Soaked Pancakes

(4.5) 1.5 cups water

(5)    1.5 T. whey (or vinegar, yogurt, etc)

(1.5)  ½ cup oatmeal

(1)    1/3 cup cornmeal or rice flour

(1.5)  ½ cup other whole grain flour (I often blend black-eye peas and millet)

(3/4)  ¼ cup ground flax seeds

Mix and soak 24 hours at room temperature.

When ready to cook, mix the following dry ingredients and add with wet:

(1.5 T)  1.5 tsp baking powder

(1 T)     1 tsp baking soda

(1 T)     1 tsp sugar

(1/4 t)   Sprinkle of salt

(3)        1 egg

(3/4)      ¼ cup oil

Cook like normal pancakes. We like to top ours with yogurt, apple sauce, and bananas or other chopped fruit.

I usually triple this recipe (numbers in parenthesis) and it lasts our family for 2-3 breakfasts. I like the pancakes fresh, so I just refrigerate any leftover batter we don't use and cook it fresh for the next meal.


Soaking is supposed to make the grains easier for our bodies to digest. You can make this gluten-free, depending on the grains you use.

Cashew Chicken Lettuce Wraps

Recipe Source: Mel's Kitchen Cafe https://www.melskitchencafe.com/cashew-chicken-lettuce-wraps/

I have been excited to try these lettuce wraps for a while and I'm so glad we finally did! This recipe is very different from my other lettuce wrap recipe, which is also wonderful. The whole family enjoyed them. Ben even asked if he could take the leftovers for lunch. There was just enough to feed the family for one meal and one lunch for Ben. We'll be doubling the recipe from now on! We didn't have anything else in addition to the lettuce wraps, but they would be good served with a side of fresh fruit or simple roasted broccoli. The recipe is also pretty quick to put put together, which is always nice.

Preparation Time: 15 - 20 minutes

Cook Time: 15 minutes

INGREDIENTS:

• 1 tablespoon olive oil
• 1/2 cup finely diced yellow or white onion
• 1 cup finely diced (or shredded) carrots
• 3-4 cloves garlic, finely minced or pressed through a garlic press
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces
• 3 tablespoons low-sodium soy sauce (Use gluten-free Tamari sauce if desired.)
• 2 tablespoon pure maple syrup
• 1/2 cup chopped raw cashews (lightly toasted, if desired)
• Bibb or green leaf lettuce leaves for wrapping
• Chopped cucumbers and tomatoes for serving

DIRECTIONS:

1. In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.
2. Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.
3. Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.
4. Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.
5. Serve in lettuce leaves topped with tomatoes and cucumbers, which add a nice crisp and fresh element to the dish!

NOTES:

Trust me that the cucumbers and tomatoes really make this dish shine. 

Additionally, really important, if you aren’t using low-sodium soy sauce, you’ll probably want to omit or reduce the salt from the recipe.

Mexican Chili Chicken

We have been enjoying this recipe since our Provo days, but we can't remember who gave us the recipe. You can tell it is a favorite around here by the fact that we are still making it!

Ingredients:
1/2 - 1 medium green bell pepper, cut into thin strips*
1 - 2 sweet bell peppers (red, yellow, or orange), cut into thin strips*
1 large onion, quartered and thinly sliced*
4 chicken thighs
4 chicken drumsticks - or use more thighs ( I use 8-10 boneless skinless thighs)
1 Tbsp. chili powder
2 tsp. dried oregano
1 - 16 oz. jar chipotle salsa – We used to use a chipotle raspberry sauce found at Costco, but it was really high in sugar. Now I use Mrs. Renfro's Raspberry Chipotle Salsa (pictured below), which I buy in a case of 6 from Walmart. 

Add 15 minutes before serving:
½ cup ketchup
2 tsp. ground cumin
½ tsp. salt

Noodles or brown rice for serving

*You can use peppers and onions from the freezer section to make the recipe even easier.

1.  Place bell peppers and onion in a slow cooker; mix together; top with chicken. Sprinkle with chili powder and oregano evenly over chicken. Add salsa.  Cover and cook on low 7-8 hrs. or high for 2-3 hrs, or until chicken is tender. 

2. Remove chicken and keep warm.  Stir in ketchup, cumin, and salt into the sauce and veggies in the slow cooker.  Add the chicken back in. Cook uncovered on HIGH for 10 - 15 minutes or until hot.

