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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
