Double Chocolate Peanut Butter Cookies

Double Chocolate Peanut Butter Cookies

Ingredients

• 6 ripe bananas
• 2/3 cup unsweetened applesauce
• 1/2 cup natural peanut butter
• 1/3 cup unsweetened coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon coconut flakes
• 4 1/2 cups old fashioned oats
• 1 cup dark chocolate chips
• 1 cup raisins

Preparation:

Preheat oven to 350 degrees.

Place the bananas, applesauce, peanut butter, unsweetened coconut milk, vanilla, cinnamon, salt and cocoa in the Vitamix. (Mixer will work if you do not have a Vitamix). Mix until well blended. Pour banana mixture into a large bowl. Add the coconut flakes and oats. Mix until oats are all coated with banana mixture. Stir in chocolate chips and raisins.

Drop by well rounded teaspoon onto an ungreased cookie sheet. 

Bake 11 - 12 minutes.

Makes 4 - 5 dozen 

Savory Seconds: Chicken Rice & Spinach Casserole

Chicken Rice Spinach Casserole

What I started with: I had some leftover brown rice, one chicken breast, 5 green onions, and some spinach.

Ingredients:

• 1 1/2 cups cooked brown rice
• 1 cooked chicken breast (roughly 8 ounces), diced
• 5 green onions
• 3 cloves of garlic
• 4 cups fresh spinach
• 1 cup cheddar cheese, shredded

Preparation:

Slice the green onions. Mix about half of the green portions into the rice. Put the rice and onion mixture into a small casserole dish. Add a dollop of coconut oil to a pre-heated skillet on the stovetop. Sautee the spinach, garlic, and white part of the onions. Layer the spinach mixture on top of the rice mixture in the casserole dish. Layer the diced chicken breast on top of the spinach mixture. Top with cheese.

Bake for 20 minutes at 350 degrees OR if you are in a hurry, microwave until the cheese melts and casserole is heated through.

The finished dish is very tasty!

Creamy Broccoli Soup

Creamy Broccoli Soup

Ingredients:

• 1 1/2 pounds broccoli florets
• 1/2 large onion, chopped
• 3 cloves garlic, chopped
• 4 cups chicken broth
• 1 can coconut milk
• salt and pepper, to taste

Preparation:

Add a pat of coconut oil to a soup pot. When the coconut oil melts, add the onion and the garlic and sauté until the onion is translucent (about 5 minutes). Add the chicken broth and bring to a boil. Add the broccoli. Cover and reduce heat to medium-low and cook 10 minutes.

Next you'll puree the soup by either 1) using an immersion blender in the soup pot; or 2) CAREFULLY placing the soup into a blender. Puree ingredients to desired consistency. (We used our Vita-Mix.)

Return soup to the pot and add in the can of coconut milk. Simmer on low for 10 minutes.

Options:
-- For a chunkier soup, keep some of the cooked broccoli florets in the pot while you puree the rest of the soup then mix together back into the pot.
-- For some heartiness, add some chopped chicken or you can top with cheese.

Enjoy!