Ingredients

• Hummus (I used Engine 2's Healthy Homemade Hummus)
• 1/4 cup chopped red pepper
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion
• 1/4 cup chopped tomato
• 1 cup raw spinach
• 4 slices of whole wheat sourdough bread (bought at Whole Foods)
• Extra virgin olive oil

Instructions

1. Brush oil on one side of a slice of bread and thickly apply hummus on the other side. Repeat for all bread slices.
2. Place slice of bread on heat, oiled side down (use a panini maker or George Forman grill).
3. Top with peppers, onion, tomatoes, and spinach.
4. Place second slice of bread on top of vegetables with hummus side down (oiled side should face the heat).
5. Repeat all steps for second sandwich.
6. Close lid and cook for 5 minutes.
7. Eat and enjoy! I served it with a side of carrot sticks and a fruit.

Do Ahead Prep

Ingredients

• 5 cups whole wheat flour
• 1 cup oil (I’ve used safflower, grapeseed, and olive oil and all work fine)
• 2 teaspoons salt
• 2 cups warm water

Instructions

1. In a heavy-duty mixer (like a KitchenAid), mix the flour, oil, and salt for 3-5 minutes.
2. Gradually add water and mix for another 3 minutes until dough is smooth.
3. Divide the dough into 24 even dough balls. Put 12 dough balls on 1 cookie sheet and the remaining 12 on another. Flatten slightly. Let stand for 15-30 minutes.
4. Heat a griddle to a medium-high temperature.
5. Roll tortilla balls into a tortilla shape (use a little flour and a rolling pin) or use a tortilla press (I highly recommend a tortilla press).
6. Put tortillas on the griddle and cook for a minute on each side. Set aside to cool. Continue cooking until you have 24 tortillas. Try not to eat too many hot, homemade tortillas. They are irresistible!

Ingredients

• 1 1/2 cup warm water
• 1/2 cup unsweetened applesauce
• 2 tablespoons plus 1 teaspoon agave nectar
• 1 egg
• 2 1/2 cups whole wheat flour
• 2 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1 package of fast rising yeast

Instructions

1. Add ingredients in order listed above (wet ingredients first and yeast last).
2. Set bread machine on dough cycle.
3. Once dough is complete, continue with making your pizza crusts. Go to Step 6 of the Famous Pizza Crust recipe.

Ingredients

• ½ cup plain Greek-style yogurt
• 1 tablespoon dill pickle relish
• 1 ½-2 teaspoons fresh lemon juice
• 1 ½ lbs sweet potatoes (skins scrubbed well) and cut into 4” x 1” pieces
• 1 tablespoon + 2 teaspoons Cajun seasoning
• Olive oil spray
• 1 cup whole wheat panko or bread crumbs
• 1 egg, beaten
• 1 lb tilapia fillets, but into 8 equal pieces

Instructions

1. Heat oven to 450 degrees.
2. Line 2 large sheet pans with parchment paper.
3. Stir together first 4 ingredients for tartar sauce.
4. Toss sweet potatoes with 2 tsp of seasoning. Lightly coat potatoes with olive oil spray and arrange on 1 of the prepared pans. Roast in upper third of oven for 12 minutes. Turn and cook until crisped and golden brown and tender on the inside (about 8 more minutes).
5. Stir together panko or bread crumbs and 1 tablespoon of seasoning in shallow bowl. Pour egg into separate shallow bowl. Coat fish in egg, then in crumb mixture, and transfer to other prepared pan. Lightly coat tops with olive oil spray.
6. Roast in lower third of oven during last 8 minutes of sweet potatoes cooking or until cooked through and golden brown.
7. Serve fish with potatoes and tartar sauce.

Do Ahead Prep

Ingredients

• 1/3 cup chicken broth
• 1 tablespoon cornstarch (use non-GMO)
• 2 tablespoons soy sauce
• ½ teaspoon ground ginger
• ½ teaspoon red or cayenne pepper sauce
• 2 tablespoons safflower oil
• ½ lb. boneless, skinless chicken breast halves, cut into ½ inch strips
• ½ green pepper, cut into small strips
• ¼ medium onion, sliced
• 1 cup fresh mushrooms, sliced
• 2 cups fresh broccoli (I like the broccoli cut into small pieces, but it is up to you)
• 2/3 cups raw cashews
• 2 green onions, diced (optional)
• Brown rice

Instructions

1. Mix broth, cornstarch, soy sauce, ginger, and pepper sauce.
2. Heat large skillet over high heat. Add 1 tablespoon of oil and coat skillet.
3. Add chicken and stir-fry for about 4 minutes or until no longer pink in center. Remove chicken and keep warm.
4. Add remaining 1 tablespoon of oil and coat sides of skillet. Add pepper, onion, mushrooms, and broccoli. Stir-fry 2 minutes.
5. Add cornstarch mixture to skillet. Cook and stir about 1 minute or until sauce thickens. Stir in chicken and cashews. Garnish with green onions (optional). Serve with rice.

Do Ahead Prep

Ingredients

• ½ lb shredded napa cabbage
• 1 shredded carrot
• 2 tablespoons fresh lime juice
• ¼ cup chopped cilantro
• 1 tablespoon honey
• ½ teaspoon ginger
• 1 pound mahi-mahi or halibut fillets
• 1 tablespoon hoisin sauce
• Corn tortillas

Instructions

1. Toss together cabbage, carrot, lime juice, cilantro, honey, and ginger.
2. Broil fish for 3-4 minutes on each side until cooked through and flaky.
3. With a fork, break up fish. Mix in hoisin sauce.
4. Divide fish among tortillas and top with cabbage mix. If not flavorful enough, drizzle more hoisin sauce.

Do Ahead Prep

Ingredients

• A 2 quart Fondue Pot:
• 2 cups half & half
• 1/3 cup whole wheat flour
• 2 teaspoons dry mustard
• 2 cups (1/2 lb.) shredded sharp cheddar cheese
• 1 teaspoon Worcestershire sauce
• Celery Slices
• Carrot Slices
• Apple Cubes
• Cubes of bread – our favorite is homemade 100% whole wheat bread.

Instructions

1. Set heat control at simmer setting and add half & half. Warm the half & half.
2. Take a ½ cup of warm half & half and move it to a small bowl. Add flour and mustard. Whisk until blended with no lumps.
3. Add flour, mustard, and half & half mixture back to fondue pot with the rest of the half & half. Stir until thickened.
4. Add shredded cheese, ¼ cup at a time, and stir until melted.
5. Add Worcestershire sauce. Stir.
6. Serve with celery, carrots, apples, and bread.

Do Ahead Prep

Ingredients

• 1 tablespoon hoisin sauce (not sugar free, but not much is used)
• 1 tablespoon soy sauce plus 1 teaspoon soy sauce
• 3 tablespoon water
• 1 tablespoon plus 2 teaspoon dry sherry
• 2 teaspoon plus 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• ¼ red pepper flakes
• ½ lb. boneless skinless chicken breasts cut into ¼ inch cubes
• 1/8 teaspoon pepper
• 2 tablespoons oil (I used sesame, but can use safflower or grapeseed)
• 1 5oz. can sliced water chestnuts, drained and chopped
• 2 stalks celery, chopped
• 1 cup chopped mushrooms
• ¼ teaspoon of ginger
• 2 cloves of garlic, minced
• 1 green onion, chopped
• 6-8 leaves Boston leaf or iceberg lettuce

Instructions

1. Cooking sauce: Blend together hoisin sauce, 2 T soy sauce, water, 1 T sherry, 2 t cornstarch, sesame oil, and red pepper flakes. Set aside.
2. Combine chicken, 2 t sherry, 1 t soy sauce, 1 t cornstarch and pepper in a bowl; set aside. Be sure the rest of the ingredients are chopped and measured.
3. Heat 1 T oil in large, nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until fully cooked. Remove chicken from skillet, drain, chop into smaller pieces, and set aside.
4. Add remaining 1 T oil to skillet and add chopped water chestnuts, celery and mushrooms. Cook, stirring frequently, 2 minutes. Return chicken to skillet. Stir in ginger and garlic. Stir cooking sauce ingredients again, then pour over chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes or until sauce is thickened and chicken and vegetables are evenly coated. Remove from heat. Stir in green onion.
5. Divide mixture among lettuce leaves and roll each like a burrito. Makes 6 wraps.

Do Ahead Prep

Ingredients

• 1 ¼ lbs of salmon
• Course salt and pepper
• 2 T fresh lime juice (I used 2 limes)
• 1/4 cup of diced red onion (more if you like onion)
• 1 cup fresh cilantro, coarsely chopped
• ½ cup sour cream
• 8 whole wheat flour tortillas (use this recipe: http://www.100daysofrealfood.com/2010/05/26/recipe-whole-wheat-tortillas/). Could also use corn tortillas.
• Shredded lettuce
• 2 medium carrots, peeled into strips
• Optional: Monterrey Jack or cheddar cheese
• Optional: tomatoes

Instructions

1. Place the salmon in a shallow 2 ½ qt, microwave-safe dish with a lid. Season the salmon with salt and pepper, then drizzle with 1 T of lime juice (I just used the juice from 1 lime). Sprinkle the fish with onion and ¼ cup of the cilantro.
2. Cover and microwave on high for 7 minutes or until fish is cooked (should be flaky). Pour off liquid and flake with a fork.
3. Meanwhile, in a small bowl, stir together sour cream and remaining lime juice and cilantro. Season with salt and pepper. Set aside.
4. Warm tortillas.
5. Arrange lettuce and carrots down center of tortilla. Top with salmon and drizzle with sauce. Fold in half.
6. Optional: Top with cheese and tomatoes.