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Thursday, February 28, 2013

Double Chocolate Coconut Banana Oat Bars




Ingredients:
2 large bananas, mashed
1-1/2 cups Quaker Quick Oats
2 cups corn flakes cereal, crushed (or rice crispy cereal)
1/2 cup peanut butter
1/4 cup Hershey's Unsweetened Cocoa Powder
1/4 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/2 cup vegan chocolate chips
1/3 to 1/2 cup Agave Nectar  (depending on your cereal and if you want the bars drier or stickier) - I used 1/2 cup

Directions:
Combine all ingredients in a bowl and mix together.
Press into an 8x8 pan and store in fridge.

Estimated Nutritional Value per bar based on 16 bars:  Calories  160, Total Fat 6.6g, Cholesterol 1mg,  Sodium 67mg, Carbs 24g, Fiber 2.2g, Sugars 13.9g, Protein 3.8g



The Lord is the friend of those who obey him and he affirms his covenant with them.
Psalm 25:14 (GNT)

Sunday, February 24, 2013

Pinto Bean Hominy Sweet Potato Soup



I like the taste of hominy in soups and chilis - it is more "meaty" than regular corn.   Hominy is corn kernels without their germ and their hull.  It is popular in southern US.

This recipe was adapted from a recipe on a cracker box.



Ingredients:
1 onion, chopped
1 Tbsp minced jar garlic
2 bell pepperschopped
3 stalks celery, chopped
1-1/2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp ground coriander
1 Tbsp Hershey's Unsweetened Cocoa Powder
1/2 tsp Nanami Togarashi or crushed red pepper
3 Tbsp brown sugar
1 can diced tomatoes with liquid (I used fire-roasted diced tomatoes)
1 can hominy with liquid (to make it thicker, drain the liquid)
1 6-oz can of tomato paste
1 29-oz can pinto beans
4 cups water or vegetable broth 
1 sweet potato, peeled and sliced or cubed 

Directions:
Put everything in a crockpot and cook on low for 10-12 hours.

Estimated Nutritional Value per serving based on 14 servings:  Calories 122, Total Fat .6g, Cholesterol 0mg,  Sodium 206mg, Carbs 24.8g, Fiber 6.9g, Sugars 7.2g, Protein 5.8g

They will always be prosperous, and their children will possess the land.
Psalm 25:13 (GNT)

Saturday, February 23, 2013

Chocolate Coconut Toffee Bars




These have the taste of chocolate, crunch from the corn flakes, and chewiness from the dates.  What a great combination !




Ingredients:
2 Tbsp molasses
2 cups corn flake cereal, crushed
1/2 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
--------
1 cup peanut butter
1/2 cup vegan chocolate chips
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1 cup chopped dates
3 Tbsp almond milk

Directions:
Blend dates and almond milk in blender until smooth.  I keep some date chunks left - it gives the bars a chewier texture.

Slightly melt the  chocolate chips in the microwave.  I still had some pieces of the chocolate chips.

Then combine all ingredients in a bowl and mix together.
Press into an 8x8 pan and store in fridge.


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 bar based on 16 bars:  Calories 183 , Total Fat 10.6g, Cholesterol 1mg,  Sodium 107mg, Carbs 19.9g, Fiber 2.4g, Sugars 13g, Protein 5.1g


Those who have reverence for the Lord will learn from him the path they should follow.
Psalm 25:12 (GNT)

Wednesday, February 20, 2013

Squash, Grape Nuts and Bean Burger




I needed to use up a summer squash, so decided to try a squash, bean burger.  I don't know what it is about freezing burgers, but I ALWAYS think the burgers have MUCH more flavor after they have been frozen...these are no exception...these have much more flavor after they have been frozen. 





Ingredients:
1 cup grape nuts cereal
1 can white beans (I used great northern), drained and rinsed
1/3 cup mixture chopped bell peppers and onions
1-1/2 cups squash, shredded (I used 1 large summer squash)
1 stalk celery, chopped
2 Tbsp peanut butter
2 Tbsp Ground Flaxseed (I use Bob's Red Mill)
1/2 cup walnuts, ground
1/4 cup flour (I used potato flour)
2 Tbsp Nutritional Yeast Flakes 
1 Tbsp  Bragg Liquid Aminos
1 tsp onion powder
1 tsp garlic powder
1 tsp ground sage
1 Tbsp dried parsley
1/2 tsp ground thyme

Directions:
In a bowl, mash the beans to desired texture.   Mix in all the rest of the ingredients.

Form into patties and cook.  I cook them on my   Cuisinart 5-in-1 Griddlerfor about 15 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.


Estimated Nutritional Value per burger based on 10 burgers:  Calories 176, Total Fat 6.3g, Cholesterol 0mg,  Sodium 95mg, Carbs 34.2g, Fiber 5.5g, Sugars 1.9g, Protein 8.6g


With faithfulness and love he leads all who keep his covenant and obey his commands.
Psalm  25:10 (GNT)

Monday, February 18, 2013

Double Chocolate Peanut Butter Banana Oat Bars



Even though these have the corn flakes, they are not real crunchy, due to the mashed banana.  


Ingredients:
1/2 cup vegan chocolate chips
1/2 cup peanut butter
1/3 cup Agave Nectar
1 cup Quaker old fashioned oats
1-1/2 cup corn flakes cereal, crushed
1 mashed banana
1/4 cup Hershey's Unsweetened Cocoa Powder

Directions:
Mix everything together in a bowl. 

Press into an 8x8 pan and store in fridge.  Each day these bars tend to get more flavorful.

Estimated Nutritional Value per bar based on 16 bars:  Calories 131, Total Fat 6.1g, Cholesterol 1mg,  Sodium 56mg, Carbs 17.6g, Fiber 1.8g, Sugars 9.9g, Protein 3.5g

Because the Lord is righteous and good, he teaches sinners the path they should follow.
Psalm 25:8 (GNT)

Sunday, February 17, 2013

Mocha Chip Muffins (GF)



How can you go wrong with the combination of coffee and chocolate !!!



Ingredients:
3/4 cup Brown Rice Flour
1/2 cup Millet Flour
3/4 cup Potato Starch
1/4 cup Sucanat   (or brown sugar)
1/4 cup Hershey's Unsweetened Cocoa Powder
1 tsp ground cinnamon
1/2 tsp ground cardamon
1 tsp cornstarch
1 tsp baking soda
1/2 cup vegan chocolate chips
--------
1 tsp Coffee Extract
3 Tbsp instant coffee granules
1 cup almond milk
1/4 cup applesauce
2 medium to large very ripe bananas, mashed

Directions:
Mix the coffee extract, coffee granules, almond milk, applesauce,  and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups. 

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 172, Total Fat 3.2g, Cholesterol 2mg,  Sodium 116g, Carbs 34.2g, Fiber 2.6g, Sugars 9.6g, Protein 2.5g

He leads the humble in the right way and teaches them his will.
Psalm 25:9 (GNT)

Friday, February 15, 2013

Daniel Fast Chocolate Pumpkin Raisin Muffins



I filled the muffin pan REALLY full.... I filled each muffin "hole" as much as I could.  SO I only got 8 muffins instead of the normal 12. BUT...this resulted in bigger muffins, which I like better !!!

As with all Daniel Fast muffins, since you can not use baking powder or baking soda,  they do not rise like "regular" muffins - resulting in a denser muffin.


Ingredients:
1 cup Quaker old fashioned oats
1 cup Oat Flour
1/2 cup raisins
2 Tbsp Hershey's Unsweetened Cocoa Powder
1 tsp cinnamon
1/4 tsp ground cloves
1 tsp pumpkin pie spice
--------
1 cup pumpkin puree
1/4 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed
1/4 cup date syrup 
1 tsp vanilla extract

Directions:

Mix pumpkin puree, applesauce, mashed bananas, date syrup and vanilla extract in one bowl. 

Mix the dry ingredients in another bowl.    


Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 375 degrees for about 20 minutes or until toothpick inserted in the center comes out clean. 


I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups. 


The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 8 muffins:  Calories 185, Total Fat 1.9g, Cholesterol 0mg,  Sodium 4mg, Carbs 41.3g, Fiber 4.8g, Sugars 17.5g, Protein 5.1g


Remember, O Lord, your kindness and constant love which you have shown from long ago.

Psalm 25:6 (GNT)

Wednesday, February 13, 2013

Sweet Potato Squash Bean Chili (DF)




WOW - this is REALLY GOOD.  This is nice and thick...chocked full of stuff...not too thin.  The combination of sweet potatoes, hominy and beans is REALLY good... and not too spicy.  

This recipe was adapted from Super Peanut Butter Chili and Sweet Potato Chili.





