Many THANKS to Rebecca Garner for sharing all of her knowledge and allowing us to pick her brain!!  I most certainly learned a lot and am excited to make some healthy changes!  More of her recipes coming soon!

Chocolate Beet Cake

Submitted by Rebecca Garner

3 eggs (organic, free-range)

1 1/2 cup Sucanat (unrefined cane sugar)

3/4 cup coconut oil (can substitute applesauce for half of this, if desired)

1 tsp vanilla

1 3/4 cup (about 4 medium-large) beets, pleeled and steamed

1/4 cup baking cocoa (non-alkalized) or raw chocolate powder

2 cups finely ground whole wheat flour (soft white wheat is best)

1 1/2 tsp baking soda

1/2 tsp sea salt

Greek Turkey Burgers

Submitted by Kristie Larsen

(I got the recipe from Lindsay McFadden, who used to live in the ward)

1 lb ground turkey (I just use the 20 oz package)

1 cup Feta cheese

1/2 cup chopped olives

1 tsp oregano

1 tsp basil

1 tsp Italian seasoning

1 tsp onion powder

1 1/2 tsp garlic powder

ground black pepper

Combine all ingredients and form into patties.  Grill and serve on buns (I like the sandwich rounds) with tomato, mayo and lettuce (or spinach) and red onion.

Here's another recipe from Lindsay that we love....

Chicken and Artichoke Cacciatore   

1 lb chicken thighs and drumsticks

1 (6 oz) jar marinated artichoke hearts

1 (16 oz) can crushed tomatoes, undrained

2 garlic cloves, minced ½ tsp oregano

½ tsp basil

½ tsp pepper

8 oz sliced fresh mushrooms

Dump everything in the crock pot and cook all day.  Serve over rice or pasta.

Whole Wheat Flour Waffles

Submitted by Sarah Lewis

1 1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

2 TB sugar

1 large egg

1 1/2 cup milk

1/3 cup melted butter

Banana Nut Skillet Scones

Submitted by Elisha Wintch

2 ripe bananas

2 6 oz banana or vanilla yogurts

3 1/2 cups flour

3/4 cup sugar (or 1/2 cup honey)

1 TB baking powder

1 tsp baking soda

1/4 tsp salt

1 to 1 1/4 sticks of butter

1 cup chopped walnuts or pecans

Mash bananas in small bowl; stir in yogurt and set aside. In a separate bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in 10 tablespoons butter with pastry blender until mixture resembles coarse meal. Add yogurt mixture; stir just until moistened. Stir in nuts. Turn out onto well floured surface; knead 3 or 4 times, just until dough holds together. Pat into a sqare about ½ inch thick. Cut into 2½-inch-squares (dough will be very soft.) Heat a large nonstick skillet or griddle over medium heat; lightly butter skillet. Use a spatula or turner to lift scones onto griddle; do not crowd.

Cover and cook until bottoms are lightly browned and tops begin to dry, about 4-5 minutes. Turn, add more butter if desired, and cook on other side until golden, about 3 minutes Serve warm with butter and honey. 

Chicken Vegetable Soup

Submitted by Jamie Chamberlain

4 Baked Chicken Breasts diced
1 1/2 c chopped cabbage
1 large carrot chopped
1 large onion chopped
1 large celery stock chopped
1 15 oz ca of crushed tomatoes
1 14oz can fat free chicken broth
1 1/2 tsp salt
1/4 tsp pepper

Place together and simmer for 1 hr.

Hawaii in a Pocket

Submitted by Jessica Lathen

Recipe Coming Soon!

Italian Hazelnut Cookies

Submitted by Heather Hicks

Italian Hazelnut cookies (from eating well..where good taste meets good health)

There are no saturated fats included, but there is sugar. Crispy, ugly cookies, but yummy(:

Yields: 2 1/2 dozen cookies

Active time: 15 minutes

Total time: 2 hours

Ingredients

2 cups hazelnuts, toasted and skinned

1 1/4 cups sugar (if you want to be healthier or if diabetic use splenda or sugar substitute)

4 large egg whites

1/2 teaspoon salt

1 teaspoon vanilla extract

Preparation

1. Preheat oven to 325 F. Line 2 baking sheets with parchment paper or non-stick foil
or nonstick baking mats.

2. Pulse nuts and sugar in a food processor until finely ground.  Scrape into large bowl.

3. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.  Using a rubber spatula, gently fold the egg whites into the nut mixture.  Add vanilla and gently but thoroughly mix until combined.

4. Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.

5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 20 minutes.  Let cool on the baking sheets for 5 minutes.  Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled. repeat with the remaining batter.

*can store in an airtight container for 1 week

* tip: Toast whole hazelnuts on baking sheet in a 350 F oven, stirring occasionally, until fragrant, 7 to 9 minutes.  Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Nutrition (serving size: 1 cookie)

88 calories

0g saturated fats

4g mono-unsaturated (good) fats

0mg cholesterol

10g carbohydrates

2g protein

1g fiber

46mg sodium

61mg Potassium

 Wheat Waffles

Submitted by Nora Valenzuela

1 cup wheat (soaked over night and drained)

1 cup milk

Blend together for 2 or 3 minutes

Add:

1/2 cup olive oil

2 eggs

2 tsp baking powder

1 pinch of salt

1/2 tsp cinnamon

1 tsp vanilla

1 TB honey

Blend for 2 or 3 minutes.  Add more milk if mix is too thick.

Top with nuts or fruit.

Chicken Salad on Wheat Flat Bread

Submitted by Marianne Scott

2 large chicken breasts or 3 small ones (or if you don't want to cook get 2  cans of chicken from Costco) 
2 heaping spoonfuls (not your small cereal spoons) of light mayo

2 or 3 heaping spoonfuls of cool whip

Shake Shake Shake Shake of Lawrys

Enough red grapes cut in 1/2 to have some in almost every bite

Romaine Lettuce~clean it

~put chicken breast in crock-pot with water some onion powder, salt and pepper, and Lawrys for 4~6 hours.  Shred it and put in a bowl.  Add all other ingredients except the Romaine Lettuce and stir/mix

Buy Wheat Flat Out Bread from Costco or another store.  Put Romaine Lettuce down middle.  Put chicken Salad down middle.  Roll and eat.

Stuffed Green Peppers

Submitted by Kristen Howlett

Basic Recipe: (I change things up all the time)

4-5 green peppers

1 lb ground beef

2 Tb chopped onion

1 tsp salt

1/8 tsp garlic salt (or 1/4 tsp garlic powder)

1 15oz can tomato sauce

1 can diced tomatoes (or fresh)

1 can corn (or frozen)

3/4 to 1 cup uncooked rice

Slice peppers in half and steam to soften.  Cook rice.  Cook ground beef and onion.  Combine rice, ground beef, onion, salt, garlic salt (or garlic powder), tomato sauce, diced tomatoes and corn.  Fill pepper halves and bake at 350 for 45 min to an hour.  Top with shredded cheese if desired.  

Sometimes I add salsa too.  I usually only do 2 peppers for my family because the younger kids won't eat them.  They love the meat and rice though.