I found this great recipe on the http://eatingcleanrecipes.com/ website. I have a friend of mine that’s been focusing a lot on “eating clean”. I thought I’d try taking something I love, banana bread, and making a “clean” version. Let me just say.. this is yummy!

Ingredients
1 1/2 cups whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 egg, beaten
3/4 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
1/4 cup canola oil
1 cup mashed ripe bananas
2 teaspoons pure vanilla
1/2 cup chopped toasted walnuts or pecans

Directions

1. Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray.
2. In large bowl, mix flour, baking powder, cinnamon, baking soda and salt. Set aside.
3. In medium bowl mix egg, sugar, yogurt, oil, banana and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in walnuts. Pour batter into pan.
4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Makes 1 loaf (16 slices)

This recipe I found on http://blisstree.com. We’ve had it several times and love it. I made it while we were in Othello over Christmas and it went over well there too.  It’s one of my favorites that I love to make. Enjoy!

Pumpkin Gnocchi

1 (15 oz.) can solid pack pumpkin or two cups of homemade pumpkin puree, drained
1 tsp finely grated lemon zest
3 cups flour or enough to make a soft dough
Pinch of salt

Directions:

1. Mix together until you get a soft, kneadable dough. You want it to be the texture of soft Play-do.
2. Cut in about 5 or 6 parts and roll each part out into a 3/4 inch thick rope
3. Slice in pieces about 1/2 inch thick
4. You can use a fork to make a design, or not as you wish
5. Spoon gnocchi into water that is at a slow boil
6. Cook until done, it will come up to the surface and float there. Just take that batch out with a slotted spoon and add the next batch until all are cooked.
7. Toss with Smoky Chipotle Sauce

Smoky Chipotle Sauce

1/2 cup smoked green olives, sliced
1/2 cup roasted red peppers, chopped
6 slices of applewood smoked bacon
1 tsp of dried chipotle, more or less to taste
1 onion chopped
Pinch of cinnamon
1/4 cup olive oil, smoked olive oil if you have it
2 tbs of maple syrup (more or less to taste)
4 oz fontina, diced

Directions:

1. Simmer everything but the maple syrup and fontina in a pan on low heat until the onions are cooked
2. Stir often, don’t let anything caramelize
3. Stir in the maple syrup and simmer for another minute or two. Taste and adjust seasonings
4. Pour over cooked gnocchi and toss
5. Sprinkle with fontina

Serves 6-8

Ingredients
Cookies
1 pound butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 cups crushed potato chips
1 pound bacon cooked and crumbled
2 eggs

Glaze
1 1/2 cups confectioners’ sugar
1/3 cup pure maple syrup
1 1/2 tablespoons heavy cream

Directions
Preheat oven to 350 degrees F. Lightly grease cookie sheets. Cream together the butter, sugar, eggs and vanilla. Mix in the flour, potato chips, bacon, and stir well. Drop by teaspoon onto cookie sheets about 2 inches apart. Bake for 12 to 15 minutes. While the cookies are baking prepare the glaze. Stir the confectioner’s sugar and maple syrup together in a bowl. Add the cream and whisk until the mixture is smoothly blended with a thick consistency but able to be drizzled. Cover and set aside while the cookies cool. Once the cookies are cooled drizzle the maple glaze on the cookies.
Note: Less glaze is better so that you get the bacon taste with the maple.

I mage this chili for a potluck at work. I have to say I EVERYONE LOVED it!

Ingredients

2 medium onions, diced
2 cups bell peppers, diced
2 cloves garlic, minced
1 butternut squash, cubed
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
4 cups vegetable broth
salt and pepper to taste

Directions

Start by sautéing the diced onions, garlic, butternut squash, and bell peppers until browned and soft. After about ten minutes or so, add all of the rest of the ingredients, and bring up to a simmer for 15 minutes. Let simmer on low heat until ready to serve! This can also be served in mini pumpkins or acorn squash for a fun, fall main course.

Number of Servings: 6

Breakfast… it’s the first meal of they day. Everyone says you should make sure to eat breakfast because it’s the most important meal of the day. When I was growing up breakfast was cold cereal and milk. I didn’t mind it at the time. I mean it was sugar after all.

