Cookies and Brownies and Blondies
_______________
Pumpkin Garbanzo Bean Cookies- makes 20 cookies
Ingredients:
-1 can garbanzo beans, rinsed
-1/2 cup pumpin puree
-1/2 cup almond butter
-1 egg
-2 T honey
-2 T vanilla
-1 tsp baking powder
-1/2 tsp each nutmeg, pumpkin pie spice an cinnamon
-1/2 cup chopped walnuts
Directions:
1. Preheat the oven to 350.
2. Wash the garbanzo beans in cold water with your hands, so that the skin of the bean peels off. (check out my drain for a picture of the skins)
3. Place the beans in your food processor and pulse.
4. Add everything else to the food processor, except for the walnuts, and mix well.
5. Fold in the walnuts last.
6. Using sheets of parchment paper, scoop the cookie mix on them and bake for 20 minutes or until sides are browning. These are extremely moist so don’t be fooled and cook them longer, they should be like that! Use a wire rack for cooling.
Finished product…
___________________
Red Velvet Beet It Brownies- makes 8×8 baking dish or 16 small brownies
Ingredients:
-1 cup or 4 small golden or red beets
-1/2 cup almond butter
-2 mashed bananas
-1 T unsweetened cocoa powder (I used Gheradelli’s)
-1/2 tsp each of baking soda, nutmeg and cinnamon
-1 tsp vanilla
-1 egg
-1/4 cup honey
-1/2 cup chocolate chips
-1/2 cup red wine
Directions:
1. Preheat the oven to 350. Lightly spray a baking pan and place aside.
2. Cut the beets from the stems and place in a pot of boiling water with the red wine until the beets are soft. Usually around 20 minutes or so. Let the beets cool.
3. Take your bananas and mash them in a large bowl. Add all the other ingredients, with the exception of the chips, and mix well.
4. When the beets are cool, take the skin off using a paper towel and chop into small pieces. Add the beets to the bowl and mix.
5. Fold in the chocolate and red chips and pour them into your baking dish.
6. Bake for 35 minutes or until a toothpick comes out clean. You will love the flavor! I know I do! I’ve already had two!
____________________
Black Bean Brownies- makes a 9×9 baking dish or 12 brownies
Ingredients:
-1 can black beans, rinsed
-2 bananas, mashed
-1/4 cup raw honey
-1 tsp vanilla
-1 tsp each of cinnamon and nutmeg
-1 tsp baking soda
-1 egg
-1/2 cup almond butter
-1/2 cup dark chocolate chips (the dairy -free brand from Nestle)
Directions:
1. Preheat the oven to 350 and lightly spray your baking dish.
2. Mash the bananas and add the honey, vanilla, spices, baking soda and almond butter. Mix well.
3. Rinse the black beans and strain them and then add them to the bowl, with the egg, mixing again.
4. Fold in the chocolate chips.
5. Pour the mixture in your dish and bake for 40-45 minutes or until a toothpick comes out clean. Enjoy these low calorie, high-fiber treats!
__________________
Pumpkin Peanut Butter Brownies- makes a 9×9 baking dish
Ingredients:
-1 15oz. can Libby’s pumpkin puree
-2 mashed bananas
-1 T vanilla
-1/2 tsp each of cinnamon, pumpkin pie spice and apple pie spice, nutmeg, baking soda
-1/3 cup almond butter
-1 egg
-1/2 cup peanut butter chips (I used Trader Joe’s brand)
Directions:
1. Preheat the oven to 350.
2. Mash the bananas in a large bowl.
3. Add all of the other ingredients, except for the peanut butter chips, and mix well.
4. Fold in the chips last.
5. Place in a lightly greased baking dish for 40-45 minutes or until a toothpick comes out clean. Easy peesy!
__________________
Pumpkin Spice Sugar Cookies- makes 25 cookies
Ingredients:
-1 and 1/2 cup whole wheat flour (you can sub almond flour too)
-1/2 cup Libby’s pumpkin puree (not the pie filling)
-1/2 cup brown sugar
-1/2 cup granulated sugar
-1 egg
-1/4 coconut oil, melted
-1/4 tsp baking powder
-1/4 tsp salt
-1/4 tsp each of cinnamon, nutmeg and pumpkin pie spice
Directions:
1. Preheat oven to 350.
2. In your food processor, add all of the ingredients except for the pumpkin puree and coconut oil. Puree them together.
3. In a pan, melt the coconut oil.
4. Add the coconut oil and the pumpkin puree to the food processor with everything else and pulse again until the mixture thickens.
5. Drop spoonfuls of the mixture on baking sheets lined with parchment paper to avoid burning.
6. Bake for 15 minutes or until edges brown.
7. Immediately after taking out, sprinkle some sugar on the top and place on wire racks to cool.
_________________________________
Banana Walnut Pecan Chocolate Chip Cookies- makes 15
Ingredients:
-2 bananas, mashed
-2 tsp. vanilla
-1/2 cup almond butter
-1/2 lite brown sugar
-1 egg
-pinch of salt
-1 tsp. baking powder
-one handful each of walnuts, pecans, and dark chocolate chips
Directions: Preheat oven to 350. Mix all the ingredients together and scoop 15 portions onto greased cookie sheets. I like non-stick coconut oil. Bake 12-15 minutes or until brown around edges. Enjoy!… and try and leave some for the person you originally made them for!
