#2.815: Homemade Organic Gummy Bear Fruit Snacks

 

The first time I made these, they were easy, but the worst part was straining the seeds out of the fresh strawberry puree.  My kids liked them, but I felt like it was too much work for the amount I got out of it.  Then I figured I'd take a shortcut step and find organic fruit purees to use in place of the fresh strawberries.  Plus, the original recipe I tried was orange-strawberry, and although I liked the taste of them when done, I didn't love the smell they were giving off when cooking.  So I went to Target in search of organic baby food pouches I could use in place for the puree (PLUS I was hoping to sneak in a veggie too!).  I found several different kids so I've made this recipe multiple times.  These are definitely a personal preference kind of recipe....we all like different ones the best!  I got the super cute gummy bear mold for about $6 at Walmart.  Personally, you probably should get 2 because you can make a batch quicker (you get 45 gummy bears per mold).  But each mold only has to be in the freezer for 15 minutes before they set so I just used one mold and kept dumping and refilling it.  You can freeze these to eat later, but you have to let them thaw in the fridge before eating.  (PS...keep these refrigerated). 

Here is the link to the original recipe for the strawberry-orange flavored ones. 
Below is the recipe for using the organic fruit pouches.  

1/2 cup fruit puree (from baby food/toddler pouches)

1/2 cup juice (apple, orange, cranberry, etc.)

2 tbsp honey

3 tbsp gelatin

Combine puree and choice of juice in a saucepan. Heat on low until the liquid is almost simmering. Remove from heat. Let cool for a few minutes and then add honey to the mixture. 
In a small bowl add gelatin.  Add the slightly cooled puree stirring constantly until the gelatin is dissolved.

Use a dropper to fill the silicon Gummy Bear molds OR pour the gelatin liquid into the molds using a spatula to smooth it out and push all the puree into the mold. Place in the freezer for 15-20 minutes or until the gummies are firm.

#2,813: Pumpkin Breakfast Cookies

Breakfast is the one meal I really struggle to eat sometimes because I don't sit down and eat.  I'm always either eating on the go, or while doing something else (lately it's usually cooking!), so anything that is pre-made for me and quick is what I'll gravitate towards.  I found a recipe for healthy breakfast cookie...all you had to say way "cookie" and my ears would perk up.  Adding the word pumpkin in there makes me listen even harder.  I've got to say, these are a bit strange but I like them.  I'd like them more if they were loaded with chocolate chunks and peanut butter, but I suppose that wouldn't be the same.  I still did like these though, and they are making an easy breakfast for me!  My kids wouldn't even try them, but I really didn't expect them to.  

1/4 cup coconut oil melted

1/4 cup honey

1 cup rolled old-fashioned oats

1 cup quick cooking oats

2/3 cup dried cranberries unsweetened

2/3 cup pumpkin seeds

1/4 cup ground flaxseed

1 teaspoon pumpkin pie spice

1/2 teaspoon sea salt

1/2 cup pumpkin puree

2 eggs beaten

Preheat oven to 350 F. Line a baking sheet.

In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).

In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

Drop about 1/8 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.

Let cookies cool on baking sheet before moving to an airtight storage container.

#2,810: Thai Chicken Salad

We have a disagreement at school during lunch about which is better canned shredded chicken or fresh shredded chicken.  I am the minority of that vote who greatly prefer canned chicken over fresh chicken.  So in the recipe photo above (which I was making just for myself, I used canned chicken.  The salad was delicious and I decided to make it again for some friends, but this time I figured I'd actually cook and shred fresh chicken and add that into the salad.  Although I will deny saying this to my friends, the fresh shredded chicken was actually quite good!  The dressing in this salad is tangy, a bit sweet, and yet a tiny bit spicy.  I like it.  (In my head I said that last sentence with a weird, definitive accent, so please try to read it that way! 🤣).  I strongly recommend this salad...it was THAT good.  

2 chicken breasts, cooked & shredded

2 cups red cabbage, chopped

1 bell pepper, diced

1/2 cup peanuts, roasted & unsalted

1/2 cup cilantro, chopped

1/4 cup green onion, chopped

1 cup Greek yogurt, plain

2 tbsp maple syrup

3 tbsp rice vinegar

3/4 tsp salt

1/2 tsp red pepper flakes

Instructions

In a large bowl, add all ingredients listed in the order above and mix with spatula until well combined.

Store: Refrigerate in an airtight container for up to 5 days.

