Happy National Bean Day! To celebrate I made black beans from scratch then made stuffed baked potatoes. Mine had plant based meat crumbles and my husband’s had bison. Then black beans, cheese, cilantro, tomatoes and of course, tapatio.
In honor of today I wanted to whip up a batch of cookies but with 110 degree heat here in AZ, turning on the oven was not a very tempting idea. So, no bake was the way to go.
This recipe calls for oat flour. All I do is take oatmeal and grind it in my Ninja processor. You can also use a blender. When I first went gluten-free I tried lots of alternative flours but now oat flour is my go to. I always have it on hand, it inexpensive, nutritious and I like the flavor.
Add a few more pantry staples and you have a great afternoon treat.
This is a great recipe for kids. No oven. They can measure, stir, press the cookies and slide in the fridge.
I hope you enjoy these and they brighten a hot summer afternoon for you and your family.
This Italian Tuna Salad comes together really quick with some staples you most likely have on hand. Refreshing, light, perfect lunch or dinner for a warm summer day.
50/50 mix (spinach and spring mix) arugula, cherry tomatoes quartered, black olives cut in half, 1 cucumber peeled and diced, optional: favorite Italian dressing (tip-drizzle along sides of the bowl, then mix it in)
1 can of tuna drained, 1 half avocado, 1Tbs Dijon mustard, 1Tbs capers, fresh black pepper. Mash avocado and mix all ingredients together.
Directions: make salad, then make the tuna mix, top the salad with the tuna. Optional: Sprinkle a tsp of Pesto over the top.
For a vegan option: drain, rinse and smash garbanzo beans in place of the tuna and use vegan pesto.
Like most of my recipes, this one is a mother of invention with leftovers and needing to use up some spinach.
It was absolutely delicious and I will be making it again!
Tofu With Red Curry Sauce
1 Tsp Prepared Red Curry Paste, 1/2 a can of Coconut Milk, a couple shakes of fish sauce or coconut aminos if vegan. Baked Teriyaki Tofu.
Directions: cube the baked Tofu. For the sauce add all the ingredients except tofu. Whisk together and bring to gentle boil. Turn off and mix in tofu.
Ingredients: 1 bag spinach, 1/4 cup vegetable broth, 1 tsp chopped garlic, salt & pepper.
Put all the ingredients into a pot and cover with a lid. Cook until spinach wilts.
To assemble dish: put Spinach in the bottom of the bowl. Add leftover rice (or cauliflower rice) If using leftover Tofu Curry, heat until hot. Pour over spinach and rice. The curry sauce will heat the rice. Add sesame seeds and or shiracha if desired.
Mexican Coleslaw. Fresh, quick, delicious lunch. 1 package coleslaw mix 1/2 can black beans drained and rinsed 1 cup frozen corn, thawed 1/2 cup chopped red onion 2 Tbs chopped jalapenos 2 Tbs dried cranberries. Garlic Salt Cumin Cayenne Pepper Mexican Oregano Dressing: 1 Tbs honey (or maple syrup if vegan) 1/4 olive oil 1 tsp ACV Juice of 1/2 orange Orange zest Tapatio (a couple shakes)
Mix together salad ingredients. Mix dressing together in a bowl with a fork. Pour over coleslaw. Mix together. Serve with tortilla chips. Extra- precooked shrimp, sprinkle taco seasoning over and squeeze fresh orange juice, mix together and add to slaw.
Today, I had a page of coleslaw mix in my fridge that needed to be used. I am trying to avoid going to the store so it was a “what’s in the pantry” challenge. This quarantine feels like a continual episode of Chopped. I did not have lime but the fresh orange really made this light and refreshing with the spice and jalapenos. The cranberries added a nice pop that really played well off the other flavors. It made a delicious, light lunch to enjoy in the AZ sunshine. You can keep it vegan or add some shrimp for a more filling meal.
All of us are looking for easy recipes using what we already have in the pantry. This is an adaption of my Zucchini bread recipe. I stocked up on oatmeal so Oat Flour was the obvious choice to keep it gluten-free. All you do is grind the oatmeal to make it into a flour.
This is a great recipe for kids. They can measure the dry ingredients, mush the banana with a fork and mix the ingredients together. You can keep it as healthy as you like or you can add some chocolate chips to the batter and a brown sugar crumble on top. This recipe does have eggs since there is not the extra liquid from the zucchini to keep it moist. You could use flax eggs or egg replacer to keep it vegan and a couple tablespoons of apple sauce to bind it and add some moisture.
Recipe: 2 cups oat flour, 1 tsp baking powder, 1 tsp xanthan gum, 1 Tbs cinnamon, 2 Tbs chia seeds, 2 Tbs ground flax seed 3 Tbs PB2, 3 stevia packets, salt, mix together in one bowl. 3 overripe bananas-mashed, 3 eggs 3 Tbs maple syrup, 3 Tbs peanut butter. Mix together in separate bowl. Add wet ingredients to dry ingredients slowly. Add chocolate chips, optional. Line pan with parchment paper add dough and brown sugar crumble, optional and cook for 30 min in a preheated oven at 350 degrees.
Fall has finally come to Arizona and it is a beautiful 81 degrees today.
The new puppy woke me up at 6 am and I had a can of pumpkin, so what better way to start a Sunday then with a good cup of coffee and some protein packed energy bites to get me through the week.
Pumpkin Spice Coffee Creamer
1 TBS Canned Pumpkin
1 Tsp Pumpkin Pie spice
4 oz of Non-Dairy Milk (your choice)
Stevia or Monkfruit to desired sweetness
Place all ingredients in a small mason jar and shake until well mixed.
Pumpkin Energy Bites
1 Cup Dates
1 TBS Molasses
1 TBS Maple Syrup or Honey
2 TBS Peanut Butter or Almond Butter
2 Tsp Vanilla Extract
1 Cup Oatmeal
1 Scoop Protein Powder
2 TBS Hemp Seed
2 TBS Chia Seed
2 TBS Flaxseed (ground)
2 Tsp Pumpkin Spice
Salt (to taste)
2 TBS Dried Cranberries
2 TBS Raw Pumpkin Seeds
1/4 Cup Chocolate Chips
In a blender or food processor mix dates, molasses, syrup, nut butter and vanilla. Then add dry ingredients and pumpkin, mix again. Scoop out into a bowl and fold in cranberries, seeds and chocolate chips. Roll into balls and refrigerate.
Today I made a simple and easy lunch to help celebrate the beloved avocado but keep it low carb. Over the weekend I attended the Rockin Taco Festival and had my share of tacos, tortilla chips and margaritas. Which means its time to get back on the wagon with some healthier meals.
Here are the ingredients I used.
Cook Cauliflower rice with your favorite taco seasoning and then add the Jackfruit (I used the microwave. “Rice” for 3 minutes, added the Jackfruit and cooked 2 more minutes) per directions on each package.
Top with lettuce, tomato, jalapenos and of course….your favorite guacamole.