 This seasonal and sweet crowd-pleasing dessert makes a well-balanced breakfast too! Just add a generous dollop of yogurt on top for your protein. Perhaps a lovely Memorial Day treat, with leftovers for breakfast😊.
INGREDIENTS 2 cups fresh or frozen blueberries 2 cups fresh or frozen raspberries 1/3 cup granulated sugar 1/3 cup plus 3 Tbsp. all-purpose flour, divided 1 1/2 cups oats 2 Tablespoons light brown sugar 2 Tablespoons butter, cut into pieces Nonstick cooking spray Toppings per serving: For dessert: 2 Tablespoons low fat frozen yogurt; For breakfast: ½-1 cup nonfat Greek yogurt plus a teaspoon of honey or maple syrup PREPARATION Spray the bottom of a 1-quart casserole dish or 9” square baking dish with nonstick cooking spray and set aside. In a large bowl, whisk together the granulated sugar and the 3 tablespoons of flour. Add the blueberries and raspberries to the bowl and gently toss to coat. Transfer the coated berries into the prepared baking dish. In another bowl, combine the oats, brown sugar and the remaining 1/3 cup of flour. Add the cut butter pieces (using a pastry cutter, a fork, or your fingers-best method!), until the crumble mixture resembles coarse crumbs. Sprinkle over the berries. Lightly spray top with oil spray. Bake at 350 degrees F for about 30 minutes. Switch to high broil for 2-3 minutes or until golden brown. Watch carefully to make sure it does not burn! Cut into 8 squares and add toppings per serving. Makes 8 servings.
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 Photo Credit: The Decorated Cookie Even with the warmer weather, the slow cooker can be a great way to not turn your oven on and produce that extra heat. It keeps things simple for a busy day or night when you want a light bite, without the stress of complicated cooking. You can spice things up as much as desired, or keep it cool. Chicken, veggie or vegan sausage works well here.
INGREDIENTS 1 medium apple (Braeburn or Honeycrisp), peeled, cored, chopped 14 ounces vegetable broth, low sodium 2 pounds kale, washed, stems removed and chopped or torn into bite-size pieces 1 15-ounce can of diced tomatoes, low sodium 1/2 Vidalia onion, chopped (about ½ cup) 2 Tablespoons apple cider vinegar 1 teaspoon crushed red pepper 1 teaspoon smoked paprika (yes, the smoked makes a difference here) ¼ teaspoon salt (optional) 1 package sausage (pre-cooked chicken, veggie, or vegan), chopped into bite-size pieces PREPARATION Place apple through smoked paprika in a large slow cooker. Cook on low for 3-4 hours, stirring every 30-45 minutes. Add pre-cooked sausage for the last 30 minutes to heat up. Makes 2-3 dinner servings.  This salad brings true joy from its simplicity, beauty, and combination of sweet, tart, and salty. You could add grilled chicken or shrimp for a balanced main meal, or serve as is for your side dish.
INGREDIENTS 4 cups arugula 1 cup + ¼ cup fresh blackberries, rinsed well, divided ¼ cup + 1 Tablespoon crumbled feta cheese, low fat, divided ¼ cup fresh lemon juice (about 1 large lemon) 1 Tablespoon olive oil 1 Tablespoon honey Salt and freshly ground pepper to taste Optional toppings: lemon zest, balsamic glaze, pistachios, or favorite nuts PREPARATION In a large salad bowl, toss arugula, blackberries and ¼ cup of feta cheese. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and freshly ground pepper. Toss the salad bowl ingredients with half of the dressing. Taste and add more dressing if needed. Top with the ¼ cup of blackberries and tablespoon of feta cheese. Suggest further topping it off with lemon zest and balsamic vinegar, and desired nuts. Makes 4 side dish servings, or two servings with a protein (ie. grilled chicken, tofu) for a complete meal.
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3 overripe bananas, peeled ¼ cup unsweetened applesauce 4 egg whites 1 cup nonfat Greek yogurt, plain 1 cup whole wheat flour ⅓ cup white flour ¼ cup sugar 1 teaspoon baking soda 1 teaspoon salt ⅓ cup mini chocolate chips or chopped dark chocolate pieces Nonstick cooking spray PREPARATION Preheat oven to 325 degrees F. Spray the muffin tin with nonstick cooking spray and set aside. In a large mixing bowl, mash bananas with a fork. Add applesauce, egg whites, and yogurt, and stir well. In a medium mixing bowl, add the flours, sugar, baking soda, and salt, and mix well. Add mixture to the large mixing bowl and stir to blend, but do not overmix. Mix in chocolate chips. Using a ¼ cup measuring cup, scoop the mixture into each muffin cup. Note: You will need to do a second batch for two more muffins. Bake for 23-25 minutes, or until the toothpick comes out clean from the center of a muffin. Cool for 10 minutes in the muffin tin. Remove and continue to cool on track. Makes 14 muffins. Serve warm and enjoy! Muffins will keep in a container for up to a week, or 1 month in the freezer. To reheat from room temperature: microwave for 12 seconds. To reheat from frozen, microwave for 20-30 seconds, or until warm. Nutrition Facts (per muffin): Calories: 110; Total fat: 2 g; Saturated fat: 1 g; Sodium: 279 mg; Cholesterol: 1 mg; Total carbs: 19 g; Fiber: 2 g; Sugars: 8 g; Protein: 5 g
INGREDIENTS
For the vegetables: 2 medium eggplants, washed and sliced into thin rounds, placed into a medium bowl 3 large zucchinis, washed and sliced into thin rounds, placed into a separate medium bowl 1 sweet onion, peeled and sliced into thin rounds, placed into a small bowl 1 pound small portobello mushrooms, cleaned, destemmed, sliced into medium pieces, placed into a separate small bowl 3 bell peppers, yellow and red, washed, cored, and sliced into thin rings, placed into a large bowl For the vinaigrette: 1/2 cup fresh lemon juice 2 small garlic cloves, crushed 2 teaspoons Dijon mustard 1/2 teaspoon salt Freshly ground black pepper 1 teaspoon honey 1/2 cup extra-virgin olive oil 1 teaspoon fresh or dried thyme, plus extra for garnish Olive oil cooking spray PREPARATION Preheat oven to 400 degrees F. Prepare all of the vegetables according to the directions listed above, placing each veggie into its’ own bowl. Add the vinaigrette dressing ingredients, lemon juice through thyme, into a small blender. Blend until smooth. Pour vinaigrette into each vegetable bowl, making sure to have enough for all veggies. Toss each vegetable well with the vinaigrette. Spray two rimmed roasting pans with olive oil spray. Layer all the vegetables, keeping them somewhat separate for easy preparation after the cooking, onto prepared roasting pans. Roast for about 50 minutes. Remove from oven and let cool. In a large, round casserole dish, layer one slice of the eggplant, zucchini, and onion, repeating in a circle around the perimeter of the dish. Toss peppers together and place in the middle of the dish. Add mushrooms in a circle between the peppers and other veggies. Sprinkle with thyme. This can be served immediately at room temperature or stored in the refrigerator for a few days and brought to room temperature. Makes 20 ½-cup servings.
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17 ounces hummus (family size or 2 8-10 ounce containers) ½ cup reduced-fat feta cheese, crumbled, and divided 1 cucumber, peeled, seeds removed, and diced 1 red bell pepper, seeds removed, and diced ½ cup kalamata olives, chopped into quarters, plus extra for garnish 2 Tablespoons red onion, chopped 2 Tablespoons extra virgin olive oil 2 Tablespoons fresh parsley, chopped 2 Tablespoons fresh oregano, chopped (or 1 teaspoon dried) PREPARATION In a ceramic pie dish (not one where the bottom drops out😉), spread the hummus evenly on the bottom. Sprinkle evenly on top of the hummus: ¼ cup of feta cheese, cucumber, bell pepper, olives, and red onion. Pour olive oil all around on top. Sprinkle parsley and oregano on top. Garnish with ¼ cup feta cheese and a few more olives. Dig in with your fresh veggies and whole wheat pita. Makes 10-12 appetizer servings.
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¾ cup ripe bananas (2-3, depending on their size) 1 cup all-natural peanut butter ½ cup brown sugar 1 egg 1 Tablespoon vanilla extract ½ cup whole wheat flour ½ cup instant oats 1 teaspoon baking soda ½ teaspoon salt ⅓ cup mini chocolate chips PREPARATION Preheat oven to 350 degrees F. Line a cookie tray with parchment paper and set aside. In a medium mixing bowl, mash bananas with a fork. Add peanut butter, brown sugar, egg, and vanilla. Using an electric mixer, beat until smooth. In a separate small bowl, whisk together the flour, oats, baking soda, and salt. Slowly add to the peanut butter mixture, beating until well-combined. Stir in the chocolate chips. Using a tablespoon measure or cookie scoop, form them into rounded balls and place them on the prepared cookie sheet. Bake for 9 minutes or until lightly browned. Makes about 2 dozen cookies. Store in an airtight container for up to a week, or in the freezer for up to a month. Either way, heat before consuming (approximately 8 seconds in the microwave if fresh; 15 seconds if frozen), as they are best warmed!
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1½ ounces tequila 1-ounce lime juice, freshly squeezed 1-ounce grapefruit juice, freshly squeezed is best, but not a must ½ Tablespoon grenadine Optional garnishes: fresh or frozen cherries, lime slices, grapefruit slices PREPARATION Fill a shaker halfway with ice cubes. Add all ingredients and shake well. Pour into a martini glass and garnish to your liking. Makes 1 serving. Cheers🍸!
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3 medium-sized russet potatoes 2 Tablespoons extra-virgin olive oil 1 Tablespoon chili-lime seasoning (Trader Joe’s is awesome!) ½ Tablespoon granulated sugar (just a touch per serving, and well worth it for the overall flavor) ½ teaspoon kosher salt ½ teaspoon paprika ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon garlic powder Nonstick cooking spray PREPARATION Preheat oven to 425 degrees F. Spray a roasting pan with nonstick spray and set aside. Scrub potatoes and chop them into bite-size pieces. Place in medium-sized microwave-safe bowl. Add olive oil and mix well. Cover and microwave for 8-10 minutes, stirring halfway, or until potatoes are slightly soft. While the potatoes are cooking, in a small bowl, mix all of the spices (chili-lime seasoning through garlic powder). Add the spice mix to the potatoes and mix well. Place the seasoned potatoes on the roasting pan and spread out as much as possible. Roast for 15 minutes, mixing every 5 minutes, or until crispy. Serve immediately. Makes 4 servings.
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2 pounds small portobello mushrooms, washed, destemmed, and sliced into bite-size pieces 3 garlic cloves, peeled and minced 1 Tablespoon extra-virgin olive oil ¼ teaspoon kosher salt 1 Tablespoon butter 1 Tablespoon miso paste 1 Tablespoon mirin 1 Tablespoon fresh parsley, chopped PREPARATION Place a large sauté pan over medium-high heat. Add olive oil and heat for 1-2 minutes. Add mushrooms and garlic and sauté for 6-7 minutes, until mushrooms and garlic begin to slightly brown. While mushrooms are cooking, place butter in a small bowl, cover, and microwave for about 15-20 seconds until mostly melted. Add miso paste and mirin to butter and stir well. Place mushrooms in a serving bowl. Add miso mixture and toss well. Garnish with parsley. Makes 4 servings.
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4 6-ounce salmon fillets 1 ½ Tablespoons soy sauce, low sodium 1 Tablespoon honey ½ teaspoon chili garlic sauce 1 teaspoon fresh ginger, minced (yes, this could come in a jar) Optional: fresh parsley and lemon slices for garnish PREPARATION Place salmon fillets in the baking dish. Whisk together soy sauce, honey, chili garlic sauce, and ginger in a small bowl. Pour over the salmon and marinate at room temperature for 15 minutes or in the refrigerator for 2 hours, occasionally mixing a bit to make sure all is marinating well. When ready to cook, preheat the oven to 425 degrees F. Roast salmon for 12-15 minutes. Before removing from oven, broil on high for 1-2 minutes to get desired crispiness. Remove from oven and serve with fresh parsley and lemon for garnish. Makes 4 servings.
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2 overripe bananas, mashed with a fork ½ cup plain nonfat Greek yogurt 1 large egg ½ cup whole wheat flour ½ cup all-purpose flour ¼ cup sugar or a sugar substitute equivalent 1 ½ teaspoons baking powder ¼ teaspoon baking soda 1 cup fresh or frozen blueberries ¼ cup dried cherries 1 ½ ounces dark chocolate, crushed ½ ounce dark chocolate, chopped Nonstick cooking spray PREPARATION Preheat the oven to 375 degrees. Spray 9 muffin cups with nonstick cooking spray. In a small bowl, whisk together the bananas, yogurt, and egg. In a medium bowl, combine the flours, sweetener, baking powder, and baking soda. Add the blueberry and cherries and toss well. Add the yogurt mixture and stir just until the ingredients are well-blended. Using a ¼ cup measuring cup, fill each prepared muffin cup about ⅔ full. Bake for 18-20 minutes, or until the tops a lightly browned and a toothpick comes out clean from the center of a muffin. Cool in the muffin tin for 5 minutes. Remove and finish cooling on a wire rack. Makes 9 muffins.
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1 pound chicken breasts, skinless, boneless, cut into bite-size pieces 1 pound chicken sausage, low sodium, cut into bite-size pieces 1 15-oz can chopped tomatoes, no sodium, drained 1 small onion, chopped (about a cup) ½ cup green pepper, finely chopped 2 ½ cup chicken stock or vegetable stock, low sodium ¼ teaspoon ground thyme ¼ teaspoon ground oregano ¼ teaspoon red pepper flakes 2 cups brown rice, cooked 2 Tablespoons fresh parsley, finely chopped Nonstick cooking spray PREPARATION Spray the inside of a large cast-iron skillet with nonstick cooking spray and place over high heat. Heat the skillet for 2-3 minutes and add the chicken and sausage. Cook for 7-8 minutes, stirring constantly, until lightly browned. Add the tomatoes, onions, and green pepper and continue cooking for 10-12 minutes, or until the onions are slightly browned. Stir in the stock, thyme, oregano, and red pepper. Reduce heat to a simmer. Place lid on top of the skillet and continue to simmer for 8-10 minutes, stirring every few minutes. Remove the skillet from the heat and stir in the rice. Cover and let stand for 5 minutes. Remove the lid, stir, and garnish with parsley. Makes 6 servings.
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12 chicken thighs, skinless, boneless, trimmed 3 Tablespoons unsweetened cocoa powder 2 chipotle peppers in adobo sauce, stems removed 1 Tablespoon Worcestershire sauce 2 teaspoons light brown sugar 2 Tablespoons chicken or vegetable broth, low sodium ¼ teaspoon salt PREPARATION Place cocoa powder, chipotle peppers, Worcestershire sauce, brown sugar, and salt in a blender and blend until smooth, about 1 minute. Rub over prepared chicken (yes, it will look like tasty mud 🙂). Cover and refrigerate for 1-2 hours. Preheat grill. Grill chicken over medium heat for about 5-6 minutes on each side or until chicken is cooked through. Makes 6 servings.
INGREDIENTS
1 small Vidalia onion, finely chopped 4 clove garlic, crushed 1 Tablespoon cornstarch 2 Tablespoons chili powder (more if you like extra heat; less if you do not like much heat) 2 chipotle peppers in adobo sauce, chopped into small pieces 1 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon dried oregano 2 1/2 cups vegetable stock, low sodium 2 tablespoons smooth peanut butter or almond butter 1 tablespoon tomato paste 1 tablespoon unsweetened cocoa powder ½ teaspoon sea salt Nonstick cooking spray PREPARATION Spray a large nonstick skillet with nonstick cooking spray and place over medium heat. Add onions and sauté 4-5 minutes. Add garlic and continue cooking for another 3-4 minutes. Add cornstarch, chili powder, peppers, cumin, cinnamon, and oregano, and stir until everything is evenly mixed. Continue sautéeing for 1 more minute, stirring occasionally. Remove pan from heat. Add the cooked ingredients to a blender, along with the vegetable stock. Remove the tiny cap opening on the lid of the blender and cover it with a kitchen towel. Blend until smooth. (*Note: if using an immersion blender, prepare the recipe in a medium saucepan.) Return the mixture back to the skillet and place over medium-high heat. Add the nut butter, tomato paste, cocoa powder, and sea salt to the skillet. Stir with a whisk until well-combined and heated through. Taste and add more seasonings if desired. Serve over chicken, fish, veggies, etc. Any amount you are not using should be cooled to room temperature and refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months. Makes about 3 cups of sauce.  Okay, these contain chickpeas as well, but there are only so many words one can put in a title! They are tasty, warming treats, which could be consumed as part of breakfast, a snack, or an after-dinner treat. They are naturally balanced, as they contain protein, whole grain, and produce. I even prepared the nutritional analysis so you could see for yourself! Be sure to remove them from the oven at the timer, as they should still be soft to the touch. If not eating them directly from the pan ;), heat a serving for about 10-12 seconds in the microwave.
