Low-Fat Lemon Yogurt Cake

Low-Fat Lemon Yogurt Cake

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain low-fat yogurt (I used Stonyfield this time, but Greek yogurt also works)
• 1 cup sugar
• 1 whole large egg, 3 large egg whites
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/3 to 1/2 cup vegetable oil

For the glaze:

• 1 cup confectioners’ sugar
• Freshly squeezed lemon juice
• Limoncello (optional)

DIRECTIONS:

1. Preheat the oven to 350° F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper.
2. Measure the flour (scoop and level), baking powder, and salt into a small bowl and whisk until combined. In a large bowl, mix together the yogurt, sugar, eggs, lemon zest, and vanilla. Add the dry ingredients into the wet ingredients and slowly whisk together. Fold the vegetable oil into the batter until it’s all incorporated. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.
3. When the cake is done, allow it to cool in the pan for 10 minutes.
4. For the glaze, combine the confectioners’ sugar and 2 tablespoons of lemon juice (or 1 tablespoon of lemon juice and 1 tablespoon of Limoncello). If the glaze is still too thick, continue adding 1 tablespoon of lemon juice (or Limoncello) until it’s runny enough to pour.
5. Carefully place on the cake a baking rack over a sheet pan or a sheet of parchment paper. While the cake is still warm (but not hot!), pour the glaze over, allowing it to drip down the sides.

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Thai Coconut Chicken

Thai Coconut Chicken

INGREDIENTS:

• 6-8 chicken thighs thinly sliced
• ½ cup chicken stock
• 2 tablespoons coconut cream
• 2 chilis thinly sliced
• 6 spring onions finely sliced
• 3 tablespoons peanut butter
• Oil for frying

DIRECTIONS:

1. In a pan over a high heat, seal the chicken slices in batches and set aside.
2. Reduce the heat, add a little more oil and fry the chili and spring onions for about 1 or 2 minutes. Add back the chicken and toss to combine everything.
3. Add the stock, coconut cream and peanut butter, stir well and allow to simmer for 5 or 6 minutes.
4. Done!
5. Serve with boiled rice.

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Eggplant Parmigiana

Eggplant Parmigiana

INGREDIENTS:

• 1 eggplant
• 1 clove garlic crushed
• 1 tin chopped peeled tomatoes
• Palm full of chopped fresh basil
• 1 cup grated mozzarella
• Parmesan for the topping (tablespoon or so)
• Olive oil
• Sugar

DIRECTIONS:

1. Cut the eggplant length ways about 1 cm thick.
2. Stab each piece with a fork all over and rub olive oil onto both sides and place under the grill until slightly browned and soft on both sides. While these are cooking..
3. In a pot over a medium heat, add the garlic, tomatoes, basil and sugar and simmer gently for about 10 minutes.
4. Top each piece of eggplant with some of the tomato sauce, cover with mozzarella and grate a little parmesan over the top.
5. Place under the grill again until cheese has melted.
6. Done and delicious.

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Crustless Spinach Quiche

Crustless Spinach Quiche

INGREDIENTS:

• 4 eggs
• 1 small onion, chopped
• 1 cup cottage cheese
• 1 (10 oz.) pkg. frozen chopped Spinach, thawed and drained
• 3 Tbsp. grated Parmesan
• 1.5 cups  shredded sharp cheddar cheese
• 1/2 cup of shredded mozzarella (I used fresh since I had it)
• 3 Tbsp. butter (melted)
• 3 Tbsp. flour
• ½ tsp garlic powder
• 1 tsp crushed red pepper flakes
• 1 tsp pepper
• ½ tsp kosher salt
• 2-4 dashes of hot sauce
• Preheat oven to 350 degrees

DIRECTIONS:

Mix together: eggs, onion, spinach, shredded cheese, cottage cheese, and Parmesan. Melt butter and stir in flour, garlic powder, salt, pepper, crushed red pepper and hot sauce. Add to the egg mixture. Spray an 8 x 8 pan with nonstick spray.  Pour mixture into pan and bake at 350 for 50 - 60 minutes.

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Light Kale Soup

Light Kale Soup

INGREDIENTS:
Serves 4-6

• 1/2 a large yellow onion, diced
• olive oil
• 2 or 3 carrots, peeled and sliced
• 1 large or 2 small Yukon gold potatoes(these are my preference, any potato can be used, really)
• 5/6 cups of vegetable stock
• around 4 big handfuls of coarsely chopped fresh kale
• salt, pepper, garlic to taste
• I also used a tablespoon or two of a McCormick vegetable seasoning,but this is optional.
• also optional - 2 cups of canned great northern beans (I didn’t have any in my pantry at the time, so the soup is pictured without them)

DIRECTIONS:

Start off by heating up a few table spoons of olive oil in a medium sized pot on medium-high, and add your onions, potatoes, and carrots. Let simmer for around 10 minutes, or until the onions are soft. Then add everything else (stock, kale, beans(optional), seasoning - and stir everything together). Turn down the heat a little, and let everything cook for about 15 minutes, or until the kale is completely cooked down, and the potatoes are fully cooked. You’re done! Serve alone or with crackers, or you can save some for later by freezing it in some tupperware.

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Brown-Butter Cranberry Tart with Hazelnut Crust

Brown-Butter Cranberry Tart with Hazelnut Crust

Crust Ingredients:

• 1 1/4 cups all purpose flour
• 1/2 cup powdered sugar
• 1/4 cup hazelnuts
• 1/4 teaspoon salt
• 9 tablespoons  unsalted butter, cut into 1/2-inch cubes and chilled
• 1 large egg yolk
• 1-2 tablespoons ice-cold water

Filling Ingredients:

• 1 1/2 sticks unsalted butter
• 1 vanilla bean, split, seeds scraped
• 3 large eggs
• 1 3/4 cups plus 1 tablespoon sugar
• 1 tablespoon lemon zest, grated
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 1/4 cups fresh or frozen cranberries
• 1/4 cup water

DIRECTIONS:

Make the Crust:

Butter a 9-inch square tart pan with removable bottom. In a food processor, grind the hazelnuts by pulsing on/off for about 30 seconds until they’re a smooth medium-grind.  They shouldn’t be too chunky but don’t go so far as to turn them into a paste either. Add the  flour, sugar, and salt into the food processor and give them a quick pulse so they’re all blended together.
Add the butter and cut into the dry ingredients with an on/off pulse until mixture resembles coarse meal. Add egg yolk and 1 tablespoon ice water and blend until moist clumps form (don’t allow dough to form ball). If your mixture is still too dry, add another tablespoon of ice water. Press dough into bottom and up the sides of prepared pan. The crust should be about 1/4-inch thick. Cover and chill for 1 hour.

Preheat the oven to 350°F. After crust has chilled, bake until barely golden brown, about 15 minutes.

Make the filling: 

In a small saucepan, melt the butter with the vanilla bean and scraped-out seeds. Cook over medium- heat until the butter starts to turn golden brown and smells toasty or nutty, about 4-5 minutes. You just successfully made brown butter! Remove from the heat and allow it to cool for 5 minutes. Remove the vanilla bean.
In a medium bowl, whisk the eggs with 1 cup of the sugar and the lemon zest. Slowly pour the brown butter into the egg mixture, whisking the entire time so as to not allow your eggs to cook. Whisk in the flour and salt. Pour the filling into the tart shell and bake for about 30-35 minutes, or until golden and set (not jiggly in the center). Transfer to a rack to cool, about 1 1/2 hours.
Meanwhile, in a saucepan, combine the remaining 3/4 cup of sugar with the cranberries and water. Bring to a simmer over medium-heat and cook until the cranberries just begin to pop and the sugar dissolves, about 5 minutes. Pour the cranberries into a bowl and refrigerate until cool, roughly 1 hour.
Drain the cranberries using a slotted spoon or a fine sieve and arrange them on top of the tart (the cranberry liquid will be discarded). Cut the tart into wedges and serve.

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Chocolate-Chip Pie

Chocolate-Chip Pie

INGREDIENTS:
(vegan and gluten-free)

• 2 cans white beans or garbanzos (drained and rinsed well) (500g total, once drained)
• 1 cup quick oats (or certified-gf quick oats)
• 2 cups pitted dates (300g) (I recommend Sunmaid, as they’re softer and easier to blend.)
• 4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)
• 3/4 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup unsweetened applesauce
• 2/3 cup milk of choice
• 3 tbsp oil (canola, veg, or coconut)
• 1 tbsp pure vanilla extract
• 1 cup chocolate chips (see nutrition link below, for companies that make sugar-free chocolate.)

DIRECTIONS:

Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients. Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.) Stir in the chocolate chips, and pour into the pan or pans. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.

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Black Bean Chili

Black Bean Chili

INGREDIENTS:

• 1 tin black beans 
• 1 tablespoon olive oil 
• 1 onion, finely chopped 
• 1 green pepper, finely chopped 
• 3 cloves garlic, finely chopped 
• 1/2 tablespoon chili powder 
• 1/2 tablespoon ground cumin 
• 1/2 tablespoon dried oregano 
• 1/4 teaspoon ground cinnamon 
• 2 pinches ground black pepper 
• 1 14-ounce can diced organic tomatoes with their juice 
• 1/2 teaspoon grated orange zest 
• 1/2 cup fresh orange juice 
• 1/4 cup medium-grain dried bulgur (I used quinoa) 
• pinch salt 
• 2 tablespoons spring onions (white and green parts), for garnish 
• 2 tablespoons minced fresh coriander, for garnish 

DIRECTIONS:

I used tinned beans so they were already cooked. If yours aren’t: Place the beans in a colander and pick over them to remove any debris, then rinse and drain. Place them in a Dutch oven or other large, heavy pot and add water to cover by 2 inches. Bring to a boil. Reduce the heat to low and simmer, partially covered, until almost tender, about 1 hour. Drain and set aside.

Heat the oil in the same large pot over medium-high heat until hot but not smoking. Add the onions and the green peppers and cook, stirring occasionally, until just starting to brown, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the chili powder, the cumin, the oregano, the cinnamon, and the black pepper. Then stir in the tomatoes, the orange zest and juice, and 1.5 cups of water. Add the beans. Return to a simmer, and cook, partially covered, checking occasionally and adding more water and needed, until the beans are just tender to the bite, about 1 1/2 hours. Stir in the bulgur (quinoa, whatever you used!) 15 minutes before removing the chili from the heat. Add pinch of salt.

Divide the chili into 4 bowls and top each serving with the spring onion, coriander, if desired, or pass the toppings separately at the table.

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French Toast with Berries

French Toast with Berries

1. In a bowl -
Mix:

• 2/3 cup of egg whites
• 2/3 cup of non fat skim milk
• 1 tsp. of sugar substitute (I use Spenda)
• 1 pinch of salt

2. Soak the bread in the egg-white mixture then drain excess liquid
3. Coast a nonstick skillet with cooking spray and place over medium-high heat. Cook bread until each side is golden brown.
4. Place teh french toast on a plate and top with:

• 1-2 tbsp. sugar free/ regular syrup
• 1/2 cup of berries

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Late Night Pasta

Late Night Pasta

INGREDIENTS:

• 6 oz spaghetti
• 4 slices bacon, cut into 1/4-1/2-inch pieces
• 3/4 teaspoon black pepper
• 1/4 cup chopped onion
• 1 small clove garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons unsalted butter, divided
• 2 large eggs
• 1 tablespoon chopped flat-leaf parsley

DIRECTIONS:

1. Cook the spaghetti in a large pot of boiling salted water according to the package directions. Drain the pasta, reserving 1/2 cup of the cooking water.
2. While the pasta cooks, add the bacon to a large skillet set over medium heat. Cook, stirring occasionally, until the fat renders and the bacon is crisp. Add the onion and pepper to the pan, and continue cooking until the onion softens.
3. Meanwhile, melt 1 tablespoon of the butter in a small skillet set over medium-low heat. Crack the eggs into the pan and cook just until the whites are set (the yolks will still be runny). Remove the pan from the heat and keep warm.
4. Add the garlic to the pan along with the bacon and onion and cook, stirring constantly, just until fragrant, about 30 seconds. Add 1/4 cup of the reserved pasta cooking water, scraping the bottom of the pan to release any browned bits. Reduce the heat to low, and add the drained pasta to the pan, followed by the remaining 2 tablespoons of butter. Once the butter has melted, turn off the heat under the pan. Gradually add the cheese, tossing the pasta with tongs to incorporate. After you've added all of the cheese, you can adjust the consistency of the dish with the remaining reserved pasta cooking water.
5. Divide the pasta between two bowls, and top each serving with one of the fried eggs. Garnish with the chopped parsley and season to taste with salt and pepper.

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Salad with Turkey, Tomatoes, Paprika and Mushrooms

Salad with Turkey, Tomatoes, Paprika and Mushrooms

INGREDIENTS:

• 1 portion of filet of turkey breast (100g)
• 1/2 large paprika
• 6 mushrooms
• 1 medium tomato
• 4 leaves iceberg lettuce
• 1 tbs balsamic vinegar
• 1 tbs olive oil
• 2 slices of pumpernickel bread
• Pinch of salt, curry

DIRECTIONS:

Turkey, cut into cubes, sprinkle with salt and curry powder. Fry in 1/2 tbs olive oil. The rest of the olive spread with peppers and mushrooms cut into strips. Bake in oven at 180C/356F for 10 minutes. Iceberg lettuce tear and spread on a plate. In the middle place the meat, mushrooms around the plate and place the tomato quarters. In the middle place paprika. Whole pour balsamic vinegar. Serve with bread.

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Cookie Dough Bites

Cookie Dough Bites

INGREDIENTS:
Makes 2 dozen cookies

• 1 cup salted butter, softened
• 1½ cups packed light brown sugar
• 1 teaspoon vanilla extract
• 2 cups flour
• 6 ounces miniature chocolate chips 

DIRECTIONS:

1. Cream butter and sugar together.
2. Add remaining ingredients and mix well — use your hands to get it together the best.
3. Roll into 1-inch balls.
4. Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is — equally delicious no matter what!
5. Let stand at room temperature for about 10 minutes before serving.
6. Store in the refrigerator.

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Broccoli Cheese & Cracker Casserole

Broccoli Cheese & Cracker Casserole

INGREDIENTS:

• 3 pounds Broccoli Cut Into Florets
• 2 pounds Velveeta
• 1/2 cup Milk
• 1/4 cup Heavy Cream
• Salt And Black Pepper To Taste
• 1/4 teaspoon Cayenne Pepper (more For More Spice)
• 1 Tablespoon Dijon (optional)
• 3 whole (sleeves) Ritz Crackers

DIRECTIONS:

1. Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.

2. Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
Cut Velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in Dijon if using.

3. Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.

4. Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.

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Coconut Shrimp Noodle Salad

Coconut Shrimp Noodle Salad

INGREDIENTS:
Serves 2

• 10 whole shrimp, peeled & de-veined
• ½ cup shredded coconut
• 1 egg white
• Sea salt to taste
• 8 ounces rice noodles [cooked per package instructions]
• 1 large purple carrot, julienne
• 1 small cucumber, thinly sliced
• 2 large radishes, julienne
• 2 handfuls mixed greens -or- chopped romaine
• ¼ cup fresh mint leaves
• ¼ cup Thai basil leaves
• ¼ cup fresh lime juice
• ¼ cup cane sugar
• 2 Tablespoons fish sauce
• ½ garlic clove, minced
• ½ teaspoon crushed chilies
• Mung bean -or- other kind of sprouts [optional]

DIRECTIONS:

Preheat oven to 350°F.


1. Coat shrimp with beaten egg white and coat with coconut.

2. Place shrimp on a sheet pan lined with parchment paper coated with coconut spray.

3. Bake for 15-20 minutes or until shrimp is opaque and coconut starts to color.


4. While shrimp is cooking, combine lime juice, sugar, fish sauce, garlic and chilies in a small bowl.

5. Fill bowls with lettuce then rice noodles.

6. Place shrimp and prepared vegetables over noodles and pour sauce over and enjoy.

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Easy Tahini Curried Carrot Salad

Easy Tahini Curried Carrot Salad

INGREDIENTS:
vegan, makes 5 cups

• 10 ounces julienne cut/matchstick carrots
• 1 cup organic Thompson Raisins
• 1/4 cup roasted pumpkin seeds
• 1/3 cup tahini
• 1-2 Tbsp Muchi Curry powder
• 1/4 cup lemon juice
• 2 Tbsp maple syrup
• 1/4 tsp fresh ground black pepper

Optional:

• 1/2 tsp garlic powder
• dash of cayenne (for extra spicy salad)
• dash of sea salt on top
• 1 Tbsp nutritional yeast (or sprinkled over top)

DIRECTIONS:

1. In a small bowl, combine the tahini, lemon juice, maple syrup, curry powder, black pepper, salt and garlic powder. Whisk well.
2. In a large mixing bowl add the carrots, raisins and pumpkin seeds.

3. Pour the dressing mixture over the carrot mixture. Toss well until all the ingredients are well coated. Pour into serving bowl to set.

4. Allow to marinate in the fridge for at least an hour. Serve chilled.

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Guilt-Free Hummus

Guilt-Free Hummus

INGREDIENTS:

• 1 1/2c cooked or canned chickpeas, rinsed
• 1/4c nonfat plain yogurt
• 1t chopped parsley
• 1t minced garlic
• 1/4t ground cumin
• 1/4t ground cayenne pepper
• 1/4c fresh-squeezed lemon juice

DIRECTIONS:

In a food processor, combine the chickpeas, yogurt, parsley, garlic, cumin, cayenne pepper, and lemon juice. Process until well blended. Use immediately or refrigerate for up to 3 days. Serve with broccoli, jicama, celery, red and yellow peppers, raw green beans.

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Cucumber Feta Rolls

Cucumber Feta Rolls

INGREDIENTS:

• 2 cucumbers
• 6 ounces crumbled feta
• 3 tablespoons Greek yogurt
• 2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
• 8 - 12 pitted kalamata olives, roughly chopped
• 1 tablespoon roughly chopped dill or oregano
• 2 teaspoons lemon juice
• pinch of pepper, or to taste

DIRECTIONS:

Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.
Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

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Tofu Egg Salad

Tofu Egg Salad

INGREDIENTS:

• 1 14oz block firm tofu
• 2 medium dill pickles, minced
• 5 scallions, green part only, minced
• 5 celery stalks, 5 to 6 inches long, minced
• 1 garlic clove, minced
• 2 Tbsp pickle juice
• ⅓ c vegan mayonnaise or plain greek yogurt
• 2 Tbsp dijon mustard
• Kosher salt/ fresh ground black pepper to taste

DIRECTIONS:

Prepare tofu as directed on box (it must be very dry!) Cut tofu into rectangles, then quarters lengthwise, then cut into a small dice.
In a medium bowl, combine the tofu and remaining ingredients.

You can totally eat this on it’s own as a high protein snack, or add tomato and lettuce and throw the tofu salad onto sprouted grain bread to make a deceptive egg salad sandwich!

