Nachos Supremos

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Ingredients:

1 cup brown rice

1/2 cup quinoa

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

2 zucchini, diced

2 bell pepper, diced

1 bunch asparagus, ends broken off, then diced

2 cans rotel

1 can diced tomatoes

1 can mexican style corn

1 can black beans

1 bunch green onions, tops diced

1 bunch cilantro, leaves diced

*salsa, nacho cheese, sour cream, guacamole, etc. to taste

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Instructions:

Combine all ingredients (except for salsa, cheese, sour cream, guacamole, etc) in crock pot. Cook on high for 5 hours or low for 7-8 hours.  Serve over chips or a bed of lettuce.  Top with additional toppings to taste.  Enjoy!

*We forgot our crock pot so we put all of the ingredients in a large roasting pan in the oven for 1 1/2 – 2 hours.  It turned out great!

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Savory Pumpkin Waffles

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Ingredients:

1/2 (15oz) can pumpkin puree

1 cup flour

1 egg

1/2 – 1 cup milk

spices to taste (we used a mexican spice blend and some tabasco sauce)

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Instructions:

Add all ingredients to a bowl and mix.  The consistency is very important for this recipe.  You want the batter to be relatively thin – like normal waffle batter – so that the waffle cooks in the waffle iron without the outside burning.  If the batter is too thick, add more milk.  If it is too thin, add more flour.  Once your batter is finished, pour it into the waffle iron.  Cooking times will vary depending on the waffle iron, but our batter took a little longer to cook than normal waffle batter.  Keep it in longer than it seems like you should for a nice, crispy shell.  Top with whatever you’d like – we topped ours with chili and fixins.  Enjoy!

Butternut Squash Soup

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This soup tastes so creamy and rich, but is so simple and healthy!

Ingredients

2 large butternut squash

32 oz. chicken broth

1o oz. package frozen corn or corn from 4 cobs (cooked)

salt and pepper, to taste

 

Instructions:

Preheat oven to 400 degrees.  Halve squash and scoop out seeds.  Roast squash in oven until it is very soft (30-45 minutes). To speed up the process, you can start cooking the squash in the microwave before putting it in the oven.  When it is finished, let it cool for a few minutes, then scoop out the “meat” of the squash.  In batches, put squash, broth, and corn into a blender and blend until perfectly smooth.  Then, pour into a large soup pot.  Keep adding ingredients and blending until all of your ingredients are blended.  Add spices, to taste.  Enjoy!

 

Khichadi

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Khichadi is an ayurvedic dish that is known for providing well-balanced nourishment while also being delicious and easy to make.

Ingredients:

1 cup quinoa

1 cup brown rice

2 cups chopped kale

2 cups chopped spinach

1 cup green beans

2 cups mixed vegetables*

1-2 tablespoons curry powder, to taste

1 teaspoon paprika

1 Tablespoon chopped, fresh cilantro

1/2 cup raisins

1/2 teaspoon salt

 

Instructions:

Cook rice and quinoa in large soup pot, by adding 4 cups water to the 2 cups of grain.  In a large saute pan, cook vegetables.  Once they are softened, add spices and cilantro.  After vegetables and grains are cooked, combine the two mixtures.  Add more curry powder, to taste.  Enjoy!

This recipe should make 5-8 servings – I made a large recipe to take for lunch each day this week.

*For convenience, I used frozen vegetables.  The mixture I used had several different kinds of beans, broccoli, carrots, and peppers.  Khichadi typically contains lentils or mung beans, and “cleansing vegetables” (broccoli, green beans, brussel sprouts, etc.).

Oatmeal Raisin Breakfast Cookies

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Ingredients:

2 ripe bananas

4 cups rolled oats

1 cup brown rice flour

1 cup date paste*

1 cup raisins

1/4 cup brown sugar

1 egg

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

 

Instructions:

Put 2 cups of rolled oats into the food processor and process into a flour.  Add brown rice flour to incorporate.  Add bananas and date paste and process until smooth.  Add spices – cinnamon, nutmeg, and allspice.  Transfer to mixing bowl.  Add raisins, egg, brown sugar, and 2 more cups of oats.  Put on lightly greased cookie sheet. Bake for 15-20 minutes. Enjoy!

 

Brownie Cake

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This isn’t quite a brownie, isn’t quite cake, but it is extremely delicious.  It is light and fluffy, but rich and moist.  I used carob powder instead of cacao powder to make it migraine friendly, but either can be used.  This is my favorite dessert I’ve made and I will definitely be making it again.  And the best part is – they are healthy!

 

Cake Ingredients:

2 cups dates, pits removed, loosely packed (if possible, soak these in warm water for an hour or two first)

3 tsp vanilla extract

1/3-2/3 cup water

2 ripe avocado

2 cups sweet potato puree ( this is about one and a half 15oz cans)

1 cup unsweetened apple sauce

8 eggs (Yes! EIGHT!)

1/2 cup coconut flour

1/4 cup tapioca flour

1 cup carob powder

2 tsp ancho chile powder

1 tsp salt

2 tsp baking soda

 

Icing Ingredients:

1/2 cup date mixture (made above)

3/4 almond butter

1/2 cup carob powder

1/4 cup honey

3/4 cup coconut milk (the full-fat, canned kind makes for a richer icing)

pinch of salt

 

Instructions:

Preheat oven to 375 degrees.  First, put the dates in water and microwave them for a minute or two to make sure they are nice and soft.  Then, drain them and add them to the food processor with a tablespoon of vanilla and  water.  Process until the mixture is smooth, adding water if it is necessary to make the mixture smooth.  Remove half of the mixture from the food processor, leaving the other half (should be about 1/2 cup).  Add the avocado, sweet potato puree, applesauce, and vanilla to the date mixture.  Process until smooth.  Add carob powder to the mixture and again process until all ingredients are incorporated.  Next, remove the mixture from the food processor and transfer it to a mixing bowl or a stand mixer.  Add the eggs one at a time, mixing well between each one.  Finally, add coconut flour, tapioca flour, salt, chile powder, and baking soda.  Lightly grease a baking pan.  I used 2 9×9 baking pans, you could also use a 9×13 and have thicker brownies.  Transfer batter to pan and bake for about 20 minutes, depending on thickness of batter (a toothpick inserted into the cake should come out clean when it is finished).

While the brownies are baking, make the icing. Rinse out the food processor and put the other half of the date mixture back into the bowl.  Add almond butter, carob powder, honey, coconut milk, and salt.  Process until smooth.

After brownies come out of the oven, let them cool completely in the refrigerator before icing them.  Then, spread the icing over the brownies.  Sprinkle with pecan pieces, if desired.  *I think these brownies were better cold, but they can also be served warm.