Healthy Sweet Potato Pie

• 4 sweet potatoes (about 2 C mashed)
• 1/4 C coconut oil melted
• 3/4 cup packed light brown sugar
• 1 C condensed milk
• 4 large eggs
• 1 tsp ground pumpkin pie spice (ginger, cloves & nutmeg)
• 1 tsp ground cinnamon
• 2 tsp vanilla extract
• 1 (9 inch) unbaked pie crust - see below

Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin.  I just use left over baked potatoes.  Blend potatoes in a food processor and pulse for about one minute to remove all fibers.

Place sweet potatoes in a bowl. Add oil, and mix well. Using an electric mixer, mix in sugar, milk, eggs, spices and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 400 degrees for 10 minutes and 350 degrees for 50 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!

Health Nut Pie Crust Option:

• 1 1/2 C oat flour (I blended up oatmeal in food processor)
• 1/4 C finely ground walnuts
• 1/8 teas sea salt
• 1/2 C coconut oil
• 1 Tablespoon honey or other sweetener

Combine flour, nuts and salt. Heat your coconut oil until just melted. Stir it into the flour mixture.  Press the dough into the pie plate, I used wax paper to keep it in plate and off my hands.  Set in refrigerator until needed to let the coconut oil firm up.

Nutritional Values as figured by myfitnesspal.com:  

White Bean Greek Salad

Ingredients

1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice (or half peeled lemon if using blender for sauce)
1 Tablespoon minced garlic
1 teaspoon cumin

2 cans drained butter bean
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
1/2 bell pepper diced
1 cup fresh parsley, chopped

Directions

Using bullet blender, combine first five ingredients and blend.  Toss dressing with remaining ingredients.  This is better if it can rest for a few hours or even the next day, gently stir.

Sweet Potato, Ham and Cheese Breakfast Casserole

Traditional Ham & Cheese with Frozen Potatoes Vs. Sweet Potato, Ham and Cheese Breakfast Casserole

Sweet Potato, Ham and Cheese Breakfast Casserole

serves 4-6

Ingredients
Nonstick cooking spray
2 sweet potatoes (traditional would use frozen potatoes with pepper & onion)
3 Tbsp. coconut oil (traditional - 3 Tb butter)
1 medium onion, diced
1 bell pepper, diced
1/2 tsp. thyme
1/2 smoked paprika
1/4 tsp. pepper
1/2 cup chopped ham
1/2 cup sliced mushrooms (optional)
6 eggs, lightly beaten (I removed 4 yolk, traditional - leave yolk, add cream or milk)
1/3 cup mozzarella cheese, shredded
sprinkle with chia seeds to add extra nutrition and texture

Directions
1. Peel potatoes, cube, add, oil, onions, peppers and spices to 8" X 8" pan, toss and bake at 425 degrees F for about 25 minutes.  Stir a couple of times while baking.  (potatoes can be microwaved for a couple of minutes on high to speed up the cooking process).  They should be basically cooked before the remainder is added.

2. Turn oven down to 325 degrees F.

3. Sprinkle the ham and cheese on top of the vegetables. In a medium bowl, whisk together the eggs and evenly pour on top of the ham and veggie mixture. Top with chia seeds or salt and pepper, to taste, and then bake for about 30 minutes or more, until the eggs are set and the cheese is melted and slightly golden brown. (A knife or toothpick inserted into the center should come out clean.) Cool the casserole just slightly, a few minutes, and then cut into wedges and serve.

Lamb Stew with Beans

•  1 1/2 pounds boneless lamb meat (leftovers with gravy works well)
• 4 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• black pepper to taste
• 1 large or 2 medium onions, chopped
• 1 28-ounce can diced tomatoes
• 2 C chicken broth
• 4 teaspoons minced garlic
• 1 48 oz jar mixed beans
• 2 C chopped kale
• 2 carrots chopped
• 1 C celery
• 1 C chopped mushroom
• 1/2 C red wine
• 1 C parsley

Dump in a pot and simmer....it's stew, right?

Homemade Cliff Bars (no bake!)

1 and 1/4 cups crisp rice cereal (I just had Cinnamon Life cereal on hand)
1 cup uncooked quick-cooking oats (I just used rolled oats - in food processor, it is the same)
2 tablespoons ground flax seed (I used whole Chia Seed)
1/4 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)
1/4 cup finely chopped nuts or seeds
1/3 cup honey or maple syrup
1/2 cup peanut butter
1 teaspoon vanilla extract
Optional: 1/2 teaspoon ground cinnamon

Combine the rice cereal, oats, flax seed meal, dried fruit, and nuts in a large bowl.  I combined in food processor and chopped.

Combine the syrup and peanut butter in a small saucepan over medium heat, stirring until melted and well-blended (alternatively microwave in small microwave-safe bowl 30-60 seconds until melted). Stir in vanilla and cinnamon until blended.

Pour peanut butter mixture over cereal mixture, stirring until coated (use a wooden spoon at first, then get your hands in it. It will be sticky, but this way you can really coat everything. Just scrape off your hands when you're done). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper (really tamp it down). Cool in pan on a wire rack and chill at least 30 minutes to help it set. Cut into 12 bars. (Wrap bars tightly in plastic wrap and store in the refrigerator).

Baked Beans with Sausage and Collard Greens

Ingredients

    1/2 cup prepared barbecue sauce, (I used Sweet Baby Rays)

    1/2 cup light beer (or water)

    2 tablespoons ketchup

    1 tablespoon molasses optional

    1/4 teas chili power, cumin, thyme, garlic, smoked paprika and pepper, to taste

    1 tablespoon olive oil

    1 medium onion, chopped

    4 cups chopped collard greens or kale, (about 10 ounces), tough stems removed

    1# cooked sausage

    2 15-ounce cans great northern, black beans or navy beans, rinsed

Preparation

    Whisk barbecue sauce, molasses, beer, ketchup and spices in a medium bowl.

    Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.

    Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

or

just tossed it all in a sprayed baking dish and baked it at 375 for about 20 minutes. It carmelizes things a bit...

Cinnamon-Pecan Oatmeal Cookies

Craving a cookie without guilt..this did it, but I ate 3 so far...

Ingredients: 

• 1 cup pitted prunes or dates
• 1 cup walnuts or pecans
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon baking soda
• 1/4 cup unsweetened applesauce or rhubarb sauce
• 1/4 cup coconut oil
• 1 cup old-fashioned rolled oats
• 3/4 cup whole wheat pastry flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons chia seed optional
• 1/4 cup mini chic chips optional
 

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.

Put prunes, nuts and sugar into a food processor and pulse until finely chopped. In a large bowl, whisk together egg, vanilla, baking soda, applesauce and oil. Stir in prune mixture then add oats, flour, cinnamon and salt and stir until just combined.

Drop dough by the spoonful onto prepared baking sheets. Moisten your fingertips with a bit of water then gently press down each cookie to make a round shape. Bake until cooked through and deep golden brown, 10-12 minutes. Transfer to wire racks and set aside to let cool.  Makes 24

Nutritional Info Per Cookie: 113 calories, 6g total fat, 14g carbohydrate, 7g sugar, 2g protein (without chia and chic chips)

Obtained from:  http://www.wholefoodsmarket.com/recipe/cinnamon-walnut-oatmeal-cookies