Light Wheat Pizza Dough

Makes 8 crusts

3 1/2 c. lukewarm water
1 tbsp granulated yeast
1 - 1 1/2 tbsp kosher salt
2 tbsp sugar or honey
1/8 c. olive oil
7 cups white whole wheat flour (or traditional whole wheat flour)

Option: for a lighter dough, use half whole wheat flour and half all-purposed unbleached and decrease the water to 3 1/4 c.

1. Mix the yeast, salt, sweetner, and olive oil.

2. Mix in remaining dry ingredients.

3. Cover and allow to rest at room temp until it rises and collapses or flattens on top -- about 2 hours

4. The dough can be used immediately after it's initial rise. Refrigerate remaining dough in a lidded not airtight container and use for pizza or flatbread over next 10 days or up to 3 weeks in the freezer in 1/2 lb. portions. When using frozen dough, thaw in fridge overnight before use.

5. On pizza day, roll out or stretch the dough into a thin round on parchment paper & top with toppings. Preheat oven to 450 with stone inside. Transfer the parchment paper to the stone. Bake for 8 to 10 mins.

Pumpkin Green Smoothie

Inspired by this recipe.

1/2 c. pumpkin puree
1 c. almond milk
1 tsp cinnamon
1/2 tsp nutmeg
1 large carrot chopped (I didn't have this, but I would def. try adding it)
2 c. baby spinach or other leafy green
2 frozen bananas
I added 1tsp of stevia, but would probably cut this to 1/2 next time.

GAVIN DRANK IT! Hello sneaking veggi's into my picky kids belly.

I really liked it. It was a nice switch up from my normal banana, strawberry, spinach mix.

Frozen Yogurt Pops

2 c. frozen yogurt
2 cups frozen berries - thaw in the microwave for 1 min
1/2 to 3/4 c. confectioners sugar

Combine and pour into popsicle molds and freeze.

Dairy Free Chocolate Pudding

Haven't tried this but saw a variation in a cookbook so I wanted to write it down.

1/4 c. dairy free margarine (smart balance light)
1 c. avacado puree
1 c. confectioners sugar
1/2 c. unsweetened cocoa powder
1 tsp pure vanilla extract
1/4 c. cornstarch

In a medium sauce pan melt the margarine over low heat. Stir in the avacado puree, sugar, cocoa powder and vanilla. Cook mashing well with a silicone spatula to smooth out any lumps of avacado until the mixture thickens, 3 to 4 mins. Off the heat, gradually stir in the cornstarch. Serve warm.

Chipotle's Shredded Beef Recipe

Inspired by this recipe.

1/3 c. apple cider vinegar
3 tbsp lime juice (i only had lemon, so i used it)
2 Chipotle Peppers canned in Adobo Sauce (Recipe called for 4 but I'm a spice wimp...2 was good!)
1 small to medium sweet onion
5 cloves garlic
4 tsp cumin
2 tsp oregano
1 1/2 tsp ground black pepper
1 1/2 tsp salt
1/8 tsp ground clove
2 tbsp oil
4 lb roast (top round, bottom round, chuck, etc.)
1 c. beef broth

Combine the vinegar to the clove in a blender and puree.

Put the oil in the bottom of the crock pot and put the rost on top. Pour half of the sauce on top of the roast. Flip the roast and pour the remaining half of the sauce on the roast. Add the beef broth to the crock pot. Cook on low for 8 hours.

This had great flavor and was pretty delicious!

Chili-Pasta Skillet

Chili-Pasta Skillet (inspired by this recipe)

1 lb. ground beef
3/4 c. chopped onion
1 15oz can red kidney beans, black beans, or red beans, rinsed and drained
1 14.5oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 4oz can diced green chile peppers, drained
1/2 c. dried shell pasta
2 to 3 tsp chili powder
1/2 tsp garlic salt
cheese if able

Start pasta. Cook meat and onion. Add remaining ingredients (except cheese) and simmer until pasta is finished cooking. Add pasta to the dish. Enjoy.

Holly's Chili

1/2 lb bacon, crispy and cumbled

1 lb ground beef, browned and drained

1 lg onion chopped, I like to cook the onion with the beef.

1/2 cup packed brown sugar

1/3 cup ketchup 

1/2 cup BBQ sauce

2 tbl mustard

3/4 tsp chili powder

1 tsp salt

1/2 tsp pepper

2 16 ounce cans red beans, drained

1 16 ounce can ponto beans, drained

1 16 ounce can black beans, drained

1 16 ounce cans pork and beans

1 16 ounce can mexican style chopped tomatoes. I usually use chili ready tomatoes.

2 to 4 cups tomato juice. I usually use one can of tomato sauce and add about a cup of water. It taste the same and is cheaper.

Preheat oven to 350. Combine all ingredients in large bowl. Pour into a large lightly greased casserole dish. Bake covered for one hour.