Frozen Peanut Butter Cheesecake

Frozen Peanut Butter Cheesecake

INGREDIENTS:

• 6 tablespoons butter
• 1 1/2 cups semi-sweet chocolate chips
• 2 1/2 cups crispy rice cereal
• 1 (8 ounce) package cream cheese, softened
• 1 cup sweetened condensed milk
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla
• 2 tablespoons lemon juice
• 1 cup frozen whipped topping, thawed
• 2 tablespoons hot fudge sauce
• 2 tablespoons creamy peanut butter

DIRECTIONS:

1. In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
2. Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I’ve found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
3. In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4. Add vanilla and lemon juice and mix until combined.
5. Gently fold in the whipped topping. Pour filling into the prepared crust.
6. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
7. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

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Cheerios Treats

Cheerios Treats

INGREDIENTS:

• 2 tablespoons butter
• 1/2 cup honey or brown rice syrup
• 1/2 cup peanut butter
• 5 cups Dulce de Leche cheerioes
• 1/3 cup white chocolate chips
• 1 1/2 tablespoons Yoplait French Vanilla Yogurt

DIRECTIONS:

1. 1In a large pot, melt the butter over medium heat. Add the honey and peanut butter. Stir until well mixed. Toss in the cheerioes and mix until coated.
2. 2Press the Cheerio mixture into a muffin tin sprayed with nonstick cooking spray. Press each cup of Cheerioes down firmly, so they are well-packed together, then allow them to cool completely, about 15 minutes. (You can place them in the fridge to speed up this process, if needed!)
3. 3Remove the cereal cups from the muffin tin once cool. Place on a piece of parchment or plastic wrap.
4. 4In a small, microwave-safe bowl, melt the white chocolate chips and yogurt JUST until melted. Stir together until smooth. Spoon mixture into a Ziploc bag. Snip a small corner off of the bag and drizzle the white chocolate-yogurt mixture over each cereal cup.
5. 5Store cereal cups in cupcake wrappers, if desired. Serve for breakfast, afterschool snacks, and fun midnight treats!

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Mango Lime Muffins

Mango Lime Muffins

INGREDIENTS:

• 2 ripe bananas
• 1 flax egg (or two egg whites)
• 4 tbsp. apple sauce
• 1 tsp. lime juice
• 1 tsp. lime zest
• 1 tsp. agave
• 2 tsp. coconut butter (optional)
• 1 tsp. vanilla
• ½ cup rice flour
• 3 tbsp. coconut flour
• ½ cup rolled oats
• ¼ tsp. ground ginger
• ¼ tsp. baking soda
• pinch of salt
• ¼ cup mango, finely chopped
• 2 tbsp. shredded coconut
• ¼ cup pistachios 

DIRECTIONS:

1. Preheat oven to 375. Grease a muffin tin with cooking spray, set aside.
2. In a large bowl, sift together rice flour, coconut flour, ground ginger, baking soda and salt. Stir in the old fashioned oats. Set aside.
3. In the bowl of a food processor, combine bananas, flax egg, apple sauce, lime juice and zest, agave, coconut butter and vanilla extract. Pulse until smooth.
4. Fold the processed mixture into the bowl of dry ingredients and mix until just combined. Stir the mango, shredded coconut and pistachios into the batter.
5. Divide the batter between six muffin tin moulds. Bake for 25-30 minutes until the tops begin to brown.
6. Cool for 5 minutes and then transfer to a cooling rack to cool completely.

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Quick Saffron and Seafood Rice with Chorizo

Quick Saffron and Seafood Rice with Chorizo

INGREDIENTS:
Makes 8 servings

• 3 cups basmati rice
• 6 cups hot chicken stock
• pinch of saffron threads or pinch of saffron powder
• (in my case, I used one small sachet of saffron powder equivalent to a pinch as well)
• 1/2 pound large shrimps
• 1/2 pound squid, cut into 1/2 inch rings
• 1/2 cup pitted green olives
• 1 foot long link of chorizo, medium dice
• 1 large white onion, small dice
• 6 cloves garlic, minced
• juice of half a lemon (to marinade shrimps and squid rings)
• 1/4 cup extra virgin olive oil (for frying chorizo as well as sauteing the onions and basmati rice)
• 2 tablespoons butter (for sauteing the garlic, shrimps and squid separately)
• salt and pepper to taste
• lemon wedges (to serve on the side)
• 1/2 cup parsley, coarsely chopped (to sprinkle on top)

DIRECTIONS:

- Marinate shrimps and squid in lemon juice, salt and fresh cracked black pepper for 5 minutes.
- Put the saffron threads or saffron powder in hot chicken stock, stir and set aside.
- Place a large skillet (preferably a skillet with a bit of height) over medium heat and add olive oil. Fry diced chorizo until a bit of the fat renders in the pan and mixes in with the olive oil tinting it with a gorgeous red-orange colour. Remove fried chorizo bits from the oil and set aside.
- Add onions into the tinted oil and saute until soft. Add basmati rice and saute for 5 minutes just barely toasting it. And then pour the saffron infused hot chicken stock.
- Wait about 2 minutes for the mixture to boil before reducing heat to low to simmer for 15-20 minutes or until rice is done (either preferred al dente or just perfectly tender but not mushy and overcooked).
- While the rice gently cooks, place a skillet over high heat, add butter and garlic. Saute garlic until fragrant and soft (but not browned) and add the marinated shrimps and squid along with the green olives. Saute for 3 minutes or until shrimp curls up and turns orange (do not over cook shrimps and squid or both will be tough and chewy… which will just ruin the dish). Set the sauteed seafood aside (still in the skillet).
- When rice is almost done, add the fried chorizo nuggets and sauteed shrimps and squid rings along with the bit of pan juices rendered. Toss the mixture with two forks.
- Top with chopped parsley.
- Serve with lemon wedges on the side.

