Margaret Bruya's Cowboy Caviar

This recipe was shared with my by my friend Laura (Bruya) Wilson. It is her mom's famous recipe and has been a staple at their family gatherings for years. After you make it, you'll understand why! It's always a major hit!

Ingredients:

1 cup frozen or fresh corn

1 can of black eyed peas, drained

1 can of great northern beans, drained

3 avocados

3 chopped Roma toms

1 small white onion

1/2 jalapeno (optional)

1/2 bunch of cilantro

salt to taste

1 fresh squeezed lime

Serve with your choice of tortilla chips (I highly recommend Garden of Eatin's Red Hot Blues!)

This recipe does best if you make it a few hours before you plan on serving it. Put it in the fridge so that the flavors have a chance to meld. Delicious!

Banana Blueberry Coconut Pecan Breakfast Cookies

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup unsweetened coconut flakes 
• 1 T golden flaxmeal (I didn't have any on hand, so left this out)
• 1/2 t salt
• 3/4 c coarsely chopped pecans
• 1/2 c dried blueberries
• 3 very ripe bananas, mashed (mashed in my Kitchen Aid, kept a bit lumpy)
• 1/4 c coconut oil, warm enough to be liquid
• 1 T agave nectar
• 1 t vanilla extract
• Cooking spray

Directions:

1. Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
2. Press 2 tablespoons of mixture onto a baking sheet coated with cooking spray. You could also press into a round cookie cutter for a more uniform looking cookie. I just used my 2 T measuring scoop. Continue with remaining mixture.
3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan. Makes about 15 cookies.

These are delicious! The recipe came from www.kumkuatblog.com and either this or something like this was introduced to me by my sweet friend, Ali.  I HIGHLY recommend making a double batch as they keep well in the fridge and won't last long.  Easy to make and a repeater recipe for sure!

Southwest Roasted Pumpkin Seeds

 

Ingredients:

• 2 c pumpkin seeds
• 1 T olive oil
• 1 t chili powder
• 1/2 t cumin
• 1/2 t kosher salt
• 1/2 t freshly ground black pepper

Directions:

1. Preheat oven to 350. Line cookie sheet or baking pan with foil or parchment paper.
2. Remove seeds from pumpkin. I try to get most of the gunk off of them, but I don't wash or rinse them because I think they're more flavorful that way.
3. Combine spices and mix well. Mix pumpkin seeds with olive oil and then spread spices over evenly.  I thought the easiest way to do this was to use a baking pan rather than a cookie sheet (easier for turning seeds with bigger edges on the sides).  I dumped the oiled seeds and then sprinkled the spices over the top.  Then stirred with spatula before putting in oven.
4. Bake for 25-20 minutes, stirring every 5-10 minutes.

These are a bit time consuming for the amount of seeds that you get, but it is one of our favorite traditions and the seeds are always devoured.  I really should buy some pumpkin seeds and roast them, we would get a lot more and it wouldn't take near as much time as carefully picking them out of the pumpkin guts, ha ha ha! Emma LOVES taking them in her lunch on Halloween.  There are a ton of great recipes to season pumpkin seeds with, but this one is our favorite. Enjoy!

J-LEGS (Jessi's Limited Edition Granola Squares) Gluten Free and Vegan

Ingredients:

• 1 c peanut or almond butter (or any nut butter you prefer)
• 2/3 c honey (you could certainly sub the honey and maple syrup for agave, rice syrup, etc.)
• 1/2 c pure maple syrup
• 2t vanilla
• 2 c puffed rice cereal
• 1 c rolled oats, ground (I used my blender for this)
• 1 c shredded coconut
• 5 c nuts, seeds and dried berries/fruit (I used about 3 1/2 c nuts/seeds, and 1 1/2 c dried fruit)

Instructions:

1. Preheat oven to 350. Prepare a 9x13 pan with cooking spray.
2. In a bowl, combine wet ingredients.  In a seperate bowl, combine dry ingredients. Combine together and spread evenly into the prepared pan.
3. Bake 20 minutes.  Allow to cool completely before cutting.

My husband gave these bars their name and called them "limited edition" because I really have no idea what exactly I threw in to make these, only how much total. Since I won't be able to replicate these exact bars... the name was born.  I seriously emptied out a ton of random little bags that have just a bit of nuts and seeds left in them along with pecans, sliced almonds, dried cranberries, sunflower seeds, pumpkin seeds, peanuts, raisins... some mixed nuts that were in a little baggy in my cupboard.  I really have no clue.  The good news is that you could add anything you like and it will be delicious. Thanks to Laurie for the recipe inspiration!

Super Easy All Natural Gluten Free Banana Bread

Ingredients:

• 2 1/2 cups almond flour
• 1 t cinnamon
• 1 t nutmeg
• 1 t baking powder
• 4 eggs
• 1/4 c coconut oil (can substitute butter)
• 1/4 c pure maple syrup (can sub rice malt syrup, agave, honey, etc.)
• 1 t vanilla extract
• 2 overly ripe bananas, mashed
• Optional: 1 c walnuts, blueberries, or chocolate chips 

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl, combine almond flour, cinnamon, nutmeg, and baking powder.
3. In a separate bowl, beat the eggs.  Add in the rest of the wet ingredients (oil, syrup, vanilla, and mashed bananas) and stir. 
4. Combine the wet and dry ingredients.
5. Fold in optional nuts/berries/chocolate chips.
6. Pour into a lightly greased loaf pan and bake for 1 hour or until it passes the skewer test.
7. Let cool before removing from pan.  Slice and enjoy!  Delicious served warm!

This recipe was passed along to me from my sweet friend, Carla, and originally comes from the blog The Natural Nutritionist.  It freezes really well.  I love the almond flour at Costco because it is extra fine as well as a great deal in comparison to buying it elsewhere.  One SUPER EASY modification I made was to make the whole thing in the blender - no bowls, no mess!  I started with the wet ingredients, blended, and then added the dry ingredients, folding in the optional berries at the end.  I cannot get over how easy it was!  I've made it several times, so it's definitely a keeper!

Soft and Chewy Banana Nut Butter Cookies: No sugar, gluten free, EASY!

Ingredients:

• 6 T all natural peanut butter
• 2 T all natural almond butter
• 1 small ripe banana, mashed
• 1 T honey
• 1/4 t cinnamon

Directions:

1. Preheat oven to 350 and grease a cookie sheet.
2. Mix all ingredients well.
3. Drop onto cookie sheet and press down with hand or fork.
4. Bake for 12-14 minutes.
5. Let cool and enjoy!

The sweetness in these cookies comes from the banana and honey – and that’s it. No added sugars whatsoever... so if you are looking for a sugar-high kind of cookie, I’m sorry but these aren’t them  Instead they are rich, moist, and buttery, with a soft slight sweetness, and melt in your mouth delicious!

I made them twice and came up with a different consistencies due to the irregularity of banana size, but I didn't notice any difference in awesome taste!

Every day people should eat a portioned amount of healthy fats – and the sources can be olive oil, avocado, nut butters, or nuts and seeds. These are my “nut butter” dose of healthy fat as each cookie has just under a tablespoon amount of nut butter! I used a mixture of natural almond and natural peanut butter – I’m sure they would work out fine with cashew butter, or even sunflower butter.. or a combination of the lot!

Toddler approved!

Healthy Baked Apples

Ingredients: 

• 2 large apples, cut in half and cored 
• 2 T brown sugar 
• 1/4 c quick oats 
• pinch of cinnamon 
• olive oil 
• optional: whip cream or vanilla ice cream 

Directions: 

1. Preheat oven to 350º. 
2. Cut apples in half and remove core and seeds with a small pairing knife or spoon. 
3. In a small bowl combine brown sugar and oats. 
4. Spray/rub apple halves with olive oil, then spoon on top of the apple halves and sprinkle with cinnamon. 
5. Place on a cookie sheet and bake in the oven for 30 minutes. 
6. Serve warm with fat free whipped cream or low fat ice cream. 

I have a serious love of apple pie, but NOT the calories associated with it! It can be 400-600 calories a SLICE! Ugh. That doesn't count the ice cream or whip cream that must accompany it! With a 1/4c whip cream on each, these weigh in at 96 calories each! Without the whip cream, you could slice these up and eat them for breakfast! Deeeeelicious!

No-Bake Energy Balls

Ingredients:
1 cup oatmeal (I used old fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter (creamy or chunky)
1/2 cup ground flaxseed
1/3 cup honey or maple syrup
1 Tbsp. chia seeds
1 tsp. pure vanilla
1/4 tsp. cinnamon
optional add-ins = 1/2 cup of: chocolate chips, craisins, raisins, peanut butter chips
I used 1/2 cup chocolate chips

Directions:
1.  Stir all ingredients together in a medium-sized bowl (or mix in your mixer, I did) until thoroughly blended.  Let chill in the refrigerator for 30 minutes.
2.  Once chilled, roll into balls about an inch in diameter.  Enjoy!
3.  Store in an airtight container up to one week.

I originally got this recipe from my friend, Merissa.  She found the recipe on gimmesomeoven.com.

The options for mixture of ingredients are plenty!  You could substitute any of your favorite nut butters for the peanut butter, skip the flaxseed and/or chia seeds, and add any other similarly textured and beneficial ingredients.  The key is to make sure your mixture will stick together to form yummy balls of energy!

Pumpkin Oat n' Honey Muffins (No flour, no sugar!)

