5 ingredient Chocolate Nut Butter Clusters (gluten free, dairy free)

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Ingredients:
1-10.5oz bag semi sweet chocolate chips
1/3 cup nut butter (I used peanut butter but not the natural one)
1/2 cup Rice Krispies (use gluten free variety if needed)
1/2 cup chopped nuts (I used almonds and pecans)
Sea salt

Directions:
In a double boiler, melt the chocolate chips. When they’re almost done melting, mix in the peanut butter until it’s well incorporated. 
Remove from heat and mix in nuts and Rice Krispies. 
Spoon dollops of chocolate mixture onto a parchment lined baking sheet. Sprinkle each cluster with sea salt. Refrigerate until it sets.

Pesto stuffed chicken with artichokes and sundried tomatoes

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Ingredients:
6 pargiot (boneless chicken thighs)
3 sundried tomatoes (packed in oil)
3 cloves of garlic, peeled 
2 tbsp fresh basil
1/4 cup pesto sauce (I used store bought)
1/4 cup marinated artichokes 
1/2 cup dry white wine

Directions:
In a food processor, pulse tomatoes, garlic, basil, pesto and artichokes. Mixture should have some small chunks remaining. Place about 1.5 tbsp of mixture into each piece of chicken, fold over and secure when toothpick. Spread remaining mixture over chicken. Place in Pyrex baking dish. Pour wine at the bottom of the pan. 
Allow to marinate for about 1 hour. 
Bake (uncovered) at 350° for 45 minutes, basting halfway through. 
Remove toothpicks prior to serving.

Maple Cinnamon Carrots

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Ingredients:
~2 lbs carrots, washed, peeled and dried well
1 tbsp maple syrup
2 tbsp extra virgin olive oil
1 tsp cinnamon
1/2 tsp sea salt .

Directions:
Preheat oven to 375°F
Spray a baking sheet with non stick cooking spray. 
Mix together maple syrup, oil, cinnamon and sea salt. 
Coat carrots with maple mixture and spread evenly on pan. 
Bake for about 40-50 minutes (depending on carrot thickness), turning halfway through. Carrots should easily pierce with a fork when done. 

Mixed Roasted Vegetable Medley

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This wasn’t a recipe that I planned in advance. It was merely using what I had leftover from my Shabbat cooking so it wouldn’t go to waste. It ended up being my favorite thing that I ate on Friday night. I have to credit @busyinbrooklyn whose smoked paprika popcorn cauliflower (found on her website) inspired this dish. .

Ingredients:
1/2 eggplant, cubed 
1/2 butternut squash, peeled and cubed small (1/4 inch)
1 zucchini, cubed 
1/2 cauliflower, cut into small florets (washed and dried well)
1/2 shallot, minced 
2 tbsp smoked paprika
1/2 tbsp sea salt 
1/3 cup extra virgin olive oil

Directions:
Preheat oven to 400°F. 
Spray 2 cooking sheets generously with cooking spray. 
On 1 sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). You want to keep separate so that if one of the vegetables is ready, it’s easy to remove from the oven. 
In a bowl, mix together shallot, smoked paprika, salt and oil. 
Spread 1/4 paprika mixture on each vegetable and mix to coat well. 
Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside. Return to oven for another 10 minutes and check. Toss the vegetables. You can also switch the position of the trays in the oven. 
At this point, the eggplant was ready and I transferred to a bowl and the other vegetables needed another 30 minutes. 

Mediterranean Flat Bread

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Naan bread
Spinach
Marinated artichokes, sliced
Olives, sliced
Mozzarella cheese
Sundried tomatoes
Baby tomatoes
Vegetarian hot dogs (I used @yvesveggiecuisine kale and caramelized onion)
Balsamic glaze (I used @tuscaninifoods )
Zaatar
.
Preheat oven to 400°F.
Spread a bit of spinach over naan bread. Top with mixture of artichokes, olives, cheese, tomatoes and vegetarian hot dogs.
Bake for about 10 minutes, until spinach has wilted and cheese has melted.
Garnish with zaatar and drizzle on balsamic glaze.

Banana Zucchini Mini Muffins (refined-sugar free, nut free and dairy free)

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Ingredients:
2 medium zucchinis, grated and liquid squeezed out 
3 bananas, mashed 
1/2 cup Silan (date syrup) – I buy one that has no added sugar
1/4 cup grapeseed oil 
1.5 tsp vanilla 
2 eggs 
1.5 tsp cinnamon 
1/2 tsp baking powder
1/2 tsp baking soda 
1/2 tsp salt
1 cup whole wheat flour
1 cup oats
2 tbsp coconut flakes (unsweetened)
2/3 cup raisins (you can alternatively use blueberries, chocolate chips or craisins)

Directions:
Preheat oven to 350°F. 
Mix together zucchini, bananas and silan. Next add in oil, vanilla and eggs until well incorporated. Mix in dry ingredients. Then fold in raisins. 
Scoop into lined mini muffins tin (I used the parchment liners). I use a 1 tbsp measuring spoon. 
Bake for 14-15 minutes. .
Yields 44-48 mini muffins.

