Fruit Salsa with Cinnamon Chips

 Fruit Salsa:

16 oz strawberries, diced

 2 apples, peeled and diced

2 kiwis, peeled and diced

8 oz raspberries, blackberries, or blueberries

2 Tbsp white sugar

1 Tbsp brown sugar

juice of 1/2-1 lime (zest optional)

Chips:

10 flour tortillas

melted butter

cinnamon sugar

In a bowl, combine all fruit, sugar, add lime juice.  If using blackberries or raspberries, add right before serving so they don't get mushy.

Preheat oven to 350 degrees.  Coat one side of each flour tortilla with melted butter and sprinkle with cinnamon sugar.  Cut into wedges and arrange in a single layer on a baking sheet  Bake for 8-12 minutes or until golden and crispy.  Allow to cool and serve with chilled fruit mixture.  Best when made and eaten the same day.

Recipe:  Michelle Craig

Chile-Lime Tortilla Chips

 12  6-i ch corn tortillas

Canola oil cooing spray

2 Tbsp lime juice

1/2 tsp chili powder

1/4 tsp salt

1.  Position oven racks in the middle and lower third of oven; preheat to 375 degrees.

2. Coat both sides of each tortilla with cooking spray and cut into quarters.  Place tortilla wedges in an even layer on 2 large baking sheets.  Combine lime juice and chili powder in a small bowl.  Brush the mixture on each tortilla wedge and sprinkle with salt.

3.  Bake the tortillas, switching the baking sheet halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Tips: Make ahead tip; Store in an airtight container for 1 to 2 days. 

Serves 6

Garlic Hummus

 1 (15 oz) can no-salt- added chickpeas

1/4 cup tahini

1/4 cup extra-virgin olive oil

1/4 cup lemon juice

1 clove garlic

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp salt

1.  Drain chickpeas, reserving 1/4 cup of the liquid.  Transfer the chickpeas and the reserved liquid to a food processor.  Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt. Puree until very smooth, 2 to 3 minutes.

Serves 8

Lime and Parmesan Popcorn

 2 cups plain air-popped popcorn

olive oil cooking spray

1 Tbsp Parmesan cheese

1 tsp lime zest 

pinch of chili powder

pinch of salt

Lightly coat popcorn with cooking spray; toss with Parmesan, lime zest, chili powder and salt.

Serves 1

Bruschetta

 1 loaf French bread

2 tomatoes, firm and ripe, finely chopped

2 red onions, finely chopped

1/2 tsp garlic, crushed

2 tsp fresh basil, chopped

2 tsp Parmesan, finely grated

1 pinch salt and pepper, to taste

1 Tbsp olive oil, to taste

Finely chop tomatoes and onions and place into a bowl.  Add garlic, basil and Parmesan cheese and stir through.  Add salt and pepper to taste and drizzle with olive oil.  Stir again.  

Slice French bread and brush each slice with olive oil.  Grill slices until toasty brown.  Spoon mixture onto bread and serve.

*Notes:  Can add crushed minced garlic to the olive oil before brushing the bread slices.

Makes 10

Meyer Lemon Avocado Toast

 2 slices whole grain bread

1/2 avocado

2 Tbsp chopped fresh cilantro, or more to tase

1 tsp Meyer lemon juice, or to taste

1/4 tsp Meyer lemon zest

1 pinch cayenne pepper

1 pinch fine sea salt

1.  Toast bread slices to desired doneness, 3 to 5 minutes.

2.  Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt.  Spread avocado mixture onto toast and top with chia seeds.

Funnel Cake

 3 eggs

1/2 cup sugar

2 cups milk

4 cups flour

1/2 tsp salt

2 tsp baking powder

Combine dry ingredients into wet ingredients in a bowl until smooth.  Add peanut oil at 300 degrees and using a metal ring in a large skillet for containment pour batter using a funnel in a spiral motion.  Moving all around in a circle, criss cross pattern.  When lightly browned flip over to brown the other side.  Drain on a paper after both sides are fried. Top with powdered sugar.

Magic Mix

 1 (16 oz) box Lucky Charms cereal, marshmallows separated from cereal

3 cups Chex cereal

2 cups pretzel snaps (or mini pretzels)

1 (2 oz) container rainbow jimmies or sprinkles

2 cups Mini Trix cereal (or another rainbow colored cereal)

1 (16 oz) package CandiQuik vanilla candy coating or 1 (20 oz) package vanilla almond bark

1.  Separate the marshmallows from the cereal of the Lucky Charms.  There should be about 2 cups marshmallows.

2.  In a large bowl, combine the Lucky Charms cereal, Chex cereal and pretzels.

3.  In a microwave safe bowl, melt the almond bark according to package directions, usually 2 to 2 1/2 minutes, stirring every minute until melted and smooth.  Be sure not to over melt the almond bark as it will burn and become to thick to stir and coat the mix evenly.

