Shredded Veggie Salad

So I wanted to have a salad the other day and realized that I didn't have quite enough salad mix. I did have lots of carrots and cucumbers. I took one carrot and one cucumber and shredded them in my food processor. ( The shredder for cheese) I mixed this with the salad mix and added nuts, olives, and parmesan cheese. Very nutritious and very filling. 

Meatloaf Cupcakes

My husbands Aunt made us meatloaf one day a long time ago and it was the only meatloaf that I ever liked. This recipe is the one that she used. I made this meal for my husband and he gave it a 10 out of 10. Not too bad for my first time making meatloaf.

Meatloaf Cupcakes with Mashed Potato Icing

Meatloaf Ingredients

• 1 tsp olive oil
• 1 cup finely chopped onions
• 1 cup finely chopped carrots
• 1 tsp dried oregano
• 2 garlic cloves minced
• 1/2 cup ketchup 
• 1 pound ground beef
• 1 cup finely crushed crackers
• 1 tbsp mustard
• 1 tsp worcestershire sauce
• 1/4 tsp black pepper
• 2 large eggs
• cooking spray

Preparation

1. preheat over to 350 degrees
2. Sautee onions, carrots, garlic, and oregano in olive oil for a few minutes. let cool.
3. Put all other ingredients in a bowl and add onion mixture
4. Spoon mixture into 12 lined and sprayed baking cups. Top each with some ketchup then bake for 25-30 minutes.

Mashed Potato Ingredients

• 1 1/2 lb (about 4 medium) Yukon gold potatoes, peeled and cubed
• 2 large garlic cloves, peeled and halved
• 3 tbsp vegetable broth
• 2 tbsp milk
• 1 tbsp light butter
• kosher salt to taste
• 1 tsp pepper
• 2 tbsp fresh thyme

Preparation

Put the potatoes and garlic in a large pot with enough water to cover. Bring to a boil. Simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan. Add remaining ingredients. Using a masher, mash until smooth. Season with salt and pepper to taste.

You can pipe your mashed potato's on your meatloaf or just have then as a side. Add a green vegetable like baked zucchini and you will have a great meal. 

RAW Granola Balls

I really love Homemade Granola but sometimes it is hard to eat just by itself. I made these granola balls as a way to have a wonderful snack with convenience. Just grab a couple and go!

1. Start by making my Homemade Granola
2. Take one cup pitted dates and 1/4 cup of raisins and put in food processor. Chop till very small pieces. Add this to granola and mix in really well with hands. 
3. Get a bowl and fill it with some water. You will use this water to wet your hands to form the balls. Wet both hands and get a handful of granola. Pack into firm balls.
4. Place balls on the dehydrator. Set temperature to 110 degrees for about 2-3 hours.

Southwestern Crock Pot Chicken

I made this dish with the expectation that it would be just ok. Like a 6 or 7 out of 10. I was greatly surprised at how flavorful and filling this dish was. I rate it a 10. I will definitely make it again. This would be a great dinner option with enough left over to freeze for another meal or left overs the next day. Let your crock pot make you dinner for a change. Put everything in it except the rice and let it cook all day while you are doing something else!

Ingredients

• (1 1/2) lbs chicken breast or about 3-4 large pieces
• 14.5 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 12 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14 oz can vegetable broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper 
• 1 tsp salt 

Preparation

Combine vegetable broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving shred chicken and stir in.

 Serve over rice and sprinkle with cheese.

chocolatey chocolate chip Banana muffins

These pass the brother-in-law test. He tried one and scored it high.  I think I would rather have one of these than a sugar packed cupcake any day of the week!!! Moist, chocolatey, and a taste of banana. Perfect for breakfast, a snack, or DESSERT!  


Ingredients: 

• 3 1/2 ripe medium bananas, mashed
• 1/4 cup unsweetened apple sauce
• 1 1/4 cups unbleached all purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter - melted
• 1/3 cup sugar ( I used Organic Whole Cane Sugar-Rapadura)
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/2 cup chocolate chips
• 2 tbsp confectioners sugar for icing 

Directions:

Preheat oven to 325°. Line muffin pan with 12 liners. I spray with cooking spray to keep from sticking.

In a large mixing bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed for about 2 minutes. 

In another bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.

Add flour mixture to bananas, then blend at low speed until combined; do not over mix. Fold in chocolate chips and scoop batter into muffin tins.

Bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

If making a glaze for the top, combine confectioner's sugar and 1/4 to 1/2 tsp milk or water to make a glaze. Drizzle over each muffin.

Sun-Dried Tomatoes

Thanks to some really great family members, I am able to make these sun-dried tomatoes straight from the garden.

Making Sun-Dried Tomatoes

Instructions

1. Cut the tomatoes into fourths or eighths lengthwise.
2. Cut out the tough part around the stem and any bruised or soft parts.
3. You can remove the seeds if you would like
4. Place pieces on dehydrator. Spread them out so that they don't touch
5. Dehydrate for 1 hour at 140 degrees then turn temperatur to 112 degrees for 4-8 hours

How to tell when they are done

The amount of time it takes depends on the water content of the tomatoes, the thickness of the slices, and how well the air is able to circulate around them. When done, the tomatoes should be flexible, like a raisin from a fresh bag; not brittle. Most describe them as leathery with a deep red color, without free water or a tacky feeling.

