Ingredients:
3 cups blanched almond flour
4 teaspoons cinnamon
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
6 eggs, beaten
1/2 cup honey
2 ripe bananas
2 cups shredded, unpeeled zucchini
Instructions:
Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a bowl.
Place the wet ingredients in a bowl and mash or mix together.
Slowly add the dry ingredients.
Spoon the batter into 1 large cake pan. You can also use this batter to make muffins.
Bake for 30 minutes until the middle is set and a toothpick comes out clean.
I adored these healthy cookies from MyWholeFoodsLife.com. They are AMAZINGLY tasty.
Ingredients
1 cup cashew butter (see notes)
5 medjool dates (pits removed and soaked in water for 30 minutes)
2 T water
1 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp baking powder
1/4 cup dark chocolate chips
Instructions
Preheat oven to 350.
Drain the dates in the water.
In a small blender combine the dates, sea salt and 2 T new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay.
In a food processor, mix the cashew butter, vanilla and baking powder together.
Add the caramel to the cashew butter mixture and pulse a few times.
Lastly add the chocolate chips and pulse a few more times.
Drop cookies onto a lined baking sheet. I used a cookie scoop and got 9 cookies.
Bake for 9-10 minutes.
Wait until the cookies are completely cooled before removing them from the baking sheet.
**You can buy cashew butter at the store, but you can also make it yourself in a food processor or high powered blender. Just take 2 cups raw cashew pieces and blend them for 5 minutes. Feel free to use another nut butter or even sunflower butter in place of the cashew butter, but keep in mind it may alter the flavor slightly.
Read more at http://mywholefoodlife.com/2014/04/27/flourless-salted-caramel-chocolate-chip-cookies/#s5TOXS3FRlJ09BMg.99
From http://www.traderjoes.com/recipes/recipe.asp?rid=171
We enjoyed this, though next time I might change up the sauce.
1/2 large TJ’s Spaghetti Squash
3 slices TJ’s Applewood Smoked Bacon, cut into moderate-sized bits
1 clove TJ’s Garlic, minced
1/2 cup TJ’s Light Cream Cheese, cubed
3/4 cup TJ’s Fresh English Peas
3/4 cup TJ’s Milk
1/3 cup TJ’s Grated Parmesan Reggiano Cheese
Cook the squash: Use a sharp knife to cut squash in half lengthwise. Use a large table spoon to scrape out the seeds and string. Season with salt and pepper, place cut side up in a microwave safe dish and add about an inch of water to the bottom of the dish. Cover dish with cling wrap and microwave on high for 8-10 minutes. Allow to cool enough to handle before unwrapping. Use a table fork to scrape squash from top to bottom to separate flesh into strands of “spaghetti.” Prepare Sauce: Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon and drain on a paper towel. Pour off bacon drippings. Add garlic to pan and sauté until opaque, about 1 minute. Add milk, cream cheese and peas; simmer over very low heat until cream cheese is melted and mixture is well blended and heated through. Add more milk if too thick. Add squash and bacon; toss to coat. Sprinkle on Parmesan cheese and serve right away. Serves: 4
Cooking Time: 30 – 40 Minutes
Filed under: appetizer, chicken, Company, favorites, Health, main course, pasta, weeknight
We are going out of town tomorrow but had so many herbs in our garden dying to be eaten. We decided to pick them all– including basil, mint, chives, and parsley– and throw them in a food processor with parmesan, olive oil, salt, pepper, and garlic cloves. I didn’t measure any of the ingredients but instead just tasted a few times. Then I froze into ice cubes. I plan to use them for quick dinners with pasta, fish, or chicken. Any other ideas for these little flavor gems?
faux foodie 