Truffles

These are really good and very quick to make. Second picture is a truffle cut in half.

Ingredients:

• 2/3 cup raw almonds


• 7 Majool Dated-pit removed


• 2 Tablespoons Maple Syrup


• 2 tablespoons cocoa powder


• 1 Tablespoon creamy peanut butter

Directions:

1. In a food processor-blend almonds.


2. Add the rest of the ingredients and blend very well.


3. Dip in melted chips of choice, that has just a tad of oil in to thin..


4. Put on parchment paper to cool.

Enjoy!!!!

Stacked Veggie Enchiladas

Doesn't this look yummy!!! If you like roasted vegetables you will enjoy this.

The recipe came from Live Well Network-Jessica Gralle

Ingredients:

• 2 organic red bell peppers- chopped


• 1 head of cauliflower-cut into small pieces


• 1 large organic sweet potato-peeled and cubed


• 3 garlic cubes-minced


• 1 large onion-chopped


• 1-1/2 cups frozen corn


• 2 Tablespoons oil


• 1 1/2 teaspoons cumin


• 1/2 cup cilantro-chopped


• 2 cups Enchilada Sauce-low sodium


• 8 oz. baby spinach


• 8-10 whole wheat tortillas-8" diameter-I used Fat Flush from Festival in freezer case


• 2 cups cheese of choice I like the daiya cheese

Directions:

1. Preheat oven to 425 degrees.


2. Toss peppers, cauliflower, sweet potato, onion, garlic, corn oil. -I used a plastic bag.


3. Put on parchment lined roasting pan.


4. Sprinkle with pepper.


5. Roast 35-40 minutes turning every 15 minutes.


6. Remove roasted vegetables and reduce heat to 350 degrees.


7. Spray a 13 "by 9" glass pan


8. In a small bowl, stir cilantro, cumin into the enchilada sauce.


9. In the bottom of pan put 1/3 of the sauce.


10. Cover the bottom of pan with tortilla shells-do not overlap.


11. Layer 1/3 of the roasted vegetables.


12. Layer 1/3 of the spinach


13. Layer 1/3 of the cheese mixture.


14. Make a second layer starting with tortilla shells, sauce, veggies, spinach and cheese


15. Repeat one more time. Cover pan.


16. Bake for 20 minutes at 350 degrees, covered.


17. Remove covering and bake and additional 10 minutes. Let set 5 minutes before serving.

Toppings:

• Avocado slices, cilantro, diced red onion, sour cream or yogurt of choice.

Enjoy!!

Mexican Bean Burger

A really good friend gave me the DVD:
Jeff Novick's Fast Foods and Burgers and Fries

I was really anxious to try some of Jeff's recipes. I had the pleasure of meeting him when I traveled with Dr. Hanz Diehl.
This is the original recipe.

Do not use blender or food processor to mash the beans as they wil get to watery. In a large bowl
Mix:
1 can drained and rinsed low sodium Kidney Beans
1 can drained and rinsed low sodium Pinto Beans
Mash with potato masher.
Add 1 cup old fashioned oats
1 cup cooked brown rice
4 Tablespoons low sodium salsa
1-2 teaspoons Mexican Spice
2 teaspoons chili powder
garlic powder
onion powder
Mix well.
Makes 8 burgers
Make into patty and brown in a no-stick skillet (covered) for 2 1/2 minutes on each side.
I made these up and froze most for future use.
______________________________________________
The second time I made them I changed the recipe, as I felt they where rather dry.

• 1 onion- chopped


• 4 cloves of garlic- chopped

Brown onions and garlic in a none stick pan. Set aside.
In a large bowl:

• Add 1 can of drained and rinsed kidney beans


• Add 1 can of drained and rinsed pinto beans

Mash with potato masher.
Add:

• 4 Tablespoons salsa-I used Frog Ranch Salsa


• 2 cups brown or wild rice-I used wild rice as I had some in the frig.


• 1/2 cup old fashioned oatmeal


• Add browned onions and garlic


• 1/2 - 1 teaspoon garlic powder


• 1/0-1 teaspoon onion powder


• 2 1/2 teaspoons chili powder


• 1 teaspoon cumin


• 1/2 teaspoon oregano


• 1 teaspoon freshly ground black pepper


• Liquid smoke-go easy

Mix Well!!!!

Make patties and brown in a none stick skillet. Cover. 2 1/2 minutes on each side.

Makes 8 burgers-

Enjoy!!!
.

Alumni Potluck-6/6/2012

What a super group of people we had at the potluck Wednesday evening. We had 63 people in attendance, to eat wonderful tasty food. Also to hear John Barkmeier MD to share about his affiliations with CHIP.

We missed you lots if you where not present.

Remember July will be a pass for our Alumni Get Together. The 4th of July, falls on the same night as our planned get together.

We hopefully will see everyone in August when we have Chief Jorden Steel ,coming in from the Appleton Fire Department. He has a wonderful testimony on how food has changed many at the Fire station.

Stay cool this weekend. 90 degree weather is predicted by Sunday.

Pizza-with Frog Ranch Salsa

One of the people in the Last CHIP Class mentioned they used Salsa in place of the pizza sauce. It was the best.

1. I used the Whole Wheat Crust from Festival Foods on Northland Avenue back in the bakery department. It is in a refrigerated case back there and is awesome. It suggest to let the crust raise 4 hours, but it is best to let it raise overnight or all day. The dough should be to the top of the container when you use it.


2. After baking the crust for 6 minutes at 400 degrees, I spread 1 entire jar of Frog Ranch Salsa over the crust.


3. I then cleaned out my refrigerator and put chopped green onions, chopped asparagus chopped peppers of different colors, chopped mushrooms on top of the salsa.


