No-Bake Honey Peanut Butter Cookies

These simple to make no bake cookies contain the great flavor combination of peanut butter and chocolate along with a little hint of sweetness from honey. The addition of oats adds a punch of fiber and plant protein that makes them very satisfying. 

Combine the following ingredients in a bowl: 2 ½ cup rolled oats, ⅓ cup natural peanut butter, 3 tbsp honey, ½ cup dark chocolate chips (or just chop up whatever you need from a Lindt 85% cocoa bar to make 1/2 cup) . Mix thoroughly and then use a mini muffin tin as the mold to form the cookies. Or, lay parchment paper on a cookie sheet and use an ice cream scoop to lay them out. Refrigerate to set. It makes about 16 - 125 calorie cookies -- so one is perfect:) Store in an air-tight container in the refrigerator. Enjoy!

Moroccan Style Vegetable Quinoa

First of all, I used quinoa in this recipe in place of the couscous, because it is something that I always have on hand. It worked great! Quinoa is an ancient grain that is also a complete protein; low in calories and high in iron and fibre. This is a vegan recipe, but if you want to add some stir fried chicken into the vegetable mix it works well. Just stir fry the chicken on its own in about a tbsp of olive oil about 10 minutes before the vegetable mixture is due to be ready. Stir it into the pot just before you stir in the spinach at the end.

Ingredients: 

-1 tbsp olive oil
-2 cloves garlic
-1/2 tsp grated fresh ginger
-1 small onion, sliced
-1 tsp turmeric
-1/2 tsp cinnamon
-1tbsp parsley flakes
-2 tbsp tomato paste
-1 cup vegetable or chicken broth/low fat/low sodium
-2 large carrots, halved lengthwise and cut into 1/2 inch chunks

-1 can (19 oz) chickpeas, rinsed and drained
-1 head of broccoli florets and stems, peeled and chopped
-1/2 cup pitted prunes/halved
-dash of salt and freshly ground pepper
-quinoa made separately as per package instructions (enough to make 2 cups)
-4 cups fresh baby spinach
-1 tbsp lemon juice
-3 tbsps chopped almonds (I put these through the food processor)
-3 chicken breasts, if using, sliced into bite sized pieces and stir fried separately in a tbsp of olive oil, salt and pepper to taste
-hot sauce (optional) 

Directions:

In large heavy-bottomed saucepan, heat oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 1 minute. Add onion, coriander, turmeric and cinnamon; cook, stirring often, until onion is softened, about 5 minutes. Stir in tomato paste; cook for 1 minute.

Add broth and carrots; bring to boil. Reduce heat, cover and simmer until carrots are softened, about 15 minutes.

Cook quinoa as per package instructions; fluff with a fork. 

Stir in brocolli, chickpeas, prunes, salt and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until brocolli is tender, about 10 minutes. Stir in cooked chicken cubes & parsley.
 
Stir spinach and lemon juice into vegetable mixture; cook just until spinach is wilted. Serve over quinoa; sprinkle with almonds.
Have some hot sauce on the side for anyone who wants some extra heat!