Pumpkin Bread

 From:  Healthy Pumpkin Bread Recipe - Cookie and Kate

Yields:  1 loaf

⅓ cup melted coconut oil or extra-virgin olive oil*

½ cup honey or maple syrup

2 eggs

1 cup pumpkin purée (I use the full can)

¼ cup milk of choice or water

1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)

1 teaspoon baking soda (NOT baking powder; they aren’t the same!)

1 teaspoon vanilla extract

½ teaspoon salt

1 ¾ cups white whole wheat flour or regular whole wheat flour

½ cup dried cranberries

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

Snack Bars - low carb

 From:  Low Carb Snack Bars Recipe | Low Carb Recipes by That's Low Carb?!

Yields:  16

Snack Bars Base

2 tbsp. coconut oil

3/4 cup creamy almond butter no sugar added

3/4 cup unsweetened almond milk plain or vanilla

2 cup low carb baking mix (1/2 cup oat fiber, 1/2 cup coconut flour, 1/2 cup flax meal, 1/2 cup almond flour)1 large whole egg

1/2 tsp. baking soda

1/2 cup chopped walnuts

2 tsp. vanilla extract

Chocolate Topping

4 oz. unsweetened baking chocolate

1/4 cup coconut oil

1/8 tsp. sea salt

1 tsp. pure vanilla extract

Mix the bar ingredients together in a mixing bowl. When it's done, it will be the consistency and feel of a medium-wet cookie dough. It should hold it's form but be slightly sticky.

Press the dough into a snack bar baking pan (see samples below) and bake at 350 F. for 30 minutes.

Cool and remove from pan.

While the bars are baking, melt the chocolate in the microwave. First for 1 minute, and then for 30 second intervals until the chocolate is melted. Stir every time the microwave stops so you don't burn the chocolate.

Stir in the topping ingredients in the order listed, making sure to add the vanilla at the end and ONLY after the chocolate's temperature has gotten between 100 and 110 degrees F. A simple kitchen thermometer will help you well here.

Spoon the chocolate over the bars, top with the almond if desired and freeze for about 30 minutes to set the chocolate.

Store in the refrigerator.

Smokey eggplant dip

 From:  Smokey eggplant dip - Monash Fodmap

Yield:  8

ingredients

1 large eggplant

1 Tbsp lemon juice

2 Tbsp tahini

1/2 tsp ground cumin

1 1/2 Tbsp garlic-infused extra virgin olive oil

Salt and pepper, to taste

Sprinkle of smoked paprika

Fresh herbs (such as coriander or parsley), roughly chopped, to serve

Method

Preheat oven to 200°C (392°F). Line a large baking tray with baking paper. Place whole eggplant onto tray and prick skin all over with a fork. Roast for 35-40 minutes or until eggplant is soft. Set aside to cool.

Once eggplant has cooled, cut it in half lengthways. Using a large spoon, scoop out the flesh onto a chopping board. Roughly chop then transfer to a mixing bowl.

To the mixing bowl, add 2 tablespoons of lemon juice, tahini, cumin, 1 tablespoon of the garlic-infused oil and salt and pepper. Mash into eggplant until well combined.

To serve, spoon dip into a serving bowl. Drizzle with remaining garlic-infused oil and sprinkle with smoked paprika and chopped fresh herbs. 

Joan's Snack Mix

10 Tablespoons of butter

4 teaspoons Worcestershire Sauce

2 teaspoons seasoned salt

3 cups wheat Chex

3 cups rice Chex

3 cups corn Chex

3 cups original Cheerios

1 cup unsalted nuts

2 or 3 handful of pretzels

Heat oven to 250 degrees.

Melt butter in 9x13 pan or broiler pan in oven.  Stir in Worcestershire sauce and seasoned salt.   Add cereal, nuts, and pretzels.  Mix until all pieces are coated  

Heat in oven 1 hour.  Stir every 15 minutes.

