Breakfast Burritos

Sautee

1/2 onion,

2 cloves minced garlic, and

bay leaves (broken up) in

4 T. Olive oil, or butter or both.

Add: Two small sweet potatoes (peeled and diced up small)

One Large potato (Peeled and diced)

Let cook till almost soft (Add water while cooking if bottoms starts to burn), then add

1 yellow zucchini/squash

Let cook for 2-3 minutes

8 oz. sliced mushrooms

Let cook for 2 minutes

Add 8 scrambled eggs.

Stir until eggs are cooked all the way through.

Place in tortilla with some healthy ketchup

The kids LOVED these. We really liked them too, but it is a big deal that the kids liked them because they had a alot of vegetables, and I wasn't sure how they would go over. The sweet potatoes add that much needed zing to the dish.

Refried Beans

Cook beans in crockpot after overnight soak. Cook with Jalepenos and garlic and onion. Put 3-4 cups in a pan with 2 T. Oil and a can of green chiles. Saute for a few minutes to combine flavors. Stick in blender with a bit of rice milk and cumin, salt, and pepper. These are so good in burritos you can get away with no cheese.. The kids liked them too.

http://www.rachaelrayshow.com/food/recipes/black-refried-beans/

More specific recipe here.

Granola with Molasses

10 cups oats

Optional add in's:

Almonds

Peanuts

Coconut

Sunflower Seeds

Ground Flax, or Raw Wheat Germ

to taste: Stevia drops, ginger powder, cinnamon, nutmeg

2/3 cup coconut oil Melted

1/2 cup water

1/3 c. molasses

1/2 c. maple syrup or agave

1/3 c. honey

Place in oven at 275 for over an hour stirring occasionally. Turn oven off and go to bed. Wake up to yumminess!

All measurements are unfortunately approximate.

Blueberry Cinnamon Syrup

2 cups frozen Blueberries
1/4 cup Pure Maple Syrup (honey or agave)
1 tablespoon Lemon Juice
1/2 teaspoon Vanilla
1/4 to 1/2 teaspoon ( I added a little more because I like cinnamon)
1 teaspoon Cornstarch

Add everything but cornstarch in pot bring to a boil and reduce heat. Let simmer for 3 minutes(ish)
Sprinkle cornstarch over top and mix in and let simmer for 3-4 minutes until desired consistency.

Dutch Babies (German Pancakes)

1 cups Oats (can sub 1 cup of your flour of choice)
1/8 teaspoon Salt
1 cups Rice Milk (or milk of your choice)
1 tablespoon Pure Maple Syrup (honey, or agave)
1/2 teaspoon Vanilla
4 eggs
1/4 tablespoon Coconut Oil
Preheat oven to 425.

Grind Oats into flour.
Mix using whisk oats, salt, milk, sweetener, vanilla, and eggs (one by one)

Place oil in pie pan and place in oven until oil is melted and pan is hot. Remove pan and add mixture into it.

Bake for 25-30 minutes. Pancake will sink in the middle when removed with from oven.

Black Bean and Sweet Potato Burritos

3 sweet potatoes, peeled and diced
2 cups chicken broth
1 medium onion, chopped
1 teaspoon garlic, minced
2 cans black beans
1 small can diced chiles, or 1/2 jalapeno, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1/3 bunch cilantro, chopped
1 Tablespoon lime juice (or lemon juice)
Tortillas or rice
Salsa

Heat chicken broth to boiling in large skillet. Add sweet potatoes, onion, and garlic and simmer 10 minutes, partially covered. At this point you can mash the potatoes with the back of a spoon if you want a creamy, refried bean-type texture. Add black beans, chiles, and spices. Simmer 10-15 minutes, or until most of liquid is evaporated and filling is thick. Remove from heat, stir in cilantro and lime juice. Heap filling into tortillas, roll and eat soft, or place in pan and bake at 350 degrees for 15-20 minutes. OR serve over rice or salad. Serve with salsa (sour cream and cheese would work, too).

Cabbage-Pear Salad

So, I was trying to find a recipe to use up some of our cabbage, but couldn't find one that sounded good or that we had all the ingredients for. So, I kinda made up my own--and Savannah even liked it! So did Jessy and he does NOT like coleslaw, so this one is a keeper. Adjust amounts to your taste...what I used is in parentheses.

