cashew chicken.

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Cashew Chicken from Michelle:

2 cups chicken, cut into bite-size pieces

1 cup cashews

2-3 cloves garlic, crushed

1 onion, cut into bite-sized pieces

1 to 2 ribs of celery, optional

1/4 cup oyster sauce (on Asian aisle)

1/4 - 1/2 tsp. red pepper flakes, according to taste

2-3 green onions, cut into 2-3 inch pieces

4 tsp. sugar

1 tsp. bullion plus 2/3 cup water

a handful of fresh chopped cilantro (optional - definitely changes the flavor of the dish, depends what you're in the mood for)

Heat small amount of oil in pan, cook garlic until tender, careful not to burn. Add chicken and cook most of the way. Add other ingredients, except green onions and cashews. Cook until onion is softened, but still somewhat crunchy. Add green onions and cashews. I don't actually add the cashews because Nate doesn't like them, so I just served them on the side and sprinkle them over my own serving. Maybe a good idea for guests too in case someone is allergic or doesn't like nuts. Serve over rice.

quinoa salad.

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Quinoa Salad from Randi:

2 cups and 1 cup quinoa

1 pinch of salt

1/2 tsp sea salt

rind from 1 lemon

1/4 cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onion, diced

1 cup fresh cilantro, chopped

Directions:

Rinse quinoa a few times before cooking. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer 15 minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onion and cilantro. Stir in cooled quinoa.

breakfast cookies.

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Breakfast Cookies from Kristen:

3/4 cup whole wheat pastry flour

1 tsp. baking soda

1/2 tsp. ground nutmeg

2 T unsalted butter

1 egg

3 T sugar

1/2 cup flour

1 tsp. cinnamon

1/4 tsp. salt

1/4 cup oil

1/4 cup dark brown sugar

1 tsp. vanilla

1/4 cup (1 small jar) baby food (carrot, sweet potato, squash)

1/2 cup rolled oats

1/2 cup bran flakes

1/3 cup raisin/craisin mix

Preheat oven to 350 degrees F. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl and mix on high speed, until sugars dissolve and light in color, about 1 minute. Add egg, puree and vanilla and beat 30 seconds. Add flour mixture and beat 30 seconds. Add oats, flakes, raisins and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4 inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

fruited irish oatmeal.

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Fruited Irish Oatmeal from Jenn:

Steel-cut oats cooked in a crockpot with apple juice, maple syrup, cinnamon and dried fruit. Serves 8.

5 cups water

2 cups Irish steel-cut oats

1 cup apple juice

1/4 cup dried cranberries

1/4 cup golden raisins

1/4 cup dried apricots, cut into small pieces

1/4 cup pure maple syrup

1 tsp. ground cinnamon

1/2 tsp. salt

In a 3 1/2 quart or bigger crockpot, combine all the ingredients. Cover and cook on low for 6 hours or on high for 3 hours. Serve with milk, brown sugar, honey, nuts or whatever else you prefer on your oatmeal. You can use any dried fruit combination, and you can also leave the fruit out. Delicious stuff.

chocolate almond muffins.

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Chocolate Almond Muffins from Shauna:

1 cup almond butter

3/4 cup pumpkin puree

1 egg

1/3 cup honey

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. baking soda

1 T. 70% dark chocolate

Mix and bake at 350 for 20 minutes.

quinoa as risotto.

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Quinoa as Risotto from Jocelyn:

1 tsp olive oil

1 medium yellow onion, diced

2 cloves of garlic, minced

1 cup uncooked quinoa

3 cups low sodium chicken stock

1/4 cup fresh or frozen peas

2 oz prosciutto cut in thin strips, (I use ham)

salt and pepper to taste

Parmesan cheese for grating

1. Heat the olive oil in a medium saute' pan or saucepan over medium heat, and add onion and garlic. Cook until onions are translucent and the garlic is lightly browned, about 3 minutes.

2. Add quinoa and cook for another 3 minutes. Add 1 cup of chicken stock, using wide wooden spoon to occasionally stir the grains. When the liquid is mostly absorbed (about 10 minutes), add the remaining chicken stock. Continue cooking and stirring until the quinoa is tender (but not mushy) and most of the liquid has evaporated. The risotto should be moist, not soupy. At the last minute add the peas and prosciutto. Stir until warmed.

3. Remove from heat, and season to taste with salt and pepper. Before serving, grate a bit of Parmesan over each portion.

green machine.

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Green Machine from Jocelyn:

Handful of blueberries

Handful of strawberries

1 apple cut in half

1 orange peeled

1 banana

1-2 cups Kale

Ice to taste and consistency

1 to 11/2 cups orange juice or water

(You can even add carrots if you would like)

Blend.