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
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!
4 6-ounce salmon fillets
1 Tablespoon tahini
3 garlic cloves, minced
2 Tablespoons fresh-squeezed lemon juice
1 teaspoon oyster sauce
freshly ground pepper to taste
Optional toppings: fresh thyme or rosemary
Preheat oven to 400 degrees.
Rinse and pat dry salmon fillets. Cover baking sheet with nonstick foil. Place salmon fillets on baking sheet. In a small bowl, mix tahini, garlic, lemon juice and oyster sauce. Cover salmon evenly with sauce. Bake for 10–15 minutes or until salmon is cooked through. Broil on high for one extra minute and remove from oven. Top with freshly ground peppers and fresh herbs of your choice. Makes 4 servings.
1 16-ounce jar of salsa (mild, medium, hot, fresh or jarred)
14–16 ounces shredded chicken (3–4 chicken breasts or thighs, skinless**great way to use leftovers)
1/3 cup plus 1 Tablespoon fresh cilantro, chopped
2 teaspoons chili powder (Mexican-style is great, but either works)
1 teaspoon ground cumin
1 teaspoon dried oregano
8 8-inch tortillas (corn, whole wheat, spinach, etc.)
12 ounces enchilada sauce (authentic brands suggested, ie. Rosarita©️, Las Palmas©️)
1 cup shredded reduced fat Monterey Jack and/or Cheddar cheese
Nonstick cooking spray
Optional garnishes and toppings: fresh avocado, plain fat free Greek yogurt, reduced fat sour cream, fresh lime slices
Preheat oven to 400 degrees F. Spray a 9x13 baking dish with nonstick cooking spray and set aside. In a medium bowl, mix together the salsa, chicken, chili powder, cumin and oregano. Place about 2 heaping tablespoons of the mixture into each tortilla, roll up and place seam side down into prepared baking dish. Pour enchilada sauce evenly on top. Sprinkle with cheese. Cover with foil and bake for 25 minutes. Remove foil and broil on high for one minute, or until cheese is lightly browned. Sprinkle with fresh cilantro and any other suggested optional garnishes and toppings. Makes 4–6 servings.
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.