Quinoa Peanut Butter Carob Chip Cookies

So it's clear by now that I am not a food photographer (or any kind of photographer for that matter). I was so excited to try this recipe, a cookie without wheat and sweetened with honey. I must say I was pleasantly surprised! I definitely liked them much better refrigerated than hot from the oven. My kids also loved them. It's a yummy, quick, easy, healthy recipe, you can't go wrong! I decided to use carob chips because I like carob with peanut butter but of course some good ingredient chocolate chips would be good too!

-2 cups cooked quinoa (I made some in my rice cooker 2/3 cup dry quinoa with 1 1/3 cup water)
-1 cup rolled oats
-3/4 cups peanut butter (no added sugar or hydrogenated oils)
-1/3 cup honey
-1/2 cup dry shredded unsweetened coconut
-1/2 cup grain sweetened carob chips or chocolate chips

Preheat the oven to 325. Mix all ingredients together in a bowl. Form into cookies, flatten, and place on a parchment paper-lined cookie sheet. Bake for 25-30 minutes (or until golden brown). Store in the fridge or freezer.

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

Chickpea Salad Sandwiches

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty . -1 can garbanzo beans/chickpeas drained and rinsed -1/4 cup soy-free veganaise or organic mayo -1-2 pickles chopped (we get our pickles from Costco with no food dyes) -1/2 teaspoon pickle juice -1/4 cup cashews -1 tablespoon mustard -1 teaspoon dried parsley -1/2 teaspoon dill -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -dash of salt and pepper Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.

Chipolte Rice Bowls

This is one of our new favorites, it's so quick, and delicious! The kids love it which means everyone's happy when this dish is served! For the Black Beans: -2 cans black beans drained and rinsed -2 tablespoons olive oil -2 cloves garlic, diced -1/2 teaspoon chipolte chili powder -1 teaspoon salt In a large pan heat the oil then add the black beans, garlic, chipolte powder, and salt. Saute for 5 minutes set aside. Everything Else -3-4 cups cooked brown rice -sliced avocados -your favorite salsa, we use this one -tomatoes, corn, or any other things you think would be yummy in a rice bowl. Add the rice, beans, avocados, and salsa in a bowl and enjoy!! Seriously so easy, healthy, and yummy!

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