3.   Serve over noodles or brown rice. We enjoy it with a nice green salad on the side. 

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Roasted Red Pepper Hummus

Recipe Slightly Adapted From: http://ohsheglows.com/2011/09/09/ultra-creamy-red-pepper-hummus-how-to-roast-peppers/

I have made this hummus a few times and it is delicious! I have a couple more hummus recipes to try so if they are successful I will eventually post those recipes too. 

Ingredients:

• 1 garlic clove
• One 14-ounce/400ml can chickpeas (about 1 1/2 cups cooked)
• 3/4 cup roasted red peppers (You can roast your own and peel the skins off - details in the original recipe linked above - or buy a jar of roasted red peppers at the store.)
• 1 1/2 - 3 tsp. diced pimientos, optional (my addition)
• 1/4 cup tahini
• 2 - 5 tablespoons freshly squeezed lemon juice, or to taste - I use 3 Tbsp.
• 2 tablespoons reserved chickpea brine (or water)
• 1 teaspoon fine sea salt, or to taste
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• Extra virgin olive oil, for drizzling, optional
• Smoked paprika, for garnish

Directions:

1. Open the can of chickpeas and spoon off 2 tablespoons of the brine (liquid). Reserve this for the recipe. Now, drain the rest of the can and rinse the chickpeas well.
2. Add the garlic clove into a food processor and process until finely chopped.
3. Add the drained chickpeas, roasted red peppers, tahini, lemon juice, and reserved chickpea brine into the food processor. Process until the hummus is silky smooth. Scrape down as necessary.
4. Now add in salt and cayenne, to taste, and process again until combined.
5. Scoop into a bowl and drizzle with olive oil and garnish with paprika. This hummus will last about 4-5 days in the fridge in a sealed container.

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Sausage and Kale Soup

Recipe adapted from: https://www.budgetbytes.com/2011/10/sausage-kale-soup/

It has been a long time since I made this soup. It was a hit with the whole family. Even Andrew enjoyed eating the white beans and carrots!

We are loving getting some of our meats from local grocery store. No nitrates or undesirable additives in the sausage!

Ingredients:
1 Tbsp. olive oil
1 ¼ lbs. sweet Italian turkey/chicken sausage (make sure to get nitrate free!)
1 medium yellow onion
½ lb. carrots
½ bunch celery
1 tsp. minced garlic
1 bunch kale
2 (15 oz.) cans white beans
6 c. chicken stock
½ tsp. oregano
½ tsp. cumin
pinch crushed red pepper (optional)
to taste salt & pepper

Directions:

1. Squeeze the sausage out of the casings and cook over medium heat, along with the olive oil, in a large pot. Break up the sausage into pieces and cook until no pink remains.
2. While the sausage is cooking, dice the onion, peel and slice the carrots, and slice the celery. When the sausage is fully cooked, add the onion, carrot, celery, and garlic. Stir and cook until the onions are soft.
3. While the vegetables are softening, take the opportunity to slice the rest of the carrots and celery and package them to freeze (they’ll be ready for your next soup!). Pull the kale leaves from the stems and tear into small pieces. Place the torn kale leaves in a colander and rinse well. Once the onions in the pot have softened (the other veggies may not be soft, that’s okay), add the kale. Stir and cook for about 5 minutes or until the kale is wilted.
4. Drain the can of beans and add them to the pot. Also add the chicken stock, oregano, cumin, red pepper, and black pepper. Stir to combine and heat through (about 10-15 minutes). Taste the soup and adjust the salt and other seasonings if necessary. Serve hot!

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Triple Berry Tart

Recipe adapted from: http://www.greenereating.com/2009/03/blackberry-tart.html

I posted about the Blackberry Tart linked above a few months ago. While we really enjoyed it, I thought I could make it even better by adjusting the crust to filling ratio and adding some other berries. Some of you know that I love Razzleberry Pie, so I figured making this tart using more berries may make it more like the Razzleberry pie and we love the result. I made it for Thanksgiving and again for the ward Christmas party. I have only made it using fresh berries, but the original recipe says that frozen works too.

