Bev's Recipe Collection

• 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

Easy and delicious!

• 2 sticks cream cheese, softened
• 1/2 cup honey granules (or sugar)
• 2 eggs
• 1 batch Chocolate Chippers dough (or two [18 oz.] tubes of chocolate chip cookie dough)

Cream the cream cheese, honey granules, and eggs until smooth. Grease a 9″ x 13″ baking dish. Press half the cookie dough into the pan. Spread the cream cheese mixture over top. Crumble the remaining dough on top and lightly press into the cream cheese. Bake at 350 degrees for 35 minutes or until set. Allow to cool, and then refrigerate. Serve & enjoy! 🙂

Adapted from Most Requested Recipes

13 oz. ziti pasta (or pasta of choice)
1 onion, chopped
3 cloves garlic, minced

1 lb. ground beef

1 cup ricotta cheese, divided
1 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan, divided
1 egg
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp oregano
1/3 cup (packed) fresh basil leaves, finely chopped (plus more for garnish, if desired)
2 cups (packed) fresh spinach
Salt and pepper to taste

Instructions:

1. Cook pasta according to instructions on the box. Drain, rinse under cold water, and set aside.
2. Saute onion in 2 T coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add ground beef. Cook, drain, and rinse the meat.
3. Return the meat to the skillet and add tomatoes and sauce, Italian seasoning, salt and pepper to taste, and chopped basil leaves. Let the sauce simmer on low for about 20 minutes, stirring occasionally. Remove from heat.
4. Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish and set aside.
5. In a large bowl, mix together ricotta cheese, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, and an egg. Season with salt and pepper. Stir in about 1½ cups of the cooked tomato sauce mixture. Pour the pasta into the bowl with the cheese mixture and toss to coat.
6. To assemble the casserole, place half the coated pasta into the greased baking dish. Layer with spinach. Add the rest of the coated pasta. Pour remaining sauce over top. Sprinkle with remaining cheddar cheese and Parmesan cheese.
7. Bake uncovered for 20 minutes, or until lightly browned and bubbling around the edges. Remove from oven and let stand 5 minutes before serving. Sprinkle with additional fresh chopped basil, if desired, and serve.

Adapted from Yummy Addiction

1 pound (heaping 2 cups diced) sweet potatoes
olive oil
1 red bell pepper, diced
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drained & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
Optional Toppings: tortilla chips, shredded cheddar cheese, sour cream, salsa, chopped cilantro, chopped tomato, avocado, or guacamole

Instructions:

1. Chop the sweet potato into small pieces.
2. In a large pot over medium heat, combine two tablespoons olive oil with the diced sweet potatoes. Cook 6-8 minutes. Add chopped red pepper and cook a few more minutes.
3. Add another tablespoon of olive oil and the rice.
4. Cook, stirring constantly for 2-3 minutes at medium heat.
5. Add the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth. Stir and bring to a boil, and then reduce the heat.
6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until the rice is cooked.
7. Serve with optional toppings. Enjoy!

Recipe from Chelsea’s Messy Apron

2 1/2 lb chicken tenders, cut into chunks
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper

In a small bow, combine all the seasonings. Place the chicken into a large bowl and sprinkle the spice mix over the chicken. Stir until all of the pieces are coated. Place the chicken on a parchment lined jelly roll pan. Bake at 350 for 45 minutes.

recipe from Andie Mitchell

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