Guacamole Macaroni

Here is another green recipe to try this week for St. Patrick's Day. It's a very unique and delicious twist on macaroni and cheese that will blow your mind! It's adapted from this recipe for Avocado Mac 'n' Cheese. Think of it as mac 'n' cheese all grown up!

Guacamole Macaroni (adapted from Two Peas & Their Pod)
12 oz. dry macaroni
2 avocados, pitted and peeled
handful cilantro
2 t. lime juice
2 cloves garlic
1/2 c. hot milk
1/2 c. grated cheddar
1/4 c. grated parmesan
2 oz. goat cheese
salt & pepper to taste

 

Cook macaroni according to package instructions and drain.



 In a blender, combine remaining ingredients.

 Blend for 30-40 seconds or until well blended.

 Return macaroni to pot along with sauce.

 Mix well.

 I topped mine with some extra goat cheese.

I loved this pasta dish. I hope you will, too. Enjoy!

Parmesan Roasted Broccoli

We all know that St. Patrick's Day is coming up. My favorite way to celebrate this holiday is to make green food, and this year, I'm going to try to use naturally green foods. So bring on that festive, green goodness!

Parmesan Roasted Broccoli
6-8 c. broccoli, cut into manageable sized pieces
1 T. oil
2 T. parmesan cheese
salt to taste

 

Heat oven to 400 F. Place cut broccoli in a large bowl. Drizzle with oil, sprinkle with cheese and salt, and toss together.

 Spread broccoli on a lined cookie sheet.

 Roast at 400 F for about 20 minutes.

 Sprinkle with additional cheese and salt if desired.

I'm embarrassed to say this, but I made this yesterday and I ate the whole batch myself. Yup, I polished it off today for lunch. But they're veggies, right? Haha. Enjoy!

Cookie Dough Hummus

This recipe doesn't really need much of an introduction. It's cookie dough hummus ... yup! It's like eating cookie dough, but much more nutritious. It's perfect for kids because they think they get to have cookie dough for a snack and you'll win the Best Parent Ever award.

Cookie Dough Hummus
2 cans (14 oz. each) garbanzo beans, drained and rinsed
1/3 c. tahini
1/3 c. packed brown sugar
1/4 c. milk (I used almond milk)
1 t. vanilla
1/2 t. butter extract
pinch of salt
1/4 c. mini chocolate chips

 

In a high-power blender or food processor, combine all ingredients except chocolate chips.

 Blend for 1-2 minutes or until smooth.

 Stir in chocolate chips.

 Eat it right away, or cover and refrigerate.

 Serve with crackers or fruit ...

 ... or just eat it with a spoon. That's what I do!

Enjoy!

Wholesome Chewy Peanut Butter Cookies

Yesterday I was surfing the web and came across Averie's recipe for Soft & Puffy Peanut Butter Coconut Oil Cookies. They looked like just what I needed! So here's my (slightly healthy) twist on these little delights.

Wholesome Chewy Peanut Butter Cookies (adapted from Averie)
3/4 c. peanut butter (I used Jif Extra Crunchy)
1/2 c. coconut butter, melted
1/2 c. agave
1/4 c. packed brown sugar
1 egg
1 t. vanilla
1 t. baking soda
1/4 t. salt
1 c. whole wheat flour
1 T. cornstarch

Preheat oven to 350 F. In a mixing bowl, combine peanut butter, coconut butter, agave and brown sugar.

 Add egg, vanilla, baking soda and salt.

 Mix well.

 Finally, add flour and cornstarch.

 Aaaaaaaand mix again.

 Drop by rounded spoonfuls onto a parchment lined cookie sheet.

 Make a criss cross design with a fork if you feel like it.

 Bake at 350 F for 6-8 minutes. Cool on the cookie sheet before removing.

 When cooled completely, store in an airtight container...if you have any left.

 They are so soft and chewy! I love it. They were especially chewy the next day!

Enjoy!

Out-of-this-World Chocolate Cake

I am a sucker for chocolate cake. I've tried countless recipes in search of the perfect chocolate cake and chocolate frosting. I finally found it. There are no words to describe the wondeful-ness. My photos can't even do it justice. You have to make it for yourself and then you'll see what I'm talking about. 

 

I have to say, though, the frosting is surprising. The ingredients are down right bizarre, but it's the best stuff I've ever tasted. Seriously! 

Out-of-this-World Chocolate Cake
3 c. flour
1 & 1/2 c. sugar
3 T. unsweetened cocoa powder
2 t. baking soda
1 t. salt
2 c. hot water
3/4 c. oil
2 T. vinegar
1 t. vanilla

Fudge Frosting:
2 c. semisweet chocolate chips
1/2 c. coconut oil
8 oz. tofu (I used medium firm)
1 t. vanilla
1/4 t. salt

For the cake, prepare two 9" pans with parchment and cooking spray.

 Mix all the dry ingredients in a large mixing bowl.

 Add wet ingredients and mix until smooth.

 Pour batter in pans.

 Bake at 350 for about 20-25 minutes. Keep checking it because you don't want to over bake it!

 Remove from oven, cool for about 10 minutes, then dump out onto foil to cool completely.

 While cakes are cooling, prepare frosting. Combine chocolate chips and coconut oil in a microwave safe bowl. Heat until smooth, stirring every 30 seconds. Combine chocolate mixture with remaining ingredients in a blender. Blend for about 1 minute or until completely smooth.

 Now it's time to frost that cake! The photos are pretty self-explanatory:

 After a couple hours, the frosting sets up to be thick and fudgy. You can keep it in the fridge if you like, but I didn't.

You have GOT to try this cake. It really is out-of-this-world! And if you didn't notice already, it's actually vegan. But don't tell! No one will ever know. Enjoy!