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Cheddar Cheese and Cherry Tomato Kebabs

Cheddar Cheese and Cherry Tomato Kebabs
Prep Time
10 minutes, plus marinating time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp chopped fresh chives
  • 1 garlic clove, minced, optional
  • [q:1/4] tsp salt
  • [q:1/8] tsp freshly ground black pepper
  • 6 oz cheddar cheese, cut into 12 cubes
  • 12 large cherry tomatoes
Directions
  1. In a small bowl, whisk together the oil and lemon juice. Add the chives, minced garlic (if desired), salt, and pepper. Whisk to blend. Set marinade aside.
  2. Thread cheese cubes and cherry tomatoes alternately onto 4 wooden skewers so there are 3 pieces of cheese and 3 tomatoes on each skewer.
  3. Place skewers in a shallow, nonmetallic dish. Pour marinade over. Cover dish and refrigerate for 2 hours, occasionally turning skewers.
  4. Remove from marinade and serve.

Grilled Sweet Potato Wedges

Grilled Sweet Potato Wedges
Prep Time
50 minutes
Number of Servings
Serves 4
Ingredients
  • 4 sweet potatoes
  • 1 Tbsp packed brown sugar
  • 1 Tbsp chili powder
  • 1 Tbsp paprika Salt and pepper
  • [q:1/4] cup oil, plus additional for brushing
Directions
  1. Cut each potato into 6 wedges.
  2. Mix brown sugar, chili powder, paprika, salt and pepper to taste, and oil together in a large bowl. Add sweet potato wedges to bowl and toss in mixture to coat.
  3. Prepare a grill for covered indirect grilling over medium heat. Place potatoes on area of grill farthest from highest heat. Cover grill and cook for 30 to 40 minutes, until soft.
  4. Brush wedges with additional oil. Place wedges over direct heat for 3 minutes, turning them halfway through to caramelize. Serve.
Nutrition Info
252 Calories, 3 g Protein, 0 mg Cholesterol, 30 g Carbohydrates, 8 g Total sugars (2 g Added sugars), 5 g Fiber, 14 g Total fat (1 g sat), 348 mg Sodium, [nut:5] Vitamin A, [nut:2] Vitamin B6, Vitamin E, [nut:1] Vitamin K, Phosphorus, Potassium

Chocolate-Dipped Pita Chips

Chocolate-Dipped Pita Chips
with Candy Cane Dip
Number of Servings
Serves 4
Ingredients

  • Chocolate-Dipped Pita Chips

  • Candy Cane Dip

    • 1 9 oz container of coconut whipped cream
    • 1 8 oz container of vegan cream cheese
    • 3 peppermint candy canes, crushed
    • 2 tbsp maple syrup
Directions

  • Chocolate-Dipped Pita Chips

    1. Preheat the oven to 400º.
    2. Slice each Ezekiel 4:9 Whole Grain Prophet's Pocket into 6 triangles.
    3. Set on a baking sheet lined with parchment paper.
    4. Bake the pita chips until browned and crisp, about 10-15 min.
    5. When the pita chips are done baking, melt 1 ½ cups dairy-free chocolate in a bowl in the microwave or over a double boiler.
    6. Dip half of each chip in the melted chocolate, set on a baking sheet lined with wax paper, and sprinkle with sea salt.
    7. Set the tray in the freezer for minimum 15 min so the chocolate can set. Set aside once ready.

  • Candy Cane Dip

    1. Crush up candy canes with a hammer or heavy bottom glass in a Ziploc bag. Set aside.
    2. Mix together 8 oz cream cheese, 9 oz of coconut whipped cream, and 2 tbs maple syrup using a hand mixer until well combined.
    3. Stir in the candy cane pieces, reserving a few sprinkles to garnish the top.
    4. Transfer the candy cane dip to a festive bowl, and plate the chocolate dipped pita chips on the side to serve. Sprinkle the dip with the reserved candy cane pieces.
Nutrition Info
1,045 Calories, 23 g Protein, 0 mg Cholesterol, 111 g Carbohydrates, 43 g Total sugars (22 g Added sugars), 17 g Fiber, 59 g Total fat (28 g sat), 799 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Calcium

White Chocolate-Mint Fudge

White Chocolate-Mint Fudge
Prep Time
5 minutes, plus 4 hours freeze time
Number of Servings
8 pieces
Ingredients
  • [q:1/2] cup cacao butter*
  • [q:1/2] cup cashew butter
  • [q:1/2] cup coconut cream**
  • [q:1/4] to [q:1/3] cup maple syrup
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • [q:1/8] tsp salt
Directions
  1. Line the inside of an [q:8 1/2]x[q:4 1/2]-inch loaf pan with a piece of unbleached parchment paper.
  2. Melt cacao butter in a pan set over medium heat. Whisk in cashew butter, coconut cream, and maple syrup until mixture is smooth and well blended. 
  3. Remove pan from heat and stir in peppermint and vanilla extracts and salt. 
  4. Pour mixture into prepared pan. Smooth top with a spatula.
  5. Freeze mixture for 4 hours. Remove fudge from freezer, and slice into 8 pieces. Store in fridge. 
  6. *Cacoa butter is the natural vegetable fat extracted from cocoa beans during chocolate making. It adds smoothness to recipes. Look for it in the baking aisle.
Nutrition Info
1 piece, made with [q:1/4] cup maple syrup: 272 Calories, 4 g Protein, 31 mg Cholesterol, 12 g Carbohydrates, 6 g Total sugars (6 g Added sugars), 1 g Fiber, 25 g Total fat (13 g sat), 42 mg Sodium, [nut:1] Vitamin A, B2 (riboflavin), Magnesium, Phosphorus, Zinc

Beer Cheese Dip

Beer Cheese Dip
Prep Time
15 minutes
Number of Servings
Serves 12
Ingredients
Directions
  1. In a saucepan over medium heat, melt butter, then whisk in flour until no lumps remain. Let it cook for 1 minute, whisking constantly.
  2. Slowly stream in milk, whisking until smooth and thickened, then slowly add beer, whisking constantly. Add mustard, garlic powder, onion powder, smoked paprika, salt and cheese, whisking until smooth.
  3. Remove from heat and serve warm. Dip will continue to thicken as it cools. If it thickens too much, heat it on the stovetop again until smooth.
Nutrition Info
500 Calories, 15 g Protein, 32 mg Cholesterol, 77 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 14 g Total fat (7 g sat), 423 mg Sodium, [nut:3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, [nut:2] Vitamin B3 (niacin), Calcium, Iron, [nut:1] Vitamin A, Vitamin B12, Zinc

Easy Empanadas

Easy Empanadas
Prep Time
40 minutes
Number of Servings
8 empanadas
Ingredients
  • 1 Tbsp oil, divided
  • 12 oz ground turkey or ground chicken
  • 1 tsp chili powder
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp salt
  • [q:1/4] cup green salsa, plus additional for serving
  • 15 oz (425 g) store-bought pie pastry dough
  • 1 egg, beaten
Directions
  1. Preheat oven to 375˚. Lightly grease a baking sheet with 1 teaspoon of the oil.
  2. Heat remaining 2 teaspoons of oil in a large pan. Add ground meat and sauté for 1 minute. Add chili powder, garlic powder, cumin, and salt. Continue sautéeing until meat is cooked through. Stir in the [q:1/4] cup of salsa.
  3. Place [q:1/3] of the dough onto a lightly floured surface. Roll dough out to [q:1/8]-inch thickness. Cut circles out of dough with a 6-inch round cookie cutter. Re-roll out scraps and remaining dough as needed, cutting out circles until you have 8.
  4. Place about [q:2 1/2] to 3 tablespoons of filling in center of each dough circle. Dampen pastry edges with water. Fold dough over filling to make a half-moon shape. Pinch edges of dough to seal. Repeat with remaining dough and filling. Brush tops of empanadas with beaten egg.
  5. Bake empanadas on baking sheet for 15 minutes, or until golden brown. Serve with additional salsa
Nutrition Info
2 empanadas, made with ground turkey: 450 Calories, 29 g Protein, 99 mg Cholesterol, 54 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 3 g Fiber, 13 g Total fat (3 g sat), 972 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, [nut:4] Vitamin B2 (riboflavin), Phosphorus, [nut:3] Vitamin B12, Folate, [nut:2] Iron, Zinc, [nut:1] Vitamin E, Calcium, Magnesium, Potassium

