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Baked Zucchini Chips

I have been thinking about making these chips for weeks. I have been craving chips, which is very unlike me, but it is what it is. This is my solution for the crunchy chip craving. Oh yeah, it is another way to get more veggies in.

I recommend using a mandolin so that you get precise even cuts. Also, it is a whole lot faster than trying to slice them by hand. You can get you a good mandolin for under $50. It just might be worth the investment.

Seasoning:

Note: The Smokey Southwestern Seasoning is for sale on my store page, or you can make it yourself and the recipe is found in the basics category.

Preheat oven to 350 degrees.

Mix together flour and seasoning in a large bowl.

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Slice zucchini into quarter sized thickness.

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Pat dry with paper towel.

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Toss zucchini into the seasoning mixture to coat.

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Spread zucchini coins onto a prepared sheet pan (parchment paper or silicone mat).

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Bake zucchini coins in 10 minute increments, turning each time. This will take about 30 minutes. Do not let them burn or over brown, otherwise they will taste bitter. Trust me on this. They will crisp up as they cool.

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I promise, these are worth the effort. Make it a fun time with your children. They can toss the zucchini coins into seasoning mix, or they can layer them onto the baking sheet.

Serve with your favorite dip or salsa, or all by themselves. We ate them right of the oven. That is why there is hardly any left on the plate for the picture.

Note: You can change the seasoning up with my All-purpose Seasoning or my Savory Seasoning. All the seasonings are equally good.

Note: You can also make these in the microwave.

 

 

 

 

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Easy Cranberry Banana Bars

This is a great on the go breakfast or snack. It is incredibly easy to make and packed with loads of fruit flavor. You can mix this all in one bowl, which makes it easy for cleanup.

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I had purchased a couple of large bags of fresh cranberries when they were in season, and froze them so I could have them throughout the rest of the year. The frozen cranberries work beautifully in this recipe.

  • 2 bananas, very ripe
  • 1 1/2 c gluten-free rolled oats
  • 2 1/2 tbsp dates, pitted, chopped
  • 2 1/2 tbsp walnuts, chopped
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon, ground
  • 1/8 tsp ginger, ground

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

In a large bowl mash the bananas with a fork.

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Add in rolled oats, dates, walnuts, vanilla, cinnamon and ginger to the mashed bananas. Stir until well combined.

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Stir- ins:

  • 1/2 c cranberries, fresh/frozen

Fold cranberries into banana mixture.

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Spoon mixture into prepared baking dish.

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Bake about 30 minutes, the edges will begin to turn brown.

Let cool for 5-10 minutes.

Share. Eat. Enjoy.

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Strawberry – Banana Smoothie

I recently realized that I have not given you very many smoothie recipes. Smoothies are a great way to incorporate more fruits and veggies, along with some other incredibly healthy ingredients.

If you are using the daily dozen app, you can appreciate a good smoothie recipe to check off some of your 24 check marks. A good smoothie recipe can check up to about 6 check marks. That is a nutritious smoothie. I believe this one can check off about 5 marks.

  • 2 bananas
  • 2 c strawberries, sliced
  • 1 c almond milk
  • 1/4 c chia pudding
  • 2 tbsp flaxseed, ground
  • 1 tbsp coconut sugar

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Combine all ingredients into a blender.

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Blitz until ingredients are combined and creamy.

Note:  I Made this for a snack for us to have later in the day so I did not use frozen fruit. Using frozen fruit will make it a little thicker and of course colder. I just stuck ours in the refrigerator until it was time for our snack.

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Chocolate Covered Cookie Dough Bites

I was inspired to make these because I have read about or seen different things about cookie dough. The kind of dough that you can eat before baked and not be afraid of salmonella.

My youngest, who is going to be 25 loves cookie dough. Cookie dough ice cream was his favorite for a long time, and it maybe still. I guess you can say he inspired me to make these. Love you Josh.

This is so simple to make. there is a little hands off time in the freezer, but otherwise it is a snap to make.

Dough:

  • 1 can chickpeas/garbanzo beans, drained, rinsed
  • 4 dates soaked in hot water, drained
  • 2 tbsp maple syrup
  • 1/4 c chunky peanut butter
  • 1 tbsp vanilla extract
  • 1 tbsp water
  • pinch of Himalayan salt

Combine dough ingredients into blender.

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Blitz in blender until dough is creamy.