Crust

3 c. walnuts

1 1/2 c. dates

Filling

5 c. fresh or frozen blackberries*
2 c. fresh or frozen blueberries*
2 c. fresh or frozen raspberries*

5  Tbsp. honey

2 1/2 Tbsp. arrowroot or cornstarch

3 Tbsp. water, or juice from frozen berries

• Combine walnuts and pitted dates in a food processor or blender. I used my Blendtec Twister Jar and did 1/3 at a time.
• Process until well mixed and ground, but not smooth (about 30 seconds- it should be a course texture when done).
• Press into a 9 - 10 inch tart pan or springform.  Set in fridge while making filling.
• Place 3 c. of the berries along with cornstarch and water (or juice) in a blender.
• Blend into a puree.
• Place in a small saucepan along with honey and cook puree over medium heat, stirring constantly for about 4-5 minutes.  It should lose its cloudiness and thicken.
• When it thickens and the cloudiness is gone, remove from heat. Cool slightly.
• Mix with the rest of the berries and fill tart shell.  
• Refrigerate for at least 3 hours.  Make sure it's covered so it doesn't pick up moisture from the refrigerator.

*If you are using frozen berries, make sure they are completely thawed.  If not, they will dilute the filling and make it runny.  

**You may need to process crust in 2 - 3 batches so it doesn't get too smooth (you should not process more than 40 seconds for each batch).  If it's over processed the crust will end up pasty, if it's not quite ground enough it won't hold together.

As a bonus, it is a great source of Omega 3 fatty acids.  It is also very high in manganese, copper, fiber, and vitamin C and has tons of antioxidants!

Sausage Egg Roll in a Bowl

Adapted from: https://www.bunsinmyoven.com/2015/08/24/sausage-egg-roll-in-a-bowl/

We had this for supper and all really enjoyed it! Ben even asked to have it again for lunch tomorrow. We buy the big bag of coleslaw at Sam's Club and use it for Thai Chicken Salad and this. We followed the original recipe and it was just enough for our little family, but we all felt that it had more than enough meat and flavor so I have adapted the recipe below to add more cabbage. We had cucumber rounds on the side.

Ingredients:
1/2 - 1 lb. nitrate free sausage (use any high quality sausage you prefer, although I wouldn't choose Italian. Andouille and Kielbasa are both good.)
9 - 12 c. coleslaw or shredded cabbage
4 cloves garlic, minced
1 Tbsp. ginger, minced
1-2 Tbsp. soy/tamari sauce
1/3 c. chopped green onions
1 Tbsp. sesame oil

Directions:

1. Heat a large skillet or cast iron pot over medium heat. If using turkey or chicken sausage spray or oil skillet. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
2. Add the coleslaw, garlic, ginger, and soy/tamari sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
3. Remove from the heat and top with green onions and drizzle with sesame oil.
4. Serve immediately.

Blackberry Tart

Recipe Source: http://www.greenereating.com/2009/03/blackberry-tart.html

Since we are trying to eat healthy, I made this Blackberry Tart for Josh's birthday that  was recommended to me by my friend, Angela.  It was really delicious and easy! I made it in a springform pan. Next time I make it I plan to make it in a larger size pan and make a little more filling. The crust to filling ratio was perfect in the middle, but the edge had a little too much crust. When you make it be sure to plan enough time to refrigerate for at least 3 hours. 

Crust

3 c. walnuts

1 1/2 c. dates

Filling

5 c. fresh or frozen blackberries*

3 T. honey

1 1/2 T. arrowroot or cornstarch

2 T. water, or juice from frozen berries

• Combine walnuts and pitted dates in a food processor or blender. I used my Blendtec Twister Jar and did 1/3 at a time.
• Process until well mixed and ground, but not smooth (about 30 seconds- it should be a course texture when done).
• Press into a 9 inch tart pan or springform.  Set in fridge while making filling.
• Place 2 c. of the berries along with cornstarch and water (or juice) in a blender.
• Blend into a puree.
• Place in a small saucepan along with honey and cook puree over medium heat, stirring constantly for about 3-4 minutes.  It should lose its cloudiness and thicken.
• When it thickens and the cloudiness is gone, remove from heat.
• Mix with the rest of the blackberries and fill tart shell.  
• Refrigerate for at least 3 hours.  Make sure it's covered so it doesn't pick up moisture from the refrigerator.

*If you are using frozen berries, make sure they are completely thawed.  If not, they will dilute the filling and make it runny.  

**You may need to process crust in 2 - 3 batches so it doesn't get too smooth (you should not process more than 40 seconds for each batch).  If it's over processed the crust will end up pasty, if it's not quite ground enough it won't hold together.

