Whole Wheat Bread!

1/4 c. warm water

1/2 c. warm milk

1 T. cut butter

2 T. brown sugar

1 t. salt

2 c. whole wheat flour

2 t. yeast

 

 

Put all ingredients in bread machine pan in the order listed.  Insert the pan in the chamber and close the lid.  Select "whole wheat, 1 lb" loaf size.  Press start.  It will take 4 hours and 15 minutes to bake.  When the timer goes off, remove from pan and let cool before slicing.

Zucchini Blueberry Muffins!

For the batter:
3 eggs
3/4 c. applesauce
1/3 c. coconut oil
2 t. vanilla
2 c. grated zucchini
1 T. lemon zest
1/3 c. vanilla protein powder
1.3 c. sugar
3 c. flour
1 t. baking powder
1/4 t. baking soda
1 t. cinnamon
2 c. fresh blueberries

For the topping:
1/4 c. sugar
1/4 c. flour
3 T. cold butter
1/2 t. cinnamon

Beat eggs, applesauce, oil, and vanilla.  Stir in zucchini and lemon zest, protein, and sugar.  Fold in flour, baking powder, baking soda, and cinnamon.  Stir in blueberries and pour into cupcake liners,  In a small bowl, combine topping with a fork and sprinkle over the muffin batter.  Bake at 350 degrees for about 25 minutes.

Banana Protein Muffins!

1 egg
3 mashed bananas
1/2 c. applesauce
1 t. vanilla
2 c. oats
2 scoops protein powder
1/3 c. peanut butter
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon

Mix all ingredients and scoop into a greased muffin tin.  Bake at 350 degrees for 20 minutes or until cooked through.

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.