Milk Chocolate Yogurt Mousse

Milk Chocolate Yogurt Mousse
Prep Time
20 minutes, plus 3 hours set time
Number of Servings
Serves 6
Ingredients
  • 8 oz good-quality milk chocolate, chopped (do not use chocolate chips)
  • 2 cups plain whole-milk Greek yogurt
  • 1 tsp pure vanilla extract
Directions
  1. Melt chocolate in a double boiler over barely simmering water until chocolate is completely smooth.
  2. Remove from heat and briskly whisk in yogurt. Once a completely smooth texture has been achieved, whisk in vanilla.
  3. Spoon mixture into 6 small glasses or jars.
  4. Refrigerate for 3 hours to set. Store any leftovers, covered, in the refrigerator.
Nutrition Info
287 Calories, 10 g Protein, 22 mg Cholesterol, 26 g Carbohydrates, 23 g Total sugars (20 g Added sugars), 1 g Fiber, 16 g Total fat (10 g sat), 75 mg Sodium, [nut:1] Vitamin B12, Calcium, Phosphorus

Savory Ezekiel 4:9 Flax Cereal & Vegetable Stuffing

Savory Ezekiel 4:9 Flax Cereal & Vegetable Stuffing
Number of Servings
Serves 5
Ingredients
  • 1 cup Ezekiel 4:9 Flax Sprouted Whole Grain Cereal
  • 2 cups wild rice
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • [q:1/2] cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or [q:1/2] tsp dried thyme)
  • [q:1/2] tsp ground black pepper
  • [q:1/4] tsp sea salt (adjust to taste)
  • 2 cups vegetable broth (low sodium)
  • [q:1/4] cup parsley, chopped
  • [q:1/4] cup pecans or walnuts, chopped (optional for extra crunch)
Directions
  1. Preheat the oven to 350°F
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
  3. Meanwhile, heat vegetable broth in a saucepan add wild rice when boiling, and then turn it down to low and cook until the broth has evaporated.
  4. Add the mushrooms and garlic to the skillet with the vegetables, cooking for another 3 to 4 minutes until the mushrooms release their moisture.
  5. Stir in the Ezekiel 4:9 Flax Sprouted Whole Grain Cereal, thyme, pepper, and salt. Mix well to combine.
  6. Gradually pour the vegetable broth and rice into the skillet, stirring frequently. Cook until the mixture begins to thicken.
  7. Remove from heat and stir in the chopped parsley (and nuts if using).
  8. Transfer the mixture to a lightly greased baking dish and bake for 20 minutes, until the top is slightly golden and crispy.
  9. Remove from the oven, let cool for a few minutes, and serve warm.
Nutrition Info
Made with pecans: 452 Calories, 14 g Protein, 0 mg Cholesterol, 82 g Carbohydrates, 5 g Total sugars (1 g Added sugars), 10 g Fiber, 10 g Total fat (1 g sat), 314 mg Sodium, [nut:4] Vitamin K, Phosphorus, [nut:3] Vitamin B3 (niacin), Iron, Magnesium, Zinc, [nut:2] Vitamin B6, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Potassium

Sweet Potato & Pear Latkes

Sweet Potato & Pear Latkes
Prep Time
20 minutes
Number of Servings
Serves 8 (3 latkes each)
Ingredients
  • 2 lbs sweet potatoes
  • 2 pears, peeled and cored
  • 1 medium onion
  • 4 egg whites
  • [q:1/3] cup matzo meal
  • [q:1/4] tsp ground cinnamon
  • Freshly ground black pepper, to taste
  • Cooking oil spray
  • To serve (optional):
    • Low-fat sour cream
    • Applesauce
Directions
  1. Place two nonstick baking sheets in oven and preheat to 450°.
  2. Peel potatoes. Peel and core pears. Grate potatoes and pears with a food processor. Strain any excess liquid. Grate onion. Set aside.
  3. In large bowl, beat egg whites, matzo meal, cinnamon, and pepper. Stir in potatoes, pears, and onion. Mix until coated.
  4. Remove hot baking sheets from oven with protective oven mitts. Spray sheets with cooking oil. Spoon latke mixture onto sheets, forming two dozen 2-inch patties.
  5. Bake until golden brown, about 12 to 15 minutes per side, turning once with a spatula. Serve with low-fat sour cream and warm applesauce, if desired.
Nutrition Info
With [q:1/4] cup applesauce: 184 Calories, 4 g Protein, 0 mg Cholesterol, 40 g Carbohydrates, 16 g Total sugars (0 g Added sugars), 6 g Fiber, 2 g Total fat (0 g sat), 87 mg Sodium, [nut:5] Vitamin A, [nut:2] Vitamin B6, Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, Potassium

Warm Harissa, Broccolini & Black Rice Salad

Warm Harissa, Broccolini & Black Rice Salad
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup black rice
  • 7 oz broccolini
  • 7 oz sun-dried tomatoes in oil, drained (reserve oil), cut into strips
  • 1 Tbsp rose harissa
  • Finely grated zest and juice of 1 unwaxed lemon
  • Sea salt flakes and freshly ground black pepper
  • 1 Tbsp maple syrup
Directions
  1. Cook rice following package directions.
  2. Meanwhile, bring saucepan of water to a boil, add broccolini, and cook for 6 minutes. Drain, cut into bite-size pieces, and put into a mixing bowl.
  3. Add sun-dried tomatoes and 2 to 3 tablespoons of reserved oil to bowl and mix well. Add harissa and lemon zest and juice, and season generously with salt and pepper.
  4. Once rice is cooked, drain if necessary, and add it to broccolini and tomato mixture. Add maple syrup, mix together, and serve.
Nutrition Info
569 Calories, 16 g Protein, 0 mg Cholesterol, 109 g Carbohydrates, 23 g Total sugars (3 g Added sugars), 11 g Fiber, 11 g Total fat (2 g sat), 366 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, Magnesium, Phosphorus, [nut:4] Potassium, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:2] Vitamin E, Folate, Zinc, [nut:1] Calcium

Stuffed Acorn Squash

Stuffed Acorn Squash
with Ezekiel 4:9 Sprouted Whole Grain Bread Crumbs
Prep Time
75 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Slices of Ezekiel 4:9 Sprouted Whole Grain Bread
  • 2 large acorn squash
  • 2 tablespoons extra-virgin olive oil
  • [q:1/4] tsp pepper
  • [q:1/2] tsp salt
  • [q:1/2] cup onion, finely chopped
  • 1 garlic clove, minced
  • [q:1/2] cup apple, peeled and diced
  • [q:1/2] teaspoon ground cinnamon
  • [q:1/2] teaspoon dried sage
  • [q:1/4] teaspoon ground nutmeg
  • [q:1/2] cup cooked quinoa (or brown rice)
  • [q:1/2] cup dried cranberries
  • [q:1/4] cup chopped walnuts
  • [q:1/4] cup Parmesan cheese, grated
Directions
  1. Preheat oven to 375°F.
  2. Slice the acorn squash in half from stem to tip and scoop out the seeds.
  3. Brush the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut side down on a baking sheet.
  4. Roast for 30 to 40 minutes until tender.
  5. Make bread crumbs out of Ezekiel 4:9 Sprouted Whole Grain Bread.
  6. While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat.
  7. Add the onion and garlic, sautéing until softened, about 3 minutes.
  8. Stir in the diced apple, cinnamon, sage, and nutmeg. Cook for another 3 minutes until fragrant.
  9. Add cooked quinoa, dried cranberries, and chopped walnuts. Stir to combine, season with salt and pepper to taste.
  10. Turn the roasted squash halves cut side up and fill each with the quinoa mixture.
  11. Mix the crumbled breadcrumbs with Parmesan cheese, then sprinkle over the top of each squash half.
  12. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the topping is golden and crispy.
  13. Serve warm and enjoy!
Nutrition Info
Made with quinoa: 430 Calories, 12 g Protein, 6 mg Cholesterol, 65 g Carbohydrates, 18 g Total sugars (0 g Added sugars), 8 g Fiber, 17 g Total fat (3 g sat), 467 mg Sodium, [nut:4] Vitamin B6, Phosphorus, [nut:3] Vitamin B1 (thiamine), Magnesium, [nut:2] Vitamin C, Calcium, Folate, Potassium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Vitamin K, Iron, Zinc