Finely shredded cabbage (1/2 head of green...soak 15 min in salted water if bitter)
Chopped celery (1-2 ribs)
Pear, diced (1 anjou, but an apple would work, too)
Toasted almonds, roughly chopped (325 degrees for 8-10 minutes...about 1 cup)
Healthy mayo (1/4-1/3 cup)
Mustard (I used dijon, about 2 teaspoons...I think)
Lemon juice (a few squirts?)
Salt and pepper, to taste

Mix all and enjoy!!

**I definitely think you could add brown rice, chicken, and/or halved grapes to this recipe to make it more substantial or change it up.

Oat Granola

8 Cups Oats ( NOT quick oats)
1 Cup oil ( coconut oil, extra virgin olive oil)
1 Cup Sweetner (honey, agave, pure maple)
Cinnamon

Bake at 325 for 20 minutes then stir
~stir every 10 minutes until desired crunchiness.

No Bake Cookies

3 Cups Oats
3 T Coccoa
1/2 cup + 1 T Milk
1/2 cup of sweetner (aguava, pure maple, honey)
3-4 drops of Stevia
Ground Flaxseed
1 Cup Peanut/Almond Butter

Cook Cocoa and Milk over stove until bubbly
Add in Peanut Butter, sweetner, and Stevia
Then add Oats & Flaxseed
Drop on wax paper by spoonfuls

Store in Freezer

Pizzeria Style Vinaigrette

Makes about 1 cup

¼ cup raw unfiltered apple cider vinegar
1 teaspoon dried oregano leaves
½ teaspoon dry granulated garlic
½ teaspoon dry mustard
¾ cup extra virgin olive oil – more or less as you like it
sea salt & freshly ground pepper to taste

In a small mixing bowl whisk together the raw apple cider vinegar, oregano, granulated garlic & dry mustard. Season with sea salt & freshly ground pepper. Then add the olive oil a little at a time and whisk until the dressing is well combined.

Rob's Haystack Sauce

Since the recipe gets lost I thought I would post it on here so it is easily found.

1 can Coconut Milk
Fresh Grated Ginger
2-3 cubes of Chicken Boullion
2-3 cups Water or Chicken Broth
Diced Chicken
Pepper to taste

Mix all together in saucepan.
Add 2/3 cup cold water and 1/2 cup cornstarch mixed
together to thicken sauce at the end of cooking

Quinoa Granola- Bird Seed

1 cup Quinoa ( cleaned and dried)
1/4 cup ground Flaxseed
1 1/4 T Agave
1 1/4 T Extra Virgin Olive Oil
3/4 cup Sliced Almonds
2 tsp Cinnamon

Preheat Oven to 375 degrees
Mix together in medium bowl
Spread on greased rimmed cookie sheet
Bake for 10-15 minutes stirring every 5 minutes

I Guess it's Pizza week

Sourdough Pizza- Give yourself a couple hours head start on this one before dinner, so you can let it really rise well.

http://italian.food.com/recipe/sourdough-pizza-crust-178900

I followed this recipe but substituted whole wheat flour for bread flour, and honey for sugar. I double it and it made 2 and 1/2 cookie sheets of pizza. I topped it with -

Yellow and Green Zucchini/Squash

Olives

Pineapples

Green Peppers

Green Onions

For my portion I didn't add any cheese, and when it was done cooking put fresh Cilantro on top.

Sprinkle garlic power and salad supreme in sauce, or on top.

This was very very tasty, and the crust was crunchy and flavorful.

Yeast and Sugar Free Pizza Crust

2 c. whole wheat flour
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil

Mix flour, salt, baking powder and water. Knead on floured counter about 2 minutes. Put on pizza pan. Spread vegetable oil on crust with fingers so the tomoato sauce won't soak into the crust.- add tomoato sauce and whatever toppings you prefer with a sprinkle of mozzarella cheese.

Bake at 425 degrees for 20 minutes

Whole Wheat Banana Muffins

1/2 c. rolled oats

1 1/4 c. whole wheat

3/4 t. cinnamon

1 1/3 t. Baking powder

3/4 t. baking soda

1 C. mashed bananas or applesauce

1/2 c. milk, rice milk, any milk

1/4 c. honey

3 T. oil

1 egg

zest of lemon

2 drops of stevia

mix until just moist

meanwhile mix - rolled oats 2/3 cup, 1T. honey, 1/4 t. cinnamon, 2 t. melted butter

sprinkle on top of the muffins uncooked.

Cook at 400 for 20-25 minutes ( for regular sized muffins)

Cook at 400 for 10 minutes (for mini muffins)