Kelli Pitrone-Nutrition/Food/Farm/Family
When you want soup but you don't want to wait, make a fake out soup that tastes like it's been cooking all day.
- 1 can Amy's Organics low sodium tomato soup
- 1 can water
- 1/4 cup spaghetti sauce
- 2 cups of your favorite frozen veggies
- 1/4 cup chopped fresh herbs
let simmer until veggies are defrosted!
Having amazing snacks are a necessity in my book, and there's nothing better then granola bars. It's easy to get them at the store, buttttt it's much more fun playing with flavors and textures that I personally like. These babies will pump you full of energy, healthy fats, and a nice curb to your sweet tooth!
-1/2 Cup unsweetened almond butter
-1/2 Cup unsweetened apple sauce
-1/3 Cup grade A or B maple syrup
-1 tsp vanilla extract
-1 tsp salt
Combine the above ingredients in a large mixing bowl. Next add:
-2 1/2 Cups rolled oats
-1/3 Cup raisins
-1/2 Cup chopped dried Turkish apricots
-1/2 Cup chopped pecans
Spray a mini muffin tin and fill each muffin hole with the granola bar batter up to the top. Bake at 350 for 11-12 minutes or until golden brown. Allow these to cool fully before taking them out of the pan. This recipe makes 30-32 granola bites. Each is approx 95-100 calories per bite.
Mondays were made for BROWNIES, especially these dark chocolate peanut butter swirl yummies. Black bean brownies get a bad rap but I swear these will change your mind
-1 can black beans, drained and rinsed
-1 large egg
-2 tsp vanilla extract
Blend very well in a food processor or blender. Pour into a large mixing bowl and add:
-1/4 cup olive oil
-1/3 cup maple syrup
-2 Tbs brown rice flour
-1/2 3 oz bar Endangered Species 88% cocoa dark chocolate melted
-1/4 cup Hershey's special dark cocoa powder
-1/2 tsp salt
Mix well and pour into a prepared cake pan. Before baking swirl 1/4 cup natural peanut butter into the top of the brownies. Place PB in a bowl and microwave for 15 seconds to loosen it up before swirling. Bake at 350 for 10 minutes