Homemade Taco Seasoning

This is a great replacement for the taco seasoning packets that I'm used to buying.  I don't think I'll ever go back.  I doubled this recipe and put it in a spice jar so I'll have some on hand next time I need it.  I found this at Mel's Kitchen Cafe.

Homemade Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon table salt
• 1/2 teaspoon black pepper
• 
  
• Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cabinet and use as needed.

Healthier Chocolate No-Bake Cookies

We've almost made it to the end of the month and the end of our no-sugar challenge.  These past few days have been the hardest for me.  I've been craving something sweet every day and tonight these no-bake cookies saved me.  This recipe comes from Mel's Kitchen Cafe.  They are plenty sweet without any sugar and pretty hearty too.  The almonds are optional but I added them and don't think I'd ever leave them out - I thought the nuttiness they added was perfect.  I also left out the chocolate chips because 1) I didn't have any bittersweet and 2) I'm assuming like most other chocolate chips they'd have sugar in them.  The cookies were great without!

Healthier Chocolate No-Bake Cookies

• 1 cup natural peanut or almond butter
• 1/2 cup coconut oil
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1 cup bittersweet chocolate chips
• 2 1/2 cups quick cooking or old-fashioned oats 
• 3 tablespoons cocoa powder
• 1 cup coarsely chopped almonds

1. In a medium saucepan, melt the peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth. Off the heat, stir in the honey and vanilla until combined. 
2. Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).
3. Add the oats, cocoa powder and almonds and stir until well-combined. 
4. Drop by heaping spoonfuls (the medium cookie scoop works great) onto parchment-lined baking sheets. Refrigerate until set. 
5. The cookies will keep in a tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.

Banana Bread (or Muffins)

I've been making these muffins for a while now as part of our breakfast rotation.  The recipe came from 100 Days of Real Food and I love that it uses wholesome ingredients and honey instead of sugar!  These aren't as sweet as some of my other banana bread recipes but sweet enough.  And it helps that I'm usually a bit generous when measuring the honey.

Banana Bread (or Muffins)

• 2 ¼ cup whole-wheat flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• ¼ cup plain yogurt (I use Greek yogurt.)
• ¼ cup honey (I use as much as 1/3 c.)
• 2 eggs
• ⅓ cup oil (I use coconut oil.)
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees F and grease pan.  Or place liners in muffin tin.
2. Whisk together the flour, baking soda, and salt.
3. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
4. Fold the banana mixture into the flour mixture until blended. Do not overmix.
5. Pour batter into prepared pan (or liners).
6. Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.  Bake muffins for approximately 15 minutes.

Chili Pasta Bake

Came across this recipe from Mrs. Schwartz's Kitchen and had to give it a try.  Definitely a keeper and one I'll be making again before too long.  And it makes a lot which Ben appreciates as it means he has leftovers for lunch tomorrow.

Chili Pasta Bake

1 lb. ground beef
1 onion, diced
1/2 lb. cooked pasta (I did about 12 oz.)
15 oz. tomato sauce (I did 2 - 8 oz. cans.)
14 oz can diced tomatoes and green chilies (I did one 14 oz. can petite diced tomatoes and one 4 oz. can diced green chilies.)
1 can black beans or kidney beans, rinsed and drained
1 1/2 Tbsp. chili powder
2 tsp. cumin
3 dashes of Cayenne powder (I only did 1 but there was practically no kick... so probably safe to do more next time.)
1/4 c. water
2 cups shredded cheddar cheese (I did a mix of cheddar and monterey jack.)

sour cream, green onions and Fritos corn chips for topping

Preheat the oven to 350 degrees.

Brown the ground beef with the onions.

While the ground beef is cooking, cook your pasta to firm al dente. Once cooked, drain and set aside.

After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chiles, beans chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.

After 5 minutes, stir in the cooked pasta. Stir to combine.

Pour the chili pasta mixture into a 9×13 pan. Flatten out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.

Raw Chocolate Pudding

No posts in almost a year and then four posts in one day!  This chocolate pudding has been a lifesaver since we started no sugar this month.  It's no Hunt's snack pack but it's surprisingly satisfying - and full of so much real food!  I found this recipe posted on Good Things Utah's Instagram account.

