December 09, 2016

EASY CHOCOLATE TRUFFLES

EASY CHOCOLATE TRUFFLES
Sharon Wolff

INGREDIENTS
3 Cups semi sweet chocolate chips
1 14-ounce can sweetened condensed milk
1 T vanilla
Optional coatings: cocoa, cinnamon, powdered sugar

DIRECTIONS
Melt chocolate chips and milk in saucepan, stirring constantly until smooth
Remove from heat
Stir in vanilla
Pour into bowl and refrigerate until firm, about 2 hours
Roll into 1" balls and place in mini muffin cups

TOPPINGS

  1. Put desired topping in small strainer and sprinkle on top 
  2. Or roll truffles in topping to coat completely
  3. Then place in mini muffin cups
Store in refrigerator or freezer

December 03, 2016

PUMPKIN POWER BITES

PUMPKIN POWER BITES
Sharon Wolff

The best part about this recipe is that you can add or subtract ingredients to suit your tastes. The mashed banana base adds sweetness and bulk. The quinoa adds protein and a little crunch. Tell us how you adapted this recipe for yourself!

INGREDIENTS
2 mashed bananas
1/2 can pumpkin (unflavored)
1/2 C frozen or fresh blueberries
1/2 C dried cranberries
1 T honey or maple syrup to taste
1T vanilla
1 egg (optional)
2 cups oatmeal (reserve about 3 T)
1/2 to 1 C uncooked quinoa

DIRECTIONS
Mix all ingredients together in bowl
If mixture is too liquidy, add a little more oats.
Spray bottom and sides of 8 x 8 baking dish with olive oil
Press mixture to about 3/4" thick
Sprinkle with reserved oats
Bake at 300 until set  - about 20 minutes - and very slightly browned (if you included egg, make sure it is thoroughly heated through)
Allow to cool and cut into 2" x 2" squares
Store in freezer or refrigerator.

Grab a couple for a quick healthier than cookie pick me up!

December 02, 2016

Red Lentil Vegetable Soup


Red Lentil Vegetable Soup
Sharon Wolff

The best part about homemade soup is that you can pretty much add whatever vegetables you have on hand. Often shopping and tedious measuring is not a requirement. I made up this recipe as I went along. Fellow soupers, can substitute ingredients as you see fit. 

Ingredients:

  • 1 medium onion
  • 1 red bell pepper
  • Head of cauliflower - broken into florets
  • 5 stalks celery
  • Bag of multicolored organic carrots
  • 2C red lentils
  • Spices: garlic powder, curry, parsley, dash basil to taste (or use fresh)

Directions:

  • Fill a medium size pot with water
  • Add cauliflower, celery, carrots, parsley and bring to a simmer
  • Cover and continue to cook on low
  • In separate pan, brown onion and red pepper in a little olive oil
  • Add to vegetables and continue cooking until everything is tender
  • Strain out vegetables and blend in food processor or blender until creamy, keep a few chunky bits if you like
  • Return mixture to water
  • Add 2 cups uncooked lentils
  • Add spices to taste
  • Stir, cover and cook on low until lentils are soft






October 31, 2016

CREAMY MANGO SMOOTHIE

Sharon Wolff

Combine in blender or Nutribullet®️

  • 1/2 sliced ripe mango
  • 1/2 cup almond milk
  • 1/2 frozen sliced banana
  • 1/4 cup crushed ice
  • 1/2 carton of your favorite yogurt (I use nondairy)


HIGH PROTEIN LOW SUGAR CHOCOLATE GRANOLA

Yogurt topping
Sharon Wolff

The idea behind this recipe was to create a lower sugar, high protein granola. I like to top my already sweet smoothies and yogurt with a little bit of texture and crunch. Store-bought granolas have unnecessary added sugar or other sweeteners. I only added a small amount of honey for stickiness and barely a touch of sweetness. The chocolate is unsweetened. If you want your granola to be sweeter, add more honey to taste. The protein comes from almonds, chia seeds and quinoa.

The ingredient amounts given below can also be adjusted to your tastes. Measurements are not exact, because neither am I. The combo of the granola on top of yogurt or a smoothie definitely satisfies my sweet tooth and love of chocolate. I am not a dietician and do not know the protein, calorie, carb or fat content.

COMBINE IN LARGE BOWL:

  • 1 bag unsweetened 100% cacao chips
  • 1 bag sliced natural almonds (no salt or oil)
  • 1/2 bag whole natural almonds (no salt or oil)
  • 1/2 C chia seeds
  • 1/2 C uncooked quinoa
  • 1 T ground cinnamon
  • 1 T honey (or to taste)
  • 2 T soy butter (or peanut butter)
  • 2 T vanilla extract
  • 4 C uncooked oatmeal




Spread on cookie sheet that has been lined with parchment paper

Bake at 300 until chocolate is fully melted and granola begins to brown. It will not be crunchy.
As chocolate begins to melt, stir with spatula to coat evenly.

Allow to cool. Place in air tight container. I like to store in freezer and use as needed.


Close up texture




September 29, 2016

CARROT ZUCCHINI BLUEBERRY DROPS

By Sharon Wolff
A little crumbly, but yummy!

INGREDIENTS:
1 C raw almonds - ground into small chunks
1 C grated carrots
1 C grated zucchini
1C uncooked oats
1/4 C favorite nut butter ( I used soynut butter)
1/2 C frozen blueberries
1/2 dried cranberries
2 eggs
1 T cinnamon
1T vanilla
2T honey
1/2 C chocolate chips

Combine ingredients in mixing bowl. If mixture seems too liquidy, add more oats.

Drop by spoonfuls onto parchment paper. Press slightly to flatten.

Bake 350 for 20 minutes or until firm. Allow to cool and firm up.
Store in airtight container in refrigerator. Reheat if desired.

October 01, 2015

BLUEBERRY SCONES

Sharon Wolff
SERVED HERE ON A RECYCLED PALLET TRAY WITH TEA IN A CROCK

Ingredients

  • 4 C flour + flour for kneading
  • 4 T sugar
  • 4 1/2 t baking powder
  • sprinkle of salt
  • 1/2 C plus 2 T butter - softened
  • 2 eggs
  • 3/4 C plus 2 T milk (this recipe used almond milk)
  • 1 1/2 C fresh or frozen blueberries


Directions

  1. In large bowl combine flour, sugar, baking powder and salt
  2. Add butter and mix until crumbly
  3. In smaller bowl blend eggs and 3/4 C milk
  4. Add to dry ingredients and mix until just moistened
  5. Gently knead in blueberries
  6. Divide dough into 2 portions 
  7. On floured board, shape 1 half at a time into 8" round circles
  8. Use pizza cutter to cut into 8 equal wedges
  9. Place on greased baking sheet(s)
  10. Brush with remaining milk
  11. Bake 375 for 15 minutes. If using 2 pans, rotate midway through.
16 scones
Serve warm