Chocolate-Raspberry Crepes

Enjoyed chocolate-raspberry crepes for breakfast this weekend!

The crepe recipe is from The China Study Cookbook by LeAnne Campbell.  They were so quick and easy to make.  I'm looking forward to trying some other fillings, although I have a traditionalist in the house who wants me to make them with just some fresh lemon juice and a dusting of sugar.

The chocolate is Chocolate Hummus from Jenny Sugar, of POPSUGAR Fitness.  This is one of my favorite recipes.  It makes a great filling, dip, and frosting for cakes/cupcakes.  It can also be made with black beans instead of chick peas.  If you don't have almonds, but have almond butter, just use 2 tbsp almond butter instead.

Chili

This chili is great on a cool night, on a camp out, or for feeding a crowd.  The black lentils are a great substitute for ground meat. I made it for a soup pot-luck at church once and no one realized that it was meat-free, until I told them. 


Ingredients:
1 onion, chopped
3 cloves garlic, minced
2/3 cup dry or 1 (15 oz) can black lentils*
1 (15 oz) can black beans
1 (15 oz) can kidney beans
10 oz frozen corn
1 (6 oz) can tomato paste
1 (28 oz) can diced tomatoes
3 tsp. chili powder
1 tsp. salt
1 tsp dried basil
2 1/2 cups water*

*Reduce water to 1 1/4 cup if using canned lentils.

If using dry lentils, rinse lentils and remove any tag-alongs from the field (small rocks, etc).  Combine all ingredients in a crockpot and cook on high (I set it for 300) for about 4 hours.  It can also be cooked on a stove, camp stove or over the fire.  Bring to a boil and let simmer for about an hour for dry lentils or 1/2 hour for canned lentils.  Serve with rice and/or corn bread, guacamole, Bean Queso, etc.