Raw Chocolate Pudding

2 avocados
3 T hemp seeds
1 T flaxseed meal
1 1/2 c. purified water
1 banana
1 c. cacao powder
4 t vanilla
1 t cinnamon
15 mejool dates, pitted
2 T organic maple syrup

Blend all ingredients in a blender until smooth like pudding.  Refrigerate for at least 30 minutes and then enjoy!

Turkey and Brown Rice Taco Burritos

Another recipe I adapted from Mel's Kitchen Cafe.  These were delicious.  I used ground beef because that's what I had on hand and I also used quinoa instead of rice.

Turkey and Brown Rice Taco Burritos

• 1 pound ground turkey (can substitute ground beef)
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cumin 
• 8 ounces tomato sauce
• 1/4 cup low-sodium chicken broth or water
• 15-ounce can black or pinto beans, rinsed and drained
• 2 cups cooked brown rice 
• 1 tablespoon fresh lime juice
• Chopped cilantro to taste
• Shredded cheddar and/or Monterey Jack cheese (about 2 cups)
• 8 burrito-sized (10-inch) flour tortillas, white or whole wheat
• Taco toppings like tomatoes, sour cream, salsa, olives, lettuce, avocados

1. In a large, 12-inch nonstick skillet, cook the ground turkey, onion, salt and pepper over medium heat, breaking the meat into small pieces, until the meat is fully cooked. Drain any excess grease, if needed. 
2. Add the chili powder, garlic powder, oregano, paprika and cumin and stir well to combine. Stir in the tomato sauce, chicken broth and beans. Simmer for 5-6 minutes. 
3. Stir in the rice, lime juice and cilantro until the mixture is evenly combined. Cook until the rice and other ingredients are hot and bubbling, 2-3 minutes. 
4. Fill each tortilla evenly with the hot meat and rice filling. Top with cheese and roll the tortilla up burrito style, tucking in the ends. 
5. Serve immediately (or keep warm in a 200 degree oven until ready to serve) smothered with any or all taco toppings.

Tomato Basil Soup

I've made this soup several times but have never remembered to take a picture of it until now.  I always pair it with Grilled Cheese sandwiches - so yummy dipped in the soup.  I also never have half and half on hand so I always use whole milk.  And last change I make is I pulse the veggies in my blender before combining with the milk mixture.  I like this soup better smooth than chunky.  This is another recipe I adapted from Mel's Kitchen Cafe.  She calls it Slow Cooker Tomato Basil soup but I've never used a slow cooker - just a large stock pot and medium saucepan.

Tomato Basil Soup

• 2 (14-ounce each) cans petite diced tomatoes, undrained
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 (4 tablespoons) butter
• 1/2 cup flour
• 1 cup freshly grated Parmesan cheese
• 2 cups fat free half-and-half, warm (I use whole milk.)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender. 
2. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. The mixture will be crumbly, but that's ok. 
3. Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth. 
4. Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed. 
5. Cover and cook on low for 30 minutes until ready to serve. Serve with homemade croutons, if desired (or grilled cheese sandwiches!).

Quinoa Chocolate Chip Oatmeal Granola Cookies

Our family is not eating sugar for the rest of the month of April so I was super excited to find a cookie recipe that uses honey!  And the kids all ate them up!  These would definitely be better with the chocolate chips called for but because of the no-sugar thing, I used raisins.  This recipe comes from Mel's Kitchen Cafe.

Quinoa Chocolate Chip Oatmeal Granola Cookies

• 1 cup solid coconut oil, melted  (I didn't melt mine all the way and the cookies were still great)
• 3/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups cooked and cooled quinoa (cooked in water) - spoon lightly into measuring cup 
• 2 tablespoons ground flaxseed
• 2 tablespoons chia seeds
• 1/2 cup toasted slivered almonds
• 1/2 cup dried cherries or cranberries
• 1/2 cup semi-sweet chocolate chips

1. Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
2. In a large bowl, beat together the oil and honey with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
3. Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.