Easy No Bake Almond Butter Bars

Ingredients 

Almond Butter Layer:

1 cup natural almond butter (How to Make Super Creamy Almond Butter)
1 cup blanched almond flour
1/4 cup agave nectar
2 tablespoons refined coconut oil
1/4 teaspoon salt

Ingredients 

Chocolate Layer:

1/2 cup chocolate chips
2 tablespoons natural almond butter
1 tablespoon refined coconut oil
flakey salt for finishing

Instructions:

1. In a medium bowl, mix together the almond butter layer ingredients: 1 cup almond butter, almond flour, agave nectar, 2 tablespoons coconut oil, and salt. 

2. Line a bread pan with parchment paper and spread the almond butter layer out in an even layer. 

3. In a small bowl, melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. 

4. Whisk in the chocolate layer ingredients to the melted chocolate: 2 tablespoons almond butter and 1 tablespoon coconut oil.

5. Pour the chocolate on top of the almond butter layer and chill in the freezer for 1 hour. 

6. Slide a knife around the edges of the pan and pull the parchment paper up to remove the bars from the pan. Cut into 12 bars.

7. Sprinkle with flakey salt and enjoy!

Store in the fridge or freezer. 

Link to the original recipe: https://thetoastedpinenut.com/no-bake-almond-butter-bars/

Easy Christmas Rib Roast

Ingredients:

For the roast:
Oregon Country Rib Roast (4-8 lb.)
2 Tablespoons coarse Kosher salt
2 teaspoons garlic powder
2 teaspoons black pepper

For the sauce:
3/4 cups heavy cream
1/4 cup mayonnaise
1/2 cup sour cream
4 tablespoons prepared horseradish
1/4 cup chopped chives
Salt, to taste

Instructions:

1. The night before you plan to cook the roast, remove it from the packaging. Make a note of how many pounds the roast is before throwing away the package. You'll need that later! Set the roast on a plate and allow it to rest uncovered in the fridge overnight.

2. Two hours before you're ready to cook the meat, remove it from the fridge. Mix together the salt, garlic powder, and black pepper, and rub it all over the roast. It's okay if it doesn't stick to the fatty bits very well. Allow the roast to rest at room temperature for two hours.

3. About 30 minutes before you're ready to bake, preheat the oven to 500 degrees. Grab the note that lists the weight of your roast. Take the number of pounds and multiply it by 5. This is how long you'll cook your roast. For example, if you have a 5 lb. roast, you'll multiply 5 x 5, and bake your roast for 25 minutes.

4. Place your seasoned roast in a roasting pan, fat side up. You can use a roasting rack, or let the ribs act as their own natural rack. Place the roast in the preheated oven uncovered. Bake for whatever amount of time the weight determines.

5. After the allotted time, turn the oven off, set the timer for two hours, and WALK AWAY. Seriously, that's it. The hardest part is simply not opening the oven door for the entire two hours. Tape it shut if you have to--just don't open that door! 

6. Allow your roast to continue cooking for the next two hours. After two hours, you can open the oven door to check the temperature of the meat. 120-125 in the center is rare. 130-135 is medium rare, which is my preferred temp for prime rib roast. If the roast has reached 130 degrees, go ahead and take it out of the oven. If it's not quite to temp yet, you can turn the oven back on to 375 and continue to cook until it reaches the desired temp.  

7. Remove the roast from the oven, tent with foil, and allow it to rest for 15 minutes before carving and serving.
8. While the roast cooks, you can prepare the horseradish sauce. Combine the heavy cream, mayonnaise, sour cream, horseradish and chives. Season to taste with salt. Refrigerate until ready to serve.

Link to original recipe: https://neighborfoodblog.com/wp-json/mv-create/v1/creations/96/print

Apple Cinnamon Overnight Oats

PREP TIME: 5 minutes
TOTAL TIME: 5 minutes
SERVINGS: 2 Servings
CALORIES: 336 kcal

Ingredients:

1 cup rolled oats
2 teaspoons cinnamon
1/4 cup maple syrup
1 1/4 cups unsweetened almond milk
1 medium apple

Instructions:

Divide the oats, cinnamon, maple syrup, and almond milk evenly between two mason jars.
Stir each jar until evenly mixed and cover. Refrigerate overnight.
In the morning, slice the apple and add it to the mason jars.
Enjoy!

Link to original recipe: https://www.jaroflemons.com/apple-cinnamon-overnight-oats/#recipe

Easy Fall Baked Brie

Ingredients:

1 8-ounce wheel of brie cheese
1 tablespoon butter
½ cup chopped pecans
½ cup honey
2 ½ teaspoons fresh chopped rosemary and/or thyme
salt and pepper to taste

Simple Steps:

Preheat your oven to 350*F. Place the wheel of cheese in the middle of a four-sided baking dish and cook for 12-14 minutes. Remove from heat and let sit for 5 minutes to cool a bit.
While the brie is cooking, make the pecan and honey sauce. Melt the butter in a small saucepan over medium-low heat and add the pecans. Allow the pecans to cook for 5-6 minutes, until they have softened and become fragrant.
Add the honey, fresh chopped herbs, and salt and pepper, stir, and allow to heat until it starts to bubble. Remove from heat.
Once the cheese has set to cool for 5 minutes, spoon the honey pecan sauce overtop the brie and serve while still warm.

