Cheap, Easy, and Delicious: Crockpot Refried Beans

[I can’t even tell you guys how happy these make me. They took virtually no work from me, were absurdly cheap (about $.19 per cup!,) they made a giant amount (16 cups,) so I froze a good portion of them. But, most importantly they are absolutely delicious and packed with protein!]

**Note: I took the time to soak my beans over night, but it is absolutely not necessary! If you are going to soak them, make sure you drain them and add new water before cooking them.

Ingredients:

• 4 cups of dried pinto beans
• 1 large or 2 small yellow onions, chopped
• 4 tablespoons of jarred minced garlic (you can, of course, use fresh garlic, the jarred variety just saves some time)
• 1 1/2 teaspoons of salt (you will probably want to add more salt once they’re cooked, but I always start off small so I don’t end up with over-salted beans)
• 1 teaspoons of black pepper
• 1 tablespoon of cumin
• 1 teaspoon of chili powder (feel free to adjust this based on how spicy you like your beans!)
• 10 cup of water

Directions:

• In a colander, rinse the beans and pick out any bad ones (if you are soaking your beans, do this step before you soak them.)
• Put all of your ingredients in a crockpot.
• Cook of high for 4 hours.
• Reduce the heat to low and cook for another 2 hours.
• Ladle out as much of the liquid as you can, but reserve this liquid.
• Using a potato masher, mash the beans to your desired consistency. Keep in mind that they will thicken some as they cool.
• Serve or put into containers to freeze for another day.
• Yes, it’s really that easy.
• You’re welcome.
• Enjoy. <3

8

Quinoa & Veggie Enchiladas

[If you hadn’t noticed yet, I really love Mexican food. A lot. More than pretty much everything else on the planet. I love sneaking unexpected ingredients into classic Mexican dishes; in this case, quinoa. It is delicious and adds a substantial bit more protein to the dish.]

Ingredients:

• 1 cup of quinoa, cooked per package instructions
• 2 tablespoons of extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 medium bell pepper, seeded and chopped (I used orange bell pepper, but any color is perfect)
• 2 tablespoons of minced garlic
• 1 medium zucchini, chopped
• 1 can of no-salt-added black beans, rinsed and drained
• 1 4-ounce can of diced mild green chilies (found in the Hispanic food aisle, with the salsa and enchilada sauce)
• 1 tablespoon of ground cumin
• 1 teaspoon of chili powder
• Salt, to taste
• 2 cans of enchilada sauce (I used mild this time because my niece was over, but any heat-level works beautifully)
• 8 large flour tortillas
• 1 cup of shredded cheese (I used a Mexican blend)

Directions:

• Heat the olive oil in a large saute pan over medium-high heat. Add in the onion, peppers, and garlic. Saute until the onions begin to soften. Add the zucchini and saute until all the vegetables are just tender.
• Add the black beans, chilies, cumin, chili powder, and salt. Continue to cook, stirring occasionally, until everything is heated through. 
• In a large bowl, combine the quinoa with the vegetable mixture.
• Preheat the oven to 350 degrees. Pour a little bit of enchilada sauce in the bottom of a 9x13 inch pan.
• Pour enough enchilada sauce to cover the bottom of a large plate. Place a tortilla on the plate, and rub around gently, so that the surface is covered. Flip the tortilla over, sauce side up, and add about 3/4 cup of filling (this isn’t exact, you just have to guess.) Roll the tortilla up, tucking both ends in. Place seam-side down in the pan. 
• Repeat this process until all of the tortillas and filling is used, adding more enchilada sauce to the plate as needed. 
• Cover the enchiladas with the remaining sauce. Top with the cheese.
• Bake for 30 minutes.
• Serve and enjoy! <3

12

Better-Than-Takeout Stir-Fried Veggies in Brown Garlic Sauce

[Let me start out by saying that I LOVE Chinese food. A lot. The other day, as I was eating way too much food from my favorite Chinese takeout restaurant, something dawned on me: I could make this. Not only could I make it, but I could make it better for me but still taste as good. So, that is precisely what I did, and let me tell you, I was most certainly right. This stuff is delicious, and I think that in the long run, both my wallet and my waistline are going to thank me for it. I hope you guys enjoy it as much as I do!]

[Side note: You can substitute pretty much any vegetable in here. Just make sure that you cut them small enough that they’ll cook as quickly as the rest. Also, if you don’t have a wok, use a large saute pan with a high rim over high heat.]

