Meatless Monday LinkUp & Pumpkin Recipe RoundUp

I Love Meatless Mondays!

It's been over 3 months since I cut out meat completely.  In the last 21 days or so I have eaten a few bits of chicken here and there (not gonna lie).  I have enjoyed not eating meat on a daily basis.  I feel great!

With Thanksgiving right around the corner I thought it would be nice to share a bunch of healthy PUMPKIN recipes
 

Southwestern Pumpkin Burger

Roasted Pumpkin Apple Soup

Pumpkin No-Bake Energy Bites

Pumpkin Spice Quinoa Breakfast Cookies

Skinny Pumpkin Granola

Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

and Christie @ A Kitchen Hoor's Adventure

Are you ready to PARTY?
This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

No-Bake Energy Balls

Gradually I've been adding to several recipe categories:
No-Bake
4-Ingredient 
Inflammation-Fighting
Meatless on Monday

No Bake recipes are my FAVORITE!!!! 

No-Bake Energy Balls

adapted from Gimme Some Oven

Ingredients:
1 cup (dry) oatmeal 

(old-fashioned oats)
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup wheat germ
1/2 cup carob chips
1/3 cup honey or maple syrup
1 tsp. vanilla extract

Directions

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Optional additions:

Chia Seeds

Sunflower seeds 
Dried cranberries or raisins

OR *Substitute Almond butter for peanut butter*

Sharing this recipe HERE and The Creative HomeAcre

No-Bake Freezer Pie (finger pie)

I've made this recipe a few times but never from an actual recipe.  I sort of used a few yummy recipes and made my own version.  This is a delicious "cheesecake" freezer pie that will leave your family asking for more!

To find out why I call it finger pie, check out Back to the Basics!  It's kinda (not) funny!

No-Bake Cheesecake Freezer Pie

Ingredients:
1 no-bake graham cracker crust (feel free to make your own)

1 cup semi-sweet chocolate chips
1/8 tablespoon butter
1/2 package of fat-free cream cheese, softened

1 packet (box) of cheesecake (instant) pudding
2 cups milk (I use non-fat)

Directions:
Place butter and chocolate chips in a bowl and microwave for approximately 50 seconds.  Stir until smooth.  Add cream cheese and stir until smooth.  Add mixture evenly onto the bottom of the pie crust.

Prepare your pudding according to the package.  Mine stated to wisk contents with milk for 2 minutes.

Pour Pudding over the layer of chocolate in your pie crust.  Cover and freeze!

Your pie should be ready in about 3 hours.  Serve with a dollop of whipped cream if you wish.  The pie is super rich but you could also serve with homemade strawberry or blueberry sauce.

I told a friend about "finger pie" and we started talking about making this for Halloween.  I'm going to have to share those ideas later!

No-Bake Recipe #8

You could probably use regular couscous (not from a box)  but I had a box lying around from the last time they went on sale (plus a coupon) so it was pretty cheap.  Mint however, is something that I am not growing in my garden at the moment.  Basil on the other hand I have an abundance of so I used Purple Opal Basil instead.

Minty Chickpea Salad With Couscous

From Real Simple

Ingredients

1  10-ounce box couscous

1  15.5-ounce can chickpeas, drained and rinsed

2  teaspoons  grated orange zest

2  tablespoons  extra-virgin olive oil

kosher salt and pepper

2  pounds  beefsteak tomatoes, cut into wedges

1/2  small sweet onion, thinly sliced

1/4  cup  fresh mint, torn

1/4  cup  (2 ounces) roasted almonds, roughly chopped

Directions

Place the couscous in a medium bowl, pour 1 ½ cups hot tap water over the top, cover, and let sit for 5 minutes before fluffing with a fork.

Stir in the chickpeas, orange zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

In a separate bowl, combine the tomatoes, onion, mint, ½ teaspoon salt, ¼ teaspoon pepper, and the remaining oil.

Spoon the couscous and tomato mixture onto a platter and sprinkle with the almonds.

YUM!

No Bake Recipe #7...Dessert!

I just wouldn't be happy making all of these no-bake recipes without including a few desserts here and there.  Would you believe this recipe is healthy?  Well, it is and it's low-fat!

I need to be perfectly honest here.  
The first time I made this it sucked! 
(And I don't normally say that about anything food related) 

I accidentally bought 90% dark chocolate instead of 70% and it was super bitter.  I didn't have half-and-half but I had heavy whipping cream left over from another creation.  To make matters worse, I left the chocolate in the microwave a bit too long.

I'm not one to let a little no-bake recipe get the better of me so off to the store I went to pick up more ingredients.  The second time around was much better!  I used milk chocolate and half-and-half this time and it was delicious!

Chocolate Ricotta Mousse

BHG

Adapted from BHG

Ingredients

6 ounces dark or milk chocolate, chopped
*I liked it better with milk chocolate*

1 -15 ounce container part-skim ricotta cheese

1/4 cup fat-free half-and-half

1/2 teaspoon vanilla

Raspberries or small strawberries (optional)

Mint leaves (optional)

Directions

Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.

In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.

Meatless on Monday #2

This is a great recipe for those of us who grow our own sprouts!  Growing sprouts is SO MUCH EASIER than growing a full sized tomato or zucchini plant and you can do it in a house, with a mouse, on a train or in the rain...Especially for you apartment dwellers! 

Check out Back to the Basics for sprouting instructions.

Smashed White Bean and Avocado Club

Homegrown Mung Bean sprouts!

Adapted from Real Simple

4 servings

Ingredients

1  15-ounce cans white beans, rinsed and drained

1  tablespoons  extra-virgin olive oil

1/4  teaspoon  kosher salt
black pepper to taste

8  slices multigrain bread

1  small red onion, thinly sliced

1  cucumber, thinly sliced (peeled, if desired)

1  5-ounce container sprouts (such as alfalfa, radish, broccoli, mung bean or a combination)

**Or use homegrown sprouts**

avocados, pitted and thinly sliced

Directions

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

Place 4 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado. 

 Here's where the recipe get's interesting.  You can complete the sandwich one of 3 ways.

1.  Top with remaining slices of bread (plain).
2.  Spread mayo or spicy mustard over remaining slices of bread.
3.  Eat open faced (only using 4 pieces of bread instead of 8).

Now, you have a delicious, nutritious meal using homegrown sprouts! (I was so excited to eat this amazing creation that I didn't take a picture.)  Enjoy!

No-Bake # 6 and a Party!

Happy Friday everyone!  I am so excited today because I'm a guest hostess at Healthy Mommy, Healthy Baby's Sweet Saturday link party (below).  I love Friday!

Today I've got a doosey of a healthy treat for you.  Enjoy!

Pina Colada Smoothie

2 servings

Ingredients:
1 stalk of celery, washed and chopped
1 cup pineapple, canned or fresh
1/4 cup shredded coconut
or 1/2 cup coconut milk (or both)
1 banana
1 cup vanilla yogurt
1 cup water (or pineapple juice)
Ice
Optional additions: cinnamon and protein powder

Directions:
Add all of the ingredients into your blender, except for the ice.  Blend until smooth.  Add ice and blend for 1-2 minutes.  Enjoy!

YUM!

And now for the Party!  Welcome to Sweet Saturday!

1. Link up something sweet to really WOW us all- your blog, Etsy store, Pinterest, Facebook, whatever you want! 

2. Link-up as much as you want and please follow me and the hostess, Jessica at Healthy Mommy, Healthy Baby. Leave us a comment if you are a new follower so we can follow you back!

3. Hop around and say hi. 

4. Share my button to get more people to join us (not required, but it would be nice!)

<a href="http://jessica-healthymommyhealthybaby.blogspot.com/" target="_blank"><img src="<" target="_blank"> />" alt="Healthy Mommy Healthy Baby" width="125" height="125" /></a>

No-Bake Recipe #5

I love new recipes!  My hubby on the other hand is always a bit suspicious of new concoctions.  This was a bit hit even though he really doesn't like coleslaw.

Chipotle Coleslaw

from BHG

Ingredients

1/3 cup fat-free mayonnaise

1 tablespoon lime juice

2 teaspoons honey

1/4 teaspoon ground cumin

1/8 - 1/4 teaspoon ground chipotle chile pepper

3 cups shredded green cabbage

3/4 cup whole kernel corn, thawed if frozen

3/4 cup chopped red sweet pepper

1/3 cup thinly sliced red onion

1/3 cup chopped cilantro

Directions

In a small bowl stir together mayonnaise, lime juice, honey, cumin, and chipotle chile pepper. In a large bowl combine cabbage, corn, sweet pepper, onion, and cilantro. Pour mayonnaise mixture over cabbage mixture. Toss lightly to coat. Serve immediately or cover and chill up to 24 hours.

