Smoothies

Peanut Butter Banana Smoothie

Frozen banana

Milk (or milk substitute)

Peanut butter

Chocolate syrup

Green Smoothie (Healthier) Version:

Frozen banana

Soymilk (or other milk option)

Peanut butter

Honey (a tablespoon or two - you don't have to measure, but don't overload it)

Spinach

Oats

Use the amounts you think you'll like! Blend it all together and enjoy :)

P.S. 

1)  It works with crunchy peanut butter or creamy - I only ever have crunchy on hand so that's what I use

2)  If it turns out too thick just add some more milk in

3)  It saves pretty well in the fridge; I put it in a mason jar and have the green one for breakfast for 4 or five days.  Just remember to shake it first!

Broccoli Apple Salad

Ingredients

• 4 cups fresh broccoli florets, (about 2 medium heads)
• ½ cup shredded carrots
• ¼ cup diced red onion
• 2 large apples, finely chopped (I used gala apples)
• ½ cup pecans, coarsely chopped
• ½ cup dried cranberries

Optional Creamy dressing ingredients:

• ½ cup lite mayonnaise
• ½ cup low fat greek yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon sugar
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Serves 4-6

Instructions

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
The dressing is optional; use your own if you desire.

To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.  Add the dressing to the salad and toss to coat. Chill until ready to serve.

Source: http://therecipecritic.com/2015/01/broccoli-apple-salad/

Spicy Thai Peanut Noodles

Ingredients

• 12 oz spaghetti
• 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
• 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
• 1 cup matchstick carrots
• 3/4 cup chopped green onions
• 1/2 cup chopped cilantro 
• 1/2 cup lightly salted roasted peanuts, roughly chopped
• Sesame seeds, for garnish (optional)
Peanut Sauce
• 1/2 cup creamy peanut butter (crunchy works too - you're adding peanuts later anyways)
• 1/4 cup warm water
• 3 Tbsp soy sauce
• 2 Tbsp honey
• 2 Tbsp Sriracha (more or less to taste)
• 2 Tbsp fresh lime juice
• 1 1/2 Tbsp peeled and minced fresh ginger
• 1 Tbsp minced garlic
• 1 Tbsp sesame oil
• 
  

Serves 4ish

Directions

• Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
• Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.

Source: http://www.cookingclassy.com/2015/08/spicy-thai-peanut-noodles/

Pineapple Cashew Fried Rice

Serves anywhere from 2-6, depending on how you eat it

ingredients:

1 cup of brown jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water 

5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired

Directions:

*The directions don't have to be as hard as they make it sound, with all the putting in and taking out and such. Just make fried rice with those ingredients :P

In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. The time will differ depending on your rice, so check the directions and adjust any additional liquid accordingly. For reference, I use Trader Joe's brown jasmine rice. Let the rice completely cool. You can do this ahead of time!

In a large skillet or wok, melt 1 tablespoon of coconut oil over medium-high heat. Add in onions and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl. Increase the heat a bit in the skillet, add another tablespoon of coconut oil and add pineapple. Stir and cook until golden - about 5-6 minutes. Add to the bowl of veggies.

Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you'd like. Add eggs to a separate bowl and set aside, breaking them apart more with a spatula if you want. 

Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.

Reduce the heat to low and stir in soy sauce - if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or tofu!

Source: http://www.howsweeteats.com/2013/06/pineapple-cashew-fried-rice/

Flourless Brownies that are Actually Good

INGREDIENTS
6 tbsp. unsalted butter OR coconut oil
¾ c. granulated sugar
8 oz. semisweet chocolate, chopped*
2 eggs, room temperature
1 tsp. vanilla extract
1 tbsp. unsweetened cocoa powder
3 tbsp. cornstarch
¼ tsp. salt

Makes 16ish brownies


DIRECTIONS
Preheat oven to 350 degrees. Line an 8x8 or 9x9 inch square pan with foil (prefer a metal one), then lightly spray or butter, set aside.
In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then the vanilla extract.
Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.
Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to over-bake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.


NOTES
*I like to use 2 semisweet Ghirardelli baking bars... as they are 4 oz. each.
-Fruit, nuts, chocolate chips/chunks, a sprinkle of sea salt, or a swirl of dulce de leche all make great additions to these brownies!

Source: http://lifemadesimplebakes.com/2014/07/rich-fudgy-flourless-brownies/2/

Flatbread

INGREDIENTS

• 4 cups / 500g plain flour (level cups, unsifted, not packed), + keep ¼ cup extra for dusting & adjusting dough
• 1 teaspoon salt
• 3.5oz / 100g butter
• 1½ cups / 375ml milk
• 2 to 3 tbsp olive oil

Makes 8 large pieces

INSTRUCTIONS

1. Combine butter and milk and heat until butter is just melted - on stove or in microwave.
2. Combine 4 cups flour, salt, butter and milk.
3. Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
4. Wrap with glad wrap and rest at room temperature for 30 minutes or so.
5. Dust bench top with flour, cut dough into 8 pieces, roll into balls, then roll out into about ⅛" / 0.3cm thick rounds - the thinner it is, the more pliable the cooked bread will be.
6. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice. (paper towel works too)
7. Heat 1 tbsp olive oil in a pan over medium high heat - or lower if you have a heavy based skillet.
8. Place one flatbread in the pan, cook for around 1 minute - it should bubble up - then flip and cook the other side, pressing down if it puffs up.
9. Stack the cooked bread - the moisture helps soften the surface, making them even more pliable.
10. Continue to cook with remaining pieces.
11. Optional: brush or spray bread with olive oil to give it a glossy look, like I did for the photos. Brushing with butter melted with crushed garlic while cooking also adds a beautiful garlic flavour!

NOTES

1. Higher heat = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it.

2. Dough keeps in the refrigerator for around 3 days.

Source: Flatbread by Julie Goodwin

Garlic Mashed Potatoes

INGREDIENTS

• 3 lbs Yukon gold potatoes, peeled and cut into quarters
• 4 cloves roasted garlic
• 1 cup half and half
• 1 tsp salt
• ½ tsp black pepper
• 4 tablespoon butter
• garlic powder to taste

Serves 4-6

INSTRUCTIONS

1. Add to a large pot all potatoes. Fill with water until the water level is 3 or 4 inches above potatoes.
2. Put the pot over high heat and allow to come to a rolling boil. Boil until potatoes are fork tender, about 20 mins.
3. Drain potatoes well (too much water left in mashed potatoes can make them gummy)
4. Add to a medium bowl, cooked potatoes, garlic cloves, butter, salt and pepper.
5. With hand mixer on lowest speed, mix potatoes and add-ins together until the biggest chunks are about 1" in diameter.
6. Slowly drizzle half & half into potatoes while continuing to mix on low speed. Allow the potatoes to have a few small chunks in them so they don't get over-mixed.
7. OPTIONAL: garnish with a pat of butter and chives.

Source: http://www.louloubiscuit.com/easy-garlic-mashed-potatoes/