Snacks
Gluten Free Oatmeal Chocolate Chip Muffins
Oatmeal Chocolate Chip Muffins
Maple Rosemary Almonds
Pumpkin Coffee Cake
Cinnamon Loaf Cake
Skillet Zucchini Bread
Ingredients
Zucchini Bread
- 1 1/2 cups shredded zucchini
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
The Best Glazed Mixed Berry Scones
Ingredients:
2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
1/2 cup granulated sugar
1 tablespoon baking powder
pinch salt, optional and to taste
1/2 cup unsalted butter, cold (1 stick)
1 large egg
1/2 cup sour cream (lite is okay)
1 teaspoon vanilla extract
Artichoke Greek Salad
Ingredients:
2 cups of canned artichoke hearts (quartered)
1 can of kalamata olives (pits removed)
1/2 can of black olives (pits removed)
1 cup of sliced red onions
1 1/2 cups of cherry tomatoes
1/2 cup of sliced green pepper
3/4 cup of store bought Greek or Italian Dressing
Strawberry and Spinach Salad with Quinoa and Goat Cheese
Ingredients
Salad
- 2½ cups baby spinach, roughly chopped
- 5 to 6 strawberries (to yield ¾ to 1 cup sliced strawberries), hulled and cut into ¼-inch thick slices
- 1½ ounces chilled goat cheese, crumbled
- 2 tablespoons slivered almonds
Quinoa
Pico De Gallo
Ingredients
- 2 cups Roma tomatoes, diced (3-4 tomatoes)
- 1 cup white onion, finely diced (1/2 large onion)
- ¼ cup jalapeno, seeds removed and minced (1 jalapeno)
- ¼ cup fresh cilantro, finely chopped
- 1 teaspoon Kosher salt (or more to taste)
- juice of 1 lime (or more to taste)