Monthly Archives: August 2018

No Bake PB Cookies

School is back, sports are back and we are back on track with some consistent schedules – woohoo!!

Decided to take an old recipe and replace a few ingredients and ended up with a delicious result.  These were tested on my teenagers and a couple families. There was a request for the recipe, so I am finally getting to it!

Super easy, quick and no baking involved. Even more of a reason to try them!


2 Tablespoons unsweetened nut milk (I used almond milk)
3 tablespoons cacao powder
generous 1/4 cup pure maple syrup (don’t skimp with Aunt Jemima or Log Cabin, etc.)
1 1/4 cup rolled oats
1/3 cup pure peanut butter (no oil/salt added, don’t skimp with Skippy or Jiff, etc.)
1/2 teaspoon pure vanilla
1/2 cup dark chocolate chips
1/4 cup chopped peanuts


In a pot, add the syrup, nut milk and cacao powder and bring to a bubble, stirring frequently.

Let it bubble for about 1 minute, continuing to stir.  Then turn off heat and add the oats, peanut butter, vanilla and chocolate chips.  Stir well to combine.

Scoop out desired size onto a parchment lined cookie sheet.  I did a generous tablespoon size and then gently pressed them together and then flattened them but you can make them how you want.

Place in the freezer for about 20 minutes and enjoy.

Store in an air tight container in the refrigerator or in freezer.

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Verde Nachos

If you are dealing with hot temps like we are, I know using the oven and stove is not at the top of your list. From time to time during this ridiculous summer heat, I have sucked it up and used the stove.  And this meal was worth the sweat ;)

Stepped away from the typical black beans or re-fried beans and tried something a little different.  Also, because I didn’t have any of those beans – haha!  And the result was a  super easy and delicious bowl of nachos.


Chips of choice
1 1/2 cup North American Beans/ White Beans
1 1/2 cup corn (if frozen, thaw)
1 cup sweet onion, diced
1 generous teaspoon diced/minced garlic
1/2 teaspoon cumin
1/2 teaspoon oregano

Add some toppings if ya wanna get fancy:

Shredded/sliced romaine or lettuce of choice
chopped cilantro
Roasted Tomatillo Salsa or Salsa Verde of choice

Cream Ingredients:

1 cup soaked cashews (soak at least 30 min, ideally over night)
1/3 cup packed spinach
about 2 tablespoons fresh lemon juice
1 tablespoon ACV or white wine vinegar
1/4 teaspoon mustard


Combine the beans, corn, onion, garlic, cumin and oregano in a sauce pan with about 1/3-1/2 cup water.  Stir well, cover and simmer for about 10-15 minutes until beans are tender.  Optional, salt and pepper to taste.

Make the cream while the beans are cooking.  Drain cashews and add all ingredients into a blender and blend until smooth. You may need to add a little water to desired creaminess.

Grab a plate or bowl, arrange your chips and drizzle the cream and salsa then layer the bean mixture, top with shredded or chopped greens, then finish it off with more cream drizzle and salsa and any other toppings you desire!