Cashew Milk

1 cup of milk contains:

92 calories

7 grams fat

2 grams protein

1 gram fiber

1% calcium

5% iron

• 65 grams raw unsalted cashews
• 1/4 tsp salt
• 1 tsp stevia powder
• 1/2 tsp vanilla extract (optional)
• 4 cups cold water

In a blender, combine cashews, salt, and vanilla with ONE cup of water. Blend on high for 2-3 minutes. Add remaining water and blend once more for an additional minute. Milk should be completely smooth and free of cashew pieces.

Transfer milk to an air tight container and shake before use. Stores in the fridge for 3 days OR can be frozen (my preference is to keep one cup in the fridge and freeze the remainder in one cup portions as we dont use much milk). 

Simple No-Bake "Cheesecake"

Makes 4 (113 gram) servings. 120 calories and 14 grams of protein per serving.

• 1 (8oz) block fat free cream cheese, softened
• 1 cup fat free vanilla greek yogurt
• 1 tbsp honey

Whisk ingredients together in a bowl until smooth. Top with fresh fruit, a tablespoon of homemade jam, or crumbled lemon cookies if desired.

Fruit Jam

This recipe allows you to not only use any kind of fruit you want, but also any amount of fruit you happen to have! Recipe will yield approximately 1 cup of jam per 180 grams of fruit that is used.

This low sugar, low calorie jam comes in at 11-15 calories per tablespoon depending on the fruit you choose. Strawberries, blackberries, raspberries, and peaches are great options!

• fruit: washed, cored, peeled and/or pitted 
• sugar (1/5th weight of fruit)
• lemon juice (1 tbsp per 500 grams fruit)
• low-sugar dry pectin (1 tbsp per 250 grams fruit)

Before you begin, set your filled water bath canner over high heat.

After fruit has been washed and prepared (peeled, pitted, etc), weigh fruit using a digital food scale.

In small batches, pulse fruit in a food processor until desired consistency has been reached.

Transfer fruit to a saucepan and add sugar and lemon juice. Cover and simmer for 10 minutes, stirring ocassionally. Slowly add in pectin, increase heat, and stir constantly until mixture is boiling.

Remove from heat then carefully spoon into clean and hot mason jars. Top with lids and screw rings on fingertip tight (DO NOT OVERTIGHTEN).

Process in a boiling hot water bath for 15 minutes. Remove, tighten rings, and allow to cool. 

Salsa

Makes about 6 quarts

• 8 pounds roma tomatoes, peeled
• 3/4th pound jalapeños, seeded
• 1 bunch cilantro
• 1 red onion, quartered
• 1 yellow onion, quartered
• 1 white onion, quartered
• 2 tbsp garlic powder
• 1 1/2 tbsp salt
• 1 1/2 tsp cumin
• 1/4 cup lemon juice

Fill your water bath canner with water and set over high heat.

Bring a large pot of water to boil on the stove. Pierce roma tomatoes with a sharp knife then peel by dropping several of them into the water at a time. Allow to boil for a minute then transfer boiled tomatoes to a bowl of ice water. Peel should come off easily.

Place peeled tomatoes (a few at a time) in a food processor and pulse, some batches until smooth and others until chunky. Transfer to a stock pot and set over medium heat. 

Pulse jalapeños, cilantro, and onions in the food processor until desired consistency has been reached. Transfer onion/pepper mixture to the stock pot with tomatoes. 

Add in spices and lemon juice and stir well.

Once water in water bath is boiling and salsa is simmering, carefully spoon salsa into hot and clean mason jars. Top with lid and screw band on until finger tight. DO NOT OVER TIGHTEN.

Carefully lower jars into the boiling water. Water should be 1 inch above top of jars. Remove or add water if necessary. Bring water back up to a boil then allow jars to process for 15 minutes. 

Shut off heat and carefully remove jars with a jar lifter. Allow to cool to room temperature before checking the seals.