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Blueberry Yogurt Multigrain Pancakes

Blueberry Yogurt Multigrain Pancakes

 INGREDIENTS:

• 2 large eggs
• 1 cup plain, full-fat yogurt
• 2 to 4 tablespoons milk
• 3 tablespoons butter, plus extra for buttering skillet
• 1/2 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup (62 grams) whole wheat flour
• 1/2 cup (68 grams) all-purpose flour
• 1/4 cup (32 grams) barley or rye flour
• 2 tablespoons sugar
• 1 tablespoons plus 1 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup blueberries, rinsed and dried

DIRECTIONS:

Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

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Pumpkin Pull-Apart Bread

Pumpkin Pull-Apart Bread

INGREDIENTS:

• 1/2 cup milk
• 3/4 cup pumpkin puree
• 1/4 cup white sugar
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 2 1/4 teaspoons (1 envelope) active dry yeast
• 2 1/2 cups bread flour

Filling Ingredients:

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon fresh ground nutmeg
• 2 tablespoons unsalted butter

DIRECTIONS:

Make the pull-apart bread dough: Grease and flour a loaf pan and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large heat-safe mixer bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F (use a candy thermometer to check). Set the saucepan aside for another use later. I use the same one throughout the entire recipe; why do more dishes?

Stir the sugar and yeast into the milk/butter mixture and let it sit for about 10 minutes to proof (it should foam; if it doesn’t, discard it yeast and try again with new yeast). Stir in pumpkin, salt, and 1 cup flour. If you haven’t already, fit your mixer with a dough hook. Add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead on low speed with a dough hook until smooth and elastic (about 4 minutes with a mixer).

Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour until it doubles in size (After it rises, you can put it in the fridge overnight to use it in the morning, but let it sit out for half an hour before rolling if you do.)

Make the filling: While the dough is rising, whisk the sugar, cinnamon, and nutmeg together in a small bowl. Toward the end of the rising time, melt the 2 tablespoons of butter for the filling in the saucepan over medium-high heat and brown it as directed above. Put it in a small heat-safe bowl to cool for use later.

Shape and bake pull-apart bread: Knead a sprinkling of flour (about 1 tablespoon) into the dough, deflating it, and recover it. Let it sit to relax for 5 minutes. Flour a large work surface and turn your rested dough out onto it. Roll it out to a 20 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing (I had to do this twice during the process).

Spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture over the top, patting it down to ensure it mostly sticks. Joy the Baker encourages you to use it all even though it seems like a ton, but I admit I got squeamish at the amount and only used most. It was fine despite my nerves. Go ahead and pile it on.

With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I used a pizza cutter). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. Cover the pan with your damp cloth and place it in a warm place for 30-45 minutes to double in size.

While dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan). When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark golden brown on top (if you take it out at light golden brown, it’s liable to be raw in the middle, so let it get good and dark). Cool for 20-30 minutes on a cooling rack in the loaf pan.

Assemble and serve: Use a butter knife to loosen all sides of the bread from the loaf pan and gently turn it out onto a plate. Place another plate on top and flip it to turn it right side up.

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Baked Oatmeal Squares

Baked Oatmeal Squares

INGREDIENTS:

• 2 cups old-fashioned oats
• 1/4-1/2 cup organic brown sugar (depending on how sweet you like your oatmeal)
• 2 tsp. ground cinnamon
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 cup dried cranberries
• 1 cup nondairy milk
• 1/2 block silken tofu
• 1/2 cup applesauce
• 1 tsp. vanilla extract
• Toppings: nondairy milk, sliced bananas, strawberries, peanut or almond butter

DIRECTIONS:

1. Preheat the oven to 350ºF.
2. In a large bowl, combine the oats, sugar, cinnamon, baking powder, salt, and cranberries.
3. In a blender or food processor, combine the nondairy milk, tofu, applesauce, and vanilla and process until smooth. Add the wet ingredients to the dry and mix well.
4. Spread the mixture into an 8x8-inch pan that has been lightly coated with cooking spray and bake for approximately 40 minutes.
5. Cut into squares and serve with desired toppings.

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Shakshuka Recipe

Shakshuka Recipe

INGREDIENTS:

• ¼ cup extra-virgin olive oil
• ½ medium yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 cup thinly sliced roasted green peppers (about 2 peppers; see Note)
• 1 cup thinly sliced roasted red peppers (about 2 peppers; see Note)
• ¾ teaspoon paprika
• ¾ teaspoon piment d’Espelette or red pepper flakes
• ¾ teaspoon granulated sugar
• 1 small bay leaf
• 1 cup whole canned tomatoes, with juice
• Salt and freshly ground pepper
• 4 large eggs
• Crusty bread, for serving

DIRECTIONS:

1. In a large, ovenproof skillet, warm the olive oil over medium heat. Add the onion and the garlic and cook until the onion becomes translucent, about 5 minutes. Add the green and red peppers and cook for 2 minutes. Add the paprika, piment d’Espelette, sugar and bay leaf and cook, stirring occasionally, until fragrant, about 2 minutes longer.
2. Preheat the oven to 400˚. Add the tomatoes and their juice to the skillet and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the tomatoes break down, about 20 minutes longer. Discard the bay leaf and season with salt and pepper.
3. Bring the sauce back to a simmer. Crack the eggs over the sauce so that they are evenly distributed across the surface. Transfer to the oven and bake until the egg whites are set but the yolks are still soft and runny, about 7 minutes. Serve immediately with crusty bread for dipping.

Note: To roast the peppers, place the peppers on a hot grill or hold them over a gas flame on the stove until black and blistered on all sides. Transfer the peppers to a large bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the peppers. Set aside until ready to use.

