Healthy Living

Spinach, Chicken Tortilla Bake

I have been preparing this dish for many years and it is still one of our favorite go-to casseroles! Besides being healthy, it is delicious, nutritious, and pretty quick to assemble. It was originally a Weight Watchers recipe, that I received at a Weightwatcher’s meeting, over ten years ago. Now the tricky part; since we have decided not to eat meat anymore, I needed to tweak this favorite recipe to remain as good as the original, yet stay in our vegan guidelines. It was actually not difficult at at all! After a few tries, I accomplished the vegan conversion and again received a big thumbs up from Jeff. Serving size for this casserole is 8… well not in this house-hold… 6 maybe, with a vegetable, or a side salad. The original Weightwatcher’s recipe is simple, yet so good, that I am going to give you both versions. The Weightwatcher’s version is called: ” Spinach, Chicken Tortilla Bake.” If you eat meat, try this version, it is so good. However, if you are a vegetarian or vegan you will not be sacrificing any flavor if you try the vegan version. Heck, try both!

Spinach, Chicken Tortilla Bake

Ingredients

1 1/2 Cups of roasted chicken

1 Cup Uncooked spinach chopped

1/2 Cup cilantro chopped

1 Cup Herdez Salsa Verde

1 1/2 Cups fat free ricotta cheese

6 mission carb balance whole wheat tortillas – fajita size

2 ounce (1/4 Cup) Monterey jack cheese shredded

1/3 Cup Diced Green Chilies )1 small can)

INSTRUCTIONS

Toast tortillas in a dry skillet until toasty, set aside. In a medium bowl mix chiles, salsa verde and ricotta cheese together. Place 1/2 cup of the Salsa Verde mixture in the bottom of a 8 X 8 inch casserole dish, spread evenly. Layer, toasted tortillas, chicken, spinach and additional salsa verde mixture. Should make 3 layers. Top with the shredded Monterey jack cheese. Bake at 350 degrees for about 30 minutes. Top with sour cream and salsa or any of your favorite toppings

Now for the Vegan version (and believe me its super good also).

Vegan Spinach, “Chicken” & Tortilla Bake

Ingredients

1 1/2 Cups of beyond burger or any vegan meat substitute you desire

1 Cup Uncooked spinach chopped

1/2 Cup cilantro chopped

1 Cup Herdez Salsa Verde

1 1/2 Cups extra firm tofu – drained well and crumpled

6 mission carb balance whole wheat tortillas – fajita size

2 ounce (1/4 Cup) Vegan Monterey jack cheese shredded

1/3 Cup Diced Green Chilies )1 small can)

1/3 Cup sliced black olives

INSTRUCTIONS

Toast tortillas in a dry skillet until toasty, set aside. In a medium bowl mix chiles, salsa verde, sliced black olives and firm tofu together. Place 1/2 cup of the Salsa Verde mixture in the bottom of a 8 X 8 inch casserole dish, spread evenly. Layer, toasted tortillas, chicken, spinach and additional salsa verde mixture. Should make 3 layers. Top with the shredded vegan Monterey jack cheese. Bake at 350 degrees for about 30 minutes. Great topped with salsa.

NOTE: I HAVE TRIED THIS CASSEROLE WITH CORN TORTILLAS AND IT WORKS FINE, JUST MAKE STRIPS OF THE TOASTED TORTILLAS TO LAYER WITH (USING THE WHOLE TORTILLA MAKES SERVING MORE DIFFICULT AND MESSY). I FIND IT BETTER TO SLICE THE TOASTED TORTILLAS IN WEDGES, ALSO.

CHEERS FROM JEFF AND LIZ

MICRO GREENS HEALTHY AND NUTRITIOUS

Micro greens are small shoots of edible plants, such as micro green kale, carrots, mixed salad, radish, peas, the list is endless depending on your preferred taste. Sometimes I grow four different micros at one time. WE eat through these faster than rabbits. The difference between micro-greens and sprouts is that Micro Greens grow in soil and sprouts in water away from light. M. G’s are planted in soil or a soil substitute such as felt or rock wool. M. G.’s are harvested by snipping the stem just above the central stem above the soil. The seedlings will only have two small flat leaves (called cotyledon leaves) and then they will grow their first set of true leaves in which I clip just below the true leaves. I get about three cutting with peas, not with kale, lettuce etc. All my greens have been mighty hearty, growing two to three inches with in less than two weeks.