4.  Pour the melted almond bark over the ingredients in the large bowl and toss to coat with a large spoon.  Ingredients would be evenly coated i the almond bark.

5.  Spread the mixture out in an even layer on parchment paper.  Immediately sprinkle with rainbow jimmies then the Mini Trix cereal and the Lucky Charms marshmallows.  Allow mixture to cool completely.  Break apart to serve.  Store in an airtight container baggie.

Popcorn Balls

 12-14 cups popped popcorn (1/2 cup unpopped kernels)

1/2 cup sugar

1/3 cup water

3 Tbsp molasses

1 Tbsp butter

2 Tbsp white vinegar

1 tsp vanilla extract

1/2 tsp baking soda

1.  Pop the popcorn in one Tbsp oil and set aside in a large bowl.  A large heavy-bottom kettle works well..

2.  In a 4 quart heavy-bottom kettle, combine the sugar, water, molasses, butter, and vinegar.  Bring to a boil over medium-high heat, stirring until the mixture begins to boil.  Continue to boil until the temperature reaches 235 degrees on a candy thermometer.

3.  Remove from heat and add the vanilla an baking soda.  Stir to combine until the mixture is lighter in color and foamy.

4.  Pour over prepared popcorn.

5.  Stir until all the popcorn is coated in the caramel mixture.  Allow to cool slightly and become sticky, 3-5 minutes.  

6.  With well-oiled hands, create balls approximately 3 inches in diameter.  If the balls are not sticking together, allow popcorn additional time to cool.

Raspberry Chia Yogurt

 2 cups Greek yogurt or coconut yogurt

1 cup coconut milk

2 tsp vanilla extract

1/4 cup raw honey or maple syrup1/4 cup chia seeds

Raspberry Puree: 

 2 cups fresh raspberries 

2 tsp fresh lemon zest 

In a mixing bowl or glass container add all of your chia pudding ingredients.  Whish thoroughly to combine well.  

Divide the chia pudding base among individual serving mason jars or glasses.  Refrigerate for at least 4 hours to overnight.

Just before serving, place the fresh raspberries in a bowl together with the lemon  zest.  Using a fork mash until pureed.  Top your chia pudding with the lemony raspberry puree.  stays good refrigerated for up to 2-3 days.

Roasted Chick Peas

 2 to 3 cans of chick peas (garmanzo beans)

olive oil

salt and pepper

spicy lime seasoning

Drain cans and wash.  Dry.  On a baking pan add beans, olive oil and seasonings.  Bake at 425 degrees for 20 minutes. 

Christmas Chex Mix

 

 3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Grahams cereal

1 cup sliced or diced almonds

1 1/2 cups sweetened, shredded coconut

1 cup granulated sugar

1 cup light-corn syrup

3/4 cup butter

1 tsp vanilla extract

1/2 tsp almond extract

 

1.  Put all cereals, almonds, and coconut in a mixing bowl and keep to the side.

2.  In a saucepan bring to a boil: sugar, corn syrup, and butter.  Once boiled, simmer for 2 minutes (mixture will thicken).

3.  Take off heat, add vanilla and almond extracts.  Pour over cereal mixture and toss to evenly coat.  Be careful, syrup will be very hot!

4.  Store in airtight container 

Recipe:  from thedomesticboss

Cinnamon Popcorn

2 tsp can sugar

2 tsp pure maple syrup (optional)

1/3 tsp ground cinnamon

1/3 cup corn kernels (5 cups cooked)

2 pinches sea salt

Air pop the popcorn. Combine and toss together in a large bowl. Serve immediately.

Roasted Red Pepper Hummus

2 servings Total Time: 10 minutes

15 oz can garbanzo beans

1 tbsp tahini (sesame seed butter)

¼ cup lemon juice

3 Tbsp green onion (chopped) or substitute white onion

3 garlic cloves (chopped)

1 tsp ground cumin

½ tsp black pepper

½ cup red pepper (roasted and packed in water)

1. If using canned garbanzo beans, drain then, reserving liquid, and rinse beans.
2. Place beans, tahini, lemon juice, onions, garlic, cumin, black pepper, and roasted peppers in food processor or blender and process until smooth.
3. Add reserved bean liquid, or if using cooked bean, water or vegetable broth, as needed for a smoother consistency.

Apple Nachos Supreme

4 servings Total Time: 20 mins

Caramel (date syrup or coconut syrup for the date caramel. Use 1/4- 1/3 cup)

Apple Base:

3 organic apples (cored and sliced into thin rounds)

2 tsp organic lemon juice (or 1 lemon)

Toppings:

34 tbsp nut butter of choice (example almond butter, cashew butter)

1 cups popped organic popcorn

34 tbsp non-dairy chocolate chips (optional)

23 Tbsp chopped nuts (example pecans, walnuts, pistachios)

2 Tbsp cranberries or raisins

2 Tbsp unsweetened shredded coconut

Place apple slices on plate with lemon. Top with nut butter as a base and add rest of toppings. Sprinkle on caramel lastly on top.

Healthy Nut Balls

12 Serving   Total Time: 20 minutes

½ cup rolled oats (raw, old -fashioned thick, not quick cooking)

½ cup peanut butter (raw)

3 Tbsp pure maple syrup

1 Tbsp water, or more is needed and the mixture is too hard to mix

2 Tbsp sunflower seeds

2 Tbsp pumpkin seed

¼ cup raisins

¼ cup almonds (toasted, unsalted, coarsely chopped)

1 Tbsp carob powder (or 1 Tbsp cocoa powder plus 1 Tbsp maple syrup)

½ cu coconut (shredded and unsweetened. Can be raw or toasted)

½ cu sesame sees (raw or toasted)

½ cup cranberries (fresh)

1/8 cup coconut (optional, shreds or flakes for garnish)

1 mint leaves (fresh for garnish, optional)

1. Place all ingredients except coconut and sesame seeds in a medium bowl and mix very well with a sturdy wooden spoon (the mixture will be quite stiff)
2. Mix the coconut and sesame seeds in a small bowl.
3. Roll about a rounded tsp sized amount of main mixture (from step 1) into a small ball.
4. Roll it in the coconut/sesame mixture, and plate it on a serving plate.
5. Continue with the rest of the mixture and serve.

Raw Chai Bars

Raw Chai Bars

8 servings Total Time: 30 min.

Base:

½ cup raw cashews

1 cup dates (pitted)

1/3 cup raisins

¾ cup raw pecans

¼ tsp sea salt

½ tsp cinnamon

¼ tsp ground ginger

nutmeg (freshly grated)

2 pinches ground cardamom

ground cloves (about 1/16 tsp)

¾ tsp pure vanilla extract (or the seeds scraped from 1 vanilla bean)

1 ½ tsp lemon juice (freshly squeezed)

½ tsp organic lemon zest

Frosting:

½ cup raw coconut butter (packed, not oil)

¼ cup pure maple syrup

1 tsp apple cider vinegar

2 pinches cinnamon

2 pinches sea salt

1. Line a loaf dish or similarly sized small pan with parchment paper.
2. Place the cashews, dates, and raisins in the food processor.
3. Pulse until the nuts and fruits are crumbly, then add the pecans and remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don't over-process, as pecans can make mixture too oily if overworked)
4. Transfer the mixture to the prepared loaf dish
5. Press the mixture firmly into the pan (using a small piece of parchment is easiest)
6. Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base.
7. Refrigerate for an hour or more until set. Cut into bar or squared and serve!

Spicy Sweet Potato Bakes

4 servings

Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins

4 sweet potatoes (long and thin)

2 Tbsp olive oil

2 Tbsp paprika

½ tsp black pepper

½ tsp onion powder

½ tsp dried thyme

½ tsp dried rosemary

½ tsp garlic powder

¼ tsp cayenne pepper

½ tsp salt

1. Preheat oven to 375 degrees.
2. Lightly oil a baking sheet or shallow pan.
3. Cut sweet potatoes in quarters lengthwise, then in half across the middle. Place in a large bowl.
4. Add in the olive oil and toss with your hands, coating all the potatoes.
5. Sprinkle in spices and mix in so that the potatoes are coated with the spice mix.
6. Lay the pieces on the baking sheet or pan.
7. Bake for 20 minutes on one side.
8. Flip pieces over and bake for about 10-20 minutes. Keep and eye on the potatoes and remove when lightly browned.
9. Serve hot.

Chubby Hubby Clusters (no bake)

1 ½ cups semi sweet chocolate chips

1 cup peanut butter chips

½ cup butter (cut into pieces)

¼ cup peanut butter

2 cups pretzel sticks (roughly chopped)

1 cup salted peanuts

In a large bowl mix together chocolate chips, peanut butter chips, butter and peanut butter. Microwave on high for 45 seconds, stir and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Drop by tablespoonfuls onto wax paper and refrigerate for about 30minutes or until firm. Optional: drizzle with melted peanut butter. Store leftovers in an airtight container.

Best Blueberry Muffins Ever

½ cup butter, softened

1 cup granulated sugar

2 large eggs

2 tsp baking powder

½ tsp salt

1 tsp vanilla extract

2 cups all-purpose flour

½ cup milk

2 ½ cups fresh blueberries (can use frozen but thaw and completely dry first)

¼ cup sugar (for topping)

1. Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2. I a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3. Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4. Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
5. Add the blueberries to the batter and use a rubber spatula to gently fold them in.
6. Divide the batter up among the 12 muffins. Sprinkle 1 tsp of sugar atop each muffin.
7. Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
8. Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.