Banana Chia Seed Pudding

1 c almond milk or coconut milk
1/2 c chia seeds
2 banana
1 tbs agave or honey or 4 chopped dates

1. Mix all ingredients in a food processor.
2. Pour into two cups or bowls and let sit in the refrigerator for 1-3 hours before serving.
3. Top with berries or nuts.

Almond Joy Cookies

adapted from My Whole Food Life

1 c oat flour
1/4 c coconut flour
1/4 c almond flour
1/2 c unsweetened shredded coconut flakes
1 teaspoon baking powder
1/2 teaspoon salt
1/2 c almond butter
1/4 c coconut oil
1/4 c honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs

1. Combine oat flour, coconut flour, almond flour, coconut flakes, baking powder, and salt.
2. In a separate bowl, combine almond butter, oil, honey, extracts, and eggs.
3. Add wet ingredients to dry ingredients.
4. Form one inch balls with dough, then flatten to form cookie (cookies will not flatten on their own).
5. Bake for 12 minutes at 350 degrees.

Fish Tacos

1/3 lb tilapia
1 tsp chili-cumin seasoning (recipe here)
Corn tortillas (recipe below)
1 c black beans
1/2 c corn
1 avocado
1/2 lime, juice of
1 tbsp cilantro, chopped
salt

1. Rub 1/2 tsp of season on each side of fish.
2. Spray a pan with oil and cook fish for 4 minutes on each side.
3. Prepare guacamole by combining avocado, lime, cilantro, and salt.
4. Prepare taco by putting guacamole on tortilla, followed by tilapia, topped with black beans and corn.

Corn Tortillas
1 c masa
1/2 c water + more, if needed
1/8 tsp salt

1. Combine masa and salt in a bowl.
2. Combine water to masa until the mixture sticks together. Add more water if needed, 1 tbsp at a time.
3. Form 8 small balls and press into tortillas using a tortilla press.
4. Heat a skillet to medium heat and heat tortillas 50 seconds per side, flipping with a butter knife.
5. Store on a plate covered by a dish towel to keep warm.

Crispy Chickpeas

1 can chickpeas, drained, rinsed, and skins removed
1 tsp chili cumin seasoning (below)
1-2 tsp coconut oil

1. Heat coconut oil under medium heat.
2. Put chickpeas in pan and toss.
3. Sprinkle seasoning over chickpeas and toss.
4. Cook for 7 minutes.

Chili-Cumin Seasoning

4 tsp chili powder

3 tsp paprika

2 tsp onion powder

1 1/2 tsp salt

1 tsp garlic powder

1 tsp cumin

1/2 tsp black pepper

1/4 tsp cayenne pepper

Creamy Parmesan Rosemary Polenta with Caramelized Onions and Roasted Mushrooms and Brussel Sprouts

Creamy Polenta
2 c water
1 tsp salt
1/2 c cornmeal
1/2 c milk
1/2 Tbs unsalted butter
1 tsp dried rosemary
1/2 c parmesan cheese

1. Bring water to a boil, add salt and cornmeal
2. Reduce to medium-low heat and stir with a whisk almost constantly for about 10 minutes (to prevent sticking).
3. Add milk and continue to whisk every few minutes until liquid is absorbed and polenta begins to thicken.
4. Add butter and rosemary, stir with a wooden spoon
5. Add parmesan cheese, stir.

Roasted Mushrooms and Brussel Sprouts
1/2 lb brussel sprouts, halved
6 oz mushrooms, quartered
olive oil
salt

1. Combine brussel sprouts and mushrooms in a baking dish and toss in olive oil and salt.
2. Bake at 400 degrees for 30 minutes.

Caramelized Onions
1/2 onion, sliced
1/2 Tbs unsalted butter

1. Heat butter over medium heat.
2. Add onions and let caramelize for about 20 minutes adding water if onions begin sticking to pan.

Salsa Verde Chicken Tacos

Love using my slow cooker! The food always comes out yummy and makes the house smell awesome!

12 oz jar salsa verde

¼ tsp cumin

¼ tsp dried oregano

½ tsp garlic powder

½ tsp salt

1 ½ lb chicken (about 8 chicken tenders)

8 tortillas

avocado, sliced

red onion, sliced

lime

1. Put salsa, cumin, oregano, garlic powder, and salt in slow cooker. Stir to combine
2. Put chicken in slow cooker making sure that each piece is covered by salsa.
3. Cook on low for 4 hours.
4. After 4 hours, shred chicken and cook for an additional 15 minutes.

Makes 8 tacos

Balsamic Roasted Veggies over Brown Rice

Roasting is my favorite way to cook most vegetables. You can substitute just about any other veggie in this recipe. Some good additions to this dish would be brussel sprouts, butternut squash, and cauliflower.

Rice:

1 c brown rice

2 c water

1 clove garlic

salt to taste

Veggies:

3 Tbs balsamic vinegar

4 ½ Tbs olive oil

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 ½ tsp salt

½ tsp ground black pepper

6 carrots, sliced on the bias

½ red onion, cut into 1” pieces

1 ½ c broccoli

1 zucchini, sliced and quartered

1 red bell pepper, cut into 1” pieces

6 oz mushrooms, halved

1 sweet potato, diced

1 ½ c potatoes, diced

5 clove garlic, chopped

1. Bring water to a boil and add rice and clove of garlic. Salt to taste.
2. Turn heat down to simmer and simmer for 40 minutes.
3. In a small bowl, add vinegar, oil, oregano, thyme, rosemary, salt, and pepper and whisk together.
4. In a large bowl, add all veggies, chopped garlic, and vinegar mixture and toss with a large spoon so that all veggies are are coated.
5. Spread veggies out on a baking sheet and bake for 25 minutes at 425 degrees.