Kefir Ice Cream Recipe

Ingredients: 2 cups Kefir (can substitute yogurt, buttermilk or whole milk) 1 cup Kefir Cream made with Heavy Cream (can substitute non-kefired Heavy Cream) 2 eggs 2 tsp Vanilla Extract ¾ cup Organic Sugar (can use raw honey or agave but reduce the amount by approximately 40%) Beat eggs together well then beat in sugar (start with a conservative amount of sweetener and add in small increments to taste; keep in mind that the finished ice cream will be slightly less sweet than the kefir mixture before it’s frozen).  Blend in the kefir cream and vanilla.  Transfer to the ice cream maker and follow the instructions that came with the machine.

No-Flour Black Bean Brownies (Gluten Free)

• This time I cut the maple syrup about in half and added an egg...yummy!
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• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
• 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
• 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Per Brownie:

• Calories: 115
• Fat: 5.5g
• Carbs: 15g
• Fiber: 3g
• Protein: 2.5g
• WW Points (new system): 3 points

Primal Fudge

1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla

Melt coconut oil.  Blend all ingredients together in a food processor or blender.  Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full.  Makes 10.   Chill for 30 minutes or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator.  Mmm-mm!

Chicken spinach florentine Lasagna

Put together this recipe from eating one someone else made and doesn't share recipes.

Chicken & Spinach Florentine Lasagne

2 chicken breasts cooked and shredded or cut up
1 pkg.  mushrooms,  cut or chopped
1 lb. spinach fresh or frozen, chopped
1 jar alfreado sauce w/ cheese
 1-2 cups mozarella cheese grated
About 9 lasagna noodles cooked.

Assemble by started with a little sauce on the bottom of a 9 X 13 casserole. then in this order
Noodles, chicken, mushrooms, spinach, sauce, & cheese, repeat and end with noodles and cheese on top.

Bake at 350 for 30 minutes or until bubbly and hot.  I thought it turned out yummy.

Chia Seed Pudding

Chia Seed Pudding Recipe

Servings:	2
Prep Time:	4 hours 5 mins
Total Time:	4 hours 5 mins

Ingredients

• 2 1/2 cups almond milk
• 3 tablespoons agave nectar or honey
• 1/2 cup chia seeds
• 1/2 teaspoon orange zest, finely grated

Directions

1. In a large jar (or two small jars, if you divide the ingredients), combine the almond milk and sweetener. Close the jar and shake to combine. Add the chia seeds and orange zest to the jar, then close and shake well.
2. Refrigerate until thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally.
3. Serve with fruit, a drizzle of honey, cinnamon, or whatever other toppings you like.

Whole Wheat Tortillas

Original recipe makes 18 tortillas

 1 cup all-purpose flour
 4 cups whole wheat bread flour
 1/3 cup shortening (I use coconut oil)
 1 T salt
 1 1/2 cups boiling water

Directions

In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Whole Wheat Blender Pancakes

*Makes 12-18 pancakes

INGREDIENTS:
1 cup wheat berries/kernels
1 cup buttermilk
1/2 cup milk
2 large eggs
2 teaspoons sugar
1 tablespoon baking powder
5 tablespoons butter, melted
3/4 teaspoon salt

DIRECTIONS:
Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick. Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth. Cook the batter on a hot griddle for pancakes or in a waffle iron for, well, waffles!