Cocoa cookie dough balls

best ever gluten-free lemon bars Ever have a craving for lemon? Try these outstanding lemon bars using doTerra lemon essential oil in place of lemon extract. They’re absolutely delicious and will satisfy that fix for lemony goodness. 2 1/4 cups rice flour (or any other gluten-free flour)1 cup earth balance1/2 cup stevia4 large egg replacers (stick with either Ener-G or a lighter-based egg replacer–no flax)1 fresh squeezed lemon or 5 drops doTerra essential lemon oil2 teaspoons lemon zest½ teaspoon baking powderPowdered sugar, for dusting Directions: Preheat oven to 350 F.For crust, combine 2 cups flour, earth balance, and ½ cup stevia until slightly crumbly and somewhat moist. Be Sociable, Share!

Sweet and Sour Cauliflower with Pineapple » Keepin' It Kind Cauliflower is quickly becoming my most favorite vegetable. It’s level of versatility never ceases to amaze me. Whether it’s disguising itself as buffalo wings, lightening up mashed potatoes, holding together an awesome burger, or hiding in a cheese sauce, I am always amazed. Now it’s popping up in one of my childhood favorite chinese take-out dishes. When I was a kid, there was a Chinese restaurant very close to our house. It was actually in the same strip mall as the Long’s Drugs Store, Alpha Beta grocery store, dry-cleaner, video-rental store, and bank that my parents went to. Back in those days, I loved Chinese food. Twenty years later, my tastebuds are changing again. I played with this recipe a couple of times before getting it to what I feel is perfect. Served up with some farro (or another type of grain, like rice or quinoa) this sweet and sour cauliflower, with chunks of pineapple throughout, makes for an incredibly delicious and filling meal. Ingredients for the cauliflower

Pumpkin Pie Squares These pumpkin squares are easier to make than pumpkin pie and they are firm enough to be eaten as finger food. They are great by themselves, or add a bit of Macadamia-Vanilla Frosting for a little “Happy Holidays.” Pumpkin Pie SquaresMakes 9 to 16 squares (depending on how small you cut them) Ingredients 10 medjool dates, pitted and diced (about 1 cup diced)3⁄4 cup water1 ½ cups rolled oats, ground into flour (see notes below)2 teaspoons pumpkin pie spice (or see notes below)1 15 ounce can cooked pumpkin (not pumpkin pie mix), (or one and a half cups cooked, pureed pumpkin; see notes below)1 teaspoon vanilla extract½ cup non-dairy milk of your choice Instructions: Place the 10 pitted and diced dates into a small bowl with the 3⁄4 cup of water and soak for at least 15 minutes. Place the flour and Pumpkin Pie spice in a large bowl. Scrape batter into an 8×8-inch baking pan that is lined with parchment paper (or use a non-stick silicone baking pan). Macadamia-Vanilla FrostingMakes about 1 cup

Cheesy Cornbread Waffles with Cauliflower Lentil Sloppy Joes » Keepin' It Kind Do you remember your first sloppy joe sandwich? I do. And it was definitely a far cry from the most recent sloppy joe creation to emerge from my kitchen. My first sloppy joes experience was at my elementary school cafeteria. My dad always woke me up, got me ready and took me to school. This was pretty obvious from my mismatched clothes, my messy odd-looking pony-tail, and the fact that I almost always forgot the lunch one of my parents had made the night before. Our cafeteria did not have a selection of items from which the students could pick and choose from. It was one of these forgotten lunchbox days that I was served sloppy joes for the first time. I couldn’t let on that I liked this particular meal, though. As I said earlier, my most recent sloppy joe creation couldn’t be more different than my first sloppy joe. Cheesy Cornbread Waffles with Cauliflower Lentil Sloppy Joes Ingredients For the cheesy cornbread waffles: wet ingredients dry ingredients For the cauliflower lentil sloppy joes:

Pumpkin Butter Cups Wow so I can honestly say this is the longest recipe I have ever made. Not because it is going to take you a long time, but because I took 6 hours to come up with 4 different flavors, test them all, style them all, and then take awesome photographs of them all. Honestly though, the photo you see below this paragraph is the proudest food photo I have ever taken. I literally danced when I got it on my computer and my dancing is not pretty, thank god the picture is. So honestly, just a few wickets I would like to cover before the recipe. First, you are AWESOME. I am actually out of things to say. I really don’t have anything else to talk about, but the post just looks better with text below the picture before the recipe. Pumpkin Butter Cups Instructions Only use One of the chocolates below Chocolate (Homemade) Place all of your ingredients in a bowl and whisk well until combined Chocolate (Store Bought) Remaining Steps Don't forget to check out these popular recipes :)

