Baked snack with broccoli and cheese

INGREDIENTS:

• small broccoli.
• 2 eggs.
• 50 ml of milk.
• 2 handfuls of your favourite grated hard cheese.
• 2 tablespoon of butter.

DIRECTIONS:

• Wash broccoli and cut it in smaller pieces.
• In a bowl mix two eggs with milk then add broccoli and grated cheese. Mix thoroughly.
• Smear muffins baking form with butter and using spoon put mixture into baking form.
• Cook in to 180oC preheated oven for about 25-30 minutes.

Try it hot and cold. It‘s delicious both ways!

Source: https://sundayavenue.wordpress.com/

Apple and Cheddar Tea Sandwiches

INGREDIENTS:

• 1 large loaf (1100g) or two small loaves (550)g artisan style raisin walnut bread.
• 1/4 cup honey and Dijon mustard (50 ml).
• 6 Granny Smith apples.
• 10 slices extra old white cheddar cheese.

DIRECTIONS:

• Slice large loaf into 10 slices (to make 5 sandwiches).
• Spread each slice with honey mustard.
• Thinly slice apples with a mandolin or a sharp knife.
• Top bread with a single layer each of cheese and apple slices.
• Cut crusts off and cut each sandwich length-wise into three pieces.

Source: http://www.foodnetwork.ca/

Apple Pie Dip & Cinnamon-Sugar Tortilla Chips

Source: http://www.thepeachkitchen.com/

Mini Pumpkin Pies

INGREDIENTS:

Crust:

• 1/4 cup Earth Balance (vegan margarine).
• 1/4 cup sucanat (brown sugar probably works)
• 1 cup spelt flour.
• 1/4 cup milled flax.
• 1 tablespoon cinnamon.
• 1-2 tablespoon almond milk (if crust is dry- mine was).

Filling:

• 1/2 tablespoon baking powder.
• 1 tablespoon vanilla.
• 1/2 teaspoon cinnamon.
• pinch nutmeg.
• 1/4 cup Whole Wheat Pastry Flour.
• 1/4 cup cane sugar (or regular white).
• 1/4 cup canned pumpkin.
• 1/4 cup almond milk.
• Dark Chocolate chips (optional).

DIRECTIONS:

• Mix crust together with a hand blender in a medium sized bowl. Place approx 1 tablespoon of crust in a regular muffin tin. Press down to create a mini crust making sure the crust comes up on the sides a bit. 
• Add approximately 2 teaspoons of filling and top with dark chocolate chips if preferred. Bake at 350F for 15-20 minutes. Makes 8-12 bites depending on how thick you make the crust. Ours made 10.

Source: http://ohsheglows.com/

Pear and Coconut Cake

INGREDIENTS:

• 1/2 cups of pears (2 large pears) cut in chunks (after preparing cake batter).
• 1 cup plain white flour.
• 1 cup whole-wheat flour.
• ½ cup desiccated coconut.
• 1 teaspoon cinnamon.
• 1 teaspoon baking powder.
• ½ cup runny honey or brown sugar.
• 2 tablespoons chia seeds mixed with 3 tablespoons water, or 2 eggs.
• 1 cup coconut milk (I used light with great success).
• ¼ cup coconut butter (or normal butter).

DIRECTIONS:

• Preheat oven to 350F (180C). Grease and sugar a Bundt tin or grease and line a 9 x 9 inch cake pan. Whisk in a medium bowl the flours, coconut, sugar, baking powder and cinnamon. If you used honey, mix with the coconut milk and the eggs or chia seeds until well combined. Pour into the flour mixture.  Melt the butter and stir in as well. Stir the batter until completely combined. 
• Cut up the pairs into ½ inch chunks and stir into the cake batter. Pour into your prepared tin and bake for 25-27 minutes, until a skewer comes out clean. Tastes best warm the same day but stays moist for up to 4 days.

Source: http://www.abakinggirl.com/

Vegetable Salsa

This zesty salsa will last up to four days when refrigerated in a sealed container. It can be served on toasted whole-wheat bread or tofu that is sliced and oven-baked for 10 minutes at 350 degrees. 
Per serving: 51 calories; 2 g protein; 2 g fat; 8 g carbs; 3 g fiber.

INGREDIENTS:

• 3 medium red or yellow tomatoes.
• 2 small zucchini.
• 2 Japanese eggplants.
• 2 small yellow squashes.
• 1/4 cup onion minced.
• 1 tablespoon turmeric minced or 1 tablespoon ground, dried turmeric.
• 1 teaspoon ground cumin.
• 1 tablespoon canola oil.
• 3 tablespoons freshly squeezed orange juice.
• Salt, to taste.

