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RECIPES

RECIPES/ Sweets

No Bake, No Sugar Chocolate “Larabar” Truffles

You are gonna like these!  They are really good.  They are make from very healthy ingredients, and contain no sugar.  They taste very much like a Chocolate Coconut Larabar.  I have always been a fan of Larabars because they are made out of just a handful of healthful ingredients…
… the above bar contains-dates, almonds, walnuts, unsweetened cocoa and coconut. That is it!!

I knew these would be easy to replicate, so I was excited to see that the Nourishing Gourmet had already tried and succeeded!  I used her recipe and was really happy with how they turned out!

I packaged some of mine pretty to take to my Radiation Oncologist as a thank you on my last day of radiation.  He is a diabetic, and I knew he had been staying away from refined sugars.  He seemed pleased to have a treat that was sugar free, tasted them and approved!
You DO NOT have to be a date lover to like these.  I do not like dates!  In this recipe, they provide the sweetness and I could not tell there were in there. 2 of my 3 girls loved these and couldn’t get enough. My oldest is not a fan of coconut, so no luck with her.  The neighbor kids gave them 2 thumbs up and asked for more.
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Here is the recipe, adapted from the Nourishing Gourmet:
 Chocolate “Larabar” Truffles–Makes about 20 truffles
    20 dates, pitted
    1 cup of coconut flakes, fine
    1/4 cup of coconut oil
    Heaping 3/4 cup of cashews, walnuts, pecans, or nut of choice
    2 ounces of unsweetened chocolate, finely chopped
    1 teaspoon vanilla
    A few dashes of unrefined salt
1) In a food processor, combine the pitted dates, coconut flakes, and coconut oil. Process until the mixture is finely ground.
2) Add the nuts to food processor and process until the nuts are in very small pieces (some even completely ground)
3) In the warm pan, add the chocolate to melt. If you need a little more heat, put on the very lowest heat on the stove, just until melted to prevent burning. Scrape into the food processor and add the salt and vanilla. Process until well mixed.
4)  Roll into balls (refrigerate for 30 minutes if too sticky…mine were not) and place on a plate or in a container and then harden completely in the refrigerator. Keep cool until you serve and enjoy!

**I am pleased to link up to these parties!

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RECIPES/ Uncategorized

New Nostalgia Recipe Index–Updated!

I wanted to let you all know I finally updated my recipe index tab. 
I added recipes that I have made and have been featured on the blog.
I had not done this since August!!  Bad, bad, bad…
While I was doing this, I got excited about some of the recipes I have made in the past, and since it was Saturday and I needed to make a meal plan for this week, I decided I would choose from recipes here at New Nostalgia.
These are the recipes I will make this week:

Breakfasts:


Lunches:

(for chicken salad sandwiches, and egg salad sandwiches)

made yesterdayso I can make…
Snacks:

(made yesterday)

 (made with frozen pureed strawberries from the strawberry patch!)
My Grocery List For The Week:

Eggs
Bread
Misc. Fruit
Misc. Veggies
Lentils
Brown Rice
Chicken Breasts
Udon/Soba Noodles
Dried Cranberries
3 lb. Chuck Roast
Onions
Potatoes
Dry Red Wine
14 oz Beef Broth
Ground Beef
Chili beans
15 oz Can Tomato Sauce
14 oz Can Diced Tomatoes
1/2 Square Unsweetened Chocolate
Cumin
5 Whole Cloves
5 Whole Allspice Berries
Chili Powder
Coriander
Peanut Butter
Honey
2 Jalapeno Chilis
Sesame Seeds
Orange Juice
I took this list to my kitchen to see if I had any of the ingredients.  I crossed off the ones I already had…love it when that happens!
I have stuff on hand to make Homemade Pizza and we have 2 nights where I won’t need to cook, hence the low number of dinners.
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Meals/ RECIPES

Nourishing Crockpot Recipes

I participated in this Nourishing Crockpot Carnival back in November 2009.  I have bookmarked it and gone back a few times because of the great, nourishing crockpot recipes that were linked up.

 Today I am making #28-Cream Cheese Crockpot Chicken.  I needed something simple to just throw in the crockpot for dinner tonight.  My girls are on Spring Break and we are having a blast but boy, I am SO tired!!

I made #18 Double Chocolate Crockpot Cake W/ Hot Fudge Sauce for my youngest birthday a couple days ago. Yum!

 Posts about both coming up soon.

Got any favorite CrockPot recipes?

Would love for you to link ’em up in the comments if so!
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Meals/ RECIPES

Best Ever Classic Beef Pot Roast

We have been limiting red meat to just a couple times a week, so when we do have it, I want it to taste AMAZING!  This recipe is just that–amazing!  I have looked high and low for a good pot roast recipe.  When I was going through chemo and we had meals made and delivered from our church, this recipe was one that made a huge impression on me.  I HAD to have the recipe, and I can’t wait to make it!

The wine gave it such flavor, and the herbs seasoned it to perfection.  It was the perfect comfort food!

