1. Red Cabbage Asian Salad with Tangy Cilantro Dressing My all time favorite salad which I could honestly eat every single day! 1 tsp Fresh Ginger, minced1 Garlic Clove, minced1/2 cup Cilantro, chopped3 Tbsp Peanut Butter1/2 Lime, juiced2 Tbsp Flax Seed Oil3 Tbsp Nama Shoyu or Soy Sauce1 Tbsp Water, hot1 Tbsp Raw Agave Nectar3 cups Red Cabbage1 cup Green Cabbage1/2 cup Carrots1/3 cup Green Onions, choppedsmall can Mandarin Oranges, drained2-3 T Cilantro, chopped1/4 cup Almonds, sliced Directions: Put ginger, garlic, cilantro, peanut butter, lime juice, flax seed oil, soy sauce, hot water, and agave in blender. Blend for one minute, until ingredients are well combined. Remove outer leaves from cabbage, cut out core, and cut into thin slices with a mandolin. Slice carrots into rounds.  Add cabbage, carrots and onions to a large bowl, toss thoroughly.  Add oranges, almonds and cilantro to top, toss with dressing and enjoy!!
  2. Recipe: Endive Salad with Gorgonzola and Walnuts I am trying to be adventurous and incorporate foods I ‘believe’ I do not like, into my diet.  Walnuts and Gorgonzola for example, I do not enjoy the strong taste of either.  I set out to find a recipe pleasing to my taste buds and this was it!  The walnuts in this dish are rich in omega-3’s and are a heart healthy food. Ingredients: Endive Salad with Gorgonzola and Walnuts1/2 cup Walnuts2 tablespoons Olive Oil or Flax Seed Oil2 teaspoons White Balsamic Vinegar salt, freshly ground pepper to taste2 heads Belgian Endive1/2 cup Gorgonzola, crumbledPreheat oven to 350ºF. Directions: Roast walnuts in a baking sheet for 8 to 10 minutes. Remove and let cool. Whisk oil, vinegar, salt and pepper together. Set aside. Carefully remove 10 or so outer leaves. Arrange in a radial pattern on plate. Chop up the remainder of the endive head. Place in large bowl.  Crumble walnuts into pieces and add to bowl along with crumbled gorgonzola and toss with dressing. Mound mixture in center of whole endive leaves and serve.
  3. Oh My Banana Muffs! Rich in Omega-3’s these muffins will definitely make your body say ‘Oh My!’ I found this recipe on the FANNEtastic Food website and thought I would give it a whirl.  After I baked them and decided they were pretty kick-ass, I analyzed the recipe and came up with this: Each muffin is less than 200 calories and provides nearly 80% of the RDI of Omega-3, 19% of fiber, along with 5 grams of protein and 10% of the recommended vitamin B6. The spelt flour combines beautifully with the bananas, the yogurt keeps the muffin nice and moist while the ground flaxseed turns these babies golden brown.  Ingredients: 2 cups Spelt Flour 1/2 cup Brown Sugar 1/2 cup Ground Flaxseed (see below) 1 tsp Cinnamon 1 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Sea Salt 3 Bananas, Mashed 3/4 cup Milk 1/2 cup Yogurt, plain 1/2 cup Pecans, chopped Instructions: Preheat oven to 300 degrees In a large bowl mash the bananas till most of the large chunks are gone.   Add the milk and yogurt and gently mix.  In a separate bowl, mix together the flour, sugar, ground flax seeds, cinnamon, baking powder, baking soda and salt.   Add the dry ingredients into the banana mixture in thirds. Gently fold together the batter being careful to not over mix.  Fold in pecans.  Batter should be lumpy and fluffy.  Fill muffin cups 3/4 full.   Decorate the tops if you like! Place in oven and bake 12 - 15 minutes, depending on the size of muffin cups and your stove.  Muffins are finished when the tops no longer look moist and fragile, and after a toothpick comes out mostly clean. Tops will turn a golden brown color. To make your own ground flaxseeds:  I keep a fresh bag of flaxseeds in the refrigerator and quickly ground them in my coffee grinder! Works perfectly.
  4. Gluten Free Raspberry and Lemon Zest Muffins In honor of Celiac Awareness Month, I present you a gluten free nutritious muffin that does not taste like ass! Amazing right? These muffins are packed with Omega-3’s and to be honest I could not tell they were gluten free.  I did make them with dairy but the recipes I gathered in research all used the dairy free versions of these products and included xanthan gum as a stabilizer. For those who can have dairy, please enjoy! Ingredients: 1/4 cup Ground Flaxseed 2 cups Rice Flour 2 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Cinnamon 1/4 tsp Sea Salt 1 stick unsalted Butter,  room temperature 1/2 cup Brown Sugar 1/2 cup Turbinado Sugar 1 cup Milk (or almond milk) 1/2 cup Yogurt (or soy yogurt) 2 Eggs, lightly beaten lemon zest from 1 1/2 lemons 1 cup Raspberries, frozen Instructions: Preheat oven to 375 degrees.   In a medium sized bowl, mix together ground flaxseed, rice flour, baking powder, baking soda, salt and cinnamon.   In a large bowl cream together the turbinado sugar and butter for about 2 minutes. Gradually add brown sugar and beat for 2 more minutes.  Add eggs and mix for 1 minute.  Fold in dry ingredients, yogurt and milk, 1/3 of each separately. Add lemon zest and raspberries.   Very Important:  Fold these in gently to ensure raspberries do not bleed.  Quickly and gently fill cupcake liners or a greased muffin pan to 3/4 full. I sprinkled with sugar and lemon zest and some with oats (for those who can eat oats). Bake for 12 - 14 minutes depending on your oven.  Tops should turn a golden brown and an inserted toothpick should come out slightly moist.  Place on a rack to cool. They were not the prettiest muffins when they came out so I was glad I decorated the few that I did!  In the end they were sort of like a present that you unwrapped… And then a huge smile appears on our face :D

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