Adapted from fANNEtastic food
- 2 C spelt flour
- 3/4 C brown sugar
- 1/4 C chia seeds
- 1 Tbsp cinnamon
- 1/2 tsp. nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1.5 C apples, chopped into small pieces
- 1 tsp. vanilla extract
- 1 C skim milk
- 1/2 C plain nonfat Greek yogurt
- 1 egg, beaten
- 1.5 tsp brown sugar
- 1/2 tsp cinnamon
Preheat oven to 300 (spelt bakes more quickly than regular flour!).
In two large bowls, separately mix dry and wet ingredients. Add wet ingredients to dry, stirring until mixed. Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkling of topping mixture. Bake for 40 minutes – fork check to make sure they are done.
Adapted from Eat, Live, Run
- 3/4 lb whole wheat dry penne pasta
- 1 T olive oil
- 2 garlic cloves, minced
- 1/4 cup sundried tomatoes, chopped
- 1 can cannellini beans, drained and rinsed
- 3 cups baby spinach
- zest of one lemon
- juice of one lemons
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/8 cup freshly grated parmesan cheese (or more to taste)
1. Cook the pasta al dente according to package directions in boiling salted water. Set aside.
2. In a large skillet or dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Add the lemon zest, juice, salt, cayenne and cheese and toss well. Add a little more olive oil to coat if pasta seems dry.
- 1 1/2 lbs chicken breast
- 2 chipotle peppers in adobo sauce + 2 Tbsp adobo sauce
- 15 oz can black beans
- 15 oz can corn, drained
- 14.4 oz can diced tomatoes
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
1. Combine chicken broth, beans, corn, chilis, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crockpot.
2. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours.
3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.
Inspired by Baking with Julia
1.5 cups warm water, about 100 degrees F
1 tsp active dry yeast
3-3.5 cups all purpose flour
1.5 tsp salt
1/2 tsp sugar
4 cloves garlic
4 T butter, softened
1/4 cup olive oil
Combine the yeast, water and sugar and stir gently. Let sit for about five minutes so the yeast can dissolve.
In the bowl of a Kitchen Aid, combine the water/yeast plus a cup and a half of the flour. Mix on low speed for about three minutes. Add the rest of the flour and the salt and increase the speed to high. Let ‘er rip for six minutes, or until the dough begins to pull away from the sides of the bowl and, when pulled, is elastic.
Remove the dough from the bowl and place in a new, lightly oiled, bowl. Cover with plastic wrap and let rise for about two hours. It should double in size. While it’s rising, roast the garlic in the olive oil at 400 degrees for thirty minutes. When done, remove the garlic from the olive oil and combine with the softened butter. Discard the oil and set the garlic butter aside.
After the dough has finished rising, turn it out onto a floured counter-top and divide into four equal sections. Flatten each section down into a rectangular shape and then sprinkle with water and prick your fingers in each. This gives it classic naan “dimples”. Lay each on a lined baking sheet and bake at 475 for ten minutes.
Let cool for ten minutes and then brush each naan with garlic butter. Broil for four minutes.
**Naan will last, wrapped in a brown paper bag, for two days though it’s best enjoyed the same day you bake it!
2 15 ounce cans chickpeas, drained and rinsed
2 garlic cloves, smashed and chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
1 15 ounce can diced tomatoes
3 tbsp tomato paste
1 tbsp coriander
1 tsp cumin
1/2 tsp sea salt
1 tsp garam masala
1/4 tsp cayenne pepper
1 tsp tumeric
2 tbsp butter
1. In a large cast iron skillet, heat the butter. Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.
2. Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Cook for about two minutes.
3. Add the tomato paste and cook on medium high until a crust is formed. This is very important and if you don’t do it right your dish is pretty much doomed. No pressure.
4. Add the coriander, cumin, cayenne and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala.
5. Cook for about five minutes or until the chickpeas have heated through.
6. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired!
2 bell peppers, cut into pieces
1 small onion, diced
1 tbsp. olive oil
2 cloves garlic, diced
2 chicken breasts, cut into small pieces
Salt & pepper
1 jar of tomato sauce (or an equivalent amount of homemade)
1. In a large skillet combine the olive oil, onions, pepper, and garlic. Heat until the peppers are slightly short of tender- about 4-5 minutes.
2. Add the chicken. Allow to brown, then flip. Cook until almost cooked through.
3. Add the jar of tomato sauce. Simmer over low heat for 15-20 minutes, or until sauce is heated and chicken is cooked.
4. Season with salt and pepper and Italian seasoning.
5. Serve over pasta.