These quick and easy brownies are a tad bit healthier than brownies sometimes are.
1/2 cup whole wheat flour
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 tsp vanilla
1/2 cup olive oil
~3 Tbs water
1. Mix dry ingredients and wet ingredients separately.
2. Pour dry ingredients into wet ingredients.
3. Pour into a greased baking dish.
3. Bake in a 350 degree oven until a toothpick inserted in the center comes out clean.*
4. Sprinkle a few chocolate chips on top and place back in a warm over for 1 minute.
* 9×13 about 10 minutes, longer for a smaller pan such as an 8×8
Serve warm with ice cream if desired.
Sleep in late on the weekends and then make yourself brunch staring these delicious pancakes.
Makes 4 large pancakes or ~9 small pancakes
1 1/4 cup flour (I like to use whole wheat flour)
2 Tbs sugar
2 tsp baking powder
3/4 tsp salt
3 Tbs melted butter
1 1/3 cup milk (I use dairy free milk, usually almond or coconut)
3/4 tsp vanilla extract
*add-ins of choice I really like chocolate chips and bananas in my pancakes but you could use strawberries or blueberries or cinnamon, whatever your heart desires
1. Mix dry ingredients in a bowl.
2. Mix wet ingredients in a small bowl, then pour into dry ingredients.
3. Mix wet and dry ingredients together, there may be small lumps in the batter.
4. Pour ~3/4 cup of batter in a lightly oiled pan. Place add-ins on top of the pancake. Cook on the first side until bubbles form and start to pop on the pancake. Flip and cook on the other side for about 90 more seconds.
A vegetarian take on a classic meat sauce. Perfect for Meatless Mondays or a delicious vegetarian dish any night of the week. This dish is packed full of vegetables, but is sure to please the whole family!
1/2 onion, diced
1/2 orange bell pepper, diced
1 1/2 large fresh tomatoes, diced
2-3 stalks celery, diced
2 carrots, grated on the large hole of a box grater
~2 cups pearled cauliflower (HEB sells this in a bag)
1 can crushed tomatoes (~14 oz)
1 cup chopped walnuts
3 cloves fresh garlic, minced
~1/3 cup red wine (I used a Chianti)
1. Heat olive oil in a sauce pan over medium-high heat.
2. Add onions, tomatoes, bell pepper, carrots, and celery. Cook for about 3 minutes stirring.
3. Add wine, seasonings, and garlic and continue to stir.
4. Allow to simmer, covered over medium-low to low heat allowing the vegetables to cook down some (20 minutes or so).
5. Add cauliflower, can of tomatoes, and walnuts. Cook for about 15 more minutes and adjust seasoning as needed.
Serve over al dente pasta and sprinkle with Parmesan cheese, if desired.