Christmas Goodies

1. Chocolate Dipped Coconut Macaroons
*1 bag of coconut flakes
*1 can condensed milk
* 1 tsp vanilla extract
Combine all ingredients and shape into a balls. Flatten slightly. Bake for 8-10 mins at 350 on a baking sheet with greased wax paper. Dip bottom of cookie in melted chocolate and cool on wax paper.
I used food color to be festive :)

2. Cherrybrook Sugar Cookies

3. Brown Sugar & Spice Pumpkin Bars

Black Bean Salad

* 1 can black beans, drained
* 1 can of corn, drained
* 1 small onion, diced
* 1 medium-large tomato, diced
* juice of 1 limes
* 1 large handful of cilantro, chopped

Combine all ingredients in a bowl and enjoy with corn chips or lettuce wraps.

Cheese Quiche

* frozen shredded potatoes(used for hashbrowns)-I forgot to measure how much I used (place in pan and keep adding until you get a nice looking crust)
* 1 T butter
* 4 eggs
* 1 cup cream/half and half
* 1 cup cheese (I used the mexican cheese mix, you could use cheddar/swiss/whatever makes you happy)
* 1 tsp of chives

~Leave potatos out to thaw and place between paper towels to soak up excess moisture. In a 9in cake pan, place the shredded potatoes to create a thin crust, I lightly spread butter over top. Bake for 25 mins at 450.
~In a bowl mix eggs and cream.
~Pour cheese and chives (and any other desired items: brocolli, spinach, onions, peppers, mushrooms, etc) over the crust. Pour in egg/cream mixture. Bake at 350 for 20-25 minutes.

Garlic Rosemary Bread

Roast the garlic (coated in olive oil) for 45 mins at 425 degrees or until soft enough to spread.
* 1 1/2 heads of garlic
* 1 T of fresh rosemary
* 1 T of dried basil or oregano or any other italian herbs
* 1/4 tsp salt (or garlic salt)
Mix bread as stated in the instructions on the mix.
* Pamela's Bread Mix, including yeast packet
* 2 eggs
* 1/4 cup oil
* water (per directions)
Once the bread is mixed, add rosemary and garlic. Put in 8 x4 pan and let sit for an hour. Bake in 350 degree oven for an additional hour. ENJOY!!

Elvis Cookies

A treat for for a "king"....banana, peanut butter, and chocolate cookies.

* 1 banana, mashed
* 3/4 cup brown sugar
* 1 egg
* 1 tsp baking soda
* 1 cup peanut butter
* 2/3 cup rice flour
* 1/2 cup chocolate chips

Mash banana. Mix in egg and brown sugar until well blended, about a minute. Mix in baking soda and peanut butter. Stir in rice flour. Once well blended, stir in chocolate chips (if desired).
Bake at 350 for 8-10 minutes on a baking sheet with parchment paper.

Raspberry Chocolate *love* Brownies

Dark Chocolate Brownies
* 5oz dark chocolate
* 1/2 cup butter
* 2 eggs
* 3/4 cup brown sugar, packed
* 1/2 cup almond flour (I grind my own almonds)
* 1/4 cup flour (millet or rice)
* 1/4 tsp baking soda
* 1 tsp vanilla extract
* 1/2 cup chocolate chips (your choice: semi, milk, dark, white)

Melt butter and chocolate in the microwave, 20 secs at a time, mixing until completely melted. In another bowl mix eggs and brown sugar. Mix in the chocolate mixture until smooth (about a minute). Stir in flours, baking soda, and vanilla until well blended. Lastly add in chocolate chips (if desired).
Pour into an 8x8 pan, lined with aluminum foil and greased. Bake in a 350 degree oven for 32-34 minuted.
Flip brownies out onto a plate, but allow to cool before cutting. These are great out of the oven, room temp, or chilled in the fridge :)
Raspberry Cream Cheese Frosting
*4 oz cream cheese, softened
* 1/3 cup powdered sugar
* 1/4 tsp vanilla extract
* 1/4 cup raspberry jam
optional: red food coloring

Blend cream cheese, sugar, and vanilla extract until fluffy. Mix in jam until fully blended. Spread on cooled brownies and keep in the fridge.