______________________
She’s a Fake Blondie Bar- makes 13-15 bars, depending on how small/ big you cut them
Ingredients:
-1/4 coconut oil
-1/4 cup honey
-1/2 cup almond butter
-1 egg
-1/2 tsp vanilla
-1 and 1/4 cups almond flour or gluten free flour
-1/2 tsp baking powder
-1/8 baking soda
-1/2 tsp salt
-1/4 tsp nutmeg
-1/4 tsp cinnamon
-1/2 cup butterscotch chips
- Directions:
1. Preheat oven to 350. Lightly grease a 8×8 pan and set aside.
2. In your food processor, mix wet ingredients together.
3. In a bowl, combine the dry ingredients throughly.
4. Add the dry ingredients in with the wet ingredients and process again.
5. Mix in butterscotch chips lastly and pour into pan.
6. Bake for 20-25 minutes. Let cool and pack in foil for camping, trying not to eat them all at once!
_________________________
Lori’s Oatmeal “Scotchie” Cookies- gluten free!
Ingredients:
-1 1/4 cups Bob Millls gluten free all purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 teaspoon ground cinnamon
-1 cup C&H sugar blend with stevia
-3/4 cup packed brown sugar
-2 large eggs
-1 teaspoon vanilla extract or grated peel of 1 orange
-3 cups quick or old-fashioned oats
-1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels-(Make sure gluten free, mine were, but some nestle products say made in factory that uses wheat)
How cute is she??!!
Directions:
1. Preheat oven to 375° F.
2. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake on parchment paper for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
These lasted a whole 3 hours in my house!
__________________________________
Zucchini and Carrot Paleo Scotch Brownies- makes 12
Ingredients:
-1 large zucchini
-4 large carrot sticks
-1 cup almond butter
-1 egg
-1/4 cup honey
-1 tsp vanilla
-1 tsp baking soda
-1 tsp cinnamon
-1 tsp nutmeg
-1/2 cup of butterscotch chips (I used Nestle Tollhouse)
Directions:
1. Preheat the oven to 350. Spray a 9×9 baking dish and set aside.
2. Chop the zucchini and carrots up finely and combine all the ingredients in a large bowl.
3. Add the chips last and bake for 35-40 minutes or until a toothpick comes up clean. Enjoy!
____________________________
Pumpkin Chocolate Chip and Chia Seed Cookies- makes 22 cookies
Ingredients:
-1 can pumpkin puree (I love Libby’s)
-2 cups whole wheat flour (If you are gluten-free, use 2 1/2 cups almond flour)
-1/2 cup light brown sugar
-1/2 cup Niccola’s apple butter or almond butter
-1 egg
-2 T chia seeds
-2 tsp baking powder
-1 tsp each of cinnamon, allspice, nutmeg
-1 tsp baking soda
-1 T vanilla
-1/2 cup chocolate chips (I used dark chocolate)
Directions:
1. Preheat oven to 375. Combine the pumpkin, egg, vanilla, brown sugar and apple butter together.
2. In a separate bowl, combine flour, powder, soda and spices.
3. Fold the flour mixture into the pumpkin mix.
4. Add chia seeds and chocolate chips at the end.
5. Scoop spoonfuls onto an un-greased cookie sheet and bake for 15 minutes.
6. Let the cookies cool on a wire rack for 10 minutes and enjoy!
_________________________________
Banana Applesauce Brownies- makes a 9×9 baking dish’s worth
Ingredients:
-1/2 cup Niccola’s unsweetened applesauce
-2 bananas, mashed
-2 tsp vanilla
-1/2 cup unsweetened coco powder (I used Gherardelli’s)
-1/2 tsp salt
-1 egg
-1 1/2 tsp baking powder
-3 T honey
-3 T Niccola’s apple butter or almond butter
-1/2 cup walnuts
Directions:
1. Preheat oven to 375.
2. In a bowl, mix together the applesauce, banana, (I used a potato masher) butter and honey.
3. Then add in the coco powder, vanilla and the egg.
4. Lastly add the salt, baking powder, nutmeg and walnuts and mix together.
5. Place in a 9×9 dish and bake for 35-40 minutes or until a toothpick comes out clean. Enjoy!
____________________________
Pumpkin Banana Oatmeal Spice Cookies- makes 17 cookies
Ingredients:
-2 bananas mashed
-1/2 cup pumpkin puree (I used Trader Joe’s)
-1 1/2 cup rolled oats (I used Trader Joe’s)
-1 tsp baking soda
-1/4 tsp each cinnamon, nutmeg, apple pie spice
-handful dark chocolate chips
Directions:
1. Preheat oven to 350.
2. In a large bowl, mash and bananas and add the pumpkin puree.
3. Then add the spices, baking powder and oats and mix.
4. Add chips last. Use parchment paper or an un-greased cookie sheet and dollop spoonfuls of the cookie mixture onto the sheet.
5. Bake for 30 minutes. Use a wire rack to cool. Enjoy without the guilt!
_____________________________
Acorn Squash Coconut Cherry Pecan Brownies- makes a 9×9 baking dish
Ingredients:
-1 acorn squash, de-seeded and roasted
-1/2 cup coconut flour
-1/2 cup almond butter
-1/2 unsweetened coco powder (I used Gherardelli’s)
-1 egg
-1 tsp vanilla
-1 cup unsweetened coconut milk
-1/4 tsp salt
-1/4 tsp each of cinnamon and nutmeg
-1/2 tsp baking powder
-1/2 cup shredded coconut
-1/2 cup dried cherries
-1/4 cup chopped pecans
-olive oil
-salt and pepper
Directions:
1. Preheat oven to 400 degrees. Cut the squash in three pieces, de-seed and sprinkle with olive oil, salt and pepper. Bake for 30 minutes or until soft, let cool. Scoop out the squash. Save your seeds!!
2. While the squash is cooking, use your food processor to blend the flour, coco powder, baking powder, salt and spices together.
3. Add the egg, coconut milk, vanilla, almond butter and squash.
4. Mix well and fold in the pecans, cherries and shredded coconut.
5. Place in a 9×9 baking dish for 25-30 minutes or until a toothpick comes out clean. Enjoy!
Look how moist these are!