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Eggplant Parmesan

Eggplant Parmesan

INGREDIENTS:

• 3 medium or 2 large eggplants
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 teaspoon dried oregano
• 2 14oz cans of plum tomatoes
• sea salt & fresh black pepper, to taste
• 1 tablespoon wine vinegar
• 2 tablespoons fresh basil leaves, chopped
• 1 cup Parmesan cheese
• 1/2 cup breadcrumbs
• fresh oregano, to top, chopped

[to make gluten free: substitute gluten free breadcrumbs for regular bread crumbs]

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Slice eggplant into 1/2 inch slices. Heat up grill.
3. Put olive oil into a large pan on medium heat and add onion, garlic, dried oregano and cook for 10 minutes, or until the onion is soft.  Break up the tomatoes and add them to the pan.  Put a lid on the pan and simmer for 15 minutes.
4. While the sauce is simmering, grill the eggplants on both sides until slightly charred. 
5. When tomato sauce is cooked down, season it with salt, pepper, wine vinegar and basil.  Puree the sauce if you want a smoother consistency.
6. Coat an oven safe dish with olive oil spray.  First add a layer of tomato sauce, then a layer of Parmesan, and finally a layer of eggplant.  Repeat until your dish is full, or you run out or ingredients.  Top with a layer of tomato sauce, then Parmesan.  If you want, you can add an extra layer on top, consisting of breadcrumbs mixed with olive oil and oregano.
7. Put in oven for 30 minutes, or until the top is crispy and the juices are bubbly.

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Whole Wheat Raspberry & Mango Pancakes

Whole Wheat Raspberry & Mango Pancakes

Yield: Serves 4

INGREDIENTS:

• 1 cup whole wheat flour
• 1 1/2 tablespoons sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup buttermilk, plus 2 tablespoons
• 1 tablespoon canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1/2 cup freshly chopped mango
• Maple syrup and extra fruit, for serving-optional

DIRECTIONS:

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

2. In a large glass measuring cup or small bowl, whisk together buttermilk, canola oil, egg , and vanilla extract.

3. Pour wet ingredients over the dry ingredients. Whisk until combined. Don’t over mix. Gently fold in the raspberries and mango chunks.

4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.

5. Serve pancakes warm with maple syrup and extra raspberries and mango chunks, if desired.

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Lemon Mousse

Lemon Mousse

SERVES 8–10

INGREDIENTS:

• 8 eggs
• 1 ¼ cups sugar
• ½ tsp. kosher salt
• Juice and zest of 4 lemons
• 1 cup heavy cream
• 1 tsp. vanilla extract

DIRECTIONS:

1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.

2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.

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Vegan Wild Mushroom Stroganoff

Vegan Wild Mushroom Stroganoff

INGREDIENTS:

• 1 tbsp. extra-virgin olive oil
• 1 medium-size yellow onion, diced
• 1 cup quartered baby portobello mushrooms
• 1 cup quartered shiitake mushrooms
• 1 cup quartered button mushrooms
• 1 tbsp. whole-wheat pastry flour
• 1 can mushroom gravy (such as Campbell’s brand)
• 1 cup vegetable stock (I used mushroom stock)
• 1/2 cup soy sour cream (I like Tofutti brand)
• 1 tbsp ground mustard
• 1/4 cup chopped parsley (I used dried)

DIRECTIONS:

Heat the oil and saute the onion and the mushrooms. Sprinkle in the flour and cook to a paste. Add the gravy and the vegetable stock and simmer for 20 minutes.

Mix the soy sour cream and the mustard together. Pour into the gravy mixture and heat through.

Garnish with parsley.

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Scallops Wrapped in Pancetta with Minted Pea Puree

Scallops Wrapped in Pancetta with Minted Pea Puree

Makes enough for 4 as an appetizer, or 2 as a main

INGREDIENTS:

• 12 large scallops
• 6 thin slices of rindless pancetta, or good-quality streaky bacon
• Squeeze of lemon juice
• Lemon wedges, to serve

For minted pea puree

• 1 cup frozen peas
• 2 Tablespoons butter
• 1 bunch fresh mint, roughly chopped
• 1 Tablespoon crème fraîche
• Salt & pepper

DIRECTIONS:

1. Melt butter in saucepan over medium heat, add peas and cook for 5mins until peas are tender but still retains its bright green colour.
2. Transfer peas to food processor, then add mint, crème fraîche and season with salt & pepper. Blend until smooth and set aside.
3. Lightly pat each scallop dry and wrap with half slice of pancetta so that ends are slightly overlapping. Trim off any excess pancetta.
4. Heat non-stick pan on high, gently add scallops with part where pancetta overlaps facing down, and fry for 1min to seal ends together.
5. Turn scallop over and fry for 2mins per side until cooked through and slightly caramelised. Remove from heat and squeeze lemon juice over.
6. Serve scallops on top of pea puree with a lemon wedge.

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Hot Madras Ccicken Curry

Hot Madras Ccicken Curry

A prominent characteristic of this particular curry mix is it is hotter than most curry mixes and the orange-red colour of it. The addition of some tomato puree into this dish also imparted not only another depth of reddish glow but also some more savoury richness in taste.

One can definitely make this completely vegetarian by replacing meat with cauliflower and aubergines, or also chickpeas along with the potatoes and carrots.

INGREDIENTS:

• 1 kilo chicken thighs (salt and pepper to season/marinade chicken)
• 1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)
• 1 head garlic, minced
• 2 large white onions, chopped
• 1 tablespoon ginger, chopped fine
• 4 cups chicken stock (or vegetable stock)
• 1 cup tomato puree
• 2 tablespoons hot Madras curry mix
• 2 large potatoes, large dice
• 2 carrots, large dice

 DIRECTIONS:

- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.
- Saute ginger, onions and garlic then add the hot Madras curry powder mix.
- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.
- Serve with plain boiled rice, Indian chapatis or Naan.
Makes 6-7 servings

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Warm Banana Chocolate Dessert

Warm Banana Chocolate Dessert

INGREDIENTS:

• 120ml soft butter (100 grams)
• 175ml white sugar
• 175ml brown sugar
• 1 egg beaten
• 1 teaspoon vanilla essence
• 250ml mashed bananas
• 400ml flour (1 and 3/4 cups)
• 2 teaspoons baking powder
• pinch salt
• 1 cup chocolate chips

DIRECTIONS:

1. Add the softened butter and both sugars to a bowl and mix together very well then add the vanilla essence and egg and beat well with electric beater.
2. Sift in the flour, baking powder and a pinch of salt and mix until combines.
3. Add the banana and chocolate chips and mix gently with a metal spoon to evenly distribute the banana and chocolate chips, you dont want to mix it, just distribute it.
4. You have quite a large amount of mixture so place it in a large baking dish or roasting pan and bake at 180 Celsius for about 20 minutes. Check on it after 10 minutes and if the sides seem to be cooking too fast, turn the oven down to 160.
5. Allow it to cool slightly and dig in. It’s simple and very tasty.

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Sunday Roast lamb

Sunday Roast lamb

INGREDIENTS

• 1 1/2 kg shoulder of lamb
• 60 ml granular mustard
• 1 clove of garlic (crushed)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• Quarter of a teaspoon of ground ginger

DIRECTIONS:

1. Put the French mustard, crushed garlic, soy sauce, thyme and ginger into a bowl.
2. Gradually add in the olive oil, while stirring, and ensure that everything is well combined.
3. Gently rub the mixture over the shoulder of lamb and allow it to marinate in a cool place for 4 hours. You want the meat at room temperature when you pop it into the oven.
4. Place the shoulder of lamb on a rack in a roasting pan, cover with tin foil and roast in a 140 Celsius oven  for 3 hours, then uncover, increase the heat to 180 and leave it for another 30 minutes or so. You want a nice dark crust on the outside.
5. Once the lamb has been roasted, it is essential that it is left to rest for about 15 minutes before carving (this helps to retain juices, which enhances flavour and prevents the meat from becoming dry). If you have ever cut into a roast and had juices flood your cutting board, that is because the moisture in the meat is still too hot, simple as that.
6. Serve it with roast potatoes and steamed broccoli and cauliflower smothered in a white/cheese sauce

NOTE: Remember to make a delicious gravy to accompany this great lamb dish. By spooning off some of the fat and using the juices that are left behind in the roasting pan, you will get all the necessary flavours.

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Lemon Thyme Chicken

Lemon Thyme Chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 2 cloves garlic minced

DIRECTIONS:

Mix oil, lemon juice, thyme and garlic. Place chicken in shallow baking dish and cover with mixture. Let sit in refrigerator for 30 minutes. Preheat grill. Place chicken on grill and cook until done. About 12-14 minutes, turning half way through cooking time. Chicken breasts should be tender and juices clear.

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Super creamy macaroni and cheese

Super creamy macaroni and cheese

INGREDIENTS:

• 2 cups uncooked macaroni or baby shells
• 2-1/2 cups milk, preferably 2 per cent
• 1 tbsp Dijon mustard
• 1 tsp salt
• Pinch of cayenne pepper
• 2 cups grated light cheddar cheese
• 2 tbsp butter
• 1/4 cup all-purpose flour

DIRECTIONS:

Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, until al dente, 10 to 12 minutes.

Meanwhile, position rack on top shelf in oven and preheat broiler to high. In a medium-size bowl, whisk milk with Dijon, salt and cayenne. Melt butter in a large saucepan set over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually add milk mixture, a little at a time, whisking constantly between additions to beat out any lumps. Stir often until mixture comes to a boil, 3 to 6 minutes. Remove pan from heat and gradually stir in 1-1/2 cups cheese. Continue stirring until melted.

When macaroni is cooked, drain well. Do not rinse. Stir into cheese sauce. Mixture will be very creamy and saucy.
It’s great as is or turn into an 8-inch baking dish. Place on a rimmed baking sheet. Sprinkle with remaining 1/2 cup cheese. Broil on top rack of preheated oven until cheese melts, about 5 minutes

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Blackberry Almond Cakes

Blackberry Almond Cakes

INGREDIENTS:

• 1/2 C of whole wheat flour
  1/3 C of almonds (toasted in a pan then finely ground)
  2/3 C of turbinado sugar (divided)
  3 egg whites
  1 egg
  1 T of canola oil
  2 T of applesauce
  1 tsp of lemon zest
  pinch or two of salt
  dash of almond extract
  dash of vanilla extract
  blackberries (enough for each cake)
  4-5 T of blackberry preserves

DIRECTIONS:

1. First, toast up your almonds in a pan then ground them down into almond meal. Take your 1/3 C of almond, 1/2 C of whole wheat flour, 1/3 C of turbinado sugar, lemon zest and salt, put them in a bowl and set aside.
2. With a stand or hand mixer, beat the egg whites until they form soft peaks. Then slowly add in the other 1/3 C of sugar, vanilla, and almond extract into the egg whites. Continue mixing for another two minutes before adding in the whole fourth egg and mix for another few minutes until everything doubles in volume.
3. With a spatula, slowly fold in the T oil.
4. Slowly add the egg mixture into the dry ingredients. I did this in four batches, carefully folding the egg mix into the dry mix with a spatula. Be gentle with the eggs, they will thank you later by rising nicely in the oven.
5. Add the final two T of applesauce last and fold in with a spatula.
6. Using a tablespoon, scoop two tablespoons into the bottom of each muffin tin that are of course sprayed with cooking spray or lined with cupcake liners. Then spoon a dainty (yes, I said dainty) amount of preserves on top of each. Finally, top with a single blackberry. Both the preserves and blackberry will sink down into the middle of the cake as it bakes.
7. Bake the cakes for 15-20 minutes or until you start to smell something incredible exuding from your oven.
8. Let cool for 10 minutes before eating.

