Total Time: 30 Minutes

Prep: 10 mins

Cook: 20 mins

Yield: 8-10 Servings

INGREDIENTS: 

• 1 can black beans  (15 oz can)
• 1/2 cup quick oats
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoon vanilla extract
• 1/2 cup honey, agave, or maple syrup
• 1/4 cup coconut oil
• 1/2 cup chocolate chips

DIRECTIONS:

Preheat the oven to 350 degrees F.

Start off by draining and rinsing the can of black beans very well. Then begin to add all the ingredients except for the chocolate chips (as those will be last) into a food processor or blender. Blend all the ingredients really well until you have a semi-smooth texture. Once everything in blended stir in the chocolate chips and pour batter into a greased 8×8 pan. (I prefer to lightly grease with coconut oil or vegetable oil). Place in the oven and bake for 18-20 minutes. Remove pan from the oven and let cool for 10 minutes before cutting into it.

If consistency is too soft you can place them in the fridge for a couple hours and they will firm up easily without having to bake longer.

Recipe adapted from: Chocolate Covered Katie

Other Baked Goodies:

 Total Time: 20 Mins

Prep: 10 mins

Cook: 10 mins

Yield: 9-10 Servings

INGREDIENTS: 

• 1 lb. tortellini (16 oz.) 
• 1/8 cup sundried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup green peas
• 1/4 cup black olives, sliced
• 1/4 cup mushrooms, chopped
• 1 shallot, chopped
• 1 green or yellow bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 cup cherry tomatoes, sliced in halves
• 1/2 teaspoon black pepper
• salt to taste 

DIRECTIONS:

Start by boiling a pot of water for the tortellini. Cook tortellini until soft (look on package for cooking times). While pasta is cooking have all your vegetables and other ingredients chopped and sliced. Once pasta is cooked, drain and set aside to cool.

In a large bowl begin to combine all your ingredients of finely chopped shallot, bell peppers (yellow and/or green), mushrooms, cherry tomatoes, olives, garlic, sun dried tomatoes, green peas, olives, and fresh basil. Drizzle the olive oil, lemon juice, salt and pepper over and mix so all the ingredients are covered. Mix in your tortellini last and ready to serve.

Other Great Appetizers:

Total Time: 15 mins 

Prep: 15 mins

Yield: 2 Servings

INGREDIENTS:  

• Spinach Tortilla or any flavor tortilla
• 2 eggs
• 1 tomato, chopped
• 1 teaspoon butter
• 2 garlic cloves, minced
• 1/4 cup fresh arugula
• 1/4 cup feta cheese, crumbled
• 1/4 cup chopped jalapenos
• Salt and pepper to taste

DIRECTIONS:

Start by chopping your tomato into small cubes and garlic minced. In a sauté pan heat your butter and sauté your tomatoes and garlic until soft and all juice is evaporated from the tomato. Break in your eggs over the cooked tomatoes and garlic, and begin to scramble all together. Once your eggs are cooked set aside.

Warm your tortilla for 10 seconds in the microwave or over a hot skillet (this will allow for less chance of tearing when folding into a wrap).

Begin to layer your ingredients on top of the tortilla, placing your eggs, sprinkling your feta over the top, arugula, jalapenos and salt and pepper to taste. If you want it even more spicy you can drizzle your favorite hot sauce over the top.

Once all ingredients are layered in begin to wrap it up like a burrito. Enjoy!

Other Breakfast Options:

Total Time: 30 mins 

Prep: 10 mins

Cook: 20 mins

Yield: 4-6 Servings

INGREDIENTS: 

• Extra Virgin Olive Oil
• 3 Idaho Potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
• 1 yellow onion, finely diced
• 7 eggs
• Salt and freshly ground pepper, to taste

DIRECTIONS:

Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and onions and cook, covered, until they are soft but not crispy, about 10 minutes.

Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. You can set the oil aside for use in another dish.

In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt & pepper (you can add some cayenne too if you want to give it a little kick).

Heat 2 tablespoons olive oil in a nonstick frying pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (you can use a spatula to peak underneath), this will take about 7 to 10 minutes.

Place a plate over the top of the frying pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

Other Breakfast Options:

Total Time: 35 mins

Prep: 10 mins

Cook: 25 mins

Yield: 4-6 Servings

INGREDIENTS: 

• 1/2 cup scallions, thinly sliced
• 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• Salt and freshly ground pepper, to taste
• 2 tablespoons butter
• 1 large russet potato, sliced into rounds 1/16 inch thick
• 1/4 cup goat cheese
• 1/4 cup dill, chopped
• 8 eggs, lightly beaten

DIRECTIONS: 

Heat 1 tablespoon of butter into a 10-inch oven-proof frying pan over medium heat. Add the scallions, asparagus, salt and pepper and cook until soft, 5 minutes. Once cooked transfer the scallion/asparagus mixture to a plate and set aside.

Return the pan to medium heat and melt 1 tablespoon of the butter. Starting in the center of the pan and going up the pan sides, arrange the potato slices in a circular pattern, overlapping the slices. Cook, pressing the potato slices together with a spatula, until tender and golden brown, about 6-8 minutes.

