Scones

photo credit: amysglutenfreepantry.com/recipes/snacks/banana-berry-scones

1 cup plain Greek yogurt and 1/3 cup milk; or try all yogurt

1 teaspoon baking soda

480 g ww pastry flour

⅔ cup turbinado sugar

2 teaspoons baking powder

1 teaspoon salt

1 stick butter

2 eggs

1 heaping cup raspberries or blueberries

1) In a small bowl, blend the yogurt, milk, and baking soda; set aside.

2) Preheat oven to 350 degrees and place a piece of parchment paper on a baking sheet.

3) In the Kitchenaid mixer bowl, add and mix the flour, sugar, baking powder, and salt. Cut in the butter and mix. Add the yogurt mixture and beaten egg and stir until just moistened. Mix in the fruit.

4) Make into about 8 scones and bake for 35-40 mins at 350 degrees.

Red Thai Curry with Vegetables

photo credit: cookieandkate.com/2015/thai-red-curry-recipe

2 T olive oil

1 onion, chopped

1 lb of chicken, chopped into large bite-sized pieces

2 carrots, chopped

1 cup green beans, ends chopped off and cut in half

1 can of coconut milk

2 tablespoon Mae Ploy red curry paste

1 tsp sugar

1 zucchini, cut on the lengthwise and then chopped

1 red pepper, chopped

Heat olive oil in a pan and saute onion until translucent (do not allow it to burn).  Add chicken, carrots, and green beans and saute for an additional 3 minutes.  Add coconut milk, curry sauce, and sugar and saute for an additional 10 minutes.  Add zucchini and red pepper and continue to cook for 5 more minutes.  Serve over brown rice (fresh basil is also a nice touch if available).

Classic Chicken Soup

image and recipe adapted from: bakerbynature.com/our-favorite-chicken-noodle-soup-like-ever

1 tsp garlic powder

2 tsp ground cumin
1 tsp chili powder
1/4 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp salt

1/2 tsp black pepper

2 T olive oil
1 lb skinless, boneless chicken breast tenders

2 T olive oil
3 large carrots, diced
3 stalks celery, diced
1 very large onion, diced
4 cloves of garlic
32 oz chicken stock

1/4 cup fresh dill, chopped

precooked noodles (optional)

Mix spices in a bowl. Heat 2T oil on medium heat in a large pot, then add the chicken, and after 5 mins add the spices and cook for an additional 2 minutes.  

Add carrots, celery, and onion, and cook, stirring occasionally, for 8 minutes. Add garlic and salt and cook for another minute before adding the chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low and simmer for 10 - 15 minutes, or until the vegetables are soft. Stir in dill and noodles if desired.

Breakfast cookies

image credit: weelicious.com/2014/05/13/breakfast-cookies-recipe

recipe adapted from: http://allrecipes.com/recipe/218671/whole-grain-breakfast-cookies

2 cups walnuts, pulsed in blender to grind finely
3 cups rolled oats
2/3 cup whole wheat pastry flour
1 cup ground flax meal
2 tsp baking soda
1 tsp salt
2 tsp cinnamon

1 cup almond butter
1/2 cup coconut oil
1/3 cup maple syrup
2/3 cup turbinado sugar
1 ripe banana
2 eggs
2 tsp vanilla extract

1/2 to 1 cup chocolate chips (or add 1/2 cup dried fruit and 1/2 cup nuts)

Preheat oven to 375 degrees.  Mix first group of ingredients in a bowl.  Mix second group of ingredients in the blender until fully processed.  Add blended ingredients to the bowl of dry ingredients.  Mix in chocolate chips.  Use a small ice cream scoop to create cookies with about 2T of dough. Bake for 14 minutes on parchment paper.

Garlic Hummus

photo credit: http://www.foodnetwork.com/recipes/alton-brown/hummus-in-a-hurry-recipe.html

1 can of chickpeas, drained and rinsed
2 cloves of garlic
2 tablespoons tahini
1 tablespoon olive oil
1/2 tsp cumin
1/2 tsp sea salt
juice from 1/2 large lemon or 1 small lemon (squeeze first into a separate bowl and then fish out the seeds)
4 tablespoons water

Combine all ingredients and process in a powerful blender or food processor.

Chocolate chip peanut butter baked oatmeal (with variations!)

image credit: http://fooddoodles.com/2014/02/04/banana-chocolate-chip-baked-oatmeal/

Dry ingredients
3 cups oatmeal

1.5 tsp baking powder

1/4 cup ground flax seeds

1/4 tsp salt

Wet ingredients

2.5 cups of milk

4 eggs

1/2 cup peanut butter (or use almond butter); may need to melt in the microwave for 20 secs to make it mixable)

2 tsp vanilla extract

Mix-ins

6 oz sweetened coconut (or can use 1/3 cup maple syrup added to the wet ingredients)

1 cup slivered almonds

1/4 cup chocolate chips

Mix dry ingredients in 1 bowl, wet in the other.  Combine and then add desired mix-ins.  Bake at 350 in a large glass casserole dish for 30-35 mins.

Other ideas for mix-ins:

2 grated apples with 1.5 tsp cinnamon, strawberries and blueberries with honey, pumpkin with spices, peaches with 1.5 ground ginger

Zucchini, carrot, banana muffins

yield: 24

4 eggs

1/2 cup canola oil, butter, or coconut oil
2 medium-sized ripe bananas

1/2 cup turbinado sugar

1 cups ww pastry flour

2 cups oatmeal (pulse 1 cup in the blender before adding)

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking soda

1.5 teaspoons baking powder

1/2 teaspoon salt

1.5 cups grated zucchini
1.5 cups grated carrots

2 teaspoons vanilla extract

1/2 cup chopped walnuts or 1/2 cup chocolate chips

Preheat oven to 350°F.  Spray a muffin tin well with cooking spray or use paper baking cups for less mess.

Pulse 1 cup of oatmeal in the blender, then set aside in a medium bowl. Blend the eggs, oil/butter, bananas, and sugar in the blender. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.  Stir in the egg mixture and add vanilla and the zucchini; add nuts or chocolate chips if desired. Divide the batter into the prepared pan and bake for 20-25 mins.

Sauteed chickpeas and beef

photo credit and recipe adapted from: wellnesspreserved.com/2014/07/11/spicy-sauteed-chickpeas-with-grass-fed-beef-and-cilantro

1 T coconut oil
1 lb grass fed beef
1 tsp Spike Seasoning
2 cans chickpeas

2 tsp ground cumin
1/2 tsp ground chipotle chile powder
2 cloves minced garlic

Heat coconut oil in a large, deep frying pan over medium-high heat. Then add ground beef, crumbling into pieces as it cooks.  Add Spike Seasoning as meat cooks.

When meat is fairly broken up, add chickpeas. Keeping heat high, saute meat and chickpeas together until meat is well browned and chickpeas are quite brown and starting to pop, about 10 minutes.

Add ground cumin, ground chipotle chile powder, and minced garlic and cook a minute more.

Black bean and corn salad

photo credit: www.seriouseats.com/2013/06/black-bean-corn-red-pepper-salad-with-lime-ci.html

1 can black beans, rinsed and drained
2 cups frozen corn kernels
1 red bell pepper, chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin

1 avocado, chopped

large handful cilantro, chopped
2 tsp chipotle Tabasco sauce
1 lime, juiced

Mix all ingredients together and serve.

Italian salad

salad greens

basil

scallions

red pepper, chopped

garbanzo beans

salami

grilled chicken

provolone cheese

balsamic vinaigrette (olive oil, honey, balsamic vinegar)