Pineapple Ice Cream

1 can crushed pineapple
2 scoops vanilla protein powder
1/2 carton unsweetened rice milk

Blend together until pureed well.
Freeze in ice cream maker.

Recipe by Christie Sims

Cranberry Salsa with "Tree" Chips

12 oz. bag fresh or frozen cranberries
1 Granny Smith apple, peeled, cored, cut in eighths
1/2 large red pepper, cut in large chunks
1/2 medium red onion, cut in large chunks
3/4 C sugar
1/3 C apple juice
3 Tbsp. chopped fresh cilantro
2 Tbsp. chopped pickled jalapeno pepper (I usually start with a little less just to make sure)
1 tsp. grated lime zest

(I like to put in a little salt too)

Put cranberries, apple, red pepper and onion in food processor; pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate or spoon into crocks or jars and refrigerate. (I suggest dividing into two processor batches to avoid pureeing the ingredients too much. Can use a food chopper instead. Adjust amounts of onion and/or jalapeno according to your desire for spiciness and apple juice according to your desire for juiciness.)

1 pkg. spinach flour tortillas (green)

For chips, heat oven to 375°. Use a 3" cookie cutter to cut out tree shapes. (Or just slice with a pizza cutter into abstract triangle trees.) Place on ungreased cookie sheet and bake 8 minutes. Remove to wire rack to cool completely. Put in plastic bags; give with the salsa. Can be made up to 2 weeks ahead. Store chips airtight at room temperature.

Makes 4 C salsa; 36 chips

Recipe by Evelyn Weed

Quinoa Cowboy Caviar

1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces (or guacamole – whatever you prefer)

Cook the quinoa according to the package instructions.

Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine.

Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.

Add chopped avocado right before serving.

Recipe by Kelly Atwood

Christie's Hawaiian Quinoa Salad

1 1/2 cups pineapple juice
1/2 cup organic light brown sugar
1/3 cup soy sauce
1lb extra firm tofu, drained, pressed, medium chunks
1 cup quinoa
2 tbl canola oil
1 red bell pepper, medium dice
6 scallions, green and white parts separated
1 head broccoli, small florets
4 garlic cloves, minced
1 pineapple or 1 can chunk pineapple
zest of half lime
1/2 cup toasted cashews, chopped, optional

Combine pineapple juice, brown sugar and soy sauce in a small pot. Bring to a boil and cook for 3 minutes. Pour over tofu and marinate for 1 hour to overnight.

Bring 2 cups of water to a boil, add the quinoa, return back to a boil, cover and cook for 12 minutes. Turn off the heat and let sit for 15 minutes then fluff. Set aside.
Preheat the oil in a large saute pan. Add the red bell pepper and white parts of scallions. Over medium heat, saute for 7 minutes until vegetables start to soften. Add the broccoli and garlic and 1/2 cup of the tofu marinade. Cook 7 minutes more.
Roughly chop the pineapple and add to the vegetables along with the lime zest. Transfer the vegetable mix to a plate and add the tofu to the hot saute pan along with a bit of marinade. Saute over medium-high until crisp on all sides, adding a bit of marinade every time the pan gets dry.

Once the tofu is done, add the vegetables back in, the remaining marinade and quinoa. Toss to combine.
Garnish with cashews and green parts of the scallions.

Kelly's Homemade Salsa

1 24oz. can petite cut tomatoes or use fresh tomatoes when in season
1/2 bunch cilantro, chopped
2 packs of salsa mix, powdered (available in the produce section by cilantro in WinCo)
1 large onion
4 jalepenos
2 avacados
2 limes
1 can of corn, drained
1 can of black beans, drained

In a food processor combine jalepenos and onion. Pulse until you get the desired texture. Add to all other ingredients. Mix and enjoy

Aysha's Banana Apple Almond Fruit Leather

1/4 cup almond butter
12 ripe bananas
1/4 cup white grape juice concentrate
32 oz. plain, organic yogurt
24 oz. no sugar added organic applesauce
1 Tbsp. milled flax seed (opt.)
1 Tbsp. psyllium husk (opt.)
1 scoop plain no sugar added whey protein powder

Combine in a vita mix or food processor until smooth. Spread 1/4" thick onto fruit leather trays and place into a dehydrator for 6 hours at 145 degrees F.

