Adapted from www.theppk.com

• 8 oz dry round udon noodles (I like buckwheat udon, which is made from a seed and has many health benefits)
  
• Olive oil for sauteeing
• 1 pound broccoli florettes (6 cups)
• Medium red onion, thinly sliced
• 2 teaspoons fresh minced ginger
• 3 cloves garlic, minced
• Big pinch red pepper flakes
• 2 cups vegetable broth mixed with 2 teaspoons cornstarch
• 2 teaspoons curry powder
• 1 Tablespoon soy sauce
• 1/2 cup light coconut milk
• 4 teaspoons toasted sesame seeds

Preparation

1. First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
2. Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few drops of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
3. When broccoli is done, remove from pan and set aside. Next saute onions in a drop of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
4. Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
5. Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and sprinkle with sesame seeds.

We have too many zucchini and carrots in the garden!  Here is a good way to hide some veggies in your breakfast or snack :)

• 2/3 cup non-fat yogurt
  
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups shredded, unpeeled zucchini
• 1/2 cup finely shredded carrot

Preparation

1. Flour 12 muffin cups. Heat oven to 375°. In a mixing bowl, beat the yogurt with eggs, sugars, and vanilla extract.
2. Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
3. Fill muffin cups about 3/4 full; sprinkle with cinnamon, if desired. Bake for 25 minutes.

Adapted from www.everydayfood.com

• 8 ounces dried whole-wheat, wide and flat rice noodles
• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice, plus wedges for serving
• 3 tablespoons soy sauce
• 1 squirt (about 1/8 teaspoon) Sriracha or other Asian chili sauce
  
• 2 teaspoons vegetable oil
• 3 scallions, white and green parts, separated and thinly sliced
• 1 garlic clove, minced
• 2 large eggs, light beaten (or tofu.  For a non-vegetarian meal you could used cooked chicken or shrimp.)
  
• 1/2 cup fresh cilantro
• 1/4 cup chopped roasted, salted peanuts

Preparation

1. Soak noodles according to package instructions. Drain and rinse with cold water.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

From www.eatingwell.com

--Sorry there is no photo - the family gobbled the whole thing up quick! (It was that amazing)--

• 20 ounces prepared whole-wheat pizza dough
• 1/4 cup smooth natural peanut butter
• 3 tablespoons water
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon canola oil
• 8 ounces boneless, skinless chicken breast, trimmed and diced
• 1 red bell pepper, diced
• 4 scallions, thinly sliced
• 2/3 cup shredded part-skim mozzarella cheese

Preparation

1. Place oven rack in the lowest position; preheat to 450°F. 
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Adapted from www.fortheloveofcooking.net

• Pizza dough (store bought or homemade)
• Pizza sauce
• 1 cup Mozzarella cheese
• 1 handful of baby spinach
• 5 Kalamata olives, sliced (my husband requested that I leave these off next time, I enjoyed them)
  
• 5 black olives, sliced
• 4 sun dried tomatoes, sliced thinly
  
• 1/2 red onion, sliced thinly
• 1/2 bell pepper, sliced thinly (I used purple)
• 5 Crimini Mushroom, quartered
  
• 1 clove garlic, minced
• 1/4 cup Parmesan cheese (the original recipe tells you to use feta instead, but I am not a fan so I used parm as a replacement)
  
• Dash of oregano

Preparation

1. While preheating oven to 425 degrees, prepare toppings.
2. Cover pizza with sauce and add half of the Mozzarella cheese.
3. Add toppings and cover with remaining Mozzarella, Parmesan, and oregano.
4. Bake for 17-20 minutes.