*One serving (it serves 8) gives about 120% of your daily value for Omega 3 fatty acids.  It is also very high in manganese, copper, fiber, and vitamin C and has tons of antioxidants!

Banana Muffins

This is Mom's recipe with some tweaks. Apparently Andria isn't the only one who got Mom's inability to make a recipe without adapting it. 😂 I usually double the recipe and put some in the freezer.

Banana Muffins

Mix together and set aside:

     2 ½ c. whole grain flour mix *See note below

     ½ c. quick oats
     1 ¼ c. sugar

     1 Tbsp. ground flaxseed

     ¾ tsp. baking soda

    1 ½ tsp. baking powder

    1 tsp. salt

Mix wet ingredients:

     2 c. bananas mashed (6-8 bananas) – the riper the better.

     3 eggs

    ¹/₃ c. coconut oil, melted  (you can use any oil you prefer)

    ¼ c. unsweetened applesauce

Combine the dry and wet ingredients. Optional add-ins:

    ½ c. roasted chopped nuts (I use walnuts)

    ¾ c. dark chocolate chips (Enjoy Life Brand for dairy free)

Spray or line muffin tins and fill 3/4 full (I use a large cookie scoop). Bake @ 375 degrees for 15-20 minutes or for mini muffins 8-9 minutes. Baking time may vary based on your oven and muffin tins.

Once cool store in an air tight container or freeze.

*For the Gluten Free Whole Grain Mix I usually buy a 4 pack of Bob's Red Mill of each flour (amaranth, buckwheat, millet, oat, and teff). I dump a bag of each in a huge bowl and mix it together. You can also add oat flour.  I store the mix in a large freezer bag. This mix works great for muffins, but I haven't tried it for anything else.

Pumpkin Banana Bread/Muffins

This is my version of Natalie's Pumpkin Banana Bread/Muffins. I reduced the sugar and usually make them dairy & gluten free. These are my kids favorite muffins and I make them year round.

Mix together and set aside:    

      3 mashed ripe bananas

      1/3 c. orange juice​

      6 eggs, beaten

      3/4 c. unsweet​ened applesauce
      3/4 c. vegetable oil (It can be melted coconut oil, vegetable, or whatever you prefer)

      1/3 c. almond or skim milk

      1 large can (29 oz.) pumpkin​

      3 c. sugar (You can substitute sugar in the raw or replace half with stevia in the raw.)

Mix:   

     5 c. whole grain flour *I use a homemade gluten free whole grain flour mix. Equal parts amaranth, buckwheat, millet, oats, and teff.​

     1 c. quick oats

     1 Tbsp. baking soda
     2 tsp. baking powder (optional, but I like to include)
     1 - 2 Tbsp​. ground flaxseed

     1 Tbsp.  cinnamon​

     1 Tbsp. salt​

     1 tsp. nutmeg​

Mix wet and dry ingredients together.  

Blend in: 
       1 - 2 tsp. vanilla

       1 ½ c. dark chocolate chips (1 bag of Enjoy Life Chocolate Morsels or Mini Chocolate Chips for Dairy free)

Pour in oiled and floured bread pans--makes 5 regular size.  Bake for 1 hour @ 350. For muffins, bake 14 - 18 minutes @ 375 -- makes 4 - 5 dozen muffins. For Mini Muffins bake 8-9 minutes. Baking times may vary based on your oven and your muffin tins.

Once cooled store in an airtight container or these also freeze beautifully. 

*For the Gluten Free Whole Grain Mix I usually buy a 4 pack of Bob's Red Mill of each flour (amaranth, buckwheat, millet, oats, and teff). I dump a bag of each in a huge bowl and mix it together. You can also add oat flour. I store the mix in a large freezer bag. This mix works great for muffins, but I haven't tried it for anything else.

**You can omit the chocolate chips and use a streusel topping instead and they are great that way too. They are still really good even if you leave out both the chocolate chips and topping.

Streusel Topping: Mix 1/4 cup brown sugar (packed), 1/4 cup flour, 1/4 cup oatmeal, ½ tsp. cinnamon & 3 Tbsp. soft butter or coconut oil

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Our Favorite Guacamole

Recipe and picture source: http://www.fortheloveofcooking.net/2008/02/guacamole.html

We came across this recipe many years ago and it is our favorite guacamole! We rarely order guacamole from restaurants because it is often disappointing compared to this (plus it is so overpriced most of the time).