Vegetarian Taco Soup

• 8 cups water
• 288 grams 10-bean soup mix (mix of 10 kinds of dried beans)
• 1 (14 oz) can diced tomatoes
• 1 yellow onion, diced
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 cup taco seasoning (or 1 packet)
• 1 tbsp ranch seasoning
• 1 tsp salt

Put all ingredients in a slow cooker and cook on low for 10 hours or high for 7. 

Pumpkin Pecan Pie

• 9" pie crust of your choice

pumpkin pie mixture*

• 2 eggs
• 100 g. white sugar
• 110 g. brown sugar
• 1 tbsp all purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 (15 oz) can pumpkin puree (or 2 cups of homemade pumkin puree + 2 Tbsp tapioca flour)
• 1 (14 oz) can sweetened condensed milk

pecan mixture

• 1/4 cup butter, melted
• 130 g. brown sugar
• 168 g. pecans, roughly chopped

Prepare and bake pie crust according to directions. 

Combine all pumpkin mixture ingredients except the condensed milk. Gradually add in the milk, stirring as you go.

Pour pumpkin mixture into prepared 9" pie pan with crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake another 35 minutes.

Meanwhile, in a small bowl, combine pecan mixture ingredients then set aside.

After pie has finished baking for the total of 45 minutes, remove from oven, top with pecan mixture, then bake for an additional 10 minutes.

Pie needs to rest a few hours before serving (or refrigerate overnight).

Caramel Popcorn

Makes 5 quarts. Final product is 5.2 calories per gram

• 1 c. butter
• 400 g. brown sugar
• 185 g. corn syrup
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 130 grams popped popcorn

In a saucepan over low heat, combine all ingredients other than popcorn and stir until melted. 

Put popcorn in a large bowl and pour over caramel mixture. Stir until coated. Spread popcorn out on a baking sheet and cook for 1 hour at 250 degrees, stirring every 15 minutes. 

Vegetable Lo Mein

Serves 4

• 8 ounces packaged spaghetti
• 3 tbsp (45 grams) soy sauce
• 2 tbsp (30 grams) teriyaki sauce
• 2 tbsp (42 grams) honey
• 1/4 tsp ground ginger
• 1 tbsp olive oil
• 2 large carrots, cut into matchsticks
• 2 bell peppers, sliced
• 1 yellow onion, thinly sliced
• 2 cups snap peas (fresh or frozen)

Boil spaghetti until slightly before al dente (approximately 8-9 minutes). Drain and rinse spaghetti with cold water.

Whisk soy sauce, teriyaki sauce, honey, and ginger together in a small bowl. Add noodles, stir, and set aside

Saute veggies in oil until done (about 7 minutes). Add noodles and sauce. Continue to cook, tossing to mix, until noodles and sauce are hot (about 5 minutes).

Vegan Basil Walnut Pesto

• 1 cup olive oil
• 60 grams vegan parmesan cheese
• 1 garlic clove, peeled
• 120 grams fresh basil leaves
• 30 grams walnut
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper

Place all ingredients in a blender and blend until smooth. Pesto can be kept in the fridge or freezer.

Pictured below is pesto that has been froze in Fresh Baby food trays. Two to three cubes will coat a large pizza or enough pasta to feed a family of 4.

Quinoa Corn and Avocado Salad

Makes 6 one-cup servings, each containing 225 calories, 6 grams fiber, and 6 grams protein

• 1 c. (170 grams) quinoa
• 2 c. water
• 1 1/2 c. frozen corn
• 1 cup cherry tomatoes, halved
• 1/2 medium red onion, finely diced
• 1 bunch cilantro, chopped
• 2 medium avocados, diced
• zest of 1 lime plus 2 tbsp fresh lime juice
• sea salt to taste (I use 1/2 tsp)

Rinse quinoa in a fine sieve or nutbag under running water until water runs clear. Drain well then transfer to a medium sized pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until all water has been absorbed (about 15-20 minutes). Remove from heat and let stand with cover on for 5 minutes. Uncover then fluff quinoa with a fork. 

Meanwhile, in a large mixing bowl, add corn, onion, tomatoes, and cilantro. 

In a small bowl, toss diced avocado in lime juice.

Add cooked quinoa and avocado to the mixing bowl, stir, then serve. Can be served warm or cold. 

Pickled Sweet Jalapeños

• 4 pounds jalapeño peppers
• 2 large yellow onions
• 3 cloves garlic
• 3 cups white vinegar
• 3 cups sugar
• 2 tsp pickling salt

Using a food processor set up with its slicing disc, thickly slice all jalapeno peppers then set aside in a large bowl. Remove slicing disc and insert the chopping blade. Pulse yellow onions and garlic until finely minced. Transfer onions and garlic to a large stockpot and add vinegar, sugar, and salt. Bring to a boil and stir until all sugar has dissolved. Add in sliced jalapeños and cook for an additional 5 minutes. Be sure that your kitchen is well ventilated. Fill clean and hot mason jars one inch from the top with sliced jalapeños. Ladle in liquid to cover jalapenos, again leaving 1 inch of headspace. Top with lids and screw rings on fingertip tight. Process in a hot water bath for 15 minutes. Remove, tighten rings, and allow to cool. 

Oatmeal Bread

Each loaf contains 1013 calories (cut into 16 slices, each slice contains 63 calories)

* * RECIPE FOR THREE LOAVES * * 

Oatmeal Mixture

• 400 grams water
• 120 grams 6-grain oats OR old fashioned oatmeal
• 120 grams whole wheat flour
• 1 1/2 tbsp butter OR olive oil
• 1 tbsp salt

Yeast Mixture

• 150 grams warm water (100-110 degrees)
• 2 tbsp rapid rise yeast
• 2 tbsp sugar

Other

• 600 grams bread flour
• cooking spray (oil in a mister bottle)

* * INSTRUCTIONS * * 

1. Oatmeal Mixture: In a large microwave safe bowl, combine water, oats, whole wheat flour, butter, and salt. Microwave on high for 1 minute then stir. Set aside and allow to cool to room temperature

2. Yeast Mixture: In a medium mixing bowl, combine water, yeast, and sugar. Whisk together and allow to sit until frothy (about 10 minutes).

3. Once oatmeal mixture has cooled, stir in bread flour then pour in yeast mixture. Adding the yeast mixture to the oat mixture before it has completely cooled will kill your yeast and will prevent the dough from rising. Mix until combined then turn over onto your counter and knead for 10 minutes, spraying with a little cooking spray when the dough becomes sticky.

4. Return dough to mixing bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour.

5. After 1 hour has passed, transfer dough back onto your counter and knead for one additional minute. Form into a loaf-shape (or 3 equal loaves, each weighing approximately 500 grams) and place into a greased loaf pan or pans (I recommend silicone bread pans as they never require greasing and the bread always comes out easily). Cover with a clean kitchen towel and set a timer for 30 minutes. 

6. After 30 minutes, check your dough to see if the center has risen 1" above the rim of the loaf pan (bend down to get eye-level with the top of the pan). As soon as the dough has risen to this point, start preheating your oven to 400 degrees. If after 30 minutes your dough isn't ready, set a timer to check on the dough every 5 minutes. It is important not to let your dough over-rise as this will cause the bread to collapse while baking. As soon as your oven has preheated, carefully put the bread in the oven and bake for 30 minutes.

7. Allow to cool completely before slicing (at least 2 hours). Sliced bread freezes beautifully in an air tight bag. 

TROUBLESHOOTING

• Dough didn't rise: This is either because you didn't knead the dough long enough, you used expired yeast, or because you killed the yeast either by using water that was too warm or by adding it to the oatmeal mixture before it has completely cooled
• Bread fell during baking: This happens when the dough is allowed to over-rise before baking (when the dough is in the loaf pan). 

Creamy Tomato and Spinach Pasta Sauce

Entire batch contains 805 calories, 9 fiber, 16 protein

• 1 (14.5 oz) can diced tomatoes
• 1 cup chopped fresh spinach
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp dried basil
• 1/2 tsp granulated garlic
• 2 tbsp all purpose flour
• 1 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese

In a large saucepan, combine tomatoes, spinach, salt, pepper, basil, and garlic. Cook and stir until sauce comes to a boil.

Meanwhile, in a medium bowl, whisk together flour, milk, cream, and parmesan. Add this mixture to the tomato mixture on the stove and continue heating and stiring until mixture has thickened (about 5 minutes). 

Add to sauce your choice of pasta noodles (4 servings worth), tortellini (16 oz package), or 1 package homemade gnocchi, all cooked according to package directions. Stir to coat then serve.

Garbanzo Tomato Pasta Soup

Entire batch contains 850 calories, 45 grams of protein, and 56 grams of fiber. Serves 4. 

• 4 cups vegetable broth
• 56 grams pasta shells
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can diced tomatoes
• 1 pint cooked garbanzo beans (cooked from 135g dry), rinsed and drained
• 1/2 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper

In a medium pot, bring vegetable broth to a boil. Add pasta and cook for 10 minutes (al dente). Meanwhile in a frying pan over medium heat, saute onion and garlic in a little water to prevent sticking. Once done both are done, add onions and garlic to the pot with broth and pasta. Add to the pot the tomatoes, beans, and spices. Simmer an additional 5 minutes then serve.

Gnocchi

Each 16 ounce package contains 1179 calories, 36 grams protein, and 10 grams fiber

• 1000 grams peeled potatoes
• 500 grams flour
• 4 eggs (replace with 1/4 cup olive oil for vegan gnocchi)
• 2 tsp salt
• 200 grams additional flour for kneading

Boil peeled potatoes until tender. Strain, transfer to a large bowl, and mash with a fork. Allow to cool then mix in flour and eggs. 

On a floured surface, knead until ball forms. Roll dough into 1/2" to 3/4" thick ropes then cut ropes into pieces 1/2" wide. Gently toss/roll the pieces around in the flour before moving them onto a 9x13" pan lined in plastic wrap. 

Continue rolling, cutting, and flouring the pieces until a single layer of gnocchi covers the bottom of the pan. Place a sheet of plastic wrap on top and continue placing the gnocchi in the pan to create a second layer. Repeat until all the dough has been made into gnocchi and placed in the pan with plastic wrap between each layer. Top the pan with a final piece of plastic wrap and transfer it to the freezer for 24 hours. 

The next day, divide the frozen gnocchi into 4 zip lock bags, each containing approximately 16 ounces of gnocchi. Squeeze out as much air as possible then return the bags to the freezer until ready for use.

Cook frozen gnocchi in a large stock pot of boiling water for 13-15 minutes.  Drain and rinse gnocchi then stir it into a pan of sauce of your choice such as creamy tomato and spinach sauce.

Marshmallow Popcorn Balls

• 125 grams mini marshmallows
• 3 tbsp butter
• 60 grams air-popped popcorn

In a saucepan, melt mini marshmallows and butter, stirring constantly. Pour mixture over popcorn and stir until coated. With greased hands, form into 7 balls each weighing between 25 and 30 grams. Each popcorn ball contains 130 calories

Italian Nachos

Wonton Wrappers

• 1 egg
• 1/3 cup water
• 250 grams flour
• 1/2 tsp salt

In a medium bowl, beat egg then mix in water. 

In a large bowl, combine flour and salt. Create a well in the center of the dry mixture and slowly pour in the egg and water. Mix well. 

On a lightly floured surface, knead dough until elastic. Cut dough and roll into two separate balls. Allow dough to sit for 10 minutes. 

After 10 minutes, cut each ball into 4 equal pieces, then one at a time, roll each piece until 1/8" thick. Cut the rolled out dough into pieces that are roughly 3"x3" (any shape works, squares and triangles working the best). 

In a wide and shallow saucepan, heat oil on medium-low. Fry the wonton wrappers until golden, flipping over half way through. Once done, set aside on a kitchen towel to drain. Repeat until all the wonton wrappers have been fried. 

• 1 batch wonton wrappers (see recipe above)
• 1/2 pound vegetarian italian sausage, cooked and crumbled
• 1 cup mozzarella cheese
• 1 (16 oz) jar four cheese pasta sauce
• 1/2 cup diced tomato
• 3 green onions, sliced
• 1 can black olives, drained and sliced
• 1/4 cup banana pepper rings
• 1/4 tsp red pepper flakes

In a small saucepan, heat the four cheese sauce until hot. 

On a large baking sheet lined with a nonstick silicone mat, layer fried wonton wrappers, sausage, and mozzarella cheese. Pour on the four cheese pasta sauce then continue layering any toppings you'd like, such as tomato, onion, olives, and/or banana pepper rings. Finish with a light sprinkling of red papper flakes. 

Bake at 400 degrees for 5-8 minutes. 

Hummus and Avocado Spring Rolls with Peanut Sauce

Spring Rolls

• 1/4 head cabbage, shredded
• 2 carrot, peeled and shredded
• 2 mini red bell peppers, seeded and cut into 10 strips
• 2 avocadoes: peeled, halved, and each cut into 10 slices (5 per half, 20 pieces of avocado total)
• 1 tbsp lime juice
• 2 cups hummus
• 1 (8oz) package rice noodles
• 1 tbsp soy sauce
• 20 spring roll wrappers

Peanut Sauce

• 96 grams (6 tbsp) creamy peanut butter
• 180 grams (3/4 cup) hoisin sauce
• 115 grams (1/2 cup) lime juice
• 1/4-1/2 tsp cayenne pepper

On a plate, arrange shredded cabbage, shredded carrots, and bell pepper strips. Place sliced avocado in a bowl and cover with 1 tbsp lime juice to prevent browning.

In a medium pot, boil rice noodles according to the packaged directions. Drain, rinse with cold water, then drain once more. Apply some pressure to the noodles while draining to squeeze out as much water as possible. Transfer noodles to a bowl and toss with 1 tablespoon soy sauce. 

Pour approximately a half cup of warm water on a dinner plate then one at a time, soak a spring roll wrapper for approximately 10 seconds, rubbing while it soaks. Turn the wrapper over and do the same for the other side. Move the wrapper to a clean work surface such as a small cutting board. Spoon about 2 tablespoons of hummus onto the center of the wrapper then top with some noodles, cabbage, carrot, a strip of bell peppers, and avocado. Roll like a burrito (top down first, then sides, then roll down) then wrap in a small square of plastic wrap. Repeat the process until all 20 spring rolls have been made and wrapped.

For the peanut sauce, whisk all ingredients together until smooth. Serve sauce along side spring rolls.

Streusel Cupcakes

Entire batch contines 2000 calories (makes 10-12 cupcakes that are 166, 182, or 200 calories each)

Batter

• 104 grams all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp butter
• 67 grams (1/3 cup) sugar
• 1 egg
• 1/2 tsp vanilla extract
• 94 grams nonfat plain greek yogurt

Topping

• 70 grams all purpose flour
• 55 grams brown sugar
• 1 tsp cinnamon
• 1/4  tsp salt
• 3 tbsp butter, cut into small pieces

Glaze

• 60 grams powdered sugar
• 1 tbsp milk

Instructions

• In a small bowl, combine flour, baking soda, baking powder, and salt. 
• In a large bowl, cream together room temperature butter and sugar. Add in egg and vanilla extract and stir until combined. Stir in flour mixture and yogurt.
• Divide batter equally in cupcake liners to make 10-12 cupcakes
• In a bowl, combine all topping ingredients. Use your fingertips to incorporate the butter. 
• Sprinkle the topping over the cupcakes, lightly pressing it into the batter.
• Bake at 350 for 20-25 minutes then move to a rack to cool completely.
• In a small bowl, combine glaze ingredients. Drizzle over cooled cupcakes. 