Portabella Pasta with Sun-Dried Tomatoes

Instructions

1. Prepare any type of pasta you would like. I chose bow-tie pasta.
2. Sautee portabella mushrooms in Dales or Allegro type marinade.
3. Take 1 cup of sun-dried tomatoes, salt and pepper to taste, 1 Tbsp. basil, and 1/2 cup of olive oil and place in a food procecor. Chop until small pieces.
4. Mix mushrooms, pasta, and sun-dried tomato mixture. Add parmesan on top. Serve warm.

RAW Pistachio Cherry Macaroons

These are so good!!!

• 1 cup pistachios, ground into flour
• 1 cup dried unsweetened coconut
• 1/4 cup coconut oil, melted
• 1/4 cup agave or honey
• 2 tablespoons maple syrup
• 1/2 cup chopped dried cherries

1. Mix all ingredients together.

2. Shape into balls and place on dehydrator screens.

3. Dehydrated at 140 for 1 hour, then 115 for 6-8 hours or until desired dryness is achieved. Cool.

4. Pour a spoonful of cacao ganache onto macaroons. You can also dip them if you prefer. 

Everything Peaches

I will be adding more pictures and recipes to this post over time. This post is all about PEACHES.

Peach Cobbler

Peach filling

• 2-3 cups of fresh peaches cut in slices
• 1/8 cup of sugar
• 3 Tbsp corn starch

Crust

• 3/4 cup sugar ( I used Rapadura)
• 1 cup all purpose flour
• 1 tsp baking powder
• 3/4 cup milk ( I used rice milk)
• 1 tsp vanilla 
• 1 tsp cinnamon 
• 6 Tbsp butter

1. Melt butter in the bottom of baking dish.
2. cook over medium heat peaches, sugar, and corn starch. cook until sauce gets a little thick. About 15 minutes.
3. Mix together crust ingredients. Pour crust mix into baking dish. Add peaches on top. 
4. Bake at 425 degrees for 30-40 minutes or until golden brown.

Picking Peaches

Picking peaches at a local peach orchard

Pancakes

Flax Seed Pancakes with peaches

Pineapple Zucchini Bread

While searching for a recipe for zucchini Bread I realized that they all had tones of sugar in them. So, I was left to make up a recipe that was healthy enough to make but also tasty enough to eat.  I was pleased with the way this bread came out. The raisins give it the sweet touch that it needed since it only has 2 Tbsp of sugar in it.

1 c. shredded zucchini
1 (8 oz.) can crushed pineapple, sugarless
1/2 c. melted butter
2 Tbsp sugar. I used Rapadura 
2 eggs
1 tsp. baking soda
1/4 tsp. baking power
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. raisins 
2 c. flour

Venison and squash casserole

Here is another meal idea.

Venison - back strip cut into thin slices, marinated, and grilled
Squash Casserole - topped with cheese and crackers
Baked beans

Chia Seed Fruit Salad

I attend a local Raw Foods Class and everybody that attends brings a dish for a pot luck at the end. I brought this dish for this months class. Here is a little bit of information about chia seeds.


Chia seeds contain more omega 3′s than any other natural source. You do not have to grind them to release their goodness like flax seeds. Chia seeds are easily digestible and provide one of the highest degrees of anti-oxidant activity. Because of their unique blend of protein, essential Fats, fiber, complex carbohydrates, and antioxidants, chia is one of the best among seeds and grains for providing energy to your body.


Fruit Salad

• 1 Apple, chopped
• 1 Orange, chopped
• 1/2 C Strawberries
• 1/2 cup unsweetened raisins
• 1/2 C walnuts
• 1/2 C unsweetened coconut 

Dressing

• 3 T Agave
• 2 T lemon juice
• 1 T Chia seeds

Strawberry Biscuit Shortcake

The shortcakes and whipped topping in this recipe are not very sweet. This recipe really lets the strawberries shine with there natural sweetness

Shortcakes

• 2 cups flour
• 1/4 cup Organic Whole Cane Sugar. I used Rapadura 
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 Tbsp butter, cold and cut into chunks
• 1 cup milk

Whipped Topping

• 1 pint of heavy whipping cream
• 1/2 - 13/4 cup of confectioners sugar
• 1 tsp vanilla

1. Place dry ingredients into food processor. Mix. Work quickly and keep everything cold.
2. And liquid gradually and blend only enough to make a soft dough. Turn out onto a lightly floured board. Roll lightly to 1/2" thickness.
3. Use a biscuit cutter to make round shortcakes. you can make what ever shape or size you want.
4. Bake in a preheated 450°F oven until shortcakes are crisp and very light and color, and this will depend on what size shortcake has been cut; the smallest been cooked in as little as 10 minutes or less, and the largest requiring 15 to 20 minutes, depending on your oven. Watch constantly to avoid burning or browning too much. 

Grab your husband and have him serve them to your guests, lol.