Avocado Pesto Spaghetti Squash

This was only my second time making spaghetti squash but I love that it goes with everything. I must confess that I copped this recipe from Missy over at Melissa Explains it All.  As I was at the grocrey store I kept thinking of new ingredients to add.

Spaghetti Squash:
Split in half and remove seeds, place on baking sheet with water just covering the bottom. Bake at 375 for 30-40 minutes. Once cool, take a fork and scrape out the spaghetti.

Avocado Pesto:
1 Avocado
8-10 Fresh Basil Leafs
2-3 Cloves of Garlic (I like a lot)
1/8 Cup Water
1 tsp of Olive Oil
1/2 tsp of Onion Powder
Juice of 1/2 a Lemon
1/4 Cayenne Pepper
Salt & Pepper to taste

Blend in food processor, blender, immersion blender or mash by hand (chop the basil leaves).

Mix 1/4 of the pesto with 1 cup of cooked spaghetti squash with 1/2  diced roma tomato, parmesan & feta cheese. All topping are optional, next time I'm going to try it with red pepper.

Chicken Blue Flatbread

Inspired by a trip to Vic's and my love of flatbread I tried to recreate the magic. What I love about flat bread it that it's so versatile!!

1 Tortola- spritz with olive oil and bake till crispy
Chicken Brest seasoned with salt, pepper, onion and garlic. Cook, cool then pull apart
Blue cheese dressing, blue cheese, white cheddar.

Once the tortilla is crisp top with blue cheese dressing, layer with shredded chicken and cheeses. Throw it back in he oven till melted.

This is is so simple and quick I are it 4 times last week!

Black Bean Chocolate Chip Cookies

Lately I've been hearing about healthy desserts so I thought I would give it a go.  Now that I have successfully tricked friends and co-workers into trying them before they knew they were black beans I can finally post this.  

Though they are not quite as sweet as regular cookies, there are really quite delicious and addictive not unlike their full calories counterparts.  I liked theses so much I'm going to try a blondie recipe with chickpeas.


Black Bean Chocolate Cookies 

1/4 cup unsweetened cocoa powder3 tablespoons whole wheat flour
1/2 cup sugar (you can substitute honey or agave syrup if you prefer)
1 teaspoon baking powder 
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 15-ounce can black beans, rinsed and drained
2 tablespoons skim milk
2 tablespoons creamy peanut butter
2 tablespoons olive oil
1 teaspoon vanilla 
1/4 cup chocolate chips (any variety)

Directions:
Preheat oven to 375 degrees.

In a food processor, combine the beans, milk, peanut butter, olive oil and vanilla and process until smooth. Working in small batches, add the cocoa powder, flour, sugar, baking powder, cinnamon, and salt. Process until fully incorporated (it will resemble mousse). Fold in the chocolate chips (do not process) or sprinkle them on top.

Drop heaping soup spoonfuls onto a prepared baking sheet (you should end up with 16 large mounds). If you like, sprinkle a couple of extra chips onto each cookie mound. Bake for about 12-15 minutes (the cookies will still be a bit soft). Cool the cookies on the pan for a few minutes and then move them to cool completely.


Note: It's a good idea to store these cookies in the fridge rather than at room temperature -- unless you eat them all at once! 

No-Bake Peanut Butter Energy Bites

So its been a while. Ok a long long while. Lately I've found myself making some delicious New recipes  I was kind of in the same old same old rut for a while. So without further adieu I bring you No-Bake Peanut Butter Energy Bites. I thought these would be great for in between gym and barre class but frankly they are good straight out of the bowl.


After a friend posted this I had to try (and modify) these for myself.  This recipe is not only incredibly simple it is also flexible to your own preferences. I chose to use chai seed, my new favorite super food and agave instead of honey out of personal preference. I do warn you that these tasty bites are rather high calorie (100-150 per bite depending on the size) so consume with restraint.

Ingredients: 

• 1 cup Dry Oatmeal
• 1/2 cup Peanut Butter (any nut butter)
• 1/2 cup Chai Seeds (flax or wheat germ)
• 1/2 cup Chocolate chips (any flavor or swap for dried fruits)
• 1/3 cup toasted coconut flakes
• 1/3 cup Agave (honey works great because of its stickiness)
• 1 tsp. Vanilla

Directions:

Mix all the ingredients in a large bowl and refrigerate for 30 minutes. Then, form into balls whatever size you like. Things we will also add one day (but are not limited to) dried cranberries, almonds, agave nectar, other yet unnamed dried fruit. Keep them sealed tightly in a container in the fridge and take them out as needed!