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.