No-Bake Energy Bites

No-Bake Energy Bites
(Makes 18-20 bites)
recipe from Smashed Peas and Carrots

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp. vanilla

Mix everything above in medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Cucumber Raita

Cucumber Raita

2 hot house cucumber - peeled, seeded
and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 teaspoon white sugar
1/4 teaspoon kosher salt

Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and
refrigerate at least 3 hours, preferably overnight.

Naan

Naan
Recipe from allrecipes.com

Ingredients:
1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)
1 cup warm water
1/4 cup white sugar
3 Tb milk
1 egg, beatn
2 tsp. salt
4 1/2 cups bread flour
2 tsp. minced garlic (optional)
1/4 cup butter, melted

Directions:
1. Dissolve yeast in warm water in large bowl. Let stand until frothy, about 10 minutes. Stir in sugar, egg, salt, and enough flour to make a soft dough. Knead 6-8 minutes, on lightly floured surface or with stand mixer, until smooth. Place in oiled bowl, cover with damp cloth, and rise for 1 hour, or until doubled.
2. Punch down dough, and knead in garlic if using. Roll dough into balls approximately the size of a golf ball. Place on tray, cover with towel, and allow to rise until doubled in size, about 30 minutes. While dough is rising, preheat grill to high heat.
3. One at a time, roll each ball into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter, flip, and cook for another 2-4 minutes, until browned. Brush cooked side with butter, remove from grill, and continue with remaining dough.

Sundance Tortilla Soup

Sundance Tortilla Soup

Saute:1 Bell Pepper
1 Red Onion
½ Jalapeño

Add:2 (14.5 oz.) cans vegetable or chicken broth
1 (28 oz.) can of diced tomatoes
1 tsp. cumin
Salt & pepper to taste

Cook on medium low heat.

Add:2-3 ears of fresh corn cut off the cob or a 16 oz. bag of frozen
corn
1-2 (15 oz.) cans of black beans

Add:½ cup chopped cilantro 10 minutes before serving.
If you like, add 3 cooked and shredded chicken breasts. (If you
add the chicken too early it gets chewy…no good.)

Serve with:
Lime wedges, cheese, sour cream, avocados, and tortilla chips.

*The original recipe tells you to blend the tomatoes but I don’t, it’s easier and I like a thicker consistency. The black beans are also my own addition. It’s marvelous vegetarian. I add more peppers, onions and beans to thicken it up. Be creative and find what you like! Enjoy.