Ingredients:

• 4 medium zucchini
• ¼ tsp kosher salt
• 1 c. pizza sauce — or similar prepared marinara sauce
• 1 ¼ c. shredded mozzarella cheese — or a blend of shredded mozzarella and provolone
• 1 tsp Italian seasoning
• ¼ - ½ tsp crushed red pepper flakes — optional
• ¼ c. mini pepperoni — or mini turkey pepperoni or regular-size pepperoni, sliced into quarters
• 2 tsp freshly ground Parmesan
• 2 tsp chopped fresh basil, thyme, or other fresh herbs

Directions:

1. Place a rack in the center of your oven. Preheat the oven to 375 degrees F. Lightly coat a rimmed baking sheet or 9x13-inch baking dish with nonstick spray.
2. Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a border of about 1/3 inch on all sides. Arrange the zucchini shells on the baking sheet. Sprinkle the insides of the zucchini with salt.
3. Spoon the pizza sauce into each shell, dividing it evenly. You may need a little more or less, depending upon the size of your zucchini. Put a generous amount, but don't feel like you need to fill it all the way to the very top.
4. Sprinkle the mozzarella over the top, then evenly sprinkle with Italian seasoning and red pepper flakes (if using). Scatter on the pepperoni and any other desired toppings. Last, sprinkle with Parmesan.
5. Bake for 15 to 20 minutes, until the cheese is hot and bubbly and the zucchini is tender. If desired, switch the oven to broil and cook the zucchini for 2 to 3 additional minutes, until the cheese is lightly browned. Remove from the oven and sprinkle with chopped fresh basil. Serve immediately.

Per serving: 100 calories, 6 g fat (3 g sat), 7 g protein, 5 g carb, 4 g sugars, 2 g fiber


​Recipe courtesy of Erin Clarke of Well Plated.

Ingredients:

• 1 head butter lettuce or romaine lettuce hearts
• ¼ c. low-sodium chicken broth
• 1 Tbsp. hoisin sauce
• ½ Tbsp. low-sodium soy sauce
• 1 tsp rice vinegar
• ¼ tsp Asian sesame oil
• 1 1/2 tsp chili garlic sauce
• ½ tsp cornstarch
• 1 Tbsp. canola or avocado oil divided
• 30 grams cashews little less than ¼ cup, coarsely chopped
• 6 oz shrimp deveined & cut into small cubes
• 1 large garlic clove minced
• 1/2 large red bell pepper seeded and diced
• 3 green onions the white and green parts, sliced
• ⅛ c. chopped cilantro
• 1 carrot shredded or cut into thin strips

Directions:

1. Divide the lettuce into leaves and set aside.
2. In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
3. In a medium skillet, heat ½ Tbsp canola or avocado oil over medium-high heat until almost smoking.
4. Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
5. In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
6. Add the garlic, bell pepper, green onions, and carrots.
7. Stir fry until tender-crisp, about 2 minutes.
8. Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is thoroughly cooked. About 3 minutes.
9. Spoon the shrimp mixture evenly onto lettuce leaves.

​Per serving: 269 calories, 14 g fat (2 g sat), 26 g protein, 17 g carb, 753 mg sodium, 7 g sugars, 3 g fiber

Recipe courtesy of Muy Delish.

Ingredients:

• 3/4 c. carrots finely julienned
• 1 lb ground turkey
• 1/2 c. mushrooms finely chopped
• 2 tsp soy sauce
• 1 tsp rice wine
• 1 tsp sesame oil
• 1/2 tsp onion powder
• 1/8 tsp salt
• 2 tsp cornstarch
• 30 dumpling wrappers

Directions:

Put carrots in a microwavable bowl and cover with water. Cook until tender, about 3 minutes depending on how finely shredded the carrots are. Drain and let cool.

1. In a large bowl, mix together cooked carrots, turkey, mushrooms, soy sauce, rice wine, sesame oil, onion powder, salt and cornstarch. Stir together until well combined.
2. Spoon a well rounded teaspoon of filling onto a dumpling wrapper. Seal filling with wrapper. Wrap remaining dumplings.
3. Bring water to boil in the bottom of the steamer pot. Place dumplings in a parchment paper lined steamer. Steam 15 minutes until cooked through.

Per serving: 48 calories, 1 g fat (0 g sat), 3 g protein, 4 g carb, 87 mg sodium
​

Recipe courtesy of Jeanette’s Healthy Living.

This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it's falling-apart tender. If the spiced tomato paste has reduced and the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen and let it keep going.


Ingredients4 SERVINGS


¼ cup double-concentrated tomato paste
3 garlic cloves, finely grated
1½ tsp. ground coriander
1½ tsp. ground cumin
1 tsp. crushed red pepper flakes
1 medium head of green or savoy cabbage (about 2 lb. total)
1/4 cup extra-virgin olive oil, divided
Kosher salt3 Tbsp. chopped dill, parsley, or cilantro
Full-fat Greek yogurt or sour cream (for serving)


Preparation
Step 1Preheat oven to 175C°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.


Step 2Cut cabbage in half through core. Cut each half through core into 4 wedges.


Step 3Heat 1/8  cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.


Step 4Pour remaining 1/8 cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.


Step 5Scatter dill over cabbage. Serve with yogurt alongside.

