Green Goddess Dipping Sauce


This is a great sauce I found in Ellie Krieger’s Comfort Food Fix. We used it with fish sticks, but it would be great with chicken or shrimp.

1/2 ripe medium avocado
3 scallion, chopped
1 TBSP lemon juice
1/3 c buttermilk
1/4 c parsley leaves
1/2 tsp salt

Combine all in a food processor until smooth.

Serves 4.


Pineapple Upside Down Cake


This is my take on the classic. It is surprisingly quick to make, a bit healthier than the classic and just as tasty. I used coconut palm sugar instead of brown sugar, it gives it a nice nutty flavor.

4 TBSP undated butter
1/2 c packed brown sugar
Pineapple chunks, 1/2 inch thick
2 c flour (3/4 whole wheat, 1 1/4 all purpose)
1/2 c brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1/3 c canola oil
2 large eggs
1 egg white
1 tsp vanilla extract

Preheat oven to 350.

Put butter in a 10 inch nonstick cake pan. Melt in oven. Sprinkle brown sugar evenly over the bottom, then arrange pineapple in the bottom of the pan.

Combine dry ingredients. Combine wet ingredients, stir in dry and pour over pineapple. Bake 30 – 35 minutes until a toothpick comes out clean. Allow to cool, then invert onto a plate.

Serves 10.