• 1 medium onion, finely chopped
• 2 Tablespoons olive oil
• 1 Tablespoon ground cumin
• 2 cloves garlic, minced
• 1 cup spinach, chopped
  
• 1 cup diced tomatoes
• 15 ounces black beans
• 3/4 cup quinoa, cooked
  
• 1 1/2 cups grated reduced-fat pepper Jack cheese
• 4 large red bell peppers, tops cut off, seeded and ribs removed

Preparation
1. Preheat over to 350°F while heating oil in saucepan over medium heat. Add onion and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and tomatoes. Cook 5 minutes, or until most of the liquid has evaporated.
2. Stir in black beans, quinoa and cook for 3 minutes or until warm. Stir in cheese. Season with salt and pepper, if desired.
3. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour.

Adapted from www.101cookbooks.com

Crumble topping:

• scant 1/2 cup whole wheat pastry flour
• 1/2 cup rolled oats
• 1/3 cup organic brown sugar
• scant 1/4 teaspoon fine grain sea salt
• 1/4 cup unsalted butter, melted

Muffin batter:

• 1 cup rolled oats
• 1 1/2 cup whole wheat pastry flour
• 1/2 teaspoon baking soda
• scant 1/2 teaspoon fine grain sea salt
• 7/8 cup unsalted butter
• 1/2 cup organic brown sugar
• 12 oz plain yogurt
• 2 large eggs, whisked

Preparation

1. Preheat oven to 350F. Line muffin pan with paper liners.
   
2. Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.
3. Now, onto the muffin batter. In a medium bowl combine the oats, flour, baking soda, and sea salt. Set aside.
4. Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.
5. Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!

From www.whatsforlunchhoney.net

• 5 cups watermelon, seeded and chopped
• 1 cup vanilla ice cream

Preparation

1. Process the watermelon in a food processor until smooth.
   
2. Transfer to a bowl. Add the ice-cream and whisk until smooth. Pour into popsicle molds and freeze for 4 hours, or until firm.

(Note: If you do not have popsicle molds line a few plastic glasses with parchment paper and pour the mixture into the glasses. Allow to freeze for 2 hours then insert popsicle sticks into the center. Once frozen entirely it should be fairly easy to pull the ice cream lollies out.)

• 1/2 cup raw walnuts
• 1/4 cup raw almonds
  
• 1 tbsp. ground flax seeds (optional)
  
• 1/3 cup dried organic cherries
• 1/3 cup dried organic strawberries
• 5 large organic Medjool dates, pitted (about 1/3 cup)
• flaked coconut

Preparation

1. Chop the nuts until coarsely chopped. (Optional: Add the flax seeds to the mixture.) Finely chop the cherries, strawberries and dates, and press together until combined. 
2. In a separate, small bowl mix the chopped nuts and coconut together.
   
3. Form the sticky ingredients into balls about the width of a quarter. Roll them in the nut and coconut mixture. Makes about 16.
4. Chill for 2 hours and store in the refrigerator for a few days (if they last that long).
   

For faster preparation: if you have a food processor, you can chop the nuts/flax seeds in it, remove, and then chop the moist ingredients in it.

From: The Daily Bean, by Suzanne Caciola White

• 8 ounces fusilli pasta
• 1 bunch asparagus
• 2 Tablespoons extra virgin olive oil
• 2 red onions, thinly sliced
• 1 teaspoon sugar
• 2 cloves garlic, chopped
• 1/2 cup Chicken-less broth
• 1/2 cup white wine
• 15 ounces beans (cannellini or butter beans)
• 2 large tomatoes
• pinch of salt
• 3/4 cup freshly grated Parmesan cheese
• freshly ground pepper to taste

Preparation

1. Cook the pasta in lightly salted, boiling water for 11 minutes.  Add the asparagus and cook for another 3 minutes.  Drain into a colander.
2. While the pasta is cooking, heat the oil in a large skillet.  Add the onions and the sugar and cook, stirring for about 10 minutes or until the onions are browned.  Add the garlic, broth, and wine.  Bring the mixture to a boil and simmer for 5 minutes.  Add beans, tomatoes, and a pinch of salt and toss the mixture with the pasta and Parmesan cheese and freshly ground pepper.