DIRECTIONS:

• Preheat the barbecue or broiler. Halve tomatoes, zucchinis, eggplants, and squashes lengthwise. Grill or broil vegetables until softened and lightly browned on both sides. Let cool.
• Chop vegetables into small pieces, then toss them together in a large bowl. Mix in onion, turmeric, cumin, canola oil, orange juice, and salt to taste. Cover and chill in the refrigerator for about 30 minutes. Serve on top of sliced, toasted whole-wheat bread.

Source: http://www.marthastewart.com/

Sweet Potato Fries with Chipotle Lime Dip

INGREDIENTS:

• 3 to 4 sweet potatoes or yams.
• vegetable oil.
• kosher salt.

     For the Dip:

• 1 1/4 cup mayonnaise.
• Juice from 1/2 a lime.
• 1 teaspoon ground chipotle powder.
• 1/2 teaspoon chili powder.
• 1/4 teaspoon paprika.
• 1/4 teaspoon cumin.
• 1/4 teaspoon garlic powder.

DIRECTIONS:

• Mix up the chipotle lime dip at least an hour before serving so the spices have a chance to blend together: In a small bowl, mix all the ingredients together and refrigerate.
• Preheat the oven to 400 degrees. Cut the sweet potatoes into long sticks and place in a large ziploc bag. Add just enough vegetable oil to lightly coat the potatoes, seal the bag and toss to distribute the oil evenly.
• Evenly layer the potatoes on to a cookie sheet. Bake for 35 to 45 minutes, turning often until lightly browned. Remove from oven and sprinkle on kosher salt, to taste.
• Serve with the chipotle lime dip.

Source: http://www.favfamilyrecipes.com/

Chocolate chunk quinoa cookies

Prep: 15 mins.
Cook: 25 mins.
Makes: 24.

Nutritional information is for 2 cookies.

Energy: 1062kJ| Fat saturated: 7.20g| Fat Total: 13.60g| Carbohydrate sugars: 14.20g| Carbohydrate Total: 29.60g| Dietary Fibre: 2.80g| Protein: 5.00g| Cholesterol: 17.00mg| Sodium: 32.00mg.

INGREDIENTS:

• 100g unsalted butter, softened.
• 85g (1/2 cup) coconut sugar.
• 1 egg.
•  1 teaspoon pure vanilla extract.
• 150g (1 cup) white spelt flour.
•  1 teaspoon baking powder.
• 1/2 teaspoon ground cinnamon.
• 95g (1 cup) quinoa flakes.
• 150g good quality dark chocolate, chopped.
• 40g (1/3 cup) walnuts or pecans, roughly chopped.

DIRECTIONS:

• Preheat oven to 180C (conventional), line 2 baking trays with non stick baking paper.
• Cream the butter and coconut sugar together until pale and creamy. Add the egg and vanilla and beat until well combined. Sift the flour, baking powder and cinnamon together, add to the butter mixture and beat on a low speed until combined. Add the quinoa flakes, nuts and chocolate, stir until well combined.
• Roll tablespoons of the mixture and place on baking trays 4cm apart. Flatten balls slightly with a fork dipped in flour. Place one tray in preheated oven and bake for 12 minutes or until golden.
• Remove from oven, cool on tray for 5 mins, then set aside on a wire rack, to cool completely. Repeat with remaining tray.

Source: http://www.taste.com.au/recipes/

Chocolate Frozen Yogurt

INGREDIENTS:

• 32 ounces homemade yogurt recipe or organic plain nonfat yogurt.
• 2/3 cup sugar.
• 1/3 cup unsweetened cocoa powder.
• Pinch salt.
• 1 cup milk.
• 1/2 teaspoon vanilla extract.
• 2 tablespoons Kahlua or other coffee liqueur, or strongly brewed coffee.

DIRECTIONS:

• Using cheesecloth in a colander set over bowl, strain yogurt for at least 4 hours in refrigerator. Getting all that extra liquid out of the yogurt will keep your finished product from being too icy.
• In medium bowl (use 2-quart glass measure to make pouring into the machine easier), whisk together sugar, cocoa and salt. Gradually whisk in milk, smoothing out any lumps.
• Add strained yogurt and remaining ingredients; whisk until thoroughly mixed and sugar is dissolved. Cover and refrigerate for at least 4 hours or overnight.
• Freeze in ice cream maker according to manufacturer’s instructions.
• Transfer soft frozen yogurt to freezer-safe airtight container and place in freezer for at least 4 hours. Remove from freezer 15 minutes before serving. Yields about 5 cups.  

Source: http://www.grit.com/

Homemade Yogurt Recipe

Source: http://www.grit.com

GREEK YOGURT CHOCOLATE MOUSSE

Source: http://www.myfussyeater.com/

COCONUT YOGURT

Source: http://lovelovething.com/