Spiced Honey Roasted Carrots

Spiced Honey Roasted Carrots
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, place cut carrots.
  3. In a small bowl, whisk together olive oil, honey, vanilla, salt, cinnamon, garlic powder, onion powder, cumin, coriander and black pepper.
  4. Pour over carrots; toss well to coat. Transfer carrots to a sheet pan.
  5. Roast for 30 minutes, stirring about every 10 minutes, until carrots are golden brown and fork-tender. (It may take longer, depending on the thickness of your carrots.)
  6. Serve warm with cilantro, pomegranate seeds and (optional) feta.
Nutrition Info
Garnished with cilantro and pomegranate seeds): 262 Calories, 3 g Protein, 0 mg Cholesterol, 42 g Carbohydrates, 30 g Total sugars (17 g Added sugars), 7 g Fiber, 11 g Total fat (2 g sat), 626 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin K, [nut:2] Vitamin B6, Vitamin E, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Folate, Phosphorus, Potassium

Spiced Squash Salad

Spiced Squash Salad
with Herby Beans & Tahini-Orange Dressing
Prep Time
60 minutes
Number of Servings
Serves 2
Ingredients

  • Spiced Squash

    • 2 cup butternut squash, cut into chunks
    • [q:1/4] tsp salt
    • 1 Tbsp olive oil
    • 1 tsp ground cinnamon
    • 1 tsp ground cumin

  • Herby Beans

    • 1 (14 oz) can cannellini beans, drained, rinsed, and patted dry
    • [q:1/4] tsp salt
    • 2 tsp olive oil
    • 1 tsp dried dill
    • Zest of [q:1/2] orange

  • Quinoa Blend

    • [q:1/2] cup quinoa
    • [q:1 1/2] cups low-sodium vegetable broth (stock)
    • [q:3/4] cup kale, shredded
    • [q:1/2] loosely packed cup fresh parsley, finely chopped
    • [q:1/2] cup pomegranate seeds
    • 2 tsp extra-virgin olive oil
    • 1 Tbsp fresh orange juice

  • Tahini-Orange Dressing

    • 2 Tbsp fresh orange juice
    • 2 Tbsp fresh lemon juice
    • 3 Tbsp tahini
Directions
  1. To make squash: Preheat oven to 425°. Line baking tray with parchment paper.
  2. Arrange squash on tray. Season with salt and drizzle with oil. Sprinkle with cinnamon and cumin and toss to coat. Roast for 15 minutes.
  3. Meanwhile, prepare beans: Add beans to a small bowl and toss with salt, oil, dill, and zest. Add beans to tray with squash and roast 15 minutes, until squash is soft and beans are starting to crisp on edges.
  4. To make quinoa: In a medium saucepan, cover quinoa with broth and bring it to a simmer. Simmer for 10 minutes, or until most of liquid has been absorbed. Cover pan with a lid and remove from heat.
  5. To make dressing: Combine orange juice, lemon juice, and tahini in a small bowl.
  6. Add cooked quinoa to a large mixing bowl and fluff it with a fork. Add kale, parsley, pomegranate seeds, oil, and orange juice.
  7. Serve quinoa on plates and top with roasted squash and beans. Finish with a drizzle of dressing.
Nutrition Info
836 Calories, 33 g Protein, 0 mg Cholesterol, 113 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 24 g Fiber, 32 g Total fat (5 g sat), 672 mg Sodium, [nut:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Folate, Iron, Magnesium, Phosphorus, Zinc, [nut:4] Calcium, Potassium, [nut:3] Vitamin B2 (riboflavin), [nut:2] Vitamin B3 (niacin)

