Vegetarian

The following recipes are LACTO-OVO vegetarian, meaning they may don't contain animal meat.  They may contain dairy and egg products.




Mediterranean Quinoa Salad
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6

Ingredients:
  • 1 cup quinoa, uncooked
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 1 15.5oz.  can of Garbanzo beans
  • 1 Roma tomato chopped
  • 1 medium cucumber, chopped
  • 1 large scallion, chopped
  • 1/2 red bell pepper, chopped
  • 3/4 cup kalamata olives, chopped
  • 1/2 cup pepperoncini rings, chopped
  • 1 cup kale, finely chopped
  • 1/4 cup chopped mint leaves
  • 1/4 cup feta crumbles
  • 2 tbsp. olive oil
  • juice of 1 lemon
  • 1 tsp. Italian seasoning
  • 1 tbsp. mustard
  • 1/4 tsp. red chile flake
  • 1 tsp. rice wine vinegar
  • salt and pepper to taste
  1. In a medium saucepan, bring the water, broth and quinoa to a boil.  Reduce it to a simmer, cover, and let it cook for about 12-15 minutes, until the liquid is absorbed and the quinoa is soft and fluffy.  Remove it from the heat, transfer it to a strainer and run COLD water over the quinoa for about 30 seconds to bring the temperature down, stirring as you do so.
  2. In a very large bowl, combine ALL the other ingredients.  I don't even bother mixing the dressing separately.  Add the quinoa and toss everything together for about 1 minute until EVERYTHING is combined and coated in the dressing.  Serve immediately.


Crescent Warpped Margherita Egg Bake
Prep Time: 15 minutes / Cook Time:  20 minutes / Serving: 8 tomatoes

Ingredients:
Crescent Wrapped Margherita Egg Bake
  • 1 pkg Refrigerated Crescent Dinner Rolls (8 ct)
  • 1 tablespoon butter (melted) or olive oil
  • 8 medium vine ripened tomatoes
  • 8 small eggs 
  • 1/2 cup(s) finely chopped fresh basil
  • 1/2 cup(s) shredded mozzarella cheese
  • 2 teaspoon(s) Italian seasoning
  • salt and pepper
  
Steps:
  1. Preheat the oven to 350 degrees.
  2. Cut off the top 1/8 of the tomato and hollow out the interior using a melon baller or spoon. Discard the top, center and seeds. Pat the inside dry with a paper towel.
  3. Crack and place 1 egg into the center of each of the tomatoes. You may need to spoon out just a bit of the egg whites if the tomato isn't big enough to hold the entire egg.
  4. Sprinkle the cheese evenly over the eggs. Reserve about 2 tbsp. for garnish at the end.
  5. Sprinkle basil evenly over the cheese on each of the stuffed tomatoes.
  6. Lightly season each with 1/4 tsp. Italian seasoning, and a pinch of salt and pepper.
  7. Unroll the crescent dough and place on a flat sheet. Separate each of the triangles.
  8. Set one of the tomatoes on top of each of the triangles. Stretch the three ends of the crescent triangle out so they meet at the top of the tomato and twist around the center. Lay the twist on top of the tomato. Place all the wrapped tomatoes onto a non-stick cookie sheet.
  9. Brush each of the wrapped tomatoes with the melted butter or olive oil, coating the tops and sides of the crescent dough.  
  10. Sprinkle the remaining cheese on top of the wrapped tomatoes. 
  11. Place in the oven on the center rack and bake at 350 degrees until the eggs are soft set and crescent dough is cooked through, about 20-25 minutes. 
  12. Remove from heat and allow to cool for 2-3 minutes before serving. 


Pumpkin Pie Stuffed Apples
Pumpkin Pie Stuffed Apple


Prep Time: 30 minutes / Cook Time: 25 minutes / Servings: 18-20 Apples

Ingredients:
Pumpkin Pie Stuffed Apple
  • 18-20 large Fuji Apples (be sure to choose apples that sit flat and evenly on their own)
  • 3/4 cup brown sugar
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice (plus some for dusting)
  • 2 large eggs
  • 1 15 oz. can pumpkin puree
  • 1 12 oz. can evaporated skim milk
  • fresh whipped cream (for garnish)
  • caramel ice cream topping (for garnish)
  • fresh mint sprigs (for garnish)
Steps:
  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl combine the sugar, salt and pumpkin pie spice.  Whisk together and set aside.
  3. In a large, pourable mixing bowl, whisk the eggs together.  Add the pumpkin puree and mix together.
  4. Slowly mix in the sugar mixture until all ingredients are combined and mixed together.  
  5. Stir in the evaporated milk and mix until combined.  Set the mixture aside.
  6.  Cut off the tops of the apples and hollow out the centers using a melon baller.  Leave about 1/4" of room around the inside of the apples.  
  7. Set the hollowed out apples onto a cookie sheet and evenly pour the pumpkin pie mixture into the hollowed out apples until they're about just below the edges (about 7/8 full).
  8. Place the apples in the oven and bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean when inserted.
  9. Remove from heat, allow to cool for about 10 minutes before serving.  Top with whipped cream, caramel topping and fresh mint.  Dust with pumpkin pie spice and serve.


Nana's Rustic Blueberry Tartlets

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: About 10 tartlets

Ingredients:
Nana's Rustic Blueberry Tartlets
  • 4 cups fresh blueberries
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1 tsp. lemon juice
  • 1 tsp. cinnamon
  • 1 frozen, ready-made, uncooked, whole wheat pie crust, thawed
  • non-stick cooking spray
Steps:
  1. Preheat oven to 400 degrees.  Spray a muffin tin generously with non-stick cooking spray.
  2. In a small mixing bowl combine flour, sugar and cinnamon.  Whisk until combined.
  3. In a small saucepan, combine blueberries and lemon juice.  Stir until combined.  Heat on medium heat and stir in the dry ingredients. Continue to cook for about 5 minutes, stirring occasionally, until juices release and a thick, blueberry pie filling is formed.  Do not bring to a boil.  Remove from heat and allow to cool slightly.
  4. Remove the pie crust from the container.  Place it on a flat, floured surface and roll it out to about 1/4" thickness.
  5. Using a 3" biscuit cutter or drinking glass, cut out about 10 rounds and place them into each of the muffin tins.
  6. Evenly fill the muffin tins with the blueberry pie filling to the tops of the crusts.  You may have some filling left over. 
  7. Bake at 400 degrees for about 20 minutes, until the pie crusts are slightly browned around the edges.
  8. Allow them to cool for about 10 minutes and run a knife or spatula around the edges of the tartlets before removing them from the muffing tins.


Cheesecake push-pops with California Berries

Prep Time: 30 minutes / Cook Time: 0 minutes / Servings: 6-8 push pops

Cheesecake Push-Pops with
California Berries
  • 8 oz. low-fat Philadelphia cream cheese, room temperature
  • 8 oz. Fat-Free Cool Whip or other whipped topping
  • 1 cup fresh blueberries
  • 1 cup  fresh strawberries, chopped
  • 1 cup fresh raspberries, cut in half
  • 1 cup fresh blackberries, quartered
  • 6-8 mint sprigs
Steps:
  1. Using a stand mixer or electric mixer, combine the cream cheese and Cool Whip.  Mix for 2-3 minutes on medium speed until smooth and creamy.  Set aside.
  2. In a large mixing bowl, combine the berries.  Stir well until combined.
  3. Stand the push-pops up.  Spoon the cheesecake mixture into a pastry bag or sealable plastic bag and snip off the tip.  Pipe the cheesecake mixture into the bottom of the push-pops until 1/4 of the way full.
  4. Add a spoonful of the berry mixture into the push-pop containers until half-full.
  5. Pipe more of the cheesecake mixture into the containers until 3/4 full.
  6. Top with the fresh berry mixture and garnish with a mint sprig.  Refrigerate until ready to serve.

Summer is here and it's time to break out the barbecue and salad recipes!  As bikini season approaches, its important to keep healthy and fit, so today I'm posting a delicious, vegan and gluten-free spaghetti salad!

The dressing is simple to make but, of course, if you're attached to your favorite store-bought brand, it will work absolutely fine with this fresh and healthy dish!

Gluten-Free Spaghetti and Spinach Salad

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 6-8

Ingredients:
Gluten-Free Spaghetti and Spinach Salad
Salad:
  • 1/2 lb. gluten-free spaghetti noodles
  • 2 cups chopped, raw spinach leaves
  • 2 Roma tomatoes, chopped
  • 1 large cucumber, chopped
  • 2 scallions (green ends only), chopped
  • 1 red bell pepper
  • salt and pepper to taste
Steps:
  1. Heat oven to broil.
  2. Cut the red bell pepper in half lengthwise.  Remove the seeds and membrane.  Place in the oven and broil for 4-5 minutes on each side, until brown and bubbly.  Remove from heat, allow to cool for 5 minutes, chop and set aside.
  3. Bring a large pot of salted water to a boil.  Add the spaghetti noodles, reduce to a simmer and cook for 7-10 minutes until the noodles are soft.  Drain and rinse with cold water to cool, set aside.
  4. In a large mixing bowl combine spaghetti noodles, spinach, tomatoes, cucumber, scallions and roasted red pepper.  Season with salt and pepper to taste. Stir well until all ingredients are combined.
  5. Toss in dressing and serve.

Dressing:
  • 1/4 cup rice wine or apple cider vinegar
  • 1/4 cup olive oil
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • juice of 1 lemon
  • salt and pepper to taste
Steps:
  1. Combine vinegar, Italian seasoning, garlic powder and lemon juice in a small mixing bowl.  Season with salt and pepper and whisk until combined.  Stream in olive oil while continuing to whisk until dressing is smooth and combined. 
  2. Toss into salad and serve.


Black Bean, Mushroom and Quinoa Stuffed Peppers

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 2

Black Bean, Mushroom and Quinoa Stuffed Peppers

Ingredients:
  • 2 red, yellow or orange bell peppers
  • 2 frozen, pre-cooked chipotle black bean burgers (I used Morningstar)
  • 10 oz. sliced crimini mushrooms
  • 1 cup cooked white quinoa
  • 2 tbsp. chunky, medium salsa (I used Herdez)
  • 1/4 cup shredded cheddar cheese
  • 1 tsp. garlic powder
  • salt and pepper to taste 
  • non-fat cooking spray
  • avocado and lime slices for garnish
Steps:
  1. Pre-heat the oven to broil or grill/stove to high heat.
  2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.  Place the peppers in the oven or directly on the flame for 4-5 minutes on each side until blistery and partially blackened.  Remove from heat and set aside.
  3. Spray a large skillet with non-fat cooking spray.  Heat on medium heat.  Add the sliced mushrooms and season with salt, pepper and garlic powder.  Cook for 4-5 minutes, stirring occasionally until mushrooms are browned.
  4. Add the frozen black bean burgers and allow them to thaw in the heated pan for 2-3 minutes, breaking them apart completely as they thaw.  Add the quinoa and salsa, stir until combined and cook for 2-3 minutes, until everything is combined, heated and liquid is absorbed.
  5. Place the roasted peppers on a cookie sheet.  Spoon the black bean mixture into the peppers. Top with cheese and return to the broiler for about 1 minute to melt the cheese.
  6. To serve:  Place two stuffed pepper halves onto a serving dish.  Garnish with avocado slices and/or lime wedge and serve immediately.



Mediterranean Goat Cheese, Portobello and Veggie Pita
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4
Ingredients:
Mediterranean Goat Cheese, Portobello and Veggie Pita
  • 4 gluten-free pita bread pockets
  • 5 oz. garlic and herb goat cheese, softened
  • 10 oz. sliced Baby Bella Mushrooms
  • 1 carrot, shredded
  • 1 zucchini, shredded
  • 1 cup chopped broccoli florets
  • 1/2 cup chopped sun dried tomatoes
  • 1 red bell pepper, roughly chopped
  • 1/2 tsp. Italian or Mediterranean seasoning
  • 1/2 tsp. garlic powder
  • olive oil cooking spray
  • salt and pepper to taste
Steps:
  1. Heat a large skillet on medium heat and spray with olive oil cooking spray.  Add the bell peppers, sun dried tomatoes and mushrooms. Cook on medium heat for 2-3 minutes.
  2. Stir in zucchini, broccoli and carrots.  Season with Italian or Mediterranean seasoning, garlic powder and salt & pepper to taste.  Stir until combined and continue to cook on medium heat for 3-4 minutes, until veggies are soft.
  3. Heat the pitas in the microwave for about 30 seconds.  Cut in half and open the pockets with a butter knife.  
  4. Spread some of the softened goat cheese on both sides of the inside of the pita pockets.  Spoon the veggie mixture into the pita pockets and serve.



Vegetarian Black Bean Tacos

Vegetarian Black Bean Tacos
Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4
Ingredients:
Vegetarian Black Bean Tacos
  • 12 corn tortillas
  • 15 oz. can of black beans
  • 1 cup cooked brown rice
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 scallions, chopped
  • 1/4 cup chunky salsa
  • 1/2 tbsp. smoked paprika
  • 1/2 tbsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tbsp. chili powder 
  • 1/2 cup shredded Mexican cheese blend
  • 2 Roma tomatoes, chopped
  • 3 lettuce, chopped
  • salt and pepper to taste
  • olive oil cooking spray
Steps:
  1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray and add the peppers and scallions.  Stir and cook for 2-3 minutes.  Add the black beans, brown rice, salsa, paprika, cumin, garlic powder and chili powder.  Season with salt and pepper to taste. Stir until combined and simmering.  Cover and allow to simmer for about 10-15 minutes, until veggies are soft.  Adjust the seasoning if needed, stir and remove from heat.
  2. Heat the tortillas on a gas stove or in the microwave for about 1 minute. 
  3. To serve: Place three tortillas on a serving dish, spoon some of the bean mixture into the center of each of the tortillas.  Top with a sprinkle of cheese, some chopped tomato and lettuce.  Serve immediately.


Chopped Mediterranean Spinach Salad with Lemon Vinaigrette

Chopped Mediterranean Spinach Salad
with Lemon Vinaigrette

Prep Time 15 minutes / Cook Time: 0 minutes / Servings: 4-6

Ingredients:
  • 10oz. washed, baby spinach, chopped
  • 4 oz. crumbled feta cheese
  • 15.5 oz. can garbanzo beans or chickpeas
  • 1/2 cup sun dried tomatoes, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1 roasted red bell pepper, chopped
  • 1/2 cup lemon juice
  • 2 tbsp. olive oil
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • salt and pepper to taste
Steps:
  1. In a large bowl combine chopped spinach, feta, chickpeas, sun dried tomatoes, Parmesan cheese and chopped bell pepper.  Toss until combined.
  2. In a separate mixing bowl combine lemon juice, olive oil, Italian seasoning and garlic powder. Season with salt and pepper to taste.  Whisk until combined.  Toss the dressing into the salad or serve separately.


Gluten-Free Pasta Primavera with Herbs de Provence
Prep Time 15 minutes / Cook Time: 20 minutes / Servings: 4
Gluten-Free Pasta Primavera with
Herbs de Provence
Ingredients:
  • 8 oz. brown rice or corn pasta
  • 2 tbsp. olive oil
  • 1 large carrot, sliced
  • 2 small zucchini, julienned
  • 10-12 stalks pencil asparagus, ends trimmed and cut in half
  • 1 cup frozen English peas
  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 1 cup grape tomatoes
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup shredded fresh Parmesan cheese
  •  1 tsp. herbs de provence (more or less to your taste)
  • 1/2 tsp. garlic powder
  • salt and pepper to taste

Steps:
  1. Bring a large pot of salted water to a boil.  Add the noodles and stir.  Boil for 7-10 minutes until the noodles are soft.  Drain and set aside.
  2. Heat the olive oil in a large skillet or wok on medium heat.  Add the carrots and bell peppers.  Stir and cook on medium heat for 2-3 minutes.  Add the zucchini, asparagus and peas.  Season with herbs de provence, garlic powder and salt & pepper to taste.  Cook for another 4-5 minutes.  
  3. Stir the pasta back in and add the grape tomatoes.  Stir until combined.  Adjust seasoning if necessary.  
  4. To Serve:  Place the desired amount on a serving plate.  Top with fresh basil and a dusting of Parmesan cheese.


Kale and Leek Cauliflower Colcannon
Kale and Leek Cauliflower Colcannon
Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 6

Ingredients:
  • 3 lbs. of cauliflower florets, washed and separated
  • 4 cups roughly chopped, fresh kale
  • 1 1/2 cups chopped, fresh leeks (green and white parts)
  • 3 tbsp. extra virgin olive oil
  • 1/2 cup low-fat or skim milk
  • salt and freshly ground black pepper to taste
Steps:
  1. In a large pot of salted, boiling water, add the cauliflower and boil for 10 minutes until soft when pierced with a fork.  Remove from the heat, drain and transfer to a large mixing or serving bowl.
  2. Add 2 tbsp. olive oil and the milk.  Season with salt and pepper to taste. Use a potato masher or an electric mixer to mash the cauliflower until smooth.  Set aside.
  3. Heat a large skillet on medium heat.  Add 1 tbsp. olive oil and stir in the kale and leeks.  Season with salt and pepper to taste.
  4. Stir and cook on medium heat for 2-3 minutes, until the kale is wilted and the leeks are softened. 
  5. Remove from heat and fold the veggie mixture into the cauliflower until all ingredients are combined. Serve immediately. 

Gluten-Free Zucchini Almond Bites

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Gluten-Free Zucchini Almond Bites
Ingredients:
  • 2 medium zucchini, cut into 1/4 inch slices
  • 1/2 cup egg whites or egg substitute
  • 1/2 lb. raw almond meal
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • olive oil cooking spray
  • 1 cup marinara sauce for dipping

Steps:
  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl combine the almond meal, garlic powder, Italian seasoning, salt and pepper.  Whisk until combined.
  3. Pat the zucchini slices dry with a paper towel.  Dip them in the egg whites and then coat them in the almond meal.
  4. Place the coated slices on a cookie sheet and spray both sides well with cooking spray.
  5. Bake in the oven at 400 degrees for about 15 minutes, until browned on both sides.  Remove from heat and allow to cool for 5 minutes before serving.  Serve with warm marinara sauce. 



Greek Yogurt Ranch Mashed Potatoes
Greek Yogurt Ranch Mashed Potatoes
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Ingredients:
  • 4-6 Russet potatoes, peeled and quartered
  • 2 tbsp. olive oil
  • 1/2 cup plain Greek yogurt
  • 1/4 cup finely chopped fresh dill
  • 2 scallions, finely chopped
  • 2 tbsp. finely chopped fresh parsley
  • 2 cloves fresh garlic, pressed
  • salt and pepper
Steps:
  1. Fill a large pot with heavily salted water.  Bring to a boil and add the potatoes.  Boil for 10-12 minutes, until soft when pierced with a fork.  Drain the water and transfer the potatoes to a large mixing bowl.
  2. Add the olive oil and yogurt to the mixing bowl.  Season with salt and pepper to taste and mix with an electric mixer for about 2 minutes, until the potatoes are smooth and fluffy. DO NOT over mix. Cover and set aside.
  3. Add the fresh dill, scallions, parsley and garlic.  Adjust seasoning with salt and pepper.  Fold with a spatula until all ingredients are combined. 

Low-Fat Pumpkin Bread Pudding

Prep Time: 15 minutes / Cook Time: 2 hours 30 minutes / Servings: 6

Low-Fat
Pumpkin Bread Pudding
Ingredients:
  • 6 cups whole grain bread, chopped into 1" cubes (about 6 slices)
  • 1 cup low-fat milk
  • 2 tbsp. unsweetened applesauce
  • 1 1/2 tbsp. Sucralose sweetener (Splenda)
  • 1/4 cup packed, dark brown sugar
  • 1 large egg
  • 1/2 cup egg substitute
  • 1 1/2 tsp. vanilla extract
  • 1/2 tbsp. pumpkin pie spice
  • 1 cup canned, organic, unsweetened pumpkin puree
Optional Toppings:
  • 1 cup vanilla Greek yogurt
  • 1/4 cup crushed almonds
  • 1 tbsp. orange zest

Steps:
  1. In a large mixing bowl, combine milk, applesauce, Splenda and sugar.  Whisk until combined.
  2. In a separate mixing bowl, combine egg, egg substitute and vanilla.  Whisk until eggs are smooth and combined.  Pour the egg mixture into the milk mixtures and stir together.
  3. Add the pumpkin pie spice and canned pumpkin.  Whisk until all ingredients are smooth and combined.
  4. Spread the bread cubes into the bottom of a slow-cooker or crock pot.  Pour the custard mixture over the bread cubes to evenly coat the bread.
  5. Cover the mixture and cook on high for about 2-21/2 hours, until the custard is set all the way through.  Allow the pudding to cool for about 10 minutes before serving.  If you'd like to cook it in the oven instead, spray a glass baking dish with cooking spray, heat the oven to 350 degrees and cook for about 30 minutes or until the custard is set in the center. 
  6. Serve and top with vanilla Greek yogurt, crushed almonds and orange zest.

Left: Normal Pumpkin Bread Pudding Nutritional Information
Right: Low-Fat Pumpkin Bread Pudding Nutritional Information



Low-Fat Ginger Pumpkin Flan
Prep Time: 30 minutes (Plus 2 hours 30 minutes cooling time) / Cook Time: 45 minutes / Servings: 6
Low-Fat Ginger Pumpkin Flan
Ingredients:
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 2 large eggs
  • 4 large egg whites
  • 1/3 cup granulated sugar
  • 1 cup organic pumpkin puree, unseasoned
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 tsp. pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3/4 cup low-fat milk
  • 3/4 cup evaporated skim milk 
Steps:
  1. Preheat oven to 325 degrees.
  2. Heat a large pot of water on medium heat.  When the water comes to a boil, lower heat to low and keep the water warm.
  3. In a small saucepan, combine 3/4 cup sugar with 1/3 cup water. Bring to a simmer over low heat, stirring occasionally until sugar melts. Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes. (Keep an eye on it so that it does not burn.) Working quickly (caramel will harden quickly) carefully pour about 2 tsp. caramel each into 3/4 cup ramekins and tilt to coat insides evenly. Set aside.
  4. In a mixing bowl, combine eggs, egg whites and 1/3 cup sugar. Stir on low speed with electric mixer until smooth. Add pumpkin puree, ginger, pumpkin pie spice and vanilla. Stir again on low speed until smooth.
  5. In a small saucepan, combine milk and evaporated milk.  Heat on medium heat until hot, stirring occasionally. Reduce heat to low and keep milk warm.
  6. Slowly temper the warm milk mixture into the pumpkin mixture, whisking continuously. Pour custard mixture into prepared ramekins until they're about 3/4 full.
  7. Place a folded kitchen towel into the bottom of a roasting pan. Place ramekins on towel. Add enough of the heated water to the pan to come halfway up the outsides of the ramekins.
  8. Bake flans for40-45 minutes, until the flan is just set. Remove ramekins from water and let cool on wire rack, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours. (The flans will keep, if covered, in the refrigerator for up to 2 days.)
  9. To serve, run a knife around the edge of each flan, place a serving dish upside-down on top of the ramekin, flip over and allow the flan to fall onto the serving dish.

    Greek Yogurt Spinach and Artichoke Dip

    Greek Yogurt Spinach and Artichoke Dip

    Prep Time: 20 minutes / Cook Time: 0 minutes / Servings: 6

    Ingredients:
    • 1 large container (17.6 oz.) plain Greek yogurt
    • 1 bag (16 oz.) chopped frozen spinach, thawed and drained
    • 3 scallions, finely chopped
    • 1 cup artichoke hearts, chopped
    • 1/3 cup roasted red peppers, chopped
    • 1/2 cup pepperoncinis, chopped
    • 2 garlic cloves, pressed
    • 1 tbsp. fresh dill, chopped
    • salt and pepper to taste

    Steps:
    1. In a strainer, thaw and drain the spinach with warm water.  Squeeze the spinach with your hands to remove the excess water.
    2. In a large mixing bowl, combine the Greek yogurt, spinach, scallions, artichoke hearts, red peppers, pepperoncinis, pressed garlic and fresh dill.  Stir well to combine.
    3. Season with salt and pepper to taste, stir until combined.  Serve with fresh vegetables and pita chips, spread on baguette toast or place in a bread bowl.




    Baked Margherita Spaghetti Squash
    Baked Margherita Spaghetti Squash

    Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 2
    Baked Margherita
    Spaghetti Squash

    Ingredients:
    • 1 large spaghetti squash
    • 2 tbsp. olive oil
    • 1 large Roma tomato, finely chopped
    • 2 tbsp. finely chopped fresh basil
    • 1/4 cup shredded mozzarella cheese
    • 1 tsp. each salt & pepper
    • 1 tsp. garlic powder
    Steps:
    1. Preheat the oven to 400 degrees.
    2. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle.  Use a spoon to remove the seeds and center strings.
    3. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
    4. Place the squash, open side down on a cookie sheet and bake for 30 minutes.  Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture.  If it's too hard to remove, cook for another 10 minutes.   Remove from the oven, scrape and fluff the stringy squash with a fork.  Leave the squash in the skin.
    5. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.  Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.



    Southwest Quinoa Lettuce Wraps
    Southwest Quinoa Lettuce Wraps

    Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 8 wraps

    Ingredients:

    • 1 head of leaf or Bib lettuce
    • 2 cups of cooked red or white quinoa (prepare according to package directions)
    • 1 medium tomato, finely chopped
    • 1/2 cup canned black beans, drained and rinsed
    • 1/2 cup yellow or white corn kernels
    • 1/4 cup finely chopped red onion
    • 1/4 cup roasted red pepper, finely chopped 
    • 2 tbsp. finely chopped fresh cilantro
    • 1/4 tsp. each salt and pepper
    • 1/2 tsp. garlic powder
    • 1 tbsp. ground cumin
    • 1 tsp. paprika
    • 1 tsp. chili powder
    • 1/2 cup shredded Mexican cheese (optional) 

    Steps:
    1. Prepare and cook the quinoa according to package directions.
    2. Combine all ingredients (except for lettuce) in a large mixing bowl and stir until well combined. 
    3. Wash and separate the lettuce leaves.  Arrange them on a large serving dish.  
    4. Fill each lettuce leaf with about 1/4 cup of the quinoa mixture.  Serve immediately.



     Skinny Tropical Dessert Nachos

    Skinny Tropical Dessert Nachos

    Prep: 15 minutes / Cook Time: 0 minutes / Servings: 4

    Ingredients:
    • 5 ounces, apple chips
    • 1 cup finely chopped California strawberries
    • 1 mango, finely chopped
    • 2 kiwi fruit, finely chopped
    • 6 ounce(s) of Philadelphia Light or Fat-Free Cream Cheese
    • 3 tbsp. of honey
    • 2 tbsp. of orange juice
    • 2 tbsp. of fresh mint, finely chopped, plus one sprig for garnish
    Steps:
    1. Spread apple chips evenly on a serving dish.
    2. Combine chopped fruit in a large bowl and mix until combined. Spoon evenly over the apple chips.
    3. Combine cream cheese, orange juice and honey in a microwave safe bowl. Microwave on high for 30 seconds. Remove and whisk until all ingredients are combined and smooth (should have the thickness and texture of nacho cheese). Then, spoon cream cheese mixture over nachos. Evenly spread the chopped mint on top and garnish with the final sprig of mint.




    Gluten-Free Greek Vegetable Rotini Bake

    Prep Time: 20 minutes / Cook Time: 30 minutes / Servings: 4

    Gluten-Free Greek Vegetable
    Rotini Bake
    Ingredients:
    • 1 box (8oz.) gluten-free rotini
    • 2 cups raw spinach, washed and roughly chopped
    • 1 cup artichoke artichoke hearts
    • 1 cup broccoli florets
    • 1/2 cup roasted red pepper (jarred), roughly chopped
    • 1/2 yellow bell pepper, sliced
    • 1/4 cup garlic infused extra virgin olive oil (you can substitute with regular olive oil and 1 tsp. garlic powder)
    • 2 tsp. salt free Greek herb mix (you can substitute for Italian Seasoning also)
    • salt and pepper to taste 
    • 1/4 cup feta cheese crumbles (optional)
    Steps:
    1. Preheat oven to 375 degrees.
    2. Bring 4 quarts of water to a boil.  Season the water with salt.  Add the rotini and boil for about 7 minutes, just until the pasta is al-dente.  Drain from the water and set aside.
    3. Wash and roughly chop spinach, artichoke hearts, broccoli, roasted red pepper and yellow bell pepper.  Transfer to a large casserole dish and mix in with pasta until all ingredients are combined.
    4. Drizzle in olive oil, sprinkle with Greek herb mix and add salt and pepper to taste.  Mix thoroughly until all ingredients are combined. Sprinkle with feta cheese (if desired).
    5. Place in the oven and bake at 375 degrees for about 15 minutes.  Remove and allow to cool for 5 minutes before serving.



                                                Gluten-Free Krispy Rice Treats

    Prep Time: 40 minutes / Cook Time: 0  minutes / Servings: 12


    Gluten-Free
    Krispy Rice Treats
    Ingredients:
    • 3 cups Erewhon Crispy Brown Rice Cereal with Mixed Berries (available at most health food stores)
    • 1/2 cup whole oats
    • 2/3 cup natural peanut butter
    • 2/3 cup brown rice syrup
    • 1/3 cup dried cranberries
    • 1/4 cup organic fair-trade, 65% cacao chocolate chips
    • 1/4 cup unsalted, shelled pistachios, roughly chopped
    • 1/4 cup raw almonds, roughly chopped
    • 1 tsp. pure vanilla extract
    • 1 tsp. wheat germ
    • 1 tsp. golden ground flax seed

    Steps:
    1.  In a small saucepan, combine peanut butter, brown rice syrup and vanilla extract.  Stir and cook on low heat for about 5 minutes, until ingredients are warm and smooth.  Remove from heat and transfer to a large mixing bowl.
    2. Add the remainder of the ingredients to the large mixing bowl.  Mix well with a large spatula until all ingredients are combined.
    3. Press the mixture down evenly into the bottom of a non-stick, 8x8 brownie pan with your hands.  
    4. Allow the mixture to set and cool for about 30 minutes in the refrigerator before serving.



    Cauliflower Mash Stuffed Peppers
    Prep time: 15 minutes / Cook time: 15 minutes / Servings: 4
    Ingredients:
    • 2 Red Bell Peppers
    • 1 pound(s) of cauliflower florets
    • 1 1/4 cup(s) of Shredded Parmesan Cheese
    • 2 cloves fresh garlic, pressed or finely chopped
    • 4 ounce(s) of Philadelphia Light Cream Cheese
    • 1 medium lemon, zested
    • 4 tsp. of chopped, fresh parsley
    Steps
    1. Cut red bell peppers in half lengthwise and remove seeds. Heat an outdoor grill or gas burner to high heat. Place the peppers face down directly onto the flame. Cook on high heat for 3-4 minutes per side, until both sides are partially blackened. Remove from the heat and set aside.
    2. In a large pot of heavily salted water, bring the cauliflower to a boil and cook on high heat until the cauliflower is soft when pierced with a fork, about 7 minutes. Remove from the heat, drain and place in a large mixing bowl.
    3. Add 1 cup of Parmesan cheese, pressed garlic and Philadelphia Cream Cheese. Season with salt and pepper to taste. Using an immersion blender, food processor or blender, mix all items well until the mixture is smooth and creamy.
    4. Add zest of 1/2 lemon and stir with a spoon until all ingredients are well combined.
    5. To Serve: Spoon 1/4 of the cauliflower mixture into each of the 4 red bell pepper halves. Finish with remaining lemon zest, remaining 1/4 cup of Parmesan cheese and a sprinkle of chopped parsley. Serve immediately.
    Cauliflower Mash Stuffed Peppers


    Low-Fat Coconut Lime Tiramisu

    Low-Fat Coconut Lime Tiramisu
    Prep Time: 15 minutes / Refrigeration Time: 30 minutes / Servings: 12

    Serving = 1/12 of the recipe
    Ingredients:
    • 24 ladyfinger cookies
    • 2 tbsp. chopped fresh mint, plus a few leaves for garnish
    • 14 ounce(s) of light coconut milk
    • 1 medium lime, juiced and zested
    • 8 ounce(s) of Fat Free Cool Whip
    • 8 ounce(s) of Fat Free Philadelphia Cream Cheese
    • 1/4 cup(s) of finely shredded toasted coconut
    Steps
    1. Pour the coconut milk into a large baking dish.  Add the lime juice and stir until combined.
    2. Soak about 12 of the cookies in the milk mixture for about 10 seconds on each side, until soft.  Arrange them into the bottom of a separate baking dish.
    3. Mix the Cool Whip and Cream Cheese in a large mixing bowl for about 2 minutes with an electric mixer until smooth and creamy. Smooth about 1/2 of the mixture over the cookies evenly.
    4. Soak the other 12 cookies and place them on top of the cream cheese mixture.  Spread the other half of the cream cheese mixture on top of the cookies.
    5. Top with the toasted coconut. Place in the refrigerator for about 30 minutes to allow the tiramisu to set up.
    6. To serve: Top with remaining 2 tbsp. chopped fresh mint leaves and lime zest. Serve immediately.
    Caramel Apple S'mores Shooter

    Caramel Apple S'mores Shooters
    Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4
    Serving = 1 shot glass

    Ingredients:
    • 3 cinnamon graham cracker sheets (12 crackers total)
    • 3 tbsp. caramel syrup
    • 4 tbsp. apple pie filling
    • 4 tbsp. marshmallow creme
    Steps:
    1. Break the graham crackers up into chunks and place in a medium mixing bowl.  Heat the caramel syrup in the microwave for 10-15 seconds and mix into the graham crackers until combined.
    2. Using 4 tall, narrow shot glasses, spoon a bout 1/8 of the graham cracker mixture into the bottom of each of the 4 shot glasses.
    3. Chop the apple pie filling into small pieces.  Spoon 1/4 of the pie filling into each of the shot glasses over the graham cracker mixture.
    4. Spoon the marshmallow creme into a sealable, plastic bag.  Snip of the corner and pipe 1/4 of the marshmallow creme into each of the shot glasses.
    5. Top with the remaining bits of graham cracker mixture. 

    Apple Green Tea Gelato Sandwiches

    Apple Green Tea Gelato Sandwiches

    Serving = 1/2 cup
    Prep Time: 5 minutes / Freeze Time: 2 hours / Servings: 6

    Ingredients:
    • 2 cups whole milk
    • 1 cup low-fat (2%) milk
    • 1/2 cup sugar
    • 1 tbsp. Matcha green tea powder
    • 1 granny smith apple, thinly sliced
    Steps:
    1. Combine all ingredients except for apple in a blender and mix on high speed for about 2 minutes, until sugar dissolves.
    2. Place mixture into ice cream maker and follow manufacturer instructions for completing ice cream or gelato instructions.  Place in the freezer for about 90 minutes after the ice cream maker to help the gelato thicken.
    3. TO MAKE SANDWICHES: Slice two thin pieces of apple and remove the seeds.  Place a small scoop of gelato onto one of the slices and top with another slice.



    Vegan Southwest Stuffed Zucchini

    Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 12 zucchini halves

    Ingredients:
    • 6 medium zucchini
    • 3 Morning Star Spicy Chipotle Black Bean Burgers, thawed and finely chopped
    • 1/2 cup cooked, short grain, brown rice
    • 1 Roma tomato, chopped (reserve about 2 tbsp. for garnish)
    • 1 ear of white corn, kernels removed and ear discarded (or 3/4 cup frozen corn kernels, thawed)
    • 2 scallions, chopped (reserve about 1 tbsp. for garnish)
    • 1/2 cup roasted red pepper, chopped
    • juice of 1 lime
    • 1 avocado, sliced for garnish
    • 1/2 tbsp. ground cumin
    • salt and pepper to taste
    Baked Southwest Stuffed Zucchini

    Steps:
    1. Preheat oven to 375 degrees.
    2. Cut the zucchini in half lengthwise and spoon out the centers with a melon baller.
    3. Heat a large skillet on medium heat.  Add the chopped veggie burgers, brown rice, Roma tomato, corn, scallions, roasted red pepper. Season with ground cumin and salt and pepper to taste.  Stir until combined and cook for 4-5 minutes, until all ingredients are heated and combined.
    4. Place the zucchini halves on a non-stick cookie sheet.  Spoon the veggie burger mixture evenly into the center of the hollowed out zucchini.  Place in the oven and bake at 375 degrees for about 20 minutes.
    5. Remove from oven, squeeze lime juice evenly over baked zucchini, garnish with remaining fresh tomato, scallions and avocado slices.


    Brown Rice and Tapenade Stuffed Grape Leaves

    Prep Time: 30 minutes / Cook Time: 40 minutes / Servings: About 24 stuffed leaves

    Ingredients:
    Brown Rice and Tapenade Stuffed Grape Leaves
    • 1 jar grape leaves in vinegar/brine solution
    • 2 cups cooked brown Rice
    • 4 cups Vegetable broth
    • 1 large garlic clove
    • 1 red bell pepper
    • 9.5 oz jar pitted Kalamata Olives, drained
    • 2 tbsp. Capers
    • 2 tbsp. fresh chopped Parsley
    • 2 large basil leaves
    • juice from 1 lemon
    • 1 scallion, chopped
    • 1/3 cup Sun Dried Tomatoes in olive oil, chopped
    • 1/4 cup Olive Oil, (plus 2 tbsp. - optional)
    • salt and pepper to taste
    Steps:
    1. Heat oven to broil.
    2. In a medium saucepan, bring the vegetable broth to a boil.  Add the rice, cover and reduce heat to a simmer.  Cook until broth is absorbed and rice is soft, about 20 minutes.  Remove from heat and allow to cool.
    3. Cut the red bell pepper in half lengthwise and remove seeds and membrane.  Peel the garlic clove.  Place the bell pepper and garlic on a cookie sheet and place in the broiler for 4-5 minutes on each side.  Remove from oven, roughly chop and transfer to a food processor.
    4. Add the olives, capers, parsley, basil, lemon juice, chopped scallion and sun dried tomatoes to the food processor with the peppers and garlic.  Pulse until items are combined and chopped.  Drizzle in olive oil, season with salt and pepper to taste and pulse again until items are very finely chopped.  Transfer mixture to a large mixing bowl.
    5. Add the rice to the tapenade mixture, drizzle in the remaining olive oil if mixture is dry (optional) and stir until combined.
    6. Prepare the grape leaves by removing them from the jar and rinsing them well.  Bring a large pot of water to boiling and place the grape leaves in the boiling water for about 1 minute.  Transfer to an ice bath, lay them flat and pat them dry with a paper towel.
    7. To stuff the leaves: Lay one leaf flat and place about 1-2 tbsp. of stuffing toward the bottom, center of the leaf (depending on the size of the leaf).  Roll the bottom two sections up over the stuffing.  Fold the two side sections in, sealing the ends.  Roll the leaf up toward the top section of the leaf, sealing it off.  Repeat with the other leaves, until the tapenade is gone.  Refrigerate until ready to serve.

    Baby Bok Choy Stir Fry

    Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

    Ingredients:
    Baby Bok Choy Stir Fry
    • 2 tbsp. olive oil
    • 4 baby bok choy, quartered
    • 6 oz. shittake mushrooms
    • 6 spears asparagus, chopped into 1" pieces, ends trimmed
    • 1 red bell pepper, julienned
    • 3 scallions, chopped
    • 15 oz. can vegetable broth
    • 2 tbsp. corn starch
    • 1 1/2 tsp. garlic powder
    • salt and pepper to taste
    • 2 cups cooked brown rice
    Steps:
    1. In a large wok, heat the olive oil on high heat.  Add the bell peppers and mushrooms.  Stir fry on high heat for 2-3 minutes.
    2. Add the baby bok choy, asparagus and scallions.  Season with 1 tsp. garlic powder and salt & pepper to taste.  Continue to stir fry on high heat for 2-3 minutes.  Remove from heat and set aside.
    3. Dissolve the corn starch in a glass with 2 tbsp. cold water.  Stir vigorously with a fork until completely dissolved. 
    4. In a separate sauce pan, heat the vegetable broth on medium heat.  Season with 1/2 tsp. garlic powder and salt and pepper to taste.  Bring to a boil and stir in the dissolved corn starch.  Stir with a wire whisk until thickened.  Pour the sauce into the wok with the vegetables and stir until combined.
    5. To serve:  Spread the cooked brown rice out onto two serving plates.  Spoon the stir fry on top of the rice and serve.
    Peanut Butter Banana Bread

    Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 6-8

    Peanut Butter Banana Bread
    Ingredients:
    • 1 1/4 cups sifted flour
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1/4 cup natural peanut butter (any other nut butter would work)
    • 1 tsp. vanilla
    • 1/2 cup applesauce
    • 3/4 cup sugar or agave nectar
    • 3 ripe (brown) bananas
    • 1/2 cup walnut pieces


    Steps:
    1. Preheat oven to 350 degrees.
    2. Spray a loaf pan with vegetable oil cooking spray.
    3. In a large mixing bowl, combine the flour, baking soda and salt.  Whisk together and set aside.
    4. In a separate large mixing bowl combine the peanut butter, vanilla, applesauce and sugar.  Mix with a stand mixer or electric mixer on medium for about 1 minute.  Break apart and add the bananas and mix on medium speed for another minute.
    5. Slowly incorporate the dry ingredients while continuing to mix.  When the mixture is smooth, fold in the nuts and stir until combined.
    6. Transfer the mixture to the loaf pan and bake in the oven for about 45-50 minutes, until a toothpick comes out clean when inserted.
    7. Cool in the pan for about 10 minutes, run a butter knife around the edges and transfer to a serving dish.  Slice and serve!


    Raw Kale and Avocado Salad with Citrus Mint Dressing

    Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4
    Raw Kale and Avocado Salad
    with Citrus Mint Dressing

    Salad:
    • 6 cups fresh kale, rinsed and chopped
    • 2 medium avocados, peeled, seeded and chopped
    • 2 Roma tomatoes, chopped
    • 2 ears raw, white corn
    Dressing:
    • Juice of 2 limes
    • 1/4 cup chopped fresh mint
    • 1/4 cup olive oil
    • 2 tbsp. raw agave nectar
    • sea salt and black pepper to taste
    Steps:
    1. For the dressing, combine the lime juice, chopped mint and agave nectar.  Season with salt and pepper to taste.  Stir until combined.
    2. Whisk in the olive oil until the dressing is thick and combined, about 1-2 minutes.
    3. Remove the kernels from the corn by running a knife down the edges.  Discard the ears.
    4. In a large salad bowl, combine chopped kale, avocados, tomatoes and corn kernels.
    5. Pour dressing evenly over the salad, toss all ingredients until combined.  Serve immediately.


    Spicy Thai Stir-Fry Soup

    Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6

    Ingredients:
    Spicy Thai Stir-Fry Soup
    • 2 tbsp. olive oil
    • 6 oz. Portobello mushrooms, chopped
    • 4 medium carrots, peeled and sliced on a bias
    • 1 red bell pepper, chopped
    • 6.3 oz (4 stalks) baby bok choy, thinly sliced lengthwise
    • 32 oz. Tomato and Roasted Red Pepper Soup
    • 1 13oz. can coconut milk
    • 1 tbsp. curry powder
    • 1 tbsp. sriracha hot chili sauce
    • 2 tbsp. fresh cilantro, chopped
    • 1 tsp. garlic powder
    • salt and pepper to taste
    Steps:
    1. In a large skillet or wok, heat the olive oil on medium heat.  Add the mushrooms, bell peppers and carrots.  Season with salt, pepper and garlic powder.  Stir and continue to stir-fry on medium heat for about 7-10 minutes, until the mushrooms are browned and the veggies are slightly soft.
    2. Stir in the tomato and roasted red pepper soup, coconut milk, curry powder and sriracha.  Stir until combined.  Add the bok choy and cilantro, stir and cook for another 4-5 minutes until bok choy are soft and soup is hot.  Serve immediately.

     Raw Cashew Fudge Brownies
    RAW Cashew Fudge Brownies
    Prep Time: 20 minutes / Cook Time: 0 minutes / Servings 12-16 brownies
    Raw Cashew
    Fudge Brownies

    Ingredients:
    • 2 cups raw cashew pieces
    • 4 tbsp. raw, organic agave nectar
    • 4 tbsp. cocoa powder
    • 1/4 tsp. pumpkin pie spice
    • pinch of salt 
    Steps:
    1. Place the cashews, cocoa powder, pumpkin pie spice and salt in a food processor or blender.  Pulse on high speed for about 30 seconds to finely crush the cashew pieces and combine all ingredients.
    2. Put the food processor on high speed and slowly stream in the agave nectar.  Mix on high speed for 4-5 minutes until the mixture is thick and smooth (like a thick peanut butter).
    3. Spread the mixture into the bottom of a 9x9 brownie pan and press the mixture evenly with your fingers.  Refrigerate for about 10 minutes to allow the mixture to set.


    Ménage à Trois Sorbet
    Ménage à Trois Sorbet

    Serving = 1/2 cup
    Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 4
    Ingredients:
    • 1 1/2 cups Ménage à Trois California Red wine
    • 1/2 cup water
    • 3/4 cup sugar
    • 1 bag (4 cups) Trader Joe's Very Cherry Berry Blend
    • 1/2 tbsp. fresh lemon juice
    Helpful Hints:  Costco and Vons have the Ménage à Trois wine for under $10.  
    Steps:
    1. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar.  Stir on medium heat until sugar is dissolved and a simple syrup is created.  Remove from heat and cool in freezer for about 10 minutes.
    2. In a blender or food processor, combine wine, simple syrup, frozen fruit, remaining sugar (1/4 cup), and lemon juice.  Blend on high speed for about 2 minutes until everything is smooth and combined.
    3. Transfer mixture to an ice cream maker and follow manufacturer instructions for sorbet.  If you're not using an ice cream maker, transfer the mixture to a glass 9x7 baking dish, cover, and stir every 30 minutes until the mixture is frozen and sorbet texture is reached (about 2-3 hours).



    Raw Cashew & Lemon Pesto Stuffed Mushrooms

    Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms
    Raw Cashew & Lemon Pesto Stuffed Mushrooms

    Ingredients:
    • 10 oz. whole Crimini mushrooms, center stems removed
    • 15-20 large basil leaves
    • 1/2 cup fresh flat-leaf parsley
    • 1 scallion chopped
    • 1 large garlic clove, pressed
    • juice and zest of 1 lemon
    • 2/3 cup raw cashews (plus a few for garnish)
    • 1/3 cup olive oil
    • salt and pepper to taste

    Steps:
    1. In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews.  Season with salt and pepper and pulse food processor until roughly chopped.
    2. Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.
    3. Place the mushroom caps open side up on a serving dish.  Spoon the pesto into the mushroom caps.  Top with lemon zest and garnish with a whole cashew.


    Persimmon and Carrot Spice Sorbet

    Prep Time: 5 minutes / Freeze Time: 30 minues / Servings: 4
    Persimmon and Carrot Spice
    Sorbet

    Ingredients
    • 6 large Fuyu persimmons
    • 1/2 cup fresh carrot juice
    • 12 packets Splenda
    • 1/2 tsp. cardamom
    • 1/2 tsp. pumpkin pie spice

    Steps:
    1. Remove the hard center stem from the persimmons and cut them into quarters.  Transfer them to a blender.
    2. Add the carrot juice, splenda, cardamom and pumpkin pie spice.  Blend until combined and smooth, about 1 minute.
    3. Transfer ingredients to an ice cream maker and churn for about 30 minutes.  At its finish, the sorbet will be soft set.  Transfer to a glass bowl, cover and freeze until ready to serve. 
    4. Top with fresh pomegranite seeds and fennel leaves for garnish.



    Chopped Fennel and Persimmon Salad

    Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 6

    Chopped Fennel and Persimmon Salad
    Ingredients:
    • 1 head leaf lettuce, chopped
    • 1 medium bulb of fresh fennel, chopped
    • 2 large Fuyu persimmons, chopped 
    • 1 medium cucumber, peeled and chopped
    • 1 large Fuji apple, cored and chopped
    • 1 cup sugar plum tomatoes, quartered
    • cracked black pepper to taste
     Steps:
    1. Combine all ingredients in a large mixing bowl.  Toss with agave nectar and spicy mustard vinaigrette and serve.
    Agave Nectar and Spicy Mustard Vinaigrette

    Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

    Ingredients
    • 1/4 cup spicy brown mustard
    • 1/4 cup raw agave nectar
    • 1 tbsp. apple cider vinegar
    • 1/2 tsp. garlic powder
    • salt and pepper to taste

    Steps:
    Whisk all ingredients together in a small mixing bowl.  Toss with salad and serve.



    Roasted Brussels Sprouts on the Vine

    Roasted Brussels Sprouts on the Vine
    Ingredients:
    • 1 vine of Brussels Sprouts (I got mine at Trader Joe's)
    • 1/2 cup Agave Nectar
    • 1/2 cup Olive Oil
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1 tbsp. Herbs de Provence

    Steps:
    1. Preheat oven to 350 degrees.
    2. Trim the vine of Brussels Sprouts so that it will fit into a roasting pan (I just had to cut mine in half).
    3. In a large mixing bowl, combine Agave nectar, olive oil, salt, pepper and herbs de provence.  Whisk vigorously until combined, about 30 seconds.
    4. Using a basting brush, cover the sprouts completely on all sides with the marinade.
    5. Place the vines on the roasting pan and bake at 350 degrees for about 40-45 minutes, until the sprouts are soft when pierced with a fork.

    Vegan Quinoa and Corn Mashed Potatoes

    Vegan Quinoa and Corn Mashed Potatoes

    Prep Time: 10 minutes / Cook Time: 25 minutes / Servings: 4

    Ingredients:
    • 4-6 red potatoes, washed and quartered (leave skins on)
    • 2 tbsp. olive oil
    • 3/4 cup cooked Quinoa, prepared to package directions
    • 1 ear of white corn, kernels removed and ear discarded
    • 1/4 cup finely chopped, fresh red onion
    • 1 jalapeno pepper, seeds removed and finely chopped (I just used a can of diced chiles)
    • 1/4 cup finely chopped fresh cilantro
    • salt and pepper
    • lime wedges for garnish
    Steps:
    1. Fill a large pot with heavily salted water.  Bring to a boil and add the potatoes.  Boil for 10-12 minutes, until soft when pierced with a fork.  Drain the water and transfer the potatoes to a large mixing bowl.
    2. Add the olive oil to the mixing bowl.  Season with salt and pepper to taste and smash with a potato masher for about one minute, until potatoes are in small bits. DO NOT over mix. Cover and set aside.
    3. Add cooked Quinoa, corn, red onion, chopped jalapenos and cilantro.  Season with salt and pepper and fold with a spatula until all ingredients are well mixed. Garnish with lime wedges before serving.

    Pumpkin Brittle

      Prep Time: 35 minutes / Cook Time: 15 minutes / Servings: 6

    Pumpkin Brittle

    Ingredients:
    • 1 1/2 cups sugar
    • 2/3 cups water
    • 1/2 tsp. pumpkin pie spice
    • 1/2 cup pumpkin seeds
     Steps:
    1. Line a flat baking sheet with parchment paper or aluminum foil.
    2. In a small saucepan combine sugar, water and pumpkin pie spice.  Cook on medium heat, stirring occasionally until the sugar is dissolved, about 5 minutes.  Then turn the heat up slightly and boil the simple syrup without stirring until it turns to a dark, amber color and gives off a deep, caramel smell.  DO NOT WAIT UNTIL THE SYRUP SMELLS BURNED.
    3. Quickly stir in the pumpkin seeds and pour the mixture evenly onto the baking sheet.  Allow the mixture to cool in the refrigerator for about 30 minutes.  Break apart the brittle with a knife and serve.

    Grilled Peaches with Sweet Vanilla Drizzle 

    Grilled Peaches with Sweet Vanilla Drizzle

    Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 8

    Ingredients:
    • 4 large peaches (firm)
    • 1 cup powdered sugar
    • 1 tsp. vanilla
    • 1-2 tbsp. of water (white wine optional)

    Steps:
    1. Cut the peaches in half with a large, sharp knife.  Place them face down on a hot grill for 5 minutes.  Turn them over and grill for another 5 minutes until soft.
    2. In a large mixing bowl, combine the powdered sugar, vanilla and water. Whisk until smooth.
    3. Drizzle the sauce lightly over the grilled peaches and serve. 

    Baked Caramel Apples 

    Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 8

    Baked Caramel Apples
    Ingredients:
    • 4 large Braeburn, Gala or Fuji Apples
    • 2 cups crushed granola bars or graham crackers
    • 1/2 cup fat-free caramel syrup
    Steps:
    1. Preheat oven to 400 degrees.
    2. Cut the apples in half  and use a sharp paring knife or a melon-baller to scoop out the seeds and insides.  Leave about 1/4 inch of fruit attached to the skin.
    3. In a large mixing bowl, combine the granola and caramel syrup.  Stir until combined.
    4. Evenly spoon the granola mixture into the apple halves.  Arrange the stuffed apples on a baking sheet or in a muffin tin tray.
    5. Drizzle with more caramel syrup and bake in the oven at 400 degrees for about 20 minutes.  Cover with tin foil if they begin to brown too much.  Allow the apples to cool for about 5 minutes before serving. 


    Cucumber Strawberry Salsa

    Cucumber Strawberry Salsa
    Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4
    • 2 large cucumbers, peeled and chopped
    • 1 cup chopped strawberries
    • 1 avocado, peeled, seeded and chopped
    • 2 tbsp. cilantro, finely chopped
    • 1/4 tsp. chipotle chile powder
    • juice of one lime
    • salt and pepper to taste
    Steps:
    1. Combine all ingredients in large mixing bowl, stir until combined and serve. 




     Grilled Artichokes 
    Prep Time: 30 minutes / Cook Time: 30 minutes / Servings: 2
    Grilled Artichokes

    Ingredients:
    • 1 large artichoke
    • 1/4 cup olive oil
    • 1 tsp. garlic powder
    • 1 tsp. each salt and pepper

    Steps:
    1. Cut the artichoke in half lengthwise with a large knife.  Remove the fuzzy centers by scooping them out with a spoon or by cutting them out with a paring knife.
    2. Place the artichoke halves into a large pot with about 3" of boiling water or into a prepared steaming basket.  Steam the artichokes for about 20 minutes until soft.  Remove from the water and allow to dry/cool for a few minutes.
    3. Drizzle both sides of the artichokes with olive oil and then sprinkle them with salt, pepper and garlic powder.  Gently rub the oil and spices into the artichokes.
    4. Preheat the grill to high heat.
    5. Place the artichokes on a plate and place them in the freezer for about 10-15 minutes.
    6. Remove the artichokes from the freezer and place on the heated grill face down for about 5-7 minutes, until the artichokes have nice, brown grill marks on them.  Flip them over and repeat on the other side.  Serve with honey mustard dipping sauce (recipe below).

    Honey Mustard Dipping Sauce

    Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

    Ingredients:
    • 1/4 cup yellow mustard
    • 1/4 cup spicy brown mustard or Dijon mustard
    • 1/2 cup honey
    • 3 tbsp. olive oil
    • 2 tbsp. apple cider vinegar
    • 1/2 tsp. garlic powder
    • 1/2 tsp. each salt and pepper

    Steps:
    1. In a large mixing bowl combine all ingredients except for the olive oil.  Whisk until well combined and then drizzle in the olive oil while continuing to whisk vigorously.  
    2. Mix until dressing is smooth and creamy.


    Baked Plantain Chips with Spicy Mango Papaya Sauce 

    Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4
    Baked Plantain Chips

    Ingredients:
    • 1 strawberry papaya, peeled, seeded and chopped
    • 1 mango, peeled, seeded and chopped
    • 4 tbsp. agave nectar
    • 1/2 tsp. cayenne pepper
    • 4 ripe plantains
    • pinch of salt
    • cooking spray

    Steps:
    1. Preheat oven to 400 degrees.
    2. In a blender or food processor, combine the mango, papaya, agave nectar and cayenne pepper.  Blend on high speed until smooth.  Transfer to a serving bowl and set aside.
    3. Peel the plantains and slice them thinly on a bias, creating 1/2" thick chips.
    4. Arrange them on a cookie sheet that's been sprayed with cooking spray.  Spray the chips again on top, sprinkle with salt and place them in the oven at 400 degrees for 10 minutes.  Flip them over with a spatula and cook for another 10 minutes, until golden brown on the edges.  Remove from the heat and allow them to cool for 5 minutes before serving. 



    Thai Coconut Pops

    Prep Time: 10 minutes / Freeze Time: 4 hours / Servings: 4 popsicles
    Thai Coconut Pops

    Ingredients:
    • 1 cup coconut milk
    • 1/4 cup coconut water
    • 1/2 tsp vanilla
    • 2 tbsp shredded coconut
    • 1 tbsp lime juice
    • 4 leaves of fresh mint, finely chopped
    • 4 leaves fresh basil, finely chopped
    Steps:
    1. Add, stir and combine the mint and basil in a small mixing bowl and set aside.
    2. In a large pitcher, add the coconut milk, coconut water, vanilla, lime juice and shredded coconut.  Stir until combined.
    3. Using plastic popsicle molds, add a pinch of the mint and basil leaves to the bottoms of each popsicle mold.  Pour the liquid mixture over the leaves until the molds are about 3/4 full.  Insert the mold tops and place in the freezer for about 4 hours or until the pops are completely frozen.  Carefully remove from the molds and serve immediately.


    Raw Almond Butter


    Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 8
    Raw Almond Butter

    Ingredients:
    • 2 cups raw almonds
    • 2 tbsp. raw agave nectar (you can also use raw honey)
    • pinch of sea salt
    Steps:
    1. Combine all ingredients in a food processor. Mix on high speed for 6-8 minutes, until smooth and creamy.






    Mango Guacamole

    Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 8

    Mango Guacamole
    Ingredients:
    • 4 ripe avocados, chopped
    • 1 Roma Tomato, chopped
    • 3 scallions, chopped
    • 1/4 cup fresh cilantro, chopped
    • 1/2 fresh jalapeno, membrane and seeds removed, chopped
    • 1/2 lime, juiced
    • 1 medium size mango, peeled, seeded and chopped
    • 1 tsp. garlic powder
    • salt and pepper to taste
    Steps:
    1. In a large serving bowl combine avocado, mango, scallion, jalapeno, cilantro and tomato.  Mix well with a spoon.
    2. Squeeze lime juice on top and add salt, pepper and garlic powder.  Stir again to combine.  Serve with chips and fresh vegetables.


    Oven Baked French Fries

    Oven Baked
    French Fries
    Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

    Ingredients:
    • 2 medium potatoes, peeled
    • 2 tbsp. olive oil
    • 1 tsp. sea salt
    Steps:
    1. Preheat oven to 425 degrees.
    2. Peel the potatoes and slice them into 1/2" thick slices.  Cut the slices again into 1/2" sticks, about 4-5 fries per slice.
    3. Place the fries in a strainer and run under cold water for 2-3 minutes, stirring the fries with your hands.  The water will run clear from the fries (it will be cloudy at first) and stiffen up a bit when they're ready.  Pat the fries dry with a paper towel.
    4. Place the fries on a cookie sheet and drizzle with the olive oil and sprinkle with the salt.  Mix again with your hands until all the fries are coated.
    5. Arrange the fries on the cookie sheet so that they're not touching each other and every fry has some space, flat on the cookie sheet.  Use two cookie sheets if necessary.
    6. Bake the fries in the oven for about 10 minutes.  Flip them over with a spatula and bake for another 5 minutes until crispy and golden brown. Place them on a paper towel to drain the excess oil.  Plate and serve.
    Oven Baked French Fries


    You Don't Mess With the Hummus

    Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 8

    You Don't Mess
    With the Hummus
    Ingredients:
    • 15oz. can garbanzo beans or chickpeas, rinsed and drained
    • 3 tbsp. tahini paste
    • 2 cloves garlic, pressed
    • 1 lemon, juiced 
    • 2 tbsp. olive oil
    • salt and pepper
    • 2 tbsp. chopped red bell pepper (for garnish)

    Steps:
    1. In a blender of food processor, combine beans, tahini, garlic and lemon juice. Season with salt and pepper.  Blend for about 30 seconds until smooth.
    2. Slowly stream in the olive oil while the processor is still on.
    3. Transfer mixture to a serving dish and garnish with red bell pepper.



    Mango Moscato Granita

    Mango Moscato Granita

    Serving = 1/2 cup

    Prep Time: 5 minutes / Freeze Time: 3-4 hours / Servings: 6

    Ingredients:
    • 1 bottle (3 1/2 cups) Risata Moscato d'Asti
    • 3 cups frozen mango chunks
    Steps:
    1. In a blender combine the wine and mango chunks.  Puree on high speed for about one minute until smooth.
    2. Pour contents into a large, glass baking dish and freeze.  Remove from freezer about every 30 minutes and stir mixture from bottom with a fork, creating a rough, chunky, grainy texture.  After about 3 hours, mixture should be completely frozen, chunky and icy...ready to serve!

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