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Oreo Balls

Oreo Balls

INGREDIENTS:

• 1 (16 ounce) package Oreo cookies, crushed
• 1 (8 ounce) package cream cheese, softened
• 1 (24 ounce) package white chocolate bark
• 1 (24 ounce) package chocolate bark

DIRECTIONS:

1. Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. Roll into walnut size balls.
3. Chill for an hour.
4. Melt approximately 3/4 package of white almond bark.
5. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6. Allow to harden on wax paper.
7. Takes about 15 minute.
8. While waiting, melt about 1/4 package of chocolate almond bark.
9. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Ingredients for Topping:

• 1/2 medium pineapple, peeled, quartered lengthwise, and cored
• 3/4 stick unsalted butter
• 3/4 cup packed light brown sugar

Ingredients for Batter:

• 3/4 cup all-purpose flour
• 3/4 cup spelt flour (can substitute whole wheat pastry flour)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon dark rum or rum cream
• 1/2 cup unsweetened pineapple juice
• 2 tablespoons dark rum (or rum cream) for sprinkling over cake

DIRECTIONS:
Preheat oven to 350°F.
Cut pineapple into 1/2-inch pieces.  In a cast iron skillet, melt butter over medium-low heat.  Add brown sugar and simmer, stirring into a smooth and fragrant caramel, for 4 minutes.  Remove from heat.  Arrange pineapple on top of caramel in concentric circles, snugging pieces together.  Set aside.
Sift together flour, baking powder, and salt.  In a large bowl, beat butter with an electric mixer until light and fluffy.  Add sugar and incorporate.  Add eggs one at a time, beating well.  Beat in vanilla and rum.  Add half of flour mixture and beat on low until just incorporated.  Beat in pineapple juice, and then remaining flour mixture, beating until incorporated.  Batter may appear curdled; don’t panic.
(Note: My pineapple didn’t yield as much juice as I anticipated, so I pulverized some fresh pineapple with the immersion blender and substituted about 1/4 cup pulp alongside about 1/4 cup juice.)
Gently pour batter over pineapple topping and spread evenly.  Bake cake until golden and a tester comes out clean, about 45 minutes.  Let stand in skillet five minutes.  Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together).  Replace any pineapple stuck to bottom of skillet.  Sprinkle rum over cake and cool on plate on a rack.  Serve cake just warm or at room temperature.

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Buttermilk Mozzarella Sticks

Buttermilk Mozzarella Sticks

INGREDIENTS:
Serves 4
For the Mozzarella Sticks:

• 12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
• 1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
• 4 teaspoons Italian seasoning
• 1/2 teaspoon table salt
• Freshly ground pepper to taste
• 4 eggs
• 1 cup of all-purpose flour
• Canola oil for frying

For the Buttermilk Dip:

• 1/3 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lemon or lime juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons honey
• 2 tablespoons minced fresh basil
• 2 tablespoons minced green onions
• 2 tablespoons minced flat-leaf parsley
• 1/4 to 1/2 teaspoon of table salt to taste
• Freshly ground black pepper to taste

DIRECTIONS:

1. Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this).  Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well.  Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered.  Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated.  One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating.  Set aside on a clean plate and repeat with the remaining cheese sticks.  Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined.  Cover with plastic wrap and refrigerate until ready to serve.
4. Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches.  Using an candy thermometer, heat oil until it reaches a temperature of 350°.  Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes.  Drain on paper towels.
5. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches.  You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.
6. Serve immediately with buttermilk dip.

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Balsamic Herb Salmon

Balsamic Herb Salmon

INGREDIENTS:

• 2 6 oz salmon fillets, skin removed
• 3 tbsp olive oil
• 2 tsp minced garlic
• 1 tbsp dried crushed sweet basil
• 2 tsp dried crushed parsley
• 1/8 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/2 cup lemon juice

DIRECTIONS:

1. Soak salmon fillets in lemon juice for 5 minutes.
2. Heat a skillet over medium high heat.
3. Add oil and garlic to the skillet. Saute for 1 minute.
4. Add pepper, basil, parsley, and balsamic vinegar to the skillet. Stir together.
5. Add salmon fillets. Saute 5 minutes on each side or until fully cooked.

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Icewine Marshmallows

Icewine Marshmallows

INGREDIENTS:

• 1 cup icewine
• 1/2 cup cold water
• 3 1/4 ounce envelopes gelatin
• 2 cups sugar
• 2/3 cup corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• Confectioners’ sugar

DIRECTIONS:

1. Boil the icewine in a small saucepan for about 10 to 15 minutes, until reduced to a thick syrup. There should be about a 1/4 cup of syrup left.
2. Pour the 1/2 cup of cold water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin over the water and let it stand for 10 minutes.
3. Meanwhile, mix the sugar, corn syrup, remaining water, and the icewine syrup. Bring to a boil and cook until the sugar reaches soft-ball stage (240ºF).
4. Turn on the stand mixer to a low setting. Slowly pour in the hot sugar mixture, allowing the sugar to run down the side of the bowl. Add the salt and turn up the mixer to the highest speed. Beat for 12 to 15 minutes, until the mixture is fluffy and soft. It should hold soft peaks. Add the vanilla and beat for a minute longer.
5. Pour the mixture into a 9 x 9-inch cake pan that has been greased with oil. Using slightly wet hands, flatten out the marshmallow. Allow to set for at least 2 hours in a cool dry area. (Do not place in the refrigerator.) Once the marshmallow is firm, remove from the pan. Cut into even squares and dust with confectioners’ sugar.

[Peeta’s note: Icewine or ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. You can find it in most grocery and beverage stores. You can try other sweet dessert wines to give the marshmallows a different flavor]

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Ranchero Breakfast Burritos

Ranchero Breakfast Burritos

INGREDIENTS:
Serves 6+

• 1 sweet potato, peeled and diced (about 1″ pieces)
• 1 russet potato, peeled and diced (about 1″ pieces)
• 1 onion, diced (about 1″ pieces)
• 1 red bell pepper, diced (about 1″ pieces)
• 8oz mushrooms, quartered
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• pinch cayenne pepper
• 1 can black beans, drained and rinsed
• 8 eggs
• 3-4 Tbsp milk
• salt and pepper, to taste
• olive oil
• tortillas
• grated cheese
• cilantro
• salsa

DIRECTIONS:

1. In a small bowl, toss sweet potato, potato, onion, bell pepper, and mushrooms with garlic powder, onion powder, smoked paprika, cayenne, and a good healthy pinch of salt and pepper. Toss with a small drizzle of olive oil and spread out into a single layer on a baking sheet.
2. Roast at 375 degrees for about 30 minutes, or until veggies are tender.
3. While the vegetables are roasting, make scrambled eggs. Heat a medium nonstick pan over medium heat (coat with nonstick spray, olive oil, or butter if needed). While pan is heating, whisk together eggs and milk with a pinch of salt and pepper. Pour egg mixture into the heated pan and cook over medium heat 5-7 minutes, stirring often, until eggs are cooked through and set.
4. Assemble breakfast burritos by layering roasted vegetables, scrambled eggs, black beans, a little grated cheese, and a little cilantro in the center of the tortilla. Fold top and bottom ends in toward the filling and roll the tortilla up. Serve with salsa.

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“Oatmeal” Minus the Oats

“Oatmeal” Minus the Oats

INGREDIENTS:

• 1/4 cup chopped walnuts
• 1-2 tbsp ground flaxseed
• 1 tsp ground cinnamon
• 1 banana, mashed
• 3/4 cup liquid egg whites (or 3 egg whites)
• 1/2 cup unsweetened almond milk (add more if desired)
• 1/2 tsp vanilla extract

DIRECTIONS:

1. Whisk together egg whites and almond milk and then stir in walnuts, ground flax, banana, vanilla extract, and cinnamon; blend well.
2. In a medium saucepan, warm the mixture on the stove, stirring frequently, until the “oatmeal” reaches the desired consistency; this should only take a few minutes.
3. Top with berries, nut butter, seeds, or whatever else your little heart desires.

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Pumpkin Tofu Curry

Pumpkin Tofu Curry

INGREDIENTS:
serves 4 with rice

• 3 tablespoons virgin coconut oil, ghee or rice bran oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 2 stems curry leaves, leaves picked and stems discarded
• 500g pumpkin (butternut, crown, Japanese or Queensland blue), peeled, seeded, cut into 1cm cubes (approx 2-3 cups once diced)
• 320g packet of extra firm tofu, cut into 1cm cubes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, finely chopped
• 1-2 long red Thai chillies, seeded and finely chopped
• sea salt, to taste
• juice 1/2 lemon, plus wedges to serve
• 1/2 cup lightly toasted unsalted cashew nuts, roughly chopped, to serve
• cooked brown rice, to serve

DIRECTIONS:

Heat coconut oil in a large heavy-based frying pan over medium-high heat. Add black mustard seeds, cumin seeds and curry leaves. Cook, stirring until the mustard seeds start to pop. Add diced pumpkin and tofu and cook, stirring for 1-2 minutes or until everything is coated in the fragrant oil. Add ground spices, garlic and chilli, stir well. Add 1/4 cup (60ml) water and bring to the boil. Cover, reduce heat to a simmer and cook for 6-8 minutes, or until the pumpkin is tender but not too mushy. Season to taste with sea salt, add lemon juice and stir well. Serve hot with brown rice, sprinkled with toasted cashew nuts and a wedge of lemon to squeeze over top if desired.

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Mushroom Quinoa Risotto

Mushroom Quinoa Risotto

INGREDIENTS:

• 1-2 tablespoons cooking oil (I used grapeseed, you can use canola)
• 1 cup quinoa, rinsed and drained
• 1½ – 2 cups rich chicken or vegetable stock
• 1 bay leaf
• a couple sprigs of fresh thyme
• salt
• another 1-2 tablespoons cooking oil
• 1 small onion, very finely chopped
• 2-3 garlic cloves, minced
• 1 cup brown cremini mushrooms, washed and sliced
• 1 cup shiitake mushrooms, washed and sliced
• 1 cup oyster mushrooms, washed and sliced
• ½ cup dry white wine
• ¼ to ½ cup grated Parmesan cheese
• chopped fresh parsley for garnish

DIRECTIONS:

1. Heat cooking oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add 1½ cups stock (to start, you can add more later), bay leaf, thyme, and a pinch of salt. Increase the heat, bring to a boil, the reduce heat and simmer 20 to 25 minutes until the quinoa is very tender. If you need to, add more stock during the cooking process.
2. Remove the bay leaf and thyme sprigs from the pot and discard them. Set the quinoa aside.
3. In another pan, heat another 1-2 tablespoons cooking oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant. Add the mushrooms and cook about 5-6 minutes. Add the white wine and cook until it is about halfway evaporated.
4. Pour quinoa into the mushroom mixtures (or vice versa, it doesn’t matter). Stir gently. Taste for seasoning and adjust salt and pepper to taste. You can stir in a few tablespoons of grated parmesan here, but I prefer to pass a small bowl of grated Parmesan at the table. Garnish with fresh chopped parsley.

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Banana Cupcakes with Peanut Butter Frosting

Banana Cupcakes with Peanut Butter Frosting

INGREDIENTS:

• 1¼ cups / 300 ml whole wheat pastry flour
• 2 Tbsp / 30 ml finely ground potato flour
• 2 Tbsp / 30 ml flax meal or ground flaxseed
• ½ tsp / 2.5 ml baking soda
• ¼ tsp / 1.25 ml baking powder
• ¼ tsp / 1.25 ml sea salt
• 3 Tbsp / 45 ml virgin coconut oil, melted
• ¼ cup / 60 ml Sucanat or other unrefined sugar
• ¾ cup / 180 ml low-fat milk or plain, unsweetened soy or almond milk
• 1 cup / 240 ml mashed very ripe bananas, about 3 large

Peanut Butter Yogurt Frosting

• ¼ cup / 60 ml all-natural peanut butter, sugar and salt free
• ½ cup / 120 ml Yogurt Cheese*
• 2 Tbsp / 30 ml pure honey
• ½ tsp / 2.5 ml pure vanilla extract

*NOTE:Yogurt Cheese must be made ahead of time.


DIRECTIONS:

1. Preheat oven to 350°F (177°C). Line a muffin tin with 10 paper liners.
2. In a bowl, mix together whole wheat flour, potato flour, flax meal, baking soda, baking powder and salt. In a large bowl, mix together coconut oil and Sucanat. Add flour mixture and mix together until texture resembles slightly wet sand. Slowly stir in milk. Fold in bananas until just combined. Batter will be thick. Scoop a heaping ¼ cup (60 ml) batter into each lined muffin cup until all batter is used. Bake 27 to 30 minutes until toothpick inserted into center comes out clean. Transfer cupcakes to a wire rack to cool.
3. To make frosting, mix together peanut butter, Yogurt Cheese, honey and vanilla extract until well combined. Frost tops of cooled cupcakes.

