Protein balls

Ingredients

• 1 cup rolled oats
• 1/2 cup natural peanut butter
• 1/3 cup honey
• 1/4 cup chopped dark chocolate

• 2 tablespoons flax seeds
• 2 tablespoons chia seeds
• 1 tablespoon protein powder

Directions

1. Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes.
2. Scoop chilled mixture into balls. Keep cold until serving.

Carrot Raisin Salad

1 1/2 cups carrots, grated
1 Apple, grated
1/4 c raisins
1/4 c pineapple tidbits
1/4 c celery, chopped
2-3 Tbs poppy seed creamy dressing

Mix and chill before serving.

Mexican Chocolate Cookies

topping:
1/3 cup sugar
1 teaspoon ground cinnamon
Ingredients:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
up to 1/2 teaspoon cayenne to taste. 1/8 tsp was weak, but 1/2 tsp was too strong

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs.
Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.
Bake for 10 to 12 minutes, they should be crackly on top.
Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Hungarian Mushroom Soup

4 Tbs olive oil
2 cups chopped onions
1 pound fresh mushrroms, sliced
2 tsp dried dill weed
1 Tbs paprika
1 Tbs soy sauce
2 cups broth, veggie or chicken
1 c milk
3 Tbs flour
1 tsp salt
2 tsp lemon juice
1 Tbs dried parsley
1/2 c sour cream

In large pan, saute onion in oil for 4-5 minutes. Add mushrooms and saute another 4-5 minutes.
Stir in broth, dill, paprika, soy sauce. Reduce heat to low, cover and simmer for 15 minutes.
In separate bowl, whisk milk and flour until smooth. Pour into soup and stir well to blend. Cover and simmer 10-15 minutes more.
Finally stir in salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat. Do not boil. Serve immediately.

Zucchini Muffins

Ingredients

• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 1 1/3 cup sugar
• 2 eggs, beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup walnuts (optional)
• 1 cup raisins or dried cranberries (optional)
• 
  

You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

2 In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

3 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.

4 Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.

Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

 from simply recipes

Salsa

1 bunch cilantro, chopped finely
16 cups chopped tomatoes
4 chopped jalapenos with seeds
1 chopped fresh banana pepper *
12 tomatillos, chopped
6 cups chopped onion
12 Tbs lime juice, (6 limes)
1/3 c white vinegar
3 Tbs salt
2 12 oz cans tomato paste
8 cloves minced garlic
1 Tbs cumin
1 Tbs sugar

Pour all ingredients into large pot and cook for 30 minutes.
Pour into pint sized sterile bottles, filling to 3/4 inch from top.
Seal and process in water bath for 30 minutes, starting timer after it starts to boil.
Makes about 10 pints of medium heat salsa.
*Original recipe only asked for jalapenos. I added an extra pepper to make it hotter. Add more or less jalapenos to adjust heat.

Oven Baked Zucchini Fries

3/4 c Italian bread crumbs
1/4 c Parmesan cheese (from a can works best)
1/4 tsp season salt
3 Tbs olive oil
9 inch zucchini

Heat oven to 425 degrees. Line a cookie sheet with parchment paper and grease with nonstick spray. Chop zucchini into 2x1/2 inch strips and coat with the oil. Mix bread crumbs, cheese and salt in a flat dish. Dredge the strips in the bread crumb mixture and lay out on the parchment paper.
Bake for 15 minutes or until golden brown, then turn strips over and bake for another 8-10 minutes. Serve with your favorite dipping sauce.