Micro Greens are nutrient power houses and delicious in salads, soups, top your pizza and especially good in sandwiches. They are incredibly easy to grow and within two weeks you are harvesting. I use the soil method as I use my home grown compost material with great results. Simply fill a container with soil, water a little and pack the soil down a bit. Make sure you use a container with no drain holes. Now your soil is moist not soggy. I use a 10 X 10 inch plastic grow container I purchased from True-Leaf Market. I evenly sprinkle 1 and 1/2 Tablespoons of micro seeds on the top of the soil and gently press them into the soil. The soil should not cover the seeds , you want the seed to nestle into the soil. Spritz gently with water and cover with another grow container so your seeds can germinate in the dark. I then spritz them twice a day and cover. This takes about 4 days. When the micro greens begin to sprout I then remove the cover and place them under a grow light. Some say you dont need a grow light in the summer, I prefer the combination of grow light and natural light with great results. You can also place them in a sunny window or patio. Remember once the first set of leaves have reached 2 to 3 inches you are ready to harvest.

I especially like True-Leaf Market seeds and products. Their prices are reasonable and high quality seeds and products. They will answer questions and have info tutorials. Trueleafmarket.com

So find a container, even a plastic yogurt container will get you started, fill with potting soil water a little , sprinkle some seeds and spritz with a little water twice a day, dont forget to cover until the sprouts begin to show themselves, its that easy and yummy.

CHEERS FROM JUST AROUND THE BEND

JEFF AND LIZ

  • Just Planted Day 1
  • Day 4
  • Micro Mixed Lettuce
  • Micro Mixed lettuce 6 days
  • Micro Mixed lettuce 8 days
  • LOTS OF MICROS
  • Pea Pods ready to harvest 8 days
  • Just Harvested 8 days
  • Pea Sprouts in a Plastic Container 3 days old

KOMBUCHA BY JUST AROUND THE BEND

I have been actively making my own KOMBUCHA since July 2017.

Why: Because it tastes better than any store bought on the market. It’s far healthier, costs pennies to make compared to store bought. In addition it is just so much fun to make and makes me feel like a little brew master. PLUS MY HUSBAND LOVES IT.

So let’s get started with my simple directions, believe me its so worth it.

SUPPLIES:

  • 1 GLASS GALLON CONTAINER
  • 1 SCOBY
  • 10 TEA BAGS – BLACK OR GREEN JUST NOT DECAF
  • 12 GLASS BREW BOTTLES
  • 12 AIRLOCKS
  • 1 to 1 1/4 cup sugar

PROCESS: Boil 4 cups of water-add 10 tea bags and steep for 20 mins add 1 1/4 CUP SUGAR to dissolve, stirring to help it along. Cool adding another quart of water to help it cool. Make sure it is cooled to body temperature. Place in your gallon container preferably glass and fill with non chlorinated water up to 6 inches from the top of jar. Now you add your reserved 1 and 1/2 cups of started matured kombucha liquid and stir. Top with your scoby which in kombucha land is actually call THE MOTHER. The scoby is a rubbery disk which floats on the surface of the tea as it ferments. Cover with a clean cotton cloth (do not use cheese cloth) secure with a rubber band, do not use the lid the jar usually comes with. Place in a dark place ideally around 70 degrees temp. The kombucha mother will float above the sweet tea mixture as it ferments. Sometimes when you first place the scoby in the tea mixture it will sink, its ok within a day it should float up to the surface. I ferment my kombucha for 7 days and it has been turning out perfect.

This is the really fun part. Remove the mother and 1 generous cup of mature kombucha liquid from your gallon jar to help start the next batch. set aside.

Bottle the rest of the remaining liquid in your prepared jars.

PREPARED BOTTLES:

Our favorite has been blueberry, lime, ginger kombucha. I place 1/3 cup pure blueberry juice (no sugar added) in my jars, 1/4 teaspoon lime juice or powder and 6 slivers of fresh ginger, top with you your mature kombucha mixture and insert the airlocks. I place these on the counter for 3 days then remove the airlocks, lock down the ceramic tops and place in refrigerator. Best served over ICE. Remember you can flavor your kombucha with any fruit combo you prefer, try 6 slices of fresh strawberries – YUM. Another favorite my friend Cheryl got me hooked on is Pomegranate-Blueberry, that’s a great combination, but dont forget to slide a few (6) slices of ginger in your jar. Fred Myers and or Kroger has been having these bottles on sale for $2.99 each. They are Organic and no sugar added, just perfect.