Sloppy Chicks (Chickpea Sloppy Joes) - Keepin' It Kind Keepin' It Kind The Chickpea and I had our first fight. I am a pretty neat person. I like to have everything organized in a logical, easy-to-find manner and I’m a whiz with the label-maker. Sometimes, however, I… slip. I don’t know what happened but one night, The Chickpea was livid. “I am getting sick and tired of looking at your piles of dirty clothes everyday!” “I always pick them up!” “I have a condition, Kristy!” I gasped. He grabbed his motorcycle jacket and stomped out the door. I was flabbergasted. I hastily began throwing things in a saucepan on the stove, with one goal in mind: Chickpea Sloppy Joes. Awhile later, The Chickpea came home. Sloppy Chicks (Chickpea Sloppy Joes) Ingredients Instructions Pour the chickpeas into a bowl. Keepin’ It Kind is participating in the Walk for Farm Animals to give hope to millions of abused and neglected farm animals! Photography by Chris Miller

Chocolate Chip Banana Breakfast Cookies Chocolate and banana is always winning combo in my book, and these fat cookie bites make a yummy after-school snack or grab-and-go breakfast treat. Chocolate Chip Banana Breakfast Cookies Author/Source: Pam @ onceamonthmeals.com Ingredients: 0.25 cup butter, softened0.5 cup brown sugar1 teaspoon vanilla2 medium ripe bananas, mashed1 large egg0.75 cup white flour0.75 cup whole wheat flour1.5 cup rolled oats2 Tablespoons ground flaxseed1 teaspoon salt1 teaspoon baking soda0.5 cup chocolate chips Directions: Preheat oven to 350F. Freezing Directions: Bake as above. Servings: Approx. 36 cookies Nutrition Information: Per cookie • Calories: 74 • Fat: 2.6 • Carbs: 11.3 • Protein: 1.5 • Fiber: 0.8 • Weight Watcher Points Plus: 2 **conversion chart image provided by Erik Spiekermann This Post will be linked at: Weekend Wander at While He Was Napping

white pizza with roasted garlic coconut cream and sun dried tomatoes : sweet beet and green bean white pizza with roasted garlic coconut cream and sun dried tomatoes Posted by Jacqueline Gabardy, L.Ac. on Sunday, February 21, 2010 · 64 Comments i love pizza in all it’s forms. sure it’s traditionally topped with red sauce and gooey strands of cheezy goodness, but also layered with pesto instead, or no sauce at all. with this recipe i had the idea that rather than worrying about not only making a sauce but also a cheese substitute, i could make a combination of the two. the sauce is made creamy by a little coconut milk, while all the flavor explodes from the roasted garlic, which permeates the soft chewiness of the crust. complimented nicely by hints of tangy sweetness from sun dried tomatoes and little bursts of freshness added by thyme. if you’ve never taken a crack at making your own pizza, what better time than now? crust 1 1/2 tsp active yeast 2 tbsp sugar 1 tsp ground coriander 1 c warm water about 2 c unbleached all-purpose flour 1 tsp salt 2 tbsp + 2 tbsp olive oil

Healthy(er) Rice Crispy Treats This is one of my favorite new recipes, so I chose to show you this one first in the Heavenly Homemakers Parade of Recipes and Cooking Tips! I rarely buy cereal because it is expensive and no matter what kind you buy, it is generally not very good for you. However, occasionally I’ll buy a Mom’s Best or a Kashi variety. We all have “those mornings” when we just want to grab out a box (or two) of cereal and call it breakfast. A couple of weeks ago, I was looking around on Amazon for organic cereal choices and was excited to find Erewhon Crispy Brown Rice Cereal for a very reasonable price and with ingredients I didn’t feel too bad about. Because this cereal is made with brown rice, it’s a little bit different from your “normal” Rice Krispie cereal, but since cereal is a special treat around here, we all like it just fine. While this recipe doesn’t taste entirely like a real Rice Krispie Treat, it does have the feel and crunch of one – plus they taste really, really good!!

