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Raspberries with Healthier Chocolate Hazelnut Spread

I made these for us on Valentine’s Day. They were the perfect combination of fruit and chocolate.

Note: You will have Healthier Chocolate Hazelnut Spread leftover. It can be used for so many things. So don’t worry I’ve got some ideas coming your way.

Fill a zip lock bag with the Healthier Chocolate Hazelnut Spread. Remove air from the bag and close Snip the corner of the bag. Twist the bag so it is easily held in one hand. Squeeze some on the Healthier Chocolate Hazelnut Spread into the raspberry cavity. Repeat.

It is that easy.

Share. Eat. Enjoy.

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Mini Mexican Chickpea Burgers

These are actually a twist on my Easy Falafels, using Mexican flavor seasonings. It is a nice change from the Mediterranean flavors. They can be made in batches, frozen and then reheated for a quick meal or snack. They have only 6 ingredients. That’s pretty easy.

Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.

Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.

Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.

Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the burgers hold together better.

Form dough into 12 little patties. Cook the burgers over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the burgers in the pan. Cook each side until a deep golden color.

Serve. Eat. Enjoy.

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Spinach Pesto Farfalle with Roasted Cherry Tomatoes and Chickpeas

This is a flavor packed 30 minute meal.  The roasted tomatoes add so much flavor that just bursts in your mouth. The roasted chickpeas add a wonderful texture to the farfalle. The Spinach Pesto not only adds flavor, it adds tons of nutrients. I love when you can make delicious feel good food in 30 minutes.

Preheat oven to 400 degrees. Place the tomatoes on a non-stick or parchment lined baking sheet around the edges and the chickpeas in the center of the baking sheet. Sprinkle All-Purpose Seasoning on top of the tomatoes and chickpeas.

Roast the tomatoes and chickpeas for 25 minutes, stirring halfway through the roasting time.

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While the tomatoes and chickpeas are roasting bring the water for the farfalle to a bowl. Cook farfalle according to package directions. The Jovial brand takes 10 minutes to cook.

Make the Spinach Pesto while the water is coming to a boil, and the tomatoes and chickpeas are roasting.

Drain pasta and return to pot the pasta was cooked in. Add the Spinach Pesto, roasted cherry tomatoes and chickpeas. Stir until all the ingredients are well combined.

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This is great with my Easy “Cheesy” Focaccia Bread.

Serve. Eat. Enjoy.

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Easy “Cheesy” Focaccia Bread

This is a spin off of my Easy Focaccia Bread. This bread does not require yeast, is gluten-free and vegan. It takes 35 minutes to make from stir to bake. It is soft and holds together perfectly.

Dry Ingredients:

Preheat oven to 350 degrees. Line a round cake pan with parchment paper. Set aside.

In a large bowl whisk together all the dry ingredients. Set aside.

Wet Ingredients:

  • 3/4 c plant milk
  • 1/2 c aquafaba
  • 1/4 c lemon juice
  • 1 c sparkling water

Add the aquafaba and the lemon juice to the dry ingredients and whisk together. Pour in the sparkling water and quickly stir the mixture together until well combined. Pour the bread batter into the prepare cake pan and immediately place in oven.

Note: It is important to add the sparkling water last to the batter and immediately bake the batter. The bubbles from the sparkling water help with the rise of the bread.

Bake for 30-35 minutes.

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Serve. Eat. Enjoy.

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Chickpea Mini Burgers

I’ll be honest these are very similar to my Easy Falafels. I changed up the seasoning to give them a different flavor profile.

Combine all the ingredients into a food processor. Pulse the ingredients until they look like a chunky meal.

Test the texture by trying to form a ball with your hand. If it holds it is good to work with, if not, add a little water.

Form into little patties. Chill in the refrigerator or freezer for about 30 minutes to firm up.

Cook patties in a non-stick skillet. Make sure the skillet is hot. Otherwise, the patties may stick. Cook until golden.

Serve. Eat. Enjoy.

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JB’s Bread

I made this bread for JB using the JB’s Gluten-Free All-Purpose Flour Blend I made up for them. This version is plain, with no added seasoning, it is a variation from JB’s Focaccia Bread. That way they could smear some peanut butter, chickpea salad spread or the white bean spread on a slice.