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Spicy Avocado Banh Mi

Spicy Avocado Banh Mi

INGREDIENTS:

• 1 cuprice wine vinegar
• 1/2 cupsugar
• 3/4 teaspoonsalt
• 1 carrot, peeled and julienned
• 1/2 poundpeeled and julienned daikon radish
• 2 teaspoons Sriracha
• 3 tablespoonsreduced-fat olive-oil mayonnaise
• 1 avocado, peeled
• 1 (8-ounce) baguette, toasted
• 1 jalapeño, sliced
• 1 cupcilantro leaves

DIRECTIONS:

1. Combine vinegar, sugar, and salt in saucepan; bring to boil over medium-high heat.
2. Stir to dissolve sugar (1 minute).
3. let stand until cool (20–30 minutes).
4. Add carrot and radish. Let stand until vegetables pickle (15 minutes).
5. Strain and discard liquid.
6. In bowl, mix Sriracha and mayonnaise.
7. Slice half of avocado; set aside.
8. Spread rest of avocado on half of toasted baguette.
9. On remaining half baguette, spread mayo mixture. Fill sandwich with avocado slices, pickled vegetables, sliced jalapeño, and cilantro leaves. Cut into 3 pieces.

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The “Skinny” Enchilada

The “Skinny” Enchilada

INGREDIENTS (Filling)

• 9 low-carb totillas
• 1 1/2 cups shredded cooked chicken breast meat
• 1 cup chopped onion
• 1 cup chopped bell peppers
• 1/2 cup non-fat greek yougrt 
• 1/2 cup shredded low-fat 4 cheese 

INGREDIENTS (Sauce)

• 3/4 salsa
• 1/4 cup non-fat greek yougurt
• 1/4 cup low-fat shredded cheese

DIRECTIONS:

1. Preheat oven to 350 degrees, and Lightly spray a 9×13 inch-baking dish with non-stick spray.
2. Sautee onions and bell peppers in a small skillet using cooking spray till onions are lightly brown.
3. Mix sauteed veggies with non-fat greek yogurt, chicken, and cheese.
4. Spread 1/4 cup chicken mixture in the middle of each tortilla and roll into a small burrito. Place seam down into baking dish.
5. Mix Salsa and greek yogurt in a small bowl and spread evenly onto of tortillas. Sprinkle Cheese throughout.
6. Place foil over dish and bake Skinny Enchiladas for 15-20 minutes.
Nutritional Information (Per Serving)

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Stuffed Bell Peppers with Quinoa, Spinach, Goat Cheese and Toasted Pumpkin Seeds

Stuffed Bell Peppers with Quinoa, Spinach, Goat Cheese and Toasted Pumpkin Seeds

INGREDIENTS:

• 2 Orange Bell Peppers
• 1 cup Black Quinoa
• 3 handfuls fresh Spinach (big stems removed)
• 1 cup Grape Tomatoes
• 2-3 Tbsp Goat Cheese
• 1/4 cup Raw Pumpkin Seeds (sans shell, or buy already roasted, also called Pepitas)
• 2 cloves Garlic, chopped
• 2 Tbsp Extra Virgin Olive Oil
• A few splashes of Dry White Wine
• Salt to taste

DIRECTIONS:

Preheat oven to 375 and roast pumpkin seeds until they brown slightly.  Remove from oven, and turn oven up to 425. Bring two cups of water to boil in a sauce pan.  Add in quinoa and a pinch of salt.  Turn heat down to a simmer and cover pan with a lid.  Cook until liquid is completely absorbed, about 15 mintutes.  In a saute pan, add olive oil and chopped garlic.  Saute on low/medium heat until soft.  Add spinach and toss with olive oil & garlic.  The leaves will begin to wilt.  Add quinoa to the spinach and toss together, continuing over heat.  Add dry white wine a little at a time and stir until liquid start to evaporate.  Salt to taste.  Cut grape tomatoes in half and toss with quinoa.  Add most of the toasted pumpkin seeds as well.  Remove from heat and set aside.  On a cutting board, cut off the tops of the peppers and remove the seeds and any remaining white edges inside the pepper with your hands.  Stuff each pepper with quinoa mixture.  Place in a shallow pan so peppers stay upright and cover with aluminum foil.  Bake in the oven until the peppers are soft but still have a bit of bite to them.  Remove from heat and top with goat cheese and toasted pumpkin seeds.

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Chocolate Chip Peanut Butter Bars

Chocolate Chip Peanut Butter Bars

INGREDIENTS:
Makes 12 to 15 servings

• Non-stick cooking spray
• Crust
•  2 (7.4 oz.) packages Martha White Chocolate Chip Muffin Mix
• 6 tablespoons butter, softened
• Filling
• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cups powdered sugar
• 2 teaspoons milk
• 1 cup semi-sweet chocolate chips
• 1/4 cup butter

 DIRECTIONS:

1. Heat oven to 350F. Coat bottom of 13×9x2-inch baking pan with non-stick cooking spray. Stir muffin mix and butter together in large bowl. Spread into baking pan. Bake 12 to 15 minutes or until lightly brown. Cool completely.
2. Beat 1/2 cup butter, peanut butter, powdered sugar and milk in medium bowl with electric mixer at medium high speed until smooth. Spread over crust.
3. Microwave chocolate chips and 1/4 cup butter in uncovered microwave safe bowl on MEDIUM-HIGH for 45 seconds. Stir until smooth. If necessary, microwave at 15 second intervals until chocolate is melted. Cool 10 minutes. Spread over peanut butter filling. Chill 30 minutes or until set.

Recipe note: Developed in the Martha White test kitchens.

