Pumpkin snack bread

Ingredients

• 3/4 cup brown sugar
• 1/4 cup molasses
• 1 cup canned pumpkin
• 1/2 cup unsweetened applesauce
• 1/4 cup fat-free Greek yogurt
• 1 large egg
• 1 cup whole wheat flour
• 1/4 cup all purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/3 cup chocolate chips
  
  Preparation
  
• Preheat oven to 350.
• Combine first 6 ingredients in a large bowl, stirring well with a whisk. Stir in flours, spices, salt, and baking soda, stirring just until moist. Stir in chocolate chips.
• Spoon batter into a loaf pan coated with cooking spray. Bake for 40-45 minutes or until a tooth pick inserted in the center comes out clean. Cool. Makes 16 slices.

Moroccan Stew

Looks gross, tastes yummy.

 

Ingredients

• 1/2 onion, sliced
• 1 cloves garlic, minced (optional)
• 1 large carrot, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 (14.5 ounce) can diced tomatoes
• 1 cup vegetable broth
• meat such as chicken sausage or ground turkey (optional)

 

Directions

1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the vegetables. Pour in the tomatoes and broth, and stir to combine.
2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.
3. Serve over couscous.

Snackity snackers

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

Method:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.