shared by Jodi
1 pound brussel sprouts - trimmed and cut in half
olive or avocado oil
garlic powder
nutritional yeast
parboil brussel sprouts and drain (or cook in microwave). sprinkle with garlic powder, nutritional yeast and toss.
roast or air fry 375 degrees for 8-10 minutes
Yield: 4 servings
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese
1/2-inch diced 1 cup (4 ounces) whole fresh mint leaves, julienned
Directions:
Whisk together the orange juice, lemon juice, shallots, honey, salt,
and pepper. Slowly pour in the olive oil, whisking constantly, to
form an emulsion. If not using within an hour, store the vinaigrette
covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to
coat the greens lightly and toss well. Taste for seasonings and serve immediately
1 pound cooked tortellini (fresh or frozen)
1 cup pesto
1 cup grape tomatoes halved and seasoned with salt and pepper
1 cup fresh mozzarella balls
Instructions:
1. Bring a large pot of water to boil and season with a generous amount of kosher salt
2. cook the tortellini pasta for 2 minutes, drain and rinse with cold water.
3. Slice the tomatoes in half and season with salt
4. add all of the ingredients to a large bowl and mix until well combined. Check for seasoning and enjoy.
prep time: 5 min
cook time: 2 min
Total time: 7 min
Servings: 6
leftovers can be stored in the refrigerator for 2-3 days if it's tightly wrapped
milk (any kind)
unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)
nut butter or 2 tablespoons melted unsalted butter or coconut oil
maple syrup or honey, or 3 tablespoons packed brown sugar
vanilla extract
old-fashioned oats
baking powder
ground cinnamon
fine salt
chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
raisins or other chopped dried fruit (optional)
Notes for Tender Baked Oatmeal Cups
It’s hard to overstate how adaptable this recipe is. Keep the number of eggs, the amount of
liquid, and the measure of oats the same, and you can tinker with the other ingredients,
making these an ideal vehicle for using up small amounts of pantry ingredients.
Here are some of my favorite combinations.
Use pumpkin purée and top with chopped dried apples and pumpkin seeds.
Use mashed banana and top with dried blueberries and chopped walnuts.
Top the oatmeal cup with mini chocolate chips and plump dried cherries.
Swap the almond butter for cashew butter and top with chopped cashews and dried
mango.
Just made some with apple sauce, maple syrup, and topped with chopped unsalted
nuts (peanuts, cashews, almonds), dried apples and dried sweetened cranberries. I
used salt-free peanut butter, salt-free baking soda, and only a 1/4 tsp. salt to meet our
low-sodium needs.
These are good--tender & chewy. Nice alternative to cooked oats. I used coconut oil
and a mix of dried blueberries and pumpkin seeds as my add-in.
I made these. Very yummy. I mixed in slivered almonds and dried tart cherries. I also
made half in a muffin top pan because......well, more crispy edge of course. Next time I'll
make them all in the muffin top pan.
I omitted the sugar as ee64I also increased the baking powder (I use aluminium free
baking powder) to two teaspoons to increase the rise. I saved some of the nut butter to
drizzle on top over nuts and toppings to give the a roasted/toasted feel. Turned out very
good.
Made these with mashed banana, walnuts and dried dates.
I have tried many different oatmeal cup recipes. I really liked this one. I love how it's
more tender and not dry at all. I used brown sugar, applesauce, almond milk, chocolate
chips, and chia "eggs". If you find them bland, I would just add a bit more sweetener
recipe shared by Emily
12 ounces fresh cranberries
5 green onions, chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and diced (use more for extra spice)
2/3 cup sugar
1 teaspoon fresh lime juice
1/2 teaspoon salt
1-2 packages whipped cream cheese
chips or crackers for dipping
chop or food process fruits and veggies. Add in dry ingredients. Squeeze in lime juice. Store in fridge for a few hours to let all the flavors really mix!
when ready to serve, spread whipped cream cheese onto dish and top with the cranberry mixture.
cream cheese
salsa
pour your favorite salsa over softened cream cheese and enjoy with chips or crackers
18 Rhodes
Bake-N-Serv® Dinner Rolls, Thawed
¼ cup olive oil
1 tsp onion powder
1 tsp garlic powder
1 ½ tsps Italian seasoning
1 tsp dried parsley, divided
5 oz package mini pepperoni
1 cup shredded mozzarella cheese
4 tablespoon grated Parmesan cheese,
½ cup pizza sauce, for dipping
1.
Pre-heat oven to 350°F. Lightly grease
a 10-inch bundt pan with cooking spray and set aside.
2.
Cut each roll into quarters and place
in a medium bowl.
3.
Add olive oil and seasoning. Toss the
bread pieces in the oil and seasoning to evenly coat.
4.
Place ⅓ of the bread pieces into the
bundt pan. If the bread is sticking together tear it back into pieces as you
go.
5.
Top the bread with ⅓ the pepperoni, ⅓
the mozzarella, and a tablespoon of Parmesan cheese.
6.
Repeat this process twice more.
7.
Top the bread with 1 additional
tablespoon of Parmesan cheese and the remaining dried parsley.
8.
Place pan on a cookie sheet and place
uncovered into the oven. Bake for 35 minutes.
9.
Remove bread from oven and, gently,
use a butter knife to pull bread from the sides. Remove from the pan and place
on a plate.
10.
Warm the pizza sauce in the microwave
for a few seconds. Serve the bread with the dipping sauce.
8 ounces aged cheddar or Monterey Jack Cheese
5 ounces bittersweet chocolate, chopped
