Dressing
8 sundried tomatoes (dried, not packed in oil)
3/4 cup hot water
1/4 cup extra virgin olive oil or 1/4 cup apple juice
1 tsp chili powder
1 clove garlic
2 Tbsp orange juice concentrate
1/4 cup apple cider vinegar
1 tsp natural soy sauce or low sodium soy sauce
1/4 teaspoon black pepper
Salad
1 1/2 lbs fresh spinach (about 9 cups)
3 ounces feta cheese, cubed
Black Pepper
Garnish
12 Kalamata olives
1/8 cup sunflower seeds
Soak the sundried tomatoes in hot water for 20-30 mins until they become soft and plump. Pour the water and tomatoes in a food processor and process until blended. Poor in all remaining dressing ingredients and process until creamy. Refridgerate until ready to use.
Toss the spinach leaves with the dressing. Sprinkle with feta and pepper, garnish with olives and sunflower seeds.
Wednesday, April 21, 2010
Monday, April 19, 2010
Sunday, April 18, 2010
Morning Glory Muffins
(Compliments of Shelley)
Servings Per Recipe: 18
Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1 cup apple sauce
1 tablespoon vanilla extract
1/2 cup chopped walnuts
2 tablespoons toasted wheat germ
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
Nutrition Facts!!
Serving Size 1/18 of a recipe
Calories (kcal) 191.6
Fat (g) 2.8
Protein (g) 3.4
Carbohydrate (g) 40.1
Sugar (g) 24.2
Fibre (g) 2.6
Sodium (mg) 160.9
Potassium (mg) 232.9
Vitamin A (RAE) 166.2
Vitamin C (mg) 3.1
Vitamin D (μg) 0.1
Vitamin E (mg) 0.3
Thiamin (mg) 0.2
Riboflavin (mg) 0.1
Niacin (NE) 2.1
Folate (DFE) 47
Vitamin B6 (mg) 0.1
Vitamin B12 (μg) 0
Calcium (mg) 43.2
Iron (mg) 1.3
Servings Per Recipe: 18
Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1 cup apple sauce
1 tablespoon vanilla extract
1/2 cup chopped walnuts
2 tablespoons toasted wheat germ
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
Nutrition Facts!!
Serving Size 1/18 of a recipe
Calories (kcal) 191.6
Fat (g) 2.8
Protein (g) 3.4
Carbohydrate (g) 40.1
Sugar (g) 24.2
Fibre (g) 2.6
Sodium (mg) 160.9
Potassium (mg) 232.9
Vitamin A (RAE) 166.2
Vitamin C (mg) 3.1
Vitamin D (μg) 0.1
Vitamin E (mg) 0.3
Thiamin (mg) 0.2
Riboflavin (mg) 0.1
Niacin (NE) 2.1
Folate (DFE) 47
Vitamin B6 (mg) 0.1
Vitamin B12 (μg) 0
Calcium (mg) 43.2
Iron (mg) 1.3
Green Tea Apple Spice Drink
4 cups of Water
2 tablespoons of Honey
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly grated cinnamon
1 Granny Smith Apple, seeded and coarsley chopped, plus slices for serving
4 strips orange zest, from 1/2 an orange
1/3 cup loose green tea
1.) Combine water, honey, nutmeg, cinnamon, apple, and orange zest in a medium pot; bring to a boil, reduce heat, and simmer 2 minutes.
2.) Cover, remove from heat, and let steep 15 minutes. Strain through a fine mesh sieve over the green tea leaves, pressing all the juices from the apple. Let steep for 1 minute. Strain out the tea, reheat if necessary and serve. Garnish with apple slices.
2 tablespoons of Honey
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly grated cinnamon
1 Granny Smith Apple, seeded and coarsley chopped, plus slices for serving
4 strips orange zest, from 1/2 an orange
1/3 cup loose green tea
1.) Combine water, honey, nutmeg, cinnamon, apple, and orange zest in a medium pot; bring to a boil, reduce heat, and simmer 2 minutes.
2.) Cover, remove from heat, and let steep 15 minutes. Strain through a fine mesh sieve over the green tea leaves, pressing all the juices from the apple. Let steep for 1 minute. Strain out the tea, reheat if necessary and serve. Garnish with apple slices.
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