Spinach Nuggets

INGREDIENTS:

1 package frozen spinach (cooked, drained, and chopped) or 2 cups of fresh spinach
1 cup bread crumbs
1 ½ cups shredded cheddar cheese
3 eggs

DIRECTIONS:

Heat your oven to 350F
Coat a baking sheet with olive oil.
Combine all ingredients and mix well. You can add garlic powder, pepper and basil if you wish.
Shape the mixture into nuggets and place on the baking tray.
Bake for 25 minutes (turn nuggets over after the first 15 minutes).

MEDITERRANEAN TUNA SALAD

MEDITERRANEAN TUNA SALAD (from Wholefoods)

 Ingredients:

 4 (6 ounces) cans albacore tuna, drained well
 1 (14 ounces) can quartered artichoke hearts, drained
 1/2 cup chopped red bell or piquillo peppers
 3/4 cup sliced Greek olives
 1/2 small red onion, finely chopped
 1/4 cup chopped flat-leaf parsley
 1/4 cup chopped basil
 2 cloves garlic, finely chopped
1 teaspoon dried or 1 tablespoon chopped fresh oregano
 1/2 cup mayonnaise
 3 tablespoons lemon juice
 Salt and freshly ground pepper, to taste

 Method: Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.

 Nutritional Info: PER SERVING:
240 calories (120 from fat), 14g total fat, 1g saturated fat, 50mg cholesterol, 670mg sodium, 6g carbohydrate (2g dietary fiber, 1g sugar), 20g protein

Chocolate Chip Cookies

Ingredients 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups semisweet chocolate chips 1 cup chopped walnuts Directions Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Flaxseed muffins

Ingredients:

• 1 cup white flour
• 1/2 cup whole-wheat flour
• 1/2 cup flaxseed meal (process flaxseeds in a coffee grinder)
• 1/2 cup quick oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup egg substitute (or two eggs)
• 1 cup buttermilk
• 4 tbsp honey
• 2/3 cup raisins

Directions: Mix all dry ingredients (except the raisins) in a large bowl. Combine liquid ingredients in a separate bowl. Stir liquid ingredients into the dry ingredients all at once. Add raisins. Stir until thoroughly moistened but lumpy. Fill muffin tins, lined with paper or foil cups, to about 2/3 full. Bake at 400°F for 20 to 25 minutes.
Serve with jam.

Per serving (one muffin): 165 calories, 3 g total fat, 6 g protein, 30 g carbohydrates, 3 g of fiber.



*from Runner's World

Banana Bread

Banana Bread Recipe

• Prep time: 5 minutes
• Cook time: 1 hour

INGREDIENTS

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

Roasted Tomato-Fennel Pasta with Pine Nuts and Capers

Ingredients 

• 2-2 1/2 TBS olive oil
• 3 1/2-4 cups fresh roma tomatoes (about 1 1/2 lbs)
• 1 large bulb fennel
• 4 large cloves garlic
• 1 1/2 TBS balsamic vinegar
• 3/4-1 tsp sea salt
• freshly ground black pepper
• 1 tsp dried oregano
• 1/2 - 3/4 lb dry pasta(can be replaced with one cup of quinoa)
• 2-3 TBS pine nuts
• 2 TBS capers
• 1/2 cup basil, torn or thinly sliced
• 1-3 TBS olive oil

Directions 

1. Preheat oven to 400 degrees. On a baking sheet lined with parchment paper, toss together 2 – 2 1/2 TBS oil, tomatoes, fennel, garlic, vinegar, salt, pepper, and oregano. Roast for 40-45 min, tossing once or twice, until tomatoes soft and fennel is golden in spots. During the last 10-15 minutes of roasting, cook pasta according to the package directions. When the pasta is almost done, remove 1/2 cup of pasta water and reserve. Remove veggies from oven. Drain pasta and toss in roasted veggies. If pasta seems dry, add some reserved pasta water, 1 TBS at a time. Just before serving, toss in pine nuts, capers and fresh basil and oil if more is desired. Test for seasoning and serve.
   
   From Eat, drink & be vegan