Ingredients:

• 4 ripe (soft but not mushy to the touch) avocados
• 1/4 sweet yellow onion, diced (you can use red instead if desired)
• 3 cherry tomatoes, diced
• 1 small handful of chopped cilantro
• 1 clove of garlic, minced
• 1 jalapeno, diced finely (if you want it spicy)
• Sea salt to taste
• 1-2 limes juiced to taste 

Directions:

1. Slice the avocados lengthwise around the seed. Gently hit blade of knife on the half of the avocado with the seed and twist – seed should come out easily. Dice into segments in a crosshatch pattern and then remove with a spoon. 
2. Mix the remaining ingredients together without smashing the avocado too much. Make sure to add the lime, it adds great the flavor and also keeps it from going brown.
3. Serve with fresh tortilla chips or as a topping for any of your favorite Mexican dishes.

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Delicious and Nutritious Energy Bars

*Several of the family have asked me for this recipe so I thought I'd share here.  Hope your family enjoys them as much as mine does!

Ingredients:
1 cup dates, pitted (I buy mine at Sam's, usually equals 15-16 whole pitted dates)
1 cup raw walnuts (almonds are also good but will need to add another TB of oil)
1/2 cup hemp seeds (I never have these.  I substitute chia seeds and/or ground flaxseed)
1/2 cup sesame seeds
1/4 cup cocoa powder
pinch of sea salt
2 tablespoons coconut oil (melted)  (3 TB if using almonds because they are a drier nut)
1/4 cup Adam's natural peanut butter
1 tablespoon vanilla extract
1/2 cup coconut flakes
1/2 cup dried cherries (optional but good)
1/2 cup dark chocolate chips (optional but good)

Directions:

1.  Combine dates, nuts, seeds/flaxseed, cocoa powder, and sea salt in food processor or strong blender.  Pulse and process all the ingredients together until the texture is coarse.
2.  Add coconut oil, peanut butter, and vanilla.  Pulse again until the mixture reaches a dough-like consistency.  Remove from blender and place in a medium mixing bowl.  Stir in the coconut, cherries, and chocolate chips.  Mix well.
3.  Press into a greased 8 X 11.5 inch baking dish.  Place in freezer for 30 minutes to harden.  Cut into bars and store in an airtight container in the refrigerator for up to 1 week.  (I have usually kept mine in the freezer.)


*I copied this recipe from the Sam's Club magazine, Healthy Living Made Simple.  You can find the original recipe without my changes at http://healthylivingmadesimple.com/recipes/recipe-from-misty/  .   I have included my changes here. 

*This could easily be made into a "clean" recipe if original recipe was used.

Herb Roasted Potatoes

Recipe Source: http://myeclectickitchen.com/2009/08/herb-roasted-potatoes/

I made these Herb Roasted potatoes to go with our Easter dinner and we all loved them! I believe the original recipe intends for fresh herbs to be used, but I used dried because that is what I had on hand and they still turned out wonderful. I also forgot the garlic, so I tossed in some garlic powder when I put them in the serving bowl. I used red potatoes but this recipe would be great with any variety. I am excited to try it with sweet potatoes!

I ate mine plain, but the kids dipped theirs in a little bit of ranch dip.  They would also be good with ketchup.

This will definitely be a go to potatoes recipe from now on!

Ingredients:

9 small baking potatoes, cut into 1-inch cubes
4 - 6 garlic cloves, minced
3/4 tsp rosemary, minced
3/4 tsp parsley, minced
3/4 tsp thyme, minced
2 - 3 Tbsp olive oil
sea salt
cayenne pepper

Directions:

1. Heat an unlined half sheet pan in a 400 F degree oven.

2. Scrub the potatoes and cut into approximately 1-inch cubes. In a large bowl, mix together garlic, herbs, and olive oil. Add the potatoes to the bowl and coat the potatoes with the garlic herb mixture. Season with sea salt and cayenne pepper to taste. 

3. Once the pan in the oven is hot, open the oven, and carefully pull out the oven rack where the hot pan is set, quickly spray the pan with cooking spray and pour the potatoes onto the pan. You should hear a sizzle. The hot pan should give the potatoes a nice browning. Spread the potatoes into an even layer so that each piece is touching the pan.

4. Make sure to flip the potatoes a few times in the oven to prevent burning and to brown each side.

5. After 30-40 minutes, once the potatoes are browned and tender, remove the pan from the oven. Serve.