Now you start over adding your room temperature tea, dissolved sugar along with the 1 and 1/2 cup fermented liquid left over FROM ORIGINAL batch and enough non chlorinated water to bring it 4 inches from top. Gently place your scoby (MOTHER) on top and in 7 days you have another batch of kombucha, it’s that easy.

You can purchase online a scoby which includes the starting liquid or find a friend to share, that works the best. We have a kombucha factory called HUM here in Bend and they sold me a scoby with starter liquid for $5.00 and it is going strong.

I must say you can do this, even my 84 year old mother is making a weekly batch of kombucha and loving the process.

UNTIL NEXT TIME FROM JUST AROUND THE BEND – CHEERS

General TSO’S CHICKEN

GENERAL TSO’S CHICKEN

Since our retirement, my husband seems to spend a lot more time in the kitchen. Now do not take this wrong he is an excellent cook and comes up with some good ideas. He loves his pressure cooker, one morning he is surfing the web for new ideas for dinner. He also knows whatever idea he conjures up has to be healthy.  So when he says WHY DON’T WE MAKE General Tso’s Chicken tonight my first thought was YUM, I love General Tso’s chicken, but reality says breaded, deep fried, grease  oh no.  So we do more research in the  Kuhn Rikon webb site, took about 12 different recipes and ideas and came up with this fantastic recipe.  I will admit I was skeptical that just a few ingredients  could bring out such amazing flavors. OK I was wrong; this recipe has become one of our favorite fast, healthy go to recipes. It also works well for us as we make it in our RV often. The recipe works with an instant pot or my traditional pressure cooker.

SIMPLE INGREDIENTS

SAUCE –   mix together and set aside

¼ CUP LOW SODIUM SOY SAUCE OR TAMARI

¼ CUP HONEY

1 TABLESPOON TOMATO PASTE

PINCH OF CHILI FLAKES

3 STRIPS 2 IN LONG FRESH GINGER OR  2 TEASPOONS JARRED MINCED GINGER

2 TEASPOONS MINCED GARLIC

3 TABLESPOONS RICE VINEGAR

PLACE

1 POUND CHICKEN    I USE CHICKEN TENDERS –  You can use any kind of chicken you prefer thigh’s  would be good also but more fattening.  Tenders are more convenient for RVing.

Add your chicken to your pot; pour sauce over chicken, that’s it, so simple. Close the lid. I bring my pressure cooker up to the top red ring and let cook for 5 minutes, then quick release. Instant pot cooks for 10 minutes then quick release. Remove the chicken to a vessel you can keep it warm in. Leave the sauce in the pot.

3 Tablespoons Water

1 teaspoon cornstarch

Mix water in a small cup, whisk in 1 teaspoon cornstarch, add this slurry to your sauce in your pressure cooker and cook for about 2 minutes stirring to keep from lumping. Should  thicken up if not turn heat up and cook 1 to 2 additional minutes.

SERVE OVER BROWN RICE OR MY NEW FAVORITE FARRO

NOTE; FOR CONVENIENCE YOU CAN MIX THE SAUCE AND CHICKEN ALL TOGETHER, THAT WORKS WELL ALSO.

NOTE; ANOTHER HEALTHY IDEA WE DO OFTEN IS STIR FRY A LARGE BAG OF MIXED VEGGIES (LIKE THE ONES AT COSTCO) PLACE IN A REFRIGERATOR CONTAINER AND HEAT UP AS NEEDED. I THEN PLACE RICE OR FARRO IN A BOWL TOP WITH THE HEATED PRE COOKED VEGS , PLACE CHICKEN AND SAUCE ON TOP, VERY TASTY.

ANOTHER NOTE: YOU CAN USE WHITE RICE – BUT REMEMBER BROWN IS MORE NUTRIOUS!

BROWN RICE

1 CUP ORGANIC BOBS RED MILL BROWN RICE

2  ½ CUPS WATER OR STOCK

Place ingredient’s in a saucepan with a tight fitting lid or use your pressure cooker. Bring to a boil over high heat, stir once or twice, cover. Reduce heat and simmer 45 to 55 minutes.

FARRO- ORGANIC BOBS RED MILL MY FAVORITE

1 CUP FARRO

3 CUPS WATER

RINSE 1 CUP FARRO, PLACE IN A POT WITH 3 CUPS WATER OR STOCK.  BRING TO A BOIL, REDUCE HEAT TO LOW AND SIMMER FOR 30 MINUTES. DRAIN EXCESS LIQUID IF ANY.

