Homemade Guacamole Recipe

 I believe avocados are one of the best and most nutritious foods available.  It’s what I fed my youngest two children as their first food.  Yes, instead of jarred (nasty) baby food, I mashed avocados (thinned a little with formula or water) and fed it to my kids when they were babies!  I’m happy to report that they are lovers of vegetables, even today.  Even if you buy organic produce (avocados, bananas, etc), it’s still cheaper than jarred baby food you can buy at the store and so much more nutritious.  

 I love guacamole, and if avocados were cheaper, I would make this all the time.   I’m secretly hoping I can grow them in a greenhouse here in Virginia!   Here’s my extremely simple recipe for homemade guacamole that goes really well with homemade crackers or carrot chips (slice carrots thinly and voila! You have raw carrot chips)!

HOMEMADE GUACAMOLE

Ingredients:

• 1-2 organic avocados, mashed
• 1 small organic yellow onion, chopped
• Juice from 1organic lime (approx 2-3 tablespoons)
• 1 teaspoon Himalayan sea salt
• Optional:   1 T freshly chopped cilantro, 1 chopped tomato, or for a spicy kick, add 1 T chopped jalepenos.

Directions:  Combine all ingredients well.  

I'm linking up this recipe to Serentity Now!
Serenity Now

Tahini Dressing

Since my vegan challenge, I have been eating a lot of salads.  A friend of mine bought me some Zesty Tahini Dressing from Whole Foods that I absolutely love!  I wanted to try to duplicate it at home.  The results are not exact, as the Whole Foods version is much more "garlicky" tasting.  But, I really do like this dressing and my recipe yielded several cups!

INGREDIENTS:

• ½ c tahini
• 1 1/4 c water
• 4 T nutritional yeast
• 4 T freshly squeezed lemon juice (the juice of 1 medium lemon)
• 3-4 cloves freshly minced garlic (add more or less, depending on how you like it)
• 2 ½  T Bragg’s liquid aminos
• 1 T apple cider vinegar

Put all ingredients into blender and mix until creamy.  Store in refrigerator for approximately 1 week.  This would make a great salad dressing, dip for fresh veggies, sauce on a wrap….the possibilities are endless!  Note that there is no oil, other than what is naturally in the tahini.  This makes this a very low calorie, low fat dressing. 

Recipe adapted from Eat On Purpose. 

Vegan Chocolate Covered Strawberry Cupcakes!

As of last Saturday, I've taken on a 28 day Vegan Challenge via Whole Foods.  This has forced me to try some new recipes and experiment in the kitchen.  I love it! Tonight I wanted something sweet, so I experimented with a strawberry cake mix I had in the pantry.

INGREDIENTS:

• strawberry cake mix
• egg substitute:  mix 3 T ground flax seeds with 9 T (approx 2/3 c) water until it gels
• 1/2 c cocoa powder, unsweetened
• 1/2 c almond meal
• 1/2 c unsweetened coconut
• 1/2 c applesauce
• 2 t vanilla
• 1 c water (or more if your mix is too dry)

DIRECTIONS:

1. Preheat oven to 350.
2. Grease 24 muffin tins (or 48 mini muffin tins) with coconut oil or spread.
3. Create your egg substitute with the flax seeds and water in a small bowl.
4. In a large bowl, blend cake mix, cocoa, almond meal, and unsweetened coconut together.  Add egg mixture, applesauce, vanilla and water.  Stir until blended, but do NOT overmix.  If your batter is too thick, carefully add a tablespoon or two of water at a time until batter consistency.
5.  Spoon out batter into muffin tins and bake for 18-20 min on 350.  (Test doneness by sticking a toothpick into the center.  If no batter sticks to the toothpick, cupcakes are done.)

These cupcakes are SO yummy & moist!  They are just under 100 calories for the large size and only 50 calories for the mini ones.  I like to make the mini ones and freeze them for a  quick 100 calorie or less snack.  (**I had to correct this post on the number of calories**)

I've been reading about how to make "buttercream" frosting with coconut oil instead of butter, but I don't have enough on hand to try that.  I guess I know what I'll be getting at the store next time!  (I'll update soon with a picture.)

Speaking of vegan recipes.....Beachbody has come out with a Tropical Strawberry Shakeology that will be available for purchase on Valentine's Day!  Contact me for more info or to be reminded of when it's available.

New Year's Hoppin' John & Quinoa

We like to have black-eyed peas on New Year's Day.  I had to get creative in the kitchen because my ham was still frozen, so I used the bacon I had in the fridge.  I was very surprised by the results!  Even all three of my children (ages 9, 6, & 5) loved this dinner.  Combining the black pea dish with quinoa made a creamy, mild chili style meal.  you can double this meal and freeze half of it.

INGREDIENTS:

• 1 T olive oil
• 2 shallots, diced
• 3 cloves garlic, minced
• 1 green pepper, diced
• 8 slices bacon, cut into small pieces
• 2 cans black eyed peas
• 1 small can green chiles
• 3/4 c salsa
• 2 t cumin
• 1 t Adobo seasoning
• salt & pepper
• water
• 1 cup quinoa
• 1 T butter

DIRECTIONS:

1. Cook bacon pieces, but do not let them get crispy!  Set aside.
2. Heat olive oil in large stock pot.  Add shallots, green pepper & garlic.  Saute for 5 min on low heat.
3. Add cooked bacon, peas (not drained), chiles, salsa, cumin, Adobo, salt & pepper, and 1-2 cans water (I use the cans from the peas).  
4. Cook mixture on med-high to high until it boils.  Reduce heat, but continue boil for approximately 10 minutes.  Remove from heat.
5. Meanwhile, rinse quinoa.  Place in pot with 1.5 cups water & bring to boil.  Add more liquid if it all becomes absorbed.  Boil for approximately 10 minutes.  When finished, add butter and set aside.

Chocolate Shakeology No-Bake Cookie Recipe

I have been reading about using Shakeology in my recipes, so I finally decided to try one out tonight.  I researched "no bake cookie" recipes and chose a great, simple one on allrecipes.com and altered it just a bit.   The results were amazing!  These are really yummy, gooey little cookies packed with lots of great ingredients, especially because of the Shakeology.   

 

I will warn you, though, my version turned out pretty sticky!  I'm not sure if it's because we didn't wait for them to completely set up or not. *wink*  I'll experiment with them again to see if I can get a better finished product.  But gooey or not, these are too good not to share!

 

I also experimented and made my own homemade almond butter by simply putting sliced almonds, approximately 2 tablespoons of honey and about 1/4-1/2 cup of water in the blender and blending until smooth.

 

If you don't have a Team Beachbody coach yet and/or you don't know where to order Shakeology, click here.

CHOCOLATE SHAKEOLOGY NO-BAKE COOKIES

Ingredients:

• 1 3/4 cups raw sugar or brown sugar
• 1/2 cup evaporated milk (or regular milk)
• 1/2 cup butter (please do not use margarine!)
• 1 scoop Chocolate Shakeology
• 3/4 cup almond butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions: 

1. In a medium saucepan, combine sugar, milk, butter, and Shakeology. Bring to a boil, and cook for 1 1/2 minutes. 

2. Remove from heat, and stir in almond butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened. (I think you could also spread the cookie batter into a well-greased 9X13" pan, let cool, and cut into bars, too.)

Per serving:  85 calories; 4 g fat 

Recipe adapted from All Recipes' No Bake Cookie Recipe.