4. I had just a tad of vegan cheese in the refrigerator and put that on the pizza also.


5. Then I baked it 18-20 more minutes.


6. After taking it out of the oven, I put some of my pea sprouts on it with the tails on the sprouts just popping. The crunchiness of the sprouts was perfect on top.

Give your next pizza a try with your favorite salsa on it. It is quick, easy and delicious.

Frog Ranch Salsa is very low in sodium. You can find it at Woodmens in asile 13 I believe.

Enjoy!!!

Sprouts- Sprouts and more Sprouts

Sprouting is so easy to to do, and it is so healthy.

I wanted to bring these sprouts to CHIP class Thursday but the schedule for Thursday was too full to talk about sprouting.

I bought this sprouter at Stoegers on Northland Avenue in Appleton, quite a few years ago.

Free Market on Wisconsin Avenue in Appleton as well as Red Radish in Neenah should have them or hopefully they can order them for you. I know several people that bought them on line. There are many different kinds of sprouters.

1. In fact I started with a quart canning jar and put a double layer of cheesecloth on top . I used a rubberband to hold the cheesecloth on the jar.


2. I put a inch or so of seeds on the bottom of the jar, filled the container with warm water and let it sit over night. (then put on the cheesecloth)


3. The next morning, drain water off the sprouts. Do not remove cheese cloth.


4. Continue everyday to put water in the container, and immedietly turn upside down too drain the water off. I contiued this everyday until I had sprouts, which will be in a few days.


5. This is a good way to start out to see if you want to do sprouting. I drained the sprouts right in the sink on my drain board.

My sprouter in the picture has four layers. You put the seeds in the top three layers. The bottom layer stays empty for the water to run through. Pour warm (not hot) water over the seeds. Every morning I dump off the water in the bottom container ( this water is great for your plants) and put new fresh water over the top. Within a few days you will have seeds with small tails coming out. Within 3-5 days ( depending how warm the house is) they will be to the top of the container underneath . At that time I put small containers in the middle of each layer, (check picture) so air can get in and turn the sprouts green. I also give them another day or two to grow. When they are grown I take them and put in a green bag with a little paper toweling. They should be eaten in a few days.

These are wonderful in salads, on sandwiches, wraps, pizza, etc. I also like eating the pea sprouts, just as they start sprouting as they are really crunchy like nuts but so much better for you as they don't have the fat which nuts do.

Sprouts can be bought on line also, which is probably a lot less expensive. I bought 50 lbs of several different seeds wholesale, from a gentleman in New London several years ago and keep the seeds in my freezer. Not sure if he is in business anymore. Will let you know if he is at a latter time.

Some types of seeds that I use:

1. Pea Sprouts-My favorite


2. Mung Beans


3. Sprouting Mix


4. Alfalfa Seeds


5. Organic Sunflower Seeds

Plus many others. See what you like the best.

This is another easy, fun way to stay healthy.

Enjoy!!!

Blueberry-Banana Bread

Arn't they a cute couple!!!

Jean and Tom L stopped by today to help with a few projects and brought me this Blueberry-Banana Bread.

Oh My Gosh!!! it is unbelievabley good. You would never know that it is healthy. Quite a few slices went in my freezer for future use. It just is not safe setting on the cupboard very long. It just for some reason would just disappear.
I like to blame my cats, but I know they don't eat this kind of stuff, so you know who the quilty party would be.!!!

Give this a try, I just know you will love it. In fact someone brought something very similir to the pot luckl. There's was delicious also.

Ingrdients:

• 3 large overripe bananas


• 2 Tabelspoon lemon juice


• 1/3 cup vanilla soymilk


• 1/2 cup Agave Nectar


• 2 cups Whole Wheat Pastry Flour


• 3/4 teaspoon baking powdr


• 3a/4 teaspoon baking soda


• 1/2 teaspoon salt


• 1-2 cups blueberries

Directions:

1. Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan with oil. I used a silicone loaf pan.


2. Mix the soymilk with 1 Tablespoon of the lemon juice and let stand until it curdles.


3. In a large bowl, mast the banana with remaining lemon juice, add soymilk, and agave nectar.


4. Stir well to combine.


5. In a separate bowl combine all the dry ingredients. Mix well.


6. Add the dry ingredients to to the banana mixture and stir just until the mixture is well combined.


7. Fold in the blueberries.




9. Bake at 350 for about 50 minutes, or until a tooth pick comes out clean..




11. Sprinkle top with Turbinado brown sugar.

Enjoy!!!

CHIP Gratuates-5/31/12

What a wonderful class that just graduated. The people where just unbelievably special.

We had 56 people in the class, which was by far the largest class that we have ever had. The first few night where rather chaotic but changed very quickly as we moved into more classes and got settled in.

I was really concerned that we would not get to know the people and they would feel like we didn't care. (You know when you are 72 it's not easy to remember that many names. ) But the people where so warm and friendly, an they where so easy to get to know. It was just really cool!!!

We had so many unbelievably great testimonies from the group. Some will be sharing at the Alumni next week.

How I hated to see this class come to an end. I hope and pray that I will see everyone at the Alumni Get Togethers, and hopefully on a personnel level.

I was taking these pictures graduation night and tried too get everyone in the pictures. As you probably noticed I missed quite a few people. With everyone moving around it was almost impossible to remember everyone. If you are not on these pictures just know that you are in my heart. I care about each and everyone of you in class and your success with CHIP and success in your lives.

Keep on being a "CHIPPER", it is the only way to go!!

I care very much!!