1/4 cup Gluten Free Oat Flour
(grind up gluten free oats)
2 TB Ground Flax Seed Meal
1 TB Protein Powder
(I used Sunwarrior)
2 tsp Xanthan Gum
(can sub Corn Starch)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 Cup Pure Pumpkin
5 Egg Whites
Splash of Pure Vanilla Extract
(I used 2 tsp of my NuNaturals Stevia –
this is really sweet but you can
sub 2 TB Agave, honey, sugar, etc…)
CHIA VANILLA FROSTING
1-2 TB Chia Seeds
Splash of Coconut Milk(or other liquid)Sprinkles of:
cinnamon & clovesSplash of:
Pure Vanilla Extract
2 Packets of Stevia
(you can add Xanthan gum to make it thicker!)
*Mix all ingredients & let sit in the fridge for like 20ish minutes to thicken up.
(I made my frosting last night & let it sit for 1 hour in the fridge)
1) Preheat oven to 350 Degrees
& put into Magic Bullet
(or food processor)
4) Add in your WET INGREDIENTS!
& MIX TOGETHER!
& Spray parchment with cooking spray!
6) Spread Batter onto the Parchment
in a shape like this…
Sprinkle with Cinnamon
Flip onto the towel
(be careful not to burn yourself!!)
(can put into fridge for like 20 minutes)
13) Once COOLED, UNROLL the pumpkin roll
& fill with
FOR THE WHOLE ROLL!!
32 HEALTHY CARBS
8 Grams of HEALTHY FATS
35 GRAMS OF PROTEIN!!
nutrients, & NO ADDED SUGAR
if you use stevia ;]
Makes 4 servings (serving size: 1 1/2 cup)
1 tbsp plus 1 tsp canola oil
Makes 6 servings (serving size: 1 cup)
2 quarts of boiling water
½ cup of lentils
½ cup dried chickpeas
2 tablespoons olive oil, divided in half
1 1/2 cups onion, chopped
5 garlic cloves, minced
1 tablespoon tomato paste
½ teaspoon ground red pepper
½ teaspoon ground cinnamon
1 ½ teaspoons ground cumin
¼ teaspoon ground turmeric
1 teaspoon kosher salt
2 ½ cups fat-free, lower-sodium vegetable broth
½ cup water
1 (28-ounce) can of whole, crushed tomatoes, not drained
2 cups butternut squash, chopped and peeled
2 cups pumpkin, chopped and peeled
6 cups cooked q
1. Put 2 quarts of boiling water into a saucepan with lentils and chickpeas, cover. Leave for 1 hour before draining, and then add them to a 6-quart slow cooker.
2. After heating a large skilled on medium-high heat, add 1 tablespoon of oil to the pan, being sure to coat it evenly. Add in the onion, sautéing it for 4 minutes and stirring a few times.
3. Add garlic and sauté for 1 minute, while stirring continuously.
4. Incorporate the tomato paste, as well as the red pepper, cinnamon, cumin, turmeric, and salt. Sauté for 30 seconds while stirring.
5. Add the onion and garlic mixture into the slow cooker. Pour in the vegetable broth and add the water and tomatoes in and cook in the slow cooker on high for 8 hours.
6. Add the rest of the oil (should be 1 tablespoon) to a large skillet on medium-high heat, again being sure to coat the pan.
7. Sauté pumpkin and butternut squash for 5 minutes, then add it to the slow cooker. Cover the slow cooker and cook on HIGH for 1 hour.
8. Once it is done, serve over quinoa. Makes 8 servings.
1 pound lean ground turkey breast, approximately 93% lean
1 yellow onion, diced
1 teaspoon rubbed sage
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes, no salt
1 (6 ounce) can tomato paste, no salt
2 tablespoons chili powder
1/2 teaspoons black pepper
Kosher or sea salt to taste
2 cups water
Combine the first 6 ingredients in a large mixing bowl. Cook turkey mixture in a large skillet on medium heat, breaking up turkey into small pieces, cook until no longer pink. Drain off any fat, add turkey to slow cooker along with all remaining ingredients. Add cooked meat and all other above ingredients to slow cooker, cook on low 6 to 8 hours. Add additional water toward the end of cooking time, if desired. Makes 6 servings.
Kale has been called the “queen of greens” and one of the healthiest vegetables on the planet. And rightly so. It’s loaded with vitamin A, C and K, and it’s touted as an anti-cancer food that also helps lower cholesterol while reducing the risk of heart disease.
1 cup red lentils
2 cups onions, chopped
2 cups leeks, chopped, white part only
1 ½ teaspoon fresh garlic, minced
2 tablespoon extra virgin olive oil
1 ½ teaspoon black pepper
1 ½ teaspoon dried thyme
½ teaspoon cumin
1 ½ cups celery, chopped
1 ½ cups carrots, peeled and chopped
2 cups sweet potatoes, small dice
3 cups chopped tomatoes (or 28 ounce can chopped tomatoes)
6 cups water & 4 tablespoon natural vegetable base (or 6 cups vegetable stock)
1/8 cup tomato paste
4 tablespoon balsamic vinegar
1 ½ tablespoon hot sauce
3 cups kale, blanched and chopped
In a sauté pan on medium heat, add olive oil and sauté onions until transparent add the garlic and cook until fragrant. Place sautéed onion, garlic and remaining ingredients into the slow cooker, stir well and cover. Cook on high temperature for 4 hours. Serve with cooked kale on the side. Makes 12 servings.
Preheat oven to 400 degrees. With a sharp knife, cut the squash lengthwise in half. Scoop out and discard seeds and fibers. Place the squash halves cut-side-up in shallow baking dish, cover tightly with foil and bake until tender (45-50 mins). Set aside to cool.
In a large saucepan, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, 8-10 minutes. Add apples, bouillon cube, ginger, nutmeg, and water. Mix well. Increase heat to high and bring to a boil. Reduce heat to low, cover saucepan, and simmer until apples are tender (about 10 mins). Remove from heat.
Scoop out squash from shells- you should have approx. 4 cups of flesh. In a food processor, puree half f the squash with 1/2 cup milk until completely smooth. Transfer to a medium bowl. Repeat with remaining squash and milk. Add to bowl.
Transfer half the apple mixture to the food processor. Puree until completely smooth. Return to saucepan. Repeat with the remaining apple mixture and add it to the saucepan along with the squash puree. Mix well. Add a little milk if mixture seems too thick. Return the pureed soup to a simmer over low heat. Cook, stirring occasionally, until flavors have blended and mixture is heated through (5-10 mins). Stir in salt and white pepper. Garnish with parsley and enjoy!
Makes approx. 8 servings
Serving size: 13 ounces Calories: 190 Fat Total 3 g Saturated Fat: 0g Carbs: 42g Fiber: 7 g Protein: 4g
Makes 12, 1/3 cup servings
5 oz. Boneless, Skinless, Chicken Breast (butterflied)
1 tsp. onion powder
1 tsp. chili powder
1 plum tomato, diced
2 tbsp. fresh basil, thinly sliced
1 tsp. garlic, minced
1 tsp. olive oil
2 cups steamed green beans
Salt/Pepper to tastPrep: Season chicken with onion powder and chili powder and grill or broil until done, about 4-5 minutes per side. To make brushetta combine tomatoes, basil and minced garlic and season with salt and pepper to taste. Top chicken with the brushetta and served with steamed green beans.
Calories: 377 Protein: 48 g Carbs: 22 g Fiber: 3 g Fat total: 10 g
4 oz bonelss chicken breast
1- 6 in. whole wheat tortilla
1/2 cup diced tomatoes
2 romaine lettuce leaves, shredded
1/4 cup reduced fat cheddar cheese, shredded
1/4 cup salsa
taco seasoning and cilantro to tastePrep: Season chicken with taco seasoning and grill or broil on both sides until cooked through. Cut chicken into strips and pile the chicken, tomatoes, lettuce, cheese, and salsa onto tortilla and wrap.Calories: 396 Protein: 50 g Carbs: 31 g Fiber: 4.5 g Fat total: 10 g
If you are in need of a whey protein powder check out Beachbody’s – they have 2 great flavors- CHOCOLATE or VANILLA 🙂
1 whole egg plus 2 egg whites
3 slices (2 ounces) ham (or turkey bacon) cut in thin strips
1/2 bell pepper, chopped
1 ounce pepper jack cheese (or cheddar) shredded
2 scallions, chopped
Salt and Pepper to tasteCalories: 395 Protein: 35g Carbs: 37g Fiber: 3.5g Total Fat: 3.5g
4 cups oats
1/2 cup light brown sugar
2 tbsp. cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3 cups almond milk
1 cup unsweetened applesauce
2/3 cups egg whites
2 tbsp. vanilla
1 apple diced
1 cup raisins
Mix all dry ingredients
Beat all wet ingredients
Add all together and stir
Add apples and raisins
Put in 9 x 11 pan, sprayed with nonstick cooking spray
Bake on 350 25-30 mins
Makes approx. 16 bars
SUGAR 15 (much of the sugar is derived from the use of raisins and apple)
291 mg sodium
Crunchy jicama and apple plus oranges and avocado combine in this crisp and refreshing dairy-free slaw. Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor.Serves: 6
Preparation time: 35 minutesIngredients
1/3 cup packed chopped fresh cilantro, plus leaves for garnish
2 tablespoons chopped fresh mint, plus leaves for garnish
1-2 tablespoons minced jalapeño pepper
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup lime juice
1/3 cup extra-virgin olive oil
1 1-pound jícama
1 tart green apple, cored (not peeled)
2 navel oranges
2 avocados, dicedPreparation
1. Place 1/3 cup cilantro, 2 tablespoons mint, jalapeño to taste, sugar, salt, cumin and lime juice in a food processor. Process until finely chopped, about 30 seconds, stopping once to scrape down the sides. With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined. Transfer the dressing to a large bowl. Do not clean the processor, but change to the shredding disk.2. Using a small, sharp knife, carefully peel jícama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath. Cut the jícama and apple into pieces that will fit comfortably through your processor’s feed tube. Shred the jícama and apple in the processor. Add to the bowl with the dressing.3. Using a sharp knife, remove the peel and pith from the orange. Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl. Squeeze any remaining juice into the slaw. (Discard membranes and peel.) Add avocados; gently toss to combine. Serve immediately, garnished with cilantro and mint leaves.
20 g fat (3 g sat, 10 g mono)
0 mg cholesterol
29 g carbohydrate
3 g protein
8 g fiber
291 mg sodium
584 mg potassium
Preparation time: 1 hourIngredients
For the shortcakes:
2 cups cake flour, plus more for dusting
1 cup white whole-wheat flour or whole-wheat pastry flour
1/4 cup sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter
4 tablespoons (2 ounces) reduced-fat cream cheese (Neufchâtel)
1/4 cup canola oil
1 large egg, lightly beaten
3 tablespoons nonfat buttermilkFor the filling:
4 cups sliced hulled strawberries (about 1-1/4 pounds whole berries)
3 tablespoons sugar
1/2 cup whipping cream
1/2 cup reduced-fat sour creamPreparation
To prepare shortcakes:
1. Preheat oven to 400°F.2. Whisk cake flour, white whole-wheat (or whole-wheat pastry) flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it’s the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.
3. Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8 x 10-inch rectangle about 1/2-inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.
4. Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.
To prepare filling:
1. Toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it’s thick and holds its shape, 1-2 minutes. Whisk in sour cream until combined.
2. To serve, split shortcakes horizontally. Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.
14 g fat (6 g sat, 4 g mono)
48 mg cholesterol
38 g carbohydrate
5 g protein
2 g fiber
137 mg sodium
157 mg potassium
Hoisin sauce paired with puréed tart raspberries makes a wonderful Chinese-inspired marinade and dipping sauce for grilled chicken. You can find Hoisin sauce in the Asian section of your supermarket. To plan ahead, marinate the chicken thighs for at least two hours – or up to 24 hours – before grilling.Serves: 4
Preparation time: 2-3/4 hoursIngredients
1 cup fresh or frozen raspberries
3/4 cup hoisin sauce
5 tablespoons rice vinegar, divided
1 clove garlic
1 strip (2-by-1/2-inch) orange zest
1 tablespoon chopped fresh ginger
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper
1-1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
2-1/2 cups water
1 cup long- or medium-grain brown rice
1/3 cup thinly sliced scallion greens, dividedPreparation
1. Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce.
2. Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
3. Combine water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until most of the liquid has been absorbed, 40-50 minutes. Remove from the heat and let stand, covered, until ready to serve.
4. Preheat grill to medium-high or preheat the broiler to high.
5. Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally.
6. Grill the chicken until browned and cooked through, 3-4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side.
7. Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions; fluff with a fork. Sprinkle the chicken and rice with the remaining scallions. Serve with the reserved dipping sauce.
11 g fat (3 g sat, 4 g mono)
86 mg cholesterol
44 g carbohydrate
28 g protein
4 g fiber
313 mg sodium
376 mg potassium
8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Preheat oven to 450°F.
Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Tips & Notes
To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.
Per serving: 149 calories; 10 g fat ( 3 g sat , 6 g mono ); 7 mg cholesterol; 10 g carbohydrates; 7 g protein; 4 g fiber; 364 mg sodium; 490 mg potassium.
Egg Spinach & 2 Cheese Crust-less Quiche
Fruity Breakfast Wraps
You will need:2 large bananas
1/2-1 cup strawberries, chopped
2 peaches or nectarines, diced
2 Tbsp. Cinnamon
1/2 Tbsp. Pure vanilla extract
4 Tortilla wraps, use wholewheat if available
Olive oil spray
1 cup Greek Yogurt
To prepare the fruit, thickly slice the bananas into a bowl, add the strawberries and nectarines, sprinkle over 2 tablespoons of the cinnamon and set aside.
Heat a ridged griddle-pan. Lightly spray one side of each tortilla with olive oil spray and lightly sprinkle with some of the remaining cinnamon.
Place on the hot griddle, cinnamon sprinkled side down and warm each tortilla for 1 minute or until the tortilla is warmed and has griddle marks.
Quickly spread the Greek Yogurt on one half of the inside and add 2 large spoonfuls of the fruit. Fold a side over the fruit, then fold over the sides and roll up tightly, cut in half and serve.
Repeat with the remaining tortillas.
Creamy Indian-Spiced Vegan Sweet Potato Soup
1 medium onion, diced
2 tsp olive oil
1 tsp grated fresh ginger root
2 cloves garlic, smashed
1 tsp curry powder (hot or sweet; I use hot, of course)
1/2 tsp turmeric
1 tsp ground cumin
1 tsp fresh lemon juice, or more to taste
1 tsp agave nectar (or honey), or more to taste
6 oz coconut milk, or more to taste
Kosher salt and fresh black pepper, to taste
A few teaspoons of chopped apple and cashews, for garnish
Pierce the sweet potatoes in a few places, and cook in the microwave on full power for 9 minutes, or until the potatoes are quite soft. When they’re cool enough to handle, scrape out the flesh into a bowl, and discard the skins. (Skip this step if you’re using leftover mashed potatoes.)
In a Dutch oven, saute the onions in the oil over low heat for 2-3 minutes, until translucent. Add the ginger and garlic, and saute for 1 minute, stirring constantly. Stir in the curry powder, turmeric and cumin, and cook for 20 seconds until just slightly fragrant. Add the sweet potato plus 1 cup of water, and stir to combine all ingredients.
Bring to a boil, then reduce the heat to simmer. Stir in the lemon juice and honey. Taste, and add salt and pepper as needed.
Then, add the coconut milk. Stir to incorporate, and simmer for 5 minutes. Remove the pot from the stove, and use an immersion blender to puree the soup to the texture you like . If you don’t have an immersion blender, let the soup cool for a few minutes, and puree in batches in a food processor or blender.
If the soup is too thick, add more coconut milk and/or water. Taste the soup, and adjust seasonings with more lemon, honey, salt and pepper, to your liking.
Serve hot, garnished with chopped apples and cashews
Buttermilk and Oat Pancakes
2 cups Buttermilk
1 1/2 cups Oats
4 Tbsp. Self Raising flour
4 Tbsp. Ground Almonds
1 Tsp. Salt
3 Tbsp. Honey
1 egg and 1 egg yolk
4 Tbsp. Coconut oil (melted)
Zest of 1 Orange
1 teaspoon Bi-carbonate of soda
Coconut oil for frying and non-stick spray
1 cup Fresh Orange juice
Juice of 1 lemon
2 Tbsp. sugar / or honey
Pour the buttermilk over the oats and leave to stand for 10 minutes.
Sift the flour and mix in the almonds.Stir the honey, eggs, oil and zest and then add the oat mixture.Cover and leave to rest in the fridge for an hour.Spray a Teflon pan and then heat a thin layer of coconut oil in the pan.Add enough of the pancake mix to cover the pan. The mixture is rather thick so you might need a spoon to spread it around.Fry until the top makes small bubbles and is almost set.
Turn over and fry until golden brown. Keep warm and repeat with remaining mixture.
Serve with orange syrup.
Boil together until reduced by half.
I also made some orange “chips” – Thinly slice an orange. Sprinkle with a little sugar and bake at 390 degrees F until caramelized.
Spinach Salad with Honey Mustard Vinaigrette
1 tsp honey
1/2 tsp Dijon mustard
Juice of half a lemon (2 tsp)
2 Tbsp extra virgin olive oil
Large pinch each of kosher salt and fresh black pepper
4 cups baby spinach leaves
1 large avocado, peeled and diced
2 hard boiled eggs, peeled and roughly chopped
6 cherry tomatoes, sliced in half
2 strips of bacon, cooked and drained (optional)
** I personally don’t include the bacon, but totally up to you!
In a small jar with a tight-fitting lid, combine all ingredients for the vinaigrette. Shake vigorously to emulsify the dressing, and set aside.
Assemble the salad on two plates. In a small bowl, toss the spinach with a little bit of the dressing, and place on the plates. Toss the avocado in the same bowl with a bit of dressing, and arrange on top of the spinach, along with the eggs, bacon and cherry tomatoes.
Drizzle more of the dressing on top of everything, just as much as you need but not more. Serve at room temperature.
Oatmeal Strawberry Banana Muffin
2 bananas, smashed
3/4 cup organic strawberry yogurt
1/2 cup granulated sugar
2 tsp baking powder
cinnamon to sprinkle on top
Oven at 350 degrees F.
Place the oats into a food processor and pulse until relatively smooth. Place into a large bowl.
To the bowl add in the sugar and baking powder. Mix to combine.
Add in the banana, yogurt and eggs. Mix to combine. The batter will be thin.
Be sure to spray the paper liners with non stick butter spray. Scoop the batter in filling most of the way, these don’t rise very much.
Bake for about 15-18 minutes or until lightly golden and a toothpick comes out clean. Sprinkle with cinnamon.
G-Free Blueberry Muffins
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon maizena
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup whole milk
2 large eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups Blueberries
Preheat oven to 375. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
Stir together flour, sugar, baking powder, maizena and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
Divide batter evenly between muffin cups, filling each about three-fourths full.
Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.
Blueberry Oatmeal Protein Pancakes
Cajun Chicken & Avocado
This Cajun Chicken and Avocado recipe is a great low carb dinner
2 free range chicken breasts
1/2 tbsp cumin
1/2 tbsp ground coriander
1/2 tbsp paprika
1 red onion – peel and chop finely
1/2 fresh chilli – de-seed and chop finely
1 tbsp fresh coriander – chop finely
1 tomato – chop finely
1/2 lime – halve and juice
olive oil, salt & pepper
Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix cumin, coriander, paprika, salt and pepper in a large bowl or casserole dish. Roll the chicken breasts in the spices until coated all over. Sear the chicken in the oil and cook for about 6 minutes each side. Turn only once. When done, remove from pan, cover with tin foil on a plate and set aside to rest for 5 minutes.
Mix the tomato, onion, coriander, chilli, lime juice and a little salt in a bowl to make up the salsa.
Halve, stone, peel and slice the avocados into 1 cm slices.
To serve: slice the chicken and plate alternate slices of chicken and avocado, accompanied by a serving of salsa on the side. Or pile the sliced chicken and avocado on your plate and top with the salsa.
Recipe can be doubled for 4 people
Quick Green Detox Smoothie
3 kale leaves
1 cup coconut milk
1/2 cup pineapple (cut in pieces) or 1 cup pineapple juice
1 tsp cinnamon
1 tbsp honey
2-3 ice cubes (optional)
Select the best leaves and remove the stem. Cut the leaves in a few pieces with your hands. Cut the pineapple in to cubes and blend all the ingredients until you get a smooth consistency.
Baked Apples & Cinnamon
Spinach Salad with Homemade Basil Pesto
Ingredients For the pesto dressing: 2 cups fresh basil leaves 1/4 cup fresh pine nuts 2 cloves garlic, minced 1 Tbsp black pepper 1/2 tsp salt 1/4 cup extra virgin olive oil For the salad: 2 cups baby spinach leaves, washed and trimmed 1/2 cup canned black olives, halved 1 small red bell pepper, cored and diced 1/2 cup crumbled feta cheese 1/4 cup pine nuts Fresh black pepper
To make the pesto dressing: Place basil, nuts, garlic, salt and pepper in a food processor and pulse until chopped. With the machine running, add olive oil in a stream. Thin the dressing with 2 Tbsp water, and set aside. (Can be made up to 3 days in advance.)
In a large mixing bowl, combine the spinach, olives, bell pepper and feta.
In a small dry nonstick frying pan, toast the pine nuts over low heat for 2-4 minutes, until the nuts are just starting to brown and become fragrant. Remove from heat, and add to the spinach mixture.
Toss the salad with just enough of the pesto dressing to moisten all of the ingredients without drowning them (you will have leftover dressing; refrigerate and use for another dish). Add fresh black pepper, to taste.
Serve at room temperature.