Almond Joy Inspired Oats
By Leslie Gonzalez, ACE-CPT
Ingredients
- 1⁄2 cup raw one minute oats (one cup cooked)
- One tbsp cacao powder
- 1⁄2 scoop of chocolate protein powder (optional)
- Stevia (optional)
- Maple syrup
- Unsweetened shredded coconut
- Dark chocolate chips
- Sliced almonds
- Top with fruit of choice
Steps:
- Cook your oats with your choice of milk or water in the microwave
- Let your oats cool down for ≈ two minutes
- Stir in the cacao powder, maple syrup, and stevia for additional
sweetness
- Lightly mix in your shredded coconut
- Melt your chocolate chips and drizzle over the top... or add them
right in for an even easier bowl of oats!
- Top with your choice of fruit and sliced almonds and enjoy!
Ingredients
- 1⁄2 cup raw one minute oats (one cup cooked)
- One tbsp cacao powder
- 1⁄2 scoop of chocolate protein powder (optional)
- Stevia (optional)
- Maple syrup
- Unsweetened shredded coconut
- Dark chocolate chips
- Sliced almonds
- Top with fruit of choice
Steps:
- Cook your oats with your choice of milk or water in the microwave
- Let your oats cool down for ≈ two minutes
- Stir in the cacao powder, maple syrup, and stevia for additional
sweetness
- Lightly mix in your shredded coconut
- Melt your chocolate chips and drizzle over the top... or add them
right in for an even easier bowl of oats!
- Top with your choice of fruit and sliced almonds and enjoy!
Stuffed Pitas
By Leslie Gonzalez, ACE-CPT
Ingredients:
- Pita bread
- Pre cooked chicken
- Hummus
- Trader Joe’s sweet and spicy jalapenos
- Greens of choice
- Cherry tomatoes
- Feta cheese
- Black olives
- Balsamic vinaigrette
Steps:
- Warm up your pita in the microwave or if you have a toaster that's
preferred
- Spread hummus inside the hummus
- Stuff pita with pre cooked chicken, greens, sweet and spicy jalapenos
(KEY INGREDIENT), feta cheese, tomatoes, and black olives.
- Drizzle Balsamic vinaigrette inside the stuffed pita bread
- Enjoy! :)
Ingredients:
- Pita bread
- Pre cooked chicken
- Hummus
- Trader Joe’s sweet and spicy jalapenos
- Greens of choice
- Cherry tomatoes
- Feta cheese
- Black olives
- Balsamic vinaigrette
Steps:
- Warm up your pita in the microwave or if you have a toaster that's
preferred
- Spread hummus inside the hummus
- Stuff pita with pre cooked chicken, greens, sweet and spicy jalapenos
(KEY INGREDIENT), feta cheese, tomatoes, and black olives.
- Drizzle Balsamic vinaigrette inside the stuffed pita bread
- Enjoy! :)
Tofu Avocado Rice Bowl
By Leslie Gonzalez, ACE-CPT
Ingredients:
- Trader Joe's baked siracha tofu (key ingredient!)
- Trader Joe’s microwave one minute brown rice
- Kimchi
- Sliced cucumber
- Low sodium soy sauce
- Greens of choice
- 1⁄2 an avocado
- One pack of dried seaweed crisps
Steps: super simple and dorm friendly!
- Dice the tofu into cubes and microwave for one minute
- Microwave your one minute brown rice
- Place greens at the bottom of your bowl
- Top with brown rice, tofu, avocado, cucumber, and a splash of soy
sauce.
- Enjoy with seaweed crisps! :)
Ingredients:
- Trader Joe's baked siracha tofu (key ingredient!)
- Trader Joe’s microwave one minute brown rice
- Kimchi
- Sliced cucumber
- Low sodium soy sauce
- Greens of choice
- 1⁄2 an avocado
- One pack of dried seaweed crisps
Steps: super simple and dorm friendly!
