Raspberry Chia Pudding w/ Sweet Walnut Cream

 recipe from Grow With Jo

3 cups almond milk, separated 

12-16oz raspberries

6 TBSP Chia Seeds

1/2 cups -- 3/4 cup walnuts

5 pitted dates

1) Put 2 cups of almond milk, raspberries and chia seeds in a blender and blend for 15-ish seconds

2) Pour into a container and let chia seeds expand in fridge for 3-4 hours or overnight

3) Blend together one cup almond milk, 1/2 cup walnuts, and dates. The consistency should be like pudding, so add in a little more walnuts to thicken as needed. Refrigerate until ready to use.

4) Place 1/2 cup chia pudding in a bowl with 1/4 cup of sweet walnut cream on top. ENJOY!

Almond Crusted Tilapia

1 cup raw almonds
2 eggs, beaten
5 Tilapia fillets
2 TBSP olive oil
Salt to taste

1) Heat olive oil in frying pan.
2) Put almonds in food processor until well ground.
3) Dredge tilapia fillets in eggs, then in ground almonds.
4) Carefully place in the heated olive oil, and cook about 3 minutes per side.
5) Let cool on paper towel, and lightly salt.

Butternut Squash and Black Bean Enchiladas-skinnytaste.com

Ingredients:

• 1 cup red enchilada sauce
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 10 oz can Rotel tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup water
• 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions, for garnish
• reduced-fat sour cream, for serving (optional)

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Black Bean and Mango Salsa--Our Best Bites

15.5 oz. can black beans, rinsed and drained
1 medium mango, peeled and diced (about 1 cup)
1/2 cup red onion
1/2 cup chopped fresh cilantro
2 TBSP fresh lime juice
2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper (I always leave this out)
1 medium avocado, diced

1. In a large bowl, combine the black beans, mango, red onion and cilantro.

2. In a small bowl, combine lime juice, vinegar, sugar, garlic powder, salt, and pepper. Stir to dissolve sugar, then pour over black bean mixture. Cover and chill in the fridge for at least an hour.

3) When ready to serve, gently fold in the diced avocado. Season with additional salt and pepper to taste. Serve with tortilla chips.

Megan's Granola Recipe--Allrecipes.com

*adapted from allrecipes.com*

4 cups rolled oats
1 cup oat bran
1 cup flax seed meal
2 cups dried cranberries (or raisins, or dried blueberries, or a mixture of all 3)
2 cups finely chopped pecans
1 1/2 tsp salt
1/2 cup brown sugar
1/4 cup real maple syrup
3/4 cup honey
1 cup vegetable oil
1 TBSP ground cinnamon
1 TBSP vanilla extract


1) Preheat oven to 325°. Line 2 large cookie sheets with parchment paper or foil.

2) Combine rolled oats, oat bran, flax seed, dried cranberries, and pecans in a large bowl, and set aside.

3) Combine salt, brown sugar, Maple syrup, honey, oil, cinnamon, and vanilla in a saucepan and bring to a boil, whisking frequently. Let the mixture boil for a minute or two, until it is mixed well.

4) Pour the liquid over the dry ingredients and mix well to coat.

5) Pour granola onto lined cookie sheets, spreading as evenly and thinly as possible.

6) Bake in the preheated oven for 20-30 minutes, until crispy and toasted. Cool completely. Break into pieces and store in an airtight container.