_________________________________
Yellow Summer Squash Chocolate Chip Brownies- makes a 9×9 baking dish
Ingredients:
-2 cups yellow squash, grated or chopped thinly
-1 egg
-1 cup almond butter
-1/8 cup honey
-1 tsp each of vanilla, nutmeg and cinnamon
-1 tsp baking soda
-1 cup chocolate chips
Directions:
1. Preheat oven to 350 and lightly spray your baking dish.
2. Chop up the squash and add everything, except the chips, to a large bowl.
3. Mix everything together well, adding chips last.
4. Bake for 35-45 minutes or until a toothpick comes out clean. Enjoy!
_____________________________
Banana Oatmeal Apricot Gluten and Sugar Free Cookies- makes 12
Ingredients:
-1 cup rolled oats (I used Trader Joe’s)
-2 ripe bananas, mashed
-1 cup dried apricots, quartered
-1/3 cup almond milk
-1/4 cup unsweetened vanilla almond milk
-1 T vanilla
-1/4 tsp salt
Directions:
1. Preheat oven to 350.
2. In a bowl, mash the bananas.
3. Add the mashed bananas, almond butter, vanilla and salt into your food processor and pulse.
4. Then add the almond milk and pulse again.
5. Add the rolled oats and pulse again.
6. Lastly, cut the apricots in quarters and fold then in, mixing with a spoon.
7. Place parchment paper on cookie sheets and place big spoonfuls of the cookie dough on it.
8. Bake for 15-20 minutes or until edges are golden. Place on wire rack to cool, Enjoy without the guilt!
____________________________
Delicata Squash Banana Chocolate Chip Cookies- makes 12 large cookies
Ingredients:
-1 Delicata squash
-1 banana
-1 egg
-1 tsp baking soda
-2 tsp vanilla
-1/2 cup almond butter
-1 tsp each of cinnamon and nutmeg
-1/2 tsp pumpkin pie spice (my new fav)
-1/4 cup pecans, chopped
-1 handful chocolate chips (funny story about the chocolate I used below!)
Directions:
1. Preheat the oven to 400. Cut the squash in half, deseed and place cut-side down on an un-greased baking sheet for 20 minutes or until soft. Let cool.
2. In a large bowl, add all of the ingredients except for the pecans and chocolate chips.
3. When the squash has cooled, scoop it out of its shell and add it to the bowl. Mix everything together.
4. Add the chips and mix. Add the pecans and mix again.
5. Place scoops of the mixture on un-greased cookie sheets.
6. Lower the oven temp to 350 and bake for 20 minutes or until golden brown on the edges! Enjoy without the guilt! Easy way to eat your veggies, huh?!
_________________________
Dinner Ideas
Veggie “Meat”loaf and Cauliflower- Sweet Potato Mash- serves 2
Ingredients:
-1 lb lean ground turkey (I use the Trader Joes’s or Foster Farm brand and if you are vegetarian, substitute seitan, it’s just as good!)
-1 egg
-1 red onion
-1 head cauliflower
-1 sweet potato
-1/2 cup almond milk
-3 cloves garlic
-bell pepper or chili peppers (I used 2 of each)
-2 tomatoes
-3 T olive oil
-2 T balsamic vinegar
-celery salt
-salt and pepper
-fresh herbs
Directions:
1. Preheat oven to 375.
2. Chop up the veggies and garlic and add everything into a large bowl.
3. Mix the meat and veggies with your hands until everything is combined.
4. Place on sprayed cookie sheet or foil and bake for 35-45 minutes until golden brown. Enjoy with ketchup or your favorite condiment. This is a low calorie, healthy, and easy meal to prepare in less than 10 minutes.
For the Cauliflower and Sweet Potato Mash, cut them up in chunks and boil until soft. Place the cooked potato and cauliflower into your food processor, adding the almond milk as you pulse. Pulse for as long as you like; the longer the creamier!
___________________________
Roasted Red Kuri Squash Bowl- serves one or two
Ingredients:
-1 large Red Kuri squash
-1 tsp olive oil
-1 T brown sugar
-salt and pepper
Directions:
1. Preheat oven to 400.
2. Cut the top off the squash like you would a pumpkin, remove the seeds and sprinkle some olive oil, salt and pepper inside.
3. Place cut-side down and roast for 20 minutes, or until squash is soft.
4. Remove the squash and let cool.
5. Sprinkle more olive oil, salt, pepper and add the brown sugar to taste! Either scoop the squash out and put it in a bowl or do like I do and eat it right from the squash itself! It’s a squash bowl and It saves me a plate to wash!
Pad “Spaghetti Squash” Thai- serves two
Ingredients:
-1 spaghetti squash
-4 small bok choy
-4 cloves garlic
-1 cup chopped carrots
-1 bunch scallions
-1 bunch cilantro
-2 limes
-2 T peanut butter
-1/4 cup chicken broth
-1 T soy sauce
-1 T red wine vinegar
-1 T rice vinegar
-1 tsp fresh ground chili paste or Sambal
-small handful of peanuts
Directions:
1. Preheat the oven to 400. Cut the squash in half, de-seed and place cut-side down on a baking sheet for 20 minutes or until soft.
2. Chop up the bok choy, carrots, garlic and scallions.
3. Place the garlic in a lightly sprayed sauté pan for a good minute before adding the other veggies. Cook until the veggies are soft and browning and remove from the heat.
4. In another sauté pan, add the vinegars, soy sauce, chili paste, peanut butter and chicken broth, heating until it is smooth and almost creamy.
5. Scoop out the squash when it cools and add it and everything else (sauce and veggies) to a sauté pan and heat for 5 minutes or so, mixing well. Squirt the juice from half of a lime on top while it’s cooking.
6. Plate the Pad Thai and garnish with some lime wedges, cilantro and scallions. Enjoy!!
_______________________________
Eggplant Parmesano Pizzettes- makes 9-10 small pizzas
Ingredients:
-1 large eggplant
-fresh basil, chopped
-parmesan cheese
–Niccola’s red sauce or your own!
