Yummy Veggie Enchiladas

My husband loves enchiladas but I haven't made them since cutting cheese from our diet, when I came across this recipe I knew I had to try it! It was so yummy! I wouldn't be posting it if it wasn't! We had our friends over for dinner and they seemed to really like it too. I think next time I make this I will put it all together the night before and stick it in the fridge until it's time to bake it for dinner the next day. There are a few steps but all are easy and fairly quick. Recipe inspired by simple healthy tasty and modified to our liking

Enchilada Filling
-1 medium zucchini chopped
-1 medium onion chopped
-few handfuls of fresh mushrooms
-1 can black beans, drained
-1 can pinto beans, drained
-1 cup cooked brown rice
-1/2 cup frozen corn (more if desired)
-1 can diced green chilies
-1 can fire roasted diced tomatoes
-1/2 teaspoon cumin
-1/2 teaspoon sea salt or to taste
-1/2 teaspoon chili powder
-1 teaspoon chipolte chili pepper
-1/2 teaspoon garlic powder

In some olive oil saute the onion, zuchini and mushrooms until tender. Put heat on medium-low and add all other filling ingredients and cook until heated thoroughly.

Other Ingredients
-10 whole wheat tortillas
-1 can sliced olives
-green onions
-guacamole

Enchilada Sauce
-4 tablespoons chili powder
-1/3 cup whole wheat flour
-2 teaspoons apple cider vinegar
-1 can tomato paste
-4 cups water
-1 teaspoon garlic powder
-1 teaspoon sea salt
-1 teaspoon oregano

Mix all ingredients in a sauce pan and simmer over medium low heat until thickened.

"Cheese" Sauce
-1/4 cup whole wheat flour
-1/4 cup nutritional yeast
-1/2 teaspoon sea salt
-1/2 teaspoon garlic powder
-1 cup water
-1 teaspoon mustard powder
-2 tablespoons coconut oil, melted

In small sauce pan add flour, nutritional yeast, salt, garlic powder, and water and mix well. Heat on medium heat until bubbly and thick, happens pretty fast! Remove from heat and add coconut oil and mustard.

Assembly
In a 9x13 pan pour some enchilada sauce to just cover the bottom. Fill each tortilla with some mixture, roll and place in pan. When pan is full, pour the remaining enchilada sauce on top. Then add the "cheese" sauce, and sprinkle the olives and green onions on top. Cover with foil and bake at 350 for 20 min. or until bubbly. Serve with guacamole (recommended) really really tasty!!

Whole Wheat Cinnamon Rolls (bread machine)

These taste so delicious and are so much better for you than store bought or even some of those homemade recipes that has loads of refined sugar and flour. We always make these at night and let them rest in the fridge all night and bake them the next morning for breakfast. For the Dough: -2 cups almond milk (or other non-dairy milk) -4 1/2 tablespoons coconut oil -1/2 tablespoon pure vanilla -1/4 cup honey -1/2 cup rolled oats (I've used both old fashion and quick with good results) -4 – 4 1/2 cups whole wheat flour (I use fresh ground white wheat) -1 tablespoon vital wheat gluten -1 3/4 teaspoon salt -3 3/4 teaspoon yeast Filling: -3 tablespoons coconut oil melted -3/4 cup sucanat or raw sugar -1 tablespoon cinnamon Combine ingredients in the bread machine in the order listed or according to your machines instructions. Use 4 cups of flour to start. Set the dough cycle and add more flour within the first few min. if the dough is too wet. When the dough has fin

German Pancakes

This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger than 4. -1-2 tablespoons coconut oil -1 cup rice or almond milk (unsweetened) -1 cup whole wheat flour -5 organic eggs -pinch of salt Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.

Our Favorite Chocolate Chip Oatmeal Cookies

This used to be our go to recipe for cookies before changing our diets. Since it's always been a favorite, we decided it was time to make it a little healthier. I love how simple it is to heathify sweets, I really can't tell the difference between these and the old version. -1/2 cup coconut oil -1/2 cup earths balance or organic butter -1/2 cup evaporated cane juice crystals -1/2 cup sucanat -2 organic eggs -1 teaspoon vanilla -1 1/2 cup whole wheat flour -1 teaspoon baking soda -1 teaspoon cinnamon -1/2 teaspoon sea salt -3 cups oatmeal -1 cup chocolate chips (we use the vegan kind from Costco) Preheat the oven to 350. Beat the oil/butter and sugars together until creamy, add the eggs and vanilla, beat well. In a bowl combine flour, baking soda, cinnamon, and salt, stir then add to mixture. Stir in oats and chocolate chips. Drop on ungreased cookie sheets and bake for 10-12 min.

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