Katie's Melon Salad

2 cups watermelon
2 cups honeydew melon
2 cups cantelope

dressing
1 tsp. honey
3 Tbsp. water
2 Tbsp. lime juice ( 1 lime)
1 tsp. lime zest
chopped mint

Corrie's Light Mocha Cake

1 pkg. devils food cake
2 lg eggs and 2 lg egg whites
1 1/3 cups water
1/2 cup light brown sugar
1/4 cup cocoa mix
1 cup strong coffee, cold
1/4 cup sugar

Preheat oven to 350 degrees.
Grease 9x13x2 inch pan and coat with flour.
Mix devils food cake mix with eggs and water - pour into pan
Mix coffee, cocoa mix and sugars - pour on top of first layer
Bake for 35 min
Cool and serve with non fat whipped topping
Makes 24 servings

122 cal 1.8 grams fat

Peppermint Patty Coconut Bark

• 1 cup coconut oil, organic, virgin, unrefined
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup raw honey
• 1 cup unsweetened shredded coconut

Line a 9″ by 13″ baking pan with unbleached parchment paper. Set aside.

Using a food processor, mix the coconut oil, extracts, cocoa powder and honey until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.

Using spatula, spread the mixture out thinly (1/4-inch to 1/8-inch thick) on the parchment paper. Transfer to a level spot in the freezer. Let freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. Will melt at room temperature — keep frozen.

Almond Joy version: Omit half of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.

Recipe by Stephanie Breuner

Roasted Sweet Potatoes

2-3 Sweet Potatoes

1-2 Tbs of Olive Oil

1Tbs of minced garlic

Seasoning Salt

I totally eye ball this and it turns a perfect every time.

Preheat Oven to 425

I use 2-3 sweet potatoes washed and pealed. Chop up small (1/2 inch size)

Drizzle Olive oil until lightly coated

Add table spoon or so of minced garlic

Sprinkle some Seasoning Salt

Mix with hands and bake on a cookie sheet

Bake for about 30min then turn over and bake for another 15min until golden brown.

Szechuan Noodles

adapted from a recipe via Ina Garten

• 3 garlic cloves, chopped
• 1/8 cup fresh ginger, peeled and chopped
• 1/4 cup vegetable oil
• 1/4 cup smooth peanut butter
• 1/4 cup good soy sauce
• 1/8 cup sherry vinegar (I use red wine vinegar)
  
• 1/8 cup honey
• 1/4 teaspoon hot chili oil (sometimes I leave this out)
  
• 1 tablespoons dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 pound spaghetti
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 4 scallions, sliced diagonally (white and green parts)

Directions

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, , peanut butter, soy sauce , sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

p.s., I add more cayenne/heat if I want more heat or kick to it. Sometimes I save the sauce to use later, it stays good in the fridge for several days. I like it warm and cold!!

Broccoli Mandarin Salad

Here is the recipe for the Broccoli Mandarin Salad. I am including the recipe for the homemade honey-mustard (ish) recipe, which is really good but a little heavy on the calories. I skipped that and used a low-cal honey mustard from the store.

1 egg & 1 yolk, slightly beaten 4 cups fresh broccoli cut into small pieces
1/2 cup sugar 1/2 cup golden raisins
1 1/2 tsp. cornstarch 6 strips cooked and crumbled bacon
1 tsp. dry mustard 1/2 cup slivered or sliced almonds
1/4 cup vinegar 1 can mandarin oranges, drained
1/4 cup water 1/2 sliced red onion
3 Tbsp. butter
1/2 cup mayonnaise

Prepare salad by mixing broccoli, raisins, bacon, almonds, mandarin oranges and red onion. Set aside. Combine eggs, cornstarch, sugar and mustard. Add vinegar and water to mixture. Cook over double boiler until thickened. Remove from double boiler and stir in butter and mayonnaise. Chill, then mix over salad just before serving

yummy easy "healthyish" muffins

Yummy Easy "healthyish" muffins
1 box cake mix
1 cup water
1 cup pumpkin (from can)
Mix all ingredients

bake at 375 for 15 minutes. Makes approx. 16 muffins.

*Tonight I used a chocolate cake mix w/chocolate chips and a carrot cake mix with chocolate chips, but the possibilities are endless.