- Dice the tofu into cubes and microwave for one minute
- Microwave your one minute brown rice
- Place greens at the bottom of your bowl
- Top with brown rice, tofu, avocado, cucumber, and a splash of soy
sauce.
- Enjoy with seaweed crisps! :)
BBQ Jackfruit Sandwiches
By Danielle Berman
Yields 3 sandwiches
Ingredients:
1 20oz can jackfruit*
1 small yellow onion, finely diced
3 cloves of garlic, minced
1-2 Tbsp avocado oil or olive oil
1 Tbsp of your favorite BBQ seasoning (I used Trader Joe’s BBQ 101 Seasoning Blend)
3/8 cup of your favorite BBQ sauce (I used Trader Joe’s Organic Kansas City Style BBQ Sauce)
1/4 cup water
3 Brioche buns (or bun of choice)
Directions:
* If you are not able to find jackfruit in water, jackfruit in brine is ok but you need to thoroughly rinse the jackfruit first.
* Shred jackfruit into any desired size
* If you prefer a less bold BBQ flavor, you can cook the jackfruit for about 20 minutes
* If the sauce seems to be evaporating well before the 30-35 minutes, add 1-2 Tbsp of water so the mixture does not burn. And make sure the heat is at low-medium.
Suggested sandwich toppings:
Coleslaw, avocado, or pickles. You can also make this into a wrap or tacos if you prefer!
Yields 3 sandwiches
Ingredients:
1 20oz can jackfruit*
1 small yellow onion, finely diced
3 cloves of garlic, minced
1-2 Tbsp avocado oil or olive oil
1 Tbsp of your favorite BBQ seasoning (I used Trader Joe’s BBQ 101 Seasoning Blend)
3/8 cup of your favorite BBQ sauce (I used Trader Joe’s Organic Kansas City Style BBQ Sauce)
1/4 cup water
3 Brioche buns (or bun of choice)
Directions:
- Rinse, drain, dry, and shred* jackfruit. Set to the side.
- Heat a large sauté pan over medium heat. Once hot, add 1-2 Tbsp of oil. Add diced onion and cook for 4-5 minutes, stirring occasionally.
- Add minced garlic to sauté pan, and stir.
- Add dried jackfruit chunks to the sauté pan along with the BBQ seasoning and stir until all ingredients are well mixed (about 2-3 minutes).
- Combine BBQ sauce and water to thin out the sauce. Stir sauce into mixture in the sauté pan and reduce the heat to low-medium and cook covered for about 30-35 minutes (for deep flavor*). Stirring about every 5 minutes*.
- Place 1 cup of the jackfruit on each bun and enjoy!
* If you are not able to find jackfruit in water, jackfruit in brine is ok but you need to thoroughly rinse the jackfruit first.
* Shred jackfruit into any desired size
* If you prefer a less bold BBQ flavor, you can cook the jackfruit for about 20 minutes
* If the sauce seems to be evaporating well before the 30-35 minutes, add 1-2 Tbsp of water so the mixture does not burn. And make sure the heat is at low-medium.
Suggested sandwich toppings:
Coleslaw, avocado, or pickles. You can also make this into a wrap or tacos if you prefer!
Vegan Blueberry Muffins
By Danielle Duquette
Ingredients:
Ingredients:
- ¼ cup applesauce
- 1 ¼ cups sugar (I used coconut palm sugar)
- 2 flax eggs (1 tablespoon of flax seed meals and 3 tablespoons of water)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup oat milk (you can use any type of milk you prefer)
- 2 cups of frozen blueberries
- 3 teaspoons sugar (I used coconut palm sugar)
- 1 teaspoon cinnamon
- Prepare the flax eggs, by placing 1 tablespoon of flax seed meal with 3 tablespoons of water in two different containers and placing them in the refrigerator for 15 minutes.
- Preheat the oven to 375°F.
- Cream applesauce and 1 ¼ cups of sugar until mixed together well..
- Add the flax eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk.