#2,799: Gluten Free Home Made Ramen Noodle Cups

Ramen noodles may be so bad for you, but they are a guilty pleasure of mine!  I am not a fan though of the ramen noodle cups (eck!) which are just loaded with sodium and weird spices.  So when I found a healthier version with real veggies I knew I wanted to give this a try.  I've been eating gluten free ramen noodles lately (I like the millet and brown rice ones from Lutus foods...I get it off Thrive) so this was even a little more exciting.  

The first time I made these I didn't pre-cook the carrots and I really regretted that.  Have you ever choked on a shred of carrot?  No?  It hurts. The second time I made these I sauteed them in a little olive oil until they softened up and I also chopped the spinach a little finer, and I LOVED this more.  I have eaten this both with shredded chicken and cooked chicken sausage (you can see it in the photo above) and I like it both ways.  I also added some edamame after I took this picture...that was a good idea!  

This is made with homemade bouillon seasoning and it is quite good in my opinion.   The recipe makes a ton though so you might want to halve it! 

This makes a super easy, make ahead lunch!  Just add some hot water, let it sit for a few minutes, and you are ready to eat! 

This is for FOUR ramen cups

Bouillon Powder

1/2 cup (40 g) nutritional yeast flakes*

2 tablespoons kosher salt

2 tablespoons onion flakes (can substitute 1 tablespoon onion powder)

1 1/2 teaspoons garlic powder

3/4 teaspoon dried thyme

1/2 teaspoon dried sage

1 teaspoon smoked paprika

1/4 teaspoon turmeric

1/4 teaspoon wasabi powder (if you can’t find it, leave it out)*

1/8 teaspoon ground ginger

1 tablespoon coconut palm sugar (can substitute regular granulated sugar)

Instant Soup

4 “nests” gluten free ramen or rice noodles

2 cups fresh baby spinach leaves (I like mine chopped a bit)

3/4 cup shredded carrots (from about 2 medium carrots) (I used grated carrots and sauteed them to soften a bit)

1 cup cubed extra-firm tofu or diced cooked chicken

2 tablespoons gluten free miso paste (I omitted)

4 teaspoons gluten free soy sauce

1/4 cup Bouillon Powder

1/2 to 3/4 cup chopped fresh scallion greens

1 cup edamame

First, make the bouillon powder. Place all of the bouillon ingredients in a medium-size bowl and mix to combine well. Place in a resealable glass container (a small mason jar works great), and set aside.

Next, cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften.  Do not cook them all the way.  Drain in a colander and rinse with cold water to stop the cooking, and set them aside briefly.

To assemble the instant soups, set out four heat-safe jars that can accommodate about 20 fluid ounces in volume. 

In each jar, layer the ingredients in the following order: 

1/2 cup spinach leaves 

1/4 cup shredded carrots
1/4 cup edamame
1/2 cup tofu or chicken
1/2 tablespoon miso paste
1 teaspoon soy sauce
1 nest of softened noodles
1 tablespoon bouillon powder and, finally,
scallion greens to taste (at least 2 tablespoons).

Cover and store in the refrigerator until ready to serve.

When ready to serve, fill each container with boiling water (leaving a small space to permit covering the container) and cover tightly. Allow the container to steep for 2 minutes. Open, stir gently and enjoy.

#2,792: Potsticker Meatballs

This is the brand I used for the sauce. 
A little goes a LONG way.

I randomly decided to make this recipe because I had some ground pork on hand, and I am so glad I did!  Not only was this an easy recipe to throw together, but it makes a really quick lunch or dinner. I felt like these meatballs needed some sort of sauce though to make them even better, so I tried to make some pot sticker sauce to go with it, and it was good, but it wasn't thick enough for my liking.  Then I found some general tso gluten free sauce from Thrive and YES it made these so much better...and spicier.  If you do add the sauce, you just need a little bit!! 
Anyhow, back to the meatballs.  The original recipe said to pan fry and then put in the oven.  That was one step too many for me, so I just baked all of mine.  Although the flavor was great, these didn't brown up as much as I had hoped so don't expect super dark colored meatballs (again, another reason why the addition of the sauce is even better!).

1 pound ground pork

2 small carrots, grated

3 medium green onions, chopped

2 cloves garlic, minced

1/2 cup of fresh chopped cilantro, chopped

3 tablespoons olive oil

2 tablespoons coconut aminos

1 teaspoon fresh grated ginger root

Sea salt and freshly ground black pepper to taste

Pinch red pepper flakes

1/4 cup almond flour

1 egg, beaten

3 tablespoons coconut oil (I omitted since I baked mine)

Instructions:

Preheat oven to 400 degrees.