Ingredients:

• 1/3 cup of liquid bragg aminos (Soy sauce alternative that can be found in most grocery stores. Soy sauce can be used here, I just prefer bragg aminos because they have less sodium.)
• 1/2 cup of low-sodium vegetable broth
• 1/3 cup of Vermouth cooking wine
• 3 1/2 tablespoons of sugar
• 1 tablespoon of sesame oil
• 1/4 teaspoon of white pepper
• 1 tablespoon of powdered ginger
• 2 tablespoons of canola oil, plus more for wok
• 2 tablespoons of minced garlic
• 2 tablespoons of cornstarch
• 1 small yellow onion, sliced thinly
• 1 green pepper, sliced thinly
• 2 large carrots, peeled and cut into matchsticks
• 1 medium zucchini, cut into match sticks
• 1 medium head of broccoli, broken down into florets

Directions:

• In a small bowl, whisk together bragg aminos, veggie broth, wine, sugar, sesame oil, white pepper, ginger, and 1/3 cup of water.
• In another small bowl, dissolve the cornstarch in 1/4 cup of water
• Heat a medium pan over high eat. Add 2 tablespoons of canola oil, swirling to coat pan evenly. Add the garlic and cook, stirring, until fragrant, about 15 seconds.
• Add the soy sauce mixture. Bring to a boil. Reduce the heat to medium and cook for 1 minute.
• Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Remove the pan from the heat and set aside.
• Heat a large wok to medium-high heat. Once hot, coat the bottom with canola oil.
• Add the onion and pepper to the wok. Cook until the onions soften a bit.
• Add the rest of the vegetables. Cook until everything is tender, but not over cooked. Stir in the garlic sauce.
• Serve over brown rice.
• Enjoy! <3

17

White Chip Chocolate Cookies
Yields: 60 cookies

[It has been ridiculously snowy and cold here for the past few days, and when the weather is like this, it always puts me in the mood to bake. I had some white chocolate chips left over from a recipe from a while ago, and decided that today was the day to use them up. I love these cookies because they are fudge-y without being overly sweet.]

Ingredients:

• 2 1/4 cups of all-purpose flour
• 2/3 cup of unsweetened cocoa powder
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 cup (2 sticks) of butter, softened
• 3/4 cup of granulated sugar
• 2/3 cup of brown sugar, packed
• 1 teaspoon of vanilla extract
• 2 large eggs
• 2 cups of white chocolate chips

Directions:

• Preheat your oven to 350 degrees.
• Combine the flour, cocoa, baking soda, and salt in a small bowl. Set aside.
• Using a stand or electric mixer, beat the butter, sugar, and vanilla together until they’re creamy. Add eggs, one at a time, beating well between each addition. 
• Gradually beat in the flour mixture.
• Stir in the chocolate chips.
• Drop by rounded tablespoons onto an un-greased baking sheets.
• Bake for 9-11 minutes, until the centers are set.
• Cool on the baking sheet for two minutes, then move the cookies to wire racks or parchment paper to cool completely.
• Serve and enjoy! <3

9

Quinoa, Spinach, Pear and Chickpea Salad with Maple Vinaigrette

[I felt like something a little more special than a typical salad today, so I whipped this up. Because the dressing is mixed with the quinoa, and not with the whole salad, this is a dish that saves well. You can mix a bunch of it up and have it for lunch a few days in a row and it will only get better with time!]

Ingredients:

• 1 cup of quinoa
• 4 tablespoons of extra-virgin olive oil
• 3 tablespoons of red wine vinegar
• 2 tablespoons of pure maple syrup
• 2 handfuls of baby spinach, washed, and drained
• 1 large ripe pear, stemmed, cored, and cut into pieces (I used a red pear, but you can use any kind you wish)
• 1/2 cup of chick peas, rinsed, drained, and chilled
• 2 tablespoons of fresh parsley, chopped
• A handful (about 1/3-1/2 of a cup) of lightly toasted pecans
• Salt and Pepper

Directions:

• Place the quinoa in a medium sauce pan and cover with 2 cups of water. Cover and cook at a low simmer until all the water is evaporated and the quinoa is tender, about 20 minutes. Fluff the quinoa with a fork and place in in a large mixing bowl.
• In a small bowl, whisk together the olive oil, vinegar, and maple syrup. Pour the mixture over the quinoa and stir until well combined. Let the quinoa sit for about 5 minutes, to absorb some of the dressing.
• Add the spinach, pear, chick peas, parsley and pecans to the quinoa. Mix well. Add salt and pepper to taste, mix again.
• Serve and enjoy! <3

5

Chocolate Chip Red Velvet Pancakes

[If I had a romantic interest in my life, this is what I would want to be brought in bed on Valentine’s Day morning. These babies are fluffy and moist and decadent and delicious. As a bonus, the sheer fact that they’re red makes them festive as well.]

Ingredients:

• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 6 tablespoons of sugar
• 2 tablespoons of unsweetened cocoa powder
• 2 large eggs
• 1 1/2 cups of buttermilk
• 1/2 cup of sour cream
• 2 teaspoons of red food coloring
• 4 teaspoons of vanilla extract
• 1/2 cup of chocolate chips

Directions:

• In a medium bowl, combine the flour, baking powder, baking soda, salt, sugar and cocoa powder. Set aside.
• Whisk together the eggs, buttermilk, sour cream, food coloring, and vanilla until well combined. 
• Add the dry ingredients into the wet ingredients and mix until just combined. Mix in the chocolate chips.
• On a griddle or large pan over medium/high heat. Pour about 1/3 of a cup of batter per pancake, and lightly brown each pancake on each side.
• Serve with syrup and sprinkled powdered sugar.
• Enjoy! <3

19

Red Velvet Whoopie Pies with Salted Caramel Filling

[Let me answer your questions right off the bat: yes, they are as good as they look/sound. Better, in fact. They are heaven in a whoopie pie. The filling is absurdly creamy and rich, and the cookies are soft and moist and delicious. And they are red and SO FRICKIN’ CUTE. These are GUARANTEED to impress your valentine, or, if you’re me, your best friends. Or just yourself. I’ll admit, I impressed myself with these a little bit. As a major bonus, they are not nearly as complicated or difficult as they seem like they’ll be. Happy Valentine’s baking!]

Whoopie Pie Ingredients:

• 2 cups of all-purpose flour
• 2 tablespoons of cocoa powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 cup of brown sugar, packed
• 1/2 cup of butter, softened
• 1 egg
• 1 teaspoon of vanilla extract
• 1/2 cup of buttermilk
• 1 1-ounce bottle of red food coloring

Salted Caramel Filling Ingredients:

• 1/2 cup of brown sugar, packed
• 1 1/4 cups of butter, 3/4 cup of that softened
• 2 tablespoons of light corn syrup
• 1 tablespoon if vanilla extract
• 1/2 cup of heavy cream
• 1 teaspoon of salt
• 2 cups of powdered sugar

Whoopie Pie Directions:

• Preheat your oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
• In a medium bowl, mix together the flour, cocoa, baking soda and salt. Set aside.
• Using an electric or a stand mixer, cream together the butter and the brown sugar until they are fully combined. Add in the egg and the vanilla and mix well.
• Alternate adding a little bit of the flour mixture and the buttermilk until they have both been completely incorporated. Mix in the food coloring, being careful to not let it splash everywhere.
• Using a large spoon or cookie scoop, place about a tablespoon of the batter on the parchment paper, leaving at least two inches between each, as the pies will expand. Bake for 8-10 minutes, until the top of the pies are set. Remove from the oven and allow the pan to cool for 5 minutes before moving the pies to a wire rack to cool completely.

Salted Caramel Filling Directions:

• Place the brown sugar, the 1/2 cup of butter that isn’t softened, the corn syrup and the vanilla in a large saucepan over medium heat. Bring the mixture to a boil. Reduce the heat so that the mixture simmers and cook for 3-4 minutes, stirring occasionally, until it thickens. Remove the pan from the heat and allow it to cool off a little bit (you want it to be warm rather than burning hot.)
• Add the cream, a little bit at a time, mixing well, until all of it is incorporated. Mix in the salt. Allow the caramel to cool to room temperature.
• Beat the powdered sugar with the softened 3/4 cup of butter until the mixture is fluffy. Add the caramel in, a tablespoon at a time, beating well after each addition, until the filling is smooth.
• Match the cool whoopie pies up as best as you can. Spoon about a tablespoon of filling (depending on your preferred pie-to-filling ratio) on to half of each pair of pies. Spread the filling out a little bit, and place the other half on top of the filling. 
• Serve and prepare to wow. <3

27

Blueberry Green Tea Breakfast Smoothie

[I absolutely love smoothies in the morning. They are portable, so I can drink one while I’m getting ready for the day, or as I’m running out the door. You can also pack them full of tons of nutrients and still make them taste good. I have fallen in love with this particular blend of things. The taste is magnificent and it is full of protein, antioxidants, fiber, Omega-3 fatty acids, and calcium. It’s the perfect thing to get your morning going!]

Ingredients:

• 2 green tea bags
• 1 cup of boiling water
• 2 cups of frozen blueberries
• 1/3 cup of vanilla Greek yogurt (or use plain Greek yogurt and add a teaspoon of honey)
• 2 tablespoons of ground flax seeds
• 2 tablespoons of roasted almonds
• 1 tablespoon of powdered rice or soy protein (this is optional, but I like the added protein in mine)

Directions:

• The night before: pour the boiling water over the tea bags and allow them to steep for 5-6 minutes. Remove the tea bags and place the tea in the fridge.
• In the morning: Place all of the ingredients in a blender and blend for 1-3 minutes, until everything is completely combined. If it is too thin, add a few ice cubes and blend more.
• Drink and enjoy!

125

Chocolate Marshmallow Brownies with Almond Buttercream

[I’m going to be real with you: in years past, I have been the girl that hates on Valentine’s Day because I didn’t have someone special to share it with. But, I have decided that this year is going to be different. I am not going to let the fact that I’m single keep me from celebrating! After all, it gives me an excuse to make absurd amounts of desserts, which is a massive plus in my book. So, this recipe is the first recipe in a string of Valentine themed recipes that I’ll be sharing with you in the next two weeks! These brownies are super easy, but look like they take a lot of careful preparation. They are perfect for making for your kids to take to school or to share with coworkers, or just to treat yourself! If you don’t want to take the time to cut shapes out with cookie cutters, just cut them into squares, and they will still look quite festive!]

Ingredients:

• 1 cup (2 sticks) of unsalted butter, softened
• 2 cups of sugar
• 1/3 cup of cocoa powder
• 4 eggs
• 1 1/2 cups of all-purpose flour
• 1 teaspoon of salt
• 2 teaspoons of vanilla
• 1 (10 oz.) package of mini marshmallows

Almond Buttercream Ingredients:

• 1 cup (2 sticks) of unsalted butter, softened
• 4 cups of powdered sugar
• 1 teaspoon of almond extract (I like the taste of almond better than vanilla, but if vanilla is your preference, go ahead and use that instead)
• 1/3 cup of milk (I used unsweetened vanilla almond milk, but any kind of milk will work!)
• Red food coloring

Brownie Directions:

• Preheat your oven to 350 degrees. Cover a 10x15x1 inch cooking sheet with aluminum foil, and then lightly grease it.
• Using an electric or stand mixer, combine the butter, sugar, and cocoa powder. Beat in the eggs and mix until everything is well combined.
• Add in the flour, salt, and vanilla and mix until well combined.
• Spread the batter onto the cookie sheet. Bake 20-25 minutes. 
• Remove the cookie sheet from the oven and cover the entire top with marshmallows. Put the brownies back in the oven for 3 minutes, to let the the marshmallows melt a bit.
• Cool completely.

Almond Buttercream Directions:

• Using an electric or stand mixer, cream the butter until it’s fluffy. Add in the sugar, gradually, and mix until all of the sugar is well blended with the butter.
• Add in the almond (or vanilla) extract and milk, and beat until the frosting reaches your desired consistency.
• Add a few drops of red food coloring and mix well. Add a few more drops if you prefer a darker color.
• Spread frosting over cooled brownies. 
• Use cookie cutters (I used a few different sized hearts and some lips) to cut the brownies.
• Serve and enjoy! <3

2

Balsamic Black Bean Salsa

[Alright, so the big game is this weekend! One of the things people always get excited for is THE FOOD. Chili, hamburgers, supreme pizzas, hot dogs. See the theme in those foods? They are all (usually) full of meat. Which, you know, is a problem when you’re vegetarian. But, it is my firm belief that you do not have to be left out of partaking in the tradition of eating delicious food during the Super Bowl simply because you don’t eat meat. In fact, I’m pretty sure you can eat better. No, scratch that, completely sure. This salsa is my #1 recommendation for meat-free football food. It’s ridiculously easy to make, it is gorgeous, it can be eaten with your hands, it is healthy, and, most importantly, it is DELICIOUS. Obviously it can be (and should be) eaten on non-Super-Bowl-Sundays, but it is particularly appropriate for this weekends festivities! May the best team win *cough* Go Ravens! *cough*]

Ingredients:

• 1 15oz. can of no-salt-added black beans, rinsed and drained
• 1 15oz. can of whole kernel corn, rinsed and drained
• 1/2 of a medium red onion, chopped finely
• 1/2 cup of fresh cilantro, finely chopped
• 1/2 cup of salsa verde (if you like red salsa better, go ahead and use that instead)
• 1/4 cup of balsamic vinegar
• Salt and pepper, to taste

Directions:

• Combine all of the ingredients in a bowl. Cover with plastic wrap and let the salsa marinade for at least 2 hours, but preferably overnight. 
• Serve with tortilla chips.
• Enjoy! 

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