Directions:
1. Preheat oven to 400 degrees.
2. Slice your eggplant into one inch think pieces, mine yielded 9 slices.
3. Brush some olive oil, salt and pepper on each slice and place on an un-greased cookie sheet. Bake for 10 minutes and then flip over and bake 10 more minutes.
4. When the eggplant feels soft, take them out of the oven and spread some red sauce on top, sprinkling basil and cheese over.
5. Bake for another ten minutes and let cool. Easy peesy! Each of these is only 100 calories! No guilt!
_________________________
Spinach Calzone- serves 2 or more
Ingredients:
-1/2 lb pizza dough (I used Trader Joe’s whole wheat but you can use a gluten-free variety if you need it)
-an 8 oz. bag of spinach
-1/2 red pepper, chopped finely
-1/2 green pepper, chopped finely
-1/2 cup crimini mushrooms
-1/2 cup sun-dried tomatoes
-1 small yellow squash
-1 baby eggplant
-1/2 red onion
-5 cloves garlic, minced
-3 T Niccola’s pesto
-Italian seasoning
-salt and pepper
Directions:
1. In a large sauté pan, cook the spinach with a bit of olive oil. Place the spinach in a strainer until it cools. Using your hands, ring out the spinach, so that all the remaining water releases. This way you won’t have a soggy calzone!
2. Chop up all the vegetables and place in a large bowl. Add the pesto, some salt and pepper, and mix well.
3. Roll out the pizza dough, using some flour, and try not to make it too thin.
4. Start to layer your vegetables on top of the dough, placing the spinach in between so it’s not directly at the bottom or top. Again, this is so your calzone won’t be soggy!
5. Sprinkle some Italian seasoning on top.
6. Either fold your calzone in a half-moon shape, or fold it like an envelope if you have a lot of extra dough.
7. Lightly brush some of the beaten egg over the seals to ensure the calzone doesn’t open while it’s cooking.
8. Flip the calzone over and place on an un-greased baking sheet or on your pizza stone, like me, for 35-40 minutes or until the edges are golden.
9. Manga calzone!
_____________________________________
Butternut Squash Lasagna with Butternut Apple Sauce- serves 6-8
Prep Time: One Hour
Ingredients:
-1 large butternut squash
-1 small butternut squash
-1 bag spinach
-1 small eggplant
-1 red onion
-1 green pepper
-1 orange pepper
-1 cup baby carrots
-1 bulb black garlic
-1 heirloom tomato
-1 cup Blue Diamond Unsweetened Vanilla Almond Coconut Milk
-4 apples
-6-8 slices of Veggie Cheese
-salt and pepper
Directions:
1. Preheat the oven to 400.
2. Take your smaller squash and cut it in half, de-seed it and place it cut-side down on a baking sheet. Peel the apples and de-core them, cutting them in half, and placing them cut-side down on the sheet too. Bake for 20 minutes or until soft.
3. Chop up all the vegetables. Place them in a sauté pan, adding the tomato last. Cook until everything is brown and smelling good!
4. Take the vegetables and place them in your food processor and pulse well.
5. When the squash is cool enough to handle, scoop it out and place it and the roasted apples into the food processor with the Almond Coconut milk. Pulse well until sauce is thick.
7. To make your “noodles” use a mandolin or finely slice the other butternut squash, with the skin on. Finely slice the eggplant too.
8. Begin to make your lasagna by layering the squash, sauce, eggplants and cheese in your baking dish. You can do it how you want but I did it this way…lightly coat the bottom of the dish with the sauce then add the squash, a layer of spinach, sauce, eggplant, spinach, eggplant/squash, sauce again and finally a thin layer of cheese. I didn’t have any shredded cheese left so this looks a bit funny with my Veggie Cheese slices!
9. Bake in the oven at 375 for one hour of until the lasagna starts bubbling along the sides! Manga!
__________________________
Spaghetti Squash “Macaroni” and “Cheese”- serves 4
Ingredients:
-1 large spaghetti squash
-1 tsp olive oil
-1 cup peas (I used frozen)
-1 cup chopped broccoli
-1 bulb of black garlic
-1/2 cup Smart Cheese (I used the Cheddar/Sharp blend)
-1/2 cup Blue Diamond Unsweetened Vanilla Coconut Almond Milk
-salt and pepper
Run to Trader Joe’s and grab some of this! I had never even seen black garlic before and the taste is like none other! It’s just what every Italian girl needs!
Directions:
1. Preheat the oven to 400. Cut the spaghetti squash in half and de-seed. Save the seeds for the pepita recipe below! Place them cut side down on a baking sheet and cook for 20 minutes or until soft.
2. If you’re using frozen peas or broccoli, get them ready and then place them, with the garlic, in a saucepan. Add the olive oil.
3. Sauté the vegetables until they start to brown.
4. When the squash is cool enough to handle, scoop it all out and add it to a large bowl.
5. Add the vegetables, cheese and milk into the squash “macaroni” and stir well, adding salt and pepper to taste! Wallah! No noodle macaroni and cheese! Healthy and delicious!
______________________________
Roasted Buttercup Squash– serves one
Ingredients:
-1 buttercup squash
-olive oil
-pinch of brown sugar
-pinch of salt and pepper
Directions:
1. Preheat the oven to 400.
2. Wash the squash and using a heavy knife, cut the top off as if you were about to carve a pumpkin.
3. Scoop out the seeds and save them for later.
4. Sprinkle some olive oil, salt and pepper on the squash and place cut-side down on a baking sheet.
5. Bake for 30 minutes until squash is soft and brown around the edges.
6. Let cool and add some brown sugar. Enjoy! This is quite filling!
___________________________
Pomegranate Guacamole- makes one bowl (double the recipe for party size)
Ingredients:
-3 ripe avocados, mashed
-1/2 red onion, diced
-1 bunch cilantro, (from my garden!) chopped finely
-1 Serrano pepper, de-seeded and chopped finely
-3 cloves garlic, minced
-seeds from 1 large pomegranate
-juices from 2 limes
-1 tsp salt
-pepper to taste
Directions:
1. Cut the avocados in half, scoop out the flesh and mash well in a large bowl.
2. Chop up the onion, cilantro, garlic and Serrano pepper and add to the bowl.
3. Cut the pomegranate in quarters and using your fingers, bend each section and remove the seeds from the pith. Wear an apron to avoid red splatter on your clothing!
