Sprig's Kale Chai Quinoa Salad

Cook Quinoa in chai tea

shred kale
shred coconut
add currents / raisins
add indian / morrocan spices

add tofu
add squash

Leah's Cucumber Snap Pea Salad

http://www.pbs.org/food/recipes/cucumber-snap-pea-salad/

Ingredients

• 100 grams sugar snap peas, trimmed
• 130 grams Lebanese or Japanese cucumbers (about 2 cucumbers)
• 10 grams fresh mint (about 1/4 cup) small leaves only
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• black pepper
• 30 grams feta cheese

Directions

1. Prepare a bowl of ice water.
2. Bring a pot of salted water to a boil and add the snap peas. Cook for 1 minute, stirring constantly and then drain and dump the peas into the ice water to stop the cooking and set the color.
3. Cut the snap peas in half at a 45 degree angle. Cut the cucumbers at a 45 degree angle, turning it a quarter turn after each cut.
4. Add the snap peas, cucumber and mint to a bowl.
5. In a small bowl, whisk the lemon juice, olive oil and salt together.
6. Pour the dressing over the vegetables and toss to coat. Grind some black pepper on top and then add half the feta. Toss to distribute evenly.
7. Plate the salad and sprinkle on the rest of the feta. This salad needs to be served immediately or the lemon juice will make the snap peas lose their color.

Leah's Chocolate Chip Cake

http://abc.go.com/shows/the-chew/recipes/thanksgiving-jacques-torres-chocolate-chip-cookies

Jacques Torres' Chocolate Chip Cookies

skill level

easy

time

30-60min

servings

18

cost

$

Contributed by : Jacques Torres

ingredients

• 2 cups minus to 2 tablespoons Cake flour
• 1 2/3 cup Bread flour
• 1 1/4 teaspoon Baking soda
• 1 1/2 teaspoon Baking powder
• 1 1/2 teaspoon Coarse salt
• 1 1/4 cups (2 1/2 butter) Unsalted butter
• 1 1/4 cups Light brown sugar
• 1 cups plus 2 tablespoons Granulated sugar
• 2 Large eggs
• 2 teaspoon Natural vanilla extract
• 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
• Sea salt for garnish
• 
  
• 

• 2 cups minus to 2 tablespoons Cake flour
  1 2/3 cup Bread flour
  1 1/4 teaspoon Baking soda
  1 1/2 teaspoon Baking powder
  1 1/2 teaspoon Coarse salt
  Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• 
  
  
  
  
  
  
  1 1/4 cups (2 1/2 sticks) Unsalted butter
  1 1/4 cups Light brown sugar
  1 cup plus 2 tablespoons Granulated sugar
  Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
• 
  2 Large eggs
  2 teaspoon Natural vanilla extract
  Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
• 
  1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content (Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.)
  Drop chocolate pieces in and incorporate them without breaking them.
• 
      
  Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. 
• 
      
  When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 
• 
  Sea salt for garnish
  Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Soup

2 tbs butter
1 onion
carrots
parsnips
squash

chicken stock
lemon juice
olive oil
genger
garlic
parsley
cilantro
tumeric
thyme
paprika
salt and pepper

Melt butter
add onions till translucent

add carrots, parsnips, squash, and saute for a few min

add stock, turmeric, ginger, thyme, boil

Sweet Potato Homefries and Dip (Healthy Version)

Cube sweet potato.

Pour a bit more than a quarter size of olive oil into your palm and massage the oil evenly on all the sweet potatoes.

dash a variety of spices evenly for flavor:
Salt
Pepper
Cumin
Yellow Curry Powder
Cinnamon
Cardamon
Nutmeg

Again, pour a bit more than a quarter size of olive oil into your palm and massage the oil and all the spices evenly on all the sweet potatoes

Put into the oven at 400 degrees till they are eatable.

Dip:
Greek Yogurt (to replace sour cream)
Cilantro
Onion (diced yellow or chives or green onions)
Salt
Pepper
Cumin
Parsley
Mustard seeds

You can really change this recipe up depending on the spices you like to use but in my mind, the key ingredients are cumin, salt, and cardamom that make it extra special.

Amy's Quinoa Risotto

From: http://skinnychef.com/recipes/quinoa-risotto

Yield: 8 cups

Serving Size: 2 cups

Calories per serving: 418 calories

Fat per serving: 14 g fat (6 g saturated)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 1 10-ounce package pre-washed spinach
• 1 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red chili flakes
• 1 cup quinoa, rinsed under cold water
• 1 cup dry white wine
• 4 cups low-sodium, fat free chicken broth or vegetable broth
• 1 4-ounce package fresh goat cheese, room temperature
• 4 tablespoons grated Romano or Parmesan cheese
• 1 lemon, zested and juiced
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt

Instructions

• Microwave the spinach in its bag on high 1-2 minutes or until it wilts. Set aside. Warm the oil in a large skillet over medium high heat. Add the oil, garlic, and red chili flakes. Cook 2 to 3 minutes until the garlic becomes fragrant but does not brown. If the garlic begins to brown, reduce the heat to low. Add the quinoa and cook another minute, stirring once or twice until the garlic in mixed in. Add the wine and bring to a boil. Cook another minute until most of the liquid is evaporated. Add the broth, and bring to a slow simmer. Cook 10 to 12 minutes until more than half of the liquid is absorbed.
• Roughly chop the spinach. Stir it in along with the goat cheese, lemon zest, lemon juice, the nutmeg, and salt. Sprinkle with grated cheese and serve immediately.

Nutritional Stats Per Serving (2 cups): 418 calories. 20 g protein, 43 g carbohydrates, 14 g fat (6 g saturated), 17 mg cholesterol, 8 g fiber, 468 mg sodium.

Weight Watchers® Points Plus: 9

Lindsay's Avocado and Grapefruit Dressing Kale Salad

Dressing:
Avocado
Olive Oil
Sqeeze Lemon Juice
Squeeze Grapefruit Juice
Garlic Salt
Pepper

Spread evenly over finely chopped Kale

Add in:
Dice green apple
sliced almonds