Link to original recipe: https://blessherheartyall.com/easy-fall-baked-brie

Smoky Chopotle Vegan Tostadas

Ingredients:

1 pack of SOMOS Smoky Chipotle Mushrooms
1 pack SOMOS Spicy Refried Beans
1 pack of SOMOS Mexican Brown Rice
1 jar of SOMOS Roasted Tomatillo Jalapeño Salsa
1 pack of Blue Corn Tostadas

Optional Extras:

Queso fresco
Crema
Avocado
Red onion
Chopped Lettuce
Jalapeños
Lime

Stovetop

1. In a nonstick skillet, cook SOMOS Smoky Chipotle Mushrooms over medium-high heat for 3-5 minutes, stirring occasionally.  
2. Prepare SOMOS Spicy Refried Beans and SOMOS Mexican Brown Rice with the same instructions above.  
3. Spread SOMOS Spicy Refried Beans onto your tostadas, then layer on your SOMOS Smoky Chipotle Mushrooms on top.
4. Finish by adding some SOMOS Roasted Tomatillo Jalapeño Salsa, your favorite toppings and serve with SOMOS Mexican Brown Rice!
 

Microwave

1. Tear open SOMOS Smoky Chipotle Mushrooms pack about 2 inches and microwave for 90 seconds.
2. Separately, prepare SOMOS Spicy Refried Beans and SOMOS Mexican Brown Rice with the same instructions above.  
3. Spread SOMOS Spicy Refried Beans onto your tostadas, then layer on your SOMOS Smoky Chipotle Mushrooms on top.
4. Finish by adding some SOMOS Roasted Tomatillo Jalapeño Salsa, your favorite toppings and serve with SOMOS Mexican Brown Rice! 

Link to original recipe: https://eatsomos.com/blogs/recipes/somos-smoky-chipotle-mushrooms-tostadas-recipe

Power Blend Protein Brownies

Ingredients

1 scoop Truvani Chocolate Protein Powder

1 cup almond butter

2 eggs

1 tablespoon cacao powder

¼ teaspoon sea salt

½ teaspoon baking soda

½ cup coconut sugar

1 teaspoon ground cinnamon

⅛ teaspoon cayenne pepper

½ teaspoon vanilla extract

2 ounces dark chocolate, chopped

Directions

1. Preheat oven to 350 degrees.

2. Grease an 8×8 baking pan or line the bottom with parchment paper.

3. Mix together all of the ingredients except the chopped dark chocolate.

4. Fold in chocolate chunks and pour batter into the pan.

5. Bake the brownies for 20-25 minutes.

Let cool and enjoy!

Find the original recipe at: www.truvani.com/blog/recipe-power-blend-protein-brownies

Sheet Pan Nachos

Ingredients

3.35 oz. package Plant Boss Mild Plant Taco Meatless Crumbles

2 Tbsp. neutral oil

2 cups cool water

Tortilla chips

15 oz. can refried beans (or black beans, if preferred)

2 cups cheese (plant-based suggested)

1 tomato, chopped

1 jalapeño, minced

1/2 red onion, diced

2 Tbsp. cilantro, minced

1/2 cup salsa

Directions

1. Cook Mild Meatless Crumbles with oil and water according to package directions.

2. Set oven to broil.

3. On a large, foil-lined sheet tray, spread 1/2 of tortilla chips. Top with crumbles, beans and shredded cheese. Spread remaining tortilla chips and repeat to create two layers.

4. Broil for 5–10 minutes until cheese is melted.

5. Top with tomatoes, jalapeno, red onion, cilantro and salsa.

Find the original recipe at: https://www.plantboss.com/sheet-pan-nachos

Football-Shaped Keto Pancakes

Ingredients

1 Pouch Birch Benders Keto Pancake and Waffles Mix

3 1/2 Cups Water

1 Container Birch Benders Keto Vanilla Frosting

1 Football-Shaped Cookie Cutter

Directions

1. In a large mixing bowl, whisk together pancake mix and water until just combined.
2. Preheat a large griddle or skillet to medium-high heat. Grease with nonstick cooking spray or cooking oil.
3. Using a ¼ cup measuring cup, pour the batter onto the hot skillet and let cook until bubbles begin to form about 1-2 minutes. Quickly flip and let cook for another minute until cooked all the way through and golden. Repeat with the remaining batter to make about 24 pancakes.
4. Cut pancakes into football shapes with a football-shaped cookie cutter.
5. Keep warming in a 200°F oven until ready to decorate them with frosting and add to the spread table.
6. When ready to serve, place frosting in a resealable baggie and snip a small piece off of one
corner. Pipe the frosting onto the top of each football-shaped pancake to create the football lines
7. Enjoy!

Christmas Roast

Ingredients

1 (6 pound) roast
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
2 teaspoons garlic powder
2 stalks celery, cut into 2-inch pieces
1 carrot, cut into 2-inch pieces
1 small unpeeled onion, quartered and separated
2 teaspoons concentrated beef base (paste)
1 ½ cups water
1 teaspoon cornstarch
1 teaspoon water

Directions

Step 1

The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in the refrigerator overnight.

Step 2

Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.

Step 3
Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.

Step 4
Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.

Step 5
To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.

Link to original recipe: https://www.allrecipes.com/recipe/219587/christmas-prime-rib/?printview

Southwestern Turkey Soup

Ingredients

1 ½ cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers

1 (15 ounce) can rinsed black beans

1 (15.25 ounce) can corn
2 Roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
½ teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

Directions

Step 1:
In a large pot over medium heat, combine turkey, broth, canned tomatoes, beans, corn, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

Step 2:
Stir in avocado and cilantro, and simmer until slightly thickened. Spoon into serving bowls and top with shredded cheese.

Optional: serve over rice

Link to the original recipe: https://www.allrecipes.com/recipe/24392/southwestern-turkey-soup