4. Add the pomegranate seeds and mix well.
5. Add the lime juice last and serve chilled. Healthy and colorful! Enjoy!
Add a few seeds on top as a nice garnish!
_________________________________
Pumpkin Apricot Quinoa Salad- serves 2-4
Ingredients:
-2 baby pumpkins
-1 cup chopped scallions
-1/2 cup dried apricots
-1 cup uncooked quinoa (I used the red color)
-1 tsp olive oil
-salt and pepper
Directions:
1. Preheat the oven to 350 degrees. Cut the pumpkins in half, sprinkle with olive oil, salt and pepper and place cut-side down on an un-greased cookie sheet. Bake for 20 minutes or until soft. You don’t need to take the seeds out!
2. Cook the quinoa with 2 cups of water and bring to a boil. Cover, place on low heat and cook for 15 minutes or until all the water has evaporated.
3. Chop up the scallions and the apricots.
4. When the pumpkin is done cooking, scoop out the insides and toss in with the quinoa, scallions and apricots. Stir well, adding some olive oil, salt and pepper.
5. Serve warm and garnish with some nuts and apricots! Easy peesy!
_______________________________
Roma Margarita Spaghetti Squash- serves 2
Ingredients:
-1 large spaghetti squash
-4 large Roma or yellow tomatoes, diced
-2 cloves garlic, chopped finely
-olive oil
-handful of fresh basil and any other herbs you enjoy
-salt and pepper
(mozzarella cheese can be added on top if you wish)
Directions:
Preheat oven to 350. Scoops seeds out and brush squash with olive oil, salt and pepper. Lay cut side down on a cookie sheet and bake for about 30 minutes. Test squash with fork to see if it’s soft. Toss all the ingredients in a bowl and mix. Add to middle of your cooked squash and bake for an extra five minutes to warm filling!
My second favorite way of preparing the squash is southwestern style. It gives the meal a real kick and is an easy way to use leftovers from Taco Night! Cook the squash the same way except add these ingredients down below instead. Wallah!
___________________________
Southwestern Style Spaghetti Squash- serves 2
Ingredients:
-1 can organic black beans
-1 can organic yellow corn
-1 large heirloom tomato
-1 avocado
-1 red onion, chopped finely
-1 bunch cilantro
-2 large limes (squirt juice at very end)
-salt and pepper to taste
Late Summer Veggie Medley- makes a large baking dish, serves 4-6 people
Ingredients:
-2 baby eggplants
-2 zucchinis
-2 yellow squash
-1 red onion
-1 orange Bell pepper
-1 green Bell pepper
-2 sweet potatoes
-6 small Roma tomatoes
-fresh parsley, basil and rosemary
-1 cup of Veggie Parmesan cheese
-salt and pepper
Directions:
1. Preheat the oven to 350.
2. Lightly spray your baking dish and place aside.
3. Slice the vegetables one inch thick and chop up all the herbs.
4. Start to layer your baking dish. I did eggplant, onion, yellow squash and zucchinis, sweet potato, peppers, tomatoes, salt, pepper, herbs and then cheese last.
5. Place in the oven for 45 minutes or until vegetables are browning and soft. Enjoy this low-calorie, guilt free entree!
________________________
Real Men Eat Quiche- makes six large servings
Ingredients:
-3 cups fresh spinach
-1 cup baby bella mushrooms
-1/2 red onion
-1/3 cup Trader Joe’s Red Pepper Leicester Cheese
-3 eggs
-3/4 cup almond milk
-1 crown broccoli
Directions: Preheat oven to 350. In large pan, spray coconut non-stick and sautee’ onions, mushrooms and spinach together until golden brown. In separate pot, boil 3 cups water with broccoli until tender. Add the veggies and broccoli together. Beat the eggs, milk and cheese together with salt and pepper and add to veggie mix. Stir all of the ingredients together and layer into a greased round or square baking dish. Grate a little of the cheese on top and bake for 40 minutes or until set.
________________________________
It’s a Homemade Pizza-Salad- serves two
Ingredients:
-1 pound of dough homemade or store bought. (Gluten-free people, New Frontier’s sells one!)
-red sauce (I like Trader Joe’s Garlic Spaghetti Sauce, but I am working on my own homemade version currently!)
-1 can black olives
-1 pepper
-8 small heirloom tomatoes
-1 red onion
-1 package crimini mushrooms
-fresh herbs from your garden
-cheese (I like goat cheese, crumbled or grated)
-1 bowl of greens (I like arugula, spinach and radicchio)
-balsamic vinger
-olive oil
-salt and pepper
Directions:
1. Preheat your oven to 450. If you are using a pizza stone, allow 20 minutes for it to heat up inside the oven. I got mine at Target and use it for everything! (calzones, baked goodies, breads)
2. Roll out your dough or use your Kitchen Aid attachment to create 4 strips of dough. I flour my Kitchen Aid too.
3. Spread your dough on your floured pizza paddle to make the sliding, on and off, easier. Spread red sauce on top.
4. Add your toppings, cheese last. Slide into oven.
5. Cook each pizza for about 12-18 minutes or until edges are brown and crispy.
6. In a large bowl, add your greens, dressing lightly with olive oil and balsamic vinegar. Toss the salad and spread over pizza. I like to add red pepper chili flakes on top too. It’s a pizza-salad, paisano!
Add a generous amount of salad on top!
__________________________________
Is it ‘Portobello or Portabella’ Mushroom Burger-serves two
Ingredients:
-2 Portobello mushoom caps, cut stem out and spoon out middle
-salt, pepper, Italian seasoning, olive oil, balsamic vinegar
-crumbled goat cheese
-Greens, tomatoes, onions, cornichons, mustard, peppers, and whatever else you take on your burger!
-Healthy Hamburger option (I like these Nature’s Own Sandwich Thins at only 100 calories each)
Directions:
1. Preheat oven to 350. Take the stem out of the mushroom and scoop out the middle part.
2. Drizzle oil and balsamic onto cap, salt, pepper and seasoning.
3. Place in oven for 10 minutes and lightly toast bun during last minute or so, adding goat cheese to cap at the same time.
4. Place your cap on bun, add greens, produce and condiments and EAT!
__________________________
Open-Faced Goat Cheese Tart- makes six tarts
Ingredients:
-one pound of dough
-4 large heirloom tomatoes, get colorful, use green, red, orange and yellow varieties, sliced thinly
-1 red onion, chopped finely
-1/3 cup goat cheese (I like Trader Joe’s Chevre Goat Cheese)
-1/2 of minced thyme, basil and parley (and any other herbs you like)
-3 cloves of garlic, chopped finely
-1/3 cup pesto
-2 teaspoons fine olive oil (I like Colavita)
-6 tart pans or small bowls (oven safe)
Directions:
Preheat the oven to 350. Roll out the dough and cut in squares slightly larger than the size of the tart pans you are using. Lie the squares of dough on the tart pans. In a bowl, combine everything but the tomatoes and goat cheese. Put an ample amount of the filling in each shell. On top of the herbs and such, evenly layer the tomatoes and take little clumps of goat cheese and crumble it on top. Lightly drizzle some of your olive oil to top. Bake for 10-15 minutes or until dough becomes golden brown at the edges. Enjoy!
Stuffed Bell Peppers with Harvest Grains- serves two
Ingredients:
– 2 large bell peppers (get colorful)
-1 cup (dry) Trader Joe’s Harvest Grains featuring orzo, quinoa, garbanzo, couscous
-1 T olive oil
-fresh herbs (I used cilantro, parsley, basil, thyme and rosemary from my garden!)
-salt and pepper
Directions:
1. Bring to a boil 2 cups water and add the Harvest Grains. I did not add butter like the directions say. Bring to a boil again, then cover, turn heat on low and simmer for 8-10 minutes.
2. Stir in the olive oil, salt and pepper, herbs and let cool. (In my case, I cooked the grains, went and taught yoga, came back and then prepared the peppers)
3. Preheat oven to 350 and cut the tops off the peppers, keeping them in tact. They look cute as hats on top!
4. Scoop out the seeds and stuff the peppers with the grain mix. Put the tops/hats on and drizzle with some olive oil, salt and pepper.
5. Bake for 20 minutes or until peppers are browning. Enjoy!
__________________________
Gluten-free Spaghetti Squash Quiche- makes 6 slices
Ingredients:
-1 medium spaghetti squash
-3 eggs
-1/2 cup coconut milk
-1 heirloom tomato
-1 cup mushrooms
-1 red onion
-1 zucchini
-fresh greens
-3 cloves garlic
-olive oil or coconut oil
-salt and pepper
Directions:
1. Preheat oven to 400. Cut the squash length wise, removing the seeds.
2. Place some olive oil and salt and pepper on the squash and place cut-side down on a sheet tray. Cook for 20 minutes or until tender. Scoop out the “spaghetti” from the squash and place aside.
3. In the meantime, chop up the veggies and sauté the onions, mushrooms, zucchini and garlic. Add the greens last.
4. When the squash has cooled, take out a pie pan and press the meat of the squash into the bowl to form the crust. Try to even it out as best you can.
5. Beat the eggs with the coconut milk and add the veggies in and stir.
6. Pour the veggie mixture into the pie pan and add your tomatoes on the top. I sprinkled just a bit of the Trader Joe’s spotlight cheese, Elderflower Tomme, on top. It’s not necessary though; this can easily be made dairy-free too.
7. Bake at 375 degrees for 45 minutes or until set.
___________________________
Littleneck Clams and steamed with Io’vino’- serves one
(BTW- Iovino is my maiden name… it means “I am wine” in Italian, fitting eh?!)
Ingredients: -1 cup white wine (I liked the Trader Joe’s Sauvignon Blanc at $4.99 a bottle)
-1 shallot
-3 cloves garlic
-juice of one lemon
-1 pound littleneck clams
-1 Parm-iago roll from TJ’s -fresh basil
Directions: 1. Finely chop the shallot and cloves of garlic.
2. In a small pan, brown them with a bit of butter or olive oil.
3. In a small pan, add the wine, lemon juice and clams, garlic and shallot mixture, and bring to boil over medium heat.
4. Within two minutes, the clams will open.
5. Remove pan from heat and pour into bowl. Add fresh basil on top and toast your roll.
6. Mangia!
__________________________
Massaged Kale Salad with Citrus Dressing- serves one
Ingredients:
-2 cups kale
-1 small avocado
-1/4 red onion, chopped
-1 packet of Oh! My Omega Nuts from Trader Joe’s
I love these nut packets for salads! Almonds, walnuts, sunflower seeds and cranberries! And only 170 calories a packet!-1/2 cucumber, sliced in quarters
-1 tsp olive oil
-kosher salt
-juice from 1/2 lemon
Directions:
1. Wash your kale and pat dry. Then seperate the green thick colored stems from the kale.
2. Take the long pieces of kale and roll them up tight and then cut into them 2-3 times creating ribbons when they unroll.
