Super Easy Chili Dip

Super Easy Chili Dip

Found this on this blog:  www.onegoodthingbyjillee.com for an easy chili dip

1 12 oz tub of cream cheese
1 15 oz jar of salsa
1 15 oz can chili with beans

Heat on stove top until the cream cheese is melted!  Serve with chips.


Hamburger Bean Dip
Another recipe a friend made for a group I am in, she said there is no recipe but what she did was

Brown hamburger and diced onions together , drain
Add refried beans to that mixture and Add some salsa to that mixture , top with sour cream and then sprinkle grated cheese on top and bake until warmed through and cheese is melted and serve with chips.
It was really yummy!

Super Super Easy Pumpkin Choc chip cookies with Cake Mix

Super Super Easy Pumpkin Choc Chip cookies with cake mix. You have all seen the many many recipes floating around bloggy land with just 2 ingredient Pumpkin Choc ChipCookies, I have found 3 versions to try:

Easy Pumpkin Choc Chip Cookies

1 spice cake mix (or carrot cake, or yellow cake mix)
1 15 oz can pumpkin
chocolate chips

Mix together and Bake at 350 for 8 to 12 min (depending on what size cookie and how hot your oven is)

The next version I saw to try was this one from Yellow Bliss Road (www.yellowblissroad.com)

1 box yellow cake mix
2 tsp pumpkin pie spice
1 15 oz can pumpkin
1/2 cup butter, melted
3/4 cup mini chocolate chips

With electric mixer, beat together the cake mix, pump pie spice, butter and pumpkin.
Gently fold in in chocolate chips
Bake at 350 for 12  min
store in airtight container for up to one week, freeze for 3 months


and then I found this one was found on www.nobiggie.net blog:

1 box spice cake mix
1 15 oz can pumpkin puree
1 egg
1 tsp vanilla
3/4 cup mini choc chips

Preheat oven to 375
Mix first four ingredients.  once combined then fold in the choc chips.  Dough will be sticky and soft.
Spoon or scoop into 1 inch balls and place on cookie sheet lined with parchment paper or silicone baking mat
Bake for 10 min

Healthy Chicken Salad from Elizabeth Grange

Healthy Chicken Salad Sauce

This was served at our women's retreat and was so delicious!

Chicken Salad Sauce

½ cup whole milk greek yogurt

½ cup mayo (my favorite is avocado oil based mayo)

Herbs of choice. I used fresh parsley, basil, lemon thyme, dill,

green onions. Sea salt and pepper.

Blend together into food processor until herbs are broken down
into small pieces. If you don’t want to use a food processor, finely
chop herbs and mix all ingredients into a bowl.

Mix into a bowl full of cooked diced chicken, diced apples,
diced celery, and halved grapes.

Pumpkin Spice Energy Bites

This was on Tasty.com

Pumpkin Spice energy Bites

1/3 cup pumpkin puree
1/3 cup almond butter
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/2 cup rolled oats
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
salt

In a medium bowl combine pumpkin puree, almond butter, maple syrup and vanilla.  Stir until smooth. 
Add oats, cinnamon, nutmeg, ginger, and salt and mix until evenly distributed. 
Chill in refrigerator for 30 min

Use a tablespoon to scoop out mixture and roll into balls with your hands. Store in refrigerator in airtight container for up to one week.
Enjoy!
(I think I will add mini choc chips)!

Homemade Granola

I went to a women's retreat and we were served for breakfast a yummy granola/yogurt/parfait
by Elizabeth Grange.  Here is her recipe, I have made it and it is so so so yummy!





Homemade Granola

In a large bowl combine dry ingredients:

5 cups rolled oats. 1/2 cup chopped almonds, 1/2 cup chopped walnuts, ½ cup pecans,

1/2 cup sunflower seeds, ½ cup raw pumpkin seeds, 1/2 cup fine shredded unsweetened coconut,  1 tsp sea salt. (And any other nuts or seeds you desire!)

Combine liquids into a small bowl:

½ cup maple syrup, 1 tsp vanilla, 1/3 cup coconut oil, ⅓ cup melted unsalted butter, 1/3 cup melted honey.

Pour on top of dry ingredients and mix until all coated.