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Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

makes 12 regular cupcakes
INGREDIENTS:
For the base:

• 250 ml soy milk
• 1 tbsp apple cider vinegar
• 150 gr all purpose flour
• 50 gr cocoa powder
• 25 gr rice flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 75 ml vegetable oil (I use sunflower seed oil)
• 150 gr raw sugar
• 12 tsp raspberry jam

For the frosting:

• 100 gr margarine at room temperature
• 1 tsp lemon juice
• 50 ml soy milk
• 450 gr powdered sugar
• 50 gr cocoa powder
• 12 raspberries

DIRECTIONS:

1. Preheat oven to 175°C and line a muffin pan with 12 cupcakes liners.
2. In a medium bowl, add the soy milk and apple cider vinegar and let curdle.
3. Meanwhile, add the flour, cocoa powder, rice flour, baking powder, baking soda, and salt to another medium bowl and mix.
4. Now it’s time to add the oil and sugar to the bowl with the soy milk. Mix until most of the sugar has dissolved.
5. Add the dry ingredients to the wet and mix to incorporate.
6. Distribute the batter evenly in each of the 12 cupcake liners.
7. Add a teaspoon of raspberry jam to the center of each uncooked cupcake.
8. Place in the preheated oven and bake at 175°C  for 20 minutes.
9. While the cupcakes are in the oven, prepare the frosting by beating the margarine in a medium bowl with an electric mixer. Add the lemon juice and continue beating until the mixture becomes light and fluffy.
10. Add the soy milk and continue beating until all the soy milk has been incorporated into the mixture.
11. Slowly add the powdered sugar and cocoa powder while beating until the frosting reaches the consistency of… well… frosting.
12. If 20 minutes have passed, you can now take the cupcakes out of the oven. Let them cool on a cooling rack before frosting them.
13. Once cupcakes have cooled, pipe frosting onto each of the 12 cupcakes and top with a (washed) fresh raspberry!

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Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Broccoli & Shiitake Stir-Fry with Black Bean Sauce

INGREDIENTS:

• 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
  
• 1/8 cup black bean garlic sauce
  
• 1 tbs dry sherry
• 1½ tsp cornstarch
• 2 tsp Sambal (chili paste)
• 1 tbs light olive oil
• 2 tsp. minced fresh ginger
• 1 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
• ¼ cup toasted pecans, coarsely chopped

DIRECTIONS:

1. Drain the mushrooms, reserving 1/3 cup of the soaking liquid. Discard the stems and thinly slice the caps.
2. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, sherry, cornstarch, and chili sauce.
3. Stir to dissolve the cornstarch and set aside.
4. Heat the vegetable oil in a large skillet over medium-high heat. 
5. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. 
6. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. 
7. Add the pecan and toss to combine. 
8. Serve with steamed rice.

This recipe was quick, easy and pretty good flavor considering the time involved. The broccoli stayed nice and crispy, the black bean garlic sauce sauce was not over powering and the nuts added a nice crunch.

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Linguine with Red Pepper Sauce

Linguine with Red Pepper Sauce

Diabetic friendly!


Bell peppers are the best source of vitamin C. Served as a sauce is a great way to get servings of vegetables, vitamin C, and fiber. Serve over whole-wheat linguini for a heart-healthy alternative.
Makes 6 servings.

INGREDIENTS:

• 1 teaspoon olive oil
• Cooking spray
• 1 1/2 cups chopped red bell pepper
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 6 ounces uncooked linguine
• Fresh basil sprigs (optional)

DIRECTIONS:

1. Heat oil in a nonstick skillet coated with cooking spray over medium heat. Add red bell pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.
2. Place pepper mixture in a blender; add chopped basil and next 3 ingredients. Process until smooth, stopping once to scrape down sides.
3. Cook pasta according to package directions, omitting salt and fat.
4. To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired.

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Lemon Chicken with Broccolli

Lemon Chicken with Broccoli

INGREDIENTS:

• 2 Tbsp all-purpose flor
• 1/2 tsp table salt, divided
• 1/4 tsp black pepper, freshly ground
• 12 oz uncooked, boneless skinless chicken breast(s), thinly sliced
• 2 tsp olive oil
• 1 1/2 cup(s) fat-free, reduced sodium chicken broth, divided
• 2 tsp minced garlic 
• 2 1/2 cup(s) uncooked broccoli, small florets
• 2 tsp lemon zest, or more to taste. 
• 2 Tbsp parsley, fresh, chopped 
• 1 Tbsp fresh lemon juice

DIRECTIONS:

1. On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
   
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
   
3. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
   
4. In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
   
5. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
   
6. Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

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Smashed Chickpea and Avocado Sandwich

Smashed Chickpea and Avocado Sandwich

INGREDIENTS:

• 1 (15 ounce) can chickpeas or garbanzo beans (I use Bush’s Garbanzo Beans)
• 1 large ripe avocado
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chopped green onion
• Juice from 1 lime
• Salt and pepper, to taste
• Bread of your choice
• Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

DIRECTIONS:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.

2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.

3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note:
**This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

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Picnic Perfect Pasta

Picnic Perfect Pasta

The pasta dish has an unexpected light and creamy lemon flavor with bursts of sweet tomatoes and peppery arugula. In my opinion, it’s best served cold or around room temperature so it travels quite well.

INGREDIENTS:

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream (I subbed in skim milk and was still happy with the richness)
• 3 lemons
• 1 bunch broccoli
• 1 pound fusilli pasta (I used spinach pasta)
• 1/2 pound arugula
• 1/2 cup grated Parmesan
• 1 pint grape or cherry tomatoes, halved
• salt & pepper

DIRECTIONS:

1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.
2. Add the cream or milk, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
3. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
4. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally.
5. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
6. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli.
7.Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. 8. Toss well and season to taste. 