Bean and Lentil Veggie Burgers

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These can be served in a bun with cheese and any other staples you’d like or over kale as pictured.

Ingredients:
1-15oz can lentils, drained and rinsed 
1/2-15oz can black beans, drained and rinsed 
60 oz frozen spinach, defrosted and liquid squeezed out
1/2 cup grated cheddar cheese
1/2 cup grated carrots 
1 clove garlic, pressed
1 egg
1 tbsp chopped fresh basil
1/2 tbsp taco seasoning
~ 1/2 cup panko breadcrumbs or crushed rice chex cereal for GF
Grapeseed oil if frying (approximately 2 tbsp)

Directions:
In a medium bowl, mix together lentils, beans, spinach, cheese, carrots and garlic. Mash with potato masher until well incorporated but some bean pieces are still visible. 
Mix in egg, basil and taco seasoning. 
Roll about 1.5-2 tbsp of mixture into balls and roll to coat with panko. Flatten gently to form a patty. .
If frying, add oil to pan at medium-high heat and wait for it to heat up (I check by dropping a small piece of food on the pan – it’s ready for frying when it sizzles). Fry until lightly brown, flip and repeat on other side. .
If baking, preheat oven to 400°F. Place patties on greased baking sheet and liberally spray them on top with additional cooking spray. Bake for 10 minutes, carefully flip and bake for an additional 5 minutes. .
If serving in a bun – you know what to do! 
If serving as pictured, spread patties onto kale with some corn kernels. Top with a mixture of mayo, sriracha hot sauce and chili lime seasoning (alternatively use chili powder and a squirt of lime juice).

Coconut Banana Oat Muffins

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I was looking to make a healthy snack for my kids and had some bananas to use up, so was inspired by one of my favorite recipes from @daniellasilvercooks first cookbook, the Silver Platter. They are based on the Banana Chocolate Chip Cake (an absolutely delicious cake) from that book.


Ingredients:
2 eggs
1 cup coconut sugar
1/2 cup grapeseed oil
1 tsp vanilla
2 ripe bananas, mashed
4 tbsp nut butter
1 cup whole wheat flour
1 cup oats
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
Pinch of salt
3/4 cup soy milk
Juice of 1/2 lemon
1 tbsp unsweetened shredded coconut
1 cup chocolate chips or blueberries


Directions:
Preheat oven to 350°F.
In a large mixing bowl, mix together eggs and sugar, beat well.
Add oil and vanilla, mix until well incorporated. Then add bananas and nut butter and mix.
Add the dry ingredients to the bowl and mix them until just incorporated.
Slowly mix in the soy milk and lemon juice.
Finally fold in coconut and blueberries or chocolate chips.
Pour into muffin cups (I do so using 1/4 cup measuring spoon). Bake for 20-22 minutes, until toothpick comes out clean
Yield – 18 muffins .

Shakshuka Nachos

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I don’t have exact measurements but I think you can wing it
.
1 tbsp butter
Kale (I used about 1/2 head, basically enough to fill the pan), torn into small pieces 
4 eggs 
1/2 can black beans, drained, rinsed and dried 
Corn kernels 
Chili lime seasoning
Grated mozzarella cheddar blend 
Salsa
.
Melt butter over medium-high heat. 
Throw kale into the pan, make 4 wells and place an egg into each well. Sprinkle generously with chili lime seasoning. 
Spread on cheese, beans, corn and a few spoonfuls of salsa. 
Cover pan until cheese melts. 
Serve with tortilla chips and guacamole.

Asian Chicken “Arayes” with Ginger Soy Dipping Sauce

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After trying traditional arayes (which were fabulous), I decided that I wanted to try the same idea with different flavours and fillings. These were a hit for all (the kids ate them with ketchup).

Ingredients:
12-15 mini pitas 
1 lb minced chicken 
1 tbsp soy sauce
2 tbsp maple syrup, divided
Juice of 1/2 a lemon
1 tbsp minced ginger
1 clove garlic, minced
1/2 medium zucchini, grated and liquid squeezed out 
1/2 cup grated carrots .
Dipping sauce:
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar 
1 tsp sesame oil
1 tbsp chopped fresh mint 
1 tsp minced ginger . 

Directions:
Preheat oven to 400°F. 
Mix together chicken, soy sauce, 1 tbsp maple syrup, lemon juice, ginger, garlic, zucchini and carrots. Cut openings in pita and stuff with chicken mixture. Place on greased baking sheet and spray top of pitas with additional cooking spray. Bake for 10 minutes, flip, brush with remaining 1 tbsp maple syrup, bake for an additional 10 minutes. 
Mix dipping sauce ingredients together. 
For a spicier option, feel free to add some sriracha hot sauce to the arayes or dipping sauce.