3. Take the kale ribbons and place them in a large bowl. Drizzle the olive oil, the lemon juice and salt on top.
4. Using your hands, massage the kale for 2 minutes with the olive oil, salt and lemon juice that’s in the bowl. When the kale starts to loosen and soften, you’ll know it’s done.
5. Add the chopped onion, cucumber, avocado and nuts to the bowl and toss well. Use the citrus dressing below to top it off!
___________________
Breakfast Ideas/ Muffins/ Breads
pkin Banana Bread- makes a large bread loaf or two miniature loafs
Ingredients:
-2 ripe bananas
-1/2 cup pumpkin puree (I used Trader Joe’s Organic brand)
-1/2 cup of Niccola’s applesauce
-1 tsp vanilla
-1 and 1/2 cup flour (I used whole wheat but you can use almond or gluten-free)
-1/2 tsp salt
-1/2 tsp each baking soda and baking powder
-1/2 tsp each of cinnamon, nutmeg and pumpkin pie spice
-1/4 cup raw honey
-1/2 cup chocolate chips (I used Trader Joe’s semi-sweet)
Directions:
1. Preheat the oven to 350.
2. In a large bowl mix the wet ingredients (eggs, honey, applesauce, pumpkin and vanilla) together.
3. In a separate bowl, mix the dry ingredients (flour, salt, soda, powder and spices) together.
4. Add the wet ingredients into the dry, mixing well.
5. Add in the mashed banana and mix again.
5. Fold in the chocolate chips.
6. Bake for 50-60 minutes or until a toothpick comes out clean. Enjoy!
____________________
Strawberry Banana Muffins- makes 15 muffins
Ingredients:
-2 bananas
-1 cup of strawberries, quartered
-1 cup almond butter
-1 T vanilla
-2 T honey
-1/2 tsp baking soda
-1/2 tsp nutmeg
-1/2 tsp cinnamon
-toasted coconut for garnish.
Directions: Set oven to 350 degrees, and spray muffins tins with coconut spray or other non-stick spray. Blend all the ingredients together in a mixing bowl, except the strawberries. Fold strawberries in last and fill muffin tins 3/4 half full. Bake for 15 minutes and check if done by inserting a toothpick in a muffin until it comes out clean. Enjoy!!
__________________________
Let’s Pretend It’s the Weekend Banana Pancakes- makes 2
Ingredients:
-2 eggs
-1 banana
-nutmeg
-cinnamon
-honey
Directions:
1. In a bowl, beat the eggs and add a dash of cinnamon, honey and nutmeg.
2. Peel your banana and mash it into the bowl until the texture becomes creamy.
3. Spray your pan and pour the pancakes on.
4. Cook on medium heat, flipping once.
5. Drizzle maple syrup or more honey on top if desired! At 130 calories a serving, you can’t go wrong!
Wallah!
_________________________
Blue Ballet Bread- makes one loaf or two miniature loaves
Ingredients:
-1 blue ballet squash
-3/4 cup flour (I used whole wheat)
-1/4 cup light brown sugar
-1/3 cup almond butter
-1/2 tsp each nutmeg, cinnamon, allspice
-1/2 tsp baking powder
-2 eggs
-1 orange (zest and juice)
-1/2 lemon
-2 T honey
-1/2 cup chopped walnuts
Directions:
1. Preheat the oven to 400. Cut the squash in half, de-seed and place cut-side down on a baking sheet for 35-40 minutes or until soft.
2. Mix all the dry ingredients and the zest from your orange together in a large bowl.
3. Then add the almond butter and the eggs.
4. Place the mixture in your food processor/mixer and add the squash. Blend until the mixture is very creamy.
5. Fold in the walnuts.
6. Place the batter into a lightly greased loaf pan for 40 minutes.
7. While the bread is finishing up, add the honey, lemon and orange juice to a sauté pan and heat, stirring well.
8. Take the bread out, and puncture holes in it using a skewer. Drizzle the honey citrus juice on top and bake for another 5 minutes or until a toothpick comes out clean! Enjoy the Ballet!
This bread is SO moist and SO yummy… and I’m not just saying that!
____________________
Apple Cinnamon Pecan Spice Bread- makes 1 loaf
Ingredients:
-6 Granny Smith apples
-1 cup unsweetened coconut milk
-2 T melted coconut oil
-1/2 cup almond butter
-1 tsp vanilla extract
-1 cup coconut flour
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 T cinnamon
-1 tsp nutmeg, grated
-1 tsp allspice seasoning
-1/2 cup chopped pecans
1. Preheat your oven to 350. Spray your bread pan with non-stick coconut oil and set aside.
2. Peel, cut and core 6 apples. Puree 5 of the apples in your food processor and set aside. The remaining apple with be used later.
3. In a bowl, mix oil, butter, eggs and vanilla together.
4. In your food processor, combine the flour, powder, soda, cinnamon, salt, nutmeg, allspice, and milk, slowly adding in the pureed apples, and the other wet ingredients.
5. Combine until you have a cookie dough like batter. It will not be too smooth and creamy!
6. Fold in nuts and the remaining apple chunks and gently stir. Pour the batter into the bread pan sprinkle some allspice on top. Bake for 60 minutes, using a tooth pick to check if the batter is cooked enough. The top of the bread will look crumbly, like a coffee cake when finished.
7. Eat with no guilt!
Finished product!
Golden dark brown and delish!
___________________________
Pumpkin Apple Coconut Crumble- makes a 9×9 baking dish or a round dish
Ingredients:
-2 sugar pumpkins, de-seeded and roasted
-4 Granny Smith apples, peeled and de-cored
-2 T cornstarch
-1/4 cup organic coconut sugar
-1 tsp each of vanilla, cinnamon, pumpkin pie spice, apple pie spice
-1/3 cup organic coconut flour
-1 cup almonds, toasted
-1/4 tsp salt
-1/4 tsp baking powder
Directions:
1. Preheat the oven to 400. Cut the sugar pumpkin at the top, de-seed and place cut-side down on a baking sheet for 20 minutes or until soft.
