Bev's Recipe Collection

• 1 large sweet onion, chopped
• 3 T coconut oil
• 3 ribs celery, finely chopped (3/4 C)
• 1 1/2 T ground cumin
• 3 cloves garlic, minced
• 16 oz. frozen spinach (If possible, thaw overnight)
• 2 C hot water (to thaw the spinach)
• 3 (15 oz.) cans diced tomatoes
• 2 (15 oz.) cans black beans, drained and rinsed
• 1 C quinoa, rinsed
• 4 large carrots, grated (2 1/4 C)
• 8 oz. pepper jack cheese, shredded or sliced
• 6 large red bell peppers, sliced, ribs removed

Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, hot water, tomatoes, black beans, quinoa, and carrots. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Place pepper slices in the bottom of two 13×9 pans. Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Layer with cheese and bake an additional 10 minutes.

Adapted from vegetariantimes.com

Ingredients:

• 1/2 cup virgin coconut oil
• 1/4 cup raw almond butter (or nut butter of choice)
• 1/2 cup cocoa powder (or raw cacao powder)
• 1/2 cup pure maple syrup (or agave nectar)
• 1 tablespoon pure vanilla extract
• pinch fine grain sea salt, to taste
• 3/4 cup raw walnuts, roughly chopped

 Directions:

1. With electric beaters, beat together the coconut oil and almond butter.
2. Sift in the cocoa powder and beat again until combined.
3. Pour in the maple syrup, vanilla, and salt and beat until smooth (this will take a few minutes).
4. Stir in the walnuts.
5. Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. I took another handful of walnuts, broke them up, and sprinkled over the top of the fudge for extra crunch and good looks.
6. Freeze uncovered for about 1 hour, or until solid. Slice into small squares and eat! Store in freezer.

makes 24 small squares

From www.ohsheglows.com

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.

• 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

• 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 C ketchup
• 6 oz. tomato paste
• 2 T brown sugar
• 1/4 C cider vinegar
• 2 T chili powder
• 2 T lemon juice
• 2 T molasses
• 2 t soy sauce
• 1 1/2 t salt
• 1 t ground mustard
• sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

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 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.

Moist, wheat-free strawberry muffins with a hint of coconut.

Ingredients:

• 4½ cups oat flour (see notes below)
• 2 Tbs baking powder
• 1 tsp salt
• ½ cup coconut oil
• ¼ cup sucanat (or brown sugar)
• ⅔ cup honey
• 1 cup buttermilk
• 2 eggs
• 2 tsp vanilla
• ½ tsp coconut extract
• ⅓ cup flaked coconut
• 2 cups chopped frozen strawberries.

makes 18 muffins

from Blog of Joy

• 2 T olive oil
• 2 pounds ground chicken
• 1 sweet onion, chopped
• 2 garlic cloves, minced
• 1/4 C finely chopped green pepper
• 4 cans (15 oz.) diced tomatoes
• 2 cans (15 oz.) cannellini beans, drained and rinsed
• 2 cans (15 oz.) kidney beans, drained and rinsed
• 6 T yellow mustard
• 4 T chili powder
• 2 T cumin
• 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

www.cozi.com

1 pound (heaping 2 cups chopped) sweet potatoes
3 Tbs olive oil, separated
1 red bell pepper (or color of choice)
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drain & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
2 Tbs lime or lemon juice (optional)
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 skillet over medium heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don’t like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
4. Cook, stirring constantly for 2-3 minutes at medium heat.
5. Add in the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth (add peppers if not been added already). Give everything a really good stir, 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 through.
7. Remove the lid and stir in the lime juice. Serve with optional toppings & enjoy!

Recipe from Chelsea’s Messy Apron