Samples of Enjoy Life Cookies



Roasted Vegetables

roasted vegetablesIngredients:
Vegetables – enough to fil a large-sized roasting pan
(we like potatoes and yellow squash)
¼ cup olive oil or butter
1 teaspoon garlic, minced
1 ½ tablespoon red wine vinegar
1 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon parsley
¼ teaspoon black pepper
¼ teaspoon crushed red pepper

Set the oven to 400ºF. Clean and chop vegetables and place in a large-sized roasting pan. (To keep the potatoes from browning, place them in enough water to cover them as you are prepping) Combine the rest of the ingredients in a bowl. Pour herb mixture over the vegetables. Bake for 45 minutes to 1 hour until vegetables are tender.


Hummus with vegetables makes for a great and filling snack! What are your favorite pairings with hummus?

1 (15 ounce) can chickpeas
1/8 cup fresh lemon juice (~1/2 lemon)
1-2 cloves garlic
2 tablespoons olive oil
½-1 teaspoon kosher salt
½ teaspoon cumin
2-3 tablespoon water
Dash paprika

Add olive oil, garlic, cumin, salt and lemon juice to food processor and process for 30 seconds. Scrape the sides of the bowl and process for another 30 seconds or until garlic is minced. Drain chickpeas and rinse with water. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides of the bowl, add the remaining chickpeas, and process for another 1-2 minutes until thick and smooth. If hummus is still too thick, turn the food processor on and slowly add 2-3 tablespoons of water (or reserved chickpea liquid from can) until you desired consistency is achieved. Scrape into a bowl, drizzle olive oil over the top and sprinkle with paprika.

Crustless Vegetable Quiche

This is one of our favorite recipes. Pair with some fruit and yogurt for a satisfying weekend brunch!

CrustlessSpinachQuicheMakes 4-6 servings

8 ounces mushrooms, chopped
10 ounces spinach
4 large eggs
1 cup milk
2 ounces feta cheese
¼ cup grated parmesan
½ cup mozzarella, shredded
1/8 teaspoon garlic powder
Salt and pepper
Non-stick spray

Preheat oven to 350ºF. Cook the spinach and mushrooms in the microwave and drain. Squeeze out remaining water. Spray a pie dish with non-stick spray. Add the spinach and mushrooms to the bottom of the dish. Layer the feta cheese on top. In a medium bowl, whisk the eggs together. Add the milk, parmesan, and a sprinkle of pepper. Whisk to combine. Pour mixture over spinach, mushrooms, and feta. Sprinkle the mozzarella cheese over top. Bake the quiche for 45 minutes to 1 hour. Allow to cool for 10 minutes before serving.

Crispy Baked Green Bean Fries

Who doesn’t love finger foods? Let us know how you like this vegetable snack 🙂

baked green bean friesIngredients:
1-14 ounce bag of frozen whole green beans, or about 4 cups fresh
¼ cup parmesan cheese, grated
½ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper

Preheat oven to 425º. Line a baking sheet with foil, and spray with nonstick cooking spray. If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed. If using fresh green beans, wash and snip off ends. Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other (this will ensure even crispiness!). Sprinkle seasonings and parmesan cheese evenly over green beans. Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy. To make them extra crispy, broil them for an extra 1-2 minutes before pulling them out of the oven. Enjoy immediately with ketchup or dipping sauce of choice, if desired.