Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

 

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats, chocolate chips and dried cranberries.  Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan.  Refrigerate until hardened, about an hour.  Store in refrigerator. 

Oat Flour Blueberry Muffins

Why oats? 

My first response would be, because they taste good and bake beautifully (this is coming from a novice baker mind you). 

Importantly, oatmeal

• contains beta-glucan, which is is a specific kind of fiber important in lowering cholesterol and reducing risks of cardio-vascular disease
• contains avenanthramides, an important easily absorbed antioxidants that help prevent free radicals from damaging LDL cholesterol
• helps boost immune system, beta-glucan helps neutrophils reach infection sites and eliminate harmful bacteria
• is a low glycemic index food, allowing for a slow release of glucose into the blood for sustained energy
• in moderate amounts can be a more tolerable form of gluten for those with Celiacs and/or gluten intolerance
• is a whole grain valuable in the prevention of: atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity
• very good source of manganese and selenium. In addition, oats are a good source of, dietary fiber, magnesium, zinc and phosphorus.

Ingredients
The Muffin:
1c oat flour
1/3c all purpose flour (or almond flour)
2t baking powder
2T sugar
1/2t salt
1/2c milk
1t almond extract
1 egg (beaten)
2T coconut oil (melted)
3/4c blueberries

The Topping:
1T oat flour
1T sugar
1/2T coconut oil (melted)

Directions:
Preheat oven to 425 F
Line 6 cup muffin pan (12 muffins) with cupcake liners or grease with coconut oil

In a large mixing bowl, whisk together oat flour, all purpose flour, baking powder, 2T sugar and salt. Fold in blueberries

In a microwavable bowl, mix milk, egg, almond extract and melted coconut oil. Mix well, heat in the microwave for about 30 seconds to keep the wet ingredients warm enough to prevent the coconut oil from solidifying.

Pour wet ingredients into dry ingredients, mix just until all dry ingredients are well mixed with wet ingredients. Don't over mix.

Zucchini Lasagna

Zucchini Lasagna

1 lb 93% lean beef 3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 oz part-skim ricotta (or cottage cheese)
16 oz part-skin mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano
1 large egg

Directions: Preheat oven to 375°.

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
In skillet with a little bit of olive oil, sear zucchini until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
In a medium bowl mix ricotta cheese (or cottage cheese), parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Roasted Garlic, Red Pepper and Mushroom Quinoa

Roasted Garlic, Red Pepper and Mushroom Quinoa

makes about 2 cups

1 head garlic

1 cup of quinoa

2 tablespoons olive oil

1/2 cup chopped red pepper

1/2 cup chopped mushrooms

salt & pepper to taste

Preheat oven to 400 degrees. Chop the top off the garlic and peel away the loose outside paper. Drizzle olive oil on cloves, wrap in foil, and roast for 20-30 minutes, or until golden. Let cool.

Cook quinoa according to directions on package. While quinoa is cooking, heat a skillet on medium heat and add olive oil. Add red pepper and mushrooms and saute until soft, about 6-8 minutes. When quinoa is done, fluff with a fork and add peppers and mushrooms. Squeeze the entire head of garlic cloves into the quinoa, mashing some with a fork and leaving others whole. Season with salt and pepper and mix well

Mushroom Broccoli Quinoa Quiche

Mushroom Broccoli Quinoa Quiche

2 cups mushrooms

7 eggs

½ cup milk

2/3 cup shredded cheese

2 large green onions

½ teaspoon garlic salt

1 ½ cup quinoa flour

1/3 cup butter-room temperature

2 cups broccoli

bacon

Preheat oven 350….9-inch pie pan greased

Cook mushrooms in dry skillet over medium heat (about 10 mins) remove from heat.

Whisk eggs and milk in bowl, stir in broccoli, cheese, onion, garlic salt and cooked mushrooms. Refrigerate.

Mix quinoa and butter until it forms small clumps until dough forms, press into pie pan.

Pour refrigerated filling into crust

Bake 35 minutes or until tooth pick comes clean..

***** I put fried crispy bacon in mine….yum!

Homemade Hummus

Homemade Hummus

1 can chick peas/garbanzo beans drained
1/4c olive oil
2 cloves toasted garlic

1T tahini or sesame oil
1tsp cumin
juice of 1/2 lemon
paprika and parsley to garnish

In a dry skillet, over med-high heat toast garlic cloves (with skin on) until golden and garlic is a bit soft. Remove clove from skin and set aside.

Add olive oil, lemon juice and tahini or sesame oil to blender. Toss in chick peas and garlic cloves. Pulse blender to mix, then blend until smooth.

For added nutrients and flavor variety try:

A handful of fresh spinach

Sun dried tomatoes

Roasted Red Peppers

Black beans instead of chick peas