Recipes for good health.

I thought I’d pass on a few recipes I thought were pretty good.

I’m a chocolate lover.  I love dark chocolate.  Lots of times when I want a protein bar to get my sweet fix I hate the taste.  And many times the ingredients of a protein bar isn’t that great.  Well, I found a recipe that is easy to make and I love the taste.  Now I can resist having the sugary things  because I have a healthy sugar free protein bar!

Chocolate Almond Protein Bars – from Maximized Living

INGREDIENTS

Base
2 cups almond flour
1 cup ground flax seed meal
½ cup unsweetened shredded coconut (optional)
3 scoops of chocolate NaturePro Whey Protein
½ cup of xylitol (or ¾ tsp pure powder stevia)
½ cup coconut oil
¼ cup organic butter
3 squares unsweetened chocolate
½ tsp pure vanilla

Chocolate Topping
4 squares unsweetened chocolate
2 tbsp of coconut oil
1 tbsp of organic butter
¼ cup of xylitol (or ¼ tsp of pure liquid stevia)

1. Place almonds meal, flax meal, shredded coconut, Nature Pro and xylitol (stevia) in a food processor.
2. Pulse until ground into meal
3. In a double boiler melt coconut oil, butter and 3 squares of unsweetened chocolate.
4. Once melted add vanilla to melted chocolate/coconut mixture.
5. Mix liquid chocolate with dry ingredients in a bowl until turns into a paste
6. Press mixture into an 8 x 8 glass baking dish.
7. Chill in refrigerator for 1 hour, until mixture hardens.
8. In a double boiler, heat butter and coconut oil until liquid.
9. Add xylitol (stevia) and heat and stir until dissolved
10. Add 4 squares of unsweetened chocolate.  Stir until melted.
11. Pour melted chocolate over pressed mixture in glass dish.  Return to refrigerator for at least until chocolate hardens.
12. Remove from refrigerator, cut into bars and serve. (If chocolate cracks when cutting, let soften for 10 minutes first)

Keep refrigerated.  These also freeze well.

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My friend, Laurie, and I make these muffins all the time.  They taste great!

Gluten Free Zucchini Carrot Muffins
2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apples
3/4 cup flaked coconut
1/2 cup chopped almonds
2 tsp. grated orange peel

2 cups gluten free flour
1 ¼ cup or less of organic sugar
1 Tbsp. ground cinnamon
½ tsp sea salt

3 eggs, lightly beaten
3/4 cup coconut oil
1 tsp vanilla extract

Mix first 6 ingredients together and lightly toss and set aside.  In large bowl combine next 4 ingredients.  Combine eggs, oil and vanilla and add to dry ingredients just until moistened.  Then fold in carrot mixture.  Fill greased or paper lined muffin cups two-thirds full.  Bake at 375 degrees F for 20-22 minutes or until muffins test done.  Cool in pan 10 minutes before removing to a wire rack.  Yield: 18 standard size muffins.

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And lastly a Delicious and Easy Spinach Mushroom Egg Bake I like to take to church brunch.

Ingredients:

1 bunch fresh organic spinach, chopped
3 cups mushrooms, chopped
4 oz. raw cheese, grated – I use cheddar
10 – 12 organic eggs
1/2 cup organic cream
Salt and pepper
1 heaping teaspoon prepared mustard
1/2 stick (2 oz) butter, melted

Preparation:

1. Preheat oven to 350°F
2. Place spinach evenly in greased, 9 x 13 inch glass baking dish
3. Spread mushrooms evenly over spinach.
4. In medium sized bowl, break 10-12 eggs.
5. Add melted butter, raw cream and mustard.
6. Add black pepper, sea salt – good sprinkling
7. Blend or hand whisk.
8. Pour egg mixture evenly over spinach and mushrooms.
9. Sprinkle grated cheese evenly over top.
10. Cover dish with foil.
11. Bake at 350°F for 35-40 minutes.

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These are some of my favorites. I hope you like them, too.

To your health, naturally.

Patti

 

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