Bev's Recipe Collection

• 3 1/2 cups rolled oats
• 2/3 cup raisins
• 1/3 cup chopped dates
• 1 1/2 cups all-natural creamy peanut butter
• 3/4 cup honey
• 3 Tbs vanilla extract
• chia seeds (optional)

Mix all of the ingredients in a bowl. Drop by heaping tablespoons on wax paper. Wrap each bar and store in freezer.

From Dr. Oz

2 medium ripe bananas
2 eggs  (or two flax eggs if vegan)
1/2 cup natural, salted peanut butter (smooth or crunchy)
2 Tbsp coconut oil, melted
3 Tbs honey (or maple syrup if vegan)
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup whole-wheat flour (or oat flour)
1/2 cup almonds meal (ground from raw almonds)
3 Tbs chopped walnuts
1/2 cup raisins

Mash bananas in a mixing bowl. Beat in the eggs, peanut butter, coconut oil, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt.  Add the oats, flour, and almond meal and mix. Stir in the walnuts and raisins. Refrigerate for 5 minutes to harden. Drop cookies by spoonfuls on a baking stone or parchment lined pan.  The cookies won’t spread much when they bake, so you can place them 1″ apart. Bake at 350 for 15-17 minutes or until lightly brown on top. Let rest on the baking stone for a few minutes before transferring to a cooling rack. After completely cooled, store in an airtight container for up to a few days. Refrigerate or freeze for an even longer storage time.

Adapted from www.minimalistbaker.com

yield: 13 cookies

Ingredients:

1/2 cup chopped walnuts, toasted
3/4 cup ground flax seed
1 cup whole wheat flour (could try almond flour)
1/2 cup rolled oats
3/4 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup raisins
3 Tbsp coconut oil
1/4 cup applesauce
1/2 cup honey (or maple syrup to make these cookies vegan)
1 cup lightly packed thinly shredded carrots
2 tsp vanilla

1. Preheat oven to 325F and toast the walnuts for 3-5 minutes, or until lightly roasted and fragrant; let cool.
2. In a bowl, mix the coconut oil, applesauce, honey, carrots, and vanilla.
3. In a separate bowl, stir together the flax, flour, oats, baking powder, salt, cinnamon, nutmeg, raisins, and cooled walnuts.
4. Add the dry ingredients to the wet ingredients and mix well. The dough will be very sticky, so not to worry.
5. With a spoon, scoop about 13 cookies onto a baking stone (or parchment lined baking sheet). They don’t spread much so you can put them an inch apart.
6. Increase the oven temperature to 350F and bake 16-18 minutes. Allow to cool for a couple of minutes before transferring to a wire rack. Serve warm or cooled.

adapted from www.ohsheglows.com

A creamy homemade poppy seed dressing made with four simple on-hand ingredients.

3/4 cup mayonnaise
1/3 cup honey granules (or sugar)
2 Tbs apple cider vinegar
2 tsp poppy seed

Whip the ingredients in a blender; refrigerate.

8 cups rolled oats
1/2 cup coconut oil (or butter)
1/2 cup peanut butter
2 T sucanat (or brown sugar)
1/2 cup honey
1 tsp vanilla
semi-sweet chocolate chips (optional)

Place the oats in a large bowl. Melt the coconut oil in a saucepan over medium heat. Stir in the peanut butter, sucanat, honey, and vanilla. Pour over oats and mix. Spread evenly on baking sheets lined with parchment paper. Bake at 330 degrees, stirring every 4 minutes, until granola is golden brown. Let cool; transfer to an airtight container. Sprinkle  chocolate chips over the granola if desired.

Adapted from www.blogofjoy.com

A delicious dessert with sugar cookie crust, cream cheese frosting, and summer fruit.

Crust:
2/3 cup butter, softened
3/4 cup powdered honey granules
1 egg
4 tsp milk
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp cream of tarter
1/4 tsp salt

Thoroughly cream the butter, honey granules, and vanilla . Add the egg and milk and beat until light and fluffy. In a separate bowl, whisk the flour, baking soda, cream of tarter, and salt. Gradually stir in the flour mixture to the butter mixture. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Press dough into a parchment linned pizza pan. Bake at 375 for 8-10 minutes or until lightly browned. Cool.

Frosting:
1 (8 oz) package cream cheese, softened
1/2 cup powdered honey granules
2 Tbs milk
2 tsp vanilla

Cream all ingredients. Frost the cooled crust. Arrange desired fruit on top of frosting and chill.

• 2 eggs
• 1/2 C coconut oil or olive oil
• 1/2 C applesauce
• 3/4 cups sugar
• 2 cups grated zucchini
• 1 T vanilla
• 1 t salt
• 1 t baking soda
• 1 t baking powder
• 2 t cinnamon
• 3 cups flour

Whisk the eggs and oil in a large bowl. Add applesauce, sugar, and vanilla. Stir in zucchini. Stir in remaining ingredients. Pour batter into two greased loaf pans. Bake at 350 degrees for 50 minutes.

This is a healthy version of the recipe that was passed around the teacher’s lounge when my mother-in-law was a teacher’s aide in the 1980’s. 🙂

• 3 eggs
• 1 1/2 cups sugar
• 1 cup olive oil
• 2 tsp. vanilla extract
• 3 cups flour
• 3 tsp. baking powder
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 3 cups shredded summer squash

• 1/2 pound mango, chopped (about 1 1/2 C)
• 1/2 C red bell pepper, chopped
• 1/3 C onion
• 2 T chopped cilantro
• 1 T rice vinegar
• salt and pepper
• 1 egg
• 1/3 C shredded unsweetened coconut
• 3 pounds  boneless chicken breasts
• 3 T coconut oil

In a small bowl, combine the the first six ingredients.

In a shallow bowl, beat the egg with 1 t water and 1/2 t salt. Heat coconut oil in a large skillet over medium-high heat. Cut the chicken into strips and dip in the egg mix before placing in the skillet. Cook, turning once, until golden brown.  Transfer the chicken to a parchment lined jelly roll pan. Sprinkle coconut over the chicken and bake at 350 degrees until cooked through, about 12 minutes.  Serve over brown rice, and top with the mango sauce.

adapted from http://www.rachaelraymag.com

Cookie:
1/2 cup (1 stick) butter
1/4 cup honey granules (sugar)
1/3 cup cocoa
1 large egg, beaten
1  cups graham cracker crumbs
1 cup  sweetened coconut (shredded or flaked)
1/2 cup finely chopped almonds

Peanut Butter Filling:
1/3 cup  butter, softened
1/3 cup peanut butter
1/2 cup powdered honey granules (or confectioners’ sugar)

Chocolate Glaze:
4 ounces semi-sweet chocolate chips
2 tablespoons butter

Directions
Line an 8 by 8-inch baking pan with aluminum foil, with long flaps hanging over each edge.

For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the honey granules and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)

For the filling: Beat the butter, peanut butter and powdered honey granules together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.

For the glaze: Put the chocolate chips and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly.  When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

Adapted from www.foodnetwork.com