Chocolate Beet Cake
Submitted by Rebecca Garner
3 eggs (organic, free-range)
1 1/2 cup Sucanat (unrefined cane sugar)
3/4 cup coconut oil (can substitute applesauce for half of this, if desired)
1 tsp vanilla
1 3/4 cup (about 4 medium-large) beets, pleeled and steamed
1/4 cup baking cocoa (non-alkalized) or raw chocolate powder
2 cups finely ground whole wheat flour (soft white wheat is best)
1 1/2 tsp baking soda
1/2 tsp sea salt
Greek Turkey Burgers
Submitted by Kristie Larsen
(I got the recipe from Lindsay McFadden, who used to live in the
ward)
1 lb ground turkey (I just use the 20 oz package)
1 cup Feta cheese
1/2 cup chopped olives
1 tsp oregano
1 tsp basil
1 tsp Italian seasoning
1 tsp onion powder
1 1/2 tsp garlic powder
ground black pepper
Combine all ingredients and form into patties. Grill and serve on
buns (I like the sandwich rounds) with tomato, mayo and lettuce (or
spinach) and red onion.
Here's another recipe from Lindsay that we love....
Chicken and Artichoke Cacciatore
1 lb chicken thighs and drumsticks
1 (6 oz) jar marinated artichoke hearts
1 (16 oz) can crushed tomatoes, undrained
2 garlic cloves, minced ½ tsp oregano
½ tsp basil
½ tsp pepper
8 oz sliced fresh mushrooms
Dump everything in the crock pot and cook all day. Serve over rice
or pasta.
Whole Wheat Flour Waffles
Submitted by Sarah Lewis
1 1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 TB sugar
1 large egg
1 1/2 cup milk
1/3 cup melted butter
Banana Nut Skillet Scones
Submitted by Elisha Wintch
2 ripe bananas
2 6 oz banana or vanilla yogurts
3 1/2 cups flour
3/4 cup sugar (or 1/2 cup honey)
1 TB baking powder
1 tsp baking soda
1/4 tsp salt
1 to 1 1/4 sticks of butter
1 cup chopped walnuts or pecans
Mash bananas in small bowl; stir in yogurt and set aside. In a separate
bowl, stir together flour, sugar, baking powder, baking soda and salt.
Cut in 10 tablespoons butter with pastry blender until mixture resembles
coarse meal. Add yogurt mixture; stir just until moistened. Stir in
nuts. Turn out onto well floured surface; knead 3 or 4 times, just until
dough holds together. Pat into a sqare about ½ inch thick. Cut into
2½-inch-squares (dough will be very soft.) Heat a large nonstick skillet
or griddle over medium heat; lightly butter skillet. Use a spatula or
turner to lift scones onto griddle; do not crowd.
Cover and cook until bottoms are lightly browned and tops begin to dry, about 4-5 minutes. Turn, add more butter if desired, and cook on other side until golden, about 3 minutes Serve warm with butter and honey.
Cover and cook until bottoms are lightly browned and tops begin to dry, about 4-5 minutes. Turn, add more butter if desired, and cook on other side until golden, about 3 minutes Serve warm with butter and honey.
Chicken Vegetable Soup
Submitted by Jamie Chamberlain
4 Baked Chicken Breasts diced
1 1/2 c chopped cabbage
1 large carrot chopped
1 large onion chopped
1 large celery stock chopped
1 15 oz ca of crushed tomatoes
1 14oz can fat free chicken broth
1 1/2 tsp salt
1/4 tsp pepper
Place together and simmer for 1 hr.
1 1/2 c chopped cabbage
1 large carrot chopped
1 large onion chopped
1 large celery stock chopped
1 15 oz ca of crushed tomatoes
1 14oz can fat free chicken broth
1 1/2 tsp salt
1/4 tsp pepper
Place together and simmer for 1 hr.
Hawaii in a Pocket
Submitted by Jessica Lathen
Recipe Coming Soon!
