Sugar Free Cranberry Sauce

One can frozen orange juice concentrate thawed

1 bag fresh cranberries

1/2 teaspoon cinnamon

1/4 teaspoon of ginger

1/8 teaspoon nutmeg

1/8 teaspoon of salt

Place everything in saucepan and bring to boil cook until cranberries pop.

About 10 minutes the turn off, can serve hot or cold.

* note you can use apple juice concentrate instead of orange juice

Cookies

Cookies

Nutritional yeast, flax seed, rolled oats, wheat germ. I made these no bake bites and they are delicious! Fenugreek does the opposite for me and dries me up so I had to find other routes.

2 cups old-fashioned oats

½ cup ground or milled flaxseed

3 tablespoons brewer’s yeast

1 cup peanut butter or almond butter

½ cup honey

1 teaspoon vanilla

½ cup dark chocolate chips

Steps

In the bowl of an electric mixer fitted with the paddle attachment, add all ingredients except for the chocolate chips. Mix on low speed until mixture is well combined. Stir in chocolate chips.

Roll mixture into 2-tablespoon sized smooth balls and place on a parchment-lined baking sheet. Place in the refrigerator for 30 minutes or enjoy right away. Once the bites have set, transfer them to an air-tight container and store in the refrigerator for up to 2 weeks.

Notes

Mixture can be pressed into an 8×8-inch baking dish and cut into bars, if desired. Other optional add-ins: ½ chopped nuts (such as almonds or walnuts) and ½ cup dried fruit

Candied Jalapeños

Candied Jalapenos

Prep Time:10 minutes Cook Time:5 minutes Total Time:15 minutes Servings: 64(4 cups or 64 1 tablespoon servings)

Ingredients:

3 pounds jalapeno peppers, sliced into 1/8-1/4 inch slices

6 cloves garlic, thinly sliced

2 cups cider vinegar

3 cups granulated sugar

2 teaspoons coriander seeds

1 teaspoon celery seed

Directions:

Bring the everything to a boil, reduce the heat and simmer for 5 minutes.

Note: Store in a sealed container in the fridge for up to 3 months.

Option: Use proper canning procedures to store at room temperature for longer periods of time.

Nutrition Facts: Calories 12, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 1mg, Carbs 2.2g (Fiber 0.6g, Sugars 1.5g), Protein 0.2g

Chicken with raisins and onion

1 chicken cut into quarters

1 lemon cut in half

Salt

Squeeze lemon onto chicken then sprinkle with salt let sit 30 minutes in fridge .

Rinse chicken before adding to the pot .

Spices used:

1 teaspoon Ginger

1 1/2 teaspoons turmeric

1/2 teaspoon cinnamon

1/2 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

Garlic cloves leave skin on them

Olive oil 3 teaspoons

1 cup raisins

3 Onions sliced

Rinse chicken off with water add to pot with oil and spices sauté 5 minutes then add 3 cups of water and simmer until chicken is almost done add 1 cup raisins and cook 5 minutes then add 3 onions sliced cook 10 minutes.

Can add carrots or sweet potato when adding raisins.

Serve with bread or over rice .

Banana Peanut Butter Oatmeal Bread

6 bananas very ripe

2/3 cups peanut butter

3 eggs

2/3 to 1 cup sugar ( I used 2/3 in my recipe )

1 cup old fashioned rolled oatmeal ran through a blender until it’s flour

1/4 cup nutritional yeast

1/2 cup flax seeds run through a blender until turns to meal

1 1/4 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

Mix wet ingredients in kitchen aid mixer until smooth about 5 minutes with the paddle mixer.

Combine dry ingredients then slowly add to wet ingredients mix well

Preheat oven to 350

Grease 4 mini bunt pans and a small loaf pan , add 1 cup dough to each bunt pan then the rest of dough goes into small loaf pan .

Bake for one hour then pull out and let cool 5 minutes then remove from pans.