January 7, 2016 william

7 Healthy NO BAKE Recipes

What better way to start the New Year, than will a healthier eating selection?

1.Sugar Free Chocolate Oat Cookies-This No Bake Favorite Is Destined To Become A Favorite At Your Home

Image Credit 12tomatoes.com

Ingredients: Yields 3 Dozen

3 cups quick-cooking oats

  • 3/4 cup honey
  • 2/3 cup natural peanut butter, optional
  • 1/2 cup coconut oil
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

  • Line 2 baking sheets with parchment paper.
  • In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.
  • Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.
  • Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.
  • Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!
  • Click here to learn more

2.Mozzarella And Green Bean Casserole: A New Twist On An Old Favorite

 

 


Image Credit 12tomatoes.com

Ingredients

  • 1 1/2 pounds fresh French green beans, halved, ends removed (or use 2 cans green beans, rinsed and drained)
  • 10 oz. mozzarella cheese, grated
  • 1 cup sour cream
  • 1/4 white onion, finely chopped
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste

Directions

  1. Preheat oven to 400º F and set up a large bowl of ice water next to workstation.
  2. Bring a large pot of salted water to boil and add beans. Cook for 4-6 minutes, or until bright green and tender-crisp.
  3. Transfer green beans to ice bath to stop from cooking further, then drain and place in a large baking dish. (11×7 works well.)
  4. Melt butter in a medium pan or skillet over medium heat.
  5. Once melted, saute onion until softened. About 4 minutes.
  6. Stir in flour and garlic powder and cook for 1 minute, stirring until smooth. Season with salt and pepper.
  7. Mix in sour cream and cook until mixture just begins to boil.
  8. Pour sour cream mixture over green beans and mix together so everything is thoroughly coated, then sprinkle grated mozzarella over the top.
  9. Place baking dish in oven and cook for 20-22 minutes, or until cheese is melted and bubbly.
  10. Remove from oven and let cool 5 minutes before serving.

Click here to learn more

3.Cream Cheese Frosting Filled Cookies-A “Vegetable” Dish Everyone Loves

 

Image Credit:Epicurious

Ingredients 2 cups all-purpose flour

  • 1 1/2 cups carrot, grated
  • 1 cup sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup walnuts, chopped
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Frosting:1 (8 oz.) package cream cheese, room temperature

  • 1 cup powdered sugar
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract

 

Directions

Preheat oven to 350º F, position oven racks in the top and bottom parts of oven, and lightly grease 2 baking sheets.

  • In a medium bowl, mix together flour, baking soda, cinnamon and salt, then set aside.
  • In a large bowl or mixer, cream together butter and sugars and until fluffy and lightened in color.
  • One at a time, beat in eggs (waiting for the first to be fully incorporated before adding the second) and then add the vanilla extract.
  • Gradually add the dry ingredients to the wet, mixing until only just combined, then fold in the grated carrot and chopped walnuts.
  • Using a spoon or small ice cream scoop, drop batter on to baking sheets, making sure to leave 1-2 inches between each cookie.
  • Place trays in oven and bake for 13-15 minutes, or until light brown and springy to the touch.
  • Remove from oven and let cool completely.
  • In a bowl or mixer, beat cream cheese and powdered sugar together until smooth and creamy, then add in honey and vanilla extract.
  • Once cookies are cool, spoon 1 tablespoon cream cheese frosting onto the bottom of one cookie and sandwich it together with the bottom of a second cookie.
  • Repeat with remaining cookies and enjoy!

Click here for more info

 

 

 

4.Peanut Butter Oatmeal Bars – Part Cookie, Part Cake, Part Bar. All Peanut Butter Goodness

 

Image Credit:12tomatoes.com

Yield: 12-16 bars

Ingredients:

Bars:

  • 1 1/4 cup all-purpose flour
  • 1 cup old-fashioned oats (not quick-cooking)
  • 2/3 cup brown sugar
  • 2/3 cup peanut butter
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Frosting:

  • 1 1/2-2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 4 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350º F and line a 9×13-inch baking dish with parchment paper.
  2. In a small bowl, whisk together flour, oatmeal and baking soda, and set aside.
  3. In a large bowl or mixer, cream together peanut butter, butter and sugars until fluffy and lightened in color. 3-4 minutes.
  4. Beat in egg and vanilla extract, then gradually mix in dry ingredients and stir until just combined.
  5. Press dough/batter into lined baking dish and even out into a smooth layer.
  6. Bake for 13-14 minutes, or until golden brown.
  7. Remove from oven and let cool completely.
  8. In a bowl or mixer, beat together butter, peanut butter and vanilla until combined, and smooth and creamy.
  9. Alternate adding powdered sugar and milk until mixture is fluffy and desired consistency is reached.
  10. Once bars have completely cooled, remove parchment lining from baking dish, cut into squares, frost liberally and enjoy!

