Crockpot Refried Beans

Honestly, refried beans aren't the prettiest to photograph on their own, so I'm including a photo of how we usually eat our beans (bean & cheese crisps).  Obviously making homemade refried beans takes more effort than opening a can, but they are SO GOOD and much healthier for you too.  It's worth it to try and make it once in awhile at least!

3 cups pinto beans
1 small onion, finely chopped
2 garlic cloves, minced
olive oil
2 tsp cumin
1/4 tsp black pepper
1/2 tsp cayenne pepper
1 tsp chili powder
salt to taste (I usually add 1-2 tsp)

In a large colander (strainer), measure out 3 cups of beans, picking out any bad ones as you go.  Rinse beans.  Put beans into a large crock pot (mine is a 5qt) and add approximately 5-6 inches of water to cover the beans.  Place lid on and let soak overnight (no heat).

After soaking, drain beans into a colander again.  Put beans back into crock pot and fill with water with at least 4 inches covering the beans.  Cook on low for 8 hours.

When the beans are done, saute the onion and garlic with 1-2 tsp oil in a large frying pan until translucent.  Drain the beans, reserving 2 cups of the liquid for later use.

With the pan on med high heat, add 2 tsp more oil and beans to the pan.  Mash bean with a potato masher.  Stir in reserved bean liquid for desired thickness.  Stir in remaining seasonings and you're done!

Refrigerate any leftovers.  They freeze well too!

Baked Pumpkin Oatmeal

The girls and I love this oatmeal so much, I've made it twice in the last week!

I even had it for dessert!  It's a delicious clean eating breakfast!  

I love to serve it with vanilla flavored coconut milk.

1 can 14.5oz pumpkin

2 tsp cinnamon
1/4 tsp nutmeg

1 tsp each pumpkin pie spice, ginger, ground cloves, vanilla

3 cups old fashioned rolled oats

2 eggs

2 cups milk

1 ¼ cups water

Toppings: raisins (golden ones are great), slivered almonds, agave nectar or honey to taste.

Stir pumpkin and oats together in a large bowl.  In a small bowl, whisk eggs, vanilla and all spices together. Stir egg mixture into the oats.  Stir in milk and water.  Pour into 9x13 baking dish.

Preheat oven to 375.  While oven is preheating, the oats will be expanding slightly.

Bake for 40 minutes.  Serve hot with milk and toppings of choice.  Sweeten with agave nectar or honey, if needed.


Or bake it the night before, refrigerate overnight and heat up in the microwave the next morning for a quick breakfast!

Gingerbread Waffles

I found this recipe in recent Family Circle magazine and did a clean eating makeover version of them.  I usually double the recipe too, so that I can feed my family for 2 mornings with it!   

They were good, especially with the apple butter on top.  
Oh my!

2 cups whole wheat flour

3 tsp baking powder

2 tsp ground ginger

2 tsp cinnamon

½ tsp nutmeg

½ tsp salt

3 eggs (or use 5 egg whites and 1 whole egg)

1 ¾ cup milk mixed with  2 tsp lemon juice (which will make it into buttermilk)

¼ cup oil
¼ cup honey

¼ cup unsweetened applesauce

½ cup molasses

In a large bowl, whisk together flour, baking powder, ginger, cinnamon, nutmeg and salt.

In a medium size bowl, beat eggs.  Pour milk, applesauce, oil and honey into eggs; beat until well blended.

Heat waffle iron.  Make a well in flour mixture and stir in egg mixture and molasses; stir until well blended.

Cook in waffle iron until done.  Keep warm in on a baking sheet in oven or serve right away!  Top with apple butter or maple syrup and fruit!  YUM!

Apple Butter

Apple butter is something new to me.  I had never even tried it until a few months ago!  This is a clean eating recipe that is great to use as a topping for so many things or even a mix-in.  We usually use it to top pancakes and waffles, and mix it in oatmeal instead of using syrups and sugar.  I usually freeze the extra in small containers and thaw in the fridge whenever we run out!  It tastes and smells so good.

8 apples (that's what fits in my 4 Qt slow cooker, but you can use more if you have a bigger one)

2 tsp cinnamon

1/2 tsp ground cloves

1 tbsp vanilla
agave nectar to taste (I use 1/4 cup or less)

You can either peel the apples first and then quarter them, or pick out the skins later when it's cooked.  (I've picked out the skins the last two times I've made it and I think that I'll peel them from now on.)

Place your quartered apples (cores removed) in the crock pot and add the vanilla.  Cover and cook on low overnight (8 hours).

Smash apples with a fork (it will be really soft and easy to do)  Pick out the skins if you didn't previously peel the apples.  Stir in remaining ingredients.  Cover and cook for another 4-6 hours on low and it's done!

If you want even smoother looking butter, then blend the mixture in a food processor/blender (I don't).