- Crush ½ cup of blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Mix 3 teaspoons of sugar with 1 teaspoon of cinnamon to sprinkle of the top of the muffins.
- Grease a muffin, and fill with batter. Sprinkle the sugar and cinnamon mixture over the tops of the muffins, and bake at 375°F for about 30-35 minutes.
- Remove muffins from the tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Spanish Rice
By Shania Zingales
1. Sauté veggies for 5 minutes: I used yellow onions and squash
2. Add minced garlic and half a squeezed lemon juice, cayenne pepper, and smoked paprika
3. Add Jasmine rice, tomato paste, and vegetable broth cover and simmer in medium until rice is tender.
4. Add black beans towards the end
5. Salt and pepper to taste
* GF, DF, Garnish with cilantro
1. Sauté veggies for 5 minutes: I used yellow onions and squash
2. Add minced garlic and half a squeezed lemon juice, cayenne pepper, and smoked paprika
3. Add Jasmine rice, tomato paste, and vegetable broth cover and simmer in medium until rice is tender.
4. Add black beans towards the end
5. Salt and pepper to taste
* GF, DF, Garnish with cilantro
Baked Oats
By Danielle Berman
Baked Oats
Yields 1 serving
Ingredients:
2/3 cup rolled oats
1 scoop protein powder
1/4 tsp vanilla extract*
1/2 tsp baking powder
1/8 tsp ground cinnamon
1 pinch of salt
3/4 cup unsweetened plant milk
1 Tbsp of agave or maple syrup
1 ripe banana
1/4 cup blueberries, fresh or frozen
Optional Toppings:
1 tbsp. nut/seed butter
Additional fresh berries
Directions:
*If your protein powder is flavored you can omit the vanilla extract if you wish
Baked Oats
Yields 1 serving
Ingredients:
2/3 cup rolled oats
1 scoop protein powder
1/4 tsp vanilla extract*
1/2 tsp baking powder
1/8 tsp ground cinnamon
1 pinch of salt
3/4 cup unsweetened plant milk
1 Tbsp of agave or maple syrup
1 ripe banana
1/4 cup blueberries, fresh or frozen
Optional Toppings:
1 tbsp. nut/seed butter
Additional fresh berries
Directions:
- Preheat oven to 400°F
- Combine oats, protein powder, vanilla extract (if using), baking powder, ground cinnamon, salt, plant milk, agave/maple syrup, and 1/2 of the banana into blender
- Blitz for a few seconds (about 2-3), until ingredients are evenly combined
- Pour mixture into a lightly greased oven safe bowl (a 500mL ramekin works perfectly). You may need to grab a spatula to get the additional mixture from the sides of the blender.
- Gently stir blueberries into the mixture
- Place oven safe bowl onto a baking sheet and bake for 20-25minutes, you will know it’s done when an inserted toothpick comes out clean
- Top baked oats with the remaining banana, any nut/seed butter, additional fresh berries, and a drizzle of agave. Toppings are optional so you can mix and match any flavors you like, or enjoy the baked oats as is!
*If your protein powder is flavored you can omit the vanilla extract if you wish
Cream of Zucchini & Asparagus Soup
By Danielle Berman
Ingredients:
- 1 small onion cut in wedges
- 6 cloves garlic (peeled)
- 2 medium zucchini, skin on cut into chunks
- 1 bunch of asparagus (ends removed), cut into 2 inch pieces
- 32 oz vegetable broth**
- 1/2 cup soaked cashews**
- Black pepper to taste
- Avocado oil (or EVOO)
Optional Ingredients:
- Cracked pepper or smoky paprika
- Cilantro (or any micro green)
- Squeezed lemon wedge
- Pepita/sunflower seeds/Toasted pine nuts
- Roasted chickpeas
- Parmesan cheese/ Nutritional yeast
Directions:
1. Preheat oven to 350°
2. Combine onion, garlic, zucchini, asparagus into a mixing bowl. Lightly drizzle vegetables with avocado oil and black pepper and toss.
3. Place vegetables on a large baking sheet lined with parchment paper (or foil). Bake for 30-40 minutes until desired cooking is reached (tender not raw). Remove from the oven.
4. Place broth, roasted vegetables, soaked cashews (or substitute) into a high speed blender and puree until smooth. You can also put everything into a pot or bowl and puree with an immersion blender.
5. Heat on the stove or in the microwave to desired temperature.
6. Salt and pepper to taste if needed.
Ingredients:
- 1 small onion cut in wedges
- 6 cloves garlic (peeled)
- 2 medium zucchini, skin on cut into chunks
- 1 bunch of asparagus (ends removed), cut into 2 inch pieces
- 32 oz vegetable broth**
- 1/2 cup soaked cashews**
- Black pepper to taste
- Avocado oil (or EVOO)
Optional Ingredients:
- Cracked pepper or smoky paprika
- Cilantro (or any micro green)
- Squeezed lemon wedge
- Pepita/sunflower seeds/Toasted pine nuts
- Roasted chickpeas
- Parmesan cheese/ Nutritional yeast
Directions:
1. Preheat oven to 350°
2. Combine onion, garlic, zucchini, asparagus into a mixing bowl. Lightly drizzle vegetables with avocado oil and black pepper and toss.
3. Place vegetables on a large baking sheet lined with parchment paper (or foil). Bake for 30-40 minutes until desired cooking is reached (tender not raw). Remove from the oven.
4. Place broth, roasted vegetables, soaked cashews (or substitute) into a high speed blender and puree until smooth. You can also put everything into a pot or bowl and puree with an immersion blender.
5. Heat on the stove or in the microwave to desired temperature.
6. Salt and pepper to taste if needed.
Quick & Easy Guacamole
By Genavie Brady
Ingredients: (Part 1)
● About 1 cup of cooked brown/ green lentils **
● 1 HUGE handful of fresh cilantro (about a cup-- stems & all)
● About a ½ tablespoon to 1 tablespoon fresh or dried herbs like parsley (sometimes I don’t have parsley so I just use dried basil leaves, oregano, etc.-- anything will work)
● Half of a jalapeno
● 1 ½ tablespoons of neutral tasting oil (olive oil is fine, but it can leave a strong taste)
● 2 cloves of garlic
● Squeeze or two of lemon juice
● Salt for tasting
Ingredients: (Part 2)
● The other half of the jalapeno
● 1 small tomato
● ¼ onion
● 2 teaspoons garlic powder
● Any other seasonings you usually add to your regular guacamole like paprika, chile powder, cayenne pepper, salt, pepper, dried chilis, lime and lemon juice. - Just taste as you go and make it how you like it!
Directions, part 1:
● Begin cooking ½ to 1 cup of dried lentils
** An easy way to do this is to put the amount of lentils into a pot and double your water (if you had 1 cup lentils then add 2 cups of water) then once it is brought to a boil, you can turn down the heat to simmer for 20 minutes.
Once the lentils are done, drain the excess water and let sit to cool.
● While the lentils are cooling, prep the ingredients (part 1) and put the whole ingredients of cilantro, herbs, half jalapeno, oil, garlic, lemon juice and salt into a food processor or even a blender (if you have a good one)
● Once the lentils are no longer warm to the touch, add about 1 cup to the food processor as well and blend all together until you get a smooth consistency. (You can add more lentils if the taste is too “cilantro-y” but no matter what will give you the desired taste of guacamole; also feel free to add more cilantro or other fresh herb if mixture is too thick)
Directions, part 2:
● Now you want to cut the half jalapeno, tomato, onion as desired (these will be your body of the guacamole so I usually cut them small to medium chunks) ● Add the seasonings and cut up jalapeno, tomato and onion to the lentil mixture you just made.
● Gently mix everything together, feel free to try it and add anything you like (especially that half eaten avocado)-- it will help smooth the mixture.
