Bev's Recipe Collection

• 4 very ripe bananas, mashed
• 1/3 C coconut oil
• 1/2 C sugar
• 2 large eggs
• 1 t vanilla
• 1 t. baking soda
• 1 1/2 C Pillsbury gluten-free all purpose flour
• optional: blueberries, walnuts, or raisins

Mix all of the ingredients except the flour. Then mix in the flour. Stir in an optional ingredient. Bake 50 minutes at 350 degrees in two greased 4×8″ pans. Check it with a toothpick.

adapted from mamaknowsglutenfree.com

• 1 1/2 pounds frozen green beans
• 3 T olive oil
• 3/4 t onion powder
• 3/4 t garlic powder
• 1/2 t salt

Preheat oven to 350 degrees. Spread the green beans out on a parchment-lined baking sheet. Toss with the olive oil and spices. Mix. Bake 40 minutes, stirring halfway through.

from workingmother.com

• 2 1/2 lbs. potatoes (red or gold)
• 1 1/2 T minced garlic
• 1 T dried oregano
• 1 t salt
• 1/4 t black pepper
• 1/2 cup olive oil
• 1 1/2 cups broth
• 1 lemon, juiced

Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.

Based on a recipe from Food.com

• 6 large leeks (white and light green parts), diced and rinsed
• 4 celery stalks, diced
• 4 medium carrots, diced
• 4 C chopped green cabbage
• 2 large russet potatoes, peeled and diced
• 1/4 C minced garlic
• 3 cans cannellini beans, drained and rinsed
• 12 C chicken stock
• 1 C chopped basil
• 1 T salt
• 1/2 t pepper

Place the leeks, celery, and carrots in a large stockpot with some olive oil. Saute for 10 minutes over medium heat. Add cabbage, potato, garlic, beans, and chicken stock and bring the soup to a boil over high heat. Reduce the heat to medium and cook uncovered for 15 minutes (or until the potatoes are tender). Add the basil, salt and pepper.

Adapted from Forks Over Knives–The Cookbook (Tuscan Bean Soup)

These bars are high in iron!

• 1/4 cup quinoa, uncooked
• 1/2 cup almonds
• 1/2 cup pumpkin seeds
• 1/4 cup coconut oil
• 1/2 cup molasses
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1 15 oz. can pumpkin puree
• 1/4 cup semi-sweet chocolate chips (optional)

Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips (if desired) and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.

• 1 cup peanut butter
• 1 cup honey
• 6 cups oat cereal O’s

Combine peanut butter and honey in a large pan. Heat until thinned. Remove from heat and add cereal. Spread onto a large parchment-lined jellyroll pan. Freeze for one or two hours until firm. Cut into bars. Store in the freezer. Thaw slightly before eating.

Adapted from healthyfoodforliving.com

When our daughter entered courtship, she didn’t have time to make No-Bake Energy Bars anymore. She found this quick and easy replacement, and we called them Convenient Courtship Crunch Bars. For convenience, we shortened the name. 🙂

• 2 15 oz. cans chickpeas
• 10 T cocoa powder
• 2 T vanilla
• sprinkle of salt
• 2/3 cup maple syrup
• 1/2 cup almond milk

Blend in food processor and refrigerate before serving.

usatoday.com

• 2 T stone ground mustard
• 2 T apple cider vinegar
• 1/2 C olive oil
• salt and freshly ground pepper
• 10 oz. mixed salad greens
• 2 Bartlett pears, diced
• 4 oz. Gouda cheese, diced
• 1 C coarsely chopped toasted walnuts
• 1/2 C raisins (or cranberries)

In a small bowl, whisk together the mustard, vinegar, and oil. Season to taste with salt and pepper. Place salad greens in a large bowl. Top with pears and Gouda. Pour dressing over the top and gently toss. Sprinkle with walnuts and raisins. Makes 12 servings.

• 50 oz. spaghetti sauce
• 1 1/2 pounds ground beef
• 1 C bread crumbs
• 1 large or 2 small eggs
• 1/3 C finely chopped onion
• 1 t Italian seasoning
• 1/4 t garlic powder
• 1/4 t pepper
• 12 oz. spaghetti noodles

Mix ground beef, bread crumbs, eggs, onion, and seasoning with 1/3 cup of spaghetti sauce. Fry meatballs in coconut oil over medium heat. Drain. Add remaining sauce. Simmer on low while cooking noodles.

• 3 1/2 cups oats
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup honey
• 2 cups almond milk

Process oats in a food processor until ground, then add baking powder and salt; process again. Add honey and milk, and process until smooth. Pour batter onto two parchment-lined 11″ x 17″ jelly roll pans; spread evenly. With racks in the top half of the oven, bake at 375 degrees in a convection oven for seven minutes (8 minutes in a regular oven). Use a pizza cutter to cut crackers. Bake for 10 more minutes (13 minutes in a regular oven), until crackers are golden brown.

Based on recipe from recipeazaar.com