The first recipe comes from Nutritionist in the Kitch. http://www.nutritionistinthekitch.com/ Great web site, with lots of recipes and info.
Soft & Chewy Banana Nut Butter Cookies
Ingredients6 Tbsp all natural peanut butter
2 Tbsp all natural almond butter
1 small banana, mashed well in a bowl
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
dash salt
Directions
Preheat oven to 350 degrees. Mash banana in a bowl until nice and smooth. Add nut butters, spices, and salt, and mix until very well combined. The dough should stick together into one big ball by the time it is all mixed together. Nothing should stick to the side of the bowl. Grease a cookie sheet with healthy oil. Plop into little balls on the cookie sheet and press down with a fork. Bake 12-14 minutes or until firm...but watch that the bottoms don't burn. Let cool and enjoy.
You can add chocolate chips, raisins, coconut, cooked quinoa, flax seed or chia seeds if you chose.
The second recipe is very simple. I made these and took them to a friends dinner we have every month with 3 or 4 other couples. It comes from the Dietitian Drive Web site. http://dietitiandrive.com/ Another great web site for healthy recipes and ideas.
Chocolate Cherry Bites
Ingredients
2 Qts Raspberries
12 oz bag Dark Chocolate Chips
Directions
Rinse the Raspberries. Let Dry. Insert 1 dark chocolate chip in the raspberry opening. Enjoy a sweet treat.
Mini Pepper Chicken Nachos
Ingredients:
1 tsp vegetable oil
2 cloves garlic, minced
6 green onions, sliced. white parts and green parts seperated
1 1/2 cups shredded cooked chicken
1 tsp chili powder
1 cup salsa
salt and pepper to taste
1 pound mini bell peppers
1 1/2 cups shredded cheddar/jack cheese blend
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro
Directions:
Heat oven to 350 degrees. Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir for 1 minute. Mix in shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm, about 1-2 minutes. remove from heat and stir in salsa. Season to taste with salt and pepper. Slice the ends off the mini bell peppers and slice in half length wise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet. Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese. bake nachos for 10 minutes, or until cheese has melted. Remove from oven top with tomatoes, cilantro and remaining green onions. Serve.
The last recipe comes from the Modern Parents Messy Kids web site. http://www.modernparentsmessykids.com/ Again, I shared these with the staff and ChroniCare of Utah, located in Layton. The thing that was great is they thought I had used nuts and couldn't believe they we chick peas or garbanzo beans. I made the Honey Cinnamon recipe.
Roasted Honey Cinnamon ChickpeasIngredients:
1- 15 oz can organic garbonzo beans
1/2 Tbs olive oil
1 Tbsp honey
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp sea salt
Directions:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a Silpat silicone mat. Drain and rinse the chickpeas in a colander. Place them on a towel to dry off. Spread chickpeas on a baking sheet in a single layer. Bake approx. 45 minutes or until crispy. While chickpeas are hot, toss them in a bowl with oil, honey, cinnamon, nutmeg and salt. Enjoy as is or for a caramelized effect, place them back in the oven for another 10 minutes or so. Store leftover chickpeas in an air tight container.
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