Spoon/dip dough onto a sheet pan lined with a silicone mat/parchment paper.

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Put into freezer for about an hour to let the dough set up.

Chocolate Coating:

  • 1 c chocolate/chocolate chips

Add the chocolate chips to a microwave bowl.

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Microwave chips in 30 second increments. Stir and repeat until chocolate is melted and smooth.

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Remove sheet pan with dough bites from the freezer. Dip each dough bite into melted chocolate and put back onto prepared sheet pan.

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Refrigerate coated dough bites until chocolate is set.

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Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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Turtle Bars

I try to make one treat for the week. Something that is not too elaborate, yet hits the sweet spot when we have got to have a little nibble of something sweet. This particular sweetness is a little different for me to make. I am trying to expand my culinary boundaries.

These Caramel Bars hit all the spots: sweet, salty and crunch. The shortbread base is the platform for the caramel (sweet). The pecans add the salt and crunch. And there definitely has to be some chocolate. There it is a Turtle Bar.

Shortbread Crust:

Preheat oven to 350 degrees.

Combine all ingredients into a food processor. Pulse ingredients until they resemble a meal with pea size pieces of margarine throughout the flour mixture.

Press mixture into a parchment lined 8X8 baking dish. Bake for 20 minutes. Set aside refrigerator to cool.

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Caramel:

  • 3/4 c maple sugar
  • 2 tbsp molasses
  • 1/4 c vegan margarine (or butter)
  • 4 tsp almond milk
  • 1 tsp vanilla extract

In a small sauce pan over medium heat combine: maple sugar, molasses, margarine and milk. Stir occasionally, bringing all the ingredients together. The sugar should be dissolved and the margarine is melted.

When the ingredients have come together turn heat up to bring mixture to a boil. Keep stirring during this time so that it does not burn. Boil for 1-2 minutes. Remove from heat and stir in the vanilla.

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Pour caramel over cooled shortbread layer. Refrigerate until caramel has set.

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Chocolate Layer:

  • 1/2 c pecans, roughly chopped
  • 1 tsp of Kosher or Flaked Salt
  • 1 c chocolate chips

Melt chocolate chips either over a double boiler or in the microwave. If using the microwave, stir every 30 seconds, until melted.

Pour melted chocolate over caramel. Spread evenly. Sprinkle pecans and salt over chocolate. return to refrigerator to set the chocolate layer.

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When the chocolate is completely set lift out the bar by the parchment paper. Cut bars into squares.

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Share. Eat. Enjoy.

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Apple Cake Squares

 

At least 5 days a week I try to work on recipes that I can bring to my readers that are healthy, gluten free, and over the top delicious. I gather inspiration from fellow bloggers, cookbooks and even magazine articles. Needless to say I do a lot of reading on different formats (electronic and paper).

This recipe was inspired by a book I saw in the book store. I can honestly say I am at the book store at least once 3 out of 4 weeks. Yes, I like books. It is probably time to donate some of my cookbooks that I have not peeked at in a long time. Sorry, back to the recipe.

You can feel good about serving this anytime – Breakfast, Snack, Dessert, this cake hits the spot.

Dry ingredients:

  • 2 c gluten free flour blend
  • 2 tsp xanthan gum
  • 1 c maple sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp  sea salt

Wet Ingredients:

  • 1 c oil (your choice)
  • 1/4 c water
  • 1 tbsp vanilla
  • 1 tsp apple cider vinegar

Apple: Mixture:

  • 3 pink lady apples, peeled, cored, chopped
  • 1/2 c walnuts, chopped

Icing:

  • 1 c powdered maple sugar
  • 2 tbsp unsweetened vanilla almond milk

Preheat oven to 350 degrees. Grease 9×13 cake pan.

In a large bowl combine: flour, xanthan, maple sugar, cinnamon, nutmeg, ginger and sea salt.

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In a liquid measuring cup combine wet ingredients: oil, water, vanilla and apple cider vinegar.

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Pour wet ingredients in dry ingredients and stir. Batter will be thick resembling a cookie dough.

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Fold in apple mixture into batter and stir.

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Spoon batter into cake pan.

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Bake for 30-35 minutes. The cake should be light golden brown on the top when it is done.

Pour icing on to cake while it is still warm. Let icing set.

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Share. Eat. Enjoy.

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Note: This would be extra good with your favorite ice cream served on top.