Stir Fried Bok Choy

Stir-Fried Bok Choy with Carrots and Ginger Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1 tablespoon minced peeled fresh ginger 4 bok choy (about 3 pounds total), cut crosswise into 1-inch-wide ribbons 2 carrots, peeled, shaved into ribbons Salt Instructions In a large wok, heat the oil over medium heat. Add the garlic and ginger and sauté for 30 seconds, or until fragrant and tender. Add the bok choy and carrots and stir for 5 to 10 minutes, or until the green...Read more...

Quick and healthy Monday dinner idea:

Sheet Pan Chicken Fajitas Ingredients 1 tablespoon chili powder Kosher salt and freshly ground black pepper 1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded 1 large yellow onion, halved and thinly sliced 2 tablespoons extra-virgin olive oil 1 1/2 pounds boneless, skinless chicken breast Juice of 1 lime, plus lime wedges, for serving 8 fajita-size flour tortillas, warmed Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving Directions...Read more...

Maple Mashed Sweet Potatoes

Ingredients 1 1/2 pounds peeled cubed sweet potato 1 (5-oz.) can evaporated low-fat milk 2 tablespoons maple syrup 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons butter, melted How to Make It Place sweet potato in a large saucepan; cover with water. Bring to a boil; cook until tender, about 15 minutes. Drain and return to pan; add evaporated milk, maple syrup, salt, and pepper. Mash with a potato masher to desired consistency. Drizzle with melted butter. Recipe...Read more...

No Sugar Apple Pie

Ingredients 2 (9 inch) pie shell 3 tablespoons cornstarch 1 tablespoon ground cinnamon 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed 6 cups sliced green apples Directions Preheat oven to 350 degrees F (175 degrees C). In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and...Read more...

Taco Tuesday!

VEGAN BUTTERNUT SQUASH TACOS INGREDIENTS 12 oz cut butternut squash olive oil 1/2 teaspoon garlic powder 1/4 teaspoon red pepper flakes sea salt and pepper almond milk – splash (for non vegan use regular milk) 6 corn tortillas 1 can of black beans, drained and rinsed 2 avocados, sliced 1/3 cup of roasted pumpkin seeds fresh cilantro, chopped 2 limes INSTRUCTIONS preheat the oven to 400 degrees. toss the butternut squash in olive oil and then season with garlic powder, red pepper flakes...Read more...

Monday Dinner Idea!

Grilled Cheese with Tomato Soup Ingredients For Tomato Soup: 1 tablespoon canola oil 1/2 medium onion, diced 3 stalks celery, diced 2 teaspoons minced garlic 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper 1 (28-ounce) can crushed tomatoes 2 (14.5-ounce) cans vegetable broth For Grilled Cheese: 8 slices whole-wheat bread 4 tablespoons butter 8 deli slices American cheese 1/2 cup grated Cheddar, divided Directions For Soup: In a medium pot, over medium heat, add the canola...Read more...