Carrot Pineapple Salad from Whole Foods and Eat Right American share by A Texas Artist Laurie Pace

Carrot Pineapple Salad

From   www.EatRightAmerica.com  and Whole Foods.

Serves: 4
Preparation Time: 10 minutes

Ingredients:
4 cups (440 g) grated carrots
1 1/2 cups (369 g) crushed pineapple, in own juice
3/4 cup (123 g) currants
1/2 cup (55 g) chopped pecans, reserving 1/4 cup
1/4 cup (20 g) unsweetened shredded coconut, reserving 2 tablespoons
1/4 teaspoon cinnamon
1/4 cup (37 g) Goji berries (optional)
1 teaspoon date sugar (optional)
Instructions: Combine all ingredients. Sprinkle with reserved pecans and coconut.

I am thinking ahead for holiday cooking and staying healthy as I can with new recipes. This looked really yummy and I will be printing this one out and trying it this next week. We love carrots of course and I keep crushed pineapple in the pantry... always have raisins and cranberries which will substitute for the currents, but I have to buy some new pecans.  We keep walnuts and almonds only.
Seems simple enough! 
 

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth  and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Pumpkin Chocolate Brownies from the kitchen of Whole Foods share by A Texas Artist Laurie Pace

We had left over Chili today... his had meat in it, mine was Vegan chili I made... and we had to have something sweet tonight, so I logged onto Whole Foods site and found this wonderful recipe. I had made Terry a pumpkin pie two days ago and split it between him and friends. He finished it off and was thinking of making another until I found this recipe.
They are very moist and perfect for our cooler fall weather. Terry says they are perfect to match up to his chili and is already on this third one. 

Pumpkin Chocolate Brownies 
from Whole Foods
 

 Serves 12

Chocolate cake gets a fall update with pumpkin and warm spices.

Ingredients

1/4 cup canola oil, plus more for greasing
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)

Method

Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.

In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.

Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.

Nutrition

Per serving (1 piece/79g-wt.): 180 calories (50 from fat), 6g total fat, 0.5g saturated fat, 35mg cholesterol, 160mg sodium, 29g total carbohydrate (3g dietary fiber, 18g sugar), 3g protein

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Whole Wheat Almond Butter Cookies from Whole Foods Recipes posted by A Texas Artist Laurie Pace

Recipe from Whole Foods

Whole Wheat-Almond Butter Cookies

These are wonderful!  Just made a batch for Paul and Vicki.

Makes about 24 cookies

This easy cookie dough is rich and wonderfully flavorful. You can use it to make either simple hand-shaped round cookies, or roll it out and use cookie cutters or a small sharp knife to cut it into fun seasonal shapes.

Ingredients

1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup almond butter
3/4 cup plus 2 teaspoons brown sugar, divided
1/4 cup So Delicious unsweetened coconut milk beverage or plain unsweetened almondmilk
2 teaspoons grated fresh ginger
1 teaspoon pure vanilla extract

Method

In a small bowl, whisk together flour, baking powder and salt. Use an electric mixer to beat together almond butter and 3/4 cup brown sugar until slightly fluffy. Beat in the coconut milk, followed by the ginger and vanilla. Turn the mixer to low speed and stir in the flour mixture just until combined. If you'd like to make round cookies you can bake them immediately. If you'd like to make rolled cookies, gather the dough into 2 balls, knead each once or twice, and flatten each into a disk; cover and refrigerate until chilled, at least 3 hours or up to 2 days.

Preheat oven to 350°F and line 2 baking sheets with parchment paper. For round cookies, use your hands to roll the dough into balls about the size of walnuts and place them 2 inches apart on the baking sheets. Use the back of a fork to press down and flatten the cookies slightly. For rolled cookies, on a lightly floured surface use a lightly floured rolling pin to roll one disk of the dough at a time until it is about 1/6-inch thick. (If the dough cracks, simply press it back together with your fingers.) Cut out shapes with cookie cutters or with a paring knife. Use a spatula to transfer the cookies to the baking sheets; reroll the scraps.

Sprinkle the top of each cookie with a pinch of the remaining 2 teaspoons brown sugar. Bake until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely.