Wonky Fruit Tarts

Wonky Fruit Tarts
Prep Time
25 minutes
Number of Servings
12 tarts
Ingredients
  • 1 sheet pre-rolled shortcrust pastry
  • 1 (12 oz) jar raspberry jam
  • 7 oz frozen raspberries
  • Confectioners’ sugar, to dust
Directions
  1. Preheat oven to 350˚. Grease a 12-hole muffin tin.
  2. Unroll sheet of shortcrust pastry on a lightly floured surface, and use a (4 inch) round cutter to stamp out as many circles as possible. Clump any remaining pastry together and use a rolling pin to roll out again, until 12 circles total are formed.
  3. Push 1 round of pastry down into each hole of prepared muffin tin so sides come up and form a rough tart case. These look lovely if they’re a bit wonky, so don’t worry if they’re not perfectly uniform.
  4. Spoon a heaping tablespoon of raspberry jam into each mini tart case. Top with a few frozen berries. Transfer tin to preheated oven for 12 to 14 minutes, until pastry is crisp and golden.
  5. Remove tarts from oven and leave to cool slightly in tin. Use a kitchen palette knife to carefully remove tarts from tin.
Nutrition Info
1 tart: 100 Calories, 0 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 15 g Total sugars (14 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 14 mg Sodium, [nutrition:1] Vitamin C

Green Confetti Salad

Green Confetti Salad
with Crispy Tortilla Chips
Number of Servings
Serves 4
Ingredients
  • 8 Ezekiel 4:9 Sprouted Grain Tortillas
  • 4 cups of green cabbage, shredded
  • 2 cups of Brussels sprouts, shredded
  • 2 cups of Persian cucumbers, diced
  • 1 cup of green onions, diced
  • [q:1/2] cup of chopped fresh basil
  • [q:1/2] cup of chopped Italian flat-leaf parsley
  • 1 cup of chopped cilantro
  • 1 tsp + 1 Tbsp nutritional yeast
  • 4 Tbsp olive oil, divided
  • [q:1/4] cup of lemon juice
  • 1 Tbsp of lemon zest
  • 2 tsp garlic powder, divided
  • 2 tsp sea salt, divided
  • [q:1/2] tsp black pepper, divided
Directions
  1. Preheat oven to 400º Fahrenheit.
  2. Cut 8 Ezekiel 4:9 Sprouted Grain Tortillas into 6 equal-sized pieces. Drizzle with 2 Tbsp of olive oil and toss to coat.
  3. Season with 1 tsp of nutritional yeast, 1 tsp of garlic powder, 1 tsp of sea salt, and [q:1/4] tsp pepper.
  4. Bake in the oven until brown and crisp, about 5 minutes. Set aside to cool.
  5. Shred/chop 4 cups of cabbage, 2 cups of Brussels sprouts, 2 cups of Persian cucumbers, 1 cup of green onions, basil, cilantro, and parsley into small confetti-size pieces.
  6. Combine green salad ingredients in a large bowl. Drizzle in 2 Tbsp of olive oil, [q:1/4] cup lemon juice, 1 Tbsp of zest, 1 tsp sea salt, 1 Tbsp of nutritional yeast, 1 tsp of garlic powder, and [q:1/2] tsp of pepper, then toss to combine.
  7. Serve immediately with tortilla chips.
Nutrition Info
505 Calories, 19 g Protein, 0 mg Cholesterol, 66 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 17 g Fiber, 21 g Total fat (3 g sat), 871 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Phosphorus, [nut:3] Iron, Magnesium, Zinc, [nut:2] Folate, [nut:1] Vitamin A, Vitamin E, Calcium, Potassium

Whoopie Pies

Whoopie Pies
Prep Time
90 minutes
Number of Servings
12 pies (about [q:2 1/2]" each)
Ingredients

Cake

  • 2 cups all-purpose flour
  • [q:1/2] cup unsweetened cocoa
  • powder
  • [q:1 1/4] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] stick unsalted butter,
  • softened
  • [q:2/3] cup light brown sugar
  • 1 egg
  • 1 cup plain Greek yogurt
  • [q:1/4] cup low-fat milk
  • 1 tsp vanilla extract

Filling

  • 1 cup low-fat cream cheese, softened
  • [q:1 1/4] cups powdered sugar
  • [q:1/4] cup plain Greek yogurt
  • 2 tsp vanilla extract
Directions
  1. Preheat oven to 350˚.
  2. Oil two rimmed baking sheets, or line them with parchment paper. Set aside.
  3. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
  4. With a hand mixer or a standing mixer, beat butter and sugar until well combined. Add egg and beat in. Add yogurt, milk, and vanilla extract until combined. Slowly add in flour mixture in three additions.
  5. With an ice cream scoop or a large spoon, create 24 mounds with the batter, placing them 2 inches apart on baking sheets with 12 mounds per sheet.
  6. Bake 10 to 12 minutes, rotating sheets halfway through cooking time, until a toothpick inserted into center of a cake comes out with just a few crumbs stuck to it. Transfer cakes to a wire rack to cool.
  7. With a high-speed mixer or a stand mixer, beat softened cream cheese, powdered sugar, yogurt, and vanilla extract until smooth. Chill filling for 30 minutes to stiffen it up for spreading.
  8. Drop a generous spoonful of filling onto flat side of one cake. Gently press flat side of a second cake over filling. Repeat until all cakes have been filled.
Nutrition Info
1 whoopie pie: 269 Calories, 7 g Protein, 38 mg Cholesterol, 41 g Carbohydrates, 22 g Total sugars (20 g Added sugars), 2 g Fiber, 9 g Total fat (5 g sat), 241 mg Sodium, [nutrition:1] Vitamin B12, Phosphorus

Grilled Shrimp with Avocado-Lime Butter

Grilled Shrimp with Avocado-Lime Butter
Prep Time
25 minutes, plus 30 minute marinate time
Number of Servings
Serves 4
Ingredients

Grilled Shrimp

  • [q:1/4] cup lime juice
  • [q:1/2] tsp cayenne pepper
  • 2 Tbsp olive oil
  • 16 jumbo shrimp, peeled and deveined

Avocado-Lime Butter

  • 2 avocados, peeled and pitted
  • 2 garlic cloves, minced
  • 1 Tbsp lime juice
  • 1 Tbsp extra-virgin olive oil
  • Salt
Directions
  1. Whisk the [q:1/4] cup lime juice, the cayenne pepper, and the 2 tablespoons of olive oil in a medium bowl. Add peeled and deveined shrimp and toss gently. Refrigerate for 30 minutes.
  2. While shrimps marinate, make Avocado-Lime Butter:
    1. In a food processor or high-speed blender, purée avocados, garlic, the tablespoon of lime juice, and the tablespoon of extra-virgin olive oil.
    2. Season to taste with salt. Set Avocado-Lime Butter aside.
  3. Preheat grill to medium-high.
  4. Remove shrimp from marinade. Thread 4 shrimp on each of 4 skewers.
  5. Grill shrimp until pink and opaque, about 4 minutes per side. Serve shrimp skewers with Avocado-Lime Butter on the side.
Nutrition Info
271 Calories, 5 g Protein, 32 mg Cholesterol, 11 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 7 g Fiber, 25 g Total fat (4 g sat), 335 mg Sodium, [nutrition:2] Vitamin B6, Vitamin E, Vitamin K, Folate, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Phosphorus, Potassium
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