Ingredients
- 1 Cucumber
- 3 tsp Tamari,
- 2 tsp Sesame Oil, and
- ½ teaspoon Rice Wine Vinegar
- Sprinkle with Sesame Seeds
Directions
- Slice cucumber (thick or thin)
- Mix all ingredients together
Toddler Easy
Artichoke Ingredients
- 2 jars @sadaf_foods chargrilled artichokes in oil
- 3 garlic cloves, crushed
- 1 tbs parsley, chopped
- 1 tbs dill, chopped
- Baguette crostini, for serving
Goat Cheese Yogurt Spread Ingredients
- 4 oz goat cheese
- 1/4 cup Greek yogurt
- 2 garlic cloves, crushed
- The zest of 1/2 lemon
- 1/2 tsp salt
- 1 tbs water
Directions
- Preheat air fryer to 390 F;
- Drain artichokes as you reverse about 3 tbs of the oil; pour artichokes to an oven safe dish, add garlic, parsley and dill; mix well and air- fry for 10 minutes;
- In the meantime add goat cheese, yogurt, garlic, lemon zest, salt and water to a food processor and give it a blitz;
- Spread the goat cheese mixture over a plater, place artichokes on top, finish with fresh black pepper, lemons and enjoy with baguette crostini
- 18 standard – cupcake liners
- 2 cup – flour, whole wheat
- 1 1/2 teaspoon – cinnamon
- 2 teaspoon – baking powder
- 1/2 teaspoon – baking soda
- 1/4 teaspoon – salt
- 1/2 cup – butter, unsalted
- 3/4 cup – milk
- 1/2 cup – honey
- 1 large – banana
- 6 ounce – spinach
- 1 large – egg
- 1 teaspoon – vanilla extract
Directions
- Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
- Combine all dry ingredients in a large mixing bowl.
- Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
- Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
- Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
- Cool most or all of the way before serving.
- 2 medium – carrot
- 2 cup – spaghetti or marinara sauce
- 1/2 cup – spinach
- 1/4 cup – chickpeas (garbanzo beans), canned
- 1/2 teaspoon – oregano, dried
- 1/4 teaspoon – salt
- 1/4 teaspoon – black pepper, ground
- 1/2 teaspoon – garlic powder
Directions
- Preheat oven to 450 degrees F.
- Peel and slice carrots thinly. Add to a small microwave safe dish with enough water to cover the carrots. Cook for 1-2 minutes or until they have softened enough to blend with other ingredients.
- Add sauce, carrots, spinach, drained beans and seasonings to a blender. Mix until smooth.
Yields about 3/4 cups.
- 1 medium – Cauliflower
- 2 ounce – Mozzarella Cheese
- 1 ounce – Parmesan Cheese
- 1 large – Egg
- 1 teaspoon – Oregano, dried
- 1 teaspoon – Basil, dried
- 1/2 teaspoon – Garlic salt
- Microplaned Fresh Garlic to taste
- 1 cup – Spaghetti or Marinara sauce for dipping
Directions
- Wash and clean cauliflower; remove the florets from the bunch and discard the core.
- Place the florets in a food processor and pulse until it is of a “rice” consistency.
- In a large saucepan, heat one inch of water until it boils. Add in the cauliflower, cover with a lid, and allow to steam for 4-5 minutes. Watch closely so it does not boil over!
- Preheat oven to 425° F.
- Use a fine mesh strainer to drain the steamed cauliflower. Allow it to cool for a few minutes, then place in a clean dish towel (or even a paper towel) and squeeze as hard as you can to remove any excess water; add to a large mixing bowl.
- Grate the mozzarella and Parmesan cheeses.
- Add 1/4 cup mozzarella cheese, egg (slightly beaten), oregano, basil, and garlic salt (or garlic powder and regular salt) to the cauliflower. Stir well to combine.
- Line a baking sheet with parchment paper and spray lightly with cooking spray.
- Spoon the cauliflower mixture onto the pan and use your hands to form it into a 8 1/2 x 11-inch rectangle.
- Bake for 30 minutes or until the crust is golden brown and firm.
- Remove the crust from the oven and top with remaining mozzarella and Parmesan cheese.
- Return the pan to the oven and bake for another 7-10 minutes until the cheese is melted.
- Cut into “breadsticks” and serve with warm marinara sauce for dipping.
- Make your own pizza dough or buy store-bought pizza dough
- 1/4 cup – spinach
- 1/2 medium – bell pepper, green
- 1/4 cup, pieces or slices – mushrooms, white
- 1/2 medium – onion
- 1 medium – tomato, red
- 1 medium – carrot
- 1 medium – zucchini
- 1 cup – spaghetti or marinara sauce
Directions
- Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
- Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
- Preheat oven to 400 degrees F.
- Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
- Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch border around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.
- Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
- Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.