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Rice Noodles with Roasted Mediterranean Vegetables

Rice Noodles with Roasted Mediterranean Vegetables

INGREDIENTS:

• Preheat oven to 190°C (375°F)
• Roasting pan, lightly oiled

• 2 zucchini, trimmed and cut into 2.5 cm (1-inch) pieces
• 2 large tomatoes, halved
• 2 onions, quartered
• 1 eggplant, trimmed and cut into 2.5 cm (1-inch) pieces
• 1 red bell pepper, thickly sliced
• 2 cloves garlic
• 50 mL (¼ cup) tamari or soy sauce
• 25 mL (2 tbsp) olive oil
• 25 mL (2 tbsp) freshly squeezed lime or lemon juice
• 15 mL (1 tbsp) toasted sesame oil
• 250 g (8 oz) dried wide rice noodles

DIRECTIONS:

1. In prepared roasting pan, combine zucchini, tomatoes, onions, eggplant, red pepper and garlic.
2. In a bowl, whisk together tamari, olive oil, lime juice and sesame oil. Toss with vegetables in roasting pan. Bake in preheated oven, stirring once or twice, for 30 to 40 minutes or until vegetables are tender when pierced with the tip of a knife. Do not turn the oven off.
3. Meanwhile, in a bowl, cover rice noodles with hot water. Soak for 15 to 20 minutes or according to package directions, until al dente. Drain and set aside. When vegetables are cooked, toss drained noodles with roasted vegetables. Return to the oven for 10 minutes to heat through.

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Broccoli Crunch Salad

Broccoli Crunch Salad

INGREDIENTS:

• 3 cups broccoli, florets only
• 1/4 red onion, diced
• 1/2 cup raisins
• 2 pieces bacon, cooked until crispy and crumbled
• handful of sunflower seeds, optional

Dressing:

• 1/2 cup homemade paleo mayo
• 2 tsp apple cider vinegar

DIRECTIONS:

1. Prepare mayo, place in fridge until ready to use.
2. Cook bacon on stove top, blot with paper towels, crumble and set aside.
3. Place broccoli, onion, raisins, bacon and seeds in a large bowl.
4. In a small bowl, whisk mayo with apple cider vinegar.
5. Pour dressing over salad and mix completely.
6. Serve cold.

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Whole wheat couscous with roasted veggies

Whole wheat couscous with roasted veggies

INGREDIENTS:

• 1/2 cup water
• 1/4 cup whole wheat couscous
• 1/2 cup zucchini, sliced into rounds
• 1/2 cup yellow squash, sliced into rounds
• 1/2 cup red pepper, cut into strips
• 1/2 cup broccoli florets
• salt and pepper to taste
• 2-3 tbsps lemon juice
• 1 tbsp fresh chopped basil

DIRECTIONS:

1. Bring water to a boil in a small saucepan, then add couscous.  Stir a bit, then remove from heat.  It should only take about 5 minutes for the couscous to cook after that!
2. Preheat your oven to 375 degrees, then toss veggies in a baking sheet with salt, pepper, and some olive oil if you’d like.  Roast for about 25-30 minutes depending on your oven.
3. Mix veggies with couscous, adding more salt and pepper if necessary.  Add in basil and then lemon juice, mixing thoroughly!

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Parmesan Baked Potato Halves

Parmesan Baked Potato Halves

6 servings, one potato half each
199 calories per serving

INGREDIENTS:

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

DIRECTIONS:

1. Preheat oven to 400 degrees. 
2. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom.
3. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter.
4. Place potato halves face down on the butter and seasonings. 
5. Place in preheated oven and bake for 40 to 45 minutes. 
6. Cool for 5 minutes before removing from pan.

Total Time: 55 minutes

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Roasted Serrano Salsa recipe

Roasted Serrano Salsa recipe

46 calories

INGREDIENTS:

• 6 serrano chilies
• 1 lb tomato, finely diced
• 1/4 cup orange juice
• 2 tablespoons red onions, minced
• 2 tablespoons cilantro, diced
• 2 tablespoons yellow bell peppers, diced
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon salt

DIRECTIONS:
1. In a cast iron skillet over medium-high heat, cook the serrano peppers until blackened.
2. Remove half of the blackened skin and discard.
3. Chop the chilies and combine them with the remaining ingredients.
4. Let stand 1 hour.
5. Cover and refrigerate until ready to serve.

Servings:
3 cupsNutritional information for one serving:
Calories: 46
Calories from fat: 3
Total fat: 0.4g
Cholesterol: 0mg
Total carbs: 10.3g
Fiber: 2.4g
Protein: 1.8g
WW points: 0

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PopCorn Cupcakes

PopCorn Cupcakes

INGREDIENTS:

• 1 baked cupcake
• White icing
• 40 mini marshmallows (white or pastel yellow and white)
• Yellow food coloring (optional)
• Clean paintbrush
• Scissors
• White construction paper
• Blue and red markers

DIRECTIONS:

1. Frost the cupcake with white icing. To create each piece of “popcorn,” cut one mini marshmallow in half and squish the two pieces back together into a whole mini marshmallow, pinching firmly. Pile the finished popcorn onto the frosted cupcake.
   
2. For a buttery look, either dilute a drop of yellow food coloring in water and brush it on with a clean paintbrush or mix pastel yellow marshmallows in with the white.
   
3. To make the band, cut a strip of construction paper about 1 1/4 inches by 8 inches, or to fit your cupcake, and decorate as shown.
   
4. If you’re creating many cupcakes, design just one band and color photocopy it. Wrap the band around the cupcake and secure with tape.
   

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Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan)

Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan)

Makes 18 Cookies

INGREDIENTS:

• 1 & 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal)
• 1/4 cup brown rice flour
• 2 tbsp ground flax
• 1/4 tsp + 1/8th tsp fine grain sea salt
• 1 tsp aluminum-free baking powder
• 1/2 cup raw almond butter (see note)
• 1/4 cup + 3 tbsp pure maple syrup
• 1/2 tsp almond extract
• 5-6 tbsp raspberry jam
• approx 1/3 cup shredded coconut, for rolling

DIRECTIONS:

1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.

2. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.

3. In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.

4. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.

5. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.

6. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!

Notes:
If making these completely gluten-free be sure to check all your ingredients to ensure they are certified gluten-free.
You can also roll the balls in chopped nuts instead of coconut.

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110 CALORIE RASPBERRY MARZIPAN MUFFINS

110 CALORIE RASPBERRY MARZIPAN MUFFINS

INGREDIENTS:

• 6 tbsp flour
• 1 and 1/2 tbsp veg oil or coconut oil (You can sub applesauce, if you like the taste of fat-free muffins)
• 3 tbsp liquid
• 1/4 cup chopped (or smushed) raspberries
• 1/2 tsp pure vanilla extract
• 1/8 tsp pure almond extract
• 1/2 tsp baking powder
• 1/16 tsp salt

DIRECTIONS:

Preheat the oven to 330 degrees. (Or see note, below, for microwave version.) Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes.

If you want to cook this in a microwave, spray or oil two little dishes and microwave 90-ish seconds.

Note:
*This recipe serves 2 people, just half it f you're a single pringle!

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No Bake Oatmeal Cookie Balls

No Bake Oatmeal Cookie Balls

INGREDIENTS:

• 2 cups rolled oats
• 3/4 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon water
• 1/2 teaspoon vanilla
• 1/2 cup butter, softened
• 2 tablespoons peanut butter
• 1 cup confectioners’ sugar

INGREDIENTS:

1. In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla, butter and peanut butter to form a dough.
2. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners’ sugar until thickly coated.
3. Chill 20 minutes before serving.

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Salmon with Quinoa and Toasted Seeds

Salmon with Quinoa and Toasted Seeds

INGREDIENTS:

• 1 1/2 cups vegetable broth or water
• 1/2 cup quinoa, soak for up to 2 hours before cooking and rinse well with a fine strainer
• 1 generous handful of spinach, optional
• 1 generous handful of bean sprouts, optional
• 2 tbsp greek yoghurt, optional
• 2 salmon filets, deboned & without skin, diced
• 3 tablespoons coconut oil (1 tbsp for salmon and 2 tbsp for sautéeing vegetables & seeds)
• 2 celery stalks, finely chopped
• 1/2 onion, finely chopped
• 2 tbsp continental parsley, finely chopped
• 2 tbsp coriander, finely chopped
• 2 tbsp mint leaves, finely chopped
• 3 tbsp sunflower seeds
• 3 tbsp pumpkin seeds
• 1 1/2 tbsp sesame seeds
• Salt and pepper
• 1 tsp chilli flakes
• 1 tbsp honey

DIRECTIONS:

1. Bring 1 1/2-2 cups water or broth to a boil; add 1/2 cup of quinoa. Reduce heat to a simmer, cover and cook until the liquid has been absorbed, 20 minutes. Fluff with a fork. Add spinach and bean sprouts to the quinoa and stir. Place lid on pot to allow the vegetables to steam lightly. Makes 1 cup.
2. Meanwhile, to prepare the salmon, remove ALL bones, skin and dice in 1-inch pieces with a sharp knife. Usually the skin and bones will be removed beforehand by your fishmonger.
3. Add 1 tbsp coconut oil to a heated pan. Add salmon and toss until cooked to your liking. Remove from heat and cool.
4. In the same frying pan, add 2 tbsp coconut oil and add the celery, onion, parsley, coriander and mint. Sauté for about 4 minutes stirring constantly. Do not brown. Add all seeds, salt, pepper, chilli and continue cooking for a further 2 minutes. Add honey and stir. Add salmon to the mixture to reheat.
5. Distribute 1 cup of quinoa evenly between two plates. Divide salmon mixture and gently pour over quinoa. Top with 1 tbsp greek yoghurt, if desired.

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Captain Crunch Cupcakes

Captain Crunch Cupcakes

INGREDIENTS:

• 1 cup cake flour (sifted)
• 3/4 cup Captain Crunch (finely ground)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1/2 cup milk

DIRECTIONS:

1. Preheat oven to 350
2. Cream together butter and sugar until thoroughly combined and fluffy, add eggs and mix until smooth
3. In a food processor grind Captain Crunch (just the original, no crunch berries) into a fine powder. -It takes a little over a cup to make 3/4 a cup of the powder.
4. Combine the captain crunch powder with sifted cake flour, then add salt cream of tartar and baking powder until well combined.
5. Mix together dry ingredients to egg mixture.
6. When the mix become thick add milk slowly until smooth.
7. Spoon into lined cupcake tin about ½ to ¾ full.
8. Bake for 18-20 minutes, remove and cool.

Crunch-Berry Buttercream Icing
INGREDIENTS:

• 2 cups confectioners’ sugar
• 1/2 cup unsalted butter (room temperature)
• 1-2 tablespoons toffee flavored coffee creamer (I used Bailey’s brand)
• 1-1/2 tablespoons strawberry syrup

DIRECTIONS:

1. Cream butter until fluffy
2. Add toffee creamer and strawberry syrup until well combined
3. Beat in confectioners’ sugar until frosting reaches a smooth consistency, firm enough to be piped onto cooled cupcakes. (You may need to add a little extra creamer, or a little extra sugar depending on the consistency you would like)
4. Garnish with cereal bits

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Oreo Bottom Cupcakes

Oreo Bottom Cupcakes

INGREDIENTS:

• Cake batter
• Oreos
• Frosting

DIRECTIONS:

1. Line cupcake tins with cupcake liners.
2. Place an oreo in each cup.
3. Prepare cake batter as directed on box.
4. Pour batter into each cup and bake as directed.
5. Let cupcakes cool and frost.

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