Breakfast has always been a hard meal for me to make sure I eat. Often breakfast has been coffee, or a bit of yogurt or maybe a banana. Nothing spectacular or great, and nothing wholesome and filling. I’ve tried to make sure to eat breakfast and eat something good for me and filling. This recipe helps meet that goal.

Since I joined WeightWatchers earlier this year (I’ve since canceled my membership) I added several WW related blogs to my Google Reader. This recipe is one of those. I love the http://www.loserforlife.com website. She’s so good about sharing how her weight-loss journey is going and sharing recipes like crazy.  I love LOVE this recipe for breakfast cookies. These things are filling and also healthy. There’s almost no sugar and there’s lots of bran. Make some this weekend and enjoy each morning in the coming week. I know I will be.

Banana Walnut Breakfast Cookies

½ cup whole wheat pastry flour
½ cup oat bran
¼ cup old fashioned rolled oats
2 tablespoons brown sugar, unpacked
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¼ teaspoon cinnamon
1 large banana, mashed (about 4.8 oz.)
1 egg, white
¼ cup unsweetened applesauce
1 teaspoon vanilla
¼ cup walnuts, chopped

Directions

In a large bowl, combine flour, bran, oats, sugar, baking powder, baking soda, salt and cinnamon.

In a smaller bowl, combine banana, egg white, applesauce and vanilla.

Add banana mixture to oat mixture and stir until fully incorporated. Stir in walnuts.

Line a cookie sheet with parchment paper. Using a 1/3 measuring cup, scoop batter and place mounds on lined cookie sheet.

Bake in a 350 degree oven for 8 minutes. Makes 5 big cookies.

Notes:
Nutritional Facts: Serving size: 1 cookie. 181 calories, 5 grams fat, 5.1 grams fiber and 5.7 grams protein.

The quest to go vegetarian is in full swing. Honestly, I’m pretty proud of myself and surprised. I’m not one to just cut out something I eat. I LOVE food. When I started the year I wanted to eat more vegetables and less meat because I ate too much meat before. Vegetables have always been something hard for me to remember to get enough. My mom’s version of veggies was the can of sweet corn heated in the microwave next to anything that potatoes didn’t go well with. (Sorry mom.) Maybe I exaggerate but, honestly that’s what I remember most about veggies growing up. Now I’m getting better at eating them, enjoying them, and being more adventurous. This year has been great so far. I feel better. I’m loosing weight, and I feel better. I’m not suggesting that vegetarianism (OK, I’m lacto-ovo) but for me, at this time, it’s working.

Last week I picked up the January Vegetarian Times magazine. They had this great recipe for sweet potatoes. I LOVE sweet potatoes. I thought I’d give it a try and cook it for Eric. Although I don’t have a picture I have to say this was SUPER tasty and fast to make. One thing I really like is that you can freeze the dish and cook it later. I’m thinking I’m going to make some and stick it in the freezer this weekend. It’s always nice to have some “emergency” meal ready to go. I hope you enjoy this dish as much as Eric and I did.

Sweet Potato Shepherd’s Pie

Vegetarian Times magazine – January 2010 issue

1 medium sweet potato, peeled and diced
¼ cup fat-free milk
1 tablespoon butter
¼ teaspoon cinnamon, ground
¼ teaspoon nutmeg, ground
Filling
1½ teaspoons vegetable oil
1 cup onion, chopped
1 cup leek, white part thinly sliced (1 cup)
1 cup turnips, diced
½ cup carrot, diced
3 sprigs thyme, fresh chopped
1 sprig rosemary, fresh chopped
¼ cup white wine or water
15 ounces cannellini beans, rinsed and drained
1 cup vegetable broth
3 tablespoons Parmesan cheese, shredded

Preheat oven to 375′F.
To make Sweet Potato Topping:
1. Bring large poi of water to a boil.
2. Add sweet potato, cover, and boil 10 minutes, or until tender.
3. Drain, and return to pot.
4. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired.
5. Set aside.
To make Filling:
1. Heat oil in large skillet over medium heat.
2. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft.
3. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
4. Add wine, and cook 30 seconds to deglaze pan.
5. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
6. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
7. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.

Notes:
Frozen cooking instructions: Preheat oven to 375′F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.

Nutritional notes:
According to the magazine article the PER 1-CUP SERVING 129 CAL, 4 G PROT; 3 GTOTAL FAT ; 5GFIBER; 5G SUGAR.