Nutrition

Per serving (1 cookie): 100 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 13g total carbohydrate (2g dietary fiber, 8g sugar), 2g protein

Tags: Portable and Picnic, Gifts, Family Friendly, American, Dairy Free, Low Sodium, Vegan, Vegetarian

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Chia Muffins Via Dr Oz Show shared by a Texas Artist Laurie Pace

Dr Oz Recipe for Chia Muffins

Chia Muffins

Chia seeds are the new superfood health experts are talking about. These nutrient-packed seeds have been shown to fight cancer and suppress appetite while providing mega amounts of calcium and omega-3s. How can you incorporate chia into your diet? This muffin recipe is a tasty and delicious way to get your dose.

Ingredients



1 tbsp ground chia seeds      

1 1/2 cups whole wheat flour

2 tsp baking soda

1/2 tsp salt

1 cup sweet potato purée

1 cup unsweetened apple sauce 

2 egg whites

1/2 cup agave syrup

2 tsp lemon juice

1 tsp lemon zest

1 tbsp vanilla extract

1/2 cup dried cranberries

Directions

Mix together wet ingredients. In a separate bowl, mix dry ingredients.

Fold wet ingredients into dry ingredients.

Scoop into muffin tins and bake for 15-20 minutes at 350˚F. 

Okay, we had to go in search of agave syrup. It does not exist in Mount Vernon TX.
So I had to substitute and I looked online and we chose to use a bit of honey and some organic molasses I had. I could have used organic maple syrup.  I keep a large container of Chia seeds in my refrigerator and I shake it on almost anything coming out of the kitchen.

I also substituted Organic Pumpkin in place of Sweet potato puree.  I have sweet potatoes but did not want to cook them and puree them. Once we make a run into Dallas I will have some in my pantry as these were delicious.   You could substitute raisins for the dried cranberries or you might even use fresh blueberries. I had dried cranberries here to use.


These are only suppose to be under 150 calories per muffin.

 
For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Egg Scramble from Eat Right America and Whole Foods posted by A Texas Artist Laurie Pace

Egg and Vegetable Scramble

www.wholefoodswellnessclub.com

aka Eat Right America 

Serves: 1
Prep Time: 15 minutes

Ingredients:
2 eggs
2 tablespoons unsweetened soy or almond milk (I use almond milk)
1/2 medium bell pepper, diced
2 green onions, chopped
1/2 cup (90 g) diced fresh tomatoes
1/2 cup (36 g) diced fresh mushrooms
Any other vegetables to your taste
1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
1 teaspoon Spike or other no salt seasoning
4 ounces (113 g) organic spinach, coarsely chopped or baby spinach

Instructions: Beat eggs with soy milk. Water sauté* the peppers, onions, tomatoes, mushrooms, VegiZest, and Spike until vegetables are tender. Add spinach to wilt. Cook most water out of vegetables, then add eggs and scramble until cooked through.

*To water sauté: heat 1/8 cup (31 mL) water in sauté pan and add vegetables. Cook until tender, adding more water if needed.

This morning Terry and I had this recipe altered slightly and doubled to feed the two of us. We added some yellow summer squash and green zucchini diced up. Also good with a hand full of black beans. YUM!! We have been adding Chia on top of almost everything we fix. Dr Oz had a good program on Chia yesterday with a recipe for breakfast muffins. We will try it tomorrow.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Whole Foods Wellness Club Banana Cashew Lettuce Wrap enjoyed by A Texas Artist Laurie Pace

Terry was hungry late morning, so I just prepared this as a morning snack or energy booster.  He rolls the lettuce up and we use Crunch Almond Butter in place of the Cashew butter because that is all I had!

Banana Cashew Lettuce Wrap

www.WholeFoodsWellnessClub.com

Serves: 2
Preparation Time: 5 minutes

Ingredients:
4 tablespoons raw cashew butter
12 romaine lettuce leaves
2 bananas, thinly sliced

Instructions: Spread cashew butter on lettuce leaf (1 teaspoon per leaf). Lay banana slices on cashew butter and wrap lettuce around.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Apple Surprise from Eat Right America posted by A Texas Artist Laurie Pace

Terry and I had this for dessert this week and we loved it!

Featured Recipe: Apple Surprise

EATRIGHTAMERICA.com

 

Apple Surprise
Serves: 6 — Prep Time: 12 minutes

INGREDIENTS

• 1 cup raisins
• 1/4 cup water
• 8 apples, peeled, cored and diced
• 1/2 cup chopped walnuts
• 4 tablespoons ground flax seeds
• 1 tablespoon cinnamon

*THIS RECIPE KEEPS WELL IN THE REFRIGERATOR FOR SEVERAL DAYS.

DIRECTIONS

1. Place raisins in bottom of pot and cover with 1/4 cup water.
2. Place diced apples on top. Cover and steam over very low heat for 7 minutes.
3. Transfer apple/raisin mixture to a bowl and mix well with remaining ingredients.

One Serving Contains:

• CALORIES:  259.6
• PROTEIN:  7.3 g
• CARBOHYDRATE:  48.1g
• FAT: 8.8g
• SODIUM:  6.7mg

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Tilapia Tacos YUM by A Texas Artist Laurie Pace

Tilapia Tacos

Can I say YUM???

Tilapia Tacos for Two or Three depending how many you eat.

2-3 Tilapia Filets

1/4 cup Olive oil

Sweet White Onion (1/2 of a large one diced)

Red Bell Pepper (1 diced)

Green Bell Pepper (1 diced)

1 can of black beans rinsed

Touch of fresh garlic to taste

Cumin to taste

Red Pepper to taste 

2/3 cup plain yogurt

1/3 cup Mayonnaise

1/2 Lemon squeezed

1/2 Tsp honey

1 large diced tomato

homemade guacamole

shredded lettuce

shredded cheese of choice

Tommy's Salsa our Preference  CLICK HERE to choose your favorite

or use what you have at home!

Your favorite Corn Tortillas or Flour Tortillas

Using the olive oil in the pan, saute the onion, peppers and garlic until slightly cooked. Add the rinsed black beans and cumin, red pepper and any additional spices you like.  (picture is missing the red peppers, Terry was still chopping them.)

As the veggies begin to soften, cut up the Tilapia into bite size chunks and add to the mixture stirring as it begins to brown slighly on the edges and cook through solid white.

Premix the yogurt, mayonnaise, lemon and honey. This is your 'sauce'.

Heat up your tortillas and then fill them first with the hot Tilapia mixture. Follow through building your favorite taco using tomato, guacamole, lettuce cheese and the special sauce.  My hubby likes to add a touch of Tommy's salsa on top of everything.   Terry can pack away three or four of these as can our son-in-law.  I can only make one and maybe a half more.  

We eat them once a week.  A healthy alternative to beef tacos for sure.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Portobello and Red Pepper Sandwiches from Eat Right America and Whole Foods prepared and eaten by A Texas Artist Laurie Pace

Portobello and Red Pepper Sandwiches

from 

www.eatrightamerica.com

Serves: 4
Preparation Time: 25 minutes

Ingredients:
SANDWICH
1/2 large red onion, thinly sliced
4 large Portobello mushrooms, stems removed
4 whole wheat pitas
2 cups (40 g) large arugula leaves
2 medium drained roasted red bell peppers, from jar, seeded and cut into 1/2-inch (1.25 cm) thick slices
TAHINI SPREAD
3/4 cup (187.5 mL) raw tahini (pureed sesame seeds)
1/2 cup (125 mL) water
1 tablespoon fresh lemon juice
1 tablespoon Dr. Fuhrman's VegiZest
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
1 large pitted medjool date, chopped or 2 deglet noor
1 small clove garlic, chopped

Instructions: Preheat oven to 375 degrees. Arrange mushrooms and onions on baking sheet and roast until tender, about 15 to 20 minutes. Meanwhile, make tahini spread by blending all spread ingredients together. When mushrooms/onions are done, split pitas in half horizontally and warm slightly. Spread generous amount of tahini spread on top half of split pita. Place 1/2 cup arugula on bottom half and then, 1 mushroom cap (pat dry with paper towels to absorb liquid), sliced onion and roasted red pepper.

Terry and I were debating lunch today.  I always consult my ERA cookbook or hop on line to find something good.  This is what we are eating! YUMMM I cannot wait. I have to substitute Romaine for the Arugula leaves and I do not use the Bragg Liquid Aminos as I cannot do SOY products.  I love how they incorporate dates in so many recipes so I keep them handy.  Tonight is Salmon and sweet potatoes. So lunch is light.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth  and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –