Cranberry Muffins

Ingredients:


2 cups whole wheat pastry flour
2 tsp baking soda
1 egg
1/3 cup honey
1/4 cup canola oil
3/4 cup skim or soy milk
Zest of 1 orange
2 tsp ground cinnamon
1/2 cup unsweetened apple sauce
2 cups fresh cranberries
1/2 cup chocolate chips


Directions:

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whisk together your flour and baking soda.

3. In a large mixing bowl, blend everything else.

4. Combine the ingredients of both bowls, using a whisk.

5. Pour into your muffin tin. Fill up the cups only half way.

6. Bake for 20 minutes or until a toothpick poked in the middle of a muffin comes out clean.

Nannie's Noodle Kugel

The finished product!

Covering the kugel with the corn flake topping

Creating the corn flake topping

Ingredients:

1/2 lb egg noodles (about 4 cups, dry)
1 1/2 stick of butter or margarine
3 oz cream cheese
1/2 cup then 1/4 cup sugar
1 cup corn flakes, crushed
1 tsp cinnamon
3 eggs
1 cup milk
1 cup apricot juice

Directions:

1. Boil the noodles in salted water until done. Drain well.

2. Melt 3/4 stick of butter in a 13x9 pan that you will bake the noodles in. Mix the butter with the noodles and arrange in the bottom the pan.

3. To create the topping, in a separate bowl, mix together 3/4 stick of butter with 1/4 cup sugar, cinnamon and corn flakes. Mix until everything is incorporated.

4. Mix the cream cheese and 1/2 cup sugar in a bowl with a fork until it becomes creamy. Slowly add the milk and mix thoroughly. Then add the apricot juice.

5. Beat the eggs separately and then add them to the cream cheese mixture. Do not mix too much.

6. Pour the cream cheese mixture on top of the noodles. Smooth it all out. Cover everything with the corn flake topping.

7. Bake in a 350 degree oven for about 45 minutes to an hour. Let cool for 1/2 hour. Enjoy!

Homemade Cranberry Sauce

Boiling the cranberries in water

Cooking the cranberries with all other ingredients 

The beautiful finished product

Ingredients:


12 ounces fresh cranberries, rinsed and drained
1 cup water
1 cup sugar
1 large apple, peeled, cored and diced
1 orange, zested and juiced
pinch of salt
2 tbsp brandy
1 cup Craisins


Directions:


1. Place cranberries in a large pot with the water and the sugar. Bring to a boil and simmer over medium heat and cook for about 10 minutes.


2. Stir in the apple, orange, salt and brandy. Continue to cook for about 15-20 minutes more, until the mixture thickens.


3. Remove from the heat and stir in the Craisins. Transfer to a bowl and let cool before refrigerating. Serve chilled. 

Challah, Wild Mushroom & Herb Stuffing

Ingredients:

1 large loaf of challah

1/2 stick of butter

2 cups yellow onion, diced

2 cups celery, diced

2 cups wild mushrooms, sliced

2 tbsp fresh rosemary, minced

2 tbsp fresh sage, minced

salt and pepper to taste

3 cups chicken stock

Directions:


1. Preheat the oven to 300 degrees. 


2. Cut challah into cubes and spread onto two baking sheets. Bake for about 25 minutes or until dry and toasted.


3. In a saute pan, melt the butter and cook onions until soft. Then add the celery, mushrooms and herbs. Cook all together for about 10 minutes.


4. In a large bowl, combine the bread crumbs, onion mixture and chicken stock. Toss well.


5. Divide stuffing into two baking dishes. Cover with foil and refrigerate until ready to cook. 


6. Bake at 350 degrees for about 40 minutes. Serve immediately. 

Roasted Red Pepper Hummus

Ingredients:

2 cups garbanzo beans, drained
1/2 cup roasted red pepper, chopped
2 tbsp olive oil
3 cloves garlic
salt and pepper to taste
cumin to taste
lemon juice

Directions:

1. Combine all ingredients into a food processor and blend until smooth. Adjust seasoning as you go. Serve with pita or tortilla chips.

Perfectly Poached Egg

Ingredients:

1 egg
4 cups water
1 tbsp vinegar
salt and pepper

Directions:

1. Heat the 4 cups of water in a pot. Add the tbsp of vinegar, which helps keep the egg together in the water. You want to heat the water until it is right before boiling. You don't want the water to be boiling, but just after simmering. If your water is boiling, then turn down the heat a bit.

2. Break the egg in a small bowl. Once the water is ready, with a spatula, create a whirlpool with the water. Slide the egg into the middle of the whirlpool. Make sure the egg does not stick to the bottom of the pot.

3. Let the egg sit for 2-3 minutes and then take it out of the water with a slotted spoon. Let the egg rest on a paper towel before transferring it to a plate.

4. Top with a bit of salt and pepper before breaking the egg. Enjoy!

Roasted Butternut Squash

Ingredients:

1 butternut squash
olive oil
salt and pepper
honey

Directions:

1. First you must take apart the butternut squash. Cut the squash in half. Peel the skin off of both halves.

2. Then scoop out the seeds in both sides. Preheat the oven to 400 degrees.

3. Dice the squash into small cubes. Place in a large bowl and toss with olive oil, salt and pepper.

4. Place in a baking pan and put in the oven for 35 minutes.

5. Once 35 minutes has passed, take it out the oven and drizzle the squash with honey. Put back in the oven for another 15 minutes.

6. Let cool for a few minutes, adjust the seasoning and enjoy!

Caribbean Black Beans

Ingredients:

1 1/4 cups (about 1/2 pound) dried black beans
12 cups water
1 bay leaf
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
4 garlic cloves, mined
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground coriander
Salt and black pepper to taste
olive oil

Directions:

1.Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.

2. Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

3. Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more.

4. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

5. Season with salt and pepper and serve with rice.

Roasted Brussel Sprouts

Ingredients:

2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
extra virgin olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp balsamic vinegar
1 tsp honey

Directions:

1. Preheat oven to 425 degrees.

2. Line a baking sheet with aluminum foil. In a large bowl, toss brussel sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussel sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.

3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

Breakfast BLT Sandwich

Ingredients:

1 whole wheat English muffin
1 egg
2 slices of turkey bacon
1 slice of tomato
1 piece of lettuce
Parmesan cheese

Directions:

1. In a pan, cook a fried egg. Then, cook the bacon in the same pan.

2. Cut the English muffin in half and top with tomato, lettuce and cheese.

3. Create the rest of the sandwich with the egg and bacon and enjoy!

Pasta with Kale and Roasted Red Peppers

Ingredients:

1 package whole wheat pasta (any shape)
1 bunch kale, washed and cut
1 red onion, diced
3 cloves garlic, minced
1 jar roasted red peppers, sliced
salt and pepper to taste
olive oil
shredded cheese

Directions:

1. Boil package of pasta in salted water. Set aside.

2. In a large saucepan, begin cooking kale in olive oil. Cook for 8-10 minutes or until beginning to get soft.

3. Add onions and garlic and cook well together. Season with salt and pepper. Add sliced roasted red peppers to the vegetables.

4. Once all the vegetables are well cooked, add them to the pasta. Mix thoroughly. Top with any kind of shredded cheese, preferably Parmesan. Enjoy!

Deviled Eggs

Ingredients:

12 hard boiled eggs, cooled and shelled
1/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons finely minced chives or scallions
salt and pepper to taste
paprika for garnish

Directions:

1. Prepare the hard boiled eggs.

2. Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl or in the bowl of a food processor.

3. Add the mayonnaise, mustard, and lemon juice. Mash or process until blended and smooth. Add the chives, salt, black pepper, and pulse just until combined. Taste for seasoning.

4. Spoon the filling into the whites. Refrigerate until ready to serve. Allow the stuffed eggs to set out at room temperature for 20 minutes before serving. Enjoy!

Homemade Veggie Burgers

Ingredients:

1/4 cup quinoa
1/2 cup vegetable broth
2 cans black beans, rinsed and drained
1/2 onion, diced
1/2 cup roasted red peppers, diced
1/2 cup cooked corn kernels
1/4 cup cilantro, chopped
1/2 cup breadcrumbs
salt and pepper to taste

Directions:

1. Combine the quinoa and broth in a saucepan and bring it to a boil. Reduce heat and simmer covered until the quinoa is cooked, about 15 minutes.

2. In a bowl, slightly mash up the black beans, making sure to keep some whole.

3. In the same bowl mix all of the ingredients together, including the quinoa. Chill in the refrigerator for about 30 minutes.

4. Shape mixture into patties. Cook in a frying pan with a little olive oil, about 3 minutes per side. Serve on a whole wheat bun with your favorite condiments.

Eggplant Caponata

Ingredients:

1 1/2 lbs eggplant, roasted
2 tbsp olive oil
1 medium onion, chopped
3 large garlic cloves, minced
2 red bell peppers, diced
1 lb ripe tomatoes, peeled, seeded and finely chopped
4 tbsp capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons sugar, plus a pinch
3 tablespoons red or white wine vinegar
salt and pepper to taste

Directions:

1. Roast the eggplant, then allow to cool. Chop coarsely.

2. Heat one tablespoon of the oil over medium heat in a large skillet, then add the onion. Stir until the onion softens, about five minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and some salt.

3. Stir until just tender, about eight minutes. Add another tablespoon of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.

3. Add the tomatoes to the pan with about a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for five to 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.

4. Add the capers, olives, remaining sugar and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet and fragrant.

5. Season to taste with salt and pepper, and remove from the heat. Serve on top of quinoa, rice or use as a dip.

White Bean and Kale Soup

Ingredients:

1 cup diced yellow onion
4 large garlic cloves, roughly chopped
4 cups low-sodium vegetable broth
4 cups packed chopped kale
1 can Italian-style diced tomatoes
1 can cannellini beans, drained and rinsed
any other vegetables you want (Ex. peas, corn...)
seasonings to taste
parmesan cheese

Directions:

1. In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer.

2. Add broth, kale, tomatoes, and any other vegetables and cover.

3. Cook for 10 minutes or until kale is tender. Season appropriately.

4. Add beans and and heat thoroughly. Top with grated parmesan cheese.

Stuffed Green Peppers

Ingredients:

1 cup brown rice
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
1/2 cup of italian sausage or turkey bacon
1 tbsp minced garlic
1/2 cup corn
1/2 cup grated Parmesan cheese
salt, pepper, paprika, cumin to taste

Directions:

1. Cook rice according to package directions. Set aside.

2. Preheat oven to 375 degrees. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off the stem end of peppers, then remove seeds.

3. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil.

4. Heat olive oil in a large skillet, then saute onion and garlic for 3-4 minutes, until they are starting to soften but aren't browned.

5. In a separate pan, cook the sausage or turkey bacon and cut into small pieced.

6. Mix the meat with the onion mixture. Add the rice and corn and mix together. Season to taste and keep warm.

7. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. Top with parmesan cheese.

8. Bake peppers for about 35 minutes or until cheese is melted and lightly browned. Serve hot.

Wild Blueberry Oat Scones

Ingredients:


1 1/2 cups all purpose flour
1 1/4 cup old-fashioned oatmeal
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/3 cup skim milk
1 egg, beaten to blend
1 cup fresh wild blueberries

Directions:

1. Preheat oven to 425°F.

2. Combine first 6 ingredients in large bowl.

3. Mix together butter, milk and egg in another bowl.

4. Add to dry ingredients and stir until just moistened. Mix in blueberries.

5. Scoop 1/2 cup balls of dough and place on cookie sheet a few inches apart. Bake until light brown, about 15 minutes. Cool slightly on rack.

Shrimp Tacos

Ingredients:

1 pound shrimp
whole wheat tortillas
1 onion, sliced
1 red pepper, sliced
3 cloves garlic, minced
1 can black beans
1 can corn
1 bunch scallions, diced
salsa
chili powder, salt, pepper to taste

Directions:

1. In a pan, saute the onions and pepper together until they become soft. Add the garlic and spices and continue cooking for about 5 minutes on medium high heat. Add the corn and black beans and continue to cook.

2. In a separate pan, saute the shrimp on high heat until they are pink and cooked throughout. Season with chili powder, salt and pepper.

3. Put a whole wheat tortilla on a plate and top with the corn and bean mixture. Add some shrimp on top, and then complete the dish with salsa and some scallions. Enjoy!

Beet and Cauliflower Soup

Ingredients:

1 cauliflower, cut into pieces
3 beets, peeled and sliced
1 onion, diced
3 cups water
salt and pepper to taste
olive oil

Directions:

1. Saute onions in a large pot until they become clear. Add the pieces of cauliflower and slices of beets. Saute for a few minutes.

2. Add the water, salt and pepper and cover for about 30 minutes or until everything is soft.

3. Puree the soup with an immersion blender under perfectly smooth. Add more salt and pepper if needed. Enjoy!

Seared Scallops with Spinach Tomato Orzo

Ingredients:

1 pound sea scallops
1 package orzo pasta
2 cups grape tomatoes, sliced
1 bag spinach
1 onion, diced
1 bunch scallions, diced
salt and pepper to taste
extra virgin olive oil
1/2 cup parmesan cheese

Directions:

1. Prepare the scallops by drying them completely on a paper towel and seasoning with salt and pepper. Set aside.

2. In a pot, boil water and cook the orzo pasta.

3. In a saucepan, saute the onions, scallions, spinach and tomatoes together with the extra virgin olive oil. Season with salt and pepper.

4. Once the pasta has cooked, add it to the spinach and tomato mixture. Top with parmesan cheese and mix throughout.

5. In a saucepan, heat up some olive oil and place the scallops in the pan. Cook for about 3-4 minutes without touching them to create a crispy crust. Turn and cook for another 1-2 minutes. Once cooked, let rest on a paper towel.

6. Serve the scallops on top of the spinach tomato orzo pasta. Enjoy!

Fresh Mint Lemonade

Ingredients:

5 packets of Splenda
6 cups water
2 cups freshly squeezed lemon juice
1/2 cup fresh whole mint leaves

Directions:

1. Squeeze all of the lemons and mix the lemon juice with the water.

2. Then mix in the Splenda and add sweetness to taste.

3. Finally, add the mint leaves for garnish and keep in the fridge.

Zucchini and Basil Risotto

Ingredients:

6 cups chicken broth
2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
2 medium zucchini, diced
2 cloves garlic, finely chopped
2 cups Arborio rice
8 fresh basil leaves, chiffonade
sea salt, to taste
fresh ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Directions:

1. In the 2-quart sauce pan, bring the chicken broth to a simmer. Keep it hot but not boiling.

2. In the 3-quart sauce pan, heat the olive oil over low heat. Add the onion and sauté slowly until soft. Add the zucchini and garlic and sauté over medium heat for 2 to 3 minutes. Add the rice and stir until the rice is translucent, about 1 to 2 minutes.

3. Reduce temperature to low. Add the hot broth to the rice mixture one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful of broth. Towards the end of cooking, add the basil and salt and pepper to taste. Continue cooking until all the broth has been added and the rice is completely done.

4. Test the risotto to make sure it’s al dente, but not too hard. If it’s still a little crunchy, add a ladleful of water and continue stirring. When risotto is ready, remove from heat and stir in the Parmesan cheese. Serve immediately.

Teriyaki Turkey Burgers

Ingredients:

1 lb ground turkey
1 onion, sliced
teriyaki sauce
pineapple slices
whole wheat buns
salt and pepper to taste

Directions:

1. Season the ground turkey with salt, pepper, and teriyaki sauce. Add other spices to taste. Mix the meat together and form into 4 hamburger patties.

2. In a pan, saute the onion until caramelized, about 15 minutes.

3. After, saute the pineapple briefly, until browned.

4. Finally, cook the turkey patties on a pan until cooked through. Serve with the onions and pineapple on a whole wheat bun. Enjoy!

Whole Wheat Blueberry Muffins

Ingredients:

1 cup fat-free milk
1/4 cup unsweetened applesauce
2 tbsp vegetable oil
1/2 tsp vanilla
2 egg whites or 1 egg
1 1/2 cups whole wheat flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries

Directions:

1. Preheat oven to 400ºF. Grease bottoms of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.

2. Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.

3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Broccoli and Squash Quiche

Ingredients:

2 store bought whole wheat pie crusts
2 heads of broccoli, cut into florets
1 zucchini, sliced
1 summer squash, sliced
1 onion, sliced
6 eggs
2 cups skim milk
1/2 cup shredded cheese
salt and pepper to taste

Directions:

1. Pre heat the oven to 350 degrees. Let the frozen pie crusts defrost at room temperature.

2. Saute the broccoli, onion, zucchini and squash in a large saute pan until soft. Season with salt, pepper and any other favorite spices.

3. Separate the vegetable mixture into the pie crusts evenly.

4. In a bowl, mix the eggs and milk together. Pour this on top of the vegetables until they are covered. Top with some shredded cheese.

5. Bake in the oven for about an hour, or until the top of the quiche has become golden brown. Enjoy!

Braised Red Cabbage

Ingredients:

1 head red cabbage, quartered, cored and thinly sliced/chopped
1 small yellow onion, finely diced
1 large green apple, peeled, cored and cut into matchsticks
3 tablespoons red wine vinegar
3 tablespoons honey
olive oil
salt and pepper to taste

Directions:

1. In a large pot, saute the onions for about 5 minutes with olive oil. Add the cabbage and cook for a few minutes. Add the sliced apple, vinegar, honey, and salt; toss to combine.

2. Reduce the heat to medium-low. Cover the pot and cook for about an hour, stirring occasionally. Enjoy!

Roasted Carrots and Parsnips

Ingredients:

1 1/2 lb parsnips, peeled and halved or quartered, depending on size
2 lb carrots, peeled and halved lengthwise
3 tbsp extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper, to taste
1 tbsp thyme leaves

Directions:

1. Preheat oven to 400 degrees F. Place all chopped carrots and parsnips in a bowl and toss with the olive oil, salt and pepper.

2. Arrange the carrots and parsnips in a single layer in a shallow rimmed baking sheet. Sprinkle the thyme leaves over everything.

3. Roast the vegetables, turning them once or twice during cooking until the edges and tips begin to get quite brown and they a very tender, about 30 minutes. Serve warm.

Tzatziki and Pita Chips

Ingredients:

2 cups non-fat greek yogurt
4-6 cloves of garlic, chopped
1 cucumber grated and squeezed to remove excess juice
2 tbsp extra virgin olive oil
2-3 tsp lemon juice
pinch of sea salt
a pinch of sugar if needed
chopped dill

Directions:

1. First, grate the cucumber and squeeze out the excess liquid. Press it very well and then let it sit while you combine the rest of the ingredients.

2. Combine all the ingredients together with a spoon and let sit at least 2 hours in the fridge before serving.

3. To make pita chips you brush pitas with olive oil and sprinkle them with sea salt. Bake in a 375 degree oven for 7-10 minutes, watching carefully so they don’t burn. You can also add any spices you like, or even rub the pita before you brush oil on it with a garlic clove that’s been cut in half.

Pistachio Ice Cream

Ingredients:

1 cup pistachios, crushed
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
5 large egg yolks
1 teaspoon vanilla extract

Directions:

1. Take the shells off the pistachios and crush them. Set aside.

2. In a medium saucepan, warm the milk and sugar, stirring to dissolve the sugar. Add the egg yolks and whisk continuously until the mixture has thickened.

3. Pour the cream into a separate bowl. Once the mixture is thick enough, pour it over the cream, through a strainer. Continue to whisk until everything is incorporated. Add the vanilla extract.

5. Refrigerate the mixture until it is cold. Pour it into an ice cream maker until it is ready. Once it has finished churning, fold in the pistachios with a rubber spatula.

6. Put the ice cream in a tupperware container and freeze.

Carrot-Apple Breakfast Muffins

Ingredients:

1 egg
4 tbsp maple syrup
4 tbsp olive oil
1 teaspoon vanilla extract
1/4 cup plain yogurt
2 carrots, grated
1 medium apple, grated
1/4 cup raisins OR chocolate chips
1/4 cup quick cooking oats
1 cup whole wheat flour
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 375 degrees. Line or grease muffins tins.

2. Whisk together all wet ingredients. In a separate bowl, mix the oats, flour, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Add wet ingredients to dry ingredients and stir until just combined.

3. Stir in the carrots, apples, and raisins.

4. Bake for about 20 minutes or until a toothpick comes out clean. Enjoy!

Turkey Fajitas

Ingredients:

2 turkey cutlets, cut into thin slices
1 tbsp chili powder
2 cloves garlic, chopped
2 onions, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
whole wheat tortillas
1 can black beans, drained
1 cup brown rice, cooked
1 jar of salsa
any kind of cheese, grated
salt and pepper to taste

Directions:

1. Saute the turkey in a saucepan until the turkey is cooked through. Season with chili powder.

2. In a separate saucepan, saute the onions and bell peppers until the vegetables are soft. Towards the end, add the garlic. Season with salt, pepper and chili powder.

3. In the microwave, warm the black beans and rice together.

4. Assemble the fajita in the tortilla, starting with the black beans and rice topped with the turkey and vegetables. Add salsa and grated cheese on top. Sour cream and guacamole are optional. Enjoy!

Easy Italian Fish

Ingredients:

2 mahi mahi fillets
marinara sauce
1 cup whole wheat pasta
parmesan cheese
salt and pepper to taste
olive oil
Italian seasoning

Directions:

1. Pan sear the mahi mahi fillets in a hot pan with olive oil. Season with salt, pepper and Italian seasoning.

2. Add marinara sauce and let the fish simmer. Once the fish is cooked throughout and the sauce is hot, put it over a bowl of whole wheat pasta.

3. Top with grated parmesan cheese and enjoy!

Pumpkin Chocolate Chip Bread

Ingredients:

3/4 cup brown sugar
1 cup cooked/canned pumpkin
1/4 cup canola oil
1/4 cup plain yogurt
1/4 cup applesauce
1 egg
1 1/4 all-purpose flour (can do half regular and half whole-wheat)
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts/currants/raisins
Cooking spray

Directions:

1. Preheat the oven to 350 degrees. Combine first 5 ingredients in a large bowl, stirring well with a whisk.

2. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

3. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Enjoy!

Cinnamon Chocolate Vegan Cupcakes

Ingredients:

2 cups + 1 tbsp all-purpose flour
1/2 cup regular cocoa powder
1 tsp baking powder
1.5 tsp baking soda
1/2 tsp sea salt
1 & 1/8th cup sugar
2.5 tsp cinnamon
1/2 tsp nutmeg
1 & 3/4 cup water
1/8th cup balsamic vinegar
2 tsp pure vanilla extract
1/4 cup canola oil

Directions:

1. Preheat oven to 350F and line a cupcake pan (or grease). In a large bowl mix the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, nutmeg).

2. In a smaller bowl, mix together the wet ingredients (water, vinegar, oil, and vanilla). Add wet to dry and mix with a blender until smooth. Do not overmix.

3. If using a mini cupcake pan, bake for about 14 minutes at 350F. If using a regular tin, bake for about 20 minutes until the cupcake springs back slowly when pressed. Be sure not to overbake these as it is very easy. Top cupcakes with the frosting of your choice.

Pomegranante-Balsamic Glazed Salmon

Ingredients:

For the pomegranate-balsamic glaze:

3 tbsp pomegranate juice
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp cornstarch
pinch cayenne pepper

For the salmon:

1 tsp light brown sugar
1/2 tsp kosher salt
4 salmon fillets
ground black pepper
1 tsp olive oil

Directions:

1. Whisk together all the ingredients in a small saucepan. Bring to a boil over medium heat and cook for about 1-2 minutes, until thickened and syrupy. Remove from heat and cover to keep warm.

2. Preheat the oven to 300 degrees. Combine the brown sugar and salt in a small bowl. Pat the salmon dry with paper towels, and season with pepper. Sprinkle the brown sugar mixture evenly over the salmon, rubbing to distribute evenly.

3. Heat the oil in an oven-safe nonstick skillet over medium-high heat until just smoking. Place salmon, skin-side-down, in the skillet, and cook until well-browned, about 1 minute. Use a spatula to carefully flip each fillet, and cook on the skin-side for 1 minute.

4. Remove the skillet from heat and brush the fillets with glaze. Transfer salmon to a platter or plates and serve.

Mexican Pizza

Ingredients:

whole wheat pizza dough
1 can sweet corn
1 can fat free refried beans
1 large onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 jar salsa
1 bunch green onions
1 cup grated monterey jack or cheddar cheese
Chili powder, salt, pepper to taste

Directions:

1. In a pan, saute the onions and bell peppers together until soft. Season with chili powder, salt and pepper.

2. Cut the dough in half and roll out two large thin crust pizzas.

3. Top pizza with layer of refried beans. Then make a layer of salsa. Top with sauteed onions and peppers. Then add the corn evenly on top. Finish the pizza with the cheese and green onions. Add a little more chili powder to the top of the pizza.

4. Bake in a 400 degree oven for 15-20 minutes or until golden brown and the cheese is bubbling.

Quinoa with Tofu and Black Beans

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 can black beans
1 onion, diced
1 bag spinach leaves
1/2 lb firm tofu
chili powder, salt and pepper to taste
teriyaki sauce

Directions:

1. In a small pot boil the quinoa with the chicken broth for about 10-15 minutes or until fully cooked.

2. In a separate pan saute the onion and spinach together. Set aside.

3. Saute the tofu with the spices and teriyaki sauce until browned.

4. Mix the quinoa with the black beans and spinach. Top with tofu and enjoy!

Spaghetti with Turkey Meat Sauce

Ingredients:

1 lb ground turkey
2 cups spinach leaves
10 button mushrooms, sliced
1 onion, diced
3 cloves garlic, mined
1 jar tomato sauce
1 package spaghetti or pasta of choice
salt and pepper to taste
parmesan cheese

Directions:

1. In a large saucepan saute the onion and garlic until soft. Add the mushrooms and continue to cook. After about 2 minutes add the ground turkey and incorporate everything together. Season with salt and pepper.

2. When the turkey looks mostly cooked add the tomato sauce. Add the spinach leaves on top and cook the entire sauce together.

3. In a separate pot boil the pasta in salted water. When the pasta is done, serve with the sauce and top with parmesan cheese.

Chocolate Bundt Cake

Ingredients:

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup Dutch processed cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, melted
2 tablespoons canola oil
2 eggs
2 egg whites
1 1/2 cups lowfat yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
2 ounces good-quality dark chocolate
1 tablespoon powdered sugar, optional

Directions:

1. Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a bundt pan with cooking spray and set aside.

2. Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.

3. In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 60 to 90 seconds; do so in 30 second intervals, stirring between intervals and stopping when it’s melted and smooth. Fold chocolate into batter.

4. Gradually add sifted dry ingredients and stir until just incorporated; do not over beat. Pour batter into prepared pan. Bake for 35 to 40 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool 10 minutes on a wire rack, in the pan. Place the wrack, upside down, on the top of the pan (the open end) and carefully invert the cake onto the wrack.

5. Dust with powdered sugar, if desired.

Blueberry Coffee Cake

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
3 tbsp brown sugar
1 tsp ground cinnamon
1/2 cup packed brown sugar
2 tbsp unsalted butter, at room temperature
3 tbsp canola oil
2 large eggs
1 tsp vanilla extract
1 cup plain yogurt
1 1/2 cup fresh organic blueberries (or thawed frozen blueberries)

Directions:

1. Preheat oven to 350 degrees and spray the baking dish with a light coating of cooking spray.

2. In a medium size bowl, combine both flours, baking soda and salt and whisk thoroughly. In a separate small bowl, combine the 3 tablespoons of brown sugar and cinnamon.

3. In a large bowl, beat the brown sugar, butter and oil until fluffy with a hand-mixer. Add 1 egg and beat until fully combined and repeat with the other egg. Add in the vanilla and yogurt and beat until combined.

4. Add half of the flour mixture to the moist batter; stir until just combined and repeat with the remaining flour mixture.

5. Spread half of the batter into the prepared pan. Sprinkle the blueberries evenly over the batter, gently pressing them into the batter. Sprinkle 1/2 of the cinnamon-sugar mixture over the blueberries and then spoon the remaining batter into the pan and spread evenly.

6. Sprinkle the remaining cinnamon-sugar mixture over the cake and bake until a for about 40 minutes. Test with a wooden toothpick and if not clean when removed, baked a few more minutes.

7. Allow to cool slightly and serve.

Pineapple Upsidedown Cake

Ingredients:

1 can sliced pineapple
3 tbsp butter
1/2 cup brown sugar
1 jar maraschino cherries
1/3 cup butter
1/4 cup sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 cup pineapple syrup from can
1 1/4 tsp baking powder
1/4 tsp salt

Directions:

1. Preheat the oven to 350 degrees. Melt the 3 tbsp butter and pour into the circular baking pan. Top with the 1/2 cup brown sugar. Organize the pineapples and cherries into a design on top of the sugar. Set aside.

2. Combine all of the dry ingredients into a bowl.

3. With an electric hand mixer, beat the butter and sugar together until fluffy. Add the egg and vanilla and continue to mix. Add the dry ingredients slowly into the bowl. Continue to mix and add the pineapple syrup until the batter is evenly mixed.

4. Pour the batter over the pineapples. Bake in the oven for 40-45 minutes.

Apple Cinnamon Bread

Ingredients:

1 1/2 cups all-purpose flour
4 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup canola oil
1/2 cup applesauce
1/2 cup brown sugar
2 cups peeled and chopped apples (about 1½ to 2 apples)

Directions:

1. Preheat oven to 350 degrees. Grease a loaf pan and set it aside.

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

3. In the bow, beat the eggs. Add in the oil and applesauce and mix until smooth. Next, add the sugar and mix until well-combined.

4. Gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.

5.Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

Coq au Vin

Ingredients:

4 chicken legs
4 chicken thighs
3 large carrots, cut into diagonal slices
1 yellow onion, sliced
4 shallots, sliced
12 pearl onions
2 cloves garlic, minced
2 tbsp brandy
2 cups red wine
1 cup chicken broth
a few sprigs of thyme
1 package button mushrooms, cut in quarters
2 tbsp olive oil
salt and pepper to taste

Directions:

1. Remove the excess fat from the chicken and pat it dry. Season with salt and pepper. Heat 1 tbsp oil in a large pot. Add the chicken to the pot and brown evenly. Repeat until all the pieces of chicken are browned. Set aside.

2. In a small pot, boil the pearl onions until it is easy to peel the skin off, about 5 minutes. Set aside.

3. In the same large pot as the chicken was browned, add the carrots, shallots, garlic and onions. Cook for about 5-10 minutes or until the onions become soft. If the vegetables are sticking to the bottom of the pot, add 2 tbsp chicken broth. Season the vegetables.

4. Add the brandy to the vegetables and cook until the alcohol has burned off. Then, add the chicken to the pot in layers. Pour the red wine and remaining chicken broth into the pot. Bring to a boil.

5. Once the pot has begun to boil, lower the heat and add the button mushrooms and the thyme. Cover and cook for about an hour.

6. Once the chicken is completely cooked through it is ready to serve. If you choose, you can pour the sauce into a small pot and reduce or thicken it to taste. Enjoy!