Bev's Recipe Collection

7 cups rolled oats
1/2 cup chopped pecans
1/2 cup chopped almonds
1/4 cup sunflower seeds

1 cup sweet potato puree
1/2 cup coconut oil, melted
1/2 cup honey (sub maple syrup or agave for vegan)
1 Tbs cinnamon
1/2 tsp salt

Mix the oats, nuts, and seeds together. In a saucepan over medium low heat, whisk the remaining ingredients. Pour over the dry ingredients and mix well. Spread the mixture evenly on two baking sheets lined with parchment paper. Bake at 325 degrees, stirring every several minutes until granola has browned. Once the granola is completely cooled, store in an airtight container.

Adapted from www.minimalistbaker.com

• 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!

This is a family favorite!

Teriyaki Chicken

• 2 lbs chicken breasts, chopped
• 1 lb frozen crinkle cut carrots
• 1 lb frozen peas
• 2 cups teriyaki sauce (recipe below)
• 4 cups cooked rice

Cook the chicken in a large skillet with a few tablespoons of olive oil. Drain the greese. Return chicken to the skillet and add the frozen vegetables and teriyaki sauce. Cook over medium-high heat until carrots are mostly warmed. Stir in the rice and continue cooking until warmed and ready to serve.

Adapted from Wine & Glue

Teriyaki Sauce (recipe makes about 2 cups)

• 1/4 c + 2 Tbs soy sauce
• 1 1/2 cups water
• 1/2 tsp ground ginger
• heaping 1/4 tsp garlic powder
• 1/2 cup sucanat (or brown sugar)
• 3 Tbs honey
• 3 Tbs corn starch or arrowroot flour
• 1/4 c + 2 Tbs cold water

Mix all but the cornstarch and cold water in a sauce pan and begin heating over medium-high heat. In a separate bowl, mix the cornstarch and cold water until dissolved. (The mixture in the sauce pan should be warm by now, but not bubbling yet.) Stir the cornstarch mixture to the heated sauce. Continue cooking, stirring frequently, until the sauce thickens to desired thickness (this will take several minutes).

Adapted from Food.com

Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
• 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
• salt and pepper to taste
• 1/4 cup finely chopped cucumber
• 1/4 cup diced tomato
• 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

Blend in the liquids (whatever combination you want).

Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

• ½ cup frozen cubed watermelon (see Note below)
• ½ ripe banana
• ½ cup unsweetened vanilla almond milk
• 1 Tbs maple syrup (optional)
• pinch of salt

Blend all ingredients together (I use a Nutri-Bullet, but a regular blender would work too). Enjoy!

Note: I like to chop the watermelon into small cubes and freeze it in plastic bags. Make sure to pick out the black seeds before freezing.

From Blog of Joy

14 cups chicken broth (or water plus bouillon)
2 cups (uncooked) brown rice (or a brown/wild rice mixture)
2 tablespoons butter
2 cloves minced garlic (about 1 teaspoon)
1 large onion, diced
4 celery ribs, diced
6 carrots, diced
1/4 teaspoon black pepper
2 teaspoons salt (or more)*
1/2 teaspoon dried rosemary (or 1 1/2 teaspoons fresh)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
4 cups cooked cubed chicken**

Instructions:
1. In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.
2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Add salt to taste. Enjoy!

Additional Notes:
*You may need more salt, depending on how salty your chicken broth was. I used a low-sodium chicken broth and added a total of 5 teaspoons of salt for this recipe. Start with less, and salt “to taste”! 🙂
**If you wish to start with fresh chicken, use about a pound of meat, cut into cubes, and add with the veggies (step 1).

Hummus:

• 1 15 oz can organic chickpeas, drained
• 3 Tbs olive oil
• 2 Tbs lemon juice
• 3/4 tsp salt (1 t salt if using organic chickpeas)
• 2 cloves garlic, minced
• sprinkles of chili powder, onion powder, cumin, oregano, and dried parsley to taste

Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.

Sauteed Red Peppers:

• 1/2 red bell pepper
• 1 tsp olive oil
• salt and ground black pepper to taste

Place ingredients in a skillet and sauté for a few minutes. Let cool.

Assembly:

Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.

From www.blogofjoy.com