Chocolate Green Drink!

I guess I better post something healthy after all that dessert, and breakfast food!!  I absolutely love this smoothie!  I make it for lunch sometimes when I don't feel so much like eating, or I use it to curb that sweet craving! 

Chocolate Green Drink

1 frozen banana
1 1/2 cups milk (any kind)
1/4 cup cocoa powder
A big scoop of nut butter ( I really didn't like the peanut butter, but I love almond butter!)
As much spinach as you can fit in the blender!

Put all ingredients in a blender, and blend until smooth!

Chocolate Chip Cookie Pie!

                                             
Chocolate Chip Cookie Pie
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving

optional: chocolate sauce

Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

I made this cookie pie without nuts because nobody that was eating it liked nuts!  But, I think it tastes WAY better with the pecans!  This is a really good thing to take to families that have just had a baby, or just moved in, or to just make friends (Celisa :)!

Chocolate Peanut Butter Cupcakes!

These come from Mom's Kitchen!  They are my favorite treat when we go to visit!  Thanks Mom!

Chocolate Peanut Butter Cupcakes!
12 TBSP butter
2/3 cup brown sugar
2/3 cup sugar
2 xlg or lg eggs
2 tsp vanilla
1 cup buttermilk
1/2 cup sour cream
2 TBSP Pero
1 3/4 cup flour
1 cup cocoa
1 1/2 tsp baking soda
1/2 tsp kosher salt

Cream butter and sugars together.  Add eggs and vanilla, mix well.  in a small bowl mix together buttermilk, sour cream, and pero. In another small bowl sift the dry ingredients.  Add buttermilk mixture and  flour mixture to butter mixture alternately.  Fill muffin tins about 2/3 full.  Bake at 350 for 20-25 minutes.  Makes about 22 cupcakes. 

Peanut Butter Frosting

5 TBSP butter
1 cup creamy peanut butter
1 cup powdered sugar
3/4 tsp vanilla
1/4 tsp kosher salt
1/3 cup cream

Cream together butter, peanut butter, and vanilla.  Add powdered sugar and salt.  Mix well adding cream as needed to thin.  Spread on cooled cupcakes.

Whole Wheat Buttermilk Pancakes!

These are the best pancakes!  Whole wheat, and delicious! 

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light
3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together.  In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined.
Heat a nonstick griddle or skillet to medium heat.  Coat pan with non-stick spray or a little butter and then pour on pancake batter.  Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″).   Wait until bubbles form and edges are set and then flip.
Makes 12 large or 24 small pancakes.

Whole Wheat Waffles!

 This is my favorite recipe for waffles!  They aren't too wheaty, and the cinnamon makes them especially delicious!

• 2 1/4 Cup Whole Wheat flour
• 1 Cup white flour
• 5 tsps baking powder
• 2 tsps salt
• 4 TBLS Sugar
• 4 eggs
• 3 Cup low-fat milk (we use vanilla soy milk)
• 1/2 C Canola Oil
• 2 tsps vanilla
• 1 tsp ground cinnamon

Mix all ingredients together, will be lumpy. Pour onto hot, greased waffle iron. Top with berries, yogurt, peanut butter, or other fruit. Makes a lot, so freeze leftovers to put in toaster on busy mornings.

Vegetable Soup!

 This is a recipe from the Eat Clean Diet.  I liked it because it had a few different vegetables that I had never tried.  Plus, it's a great lunch because it's not too filling!

 I made a big batch, and divided it up into baggies so I could just warm it up for lunches!  Super Delicious!

Ingredients:

¼ cup / 60 ml extra virgin olive oil

1 bunch celery, leaves included, trimmed and coarsely chopped

2 large onions, peeled and chopped

3 fat carrots, peeled and coarsely chopped

3 parsnips, peeled and coarsely chopped

1 head garlic, peeled and coarsely chopped

4 fist-sized yellow potatoes, peeled and coarsely chopped

1 head green cabbage (about the size of two hands cupped together), shredded

2 x 15 oz cans white kidney beans, rinsed and drained

8 plum tomatoes, coarsely chopped

12 cups / 3 L low-sodium chicken or vegetable stock

1 Tbsp / 15 ml sea salt

1 Tbsp 15 ml freshly ground black pepper

2 Tbsp / 30 ml dried oregano

2 Tbsp / 30 ml dried basil

Cooking Directions

In large Dutch oven or heavy-bottomed skillet, place olive oil and heat over medium-high flame.
Add celery, onions, carrots and parsnips. Sauté until onions are soft. Add garlic, potatoes, shredded cabbage and all remaining ingredients. Bring to a boil. Once boiling, reduce heat and let simmer for an hour or until vegetables are soft.
Serve hot.