Baked Greens!

1 T. olive oil
1 onion, diced
2 garlic scapes, diced
1 lb. chopped kale
1 lb. chopped spinach
3/4 c. plain yogurt
1/4 c. parmesean cheese
1 1/2 T. flour
1/8 t. salt
1 /8 t. pepper
2 eggs + 1 egg white
parmesean cheese to top

Saute onion and garlic scapes in olive oil in a dutch oven.  Add kale and spinach, stirring occasionally for 20 minutes, covered.  Remove from heat and spoon into a greased glass dish.  In a blender, mix yogurt, parmesean, flour, salt, pepper, and eggs until smooth.  Pour over greens in the dish.  Top with additional parmesean cheese and bake at 350 degrees for 40 minutes.

Rhubarb Upside-Down Cake

1 1/4 c. butter, room temperature
1 lb. rhubarb, cut into 4 inch pieces
1 1/2 c. sugar
1/4 c. brown sugar
2 c. flour
1 1/4 t. baking powder
1/2 t. salt
1 t. lemon zest
1 t. vanilla
4 eggs
1/3 c. plain yogurt

Butter an 8 inch square pan and line with parchment paper.  Butter the parchment paper as well.  Toss the rhubarb, 1/2 c. of the sugar, and brown sugar in a bowl.  Layer the rhubarb in rows over the parchment paper in the bottom of the pan.  Add any remaining sugar from the bowl to the pan.  Beat the butter, remaining 1 c. of sugar, and lemon zest until light and fluffy.  Add the vanilla and eggs one at a time.  Stir in the yogurt at low speed.  Gradually add the flour, baking powder, and salt until combined.  Spoon the batter over the rhubarb in the pan.  Bake the cake at 375 degrees for 1 hour and 15 minutes.  Cool for 15 minutes before turning it upside-down on a serving plate.

Thai Meatballs!

1 lb. ground turkey
2  t. curry powder
2 t. basil
1 t. ginger
1 t. garlic powder
3/4 c. breadcrumbs
1 egg
2 T. coconut oil
1 onion, diced
2 bell peppers, diced
2 cloves garlic, minced
1 t. basil
1 t. ginger
2 t. curry powder
15 oz. coconut milk
1 head cauliflower, pulsed in food processor

Mix together turkey, spices, breadcrumbs, and egg.  Form the meatballs and place on a baking sheet lined with foil.  Bake at 375 degrees for 20 minutes.  Meanwhile, sauté onion, peppers, and spices in coco nut oil in a large skillet.  Add the coconut milk and simmer.  Add cooked meatballs to the sauce and simmer 5 more minutes.  Serve over cauliflower rice.

Morroccan Chicken!

1 lb. chicken
1 onion, chopped
14 oz. diced tomatoes
8 oz. tomato sauce
3 cloves garlic, minced
1 pinch saffron
2 t. cumin
2 t. curry powder
15 oz. chickpeas
15 oz. pitted green olives
1/2 c. golden raisins

Layer onion, chicken, tomatoes, sauce, garlic, and spices in a slow cooker.  Cook on high for 3 hours.  Stir in the chickpeas, olives, and raisins and cook for another hour on high.

Savory Pumpkin Soup!

1 lb. ground chicken
1/2 onion, diced
2 cloves garlic, minced
15 oz. can pumpkin
3 c. baby kale, chopped
1/2 t. pepper
3 c. chicken broth
1 head cauliflower, chopped
1/4 c. water
1 c. coconut milk

Saute chicken and onion in a large soup pot until browned.  Add garlic and cook a minute more.  Add pumpkin, kale, pepper, and chicken broth and bring to a simmer.  Meanwhile, steam cauliflower florets in water until soft and puree in a food processor with coconut milk until smooth.  Stir the cauliflower puree into the soup and simmer for a few more minutes.

Protein Bars!

Quinoa Bars:
1/3 c. quinoa + 2/3 c. water (cook for 15 min)
16 dates, pulsed in food processor
1/2 c. almonds, chopped in food processor
1/3 c. peanut butter

Oat Bars:
1 1/2 c. oats, ground in food processor
1/4 c. protein powder
1/4 c. chia seeds
1/3 c. dates, pulsed in food processor
1/3 c. almonds, chopped in food processor
1 c. peanut butter, melted
1/4 c. almond milk

Mix your choice of ingredients in a large bowl.  Press into an 8x8 pan and chill in the refrigerator for 2 hours before cutting into bars.

Pumpkin Custard!

2 ripe bananas
4 eggs
15 oz can pumpkin
1 T. cinnamon
2 t. ginger
2 T. peanut butter
1/4 c. vanilla protein powder
1/4 c. chia seeds
4 oz. coconut milk
1/2 c. chopped walnuts

Place all ingredients except walnuts in a blender.  Blend until combined and pour the entire mixture into a greased 13x9 baking dish.  Top with walnuts and bake at 350 degrees for 30 minutes.