Keeps in covered container for a long time.  Can be frozen.

Healthy Banana Bread

 From: https://cookieandkate.com/healthy-banana-bread-recipe/#tasty-recipes-23985-jump-target

Servings:  1 loaf

INGREDIENTS

• ⅓ cup melted coconut oil 
• 2 flax eggs (2 Tbsp ground flaxseed and 6 Tbsp water mixed together.  Let sit 5 min)
• 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
• 8 madjool dates, double for smaller varieties.  (optional)
• ¼ cup milk of choice or water
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1 1/2 cups  white whole wheat flour or regular whole wheat flour**
• Chopped walnuts to taste
• Chocolate Chips to taste

INSTRUCTIONS

1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.
2. In a food processor add your dates (if you want a sweetness to the bread, add the dates) and mix just long enough to start to break them up.  Add one banana, and blend until the dates are small pieces.  
3. Mix in the rest of the bananas, oil, flax eggs and vanilla beat well.  With the food processor running, then add milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
4. In a separate mixing bowl, add the baking soda, four, and cinnamon, blend. 
5. Pour the wet ingredients into the dry and mix.  Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
6. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
7. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Alanna's Pumpkin Cranberry Loaf

 From:  https://www.loveandlemons.com/alannas-pumpkin-cranberry-nut-seed-loaf/

Servings: 1 loaf

Ingredients

• 1½ cups (175 g) raw walnut halves
• 1 cup (140 g) raw pumpkin seeds (pepitas)
• 2¾ cups (250 g) GF old-fashioned rolled oats
• 1/2 cup (145g) dried cranberries
• ½ cup (90 g) flaxseeds
• ⅓ cup (30 g) psyllium husks
• ¼ cup (40 g) chia seeds
• ¾ tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• 1 (15-oz) can unsweetened pumpkin puree
• 1 cup water (235 ml) water
• ¼ cup (60 ml) maple syrup
• ¼ cup (60 ml)  olive oil
• 
  
• Instructions

1. Position a rack in the center of the oven and preheat to 325°F (165°C). Spread the walnuts and pumpkin seeds on a small, rimmed baking sheet and toast until golden and fragrant, shuffling the pan occasionally, 10-15 minutes. Remove from the oven.
2. Meanwhile, in a large bowl, stir together the oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon and nutmeg to combine. Stir in the hot walnuts and pumpkin seeds. Add the pumpkin puree, water, maple syrup and sunflower oil and stir well with a sturdy wooden spoon or your hands to make sure the "dough" is moistened throughout and evenly distributed.
3. Line a 9 by 5-inch loaf pan on all sides with parchment paper and scrape the dough into the prepared pan, packing it in and rounding it slightly on top; it won't rise in the oven. Cover tightly with a piece of plastic wrap and let sit at room temperature for 2-8 hours.
4. When ready to bake, preheat the oven to 400°F. Bake the loaf for 1 hour and 15 minutes; it will be deeply bronzed on top and feel firm to the touch. (Note: Let it cook the whole time even thought the outside will be very dark). Let cool completely, at least 2 hours.  It will keep, refrigerated airtight, for up to 2 weeks.

Fruit and Nut Yogi Bars

 From:  https://www.wholeheartedeats.com/fruit-and-nut-yogi-bars-html/

Servings:  15

3 Cups Oats (Gluten free if needed)
1 Cup Flour (whole grain or gluten free)
½ tsp. Sea Salt
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Ginger
¼ tsp. Nutmeg
¼ tsp. Black Pepper
⅛ tsp. Cardamom
Pinch Cloves
⅓ Cup Unsweetened Apple Sauce
2 Tbsp. Coconut Oil, melted
1 Cup Plant Based Milk
1 tsp. Vanilla
¾ Cup Seeds or Nuts ( I used Pumpkin Seeds)
¾ Cup Dried Fruit of Choice ( I used half Raisins and half Cranberries)

Procedure:
1. Combine the oats, flour, salt, baking soda, cinnamon, ginger, nutmeg, pepper, cardamom, and cloves in one bowl.
2. In another bowl combine the apple sauce, melted coconut oil, milk and vanilla. 
3. Add the wet ingredients to the dry ingredients and mix just until combined. Add the dried fruit and seeds/nuts.
4. Scoop ¼ cup of mixture and form into a little bar shape (you can also form it into a round cookie). Bake at 175 C (350 F) for approximately 11 minutes or until the bottoms are golden. Store extra bars in the refrigerator or freezer for longer use.

Roasted Almonds

 From:  An Oregon Cottage

Ingredients

• 4½ cups raw, whole almonds
• 1½ tablespoons HOT water
• 1½ teaspoons sea salt
• 2 tablespoons olive oil
• sea salt to taste

Instructions

• Heat oven to 375 degrees and line a large baking sheet with silicone or parchment.* Place the raw almonds in a large metal or ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
• Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated.
• Transfer to prepared baking sheet, spreading the nuts in a single layer.
• Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Ours are usually perfect at about 15 minutes total, but your oven may vary, so may take 5-10 minutes longer). To test doneness, the nuts should be nicely browned, inside and out (you can cut one open to see if it's browned inside). Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp (once you've made them, the timing is easier).
• When they are done baking, put the hot nuts back into the large bowl and pour the olive oil over them. Toss well until all the nuts are coated, shaking on sea salt as you go. You can taste one, but they're very hot, so be careful (I usually just like to see a bit of salt on the outsides and that seems to be enough with the original salt-water coating).
• Leave the nuts to cool in the bowl, or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.**
• Store in an airtight container at room temperature.

Spinach balls

From:  https://www.sweetashoney.co/spinach-balls/
Makes: 30 appetizer size

Ingredients
6 cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach
3 cup boiling water
3 eggs
1/2 cup grated cheese (60g) - I used 1/4 cup mozzarella and 1/4 feta.
1/4 cup fresh herbs of your choice, finely chopped I used cilantro
1 cup Gluten Free Panko Crumbs (75 g) - I took 3 pieces of Oroweat bread and put them in the oven at 250 degrees for 30 minutes (until they were hard to the touch), and that gave me about 1 cup of bread crumbs. 
1/2 teaspoon garlic salt

Instructions
Preheat oven to  350 F (180 C).

Trim and wash the fresh spinach leaves.
Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.

Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.

Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 350F (180C) for 15-20 minutes or until golden on the top.

Recipe Notes

Spinach measurement :  you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.

Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.

Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!

Crunchy Granola Wedges

From: http://www.eatingwell.com/recipes/granola_bar_wedges.html
Makes: 8 servings
Active Time: 15 minutes
Total Time: 1 hour

Ingredients

• 2 cups rolled oats
• 1 cup sunflower seeds 
• 1 cup chopped nuts
• 1/2 cup honey
• 1 cup dried cranberries
• Pinch of salt

Preparation

1. Preheat oven to 400°F.
2. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
3. Coat a 9-inch pie pan with cooking spray. Cook 1/2 cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey’s done.)
4. Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.

Strawberry-Watermelon Water with Basil

From: http://www.wholefoodsmarket.com/recipe/strawberry-watermelon-water-basil

Ingredients:

1 pound strawberries
2 large wedges watermelon, each 1 inch thick (about 1/2 pound total)
4 sprigs fresh basil

Method:

Rinse strawberries and hull. Place tops in a large pitcher or bowl. Reserve remainder of strawberries for another use.

Rinse watermelon rind, cut red flesh from rind and add rind to the pitcher. Reserve remainder of watermelon for another use. Rinse basil sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir.

Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as strawberry tops appear fresh. Add more water to continue infusing if you’d like. Strain water if desired before serving.

Note: This recipe explains how to get the "scraps" from strawberries, watermelon and basil, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and other dishes.

