Easiest Chocolate Chip Cookies

Thanks to my friend Jen for bringing these cookies over, and for sharing the recipe. I've made them three times in the past two weeks! They are now my new favorite cookie. And they literally only take two minutes to whip up!

Ingredients:
1 c. fresh ground nut butter (I like half pb and half almond butter)
1/4 c. sugar
1/2 t. salt
1/2 t. vanilla
1/2 t. baking soda
2 T. ground flaxseed
1 egg
Chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. Mix together the first six ingredients. Add chocolate chips.
3. Roll a spoonful of dough in your hands and flatten slightly.
4. Bake for 12 minutes on a parchment lined cookie sheet.

**These are really soft when you pull them out of the oven, so let them cool on the cookie sheet for 5 minutes**

Healthified 7-Layer Dip

 I love Mexican food & I love 7-layer dip, but I don't love all the fat & calories. Yesterday, I was mixing up a batch of my Vegan Black Bean Burgers and started eating it raw with chips. Then I had the great idea to make a dip out of it. Genius! I guarantee that this is the healthiest and yummiest 7-layer dip you will ever try! Happy Cinco de Mayo!!!

Layer 1: Vegan Black Bean Burger Recipe
Layer 2: Light Guacamole
Layer 3: 2 cups plain Greek Yogurt mixed with 1 T. chili powder, 1/2 t. garlic powder, 1/2 t. onion powder, 1/4 t. oregano, 1/2 t. paprika, 1 1/2 t. cumin, 1 t. salt, 1/2 t. black pepper
Layer 4: Shredded Cheddar Cheese
Layer 5: 3 Roma Tomatoes, diced
Layer 6: 3 Green Onions, sliced
Layer 7: Sliced Black Olives

Best Veggie Enchiladas

Ingredients:
1 T. canola oil
1 red bell pepper, diced
1 small sweet potato, cooked & cubed
1 red onion, diced
1 small pkg. frozen chopped spinach, cooked & drained (squeeze all liquid out)
1 c. frozen corn
2 cans black beans, rinsed & drained
1/4 c. fresh cilantro, chopped
1 bunch green onions, diced
8-10 tortillas (flour or corn)
2 c. shredded cheddar cheese
Enchilada Sauce (recipe below)

Directions:
1. Preheat oven to 350 degrees.
2. In a large pot, saute bell pepper & onion in oil until tender.
3. Add sweet potato, spinach, corn & black beans. Cook until everything is warmed through.
4. Stir in half the enchilada sauce, cilantro & green onions.
5. Spray a 9x13 casserole pan with cooking spray & assemble enchiladas and place in the dish.
6. Top with remaining sauce and top with cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake 10 minutes more.

Sauce:
1 T. canola oil
1 onion, diced
3 cloves garlic, minced
3 T. chili powder
2 t. coriander
2 t. cumin
2 T. sugar
2 cans (8 oz) tomato sauce

Directions:
1. In a sauce pan, saute the onion in oil until tender.
2. Add garlic, and spices and cook for 30 seconds more.
3. Add sugar & tomato sauce. Simmer for 5 minutes.

Pasta Primavera

Ingredients:
3 carrots, peeled
1 zucchini
1 red bell pepper
1/2 yellow onion
2 cloves garlic, minced
2 T. EVOO
1 T. Italian Seasoning
Salt & Pepper
1 lb. whole-grain spaghetti
30 cherry tomatoes, halved
1/2 c. parmesan

Directions:
1. Preheat oven to 375 degrees.
2. Wash & julienne carrots, zucchini, bell pepper & onion. Toss with garlic, evoo, Italian seasoning, salt & pepper.
3. Bake for 10-15 minutes until tender but still al dente.
4. Meanwhile, cook the spaghetti according to package directions.
5. Reserve 1/2 c. of cooking liquid from pasta.
6. Drain pasta, toss in cooked veggies, tomatoes, parmesan, & pasta water.