RAW COCOA PROTEIN TRUFFLES

Ingredients:
20 pitted dates
1/2 cup hazelnuts
1/2 cup macadamia nuts
4 tbsp raw cocoa powder (South American plant that’s a good source of calcium, iron, lysine, manganese, zinc, and potassium)
2 scoops plant-based protein powder
1 tbsp organic coconut oil
1 tsp cinnamon
1 tsp nutmeg
2 tbsp mesquite powder
2 tbsp lucuma powder 
(Peruvian superfood that’s a natural sweetener, also great for skin)
1 tbsp maca (Peruvian superfood known for balancing the hormones)
2 tbsp baobab powder (this African fruit is full of Potassium, Magnesium and Iron)
2 tablespoons of each for dipping: goji berries, raw cocoa nibs, coconut shreds

Directions:
Soak dates, hazelnuts, and macadamias in water for at least 30 minutes to soften. Remove all ingredients from water and add to your Blendtec blender. Add a few tablespoons of water to make the blending process easier. Once the mixture turns into a paste, shape it into small balls and dip them in coconut, raw cocoa nibs, and goji berries. Set on a plate, and leave in the freezer for at least 1 hour. Your raw cocoa truffles are ready! Enjoy them as a healthy dessert or a snack. Keep in a tight lid container in the freezer (a few weeks) or fridge (up to a week).

Recipe found at:  Blentec.com

Slow Cooker Spicy Shredded Chicken Lettuce Wrap Tacos with Avocado Salsa

Ingredients for Spicy Chicken:
4 boneless, skinless chicken breasts cut in half lengthwise (about 2 lbs. boneless chicken)
1 cup mild or medium tomato salsa (homemade or from a jar)
1 tsp. onion powder
1 can ( 4 oz.) diced green chiles, not drained (Anaheim chiles)
1-2 T Cholula hot sauce, or other Mexican hot sauce of your choice
2 T fresh-squeezed lime juice



Avocado Salsa Ingredients:
2 medium or large avocados, diced into small pieces
3/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup fresh-squeezed lime juice

Lettuce Wraps:
2 large heads iceberg lettuce, washed


Instructions:
Trim visible fat and other unwanted parts from chicken breasts and cut each one in half lengthwise.  Spray the inside of the slow cooker with olive oil or non-stick spray and arrange the chicken strips in the bottom.  Mix together the tomato salsa, onion powder, diced green chiles with juice, Cholula hot sauce and lime juice.  (Start with 1 tablespoon of hot sauce and taste the mixture on your finger to see if you want more.)  Pour the sauce mixture over the chicken and cook on low for about 5 hours, or until chicken is very tender.  (You can cook for a shorter time on high, but I thought cooking on low gave more tender chicken.)

When the chicken is done, remove each piece with a slotted spoon and lay it on a cutting board to cool.  Turn the slow cooker to high and leave the lid partly off so steam can evaporate.  When the chicken has cooled enough to handle it, use your clean hands to pull it apart into shredded chicken pieces.  Put the chicken back into the slow cooker, stir to combine with the sauce, and let it heat back up while you prepare other ingredients.   (If there seems to be a lot of sauce in the slow cooker, you can drain the chicken when you use it, but I just scooped chicken out with a slotted spoon.)

Peel and dice the avocados and toss with the lime juice (in a bowl that's big enough for all the salsa ingredients.)  Add the chopped cilantro and chopped red onion and stir to combine.

For tacos, cut iceberg lettuce heads in half and wash in salad spinner if needed.  Peel off two pieces of lettuce and fill with a scoop of chicken mixture and a scoop of avocado salsa.  Eat tacos with your hands.  ENJOY!!

Recipe found at:  KalynsKitchen.com

Skinny Zucchini Fries
Ingredients:

• 2 whole zucchinis, cut into 3-1/2 inch sticks
• 1 egg white
• ¼ cup of skim milk
• ½ cup of non fat, shredded, Parmesan cheese
• ½ cup of low sodium, seasoned breadcrumbs

Directions:

• Whisk egg white and milk together in a bowl.
• Combine cheese and breadcrumbs in another bowl.
• Dip each zucchini stick into the milk mixture bowl and then into the cheese mixture bowl.
• Place on a baking sheet sprayed with cooking spray and cook at 425° until golden brown (about 25-30 minutes, depending on your oven). Makes about 35- 40  fries, yum!

Nutrition Facts : Per Serving (approximately 10 fries) : 132 calories, 2 g fat, 20 g carbs,  2 g fiber, 10 grams protein
Recipe found on:  Nutritiontwins.com

Garlicky Green Beans With Pine Nuts
Serves 6-8| Hands-On Time: 15m| Total Time: 15m
Ingredients

• 1 1/2 pounds green beans, trimmed
• 2 tablespoons olive oil
• 2 large cloves garlic, thinly sliced
• 1/3 cup (about 2 ounces) pine nuts
• kosher salt and pepper

Directions

1. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.
3. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.