TIPS:
Basically, the only difference between a muffin and a cupcake is the frosting, so if you want to skip the topper – go ahead! Your cupcakes will become delicious and healthy banana muffins. These cupcakes will keep in the refrigerator up to five days.

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Roast Pork Loin with Potatoes and Fresh Salad

Roast Pork Loin with Potatoes and Fresh Salad

INGREDIENTS:
Preparation time: 60 minutes

• 1 piece of pork loin (120g)
• 2 medium potatoes
• 1/2 small onion
• 1/2 small red paprika
• 1/2 small apple
• 1 tsp olive oil
• 1 glass of grape juice
• pepper, salt, marjoram, cayenne pepper and granulated garlic to season

DIRECTIONS:

Wash the meat, cut out fat. Cut into slices of 1-1,5cm. Rub the meat in the seasoning (pepper, salt, marjoram, cayenne pepper and granulated garlic). Place it in the fridge for 20 minutes. Wrap the meat in the kitchen foil and roast in the oven at 180C/356F for an hour. Wash and peel potatoes, then boil with a pinch of salt. Salad: wash and peel the paprika, the onion and the apple. Mix everything, season with pepper and salt. Hot meat served with potatoes and salad.

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Orange Spiced Creme Brulee

Orange Spiced Creme Brulee

INGREDIENTS:

• 1 pot of double cream 
• 1/4 cup of milk
• 2 egg yolks
• 4 tbsp white sugar
• 2 tsp vanilla extract
• pinch of salt
• 2 tsp orange zest
• 1/2 tsp ground cinnamon 
• pinch of ground nutmeg
• 4-6 tbsp light brown sugar to top

DIRECTIONS:

1. Preheat oven to 120C.
2. Combine the milk & cream in a saucepan, & boil.
3. In a medium sized bowl, whisk the egg yolks, white sugar, vanilla, orange rind, cinnamon, nutmeg & salt so it mixes.
4. Add a little bit of the hot cream mixture to bowl and whisk, slowly add the rest of the hot cream mixture whilst continually mixing. 
5. Make sure there are no bubbles in the mixture then add them to ramekins - I had enough mixture for 3 ramekins.
6. Place the ramekins on to a baking dish that is deep.
7. Fill the baking dish with boiling water so it reaches halfway up the side of the ramekins & bake for 25 minutes until the custard is set
8. Once the custard is set, leave the ramekins to cool to room temperature.
9. Cover each ramekin with a layer of light brown sugar.
10. Place ramekins on a baking dish (without boiling water this time) and grill until the sugar has caramelised - again take the ramekins out & leave to cool until the sugar hardens.

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Chicken Souvlaki

Chicken Souvlaki

INGREDIENTS:
Serves 6

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• salt and pepper 
• 1 teaspoon dried oregano, or 1 Tablespoon chopped fresh oregano
• 3 boneless chicken breasts, cut into chunks
• 2 green peppers, cut into large chunks
• 1 red onion, cut into large chunks
• 8 ounces fresh button mushrooms
• 12 wooden skewers

DIRECTIONS:

Combine the olive oil, lemon juice, red wine vinegar, minced garlic and oregano in a large bowl and stir to combine.  Season with salt and pepper. Add chicken and marinate in the refrigerator for 3-4 hours.  While the chicken is marinating, soak the wooden skewers in water.

Arrange the marinated chicken, peppers, onions and mushrooms on the soaked skewers.  Brush with marinade and cook on the grill for approximately 5 minutes each side, or until the chicken is cooked through and the vegetables get a nice char.  Remove to a serving tray and serve immediately. 

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Grilled Steak & Papaya Salad

Grilled Steak & Papaya Salad

INGREDIENTS:

• 4 cloves garlic, chopped
• 1 Thai bird chile, chopped
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 2 to 3 tablespoons honey
• 1/4 cup peanut oil
• 1 1/2 pounds beef tenderloin
• Salt and freshly ground pepper
• Papaya Dressing, recipe follows

DIRECTIONS:

Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour.
Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.

Papaya Dressing:

• 1 shallot, peeled and finely chopped
• 2 Thai bird chiles, finely chopped
• 1 tablespoon chopped fresh mint
• 1/2 cup rice wine vinegar
• 2 teaspoons sugar
• 2 tablespoons fish sauce
• 8 large red romaine lettuce leaves, cut into strips
• 1 bunch watercress
• 1 large green papaya, peeled and thinly shredded
• 2 carrots, peeled and thinly shredded
• 1/4 cup chopped roasted peanuts, for garnish
• Chopped cilantro, for garnish

DIRECTIONS:

In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.
Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.

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Moules Marinieres (Mussels in White Wine or Fisherman’s Style Mussels)

Moules Marinieres (Mussels in White Wine or Fisherman’s Style Mussels)

INGREDIENTS:

• 1 tbs extra virgin olive oil
• 8 shallots, finely chopped
• 4 garlic cloves, crushed
• 1/2 cup (125ml) dry white wine
• 1/2 cup (125ml) fish stock
• 2kg black mussels, scrubbed, debearded
• 50g butter
• 2 tbs thickened cream
• 1/2 cup coarsely chopped flat-leaf parsley
• French fries and crusty bread, to serve

DIRECTIONS:

1. Heat the oil in a large saucepan over medium heat. Add the shallots and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic. Add the wine and stock. Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until sauce reduces slightly.
   
2. Add the mussels to the pan and cook, covered, shaking the pan occasionally, for 5 minutes or until the mussels open and are cooked through.
   
3. Strain the mussels, reserving the liquid. Set mussels aside, covered to keep warm. Return the sauce to the pan and bring to the boil. Cook for 2-3 minutes or until sauce reduces by half. Reduce heat to low and whisk in the butter and cream. Remove from heat. Taste and season with salt and pepper.
   
4. Place the mussels in serving bowls and pour over the sauce. Sprinkle with parsley and serve immediately with french fries and crusty bread.
   

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No-Bake Energy Bites Recipe

No-Bake Energy Bites Recipe

INGREDIENTS:
Makes about 20-25 balls.