HOPE YOU ALL TRY THIS SIMPLE HEALTHY RECIPE – CHEERS FROM LIZ AT JUST AROUND THE BEND

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Thin Bins Collapsible Containers

Over the last three years of our owning an RV, traveling extensively and trying to stay organized , we have slowly figured out some tricks. Thin Bins is one trick that helped declutter our cabinets! Thin Bins are the perfect choice for small apartments, dorms, RVs, camping and more!

Saving Space is huge as each container is collapsible to 1/3 its original size for easy compact storage and the right lid easily snaps shut making them stackable.

Thin Bins Collapsible Containers – Set of 4 Square Silicone Food Storage Containers – BPA Free, Microwave, Dishwasher and Freezer Safe – $19.99 and Free Shipping with Amazon.

I prefer the value set – Set of 4 assorted stackable and collapsible silicone containers – Includes one of each size for the best value: Small (10.5 oz), Medium (18 oz), Large (26 oz), and Extra Large (43 oz).

The design is amazing, with snap on lids which create an airtight vacuum seal that keeps your food secured and fresher longer. Featuring an air vent for microwave heating.

Now the really important part, thin bins are made from 100% FDA compliant non-toxic, BPA free, food grade silicone. They are non-stick, leak-proof, easy to clean , they don’t stain and microwave, freezer and dishwasher safe. Great for storing leftovers in the fridge and microwavable for when you’re ready to enjoy your meal.

I have not been contacted by thins bins to represent their product.  I  have used this product for over two years and like it so much I have ordered another and  believe in its quality and convenience.

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Cheers From Just Around The Bend♥♥♥♥

 

Metolius River Camping in Oregon

I was having a conversation recently with a friend which brought up the subject of  RVing. She asked me if I would ever prefer to leave the RV or Tent parked at home and go on a road trip staying in a B & B, hotel, motel etc!  Admitattley I answered NO. So in my long winded way I explained why. I know my husband and I are not the only ones that feel this way as we have met many RVrs and snow birds experiencing the same journey.

There is nothing like having your home (comfort zone) with you, I personally love the fact I can cook healthy fresh food and not break the bank. We also love our own comfy bed and concealed weapons (just kidding).

This is the Metolius River camping part. For the past seven days we have been camped at Smiling River Campground site #22, less than 100 feet from the most glorious, pure flowing river, we have ever experienced.  We do this every spring and fall at a mere $7.00 a night.. This is why we dont stay at B & B’s, hotels etc. Settled in acampground there is a campfire feel of calmness, the tranquille sounds of the river flowing over rocks and its many changing sounds.  Then there is many mixed aromas, grilled trout someone just caught, steaks BBQing and grilled veggies . But it’s the campfire thats the real star, you cannot sit around a campfire telling stories and roasting smores with your grandchildren in a hotel room. We look up at the stars at night and feel such a part of this earth, this is pure relaxation and what its all about.

Lots To Do

The beautifully groomed trails along the metolious wind along the river for miles.

The head of The Metolius has a paved 1/4 mile walkway-to view the beginning of the river-a must to witness

Wizard Falls Fish hatchery-so fun

Camp Sherman General Store is a fun experience with a state of the art fly fishing dept.

Fly Fishing

Kayacking

Birding

Mushrooming

Geo Caching

Fine Lodging and dining

ATV Opportunities and hunting

Hope you enjoy my pictures and maybe someday you can experience the RV life.

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Cheers from Just Around The Bend ♥♥♥♥                                           Harvest Hosts Affiliate Banner

Kuhn Rikon Pressure Cooker

Since the pressure cooker came into my life close to thirty years ago, I’ve eaten better and saved money as well as time. We value our health and strive to cook always from scratch, this is the Thompson MOTTO.    Happy Cooking!

 Product Description
The Kuhn Rikon Duromatic Top 7.4-Quart Pressure Cooker features an automated lid-locking system and safety release back-up system to give you ultimate peace of mind. The spring-loaded pressure release valve is a large knob marked with easily visible red lines so cooks can see at a glance whether the correct pressure has been reached. When it’s time to release pressure, just turn the knob to indicators for slow or quick release of steam. There is no need to hold down the release valve by hand. You see the exact pressure and know exactly when to start and stop cooking. So, there is no danger of overcooking and no noisy steam escapes. It’s blissfully quiet. Cook healthy delicious meals in minutes, not hours. Easy to use with its interior fill lines, automatic locking system, and precision spring-loaded pressure release valve. A stainless steel steaming trivet is included. Cooking with a Duromatic Pressure Cooker not only saves an incredible amount of time, it produces exquisitely delicious food. Vitamins are sealed in, instead of boiled away, vegetables keep their bright colors and flavors are so intense less seasoning is needed. While you are saving time you are also saving money and natural resources. Using a Duromatic Pressure Cooker also conserves energy. The Kuhn Rikon Duromatic Top 7.4 quart is Kuhn Rikon’s most popular and versatile size. Included is Quick Cuisine Cookbook, a $14.00 value – free.

Epigraph “There is a gadget on the market that permits a cook to scoff at time. It is a pressure cooker… The hurry-up cook in possession of this steamer may serve many dishes denied her by any other method.” —IRMA S. ROMBAUER The Joy of Cooking (1946 edition)
This is a product review about a product I truly believe in, I have not been asked or paid to review this product.

Until next time, see you JUST AROUND THE BEND ♥♥

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RV Meat Loaf Pressure Cooker Style

On the road we need healthy, fast and delicious. Our pressure cooker is one of our most used and important tools in our cozy travel trailer kitchen. At home  in Bend we also make this dish and it cooks in 12 to 15 minutes, depending on your altitude. We still work, so coming home and being able to cook meatloaf and  potatoes in 12 minutes is such a help, add a veggie or salad and you have a quick complete meal..

Meatloaf in a pressure cooker? I was as surprised as you probably are, but it turns out to be a quick-and-easy success. “Amazing,” said my husband Jeff, “It doesn’t look or taste steamed.” But steamed it is, in the cooker’s vegetable basket. You can also use a standard collapsible steaming basket instead. It’s essential to cook the meatloaf in a container that has a perforated bottom.

Ingredients

  • 1 teaspoon  olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, chopped
  • 1 large onion chopped
  • 2 stalks celery, chopped
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 2 medium carrots, chopped
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish
  •  1 pound  ground lean chicken or turkey
  • 1/2 Cup Whole Wheat Panko (Japanese bread crumbs)
  • 1/2 cup freshly grated  Parmesan
  • Combine Separately
  • 1 cup ketchup, divided
  • 1/4 cup  balsamic vinegar (use 1/2 Cup in the meatloaf mixture and the remaining amount to top the meatloaf) It’s yummy

Heat the oil in a large saute pan over high heat. Add the onion and cook until golden brown, add the carrots, zucchini, peppers, celery, garlic paste, 1/2 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes or so. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup/ balsamic mixture and the cooled vegetables,  mix until just combined.

NOTE: At this point you can bake the meatloaf the traditional way in the oven, directions below, or follow me to the quick RV pressure cooker way, either choice this is a delicious and super healthy meatloaf

Traditional Method:.  

Mold the meatloaf on a baking sheet lined with parchment paper.  Brush the remaining ketsup /balsamic mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Pressure Cooker Method:

Coat the bottom and sides of the steaming basket lightly with the cooking spray.  Transfer the meatloaf to the steaming basket and press into a disc of uniform thickness. (If your steaming basket has a central lifting pole, either remove it or shape the loaf around it.) Spread the remaining catsup/balsamic mixture over the top of the meatloaf. Pour 2 cups water into your 6-quart pressure cooker, set the prepared steamer basket on top of the water. Place pressure cooker on your stove’s burner , bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 to 15 minutes. Set the pot off the heat and let the pressure fall to normal naturally, about 12 minutes. Unlock and open the pot. Carefully lift the steamer basket out and voila, you have a healthy, moist and delicious dinner.

 

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Meatloaf ready to place on top of potatoes

I also place another steamer basket under the meatloaf basket and layer peeled potatoes, the potatoes cook perfectly  all cooked at the same time.

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Potatoes prepared to mash

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Steamer Basket

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So please give it a try and if you RV like we do, saving time in the kitchen is essential, as we would rather hike and bike, than spend many hours cooking. The pressure cooker allows us to be able to cook, fast and healthy and that’s what’s so  important to JUST AROUND THE BEND ♥

Joshua’s Cream Of Celery Soup

Serves 6– 8

The story behind this soup is that my son (Joshua) and I exchange recipes. He has become quite a healthy and gourmet cook , which always makes a mother proud. He mostly shoots from the hip, meaning he reads recipes, then totally changes them to his liking, creating recipes to a whole level of goodness and healthiness. Make this comforting soup when you want to lose some serious pounds and when you can find fresh celery with heads full of leafy tops at your local market. Put some of those tops in the soup and use the rest to flavor broths, sauces, and stews, and to toss in your salads. With only a few ingredients and very quick to make, this is a perfect RV meal. It makes quite a lot depending on your size of celery you start with, but freezes well.

