Spanish Rice

Prep: 15 mins

Cook: 1 hr

Level: Easy

Serves: Updated

6

Description

Packed with fresh flavors, this rice makes for a perfect side—or even a meal on its own!

Ingredients

• 2 Tablespoons Vegetable Oil
• 1-½ cup Basmati Or Long Grain Rice
• ½  Spanish Onion, Diced
• 2 cups Diced Tomatoes
• 1 cup Baked Ham, Diced
• ½  Green Bell Pepper, Diced
• 1-½ cup Chicken Broth
• 1 Tablespoon Cumin
• Sea Salt And Ground Black Pepper To Taste
• Chopped Fresh Basil For Garnish

• 2 Tablespoons Vegetable Oil
• 1-½ cup Basmati Or Long Grain Rice
• ½  Spanish Onion, Diced
• 2 cups Diced Tomatoes
• 1 cup Baked Ham, Diced
• ½  Green Bell Pepper, Diced
• 1-½ cup Chicken Broth
• 1 Tablespoon Cumin
• Sea Salt And Ground Black Pepper To Taste
• Chopped Fresh Basil For Garnish

Preparation

Prep ingredients and set aside.

In a large saucepan, heat oil over medium heat. Add the rice, onions, tomatoes, ham, and peppers, and cook (stirring occasionally) for approximately 5–10 minutes, or until the rice is golden brown. Add the rest of the ingredients to the saucepan and bring to a boil. Once boiling, reduce the heat and let everything simmer for approximately 30 minutes (again, stirring occasionally) until the rice is tender.

Serve as a side, or eat it on its own!

Spicy Red Pepper & Tomato Pasta

Prep: 5 mins

Cook: 30 mins

Level: Easy

Serves: Updated

4

Description

This pasta dish will spice up your life in no time!

Ingredients

• 1 pound Pasta Shells
• 1 teaspoon Butter
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 can (28 Oz. Size) Diced Tomatoes
• 4 cloves Garlic, Smashed
• 2 whole Red Chili Peppers, Sliced And Diced
• 2 Tablespoons Crush Red Pepper Flakes (less Or More Depending On Your Heat Tolerance)
• 1 cup Fresh Basil, Loosely Packed
• 1 Tablespoon Olive Oil
• 1 whole Red Bell Pepper, Stem And Seeds Removed And Diced

• 1 pound Pasta Shells
• 1 teaspoon Butter
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 can (28 Oz. Size) Diced Tomatoes
• 4 cloves Garlic, Smashed
• 2 whole Red Chili Peppers, Sliced And Diced
• 2 Tablespoons Crush Red Pepper Flakes (less Or More Depending On Your Heat Tolerance)
• 1 cup Fresh Basil, Loosely Packed
• 1 Tablespoon Olive Oil
• 1 whole Red Bell Pepper, Stem And Seeds Removed And Diced

Preparation

Boil a pot of water on medium-high heat and cook pasta according to the package directions. Drain it, put it in a bowl and toss with the butter to prevent sticking.

Heat olive oil in a skillet on medium heat. Add the onion and saute until translucent, about 4-5 minutes. Add both types of tomatoes, smashed garlic cloves, chili peppers, crushed red pepper and basil. Give everything a good mix then bring to a boil on medium-high heat. Once at a boil, lower your flame and allow sauce to simmer for 20-30 minutes. Test your salt, and adjust accordingly.

While sauce is still simmering, heat remaining olive oil in a skillet on medium heat and cook bell pepper for 3-5 minutes, or until semi-soft. Transfer peppers to the simmering Arrabbiata sauce and stir them in to incorporate the flavors.

Add cooked pasta to the pot of sauce and toss everything to combine. Enjoy!

Easy Cherry Puff Pastry Tart

Prep: 20 mins

Cook: 15 mins

Level: Easy

Serves: Updated

6

Description

This tart is a quick weekday dessert you can easily put together. It could also be a weekend party food. It really looks and tastes more impressive than the amount of effort required to make it. Who doesn’t love puff pastry?

Ingredients

• 2 cups Cherries, Pitted
• ½ cups Granulated Sugar
• ½ cups Water
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• 1 piece (6x10 Inch Size) Thawed Puff Pastry
• 1 whole Egg, Lightly Beaten

• 2 cups Cherries, Pitted
• ½ cups Granulated Sugar
• ½ cups Water
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• 1 piece (6x10 Inch Size) Thawed Puff Pastry
• 1 whole Egg, Lightly Beaten

Preparation

To prepare the filling, combine the cherries, sugar and first amount of water in a saucepan over medium-low heat and cook for 10 minutes. In a small bowl combine cornstarch and the second amount of water and mix it into a paste. Add the mixture into the cherries. Keep cooking until it thickens then remove from heat. Allow the cherry filling to cool to room temperature.

Preheat oven to 400 F. Put the puff pastry onto a lightly floured work surface. Use a rolling pin to roll it out and enlarge it just a bit. Place the pastry onto a parchment paper lined baking sheet.

Spoon the cherry mixture on top of the puff pastry sheet, leaving a one inch border. Roll the borders inward to create a lip. Brush the pie with the beaten egg.

Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown. Serve with ice cream or whipped cream or sprinkle some icing sugar over the top and serve it plain.

Healthy Chocolate Zucchini Bread

Prep: 10 mins

Cook: 1 hr 5 mins

Level: Easy

Serves: Updated

6

Description

This healthy chocolate zucchini bread is amazingly simple to make and uses several healthy substitutions like coconut oil and applesauce.

Ingredients

• ¾ cups Granulated Sugar
• 2 Tablespoons Coconut Oil, Plus More For Greasing Baking Pan
• 2 whole Large Eggs
• 1 cup Applesauce
• ¼ teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 2 Tablespoons Unsweetened Cocoa Powder
• 1-¼ teaspoon Baking Soda
• ¼ teaspoons Kosher Salt
• 1-½ teaspoon Ground Cinnamon
• 1-½ cup Finely Shredded Zucchini (for 1 1/2 Cups You'll Need About 2 Medium Zucchinis)
• ½ cups Semisweet Chocolate Chips

• ¾ cups Granulated Sugar
• 2 Tablespoons Coconut Oil, Plus More For Greasing Baking Pan
• 2 whole Large Eggs
• 1 cup Applesauce
• ¼ teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 2 Tablespoons Unsweetened Cocoa Powder
• 1-¼ teaspoon Baking Soda
• ¼ teaspoons Kosher Salt
• 1-½ teaspoon Ground Cinnamon
• 1-½ cup Finely Shredded Zucchini (for 1 1/2 Cups You'll Need About 2 Medium Zucchinis)
• ½ cups Semisweet Chocolate Chips

Preparation

Preheat oven to 350 F. Grease a 9×5 loaf pan with coconut oil and set aside.

In a large mixing bowl, combine the sugar, coconut oil, eggs, applesauce and vanilla extract. Whisk together until well-blended.

Add the flour, cocoa powder, baking soda, salt and cinnamon and stir to combine, taking care not to over-stir.

Add the shredded zucchini and chocolate chips and fold into the mixture until well-blended. Pour the mixture into the greased loaf pan and spread evenly.

Place in the oven and bake for 50-65 minutes, or until a knife or toothpick comes out clean from the center of the loaf.

Remove the pan from the oven and let it rest in the pan for 10 minutes. If desired, transfer to a wire rack to cool completely.

Homemade Frappuccino

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

6

Description

If you don’t necessarily have a Starbucks down the block (raising hand!), you can still make delicious blended coffees at home. (Thank goodness!)

Ingredients

• 12 ounces, fluid Very Strong Brewed Coffee Or Espresso, Chilled
• 8 ounces, fluid Whole Milk
• ⅓ cups Sweetened, Condensed Milk
• 1 teaspoon Vanilla Extract
• ¼ cups Chocolate Syrup
• ½ cups Semi-sweet Chocolate Chips (more If Desired!)
• Whipped Cream
• ¼ cups Half-and-half (optional)

• 12 ounces, fluid Very Strong Brewed Coffee Or Espresso, Chilled
• 8 ounces, fluid Whole Milk
• ⅓ cups Sweetened, Condensed Milk
• 1 teaspoon Vanilla Extract
• ¼ cups Chocolate Syrup
• ½ cups Semi-sweet Chocolate Chips (more If Desired!)
• Whipped Cream
• ¼ cups Half-and-half (optional)

Preparation

To make Vanilla Frappuccino: Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you’d like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.

To make Mocha Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you’d like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.

To make a Mocha Chip Frappucchino: Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add half-and-half if you’d like it to be a little richer and creamier.) Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

Asian Cabbage Salad

Prep: 20 mins

Cook: -

Level: Easy

Serves: Updated

16

Description

This recipe is very popular at our church lunches. People actually go out of their way to express their disappointment when I don’t make it. Honestly, I can’t tell you how many times I’ve been asked for the recipe—it’s a winner. Hope you try it!

Ingredients

• FOR THE SALAD:
• 3 packages (3 Oz. Size) Chicken Flavor Ramen Noodles (reserve Seasoning Packets For Dressing)
• 2 bags (16 Oz. Size) Shredded Cabbage Or Coleslaw Mix (or One Medium Head Of Cabbage Shredded)
• ¼ cups Slivered Almonds, Toasted
• FOR THE DRESSING:
• 3 whole Reserved Seasoning Packets From The Ramen Noodles
• ½ cups Canola Oil
• ¼ cups Granulated Splenda (see Note Below)
• 1 Tablespoon White Distilled Vinegar
• 1 Tablespoon Rice Vinegar (plain Or Seasoned)
• 1 Tablespoon Soy Sauce
• 6 whole Scallions, Sliced (white And Green Parts)

• FOR THE SALAD:
• 3 packages (3 Oz. Size) Chicken Flavor Ramen Noodles (reserve Seasoning Packets For Dressing)
• 2 bags (16 Oz. Size) Shredded Cabbage Or Coleslaw Mix (or One Medium Head Of Cabbage Shredded)
• ¼ cups Slivered Almonds, Toasted
• FOR THE DRESSING:
• 3 whole Reserved Seasoning Packets From The Ramen Noodles
• ½ cups Canola Oil
• ¼ cups Granulated Splenda (see Note Below)
• 1 Tablespoon White Distilled Vinegar
• 1 Tablespoon Rice Vinegar (plain Or Seasoned)
• 1 Tablespoon Soy Sauce
• 6 whole Scallions, Sliced (white And Green Parts)

Preparation

Preheat oven to 350 F.

Break the dry ramen noodles into bite-size pieces and spread them on a half sheet pan. Put pan into the heated oven and toast the ramen for 10-12 minutes (or you can brown them in a skillet with a bit of salted butter if you want to be really decadent). Remove from heat and set aside to cool.

In a large bowl, combine the cabbage, cooled ramen noodles and toasted almonds.

In a pint jar, combine the contents from the seasoning packets, oil, splenda, vinegars, soy sauce and scallions. Cover with lid and shake well to combine. Pour over the salad and toss well.

Notes:
1. An equal amount of sugar can be used instead of the splenda, but doing so will make the salad watery.
2. This salad is best served immediately.
3. To prepare ahead of time, pack noodles and nuts separately in a zip-top bag and keep dressing in jar. Toss everything together when you get to your destination.

Stuffed Veggie Crepe

Prep: 10 mins

Cook: 15 mins

Level: Easy

Serves: Updated

4

Description

A delicious crepe made with garbanzo bean flour. No dairy or sugar!

Ingredients

• FOR THE CREPES:
• ¾ cups Garbanzo Bean Flour
• 1 cup Water
• 2 Tablespoons Extra Virgin Olive Oil Plus Extra For Your Skillet
• ½ teaspoons Sea Salt
• FOR THE FILLING:
• 3 Tablespoons Veggie Broth
• ½ cups Green Beans, Frozen
• 3 whole Shallots, Minced
• 1 whole Red Pepper, Stem And Seeds Removed, Chopped
• 1 dash Sea Salt And Pepper
• 8 ounces, weight Kale, Chopped
• ¼ cups White Wine
• ¼ cups Pine Nuts

• FOR THE CREPES:
• ¾ cups Garbanzo Bean Flour
• 1 cup Water
• 2 Tablespoons Extra Virgin Olive Oil Plus Extra For Your Skillet
• ½ teaspoons Sea Salt
• FOR THE FILLING:
• 3 Tablespoons Veggie Broth
• ½ cups Green Beans, Frozen
• 3 whole Shallots, Minced
• 1 whole Red Pepper, Stem And Seeds Removed, Chopped
• 1 dash Sea Salt And Pepper
• 8 ounces, weight Kale, Chopped
• ¼ cups White Wine
• ¼ cups Pine Nuts

Preparation

For the crepes:

1. In a medium bowl, whisk together the flour, water, olive oil and salt.

2. In a 10-inch non-stick skillet, heat 1 teaspoon of olive oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Flip the crepe and continue to cook on the other side until golden. Remove the cooked crepe to a plate. Repeat with remaining batter. Makes 4-5 medium size crepes.

For the filling:

1. In a non-stick skillet, heat the broth over medium-high heat.

2. Add green beans, shallots, red pepper, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.

3. Add the kale, wine and pine nuts. Stir until the kale wilts, about 5 minutes.

4. To assemble, spoon the filling into the center of each crepe and roll it up. That’s it! Enjoy!

Pumpkin Banana Bread with Nutella

Prep: 10 mins

Cook: 45 mins

Level: Easy

Serves: Updated

6

Description

Moist pumpkin banana bread with a creamy Nutella swirl.

Ingredients

• 1 can (13 1/2 Oz. Size) Pureed Pumpkin
• 2 whole Bananas, Peeled And Mashed
• 2 whole Eggs
• ¼ cups Nonfat Plain Greek Yogurt
• 1 teaspoon Vanilla
• 2-½ cups Flour
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ⅓ cups Brown Sugar
• ⅓ cups Granulated Sugar
• 1-½ teaspoon Cinammon
• ½ teaspoons All Spice
• 2-½ Tablespoons Nutella
• Butter, For Greasing Pan

• 1 can (13 1/2 Oz. Size) Pureed Pumpkin
• 2 whole Bananas, Peeled And Mashed
• 2 whole Eggs
• ¼ cups Nonfat Plain Greek Yogurt
• 1 teaspoon Vanilla
• 2-½ cups Flour
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ⅓ cups Brown Sugar
• ⅓ cups Granulated Sugar
• 1-½ teaspoon Cinammon
• ½ teaspoons All Spice
• 2-½ Tablespoons Nutella
• Butter, For Greasing Pan

Preparation

1. Preheat oven to 400 F. Grease a standard size loaf pan with butter. In a large bowl, combine pumpkin and mashed banana. Add the eggs, yogurt and vanilla to the bowl. Mix until evenly distributed.
2. Slowly add flour and stir until combined. Add baking soda, baking powder, brown sugar, granulated sugar, cinnamon and all spice. Mix until evenly combined.
3. Pour into the prepared loaf pan. Place Nutella on top in dollops. Swirl with a sharp knife or a skewer.
4. Place in the oven and bake for 20 minutes. Rotate and cook for another 25 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Serve and enjoy.

Salted Caramel Sauce

Prep: 5 mins

Cook: 15 mins

Level: Easy

Serves: Updated

8

Description

Sweet, smooth and full of flavor, this Salted Caramel Sauce is just itching to be poured over ice cream, drizzled over pancakes, or eaten with spoon.

Ingredients

• ¼ cups Water
• 1 cup Granulated Sugar
• ¾ cups Heavy Cream
• 4 Tablespoons Butter
• 1 teaspoon Vanilla Extract
• 1 teaspoon Sea Salt

• ¼ cups Water
• 1 cup Granulated Sugar
• ¾ cups Heavy Cream
• 4 Tablespoons Butter
• 1 teaspoon Vanilla Extract
• 1 teaspoon Sea Salt

Preparation

In a heavy-bottomed saucepan, combine the water and sugar. Over medium-low heat, slowly bring to a boil, stirring occasionally until sugar is fully dissolved. Once mixture is boiling, let it boil for about 10-15 minutes or until mixture turns a dark brown color.

Remove mixture from heat and stir in a few spoons full of cream. The cream will harden as you stir, which is normal. Continue to add the rest of cream and stir until combined. Stir in butter, vanilla extract and sea salt.

Pour caramel sauce into a mason jar or other glass container to cool completely. Enjoy!

Notes:
1. Sauce will keep refrigerated for up to three weeks.
2. Recipe makes about 1 1/2 cups of sauce.

Green Lemonade

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

2

Description

A healthy drink made with green apples, lemon, cucumber and fresh ginger root. Easy to make and very refreshing!

Ingredients

• 1 piece (1 1/2 Inch Size) Fresh Ginger Root
• 1 whole (12 Inch Size) Cucumber, Washed
• 3 whole Granny Smith Apples, Washed And Cored
• 1 whole Lemon, Peel Off 2/3 Of The Skin But Leave The Rest

• 1 piece (1 1/2 Inch Size) Fresh Ginger Root
• 1 whole (12 Inch Size) Cucumber, Washed
• 3 whole Granny Smith Apples, Washed And Cored
• 1 whole Lemon, Peel Off 2/3 Of The Skin But Leave The Rest

Preparation

Run all ingredients through a juicer in the order listed above. Stir and pour into 2 large glasses and serve. Makes approximately 25 ounces.

Maple Daiquiri

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

1

Description

The classic daiquiri gets an autumn makeover!

Ingredients

• 1-½ ounce, fluid Rum
• ½ ounces, fluid Lime Juice
• ½ ounces, fluid Maple Syrup
• 1 dash Angostura Bitters
• Ice, To Fill Cocktail Shaker
• Lime, Wedge For Garnish

• 1-½ ounce, fluid Rum
• ½ ounces, fluid Lime Juice
• ½ ounces, fluid Maple Syrup
• 1 dash Angostura Bitters
• Ice, To Fill Cocktail Shaker
• Lime, Wedge For Garnish

Preparation

Combine all the ingredients (rum through bitters) in a cocktail shaker. Fill with ice, put the lid on, shake well and pour into a chilled cocktail glass. Garnish with a wedge of lime.

Pumpkin Pie Granola

Prep: 15 mins

Cook: 40 mins

Level: Easy

Serves: Updated

8

Description

Perfectly sweetened and spiced granola with all the flavors of pumpkin pie!

Ingredients

• 2 cups Old Fashioned Oats
• ⅓ cups Raw Pepitas
• ⅓ cups Unsalted Pecans, Chopped
• ⅓ cups Unsalted Almonds, Chopped
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• ⅛ teaspoons Ginger
• 1 pinch Cloves
• ¼ teaspoons Kosher Salt
• 1 whole Egg White
• ¼ cups Canned Pumpkin Puree
• 1 Tablespoon Grapeseed Oil
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Maple Syrup
• 1 teaspoon Vanilla Extract

• 2 cups Old Fashioned Oats
• ⅓ cups Raw Pepitas
• ⅓ cups Unsalted Pecans, Chopped
• ⅓ cups Unsalted Almonds, Chopped
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• ⅛ teaspoons Ginger
• 1 pinch Cloves
• ¼ teaspoons Kosher Salt
• 1 whole Egg White
• ¼ cups Canned Pumpkin Puree
• 1 Tablespoon Grapeseed Oil
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Maple Syrup
• 1 teaspoon Vanilla Extract

Preparation

Preheat oven to 325 F and line a rimmed sheet pan with parchment paper or a Silpat mat.

In a large bowl combine the oats, pepitas, nuts, cinnamon, nutmeg, ginger, cloves, and salt.

In a smaller bowl whisk the egg white for about a minute until it is thick and foamy. Add the pumpkin, oil, sugar, maple syrup, and vanilla to the egg white and whisk together.

Pour the pumpkin mixture into the oat mixture and fold together with a rubber spatula. Spread the granola out onto the sheet pan in an even layer.

Bake the granola for about 40 minutes, stirring it every 10 minutes to keep it from burning. Remove from oven. Let the granola cool on the sheet pan for 20 minutes before removing it.

Once the granola has cooled completely store it in an airtight container for up to a week, or in the freezer for up to a month.

Cauliflower with Herbs & Ricotta Sauce

Prep: 30 mins

Cook: 10 mins

Level: Easy

Serves: Updated

2

Description

A pasta substitute that’s not pasta at all. Al dente cauliflower florets smothered in simple, creamy ricotta sauce with mint and basil. Keep it minimal or add toasted pine nuts and salty, crumbled prosciutto to take it over the top.

Ingredients

• ½ cups Pine Nuts (optional)
• 5 slices Prosciutto Thinly Sliced
• ½ heads Cauliflower, Cut Into Bite Sized Florets
• ½ cups Whole Mint Leaves
• ½ cups Whole Basil Leaves
• 2 cups Frozen Peas (don't Need To Thaw)
• 2 ounces, weight Parmesan Cheese, Shredded Or Grated
• 8 ounces, weight Ricotta Cheese (full Fat)
• 1 Tablespoon Olive Or Canola Oil
• 1 teaspoon Salt
• ¼ teaspoons Ground Black Pepper

• ½ cups Pine Nuts (optional)
• 5 slices Prosciutto Thinly Sliced
• ½ heads Cauliflower, Cut Into Bite Sized Florets
• ½ cups Whole Mint Leaves
• ½ cups Whole Basil Leaves
• 2 cups Frozen Peas (don't Need To Thaw)
• 2 ounces, weight Parmesan Cheese, Shredded Or Grated
• 8 ounces, weight Ricotta Cheese (full Fat)
• 1 Tablespoon Olive Or Canola Oil
• 1 teaspoon Salt
• ¼ teaspoons Ground Black Pepper

Preparation

Heat pine nuts in a deep skillet (at least 2-quart) over medium with no oil. Stir occasionally, keeping the pine nuts in one layer as they begin to sizzle and brown. When most of the nuts are golden (if a few are burned, it’s okay), place nuts on a paper towel to cool. Nuts should toast in five to ten minutes.

Lay the prosciutto in one flat layer in the same skillet, reducing heat to just above medium-low. Slowly cook, turning occasionally and rearranging slices, until most of the fat has rendered and the slices are visibly browning but not burning. This should take about ten minutes.

While the prosciutto cooks, heat a medium pot of water over high heat. Have the cauliflower florets, a colander, and a slotted spoon nearby. Roughly chop and combine the mint and basil in a bowl. Set out the peas, Parmesan, and ricotta.

When the prosciutto is done, remove it to a paper towel to drain excess fat. Add cauliflower to the boiling water and cook for 6 minutes, which will be al dente and slightly softened from its raw state. Remove it from the water with a slotted spoon to the colander, then rinse with cold water to stop the cooking. Leave the pot of water on the stove—you’ll need it for the sauce.

Heat the oil in the skillet over medium high and add peas once oil is hot. Cook peas for 3 to 5 minutes, until thawed and warmed. Reduce heat to medium low and add ricotta, Parmesan, fresh herbs (reserve a little for garnish), 2 tablespoons of the cauliflower cooking water, salt and pepper. Stir until combined, warmed, and resembling a thin paste/thick sauce. Add cauliflower and stir for a few more minutes to coat in the sauce and warm the cauliflower. If the ricotta is really clumping around the peas, add a little more water a tablespoon at a time to smooth it out. Turn off heat.

Gently chop or crumble the prosciutto by hand into bite size pieces.

Serve the cauliflower in bowls topped with the reserved herbs, crumbled prosciutto and pine nuts.

Can’t-Stop-Eating Bean Dip

Prep: 20 mins

Cook: -

Level: Easy

Serves: Updated

10

Description

A tasty, fresh bean dip great for appetizers, lunch or a mid-day snack. Tastes delicious with lime chips!

Ingredients

• 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Whole Kernel Corn, Drained
• 1  Small Red Onion, Finely Chopped
• 1  Green Bell Pepper, Stem And Seeds Removed, Chopped
• 1  Red Bell Pepper, Stem And Seeds Removed, Chopped
• 2 cloves Garlic, Chopped
• 1 cup Chopped Cilantro
• 1  Tomato, Chopped
• 2 teaspoons Ground Cumin
• ½ teaspoons Kosher Salt
• 3 Tablespoons Olive Oil
• 8 Tablespoons Lime Juice

• 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Whole Kernel Corn, Drained
• 1  Small Red Onion, Finely Chopped
• 1  Green Bell Pepper, Stem And Seeds Removed, Chopped
• 1  Red Bell Pepper, Stem And Seeds Removed, Chopped
• 2 cloves Garlic, Chopped
• 1 cup Chopped Cilantro
• 1  Tomato, Chopped
• 2 teaspoons Ground Cumin
• ½ teaspoons Kosher Salt
• 3 Tablespoons Olive Oil
• 8 Tablespoons Lime Juice

Preparation

Combine all ingredients in a large bowl. Mix gently to combine. Cover and refrigerate overnight in an airtight container (large mason jars work well).

Serve with your favorite tortilla chips. I love lime chips with this dip. Or add some chicken and enjoy it as a salad!

This is a family recipe that I have slightly adapted to make my own. I remember the first time I tried this dip. I literally could not stop eating it, it tasted so good!

Spicy Tuna Sushi Bowls

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

3

Description

Sushi can be a light and healthy meal. However, it also takes time to make. And a bit of skill.

With these deconstructed sushi bowls, you get all of the health and flavor, with less time and effort!

Ingredients

• 1-½ Tablespoon Sriracha Hot Sauce
• 1 Tablespoon Mayonnaise
• ⅛ teaspoons Ground Ginger
• 8 ounces, weight Ahi Tuna Steak, Chopped
• 2 cups Cooked Sushi Rice
• ½ whole Cucumber, Seeded And Chopped
• 1 whole Avocado, Chopped
• 6 whole Wasabi Nori Chips, Crumbled
• Soy Sauce, to taste

• 1-½ Tablespoon Sriracha Hot Sauce
• 1 Tablespoon Mayonnaise
• ⅛ teaspoons Ground Ginger
• 8 ounces, weight Ahi Tuna Steak, Chopped
• 2 cups Cooked Sushi Rice
• ½ whole Cucumber, Seeded And Chopped
• 1 whole Avocado, Chopped
• 6 whole Wasabi Nori Chips, Crumbled
• Soy Sauce, to taste

Preparation

Combine Sriracha, mayonnaise, and ground ginger in a bowl. Add chopped ahi and mix to coat. Cover and refrigerate for 2 hours.

In an individual serving bowl, layer 1/3 of the rice, 1/3 of the chopped cucumber and avocado, and 2 1/2 ounces ahi mixture. Top with crumbled nori chips. Sprinkle with soy sauce if desired.

Nutrition info per 1 bowl: 394 calories, 13 g fat, 22 g protein, 40 g carbohydrates, 5 g fiber

Teriyaki Salmon

Prep: 5 mins

Cook: 25 mins

Level: Easy

Serves: Updated

4

Description

Teriyaki salmon is simple, quick and delicious. The sauce can be made in advance or right before cooking the fish. This recipe makes a great weeknight meal.

Ingredients

• ½ dashes Brown Sugar, Packed
• ½ cups Rice Wine Vinegar
• ½ cups Soy Sauce
• 1 piece (1-inch Size) Ginger, Peeled, Sliced And Smashed
• 2 pounds Salmon

• ½ dashes Brown Sugar, Packed
• ½ cups Rice Wine Vinegar
• ½ cups Soy Sauce
• 1 piece (1-inch Size) Ginger, Peeled, Sliced And Smashed
• 2 pounds Salmon

Preparation

Heat oven to 400ºF.

Combine brown sugar, vinegar, soy sauce, and ginger in a small pan. Bring to a boil and immediately reduce heat to medium.

Cook for 10 – 15 minutes until sauce is reduced and thickened. Remove from heat. (Note: Sauce can be made in advance.)

Brush salmon with the sauce and sear on both sides in a hot oven-proof pan. Transfer to the oven and cook for 5 to 10 minutes, depending on how thick your fillet is.

Tip: To make this gluten-free, substitute soy sauce with gluten-free tamari.

No Bake Brownie Bites (Healthy!)

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

24

Description

Never let it be said that because we’re a healthy-ish, bloggy-type family, that we don’t like junk food. We so do. In order not to eat it as often as we would really like to—daily, at every meal—we have developed a new food group. It is called faux-junk. (Named by my teenage daughter, of course.) These Brownie Bites fall into the faux-junk category. Made with real food, little effort by mom, and chocolate.

Ingredients

• ½ cups Walnuts, Almonds Or Pecans
• 1-½ pound Dates, Pitted
• ¼ cups Single Ingredient Peanut Or Almond Butter If You Have The Type That Includes Nuts And Salt, Omit Salt Below
• ⅓ cups Unsweetened Cocoa Powder
• ½ teaspoons Kosher Salt

• ½ cups Walnuts, Almonds Or Pecans
• 1-½ pound Dates, Pitted
• ¼ cups Single Ingredient Peanut Or Almond Butter If You Have The Type That Includes Nuts And Salt, Omit Salt Below
• ⅓ cups Unsweetened Cocoa Powder
• ½ teaspoons Kosher Salt

Preparation

Add nuts to food processor and pulse until they are chopped well. Add all other ingredients and pulse until well combined. If the mixture is a little dry, add a teaspoon of water at a time while the food processor is running, until the mixture sticks together like dough.

Roll out dough into small balls with your hands. You can leave them in small balls, use a fork to make a criss-cross design (like cookies), or press them into a dish and cut them like bars. All should be stored in an airtight container.

Though you don’t have to store them in the refrigerator, we prefer ours there. It helps them keep their shape a little more than if they were stored in a warm room.