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional)
• 1/3 cup honey
• 1 tsp. vanilla

DIRECTIONS:
Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

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Banana and Coconut Mini Protein Muffins

Banana and Coconut Mini Protein Muffins

INGREDIENTS:
Makes 6

• 1/2 cup almond meal (flour or ground almonds)
• 1 scoop protein powder (I used unflavoured casein for this recipe, WPI works too)
• 1/4 cup dessicated coconut
• 1-2 egg whites
• 1/2 mashed banana
• 1 tbs stevia
• 1 tsp vanilla essence
• 1/4 cup macadamia nut oil
• 1/4 cup light coconut milk

DIRECTIONS:
Heat your oven to around 180C and grease a muffin-tin with a little bit of oil.
Combine all dry ingredients in a bowl, almond meal, protein, dessicated coconut and stevia and mix well
Add all wet ingredients to the same bowl, and fold through till well combined. (Here is the point you may need to add a little more wet ingredients, dependant on the protein powder. You want it to be moist.)
Divide the mix among 6 muffin holes.
Cook for around 25 minutes or until they are just golden and cooked. They should be bouncy on the top!

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Walnut Miso Butter with Sliced Radish and Radish Greens

Walnut Miso Butter with Sliced Radish and Radish Greens

INGREDIENTS:

• 3 T White Miso (room temp)
• 6 T Unsalted Butter (room temp)
• Handful of Toasted Walnuts
• 2 T Champagne Vinegar
• 4-6 Thinly Sliced Radishes
• Handful of Radish Greens
• Baguette

 DIRECTIONS:

1. In food processor mix up the butter, miso and walnuts
2. Gently heat the Champagne Vinegar in a small sauce pan and slowly pur it in the butter mixture until desired consistency.
3. Thinly slice radishes
4. Slice baguette
Assemble the baguette by spreading about a teaspoon of the miso mixture, top with sliced radishes and radish greens.

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Chicken Wraps With Mango, Basil, and Mint

Chicken Wraps With Mango, Basil, and Mint

INGREDIENTS:
Serves 4

For the Chicken

• 1 garlic clove
• 1/2 shallot
• 1/4 cup loosely packed fresh basil leaves
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• Freshly ground pepper
• 2 boneless, skinless chicken breast halves (about 12 ounces total)

For the dressing

• 1/2 shallot
• 1/2 mango, peeled and cut into 2-inch pieces
• 2 teaspoons fresh lime juice
• Pinch of cayenne pepper

For assembling

• 4 lavash breads (3 1/2 ounces each)
• 1/2 mango, peeled and cut into 1/2-inch-thick spears
• 8 fresh basil leaves
• 8 fresh mint leaves

DIRECTIONS:

1. Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
2. Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
3. Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.

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Stuffed Avocado with Chipotle Mayo

Stuffed Avocado with Chipotle Mayo

INGREDIENTS:

• 3 Avocados
• Chipotle Mayo (See recipe below)
• 1 cup Jicama, diced
• 1/2 cup Celery, diced
• 1 1/2 cups Cherry Tomatoes, chopped
• 1 cup Sunflower Seeds
• 1/4 cup Cilantro, chopped
• 1/2 cup Red Onion, diced
• 2 cups Sunflower Sprouts (optional)

DIRECTIONS:
Make chipotle mayo (see recipe below) and set aside.
Slice avocados in half, remove pit and set aside. Combine diced jicama, celery, cherry tomatoes, sunflower seeds, cilantro and chopped onion. Stir in 1/2 to 1 cup of the chipotle mayo, as desired. Spoon into avocado halves and place on a bed of sprouts to serve. Makes six servings.

Chipotle Mayo

• 1 cup Pine Nuts (soaked)
• 2 Tablespoons Extra Virgin Olive Oil
• Juice from 1 Lemon
• 1/2 to 1 Garlic, clove
• 1/4 cup Filtered Water
• 1/2 cup Coconut Milk
• 3 teaspoons Chipotle Seasoning

DIRECTION:
Place all ingredients in Vita-mix blender and blend until very smooth.

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Peanut Butter Cookie Dough Dessert Hummus

Peanut Butter Cookie Dough Dessert Hummus

INGREDIENTS:

• 1 (15 ounce) can white kidney (cannellini) beans, drained and thoroughly rinsed
• 1/4 cup smooth natural peanut butter
• 1/3 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1/3 cup semisweet chocolate chips

DIRECTIONS:

1. Combine the beans, peanut butter, maple syrup and vanilla in the bowl of a food processor.
2. Process until smooth – try to make sure the beans are fully pureed. This took me about two full minutes.
3. Transfer to a bowl and fold in chocolate chips. Serve with apple slices, graham crackers, and/or carrots.

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Lobster Tail - Citrus Spice

Lobster Tail - Citrus Spice

INGREDIENTS:

• lobster tail raw
• butter (just enough to spread on the tail)
• 1 chilli
• 1 clove of grated/crushed garlic
• splash of orange juice
• splash of lime juice
• small pinch of ground ginger 
• lime zest

DIRECTIONS:

1. Boil the lobster tail in water for about 5 minutes.
2. In a small bowl, add 1 chopped chilli, the crushed/grated garlic, the orange juice, the lime juice & the ginger. Mix well.
3. Once the lobster is done, half it so you are splitting the tail down the centre.
4. Lightly spread some butter on the flesh side of the tails & then brush the sauce over them. 
5. Put them in the oven to grill for about 4 minutes or until cooked (don’t over cook or else the lobster will be rubbery).
6. Take it out and add lime zest.

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Blackberry Slump Recipe

Blackberry Slump Recipe

Prep time: 10 minutes
Cook time: 30 minutes

INGREDIENTS:
Dumplings: 

• 1 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 Tbsp sugar
• 2 Tbsp butter
• 1/3 cup whole milk

Berries:

• 4 cups fresh or frozen (defrosted and drained) blackberries
• 1/2 to 3/4 cup sugar (depending on how sweet your berries and how sweet you would like your slump to be)
• 1/4 teaspoon cinnamon
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/3 cup water

• Whipping cream or vanilla ice cream for topping

DIRECTIONS:

1. In a medium sized bowl, whisk together the flour, baking powder, salt, and sugar. Cut the butter into small cubes and add to the flour. Using a pastry cutter, two knives, or your clean hands, cut the butter into the flour until the flour resembles a coarse meal. Add the milk all at once and stir until the flour is just moistened. Handling the dough as little as possible, form into a ball. Set aside.
2. In a 2-qt saucepan, add the berries, sugar, cinnamon, lemon juice, lemon zest, and water. Heat until boiling, stirring a few times so that the berries are well coated with the sauce. Once the berry mixture is boiling, tear off spoonful chunks from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for 6 dumplings. Cover the pot and reduce the heat to a simmer. Cook for 25 minutes, without peeking at the dumplings.
3. Place dumplings in serving bowls and top with berries. Serve with cream or ice cream. Serve hot or chilled.