Ingredients:

• 2 1/2 c oats (regular or quick is fine)
• 1 c plain nonfat greek yogurt
• 1/2 c honey
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1 t pumpkin pie spice
• 1 c canned pumpkin
• 1/2 c chopped walnuts (optional)

Directions:

1. Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker's Joy (it has flour added in). You could also use a silicone muffin pan.  (I don't recommend using paper liners for these.
2. Place all of the liquid ingredients in the blender (including pumpkin), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
3. Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

You could go crazy with the flavor combinations and possibilities here.  You could add blueberries, chocolate chips, and play around with different sweeteners and flavors of yogurt. I'm not going to lie and say that these are the prettiest muffins you've ever seen.  They look good coming out of the oven and then "sunk" a bit as they cooled, but they were moist, tasty, and something I feel good about feeding my family.  I made them sans walnuts for my toddler, but for me, I would add them in for sure.  Will definitely be a repeated recipe.  Be sure to check out the banana version too!

Banana Oat n' Honey Muffins (No flour, no sugar!)

Ingredients:

• 3 c oats (regular or quick is fine)
• 1 c plain nonfat greek yogurt
• 1/2 c honey
• 1 1/2 t baking powder
• 1/2 t baking soda
• 2 ripe bananas
• 1/2 c walnuts (optional)

Directions:

1. Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker's Joy (it has flour added in). You could also use a silicone muffin pan.  (I don't recommend using paper liners for these.
2. Place all of the liquid ingredients in the blender (including bananas), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
3. Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

You could go crazy with the flavor combinations and possibilities here.  You could add blueberries, chocolate chips, and play around with different sweeteners and flavors of yogurt. I'm not going to lie and say that these are the prettiest muffins you've ever seen.  They look good coming out of the oven and then "sunk" a bit as they cooled, but they were moist, tasty, and something I feel good about feeding my family.  I made them sans walnuts for my toddler, but for me, I would add them in for sure.  Will definitely be a repeated recipe.  Be sure to check out the pumpkin version too!

Fruit and Oat Bars

Ingredients:

1/2 cup butter, softened
3 cups low-fat oat bran muffin mix (1 box, I used FiberOne)
1 cup quick-cooking oats
1/2 cup walnuts (or other favorite nuts) chopped
3 cups fresh berries of your choice
1/2-3/4 cup sugar

Directions:

Preheat oven to 400 degrees.  Microwave berries and sugar for two minutes, set aside to let cool.  Place butter, muffin mix, oats and nuts into a bowl and mix thoroughly.  Press half of the crumb mixture into the bottom of a greased 9 x 13 pan firmly.  Spread the berries mixture over the top evenly.  Top with remaining crumb mixture and press until firm.  Bake 20-25 minutes or until top is lightly brown, making sure not to over bake.  Cool completely and cut into bars.  Delish!

Note:  This is a super quick and easy way to make fruit and oat bars, but I am sure there is a healthier, more complicated recipe if you're interested.

Crock Pot Applesauce

Ingredients:

• 12 organic apples peeled, sliced, and cored
• 3/4 cup water
• 1 heaping teaspoon cinnamon

Directions:

1. Add apples, water, and cinnamon to crock pot and cover with lid.
2. Cook on high 4-5 hours.
3. Whisk to mix (or blend for smoother texture).
4. Let applesauce cool to room temperature before serving or refrigerating.  Also freezes really well!

Homemade Granola Bars

 Ingredients

• 2 cups old-fashioned oatmeal
• 1/2 cup sliced or chopped almonds
• 1/2 cup peanuts coarsely chopped
• 1/2 cup cashew pieces/halves
• 1/4 cup sesame seeds
• 1/4 cup flaxseed
• 1 cup shredded coconut, loosely packed
• 1/2 cup wheat germ
• 3 tablespoons unsalted butter
• 1 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 8 oz. dried fruit (I used cranberries, cherries, and blueberries)

Directions

1. Preheat the oven to 350 degrees F. 
2. Spray an 9 by 13-inch baking dish with PAM/olive oil mister and line it with parchment paper.
3. Toss the oatmeal, nuts, seeds, wheat germ, flaxseed, and coconut together on a sheet pan and bake for 12-15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl. 
4. Reduce the oven temperature to 300 degrees F.
5. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. 
6. Cook and stir for a minute, then pour over the toasted oatmeal mixture. 
7. Add the dried fruit and stir well.
8. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before turning out onto a cutting board and cutting into squares. Serve at room temperature. 

 ***Shortcut and/or for a "softer" bar: You can use wax paper instead of parchment paper, pour the mixture  into the prepared pan and just let cool for 2-3 hours before turning out onto a cutting board and cutting into squares, eliminating the baking step altogether.

I wrapped the bars individually with saran wrap to be able to take easily in lunches, etc.