Category: Recipes

Ingredients:

4 sprays cooking spray

1/2 cup unsweetened powdered almond butter 

2 1/2 tbsp. maple syrup (divided) 

3/8 tsp. salt (divided) 

1 cup whole-wheat flour

1/2 cup quick cooking rolled oats 

2 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. baking soda

1 large egg

1 1/3 cup low-fat buttermilk 

1 tbsp. canola oil

Directions:

Step 1

In a small bowl, whisk the almond butter, 2 tbsp. maple syrup, 1/8 tsp. salt and 1/2 cup water. If the mixture is too thick to pour, whisk in another 1 to 2 tsp. of water.

Step 2

In a large bowl, whisk the flour, oats, baking powder, cinnamon, baking soda and remaining 1/4 tsp. salt to combine. In a medium bowl, whisk the egg, buttermilk, oil and remaining 1/2 tbsp. maple syrup until smooth. Add the buttermilk mixture to the flour mixture and gently stir just until combined.

Step 3

Coat a large nonstick griddle or nonstick skillet with cooking spray and heat on medium. Scoop the batter onto the griddle or pan by scant 1/4 cupfuls to form 6 pancakes. Cook until the bottoms of the pancakes are browned, 3 to 4 minutes. Then flip the pancakes and cook the other side. Transfer the pancakes to a plate. Repeat with the remaining batter to make a total of 12 pancakes. Serve with the almond topping.

Ingredients:

15 oz. canned chickpeas (garbanzo beans), rinsed and drained 

1/2 cup packed brown sugar

1 large egg

3 tbsp. canola oil

2 tsp. vanilla extract

3/4 cup powdered peanut butter

1/2 cup whole-wheat pastry flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup semisweet chocolate chips

Directions:

Step 1

Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper.

Step 2

In a food processor, pulse the chickpeas until finely chopped, scraping down the sides of the bowl as needed. Add the sugar, egg, oil and vanilla, and process until smooth. 

Step 3

In a medium bowl, whisk the powdered peanut butter, flour, baking soda and salt. Add the flour mixture to the food processor, and pulse until just blended, 6 to 8 times. Add the chocolate and pulse until just combined, 2 to 3 times. 

Step 4


Scoop 1½ to 2 tbsp. of the dough onto the prepared pans, about 12 cookies per pan. (The dough will be sticky.) Using a spatula, flatten each cookie slightly. Bake until the cookies are set, 12 to 15 minutes, rotating the pans after 7 minutes. Put the cookies on a wire rack to cool. 

Serving size: 1 cookie

Ingredients:

4 spray(s) of cooking spray

3 tbsp. olive oil

2 tbsp. rosemary, finely chopped

1 tbsp. garlic, finely chopped

2 tbsp. fresh lemon juice

3/4 tsp. salt

1/4 tsp. black pepper

1 lb. skinless, boneless chicken breast, pounded or thinly sliced

1 fennel bulb, shaved or thinly sliced

1 red bell pepper, cored and thinly sliced

1 yellow bell pepper, cored and thinly sliced

1 cup lettuce or mixed greens, chopped

Optional: 12 leaves fresh basil, thinly sliced

Directions:

Step 1

In a small bowl, whisk the oil, rosemary, garlic, lemon juice, salt and black pepper. Place the chicken in a storage container or resealable plastic bag and add 3 tbsp. of the dressing. Close the container tightly and shake to coat the chicken. Refrigerate the chicken for at least 2 hours or up to 2 days.

Step 2

Coat a grill rack or grill pan with cooking spray and preheat to medium-high. Grill the chicken until cooked through, about 3 minutes per side. Discard the dressing in the container. Transfer the chicken to a cutting board.

Step 3

In a large bowl, toss the fennel, bell peppers and lettuce. Thinly slice the chicken and add to the salad. Drizzle with the remaining dressing. Garnish with the basil (if using).

Serving size: 1 cup

Notes:

Raw fennel adds extra crunch to this refreshing salad. Use a mandoline to get super-thin slices that soak up the lemon dressing.

Ingredients:

4 spray(s) of cooking spray

1/2 cup plain fat free Greek yogurt 

3 medium bananas, very ripe 

15 oz. can chickpeas (garbanzo beans), 
drained and rinsed 

2 tsp. baking powder

2 tsp. ground cinnamon 

1/2 tsp. salt 

4 large eggs 

1/2 medium apple, cored and cut into thin slices  

Directions:

Step 1

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners (or use a silicone muffin pan); coat the liners with cooking spray. 

Step 2

In a blender, puree the yogurt, bananas, chickpeas, baking powder, cinnamon, vanilla, salt and eggs until smooth, 30 seconds to 1 minute. Divide the batter evenly among the prepared muffin cups (the cups will be full). If desired, arrange 2 apple slices on top of each muffin. Bake until set, 30 minutes.

Serving size: 1 muffin 

Notes:

Store in an airtight container in the fridge for up to a week. Enjoy them cold or reheat for about 20 seconds in the microwave.

Ingredients:

4 sprays of cooking spray

2 medium-sized corn tortillas

2 large eggs

1 pinch of table salt

1/2 cup of pico de gallo

1 tbsp. fresh lemon juice

1 tbsp. of cilantro leaves (optional) 

Directions:

Step 1

Set the stovetop to medium-low or heat a dry skillet on medium-high. Toast the tortillas directly over a gas burner or in a pan until lightly charred, turning often. Arrange the tortillas on a plate.

Step 2

Coat a medium nonstick skillet with cooking spray and heat on medium-low. Add the eggs and season with salt. Cook until the whites are set and the yolks are cooked to desired doneness, 3 to 5 minutes. (Do not remove the pan from heat.)

Step 3

Top each tortilla with 1 egg.

Step 4

Add the pico de gallo to the same skillet and cook just until warmed, about 1 minute. Spoon the pico de gallo over the eggs. Garnish with the cilantro (if using).