What I'm making for LG tomorrow:

http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/

Deep-Dish Cookie Pie

(gluten-free!)

One of my Special Diet Recipes.

• 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
• 1 cup quick oats (or certified-gf quick oats)
• 1/4 cup unsweetened applesauce
• 3 tbsp oil (canola, veg, or coconut)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Version.)
• 1 cup chocolate chips

Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)

AND, black bean and peanut butter swirl brownies...found here...

Guacamole Deviled Eggs:

Hmmmmm....you know me and my family, always looking for green things for St. Patrick's Day... ;)

http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

Guacamole Deviled Eggs 
www.skinnytaste.com
Servings: 12 • Size: 1 piece • Old Points: 1 • Weight Watchers Points+: 1
Calories: 44 • Fat: 3 g • Protein: 3 g • Carb: 2 g • Fiber: 1 g • Sugar: 0.2 g
Sodium: 30 mg (without salt)

Ingredients:

• 6 large eggs, hard boiled
• 1 medium haas avocado
• 2-3 tsp fresh lime juice
• 1 tsp red onion, minced
• 1 tbsp minced jalapeno
• 1 tbsp fresh cilantro, chopped
• kosher salt and fresh ground pepper, to taste
• 1 tbsp diced tomato
• pinch chile powder (for garnish)

Directions:

Peel the cooled hard boiled eggs.

Cut the eggs in half horizontally, and set the yolks aside.

In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.

Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.


Source:  http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

Meatless Monday stew.

This creamy comforting stew is a breeze to make! You can use canned and frozen ingredients for quick assembly in a crockpot or on your stovetop.

If you deal with pesky food allergies or sensitivities this recipe is free from animal products, gluten, corn, soy, grains, sulphites, yeast and nightshades but not free from delicious flavor.

Enjoy this stew and similar versions by exchanging available or preferred ingredients that appeal most. For instance, if you don’t have cauliflower – use broccoli or butternut squash. If you don’t have quinoa on hand – use buckwheat or rice. If you don’t have coconut milk – use broth, almond milk or a combination. The possibilities are endless.

I like to begin assembly in a crockpot in the morning, making the evening easy, while allowing the flavors to set in and meld together most of the day. Simply gather the ingredients, combine, simmer and nourish.

You can also find the recipe in my new recipe book: Nourishing WISDOM: Heartfelt Conversations with a Disease-Defying Dietitian.

Ingredients :1 24-oz can of chickpeas1 12-oz can of coconut milk2 cups of quinoa, rinsed1 head of organic Swiss chard, kale or collards, chopped coarsely1-2 zucchini, diced1 cup frozen peas1 cup cauliflower, chopped1 cup red lentils2 leeks, sliced finely1/4-1/2 cup fresh squeezed lime juice1 Tbsp. cumin1 teaspoon turmeric1 teaspoon ginger1 teaspoon of Himalayan or Sea salt (optional)Fresh basil or parsley, chopped to garnish

Directions:1.) Combine all ingredients (except fresh herbs) and cook gently on low until the flavors have melded together and the quinoa has expanded. I like to allow it to simmer most of the day for added flavor.

2.) Dish up, top with garnish, and enjoy this hearty stew knowing that you’re nourishing your body.

Tips:

• Use filtered water, as needed, to obtain desired consistency. This will vary based on the simmer time, amount of frozen veggies and canned liquids included.

• If the stew is more soup-like then stew-like, allow it to simmer longer and the excess liquid will evaporate.

• You can prepare this recipe in a slow cooker, crock pot or on your stove top. Simply assemble and allow to simmer for several (4-6) hours. Make sure you have adequate liquid for longer cooking times.

• This dish tastes even better the next day, after the flavors have set.

• There’s no need to pre-cook the quinoa, it will absorb liquid and expand over time. I suggest checking back on the stew periodically and adding water as needed.

Source:  http://www.rebootwithjoe.com/meatless-monday-nourishing-stew/