Chocolate Silk (you'll never know it's made with Tofu) Pie

14 ounce Firm Organic Tofu
3 tbsps. unsweetened almond milk
4 tbsps. cocoa powder (dark or milk chocolate)
6 tbsps. lite cool whip
2 packets of stevia
1 banana
1 tsp. pure vanilla extract
1/4 cup chocolate chips, melted
1/4 cup raw almonds, ground to flour texture
1/4 cup old fashioned rolled oats, ground to flour texture

Combine all ingredients, except for almonds and rolled oats, into food processor.  Mix well to a smooth texture.  In a small bowl, mix together almonds and rolled oats.  Press almond/oat mixture into the bottom of a 9 inch pie dish.  Pour chocolate mixture over the crust.  Chill in the refrigerator for 4 to 6 hours or overnight until firm.  Serve chilled.


This recipe yields about 8 equal slices.
About 110 calories and 3 grams of protein per serving.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used

Roasted Chickpeas from Scratch

Delicious tossed on a salad for some added crunch, topped on your favorite soup or just to snack on by the handful!

 

2 cups chickpeas, raw
Water
Salt & Pepper
Olive Oil
Any spices you like
(I use a mix of garlic and lemon infused olive oils, kosher or sea salt and pepper)

Place chickpeas in a large bowl.  Cover chickpeas with cold water and let them soak overnight.  The next day, rinse them and drain well.  Pat them dry and set aside in large bowl.  Drizzle about 2 tbsps. of olive oil, salt, pepper and any spices you like.  Toss around to evenly coat all chickpeas.  Spread them out evenly in a single layer on a large cookie sheet.  Bake at 350 degrees F.  for about an hour (tossing every 10 min or so to ensure each chickpea is evenly baked and crisp).  Bake longer or shorter depending on how crunchy and golden you prefer them. 

Lentil Soup

2 cups of lentils, rinsed and drained
5 cloves of garlic, crushed
1 large yellow onion, roughly chopped
5 celery stalks, roughly chopped
4 carrots, roughly chopped
2 tbsps. of coconut oil
8 cups of low sodium chicken broth (or vegetable broth)
1 cup of hot water
1 tsp. paprika
1 tsp. chili powder
1 tsp. kosher salt
2 tsp. black pepper

• In a large pot on medium heat, add coconut oil, onion, garlic, celery and carrots.  Mix and cook for about 3 minutes. 
• Add lentils, paprika, chili powder, kosher salt and pepper.  Mix well and cook on medium heat for another 3 minutes. 
• Add broth and water.  Mix and cook until boiling. 
• Once boiling, cover and lower heat to medium low stirring occasionally. 
• Cook covered for about 30 minutes or until lentils and vegetables are soft.

Options:  Serve with a handful of sautéed spinach, a drizzle of extra virgin olive oil, a sprinkle of parmesan cheese, and/or  Garlic Parmesan Croutons.

Garlic Parmesan Croutons

Great way to use up your day old bread!  Sprinkle on your favorite salad or salad for an added crunch!

 

 

1 day old baguette
1 tbsp. olive oil
1 tbsp. parmesan cheese
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper

• Preheat oven to 425 degrees F. 
• Cut baguette into bite size pieces. 
• In a bowl, combine all ingredients until evenly coated. 
• Spread bread pieces onto baking sheet in a single layer. 
• Bake for about 8 minutes or until golden brown.