Recipes from our "Sugar Blues" Seminar

Here are all the recipes of the food we had at our “Sugar Blues” Seminar on March 22nd.  They are all sugar free and yummy.  These are all recipes that we have modified over time so we are claiming them as our own!  Feel free to modify as you see fit….and of course, Share With Friends!!!!  

Peanut Butter Quinoa Cookies

From the Kitchen of FXNL Health

½ cup Honey

½ cup Agave

½ cup Butter

½ cup Natural Peanut Butter (no sugar)

½ teaspoon natural vanilla extract

1 cup whole wheat flour (can be rice flour if wanting gluten free)

¾ cup Quinoa Flakes

1 tsp baking soda

¼ tsp Kosher Salt

Preheat over at 350 degrees.  Beat honey, agave, butter, peanut butter, and vanilla in bowl until creamy.  Combine flour, quinoa flakes, baking soda and salt in small bowl.  Add wet mixture and bear until well blended.  Use a tablespoon to form small semi-circles and space about 2 inches apart on ungreased cooking sheet.  Bake 12 to 15 minutes until light golden brown and let cool.

 

Carrot Cake with Pineapple Cream Cheese Frosting

From the Kitchen of FXNL Health

Cake

3 large carrots

1 large egg

3/8 cup oil

1- 8 ounce can crushed pineapple in it’s own juice

1 cup raisins

1 teaspoon natural vanilla extract

1 ½ cups whole wheat flour

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

½ tsp salt

1 ½ tsp baking powder

Preheat oven at 350 degrees. Scrub and grate the carrots.  Measure 1 cup and set aside.  Prepare an 8 inch square baking pan with oil or butter and coat with flour.  In a blender or food processor, combine egg, oil, crushed pineapple & juice, raisins, and vanilla.  Process until raisins are finely pureed.  Measure flour, spices, salt and baking powder into mixing bowl.  Stir well.  Add mixture and graded carrots to dry ingredients, mixing batter until uniform.  Spread batter into pan and bake at 350 degrees for 45-50 minutes.  Cool and frost.

Frosting

4 ounces of cream cheese

4 ounces of crushed pineapple

Place both ingredients in food processor and puree until smooth.  Put mixture in fridge and frost cake when it is cool.

 

Green Goddess Dip

From the Kitchen of FXNL Health

1 cup sour cream

1 cup cream cheese

1 ripe avacado

2 large scallions

1/3 cup fresh parsley

2 tbsp fresh lemon juie

2 peeled garlic cloves

1 tsp dried tarragon

½ tsp black pepper

¼ tsp sea salt

Working in batches if necessary, puree all ingredients in blender or food processor until smooth.  Refrigerate for 2 to 3 hours and serve with your choice of veggies, chips, crackers, of breads.

 

Black Bean and Corn Salad

From the Kitchen of FXNL Health

½ bag of frozen corn or fire roasted corn

1 can black beans

1 tomato

¼ red onion

½ bunch cilantro

½ jalapeno

¼ cup olive oil (or less per preference- we typically half that)

¼ cup apple cider vinegar

2 tbsp agave

1 tbsp chili powder

Let corn thaw.  Drain can of black beans and rinse.  Dice tomato, red onion and jalapeno in small pieces.  Chop cilantro finely and add to tomato, onion and jalapeno and blend in corn and black beans.  Set mixture aside.  To make dressing, combine, oil, apple cider vinegar, agave and chili powder.  Mix well and toss with corn/bean mixture.  Refrigerate for at least 6 hours.  Can serve as a cold salad or as a salsa with tortilla chips

 

Whole Wheat Pizza Muffins

From the Kitchen of FXNL Health

1 egg

½ cup tomato sauce

1 cup buttermilk or plain whole yogurt

1 cup shredded mozzarella cheese

¼ tsp pepper

1 tsp crushed dry oregano

¼ tsp garlic powder

½ tsp onion powder

¼ tsp sea salt

1 ½ cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

Sliced tomato and cheese for garnish

Sesame seeds

Preheat the oven to 400 degrees. In a mixing bowl or food processor, blend together the egg, tomato sauce, and buttermilk or yogurt.  Add the cheese and the spices.  In another bowl, mix together the pastry flour, baking powder, and baking soda.  Butter or oil 12 regular-size muffin cups or use foil liners (it’ll stick to paper liners we learned).  Combine the two mixtures and mix until no flour is visible.  Spoon the batter into the muffin cups and top each muffin with a slice of tomato, cover it with cheese and sprinkle sesame seeds on top.  Bake for 20-25 min on 400 degrees.  Makes 12 muffins