1 Teaspoon olive oil

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1 Large yellow onion diced

1 pound of  carrots peeled and cut into rounds

1 small russet potato, peeled and diced

1 Large bunch celery, including some of the tops and leaves, chopped, plus a handful of leaves for garnish

1 Heaping Tablespoon Better Than Bouillon (or homemade stock)

1 Teaspoon freshly ground black pepper

2 cups water, plus more as needed  ( enough  to cover the veg’s by about an inch)

1/3 Cup  minced fresh flat-leaf parsley

1/2 Cup half and half   (optional)

2 Cups diced roasted chicken  (optional)

GARNISH

¼ cup (1 oz/ 30 g) shredded pecorino romano cheese

INSTRUCTIONS

In a Dutch oven or soup pot,  over medium heat add the  olive oil . When the olive is sizzling add the onion, cook until slightly browned and caramelized. Reduce the heat to medium-low and stir in the  celery, carrot, and potato. Cook, stirring occasionally, until the carrot is bright orange, about 15 minutes. Add approximately 2 cups of water, or enough  to cover vegetables by at least an inch .Season with 1 heaping Tablespoon of Better Than Bouillon (or 2 cups of homemade stock) and a few grindings of pepper. Reduce the heat to low, cover and cook until the vegetables are tender, about 1 hour.Re move from the heat. Using an immersion blender, or a vitamix , purée the soup until smooth. I prefer the vitamix as it really gets the soup silky smooth. Purée in batches, and return the pureed soup to the pot.  At this point you can add the half and half and chicken pieces (totally optional) . Add more broth as needed to achieve your desired consistency. Its that simple now you are ready to serve – remove from the heat and cover to keep warm.

NOTE: This soup is also just as good leaving chunky and not pureeing at all,  super good option also.

Ladle the soup into bowls. Top with shredded pecorino romano cheese

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Jeff’s Favorite no bake 21 Day Fix Cookies

Valentines is upon us and keeping with our healthy regime, I have decided to make one of  Jeff’s favorite cookies and surprise him for Valentines. The last few times we have stayed with my sister in law (Vicki) she has made these cookies for us and believe me it’s hard to limit yourself, they are just that good and a breeze to make. Happy Valentines to all of my friends, family and all who follow my blogging journey. ♥♥♥

Ingredients

1 Cup Organic Almond Butter or Organic peanut butter (or better yet 1/2 cup of each)

3/4 Cup Organic Honey

1/2 Cup Olive Oil or coconut oilp1000970

2 teaspoon vanilla

2 teaspoons cinnamon

1/3 Cup Chopped nuts (any kind you prefer)

2 1/4 Cups Old Fashioned Oatmeal (not instant)

6 Tablespoons Cocoa Powder (unsweetened)

1/3 Cup unsweetened coconut

Place first three ingredients into a medium saucepan and slowly heat up over low heat, stirring to blend. Remove from heat and add the remaining ingredients into the saucepan and blend. I use a small cookie scoop or a soup spoon and scoop onto parchment paper that has been placed on a cookie sheet.. Spacing each cookie a little apart. At this point be sure to hide from family, these are very addicting. Place in your freezer and freeze for an hour, now they are ready to eat. After the cookies are frozen I put them in the freezer in snack size baggies to keep me and my cookie loving husband from eating them all.

Makes 24 or more depending on the size of balls you scoop. Lately I have been using my littlest scoop and getting 36 cookies.

Note: I also like to add toasted coconut, little mini chocolate chips, etc the possibilities are endless.

The original recipe is from No Bake-21 Day fix Cookies. I have changed it up a bit and added items we feel make it healthier and more organic, which is very important to us..

CHEERS UNTIL NEXT WEEK THE FEATURED RECIPE IS JOSH’S CREAM OF CELERY SOUP-YUM

Yes, these photos are mine. Good, bad, and let’s be honest, some aren’t even worth stealing. But they’re still mine. My photos may be used on Pinterest or Facebook with a link back to my page. All other uses of my photos are strictly prohibited.
Thank you for visiting and please feel free to leave comments or email me at http://www.justaroundthebendoregon@gmail.comliz-logo-1