Friday, April 15, 2011
Chocolate-Chocolate Chip Cookies
3/4 cup whole-wheat flour
1/2 cup sugar
6 tbsp. unsweetened applesauce
1/4 cup canned pure pumpkin
1/4 cup flax seed meal and water (let set for a while)
2 1/2 tbsp. mini semi-sweet chocolate chips
2 tbsp. brown sugar, not packed
3/4 tsp. vanilla extract
1/4 tsp. baking soda
1/8 tsp. salt
6 tbsp. cocoa
Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, sugar, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, flax seed meal and water, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS
What is nice about this cookies is that they only make one pan and there is not alot of sugar in them and you have fruit in the cookies instead of fat.
You can use half white whole wheat flour and 100% whole wheat flour if you want it more softer cookie.
You can use different sugars if you want. I have used Sucanat, Turbinado, stevia blend and sugar. I just use the brown sugar because you don’t use a lot and I’m not sure what to use.
I have used banana in place of pumpkin (I couldn’t find can pumpkin)
Tuesday, October 05, 2010
Cous Cous and Veggies
½ cup dry Cous Cous (soak for a couple of hours)
½ can Black Beans
Red onion, Green onion, Tomato, Red pepper, Broccoli (very small pieces), Mushrooms, Artichokes, Spinach, Kale (leafy greens add last)
I used these veggies, but you can use any veggies you have and as much as you want.
Garlic powder, Onion powder, Kelp seasoning, Spike seasoning, Ground cayenne pepper, to taste (I just use whatever types of spices I like and have)
In a frying pan add a little oil, with the onions, red pepper, broccoli and sauté until brown (about a couple of minutes) add mushrooms, artichokes and Cous Cous (around 2-5 minutes). Add the spices around this time and a little water if needed, then add the greens last. Cook until the greens are wilted.
The neat thing about this recipe is you can change the veggies, beans and the grain to what ever you want or have in the kitchen.
Saturday, October 02, 2010
Raw Marinara Sauce
Some Sun Dried Tomatoes
Black Pepper, Cayenne Pepper, Basil, Oregano, Garlic, Salt, Kelp Seasoning
This is the basic recipe that I use 2-3 roma tomatoes, around half a red pepper and whatever spices I have. I buy the sun dried tomatoes that are not in oil and soak them for around several hours. Chop everything up and blend in the blender. I have added carrots and onion also.
I love to put this on top of roasted spaghetti squash. I have also tried it on zucchini spaghetti.
Thursday, September 30, 2010
I made this and it taste really good so try in out and see if you like:
Sweetly Sour Veggies
½ small head cauliflower cut into small pieces
1 stalk broccoli cut into small pieces
1-2 carrots cut into small pieces
A bunch of spinach, kale (or any greens) torn up into small pieces
½ red pepper (or any other pepper color)
1-2 green onions, sliced
¼ small yellow onion cut into thin strips
¼ small red onion cut into thin strips
(Use any type of veggies you like or have)
¼ cup olive oil
Balsamic vinegar to taste (any type vinegar)
1-2 TB Braggs Liquid Amino (more or less to taste) (add sea salt if not using Braggs)
Agave nectar, just enough for a hint of sweetness
Lemon juice, to taste
Garlic powder, to taste
Onion powder, to taste
Kelp seasoning, to taste
Ground cayenne pepper, to taste (I just use whatever types of spices I like and have)
Place all the cut up veggies in a bowl.
Add the marinade ingredients in bowl with the veggies.
Stir all the veggies with the marinade, making sure everything is covered, then refrigerate for several hours or overnight. It tastes better after it sits for awhile.
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