Shrek Shake: Nutrient Rich Chocolate Smoothie.

I've said it before, and I'll say it again... my #1 who once asked for Shrek Shakes now refuses to eat them. And now that she's 6, I really don't feel right about forcing her to eat them. And she doesn't take bribes anymore with her food. She's a stubborn one, enter the red hair.

I thought this would be a winner with the chocolate and the juice and the fact that it's not green... but no bueno. At least not for her... the rest of us loved it.

Ughhhh. And double sigh.

6 ounces unsweetened chocolate almond milk

4 ounces pomegranate juice

6 ounces baby spinach

1 banana, frozen

dates, to taste (i use 1)

3 tablespoons raw cacao powder or carob powder

2 cups frozen blueberries

1 tablespoon flaxseed

Blend all until fully processed and smooth.

Unprocessed by Chef AJ

Spicy Doritos Cheezy Dip.

My friend Crysta turned me onto the blog, loveveggiesandyoga. And what I've tried has been some pretty good stuff. This one included. I have a dream of my kids sitting in front of a platter of all raw veggies and gobbling them up with some really yummy and healthy dip. The did like, but didn't gobble... at least not yet. But I'll try again. But that night for dinner we had this with nachos... yum!

1/3 cup sunflower seeds
1/2 cup hemp seeds (if you don’t have these, use Cashews, all Sunflower Seeds.Mix & Match your seeds as necessary)
1/4 cup nutritional yeast
1/2 of a red pepper
3 tablespoons lemon juice 
1/2 teaspoon salt
1/2 teaspoon chili powder (add more to taste if desired)
1/8 teaspoon cayenne pepper 

Combine all ingredients in a blender and blend until smooth and well combined.

lovesveggiesandyoga

Nachos.

Had a hankering for nachos. Same undeniable, unshakable craving when I had the chili cheese fries one. We're trying to get pregnant... and I think I was trying to create real cravings in my head... hoping that'd help. It didn't. But these are good! Don't ask me why I threw the peas on there... seriously - I think I was trying to get some greens in a place that had no business being there.

corn tortillas, cut in wedges
on recipe of spicy doritos cheezy dip
tomatoes
avocados
beans

Bake the tortillas in the oven at 375* for 8-10 minutes, or until crisp. Then layer the chips with cheezy dip and toppings.

Carrot Oatmeal Cookies.

After loving Nikki's Healthy Cookie on 101 Cookbooks, I saw a related to link for these... read the ingredients and fell in love as I made them in my mouth. I was so excited to make them... and they did NOT disappoint. A tad crumbly... but so, so awesome and moist. And can you say healthy!? I made them and then sent the link right to Natalie... hoping I could pay her back for the first healthy cookie intro.

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

101cookbooks

Makes about 2 1/2 dozen cookies.

Holiday Soup.

This stuff was goood...

especially with a little faux parmesan cheese sprinkled on top.

1 large carrot, peeled and chopped

1/2 cup red quinoa, uncooked

1 tablespoon extra virgin olive oil
1 medium sweet onion, finely chopped
1 medium zucchini, chopped
3 cloves garlic, minced
1 vegetable bouillon cube (not low sodium)  I used it, and yum!
6 cups water, boiled
One 15-ounce can diced tomatoes
1.5-2 cups cooked black beans (about one 15oz can)
1 teaspoon good-quality curry powder
Pinch or two of cinnamon
Pinch of ground nutmeg
2 cups baby spinach leaves, well rinsed and roughly chopped
1/2 tsp kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of saffron threads (optional, but tasted amazing)

Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.

Place your bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Add bouillon mixture, tomatoes, red quinoa, black beans, and spices + seasonings. Bring to a boil and then simmer gently for 15 to 20 minutes.

Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. I also have a feeling this soup will be even better the next day! Garnish with nuts of choice if preferred.

ohsheglows.com
Inspired by Fat Free Vegan Kitchen
Makes about 8-10 cups