Crustless Spinach Quiche

Makes 12 individual spinach quiches, each containing 30 calories, 1 gram fiber and 1 grams protein

• 1 (10 oz) package frozen spinach, thawed and drained
• 75 grams red onion, chopped 
• 85 grams feta cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 eggs, beaten

In a microwave safe bowl, microwave the spinach for 4 minutes. Remove then stir in onion, feta, salt, and pepper. Allow to cool then add in egg. Spoon the mixture into 12 silicone muffin liners, creating 12 mini spinache quiches. Bake on a cookie sheet at 375 for 30 minutes.

Baked Vegetable Pakoras

batter contains: 225 calories, 10 grams fiber, 15 grams protein

• 60 grams (1 cup) chickpea/garbanzo bean flour
• 1/4 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp ground turmeric
• 1/4 tsp chili powder
• 1/4 tsp garam masala
• 1/4 tsp granulated garlic
• 1/3 cup water
• veggies of your choice

In a bowl, combine flour, and spices. Make a well in the middle of the flour mixture and pour in water. Mix to form a thin paste. Add in diced, raw veggies of your choice (cauliflower, zucchini, yellow onion, and/or potato are great choices). Stir to coat. Bake on cookie sheet lined with a silicone baking mat at 425 degrees for 25-30 minutes.

Oil-Free Baked Kale Chips

• 1 bunch kale, chopped without spines
• seasonings of your choice (salt, salt and vinegar, garlic salt, Old Bay seasoning.. etc)

Throughly wash and dry kale. Spread onto a large baking sheet lined with a silicone baking mat and top with seasonings of your choice. bake at 350 degrees for 20 minutes.

Chocolate Buttercream Cookie Frosting

• 1/4 cup butter, softened
• 240 grams powdered sugar
• 3 tbsp cocoa powder
• 1 tsp vanilla extract
• 2 tbsp milk

Banana Bread

• 1/2 cup butter, melted
• 200 grams sugar
• 1 egg
• 1/4 cup applesauce
• 1 tsp vanilla extract
• 187 grams flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 bananas, diced

Stir together butter and sugar. Add in egg, applesauce, and vanilla extract and mix well. Combine flour, baking soda, and salt then stir into butter mixture until smooth. Wisk in sliced bananas then pour into a greased loaf pan. Bake at 350 degrees for 60 minutes. 

Cheesy Green Bean Casserole

• 28 oz can green beans
• 10.75 ounce can condensed  cream of mushroom soup
• 6 oz can french fried onions
• 112 grams (1 cup) shredded cheddar cheese

In a microwave-safe bowl, combine green beans and soup. Microwave on high for 3 minutes. Add in half (56 grams) of cheese, stir, then microwave for an additional 2 minutes. Transfer green bean mixture to a 7x11" or 9" square baking dish then top with french fried onions and remaining cheese. Bake at 350 degrees until cheese is melted.

Sweet Potato Casserole

• 5 cups cooked and mashed sweet potatoes
• 1/4 c. butter
• 1/4 c. milk
• 150 grams (3/4 c.) white sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 110 grams (1/2 c.) brown sugar
• 31 grams (1/4 c.) flour
• 2 tbsp butter, thinly sliced
• 30 grams (1/4 c.) walnuts

In a bowl, whisk together sweet potatoes, butter, milk, white sugar, vanilla, and egg. Spread mixture evenly into a 7x11" or 9" square baking dish. In a small bowl, combine brown sugar, flour, and sliced butter. Combine using your fingers until mixture is crumbly. Add in walnuts then sprinkle on top of sweet potatoes. Bake at 350 degrees for 25 minutes.

Tiramisu

• 3 egg yolks
• 75 grams (3/8 cup) sugar
• 1/3 c. milk (or almond milk)
• 3/4 c. heavy whipping cream
• 1/4 tsp vanilla extract
• 8 ounces mascarpone cheese
• 3 Tbsp strong coffee
• 4 Tbsp rum 
• 3 ounces lady fingers (typically half of a package)
• 1 1/2 tsp cocoa powder

In a saucepan, whisk together yolks and sugar. Whisk in milk and stir constantly over medium heat until mixture boils. Gently boil for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour. 

In a medium bowl, whisk whipping cream and vanilla until stiff peaks form. Cover and refrigerate.

After 1 hr has passed, remove yolk mixture from fridge and whisk in mascarpone. 

Spread lady fingers onto a cookie sheet in a single layer. In a small dish, combine coffee and rum. Drizzle coffee mixture over lady fingers evenly. Carefully transfer half of the soaked ladyfingers the bottom of a bread loaf sized pan. You may need a spatula to transfer them.

Spread half the mascarpone mixture over the first layer of lady fingers. Spread half the whipped cream mixture on top of the mascarpone layer. Top with remaining lady fingers, then mascarpone, then whipped cream.

Using a sifter or mesh strainer, sprinkle cocoa powder on the top. Cover the tiramisu then refrigerate overnight.

Soft Ginger Cookies

Entire batch contains 3540 calories and makes about 2 dozen cookies (148 calories per cookie)

• 312 grams (2 1/2 cup sifted) all purpose flour
• 2 tsp ground ginger
• 3/4 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1 tsp baking soda
• 3/4 c. butter, softened
• 200 grams (1 cup) white sugar
• 1 egg
• 1 tbsp water
• 1/4 c. molasses
• 2-4 tbsp sugar

In a bowl, combine flour, spices, and baking soda. In a separate bowl, combine softened butter and 200 grams sugar. Beat in the egg, water, and molasses. Gradually add flour mixture to the butter mixture, stirring until thoroughly combined. Using two spoons, shape a spoonful of dough into a walnut-sized ball then drop into a shallow bowl containing the additional sugar. Coat completely then transfer the coated dough ball onto a greased cookie sheet. Cookies need to be spaced 2-3 inches apart. Bake at 375 degrees for 10 minutes. Allow to cool for 5 minutes before transferring to a cooling rack. Once completely cool, store in an air tight container.

Taco Salad with Cilantro-Lime Dressing

Salad: really, feel free to add or omit any vegetables you'd like!

• 4 corn tortillas
• 6 cups chopped salad greens
• 1.5 cups cucumber, seeded and chopped
• 1.5 cups tomato, seeded and chopped
• 1 pint cooked black beans, rinsed and drained
• 1 pint cooked pinto beans, rinsed and drained
• 1 (15 oz) can corn
• 4 green onion, sliced
• 1 avocado, cubed

Dressing: entire batch contains 780 calories, 60 grams protein, and 32 grams fiber and is enough for 4  huge salads

• 1 pint cooked garbanzo beans, rinsed and drained
• 1 (4 oz) can diced green chilies
• 2 bunches cilantro
• 1 bunch parsley
• 64 grams (1/4 cup) peanut butter
• 2 tbsp soy sauce
• 1 tsp chili powder
• 1/4 tsp red pepper flakes
• 1 clove garlic, peeled
• juice of one lime

Cut tortillas into thin strips. Arrange on a cookie sheet and bake in the oven for 3-5 minutes until crispy.

Layer lettuce, cucuomber, tomatoe, beans, and corn in a large serving dish.

In a food processor, blend all dressing ingredients.

To serve, place tortilla strips over the layered salad and if serving immediately, drizzle with dressing. Leftover dressing can be kept in the fridge for 4-6 days.

Healthy Creamy Jalapeño Dip

Entire batch contains 360 calories

• 2 c. fat free greek yogurt
• 3 tbsp ranch seasoning (or one 1oz packet)
• 2 jalapeño peppers, seeded 
• 2 cloves of garlic
• 1 bunch cilantro
• 1 Tbsp lime juice

Combine all ingredients in a food processor and blend until smooth. Serve with tortilla chips or fresh veggies.