Moroccan Red Lentil Soup (DF)

This is a thicker soup, especially with the added pasta ! 

Adapted from this recipe

Ingredients:
4 and 1/2 cups of broth or water

2 medjool dates, chopped

1 Tbsp minced jar garlic

2 Tbsp tomato paste

1 8-oz can tomato sauce (slightly rinsed can and used water)

1 10-oz package frozen spinach, thawed

1 onion, chopped

4 stalks celery, chopped

1 cup dry red lentils

1 15-oz can garbanzo beans (I used the liquid from the can)

3/4 tsp ground cinnamon

3/4 tsp ground ginger

3/4 tsp ground turmeric

1/4 tsp ground coriander

1/4 tsp black pepper

1/4 cup dried cilantro

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8 oz package of non-white flour pasta, cooked (I used sweet potato pasta)

Directions:
Put everything in an instant pot.

Cook on high pressure for 18 minutes and release naturally.  

When done, stir in cooked pasta.

Chocolate Oat Mini Muffins

These are REALLY REALLY good...

These are moist and chocolaty !!!!  I LOVE the addition of the raisins, nuts, coconut & almond butter !!

Ingredients:

1 tsp vanilla extract

3 medium to large ripe bananas, sliced

1/4 cup unsweetened applesauce 
1/4 cup unsweetened almond milk 

6 to 8 large medjool dates, chopped

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2 cups Quaker old fashioned oats

1 tsp baking powder

1/4 cup Hershey's Unsweetened Cocoa Powder

2 tsp ground cinnamon 

1/4 tsp ground cloves

1/2 tsp ground ginger 

1/2 tsp ground nutmeg

1/4 tsp ground cardamom 

1 tsp pumpkin pie spice

1/4 cup + 2 Tbsp raisins 
1/4 cup + 2 Tbsp ground nuts (I used walnuts)

1/4 cup + 2 Tbsp Unsweetened Shredded Coconut

1/4 cup natural peanut butter or almond butter

Directions:
Blend the vanilla, bananas, applesauce, milk, and dates in a blender or food processor until well blended.

Combine all the dry ingredients in a bowl.    

Add the wet ingredients to the dry ingredients and mix until well combined.

Spoon into mini muffin pans and bake at 350 degrees for about 15 minutes or until toothpick inserted in the center comes out clean.  

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

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.

Homemade Chocolate Cashew Milk (DF)

This is SOOOOO  tasty in my "date coffee" !!!!  

I also have made it thinner to use as "milk" for my overnight oats.  Just add another 1/2 to 1 cup of water.

Ingredients:

1 cup raw cashews (soaked overnight)

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4 to 6  Medjool dates, chopped (I use 6 dates)

3 and 1/2 cups water

1/4 tsp salt

1 tsp vanilla extract

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 cup Hershey's Unsweetened Cocoa Powder

Directions:
Drain and rinse the cashews. 

Combine all ingredients in a high speed blender and blend until smooth.  ( I use my Vitamix Blender)


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