Fruit and Veggie Muffins

2 C whole wheat flour
1 C old fashioned oats
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
1 1/2 t vanilla
1/4 t nutmeg
1/4 t ground cloves
1/2 C milk
1 C carrot puree (or sweet potato or squash, just steam them and blend them with as little water as you can get away with)
1 C unsweetened applesauce
1 1/2 C mashed bananas
1 large egg
1/2 C brown sugar

Preheat 400 degrees. Mix dry and wet ingredients separately then combine. Pour into greased muffin tins and bake 18-20 minutes.

Crustless Spinach Quiche

1 T olive oil
1 onion, diced
1-2 diced tomatoes (or half a 14 oz can)
5-6 chopped mushrooms (fresh is best but canned works ok)
8 C washed and chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed and drained
2 eggs and 5 egg whites, beaten
2 C shredded cheese (I just use what I have, mozzarella and pepper jack are my favorites.
1/4 t salt
1/8 t ground black pepper
1/4 t garlic powder
1/8 t crushed red pepper



1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch pie pans. (or you can use muffin tins)
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach, mushrooms, and tomatoes and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt, pepper, garlic powder, and red pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Black Bean Wrap

Bean mixture:
1 14 oz can black beans, drained
1/2 onion, chopped
1 clove garlic, minced
1/2 t. red pepper flake

Salsa:
1 C fresh corn
1 C cucumber, diced
1 large tomato, diced
1/4 C (or more) cilantro, chopped
2 T lime juice
1/4 t salt

shredded cheese
avocado
sour cream
4 tortillas

Saute onion, red pepper flake,and garlic in a little butter until translucent. Add beans and cook few minutes. Mash with fork or potato masher to create paste if desired, cook until thick, set aside.

Combine ingredients for salsa. To assemble wrap, spread a few tablespoons of bean mixture, then cheese, then salsa. Top with avocado slices and sour cream. These were so tasty and colorful, they are already a favorite.

Rice Pilaf

2 C cooked brown rice
2 T. oil
1/2 C millet
1/2 C qiunoa
1/2 onion, chopped
1 clove garlic, minced
1 medium carrot, diced
1/4 almonds, chopped
4-5 dried dates. chopped (you could also use golden raisins)
2 cups water or broth
3 T. parsley, chopped
salt and pepper

*optional
add 1/2 t. red pepper flake to onion and garlic
1/2 t. cinnamon

I precooked the rice because it takes longer to cook than the other grains.
Pre-saok millet and quinoa in water with 1 T. lemon juice or some other acid, overnight.
Saute onion, carrot and garlic in oil until soft. Add drained millet and quinoa, cook 2 min. Add liquid, reduce heat to simmer and cover, stirring occasionally until liquid is absorbed, add rice, almonds, dates, warm through. add seasonings and parsley and serve. Makes a great side or lunch.

Gramp's waffles

This waffle recipe came from my great Grampa Taylor, and has been handed down from generation to generation. I've made a few addtions: I add flax and I also like to soak the grains and seeds over night in kefir instead of milk, then I add a little more milk in the morning as the grains soak up all the liquid, (the batter should be thin)and then add the rest of the ingredients. The oats can be added whole or blended into oat flour.

1 C Kefir (recipe calls for milk)
2 T oil
3 eggs (recipes calls for 2 eggs, I add an extra)
1/2 t. salt
1 1/2 t. rumford baking powder
1 1/2 C rolled oats
1/2 ground flax seed
3 T whole wheat flour
1/2 sunflower seeds

Beat egg whites to form stiff peaks and set aside. Combine milk, oil, egg yolks and salt, add flour, mix well- stir in baking powder and sunflower seeds. Fold in egg whites, bake till crisp and browned.

Salmon melts

14 oz can salmon
4-5 T mayo
1 1/2 t. garlic powder
1 1/2 t. paprika
salt and pepper to taste
tomatoes, sliced
mozzerella cheese, shredded
whole wheat bread

Combine salmon with mayo and seasonings, spoon onto bread, top with tomato, cheese and sprinkle with paprika. Broil on top rack untill cheese is melted.

Summer time Lemon-Limeade

1/2 C fresh lemon juice
1/2 C fresh lime juice
1/4 C splenda
5 C water
ice

Combine and serve over ice. You could also sweeten with agave. Enjoy!

Fresh Mozzarella and Tomato Basil Pizza

(use your favorite whole wheat crust)
fresh Mozzarella cheese (the wet kind)
4-5 ripe Roma tomatoes
jar of pesto
1/4-1/2 cup shredded Parmesan cheese
Slivered red onion (optional)

Make your favorite whole wheat pizza dough and bake as directed. (This is my favorite). I usually bake it for 6-7 minutes then add the toppings and bake until cheese is melted. Spread pesto onto the crust, be generous but don't over do it. Just a thin layer will do. Then cover with sliced fresh mozzarella cheese, I sliced my ball into 1/8 " thick slices and covered the pizza with them. It's fine if there are gaps, just lay it on there. Then slice the FRESH tomatoes as thinly as you can and layer them on just like you would with pepperonis, you can layer it two to three thick and cover it. lightly salt and pepper tomatoes then sprinkle with shredded parm. If you are a red onion lover add some at this point. Bake until melted and get ready for heaven.