2 cups strawberries, hulled, washed, halved
3/4 cup whole wheat flour
1/4 cup powdered sugar
3 tablespoons pine nuts, lightly toasted
1/8 teaspoon sea salt
2 Tablespoons chilled unsalted butter, cut into small pieces
2 Tablespoons canola oil
Nonstick cooking spray
3/4 cup granulated sugar
2 Tablespoons all-purpose flour
1/2 cup freshly squeezed lemon juice
2 large eggs + 1 large egg white
2 Tablespoons powdered sugar
Preheat the oven to 350˚.
Place strawberries in a blender or food processor and purée. Set aside in a medium bowl. Add whole wheat flour, 1/4 cup powdered sugar, pine nuts and salt to the blender or food processor and 2–3 times to combine. Add the butter and canola oil and pulse another 4–5 times or until mixture is crumbly. Spray 8 x 8 baking dish with nonstick cooking spray. Add mixture from blender and press evenly to create a bottom layer in the pan. Bake for 20 minutes or until lightly browned. Remove from oven and reduce oven temperature to 325˚.
Mix granulated sugar, 2 Tablespoons flour, lemon juice, eggs and egg white into the strawberries, stirring with a whisk until smooth. Pour mixture over crust and place in oven. Bake for 20 minutes or until set. Remove from oven and cool completely. Cover and chill in the refrigerator for at least 2 hours. Sprinkle with powdered sugar and slice into 16 squares. So.Yum.
2 mangoes, very ripe, peeled, pits removed and cut into cubes
1–2 Tablespoons honey (taste for sweetness)
2 cups pineapple, peeled and cubed
1 cup papaya, peeled and cubed
2 ripe peaches, pitted and cut into thin wedges
2 ripe plums, pitted and cut into thin wedges
1–2 cups any combination of blueberries, raspberries, blackberries
1 medium banana, peeled and sliced
1/2 cup fresh mint leaves, optional garnish
2 Tablespoons freshly shredded coconut, optional garnish
Puree the mangoes in a blender until smooth. Press through a sieve to remove pulp. Add honey to taste.
Place all prepared fruit in a large serving bowl. Mix gently to combine. Drizzle with fruit sauce, garnish with mint leaves and/or fresh coconut.
Leftovers? For a delightful breakfast or lunch, place 1 cup fruit salad on top of 1/2–1 cup nonfat greek yogurt and top with 1–2 tablespoons low fat granola.
1 Tablespoon olive oil
3–4 garlic cloves, crushed
freshly ground pepper
1/2 teaspoon salt
1 pound chicken breast, sliced lengthwise
1–2 cups sliced mushrooms
1/2 cup dry white wine
1/4 cup all-purpose flour
1 1/2 cups nonfat milk
1 cup + 1 Tablespoon fresh basil leaves, chopped
Place a large iron skillet over medium-high heat. Add olive oil and heat one minute. Add garlic and mushrooms and sauté for 2–3 minutes. Add wine and continue to sauté for 2–3 minutes, or until wine evaporates.
Generously pepper and sprinkle salt on both sides of chicken and add to skillet. Sauté chicken for 4–5 minutes and flip. Sauté for another 4–5 minutes. Cover pan with foil for 2–3 minutes to make sure chicken is cooked through.
While chicken is cooking, combine flour and milk in a small saucepan, stirring with a whisk until smooth. Place over medium heat, stirring constantly with a whisk, until think and bubbly. Add chopped basil and blend into sauce.
Pour sauce over chicken and garnish with one tablespoon fresh basil and freshly ground black pepper. Serves 4. Suggest serving over whole wheat pasta with a fresh fruit or vegetable salad.
THE REBELLIOUS RD
As 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.