Bev's Recipe Collection

6 cups almond flour*
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
6 Tbs butter
3 eggs
1/3 cup honey
1 Tbs vanilla
1 Tbs molasses

Whisk together the almond flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined (you can do this with your hands). Divide the dough into 2 lumps. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness (place a sheet of parchment paper over the dough so that the rolling pin doesn’t stick to the dough). take the top sheet of parchment paper off. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 300 for 20-30 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!

*Note: Our family uses the almond pulp we get from making homemade almond milk, dehydrate it, and then pulse it in a blender to make flour.

Adapted from All Day I Dream About Food

1 jar (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp paprika (optional)
1 1/2 lbs boneless, skinless chicken breasts

1/2 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

In a 9″ x 13″ baking dish, combine the spaghetti sauce, quinoa, water, garlic, and spices. Slice the chicken into tenderloins and submerge in the sauce.

Bake at 400 for 30 minutes (23 minutes in a convection oven).

Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked, take it out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture.

Bake for another 20-25 minutes (15+ convection). Garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron

1 1/2 cups milk
2/3 cup olive oil
1/4 cup honey
2 eggs
4 cups flour
1/2 cup sucanat (or sugar)
2 Tbs baking powder
2 tsp salt
2 cups blueberries (frozen or fresh)

Whisk together the milk, olive oil, honey, and eggs. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the wet ingredients, and whisk until combined. Stir in the blueberries. line 2 muffin trays with paper liners (or grease the muffin cups). Spoon into muffin cups. Bake at 400 for 20 minutes or until golden and set. Serve warm or cooled. (Makes 24 muffins)

From Washburn Recipes

This is one of our favorite unleavened bread recipes. It’s so easy and turns out perfectly every time. 🙂

4 cups whole wheat flour
1 tsp salt
1/3 cup olive or or melted butter
3 Tbs. honey
1 1/4 cup very hot water

Stir all the ingredients together until it forms into a ball. Roll out dough on baking stones until desired thickness from (1/8″-1/4″). Cut dough into desired size (a pizza cutter works well) and poke each piece with a fork. Bake at 350 degrees for 10-15 minutes or until done. The longer the unleavened bread cooks the crispier it will get.

Recipe from Radical Femininity

Salad:

• 4 sweet potatoes
• 2 Tbs olive oil
• 2 heaping teaspoons cumin & chili powder
• salt & pepper to taste
• 2 (14 oz) cans black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 2 heads of romaine lettuce, chopped
• tortilla corn chips

Dressing:

• 1 avocado
• 1/2 cup Greek yogurt
• 1 cup water
• 1 cup cilantro leaves (or more)
• 2 small cloves garlic
• 1 tsp salt
• a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

• 1 onion, chopped
• 2 stalks celery, finely chopped
• 2 Tbs olive oil
• 2 (15 oz) cans kidney beans, drained
• 2 (15 oz) cans pinto beans, drained
• 1 (15 oz) can black beans, drained
• 1 (15 oz) tomato sauce
• 1/4 cup soy sauce
• 2 Tbs apple cider vinegar
• 1 T chili powder
• 2 tsp garlic powder
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper

Saute the chopped onion and celery in a skillet with oil until tender. Add remaining ingredients and cook over medium heat until warmed to serve. Serve over bread.

adapted from A Couple Cooks

• 8 boneless skinless chicken breast (2 1/2 to 3 pounds)
• garlic salt (or garlic and salt)
• lemon pepper seasoning
• 20 cups yellow squash (or zucchini), sliced 1/4″ thick (cut large slices in half as well)
• 3 T olive oil
• 12 oz fresh spinach
• shredded cheddar cheese

Place chicken in two 9″ x 13″ baking dishes lined with parchment paper. Sprinkle the chicken liberally with garlic salt and lemon pepper. Bake at 350 for 1 hour.

After the chicken has been cooking for about 30 minutes, heat olive oil in a large pan. Saute the squash (or zucchini) until tender. Add the spinach. Cook just until the spinach is wilted. Remove from heat.

Once the chicken is done cooking, take it out of the oven and top with the warm squash and spinach.  Sprinkle with cheese. Broil for 5 minutes to melt the cheese, then serve.

Great with Greek potatoes.

recipe from Tammy’s Recipes

The secret ingredient in this cake is cauliflower, but you’d never guess it. It’s rich and moist like brownies and topped off with Reese Fudge Frosting. We love it!

Cake:

2 cups loosely-packed frozen cauliflower, thawed completely (not cooked)
2/3 cups sucanat (or brown sugar)
2/3 cups almond milk (I used vanilla)
1 Tbs vanilla extract
3/4 cup mini chocolate chips
3/4 cup whole wheat flour (or almond flour)
1/4 cup cocoa powder
2 Tbs ground flax seed (this will help the cake to rise)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a food processor, combine the thawed cauliflower, sucanat, milk, vanilla, and chocolate chips. Process until smooth with no lumps. (This will take a few minutes.) In a separate bowl, whisk the flour, cocoa, ground flaxseed, baking powder, baking soda, and salt. Stir the pureed chocolate mixture into the flour mixture just until combined. (Don’t over mix.) Pour into a greased 8″ x 8″ baking dish. Bake at 350 degrees for 35 minutes. (It should still be soft to touch.) Let cool; frost if desired. Store in the refrigerator.

Reese Fudge Frosting:

1/4 cup peanut butter
2 Tbs cocoa powder
8 tsp maple syrup (or 2 1/2 Tbs)
2 tsp almond milk (or more depending on how thick your peanut butter is)
3/4 tsp vanilla extract

Blend until smooth. Spread on cooled cake.

recipe adapted from Chocolate Covered Katie

1/2 cup melted or very soft coconut oil
1/2 cup sucanat (or light brown sugar)
2 egg
2 cups rolled oats
1 1/2 cups flaked coconut
Splash of vanilla (as desired)

Stir together the coconut oil, sucanat, vanilla and eggs until smooth. Add the oats and coconut, and stir until well combined. Scoop by tablespoons onto a baking stone.  Bake at 325 for 12 minutes (or until starting to golden and crisp) and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate.

recipe from Barefoot in the Kitchen

We absolutely love these, and they are soooo quick and easy to make!

1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla

Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! 🙂

Adapted from Money Saving Mom