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Thursday, December 26, 2013

Mocha Overnight Old-Fashioned Oats (GF)




I combined my recipe for Overnight Old-Fashioned Oats with these overnight oat recipes to come up with this recipe.


Ingredients:
1/2 cup Quaker old fashioned oats
3/4 to 1 cup unsweetened almond milk
1/2 banana, mashed
2 Tbsp instant coffee
1 Tbsp Hershey's Unsweetened Cocoa Powder
1 tsp Chia Seeds (I use Bob's Red Mill)
1 tsp Ground Flaxseed (I use Bob's Red Mill)
1 Tbsp peanut butter
1 tsp ground cinnamon
1 to 2 Tbsp brown sugar

Directions:
Put all the ingredients into a jar with a tight fitting lid and shake until well combined.  I use an "old" 16-oz glass peanut butter jar.  Then refrigerate overnight or for a few nights.  I had mine sit in the fridge for 4 nights and it was delicious the morning I ate it for breakfast.

Warm up in the microwave for about 90 seconds or eat cold.

Estimated Nutritional Value per serving based on 1 serving:  Calories 434,  Total Fat 16.1g, Cholesterol 0mg,  Sodium 262mg, Carbs 68.1g, Fiber 12.1g, Sugars 27.3g, Protein 13g

Put up with each other, and forgive anyone who does you wrong, just as Christ has forgiven you.
Colossians 3:13 (CEV)



Wednesday, December 25, 2013

MERRY CHRISTMAS !!!!!!

I hope everyone has a VERY Merry Christmas and a Happy New Year.

Happy Holidays to everyone !!!!!!

Monday, December 23, 2013

Chocolate Gingerbread Overnight Old-Fashioned Oats (DF, GF)




I modified my recipe for Overnight Old-Fashioned Oats to come up with this recipe.  This has a pretty strong ginger flavor.  If you want a milder ginger flavor, reduce the ginger to 1/8 tsp.


Ingredients:
1/2 cup Quaker old fashioned oats
3/4 to 1 cup unsweetened almond milk
1/2 banana, mashed 
1 tsp Chia Seeds (I use Bob's Red Mill)
1 tsp Ground Flaxseed (I use Bob's Red Mill)
2 Tbsp peanut butter (no sugar)
1 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp ground ginger
1 to 2 Tbsp Hershey's Unsweetened Cocoa Powder
2 Tbsp molasses or date syrup  (DF - use date syrup)

Directions:
Put all the ingredients into a jar with a tight fitting lid and shake until well combined.  I use an "old" 16-oz glass peanut butter jar.  Then refrigerate overnight or for a few nights.  I had mine sit in the fridge for 4 nights and it was delicious the morning I ate it for breakfast.

Warm up in the microwave for about 90 seconds or eat cold.

Estimated Nutritional Value per serving based on 1 serving:  Calories 590,  Total Fat 25g, Cholesterol 0mg,  Sodium 346mg, Carbs 86.9g, Fiber 14.8g, Sugars 33.6g, Protein 18g


God rescued us from the dark power of Satan and brought us into the kingdom of his dear Son,
Colossians 1:13 (CEV)

Saturday, December 21, 2013

Daniel Fast Pumpkin Spice Steel Cut Oat Muffins (DF, GF)




As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda),  they do not rise like "regular" muffins - resulting in a denser muffin.  These muffins are better the day after they are made.  Actually, I think ALL muffins taste better the day after they are made !! 

My dad thought these were good.  I liked them warmed a little in the microwave with peanut butter on them !!


Ingredients:
2 Tbsp Ground Flaxseed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp ground cloves
1 and 1/2 tsp pumpkin pie spice
2 Tbsp Hershey's Unsweetened Cocoa Powder
--------
1 cup Steel Cut Oats  (I use Bob's Red Mill)
2 large mashed bananas (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)
1 tsp vanilla extract
1 cup canned pumpkin puree
1/4 cup date syrup 
2 Tbsp unsweetened applesauce 

Directions:
Mix the oats, bananas, vanilla, pumpkin, date syrup and applesauce in one bowl. 

