Lemon-Roasted Asparagus With Parmesan

Ingredients

• 2 bunches asparagus, ends snapped off

• 1 1/2 tablespoons olive oil

• 4 cloves garlic, lightly crushed and peeled

• Zest (in long strips) and juice of 1 lemon

• 3/4 teaspoon salt

• Freshly ground black pepper, to taste

• Pinch red pepper flakes

• 1/4 ounce shaved Parmesan

Directions

1. Preheat the oven to 425 degrees. In a roasting pan, toss the asparagus with the oil, garlic, lemon zest, salt, black pepper and red pepper flakes. Roast 20 to 25 minutes, tossing occasionally, until browned.
2. Drizzle lemon juice to taste over asparagus, then transfer to a serving dish, discarding lemon zest and garlic. Sprinkle with the Parmesan. Serve.

Have a Snack!

     Lots of veggies.  The greater the variety of color, the better.

  Enjoy the natural sweetness of fruit.

 Proteins and simple sugar(fructose) makes  a great pair

Bruschetta with Eggplant Ragu

Ingredients

• Nonstick cooking spray

• 1 1 pound eggplant, peeled and cut into 3/4-inch pieces

• 1 tablespoon olive oil

• 1 cup chopped onion

• 4 cloves garlic, minced

• 1 28 ounce can diced tomatoes

• 1 15 ounce can cannellini beans, drained and rinsed

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried thyme

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/2 cup basil leaves, thinly sliced

• 4 slices 2-inch whole wheat bread

• 1 cup shredded reduced-fat mozzarella

• 2 tablespoons grated Parmesan

Directions

1. Preheat the oven to 450 degrees F. Coat a baking pan with the cooking spray. Place the eggplant in pan in a single layer; coat with cooking spray and roast until tender, 25 to 28 minutes.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook 5 minutes or until soft, stirring occasionally. Add roasted eggplant and the tomatoes, beans, oregano, thyme, salt and black pepper; cook 20 minutes; stir occasionally. Remove from heat and stir in the basil.
3. Mist a baking sheet with cooking spray and place the bread on it. Top bread with 1/2 cup of the mozzarella and put it in the 450-degree oven until cheese is melted, about 5 minutes. Remove toasted bread slices from oven and divide three quarters of the eggplant topping among them. Top bread with remaining mozzarella and the Parmesan; cook 2 to 3 minutes more or until cheese is melted. Serve with remaining topping spooned around the bruschetti.

Panko-Crusted Tuna with Orange-Ginger-Glazed Snap Peas

Ingredients

• 2 tablespoons honey

• 2 tablespoons reduced-sodium soy sauce

• 1 teaspoon rice vinegar

• 4 6 ounces tuna steaks

• 1/2 teaspoon sriracha sauce

• 1/4 cup olive oil mayo

• 1/4 teaspoon cornstarch

• 1/4 cup orange juice

• 1 teaspoon minced fresh ginger

• 3/4 pound snap peas, trimmed

• 1/2 cup whole-wheat  panko bread crumbs

• 1 tablespoon canola oil

Directions

1. In a large dish, whisk together the honey, soy sauce and rice vinegar. Place the tuna steaks in the marinade for 15 minutes, turning occasionally. In a small bowl, combine the sriracha and mayonnaise; set aside.
2. Dissolve the cornstarch in 1 teaspoon of the orange juice. Stir in remaining orange juice and the minced ginger. Bring a small saucepan of water to a boil; add the snap peas and cook 1 minute or until bright green. Drain and remove from pan. Add the orange juice mixture to saucepan and bring to a boil; cook 1 to 2 minutes or until thick. Toss snap peas in the orange-ginger glaze just before serving.
3. Remove tuna from marinade and dredge in the panko. Heat the oil in a large nonstick skillet over medium-high heat. Add fish and cook 3 minutes or until golden brown. Turn and cook to desired degree of doneness, about another 3 minutes for medium rare.
4. Serve fish with a dollop of the spicy mayonnaise and glazed snap peas.

Thai Chicken Noodle Soup

Ingredients

• 1 tablespoon sesame oil

• 4 cloves garlic, minced

• 2 teaspoons minced ginger

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces

• 1/2 cup natural chunky peanut butter

• 1 cup crushed tomatoes

• 6 cups reduced-sodium chicken broth

• 1 tablespoon fish sauce

• 6 ounces brown rice noodles

• 2 cups shredded green cabbage

• 1 cup canned bean sprouts, drained

• 1/4 cup chopped scallions

• Chopped cilantro (optional)

• Chopped peanuts (optional)

Directions

1. In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.
2. Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the chicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes. Stir in the cabbage and cook another 5 minutes. Stir in the bean sprouts and scallions; turn off heat.
3. Ladle soup into bowls and top each with cilantro and peanuts if desired.

