Nut Butter Oatmeal Cookies

1 c nut butter (I used cashew and almond)
2 tbsp applesauce
1/4 c golden Lakanto monkfruit sweetener
1/2 c oats
1 tsp baking soda
1 tsp vanilla extract
1 egg
1/2 c dark chocolate chips

1. Mix all ingredients together.
2. Roll tablespoon-sized balls, place on parchment paper covered baking sheet.
3. Refrigerate at least a half hour.
4. Bake at 350 degrees for about 8 minutes, until edges start to brown but center is still a little gooey.
Makes about 18-24 cookies, depending on size.

Chocolate Lentil Cookies

1 cup dry lentils
3 cups water
Pinch of salt
2 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 scoop iso-100 protein powder (fudge brownie)
1/2 cup cocoa
1/2 cup swerve or monkfruit sweetener or mix
1/2 cup peanut butter (or other nut butter)
3/4 cup dark chocolate chips

1. Add lentils and water to medium saucepan. Bring to boil, then cook for about 20 minutes, until lentils are tender. Pour into colander, rinse with cold water, and drain well.

2. Process lentils in food processor until smooth. Add all other ingredients except chocolate chips and process until mixed. Add chocolate chips and polar a couple times until combined. Cool for about 1 hour.

3. Drop tablespoon-sized cookies onto parchment paper lined baking sheets. Bake at 350 for 8-9 minutes. Makes about 3 1/2 dozen cookies at approximately 50 calories each.

Cauliflower Crust Pizza

Cauliflower Crust Pizza

Makes 2 servings

Ingredients:
2 c riced cauliflower, cooked
1 egg
1/4 c egg white
1/4 c almond meal
1 6 oz can tomato paste
6-8 oz (3/4-1 c) Greek yogurt
1 tsp crushed garlic
1 tsp basil pesto
3 c shredded cheese (I use a mix of parmesan, Italian, and Mexican)
Pizza toppings

Directions:
1. Preheat oven to 400. Line pizza pan with parchment paper.
2. Whisk egg in a small bowl, then add the cauliflower and almond meal and mix well. Spread thinly in pizza pan, making edges slightly thicker than the rest.

3. Bake for about 20-30 minutes, until golden brown. Let cool for about 5 minutes before spreading the sauce.

4. In a small bowl, stir together tomato paste, yogurt, garlic, and pesto. (There will be enough sauce for about 3 pizzas.) Spread sauce on crust, right up to the edge.

5. Sprinkle cheese over sauce.

[At this point, you can freeze the pizza. I usually make two or three pizzas at a time, since we eat them every week. I put the pizza in the freezer, still on the pan, until it is frozen. Then I trim the parchment paper about an inch away from the edge of the pizza and then slide into a large (one or two gallon) Ziploc bag, seal it after squeezing out the air, and make sure to find a flat place to store it in the freezer. When ready to cook, remove from freezer and immediately continue to step 6 - no thawing required.]

6. Add pizza toppings (I like fresh spinach, mushrooms, shredded chicken, and red pepper flakes), then top with a little more cheese.

7. Bake about 5-10 minutes (15-20 if frozen - slide parchment paper directly onto pizza rack), until cheese is melted and toppings are cooked the desired amount.

8. Cut pizza with a plastic egg-turner-type spatula and serve immediately.

Enjoy!

Enchiladas with Cauliflower Tortillas and Creamy Green Sauce

Cauliflower Tortilla Enchiladas with Creamy Green Sauce

Makes 3-4 servings

Ingredients:
1 c riced cauliflower, cooked
3/4 c egg whites
1/4 c coconut flour
~4 tbsp avocado oil
1 can green enchilada sauce
~8 oz plain Greek yogurt
~1 lb cooked chicken, beef, or pork, shredded
~2 c finely shredded cheese (Jack and/or Mexican blend)
3 eggs, optional

Directions:
1. Stir together enchilada sauce and yogurt in a small saucepan. Heat over low heat until hot, stirring occasionally. Do not boil.

2. Combine cauliflower, egg whites, and coconut flour in a small bowl. Mix well.

3. Pour ~1.5 tsp avocado oil into small frying pan. Turn burner on medium low. Add a heaping 2 tbsp of cauliflower mix to pan and spread out as thin as possible.

4. Flip carefully when bottom of tortilla is golden. Repeat steps 3 and 4 for each tortilla.

5. Ladle a small amount of sauce onto a medium plate, then place tortilla on top.

6. Add a thick layer of chosen meat and cheese on top of tortilla, then place in oven on 275-300F.

7. When cheese is melted, top with another scoop of sauce, then layer tortilla, meat, and cheese. Melt cheese in oven. Can repeat step 7 for one more layer, if desired.

8. Add a final tortilla, sauce to cover, and top with cheese. Melt cheese in oven, then serve.

Optional: top with a fried egg, New Mexico style.

Enjoy!