Chocolate No Bake Cookies

Chocolate No Bake Cookies

I love “no-bake” cookies because it’s just about like eating the dough out of the bowl, right? These are no exception. And, the best part? They are an “EDGE RECIPE.” So, what is an “EDGE RECIPE” you ask? Okay, maybe you didn’t ask. But, just in case you did, “EDGE RECIPES” are those that…well…give us an edge toward healthy weight management goals. EDGE RECIPES have to meet certain standards to be so-categorized. They must be low-fat, low-carb, and sugar-free for starters. Next, they have to be quick to prepare and easy on the budget.  Last, but certainly not least, EDGE RECIPES must be “crave-worthy.”  They must make your mouth water when you think about coming home and knoshing on them.  Well, this recipe checks off all those boxes!

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Chocolate No Bake Cookies
Diet Level:6
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Prep Time 15 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Servings
Cookies
Ingredients
Diet Level:6
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Instructions
  1. In a mixing bowl, combine all dry ingredients and stir very well.
  2. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully.
  3. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or place in fridge until a little firmer.
  4. You can also bake these at 350 degrees for about 10-12 minutes. Then cool for about 10-15 miinutes.
Recipe Notes

You can make your own oat flour by blending oats in a food processor until they become powder. Be sure to measure after blending.

For the no-bake option, due to the coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.

You can freeze the no-bake or bake option.

You can also make them as thick or thin as you like. Just be sure to adjust the cooking time if you decide to go for the bake option.

 

Pigs In A Blanket (Healthy Version)

Pigs In A Blanket (Healthy Version)

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Pigs In A Blanket (Healthy Version)
Diet Level:6
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Prep Time 15 Minutes
Cook Time 25 Minutes
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, a baking mat, or foil sprayed with cooking spray.
  2. In a medium bowl, mix together the oat flour, salt, and yogurt. Knead ingredients together on a floured countertop until the dough is ready to be rolled out. Use a rolling pin to roll the dough to a 1/8 inch thickness. Use a knife to cut the dough into 35 rectangles.
  3. Make sure sausages are dry, (Blotting with a paper towel works well.) Place one mini sausage on each rectangle.
  4. Roll dough over sausage and brush with egg wash. (Egg wash is just an egg beaten in a small bowl and then brushed on top of the dough to get the tops golden brown). Sprinkle the pigs in a blanket with sesame seeds or poppy seeds if desired.
  5. Bake for 22-25 minutes, or until dough is firm but still soft to the touch. Let cool and serve with dipping sauce of choice!
Recipe Notes

 

Crispy New Potatoes

Crispy New Potatoes

This is a quick and easy side dish to put with most any main, meat dish. To stay within Diet Level 5, I recommend any sugar-free dressing for dipping. Tessemae’s is a great brand, but there are many to choose from at HEB, Whole Foods, WalMart, etc.

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Crispy New Potatoes
Diet Level:5
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Prep Time 15 Minutes
Cook Time 35 Minutes
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Prep Time 15 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 400°F.
  2. In a small bowl mix together the oil, dill, parsley, garlic powder,
  3. onion powder, salt and pepper.
  4. Pour seasoned oil into 9x13-inch baking dish. Oil should cover the bottom of the entire dish.
  5. Place potato halves in seasoned oil, cut side down. Brush the tops of the potatoes with the seasoned that has pooled between the potatoes halves. Top with a sprinkle of additional salt.
  6. Bake for 30-35 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.
Recipe Notes

 

Simple Chicken and Veggie Soup

Simple Chicken and Veggie Soup

This soup is great for the start of a new year when you need to begin a healthy meal reset. You should always have some on hand in the freezer, maybe prepped in individual portions for those times when you need to “start over” OR when you feel a cold coming on.  Why?  Because this dish is loaded with chicken for protein and lots of veggies for bonus nutrition. It is also particularly “lemony,” so it includes a huge vitamin C boost!!

This is also a great recipe to make your own…add other veggies or some potatoes. Don’t like that much lemon taste? Then, reduce the lemon.

This is a great “EDGE MEAL” due to its low-carb, low-fat, and VERY high-protein. Check out the Nutrition Fact Label below.

