- 1 pound ground turkey
- 8 baby carrots
- Handful of basil
- 1/2 cup broccoli
- 3 roasted peppers
- 1/2 - 3/4 cup brown rice crumbs
- 1/4 cup flax seed
- Finely chop all veggies in Cuisinart and add to ground turkey along with brown rice crumbs and flax seed.
- Mold into rectangular shape on tinfoil and place on a pan or mold into a loaf pan.
- Bake for 45 minutes to an hour at 375 degrees depending on oven. Test inside of loaf with a coffee stirrer to make sure it's cooked through.
Zucchini Pizza Bites
- 1 zucchini, washed well and ends cut off
- 1/4 cup spaghetti sauce
- 1 cup shredded mozzarella
- Preheat oven to 350 degrees.
- Spray cooking spray (or lightly wipe olive oil) on a baking sheet.
- Slice zucchini into 1/4-inch slices and place on baking sheet.
- Spread sauce on top of slices.
- Top with mozzarella cheese and any other pizza topping you'd like.
- Bake until cheese is melted and golden brown, remove and cool.
Chickpea Peanut Butter Cookies
- 1 cup canned chickpeas, rinsed, drained and patted dry with a paper towel (If the skins come off, it’s fine; you can discard them.)
- 1/4 cup cane sugar (a less-processed white sugar)
- 1/2 cup sucanat or coconut palm sugar (or another type of raw brown sugar)
- 1 1/2 cups all-natural peanut butter (smooth or crunchy)
- 1/4 cup coconut oil (could also use butter or Earth Balance)
- 1 egg
- 1/4 teaspoon salt
- *optional* 2 packets of stevia
- In a food processor or blender, blend all ingredients.
- Chill dough in the freezer for 20 to 30 minutes. It will make it easier to handle.
- Drop by spoonful onto a cookie sheet lined with parchment. Flatten each cookie twice with a fork. (If the dough sticks to the fork, you can dip the fork in cornstarch after each use.)
- Bake at 350 degrees for 10 to 12 minutes or until they just start to brown around the edges.
Gluten-Free Banana Chocolate Chip Cookies
- 1-1/2 cups gluten free oats
- 1/2 cup rice flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
In Another Bowl:
- 1/2 cup mashed bananas and/or applesauce (Elycia always does 2 to 3 bananas and then a little applesauce.)
- 1/3 cup coconut nectar or honey
- 2 tsp vanilla
- 1 tablespoon ground flax
- 3 tablespoons hot water
- Make the "flax egg" first: Mix the two ingredients and put in the refrigerator for 15 minutes.
- Combine wet and dry ingredients and bake until brown, usually 30 to 40 minutes depending on oven.
Source: Elycia Rubin