© Jaymi Heimbuch

Ingredients:
2 ripe avocados
2 tablespoons vegetable oil, or coconut oil, or avocado oil
1/3 cup honey, or agave, or maple syrup
3 dates soaked in warm water for 15 minutes and chopped
1/2 cup cacao powder
2 teaspoons vanilla extract
1/2 to 1 cup non-dairy milk, such as almond milk

Toppings:
Chopped pistachios
Sea Salt
Chopped walnuts
Chopped fresh strawberries
Raspberries
Fresh mint leaves
Sliced bananas
Shredded coconut

1. Add ingredients to a blender or food processor in this order: oil, dates, honey, vanilla, half your non-dairy milk, avocados, cocoa powder.

2. Blend until smooth, about 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken after chilling in the refrigerator.

3. Spoon into ramekins or bowls, cover and chill.

4. Top with your favorite fruits, nuts, or other yumminess, and enjoy!

Blueberry Oat Bran Muffins (Low GI) Nutrition Info

• Calories: 60.2
• Fat: 2.9g
• Carbohydrates: 8.4g
• Protein: 2.8g

Ingredients 2 cups oat bran
1/8 teaspoon Stevia
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup egg substitute
2 tablespoons olive oil
3/4 cup frozen unthawed blueberries Directions 1. Combine the oat bran, sugar, baking powder, and baking soda in a large bowl, and stir to mix well.

2. Combine the yogurt, orange juice, egg and oil in a small bowl and stir to mix well. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.

3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350°F for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.

4. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.

Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user CHEEKYSWEETIE.

Nutrition Info

• Calories: 125.5
• Fat: 1.4g
• Carbohydrates: 27.0g
• Protein: 3.4g

Ingredients

1 c whole wheat flour
1/2 c oat bran
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tbsp cinnamon
1/2 c packed brown sugar
1/2 apple sauce
2 eggs, lightly beaten
2 ripe bananas, mashed
Directions Preheat oven to 350, & spray loaf pan with cooking spray.
In a bowl, combine flour, oat bran, salt, baking powder, baking soda, and cinnamon. Set aside.
In a mixer bowl, combine brown sugar and apple sauce and beat on low speed until blended and mostly dissolved. Add in eggs and mix until combined. Add bananas and mix until combined. While the mixer is running, add in flour mixture slowly, until all is just combined.
Pour into loaf pan and bake for 40-50 min. or until toothpick inserted in the middle comes out clean.
Let cool on counter 10 minutes before slicing. Enjoy!

Number of Servings: 10

Recipe submitted by SparkPeople user CHENIA.

• Serves 6

Ingredients

• • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Champagne vinegar
  • 1/2 teaspoon sugar
  • coarse salt and ground pepper
  • 1 head endive, trimmed and sliced crosswise into 1/2-inch pieces
  • 1 large head frisee, trimmed and torn into bite-size pieces
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pistachios, roughly chopped

Directions

1. In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, frisee, cranberries, and pistachios. Toss to combine; season with salt and pepper.

Compliments Martha Stewart.

This paste is excellent for removing heavy metals from your body especially mercury.

1 clove garlic

1 cup fresh coriander leaves

2 tablespoons lemon juice (fresh)

6 tablespoons olive oil  or 4 tablespoons flaxseed oil

Eat 2 – 3 tablespoons per day with food.

Start to finish: 20 minutes


Water

Salt for the pasta water, plus Kosher salt and freshly ground black pepper, to taste

3 cups chopped fresh tomatoes (about 1-inch pieces)

1 teaspoon grated lemon zest

1 tablespoon extra-virgin olive oil

5 ounces fresh goat cheese, crumbled

8 ounces whole-wheat penne or fusilli pasta

1 cup mixed chopped fresh herbs (such as parsley, basil, oregano, mint, dill, chives, cilantro and tarragon)

Bring a large pot of salted water to a boil.

Meanwhile, in a large serving bowl toss the tomatoes with a few hefty pinches of salt and some black pepper. Let stand for 10 minutes, then add the lemon zest, oil and goat cheese and toss well.

Add the pasta to the boiling water, stir and cook according to package instructions until just al dente. Drain the pasta (it's fine to have some water still clinging to the pasta), then add it to the bowl. Toss until the cheese is melted. Taste and season with salt and pepper. Divide the pasta among 4 serving bowls, then sprinkle each portion with some of the herbs. Serve immediately.

Makes 4 servings.

Nutrition information per serving: 360 calories (110 calories from fat), 12 grams fat (6 grams saturated), 15 milligrams cholesterol, 17 grams protein, 51 grams carbohydrates, 7 grams dietary fiber, 390 milligrams sodium

Chef Sara Moulton

Wonderful breakfast for those cold winter mornings. You may add some crushed walnuts to it.

1 apple
1 Tbsp. coconut oil
Cinnamon

Slice an apple into bite-sized cubes. Heat coconut oil in a small skillet until melted and warm. Add apples; sprinkle with cinnamon. Cook only for about 3 minutes.