Thanks, Scott family!!
If you’re looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.
Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Ingredients

  • 1  teaspoon  olive oil
  • 1  (3-pound) boneless chuck roast, trimmed
  • 1  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  cups  coarsely chopped onion
  • 1  cup  dry red wine
  • 4  thyme sprigs
  • 3  garlic cloves, chopped
  • 1  (14-ounce) can fat-free, less-sodium beef broth
  • 1  bay leaf
  • 4  large carrots, peeled and cut diagonally into 1-inch pieces
  • 2  pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • Fresh thyme leaves (optional)

Preparation

Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Nutritional Information

Calories:
307 (31% from fat)
Fat:
10.4g (sat 3.5g,mono 4.8g,poly 0.5g)
Protein:
28.6g
Carbohydrate:
23.7g
Fiber:
2.8g
Cholesterol:
85mg
Iron:
3.9mg
Sodium:
340mg
Calcium:
34mg

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Brunch/ RECIPES

Chewy No Bake Granola Bars

I’ve posted a recipe here at New Nostalgia for Homemade Granola bars that I like, but I’ve been wanting one that is less dense and more gooey and chewy.  I found what I was looking for thanks to Allison at AllinSon!
They are easy, they make a whole 9×13 pan full, and my kids love ’em!  They are on the sweet side, but that is what I was looking for, something that tasted sweet but with some fiber and wholesome goodness along with it.  These pass for dessert around our house, and that makes me very happy!

{I used Chia Seeds in mine, read more below}

 Chewy No Bake Granola Bars

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup packed light brown sugar (I used Sucanat)
  • 1/4 cup honey
  • 2-1/2 cups oats or leftover granola
  • 1/2 cup total of the following ingredients: wheat germ {about 1/4 cup}, ground flax seeds {about 2 tablespoons} and whole flax seeds {about 2 tablespoons}.  Or substitute with more oatmeal, rice cereal, or nuts. 
  • 1/2 cup Craisins 
  • 1/2 cup chopped almonds (I used sunflower seeds)
  • 1/2 cup semisweet chocolate chips (didn’t use, I was out)
  • *I added 2 Tbls Chia seeds
  1. In a medium saucepan, combine the brown sugar with the honey and butter. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.
  2. Add the remaining ingredients, except for the chocolate chips, to the saucepan and fold the ingredients to evenly coat with the sauce. Transfer the granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill. Gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the fridge until firm, about 15 minutes, then cut into 2-1/4-by 3-inch bars.
  3. Store in the fridge.

These seem very flexible as far as ingredients go.  I want to add some cinnamon next time and maybe try a peanut butter version.  The recipe is GREAT just how it is, too!

A little bit about:

Chia Seeds

 
Chia seeds and I are becoming fast friends.  Why?
~the are jammed packed with protein and minerals and healthy fats and fiber
~they provide more plant based Omega 3’s than any other food, even FLAX
~they have 5 GRAMS of fiber PER TABLESPOON!
~they are flavorless and dissolve in juice, soups, stews, shakes etc..
~they are FILLING!

 

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Brunch/ RECIPES

No Cook Overnight Oatmeal Chia Breakfast Pudding

I have had a version of this recipe every day for breakfast the last 2 weeks, and I am a little obsessed.
I got the recipe from Oh She Glows, and she, too, is obsessed and warned that it could happen to me.  It did, so don’t say I didn’t warn YOU!
These are originally named Vegan Overnight Oats, but the ingredients are flexible, so they do not have to be vegan.  I renamed them because to me, it is a bit like eating a textured pudding since you eat them cold.
Just throw the ingredients together the night before, add a spoon of peanut butter or almond butter and some maple syrup (or agave) in the morning, and you have an instant, HEALTHY, and FILLING breakfast.
I was skeptical at first, but I am so glad I tried them!  They have been perfect to throw into a small mason jar with a lid and take as a “to go” breakfast or healthy snack.
They are incredibly filling, and there are all kinds of versions one could make. I have added ground flax seeds to make them even more healthy, and I have also added my protein shake powder in place of the banana a couple times.

}

Easy Overnight Oatmeal Chia Breakfast Pudding

PM Ingredients

1 banana, mashed

1/3 cup regular oats

2/3 cup almond milk (or regular, soy or coconut milk) 

2 Tbls Chia seeds

1/4 tsp pure vanilla extract

 

Mix all together in a bowl. Cover and refrigerate overnight.

 

AM Ingredients

peanut butter or almond butter

maple syrup, honey or agave nectar

 

Add to taste and serve cold.  Enjoy!

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This nutritional information below includes:

 1/3 cup oats, 3/4 cup unsweetened almond milk, 2 tablespoons chia seeds, and 1 small banana.

 

 

If you add 1 Tablespoon of ground flax, it brings the total to

 13 grams of fiber and 11 grams of protein!!

The peanut butter is even MORE protein.

Not a bad way to start the day!! No wonder this keeps me full clear up to lunch time!

 

How about a chocolate version? Chocolate Chia Oats are so good with any type of nut butter.

 

{my girls use the Chocolate Peanut Butter version as a super healthy apple dip!}

————–

A little bit about:

Chia Seeds

 

Chia seeds and I are becoming fast friends.  Why?

~the are jammed packed with protein and minerals and healthy fats and fiber

~they provide more

plant based

Omega 3’s than any other food, even FLAX

~they have 5 GRAMS of fiber PER TABLESPOON!

~they are flavorless and dissolve in juice, soups, stews, shakes etc..

~they are FILLING!

What about you? Have you ever had chia oats?

Can you imagine eating your oats cold? I was skeptical, but then tried it and LOVE it.

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RECIPES

Recipes To Make ASAP



Each Week I gather up recipes that I have bookmarked, blogged, saved on Pinterest, Stumbled, or found on Twitter. 
 I then use that list to decide what to make for the week.
Thought I would share this weeks “gathering” with you.
  
Let me know if you would like this to be something I share more often…I think it would be quite handy to have my list on the blog to refer back to, but would want it to be something you all enjoy, too!

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