Candied Ginger Scones ~ adapted from Williams Sonoma

2 c unbleached wheat flour

1/4 c sugar

3 t baking powder

1/2 c butter (one stick), very cold

1/3 c candied ginger, chopped

1 egg

1/2 c heavy cream

Preheat oven to 350. Line large baking sheet with parchment and set aside. 

In food processor, add flour, sugar, and baking powder. Pulse several times to combine. Cut cold butter into chunks and add to flour mixture. Pulse several times until coarse crumbs form. 

Transfer flour and butter to large mixing bowl, add ginger and stir gently. In separate bowl or measuring cup, add egg to cream and whisk well. Add wet ingredients to flour and butter and mix just until combined. 

Turn dough out onto lightly floured work surface. Pat into a disk, about 1/4" thick, using lightly floured hands if nessecary. Using biscuit or cookie cutter, cut out approximately 15 scones and place on prepared baking sheet.

Bake in center of oven 25 minutes or until lightly browned. Remove from baking sheet and cool on rack. Serve warm with butter or lemon curd. Yield 15 scones. 

Peanut Butter and Chocolate Covered Pretzel Nice Cream

2 frozen bananas
2 T natural peanut butter
2 t chocolate chips, melted
1/2 t vanilla
6-8 mini pretzel twists

Peel frozen bananas and chop into chunks. Add to food processor along with vanilla and whip until completely smooth. Add peanut butter, melted chocolate, and pretzels. Pulse just to combine and pretzels are roughly chopped. Spoon into bowls and top with additional pretzels if desired. Serve immediately or place in freezer in airtight container. Microwave 15 seconds to soften.

Yield 2 servings.


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Flourless Peanut Butter Mini Muffins ~ adapted from Avery Cooks

1 over ripe banana

1/2 c natural peanut butter, no added sugar

1 egg

2 T honey (optional)

1 t vanilla

1/4 t baking soda

pinch salt (optional)

chocolate chips

Preheat oven to 400 degrees. Lightly spray mini muffin pan with cooking spray, set aside. 

Place all ingredients except chocolate chips in a blender and puree until very smooth, approximately 1 minute. Using a small cookie scoop, fill each muffin cup 3/4 with peanut butter mixture. Top each with 4 or 5 chocolate chips.

Bake 8-9 minutes until tops are puffed and set and a toothpick comes out clean. Cool in pan 10 minutes then remove to wire rack to cool completely. Yield 18-20 mini muffins.

Note: If omitting honey, also omit salt. 

Crock Pot Mac and Cheese

2 c uncooked elbow macaroni
16 oz plain greek yogurt or sour cream
2 c shredded cheddar cheese
1 c whole milk
1 stick salted butter, melted
1 can condensed cheddar cheese soup
1/2 t mustard powder
1/2 t salt, to taste

Cook macaroni in boiling water for 6 minutes. Drain, do not rinse.

While macaroni is cooking, in medium size crock pot add all remaining ingredients. Stir well to combine. Add drained macaroni and mix well. Cover and cook on low 2 hours, stirring occasionally, until thickened and macaroni is done.

Serve with additional shredded cheese or other toppings.

Healthier Spinach and Artichoke Dip

16 oz frozen spinach
8 oz neufchâtel cheese
8 oz nonfat plain greek yogurt
1 c fresh grated parmesan, not canned
16 oz artichoke hearts, drained and chopped
1/2 t garlic powder
1/2 t salt
1/2 t cayenne pepper, more or less to taste

Cook spinach to package directions. Remove to mesh strainer and use a wooden spoon to press out as much water as possible. Set aside.

In medium saucepan, combine neufchâtel cheese, yogurt, and parmesan. Cook over medium heat until  neufchâtel is melted. Add remaining ingredients, including drained spinach, and heat through.

Serve warm as a dip with tortilla or whole wheat pita chips, or as a spread on toasted baguette or 12 grain bread. Will keep 5 days in refrigerator, simply reheat as needed. Yield approximately 4 cups dip.

Lentil Salad with Mint and Bell Pepper ~ adapted from the kitchn

3 c cooked lentils, approximately 1/2 lb dried lentils, prepared
3 red bell peppers, seeded and diced
1 c walnuts
1 c dry packed sun-dried tomatoes, not packed in oil, chopped
1 c fresh mint leaves, chopped
1 c fresh Italian parsley, chopped
1/2 c boiling water
1/4 c olive oil
1 lemon, zested and juiced
2 T good quality balsamic vinegar
3 cloves garlic, minced
2 t kosher salt
2 oz Parmesan, micro-planed
Freshly ground black pepper, to taste

Place dried tomatoes in heat safe dish, cover with boiling water and set aside to steep approximately 5 minutes.

Place walnuts in cold heavy skillet, preferably cast iron. Heat over medium high heat just until walnuts become fragrant and slightly browned, 1-2 minutes maximum. Remove from pan, cool slightly and chop coarsely.

In large mixing bowl, add lentils, walnuts, tomatoes, parsley, mint, and lemon zest. Mix well.

In separate bowl or measuring cup, whisk together leftover liquid from steeped tomatoes, olive oil, lemon juice, vinegar, garlic, and salt. Pour over lentil salad and toss well to combine. Season with pepper and additional salt if desired. Add Parmesan just prior to serving. May be served at room temperature or refrigerated for up to 3 days.

Healthy Cheesecake Bites ~ adapted from heathersdish

Crust
1 c raw almonds
1 egg white
1 T honey
Pinch of salt

Filling
4 oz cream cheese, softened
1 egg yolk
2 T honey
1/2 t vanilla
1 T milk

Preheat oven to 325.

Place almonds in food processor and grind until very fine, but not into a paste. Add remaining crust ingredients and pulse to combine.

Spray 8 to 10 cups of a mini muffin tin with nonstick cooking spray. Place approximately one tablespoon almond mixture in each cup. With wet fingers, press mixture into bottom and up sides of cups. Bake 7 minutes.

While crust is baking, cream filling ingredients in a small bowl. Divide filling into crusts and return to oven to bake 20 minutes or until tops are set and begin to crack.

Cool cheesecakes completely before removing from tin. Refrigerate for best taste. Yield 8 to 10 mini cheesecakes.



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Crock Pot Madras Lentils ~ adapted from Peas & Crayons

1/2 lb dried lentils
1 14 oz can no sugar added tomato sauce
1/2 c unsweetened coconut milk
6-8 small yellow potatoes, cubed
4 T butter
3 cloves garlic, minced
1/2 t salt
1/2 t dried oregano
1/2 t cumin
Fresh ground black pepper, to taste
Optional garnish: greek yoghurt, fresh cilantro, red pepper flake
Water for cooking lentils, plus salt to taste

Bring 4 c salted water to a rapid boil, add lentils and cook 25 minutes. Transfer to crock pot and add remaining ingredients except garnish. Cook on high 4 hours or on low 8 hours. Serve over rice with optional garnish.

Vegetarian Lettuce Wraps

6 oz extra firm tofu
1 T canola oil
2 cloves garlic, minced
1/4 c hoisin sauce
1/2 t fresh ginger, grated
1/4 c water chestnuts, diced
2 T soy sauce
Green onions, diced (optional)
1 head iceberg lettuce

Place chunks of tofu in food processor and pulse until roughly chopped. In a medium skillet, heat oil over medium heat. Add tofu and stir-fry until dry and no longer shiny. Add garlic and cook until golden, 2 to 3 minutes. Add hoisin sauce, ginger, and water chestnuts and stir well. Remove from heat and stir in soy sauce. Serve with leaves of lettuce for wrapping and diced green onion.

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Cranberry Orange Muffins with Walnuts

3 c unbleached or whole wheat flour
2 t baking powder
1/2 t salt
1/4 c coconut oil, melted
2 T applesauce
2 eggs
1/2 c milk
1/2 c orange juice
zest of one orange
1 c chopped walnuts
1 c craisins

Preheat oven to 350. Line 12 muffin cups with cupcake liners and spray lightly with cooking spray. Mix dry ingredients, add oil, applesauce, eggs, milk, and orange juice. Stir just until combined. Fold in zest, walnuts, and craisins. Mix just until incorporated. Divide between prepared muffin cups and bake 18-20 minutes.

Chocolate-Banana Oatmeal ~ adapted from Chocolate Covered Katie

1/3 c quick cook cut oats, recommended Coach's
1 c milk
1/2 one ripe banana, mashed
2 t cocoa powder sifted
1/4 t vanilla
A few chocolate chips, just for fun

Bring milk to a mild simmer over medium heat. Stir in oats, banana, cocoa, and vanilla and cook 5 minutes stirring occasionally. Remove from heat, cover and let stand one minute. Sprinkle with chocolate chips, makes one serving.


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