Spread the scallions/asparagus mixture evenly over the potatoes. Pour the whisked eggs over the top and cook until almost set, but still a little runny on top, about 5-7 minutes. While cooking, pre-heat your oven broiler.

Sprinkle the goat cheese and dill over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes. Remove pan with oven mitts and gently shake the pan to loosen the frittata and slide it onto a serving plate. Let stand for 5 minutes. Garnish with green onions and serve.

Other Breakfast Options:

 Total Time: 35 mins

Prep: 10 mins

Cook: 25 mins

Yield: 4-6 Servings

INGREDIENTS: 

• 2 teaspoons vegetable oil
• 3 large eggs
• 1/2 cup all-purpose flour or rice flour
• 1/4 cup asparagus, finely chopped 
• 1/4 cup scallions, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup mushrooms, finely chopped
• 1/4 cup carrots, grated
• 1/4 teaspoon salt
• 1/2 cup water, ice cold

DIRECTIONS: 

Fill a pitcher or glass with ice and 1/2 cup or more cold water and set aside.

Place a medium (8 to 10 inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.

In a bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add chopped vegetables and stir to blend. Add 1/2 cup ice water loosening the mixture and mix again to blend.

Make sure your skillet or pan has been preheated and oil is hot. Pour your batter in the center of your skillet and using a fork or spatula flatten out your mixture across the pan. Keep stove on medium-low heat and cover pan for 5 minutes. After 5 minutes remove the lid and check the bottom of your batter for a golden brown by lifting the edge with a spatula. Leave the lid off and cook for another 5 minutes. Once the bottom has reached that golden color, flip your batter over to brown the other side for another 10 minutes. Once browned on both sides you can slide the fritter onto a plate and serve warm with a side of soy sauce.

For easy flipping you can place a plate (the same size of your pan) over the top and turn fritter onto the plate, then slide the fritter off the place and back into you pan with the uncooked side down.

You can also opt to make small dollar size fritters by scooping a tablespoon (or using an ice cream scoop) of batter onto your skillet. Frying in batches will cook each fritter faster so make sure you flip each one once the bottom has reached a golden color.

Other Great Recipes:

Total Time: 35 mins

Prep: 10 mins

Cook: 25 mins

Yield: 4-5 Servings

INGREDIENTS: 

• 4-6 ounce skinless salmon fillets
• 1/4 cup butter, melted
• 1/4 cup chopped fresh dill
• 1 lemon, sliced
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt & freshly ground pepper, to taste

DIRECTIONS:

Preheat oven to 350 degrees. On a medium baking dish lay out the slices of lemon flat as a bedding for your salmon to go on top of.

Laying salmon atop lemon slices not only gives your salmon more flavor but keeps it moist and avoids sticking to your pan.

Place salmon over the lemon slices on the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Other Great Recipes:

Total Time: 45 mins

Prep: 10 mins

Cook: 35 mins

Yield: 4-5 Servings

INGREDIENTS: 

• 1 lb. chicken breast tenders, cut 1 inch cubes
• 1 cup asparagus, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 red onion, chopped
• 1/4 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1 tablespoon dried basil or 1/2 cup fresh basil, chopped
• 1 cup half and half
• 1 jar (3-4 oz) sun-dried tomatoes in oil
• 1 cup mozzarella cheese, shredded
• 2 large zucchinis, spiralized (Gluten-Free Option instead of pasta)

DIRECTIONS: 

In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in your chicken that has been cut into 1 inch cubes. Let the chicken brown as you add in the salt, pepper, red pepper flakes, and paprika. Once your chicken is cooked and seared add in the garlic, sundried tomatoes (that have been chopped into small bits), and asparagus then sauté for another minute. If using dried basil this is where you would sprinkle it in. If you’re using fresh basil then sprinkle on top right before serving.

Add half and half and cheese to the pot, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick just add in a little more half and half.

You can serve your sauce over any type of pasta (penne, spaghetti, linguine or go the gluten-free route and make zoodles). Zoodles are zucchini turned into the shape of noodles using a spiralizer. You do not need to peel the zucchini. Using a spiralizer shred your zucchini noodles and blanche them in hot water for 60 seconds then drain. Serve your Zoodles topped with your Chicken & Sundried Tomato Sauce.

Zoodles (Zucchini Noodles): 

 Total Time: 30 Mins

Prep: 10 mins

Cook: 20 mins

Yield: 4-5 Servings

INGREDIENTS: 

• 1 tablespoon cooking oil
• 2 cups cooked shredded chicken
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon black pepper
• salt to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon lemon pepper seasoning

DIRECTIONS:

In a large sauté pan, over medium-high heat, add 1 tablespoon oil and wait until it’s hot before throwing in your onions. Sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in your bell peppers, salt, black pepper, and cayenne pepper. Once the bell peppers have softened add in the minced garlic and sauté for less than a minute (you never want to brown your garlic for it will become bitter).

You can cook your chicken ahead of time or use left over chicken you may have and just shred it with a fork into long strips.

In the same pan throw in your shredded chicken and top with the lemon pepper seasoning. Sauté all the ingredients for another 2 minutes.

Warm up some tortillas, sprinkled with some cheese, a side of avocado, your fajitas mix and to make it even more tasty try topping it with some of that homemade Chimichurri (click for recipe). Bon Appetit!

Other Great Recipes: