Las Vegas Restaurants

“This fish soup is SO SIMPLE, DELICIOUS, and amazingly HEALTHY for you! You can make it with things you probably already have in your fridge and is great served with a cup of rice! Try it with frozen albacore tuna too! Feel free to use any vegetables you want, as well as other types of thick steak fish such as albacore tuna. I buy my frozen fish for soups at Trader Joe’s which are both affordable and very fresh!” Ingredients: 4 cups water 1/2 pound Chinese long beans, cut into halves 1 chayote squash, cut into small wedges 1 (1 inch) piece ginger, peeled and sliced thick 1 green onions, chopped 2 frozen thick ahi tuna steaks, thawed 2 heads bok choy, chopped 1 tomato, chopped Directions:

“A classic German dessert item using a variety of red berries. Serve with vanilla ice cream, vanilla pudding, rice pudding, whipped cream, etc. You can use fresh or frozen unsweetened raspberries, strawberries, red currants, or a combination of the three.” Ingredients: 6 cups raspberries 1/2 cup white sugar 2 tablespoons cornstarch 1/4 cup cold water 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract Directions:

“This sparkling lime gelatin salad is embedded with luscious bits of pineapple, cherries, grapes and pears, and takes only minutes to prepare! Allow several hours for Jell-O® to set. I serve this with cream cheese and/or mayonnaise.” Ingredients: 1 (3 ounce) package lime flavored Jell-O® mix 1 cup boiling water 1 cup cold water 4 rings canned pineapple, drained 1/2 cup pitted dark sweet cherries, drained 1/4 cup halved seedless red grapes 4 pears – peeled, cored and chopped Directions:

“This is a classic Andhra preparation. Typical greens to use are thotakoora (amaranth) and spinach (palak koora). Serve with rice and Majjiga Pulusu (buttermilk pulusu) or Menthi Majjiga (buttermilk with fenugreek).” Ingredients: 1 cup hulled, split pigeon peas (toor dal) 2 cups water 2 cups water 1/2 teaspoon ground turmeric salt, to taste 1 (8 ounce) bunch amaranth greens, chopped 2 teaspoons cooking oil 1 teaspoon skinned split black lentils (urad dal) 1 teaspoon mustard seed 1 teaspoon cumin seed 4 dried red chile peppers 1 pinch asafoetida powder 2 green chile peppers, cut into large chunks 1 sprig fresh curry leaves Directions:

“A cranberry salad with pineapple, celery and apple. It’s always a hit!” Ingredients: 1 (12 ounce) package cranberries 1 (8 ounce) can crushed pineapple, drained 1 large apple, diced 2 stalks celery, diced 1 cup white sugar 1 (6 ounce) package cherry flavored Jell-O® 2 cups boiling water Directions:

“Make something extra special to share with a friend! This delicious starter is healthier than the original version and can be used to make a variety of healthful breads. (Do not use metal containers or utensils.)” Ingredients: 1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 1 cup all-purpose flour 1 cup white sugar 1 cup low-fat milk   1 cup white whole wheat flour 1 cup white sugar 1 cup low-fat milk   1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 cup white sugar 1 cup low-fat milk Directions:

“I wanted to make a Mardi Gras King Cake for my friends because we are expatriates in Malaysia with no bakeries that can make them, and some people we know have never even tried one! However, I wanted to make it lighter too, so I made some substitutions and created my own cake that appears and tastes decadent, but is actually quite light. Bakeries in Louisiana do standard cinnamon-sugar fillings, but they do all kinds of other fruit/pudding fillings, too, so I decided to go fruity. Laissez les bon temps rouler! Add some edible beads for further decoration if you can find them!” Ingredients: 3/4 cup skim milk 1/4 cup reduced-fat margarine, softened 1 1/2 cups self-rising flour 1 tablespoon instant yeast 1/4 cup sugar and sucralose blend for baking (such as SPLENDA® Sugar Blend) 1/4 cup water 1 egg, beaten 1 3/4 cups whole wheat flour   3/4 (8 ounce) package fat-free cream cheese, softened 2 very ripe bananas, mashed 1/4 cup finely chopped pineapple 1/8 teaspoon pineapple ext

“Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern Italy.” Ingredients: 2 cups sliced strawberries 1/4 cup balsamic vinegar 1 tablespoon white sugar 1 pinch ground black pepper 4 slices angel food cake 1/2 cup whipped cream Directions:

“These amazing muffins have no eggs, yeast, or white sugar in them and are pretty low fat. They are very moist and I always get compliments whenever I make them. Plus they make an awesome breakfast! Can be served with cottage cheese mixed with honey.” Ingredients: 1 cup water 1/2 cup honey 1 cup chopped pitted dates 1 teaspoon baking soda 2 oranges, zested and juiced 3 Granny Smith apples – peeled, cored, and shredded 1 cup chopped seedless green grapes 1 teaspoon ground cinnamon 1/2 cup chopped walnuts 3 cups self-rising flour Directions:

“Great for those New Year’s resolutions.” Ingredients: 2 cups uncooked brown rice 4 cups water 1 tablespoon safflower oil 1/3 cup leeks, chopped 2 cloves garlic 1 teaspoon minced fresh ginger root 1 cup zucchini, chopped 1 cup carrots, chopped 1 cup yellow squash, chopped sea salt to taste Directions:

“Fresh fruit gets even more flavor when it’s baked and drizzled with honey. Serve warm over vanilla ice cream with chopped cashews or peanuts!” Ingredients: 4 fresh plums, pitted and halved 2 fresh nectarines, pitted and halved 2 tablespoons honey Directions:

“This is a recipe adapted from my Cuisinart® ice cream/yogurt maker booklet. We love the smooth creamy texture even after storing it in the freezer. Our favorite blend of juices is lime and mango. We like to keep it low cal by substituting in no calorie sweetener. This is an especially refreshing dessert on our hot southern summer evenings. I fix it inside while my husband is outside grilling.” Ingredients: 2 mangos – peeled, seeded and diced 1 cup white sugar 1 lime, juiced and zested 1 orange, juiced and zested 2 cups tangerine juice Directions:

“This yummy side dish was a staple at my grandma’s table! Just the right amount of sweet and tart. Serve plain or over yogurt, ice cream, or shortcake.” Ingredients: 8 quarts diced fresh rhubarb 1 cup white sugar, or more to taste 8 whole cloves 1 tablespoon lemon juice 1 (3 ounce) package red Jell-O® dessert mix 1/4 cup honey, warmed (optional) Directions:

“My Mom developed this recipe which has become a holiday tradition in our family. It’s different from many tzimuses because it is not made with sweet potatoes.” Ingredients: 12 ounces pitted prunes 2 large potatoes, peeled and cut into chunks 3 carrots, peeled and sliced into rounds 1 1/2 teaspoons lemon juice 1/2 cup white sugar 2 tablespoons matzo meal (optional) Directions:

“Great semisweet recipe for those who prefer less white sugar in their cranberry sauce. The blueberries and raspberries give it an added flair. Great on pie and turkey, it has become a favorite part of our holiday meals. Add more sugar or honey for a sweeter sauce.” Ingredients: 1 cup orange juice 1 cup water 1/2 cup white sugar 1/4 cup honey 2 (12 ounce) packages cranberries 2 cups blueberries 1 cup raspberries 1 orange, juiced and zested 1/8 teaspoon pumpkin pie spice Directions:

“Yummy smoothie full of nutrients from fruits and vegetables.” Ingredients: 1 1/2 cups almond milk 1/3 cup plain kefir 1 1/3 cups chopped kale, or as needed 1 1/3 cups chopped fresh spinach, or as needed 1 1/3 cups chopped Swiss chard, or as needed 3 persimmons, peeled 1 1/2 frozen bananas 1/2 avocado, peeled and pitted 1 tablespoon chia seeds 1 teaspoon honey, or more to taste (optional) Directions:

“This is a recipe from my great-grandma with simple ingredients. This bread is moist, healthy, and delicious. You can easily cut back on the sugar and switch out ingredients depending on taste or dietary restrictions. I love to use dried cranberries instead of raisins, reducing the sugar by several tablespoons when I do.” Ingredients: 1 cup raisins 1 cup water 2 cups rolled oats 1 cup bran cereal (such as Kellogg’s® All-Bran®) 1 cup whole wheat flour 3/4 cup white sugar 1 teaspoon salt 1 teaspoon baking soda 1 cup milk 1 1/2 teaspoons lemon juice 1 egg Directions:

“Your basic applesauce with a savory twist. Serve warm or refrigerate in an air-tight container.” Ingredients: 12 small apples – peeled, cored, and sliced 5 small fresh peaches – peeled, pitted, and sliced 1/2 cup brewed hibiscus herbal tea 1 tablespoon dried marjoram 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 4 cups fresh red currants Directions:

“Italian sausage pan-fried in orange juice and mixed with a zesty mango-peach salsa. Serve over lime cilantro rice – a refreshing summer meal!” Ingredients: 1 fresh mango, peeled and chopped 1/2 fresh peach, peeled and chopped 1 lime, juiced 1 tablespoon chopped red onion 1 tablespoon chopped fresh cilantro 2 cups water 1 cup white rice 1 lime, juiced 1 tablespoon chopped fresh cilantro cooking spray 3 Italian turkey sausage links 1/2 cup orange juice 2 pinches garlic salt, or to taste Directions:

“A delicious alternative to cranberry relish. A colorful addition to the holiday table!” Ingredients: 2 (3 ounce) packages lemon-flavored gelatin mix (such as Jell-O®) 1 1/2 cups boiling water 2 cups cold water 1 (12 ounce) package fresh cranberries 1 cup white sugar 1 cup crushed pineapple, drained 3/4 cup chopped celery 1/2 cup chopped walnuts Directions:

“Brain food for brainstorming.” Ingredients: 1 tablespoon chia seeds 1 (6 ounce) container vanilla yogurt 1/2 cup mango juice 1/4 cup fresh blueberries 1/4 cup fresh mango chunks 1/2 teaspoon vanilla extract Directions:

“Delicious! You would never realize that kumquats have a slight vanilla-ish taste until you try this recipe.” Ingredients: 1 cup kumquat peels 1/2 cup white sugar 1/4 cup water Directions:

“This avocado sushi recipe goes over the basics of sushi rolling so that you can make your own amazing brown rice sushi. It might take some practice to get the hang of rolling, but it’s worth it. Short grain brown rice is sticky enough to use instead of white sushi rice, but long grain brown rice will not work. Use apple cider vinegar if you can’t find brown rice vinegar. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.” Ingredients: 1 cup uncooked short grain brown rice 2 cups water 1 pinch sea salt 1 tablespoon brown rice vinegar 1 avocado – peeled, pitted, and thinly sliced 1/4 red bell pepper, cut into matchsticks 1/4 cup alfalfa sprouts, or to taste 4 sheets nori (dry seaweed) Directions:

“Indian curry recipe with loads of vegetables and great taste. Goes great with just plain rice or any Indian bread!!!” Ingredients: 2 cups water 1/2 cup sliced cabbage 1/2 cup sliced carrot 1/2 cup fresh green beans, trimmed 1/2 cup sliced green bell pepper 1/2 cup yellow split peas (tuvar dal) 1 tablespoon ground coriander (optional) 2 teaspoons sambar powder 1/2 teaspoon chili powder (optional) 1/2 teaspoon water 1 tablespoon vegetable oil 1 teaspoon cumin seeds 1/2 teaspoon mustard seed (optional) 1 pinch asafoetida powder (optional) 1/2 teaspoon ground turmeric 2 tablespoons chopped fresh cilantro 2 tablespoons fresh grated coconut 2 teaspoons tamarind pulp 1 teaspoon brown sugar salt to taste Directions:

“This version of a classic Spanish salsa combines a slow-cooked tomato sauce including zest of lemon, cilantro, ripe mangos, and lemon juice. For hot salsa use 3 habanero peppers. For ‘fuego’ (fire) use 3 Habanero and 3 Jamaican peppers. Goes great with chips, chicken, rice, or beans.” Ingredients: 6 tomatoes ice water 1 tablespoon olive oil 2 cloves garlic, minced 1/2 cup chopped fresh cilantro 1 lemon, zested and juiced 3 tomatoes, diced 2 green bell peppers, diced 2 ripe mangoes – peeled, pitted, and diced 1/2 Spanish onion, diced 2 cloves garlic, minced 1 tablespoon vinegar 1 1/2 habanero peppers, diced Directions:

“This is a great summer or special occasion fruit salad. I don’t like the marshmallows or cream in fruit salad so this one rocks for me and reminds me of my momma. Sprinkle a little sugar on top if desired.” Ingredients: 8 oranges, peeled and cut into chunks 1 apple – peeled, cored, and diced 1 (8 ounce) can crushed pineapple 1/4 cup flaked coconut 8 red cherries, drained and halved Directions:

“A quick recipe to help get rid of all the unnecessary chemicals of normal top ramen, while keeping the flavor.” Ingredients: 2 cups water 1 (3 ounce) package instant ramen noodles (exclude seasoning packet) 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons ground ginger salt and ground black pepper to taste Directions:

“Due to pregnancy food aversions, I haven’t been able to eat eat salad so I started eating it in smoothies! This smoothie tastes great and gives you at least three servings of veggies!” Ingredients: 3 cups chopped romaine lettuce 1/3 cup milk, or more as needed 4 frozen strawberries, or more to taste 1 frozen banana, cut into chunks 1/4 teaspoon vanilla extract, or to taste (optional) Directions:

“First and foremost, I love ‘overnight oatmeal.’ I make a few over the weekend, so I have them ready to go for instant and hearty breakfasts throughout the week. I created this recipe on a whim when I had leftover roasted sweet potatoes. It tastes like a pumpkin pie, but, with its natural sweetness, you don’t need any sweetener, which is what I love! It’s hearty and healthy to boot. I served mine this morning with a sprinkle of toasted pecans and cinnamon.” Ingredients: 1/3 cup water 1/4 cup plain fat-free Greek yogurt 1/4 cup old-fashioned rolled oats 1/2 scoop vanilla protein powder 1 tablespoon ground flax seed 1 1/2 teaspoons chia seeds 1/2 teaspoon pumpkin pie spice 1/4 cup sweet potato puree 2 tablespoons water Directions:

“Make breakfast or a snack just a little special by serving this healthy yogurt dipping sauce with fresh fruit skewers. Use any fruit for the fruit skewers.” Ingredients: 1/2 cup vanilla Greek-style yogurt 2 tablespoons applesauce (such as Mott’s® Natural Applesauce) 1/8 teaspoon almond extract 1/8 teaspoon ground cinnamon 1 cup seedless grapes 1 cup fresh strawberries 1 cup apple chunks 1 cup pineapple chunks 8 (6 inch) wooden skewers Directions:

“This was my mothers recipe, and named by my son because it is so addictive. By replacing the Jell-O® with sugar-free Jello-O®, using no-sugar-added pineapple, and your choice of sugar substitute, this turns into a reduced-carb recipe. If you don’t have a grinder, use a blender and water to grind the cranberries, then drain.” Ingredients: 1 (12 ounce) package fresh cranberries 1 large orange, peeled 2 cups boiling water 1 cup white sugar 1 (6 ounce) package cherry-flavored gelatin mix (such as Jell-O®) 1 (14 ounce) can crushed pineapple with juice Directions:

“It’s been said that our sense of smell is deeply tied to memory. Bring this recipe to a simmer on your stove top and the smell will have you reminiscing about holidays past and definitely enjoying the present!” Ingredients: 8 cups water, or more as needed 1 whole orange peel 1 whole Granny Smith apple peel 1 whole lemon peel 2 cinnamon sticks 1 tablespoon vanilla extract 3 whole star anise pods 1 fresh pine sprig Directions:

“I took some leftover quinoa pilaf and added black beans and ground turkey. It made an excellent one-dish meal that hits the table in a hurry. I found it was a good way to use up the leftovers from another dinner. We have the pilaf as a side dish for the two of us, and it is always too much. Adding ground turkey and black beans makes another unique meal that is quick to prepare. Enjoy!” Ingredients: 2 teaspoons olive oil 1 cup quinoa 1/2 onion, chopped 2 cups water 2 tablespoons chicken-flavored vegetable bouillon 1 teaspoon ground black pepper 1 teaspoon ground thyme 1 carrot, chopped 1 tomato, chopped 1 cup baby spinach 2 tablespoons olive oil 1 pound ground turkey, or more to taste (optional) 1 (14.5 ounce) can black beans, rinsed and drained Directions:

“Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.” Ingredients: pico de gallo: 3 tomatoes, diced 1 small onion, chopped 1 small jalapeno pepper, chopped 2 tablespoons chopped fresh cilantro 2 cloves garlic, minced 1 lime, juiced, or more to taste 1/2 teaspoon salt   3 cups dry black-eyed peas water to cover Directions:

“A quick side dish to serve with fish tacos or grilled chicken; serve in small bowls or use slotted spoon to plate alongside fish tacos or grilled chicken.” Ingredients: 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can no-salt-added diced tomatoes 1 small lime, juiced (optional) 1 teaspoon chili powder, or more to taste 1 teaspoon ground cumin, or more to taste 1 teaspoon garlic powder, or more to taste Directions:

“Goes great with fish tacos, grilled fish, or chicken! You can also just serve with tortilla chips.” Ingredients: 1 cup 1-inch pineapple cubes 1 cup 1-inch mango cubes 1/2 red onion, finely diced 2 jalapeno peppers, seeded and chopped 1/4 cup finely chopped cilantro 2 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground red pepper Directions:

“For those who like icy all-fruit smoothies, this one offers a refreshing, complex blend of fresh flavors.” Ingredients: 2 1/2 cups frozen pineapple chunks, or to taste 2 cups apple juice, or as needed 2 pears – peeled, cored, and cut into wedges 1 cup strawberries 20 fresh mint leaves Directions:

“Yummy!” Ingredients: 1 teaspoon margarine, or as needed, softened 3/4 cup almond milk 1 tablespoon vinegar 1 1/4 cups rice flour 1/2 cup brown sugar 1/4 cup amaranth flour 1/4 cup soy flour 1/4 cup flax seed meal 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon sea salt 2 large bananas, mashed 1 egg, beaten 1 tablespoon coconut oil, melted Directions:

“This quick smoothie provides a full day’s serving suggestion of fruits and vegetables! If you share the smoothie you’ll still get 50% in before your day even starts.” Ingredients: 2 cups fresh spinach 2 cups frozen unsweetened strawberries 1 cup chopped cucumber 2 carrots, chopped 1 banana, cut into chunks 1 apple, chopped 2/3 cup water 1/2 cup ice cubes, or as desired 1 tablespoon flax seed, or to taste (optional) Directions:

“This sweet and spicy salsa is so refreshing you won’t be able to stop eating it. It’s like nothing I have ever tasted. It’s great with lime tortilla chips.” Ingredients: 3 mangoes – peeled, seeded, and diced 1/2 fresh pineapple, diced 3 roma (plum) tomatoes, diced 1 sweet onion (such as Vidalia®), diced 1 bunch fresh cilantro, chopped 1/2 red bell pepper, diced 2 jalapeno peppers, seeded and diced 1 lime, juiced 1 dash green hot sauce, or more to taste Directions:

“This is a great beach or pool appetizer. Ready in minutes and keeps for a few days in the fridge.” Ingredients: 1 fresh pineapple, diced 2 cups diced fresh mango 1/2 cup minced red onion 1 jalapeno pepper, seeded and minced 3 tablespoons lime juice 3 tablespoons chopped fresh cilantro salt to taste Directions:

“I made this up at a recent BBQ and it was an amazing experiment. No butter was required in this very flavorful recipe.” Ingredients: 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon red wine vinegar 1 teaspoon garlic powder 1 teaspoon sriracha hot sauce 1/2 teaspoon ground black pepper 6 ears corn, husks removed Directions:

“This exotic summer fruit smoothie is a tangy, cherry-chunked, fun snack that will cool you down in the summertime.” Ingredients: 2 cups pitted cherries 1 cup chopped mango 1 cup water 1 cup ice cubes Directions:

“A lovely, fresh and spicy salad.” Ingredients: 5 mangoes – peeled, seeded, and diced 3 large carrots, shredded 3/4 (5 ounce) package baby arugula 1 green onion, thinly sliced 1 1/2 tablespoons raisins 1 tablespoon chopped dry-roasted, unsalted peanuts 1 teaspoon grated fresh ginger 1 teaspoon lime zest 1 teaspoon sesame seeds Dressing: 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 packet granular no-calorie sucralose sweetener (such as Splenda®) 1 dash lime juice salt and ground black pepper to taste 1 tablespoon chopped cilantro Directions:

“Sweet and tangy. This is a refreshing meal that I serve over couscous.” Ingredients: 1 (15 ounce) can figs in syrup 1/2 cup water 1/2 cup white sugar 1/2 cup white vinegar 1 red onion, diced 1 yellow bell pepper, diced 2 tablespoons olive oil 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick 2 tablespoons cornstarch 2 tablespoons water Directions:

“While this fruit salad won’t get you tipsy, it is so delicious you might not stop eating it! Variety of fruit in a light margarita-inspired dressing. Will keep chilled for a couple of days. Mango or jicama can be added if you don’t feel stuck to the original recipe.” Ingredients: 3 cups watermelon chunks 3 cups pineapple chunks 2 cups sliced strawberries 1/4 cup silver tequila, or more to taste 1/4 cup agave nectar, or more to taste 3 limes, zested and juiced Directions:

“This recipe combines canned items with fresh items, so it’s really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator.” Ingredients: 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) 1 (15.25 ounce) can Mexican-style corn, drained 2 (7 ounce) cans Mexican-style corn, drained 1 (15.25 ounce) can yellow and white corn, drained 2 (11 ounce) cans white corn with chipotle peppers 1 large seedless cucumber, peeled and diced 1 cup diced red bell peppers 1 cup chopped fresh cilantro leaves 1/4 cup diced red onion, or more to taste 1 1/2 limes, juiced Directions:

“A fresh, colorful, crunchy, and healthy salad that’s a big hit at any potluck or for meals at home. People can’t believe how easy and tasty it is! And so pretty!” Ingredients: 3 large ripe mangoes, peeled and cut into long, thin strips 2 red bell peppers, cut into long, thin strips 2 jicamas, peeled and cut into long, thin strips 1 pint fresh blueberries, or more to taste 4 limes, each cut into 6 wedges Directions:

“This is a New Orleans-style casserole. It is similar to stuffed green peppers. It is mixed with crabmeat, shrimp, and seasonings of your choice.” Ingredients: 10 mirlitons (chayote) 1 pound small shrimp, peeled and deveined 3 onions, chopped 1 large green bell pepper, chopped 3 large stalks celery, chopped 2 cloves garlic, chopped 2 (6 ounce) cans crabmeat 1 cup bread crumbs 1 teaspoon paprika salt and ground black pepper to taste Directions:

“This is a great way to use sweet potatoes and other staples you have laying around. Cooking for a Crohn’s husband, we’re always trying to find ways to cook vegetables down so he can still enjoy them. If necessary, thin with additional milk. Serve hot with a sprinkling of pepitas, if desired.” Ingredients: 6 cups skim milk 5 large sweet potatoes, peeled and chopped 3 apples – peeled, cored, and chopped 1 large onion, sliced 3 carrots, chopped 3 stalks celery, chopped 6 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne pepper 8 black peppercorns Directions:

“Whole wheat bread with cracked wheat berries. Let it rise twice if you want a finer grained bread. Unbaked loaves can be frozen. Recipe can also be doubled.” Ingredients: 3/8 cup cracked wheat 3/4 cup water 2 cups whole wheat flour 3 1/4 cups bread flour 1 tablespoon active dry yeast 1 1/2 cups water 1/3 cup honey 3 tablespoons lard 2 teaspoons salt Directions:

“A spicy raisin bread made in a bread machine. The most common substitute for mixed spice in the U.S.A. is pumpkin pie spice.” Ingredients: 1 1/8 cups water 1 1/2 tablespoons vegetable oil 2 tablespoons brown sugar 3 1/4 cups bread flour 2 tablespoons bread flour 3 tablespoons dry milk powder 1 tablespoon pumpkin pie spice 2 teaspoons active dry yeast 3/4 cup golden raisins 2 2/3 tablespoons candied mixed fruit peel Directions:

“This is a spicy cranberry sauce with complex flavors from start to finish.” Ingredients: 1 (12 ounce) package fresh cranberries 1 (16 ounce) can whole cranberry sauce 1 (12 ounce) jar orange marmalade 1/3 cup diced onion 1 apple – peeled, cored, and chopped 1 green bell pepper, chopped 3/4 teaspoon salt 1 jalapeno pepper, seeded and minced 1 lime, juiced 1/3 cup orange liqueur Directions:

“A great, fruity accompaniment for chicken breasts. Viva la salsa!” Ingredients: 1/2 cup fresh diced kiwi fruit 3/4 cup fresh diced peaches 1 jalapeno pepper, seeded and chopped 1/2 cup cucumber – peeled, seeded and chopped 1/4 cup diced sweet onion 1 teaspoon lemon juice salt and pepper to taste Directions:

“This is a fine vegetable salad to serve either at a luncheon or at home.” Ingredients: 8 ounces mixed vegetables 1 (15 ounce) can red beans, drained and rinsed 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1/2 cup white wine vinegar 3/4 cup white sugar 1 teaspoon prepared mustard 1 tablespoon all-purpose flour Directions:

“For this baked bean dish, use your favorite style of beans, however I suggest using those with brown sugar and bacon.” Ingredients: 1 (28 ounce) can baked beans 1 cup packed brown sugar 1 (16 ounce) package large marshmallows Directions:

“This is a recipe for hot cinnamon candy covered apples. The candy is a hard candy and is rather simple to prepare. A candy thermometer is required.” Ingredients: 1/2 cup confectioners’ sugar 6 apples 2 cups water 2 cups white sugar 2 cups light corn syrup 1 tablespoon red food coloring 1 teaspoon cinnamon oil Directions:

“This dressing has a touch of tradition with a bit of Asian flair. My family is allergic to wheat but I wanted to continue with the traditional dressing idea. I then came up with the following which is my family’s favorite now.” Ingredients: 1 pound Italian turkey sausage links 2 cups chopped onion 4 cups cooked rice 2 cups diced celery 8 cups bean sprouts 1 pound fresh mushrooms, sliced 2 (8 ounce) cans water chestnuts, drained 2 teaspoons poultry seasoning 1 teaspoon sage Directions:

“Keep this mixture in salt shakers to serve instead of salt. Excellent for a salt-free diet!!” Ingredients: 1 teaspoon cayenne pepper 2 tablespoons garlic powder 2 teaspoons dried basil 2 teaspoons ground savory 2 teaspoons onion powder 2 teaspoons dried sage 1 teaspoon grated lemon zest 2 teaspoons ground mace 2 teaspoons dried thyme 2 teaspoons dried parsley 2 teaspoons dried marjoram 2 teaspoons ground black pepper 1 teaspoon paprika Directions:

“Sweet and pungent BBQ sauce for any light meat, pork, chicken, etc. Use as a baste or marinade and serve on the side with charcoal broiled ribs, chicken, or pork.” Ingredients: 3 tablespoons mustard powder 1/4 cup wasabi powder 1 teaspoon salt, or to taste 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1/4 cup honey 1 (12 fluid ounce) can or bottle beer 3 cups ketchup 1/2 cup Worcestershire sauce 2 tablespoons lemon juice 1/2 cup finely chopped onion 1/2 cup chopped fresh cilantro Directions:

“It will take several days for the wheat berries to sprout before you can use them in this recipe. The reward for your patience is a hearty loaf packed with protein. Special care needs to be taken with this bread and the instructions need to be followed very carefully.” Ingredients: 1/2 cup sprouted wheat berries, ground 3/4 cup buttermilk 1 egg 2 tablespoons maple syrup 1/2 teaspoon salt 1/3 teaspoon baking soda 2 tablespoons vital wheat gluten 2 1/4 cups whole wheat flour 1 1/2 teaspoons active dry yeast Directions:

“Quick, very easy, actually fool-proof spinach and boxed stuffing mix casserole to go with your tofu-turkey or to be eaten by itself.” Ingredients: 1/2 tablespoon butter, melted 2 (14 ounce) cans spinach 1 tablespoon poultry seasoning 1 (12 ounce) package unseasoned dry bread stuffing mix Directions:

“Ada is a type of dosa (crepe) usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south Indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.” Ingredients: 1 cup split Bengal gram (chana dal) 1 cup skinned split black lentils (urad dal) 1/2 cup split yellow lentils (moong dal) 1 cup rice salt to taste 2 dried red chile peppers, or to taste water, as needed 2 tablespoons cumin seeds 2 tablespoons cooking oil Directions:

“I let my taste buds go on ‘walk about’ one afternoon at the grocery store and this recipe was the result of their adventure. It works well with chicken or pork or even right off the spoon! I recommend serving Jasmine rice as a side. It is the perfect complement.” Ingredients: 2 tablespoons cooking oil 6 skinless, boneless chicken breast halves – rinsed and patted dry salt to taste 1 onion, diced 2 cloves garlic, minced 1 fresh jalapeno pepper, sliced into rings 1 pound frozen tart cherries, thawed and roughly chopped 1 pound frozen mango chunks, thawed and roughly chopped 2 cups sparkling cherry juice (such as R.W. Knudsen®) 1/4 cup fresh lemon juice, or to taste 2 tablespoons brown sugar Directions:

“A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.” Ingredients: 1/4 cup black cumin seed 2 large bay leaves, crushed 2 tablespoons green cardamom seeds 1/4 cup black peppercorns 1 1/2 teaspoons whole cloves 1 tablespoon fennel seed 1 teaspoon chopped fresh mace 4 cinnamon sticks, broken 1 pinch ground nutmeg Directions:

“This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade. The ingredients may be a little more difficult to obtain, but the effort is well worth the result. This is probably one of the easiest recipes to assemble. I hope you enjoy.” Ingredients: 1/4 cup whole star anise pods 5 tablespoons whole cloves 5 tablespoons Szechuan peppercorns 5 tablespoons fennel seed 1/4 cup ground cinnamon Directions:

“This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.” Ingredients: 1/2 cup vegetable oil for frying 3 pounds cod fillets, cut into 2 to 3 ounce portions salt to taste 2 large onions, peeled and sliced into rings 2 cloves garlic, chopped 8 whole black peppercorns 4 whole allspice berries 3 bay leaves 1 red chile pepper, seeded and sliced lengthwise 2 cups red wine vinegar 1/2 cup water 1/2 cup packed brown sugar, or to taste 2 tablespoons curry powder 1 teaspoon ground turmeric 2 teaspoons ground cumin 2 teaspoons ground coriander Directions:

“A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available.” Ingredients: 4 cups warm water (110 degrees F/45 degrees C) 1 teaspoon white sugar 2 (.25 ounce) packages active dry yeast 2 teaspoons salt 3/4 cup coarse whole wheat flour 3/4 cup coarse whole rye flour 8 cups bread flour 2 tablespoons butter, melted Directions:

“This is a recipe for Norwegian rye crisp or hardtack called ‘knaakebrod,’ very similar to the Finnish variety named ‘nakkileipa.’ These crackers can be dried and stored a very long time, but they’re better fresh!” Ingredients: 1 tablespoon active dry yeast 1 cup warm water (105 to 115 degrees) 1 1/3 cups rye flour 1 1/3 cups all-purpose flour 1 teaspoon salt 1/3 cup rye meal (pumpernickel flour) Directions:

“A refreshing twist on a traditional Baked Alaska! Orange sherbet and orange are served in orange shells and topped with a toasted meringue. Wow!” Ingredients: 1 pint orange sherbet 3 oranges 3 egg whites 6 tablespoons white sugar 1/4 teaspoon cream of tartar Directions:

“This is the only way my fish hating children will eat fish. Quick and easy but looks and tastes as if you went to a lot of trouble” Ingredients: cooking spray 1 (15.25 ounce) can tropical fruit salad, drained and chopped 1 (8 ounce) can whole kernel corn, drained 1/4 cup chopped red onion 2 tablespoons diced mild green chile peppers 1 tablespoon chopped fresh cilantro 1 pound catfish fillets 2 tablespoons lime juice 1/2 teaspoon paprika Directions:

“Refreshing combination of juices and herbs. Great for energy levels and your skin!” Ingredients: 3 large peaches or nectarines, cubed 1 large apple, quartered 1 lime 2 sprigs fresh mint Directions:

“A sweet and tangy cold salad of pineapple and vegetables that may be prepared up to one day ahead of time. Delicious alongside jerk-seasoned grilled meats.” Ingredients: 2 1/2 cups elbow macaroni   1 medium red or green bell pepper, chopped 1 medium onion, diced 2 carrots, peeled and finely chopped 1 cup pineapple chunks, drained, 2 tablespoons of juice reserved 3 cups finely shredded cabbage 1/2 teaspoon garlic powder   1 tablespoon Dijon-style mustard 2 teaspoons apple cider vinegar 1 tablespoon canola oil 1 teaspoon white pepper 1 tablespoon white sugar 1 cup cherry-flavored yogurt salt and pepper to taste   1/2 cup fresh shredded coconut 8 maraschino cherries for garnish (optional) Directions:

“I had this great tasting drink in a little cafe just outside the NSW/QLD border in Australia. The mango sorbet makes all of the difference! Serve in chilled, sugar frosted glasses.” Ingredients: 1 fresh pineapple – peeled, cored and cut into chunks 2 large green apples, washed and sliced 1 1/4 teaspoons chopped fresh ginger 1 cup brewed green tea, chilled 1 cup mango sorbet or crushed ice Directions:

“This tangy, fruity side dish looks beautiful served hot out of the oven. If you don’t want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce.” Ingredients: 1 (16 ounce) package baby carrots 1 cup water 1 cup apricot preserves 2 tablespoons cornstarch 1/4 cup sliced, dried apricots 1/4 cup golden raisins Directions:

“This is a great alternative to Spanish rice and accompanies any Mexican food dish wonderfully. This was one of my favorites growing up.” Ingredients: 2 teaspoons olive oil 1 (16 ounce) package star shaped pasta (located in the Hispanic food section) 1/2 onion, diced 3 cups hot water 3 teaspoons chicken bouillon 1 (14.5 ounce) can tomatoes with green chiles 1/4 cup fresh cilantro, chopped 1/2 teaspoon ground cumin 1/4 teaspoon garlic salt 1/4 teaspoon ground black pepper Directions:

“A creamy potato soup boldly flavored with ginger, and made without milk for a lighter potato soup experience.” Ingredients: 3 large potatoes, sliced 4 cups chicken broth 1 pound fresh mushrooms, chopped 3 tablespoons grated fresh ginger root pepper to taste 1/4 cup chopped green onion Directions:

“If you like mangos you will love this mango salsa!” Ingredients: 1 red onion, peeled and halved 12 mangos – peeled, seeded, and diced 1/2 head garlic, pressed 3 habanero peppers, seeded and minced 1 bunch fresh cilantro, chopped 2 tablespoons apple cider vinegar salt to taste Directions:

“A wonderful hearty pumpkin bread made in the machine. I make it every Thanksgiving. It’s not like your usual pumpkin breads (sweet breads) made for dessert, it’s more a serve-with-the-meal kind of bread.” Ingredients: 3 cups bread flour 2 1/4 teaspoons bread machine yeast 1/4 cup white sugar 1/2 teaspoon pumpkin pie spice 1 1/4 teaspoons salt 2 tablespoons butter, softened 3/4 cup canned pumpkin puree 1/2 cup water 1 1/2 teaspoons brandy Directions:

“What’s the best thing about being a chef? It’s being able to name your dishes anything you want! The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The ‘bango’ comes from the spicy sweet pepper jam I use to bind the fresh mango relish.” Ingredients: 1 mango – peeled, seeded and diced 2 tablespoons lime juice 2 tablespoons red bell pepper and ancho chili pepper jam 2 tablespoons chopped fresh cilantro 2 salmon fillets, skin removed sea salt to taste 2 teaspoons vegetable oil Directions:

“This is a simple recipe for vegan ice cream. It satisfies my sweet tooth without any diary products or added sugar. Yum!” Ingredients: 2 large frozen bananas, cut into small chunks 1 cup unsweetened almond milk 1 tablespoon chopped pecans 1 pinch ground cinnamon, or to taste Directions:

“A healthy, easy, and satisfying smoothie for those who enjoy grapefruit or are looking for a drink that is lower in sugar and calories. This is loaded with taste and is good for you!” Ingredients: 3 grapefruit, peeled and sectioned 1 cup cold water 3 ounces fresh spinach 6 ice cubes 1 (1/2 inch) piece peeled fresh ginger 1 teaspoon flax seeds Directions:

“This is one of the most flavorful and moist salmon recipes I have ever tasted.” Ingredients: 4 lemons, sliced 1/4-inch thick 1 large red onion, sliced 2 (8 ounce) salmon fillets 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh dill 1/2 teaspoon sea salt Directions:

“Simple dish that is very healthy, vegetarian, and can be a side or main course. Great to make and pack as a lunch for a few days after.” Ingredients: 1 tablespoon extra-virgin olive oil, or as needed 3 sweet potatoes, cut into 1/2-inch pieces, or more to taste salt to taste 1 large yellow onion, chopped 1 clove garlic, chopped 1 cup asparagus, or more to taste 4 cups water 2 cups quinoa 1 cup cashews Directions:

“Freekeh is fire-roasted baby wheat. It can be found in international or Middle Eastern stores. It can be used to replace rice. It has a very distinctive flavor. Any veggies or spices can be added to this recipe. This freekeh recipe will have a thick tomato saucy consistency. It has a slight kick, too.” Ingredients: 1 cup freekeh 4 cups vegetable broth 1 cup water 1 tablespoon olive oil 2 tablespoons tomato paste 1/2 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon ground turmeric salt and ground black pepper to taste Directions:

“This is a slightly unusual and awesomely delicious condiment for the center of your holiday table. It contains ghost pepper hot sauce for a special kick.” Ingredients: 4 ounces dried candied mango, finely diced 1 lemon, zested and juiced 1 orange, zested 1 teaspoon finely grated fresh ginger 1 cup fresh orange juice 1 cinnamon stick 1 whole star anise pod 1 teaspoon garam masala 1 pinch salt 1/3 cup water 1 cup white sugar 1 (12 ounce) package fresh cranberries 2 drops hot sauce (preferably ghost pepper hot sauce), or more to taste Directions:

“Going raw is a great lifestyle choice. You can find a lot of fruit smoothies that taste good. Here is a great vegetable one too.” Ingredients: 1 cup water, or as desired 1/2 orange, peeled 1 cup fresh spinach 1/2 raw beet, peeled 1/3 cup baby carrots 1/3 cup cauliflower florets 1/3 cup broccoli florets 1/4 cup blueberries, or to taste 1 stalk celery 1/2 lime, peeled 1 tablespoon honey 1 tablespoon chia seeds Directions:

“Who doesn’t like a mango lassi, right? But when you don’t have good fresh mangos or can’t find mango puree, why not try a banana lassi? I ordered 2 in a restaurant in Udaipur because they were so good and it was because they had no mangos at the time — what a find!” Ingredients: 2 over-ripe bananas, broken into chunks 1 1/4 cups thick plain yogurt 1/3 cup milk, or more to taste 2 ice cubes 2 tablespoons white sugar Directions:

“My almond butter and jelly smoothie is a spin-off of ‘peanut butter and jelly’ and it is my perfect mid-afternoon snack or sometimes even my lunch!” Ingredients: 1 cup almond milk 1 cup blueberries 4 ice cubes, or more to taste 1 scoop vanilla protein powder 1 tablespoon almond butter, or more to taste 1 tablespoon chia seeds, or more to taste Directions:

“If you have a loquat tree in your back yard or know someone who does, you’ll be trying to find something to do with them. This is a great tart and spicy way to use some up of those seemingly endless loquats. Recipe would work well with pork too. Loquats are very much a seasonal fruit. Late spring to early summer is the only time of year you can find them. Pairs very well with rice.” Ingredients: 6 large ripe loquats, peeled and pitted 1/2 cup water 1/2 cup orange juice 1/3 cup brown sugar 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon lemon pepper 1/2 teaspoon smoked paprika 1/4 cup vinegar 1 tablespoon grapeseed oil 2 skinless, boneless chicken breast halves Directions:

“A quick and easy smoothie with only a few ingredients that tastes amazing! I make this with Mott’s® fresh-pressed apple juice because it’s nice and thick. I also use raw blackberry honey.” Ingredients: 3/4 cup vanilla yogurt 1/2 cup apple juice 1 tablespoon honey, or to taste 2 ripe bananas 1 teaspoon milk, or to taste 4 ice cubes Directions:

“I came up with this smoothie based on suggestions and comments from some of the ladies on the Buzz. A great way to use up that frozen rhubarb in the back of the freezer.” Ingredients: 1 cup frozen chopped rhubarb 1 small banana, cut in chunks 1 cup cranberry juice blend 1/2 cup vanilla yogurt 3 drops red food coloring (optional) Directions:

“Blueberries are both healthy and great tasting. I altered this original recipe by adding a bunch of them, along with some dried cranberries and some yogurt for butter. They are still big and chewy and super yummy but healthier as well.” Ingredients: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 cup unsalted butter, melted 1/4 cup non-fat plain yogurt 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 1 cup semisweet chocolate chips 1/2 cup blueberries 1/2 cup dried cranberries Directions:

“Even this healthier version of Denise’s cake might win First Prize at the county fair! We used natural cake mix and light sour cream with great results.” Ingredients: 1 (18.25 ounce) package natural chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 1 cup low-fat sour cream 1/2 cup vegetable oil 4 eggs, beaten 1/2 cup warm water 1 cup semisweet chocolate chips 2 tablespoons confectioner’s sugar for dusting on top of cooled cake (optional) Directions:

“Spunky cooked vegetables with an intense lemon-garlic flavor.” Ingredients: 1 (8 ounce) package baby carrots 10 mushrooms 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon minced garlic 1/4 cup lemon juice Directions:

“A classic recipe for ‘Jewish Penicillin!’ Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!” Ingredients: 1 whole chicken, giblets removed 2 large onions, chopped water to cover 2 tablespoons dried dill weed (optional) 2 tablespoons dried parsley (optional) salt and ground black pepper to taste 4 large carrots, peeled and cut into cubes 2 potatoes, peeled and cut into cubes 2 leeks, diced 3 stalks celery, diced 1 large kohlrabi bulb, peeled and diced 3 parsnips, peeled and cut into cubes 2 tablespoons chicken bouillon granules (optional) 1 pinch salt and ground black pepper to taste Directions:

“Need a healthy snack or lunch that will keep you full? Belgian endive and brown rice make for a refreshing lunch. For more than one serving, just multiply. This recipe would be great for summer or fall picnics, too! Add finely chopped fruit such as oranges or apples.” Ingredients: 1/2 cup uncooked brown rice 1 cup water 1 head Belgian endive, chopped 1/8 red onion, finely chopped 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil, or to taste salt and ground black pepper to taste Directions:

“This is a traditional Turkish dessert with rich ingredients which is cooked especially for Eids, delicious for real!” Ingredients: For the Pudding: 1/2 cup dry garbanzo beans 1/2 cup dry white beans 2 cups fine bulgur 1/2 cup raisins 15 cups water 3 cups white sugar 1/4 cup dried apricots 1/4 cup orange peel, chopped 5 whole cloves   For Garnish: 2 tablespoons sesame seeds, toasted 2 tablespoons chopped walnuts 2 tablespoons chopped pistachio nuts 2 tablespoons dried currants 1 tablespoon ground cinnamon Directions:

“Slightly bitter and extremely refreshing, this is one instance of what I have dubbed blender-miracles. Throw everything in and blend away! Make sure to use a well-ripened banana to add extra sweetness. If the end result is still slightly too bitter, blend in sugar to taste. This pairs nicely with a balsamic salad.” Ingredients: 1 1/2 cups crushed ice 1 ripe banana 1/2 lime, juiced 1/2 lemon, juiced 1 tablespoon shredded coconut, as garnish (optional) 2 pitted cherries, as garnish (optional) Directions:

“This is a delicious fruity mousse with a great plum tang, making good use of pre-stewed plums, especially handy at that time of year when you have too many plums and quite enough jam, thank you very much! The preparation time is mostly waiting time for the mixture to chill sufficiently.” Ingredients: 2 cups plums, pitted and sliced 1 tablespoon water (optional) 1 (.25 ounce) package unflavored gelatin 1/2 cup hot water 1/2 cup white sugar 2 tablespoons lemon juice 1/2 cup evaporated milk Directions:

“This is a family favorite I make every year for Thanksgiving. The raspberries give it that added sweetness that makes you go for seconds! It’s best served chilled or warm over ice cream.” Ingredients: 1 cup fresh orange juice 1 cup white sugar 1 (12 ounce) bag fresh cranberries 2 cups fresh or frozen raspberries Directions:

“A ‘pate’ made out of lentils, flavored with truffle oil. Tastes just like real pate!” Ingredients: 1 cup dry lentils 2 cups chicken or vegetable broth 1 teaspoon extra virgin olive oil kosher salt and ground black pepper to taste 1 1/2 tablespoons truffle oil Directions:

“Science says beets’ anti-cancer chemicals inhibit skin, lung and liver tumors in mice. Beets also may help the heart by lowering artery-damaging homocysteine. You can use canned beets, but freshly cooked ones retain more nutrients.” Ingredients: 6 medium beets 1 cup orange juice 2 tablespoons candied ginger 2 tablespoons maple syrup 1/2 cup walnuts 1 tablespoon white vinegar 1 tablespoon cornstarch Directions:

“These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.” Ingredients: 1 1/2 cups warm water 1 1/2 cups warm milk 1 tablespoon white sugar 1 (.25 ounce) envelope active dry yeast 2 1/2 cups oat flour 2 cups whole wheat flour 1 teaspoon salt Directions:

“After trying a few recipes I developed my own version. I think it’s the best!” Ingredients: 5 cups coarsely chopped mixed fruit (apples, plums, and pears) 1 cup water 3/4 cup apple juice 1 teaspoon soy sauce 1 tablespoon apricot preserves 1/2 cup packed light brown sugar 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard Directions:

“Starts out sweet, comes back with some heat. You will feel this one on your tongue, not your lips. This recipe started as a simple vinegar based BBQ sauce, but as I got into it I realized I wanted some heat and sweet too. Makes a good marinade with 1/2 the sugar and the addition of 1/3 cup oil.” Ingredients: 3 tablespoons ground dry mustard 3 tablespoons water 1 cup dark brown sugar 3/4 cup cider vinegar 1/4 cup soy sauce 3 tablespoons chili powder 1 1/2 tablespoons ground black pepper Directions:

“A healthy flavorful start to the morning or to finish the day.” Ingredients: 1 cup unsweetened vanilla-flavored almond milk 1 cup vanilla fat-free yogurt 2 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1/8 teaspoon salt 1/4 cup chia seeds 1 pint strawberries, hulled and chopped 4 teaspoons pure maple syrup 1/4 cup toasted almonds Directions:

“This is a quick and easy high-protein breakfast smoothie using your NutriBullet®.” Ingredients: 1 cup almond milk 1 banana 1/2 cup frozen strawberries 1/3 cup plain fat-free Greek yogurt 3 tablespoons rolled oats 1 tablespoon slivered almonds Directions:

“This oatmeal is warm, sweet, and lusciously filling, and it leaves me satisfied for hours! It is also incredibly versatile. Switch out any of the ingredients for whatever you fancy. I find it works well with some vanilla extract instead of almond and topped with crunchy peanut butter and a drizzle of honey! If you like your oatmeal just a bit thicker, use a little less milk or cook for a little longer.” Ingredients: 1 small banana 1 cup almond milk 1 tablespoon honey 1 teaspoon almond extract 1/4 teaspoon ground cinnamon, or more to taste 1 pinch salt 1/2 cup rolled oats Directions:

“Healthy and amazingly yummy jam! Enjoy right away or keep in airtight container for up to two weeks.” Ingredients: 1/4 cup chia seeds 1/2 cup water 2 cups frozen raspberries 1/2 cup frozen blackberries 1/2 cup frozen blueberries 2 frozen strawberries, or more to taste 1/3 cup honey, or more to taste Directions:

“My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it’s a recipe my family enjoys.” Ingredients: 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon white sugar 1 (.25 ounce) package rapid rise yeast 3 large eggs 1 1/2 teaspoons canola oil 1 teaspoon apple cider vinegar 2 1/2 cups gluten-free all purpose baking flour (such as Bob’s Red Mill®) 2 teaspoons xanthan gum 1 teaspoon salt 2 teaspoons dried dill weed 1 1/2 teaspoons minced garlic Directions:

“My boyfriend typically does not like zucchini but loved this soup. Gluten-free, nightshade-free, dairy-free.” Ingredients: 21 ounces zucchini, sliced 2 onions, chopped 2 cloves garlic, crushed 3 cups water, divided salt to taste 1 bunch chives, chopped Directions:

“Simple recipe for fried green tomatoes, perfect for appetizers or a unique fried green tomato B.L.T.!” Ingredients: waxed paper 2 large eggs 2 tablespoons water 1 cup all-purpose flour 1 cup yellow cornmeal sea salt to taste freshly ground black pepper to taste 2 pounds green tomatoes, sliced 1 cup canola oil for frying, or as needed Directions:

“This is a delicious smoothie recipe that I stumbled upon while in the kitchen. It is a great treat on a warm summer day. Try vanilla yogurt for even more flavor.” Ingredients: 1 cup plain yogurt 1 (15.25 ounce) can peaches 2 bananas, sliced 1/4 cup orange juice 1/4 cup white sugar, or to taste 2 cubes ice Directions: