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.

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.
   

Adapted from www.healthcastle.com

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 medium zucchini (about 8 ounces each)
• 12 ounces Fettuccine pasta, preferably whole wheat
• 1 tablespoon all-purpose flour
• 1 cup cold 1% low-fat milk
• 1/2 cup evaporated skim milk
• 1/2 teaspoon salt, plus more to taste
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley leaves

Preparation

1. Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
2. Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.
3. Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.
4. Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put a tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.
5. Add the sauce, zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.
6. To serve, place pasta mixture on each plate and garnish with remaining parsley.

Adapted from www.101cookbooks.com

• 8 ounces sliced Seitan
• 1 cup brown rice
  
• 6-8 stalks of Broccolini
• 2 Clementines
• 1 Tablespoon Vegetable Oil
  Clementine Teriyaki Sauce
• 1/2 cup low sodium Tamari
• 1/3 cup honey
  
• 1/3 cup fresh Clementine juice
• 1/4 cup + 1 Tablespoon rice vinegar
• 1/4 cup water
• Zest from 1 Clementine

Preparation

1. Cook rice.
   
2. Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. (The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it’s not going to be thick until it cools, so don’t worry if it seems runny. At the end of the cooking you should see large, excited bubbles, so if you don’t see those, keep cooking). Once the sauce is done, it’ll taste good but pretty strong. Set aside.
3. While the sauce and the rice are cooking, prepare your seitan and broccolini. Slice the seitan into 1/8″ thick medallions.
4. Heat a large non-stick or cast-iron skillet over medium high heat. Add the seitan and let brown on all sides, about 5 minutes. Remove to a bowl, turn up the heat to high, and add broccolini in one layer. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.
5. Once you are ready to serve, add the seitan to the pan with the broccolini. Drizze enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce, so take good care here. Once everything is heated and covered in a nice glaze, serve immediately with the brown rice.

Adapted from www.allrecipes.com

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 30 ounces black beans, rinsed, drained, and mashed
• 2 tablespoons yellow cornmeal
• 1 1/2 tablespoons cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 cup salsa

Preparation

1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.