Italian Hazelnut Cookies
Submitted by Heather Hicks
Italian Hazelnut cookies (from eating well..where good taste meets good health)
There are no saturated fats included, but there is sugar. Crispy, ugly cookies, but yummy(:
Yields: 2 1/2 dozen cookies
Active time: 15 minutes
Total time: 2 hours
Ingredients
2 cups hazelnuts, toasted and skinned
1 1/4 cups sugar (if you want to be healthier or if diabetic use splenda or sugar substitute)
4 large egg whites
1/2 teaspoon salt
1 teaspoon vanilla extract
Preparation
1. Preheat oven to 325 F. Line 2 baking sheets with parchment paper or non-stick foil
or nonstick baking mats.
or nonstick baking mats.
2. Pulse nuts and sugar in a
food processor until finely ground. Scrape into large bowl.
3.
Beat egg whites and salt in another large bowl with an electric mixer
on high speed until stiff peaks form. Using a rubber spatula, gently
fold the egg whites into the nut mixture. Add vanilla and gently but
thoroughly mix until combined.
4. Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.
5.
Bake the cookies until golden brown, switching the pans back to front
and top to bottom halfway through, 25 to 20 minutes. Let cool on the
baking sheets for 5 minutes. Gently transfer the cookies to a wire rack
to cool completely. When the baking sheets are thoroughly cooled.
repeat with the remaining batter.
*can store in an airtight container for 1 week
* tip: Toast whole hazelnuts on baking sheet in a 350 F oven, stirring occasionally, until fragrant, 7 to 9
minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
Nutrition (serving size: 1 cookie)
88 calories
0g saturated fats
4g mono-unsaturated (good) fats
0mg cholesterol
10g carbohydrates
2g protein
1g fiber
46mg sodium
61mg Potassium
Wheat Waffles
Submitted by Nora Valenzuela
1 cup wheat (soaked over night and drained)
1 cup milk
Blend together for 2 or 3 minutes
Add:
1/2 cup olive oil
2 eggs
2 tsp baking powder
1 pinch of salt
1/2 tsp cinnamon
1 tsp vanilla
1 TB honey
Blend for 2 or 3 minutes. Add more milk if mix is too thick.
Top with nuts or fruit.
Chicken Salad on Wheat Flat Bread
Submitted by Marianne Scott
2 large chicken breasts or 3 small ones (or if you don't want to cook get 2 cans of chicken from Costco)
2 heaping spoonfuls (not your small cereal spoons) of light mayo
2 heaping spoonfuls (not your small cereal spoons) of light mayo
2 or 3 heaping spoonfuls of cool whip
Shake Shake Shake Shake of Lawrys
Enough red grapes cut in 1/2 to have some in almost every bite
Romaine Lettuce~clean it
~put chicken breast in crock-pot with water some onion powder, salt and pepper, and Lawrys for 4~6 hours. Shred it and put in a bowl. Add all other ingredients except the Romaine Lettuce and stir/mix
Buy Wheat Flat Out Bread from Costco or another store. Put Romaine
Lettuce down middle. Put chicken Salad down middle. Roll and eat.
Stuffed Green Peppers
Submitted by Kristen Howlett
Basic Recipe: (I change things up all the time)
4-5 green peppers
1 lb ground beef
2 Tb chopped onion
1 tsp salt
1/8 tsp garlic salt (or 1/4 tsp garlic powder)
1 15oz can tomato sauce
1 can diced tomatoes (or fresh)
1 can corn (or frozen)
3/4 to 1 cup uncooked rice
Slice peppers in half and steam to soften. Cook rice. Cook ground beef and onion. Combine rice, ground beef, onion, salt, garlic salt (or garlic powder), tomato sauce, diced tomatoes and corn. Fill pepper halves and bake at 350 for 45 min to an hour. Top with shredded cheese if desired.
Sometimes I add salsa too. I usually only do 2 peppers for my family because the younger kids won't eat them. They love the meat and rice though.