Bake on cookie sheet 300 degrees for 45 min. Mix half-way through about 20 minutes into baking.  

This stuff IS SO GOOD!
I eat it with my favorite yogurt which is the Fage Greek Yogurt, and fresh fruit!

Smoothie Bowls

At our women's retreat we were served healthy foods, this was our breakfast, it was so yummy, we had bowls of fresh mango, pineapple, and blueberries to add to it, plus fresh coconut and nuts and seeds of all kinds!  These pictures and recipes come from Elizabeth Grange. 

Smoothie Bowls

Red:   All frozen- In a gallon ziploc bag:   About 2 cups
each of Banana, Strawberries, Blackberries, 1 cup Wild
Blueberries, 1 packet Acai, 6 fresh but frozen
goji berries, ½ cup raspberries. Blend into 3 cups orange
juice in blender. (optional add ins: chia seeds,
pomegranate powder, acerola cherry powder.)

Green:  All frozen- In a gallon ziploc bag  about 2 cups each of
Banana,Mango, Pineapple,  1 Cup Green Grapes, 1 Avocado,
1-2 cups Spinach, 6 fresh but frozen goji berries.  In Blender
add 3 cups orange juice,
moringa powder, barley grassjuice powder and chia seeds,
then blend frozen fruit into juice.

Orange:  All frozen- In a gallon ziploc bag:   About 2 cups
each of Banana, Strawberries, Mango, Pineapple,  Peaches,
1 cup Apricots, 6 fresh but frozen goji berries, blend into 3
cups orange juice in blender. (optional add ins: chia seeds,
pomegranate powder, acerola cherry powder.) Optional
to add yogurt to this one.
Can exclude banana.

**If doing smoothie bowls- toppings: shredded coconut,
nuts, seeds, other fresh fruit.**

Cauliflower Curry Quinoa Kale Soup

 I went to a women's retreat where we served delicious nutritious food, this recipe is from Elizabeth Grange, and this soup is so so so good.  I have had to make a few substitutions when I don't have all the ingredients so I will post those below:

Curried Cauliflower/Kale Soup

Ingredients :

* 5 cups of cauliflower florets (about 3 cups when "riced")
* 2-3 Tbsp curry powder or curry seasoning
*1 tsp garlic powder
* 1/2 tsp cumin
* 1/2 tsp paprika
* 1/4 tsp sea salt
* 2-3 Tblsp Olive oil for roasting
* 3/4 cup red onion chopped (or yellow is fine)
* 1 tsp minced garlic
* 2 tsp olive oil or avocado oil
* 8 kale leaves with stems removed and chopped (can use bagged)
* 2 cups shredded carrots (or cut in coins)
* 5 cups broth (vegetable or chicken)
* 2 cups cooked lentils (or canned) or white beans or pinto beans
* 2 cups cooked quinoa
* 1/2 tsp red pepper or chili flakes (less if you dont want as spicy)
*1/2 tsp black pepper
* salt to taste

Preparation:

1. Preheat oven to 400 F .  In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt and 3 Tbslp oil.

2. Spread the cauliflower florets on a baking dish or roasting pan.  Place in oven and roast for 20 to 22 min until tender but not overcooked, (even slightly under cooked.)  Remove and set aside.

3. While the cauliflower is cooling, prep the rest of your veggies, cook quinoa and lentils (or use canned lentils)  

4. Next, place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is chopped or "riced".
5.  Once all the cauliflower is riced and kale veggies are chopped, prepare your cooking pot.  Place onion, 2 tsp oil, and minced garlic in large stock pan, saute for 5 min until fragrant

6.  Next add in your broth, milk, veggies, cauliflower "rice", and the red chili pepper and black pepper.

7.  Cook until all veggies are soft and add cooked quinoa and lentils at the very end. 

8.  Add dash of sea salt if desired once ready to serve.

So when I made this, I used canned lentils, and the next time I made it I did not have those on hand so I used white beans and pinto beans. Also, I prefer my carrots to be coined instead of shredded, so I prefer to cut them in circles (coins) for the soup.
Also I had some bagged kale and just used that.
Also I put a little extra curry in the actual soup at the end of the cooking as I really like the taste of it! (I have a mild curry seasoning)

I can eat this everyday! It is so so so yummy!