Quinoa (Meatless) Meatballs Add pre-rinsed quinoa and water to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until water is completely absorbed. In the meantime, in a large non-stick skillet add 1 tablespoon olive oil, heat to medium-low and sauté diced onions and bell pepper until tender about 4 minutes, add garlic, parsley and oregano and sauté one additional minute. Remove quinoa from heat and allow to rest 10 minutes. Press down on quinoa with a paper towel to remove any remaining water. In a large mixing bowl combine sautéed onion, garlic, parsley and oregano along with remaining ingredients, except oil. Add remaining 2 tablespoons oil to a large non-stick skillet, heat to medium-low and add quinoa (meatless) meatballs. If you plan to serve these (meatless) meatballs with marinara, add to the marinara sauce, gently turn to coat.

Raw Little Key Lime Tart with Strawberry Lime Ice Cream I had a bunch of extra limes left over from something I had made, and I thought that some sort of lime pie or tart sounded wonderful. However, I did not want to make a big pie, as I would be enjoying it myself, so I decided on a mini one! I do this a lot when I know I will be eating things myself and it does not make the desserts any less special. On the contrary...what is more special than having your own whole tart?! Plus they are so cute. I made the crust with coconut for sweetness, and it was perfect with the tart sweet lime filling. I served it with some strawberry lime ice cream I had made and it was perfect together! Raw Little Key Lime Tarts with Strawberry Lime Ice CreamMakes 2 2 4 inch removable bottom tart pans crusts: 2/3 cup finely shredded dried coconut 1/3 cup sprouted, dehydrated buckwheat (or additional coconut) 1 cup almond meal or pulp (dehydrated)6-8 medjool dates, pitted1/4 tsp sea salt lime curd: 1/4 cup plus 2 Tbsp very hot filtered water 1 Tbsp flaked agar agar

Ultimate Veggie Burger Recipe I'm going to highlight one of my favorite recipes from Super Natural Cooking - my favorite veggie burgers. I think I cracked the code on how to make a better veggie burger, I was doing it wrong for years. When you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. As a side note, I was surprised and delighted to walk into one of my favorite stores a few days ago and come face to face with my own cookbook. This was the first time I've seen Super Natural Cooking in public, in an actual brick-and-mortar establishment. So, I wanted to give you all the heads up, you might start seeing my book out and about. Filling ideas for your next round of veggie burgers: Avocado SlicesCipollini onions - sweet and just the right sizeSliced Roma tomatoesA sprinkling of smoked paprikaGrilled vegetables These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Print Recipe

Raw Sundried Tomato and Basil Cashew Cheese This week Dave came up with an amazing supper. He made us fresh fruit Bellinis and roasted eggplant lettuce wraps with a creamy cashew cheese. I was in love with the cheese! I made it again the next day just to have as a dip for veggies. This recipe is a must make! This recipe is raw, gluten free, grain free, dairy free, vegan and the perfect cheese dip! Prep time: 5 Minutes Yield: Makes 1 Cup of Cashew Cheese Ingredients: 1 Cup Pre-Soaked (2 Hours) Cashews 1/4 Cup Fresh Basil 5 Sundried Tomatoes 1-2 Tbsp Sriracha Hot Chili Sauce 2 Tbsp Olive Oil Directions: Place drained cashews, hot sauce and olive oil into your food processor. DAMY Members - 1/4 Cup with 1 cup of veggies can be used for meal 4 or 1/4 cup can be used as your healthy fat (E Food) with meal 5. Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health.

Quinoa Cakes with Sweet and Spicy Corn Relish I don’t know about you, but I probably had more sugar over this past month than in the last 12 months combined. It’s time to get back to some healthy eating in these parts. In other news, there have been some recent changes around here. You might have already noticed, but the web address has changed. You can now find this blog at: www.fortheloveoffoodblog.com/ It’s nice and official looking, huh? If you are an email subscriber or reading this on a feed, everything should be up and running smoothly. These quinoa cakes are super delicious and adorable. My directions below call for a standard size muffin-pan for baking, but if you are serving these as purely finger food you might want to use a mini muffin pan (just be sure to adjust the cooking time accordingly). I cooked my first trial batch for 30 minutes and none of them fell apart, but the outside layer was a little too crunchy. Serves 4 as an entree or about 6-8 as an appetizer. Quinoa Cakes Makes 12 quinoa cakes. You may also like...