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1 medium zucchini
1/2 cup parmesan cheese
1/4 cup feta cheese
1 T garlic powder
1 t paprika
1 T dill
1 t crushed red pepper
Salt and pepper to season
3
2 T olive oil
Cut zucchini into bite size pieces place in oiled casserole dish skin down. Add olive oil drizzle over. Sprinkle on seasonings and cheese bake 425 for 22 mins or till cheese golden and zucchini tender.
Note: this recipe isn't very sweet and it's very versatile. So you can add more agave or perhaps honey. Mash up a bananas or add some apple sauce. The bar held up sturdy for me. The mix was the consistency and stiffness of cookie dough.
2 1/2 cup oatmeal
1 cup pumpkin
1 cup peanut butter
1 T pumpkin pie spice
1 T cinnamon.
1 cup agave.
I processed half the oats to fine consistency.
Mix in ingredents.
Then whatever nuts or other healthy mix ins you want. Add more agave if you like sweeter.
I put pecans, almonds, quinoa, chia seeds and unsweetened coconut shredds in. I used bout 1 cup coconut and 1/4 cup of seeds and 1/2 cup nuts each.
Line a 9 by 13 with aluminum foil spray with cooking spray. Press into 9 by 13 and bake 350 20 mins or till toothpick comes out clean. Let cool completely before cutting.
2 1/2 T raw 100 % cocoa butter
1 T organic unrefined coconut oil
1/2 T organic olive oil
Melt on low heat stirring
Cool slightly in fridge or freezer.
Beat on high till fluffy.
Perfect for dry spots and a great face cream.
Soft Pretzels and The Black Sheep
1 1/2 cup shredded zucchini drained
1 1/4 cup flour
1 cup oat flour (process rolled oats till cornmeal texture)
1/2 cup rolled oats
3/4 cup agave syrup
1/4 cup sugar
1 T cinnamon
1 t baking soda
1 t baking powder
1 T vanilla
2 eggs
1/2 canola oil
Mix dry ingredients. Make hole in center of bowl and pour in all ingredient but zucchini in center and mix center. Mix outside in lightly. Mix in zucchini. Lightly oil a loaf pan. Pour in and add topping if want. Bake at 325 for 45 to hour till tooth pick comecomes out clean.
Topping:
1/2 cup: shredded coconut, pecans and sliced almonds. Press lightly into top of batter in pan. Sprinkle 1 teaspoon sugar. Spray lightly with cooking spray bake as directed.
1 can tomato sauce
2 T olive oil
1 t salt
1/2 t sugar
2 T garlic powder
1 t basil
1 t thyme
1 t oregano
1 t marjoram
Place all ingredients in thick bottom small pot. Heat on very low heat for 1 hour.
1 large eggplant
1/2 cup pizza sauce
1/4 cup parmesan
1/2 cup mozzerella
1 cup ground beef (2 burger patties)
Olive oil 2 lb spoons
Salt
Cut eggplant 3/4 to 1 inch thick. Lightly salt and place flat on paper towel. Let rest 30 mins. Flip to new paper towel and let rest rest 30 mins.
Lightly oil baking sheet. Place eggplant flat on sheet and bake 5 mins at 350 degrees.
Flip add parmesan.
Bake 5 more minutes.
Add pizza sauce, Beef and mozzerella. Bake a final 5 minutes.
Let cool 5 minutes before serving.
On one warm day walking down south Meridian in Downtown Indy one can find themselves in this sports bar. Famous for their Stuffed Breadsticks, they did not disappoint. Followed by a Brisket Sandwich covered in onions and cheese sauce this bar takes Sports viewing to the next level. In all directions you have a plethora of TVs playing all the games your heart desires.
10 eggs
1/4 cup greek yogurt
2 sausage links sliced
1/2 cup diced onion
1/4 cup parmesan cheese
Fry onion and sausage till onion are slightly translucent.
Remove from pan.
Beat egg and yogurt. Add to pan heat on med heat for 3 minutes. Add cheese, sausage and onion. Place in oven on 450 till done about 5 minutes.
Due to changing website domains I have lost a lot of colorful photos for each recipe. :(
I may post a video on how I made them tomorow . If I have enough ambition. Till then heres a photo.
Chicken, Green Pepper, Onion, Jalapeño add Artichoke to half
Key Lime, Boston Cream, Peanut Crunch, BlackBerry, Cherry Crunch, Oreo
Garlic Medium Wings
Crab Roll