Lemony Arugula with Warm Shrimp and White Beans

Ingredients

• 4 cups baby arugula

• 1/2 cup lemon dressing

• 2 teaspoons extra-virgin oilve oil

• 3/4 pound frozen peeled and deveined large shrimp, thawed, tails removed

• 1/4 teaspoon black pepper

• 2 15 ounce can no-salt-added cannellini beans, drained and rinsed

• 1 cup diced bell pepper

• 1/2 cup finely chopped celery, including some leaves

• 1/4 cup chopped parsley

Directions

1. Toss arugula with 2 tablespoons dressing. Divide among four plates.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, sprinkle with black pepper and cook, stirring occasionally, until bright pink, 2 to 3 minutes. Stir in beans, bell pepper, celery and remaining dressing and continue cooking until shrimp are just cooked through, 1 to 2 minutes more. Stir in parsley, remove from heat and serve over arugula.

Chicken and Barley Soup

Ingredients

• 2 tablespoons extra-virgin olive oil

• 3 garlic cloves

• 2 celery stalks, diced

• 1 large carrot, diced

• 2 cups sliced white button mushrooms

• 2 teaspoons Italian seasoning blend

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/3 cup dry white wine

• 4 cups reduced-sodium chicken broth

• 1 3/4 cups cooked barley

• 1 1/2 cups shredded poached chicken

• 1/2 cup sliced scallions

Directions

1. Heat oil in a large heavy-bottomed saucepan or soup pot over medium high heat. Add garlic and cook, stirring until fragrant but not browned, 30 seconds to 1 minute. Add celery, carrot, mushrooms, Italian seasoning salt and pepper and cook, stirring often, until mushrooms have released their juices and vegetables start to soften, 4 to 6 minutes.
2. Add wine, increase heat to high and bring to a boil. Boil until wine is almost completely evaporated, about 4 minutes. Add broth, cover and bring to a boil. Reduce heat to low and simmer until vegetables are soft, 5 to 8 minutes. Stir in barley, chicken and scallions, increase heat to high and cook until heated through, 1 to 3 minutes.

Quick Breakfast Ideas

Marinara-Poached Egg

Heat 2 teaspoons olive oil in a small sauté pan over medium heat. Add 1/4 small yellow onion, thinly sliced, and sauté until browned, about 5 minutes. Add pinch of red pepper flakes and 1/2 cup marinara sauce. Heat sauce until warmed through, about 1 minute, then gently break 1 egg into it. Cover pan and simmer over low heat until white is firm, 5 to 7 minutes. Serve with 1 small whole wheat pita pocket, toasted and torn into wedges





Spinach Omelet Roll-Up

Drizzle 1 teaspoon olive oil into a medium nonstick skillet and wipe with a paper towel so a thin film remains; heat over medium heat. Beat 1 egg and swirl into skillet. Cook 1 to 2 minutes or until egg is set; flip and cook about 1 minute more. Carefully slide onto a plate. In same pan, sauté 1 cup baby spinach until wilted, about 1 minute. Spread 1 teaspoon prepared olive tapenade on cooked egg and sprinkle with 1 tablespoon crumbled goat cheese. Top with wilted spinach, roll up, and cut in half.





Tex-Mex Scrambled Eggs


In a small skillet, heat 1 teaspoon olive oil. Add corn tortilla to skillet and pan-fry until crisp, about 2 minutes a side. Remove from heat and dice. In same pan, sauté 1/8 jalapeño, seeded and diced, and 1/4 cup each diced red bell pepper, green bell pepper, onion, and tomato. Whisk 2 eggs, add to pan and scramble with vegetables, then stir in diced tortilla. Top with 1 tablespoon shredded cheddar and 1 tablespoon chopped cilantro.





Egg in a Ring

Heat 1 teaspoon canola oil in a small nonstick skillet over medium heat; place one 3/4-inch-thick red or yellow bell pepper ring in skillet. Crack an egg into center of ring and cook until white is just firm, 1 to 2 minutes; flip and cook about 2 minutes more. Serve with 1/4 avocado, thinly sliced, and 1 slice whole wheat toast.

Turkey Muffins

By Elizabeth Brown, MS, RD; Photography Peter Chou

TURKEY TIP: Look for “ground turkey breast meat,” otherwise you may get meat from the leg of the turkey, which contains 15 percent more fat.

POULTRY COOKING TIPS: 
• Ground poultry should be cooked to an internal temperature of 165F. Insert a thermometer into the ground meat on an angle to get the best temperature reading.

ROSEMARY: Adding this herb to prepared meat dishes may decrease the presence of harmful fats that form during cooking.

SWEET SPUDS: Not only do they up the slimming fiber content, sweet potatoes act as the emulsifier in this recipe, working like an egg to make everything stick together.

Turkey Flaxseed Muffins 
Ready in 40 minutes • Makes 12 servings

1 lb ground turkey breast meat
½ cup ground flaxseed (¼ cup whole flax ground in a coffee grinder yields ½ cup ground)
3 tbsp grated Parmesan
3 sprigs fresh rosemary, minced
3 cloves garlic, crushed or minced
1 large sweet potato, quartered and cooked
1 egg, beaten
¼ tsp coarse sea salt
Cooking spray

1. Preheat oven to 375F.
2. In a food processor, combine all ingredients and pulse until everything is well blended. If you don’t have a food processor, mash the sweet potatoes with a fork and combine well with the other ingredients using clean hands.
3. Spray a 12-muffin tin with cooking spray. Evenly divide mixture amongst muffin tins. Bake for 30 minutes. Let cool before serving.

Keep Up With Your Workout This Holiday Season

Don’t sweat the small stuff this holiday season. Relax your mind and body with these strategies.

By Paige Greenfield; Photography Paul Buceta; Model Linda Minard

1. Stay consistent with your workouts, even when traveling. One way to do it? Research what equipment will be available at your hotel and create a program tailored to the facility, advises Julie Bonnett, Oxygen fitness model and physique consultant in Winnipeg, Canada. You can also plan several jogging routes before you arrive so you can exercise while exploring your surroundings.

2. Stretch during your warm-up. “Sometimes it can be overwhelming to plan your workout beforehand, so stretching lightly first will help you establish what body parts are already sore and which are feeling fresh,” Bonnett says. “Then, create your workout to target the less-tired areas.” Listening to your body, rather than planning a full routine ahead of time, will save you time and make for a less stressful trip.

3. Begin your day with your workout. The sooner you get it done, the less likely other obligations will stand in the way of fitting it in.

4. Multitask during cardio. Write out your gift list while on the upright bike, or time your treadmill run to watch your favorite TV show at the gym. “I even start laundry and throw a tray of chicken in the oven before one of my at-home fat-burning spin sessions,” Bonnett adds. With less to do after your training session, you’re more likely to feel calm.

5. Keep a workout blog. Journal your workouts, or post a gym picture each day to Facebook, Instagram or Twitter. When others know about your accomplishments, you will feel more accountable and be more motivated to make time for exercise.

6. Make room in your wardrobe. With all of the great sales this time of year, who doesn’t splurge a little on herself? Each time you purchase something new – or receive clothing as a gift – get rid of one item in your closet that you no longer wear.

How To Shop For Snacks

http://www.fitnessmagazine.com/videos/m/32071995/how-to-shop-for-healthy-snacks.htm#q=bclid33710611001

How To Shop For Salad

http://www.fitnessmagazine.com/videos/m/32071996/how-to-shop-for-healthy-salads.htm#q=bclid33710611001

Shopping For Fruits And Vegetables

http://www.fitnessmagazine.com/videos/m/32071989/how-to-shop-for-fruits-and-vegetables.htm#q=bclid33710611001

How To Choose Yogurt

http://www.fitnessmagazine.com/videos/m/32071993/how-to-choose-the-right-yogurt.htm#q=bclid33710611001

How To Shop For Healthy Oils

   




http://www.fitnessmagazine.com/videos/m/32071992/how-to-shop-for-healthy-oils-and-fats.htm#q=bclid33710611001

The Power Abs Workout

 

 

http://www.fitnessmagazine.com/workout/abs/exercises/power-abs-workout/?page=1

Best Ab Exercises from Around the World

By Stefani Jackenthal

How It Works

To summer-ize your waistline in record time, take this around-the-globe tour of the top tummy toners. Do two sets of each move, completing all 10 in any order to target your abs from every angle. (Or pick a few to add middle-whittling power to your regular routine.) All you'll need is a single two-pound dumbbell and a resistance band

Afata

Trainer: Anna-Rita Sloss, creator of the Hot Hula class at 24 Hour Fitness
Targets: Ab and obliques

• Stand with feet close, right hand on hip, left arm raised so bent elbow is near shoulder level in front of you.
• Contract abs as you trace a box with hips: Softly bend right knee and lift right heel as you jut right hip forward (pelvis tips up).

Follow this link for video instructions:

http://www.fitnessmagazine.com/workout/abs/exercises/best-ab-exercises-from-around-the-world/?page=2

Egg Substitutes

These can be used in a pinch since chances are you have at least a few of the items below on hand in the pantry. Many are also suitable if you’re baking a cake for someone who is vegan or has allergies.

Keep in mind: They may affect the taste or texture of the final product.

Each of the below is equivalent to one egg. For best results it’s recommended not to replace more than 2 per recipe.

• 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
• 1 tsp baking powder + 1 TBS water + 1 TBS vinegar
• 2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
• 1 TBS vinegar + 1 tsp baking soda
• 2 TBS lemon juice + 1 tsp baking soda
• 1 TBS cornstarch + 3 TBS water
• 2 TBS arrowroot flour
• 2 TBS potato starch
• 1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
• 1 tsp yeast dissolved in 1/4 cup warm water
• 1/2 banana, mashed (medium size) + 1/4 tsp baking powder
• 2 TBS applesauce
• 3 TBS mayonnaise (*not suitable for allergy or vegan accommodation)
• Unflavored Gelatin: Dissolve 1 TBS gelatin in 1 TBS cold water. Beat in 2 TBS boiling water until frothy.
• Banana: Mash 1/2 of a banana (ripe) until smooth then mix in 1/4 tsp baking powder.
• Chia Seeds: Grind 1 TBS white chia seed meal in a spice grinder then mix in 3 TBS warm water. Allow to sit for about 5 minutes before using.

Flax Seed Mixture:
*equivalent for 1 egg
1 TBS flax seed (ground)
3 TBS water

• Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
• Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate before using.

Homemade Substitute:
*1/4 cup = 1 large egg
6 whites
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil

• Mix all ingredients together and blend until smooth, refrigerate. Can be frozen.

Tip: Some low fat or low cholesterol recipes call for a commercial product. If you don’t have any on hand or wish to cook with fresh instead, 1 fresh egg = 1/4 cup of commercial substitute.

Home Improvement: Jackie Warner's At-Home Circuit Workout

http://www.fitnessmagazine.com/workout/lose-weight/total-body/home-improvement-jackie-warners-at-home-circuit-workout/?sssdmh=dm17.626706&esrc=nwycdi111212

Stretches to Help You Sleep Better Tonight

http://www.fitnessmagazine.com/workout/express/10-minute/stretches-to-help-you-sleep/?sssdmh=dm17.629934&esrc=nwftn111212

Fight Arm Flab in 10 Minutes

http://www.fitnessmagazine.com/workout/arms/express/fight-arm-flab-in-10-minutes/?sssdmh=dm17.631172&esrc=nwfitdailytip111312c

The 15-Minute Kettlebell Blasters Workout

http://www.fitnessmagazine.com/workout/express/20-minute/kettlebell-abs-butt-thighs-workout/?sssdmh=dm17.631172&esrc=nwfitdailytip111312c

Two Potato Salad Recipe with Sweet Potatoes

.

2 large sweet potatoes, peeled, diced

2-3 large Yukon gold potatoes, peeled, diced

Sea salt

Cracked pepper, to taste

Extra virgin olive oil, as needed

Apple cider vinegar, to taste (use a clean, light vinegar- not too strong)

2-3 teaspoons dill

Sliced or chopped red or purple onion, to taste

Place the cut potatoes into a pot of fresh salted water and bring to a boil. Cook until the potatoes are fork tender- about 20 minutes. Drain well.

Season with sea salt and cracked pepper. Sprinkle with apple cider vinegar. Drizzle with olive oil. Add the dill and onion. Toss gently to combine.

Taste test.

Keep adding vinegar, sea salt and olive oil a sprinkle at a time; and toss; until the salad achieves the flavor you prefer.

Note- I add a lot of vinegar because I love the combination of vinegar, sea salt and potatoes. So I add more than I expect to usually, based on tasting. That's why it's so important to taste test while you're seasoning.

A recipe is only a blueprint. You have to engage your own senses.

One flavor tip:  It's better to season assertively when it comes to potato salad- especially if you're going to chill it before serving. Chilling dulls the flavors. You'll often need more than you think.

Serve this two potato salad warm... Or cover and chill it for serving later. It's also good cold.

Serves 4-5.

Red Quinoa Recipe with Roasted Butternut Squash, Cranberries and Pecans

Red quinoa is a tad crunchier than the usual quinoa I cook, so I add a bit more water to make it softer. If you like your quinoa al dente, use a grain to liquid ratio of 1:2 with red quinoa. If you prefer it a little softer, add another 1/4 cup water.

 

Ingredients:

1 cup red quinoa

1 smallish butternut squash, peeled and diced

1/2 cup fresh or frozen cranberries, halved or chopped as you prefer

1/2 of a medium red onion, diced fine

1 clove of garlic, minced
Olive oil
Agave Nectar, to taste
Sea salt

A sprinkle of ginger and/or curry, to taste

1/2 cup chopped pecans
2 tablespoons fresh chopped parsley

Sea salt and ground pepper, to taste

Instructions:

Preheat the oven to 375ºF.

Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 to 1/2 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.

In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of agave nectar- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.

Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.

In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.

Makes 4 servings.

Gluten-Free Pumpkin Bread Recipe with Walnuts

.
If you don't care for walnuts, use pecans

Ingredients:

1 1/2 cup sorghum flour
1/2 cup coconut flour

1/2 cup brown rice flour

1/2 cup hazelnut flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 teaspoons xanthan gum
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup cocoa palm sugar

1/4 cup stevia Cain sugar
1/2 cup organic expeller pressed canola oil
3 organic free-range eggs, beaten
1 rounded cup canned pumpkin
1 tablespoon bourbon vanilla
3/4 cup chopped walnuts* see notes below for options

Instructions:

Preheat the oven to 375ºF.

Line a large loaf pan - preferably a 9-inch ceramic loaf pan- with a piece of parchment paper; the length of the parchment should be above both sides, with enough to grip (this makes it super easy to get the baked loaf out of the pan).

In a large mixing bowl, whisk together the flours,  baking powder, baking soda, sea salt, xanthan gum, spices and sugars.

Add in the oil, egg, pumpkin and vanilla. Beat for two minutes till the batter is smooth and fluffy.

Fold in the walnuts by hand, using a big spoon or spatula.

Scoop the batter into the lined loaf pan. Smooth out the top. Add a few walnut halves for decoration, if desired.

Feel the pan. If the batter feels cold- allow it to rest for a few minutes and come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF. Bake for 45 to 55 more minutes, until the top is firm and set, and a cake tester inserted into the center emerges clean.

*This is a large loaf- so it takes a good hour, at least, to bake. Every oven is different, and if you are baking in hot weather, your loaf may cook through faster than mine did. As always- keep an eye on it. Test. And get to know your oven (does it run a tad warm- or cool?).

Cool on a wire rack. When the loaf has cooled, loosen the end edges with a thin knife; grip the parchment to gently lift the loaf onto a cutting board.

Remember- a warm loaf is a fragile loaf.

Slice with a serrated bread knife.

I froze half the loaf to have on hand. It freezes beautifully. This would be lovely to make ahead for Thanksgiving.

Makes a large 9-inch loaf.

Gluten Free Cornbread Dressing/Roasted Acorn Squash

 Roasted Acorn Squash Recipe

Ingredients:

Half a medium acorn squash per person
Olive oil
Agave  nectar
Sea salt
Vegan buttery spread

Instructions:

Crank the oven to 400ºF.

Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.

Pour some water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan).

Drizzle the squash with fruity olive oil and some Agave nectar  until it collects in the hollow. Season with sea salt. Add a pat of vegan butter in the middle.

Place the pan into the preheated oven.

Roast the squash until it is fork tender. Easy, right? And delicious.

Serve as is.

Or...

Pour off the agave syrup and save it.  Stuff the squash with  cornbread dressing(See below); pour the maple syrup on top and re-bake it till heated through (my Cornbread Stuffing with Curried Apple & Cranberries follows). Voila!

A vegan holiday entree.

Gluten-Free Cornbread Stuffing Recipe with Curried Apples and Cranberries

If you're not a fan of cornbread or need to be corn-free, don't fret. This recipe works with any rustic textured gluten-free bread, cubed and lightly toasted. I've made this recipe vegan- without eggs or dairy- but if you prefer a more traditional recipe, see omnivore-friendly notes below.

Ingredients:

1 pan of gluten-free cornbread (or a dozen corn muffins)*
4-5 tablespoons extra virgin olive oil, to taste- or use melted vegan butter, if you prefer

1 cup diced celery

1 cup diced sweet or purple onion

2 large crisp apples, peeled, cored and diced

1 teaspoon thyme, dried

1-2 teaspoons mild gluten-free curry powder, to taste

1/2 teaspoon ground cinnamon

1 cup fresh chopped cranberries (or dried)

1 cup light GF vegetable broth- more, as needed

2 tablespoons pure maple syrup

Sea salt and fresh ground pepper, to taste

Instructions:

Start by making a pan of your favorite gluten-free vegan cornbread. Here's one of my recipes for a delicious cornbread  (you can leave out the green chiles in this recipe, if you like; or keep them in for an unexpected New Mexican flavor spike). Plan on making an 8-inch square or 9-inch round cornbread two to three days ahead; cut it up into 5 or 6 squares and freeze. You could also make corn muffins, if you prefer.

Before making your stuffing, allow the cornbread to thaw a little bit. Cut the squares into cubes before it's totally defrosted. This makes for easier slicing and it will crumble much less.

Preheat the oven to 325ºF.

Toast the cornbread cubes on a baking sheet for about 20 minutes or so. Keep an eye on them so they don't get too browned. When they're nicely toasted remove the baking sheet from the oven, set aside and allow the cubes to cool.

Heat about 2 tablespoons of the olive oil in a large deep skillet, stir in the thyme, curry and cinnamon; add the celery, onion and apples; cook until softened. Remove the skillet from the burner and set aside to cool a bit.

Add in the chopped cranberries.

Stir in the toasted cornbread. Mix well. Add a little more olive oil, and the broth, pouring in a little at a time and gently stirring to combine. Add the maple syrup. Stir. Season with sea salt and pepper to taste.

Some folks like a very soft dressing- if you are one of these, feel free to add more broth.

Options:

• Use for stuffing roasted acorn squash (see above for roasting squash).

• Dear Reader, if you happen to be a turkey loving omnivore- grab your spoon and stuff away.

• Or bake the stuffing as a side dish in a casserole.

For the casserole- spoon the stuffing into a baking dish, cover and bake at 350 degrees F till heated through- about 20 to 25 minutes (note: it will take a bit longer to heat through if you made the stuffing ahead of time and chilled it).

Serve as a side dish for vegetarian fare.

How many will it feed? Depending upon the size of your squash- and appetites- 6 to 8. Recipe can be doubled.

Applesauce Crumb Cake Recipe with Cinnamon

Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup cocoa palm sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic  unsweetened applesauce

For the topping:

1/3 cup cocoa palm  sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.


Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Applesauce Crumb Cake Recipe with Cinnamon

We debated whether or not to add chopped nuts to this (delightful!) cinnamon-laced and apple pie spiced coffee cake. And though we were mightily tempted, we decided to keep it simple, and skipped the nuts.


Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the topping:

1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.


Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Applesauce Crumb Cake Recipe with Cinnamon

We debated whether or not to add chopped nuts to this (delightful!) cinnamon-laced and apple pie spiced coffee cake. And though we were mightily tempted, we decided to keep it simple, and skipped the nuts.


Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the topping:

1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.


Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Applesauce Crumb Cake Recipe with Cinnamon

We debated whether or not to add chopped nuts to this (delightful!) cinnamon-laced and apple pie spiced coffee cake. And though we were mightily tempted, we decided to keep it simple, and skipped the nuts.


Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the topping:

1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.


Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Can Detox Help You???

http://drhyman.com/blog/2010/05/12/can-detox-really-help-or-is-it-just-a-celebrity-fad/

Balsamic Salad Dressing

• Ingredients:
• 6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons agave nectar
• 1 teaspoon thyme
• 1/2 teaspoon Dijon mustard
• 2 tablespoons chopped shallots
• 2 teaspoons lemon juice

Directions:

1. Place all ingredients in a small bowl or blender.2
2. Blend well using a blender or hand blender.3
3. Serve immediately or refrigerate.
   
   
   

   

   
   

Creamy Cilantro-Avocado Dressing

Ingredients

• 1/2 ripe avocado
• 3/4 cup packed fresh cilantro
• 1/2 cup nonfat plain Greek yogurt
• 2 scallions, chopped
• 1 clove garlic, quartered
• 1 tablespoon lime juice
• 1/2 teaspoon agave nectar
• 1/2 teaspoon salt

Preparation

1. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.

Smoked Paprika Vinaigrette

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1 large shallot, minced
• 1 teaspoon Dijon mustard
• 3/4 teaspoon smoked paprika (see Note)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Lemon-Mint Vinaigrette

Ingredients

• 1/3 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1/3 cup extra-virgin olive oil
• 1/3 cup chopped fresh mint
• 1/8 teaspoon salt
• Freshly ground pepper, to taste

Raspberry Vinaigrette

Ingredients

• 2 tablespoons raspberry vinegar
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1/3 cup grapeseed oil, or canola oil

Maple-Mustard Vinaigrette

Ingredients

• 1/2 cup walnut oil, or canola oil
• 1/4 cup agave nectar
• 1/4 cup cider vinegar
• 2 tablespoons coarse-grained mustard
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Roasted Tomato Vinaigrette

Ingredients

• 12 ounces plum tomatoes, halved lengthwise and cored
• 1 tablespoon chopped garlic
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Italian seasoning mix
• 1 teaspoon kosher salt
• Freshly ground pepper, to taste
• 2 tablespoons sherry vinegar, or red-wine vinegar

Sesame-Tofu Stir-Fry

Makes: 4 servings
Prep time: 14 minutes
Cook time: 6 minutes

Ingredients
1 12-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
Cornstarch
1/4 cup finely chopped peanuts
1 tablespoon sesame seeds
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 tablespoon cooking oil
1 16-ounce bag frozen stir-fry vegetables, thawed
2/3 cup bottled stir-fry sauce
2 scallions, thinly sliced (about 1/4 cup)
2 cups hot cooked brown rice

Directions
1. Lightly coat tofu with cornstarch. In a bowl, combine 1 tablespoon of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss gently.
2. Heat oil in a large skillet over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown.
3. Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes, or until heated through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Sprinkle with remaining peanuts and the scallions. Serve over rice.

Ancho-Glazed Salmon & Sweet Potato Fries

Makes: 4 servings

Start to finish: 20 minutes
Ingredients
1 tablespoon agave nectar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ancho chili pepper or chili powder
2 medium sweet potatoes, scrubbed
Nonstick olive-oil cooking spray
4 skinless salmon fillets (5-6 ounces each)
1 tablespoon olive oil
2 tablespoons fresh cilantro sprigs

Directions
1. Preheat broiler. In a small bowl, combine agave nectar, salt, cumin, and chili powder. Cut sweet potatoes into 1/4-inch-thick slices and place on the greased rack of a broiler pan. Coat sweet potatoes with cooking spray and sprinkle with half the spice mixture. Broil 10 minutes, turning once halfway though.
2. Rinse and dry salmon; coat with remaining spice mixture. In a large skillet, cook fish in hot olive oil over medium heat for 4 minutes per side, or until it flakes easily with a fork.
3. Sprinkle sweet potatoes and salmon with cilantro before serving.

Pan-Seared Scallops with Lemon Vinaigrette

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
12 ounces sea scallops, thawed if frozen
2 lemons
3 tablespoons olive oil
1 pound asparagus spears, trimmed and cut into 2-inch pieces
1 medium red onion, cut into wedges
Salt, to taste
Black pepper, to taste
2 to 3 fresh basil sprigs, including stems
2 tablespoons fresh basil leaves, cut into strips (optional)
Directions
1. Rinse the scallops and pat dry. Set aside.
2. With a sharp knife, score one lemon lengthwise in four sections and remove the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 tablespoons of juice from the lemon; reserve.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 to 3 minutes; season to taste with the salt and black pepper. Transfer to a serving platter and keep warm.
4. Combine the lemon peel, basil sprigs, and remaining 2 tablespoons of olive oil in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon, leaving the oil in the skillet; discard.
5. Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Stir in the reserved lemon juice. Season to taste with salt and black pepper.
6. Place the scallops over the asparagus mixture. Cut the remaining lemon into wedges. Garnish the scallops with the wedges and, if desired, the fresh basil.
Nutrition facts per serving: 190 calories, 16g protein, 6g carbohydrate, 11g fat (1g saturated), 1g fiber
The Freshest Catch
To find the best-tasting scallops, ask at the seafood counter if the dry-packed kind are available, says Quinn Hatfield, chef and owner of Hatfield's Restaurant in Los Angeles. Highly perishable seafood is often treated with a preserving solution to extend freshness for several weeks; this can affect the color, taste, and cooking time. Dry-packed means that no solution was used and the scallops were caught within the past few days. Also, make sure that the scallops are intact and translucent. "If they look milky or smell fishy, don't buy them," Hatfield says. Cook them the same day you buy them. To clean, rinse under cold water, peel off the muscle found on the side of each scallop, and pat dry.

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

Prep time: 5 minutes

Cook time: 15 minutes
Makes: 4 servings
Ingredients
3 teaspoons salt
4 ounces whole wheat fusilli
2 tablespoons olive oil
2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
5 scallions, chopped
1/4 cup pine nuts
1 lemon, rind peeled in strips
Small pinch red pepper flakes
12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
5 large basil leaves, sliced
1/4 cup grated Parmesan (optional)

Directions
1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
3. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

Grilled Beef with Basil Puree Over Tuscan Beans

Prep time: 10 minutes

Cook time: 10 minutes
Makes: 4 servings
Ingredients
1 teaspoon fresh lemon juice
1/4 cup extra virgin olive oil
1 1/2 cups loosely packed fresh basil leaves
3 garlic cloves
1 teaspoon salt
1 teaspoon freshly ground black pepper
Nonstick cooking spray
1 pound 1-1/2-inch-thick sirloin steak, cut into 4 portions
2 15.5-ounce cans white beans, rinsed and drained
1 cup grape tomatoes, halved
1 tablespoon finely chopped red onion

Directions
1. In a food processor, combine the lemon juice, olive oil, 1 cup of the basil leaves, 1 garlic clove, 1/2 teaspoon of the salt ,and 1/4 teaspoon of the black pepper. Puree until smooth; set aside.
2. Heat a grill to medium high and mist with cooking spray. Halve one garlic clove and rub the steaks with its cut sides. Season meat with 1/4 teaspoon each of the salt and black pepper. Grill 5 to 6 minutes a side.
3. Mince remaining garlic and saute in pan coated with nonstick spray over medium-low heat for 2 minutes; let cool slightly. In a medium bowl, combine the white beans, tomatoes, red onion, remaining salt and black pepper, and sauteed garlic. Tear up remaining basil and combine with bean mixture.
4. Divide beans among four plates and top with steak. Add basil puree and serve.
Nutrition facts per serving: 478 calories, 35g protein, 32g carbohydrate, 28g fat (7.5g saturated), 11g fiber

Southwestern Pizza

Prep time: 8 minutes
Cook time: 10 minutes
Makes: 3 servings

Ingredients
Nonstick cooking spray
1 12-inch 100% whole wheat piza crust
1 cup prepared tomato salsa
1 1/4 cups shredded reduced-fat 2 percent mozzarella
1 1/3 cups canned black beans, drained and rinsed
1 small sweet red pepper, seeded and thinly sliced (about 2/3 cup)
2 scallions, trimmed and thinly sliced
1/4 cup cilantro leaves for garnish (optional)

Directions
1. Heat the oven to 450 degrees. Coat a baking sheet with cooking spray. Place crust on sheet and top with salsa, 1 cup mozzarella, beans, sliced red pepper, and scallions. Top with remaining 1/4 cup cheese.

2. Place pizza in oven and bake 8 to 10 minutes or until mozzarella is melted. Remove from oven and garnish
with cilantro if desired. Cut into six slices and serve.


Enjoy one slice of you favorite food with a side salad.

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout

Recipe developed by Liza Schoenfein

Makes: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients
10 ounces brussel sprouts, quartered
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds), butterflied
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/4 cup white wine
1/4 cup chicken broth
1 small yellow onion, thinly sliced
1/4 cup dried cherries
1 tablespoon chopped sage leaves

Directions
1. In a medium pot fitted with a steamer, steam brussel sprouts 8 minutes.
2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.
3. Warm remaining olive oil in a small saute pan over medium-high heat. saute  Reduce heat to medium and  Saute onion; cook until translucent, 5 minutes. Add cherries, sage, and brussel sprouts; cook 3 minutes more. Season with remaining salt and black pepper.
4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.

Chili Roasted Salmon with Cilantro Cream

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
Nonstick cooking spray
4 tablespoons fresh lime juice
4 garlic cloves, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
3 teaspoons olive oil
4 5-ounce skinless salmon fillets
1  cup frozen corn kernels, thawed
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1/2 small red onion, thinly sliced
Salt
Freshly ground black pepper
1/3 cup light sour cream
2 tablespoons chopped fresh cilantro

Directions
1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
2. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.

Lemon-Thyme Chicken with Sauteed Vegetables

Makes: 4 servings

Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
4 tablespoons lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped fresh thyme, divided
Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 teaspoons canola oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
11/2 cups grape tomatoes, halved
2 medium zucchini
1/3 cup crumbled fat feta

Directions:
1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
2. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.
3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
4. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.