Recipe Adapted from :  BY ANDY BARAGHANI

Recipe: Compliments Ottolenghi

Ingredients: 
1-2 red chillies, cut into thin rings at an angle (and deseeded, if you prefer less heat)
1 1/2 Tbsp white-wine vinegar 
1/2 tsp caster sugar 
Salt 

About 8 carrots, peeled, cut in half lengthways and roughly chopped into 2cm pieces (800g net weight) 
2 Tbsp olive oil 
1 tsp curry powder
1/4 tsp cinnamon 
30g unsalted butter - or 2 Tbsp extra olive oil 
2cm piece fresh ginger, peeled and cut into very thin matchsticks 
1/2 tsp nigella seeds 
1/2 tsp fennel seeds 
1/2 tsp cumin seeds 
1/2 Tbsp. lime juice 
1 spring onion, trimmed and finely sliced on an angle 
5g mint leaves, finely shredded 

Prep 10 minutes - Cook35 mins  
Serves 4 As a Side Dish 

You'll be surprised how much flavour you can get from carrots when you give them the chilli heat and the sweet spice treatment. To make this mash dairy-free, use olive oil instead of butter, if you do, heat the oil with the ginger and seeds for only a couple of minutes until fragrant. 

1. Put the chillies, vinegar and sugar in a small bowl with a quarter - teaspoon of salt, massage together and leave to pickle for at least 30 minutes and ideally overnight. 

2. Put the carrots in a steamer (or colander that fits inside a large pot with a lid), put on high heat, cover and steam fr 25 minutes, until you can cut through them easily. Tip the carrots into a food processor with the oil, curry powder, cinnamon and a teaspoon of salt, and blitz to a semi-smooth mash (it should have some texture). 

3. While the carrots are steaming, put the butter, ginger, all the spice seeds and a generous pinch  of salt in a small saucepan on a medium heat. Cook gently for three to five minutes, stirring occasionally, until the butter  begins to foam and turn light brown and the seeds become fragrant, then take off the heat. 

4. Spoon the mash on to a large plate, and make dimples all over the surface with the back of a spoon. Drizzle over the butter with the ginger and seeds, then sprinkle over the lime juice. Drain the pickled chillies, scatter over the top, and finish with the spring onions and mint. Serve warm. 

100g firm tofu 
1 Tbs. olive oil 
1/8 tsp turmeric 
Sea salt to taste 
1/8 tsp paprika 

Mash a piece of firm tofu about 1 1/4 inches thick. In a skillet, heat the olive oil, and when it starts to sizzle, add the mashed tofu, and as you would with an egg, scramble the tofu in the pan with a wooden spatula or fork. Add turmeric for colour. Season with sea salt and paprika and serve like a scrambled egg. 

Super Easy !

Slice tofu into squares about 1cm thick. Place onto a non stick oven tray. 

In a cup mix 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp peanut butter, 1/2 tsp paprika and add chili to taste. Mix well into a paste. Add 1 tbsp water if necessary. 

Brush mixture onto tofu slices.  Bake in oven at 180C for 20 - 25  minutes, until golden brown at the edges. 

Serve with stir-fry, salad or turn them into a sandwich or wrap. 

Makes 10 Cups 

3 Cups rolled oats 
2 Cups whole wheat or barley flakes 
1 Cup oat flakes 
1 Cup oat bran 
1 Cup sunflower or pumpkin seeds 
1 Cup chopped Hazelnuts or filberts 
1 Cup raisins 
1 Cup packed chopped dried apples 

Preheat the oven to 200oC. 

In a large bowl, combine the rolled oats, whole wheat or barley flakes, the oat flakes and the oat bran. Spread the grains out in a thin layer on 5 ungreased cookie sheets, using 21/4 cups of grain for a 14-inch-square baking sheet. Shake the cookie sheet so that you have an even distribution of grains. Bake for 4 to 5 minutes, stir and turn the grains with a spatula, and bake them for an additional 1 to 2 minutes, until lightly browned. Let them cool, then put them back in the bowl. Add all the other ingredients and mix them together. Store in an airtight container in the fridge. Serve with milk, plant milk, plain yogurt . Add fresh fruit in season like apples, pears, banana. 

Recipe compliments from the book: Super Immunity for Kids 

Recipe from one of my favourite books - Super Immunity for Kids 

Makes 7 cups 

3 Cups rolled oats 
1 Cup oat bran 
1/4 cup sesame seeds 
1/4 cup flaxseed 
1/2 cup sunflower or pumpkin seeds 
1 cup chopped walnuts 
1/2 cup apple juice concentrate 
1/4 flaxseed or walnut oil or coconut or olive oil 
1 tsp vanilla 
1 tsp ground Ceylon Cinnamon 
2cups raisins 
1/2 cup flaked sugar free coconut 

Preheat the oven to 175oC , and lightly oil two cookie sheets. Mix the oats, oat bran, seeds, and nuts in a large bowl. Combine the apple juice concentrate, oil, vanilla, and cinnamon in a small bowl. 

Ad the wet ingredients to the dry, stirring until everything is well coated with the oil mixture. Spread the mixture evenly on the two cookie sheets. 

Bake for 18 to 20 minutes, or until golden brown. Stir after 10 minutes. Remove from the oven, and add the raisins and the coconut. 

Store in an airtight container in the fridge.