Chick Pea Chicken Nuggets

I got this recipe from a friend. My kids love these things, and they are even better the 2nd day.

Wet ingredients
3 C cooked chickpeas, rinsed and drained (can also use canned chickpeas. 2 cans, rinsed then cooked in water on the stove until tender, about 30 mins)
4 T toasted sesame oil
Juice of 1 small lemon, or ½ of a medium or large lemon
1/2 of an onion, diced

Dry ingredients
1 C brown rice flour
2 tsp xanthan gum (you can use either chia or flax seed and water but I have heard they fall apart unless eaten really quickly. I made plenty for leftovers so I used Xantham gum)
2 tsp dried thyme
1 tsp rubbed sage
½-1 tsp smoked paprika, to taste
2 tsp garlic powder
2 tsp salt
2 tsp Old Bay seasoning
1/2 tsp black pepper

Mash the chickpeas in a large mixing bowl. Add the oil and lemon juice. Mash again a couple of times to mix in the liquids. Chickpeas should be pretty mashed, some smooth, some still partly whole.

In a small bowl, mix all of the dry ingredients together.

Add the dry ingredients into wet and stir until fully mixed. It may be crumbly at this point. Add some water until you get to a thick, almost bread dough consistency. It should be wet enough to mix well without crumbling but not soupy. I added the onions in at this stage (they were not in the original recipe but I think many things are better with onion!).

Form into little balls or patties and brown on each side in a cast iron skillet with a little coconut oil. Salt a little more once cooked.

Energy Balls

I dont know what these are really called, or where I found the recipe. I scratched it on a piece of paper and tried it out the other day. They taste yum and are really easy and quick...NO BAKE!



1 cup oats
1/2 cup nut butter
1/3 cup honey
1/2 cup ground flax
1 tsp vanilla
you can also add mini chocolate chips or raisins.

Incorporate all ingredients and roll into little bit size balls.

Flourless Raisin Cookies

We are all kinds of "free" in this house. In the last 2 months or so we have cut out sugar, dairy, and gluten. Its opened up a whole new world to me. The main meals were not really hard to switch over, but I am a snack-er! I like sweet treats. So we have been baking some up recently, I just wanted to save some of the better ones here.

Flourless Raisin Cookies

1 cup almond butter (any nut butter)
1/4 cup agave syrup (or honey)
2 Tbs. coconut sugar
1 large egg
1 tsp. cinnamon
3/4 tsp. baking soda
1/2 cup oats
1/2 cup raisins

Incorporate all ingredients and drop by Tbs on parchment paper. Bake 350 degrees 11 minutes. These cookies are soft and such a yummy treat!

1/2 cup Pemmican

This recipe is so yummy! Full of healthy things and its sweet from the fruit, no sugar added. I have been eating it a lot lately. Its very forgiving, you can leave out whatever you would like. And its also easy to convert to gluten free, I left out the wheat bran and wheat germ and used ground groats in place of the flour. I usually double all of this so I can make enough for a 9 x 13 pan. Then we have plenty for snacks or breakfast.

Half-Cup Pemmican from Mary Jane Butters

1/2 c golden raisins

1/2 c pitted dates

1/2 c figs (stems removed)

1/2 c almonds

1/2 c cashews

1/2 c walnuts

1/2 c pecans

1/2 c wheat germ

1/2 c wheat bran

1/2 c whole wheat flour

1/2 c powdered milk

1/2 c honey

water to moisten (the more you use the softer the bar)

Preheat oven to 375 degrees F.

(I chopped all the ingredients that could be chopped, although the original recipe does not say to do that. There's no way I was eating a whole fig or a whole date)

Combine the fruits and nuts in a mixing bowl. Mix the wheat germ and bran, flour, and powdered milk together and add to the fruit and nut mixture a little at a time, alternating with the honey. Add just enough water to moisten and pour into a buttered pan. You can use an 8X8 pan, a 9X7 Bake for about 20 minutes. When cool, slice into bars or break apart and wrap.

Texas Sheet Cake

Growing up, my mom used to make this for family gatherings. She would store the extra out in the laundry room on top of the dryer. I remember sneaking out A LOT to snag a taste. It is one of my favorite treats she makes.

This is the recipe she emailed me. (my husband does not care for nuts, so as you can see I have omitted them. My moms was always loaded with walnuts!)


Texas Sheet Cake

bring to a boil: 3/4 lb butter
4 T. cocoa
1 cup water

sift together: 2 cups flour
2 cups sugar
pour hot mixture over flour & sugar.

add: 1/2 cup buttermilk, 1 teaspoon soda, 2 eggs, 1 teaspoon vanilla.
mix and beat somewhat....
Pour into greased jelly roll pan. Bake at 350 for 20 minutes.

5 min before cake is done, mix and bring to a boil 1/2 c. butter, 6 Tablespoons milk, 4 Tablespoons cocoa.
remove from heat and add 1 pound of powdered sugar. Beat with mixer. Add 1 cup chopped nuts and 1/2 tsp. vanilla
Spread on cake immediately after taking from oven.


( I make my own buttermilk:
1 tsp. lemon juice mixed in 1/2 c. milk, mix first and let sit until ready to use)

Green-ya colada

1/2 can of unsweetened pineapple (use the fruit and the juice)
1/2 cup low fat coconut or almond milk
1 cup ice
1 ripe banana
your favorite protein powder (naturally sweetened)
Few generous handfuls of washed spinach
spoonful of coconut oil

Blend together and serve. YUM! My kids especially love these! If you want an extra punch of coconut flavor add a teeny bit of coconut extract.

Fried Peanut Butter and Banana Sandwiches

These are my favorite sandwich. Hands down. I could eat one every day.
2 slices of whole wheat bread
peanut butter (we used coconut peanut butter and regular)
banana
butter
cinnamon

slice the banana thin, spread the peanut butter on the bread and assemble sandwich. Cover the outside of the sandwich with butter. Cook on cast iron griddle til golden and crispy. Sprinkle with cinnamon while hot.

Chocolate snacks

I dont even know what to call these. BUT THEY ARE DELICIOUS!!!!

I was rummaging thru my cupboards trying to come up with a quick snack to make with my kids.

Heres what we came up with. No measurements, just throw in whatever you like.

ground flax
12 grain cereal (dry)
coconut
raisins
walnuts, chopped
almonds, chopped
dried blueberries
chocolate, we used some organic dark

Combine all the dry ingredients and melt the chocolate on the stove. Mix them together til they are combined well, you dont want it too runny. Add more cereal if its too runny. Scoop onto wax paper to harden. We made them pretty small(ish) so we could just pop them in our mouths.

Spinach Artichoke Dip

We had a little appetizer party yesterday, and here is a recipe I adapted from a friend. Andy turned his nose up at the name of it, but I demand he at least try it. After he tasted it and admitted it was good, he suggested they change the name as "Spinach" and "Artichoke" do not sound appealing, especially when you are a male.

Spinach Artichoke Dip
(I am such a terrible food photographer!)
1 8oz pkg cream cheese, softened
4 green onions, chopped
1/2 cup mozzarella cheese
1/2 cup parmesan cheese
dash of Worcester sauce
salt pepper to taste
14 oz can artichokes
small box frozen spinach

whip all ingredients together and spread in an oven safe dish. Warm thru. 350 for about 20 minutes.

We scooped ours up with homemade corn chips. YUM!

Homemade chips

I am not a huge fan of fried food, but we do eat it a few times a year.

Whenever I make (or buy) tortillas, there seems to always be some left over that we dont use up. If there are extras, I like to fry them up and make some chips with them. They taste a million and one times better than any store bought chips. Just cut up your corn or flour tortillas like a pie, and drop them in hot oil. Leave them for a few minutes til they get hard and start turning a little brown. VIOLA!!! You cant beat the taste. They are delicious! (and yes, I know not very healthy. But in my opinion homemade is always best!)

Homemade Cliff Bar (NO SUGAR!)

I ran across these a few days ago. We like Cliff Bars, and eat quite a bit of them actually. I tried making these and they did not dissapoint! They are yummy!

1 and 1/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
2 tablespoons ground flax
1/4 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)
1/4 cup finely chopped nuts or seeds
1/3 cup brown rice syrup
1/2 cup nut butter (preferably natural, well-stirred, but creamy is fine, too)
1 teaspoon vanilla extract
Optional: 1/2 teaspoon ground cinnamon

Combine the rice cereal, oats, flax seed meal, dried fruit, and nuts in a large bowl.

Combine the syrup and nut butter in a small saucepan over medium heat, stirring until melted and well-blended. Stir in vanilla until blended.

Pour nut butter mixture over cereal mixture, stirring until coated
Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray)
I ate a little corner of this before I remembered to get a picture. They are delicious!

Naan

This naan is delicious! I think I ate 5 pieces of it throughout the day. At dinner, Andy scarfed his down and said "you should make more of this, I could eat it as a snack. Its good" And it is. So soft and tasty. Perfect for scooping up a good hot curry (if I could only find that)

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 cups bread flour

Dissolve yeast in warm water. Let stand about 10 minutes. Combine yeast mixture, sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise about 1 hour, until doubled

Punch down dough and knead a few times. Pinch off handfuls of dough and roll into balls a little bigger than golf balls and place on a tray to rise. Cover again with a towel.

Pre heat griddle. Roll balls of dough out flat and cook a few minutes on each side. Mine rolled out to be about 8 inches in diameter and I left them a little thick cuz thats how I like them. You could do them thinner if you wanted.

Homemade Granola Bars

I found this recipe on a coupon ladys blog and I tried it today and it was pretty Yummy and very easy. I will post the origianl recipe and you can follow it, or you can tweak it however you want.
I don't really measure, I just eyeball things, but I think as long as you keep the wet to dry ratio the same they should turn out. You can also be creative with your add-ins.

2 1/2 Cups crispy rice cereal
2 cups old fashioned oats
2/3 cups packed brown sugar
2/3 cups honey
1/2 cup peanut butter
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/2 tsp. salt
1/4 cup packed coconut
1/4 cup mini chocolate morsels (I just used regular chocolate chips)
1/4 cup mini peanuts ( didn't want peanuts, so I used marshmallows instead and it was good.)

In a lorge bowl combine the rice cereal and oatmeal. Grease or line a 9x13 pan.

Mix brown sugar, honey and peanut butter in a small sauce pan. Stir over medium heat until just boiling. Add to the cereal mixture along with the vanilla, cinnamon, salt, peanuts, coconut and chocolate chips.

Press into the prepared pan using a spatula, spoon, or your hands (like I do) Set aside to cool, then cut into bars.

The original recipe said that you could freeze these and put them in small zip lock bags, and then pull them out and they thaw within about an hour. So they are great for lunches.

Soaked granola

A while ago, Becca and I had a conversation about soaking grains. It was a concept I was just starting to learn about and since then, I have read 100s of articles about it.

It all boils down to this:

Whole grains have phytic acid in them (an enzyme inhibitor), which makes them hard to digest. The basic idea is if you soak your grains, it releases the phytic acid, therefore making the grains more easily absorbed by the body.

There is a certain method you have to follow when you soak grains and I have found that, while it adds to prep time, it is easily done. It just take a little thinking ahead.

My first attempt at soaking grains was in making granola.
Boy Howdy! This stuff is delicious and packed with nutrition! I have made 3 batches so far with one more soaking on the counter as I type.

I got the instructions for this granola from my blogging friend, Kara. When it comes to grains, this girl knows her stuff. Here is what she has to say about making granola at home:

Granola is great to have on hand for a filling, shelf stable snack and a quick breakfast cereal. Commercial boxed breakfast cereals are dangerously toxic. It is so sad that so many people are eating these every day, sometimes twice a day, most of the time doubling or tripling the serving size. The media and FDA have pushed these boxes as health food. Sadly, even the low sugar, color-free, natural and organic brands are making us sick. The problem is with the way that the grain is processed; high temperature, high pressure. This process of extrusion destroys nutrients and fatty acids and renders the amino acids toxic.

This food is easy to digest and the nutrients are easily absorbed because proper care is taken in the preparation. Do yourself a big favor and master the art of nourishing granola making.

I got started on my granola then snapped this shot of my ingredient line-up (which is missing quite a few things):
Everything I used was organic (minus 1 Tb cinnamon)

If you want Karas recipe, go here. This is my version and may I say it is mighty tasty! I wish everyone who reads this could stop by for a handful. It really is good stuff! (Becca I will have some for you next weekend!)



5 cups rolled grains
1/2 cup whole flax seeds
1/2 cup whole millet
1/2 cup kefir (vinegar or lemon juice)
5 cups water
1/2 cup coconut oil
1/4 cup brown sugar or coconut sugar crystals (I have tried both and prefer the coconut sugar)
1/4 cup honey
1 tablespoon cinnamon
1 cup shredded coconut, unsweetened
1 cup raisins (i added some craisins too)
1 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup wheat germ

In a large bowl, place rolled grains, flax seed and millet. Add kefir and water, mix, cover and let soak on counter for 12 to 24 hours. The mixture will become a bowl of mush. Place mixture in a mesh strainer and rinse well. In a large bowl combine oil, sugar, honey, cinnamon and salt. Fold in rinsed mush, coconut, raisins, seeds and wheat germ. Spread out in a thin layer on 2 lined baking sheets. Bake on lowest oven setting until dry, turning as needed. If you oven has a dehydrating setting, set it at 115 degrees to preserve the enzymes and turned about every 6 -8 hours for 24 hours. The higher the heat, the more you turn and the less time it takes to dry.

Pretzels

These were so fun to make with my kids. And we had a blast eating them up too! Instead of making pretzel shapes, Kaleb made the letters in his name. Holden made globs of dough and it all tasted great!! The whole process is quick and fun, totally kid friendly!

1 1/2 cup warm water

1 pkg yeast (or 1 Tb)

1 Tb sugar

1 tsp salt

4 cups flour (we used 2 cups white flour and 2 cups fresh ground wheat, which my 2 year old helped grind)

Dissolve yeast in warm water

Combine all ingredients in a mixer, add a little more flour if dough feels sticky.
Divide dough in to 12 pieces and roll each into a long snake.
Twist into shape and place on baking sheet.
Make an egg wash with one egg and a Tb of water, lightly beaten together. Brush pretzels with egg wash (one egg and a Tbs water whisked together)
Sprinkle liberally with Kosher salt.

Bake at 425 degrees for 15 minutes or until lightly browned.

*You can also brush the pretzels with butter and sprinkle on a cinnamon/sugar mix. Or sprinkle them with Parmesan cheese.

Peanut Butter White Chocolate Pop Corn

A few weeks ago, Mandy and I made some of grandmas famous caramel popcorn.(posted here, thanks to Maegan) We devoured it and then talked about all the other yummy things we could coat popcorn with. Chocolate popcorn, ranch popcorn, candied popcorn, jello sprinkled pop corn, Chex mix flavored popcorn, etc.

I have had pop corn on my mind since then.

Yesterday, I concocted this version
I wanted to try something different than the carmel popcorn, since I knew everyone already liked that.

I busted out my organic pop corn
cooked in in organic unrefined coconut oil
heated up some all natural organic peanut butter
Then smothered all that healthy goodness with a bag of melted Hersheys white chocolate chips and some regular old semi sweet chocolate chips.
It was delicious! (notice every picture I took has my kids hands in it. I couldn't keep them out of it!) I am going to be trying different pop corn recipes and will be sure to post the good ones here.

2/3 cup unpopped pop corn (dont use the microwave stuff unless you absolutely HAVE TO)
1/2 cup peanut butter
1 bag white chocolate chips
a few handfuls of semi sweet chocolate chips

Pop corn in air popper or on stove. Dump it into a bowl and shake it gently to separate the kernels that didnt pop. Remove the unpopped kernels. In a double broiler, melt the white chocolate chips and then add peanut butter. Stir until well combined. Pour over popcorn and stir to coat evenly. Add chocolate chips and spread out onto a cookie sheet to cool and harden.

Toffe Bars

These are a recipe that has been passed down from Grandma Hymas. From what I hear, she used to make them quite often and was famous for them (and her yummy popcorn)

In my opinion, these are better than rice krispy treats for a few reasons. #1 - they are topped with chocolate!! #2 - I have not had good luck with Rice krispy treats in the past, it is a tricky process to get them soft and gooey.

I have made these a number of times and they are consistently soft and easy to make.

Toffee Bars
In a heavy sauce pan, combine:
1 cup Karo syrup
1 cup sugar
cook until sugar dissolves
Remove from heat
Then add 1 cup peanut butter and stir well until it is all incorporated
Add 7 cups rice krispies and stir until everything is coated
spread into a greased 9 x 13 pan and let cool a few minutes.

Top with 1 cup milk chocolate chips and 1 cup butterscotch chips that have been melted together.

Let cool and cut into squares

Baked Raised Doughnuts

My girls love doughnuts, but I hate fried food! They rarely get them so when I came across this recipe for baked doughnuts from a good family friend, I was so happy! It's a little more effort than just buying them at the store, but it's worth the extra work!

1 3/4 cup water
1/3 cup dry powdered milk
1/3 cup oil
1/2 cup sugar
2 eggs
1 tsp. salt
1/4 tsp. cinnamon*
1 tsp. nutmeg*
4 1/2 cups flour
2 tbs. yeast

Mix and knead all ingredients together. Let rise until doubled. Roll out and cut into doughnuts. Place on cookie sheet and let rise again until double. Bake at 350 for about 10 minutes.

*I don't like to add the flavor to my dough, I would rather add it to the top of the doughnuts after they are cooked. Feel free to change it up according to what your family likes.

Fiesta Salad

1 can corn, drained or fresh roasted corn
1 can black eyed peas, drained
1 can black beans, drained
2 cups cherry tomatoes, chopped
½ cup chopped cilantro
2 avocados, chopped
2 packages Good Seasoning Italian Dressing
1 jalapeno diced, no seeds (optional)
1 lime, for juice
3 cups shredded romaine lettuce (optional)


Combine all ingredients (except for romaine lettuce) and mix carefully to not smash the whole beans.
Serve alone as a side or over Romaine lettuce as a salad or with chips for an appetizer.

Snickerdoodles

I know, some would consider me a food snob...and that is ok. When it comes to certain things, I WILL NOT PURCHASE THEM FROM THE STORE. Frozen dinners, canned soups, and cookies are on the top of my list.

I love to eat cookies, so we make them a lot in this house. I think I have tried every variation of chocolate chip cookie in the world and I love them all.

Here is a new favorite. I was not sure if I would LOVE LOVE LOVE it because it lacked chocolate. But let me tell you, they are soft and chewy and so delicious. Great with a fresh glass of milk.

Thanks Tami for sharing.

Snickerdoodles

1 cup Softened Butter
1 1/2 cups sugar
2 eggs
2 tsp. Vanilla
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. Baking Soda
1/4 tsp. Salt

For Rolling Cookies:
2 tbsp. Sugar
2 tsp. Ground Cinnamon

Directions:
Preheat oven to 400°
Cream together butter, sugar, eggs, and vanilla
In a bowl, combine flour, cream of tartar, baking soda, and salt. Slowly add to the wet ingredients. Beat until creamy.
Roll dough into balls and cover entirely with cinnamon and sugar. Place on cookie sheet and bake for 6-8 minutes. DO NOT OVERCOOK!!!