Sweet Potato Mac n' Cheese

 2 Tbsp Olive Oil (you can also use butter)

2 Tbsp Flour (I use whole Wheat)

3/4 C Mashed Sweet Potato

3/4 C Milk (I use cashew almond milk)

1 C yogurt cheese (I use plain greek yogurt)

2 Tbsp Parmesan Cheese

Salt & Pepper

Garlic powder & Lemon juice to taste

Whole Wheat Noodles

Cook noodles according to package instructions.

Meanwhile, heat olive oil in a skillet over medium heat. Add flour. Using a wire whisk or wooden spoon, make a paste (roux). Don't let it burn. Add the milk gradually as you stir until you see the sauce begin to thicken. Stir in the mashed sweet potato. Stir in the rest of the ingredients until well incorporated. Once the sauce is warmed through, stir in noodles and serve. 

Flourless Double Dark Chocolate Brownies

Ingredients

1/3 cup + 1 heaping Tbsp, all natural peanut, or almond butter 

1/3 cup pure maple syrup grade 'b', or raw honey
1/2 cup unsweetened all-natural applesauce
1 large room temperature egg

1 tsp pure vanilla extract
1/2 cup unsweetened cacao powder
1/2 cup old fashioned rolled oats
1 tsp baking soda
1/8 tsp sea salt
1.5 cups finely shredded zucchini (skin left on) about 2 small zucchinis

1/2 cup dark chocolate chips (I used Lily's brand sweetened with stevia, you may use any high percentage cacao chips, this will add a bit of sugar...depending on what you use) - DIVIDED in half (https://cleanfoodcrush.com/lilys)

Instructions

1. Preheat oven to 350 degrees f.

2. Spray your 8x8 brownie pan with nonstick spray, or wipe your pan with coconut oil.

3. Pulse oats in blender or food processor until finely ground. (dry oats are measured BEFORE grinding...always get lots of questions about this)

4. In a separate bowl, sift or whisk dry ingredients together; cacao powder, ground oats, baking soda, and sea salt; until well combined.

5. Using your mixer, cream peanut butter, applesauce, egg, maple syrup and vanilla until smooth.

6. Add shredded zucchini, mix until combined.

7. Add dry ingredients into wet, mix just until combined...do not over mix.

8. Stir in half of the chocolate chips.

9. Pour batter into your prepared baking pan and sprinkle remaining chips on top.

10. Bake for 23-26 minutes in your preheated oven. 11. Cool before slicing into squares.

Notes: Make sure you’re using natural unsweetened cacao powder, not dutched cocoa! I used Lily's brand sweetened with stevia, you may use any very high percentage cacao chips, this will add a bit of sugar...depending on what you use. I prefer the maple syrup over honey for these. Sweetness factor is such a personal preference, so taste test because you may want more/less maple syrup

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Healthy No-Bake Chocolate Peanut Butter Cookies

I found this recipe here: 

https://joyfoodsunshine.com/healthy-no-bake-chocolate-peanut-butter-cookies/#recipe

These are super great because they are technically healthy ;P I like to add a little more chocolate, maybe some dark chocolate chips even. Just depending on what you want. <3

Healthy No-Bake Chocolate Peanut Butter Cookies! With only 8 good-for-you ingredients, these healthy no bake cookies are easy to make, and a delicious treat you can feel great about eating! 

Prep Time 5 minutes

Cook Time 5 minutes

Chilling time 20 minutes

Total Time 30 minutes

Servings 18 cookies

Calories 80kcal

Ingredients

• ½ cup creamy peanut butter
• ¼ cup honey (or maple syrup for vegan)!
• ¼ cup coconut oil
• 2 TBS cocoa powder
• ¼ tsp sea salt
• 1 tsp vanilla
• 1 cup quick-cooking oats
• ¼ cup shredded unsweetened coconut

Instructions

• Line a cookie sheet with waxed paper, set aside.
• Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.
• Stir in vanilla and cocoa powder.
• Add quick-cooking oats and mix well.
• Add coconut and stir until completely combined.
• Drop 1 TBS portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.
• Let cool in the refrigerator or freezer until hardened.
• Serve cold or frozen!
• Store in an airtight container in the refrigerator!

Notes

These cookies are best served cold. Coconut oil becomes soft at warm temperatures!

Store

Store these cookies in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months.

Ingredient substitutions: 

• Peanut butter. Any nut or seed butter works well in this recipe.
• Coconut oil. Butter or ghee are great substitutes for coconut oil.
• Honey. Use maple syrup for a vegan version of this recipe.
• Shredded coconut. If you don’t care for coconut, simply replace it with an extra ¼ cup quick-cooking oats. 

Nutrition

Serving: 1cookie | Calories: 80kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 11IU | Calcium: 14mg | Iron: 1mg