|(pic courtesy of tomatointribeca.wordpress.com)
1- Preheat oven to 350 degrees
2- Dice pear and apple and put into a bowl.
3- In same bowl add in all ingredients except for dried fruit, and yogurt. Mix well.
4- Spray baking pan with non-stick spray and spread mixture evenly.
5- Bake for 1 hours. Stir mixture halfway through cooking process.
6- After baking remove from oven and let cool. Once down to room temp add in dried fruit and mix well.
7- Once ready spoon over the greek yogurt and you are readty to roll.
I would eat this after a workout as the protein in the greek yogurt will help you in recovery.
|(pic courtesy of Playground Kitchen)
|(pic courtesy of Behind The Skillet)
5- In food processor add in beans and garlic. Begin blending and slowly adding oil until well blended.
|(pic courtesy of wfcblog)|
|(pic courtesy of Me)|
Ingredients: 1 can black beans (rinsed and drained), 1 can garbanzo beans (rinsed and drained), 4 cloves garlic, 1 roma tomatoe, 1/2c mushrooms (sliced), 1/4 yellow squash sliced, 1/4 zucchinni sliced, 1/4 red pepper, 1/4 green pepper (pepper just need to be cut from entire pepper and only need one side), 1/2″ thick red onion slice, vegan mozerrella cheese, 1 boboli whole wheat crust, olive oil
Servings: 8 slices
1- Preheat oven to 450 degrees and place pizza stone in oven so it heats up with oven.
2- Place all the vegetables (except tomatoes) on a panini maker and grill. If you don’t have a panini press then use grill pan. No grill pan then add 1tbs olive oil to non-stick pan and cook all veggies until soft.
3- While veggies cook place beans and garlic in food processor and blend. While blending add in olive oil to create a black bean hummus (paste)
4- Spread black bean paste on crust and drizzle olive oil on top.
5- Cut up veggies and mix. Once mixed place over top of the black bean paste.
6- Top with tomatoes.
7- Top with vegan cheese
8- Take pizza stone out of oven and place pizza on top.
8- Place in oven for 15-20 minutes
9- Remove from oven with cheese melted and use pizza cutter to cut into 8 slices.
10- Serve with your favorite beer.
(recipe adapted from Hungry Girl)
Ingredients: 1c Vanilla HoneyMilk, 1/2c lime sorbet, 4tbs fresh pineapple chunks (canned is ok as well), 2tbs sugar free vanilla syrup, 3 k ey limes juiced, 10-12 ice cubes, homemade granola from up top, Whipped HoneyMilk, 2tbs sugar substitute
Create the Whipped Cream-
1- Get two glass bowls with the smaller one having ice in it.
2- Place 1/2c HoneyMilk into top bowl with 2tbs sugar substitute (I used Splenda with Fiber)
3- Start to whip on low and gradually increase speed until peaks are formed. Will take longer than using heavy cream because there is not as much fat in HoneyMilk.
Create the Smoothie-
1- Place all the remaining ingredients except for granola in blender
2- Blend until all ingredients are thoroughly combined
Pour smoothie into glass, top with whipped HoneyMilk and then top with granola.
Sarah – I hope you enjoyed the menu in your honor. If you create any of the dishes please post pictures and your thougths on Facebook and leave comments here.
Your blog is great and keep up the running. You are an inspiration to many.
Lastly, it is your turn to nominate another blogger. If you can email me by Monday I would greatly appreciate it.