2. Toast the almonds for 5 minutes in the oven, with the pumpkins.
3. Peel and de-core the apples and cut in chunks.
4. When the pumpkin has cooled, scoop it out and place it in a large bowl.
5. Add the apples, corn starch, spices, salt, vanilla and sugar and mix well. Let sit for 20 minutes so it can thicken.
6. In your food processor, pulse the toasted almonds with the flour and baking powder.
7. Place your pumpkin and apple mixture in a baking dish and pour the almond crumble mixture on top.
8. Bake for 40 minutes or until it bubbles. Enjoy!
____________________
Butternut Squash Spice Muffins- makes 15
Ingredients:
-1 butternut squash cut length-wise and de-seeded
-3/4 cup brown sugar
-1/2 cup Niccola’s apple butter or almond will do
-1 cup whole-wheat flour or almond flour
-1/2 cup unsweetened coconut milk
-2 eggs
-1 tea vanilla extract
-1/4 tsp salt
-2 T chia seeds
-1/4 tsp each nutmeg, cinnamon, allspice
Directions:
1. Preheat the oven to 400.
2. Cut the squash length-wise, remove the seeds, and place on a lightly greased sheet. Bake for 30-40 minutes, or until soft. You can use a fork to judge if its easy to pull at. Let it cool for five minutes.
3. In a separate bowl combine the flour, baking powder, cinnamon, nutmeg, allspice and salt. Whisk throughly.
4. In a separate bowl, combine the eggs, vanilla and coconut milk.
5. Skin the squash and scoop it into your food processor with the brown sugar and apple or almond butter.
7. Slowly fold in the flour mixture until all the squash is incorporated. Add the chia seeds last. Scoop into muffin tins.
8. Turn oven down to 375 and bake for 15-20 minutes, or until a toothpick comes out clean.
9. Add shredded coconut on top and enjoy!
_________________________
Papaya Bread- makes one loaf
Ingredients:
-1 large papaya
-1/2 cup almond or coconut flour
-1 tsp baking soda
-1/4 tsp salt
-1/2 tsp cinnamon
-1/2 cup lite brown sugar
-1/4 cup honey
-1 egg
-3/4 cups coconut milk
Directions:
Preheat oven to 300. Cut one papaya in half and scoop out seeds. Save them! You can use them for a papaya vinaigrette later on. Cut the papaya into quarters, put into a bowl, and mash. Use a potato masher for best results. Place papaya into a stainer and let sit. In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can – a fork works well to break it up. Add the papaya and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Place in a bread tin and bake for 50-60 minutes. Use a toothpick and swirl it around until it comes out clean. This bread needs to cook longer and on a lower temp because of the juices it seems. Enjoy!!!
_________________________
Hummingbird Bread- Paleo Style- makes one loaf
Ingredients:
-3/4 cup coconut flour
-1/2 cup shredded coconut
-2 mashed bananas
-1 cup pineapple, small chunks
-1/2 cup coconut oil, melted
-3 eggs
-1/2 tsp each of cinnamon, nutmeg, baking soda
-pinch of salt
-1 tsp vanilla
-1/2 cup walnuts
-2 T chia seeds
Directions:
1. Preheat oven to 350 degrees.
2. In a bowl, add the flour, shredded coconut, cinnamon, nutmeg, baking soda and salt. Whisk throughly.
3. Add in everything else, folding in the walnuts at the end.
4. Bake for 40-45 minutes.
_____________________________
Delicata Squash and Apple Spice Muffins- yields 15 muffins
Ingredients:
-1 cup gluten-free flour (I used Trader Joe’s brand)
-1 delicata squash
-1 apple
-2 eggs
-1/4 tsp each of nutmeg, cinnamon and apple pie spice
-1 tsp vanilla
-2 tsp baking powder
-1/2 cup unsweetened coconut milk
-1/2 cup of Niccola’s apple butter (applesauce or almond butter is fine too!)
-1/4 tsp salt
-1/2 cup walnuts
Directions:
1. Preheat oven to 400. Spray muffins tins and place aside.
2. Cut the squash in half, take out seeds (save them!) sprinkle with olive oil and place cut side down on a baking sheet for 20 minutes or until it is soft. Let cool.
3. In a bowl, mix the flour, powder, spices and salt together.
4. In another bowl, mix the eggs, vanilla and milk.
5. Scoop out the squash and place it in your mixer with the apple butter and puree.
6. Add the other wet ingredients to the squash mixture and puree again.
7. Slowly fold in the apples and flour and mix well.
8. Sprinkle walnuts on top and bake for 25 minutes or until a toothpick comes out clean.
________________________
Spiced Pumpkin and Banana Pancakes- makes 5
Ingredients:
-2 eggs
-1 banana (mashed)
-3 T pumpkin puree (not the pie filling)
-dash of cinnamon and nutmeg
Directions:
1. In a bowl, whisk the eggs, pumpkin puree and spices.
2. Add the banana and mash it. (I used a potato masher)
3. Place on a lightly-greased skillet and cook for 2-3 minutes before flipping over.
4. When brown, remove pancakes. Either add honey, maple syrup or Niccola’s homemade apple butter(like I did) as a special treat and enjoy!
Coconut Banana Pancakes- makes 2
Take one egg, 1/4 cup coconut milk and beat. Mash in one banana and add some nutmeg and cinnamon and pour onto your pan. Enjoy!
___________________________
Cranberry-Orange You Glad I Didn’t Say Banana-Muffins, makes 15
Ingredients:
-4 eggs
-1/2 almond butter
-1/2 cup unsweetened coconut milk
-2 cups
The Yummy Yogini 
Pingback: DIY Day | The Yummy Yogini