In a medium bowl, mix together all the ingredients except for the coconut oil. Scoop out a little of the mixture at a time to roll into medium sized meat balls. Lay the meat balls out on a clean sheet pan.

(I skipped this step) In a large skillet, heat the coconut oil over medium-high heat. Brown the meat balls in batches on all sides. Remove the browned meatballs with a slotted spoon and place back on the sheet pan.

Once all the meatballs have been browned place the sheet pan in the oven and bake for 12-15 minutes, or until the meatballs are cooked through (I baked mine for about 20 minutes). Remove from the oven and toss with a little general tso sauce if desired. 

#2,791: Vegetarian Pumpkin Squash Chili

If you saw my post yesterday, you saw that I've been making cinnamon sugar pumpkin bread.  Well when you have leftover pumpkin puree you've got to use it up some how, so you make pumpkin chili with it!  (OR you just use it as an excuse to try another new recipe!).  At first, I was going to leave out the adobo sauce because I'm not a huge fan of it, but I was also leaving out the bourbon so I had to add one or the other.  It definitely needed it to enhance the flavor.  I was a fan of this chili!  It was even better with sour cream and green onion added to it, but still good without it.

This recipe is healthy, filling, and comforting...what else can you ask for this time of year?!

1 tablespoon grapeseed oil

1 medium onion, minced

3 garlic cloves, minced

1 red pepper, diced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon sea salt

½ cup bourbon (I omitted)

1 - 14-ounce can of pumpkin (NOT pumpkin pie mix)

1 - 28-ounce can of crushed tomatoes

1 - 19-ounce can of kidney beans

1 19 ounce can of navy beans 

1 small butternut squash, cut into 1-inch cubes

1 tablespoon chipotle peppers pureed with adobo sauce

2 cups of corn, cut from 2 cobs or frozen

Optional garnishes: grated white cheddar, green onions, chili powder

Heat the oil in a large pot over medium-high heat. Add the onion and saute until it is soft and brown, about 8 minutes. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes. Add the chili powder, cumin and sea salt and let it cook for 1 minute more.

Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the corn to the pot and let it cook for 5 minutes. Season to taste with sea salt.

Serve the pumpkin chili with the cheddar, green onions, and chili powder, if using.

#2,789: Chocolate Fig Energy Bites

What do you do when you have dried figs sitting in your pantry for a few weeks and want to find a recipe to use them up...you do a google and pinterest search and find healthy energy balls to make with them! Energy balls are eaten often in this house but I didn't think my kids would go for these (I was right).  Although I liked these, the texture is a bit soft.  I liked these (it's got chocolate chips in them, how could I not like them?!), but I prefer oatmeal and peanut butter energy balls much more.  

1 c dried figs

½ c + 2 tbsp water

1 c old-fashioned oats 

1 scoop vanilla protein powder (I used ground oats instead)

¼ c unsweetened cocoa powder

2 tbsp miniature chocolate chips

Add the figs and water to a large microwave-safe bowl, and microwave on HIGH for 1 minute. Let the mixture cool for 5 minutes before adding the hydrated figs and leftover water to a food processor. Pulse until smooth. Let the mixture cool completely to room temperature. (Place in the refrigerator to speed up the process.)

Add the oats, protein powder, and cocoa powder to a medium bowl, and stir until thoroughly combined. Mix in the fig paste until fully incorporated. Stir in the chocolate chips.

Lay a sheet of wax paper on a large plate. Shape the chocolate mixture into 32 balls, placing each on the wax paper after rolling.

#2,782: Peanut Butter Baked Oatmeal Bars

The picture of this does not do this recipe justice.  I first gave my kids a piece after dinner to see if they liked it...they all asked for a second piece.  They also ate it for breakfast the next day and then asked me to make it again.  Uh, sure! It is SO simple to throw together and if you don't have oat flour, just throw some old fashioned oat in your food processor and pulse it a little.  It's also a great way to use up those over-ripe bananas too! The original recipe says to pour more peanut butter over the top, but I didn't do that...and my kids didn't seem to care! 

1 ½ cups quick cooking oats

1 tsp baking powder

½ tsp sea salt

1 tsp ground cinnamon

2 overripe bananas mashed

¼ cup creamy peanut butter

1 tsp vanilla extract

¼ cup pure maple syrup (I used honey)

1 large egg lightly beaten
¾ cup unsweetened vanilla almond milk (I used skim milk)

Mini Chocolate chips (about 1/3 cup)

Topping:
¼ cup creamy peanut butter melted ( I omitted)

Preheat oven to 350 degrees F. Grease a 9x9” square baking pan and set aside.

In a small bowl mix together the quick cooking oats, baking powder, sea salt and ground cinnamon. Set aside.

In a large bowl mix mashed banana and peanut butter together until combined.  Add in the vanilla extract, maple syrup (I used honey) and egg. Mix until combined.  Add the almond milk and mini chocolate chips, and stir until batter is mixed.

Add dry ingredients to wet ingredients and mix thoroughly.  Pour the mixture into a lightly greased 8x8 cake/baking pan.

Bake at 350 degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown!

I skipped this step: Melt the extra peanut butter and drizzle on top.

Cut into squares and store in refrigerator.  Reheat in microwave or enjoy cold!

#2,781: Asian Inspired Pork Bowls

I found a simple recipe to make Asian pork bowls and figured I'd could make it a little healthier (and heartier) by adding in some grated carrots, edamame, and riced cauliflower.  Although mine did not caramelize as much as the original recipe did, I still really enjoyed this and ended eating it for 2 or 3 days for my lunch.  This would be good served over white or brown rice, but I chose not to.  I think this would be great in a lettuce wrap too!  The cucumber on top gives it a nice crunch/texture, but some Chinese noodles would be good too! 

1 1/2 tbsp olive oil
1/2 onion, finely diced
2 tsp grated ginger
2 large garlic cloves, crushed
1 birds eye or Thai chili, deseeded and finely chopped (I used jalapeno)
1 lb ground pork
5 tbsp brown sugar
2 tbsp fish sauce (I used more like 1 ½ tbsp….fish sauce is strong in my opinion)
1 green onion, sliced
I also added 1 finely grated carrot, about 1 cup of thawed edamame, and about 1 ½ cups of riced cauliflower

Heat the oil in a large skillet over high heat.

Add the onion, ginger, garlic and chili and cook for 2 minutes.

Add the ground pork and cook for 7 minutes or so until cooked through, breaking up the meat with a wooden spoon.

Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelized - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelization. Repeat twice more until caramelized to your taste. (No matter how long I let this cook it would not get super caramelized). 

Add in the grated carrot, edamamde, and riced cauliflower. Stir well to combine. 

Serve over rice if desired, and garnish with sliced green onion and cucumber (if desired). 

#2,679: Corn and Edamame Salad

Mmm....this corn and edamame salad was a big hit!  It was so easy to make and it makes quite a bit!!  I think I ate this for 3 meals straight!  This is good as a side dish, and with tortilla chips (ha!), or even added to tacos.  I'll definitely be making this again! 

Plus, I made it easier by just cleaning the fresh corn and then cutting it off the cob without cooking it.  I added some canned corn too because I wasn't sure I was going to have enough...(I had plenty!).  So easy, so healthy. 

2 ears fresh sweet corn, husks and silk removed (or about 1 1/2 cups frozen corn kernels, thawed)

1 (10-ounce) bag frozen shelled edamame (thawed)

1 pint (10 ounces or about 1 1/4 cup) cherry tomatoes, halved

1/2 small red onion, diced

5-6 medium basil leaves, chiffonaded

2 tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

1/2 teaspoon kosher salt + more to taste

1/4 teaspoon freshly ground black pepper + more to taste

I skipped this step: Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.

Cut the corn kernels off the cob.  Add them to the bowl along with the thawed edamame. Add the cherry tomatoes, onion, and basil.  Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.  Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

Cauliflower Gnocchi with Roasted Broccoli

I know we don't have a Trader Joe's in our town (sorry local friends!), but if you have one near you, or you are travelling near one, you really should stop and grab a few bags of this cauliflower gnocchi!  All you have to do is heat it up in a pan with some oil (quite a bit of oil in my opinion...or at least my pan is losing it's non-stickiness) for about 10 minutes or so, or until your cauliflower gnocchi is nicely browned.  Then I added some leftover roasted broccoli the last 2 minutes or so to reheat the broccoli and combine some of the flavors.  I topped it with some Trader Joe's Everything But the Bagel seasoning and it was a FANTASTIC dinner (for me, not my family.  1. They wouldn't eat this, and 2. I wouldn't have shared it anyways!).  This would also be good with some chopped up chicken sausage too! 
Here are the Trader Joe's ingredients you should go buy:

#2,675: 90 Second Low Carb Bread (GF)/ Pizza Bread

Here's a recipe for an easy low carb "bread" that's been floating around Facebook.  I was more intrigued to make these than anything else, and I figured it would be a great base to make some pizza bread with...I was right!  I was able to cut this into 3 pieces (as you can see from the photo above), and although it was good with some butter or ghee on it, it was better as a pizza bread.  This takes 90 seconds to make in the microwave, and I just combined everything in the coffee mug, so it made cleanup even easier.   I was afraid it would taste "eggy" (I wouldn't have liked it like that!), but it totally didn't.  I will definitely make this again!

1 Tbsp Coconut Flour

1/4 Cup Almond Flour

1 Tbsp Coconut Oil

1/4 Tsp baking powder

1 Egg

Place all the ingredients into a mug. Mix until combined with a fork. Microwave for 90 seconds. Cut and enjoy.

If you are making these into pizza bread, let it cool a little bit so that you can cut it into pieces.  Then place on a cookie sheet and top with pizza sauce and cheese (and any pizza toppings if you prefer!).  Bake at 375 degrees for about 10 minutes or until the cheese is melted.  I turned my broiler on for a minute or two at the end to get the cheese a little more browned. 

#2,671: Zucchini Meatballs (GF)

Stop right now and run out to your garden (or the neighbor's garden) or the grocery store and go get some zucchini.  I'll be honest, I had low expectations for these "zucchini meatballs" but I actually ate EVERY. SINGLE. ONE. of them and even kept eating them when I was full because there were only 2 left and I didn't want them to go to waste (I could have saved them for the next morning I suppose.  I loved these so much, I'm actually debating if I should make them again now so I can eat them tomorrow.

These were so good I didn't even eat it on a plate.  See that cutting board I took the picture on....that worked for me! 

Here's the trick though...get as much liquid out as you can!  I was sure these were going to be too wet in the middle, and I tried one half way through and was pretty sure that was going to be the case, but when they were done cooking they were wonderful!  

2 tsp. oil

1-1/2 lb. zucchini (about 3), shredded

1-1/4 cups dry Italian-style bread crumbs (I used plain GF breadcrumbs and then just added some Italian seasoning)

3 Tbsp. Grated Parmesan Cheese

2 cloves garlic, minced

1 egg, beaten

1/3 cup tightly packed fresh basil leaves, chopped, divided

1 jar (24 oz.) Traditional Pasta Sauce for dipping

Heat oven to 400°F.

Heat oil in large skillet on medium heat. Add zucchini; cook 5 min. or until tender, stirring occasionally. Drain in colander. Use back of spoon to press zucchini into colander to remove as much liquid as possible. Cool zucchini 5 min.

Place zucchini in large bowl. Add bread crumbs, cheese, garlic, egg and 1/4 cup basil; mix well. Shape into 18 "meatballs," using about 2 Tbsp. zucchini mixture for each ball. Place on rimmed baking sheet sprayed with cooking spray.

Bake 15 min. Flip over and bake another 10-15 minutes.  

Top with pasta sauce or just use it like a dipping sauce like I did.  

#2,670: Kung Pao Cauliflower (GF)

I eat a lot of cauliflower in this house, so I was excited to give this recipe a try.  Although I'll admit, when it said to cook it for less than 10 minutes (total), I knew this was going to be too crunchy for my liking.  So I cooked it a little longer and even then when it was done, I put a lid on it to let it keep steaming a little longer.  It's still got a bit of a crunch, but it's not as hard as I think it was supposed to be.  If you like crunchy cauliflower though, then follow the recipe exactly.

By the way, I loved this!  I think using a heartier nut (like cashews as the recipe suggests or walnuts like I had on hand) give this a nice crunch and texture.  I even really enjoyed the leftovers the next day (cold of course since that's how I eat a lot of my leftover food).  

1 large cauliflower head, cut into small floret pieces

1 red pepper, diced

1 yellow pepper, diced (I didn't have any so I just omitted...3 peppers seemed like a lot anyways!)

1 orange pepper, diced

1 tbsp ginger, minced

2 garlic cloves, minced

5 scallion, cut 2” in lengths

1/3 cup raw cashews (I used slivered almonds and some walnut pieces since that's what I had on hand)

1 tsp pepper flakes, optional

2 tbsp olive oil

1 lb rice noodles (any other type of noodles will work) (I omitted)

For the sauce

2 tbsp rice wine vinegar

2 tbsp tomato ketchup

4 tbsp coconut aminos (that seemed like a lot so I used 3 tbsp) 

2 tbsp unrefined sugar (I used swerve sugar substitute and only used 1 tbsp)

1/4 cup water

3 tsp arrowroot powder, or cornstarch

Since I didn't serve over noodles, I omitted this step...obviously. Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside.

In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked fully through, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside. (I just kept mine in the pan and added the peppers to it)

Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. 

Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm.

#2,668: Chocolate Peanut Butter (Overnight) Chia Breakfast Pudding

Once before I tried making chia pudding and it didn't go very well, so I haven't really tried again since.  Well now was the time to try again, and I am SO glad I did.  I decided to make this "pudding" for breakfast and you know it's good when even your picky 6 year old likes it and asks that you make it for him for breakfast the next day!  YES!  I added a swirl of peanut butter and a few mini chocolate chips to the top right before I ate it...oh my goodness, so good!  

This recipe serves FOUR, so adjust accordingly if you want to make less! 

1/2 c chia seeds

1 1/2 c almond milk

1/4 cup chocolate protein powder (I personally used Young Living Pure Protein Complete)

1/4 c unsweetened cocoa powder

2 tbsp agave (I omitted)

2 tbsp all natural peanut butter
Mini chocolate chips (optional)

Place the chia seeds, cocoa powder and protein into a mason jar and give it a swirl just to combine the ingredients. Add in the almond milk and agave. Put the lid on tight and shake until completely mixed. (You might need to get a spoon and really mix the bottom...mine stuck in places and didn't mix all the way).

Place the jar into the refrigerator for at least 4 hours or overnight.

Remove from the fridge and separate chia pudding into 4 serving bowls and layer with peanut butter (and mini chocolate chips if using). 

#2,666: Baked Broccoli Cheese Patties

So I made these easy broccoli cheese patties to eat for lunch one day (photo one), which I loved, but them decided to top them with taco meat, corn, bell pepper, tomatoes, and a little cheese for dinner (more like tacos, picture 2) and they were even better!!  I can see using these as a vehicle for a bunch of different meat toppings.  Shredded beef or pot roast definitely come to mind!  I cooked my broccoli in the Instant Pot until it was tender, then I just threw it into my food processor to chop up the broccoli into small pieces.  So easy!  

2 cups broccoli florets cooked until soft (fresh or frozen)

2 egg whites

1 cup shredded cheese (I used a shredded cheddar)

1/4 cup almond flour

Pinch of salt
I also added some black pepper and garlic powder

Preheat oven to 350. Line a cookie sheet with parchment paper if desired (I did not!) 

Use a potato masher (or your food processor!) to break up the broccoli into small pieces. Add the other ingredients and mix well. Drop about 20 scoops onto the prepared baking sheet and press into a nugget/roundish shape. (I just grabbed a handful and smushed it into a ball-ish shape.  Then I flattened with my palm a little).   Bake for 20 min until firm and golden around the edges. (I flipped mine over once, about half way through).

#2,656: Cucumber Tomato Salad

With the abundance of cucumbers and early tomatoes that I currently have growing in my garden, I knew I wanted to find a recipe to use them in when we were heading over to my in-laws for dinner.  I know his family isn't the biggest veggie fans, so I figured I'd probably be the only one eating it, but that's ok!  This is really good the day you make it!  I tried eating leftovers the next day and I wasn't nearly as impressed because the veggies start to get a little soft (obviously).  I think this would be kind of good with tortilla chips too...if you dice the cucumbers small enough.  I omitted the cheese cubes because I knew that wouldn't last more than for just that meal (soggy cheese...yuck!).  

DRESSING:

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Balsamic Vinegar

2 Clove Garlic Minced

2 Teaspoon Dried Italian Seasoning

1 Teaspoon Sugar

1/4 Teaspoon Black Pepper

SALAD

3 English Cucumbers Thinly Sliced

1 Teaspoon Salt

2 Cups Grape Tomatoes Cut in Half

2 Cups Mozzarella Cut Into Small Cubes

1 Cup Red Onions Thinly Sliced

In a small bowl, whisk together all dressing ingredients. Set aside.

In a large bowl, toss the sliced cucumbers with 1 teaspoon salt, then allow to sit 1 hour at room temperature to "sweat". Drain off liquid.

Add tomatoes, mozzarella, onions and dressing to drained cucumbers and toss until ingredients are evenly coated. Cover and refrigerate 1 hour before serving. Adjust seasoning and serve. Store leftovers in the fridge.