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Simple Chicken and Veggie Soup
Diet Level:5
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Prep Time 20 Minutes
Cook Time 45 Minutes
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Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Melt butter in a large, heavy-bottomed pot over medium-high heat. Once butter is melted, add the onions and stir until translucent. Then add the celery, carrots, garlic, and bell pepper. Saute for 10 to 15 minutes, or until the vegetables start to brown a bit around the edges.
  2. Add the chicken, broth, salt, and pepper to the pot. Cover and simmer over medium-low heat for 30-40 minutes.
  3. Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the kale. Cook for 2-3 minutes until kale is fully wilted.
  4. Add the lemon juice and then taste soup for seasoning, adding additional salt and pepper if needed.
  5. Spoon into individual bowls and serve!
Recipe Notes

NOTE:  The BEST time to add greens is towards the very end of the cooking process. That way, they'll maintain their bright green color.

Salmon With Crispy Kale and Cabbage

Salmon With Crispy Kale and Cabbage

This recipe is crisp, lemony and ridiculously fast and easy to put together. It’s a one-pan meal of salmon, kale, and cabbage, so it is chocked-full of vitamins and minerals! The greens are wilted and have a slightly crisp texture to the edges that’s not unlike a kale chip. The salmon cooks through perfectly so that it’s just barely flaky, while retaining its suppleness. And that mustard and dill dressing just ties it all together. YUM!

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Salmon With Crispy Kale and Cabbage
Diet Level:5
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Prep Time 10 Minutes
Cook Time 25 Minutes
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Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 450ºF.
  2. On a sheet pan, toss kale and cabbage with 1 tablespoon oil, and spread in an even layer. Season with salt and bake 6 minutes.
  3. Season salmon with salt, and add to baking sheet. Bake until salmon is cooked through, about 8-9 minutes.
  4. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 2 tablespoons of oil. Season to taste with salt.
  5. Drizzle salmon and vegetables with dressing before serving.
Recipe Notes

 

Broccoli Cheese Sticks

Broccoli Cheese Sticks

Broccoli and cheese–who doesn’t love them?  Okay, well there might be a few people (like my hubs).  At any rate, a veggie that looks like bread in the form of a stick can’t be all bad, right? 

The “cheese” is actually nutritional yeast, so these “cheese sticks” are dairy-free!  Nutritional yeast is not an active yeast.  It is flaky and has a nutty, cheesy-like taste and is often substituted for grated cheese. It also tastes amazing on roasted vegetables.  It is also filled with B vitamins and keeps you compliant with ALL Diet Levels!

You can find nutritional yeast at HEB and Whole Foods, as well as online. A little goes a long way, so buying a jar or bag of it will last you a year!

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Broccoli Cheese Sticks
Diet Level:5
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Prep Time 20 Minutes
Cook Time 30 Minutes
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Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Bring a pot of water to a boil and add the broccoli florets. Boil for 8-10 minutes, until broccoli is soft, then drain the water. (Or follow directions on package if using frozen. i.e., can microwave, etc.)
  2. Add the broccoli to a food processor and pulse until broccoli is broken down and scrape the broccoli "paste" out of the food processor and into a medium bowl.
  3. In a separate bowl, combine the almond flour, coconut flour, baking powder, onion powder, garlic powder, salt, and nutritional yeast together.
  4. Add the dried ingredients to the broccoli, then add the egg and apple cider vinegar and mix until well combined.
  5. Pour the mixture on a parchment-lined baking sheet and place another piece of parchment paper over the top. Using a rolling pin (or your hands), spread by pressing it out on the top piece of parchment paper (to avoid it sticking) until it's roughly ⅓ - ½ inch thick.
  6. Remove the top piece of parchment paper. Using a pizza cutter, score the dough into 1" wide pieces to make sticks. Also score the dough in the middle
  7. Place into the oven at 375 degrees for about 30 minutes, until the edges are slightly golden and the middle is cooked through. Let cool, then break the pieces into sticks.
  8. Store at room temperature for a few days, or to keep longer, place in an airtight container in the refrigerator. Freeze any leftover sticks and thaw when needed.
Recipe Notes

 

Cashew Parmesan

Cashew Parmesan

Yet one more recipe you can make with cashews—parmesan!!!