Now you have made guacamole with little to no avocados! It is cheaper, healthier and will last longer in your fridge! I hope you enjoy this recipe as much as I do during this avocado- less time.
Ingredients: (Part 1)
● About 1 cup of cooked brown/ green lentils **
● 1 HUGE handful of fresh cilantro (about a cup-- stems & all)
● About a ½ tablespoon to 1 tablespoon fresh or dried herbs like parsley (sometimes I don’t have parsley so I just use dried basil leaves, oregano, etc.-- anything will work)
● Half of a jalapeno
● 1 ½ tablespoons of neutral tasting oil (olive oil is fine, but it can leave a strong taste)
● 2 cloves of garlic
● Squeeze or two of lemon juice
● Salt for tasting
Ingredients: (Part 2)
● The other half of the jalapeno
● 1 small tomato
● ¼ onion
● 2 teaspoons garlic powder
● Any other seasonings you usually add to your regular guacamole like paprika, chile powder, cayenne pepper, salt, pepper, dried chilis, lime and lemon juice. - Just taste as you go and make it how you like it!
Directions, part 1:
● Begin cooking ½ to 1 cup of dried lentils
** An easy way to do this is to put the amount of lentils into a pot and double your water (if you had 1 cup lentils then add 2 cups of water) then once it is brought to a boil, you can turn down the heat to simmer for 20 minutes.
Once the lentils are done, drain the excess water and let sit to cool.
● While the lentils are cooling, prep the ingredients (part 1) and put the whole ingredients of cilantro, herbs, half jalapeno, oil, garlic, lemon juice and salt into a food processor or even a blender (if you have a good one)
● Once the lentils are no longer warm to the touch, add about 1 cup to the food processor as well and blend all together until you get a smooth consistency. (You can add more lentils if the taste is too “cilantro-y” but no matter what will give you the desired taste of guacamole; also feel free to add more cilantro or other fresh herb if mixture is too thick)
Directions, part 2:
● Now you want to cut the half jalapeno, tomato, onion as desired (these will be your body of the guacamole so I usually cut them small to medium chunks) ● Add the seasonings and cut up jalapeno, tomato and onion to the lentil mixture you just made.
● Gently mix everything together, feel free to try it and add anything you like (especially that half eaten avocado)-- it will help smooth the mixture.
Now you have made guacamole with little to no avocados! It is cheaper, healthier and will last longer in your fridge! I hope you enjoy this recipe as much as I do during this avocado- less time.
Lime & Honey Salmon
By Samantha Prieto
Ingredients:
Ingredients:
- 120 grams of fresh salmon (about 1 fillet)
- Lemon juice
- Fresh cilantro leaves
- 1 tablespoon of honey
- Finely chopped garlic to the taste
- Salt and pepper to the taste
Directions:
1. Place all the ingredients in a deep container, except for the salmon. Mix everything well together
2. Spread the mixture on top of the salmon fillet on both sides
3. You can either cook this over the oven by using a baking sheet and aluminum foil to place the salmon for 25 minutes at 200C. You can also use a pan with a lid at medium temperature.
That is it! Super easy and delicious! Note: Don’t forget to add any vegetables such as broccoli, onions, carrots, potato, asparagus, etc.
Healthy Banana Pancakes
By Allana Roszyk
Ingredients:
Ingredients:
- 1 medium, ripe banana
- ½ cup of oats
- 1 scoop of protein powder (I prefer vanilla flavor)
- 1 tsp of baking powder
- 2 tbsp of any milk (add more if needed)
- 1 egg
- A dash of cinnamon
- Chocolate chips (Optional, but delicious)
- Add all ingredients (except chocolate chips) into a blender or food processor until mixture is combined and oats are completely ground up
Portobello Mushroom Pizza
By Victoria Dominguez
Ingredients:
Ingredients:
- 1 portobello mushroom
- ¼ cup of water
- ¼ cup of mozzarella cheese
- ¼ of marinara sauce
- 2 grape tomatoes
- Salt and pepper (pinch)
- Italian seasoning (pinch)
- Your favorite pizza topping
- Add ¼ cup of water to a pan with portobello mushrooms. Cover the pan until the mushrooms are cooked throughout
- Make sure to cook the portobello mushroom until soft
- Start chopping your vegetables. Topping are completely up to your preferences.
- Once everything has been washed and chopped, separate the ingredients into separate bowls to use later.
- Once your portobellos are ready, place them in an extended plate and begin adding the ingredients.
- First you will need to spread a layer of marinara sauce
- Add slices tomatoes
- Add seasonings (salt, pepper, and Italian)
- Next, you will add a layer mozzarella cheese
- Continue to add your selected toppings
- Once your portobello mushroom pizza is assembled, heat it in a pan for 2-3 minutes (or until cheese is melted)
- Remove portobello from heat
- Your healthy pizza is ready to be served!
Greek Yogurt Spagetti
By Leonor Lara
Yield: ~ 8 servings
Ingredients
● Whole wheat spaghetti (16 oz)
● 1 lb grilled chicken breast plain
● 1 cup of cherry tomatoes
● 1 tablespoon canola oil
● 1 ⁄ 2 cup chopped mushroom-
● 2 cloves minced garlic
● ½ cup grated parmesan cheese
● 1 cup natural greek yogurt
● 1 ⁄ 2 teaspoon black pepper
● 1 ⁄ 2 cup sliced green onion
Directions
● Cook pasta and drain
● Grill the chicken breast
● Sauté mushrooms, cherry tomatoes, garlic, and green onions in canola oil.
● Cut the grilled chicken breast into thin slices against the grain and add it to the sautéed
vegetables to add flavor to the chicken
● In a pan with the drained pasta add the parmesan, Greek yogurt, sautéed mixture of
vegetables and chicken, and black pepper
● Serve and enjoy!
Yield: ~ 8 servings
Ingredients
● Whole wheat spaghetti (16 oz)
● 1 lb grilled chicken breast plain
● 1 cup of cherry tomatoes
● 1 tablespoon canola oil
● 1 ⁄ 2 cup chopped mushroom-
● 2 cloves minced garlic
● ½ cup grated parmesan cheese
● 1 cup natural greek yogurt
● 1 ⁄ 2 teaspoon black pepper
● 1 ⁄ 2 cup sliced green onion
Directions
● Cook pasta and drain
● Grill the chicken breast
● Sauté mushrooms, cherry tomatoes, garlic, and green onions in canola oil.
● Cut the grilled chicken breast into thin slices against the grain and add it to the sautéed
vegetables to add flavor to the chicken
● In a pan with the drained pasta add the parmesan, Greek yogurt, sautéed mixture of
vegetables and chicken, and black pepper
● Serve and enjoy!
Vegan Cookies by Kathryn Cardle
By Kathryn Cardle
Materials required:
- Standing mixer or hand mixer (or a whisk with a strong arm and willpower)
- Spoon
- Baking Sheets
- Cooling Racks
- Metal or sturdy spatula
Ingredients
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar
- 4 tbsp Vegan butter, slightly softened
- 1 1/4 tsp baking soda
- 1 tsp vanilla
- 2 eggs or egg replacements
- 1 cup peanut butter
- 3 cups rolled oats
Optional:
- 3/4 cup vegan chocolate chips
- 1/2 cup chopped nuts (walnuts, sunflower seeds)
Directions
1. Preheat the oven to 350 F
2. In a stand mixer, combine white sugar, brown sugar, and vegan butter on medium speed until crumbles form.
3. Add eggs, vanilla, and baking soda until a thick batter forms.
4. Add peanut butter and mix until fully combined.
5. Gradually add oats (1/2 cup at a time) until fully combined.
6. Optional: add chocolate chips or nuts until combined.
7. Spray cookie sheets with a thin layer of non-stick cooking spray.
8. Scoop about 1/4 cup or 2 tbsp of dough onto the cookie sheet. About 12 cookies fit on a standard sheet.
9. Cook in the oven for 10-12 minutes or until slightly golden-brown on the edges and top.
10. Remove from the oven and let cool on the cookie sheet for 5 minutes.
11. Using a metal or sturdy spatula, carefully remove cookies from the sheet and place on the cooling rack for 10 more minutes.
12. Best served warm from the oven!
Makes about 24-30 cookies depending on size
Materials required:
- Standing mixer or hand mixer (or a whisk with a strong arm and willpower)
- Spoon
- Baking Sheets
- Cooling Racks
- Metal or sturdy spatula
Ingredients
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar
- 4 tbsp Vegan butter, slightly softened
- 1 1/4 tsp baking soda
- 1 tsp vanilla
- 2 eggs or egg replacements
- 1 cup peanut butter
- 3 cups rolled oats
Optional:
- 3/4 cup vegan chocolate chips
- 1/2 cup chopped nuts (walnuts, sunflower seeds)
Directions
1. Preheat the oven to 350 F
2. In a stand mixer, combine white sugar, brown sugar, and vegan butter on medium speed until crumbles form.
3. Add eggs, vanilla, and baking soda until a thick batter forms.
4. Add peanut butter and mix until fully combined.
5. Gradually add oats (1/2 cup at a time) until fully combined.
6. Optional: add chocolate chips or nuts until combined.
7. Spray cookie sheets with a thin layer of non-stick cooking spray.
8. Scoop about 1/4 cup or 2 tbsp of dough onto the cookie sheet. About 12 cookies fit on a standard sheet.
9. Cook in the oven for 10-12 minutes or until slightly golden-brown on the edges and top.
10. Remove from the oven and let cool on the cookie sheet for 5 minutes.
11. Using a metal or sturdy spatula, carefully remove cookies from the sheet and place on the cooling rack for 10 more minutes.
12. Best served warm from the oven!
Makes about 24-30 cookies depending on size
Oven Baked Cumin Lamb Chops
By Tessa Zhang
Ingredients
1. lamb chops
2. cumin (85%), white pepper (2%), salt (13%)
3. additionally: red chili pepper
Directions
1. cut lamb chops in pairs.
2. mix all the spices in a bowl and taste it. Adjust flavor to your taste.
3. Put the spices on the lamb, and let the lamb marinate for 1 to 2 hours.
4. Preheat the oven, cover the lamb with foil on a baking tray, and bake the lamb at 385F for 15 minutes.
5. take off the foil cover, broil (low setting) the lamb for 3 to 5 minutes.
6. flip the lamb, bake it at 385F for about 10 minutes.
7. check the lamb, broil (low setting) it for 3 to 5 minutes, if needed.
8. add some sesame seeds, if you like.
Ingredients
1. lamb chops
2. cumin (85%), white pepper (2%), salt (13%)
3. additionally: red chili pepper
Directions
1. cut lamb chops in pairs.
2. mix all the spices in a bowl and taste it. Adjust flavor to your taste.
3. Put the spices on the lamb, and let the lamb marinate for 1 to 2 hours.
4. Preheat the oven, cover the lamb with foil on a baking tray, and bake the lamb at 385F for 15 minutes.
5. take off the foil cover, broil (low setting) the lamb for 3 to 5 minutes.
6. flip the lamb, bake it at 385F for about 10 minutes.
7. check the lamb, broil (low setting) it for 3 to 5 minutes, if needed.
8. add some sesame seeds, if you like.