Blue Zone Vegetable Quesadillas

Blue Zone Vegetable Quesadillas
Number of Servings
2 quesadillas
Ingredients
  • Olive oil spray to coat
  • 4 (6-inch) corn tortillas
  • 1 cup shredded cheese (Mexican blend or Jack), divided
  • 1 cup vegetarian refried beans, divided
  • 1 cup roughly chopped fresh spinach, divided
Directions
  1. Coat a skillet lightly with the spray and warm over medium heat. Place 1 tortilla in the pan.
  2. Top with [q:1/4] cup cheese, [q:1/2] cup refried beans, and [q:1/2] cup spinach.
  3. Top the mixture with [q:1/4] cup of additional cheese and another tortilla.
  4. Press the top tortilla down lightly, then cook for 2 to 3 minutes on each side or until the quesadilla is golden brown and the cheese has melted.
  5. Move the quesadilla to a cutting board and cut into quarters.
  6. Repeat to make the remaining quesadilla. Serve hot with your choice of salsa and guacamole.
Nutrition Info
2 quesadillas: 484 Calories, 27 g Protein, 59 mg Cholesterol, 42 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 9 g Fiber, 23 g Total fat (13 g sat), 839 mg Sodium, [nut:5] Vitamin K, Calcium, Phosphorus, [nut:2] Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Zinc, [nut:1] Vitamin B6, Folate, Magnesium

Vegetarian Nachos

Vegetarian Nachos
with Southwest Black Beans and Avocado
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] Tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • [q:1 1/2] tsp Simply Organic Southwest Taco Seasoning Mix, divided
  • 30 to 35 corn tortilla chips, divided
  • 4 ounces grated Mexican blend cheese, divided
  • 1 red bell pepper, diced, divided
  • 1 jalapeño, sliced
  • [q:1/2] avocado, cubed
  • Sour cream
  • Cilantro, chopped
Directions
  1. Preheat oven to 400 degrees.
  2. In a skillet over medium-high heat, heat olive oil. Add onion and cook for 3 to 4 minutes, stirring frequently, until translucent.
  3. Add black beans and 1 teaspoon southwest taco seasoning. Stir to combine and cook for 1 to 2 more minutes. Remove from heat and set aside.
  4. On a baking sheet, spread half the tortilla chips in an even layer.
  5. Spoon half the bean mixture on top of the chips, then half the cheese and peppers. Repeat with another layer of tortilla chips, bean mixture, cheese and peppers.
  6. Top with jalapeño slices and remaining [q:1/2] teaspoon southwest seasoning. Bake for 5 to 7 minutes, until cheese is melted.
  7. Top with avocado, sour cream and cilantro. Serve hot.
Nutrition Info
Made with [q:1/2] cup light sour cream and [q:1/4] cup cilantro: 588 Calories, 32 g Protein, 35 mg Cholesterol, 76 g Carbohydrates, 5 g Total sugars (5 g Added sugars), 20 g Fiber, 19 g Total fat (9 g sat), 281 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin C, Folate, Phosphorus, [nut:4] Vitamin B6, Calcium, Magnesium, Potassium, Zinc, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin E, Vitamin K

Phở with Tofu

Phở with Tofu
Prep Time
40 minutes
Number of Servings
Serves 2
Ingredients
  • 4 cups low-sodium vegetable broth
  • 2 whole cloves
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 1 Tbsp freshly minced ginger root
  • 1 Tbsp gluten-free soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp agave syrup
  • 8 oz gluten-free flat rice noodles
  • 4 oz tofu, chopped into 1-inch cubes
  • [q:1/2] cup fresh mint
  • 4 scallions, chopped
  • 1 lime, sliced into 2 wedges
  • Sriracha sauce (optional)
Directions
  1. In a pot, heat broth. Add cloves, star anise, cinnamon stick, coriander seeds, and ginger root. Simmer for 30 minutes.
  2. Strain broth into another pot. Discard solids. Add soy sauce, vinegar, and agave to broth. Bring to a slow simmer.
  3. Meanwhile, cook rice noodles according to package directions. Divide noodles between 2 serving bowls. Pour broth over.
  4. Top each bowl with half of the tofu, mint, and scallions. Serve with lime wedges and Sriracha sauce on the side.
Nutrition Info
521 Calories, 14 g Protein, 0 mg Cholesterol, 107 g Carbohydrates, 7 g Total sugars (5 g Added sugars), 6 g Fiber, 4 g Total fat (1 g sat), 1,117 mg Sodium, [nut:5] Vitamin K, [nut:4] Phosphorus, [nut:3] Vitamin C, Iron, [nut:2] Calcium, [nut:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Magnesium, Zinc
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