time to hit the kitchen..

finaleeeeee.... THE RECIPEeeeeeS!!!!

PUMPKIN YOGURT with a GRAHAM CRACKER TOPPING

Pumpkin yogurt is a great treat that can be enjoyed as a healthy snack or dessert. It's a great source of calcium [from the yogurt] and vitamin A [from the pumpkin]. Moreover, it tastes great too! The yogurt makes it creamy, the pumpkin slightly sweet, and the graham crackers adds a nice contrasting crunch.

The recipe uses canned pumpkin, which is easy to use and available all year round. You can use fresh pumpkin as well-- it's currently in season-- just make sure to cook and puree it. If you decide to use the canned version, this is a great opportunity to READ THE LABEL to make sure you're buying/using '100% Pure Pumpkin' as opposed to 'Pumpkin Pie Mix', which has a ton of added sugar. There should be just one ingredient on the label's list: Pumpkin, duh.

Ingredients:

• 1 x 15 oz. can of 100% pure Pumpkin
• 2 cups plain Yogurt [fat free or low fat]
• 0-3 tbsp Sugar**
• 1 tsp ground Cinnamon***


• 3 sheets Graham crackers

Directions:
Place the first FOUR ingredients together in a bowl. Mix/stir until well combined. Crush the graham crackers into pebble-size pieces using a ziplock bag. To serve, top with crushed graham crackers.

Notes:
**Sugar: There are three types of sugar that can be used in this recipe-- white sugar, brown sugar, or maple syrup. White sugar just adds sweetness; brown sugar adds a slight flavor of molasses [that's what makes it brown]; and maple syrup, of course, adds a maple flavor. Choose the sweetener of your choice.
***Cinnamon: Other spice/flavoring options include.. Pumpkin Pie Spice-- this is not like the Pumpkin Pie Mix issue added sugar; this spice blend, in addition to cinnamon, has ginger, nutmeg, allspice, and/or clove. Using this spice blend will just add a more complexity to the flavor. Also, adding 1 tsp of vanilla extract is also an option.


MARINATED BALSAMIC BEETS

Beets are a red root vegetable and are slightly sweet. Because they're so dark in color, it's a good indication that they're rich in antioxidents.
Again, like the pumpkin, this recipe uses canned beets but you can certainly use fresh ones as well, just be sure to cook them. If using the canned version, be sure the label says 'NO SALT ADDED' and there isn't 'Salt' in the ingredients list. Most canned foods have way too much salt in them-- salt isn't a bad thing, but it is in excess. If you want salt in your dish, simply sprinkle in some yourself.

Ingredients:

• 1 x 15 oz can beets, sliced, no salt added**
• 1 tbsp balsamic Vinegar
• 1 tbsp olive Oil

Directions:
Drain the beets and place them in a bowl. Mix the balsamic vinegar and olive oil. Pour the vinegar/oil dressing over the beets and toss.

Notes:
**You can save the drained beet liquid to use as a natural color enhancer. Say, for example, you make strawberry yogurt. You can add the beet liquid to the yogurt to make the yogurt even more red-- just for visual appeal is all [not to mention added antioxidents].


CORN SALAD SALSA
Same schpeel-- use No Salt Added canned or fresh, cooked corn.

Ingredients:

• 1 x 15 oz canned Corn [kernels, not cream style]
• 1 Bell Pepper
• 1/2 Cucumber
• 1 Lime
• 1 tbsp olive Oil
• a few dashes Oregano to taste

Directions:
Drain the corn, if using canned, and place in a bowl. Dice the pepper and cucumber, and add to corn. Squeeze the lime juice, drizzle the oil, and sprinkle in the oregano all over the mix. Toss well until combined.


STUFFED MUSHROOM PIZZAS

Ingredients:

• Portabella mushrooms
• olive Oil
• Tomato sauce**
• Cheese, Italian blend***, shredded

Directions:

1. Remove the stems from the mushroom caps.**** Clean caps with a damp paper towel.
2. Rub the caps with oil and place in a pan [tops facing down].
3. Spoon the tomato sauce into the caps, then sprinkle cheese on top.*****
4. Bake in a 400degF oven for 12-20 min. until the mushrooms are cooked through.

Notes:
**I prefer the No Salt Added kind when using the store-bought version.
***You can just use mozzarella but a blend of 'Italian' cheeses-- including parmesan, asiago, provolone, and fontina and more [and better] flavor.
****The underside of the mushroom caps are what's called gills. Some people like them, others do not-- it's not about good or bad but simply preference. If you do not want them, remove them by scraping them out with a spoon, then wipe clean.
*****An alternative option is to place the cheese in the caps first, then top with sauce, for an untraditional version.


m's BRUSCHETTA SALAD

Bruschetta is an Italian appetizer. Traditionally, it consists of toasted or grilled bread that is rubbed with garlic and topped with a mixture of fresh tomatoes, basil, and olive oil.
I created this recipe just this summer and it turned out to be my go-to for the rest of the summer. It's sooper refreshing and the flavor combo reminds me of the Italian appetizer, hence the name. Hopefully, this will inspire you to forgo bottled dressing evermore.

..umm, there aren't any ingredient amounts listed!.. Yes, that's true, don't be alarmed. Nature is not exact-- heads of lettuce, tomatoes, and lemons all come in different sizes so it makes it difficult to portion, or say 'how much' to use. Use as much lettuce as you [and whoever else you're feeding] want to eat; same goes for the tomatoes; as for lemons, try using the ratio of 1/2 a lemon to about 1/2 tbsp of oil-- toss the salad, then taste it; see which you need more of, perhaps it's neither. That's what's great about cooking: you can make a dish 'to [your personal] taste'. Remember, too, to start out adding little amounts because you can always add more, taking out, on the other hand, isn't as easy..

Ingredients:

• Romaine lettuce
• Tomato[es]**
• 1 Lemon
• olive Oil
• Cheese, Italian blend, shredded

Directions:
Cut/rip the lettuce into manageable bite-sized pieces and dice the tomato; place both in a bowl. Squeeze the lemon juice, drizzle the olive oil, and sprinkle the cheese all over. Toss until well combined.

Notes:
**I prefer vine-ripened tomatoes because of their flavor but you can use your favorite.