Basic egg noodle recipe

Ingredients:
1 egg
1 T water
Enough flour so mixture doesn't stick to bowl.

On a well floured surface, roll them out as thin or thick as you want. I recommend you roll them out as thin as you can, they will puff up when they cook.

Cut with a pizza cutter to the size you want.

Place in boiling soup. They cook in a matter of minutes.

Triple Chocolate Chunk Muffins

2cup	Oats
3	Egg whites
3/4 cup	Unsweetened cocoa
1/2 cup	Unsweetened applesauce
1 tsp	Vanilla extract
1/2 cup	Plain greek yogurt or sour cream
1/2 tsp	Cream of tartar (or 2 tsp. vinegar)
1 1/2 tsp	Baking powder
1 1/2 tsp	Baking soda
1/4 tsp	Salt
1 cup	Hot water
1/2 cup	Baking stevia OR 1 cup sweetener of choice that measures like sugar
1/2 cup	Semi-sweet or dark chocolate chips
Tip	Foil cupcake liners, remove the inner paper lining (because paper liners tend to stick to muffins!)

Method:

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

6

Cilantro Lime Brown Rice (and my favorite way to cook brown rice)

Cilantro Lime Brown Rice 

• 4 2/3 c water
• 2 T chicken bouillon ( I like better than boulion organic chicken base from Costco)*
• 4 t garlic –minced
• ½ bunch cilantro
• 1 can green chiles—or equivalent fresh
• ¾ t salt
• 1 T butter (optional)
• ½ onion
• Juice of 1 lime
• 3 c brown rice (I like Lundberg’s short grain brown rice from Costco)

1. Pulse cilantro, green chiles, salt, water, chicken bouillon, and onion together in a blender.
2. In a rice cooker add brown rice, the mixture from the blender, lime juice, and butter if using.
3. Cook on brown rice setting.

***Instead of cooking the rice in a rice cooker, I like cooking the rice this way

Foolproof Oven-Baked Brown Rice
Perfected by America’s Test Kitchen

Ingredients
1 1/2 cups brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt

Instructions
1. Adjust oven rack to middle position.  Preheat oven to 375 degrees.  Spread rice in an 8-inch square baking dish.

2.  Bring water and butter or oil to a boil, either in a saucepan or in the microwave.  Keep an eye on it and take it off heat immediately after it starts boiling.  Immediately stir in salt and pour water over rice in baking dish.  Cover baking dish tightly with 2 layers of foil, or heavy-duty foil.  Transfer baking dish to oven and bake rice until tender, about 1 hour.

3.  Remove baking dish from oven and uncover.  Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes.  uncover and let rice stand 5 minutes longer.  Serve immediately.

*** Can easily be doubled, just use a 9x13 pan. The cooking time remains the same.

World's Healthiest Pasta Sauce

*from chefambershea.com

Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Oil-Free, Sugar-FreeSoy-Free Variation

Low-Calorie, Low-Fat, Low-Sodium

Per 1-cup: 88 calories, 2.9g fat (trace sat), 12.9g carbs, 3g fiber, 5g protein

Ingredients

• ½ cup vegetable broth or water
• 2 medium onions, peeled and roughly chopped
• 1 leek, white and light green part only, cleaned and chopped
• 2 broccoli stems (or ½ cup cauliflower), roughly chopped
• 10 to 12 cloves garlic, peeled and halved
• 6 stalks celery, roughly chopped
• 4 large or 6 small carrots, roughly chopped
• 1 package button mushrooms, cleaned and stemmed
• 1 (15-oz.) can black or green olives, rinsed and drained
• 2 jarred roasted red peppers (or 1 large red bell pepper, seeded and chopped)
• 1 medium beet, peeled and chopped (or ½ cup canned beets)
• 1 large, soft Medjool date (or 3 Deglet Noors), pitted and minced
• 1 (6-oz.) can tomato paste
• 2 (28-oz.) cans whole peeled tomatoes or crushed tomatoes
• 1 (8-oz.) package organic tempeh (I didn't have any and left it out- still tasted great)
• 1/3 cup nutritional yeast
• 2 tablespoons Italian seasoning
• 1 tablespoon Spike seasoning (*sub Mrs. Dash or use or sea salt to taste)
• 1 tablespoon Bragg liquid aminos (*or tamari or soy sauce)
• ½ to 1 teaspoon crushed red pepper
• ½ to 1 teaspoon freshly cracked black pepper
• 1 tablespoon apple cider vinegar

Instructions

1. In a large stockpot or Dutch oven, heat the veggie broth or water over medium heat.
2. Place the onion and leek in a food processor and pulse until finely diced. Transfer to the pot with the broth and put the lid on.
3. Place the broccoli stems (or cauliflower) and garlic in the food processor (there's no need to clean the bowl between all these steps) and pulse until finely diced. Transfer to the pot, stir, and put the lid back on.
4. Place the celery and carrots in the food processor and pulse until finely diced. Transfer to the pot, stir, and put the lid back on.
5. Place the mushrooms in the food processor and pulse until finely diced. Transfer to the pot, stir, and put the lid back on.
6. Place the olives in the food processor and pulse until finely diced. Transfer to the pot, stir, and put the lid back on.
7. Place the red pepper(s), beet(s), date(s), and tomato paste in the food processor and blend until smooth. Transfer to the pot and stir.
8. If you bought whole peeled tomatoes, pulse them in the food processor (with their juices) until roughly puréed, then transfer to the pot and stir. If you bought crushed tomatoes, pour them directly into the pot and stir.
9. Crumble the tempeh into small pieces with your hands and stir it into the pot.
10. Add the nutritional yeast to the pot and stir.
11. Add all the seasonings (Italian seasoning, Spike or Mrs. Dash, Bragg aminos, crushed red pepper, and black pepper) to the pot and stir.
12. Reduce the heat to low and simmer for anywhere from 20 to 40 minutes, until all the veggies are completely softened and cooked through and the mixture is reduced/thickened to your liking.
13. At this point, if you didn't use Spike or Mrs. Dash seasoning, you can add sea salt to taste.
14. Remove from the heat, stir in the apple cider vinegar, and serve hot.

Notes

Soy-Free Variation: Replace the tempeh with 1 (15-oz.) can white beans (navy or cannellini beans), rinsed and drained, OR 1½ cups cooked brown/green lentils and omit the Bragg aminos or replace them with coconut aminos or sea salt to taste.

Chef's Tips:
- If you don't have a certain one of the veggies on hand, just leave it out! This recipe is VERY flexible.
- Similarly, if you want to ADD any veggies to this, be my guest! Chopped artichoke hearts or zucchini or yellow squash come to mind as great possible additions.
- One thing I do NOT recommend omitting from this recipe is the can of olives. Yes, even if you despise olives. My husband Matt can't stand them, and he had no idea they were in there—they're chopped to oblivion, so they simply add a salty, briny undertone that's fabulous and irreplaceable. Even if you don't like olives, please leave them in there!