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Tofu and Winter Greens Stir Fry

Tofu and Winter Greens Stir Fry

INGREDIENTS:

• 100g rice noodles
• 340g tofu
• 200g kale or winter greens
• 4 tbsp ketjap (kecap) manis (sweet Indonesian soy sauce)
• 1-2 tbsp chili paste or sauce 
• sesame oil
• 3cm piece root ginger (shredded)
• 2 garlic cloves (sliced)
• 1 lime (halved the serve)

DIRECTIONS:

1. Put the noodles and kale in a large bowl with boiling water and leave to sit for 5 minutes until soft. Drain and rinse in cold water. Drain the tofu on paper towels and weight down with a plate for 10 minutes to remove any excess moisture. Cut into 4cm pieces. Mix the ketchup manis and the chilli paste together.
2. Heat a large non-stick wok or pan over high heat. Add 1/2 tbsp sesame oil and when smoking, add the tofu in batches, browning on all sides. Remove and set aside. Heat 1/2 tbsp more of oil, then stir-fry the ginger and garlic until golden. Add the greens and noodles and toss well. Add the tofu and the sauce and mix well until heated through. Serve with halves of lime to squeeze over

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Moroccan Stuffed Tomatoes

Moroccan Stuffed Tomatoes

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
• 6 medium ripe vine tomatoes, tops sliced off and seeds removed
• Sea salt
• 1 medium onion, very thinly sliced
• 2 garlic cloves, minced
• 1 pound firm medium zucchini, trimmed and grated
• 3 tablespoons finely chopped cilantro
• 1/3 teaspoon chile flakes, or to taste
• 3 tablespoons toasted shelled pistachios.

DIRECTIONS:

1. Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
2. Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
3. Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
4. Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.

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Avocado Corn Salsa

Avocado Corn Salsa

INGREDIENTS:

• 2 Tbsp olive oil
• 1 cup corn kernels
• 1/2 red onion, chopped
• 1 jalapeno, minced
• 1 green bell pepper, chopped
• 1 avocado
• 1 tomato, chopped
• juice of 1 lime
• 1 tsp. maple syrup
• 1 clove garlic, minced
• 1/2 tsp. cumin
• salt and pepper to taste

Makes one medium bowl, serving size pictured.

DIRECTIONS:
Heat oil in medium size skillet over medium heat. Add corn, onion, jalapeno, and bell pepper. Cook until onions softened and corn browned.
In a serving bowl mash the avocado and add the tomato. Once cooked veggies have cooled, add to the bowl. Combine with lime juice, maple syrup, garlic, cumin, salt, and pepper. Serve with Chips

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Grilled Margarita Chicken

Grilled Margarita Chicken

INGREDIENTS:

•  zest from one lime
• 1/3 cup fresh lime juice, from about 4 limes
• 1/4 cup olive oil
• 2 tablespoons tequila, optional
• 2 tablespoons fresh cilantro, chopped
• 2 cloves garlic, mashed
• 1 teaspoon chile powder
• pinch salt and pepper
• 2 pounds boneless, skinless chicken breast halves, 6-8

DIRECTIONS:

1. Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
2. Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.

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Chicken and Blueberry Pasta Salad

Chicken and Blueberry Pasta Salad

INGREDIENTS:

• 1 pound(s) boneless, skinless chicken breast
• 8 ounce(s) whole-wheat fusilli or radiatore
• 3 tablespoon(s) extra-virgin olive oil
• 1 large shallot
• 1/3 cup(s) reduced-sodium chicken broth
• 1/3 cup(s) crumbled feta cheese
• 3 tablespoon(s) lime juice
• 1 cup(s) fresh blueberries
• 1 tablespoon(s) chopped fresh thyme
• 1 teaspoon(s) freshly grated lime zest
• 1/4 teaspoon(s) salt

DIRECTIONS:

1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

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Peanut Butter Banana Oatmeal Squares

Peanut Butter Banana Oatmeal Squares

INGREDIENTS:

• 1 1/2 cups quick cooking oats (old fashioned oats can be used as well)
• 1/4 cup packed light brown sugar 
• 1 teaspoon baking powder 
• 1/2 teaspoon kosher salt 
• 1 teaspoon ground cinnamon 
• 1 teaspoon vanilla extract 
• 1/2 cup milk 
• 1 large egg, lightly beaten 
• 1 large mashed banana 
• 1/4 cup creamy peanut butter 

DIRECTIONS:

1. Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon. 
2. Add in the vanilla extract, milk and egg. Mix the ingredients together. 
3. Then add in the mashed banana and peanut butter.Combine all of the ingredients. Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. 
4. Bake at 350 F degrees for 20 minutes. Cut into squares and enjoy!

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Roast Chicken and Potatoes

Roast Chicken and Potatoes

INGREDIENTS:

• 8 medium to large crimani mushrooms, stems removed
• 2-3 pounds red, new potatoes
• 1 whole chicken, cut up
• 3-4 sprigs fresh rosemary, stems removed and chopped
• 1 cup olive oil
• 2-3 lemons
• Salt and pepper (course kosher salt preferred)
• A large, shallow roasting pan with a rack that will lay flat. This is important. Without the rack the potatoes just stew in the pan drippings instead of roasting.

DIRECTIONS:

Preheat the oven to 300 degrees. In a large bowl combine the olive oil and rosemary. Roll the mushroom caps around in the olive oil to coat; arrange them upside-down in the middle of the rack which is in the roasting pan.  Similarly, roll the potatoes around in the olive oil and arrange them around the mushrooms. Season with the course kosher salt fairly generously (less so if using table salt). The roasting pan should be full but just one layer of mushroom and potatoes. Next roll the chicken parts around in the olive oil to coat and place them on top of the mushroom caps in the middle of the pan. Squeeze one lemon over the chicken parts only.  Season the chicken with the salt.  Add a little pepper and extra rosemary over all.  Place in hot oven, uncovered, and roast until chicken is cooked through and the potatoes are tender, about 2 hours.  To serve, place a piece of chicken on each plate, surround with potatoes, place a mushroom cap (upside-up) on top of each piece of chicken. Drizzle with some pan drippings or fresh olive oil and garnish with a lemon wedge.

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