Chcolate Chip Banana Cookies

 Ingredients:
• 1 ripe banana, mashed
• 1 egg
• ½ tsp vanilla
• ½ cup almond flour
• ½ cup shredded, unsweetened coconut
• ¼ tsp baking powder
• ¼ tsp cinnamon
• 1 stevia packet
• 1/8 tsp salt
• ¼ cup chocolate chips (can omit if needed)

Directions:
Preheat oven to 375 degrees F.
Beat egg in with mashed banana and vanilla.
Add dry ingredients and stir to combine.
Fold in chocolate chips and refrigerate about 15-30 minutes.
Scoop dough onto a greased cookie sheet (or use parchment paper) and bake for 15-17 minutes.

Makes about 10 cookies
Nutrients Per Cookie
Calories: 55
Fat: 3.1 g
Protein: 1.1 g
Carbohydrate: 6.2 g
Fiber: 1 g
Sodium: 42 mg

zucchini Hummus

Ingredients:

·         3-4 medium zucchini’s

·         ¼ C olive oil

·         ¼ C lemon juice

·         ½ C + 2 Tbsp tahini

·         1 ½ tsp salt

·         2 tsp cumin (optional)

·         4 cloves garlic (optional)

·         Paprika to garnish

Directions:

1.       Chop zucchini into equal 1-2 inch chunks.

2.       Fill mixer or food processor half way with zucchini and slowly add the remaining chunks. (should make a liquid)

3.       Optional --If the zucchini is juicy take a fine mesh strainer and drain the zucchini over a bowl.

4.       Place the olive oil, lemon juice, tahini, garlic, cumin, and salt in mixer/food processor and process until smooth.

5.       Add the zucchini and blend together

6.       The hummus will be runny at first but should firm up if placed in the refrigerator for an hour.

7.       Can garnish with paprika, cumin, olive oil, or more garlic

Nutrients Per Serving (based on 12 servings per recipe)
Calories: 122
Fat: 11 g
Protein: 3 g
Carbohydrate: 5 g
Fiber: 2 g
Sodium: 213 mg
Potassium: 197 mg

Homemade Oat Milk

Ingredients:

·         1 cup steel cut oats

·         3 cups filtered water

·         1 ½-2 Tbsp pure maple syrup (or other liquid sweetener), to taste

·         1 tsp pure vanilla extract

·         Scant ¼ tsp salt (enhances flavor)

·         ¼ tsp ground cinnamon (optional)

*will also need high power blender

Directions:

1.       Rinse and drain 1 cup of steel-cut oats. Place oats in a bowl and cover with water. Soak for around 20 minutes (can soak longer, even overnight).

2.       After soaking, rinse and drain the oats very well.

3.       Scoop oats into your blender and add 3 cups of water, you can add more water if you want a less creamy and thinner milk.

4.       Cover with lid and turn the blender on a low speed, increasing the speed gradually, and blend at the highest speed for about 8-10 seconds only.

5.       Place a fine sieve over a large bowl and pour the oat milk very slowly into the sieve.

6.       With a spoon, gently push down on the oat pulp so the milk flows through.

7.       Scoop the oat pulp into a small bowl and set aside, clean out your blender and sieve until no pulp residue remains.

8.       Place sieve on top of your blender and pour the milk in once again and strain.

9.       Rinse out the bowl and sieve once again. Strain the milk through the sieve into the bowl once again (optional).

10.   Whisk in maple syrup, vanilla, salt, and cinnamon.

11.   Pour into a storage container (mason jars work well) and store in the fridge. Milk will naturally separate so give the jar a shake before using. It should last 4-5 days

Nutrients Per Serving (makes about 4 Servings)

Calories: 104

Fat: 1.4 g

Protein: 3 g

Carbohydrate: 21

Fiber: 2 g

Sodium: 148 mg

Potassium: 95 mg

Recipe source: www.ohsheglows.com

almond butter cups

Ingredients

·         ½ cup almond butter

·         2 Tbsp coconut crème concentrate or coconut butter

·         2 Tbsp pure maple syrup

·         1 Bag chocolate chips (Enjoy Life Foods gluten, dairy, and soy free)

Directions:

1. melt chocolate chips using double boiler

2. stir together remaining ingredients

3. fill mini muffin cups 1/2 way with chocolate

4. add drop of almond butter mixture

5. top with chocolate

6. cool till hardened

Nutrients Per Cup

Calories: 100

Fat: 7 g

Protein: 2 g

Carbohydrate: 8.6 g

Fiber: 0.8 g

Sodium: 9 mg

Potassium: 82 mg

Turmeric Tea

Turmeric is highly anti-inflammatory and may help prevent many chronic diseases including Alzheimer’s, arthritis, cancer, and depression.

An easy way to get more turmeric into your diet is to drink it in tea form.

1.       Bring four cups of water to a boil.

2.       Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.

3.       Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste. ( can also add a splash of coconut, almond, soy, or rice milk)

Recipe source: drweilblog.com

Zucchini Italiano

Ingredients:

·         6 small zucchini, cut into ¼ inch slices

·         2 Tbsp butter

·         1 cup water or milk

·         3 Slightly beaten eggs

·         1 tsp sat

·         2 tsp basil

Directions:

Put zucchini in 1 ½-qt casserole. Dot with butter. Bake at 400 degrees for 15 minutes. Combine and pour remaining ingredients over zucchini. Set casserole in a shallow pan with one inch hot water. Bake at 350 degrees for 40 minutes or until knife comes out clean.

Makes about 3 servings

Nutrients Per Serving (using water instead of milk)

Calories: 177

Protein: 9.2 g

Carbohydrates: 8 g

Fiber: 2.6 g

Fat: 13 g

Sodium: 869 mg

Potassium: 690 mg

Phosphorus: 188 mg

Banana Oat Cake

Ingredients:

·         2 cups oat flour

·         ¼ tsp salt

·         ½ cup mashed banana

·         2 tsp baking powder

·         2 eggs

·         3 Tbsp cold water

·         2 Tbsp unrefined vegetable oil

Directions:

Mix dry ingredients. Beat eggs. Add water, oil, and mashed banana. Blend with dry ingredients. Put the batter in a greased 8x8 inch pan and bake at 350 degrees for 25-30 minutes. Cut into 9 pieces.

Nutrients Per Serving:

Calories: 200

Protein: 6.8 g

Carbohydrate: 27 g

Fiber: 2.6 g

Fat: 7.5 g

Sodium: 196 mg

Potassium: 193 mg

Phosphorus: 209 mg