‘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.

Orzo with Shrimp, Feta Cheese

From:  http://www.epicurious.com/recipes/food/views/Orzo-with-Shrimp-Feta-Cheese-and-White-Wine-107904

• 8 ounces orzo (rice-shaped pasta)
• 6 tablespoons olive oil
• 1 cup crumbled feta cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons plus 1/4 cup chopped fresh basil

• 1 pound uncooked medium shrimp, peeled, deveined
• 2 garlic cloves, chopped
• 1 14 1/2-ounce can diced tomatoes in juice
• 1/2 cup vegetable stock
• 2 teaspoons dried oregano
• 1/2 teaspoon dried crushed red pepper

Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in stock, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Chocolate Peanut Butter Energy Bars

Makes: 24 bars
From:  Health Magazine

1/2 cup oat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
10 Majool dates -
1/2 cup creamy or crunchy peanut butter
2 eggs worth of egg replacer - already mixed with water
2 TBSP olive oil
1 tsp vanilla extract
1 1/2 cups rolled oats
1/2 cup peanuts
1/2 cup semisweet chocolate chips

1.  Preheat oven to 350.  Spray a 13x9 inch baking pan with cooking spray.  Soak dates in warm water for 10 min, and the chop in food processor until small pieces or paste.

2.  In a small bowl.  Whisk together flour, baking soda, and cinnamon.  In a large bowl, beat dates, peanut butter until well combined.  Beat in egg replacer, oil, and vanilla.  Stir in flour mixture.  Add oats, peanuts, and chocolate chips.  Stir to combine.

3.  Spread evenly in prepared pan.  Bake 20-25 min until lightly browned and firm to the touch.  Cool completely in pan on wire rack.

{raw} mini triple chocolate cream cake recipe

From:  http://www.pure2raw.com/2012/02/raw-triple-chocolate-cheesecake-recipe/
Servers: 12 mini cheesecakes or one large 8 or 9 inch cake  (I made the 9inch shape, and it was very thin.)

ingredients:
pecan chocolate crust:

• 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
• 3-4 medjool dates (or 2-3 tbsp maple syrup)
• 1/2 cup cacao powder (cocoa powder)
• pinch sea salt
• 1 teaspoon vanilla

directions:
place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.
grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.
set aside as you make your filling.

chocolate filling:

• 2 cups cashew, pieces
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 1/2 cup water
• 2 teaspoons vanilla
• 3/4 cup raw cacao powder (or cocoa powder)

directions:
soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.
next add in your cacao powder and oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.

once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.  you may enjoy this chocolate dessert as is or you may add on more chocolate and pecans. (I found this to be very rich, and oh so good!)

Chocolate Chip Cookie Dough Balls

From:  http://www.loveveggiesandyoga.com/2009/10/raw-vegan-chocolate-chip-cookie-dough.html
Makes: around 17 balls

2/3 c raw cashews
1/3 c oats
1-2 Tbsp Maple Syrup
1 Tsp Vanilla Extract
1/4 c Chocolate Chips

Take Oats & Cashews and get ready to Blend until you have a flour.
Add the Maple, & Vanilla Extract
Blend Again
Add the Chocolate Chips
Stir them
Roll Into Chocolate Chip Cookie Dough Balls

Chocolate Avocado Buttercream

From:  http://www.passion4eating.com/2010/02/no-butter-chocolate-buttercream-frosting/

Chocolate Avocado Buttercream

• 1 medium, ripe avocado
• 1/4 cup cocoa powder
• 12 dates or 2/3 cup powdered sugar
• tiny pinch of salt
• small splash of vanilla

Put dates in hot water for about 10 min to soften.  Make sure to remove seed.  Put in food procssor to get it as close to a paste as possible.  Scoop out the avocado flesh, rough dice it and put into food processor or blender.  Here I used a mini food processor.  Add the cocoa powder, dates or half the powdered sugar, tiny pinch of salt and a little splash of vanilla.  Blend, scrape down sides and blend again.  Taste, add more sugar if you want, blend again.  Taste, again, adjust seasoning like more cocoa if you want a stronger hit.

Warm Spinach Feta and Orzo Salad

servers:  4
From: http://www.grouprecipes.com/18487/warm-spinach-feta-and-orzo-salad.html
Ingredients

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• 1/4 cup orzo (rice-shaped pasta)
• 2 tablespoons crumbled feta cheese
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• Freshly ground black pepper
• 3 cups baby spinach leaves (no stems)
• 2 tablespoons chopped red onion

• In a small saucepan, combine 2 cups water with 1/4 teaspoon salt.
• Bring to a boil over medium-high heat.
• Add the orzo and cook until al dente, about 7 minutes.
• Meanwhile, combine the feta, olive oil, vinegar, a large pinch of salt, and pepper to taste in a medium bowl.
• Drain the orzo through a strainer (not a colander—some of the orzo may escape through the holes!) and add to the bowl.
• Gently stir to coat the orzo with the dressing.
• Add the spinach, onion and toss once more.

Baked Fish Packets with Broccoli and Squash

Servers: 4
From: http://www.wholefoodsmarket.com/recipes/1634

4 (4-ounce) fillets of fish (cod, halibut, salmon, snapper, sea bass, etc.)
1 large sliced yellow squash
1 large sliced zuccini

2 large carrots pealed and sliced

2 cups small broccoli florets
3 cloves garlic, finely chopped
4 tablespoons olive oil
Salt and pepper to taste
4 sprigs fresh herbs, such as oregano, thyme, rosemary or basil
1 small shallot, finely chopped
Juice of 1 lemon

Method

Preheat oven to 400°F. Cut foil into four 12-inch squares and arrange them on a work surface. Fold each piece in half to form a crease down the middle.

Divide squash, zuccini, and carrots between the squares, arranging it just to the right of each crease. Top squash with broccoli and garlic, then drizzle with olive oil and sprinkle with salt and pepper. Arrange one fillet on top of each pile of vegetables, then season fillets with salt and pepper. Top each fillet with an herb sprig and some of the chopped shallots.

Drizzle lemon juice over fillets, then wrap up each square of paper or foil to form a sealed pouch. Transfer pouches to a baking sheet and bake until the fish is cooked through, about 20 minutes. Set aside to let cool for 3 to 4 minutes, then cut pouches open and serve immediately.