INGREDIENTS ½ cup chickpeas, rinsed ⅓ cup natural peanut butter 2 bananas, medium, mashed 1 egg 1 teaspoon vanilla extract ½ cup whole-wheat flour ½ cup all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ⅓ cup mini chocolate morsels PREPARATION Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper, draping it over the sides, for easy removal. Place the chickpeas in a medium mixing bowl and mash with a masher. Add the peanut butter and mashed bananas and blend using a fork. Add the egg, vanilla, flours, baking soda, and salt. Stir well until a smooth consistency. Add the mini chocolate morsels and stir to combine. Place the mixture in the prepared baking pan. You can spread a bit with the spoon but will need to use your cleans hands to spread it out evenly. Bake for 18 minutes and remove from oven. Grab the parchment paper sides to immediately remove from the pan and let cool for about 10-15 minutes. Slice into 16 bars. You can keep the extras in an airtight container in the pantry for 5-6 days, or the freezer for a month. Be sure to heat your serving in the microwave when indulging! Nutrition Information Serving size: 1 bar Per serving Calories: 116; Total fat: 4g; Saturated fat: 1g; Sodium: 153mg; Cholesterol: 39mg; Total carbs: 16g; Fiber: 2g; Sugars: 4g; Protein: 5g  As we were recently in Portugal, I could not wait to create some Portuguese dishes upon our return. Though seafood is an absolute favorite of mine, by the time we got home, we were craving chicken 😀. The original recipes use whole chicken or chicken pieces, but to keep things leaner, I used boneless skinless chicken thighs and breasts. I tweaked some of the spices for a delicious and moist combination, especially with the sauce. I suggest serving it over brown basmati rice, with lots of fresh veggies!
INGREDIENTS 2 pounds boneless, skinless, chicken thighs and/or tenderloins, trimmed For the marinade: 1 Tablespoon Ancho chili pepper 2 Tablespoons smoked paprika (yes, the smoked is needed here, if possible) 6 cloves of garlic, peeled ½ Tablespoon kosher salt 1 teaspoon coriander ¼ cup plus 1 Tablespoon red wine vinegar ¼ cup olive oil ½ teaspoon black pepper For the sauce: 10 ounces plain Greek yogurt, nonfat 1 bunch of fresh cilantro, finely chopped (yes, if not a cilantro fan, you can substitute basil) ¼ teaspoon kosher salt ½ teaspoon coriander 1 ½ Tablespoons freshly squeezed lemon juice PREPARATION Preheat oven to 400 degrees F. Cover the roasting pan with nonstick foil and set aside. To prepare the marinade, add the Ancho chili pepper through black pepper into a blender. Blend into a paste. Place chicken pieces into a large bowl. Pour marinade on top and mix well, until all pieces are covered with marinade. (*Note: You could marinate the chicken overnight or in the refrigerator for an hour or longer, but not necessary.) Spread chicken onto prepared pan. Place pan in the oven and bake for about 15 minutes, flip chicken, and back for another 15-20 minutes, or until chicken is thoroughly cooked through. Place on a serving platter and sprinkle with extra cilantro and smoked paprika. While the chicken is cooking, place the sauce ingredients in the clean blender and blend until smooth. Serve with chicken. Makes 7-8 servings.  I always serve at least two veggies to choose from at dinner, and when pressed for time, a veggie plus a fruit, just to make sure there is plenty of produce - to be sure we hit the 50% mark for the meal! Here is a second favorite veggie from this past month, which of course involves Brussel sprouts. These are seriously tasty and are NOT dripping with oil as most restaurant versions seem to be the case lately. The use of the air fryer is a bonus if you have one, adding that crispiness without the extra oil.
INGREDIENTS 1 ½ pounds Brussel sprouts, trimmed and halved 2 Tablespoons olive oil ¼ teaspoon salt ½ teaspoon freshly ground pepper 2 tablespoons Parmesan cheese Nonstick cooking spray or olive oil spray Optional toppings: balsamic glaze, hot honey, hot sauce PREPARATION Preheat oven to 400 degrees F. Cover the roasting pan with nonstick foil and nonstick cooking spray. Place prepared Brussel sprouts in a large mixing bowl. Add oil, salt, and pepper and mix well. Spread out evenly onto the prepared pan. Roast in the oven for about 20 minutes, or until easily pierced with a fork. Remove from oven and let cool slightly. Flatten the sprouts with the bottom of a sturdy glass, pushing straight down on each one. Preheat the air fryer to 400 degrees F. In batches as needed, place sprouts on the air fryer tray. Spray lightly with nonstick cooking spray or olive oil spray and sprinkle with Parmesan cheese. Air fry for 4-5 minutes, or until sprouts are crispy and cheese is melted. Repeat with additional batches. Serve warm. Sprinkling with a sauce of choice. Makes about 6 servings.  This has been on the must-do cooking list for a while, and it did not disappoint. Easy prep work with a fun and delicious result. My daughter created the sauce as well, which is a yummy addition to this pretty, fun, light, and tasty “flower.” INGREDIENTS 1 head cauliflower, 3 Tablespoons olive oil 1 teaspoon dried parsley 1 teaspoon dried basil 3 cloves garlic, minced 2+1 Tablespoons Parmesan cheese, grated ½ teaspoon smoked paprika ¼ teaspoon salt ¼ teaspoon freshly ground pepper 2 Tablespoons freshly squeezed lemon juice PREPARATION Preheat the oven to 400 degrees F. Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it's flat, being careful not to cut off so much that it falls apart. We need the head to stay intact! In a small bowl, whisk together the olive oil, parsley, basil, garlic, 2 tablespoons of Parmesan cheese, smoked paprika, salt, black pepper, and lemon juice. Place nonstick foil on a roasting pan. Place the cauliflower head upside down (core side up) onto the foiled pan. Using a pastry brush, generously brush the cauliflower all over with the sauce, making sure to let some drip into the core of the cauliflower. Flip over and brush the remaining sauce all over the top. Roast in preheated oven for 45 minutes, or until the cauliflower is tender and pierces easily with a fork. Sprinkle the top of the cauliflower with the remaining tablespoon of Parmesan cheese. Place the cauliflower under the broiler and broil for about 3-4 minutes, until the cheese is browned. Sprinkle with basil and parsley and any other desired spices. Makes 4-5 servings side-dish servings, or 2 main-dish servings.
 Ready for some crunch and zing with your greens? This salad is a lightened-up version of your typical recipes, which call for frying the noodles, as well as adding a lot of sugar and excess fat to the dressing. It is fun to make for a crowd, and a great one to add protein to for multiple lunches or dinners throughout the week.
INGREDIENTS For the salad: 1 large head Nappa cabbage (or 2 small head), rinsed and chopped or torn into bite-size squares 4 green onions, white parts diced 1 package Ramen Noodles 6 ounces peanuts, low salt (could also use slivered almonds, sunflower seeds, or a combination of all) For the dressing: 3 Tablespoons low-sodium soy sauce 10-12 packets of sugar substitute (ie. Splenda) ½ cup apple cider vinegar 2 Tablespoons olive oil 2 Tablespoons vegetable broth, low sodium 1-2 garlic cloves, crushed (about 1 teaspoon) 1 teaspoon fresh ginger, finely chopped PREPARATION Preheat the oven to 350 degrees. Cover the roasting pan with parchment paper. Open the Ramen noodles and remove the seasoning packet. Place noodles in a sealable bag. Using a mallet, lightly pound noodles into bite-size pieces. Pour onto parchment paper. Add peanuts or nuts of your choice. Roast for 10-15 minutes, or until noodles are lightly browned, stirring halfway. Remove from the oven and let cool. Set aside ½ cup of noodles and nut mixture. While noodles are roasting, toss cabbage and green onions in a large salad bowl. Set aside. Place dressing ingredients in a blender. Blend for 1-2 minutes. Toss cabbage and green onions with half of the dressing. Add bulk of noodles and nuts, more dressing to your liking, toss and top with the remaining half cup of nuts and noodles. Suggested other toppings: edamame, shredded red cabbage, shredded carrots, roasted chicken, tofu, etc.
INGREDIENTS
8 teaspoons raspberry liqueur (ie. Chambord) 16 raspberries 2 cups unsweetened cranberry juice 1 bottle champagne or sparkling wine PREPARATION Measure and place one teaspoon of raspberry liqueur into 8 champagne flutes. Place 8 raspberries into a small bowl. Muddle well with a muddler or the bottom of a wooden spoon. Scoop out with a teaspoon, placing one teaspoon of muddled raspberries in each champagne flute. Fill the glass about a third to halfway with unsweetened cranberry juice. Top off with champagne and garnish each glass with a raspberry.
INGREDIENTS
1/2 cup vanilla nonfat greek yogurt 1 teaspoon honey 1/4 teaspoon lemon zest 1 cup fresh berries (any combination of blackberries, raspberries, strawberries, and/or blueberries) 1 teaspoon mini chocolate chips (optional :), but if you want chocolate, a little can go a long way) PREPARATION Place 1/4 cup of yogurt in the serving dish. Drizzle with 1/2 teaspoon honey and sprinkle with half of the lemon zest. Place 1/2 cup of berries on top and repeat. Sprinkle with mini chocolate chips. Makes one serving.
INGREDIENTS
4 cups basil leaves 1 1/2 cups flat-leaf parsley 1/2 cup roasted pistachios 1 Tablespoon extra-virgin olive oil 1/2 cup vegetable broth, low sodium 3 Tablespoons freshly squeezed lemon juice 1 teaspoon lemon zest 1/4 teaspoon kosher salt PREPARATION Place all of the ingredients in a blender. Blend for 2–3 minutes, or until well-combined. If you desire a thinner consistency, add more broth and continue to blend. Makes approximately 1 1/2 cups.
INGREDIENTS
1 medium onion, thinly sliced 1/4 cup thinly sliced fresh ginger 2 Tablespoons Thai red curry paste 3 pounds butternut squash, peeled, seeded, and cut into 2-inch pieces 5 cups of water 2-13.5 ounce cans lite coconut milk 1 teaspoon lime zest 1 stalk fresh lemongrass, smashed and cut into quarters 2 Tablespoons sugar 2 Tablespoons fresh-squeezed lime juice freshly ground pepper and salt to taste Nonstick cooking spray Garnish suggestions: 2 scallions, thinly sliced plus about a 1/4 cup of fresh cilantro, chopped PREPARATION Spray the bottom of a large soup pot with nonstick cooking and place over medium heat. Add the onion and ginger and cook for about 6–7 minutes, or until the onion is softened. Add the curry paste and cook for another 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, about 25 minutes. Add the coconut milk, lime zest, and lemongrass, stirring to combine. Continue to cook with the lid slightly ajar, for another 30 minutes. Discard the lemongrass. Working in batches, purée the soup in the blender, making sure to remove the center cap from the lid of your blender and cover the top with a towel (*If you have an immersion blender, go for it!) Repeat until all of the soup has been puréed and returned to the soup pot. Stir in the sugar and lime juice. Add freshly ground pepper and salt to taste. If not serving immediately, store in the refrigerator for up to 3 days. When ready to serve, reheat and ladle into bowls. Garnish with scallions and cilantro. Makes 12 1-cup servings.
INGREDIENTS
1 cup unsweetened applesauce 1 cup sugar substitute for baking (ie. Splenda) 1/4 cup unsweetened cocoa 2 cups shredded zucchini, NOT drained — the more moisture, the better 1 Tablespoon vanilla extract 2 cups whole wheat flour 1/2 Tablespoon baking soda 1/2 teaspoon salt 3/4 cup mini semi-sweet chocolate chips, divided nonstick cooking spray PREPARATION Preheat oven to 350 degrees. Place a full sheet of parchment paper in a 9x13 inch baking pan and spray with nonstick cooking spray. Set aside. In a large mixing bowl, combine applesauce, sugar substitute and cocoa. Hand mix well until it forms a wet sand (this will get a little heavy to mix). Add shredded zucchini, vanilla extract, flour, baking soda and salt. Mix until well-combined. Stir in a half cup of the chocolate chips. Pour into prepared baking pan and sprinkle with remaining chocolate chips. Bake for 25–28 minutes, or until a toothpick comes out clean from the center of the pan. Lift with parchment paper to remove from pan and cool on counter. Slice into 18 servings. Remember to serve warm! |
THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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