Recipe Favorites

The following recipes are personal creations, family favorites or ones I found online or from cook books and cooking magazines that I had to try.  I hope you try one at your next meal.  Oh yeah, I am sort-of a vegetarian...a lacto-ovo-pescatarian to be exact, so you will find that I do not cook with meat...sorry!  I eat dairy rarely (lacto), eggs (ovo) and seafood sometimes(pesca).  The good thing is that many vegetarian meals are lower in saturated fat and higher in fiber so try a vegetarian meal a few times each week.  You might be surprised at how much you like it!

t. = teaspoon
T. = tablespoon
c. = cup

One of my new favorite recipes!! From http://detoxinista.com/2011/01/move-over-kraft/

Gluten Free Vegan Mac n’ CheeseAuthor: Detoxinista.com
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Serves: 4-6
A creamy, vegan “cheese” sauce that’s sure to fool even the pickiest of eaters!
Ingredients
•1½ cups raw cashews
•3 T. fresh lemon juice
•¾ cup water
•1½ tsp. sea salt
•¼ cup nutritional yeast
•½ tsp. chili powder
•½ clove garlic
•pinch of turmeric
•pinch of cayenne pepper
•½ tsp. mustard (dijon or yellow)
•8 oz. of elbow or shell pasta of choice
•freshly ground black pepper
•paprika, for garnish
•*optional add-ins: roasted broccoli, sauteed mushrooms, spinach (I highly recommend these!!!)

Instructions
1.Preheat the oven to 350F. (If you are adding roasted broccoli to your dish, this would be a good time to start preparing that, so it can roast in the oven while you work on the rest!) You should also start boiling some water to prepare your pasta.
2.If you have a Vita-Mix, or other high-powered blender, making this sauce is incredibly easy. Simply throw the first ten ingredients into the blender, and blend until smooth and creamy!
3.If you do not have a high-powered blender, don’t worry– you can easily use a food processor or blender to process the cashews first, until they are finely ground, or ideally, a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until thick and smooth.
4.At this time, you should check your pasta. Once it’s cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce.
5.If you’re adding any roasted or sauteed veggies, this would be the time to do it. I highly recommend adding roasted broccoli to this dish!
6.Serve immediately while hot, or move on to the next step for baking.
Baking Instructions: (optional)
1.Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper. Bake at 350F for 20 minutes.
2.Let cool for about 5 minutes, then serve!





Cheesy Green Quinoa - from The Biggest Loser Simple Swaps book

Ingredients
2 t. olive oil
1 c. diced onion
1/4 c. diced celery
1 t. minced garlic
1 c. quinoa, rinsed well
2 c. fat-free, low-sodium chicken or vegetable broth
2 c. chopped spinach, kale or swiss chard
1/2 c. chopped mushrooms
1/4 c. grated Parmesan cheese
1/2 t. salt
1/4 t. ground black pepper

Directions
In a saucepan, heat the oil over medium heat.
Add the onion and celery and cook for about 5 minutes, or until soft and translucent.
Add the garlic and quinoa and cook for about 1 minute longer, stirring occasionally. Do not brown the garlic.
Add the broth and bring to a boil
Reduce heat to low and simmer for about 12 minutes, the mixture will be brothy and the quinoa almost done.
Stir in the greens and mushrooms and simmer for about 2 minutes longer, or until quinoa grains have turned from white to transparent
Add the cheese
Season with salt and pepper
Serve hot and enjoy!

* Makes about 6 (3/4 c.) servings: 160 calories, 7 g protein, 24 g carbs, 4 g fat (1 g sat fat), 5 mg cholesterol, 2 g fiber, 320 mg sodium


Yummy Veggie Frittata
Ingredients
7 eggs: 7 whites, 3 yolks
¼ cup fat free milk Small jar artichoke hearts chopped and drained
One whole zucchini chopped
2-3 cups fresh spinach
¼ cup chopped onion
¼ cup chopped red and yellow peppers
One ear of corn
½ cup crumbled feta
1 oz. shredded Parmesan
Pepper, Garlic salt, Season salt
No calorie olive oil spray
Directions
1. Whisk eggs together with milk and pepper
2. Steam ear of corn in microwave by soaking a paper towel with water and wrapping it around the ear of corn. Place in microwave for 3 minutes. Cut corn off ear. (or cook as you normally would)
3. Spray large skillet with spray and sauté vegetables for about 5 minutes. Add small amount of marinade from artichoke jar to coat vegetables. Sprinkle with garlic salt.
4. Spray 9’’ round glass baking dish with olive oil spray. Add vegetables. Add egg mixture and stir around until eggs are evenly distributed. Sprinkle feta over mixture and stir to evenly distribute.
5. Bake at 350 degrees for 10-15 minutes
6. Broil for 5 minutes until eggs are set
7. Add Parmesan cheese and broil 1 minute
8. Remove from oven and sprinkle with season salt.
9. Cut into 4 wedges. Enjoy! Makes 4 servings Yields 225 calories per serving


Whole Grain Heart Healthy Pumpkin Bread
Ingredients
15 oz. can pumpkin
1 cup brown sugar or Splenda brown sugar blend or 2/3 cup agave nectar
2/3 cup canola oil or 1 cup unsweetened apple sauce
2 teaspoons vanilla extract
1 teaspoon honey or agave syrup
2 whole eggs
½ cup egg beaters
2 cups quick cook oats
1 cup whole wheat flour
1-2 tablespoons ground flax seed and/or wheat germ
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon nutmeg
½ teaspoon ground cloves
Optional: ½ cup chopped walnuts and golden raisins or your favorite nuts or dried fruit
Directions
1.) Preheat oven to 350 degrees. Spray 8 or 9 inch loaf pan or 4 mini loaf pans with non-stick cooking spray.
2.) Mix pumpkin, brown sugar, oil, vanilla, honey, and eggs in a large bowl.
3.) Mix remaining ingredients in separate bowl and add to wet ingredients.
4.) Add nuts and raisins.
5.) Pour into loaf pan and bake for 1 hour for large loaf or 35 – 45 minutes for the 4 mini loafs (start checking mini loafs after 30 minutes).  Bread is done when a toothpick comes out clean.
6.) Cool loaf in the pan for 10 minutes. Loosen sides of loaf from pan and remove loaf from pan and let cool completely for about 2 hours before slicing.
ENJOY!!
** You can also put this batter into muffin tins.  I can get 2 small loafs and 12 muffins out of one batch!

Pineapple ToFu Stir Fry

Ingredients

1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved

5 teaspoons rice vinegar

1 tablespoon reduced-sodium soy sauce

1 tablespoon ketchup

2 teaspoons brown sugar

7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)

1 teaspoon cornstarch

3 teaspoons canola oil, divided

1 tablespoon minced garlic

2 teaspoons minced ginger

1 large bell pepper, cut into 1/2-by-2-inch strips
Any other vegetables you would like to include such as bean sprouts, and snap peas

Directions

1. Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth.

2. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes.

3. Add cornstarch to the remaining sauce and whisk until smooth.

4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon.

5. Whisk any remaining marinade into the bowl of sauce.

6. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.

7. Add the remaining 1 teaspoon oil to the skillet and heat over medium heat.

8. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

9. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes.

10. Pour in the sauce and cook, stirring, until thickened, about 30 seconds.

11. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

ENJOY!

Tips for Two Tofu Storage: Rinse leftover tofu, place in a storage container and cover with water; it keeps up to 4 days in the refrigerator if the water is changed every day or 2; freeze tofu for up to 5 months. (Freezing tofu yields a pleasingly chewy result that some people prefer. Don't be surprised if the frozen tofu turns a light shade of caramel.) Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.

Apple Crisp

Ingredients

3 medium baking apples, cored, sliced thin

1 tsp cinnamon
2 Tbsp brown sugar
2 Tbsp flour
Topping:1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine
Directions
1. Mix first four ingredients and place into 9-inch (square or round) baking dish.
2. In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.
3. Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).
ENJOY!
Recipe from www.sparkpeople.com
Number of Servings: 9


Oatmeal Snack Bars
Ingredients
1.5 cups rolled oats
1/2 cup chopped walnuts [or any nuts you like]
1/2 cup dried fruit (any you like – raisins, cranberries, dates, figs)
1/4 cup seeds (any you like – sunflower, pumpkin, flax, sesame)
1 tsp cinnamon
1 tsp kosher salt
1.25 cups skim milk or soy milk
1 egg (I used 1 mashed banana instead because it makes the recipe a little sweeter since it is made without sugar, plus I love bananas and I like to share with my vegan friend, Bop!)
1 tsp vanilla
Directions
1. Preheat oven to 350*
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Pour wet into dry. Stir to combine.
5. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
6. Bake for 40 minutes.
7. Cut into 9 squares.
Makes 9 servings . Each bar is appx. 170 calories, 3 grams fiber and 5 grams protein. [Cut into 12 squares reduces calories to about 125 calories per square]
While delicious, the only sweetness in these comes from the dried fruit. Add in 1/4 – 1/2 cup brown sugar if you like.
The variations are endless: cranberries, coconut, all kinds of dried fruit, nuts, etc.
Recipe from www.katheats.com

Barbecued Veggie Kabobs

Ingredients:
2 Green peppers -- cut in 1" Pieces
4 small Yellow squash -- sliced thick
2 Dozen mushrooms, large
2 medium Onions -- cut into wedges
1 pint Cherry tomatoes
-------- Marinade-------------
1 tsp Salt
1 T. Italian herb mix*
4 Cloves garlic -- crushed
2/3 c  Water
2/3 c  Balsamic vinegar
16 Skewers
*Oregano, sage marjoram, thyme, savory, basil, rosemary, etc. (its' your choice)
Place the green peppers, squash, mushrooms, onions, and cherry tomatoes in a large bowl.

Directions:

Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar. Add mixture to the vegetables.

Marinate for 2 hours at room temperature.

Arrange vegetables on skewers and grill for 7 to 10 minutes, turning frequently.  This recipe is great for summer BBQs but since the weather has turned cold, try roasting these vegetables in the oven at 475 degrees for 35-45 minutes. These vegetables make a great side dish, or fillers for fajitas, burritos, tacos, salads, etc. ENJOY!!

 

Broccoli Casserole - This is one of my favorite recipes my mom makes!

2 pkg frozen chopped broccoli (small boxes)
1 can cream of mushroom soup
1 cup sharp cheddar cheese (grated)
2 eggs well beaten - or 1/2 cup egg beaters
1 cup light mayo
2 Tablespoons grated onion, salted and peppered to taste
Ritz cracker crumbs (place crackers in large Ziploc bag, seal bag and use a rolling pin to make crumbs)

Directions:
1. Cook broccoli for five minutes in the microwave.

2. Drain well.

3. Combine all ingredients (except cracker crumbs) to make sauce.

4. Combine broccoli with sauce.

5. Pour in greased casserole dish (spray with no calorie butter-flavored cooking spray or Misto spray with olive or canola oil).

6. Cover top with cracker crumbs.

7. Bake 400* for 30 minutes

ENJOY!!

Mac and Cheese

**Okay, this is my mom's recipe and it is not a healthy version but it is so good so I had to share!  You can make modifications to make it healthier by using whole wheat macaroni, Smart Balance butter spread, low-fat cheese, egg beaters, fat free milk, and no calorie butter-flavored cooking spray.  ENJOY!

Ingredients/Directions:1 1/2 cup macaroni (boiled in salted water until tender)
Drain and return to pot
Add 3 Tablespoons butter-- mix well
Grate 1 stick or 8 oz. of sharp cheddar cheese (save out a handful)
Add to macaroni-- mix well
Put into greased glass pie dish
Combine: 2 beaten eggs
                1 cup milk
                Salt and pepper to taste
Mix this well and pour over macaroni
Sprinkle handful of remaining cheese over top
Bake at 400 degrees until browned on top

Sweet Potato Chips With Black Olive Tapenade

Just in time for holiday parties!
Makes 40-50 appetizers

Ingredients:
2 medium sweet potatoes, unpeeled
1/4 cup olive oil, divided
1 cup pitted black olives
3 scallions
1/4 cup oil-packed sun-dried tomatoes, drained (4-6 pieces)

Nonstick cooking spray
Kosher salt and freshly ground black pepper

Directions:
Preheat oven to 400-degrees F and spray two large baking sheets with nonstick cooking spray. Thinly slice* sweet potatoes and lay out pieces in a single layer on the sheets. Using a silicone brush, coat each slice of sweet potato with olive oil (you’ll use about 1 tablespoon). Season with salt and pepper and bake for 10-12 minutes per side or until golden (keep an eye on them to prevent burning). Remove from oven and set aside to cool.

To prepare the tapenade, place olives, scallions, sundried tomatoes and remaining oil in a food processor fitted with a steel blade. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and pulse until well combined, but still slightly chunky. Top each piece of sweet potato with tapenade and serve.

*Tip – use a hand-held mandoline to make easy, even slices.

Nutrition Info (per piece):
Calories: 23 calories
Total Fat: 1 gram
Saturated Fat: 0 grams
Total Carbohydrate: 2 grams
Protein: 0.2 grams
Sodium: 30 milligrams
Cholesterol: 0 milligrams
Fiber: 0.25 gram

Vegetarian Quinoa Stuffing

This Thanksgiving, try a unique vegetarian quinoa stuffing recipe, with all the traditional stuffing herbs and flavors, this quinoa stuffing smells heavenly while roasting in the oven. Add some healthy whole grain protein to your vegetarian or vegan Thanksgiving menu with this quinoa stuffing. Be sure to use a vegan margarine instead of butter to make this recipe vegan.

Ingredients:

• 1 cup quinoa
• 2 1/2 cups vegetable broth
• 2 bay leaves
• 1 yellow onion, diced
• 1 rib celery, chopped
• 2 cloves garlic, minced
• 1/2 cup seitan, chopped small (optional)
• 1/2 cup sliced mushrooms
• 2 tbsp butter or vegan margarine
• 1 tsp thyme
• 1/2 tsp sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 slices dried or lightly toasted bread, cubed
• 1/2 cup chopped walnuts or pecans
• 1 1/2 - 2 cups vegetable broth

Preparation:

In a medium saucepan, simmer quinoa in 2 1/4 cups vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves. Pre-heat oven to 375 degrees.
In a large skillet, sautee onions, celery seitan and garlic in butter or vegan margarine until almost soft. Add mushrooms and heat a few more minutes, until onions are clear and mushrooms are soft.
Add thyme, sage, salt and pepper, stirring quickly just to lightly coat and toast the spices.
Reduce heat to low and add cubed bread and nuts, stirring to combine well. Add vegetable broth until bread is well moistened.
Add quinoa and gently toss to combine well.
Transfer to a casserole or baking dish, and bake at 375 degrees for 30-35 minutes. ENJOY!

Quinoa With Garlic, Pine Nuts and Raisins

Ingredients

• 1 cup quinoa, rinsed well
• 1/4 cup pine nuts
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/3 cup chopped fresh parsley
• 1/4 cup raisins
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper

Directions

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g

SOUTHWESTERN LAYERED BEAN DIP

Ingredients

• 1 16-ounce can nonfat refried beans, preferably “spicy”
• 1 15-ounce can black beans, rinsed
• 4 scallions, sliced
• 1/2 cup prepared salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup pickled jalapeño slices, chopped
• 1 cup shredded Monterey Jack, or Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1 1/2 cups chopped romaine lettuce
• 1 medium tomato, chopped
• 1 medium avocado, chopped
• 1/4 cup canned sliced black olives, (optional)

Preparation

1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Tips & Notes

• Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

Nutrition

Per serving: 146 calories; 7 g fat ( 3 g sat , 3 g mono ); 12 mg cholesterol; 15 g carbohydrates; 7 g protein; 5 g fiber; 288 mg sodium; 164 mg potassium.
Nutrition Bonus: Fiber (20% daily value), Vitamin A & Vitamin C (15% dv).

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The following Thai recipes are compliments of Suzanne, certified natural chef, personal chef and cooking class instructor.  Check her out at www.cookingbythebay.com

Spring Rolls                                                                                                    

1 tablespoon sesame oil

2 ounces rice noodles

10 spring roll wrappers, 8 ½ inch size

½ cup fresh mint leaves

½ cup fresh basil leaves

8-10 Bibb lettuce leaves, torn into bite-sized pieces

½ English cucumber, cut into matchsticks

1 carrot, cut into matchsticks

Directions:

·         Bring a medium pot of water to boil.  Add oil and noodles.  Boil until noodles are tender, about 2 minutes.  Drain and rinse.  Keep noodles in cool water until ready to use.   . 

To Assemble:

·         Fill a large, shallow bowl with water.  Slip a spring roll wrapper in the water for 30-45 seconds until it becomes pliable.  Remove it from water and place on work surface.

·         Place mint and basil on bottom half of wrapper.  Arrange lettuce over herbs. 

·         Layer cucumber and carrots on top of lettuce.  Spread 1 tablespoon of noodles on top. 

·         Roll wrapper tightly starting at filled end, tucking in the ends as you roll. 

·         Cut each roll in half on a diagonal, plate and serve with dipping sauce.

Peanut Sauce

1 cup smooth peanut butter

¼ cup tamari
2 teaspoons red chili paste

1 tablespoon agave nectar

Juice of 2 limes

½ cup hot water

Directions:

·         Combine peanut butter, tamari, chili paste, agave and lime juice in a blender. 

·         Puree to combine all ingredients. 

·         With motor running, slowly add the hot water to thin out the sauce; use more or less water to get the consistency you want.

Carrot-Scallion Rice      Serves 4-6

1 cup brown jasmine or basmati rice

1 carrot, peeled and shredded

4 scallions, thinly sliced on the diagonal

1 teaspoon rice wine vinegar

1 teaspoon tamari

1 teaspoon toasted sesame oil

Directions

·         Bring 2 cups of water to a boil.  Stir in rice.

·         Cover, reduce heat and simmer until all water is absorbed, about 25 minutes.

·         Remove from heat, add carrot and scallions and replace lid.  Let stand until ready to serve.

·         In a small bowl, combine vinegar, tamari and sesame oil and toss with rice

Tom Yum Soup      Serves 4 -6

3 cups vegetable stock

1 14-oz can coconut milk

6 green onions, thinly sliced on diagonal
2 1/2 tablespoons curry powder
4 stalks lemongrass, cut into 1 inch pieces

1 tablespoon minced fresh ginger

2 cups baby spinach leaves
2-3 tablespoons fresh lime juice
Salt and pepper to taste

Directions

·         Combine stock and coconut milk in a saucepan over medium-high heat.  

·         Add green onions, curry powder, lemongrass, and ginger. 

·         Bring to a boil, then reduce heat and simmer 5-10 minutes. 

·         Stir in spinach and cook until wilted, about 1 minute. 

·         Remove from heat, stir in lime juice and season with salt and pepper. 

Thai Chicken Lettuce Cups     Serves 6

1 tablespoon sesame oil

2 cups chopped mushrooms (crimini and shiitake)

1 red bell pepper, chopped

1 ½ pounds boneless, skinless chicken breasts, cut into bite sized pieces

1 teaspoon minced fresh garlic

1 teaspoon minced fresh ginger

4 scallions, thinly sliced

1 8-ounce can water chestnuts, drained and chopped

¼ cup tamari

2 tablespoons sweet chile sauce
1 tablespoon rice vinegar
1 tablespoon honey
¼ teaspoon salt
2 heads Bibb or Iceberg lettuce

Directions

·         Heat sesame oil in large skillet over medium heat. 

·         Add mushrooms and bell pepper and saute 2-3 minutes. 

·         Add chopped chicken, garlic, and ginger and continue cooking, stirring occasionally, 5-8 minutes until chicken is cooked through. 

·         Put chicken mixture in a large bowl and add scallions, water chestnuts, tamari, chile sauce, rice vinegar, honey and salt.  Stirring to blend all ingredients.

·         Separate 12 lettuce leaves and place ½ cup chicken mixture in each leaf.

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CHIA SEED MUFFIN RECIPE FROM THE DR. OZ SHOW

A low calorie breakfast or snack that satisfies.

Ingredients

1 tbsp ground chia seeds

1 1/2 cups whole wheat flour

2 tsp baking soda

1/2 tsp salt

1 cup sweet potato purée

1 cup unsweetened apple sauce

2 egg whites

1/2 cup agave syrup

2 tsp lemon juice

1 tsp lemon zest

1 tbsp vanilla extract

1/2 cup dried cranberries

Directions

Mix together wet ingredients. In a separate bowl, mix dry ingredients.

Fold wet ingredients into dry ingredients.

Scoop into muffin tins and bake for 15-20 minutes at 350˚F.

Vicki's Tuna Salad

This recipe comes from my best friend's cousin.



Mix 1 large vacuum pouch (or can) of tuna in sunflower oil to 1 small pouch (or can) of tuna in water

1/4 sweet onion finely chopped

1/3 cup finely chopped fresh broccoli florets

2 hard boiled eggs

1/4 cup chopped zucchini

1/4 cup celery

1/2 tsp. celery seed

1/4 cup cider vinegar

1 tsp. dry mustard

Light mayo to the consistency you like

pinch of salt

ground black pepper

* You can also add chopped bell pepper and carrots

Stir well and serve with sweet cherry tomatoes.  ENJOY!

Black Bean Brownies  - I gotta try these

Prep: 30 minutes
Serves over 8

Ingredients

Nonstick cooking spray
1 1/2 cups canned black beans, rinsed and drained
1/2 cup unsweetened cocoa powder
1 tablespoon espresso powder
3/4 cup egg substitute
2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
2 tablespoons reduced-fat sour cream (such as Breakstone's)
1 tablespoon unsalted butter, melted
24 packets (84g) Truvia or 8 tablespoons granulated Splenda
1 teaspoon vanilla extract
Sliced almonds (optional)

Directions:

·  Preheat the oven to 350 degrees F. Spray an 8-x-8-inch glass baking dish with cooking spray.

·  Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping the bowl halfway through.

·  Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all the ingredients are combined, about 1 minute.

·  Pour the batter into the prepared baking dish and smooth the top with a spatula.

·  Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.

·  Top with sliced almonds. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

Nutrition information per serving: 53 calories; 1.6g fat; 4mg cholesterol; 8g carbohydrate; 4g protein; 3g fiber; 94mg sodium