Avacado and Feta Dip

From: Southern Living
Serves: 10-12 appetizer servings
Prep time: 25 min

1 lb tomatoes (about 4 medium), coarsely chopped
3 medium avocados, cubed
1 cup loosely packed fresh basil leves, chopped
1 (8oz) package crumbled feta cheese
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
Tortilla chips

Toss together first 4 ingredients in a large bowl. Whisk together oil and vinegar in a small bowl; pour over tomato mixture, and toss gently to coat tomatoes, avacados, and feta with dressing. Sprinkle with desired amount of salt and pepper. Serve with tortilla chips.

Easy Healthy Homemade Granola

From: http://www.elizabethrider.com/easy-healthy-homemade-granola-recipe/
Serves 4-6

Use raw, organic ingredients whenever possible. These measurements are flexible; don’t worry too much about being exact.

Ingredients:

2 cups raw, whole rolled oats (aka old fashion oats)
1/2 cup raw nuts, chopped
1/4 cup raw seeds (sunflower or pumpkin seeds are great)
2-3 madjool dates chopped fine
2 tbsp virgin coconut oil or other healthy cooking oil
1/2 tsp vanilla extract
**Sometimes I add a sprinkle of cinnamon

Recipe: Preheat the oven to 300º F. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) The recipe says, "Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left." I melted it first then added it to the mixture. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.) Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 1 week. The original recipe had maple syrup too, but I don't think it needs the extra sugar. It does not hold together very well, but it is delicious.

Super DETOX Green Cleansing

http://thegreenforks.com/super-detox-green-cleansing-smoothie/

Serves: 1

Ingredients

1 cup spinach or torn kale leaves
1 cup torn romaine leaves
1/2 cup chopped cucumber
1/2 cup chopped celery
1 small pear (or ½ large), cored and chopped
1 banana, chopped (preferably frozen)
1 cup water or coconut water
1 tablespoon of fresh mint
1 tablespoon of fresh parsley
1/2 to 1 whole lemon, juiced
1/2 tablespoon chia seeds
1/4-inch slice ginger root, peeled
pinch of cayenne, optional
pinch of cinnamon, optional
pinch of turmeric, optional

*USE AS MANY ORGANIC INGREDIENTS AS POSSIBLE*

Instructions

1.Place ingredients in blender and blend until completely smooth.

Notes

I always use almost ¼ cup of mint leaves. I absolutely LOVE the flavor it adds to this smoothie.
You can use ½ a green apple in place of the pear.
Cilantro can be substituted for Mint.

Hummus

From:  Becca Bruce

1 can chickpeas (separate liquid and set aside)

2 tablespoons tahini

2 cloves garlic, crushed

2 teaspoons ground cumin

1/3 cup lemon juice

3 tablespoons olive oil

Large pinch of cayenne pepper

1 teaspoon salt

Process all the ingredients until thick

Add enough liquid from the chickpeas until smooth

Add more cayenne pepper to taste

Apple Sandwiches with Granola and Peanut Butter

Serves 2
From:  Whole Foods

2 small apples, cored and cut crosswise 1/2 inch thick rounds
1 teaspoon lemon juice
3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola

If you won't be eating these right away, start by brushing the apples slices with lemon juice to keep them from turning brown.

Spread one side of half of apple slices with peanut or almond butter then sprinkle with chocolate chips and granola.  Top with remaining apple slices, pressing down gently to make the sandwiches.  Transfer to napkins or plate and serve.

Tortilla chips

Tortilla Chips
Source: Lisa Turner
Serves: 4

3-6 inch thin wheat tortillas
1 Tablespoons olive oil
1/2 teaspoon cumin

Preheat oven to 375 degrees.  Stack tortillas and cut into 1/4 inch strips.  In a medium bowl, toss together with olive oil and cumin.  Spread in a single layer on a large baking sheet.  Bake, stirring frequently, until golden brown 10 - 15 minutes.  Remove from oven and let cool slightly.