Recipe found at:  www.realsimple.com

Sea Scallops, Arugula, and Beet Salad
Skinnytaste.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 10 g • Carb: 22 g • Fiber: 3 g • Protein: 25 g • Sugar: 14 g * Sodium: 494 mg (without salt) • Cholesterol: 51 mg

Ingredients:
For the dressing:

• 1 tbsp red wine vinegar
• 1 tbsp cider vinegar
• 2 tbsp olive oil
• 1 tsp minced shallots
• 1 1/2 tbsp raw honey

For the salad:

• 2 cups diced cooked and peeled yellow beets* (recipe follows)
• 1/4 cup crumbled goat cheese
• 12 large sea scallops (18 oz)
• olive oil cooking spray
• kosher salt and pepper to taste
• 5 oz baby arugula
• 8 grape tomatoes, halved

Directions: 
Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes. Peel and dice into small cubes; set aside to cool.

Season scallops with salt and pepper. Heat a large nonstick pan on a medium-high heat. When the pan is hot, spray with oil and place scallops in the pan. Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes. Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook. Remove from the pan.  

Make vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula. Evenly divide the arugula between four large plates. Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each. Serve immediately.

Find this recipe at:  SKINNYTASTE.COM

Southwestern Black Bean Salad
Skinnytaste.com
Servings: 13 - 1/2 cup • Old Points: 1 • Weight Watcher Points+: 2 pt 
Calories: 79.5 • Fat: 3.5 g • Carb: 12 g • Fiber: 3 g 
• Protein: 3 g • Sugar: 1 g
Sodium: 127 mg (without the salt) • Cholest: 0 mg
Ingredients:

• 15.5 oz can black beans, rinsed and drained
• 9 oz cooked corn, fresh or frozen (thawed if frozen)
• 1 medium tomato, chopped
• 1/3 cup red onion, chopped
• 1 scallion, chopped
• 1 1/2 - 2 limes, juice of
• 1 tbsp olive oil
• 2 tbsp fresh minced cilantro (or more to taste)
• salt and fresh pepper
• 1 medium hass avocado, diced 
• 1 diced jalapeno (optional)

Directions: 
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

From:  http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

ASIAN PEANUT NOODLES WITH CHICKEN 
Peanut noodles just got a make over! Stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds and making this yourself will be easy on your wallet and waistline.

Get this recipe at SKINNYTASTE.COM

Servings: 6 • Serving Size: 1/6th of recipe
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g 

For the Peanut Sauce:

• 14.5 oz fat free chicken broth
• 5 tbsp peanut butter
• 1 tbsp Sriracha Chili Sauce
• 2 tbsp honey
• 2 tbsp soy sauce (use Tamari for gluten free)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced

 For the chicken:

• 16 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• 1 tbsp Sriracha Chili Sauce (more or less to taste)
• juice of 1/2 lime
• 5 cloves garlic, crushed (3 for chicken, 2 for veggies)
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 1/2 tbsp sesame oil
• 8 oz rice noodles

Saute Veggies:

• 3/4 cup green onion, chopped
• 1 1/4 cups shredded carrots
• 1 1/4 cups cup shredded broccoli slaw 
• 1 cup bean bean sprouts
• 2 tbsp chopped peanuts 
• 1 lime, sliced
• cilantro for garnish (optional)

DIRECTIONS:
For the peanut sauce: Combine 1 cup chicken broth, peanut butter, Sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.
Season chicken with salt and pepper, Sriracha, lime, garlic, ginger and soy sauce.
Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

QUINOA CHILI
This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free! 

INGREDIENTS

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 cups cooked quinoa
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• 1 avocado, halved, seeded, peeled and diced

INSTRUCTIONS

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
• Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
• Serve immediately with avocado, if desired.

NOTES:
Adapted from Cooking Classy

QUINOA CHILI RECIPE from www.damndelicious.net

zucchini noodles with basil balsamic marinated tomatoes
serves: 1
notes: If you don't want to spring for a julienne peeler, long strands from a regular peeler would be equally tasty. Also, I stop peeling the zucchini when I reach the inner seed-y part of the vegetable.

1 heaped cup of small tomatoes, halved
splash of balsamic vinegar, about 1 tbsp
splash of extra virgin olive oil, about 1 1/2 tbsp
1 tsp finely minced garlic
1 sprig of basil, leaves finely sliced
salt + pepper
1 medium zucchini
handful of pine nuts

In a small bowl, combine the halved tomatoes, balsamic vinegar, olive oil, garlic, basil, salt and pepper. Toss lightly to combine and set aside for 10 minutes or so.

Using a julienne peeler or mandoline, slice the zucchini into long strands. Place them in your serving bowl and toss them with a bit more olive oil, salt and pepper.

Spoon the marinated tomatoes on top of the zucchini strands. Garnish the top of the dish with some extra basil and the pine nuts.

* all images, text and recipe from Laura, The First Mess

QUINOA LASAGNE
I made this one last night for my very dear friend Wendy and her husband.  It was a nice casual dinner and everyone LOVED it!   Also served it with  Avocado Bruchetta with Balsamic (on my PINTEREST page)

 This healthy quinoa lasagna recipe has a layer of quinoa (rather than noodles) along with vegetables, cheese and herbs. Though it tastes like comfort food, don’t worry, this quinoa lasagna recipe is not too heavy—you’ll still have room for dessert. To save time, use your favourite jarred tomato sauce in this vegetarian lasagna.  Click the link below for the recipe.

QUINOA LASAGNE RECIPE

HONEY SESAME CHICKEN

I Needed more recipes for my slow cooker.  This one is so easy!!  Think I'll try adding some vegetable next time.  Maybe some green beans added during the last 30 minutes. 
Click the link below for the recipe.

SLOW COOKER HONEY SESAME CHICKEN RECIPE