Click here for more info

5.Spinach Egg Salad -Creating a new classic from an old one.

 

Image Credit:12tomatoes.com

Ingredients

  • 8 peces whole wheat bread
  • 6 eggs, hardboiled
  • 2 cups fresh spinach, chopped
  • 2 stems scallions or green onion, rinsed and chopped
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • kosher salt and freshly ground pepper, to taste

Directions

  • Chop hard-boiled eggs into small pieces and place in a large bowl.
  • Add chopped spinach and scallions.
  • Mix in mayonnaise and greek yogurt until mixture is combined and everything is coated.
  • Season generously with salt and pepper. Note: if not serving immediately, cover and refrigerate.
  • Spread 3-4 tablespoons of egg salad onto 1 piece whole wheat bread and top with another slice (optional).
  • Repeat with remaining sandwiches and serve immediately.

 

Recipe adapted from We Are Not Martha

Click here for more info

6.Roasted Veggie ChickPea Salad – It not only looks delicious but is packed with powerhouse nutrients such as magnesium, fiber, protein and iron.

 

Image Credit:12tomatoes.com

Serves 6-8

Ingredients

 

  • 3 bunches arugula leaves or mixed greens
  • 2 1/2 cups butternut squash, peeled and diced
  • 1 1/4 cups feta, crumbled
  • 5 peeled and pre-cooked beets (or roast beets yourself), chopped
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 1 pint cherry or plum tomatoes, halved
  • 1/3 cup extra-virgin olive oil, plus 2 tablespoons
  • 1/4 cup freshly squeezed orange juice
  • kosher salt and freshly ground pepper, to taste

 

Directions

 

  • Preheat oven to 400 F.
  • Toss cubed butternut squash with 2 tablespoons olive oil and season generously with salt and pepper.
  • Spread out on a baking sheet in an even layer and bake for 45-50 minutes, or until fork tender.
  • Transfer butternut squash to a large (serving) bowl and add chopped beets, arugula and halved tomatoes.
  • Add in crumbled feta and chickpeas.
  • In a small bowl or glass, whisk together olive oil and orange juice until combined.
  • Drizzle salad dressing over peas and vegetables and gently toss together until everything is coated.
  • Taste and adjust seasoning, if necessary, and serve immediately. Note: if roasting beets at home, place beets in a baking dish and 1/2 cup water. Cover with aluminum foil and bake at 400∫ F for 50-60 minutes, or until fork tender. Let cool before peeling.

Click here for more info

 

7.Mexican Quinoa – This one pot, spicy dish uses quinoa to add some powerful nutrients.

 

Image Credit:12tomatoes.com

Serves 4-6

Ingredients

 

  • 1 (15 oz.) can black beans, drained
  • 1 3/4 cups vegetable broth
  • 1 1/2 cups quinoa
  • 1 cup corn kernels (fresh or canned)
  • 1 pint cherry tomatoes, halved
  • 1 avocado, optional, diced
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 2 limes, juiced
  • 2 1/2 tablespoons fresh cilantro, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • kosher salt and freshly ground pepper, to taste

 

Directions

 

  • Heat olive oil in a large pan or skillet over medium-high heat and saute onion until softened. 2-3 minutes.
  • Add garlic and cook for another 1-2 minutes, or until fragrant, then add quinoa, beans and corn.
  • Pour in vegetable broth and stir together.
  • Season with cumin, chili powder, salt and pepper.
  • Bring mixture to a boil, then cover, reduce heat and let simmer for 20-25 minutes, or until quinoa is tender, but still al dente, and liquid is mostly absorbed.
  • Stir lime juice into quinoa and add tomatoes, avocado (optional) and cilantro.
  • Serve immediately and enjoy!

Recipe adapted from Damn Delicious

Click her for more info

 

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