chipotle chilies in adobo ( 2 T.)

Juice of 1 lime (~2 T.)

DIRECTIONS

Combine mayo, cilantro, honey, chipotles, lime juice and salt in food processor or blender, blending until smooth.  Transfer to a container like a squeeze bottle and refrigerate.

Buy a can of chipotle chilies in adobo sauce.  Open and puree in blender, transfer to glass jar for storage in refrig.  It lasts forever that way and is much more recipe friendly.

Peanut Butter Protein Bars

PEANUT BUTTER PROTEIN BARS

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★★★★★

4.8 FROM 5 REVIEWS

• PREP TIME:15 mins
• TOTAL TIME:15 mins

AUTHOR: Lee Hersh

YIELD: 10

https://fitfoodiefinds.com/peanut-butter-protein-bars/

INGREDIENTS

• 2 cups rolled oats
• 10 Medjool dates, pitted
• 1 cup peanut butter, drippy
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup vanilla protein powder (usually two scoops)
• pinch of salt

INSTRUCTIONS

1. Spray a 9×9-inch cake pan with coconut oil cooking spray or line with parchment paper and set aside.
2. Place rolled oats in a high-speed food processor (I use a Ninja). Process on high for about 30 seconds or until you’ve turned your oats into an oat flour.
3. Add in the rest of the ingredients to your food processor and process on high for 1 to 2 minutes, stopping often to scrape the sides. You’ll want to make sure you use a drippy peanut butter for this recipe (Trader Joe’s or Kirkland brands are the best). At this point, the dough should be similar to cookie dough.
4. Using your hands, press the dough into the cake pan. Then, use a spatula to make it smooth and even all the way around.
5. Pop the cake pan into the freezer for about 30 minutes to set. Remove and then cut into 10 bars with a sharp knife.

NOTES

You can also make these bars into balls for an easier recipe and smaller serving size! It will make around 25 1 tablespoon-sized balls.

NUTRITION

• Serving Size: 1 bar
• Calories: 342
• Sugar: 30
• Fat: 14
• Carbohydrates: 47
• Protein: 13

Faux Ice Cream - Chocolate Peanut Butter Banana

Faux Ice Cream - Chocolate Peanut Butter Banana

https://thestayathomechef.com/healthy-ice-cream/
MODIFIED

Prep Time

5 mins

Total Time

5 mins

Learn how to make Healthy Ice Cream using a handful of ingredients and it's ready in under 5 minutes! Whether you need a dairy-free dessert option, or you need a healthy treat to satisfy, this one is for you!

Course: Dessert 

Yield: 2 Servings

Calories: 157 kcal

Ingredients

• 2 bananas peeled and frozen
• 1 tablespoon peanut butter
• 1 tablespoon cocoa powder
• 1-4 tablespoons unsweetened almond milk

PRO TIP: This recipe works best with bananas that have ripened to the point where they have little black spots appearing. Bananas have various stages or ripeness and become sweeter as they progress, with a less pronounced banana flavor.

Instructions

1. Cut the frozen bananas into chunks and put them in a food processor or heavy duty blender (or a Yonanas Machine).
2. Blend until smooth.
3. Add in the desired flavor (in this case peanut butter and cocoa powder), and blend until everything is incorporated and smooth.
   4. Add almond milk 1/2 to 1 tablespoon at a time to aid in blending and make smooth.

Recipe Notes

Other flavor ideas that we like:

Strawberries (just blend a handful in with the bananas)
Coconut and Chocolate (2 tablespoons coconut milk or coconut oil +1 tablespoon cocoa powder)
PB Banana (just add 2 tablespoons peanut butter
PB and Jelly (1 tablespoon peanut butter + 1 tablespoon strawberry jelly)

Nutrition Facts

Faux Ice Cream - Chocolate Peanut Butter Banana

Amount Per Serving

Calories 157Calories from Fat 36

% Daily Value*

Total Fat 4g6%

Saturated Fat 1g5%

Sodium 38mg2%

Potassium 512mg15%

Total Carbohydrates 29g10%

Dietary Fiber 4g16%

Sugars 15g

Protein 3g6%

Vitamin A1.5%

Vitamin C12.4%

Calcium0.6%

Iron4.5%

* Percent Daily Values are based on a 2000 calorie diet.

PUMPKIN MAPLE PECAN GRANOLA

https://minimalistbaker.com/pumpkin-maple-pecan-granola/
Simple, healthy granola that's perfect for fall! Just 9 ingredients, perfectly crunchy, and infused with tons of pumpkin flavor and fall spices.
Freezer: 3 months
Keeps: 2-3 wks

Ingredients

• 3 cups rolled oats (gluten-free for GF eaters)
• 1 1/4 cups raw pecans
• 1/3 cup raw pepitas
• 3 Tbsp sugar
• ¼ tsp sea salt
• 3/4 tsp pumpkin pie spice (I also added an extra dash cinnamon)
• 1/4 cup coconut or olive oil
• 1/3 cup maple syrup (or sub agave or honey if not vegan)
• 1/3 cup pumpkin puree

Instructions

1. Preheat oven to 340 degrees F (171 C).
2. Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
4. Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
5. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
6. Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

   Notes

   *Adapted from my Sweet Potato Granola.
   *Nutrition information is a rough estimate.
   *Recipe makes ~4 1/2 cups granola.

   Nutrition Per Serving (1 of 18 quarter-cup servings) 

   • Calories: 170 
   • Fat: 10.7g 
   • Saturated fat: 3.5g 
   • Sodium: 2mg 
   • Carbohydrates: 16.9g 
   • Fiber: 2.5g 
   • Sugar: 6g 
   • Protein: 3.4g