Dry Ingredients:

Preheat oven to 350 degrees. Line a loaf pan (8×4) with parchment paper.

In a large bowl whisk together the dry ingredients until they are well incorporated. Set aside.

Wet Ingredients:

  • 3/4 c macadamia milk
  • 1/2 c aquafaba (liquid from canned chickpeas)
  • 1/4 c lemon juice
  • 1/2 c sparkling water

Combine the wet ingredients together. Add the wet ingredients to the dry ingredients. Whisk until completely combined. Pour batter into prepared loaf pan.

Bake bread for 45-50 minutes. Cool in pan for 5-10 minutes. Remove bread from pan and let the bread finish cooling on a cooling rack.

Serve. Eat. Enjoy.

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JB’s Bread

I made this bread for JB using the JB’s Gluten-Free All-Purpose Flour Blend I made up for them. This version is plain, with no added seasoning, it is a variation from JB’s Focaccia Bread. That way they could smear some peanut butter, chickpea salad spread or the white bean spread on a slice.

Dry Ingredients:

Preheat oven to 350 degrees. Line a loaf pan (8×4) with parchment paper.

In a large bowl whisk together the dry ingredients until they are well incorporated. Set aside.

Wet Ingredients:

  • 3/4 c macadamia milk
  • 1/2 c aquafaba (liquid from canned chickpeas)
  • 1/4 c lemon juice
  • 1/2 c sparkling water

Combine the wet ingredients together. Add the wet ingredients to the dry ingredients. Whisk until completely combined. Pour batter into prepared loaf pan.

Bake bread for 45-50 minutes. Cool in pan for 5-10 minutes. Remove bread from pan and let the bread finish cooling on a cooling rack.

Serve. Eat. Enjoy.

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Chickpea Pasta with Collards Mushrooms & Creamy Cannellini Sauce

What I like about this recipe is that it uses only one pot to make. It is easy, flavorful and delicious. Cooking for a food restricted client has stretched my imagination and culinary skills. Certain ingredients like garlic and onions that we would normally use to add flavor are off limits.

To pack more nutritional value into the dish I used cannellini beans to make the delicious sauce in the dish. Let me encourage you. It is possible to cook without garlic or onions.

In a large dutch oven, over medium heat sauté the mushrooms, collard greens and seasoning with some vegetable stock. Cook until the greens are wilted and the mushrooms have released most of their moisture. Remove from dutch oven and set aside.

Cook the penne according to the package directions in the dutch oven. Drain and rinse pasta.

Return penne and the green and mushrooms to the dutch oven. Stir in the Creamy Cannellini Sauce until the penne and and veggie mixture is completely coated with the sauce.

Serve. Eat. Enjoy.

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Creamy Cannellini Sauce

This Creamy Cannellini Sauce is very versatile and is packed with extra fiber and nutrients by adding the cannellini beans. I made this for a client that can only have macadamia nuts, not cashews or almonds. I probably would use cashews for myself.

It is a very simple, yet delicious recipe and makes plenty. You can use it for a pasta sauce, dip, dressing, and the list could go on. Just thin out with water or vegetable broth to reach desired consistency.

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.

Serve. Eat. Enjoy.

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Macadamia & Coconut Chocolate Chip Bites

These little bites are just about perfect. They are a little sweet, but not too sweet. They have chocolate – enough said about that. And, a hint of coconut. They are a yummy little treat that can be packed in the lunch box or as an afternoon snack.

  • 1 1/2 c  GF rolled oats
  • 1 c GF oat flour
  • 1/2 c unsweetened coconut, shredded, toasted
  • 1/4 c macadamia nuts, roasted, chopped
  • 1/4 c dark chocolate chips, chopped
  • 1/4 tsp salt
  • 1/3c + 2 tbsp Date Paste
  • 6 tbsp plant milk

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Note: Toasting the coconut and the nuts brings out their flavors. I toasted the coconut and nuts in the oven as it was preheating. Make sure you keep an eye on them, because they can burn easily.

Combine all the ingredients into a large bowl and thoroughly mix the ingredients together.

Form the mixture into golf ball size bites. Place the bites onto prepared baking sheet.

Bake for 12 minutes. The bites should be golden.

Note: These little bites will not rise or change shape in the baking process.

Share. Eat. Enjoy.

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