No-Bake Recipe #4

I said I'd give you a recipe for slow cooker leftovers right?  Wraps are one of my favorite recipes for leftovers.  Feel free to throw in a little of this or a little of that!

Spicy Chicken Wraps

Ingredients:
Leftover Chicken (or beef)

1/2 - 8 ounce package cream cheese, softened

1/4 cup Salsa

6 -10 inches red, green, and/or plain flour tortillas

3 cups shredded spinach leaves

2/3 cup sliced almonds

1 ripe avocado, halved, seeded, and peeled

Directions

Mix cream cheese and salsa in a small bowl. 

On one tortilla spread the cheese mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with about 2 tablespoons almonds and about 1/4 cup chicken. Add Avocado slices.  Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling. 

Repeat with remaining tortillas, cheese mixture, spinach, almonds, avocado and chicken.

This recipe is similar to the Shrimp Pinwheels but you don't cut them up and you can use just about any combination inside your wrap. 

Stop back Friday for Sweet Saturday!

No-Bake Recipe #3

Just because I'm not using the oven doesn't mean I'm not cooking.  I am however trying to make things simple.  Time to fire up the slow cooker for a very easy chicken recipe.

Just a tip:  Meatless on Monday #2 will include Sprouts!  Find out how to grow your own at Back to the Basics and save $$. Check out the Health Benefits of Sprouts!

Slow Cooker Spicy Chicken

It's so easy!

Ingredients:
8 Chicken Breasts, bone-in with skin removed
1 Jar of pasta sauce ( I use one with garlic)
2 teaspoons Italian Seasoning
1 teaspoon Cayenne Pepper
2 cups water

Directions:
Add all of your ingredients to your slow cooker.  Cook on High for 4 hours or Low for 8 hours.  Yum!

Serve over rice or pasta with a Spinach Salad.

I like to save the sauce for spicy chicken noodle soup.  Leftovers?  Stay tuned because tomorrow I'm making slow cooker chicken wraps

No-Bake Recipe #2

Sundays are usually laid back in our house.  Hubby and I make our weekly trip to the farmer's market and we hit the gym around 3pm.  Salads and protein shakes are a staple for us, along with delicious desserts!  Since I'm on a No-Bake kick, today I'm using up the last of the leftover grilled chicken on a bed of greens.

Mary's Super Sunday Salad

2 servings

Ingredients:
Salad Greens
2 boiled eggs
Chicken, cooked and shredded
Cucumber, halved and sliced
Blue Cheese, crumbled
Candied Pecans
White Raisins
Dressing:  I prefer Apple-Cider Viniagrette

Directions:
Add your greens into 2 bowls.  Top with chicken and cucumber slices.

Peel the boiled eggs and prepare using an egg slicer.  Add eggs to salad.

Add all of the yummy toppings, salad dressing and Serve!

While you're at it, you might want to distract the curious kitten or you'll end up needing a little first aid like I did.  Have you ever had a kitten attach themselves to the back of your leg while you're wearing shorts?

Doesn't she look so sweet and innocent?

No-Bake Recipe Day #1

I probably don't even have to mention this but IT'S HOT!  Of course South Florida is always hot!  I even have the wunderground app on my phone (thanks honey!) just to let me know how brutally hot it is outside.

Okay, I'll quit complaining and get to the good stuff!  I'm trying to conserve gas/electricity by not using the oven and heating up the house so for the next few days (maybe weeks) I'll be posting no-bake recipes.  AND if that wasn't enough for you, we have decided to go meatless on Mondays.  We don't eat meat every day but this will give me a better way to plan our meals.  On to the recipe!

Shrimp Pinwheels

From BHG

Ingredients

1 ripe avocado, halved, seeded, and peeled

1/2 - 8 ounce package cream cheese, softened

1/4 cup catsup

1 tablespoon prepared horseradish

1 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

1/2 teaspoon chili powder

6 -10 inches red, green, and/or plain flour tortillas

3 cups shredded spinach leaves

2/3 cup smoked almonds, chopped

10 ounces peeled and deveined cooked shrimp, chopped

Party picks (optional)

Directions

In a medium bowl mash avocado with a fork. Add cheese; stir until smooth. Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.

On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp. Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.

Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving. To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter. Makes about 36 slices.

**We don't eat shrimp.  I love this recipe with shredded chicken**