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

© 2022 © Copyright CleanFoodCrush ® LLC 2014-2022 - Rachel Maser - CleanFoodCrush.com

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

Grandma's Pro Undercover Funeral Potatoes

 Funeral Potatoes. Those creamy fake potatoes doused in cheese and canned soup. (...blah) Every time I eat funeral potatoes I can't get past these facts. They taste so fatty that you know you're going to end up in a bypass surgery if you eat them more than once a year. I like funeral potatoes..... but mmmmm not so much, for the above reasons.

Well at Christmas, my grandma made the most amazing potato dish! It was SO good that it was GONE! No leftovers! I wanted to lick the dish clean! I didn't ask for the recipe. And I honestly forgot about it until Ceara brought it up this last weekend. How much she wanted those potatoes that Grandma made at Christmas time. So we went and got the recipe to make this DELICIOUS potato dish, and it. was. FUNERAL POTATOES!!! WHAT?? Funeral Potatoes. Not funeral potatoes. Whatever. Ceara wants them. I just won't eat that many of them. But wait--real potatoes?? Wow. That sounds like it could have potential. So we made them. And oh, honey! They met that potential! They are SO GOOD! They seriously don't taste like the fake canned ball o' grease potato funeral liked the other ones do. This one is a keeper! So I am putting it here for YOU and me :D

Grandma's recipe says this is "Janey Drake Potatoe Casserole"

Bake 6 good-sized potatoes, cool and peel, then shred as for hash browns. 

1/2 C melted Butter

2 Cans Cream of Chicken Soup

1 C Sour Cream

1-2 C Chopped Onions

2 t Salt 1 t Pepper (and any other seasonings that make it awesome! ie. Morton's nature seasoning, garlic/onion powder etc. ;)

2 C shredded Cheddar Cheese (half in the mix, half on top)

Mix all ingredients, reserving 1 Cup of cheese to sprinkle on top  Place in buttered 9X13 pan and store in the fridge overnight. (this is optional. I did not let it sit overnight) Bake at 350-365 till hot and bubbly. 45-60 min. Sprinkle the reserved cheese on top during the last 10-20 min of baking time depending on if you want the cheese melty or a little crispy ;)

Brenna's Red Velvet Pancakes ;)

 HAPPY BIRTHDAY Brenna!!! You can thank Brenna for this recipe because she asked for Red Velvet Pancakes for her birthday. And quite honestly, when she did I rolled my eyes inside and thought, "blah. Those are a nice idea, but they are never that good... They are usually dry and kind of flat and sometimes rubbery. They taste ok, and the quality is never that great." Even at restaurants, they are always wanting. Like I get the idea! It's a good idea! Red chocolate pancakes, yum! Just not usually the most successful idea. But whatever. It's her birthday, I'll get her whatever she wants ;D Just because this recipe usually turns out a flop, doesn't mean that I won't give it my darndest! So I found two recipes online that looked like they could be promising possibilities and then I concocted this recipe from both of those, crossing my fingers that they will be at least somewhat good. There were recipes that used a red velvet cake mix...

GROSS! 

I don't want a disgusting cake mix for breakfast! I wanted a pancake that wasn't flat and rubbery, and dry! I wanted it to be somewhat moist (not doughy), fluffy if possible, and have a crumb to it. (Do you know what it means to have a crumb? It means that when you slice the confection with your fork, you will get a crumb along the side where you slice it. This is also how I like my cheesecakes! ;p) 

See that crumb? 😉😍

So I took the ingredients from both recipes that I thought would give me the best chance of producing these results, mixed it up, shut my eyes, and poured it in the pan and LO AND BEHOLD....... TA DAAAAAAAAA!!!!!! These were delicious!!! YAY!!! Finally a red velvet pancake recipe that is actually worth making AND eating!!! :D These are the best Red Velvet Pancakes that I have ever had! Even at restaurants! Yay! I'm so happy! Thanks, Bren for making me make these! :D

Here are the links to both of those recipes, and my recipe is below! ;)

https://www.tastemade.com/videos/red-velvet-mini-pancake-pockets

https://longbournfarm.com/wprm_print/10082

• Recipe: 

• 6 oz semisweet chocolate, melted (I used bittersweet/dark chocolate. my measurement was not exact.)
• 1 cup all-purpose flour
• 2 Tbls. sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1 cup buttermilk
• 2 tbsp unsalted butter, melted and cooled to room temperature
• 1 tsp vanilla extract
• 1 small bottle red food coloring

Topping/Syrup

• 125g cream cheese, room temperature
• ¾ cup unsalted butter, room temperature
• ½ tsp vanilla extract
• 1 ¼ cups confectioner’s sugar (I tried to replace some of the powdered sugar with maple syrup to replace some sugar, but also to thin it out.)
• 2 Tbls. Milk/ Cream/ Creamer
• Mini Chocolate Chips for topping
• Method:

1. Whisk together the flour, sugar baking powder and salt.
2. In a small bowl, whisk the eggs, milk, butter, vanilla extract and melted chocolate. (Make sure ingredients are not too cold or it will harden the chocolate when you combine them. However, my ingredients were a little cold and this did happen to me. I had to end up putting it in the microwave!) Add the red food coloring and mix well. 
3. Cobine this to the flour mixture and mix only as much as you need to to incorporate the ingredients. Let sit at least 5-10 minutes. Note: This batter is a thicker batter.
4. Spray pan with cooking spray (I used coconut oil) and cook on medium heat. Because these are thick, they take a little bit more time to cook. Use medium-low to medium heat. 

Filling

1. Beat the cream cheese and butter with an electric mixer until fluffy. 
2. Add the confectioner’s sugar and the vanilla extract and mix until combined. Thin with maple syrup or Creamer is my preference. 

Better than Kneaders Chocolate Chip Pumpkin Bread

This pumpkin bread is like Kneaders pumpkin bread. The only difference is that it's BETTER! Kneaders uses oil, and this uses butter. Makes a difference! This has a deliciously dense, moist texture and a rich, pumpkiny flavor. Simple to make and can be made into muffins as well. Top it! I'd like to see you try! ;P 

INGREDIENTS

• 3-⅓ cups unbleached all purpose Flour
• 1 tsp pumpkin pie spice
• 1 tbsp Cinnamon
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1-½ teaspoon Salt
• 2-⅔ cups Sugar
• ⅔ cups Softened Butter
• 4 whole Eggs
• 1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
• ⅔ cups Water
• 1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli)

DIRECTIONS

Preheat oven to 325 degrees.

Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Makes 3 loaves. That won’t make it very long at your house before being devoured.

Note: for muffins Raise temperature to 350 and shorten the cooking time to 15-20 min (don't overbake!)

This recipe is courtesy of The Burnt Apple http://burntapple.com/2010/09/29/kneaders-pumpkin-chocolate-chip-bread/ 

Lime Chicken Taco Meat (Cafe Rio Chicken)

This is super easy to make and great for taco's, fajita's, Cafe Rio salad replicas and whatever mexican dish you need some tangy, delicious, shredded chicken for.

1 1/2-2 lbs. Chicken Breast

1/3 C Red Wine Vinegar

1 1/2 Limes, juiced

1 Tbls. Honey

1 1/2 tsp each Salt and Pepper

6 Green onions chopped

6 Cloves Garlic, minced

1 Tbls. dried Oregano

Sauté chicken breast in a little bit of oil on high heat until browned on both sides. Mix the rest of ingredients and pour over top of chicken. Cover and simmer for 30-45 min. until tender. Shred Chicken and toss with pan sauce.