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

Kyle's Vegan Peanut Butter Chocolates

Chocolate Peanut Butter Hearts

1 - 16 oz sized jar of peanut butter
1 - stick butter (1/2 cup) or margarine - softened
3 – 5 cups of powdered sugar (I used 4 cups)
1 - bag of semi-sweet chocolate morsels
3 T. shortening
1 – Package milk chocolate almond bark
(if using the almond bark omit the chocolate chips & shortening)

In a large mixing bowl, combine the peanut butter and stick of butter. Stir until very creamy. Slowly start to stir in the powdered sugar, one cup at a time. Eventually you can just use your hands to start mixing it in. You want the mixture to be the consistency of play-doh. It should not stick to your hand at all and you should be able to easily form a ball with it.

Once it's to this point, you won't need to add anymore powdered sugar: Sprinkle a clean surface with a dusting of powdered sugar. Flatten some of the peanut butter dough on this surface, and slowly roll it to about 1/2" thickness (it should be very easy to roll. If not, add more powdered sugar). With a 1-1/2" heart cookie-cutter, cut out the heart shapes: Place the hearts on a cookie sheet lined with wax paper. Cover with wrap and refrigerate for at least an hour (I placed them in the freezer overnight).

http://www.mommyskitchen.net/2010/02/chocolate-peanut-butter-hearts-for-your.html

Banana Cupcakes with Avocado Icing

From Sonia:

makes 12-20 cupcakes, depending on your scoop

1 1/3 cups flour (2/3 coconut flour)

1 1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

pinch of nutmeg

1 egg

3/4 cup brown sugar

1 teaspoon vanilla extract

3 large ripe bananas, mashed

1/4 cup sour cream

1/2 cup butter, melted (check coconut butter ratio)

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 15-18 minutes. Let cool completely.

Avocado Buttercream

2 ripe avocados

2 tablespoons butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar

pinch of salt

Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. More sugar can be added if you’d like the frosting thicker. Frosting can be store in the fridge for up to 3 days. I recommend refrigerating the cupcakes.