‘Eatmore’ Fudge Squares

From: http://chocolatecoveredkatie.com/2013/02/15/healthy-eatmore-fudge-chocolate-bars/
Servers:  6

• 6-8 pitted medjool dates (if you use smaller dates, double it.)
• 1/2 cup almonds, unsalted
• 1/2 cup walnuts, unsalted
• 1/2 cup old fashioned oats
• 1/4 cup unsweetened cocoa powder
• 3 -4 large ripe bananas
• 4 tbsp nut butter
• 1/4 cup more unsweetened cocoa powder
• 4 pitted medjool dates (if you use smaller dates, double it.) (optional)
• *If you reduce the cocoa powder, you can reduce the number of dates mixed in with the banana.

Break the bananas into 1/2 - 1 inch pieces.  Put in freezer for minimum of 1 hour, but not longer than 2 hours.  You don't need them as hard as a rock, but having them frozen most of the way through will result in creamier ice cream.

Mix together dates, almonds, walnuts, oats, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon. Mix together bananas, nut butter, dates, and other 1/4 cup cocoa powder in the food processor until well blended. Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 6 squares. Re-freeze whatever you don’t eat, and enjoy at another time!

This recipe is very forgiving.  If you have an extra banana, put it in.  I don't usually measure the cocoa.  I just take a soup spoon and use a generous scoop.  I do the same with the nut butter.  The layer of crust will be fairly thin.  You can easily double it for a thicker crust.  Most everything can be adjusted to taste.

Single-Lady Apple Crumble

From:  http://chocolatecoveredkatie.com/2012/11/15/single-serving-apple-crumble/

Serves: 6

• 6 medium-sized apple, diced small
• 12 tbsp milk of choice
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp allspice
• 8 Majool dates
• optional add-ins: walnuts, raisins, etc.
• 1 cup old fashioned oats
• 6 tbsp sorghum flour
• 6 tbsp Olive oil

Preheat oven to 350 F and grease an oven-safe dish. (I used a shallow casserole dish)  In a small mixing bowl, combine first five ingredients (and optional add-ins, if desired). Stir well. In a separate mixing bowl, combine remaining three ingredients and stir well. Now mix everything together and pour into the greased dish. (If you like a more-crumbly crumble, increase the amounts of the last three ingredients.) Bake 40 minutes (because I changed baking dishes I am not sure on the time.  40 min is from the original recipe), then turn the oven to high-broil for 2-3 minutes. Turn off heat, but let sit in oven 15 more minutes.

Beets and Caramelized Onions with Feta

From: http://www.epicurious.com/recipes/food/views/Beets-and-Caramelized-Onions-with-Feta-108478
Serves: 4

• 2 tablespoons cider vinegar
• 1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 3 tablespoons olive oil
• 2 (15-oz) cans small whole beets, drained and quartered (or halved if very small) * I boiled 3 beets until they could easily be pierced by a fork.
• 3 oz crumbled feta (1/2 cup)
• 1/4 cup pine nuts (1 oz), toasted and coarsely chopped

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.  Add beets and cheese to dressing, stirring gently to combine. Serve sprinkled with pine nuts.