Easy One-Bowl Oatmeal Cookies (with nuts)
By Tessa Zhang
Based on: https://www.seriouseats.com/recipes/2015/12/easy-one-bowl-oatmeal-cookies-recipe.html
Yield: 14~16 servings
Ingredients
1/3 c. olive oil (can add a little bit more, or use lard/butter)
1 large egg
1/2 t. vanilla extract (can be a little bit more)
1/4 t. crystal salt (taste and adjust)
¼ t. ground cinnamon
¼ t. baking powder
¼ t. baking soda
3 T. brown sugar (less than 1/5 c.)
2 T. granulated sugar (may add 1/8 c. more)
1 c. old-fashioned oats
½ + 1/8 c. all-purpose flour
Chocolate, raisin, dried cranberries, cherries, or others
Directions
1. Adjust oven rack to middle position, preheat to 350°F, and line 2 aluminum half sheet pans with parchment (not wax paper).
2. Combine butter, vanilla, egg, brown sugar, white sugar, kosher salt, cinnamon, and baking soda in a medium bowl. Stir until no lumps remain, then fold in rolled oats, followed by the flour and dried cranberries or cherries. Divide into about 15 one-ounce portions with a roughly 1-tablespoon scoop and arrange on prepared sheet pans. Let stand at room temperature for at least 25 minutes, no more than 60 minutes.
3. Bake until pale gold around the edges, but still puffed and steamy in the center, about 7 to 10 minutes. Cool directly on sheet pans above baking rack until firm, about 5 to 10 minutes. Enjoy warm, or store in airtight container up to 3 days at room temperature.
Based on: https://www.seriouseats.com/recipes/2015/12/easy-one-bowl-oatmeal-cookies-recipe.html
Yield: 14~16 servings
Ingredients
1/3 c. olive oil (can add a little bit more, or use lard/butter)
1 large egg
1/2 t. vanilla extract (can be a little bit more)
1/4 t. crystal salt (taste and adjust)
¼ t. ground cinnamon
¼ t. baking powder
¼ t. baking soda
3 T. brown sugar (less than 1/5 c.)
2 T. granulated sugar (may add 1/8 c. more)
1 c. old-fashioned oats
½ + 1/8 c. all-purpose flour
Chocolate, raisin, dried cranberries, cherries, or others
Directions
1. Adjust oven rack to middle position, preheat to 350°F, and line 2 aluminum half sheet pans with parchment (not wax paper).
2. Combine butter, vanilla, egg, brown sugar, white sugar, kosher salt, cinnamon, and baking soda in a medium bowl. Stir until no lumps remain, then fold in rolled oats, followed by the flour and dried cranberries or cherries. Divide into about 15 one-ounce portions with a roughly 1-tablespoon scoop and arrange on prepared sheet pans. Let stand at room temperature for at least 25 minutes, no more than 60 minutes.
3. Bake until pale gold around the edges, but still puffed and steamy in the center, about 7 to 10 minutes. Cool directly on sheet pans above baking rack until firm, about 5 to 10 minutes. Enjoy warm, or store in airtight container up to 3 days at room temperature.
Sweet Potato Muffins (with nuts)
By Tessa Zhang
Ingredients
1 c. all-purpose flour
½ c. + 1 T. brown sugar (not very sweet)
1½ t. baking powder
½ t. cinnamon
½ nutmeg
½ can or 7.5 oz. of sweet potato puree
1/3 c. olive oil
¼ c. milk
½ t. vanilla extract
2 or 1.5 large eggs
Mixed nuts
Directions
1. Puree a cooked sweet potato.
2. Measure out dry ingredients.
3. Prepare wet ingredients and mix with dry ingredients.
4. Scoop batter into the baking pan, and bake it at 350F for 15 minutes.
5. Take out the baked muffin.
Ingredients
1 c. all-purpose flour
½ c. + 1 T. brown sugar (not very sweet)
1½ t. baking powder
½ t. cinnamon
½ nutmeg
½ can or 7.5 oz. of sweet potato puree
1/3 c. olive oil
¼ c. milk
½ t. vanilla extract
2 or 1.5 large eggs
Mixed nuts
Directions
1. Puree a cooked sweet potato.
2. Measure out dry ingredients.
3. Prepare wet ingredients and mix with dry ingredients.
4. Scoop batter into the baking pan, and bake it at 350F for 15 minutes.
5. Take out the baked muffin.