By now we’ve all heard how terrible McDonald’s Shamrock Shakes are for you. They’re loaded with fat, calories, sugar and artificial ingredients. I’ll spare you the disturbing details since they are exactly what we’ve come to expect from America’s top fast food chain.
If you’re a fan of the Shamrock Shake, but you’re participating in the Daniel Fast — or maybe you’re just trying to watch what you eat — I’ve got a tasty alternative for you. My dairy free version starts with a base of coconut milk, and it’s sweetened with dates. Most of the flavor is derived from extracts, and the green hue comes from a handful of spinach.
Every other week we meet with a small group from our church for a potluck-style meal. Last night was “chili night,” so I had to come up with a side dish that, a) I could eat while fasting, and b) everyone else would enjoy, too. Since I already had a big bag of apples in the crisper, homemade applesauce seemed like a perfect fit. Naturally, I enlisted the help of my Crock-Pot.
If you choose sweet apples (i.e. not Granny Smith) there’s absolutely no need to add any sugar. Low and slow cooking releases the apples’ natural sugars, and cinnamon enhances the sweetness. I used Fuji apples, but there are many varieties that will work. Don’t bother chopping them up small. I used a combination corer/slicer that makes eight slices per apple.
If you’re concerned this recipe will yield more applesauce than you can eat, be aware that the apples will cook down considerably. It may look like a lot when you start, but the volume will decrease by at least half after simmering all day. A little mashing will make it smooth, or you can just leave it chunky.
Did I mention how good your house will smell while this is cooking? Get ready to be enveloped in apple cinnamon goodness.
Slow Cooker Cinnamon Applesauce (No Sugar Added!)
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Ingredients
3 pounds sweet apples (about 10 apples), peeled, cored and sliced
1/2 cup water
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Instructions
Add all ingredients to a slow cooker and stir to combine.
Cook on low for 6-8 hours.
Mash to desired consistency.
Notes
Homemade applesauce should last 3 weeks in the fridge and can be frozen, too.
It’s hard to believe just two simple ingredients are all it takes to create this delicious snack bar. Now, I’ve seen a lot of “2-ingredient” recipes on Pinterest, but most of them involve a boxed cake mix or a can of refrigerated dough or some other processed food item. I realize those recipes are more about convenience than anything else, but it seems a little misleading to say something has two ingredients when, in reality, that number is closer to 10 or 20.
These peanut butter cookie bars truly do have just two wholesome ingredients: dates and peanuts. Add them to a food processor or high-powered blender and pulse until the dates are broken down and there are just small chunks of peanuts. The mixture can’t be too crumbly because it needs to stick together when pressed into a pan, but you don’t want to process it so much that it turns into peanut butter.
If you’ve ever eaten a Larabar, you’ll notice these are very similar, although I think the homemade ones are much tastier. I used an 9×5 loaf pan, which yields five full-size bars. A larger pan will result in thinner bars that are more likely to fall apart.
Yield: 5 bars
2-Ingredient Peanut Butter Cookie Bars
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Ingredients
1 cup dates, pitted
1 cup peanuts, dry-roasted
Instructions
Combine dates and peanuts in a food processor or high-powered blender. Pulse until mixture sticks together and small chunks of peanuts remain.
Press mixture into a 9x5 loaf pan, using a piece of wax paper or a spatula to smooth out the top.
Refrigerate for about an hour or until set.
Slice and enjoy!
Notes
These bars freeze well, so you may want to double the recipe and save some for later!
This snack is seriously addicting. You might want to double the recipe because these little barbecue chickpeas will be gone before you know it. They’re crunchy, savory and, best of all, guilt-free!
After rinsing the chickpeas, you’ll need to let them dry thoroughly before mixing with the spices. This is an important step for achieving a crispy texture. I let them dry on a paper towel for about an hour before moving forward.
This salsa is so much better than anything you’ll buy in a jar. It’s fresh and flavorful, just like what you’d expect from a Mexican restaurant. It’s quick and easy too, so there’s really no reason not to make it.
The jalepeño will make or break this recipe, since it provides the heat. I’ve made salsa that ended up bland and boring, and I’ve also made some that was so hot I could hardly stand it. Eventually I started paying more attention to the pepper I was using. Here are a few tips:
If you like it spicy, look for a jalepeño with little white lines in the skin (like stretch marks). Jalepeños get progressively hotter as they age, and the white marks are a sign of an older pepper.
When you’re at the store, consider buying a couple jalepeños. They’re very inexpensive, and this way you’ll have a backup if one of them turns out to be a dud.
Taste your pepper before adding it to the salsa! That’s the only surefire way to know what you’re getting. Add as much or as little as you prefer.
The seeds are the hottest part of the pepper, so go ahead and add them in if you need more heat.
An important step in the salsa-making process is allowing the flavors to meld together. Let the salsa sit in the fridge for at least one hour before serving. I’ve found it tastes best after sitting overnight (if you can wait that long).
If you’re on the Daniel Fast and need some chips to go with this salsa, you can use the same recipe as my crispy baked tortilla strips. Just cut the tortillas into triangles instead of strips.
Combine all ingredients in a blender or food processor and pulse to desired consistency.
Let salsa stand in the refrigerator for at least one hour before serving.
Notes
*Taste your jalepeño to determine how hot it is. Add more or less than half the pepper depending on your preferences. The seeds can be added for more heat.
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