Breakfast Cookies


½ cup unsweetened applesauce

⅓ cup creamy peanut butter or creamy almond butter

½ cup pure maple syrup

3 cups Old Fashioned rolled oats

1 teaspoon baking powder

2 teaspoons cinnamon

½ teaspoon kosher salt

¼ cup raisins
How to Make It:
1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.

2. In a large bowl, mix together the applesauce, maple syrup, and peanut butter. Stir in the oats, baking powder, cinnamon and salt and mix very well to combine into a dough. Add the raisins and stir until combined. The dough will be wetter than you expect, but it’s as intended.

3. Line a baking sheet with parchment paper. Scoop out 1/4-cup portions of dough and use the palm of your hand to gently shape it into a cookie to about 3/4-inch thick. The cookie won’t spread while baking, so make it the shape you’d like the final cookie. Place it on the prepared baking sheet. If it doesn’t pop right out of the cup, you can remove it with your hands, form it into a ball and then flatten it into a cookie shape with your hands. Again, the dough will be wetter than a normal cookie dough. Repeat to make 11 cookies with the ¼ cup measure or make 12 slightly smaller cookies. Press a few extra raisins into the tops of any cookies that seem sparse.

4. Bake until the cookies are golden and firm, about 20 to 25 minutes. Let cool on the pan 5 minutes, then transfer to a rack and cool to room temperature, about 20 minutes. The texture becomes softer during storage. Leftover breakfast cookies will store in a sealed container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months (you can wrap individually in foil if you like or place in a freezer proof container).

Summer Salad 


24 ounces cherry tomatoes, halved

1 cup crumbled feta

¼ cup basil, roughly chopped

¼ cup mint, roughly chopped

2 tablespoons fresh oregano, roughly chopped

2 tablespoons pomegranate molasses

pinch of salt
How to Make It:
1. In a large bowl, combine the tomatoes, herbs, and feta.

2. Drizzle the olive oil and pomegranate molasses over the top and stir gently to combine.

3. Top with salt and serve immediately or keep in the refrigerator for up to 2 days.

Eggplant Pizza


2 pounds globe eggplant*

2 tablespoons olive oil

1 teaspoon dried oregano

1 cup Easy Pizza Sauce

½ cup mozzarella cheese

½ cup Parmesan cheese

¼ cup chopped fresh basil
How to Make It:
1. Preheat the oven to 400 degrees Fahrenheit.

2. Slice the eggplant into ¾ inch thick slices. Brush both sides with 2 tablespoons olive oil. Sprinkle the tops liberally kosher salt (about ¼ teaspoon total) and the dried oregano.

3. Place the eggplant on a baking sheet and bake for 15 to 20 minutes, until tender but still holding their shape.

4. While the eggplant roasts, make the pizza sauce.

5. Top the eggplant with a thin layer of the pizza sauce, then add the chopped basil, divided between the rounds. Sprinkle with mozzarella cheese and Parmesan cheese, divided between the rounds, and sprinkle the tops with a little more kosher salt.

6. Broil the eggplant until the cheese is melted and lightly browned, about 3 to 5 minutes, rotating the pan as necessary for even cooking (alternatively, you can bake the pizzas until the cheese melts).

7. Top with more fresh basil and serve.

Sweet Potato Curry


1 yellow onion, diced

2 medium sweet potatoes (about 1 1/2 pounds), unpeeled or peeled and diced into 1/2-inch chunks

2 garlic cloves, minced

1 red bell pepper, sliced into thin strips

2 tablespoons olive oil

15-ounce can chickpeas, drained and rinsed

15-ounce can full fat coconut milk

3 tablespoons Thai red curry paste

1 tablespoon peanut butter

1 ½ teaspoons kosher salt

4 cups baby spinach or chopped spinach

½ tablespoon lime juice, to finish (optional)

Crushed peanuts and torn fresh cilantro, to garnish

To serve: jasmine rice or basmati rice
How to Make It:
1. If serving with rice, start the jasmine rice or basmati rice.

2. Chop the onion, sweet potato, garlic, and bell pepper as noted above.

3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and red pepper and sauté for 1 minute.

4. Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.

5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.

6. Garnish with crushed peanuts and torn cilantro. Serve immediately with rice. Leftovers store up to 3 days refrigerated, or 2 months frozen.

Poke Bowl

For The Poke:

1 1/2 pounds ahi tuna, sushi or sashimi grade (3 steaks, 6 to 8 ounces each)
¼ cup minced sweet yellow onion
2 green onions, thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil (not toasted)
1 small garlic clove, grated
½ teaspoon ginger, grated
¼ teaspoon kosher salt
Small squeeze sriracha

For The Bowl:

1 cup dry short grain white rice or brown rice
½ cup shredded red cabbage
1 watermelon radish or 2 radishes
1/2 English cucumber
1 cup shelled edamame (thawed)
Rice vinegar and kosher salt, for seasoning
For the garnish: Sesame seeds, microgreens or sprouts
Optional: Spicy Mayo
How to Make It:
1. Make the rice on the stovetop or in an Instant Pot. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste.

2. Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.

3. Serve immediately, but for the most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it’s all done.

4. Prepare the vegetables: Thinly slice the red cabbage. Place it in a small bowl and add a few shakes of rice vinegar and a few pinches salt. Thinly slice the cucumber and radishes, and salt them with a few pinches of salt.

5. Assemble the poke bowls: Place the rice in the bowl and top with the poke and vegetables. Garnish with sesame seeds and greens. 
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