1. Recipe: Twice-Baked Cauliflower Cauliflower we all know it, and very few of us like to eat it.  So what did our mom’s do when we didn’t want to eat our vegetables?  They covered them in cheese of course!  Not only will the cheese make you smile but the cauliflower will supply you with vitamin C, vitamin K, folate, fiber, potassium and vitamin B6. Ingredients: 1 Large Head Cauliflower, chopped3 Cloves Garlic, minced1 Tbsp Butter1/2 cup Low Fat Sour Cream1/4 cup Green Onions, chopped1/4 cup Parmesan Cheese1 tsp Sea Salt1 tsp White PepperInstructions: Preheat oven to 350 F. Steam cauliflower till it is slightly tender. Drain well in a colander, be sure to remove as much water as possible. Mash with potato masher into a chunky mash, add butter, garlic, sour cream, green onions, salt, pepper and 3/4 of Parmesan cheese.  Toss together till thoroughly mixed.Spread in a casserole dish and sprinkle with remaining cheese. Bake for 30-35 minutes.
  2. Spelt Muffins with Blueberries and Orange Zest Feeling a little adventurous? Venture on down to the store and pick up some spelt flour. It is an excellent way to incorporate whole grains, iron and protein into your diet. Spelt flour has a nutty flavor and is slightly sweeter than wheat flour.  Spelt is also good source of fiber, protein, niacin, thiamin, iron and magnesium. Combine these benefits with the antioxidant power of blueberries and the nutritional benefits of oats and you have yourself a winner! Ingredients: 1 1/4 cup Rolled Oats1 cup Spelt Flour1 T Baking Powder1/2 tsp Salt1/3 cup Sugar1 T fresh Orange Zest1 Egg1 cup Milk1/4 cup Corn Oil1 cup Blueberries, fresh or frozen Instructions:Preheat oven to 400F. In small bowl, stir together the rolled oats, whole wheat flour, baking powder and salt. In a medium bowl, beat the egg with a fork. Add in milk, sugar, orange zest and vegetable oil. Fold the dry ingredients into the wet ingredients until barely combined, be careful not to over stir. Gently fold in blueberries, again do not over stir! The batter will be runny. Fill a muffin pan with paper liners or use silicone muffin cups. Divide batter equally among muffin cups, filling about 3/4 full. Remove muffins from oven and cool on a rack. Enjoy!

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