Totally ripped off the recipe 100% from Runner’s World. (Just wanted to give proper credit.)
2 1/2 cups whole-wheat flour (preferably pastry flour)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted unsalted butter
1/4 cup vegetable oil
1 cup pureed or mashed cooked sweet potato
1 egg, beaten
1/2 cup buttermilk
Heat oven to 375° F. Grease 12 muffin cups or add paper liners.
Combine flour, sugar, baking powder, ginger, baking soda, and salt.
In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined.
Fill muffin cups three-quarters full. Bake for 20 to 25 minutes.
*MY OWN RECIPE*
- 2 Farm-raised Tilapia fillet (about 0.5 lbs)
- 1 garlic clove
- 2 tbsp oil
- McCormick’s Garlic-Pepper seasoning
- 2 slices lemon (to serve)
Heat oil on medium heat in a flat pan large enough to hold both fillets. Chop up garlic and throw into pan. Turn around in the oil. Leave for a minute or so until it starts to brown. Season both sides of tilapia with the garlic-pepper seasoning.
Lay the tilapia fillets on top of the garlic in the pan. Cook for a few minutes until it breaks easily with a fork. (Once you do this enough, it will be easy to tell and you won’t have to test with fork.) Flip. Cook other side. Add a pinch of salt and pepper.
Once second side is cooked, scoop the fillets gently from the pan and place on plates. Add lemon slice to the side of each. Enjoy with a grilled vegetable dish such as kale or Swiss chard and a glass of white wine. (optional)
Makes four servings
“This mash is one of my favorite dishes, and really does have the mashed potato texture to it.”
- 1 clove garlic
- 1 pinch ground black pepper
- 1 teaspoon Brazil nuts
- 2 cups broccoli, chopped
Process the garlic, pepper, and salt into tiny pieces. Add Brazil nuts and process into a powder. Empty this powder into a bowl and and set aside. Next, process broccoli while slowly adding the Brazil nut powder back in.
Source: Ani’s Raw Food Cookbook
“This butter will come out similar to a stick of dairy butter, where you’ll be able to cut off a pat in a solid shape. This recipe needs to be made ahead of time to allow for atleast 4 hours of freeze time.”
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon sea salt
In a small, mix oil and salt. Pour into a small container and freeze until solid. Use just like you’d use a dairy butter.
Will keep for several months in the freezer.
Source: Ani’s Raw Food Kitchen
- 4 eggs
- lemon juice (half a lemon)
- 1 tbsp mayonnaise
- 1 celery stalk, finely chopped
- 1 teaspoon capers
- fresh basil, finely chopped
Place eggs in a pot and cover with cold water. Cover and bring to a boil. Turn off heat and let sit for 15 minutes, covered. Drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel off the shells and chop eggs into medium dice. Set aside.
In a medium bowl, whisk the lemon juice into mayonnaise. Stir in celery and capers. Add eggs to the mixture and season with salt and pepper. Fold mixture gently until eggs are thoroughly coated. Arrange on toast and top with basil.
Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 cups All-Bran Original ready-to-eat cereal
- 1 1/4 cups fat-free milk
- 1 egg
- 1/4 cup vegetable oil
1. Stir together four, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine milk and Kellogg’s All-Bran cereal. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin cups coated with cooking spray.
3. Bake at 400°F about 20 minutes or until golden brown. Serve warm.
Nutrition Facts: 160 cal; 5 g total fat (0.5 g sat fat), 15 mg chlor; 220 mg sodium; 27 total carb; 4 g dietary fiber; 4 g protein
29 oz artichoke hearts (water packed artichoke hearts drained quartered)
12 cup ricotta cheese (skim)
13 cup parmesan cheese (freshly grated)
14 cup scallion (top chopped)
14 tsp salt
14 tsp ground pepper
2 cup marinara sauce (fat-free)
1/2 cup part-skim mozzarella cheese
1. Cook manicotti according to package directions. Drain in colander, rinsing under cold water.
2. Preheat oven to 350 degrees F. Spray two (1 1/2-quart) shallow baking dishes with nonstick spray.
3. Combine the artichoke hearts, ricotta, Parmesan, scallion greens, salt and pepper in a food processor, pulse until fairly smooth. Using a small spoon, fill each manicotti tube with about 3 tablespoons of the artichoke mixture.
4. Spread 1/2 cup of marinara sauce in the bottom of each baking dish. Add 6 of the manicotti to each dish and top with remaining sauce. Sprinkle each dish with half the mozzarella and cover with foil. Place one dish in the freezer (for up to 2 months).
5. Bake the other dish, covered, until hot, about 30 minutes. Remove the foil and continue baking until the cheese bubbles, about 10 minutes more.