Gator SEC Victory + brownies = Sugar crash (in the dog's bed...eww)

Cranberry Orange Muffins

* 2 eggs
* 1/2 cup oil (I used light olive oil and lemon infused avocado oil)
* 1/2 cup brown sugar, packed
*1/4 cup agave nectar
* 1 tsp vanilla extract
* 1 Tbps orange juice
* orange zest
* 1 cup sour cream
* 2 cups Pamela's Ultimate Baking Mix
* 1 cup fresh cranberries

In a large mixing bowl, beat eggs and oil. Mix in the sugar, vanilla, orange juice and zest, and sour cream. Once blended, mix in baking mix. Last, fold in the cranberries.
Bake at 375 for 20 minutes in a muffin tin lined with paper cups.

OPTIONS: instead of cranberries, you could substitute frozen blueberries or a mix of berries

Spinach and Goat Cheese Quesadilla

* 2 tortillas (food for life)
* goat cheese with herbs
* hummus (I used roasted red pepper)
* 1/2 onion, sliced
* roasted red pepper
* 2-3 handfuls spinach
* kalamata olives

Saute onions in EVOO for about 5 minutes until soft and slightly browned. Add spinach until wilted, about 3 minutes.
Lightly spread butter on one side of tortilla. Flip over and spread goat cheese and hummus on the other side. When spinach is done cooking, add spinach, onions, and olives onto tortilla. Fold tortilla in half with butter side facing out and place on skillet until brown. Flip over and brown up the other side.

*This is a flexible dish Add any veggies/cheese you'd like. Serve with soup or salad.

Triple Chocolate Explosion Cookies

Melt the chocolate in the microwave. Stirring frequently (about every 20-30 secs)
* 4 oz semisweet chocolate
Mix the following ingredients and stir in the melted chocolate.
* 1/3 cup millet flour
* 1/3 rice flour
* 1/3 tapioca starch
* 1/2 tsp xanthan gum
*1 tsp baking powder
Beat the following items, in order, with a mixer:
* 1 stick butter (I use smart balance 50-50), soft
* 3/4 cup packed brown sugar
* 1 tsp vanilla
* 1 egg
Slowly add dry ingredients to butter mixture. Lastly, stir in:
* 1/2 cup dark chocolate
* 1/2 cup white chocolate
* 1/2 cup shredded coconut
Bake cookies at 350 for 9-11 minutes.

OPTIONAL: For the add in items you can use any kind of chocolate you want (milk, dark, white, semisweet) or get creative and add pecans, cranberries, pb, or butterscotch chips. Use your imagination.

Coconut Carrot Cupcakes with Cream Cheese Frosting

Cupcakes
* 3 large eggs
* 1/2 cup veg oil
* 3/4 cup brown sugar
* 1/3 cup pumpkin
* 2 tsp vanilla
* 1 1/2 tsp pumpkin pie spice
* 2 cups Pamela's Ultimate Baking Mix
* 3/4 cup sweetened coconut
* 1 1/2 cup grated carrots
* 1/2 cup raisins
* 1/2 cup pecans or walnuts, chopped

In a bowl, beat eggs. Add oil and brown sugar and mix till smooth. Mix in pumpkin, vanilla, and pumpkin pie spice. Slowly add in the baking mix. Lastly, stir in coconut, carrots, raisins, and nuts.

Spoon into 12 lined muffin cups and bake in a 350 degree oven for 20-23 mins.
For a cake, pour mix into a springform pan and bake 40-45 mins.
For breakfast, leave the muffins unfrosted. For dessert add cream cheese icing.

Cream Cheese Frosting
* 4 oz soft cream cheese
* 2 Tbsp soft butter ( I use smart balance)
* 2 tsp vanilla
* 3 cups powdered sugar
In a bowl, beat the cream cheese and butter until fluffy. Add the vanilla and then slowly add in powdered sugar until desired sweetness.

*modified from Karina's Kitchen

Cinnamon Apple Muffins

This looks like a lot of ingredients, but it is a really easy recipe. For an easier option, you could replace the flours and starch with 1 1/2 cups of Pamela's Ultimate Baking mix and leave out the xanthan gum.

In a small bowl mix together the following ingredients:
* 1/2 cup rice flour
* 1/4 cup millet flour
* 1/4 cup sweet sorghum flour
* 1/4 cup cornstarch/tapioca starch
* 1 1/2 tsp baking powder
* 1 tsp baking soda
* 1 tsp xanthan gum
* 1 tsp cinnamon
* 1 tsp pumpkin pie spice

In a large bowl beat the following ingredients until smooth:
* 1 cup applesauce (no sugar added)
* 1/3 oil (olive or vegetable)
* 1/2 cup packed brown sugar
* 1/4 cup agave nectar
* 2 tsp vanilla
* 2 eggs
* 4 Tbsp apple juice

Add the dry ingredients to the wet ingredients and mix well. Then stir in the following:
* 2 cups chopped granny smith apple
* 1/2 cup chopped pecans or walnuts

Bake at 350 for 20-25 minutes. Makes 12 delicious fall muffins :)

Garden Vegetable Soup

According to weight watchers, this is a zero point meal. Unless of course you are like me and eat it with a side of garlic bread. mmmm...

6 cups broth (chicken or veg)
2 carrots, diced
1 large onion, diced
5 cloves, minced garlic
1/2 cabbage, chopped
1/2 pound green beans
3 tablespoons tomato paste ( I use pasta sauce)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 small jalapeno (use more or less depending on your taste)
1 large zucchini, diced

Pour olive oil in a pan and allow to heat on med for 1 min. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients, except for the zucchini and bring to a boil. Cover, reduce the heat to medium, and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

*modified from Veggie Venture

Santa Fe Chowder

*VEGAN "Pantry meal" This soup is fast, delicious, and easy to make (since most the ingredients can be kept on hand in the pantry). A great fall soup. Light pumpkin flavor with a nice, thick consistency.

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon cumin
1 15-oz can pumpkin
1 15-oz can tomatoes (fire roasted, w/ lime andcilantro, or w/ green chiles for added spice)
1 4-oz. can roasted green chiles
1 can corn
1/2 cup salsa
1/2-1 cup broth to thin chowder, as needed
1 cup lite coconut milk
Chopped cilantro, to taste
Juice from 1 fresh lime

Heat the oil in a soup pot and add the garlic, cumin; stir for one minute to mingle flavors. Add the pumpkin, tomatoes, green chiles, corn, and salsa. Mix together.

Add the broth. Heat through to a simmer, and then add the coconut milk. Top with cilantro and heat through slowly. Add the fresh lime juice. Stir. For more spice, sprinkle a few dashes of cayenne pepper and mix in.


*modified from Karina-s Kitchen- Recipes from a Gluten-Free Goddess: Santa Fe Pumpkin Chowder

Blueberry Sour Cream Muffins

*WHEAT FREE, GLUTEN FREE
Joel says that these are his favorite muffins :)

2 large eggs - room temperature
1/2 cup oil (light olive oil or vegetable oil)
3/4 cup (packed) organic light brown sugar
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain yogurt
2 cups Pamela's Ultimate Baking Mix
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)

Preheat oven to 375 degrees. Line a 12-muffin tin with paper cups.
Beat the eggs and oil together. Add sugar, vanilla, and sour cream/yogurt and beat for a minute until mixed completely. Slowly stir in Pamela's baking mix. Lastly, fold in blueberries.Spoon the batter into the cups.Fill them to the top, as wheat free muffins don't expand as much as normal muffins do.
Bake in the center of the oven for about 25-30 minutes, until golden and dry in the center. If using fresh blueberries, cut back the baking time to about 20-25 minutes.

*Modified from Karina's Kitchen (this site is INCREDIBLE for anyone who is allergic to wheat/gluten and or a vegetarian. Every recipe I have tried is amazing!!

Rockstars love Blond(ie)s

*WHEAT FREE
There is nothing healthy about these wonderful little butter/brown sugar squares, but after a rainy day of rocking out to Rock Band/Guitar Hero, the band needed a treat.

* 1 cup + 2 T rice flour
* 1/2 cup butter ( I use smart balance)
* 1 1/2 cup packed brown sugar
* 1 large egg, plus 1 egg yolk (room temperature)
* 1 1/2 tsp vanilla extract

In a saucepan over medium heat, combine butter and brown sugar. Stir until sugar has dissolved. Set aside for 10 mins to cool. Add the egg, yolk, and vanilla to cooled sugar mixture and mix. Mix in flour until blended.
Pour batter into an 8in square baking pan (lined with parchment paper) and spread evenly. Bake about 25 minutes and transfer to a wire rack to cool (5 mins). Loosen the edges of the pan with a knife and invert pan. Carefully peel of parchment paper. Allow to cool completely and cut into 16 squares.

Oatmeal Raisin Chocolate Chip Cookies

*WHEAT FREE*

* 3/4 cup oat flour
* 1/2 cup brown rice flour
* 1/2 tsp baking soda
* 1/4- 1/3 cup brown sugar
* 1/4 cup granulated sugar
* 1/2 tsp vanilla
* 4 T oil
* 1 egg
* 1/4 cup oats
*1/4 cup raisins
*1/2 semi sweet chocolate chips

Combine the first 3 ingredients. In a 2nd bowl, combine sugars, vanilla, oil, and egg. Slowly add dry mixture to the wet ingredients. Stir in oats, raisins, and chocolate chips.

Bake at 350 for 8-10 minutes.

*modified from Just Baking

Zucchini Soup

*I used the following as a guideline, feel free to tweek quantities.
**Serves 1-2

• 2-1/2 cups zucchini chunks
• 1 tablespoon butter or olive oil
• 1/2 large potatoes, peeled and chopped
• 1/4 onion, chopped
• 1/2 cup vegetable broth
• 3/4 teaspoon chopped dried rosemary
• 3/4 teaspoon dried savory
• 3/4 teaspoon fresh basil
• 3/4 teaspoon chopped fresh parsley
• 1/4 cup milk

Heat butter in pan and saute zucchini, potato, and onion about 10 mins. Add broth and dried herbs. Heat 10 more mins until potatoes are soft. Blend soup in a food processor to create a puree. Pour back in pan and add milk and fresh basil. Heat through.

EASY Black Bean Soup for 2

*1 can black beans
*1 cup vegetable broth
*1/2 cup salsa
*1 tsp ground cumin
Optional: top with green onions or cilantro and lime

Pour 1st 4 ingredients into a food processor and blend. Pour in pan and heat on stovetop (or in microwave) until heated through. Add additional toppings, if desired. Best served with corn chips or quesadillas.

Corn and Salsa Tortilla Soup

* 1 jalapeno (or 3 poblanos, broiled for 10 mins)
* 6 corn tortillas, halved then cut crosswise into 1/2in thick strips
* 3 T olive oil
* 1 tsp ground cumin
* salt
* 6 ears corn, scraped from cob (or 20 oz frozen, if you can't get fresh corn)
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 4 cups vegetable broth
* 1 can (14.5oz) fire roasted tomatoes
* 1 avocado
*1 lime, halved
*optional: sour cream, cheddar cheese

Preheat oven to 400. Toss tortilla strips with 1 T oil and cumin. Bake 10 mins and season with salt.
Meanwhile, in a large, deep skillet heat 2 T oil over medium-high heat. Add corn and cook until charred at edges (10-12 minutes). Add the onion, garlic and cook until onion is soft (about 5 mins). Stir in brother, tomatoes, and peppers. Add salt and pepper if desired.
Divide the tortilla strips among 4 bowls. Add the avocado and a squeeze of time. Pour the soup over the avocado. Top with cilantro.
Optional: serve with cheese or sour cream (obviously the options are not vegan friendly)

The picture doesn't do it justice. Its a wonderful mix of flavors; sour lime, spicy peppers, sweet avocado and corn, fresh cilantro, salty tortillas, and firey tomatoes

Blueberry Pie

*VEGAN and WHEAT FREE(if usingalternative flour)*

*7 cups blueberries, preferable fresh (if frozen, thaw and drain to avoid excess liquid)
*1/2 cup sugar
*1/4 cup flour (regular or rice)
* 2 T lemon juice
* 1 tsp lemon zest
* 1 tsp vanilla
*Your favorite pie crust with excess for lattice top

Mix all ingredients(except crust) and allow to sit for 15 mins until all ingredients are moist. Pour mixture into pie crust and top with lattice top. Bake at 400 for 40 mins. Cover with aluminum foil and bake for an additional 50 mins. Enjoy with vanilla ice cream :) YUUMMMMY!

An awesome summer treat!!

Vegetable Lasagna

*Vegan and Wheat Free*
Serves 2-3
2-3 Zuchhini, sliced lengthwise very thin
small onion, diced
2 garlic cloves
1/2 bell pepper (red or green or both), diced
handful of baby carrots, diced
marinara sauce (store bought, homemade, your choice)
mozzarella "cheese", shredded or cut into thin slices (I used about 6-8oz of Vegan Gourmet, you can use any brand or regular mozzarealla if you aren't vegan)
italian seasoning (I used fresh basil and garlic salt)

Saute onion, peppers, carrots, and garlic together with Olive Oil until tender. Make one layer of zuchinni in an 8" square pan. Top with 1-2 spoonfuls of sauteed veggies. Pour a thin layer of marinara sauce and top with slices of mozzarella. Continue to layer until out of ingredients, ending with a layer of mozzarella. Bake at 375 for about 30-40 minutes. When done, top with seasoning.*This is a very flexible dish. Add or omit any seasonings and veggies that you'd like. I tasted it prior to putting in the oven and really enjoyed it raw. I cooked it only because I didn't want to push my husband too far with my experiments :) He loves his cooked food. My next goal is to find a raw cheese so I can make a Raw Lasagna. Slowly transitioning my husband, baby steps...

Quinoa Tabouli

~1/2 cup quinoa, cooked in 1 cup water for 15 minutes
~1 large tomato, diced
~1 medium onion, diced
~1-2 handfuls of parsley diced
~juice of 1 lemon

Cook quinoa and allow time to cool. Mix in chopped ingredients, pour lemon juice on top and lightly mix. Adjust ingredients to your preference. Enjoy! For a 100% raw dish, you could sprout the quinoa instead of cooking it. I've yet to enter the world of sprouting, so I'll stick with cooked quinoa for now.

This is a simple, quick, and healthy snack or meal. As a snack, I serve with corn chips or cucumbers or as a meal I heap this onto romaine lettuce wraps or in a flatbread. Traditionally this is made with bulgar wheat , but I like the added protein from the quinoa.

Backyard Salad

*RAW*

I'm normally not a big salad fan because it seems too boring at times. However, this past weekend, in an effort to use up some veggies I had lying around I threw together a little bit of everything and made the most delicious salad and dressing.
How to make a Salad:
Cut the following ingredients, toss in a bowl, and enjoy!
*Kale *Romaine Lettuce *Carrots
*Cucumber
*Jicama *Tomato *Red pepper *Onion
*Sunflower seeds *Pumpkin seeds *Olives (not raw)
I topped this salad with a spoonful of tahini and squeezed 1/2 lime. I've also tried it with the no bean hummus mixed with cilantro and lime. Both are delicious!

Cinnamon Raisin Grawnola

*RAW*

1/3 cup pecans
1/3 cup almonds
1/3 cup mix of flax, sunflower, and pumpkin seed
1/4 cup raisins
1/2 Fuji apple, diced
6 dates, chopped
2 T agave nectar(optional: I used only because my grawnola was not holding together well the 2nd time I made it)
cinnamon

Grind pecans, almonds, flax, sunflower, and pumpkin coarsely(I do this in my coffee grinder). If it is too fine, it will just make a mess. Pour coarsely ground nuts in a bowl and use hands to mix with dates, apple, and agave nectar. Sprinkle with cinnamon. Place on teflex sheet and "bake" in dehyfdrator for 24 hours.

**You can spread on sheet, "bake", and crumble for granola or I prefer to make bars or different shapes. I place different cookie cutters on the teflex sheet and scoop granola mixture into the cookie shapes. Press mixture with spoon or fingers to create a solid shape. Remove cutters and "bake".

No Bean Hummus (RAW)

2 zucchini, peeled and chopped
3/4 cup raw tahini
1/2 cup fresh lemon juice
1/4 cup olive oil
4 cloves garlic, peeled
2 1/2 teaspoons sea salt
1/2 tablespoon ground cumin

In a high-speed blender, combine all of the ingredients and blend until thick and smooth. Yum!

*This is so delicious! I love chickpea hummus, but this tops all the ones I've had!
~Thanks Holly~

RAW Spring Cookies

3/4 cup raw almonds
1/4 cup raw cashews
1/4 cup raw coconut
4 dates chopped
1 banana mashed
2T agave nectar
1/2 tsp vanilla

In a food processor(I used a coffee grinder), grind the almonds, cashews and coconut into a finely ground flour. Pour nut flour mix into a bowl and add the dates, banana, agave, and vanilla, and mix with hands until it forms a ball of dough. I rolled the dough out to about 1/8" and cut out "spring shapes", tulips and ducks. You could roll into balls and press flat or cut out any desire shape. Then toss into dehydrator for about 12 hours (for solid but chewy cookies), longer if your desire is crispy cookies.

Another night, Another Meal

Here are some McKeeby favorites to keep us fueled through the week.

BREAKFAST
* Smoothies
~ strawberry, banana, orange juice
~ banana, peach, blueberry, orange juice
~ mixed berry, banana, pineapple juice
~ pineapple, banana, coconut milk, orange juice
* Oatmeal (with a banana, honey,and peanut butter)
* Egg Burrito (scrambled egg, corn tortilla)
* Omelet with GF toast
~spinach, feta
~asparagus, tomato, chives, swiss
* Granola with milk/yogurt
* Scones
* Muffins
~ Blueberry Lemon
~Cranberry Orange
~Morning Glory
Cinnamon Rolls
*Waffles (use pamela's baking mix) with bananas, pecans, and maple syrup
*Glazed Donuts (Kinnikinick)

APPETIZERS/SIDE
* Hummus w/ veggies (cucmbers, carrots, celery), corn chips
*Quinoa Tabouli w/ corn chips
* Feta Stuffed Bell Peppers (grilled/roasted)
* Deviled Eggs
* Roasted Potatoes

SNACKS
* trail mix
* popcorn
* celery with peanut butter, raisins
* rice cakes with peanut butter
* apple, peanut butter, and chocolate chips

SALADS
* Spinach and Strawberry Salad
* Tomato, Basil, Mozzerella
* Brocolli Salad
* Spring mix with grilled eggplant, goat cheese, hazelnuts

SANDWICHES
* Peanut Butter, Banana, Honey
* Black bean burger, salsa, cheese
* Grilled zucchini and mozzarella
* Tomato, mozzerella, basil

SOUPS
* Santa Fe Chowder
* Corn and Salsa Tortilla Soup
* Garden Vegetable Soup
* Tomato Basil Soup
* Spicy Collard and Black Eyed Pea Soup
* Tofu Noodle Soup

ENTREES
* Vegetable Pot Pie

ITALIAN
* Eggplant Parmagian
* No Noodle Lasagna
* Lasagna (Tinkyada rice noodles)
* Risotto w/ sauted garlic, onion, zucchini, and spinach
* Pasta Salad (Tinkyada rice noodles)

MEXICAN
* Enchilada Stacks (corn tortillas)
* Black Bean Salad
* Guacamole
* Nachoes
* Quesdadillas (Brown rice tortillas)
~ cheddar cheese, beans, roasted red peppers, and onions
~ goat cheese, sauteed spinach, onions, red peppers, zucchini

ASIAN
* Spring Rolls
* Vegetable Sushi
* Rice, edamame, sauteed bok choy

DESSERTS
* Thin Mints
* Samoas
* Dark Chocolate Brownies
* Strawberry Shortcake (pamela's vanilla cake, vanilla ice cream, and strawberries)
* Triple Chocolate Cookies
* Carrot-Coconut Cake
* Nut Cookies (RAW)
* Elvis Cookies (pb, banana, chocolate)