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Cashew Parmesan
Diet Level:5
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Prep Time 5 Minutes
Cook Time 5 Minutes
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Ingredients
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. In a small food processor, combine all of the ingredients and process until a crumbly, uniform texture is created. Feel free to adjust the flavor to your taste, then serve over your favorite dish.
  2. Store in a sealed container in the fridge for up to a month.
Recipe Notes

 

Tuna Cakes With Yogurt Sauce

Tuna Cakes With Yogurt Sauce

I love this recipe for lots of reasons! It’s one of our “SUPER STAR, EDGE MEALS” because….
It’s super budget-friendly since the base is canned tuna.
It’s low-carb, high-protein, and low-fat! So, they won’t cancel out your Fit for GOD workout!
It keeps you feeling satisfied, so no snacking necessary after you’ve had these for dinner (that high-protein content helps you out there).
It makes over 15 good-sized cakes, so you can make several meals from one batch…OR…make a double-batch and freeze some for later, so great meal prep dish!
And finally, it’s delicious!!!

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Tuna Cakes With Yogurt Sauce
Diet Level:6
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Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
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For The Tuna Cakes:
For The Spicy Lemon Yogurt Sauce:
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
For The Tuna Cakes:
For The Spicy Lemon Yogurt Sauce:
Diet Level:6
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Instructions
For The Tuna Cakes:
  1. Preheat oven to 425.
  2. Empty 4 cans of tuna into a large strainer over the sink, and let them drain while you prepare the following ingredients.
  3. Sauté onions in olive oil for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
  4. While the onions are cooking, in a large mixing bowl, add Greek yogurt (or almond milk yogurt), lemon juice, salt and pepper and whisk until combined. Then add cilantro and peppers to the mixture.
  5. Add the tuna, beaten eggs, cooked onions and almond meal, and mix gently.
  6. Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.
  7. If you are freezing the tuna cakes, leave them on the baking sheet and place them in the freezer. Once firm, store them in a re-sealable freezer bag until needed.
  8. To finish the cakes, bake on 425 for about 20 minutes, just until they start to crisp and become golden.
For The Spicy Lemon Yogurt Sauce:
  1. Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.
Recipe Notes

 
If you are freezing the cakes, leave them on a cookie sheet and place them in the freezer for a few hours. Once they have firmed up, you can transfer them to a resealable storage bag. When you want to cook them, place them back on a baking sheet while still frozen, and allow them to thaw in the fridge for at least 4-5 hours. Then proceed with baking per the instructions.

 

Potato Bacon Egg Breakfast Casserole

Potato Bacon Egg Breakfast Casserole

I love breakfast casseroles because they are quick to prepare and can be made in advance, if needed. It’s really great to make this at the end of the week to use up any ingredients that you might have leftover in your fridge.

Would be perfect to make on Sunday to grab before time to head out for church. You can experiment with a variety of veggies, like peppers, mushrooms, etc.  Try your favorites!

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Potato Bacon Egg Breakfast Casserole
Diet Level:5
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees, spray a 9-inch pie pan with non-stick cooking spray. (Avocado or coconut oil is great to use.) Set aside.
  2. In a large mixing bowl, beat together the eggs and almond milk. Add in the salt and pepper, then stir in the finely diced potatoes. Stir in half of the crumbled bacon and then add the rest of the crumbled bacon on top.
  3. Bake for 20-25 minutes, or until the center is cooked thoroughly.
Recipe Notes

 

Sweet Potato Cashew Cheese

Sweet Potato Cashew Cheese

Oh, YUM, YUM! You are going to love this recipe! It is a take on my other recipe for CASHEW CHEESE.  It is such a treat!! AND, it’s even just a bit pretty, so you can take it to holiday gatherings!!

Also, be sure to look up our recipe for CASHEW CREAMER!

Speaking of the holidays, don’t miss another great cashew creamer recipe, with a holiday twist: PUMPKIN SPICE CASHEW CREAMER!

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Sweet Potato Cashew Cheese
Diet Level:5
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Prep Time 2 Hours (if soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 2 Hours (if soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
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Instructions
  1. Place cashews in the bowl of a food processor. Add the salt, nutritional yeast, and lemon juice, and turn on the motor. With motor running, drizzle a thin stream of water into the bowl until the cashews are forming a creamy, uniform dip consistency. You might need to stop now and then to scrape the bowl.
  2. Add the sweet potato mash, cinnamon, and nutmeg, and blend again. Check the seasoning and then season to taste.
  3. Sprinkle with cinnamon or nutmeg, and eat up! YUM!
Recipe Notes

 

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