This vegan carrot “cake” can certainly stand in as a no added sugar dessert but I prefer to have it for breakfast. It’s filled with nutritious ingredients like whole-grain oat flour, raisins, dates and a healthy dose of beta-carotene rich carrots. The “frosting” is simply a blend of dates, cashews and a splash of vanilla….
Category: Weekly Recipes: April 25th 2022
Spaghetti with Anchovy Carbonara
Carbonara is an Italian dish from Rome that uses eggs, noodles, cheese to create a silky sauce. Pork, or guanciale (pork cheeks), is a traditional ingredient but here we are using anchovies. Anchovies are a much healthier option and add a wonderful salty, earthy “umami” flavor. This recipe, from Food and Wine, is a fast,…
Pesto Egg and Veggie Pockets
Using some end of the week vegetables; an onion, a yellow pepper and some mushrooms, leftover whole wheat pita pockets from the chicken souvlaki recipe and eggs, I put together an easy, portable breakfast pocket. First, saute the veggies in a little olive oil. In a separate pan, scramble the eggs (low heat and slow…
Chicken Souvlaki Pockets
This is a family favorite and very easy to make. Marinate a pound of chicken tenders in 2 tablespoons olive oil, juice from ½ a lemon, minced garlic clove, salt and pepper. Place in the refrigerator for 30 minutes or up to 4 hours. Meanwhile, mix together the delicious tzatziki sauce using plain low-fat Greek…