Bev's Recipe Collection

1 (15 oz.) can chickpeas (or 1 1/2 cups cooked)
2/3 + 2 Tbs creamy peanut butter
1/2 cup maple syrup
1 1/2 tsp vanilla
1/3 cup coconut oil, melted
dash of salt

Combine all ingredients in a food processor and blend until velvety in texture (8-10 minutes). Line a 5″ x 7″ pan with parchment paper (or wax paper). Spread the fudge evenly in the pan and freeze for at least 1 hour. Remove from the freezer and cut into squares. Store in the freezer, allowing the fudge to thaw slightly before eating.

Recipe from Eat Healthy, Eat Happy

• 3 pounds boneless chicken (or a 6-7 pound turkey or two fryers)
• 1 t minced garlic
• 1 t salt
• 1 t paprika
• 1 t Italian seasoning
• 1/2 t pepper

Place 1/2 C water in bottom of slow cooker. Mix the seasonings and rub on chicken. Cook on low 5-7 hours. Enjoy!

A quick and easy, slightly sweet, moist and delicious rice flatbread.

• 2 1/4 cup rice flour (I grind my own in a high-power blender)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup softened butter (or olive oil)
• 1/2 cup water
• 3 Tbs honey
• 4 eggs

1. Preheat oven to 350, and line two 9″ by 13″ pans with parchment paper.
2. Whisk together the rice flour, baking powder, and salt.
3. Add the butter, water, honey, and eggs, and whisk till combined.
4. Pour batter into the prepared pans and smooth the batter out evenly.
5. Bake for 12-14 minutes, or until it feels set to the touch.
6. Cut the bread into squares and serve. This bread is delicious fresh out of the oven, room temperature, or chilled. Thaws quickly from the freezer for sandwiches. Tastes great plain or with butter too.

by Joy Williams

Note: Add cinnamon and raisins for a yummy twist. Wipe the parchment papers and reuse them.

This is a kid-friendly and delicious way to add kefir to your daily diet.

• 1 cup kefir
• 1 frozen banana, cut into 1/4″ slices (this will help it puree better)
• 5 frozen strawberries, sliced
• 2 tsp honey
• splash of vanilla to taste (optional)

Puree all ingredients in a food processor. Enjoy! 🙂

Serves 2-3

• 1 pound chicken tenders (boneless and skinless)
• 2 cans organic corn
• 2 cans mild chili beans
• 2 cans black beans
• 1 jar salsa
• 6 T taco seasoning mix (or 2 packages from the store)

Place raw chicken in the bottom of a crockpot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve in a bowl. Top with shredded cheese, green onions, lettuce, tomatoes, or sour cream. Serve tortilla chips on the side.

Love this, Bec! Thanks for sharing!

• 1 1/2 cups olive oil
• 1 1/2 cups sucanat (or brown sugar)
• 1/2 cup molasses
• 2 eggs
• 4 1/2 cups whole wheat flour
• 4 tsp baking soda
• 1 tsp salt
• 1 tsp ground cloves
• 2 tsp ginger
• 2 tsp cinnamon

Mix the olive oil, sucanat, molasses, and eggs. In a separate bowl, whisk the flour, baking soda, salt, cloves, ginger, and cinnamon. Mix the flour mixture into the oil mixture. Refrigerate for at least an hour. Shape into balls, place on baking trays, and flatten each cookie ball. Bake at 375 for 10 minutes. Cookies will flatten more and look cracked and set. Allow to cool 5 minutes, then remove to wire racks.

These are so easy and incredibly yummy!

• 2 cup peanut butter (or almond butter)
• 3/4 cup honey
• 2 egg
• 1 tsp baking soda
• 1 tsp salt
• 1 cup chocolate chips (optional)

Stir all ingredients together. Drop by tablespoons onto a baking tray. Bake at 350 for 10-12 minutes. Cookies should be golden, yet still soft. Let cool on tray. Enjoy!

Salad:

• 1 or 2 heads romaine lettuce–rinsed, dried and chopped
• 1 bell pepper, chopped (I used orange)
• 1 cucumber, halved lengthwise and sliced
• 1 cup crumbled feta
• 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

• 1/2 cup + 2 Tbs olive oil
• 1/2 cup red wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 3/4 tsp pepper
• 3/4 tsp salt
• 3/4 tsp onion powder
• 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

• 1 1/2 t salt
• 1/2 t black pepper
• 1/2 t garlic powder
• 1/2 t dried thyme
• 1/2 t dried parsley
• 1/2 t cayenne pepper
• 1/4 t onion powder
• 1/8 t paprika
• 2 T butter
• 2 T olive oil
• 2 3/4 pounds chicken breasts
• 1 T garlic powder
• juice of one lime

In a small bowl mix together the spices (through paprika). Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large skillet over medium heat. Saute chicken until golden brown, about six minutes on each side.

Mix 1 T garlic powder with lime juice and sprinkle it over chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Serve with brown rice.

• 3 ripe bananas
• 2 cups old-fashioned oats
• 1/4 cup creamy peanut butter
• 1/4 cup unsweetened cocoa powder
• 1/2 cup unsweetened applesauce
• 2-4 tablespoons honey (depending on how sweet you like it)
• dash of cinnamon (optional)
• 1 teaspoon vanilla extract
• 1/4 cup mini semi-sweet chocolate chips (optional)

Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes (these cookies retain their shape and don’t spread out on the cookie sheet, so keep that in mind).

Recipe from Six Sisters’ Stuff