Mix the rest of 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.   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 Pan,Casabella 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 10 muffins:  Calories  131, Total Fat  1.6g, Cholesterol 0mg,  Sodium 3mg, Carbs  27.9g, Fiber 3.8g, Sugars 9.6g, Protein 4g


The Lord is righteous in everything he does; he is filled with kindness.
Psalm 145:17 (NLT)


Thursday, December 19, 2013

Black Bean Quinoa Veggie Burgers (DF, GF)




I thought these were REALLY good... I liked the flavor.  Mine were a little spicy due to the salsa I used.








Ingredients:
1 can black beans, drained and rinsed
1 cup  Quinoa Flakes
1 onion, chopped
2 tsp minced jar garlic
1/2 cup red bell pepper, chopped
1/4 cup sun-dried tomatoes, chopped
1/2 to 3/4 cup chopped celery
1/2 tsp ground oregano
1/4 tsp black pepper
1 Tbsp dried parsley
1 Tbsp dried cilantro
1/4 cup sesame seeds
2 Tbsp  Bragg Liquid Aminos
1/2 cup salsa (no sugar)


Directions:
In a bowl, mash the black 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 Griddler for 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 8 burgers:  Calories  121, Total Fat  3.2g, Cholesterol  0mg,  Sodium 353mg, Carbs 45.4g, Fiber 5g, Sugars 2.4g, Protein 5.6g



Bring us back, Almighty God!  Show us your mercy, and we will be saved!
Psalm 80:7 (GNT)



Tuesday, December 17, 2013

Bucket of Christmas Snack Balls




I decided to make a few different snack balls for Christmas.  I ended up making:




 Here is a picture of the bucket from the top:





I thought they looked neat all piled into a "bucket".  Here is a picture of the side view:











Sunday, December 15, 2013

Sweet Potato Pecan Casserole




This came out SOOOO good.   I have made this for 3 group dinners and several people commented on how good it was.  Every time I brought back an empty dish - there were no leftovers !!  This is ALWAYS a good sign that people liked the food !!!!








Ingredients:
4 cups cooked and mashed sweet potatoes
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
1/4 cup unsweetened almond milk
1/4 cup orange juice
1 tsp vanilla extract
1/4 cup sugar
1/4 cup maple syrup

Topping:
1/4 cup unsweetened applesauce
1/2 cup brown sugar
1/3 cup flour
3/4 cup pecans, chopped
2 Tbsp maple syrup

Directions:
Mix all ingredients (EXCEPT Topping ingredients) together in a bowl until well combined.

Pour mixture into a casserole dish.

Mix the Topping ingredients together in a bowl until well combined.  Spread mixture over the sweet potato mixture.


Bake at 350 degrees until hot, about 35 - 45 mins.


Estimated Nutritional Value per serving based on 10 servings:  Calories 229, Total Fat 6.1g, Cholesterol 0mg,  Sodium 13mg, Carbs 42.7g, Fiber 3.6g, Sugars 21g, Protein 2.2g



So we are Christ's ambassadors; God is making his appeal through us.  We speak for Christ when we plead, "Come back to God!"
2 Corinthians 5:20  (NLT)


Thursday, December 12, 2013

Chocolate Coconut Peanut Butter Rice Balls (DF, GF)




 These have the taste of chocolate, crunch from the rice cereal and peanuts with chewiness from the dates.  What a great combination !  

My dad and aunt REALLY liked these.




Ingredients:
2 Tbsp Hershey's Unsweetened Cocoa Powder
2 cups puffed brown rice cereal (no sugar, just brown puffed rice)
3/4 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/2 cup raw peanuts, chopped or whole
1 cup peanut butter (no sugar)
--------
2 and 1/3 cups chopped dates
4 to 6 Tbsp unsweetened almond milk or water (depending on how dry your dates are)

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

Then combine all ingredients in a bowl and mix together.

Form into balls and put in freezer to firm up.  Each day these balls tend to get more flavorful.  I actually stored them in the freezer.  

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is not as messy and the balls are a more uniform size.

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 ball based on 50 balls:  Calories  73, Total Fat 4.4g, Cholesterol 0mg,  Sodium 26mg, Carbs 7.6g, Fiber 1.4g, Sugars 5.2g, Protein 2g

I pray that the God of peace will give you every good thing you need so you can do what he wants.  God raised from the dead our Lord Jesus, the Great Shepherd of the sheep, because of the blood of his death.  His blood began the eternal agreement that God made with his people.  I pray that God will do in us what pleases him, through Jesus Christ, and to him be glory forever and ever.  Amen.
Hebrews 13:20 (NCV)



Tuesday, December 10, 2013

Chocolate Almond Coconut Quinoa Rice Crispy Balls (DF,GF)




Ingredients:
1 cup puffed rice cereal (use brown rice cereal - no other ingredients)
1 cup almonds, chopped
1/2 cup natural peanut butter (no sugar)
1/4 cup Hershey's Unsweetened Cocoa Powder
1/4 cup Ground Flaxseed
1 banana, mashed
2 Tbsp unsweetened almond milk
1 cup Quinoa Flakes 
1 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/2 cup date syrup 

Directions:

Mix everything together in a bowl until well combined.

Form into balls and put in freezer to firm up.  Each day these balls tend to get more flavorful.  I actually stored them in the freezer.  


I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is not as messy and the balls are a more uniform size.


Estimated Nutritional Value per ball based on 45 balls:  Calories 72, Total Fat 4.4g, Cholesterol 0mg,  Sodium 3mg, Carbs 6.7g, Fiber 1.5g, Sugars 3.1g, Protein 2.5g

But he was pierced for our rebellion, crushed for our sins.  He was beaten so we could be whole.  He was whipped so we could be healed.
Isaiah 53:5 (NLT)

Sunday, December 8, 2013

Chocolate Cashew Raisin Date Coconut Balls (DF, GF)




 These definitely have a raisin flavor.  If you want a milder raisin flavor, reduce the raisins by 1/4 to 1/2 cup and increase the dates by the same amount.

These were a HUGE hit with my co-workers.  They all thought these were REALLY good and had a great flavor and texture. 



Ingredients:
1 cup cashews 
1/2 cup dates
1 cup raisins 
1/4 cup Hershey's Unsweetened Cocoa Powder 
1 banana, mashed
1 tsp vanilla extract
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/8 tsp salt

Directions:
Put everything in a blender and blend until well combined. 

Form into balls and put in the freezer to firm up.  Store in fridge or freezer.  Each day these balls tend to get more flavorful.  I like these better after they have been in the freezer overnight.  I also like them better at room temperature; so I take a few out of the freezer and let them warm up before eating them.

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is easier and not as messy.

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 ball based on 30 balls:  Calories 67,  Total Fat 3.3g, Cholesterol 0mg,  Sodium 14mg, Carbs 9.2g, Fiber 1.1g, Sugars 5.6g, Protein 1.2g


But as for you, be strong and courageous, for your work will be rewarded.
2 Chronicles 15:7 (NLT)


Saturday, December 7, 2013

Daniel Fast Pumpkin Spice Quinoa Muffins (DF, GF)




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

My co-workers REALLY liked these.  They liked the spice flavor.  One co-worker thought these may be her new favorite muffins !!!!  One of my co-workers took a couple home to her kids, and they thought they were good also!!

Ingredients:
1/2 cup Oat Flour
1/2 cup Corn Flour
1/2 cup Tapioca Starch
2 Tbsp Ground Flaxseed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp ground cloves
1 and 1/2 tsp pumpkin pie spice
--------
2 medium to large very ripe bananas, mashed
1 tsp vanilla extract
1 cup canned pumpkin puree
1/3 cup date syrup 
2/3 cup unsweetened applesauce
1/2 cup cooked Quinoa 

Directions:
Mix the bananas, vanilla, pumpkin, date syrup, applesauce and quinoa 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 131, Total Fat 1.2g, Cholesterol 0mg,  Sodium 3mg, Carbs 29.3g, Fiber 2.9g, Sugars 10.5g, Protein 3g



....The Lord will stay with you as long as you stay with him!  Whenever you seek him, you will find him.  But if you abandon him, he will abandon you.
2 Chronicles 15:2 (NLT)