Ingredients:
1 onion, chopped
2 sweet potatoes, peeled and sliced or cubed (about 2 cups)
2 summer squash or zucchini, peeled and sliced or cubed (about 2 cups)
3 stalks celery, chopped
1 can black beans
1 can kidney beans
1 can of hominy 
1 cup pumpkin puree
1/2 cup peanut butter
1 Tbsp minced jar garlic
1 and 1/2 Tbsp chili powder
1 tsp cumin
2 bell pepperschopped
4 cups water or vegetable broth (I used tomato juice)


Directions:
Put everything in a crockpot and cook on low for 10-12 hours.


Estimated Nutritional Value per serving based on 14 servings:  Calories 185, Total Fat 5.8g, Cholesterol 0mg,  Sodium 532mg, Carbs 27.2g, Fiber 6.9g, Sugars 4.2g, Protein 8.6g


Teach me to live according to your truth,  for you are my God, who saves me.  I always trust in you.
Psalm 25:5 (GNT)

Sunday, February 10, 2013

Daniel Fast Peanut Butter Oat Muffins



I filled the muffin pan REALLY full.... I filled each muffin "hole" as much as I could.  SO I only got 8 muffins instead of the normal 12. BUT...this resulted in bigger muffins, which I like better !!!

As with all Daniel Fast muffins, since you can not use baking powder or baking soda,  they do not rise like "regular" muffins - resulting in a denser muffin.

These are moist with a mild taste of peanut butter.



Ingredients:
1 cup Quaker old fashioned oats
1 cup Oat Flour
1 Tbsp Hershey's Unsweetened Cocoa Powder
1 tsp ground cinnamon
1/2 tsp garam marsala
--------
1/2 cup unsweetened applesauce  
1/2 cup unsweetened almond milk 
1/2 cup natural peanut butter
2 medium to large very ripe bananas, mashed
1/4 cup date syrup 
1 tsp vanilla extract

Directions:
Mix applesauce, almond milk, peanut butter, mashed bananas, date syrup and vanilla extract in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 8 muffins:  Calories 250, Total Fat 9.8g, Cholesterol 0mg,  Sodium 16mg, Carbs 34.8g, Fiber 4.4g, Sugars 12.8g, Protein 9.4g

Forgive the sins and errors of my youth.  In your constant love and goodness, remember me, Lord !
Psalm 25:7 (GNT)

Thursday, February 7, 2013

Chocolate Chip Peanut Butter Granola Bars


I can't stop eating these bars...they are a softer granola bar, not hard and crunchy.  I love the taste of the coconut and the mini chocolate chips.

I used Quinoa Flakes instead of oats because I had some flakes I wanted to use.  BUT....I actually prefer oats in my bars instead of the quinoa flakes - but that is just my personal preference !

I also used vegan mini chocolate chips because that is what I happened to have.







Ingredients:
1 cup natural peanut butter
1 cup walnuts, chopped
1 cup Quaker old fashioned oats
1 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/4 cup Ground Flaxseed
1 cup vegan chocolate chips
1/2 cup Agave Nectar

Directions:
Mix everything together in a bowl. 

Press into an 8x8 pan and store in fridge.  Each day these bars tend to get more flavorful.


Estimated Nutritional Value per bar based on 16 bars:  Calories 300, Total Fat 20.5g, Cholesterol 2mg,  Sodium 14mg, Carbs 22.8g, Fiber 4g, Sugars 14.9g, Protein 9.4g


Teach me your ways, O Lord; make them known to me.
Psalm 25:4 (GNT)

Sunday, February 3, 2013

Crunchy Chocolate Peanut Butter Bars




These are SOOOO  good ...they have a crunchy, yet chewy texture.

This recipe was adapted from Sally's Chewy Fudge Granola Bars.





Ingredients:
1/2 cup vegan chocolate chips
1/2 cup peanut butter
--------
1/2 cup Agave Nectar
1 cup Quaker old fashioned oats
1-1/2 cup corn flakes cereal, crushed
1/3 cup walnuts, chopped
1/3 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)

Directions:
Melt the chocolate chips and peanut butter in the microwave.

Then mix everything together in a bowl. 

Press into an 8x8 pan and store in fridge.  Each day these bars tend to get more flavorful.


Estimated Nutritional Value per bar based on 16 bars:  Calories 151, Total Fat 8.7g, Cholesterol 1mg,  Sodium 56mg, Carbs 15.8g, Fiber 1.6g, Sugars 9.1g, Protein 4g


Defeat does not come to those who trust in you, but to those who are quick to rebel against you.
Psalm 25:3 (GNT)