Date: Feb. 23rd, 2019 - 1:00 PM
Ingredients
⅓ cup dried whole-wheat orzo pasta
1 medium eggplant, ends trimmed, cut into 1-inch-thick slices
1 large red sweet pepper, stemmed, quartered, and seeded
2 tablespoons olive oil
1½ teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 clove garlic, minced
4 tablespoons snipped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup Panko breadcrumbs
3 (5 ounce) cans very low sodium tuna (water pack), undrained, large pieces broken up
1 9-ounce package frozen artichoke hearts, thawed and quartered if needed
½ cup ripe olives, halved
¼ cup crumbled feta cheese (1 ounce)
1 lemon, cut into 6 wedges
Preparation
- Preheat oven to 425°F. Coat a 1½-quart au gratin dish with cooking spray; set aside. Cook pasta according to package directions. Drain and set aside.
- Line a 15x10x1-inch baking pan with foil. Lightly coat both sides of each eggplant slice with cooking spray. Place coated eggplant slices in the prepared baking pan. Add sweet pepper quarters to pan with eggplant slices. Roast, uncovered, for 15 to 20 minutes or until eggplant begins to brown and peppers are just tender. Remove from oven; let cool. Cut eggplant and pepper pieces into ¾-inch cubes. Reduce oven temperature to 350°F.
- For lemon dressing, in a small bowl whisk together olive oil, 1 teaspoon of the lemon peel, the lemon juice and garlic. Whisk in 3 tablespoons of the oregano, the salt and black pepper; set aside. In another small bowl combine panko, the remaining 1 tablespoon oregano and the remaining ½ teaspoon lemon peel; set aside.
- In a large bowl combine cooked orzo, eggplant, sweet pepper, tuna, artichoke hearts, olives and feta cheese. Stir in the lemon dressing. Spoon mixture into the prepared baking dish. Cover with foil. Bake in the 350°F oven for 35 to 40 minutes or until heated through. Sprinkle panko mixture over top. Bake, uncovered, for 5 to 8 minutes more or until panko mixture is golden brown. Serve with lemon wedges.
Date: Feb. 22nd, 2019 - 1:00 PM
Ingredients
Avocado Cream
1 small ripe avocado, halved, seeded and peeled
¼ cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
⅛ teaspoon salt
Eggs Benedict
4 large eggs
2 whole-wheat English muffins, split and toasted
4 slices tomato
2 slices bacon, crisp-cooked, drained and crumbled
Preparation
- To prepare Avocado Cream: In a blender or food processor, combine avocado, yogurt, cilantro, lime juice, salt and, if desired, hot pepper sauce. Set aside.
- To prepare Eggs Benedict: Half fill a nonstick skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slide the egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space.
- Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm.
- To serve, place a freshly toasted muffin half on each of four serving plates. Top each with a tomato slice. Top each tomato slice with an egg and spoon reserved Avocado Cream over the eggs. Sprinkle evenly with bacon.
Date: Feb. 21st, 2019 - 1:00 PM
Ingredients
1 (5 to 6 pound) cooked, smoked bone-in ham (rump half or shank portion)
3 cups water
⅔ cup orange marmalade
2 tablespoons packed brown sugar
2 tablespoons whole-grain mustard
1 to 2 tablespoons prepared horseradish
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
Fresh rosemary sprigs (optional)
Orange wedges (optional)
Preparation
- Preheat oven to 325°F. Score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham, cut side down, on a flat rack in a roasting pan. Pour the water into the bottom of the roasting pan around ham. Tent ham with foil. Roast for 1 hour.
- Meanwhile, for glaze, combine marmalade, brown sugar, mustard, horseradish, and chopped or dried rosemary in a small saucepan. Cook and stir over medium-low heat until marmalade melts. Set aside.
- After ham has roasted for 1 hour, brush ham with the glaze. Roast, uncovered, for 30 to 60 minutes more or until a thermometer inserted into center of ham registers 140°F, brushing ham with glaze every 15 minutes. Let stand for 15 minutes before carving. If desired, garnish serving platter with rosemary sprigs and orange wedges.
Date: Feb. 20th, 2019 - 1:00 PM
Preparation
- In a medium microwave-safe bowl, microwave cream cheese on high about 10 seconds or until softened. Stir in enough of the milk to reach spreading consistency.
- In another medium microwave-safe bowl, microwave peaches on high 2 to 4 minutes or until thawed, stirring once. Remove ¼ cup of the peaches; set aside. Stir the remaining peaches and apple pie spice into cream cheese mixture.
- Spoon one-fourth of the cream cheese mixture onto half of each crepe; fold into quarters. Top with the reserved peaches, and dust with powdered sugar.
Date: Feb. 19th, 2019 - 1:00 PM
Ingredients
6 dried whole-grain lasagna noodles
1 egg, lightly beaten
½ of a (12 ounce) package frozen cooked winter squash, thawed ( ⅔ cup)
½ of a (10 ounce) package frozen chopped spinach, thawed and squeezed dry ( ⅓ cup)
½ teaspoon salt, divided
Preparation
- Lightly coat a piece of foil with cooking spray; set aside. Cook lasagna noodles according to package directions, except cook 2 minutes less than the suggested time; drain. Place cooked noodles in a single layer on the prepared foil.
- Meanwhile, preheat oven to 350°F. Combine egg, squash, spinach, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Stir in ¾ cup of the mozzarella cheese. Divide squash mixture among cooked noodles, spreading evenly on each noodle;sprinkle walnuts on top of squash mixture. Roll up noodles. Arrange filled noodles in a 1½-quart rectangular baking dish. Set aside.
- Combine tomatoes, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper in a food processor; cover and process until smooth. Pour tomato mixture over filled noodles.
- Cover dish with foil. Bake 40 minutes. Sprinkle with the remaining ¾ cup mozzarella cheese. Bake, uncovered, about 10 minutes more or until cheese is melted.
Date: Feb. 18th, 2019 - 1:00 PM
Ingredients
1 pound skinless, boneless chicken breast halves
Nonstick cooking spray
½ teaspoon salt
Preparation
- Lightly coat chicken with cooking spray; sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Grill chicken, covered, over medium heat 15 to 18 minutes or until done (165°F).
- Meanwhile, for dressing, whisk together lime juice, honey, olive oil, basil, mustard, minced garlic and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
- Arrange the next spinach, kiwifruits, avocado slices and radishes on plates. Slice chicken and arrange on salads. If desired, top with cheese and additional basil. Drizzle with dressing.
Date: Feb. 17th, 2019 - 1:00 PM
7 tablespoons butter
3/4 cup panko (Japanese breadcrumbs)
2 shallots, minced
3 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground pepper
4 (5 to 6-ounce) halibut fillets
2 tablespoons mayonnaise
1 bunch rainbow chard, washed, stems sliced, and leaves torn
1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper. 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.
Date: Feb. 16th, 2019 - 1:00 PM
Ingredients
4 large portobello mushroom caps
¼ teaspoon salt
Preparation
- Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and ⅛ teaspoon pepper. Roast until tender, 20 to 25 minutes.
- Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ minutes.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
Date: Feb. 15th, 2019 - 1:00 PM
Ingredients
- 1 medium spaghetti squash (about 4 pounds)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon fennel seed
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 pound lean ground beef (90% lean)
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cups chopped collard greens
- 1 cup chopped fresh spinach
- 1 cup reduced-fat ricotta cheese
- 2 plum tomatoes, chopped
- 1 cup pasta sauce
- 1 cup shredded part-skim mozzarella cheese
Directions
- Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 15-20 minutes. Cool slightly.
- Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan.
- In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta cheese and remaining salt; remove from heat.
- Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13×9-in. baking dish. Top with tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.
Date: Feb. 14th, 2019 - 1:00 PM
Ingredients
1 pound prepared pizza dough, preferably whole-wheat
All-purpose flour for rolling
Cornmeal for sprinkling
½ cup prepared marinara sauce
Preparation
- Position rack in the lowest position in the oven and place a pizza stone on the rack; preheat to 450°F.
- Cut pepper in half vertically. Remove stem and seeds. Cut vertical slices from the pepper so that each slice resembles a half-heart shape.
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a pizza peel sprinkled with cornmeal. Cut a wide V shape at the top of the circle. Round out the tops on either side of the V and pull and pinch the bottom of the circle to resemble a heart.
- Spread sauce evenly over the crust. Top with the cheese. Arrange bell pepper slices in heart shapes over the pizza. Transfer to the heated pizza stone and bake until the crust is crispy and golden and the cheese is melted, 13 to 14 minutes.
Date: Feb. 13th, 2019 - 1:00 PM
INGREDIENTS
250g dried figs, trimmed
200g plain flour, plus extra to roll
175g cold butter, cubed
2 tablespoons iced water
3 eggs
1/2 cup cream
1 teaspoon vanilla bean paste
2-3 Pink Lady apples, peeled, cored, thinly sliced
METHOD
Place figs in a heatproof bowl. Cover with boiling water and set aside for 1 hour to soften.
Meanwhile, make pastry. Place flour and butter in a processor and process until a breadcrumb texture. With motor running, gradually add about 2 tablespoons iced water until dough comes together as a ball. Turn onto a lightly floured surface and flatten dough into a 20cm circle. Wrap in plastic wrap and chill for 10 minutes to firm up. Roll dough into a 30cm circle. Place a 23cm loose base fluted tart tin on a baking tray. Line tin with pastry, letting excess pastry overhang. Chill for 15 minutes
Preheat oven to 200°C or 180°C fan-force. Prick base of pastry with a fork. Line pastry with baking paper and fill with pastry weights or beans. Bake for 15 minutes. Remove pastry weights or beans and paper and bake for another 15 minutes or until light golden. Cool on a wire rack for 10 minutes
Meanwhile, drain figs well and process in a food processor until a paste. Whisk eggs, cream and vanilla in a medium bowl until combined.
Reduce oven to 180°C or 160°C fan-force. Dollop fig paste into pastry shell and gently spread to cover base. Arrange apple slices on top. Pour over egg mixture. Bake for 45 minutes or until golden and set. Serve warm or at room temperature.
Date: Feb. 12th, 2019 - 1:00 PM
Directions
1. Blend the carrot, banana, kiwi, apple, pineapple, and ice cubes in a blender until smooth.
Date: Feb. 11th, 2019 - 1:00 PM
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 stalk celery, finely chopped, plus leaves for topping
1 clove garlic, finely chopped
1/2 teaspoon Madras-style curry powder
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
Salt
1 15-ounce can crushed tomatoes
4 cups low-sodium chicken broth
1 teaspoon packed light brown sugar
1/3 cup smooth peanut butter
Freshly ground black pepper
Creme fraiche, fresh cilantro and chopped peanuts, for topping
- Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
- Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
- Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil.
Date: Feb. 10th, 2019 - 1:00 PM
Ingredients
1 uncured turkey hot dog
½ cup chopped seeded cucumber
Preparation
- Place hot dog in a medium saucepan; add just enough hot tap water to cover the hot dog. Bring water to boiling; cook hot dog according to package directions.
- Meanwhile, in a medium bowl, toss together cucumber, coleslaw mix, onion and avocado. For dressing, in a small bowl, whisk together yogurt, pickle relish and lime juice. Pour dressing over vegetable mixture; stir to combine.
- Serve hot dog in bun; top with some of the cucumber-avocado mixture. Serve with the remaining cucumber-avocado mixture.
Date: Feb. 9th, 2019 - 1:00 PM
Ingredients
1 pound sweet potatoes, peeled and diced
¼ cup low-fat milk
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh cilantro
1 teaspoon grated lime zest
¾ teaspoon salt, divided
¼ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
Preparation
- Cook sweet potatoes in a large pot of boiling water until tender, 10 to 12 minutes. Drain, then return the sweet potatoes to the pot. Cook over medium-low heat until excess moisture is evaporated, 1 to 2 minutes. Remove from heat. Add milk and mash with a potato masher until smooth. Stir in Cheddar, cilantro, lime zest, ¼ teaspoon salt and pepper; set aside.
- Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, garlic and jalapeño and cook until softened, about 5 minutes.
- Add beef and cook, breaking up with a wooden spoon, until browned, about 8 minutes. Stir in tomato paste, chili powder, cumin, coriander and oregano and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits. Stir in corn, black beans, bell pepper and remaining ½ teaspoon salt; cook until the liquid has nearly evaporated, about 10 minutes. Stir in lime juice.
- Preheat broiler to high with rack set 6 inches from element.
- Evenly spread the mashed sweet potatoes over the beef mixture in the skillet. Broil until just starting to brown, 7 to 8 minutes. Let the pie rest for 5 minutes before serving.
Date: Feb. 8th, 2019 - 1:00 PM
Ingredients
Preparation
- Beat together egg and egg whites in a small bowl; set aside. Heat the 2 teaspoons oil over medium-high heat in a very large skillet or wok. Add pork. Stir-fry 3 to 5 minutes or until the pork is no longer pink. Remove the pork from the skillet; set aside.
- Add the remaining 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, scallions, and ginger; stir-fry 3 to 4 minutes or until the vegetables are tender. Add garlic; stir-fry 30 seconds more. Add the egg mixture; let stand 5 to 10 seconds or until the egg sets on bottom but remains runny on top. Add cooked rice. Turn and toss mixture continuously 1 minute. Stir in the cooked pork, the peas, soy sauce, and cilantro; heat through. Serve immediately.
Date: Feb. 7th, 2019 - 1:00 PM
Ingredients
2 large bell peppers, halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
Preparation
- Preheat oven to 375°F. Place pepper halves on a rimmed baking sheet and bake until they are tender but still hold their shape, about 30 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they’re softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until just cooked through, 3 to 5 minutes more. Remove from heat and stir in Worcestershire.
- Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.
Date: Feb. 6th, 2019 - 1:00 PM
Ingredients
4 tbsp teriyaki sauce
2 tbsp sweet chili sauce
1 lime, zested and juiced
4 salmon fillets
1 tbsp vegetable oil
300g pack stir-fry vegetables
2 tbsp soy sauce
A little sesame oil, to serve.
Method
- Mix the teriyaki sauce, sweet chili sauce, lime zest and juice in a large bowl.
- Add the salmon fillets and turn to coat and marinate for 15 minutes.
- Heat the vegetable oil in a large frying pan and fry the salmon fillets for 4-5 minutes each side, until slightly blackened. Set aside.
- Add the remaining marinade to the pan and reduce slightly. Cook the stir-fry vegetables in another pan with a splash of water and add the soy sauce, cooking for a further 2-3 minutes.
- Divide the stir-fry vegetables between plates, top each portion of vegetables with a salmon fillet and drizzle with the reduced marinade.
- Drizzle with a little sesame oil and serve.
Date: Feb. 5th, 2019 - 1:00 PM
Crust:
1/2 cup graham cracker crumbs
1 tbsp sugar
2 tbsp butter melted
Key Lime Cheesecake:
4 oz light cream cheese softened
1 cup greek yogurt
1/4 cup sugar
1 egg
2 tablespoons key lime zest 4 key limes
1 tablespoon key lime juice 2 key limes
1 teaspoon vanilla
optional green food coloring
Date: Feb. 4th, 2019 - 1:00 PM
INGREDIENTS
Stir Fry
1 large sweet potato (about 300-400g)
2 ½ tsp coconut oil, divided
Salt and pepper
1 tsp fresh ginger, minced
½ lb(s) top sirloin steak, cut into thin, bite-sized pieces
Sauce
1 cup orange juice (not from concentrate)
2 tsp fresh ginger, minced
1 Tbsp + 1 tsp coconut aminos (or soy sauce, if not paleo)
1 Tbsp + 1 tsp honey
6 – 8 cups kale, torn into bite-sized pieces (depending on how kale-y you like it)
DIRECTIONS
Stir Fry
1. Spiralize the potatoes using the 3mm blade.
2. Heat 1 1/2 tsp of the coconut oil in a large pan over medium heat. Add in the potatoes noodles and cook until they just begin to soften, about 5-7 minutes. Place into a bowl and cover to keep warm.
3. Heat the remaining tsp of oil in the pan over medium heat and add in 1 tsp of fresh ginger. Cook until lightly browned and fragrant, about 1 minute.
4. Add in the steak and cook until no longer pink. Drain the fat and place into a bowl. Cover it to keep warm and set aside.
Sauce
1. In a small bowl, whisk together all the sauce ingredients (except the kale) and toss into the pan. Turn the heat up to high and boil the sauce until it just begins to thicken, about 2-3 minutes. Turn the heat down to medium and toss in the kale. Cook until the kale just begins to wilt.
2. Divide the noodles and steak between two places and top with the sauce and kale mixture.
3. DEVOUR.
Date: Feb. 3rd, 2019 - 1:00 PM
INGREDIENTS
4 boneless, skinless chicken breasts, 6 oz
Large plastic food storage bags or waxed paper
1 package (10 oz) frozen chopped spinach
2 Tbsp butter
12 small mushroom caps, cremini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part-skim ricotta cheese
½ cup grated Parmigiano or Romano, a couple of handfuls
½ tsp fresh grated or ground nutmeg
Toothpicks
2 Tbsp extra-virgin olive oil
DIRECTIONS
1. Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
2. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
3. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
4. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Date: Feb. 2nd, 2019 - 1:00 PM
Ingredients
8 ounces fresh asparagus
2 tablespoons orange juice
Preparation
- Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. Cook asparagus in a small amount of boiling water in a covered small saucepan for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
- For dressing, whisk together orange juice, olive oil, mustard, salt, and pepper in a medium bowl. Add asparagus and orange sections; stir gently to coat. Serve immediately.
Date: Feb. 1st, 2019 - 1:00 PM
INGREDIENTS
1 teaspoon vegetable oil (for the foil)
6 large eggs
5 1⁄2 cups milk
2 tablespoons maple syrup (plus extra for serving)
1 teaspoon vanilla extract
Pinch salt
8 slices whole-wheat bread (preferably day-old sandwich or bakery bread, cut into 1-inch squares)
2 tablespoons unsalted butter
3 apples (peeled, cored, quartered, and thinly sliced)
2 teaspoons ground cinnamon
INSTRUCTIONS
Turn the oven on and set the heat to 375 degrees. Use the oil to grease the aluminum foil and set it aside. Put the eggs, milk, maple syrup, vanilla extract, and salt in the bowl and, using the whisk or fork, mix well. Add the bread cubes and push the cubes down until the bread has soaked up most of the liquid, about 2 minutes. Set aside to finish soaking while the apples are cooking. Put the skillet on the stove and turn the heat to medium-low. Add the butter and, when it has melted, add the apples and cinnamon. Cook until the apples are tender and caramelized, about 7 minutes. Put the bread mixture on top of the apples and, using the spatula, press down so that the mixture is flat. Carefully cover with the aluminum foil (the skillet will be hot, so this is a job for an adult). Once the oven temperature has reached 375 degrees, put the skillet in the oven and bake until the mixture is set, about 45 minutes. Serve right away, drizzled with maple syrup.
Date: Jan. 31st, 2019 - 1:00 PM
Ingredients
1 cup sliced carrots
½ teaspoon finely shredded orange peel
Preparation
- In a covered small saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain well. Cool.
- Place drained carrots in a blender. Add finely shredded orange peel and orange juice. Cover and blend until smooth. Add ice cubes; cover and blend until smooth. Pour into glasses. If desired, garnish with orange peel curls.
Date: Jan. 30th, 2019 - 1:00 PM
3/4 cup sweet potato puree
1 cup peanut or almond butter
1 tsp pure vanilla extract
1/4 cup + 2 tbsp flour (Oat, white, or almond flour all work )
1/2 cup mini chocolate chips + more for the top, optional
2/3 cup granulated sugar
1/4 cup + 2 tbsp cocoa powder
1 1/2 tsp baking soda
1/8 tsp salt
Instructions
Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Gently heat your nut butter until easily stir-able. Then whisk it together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)
