Warm Kale and Quinoa Salad

This is so good and makes great leftovers!

  • 2 c Quinoa
  • 2 c water
  • 2 c baby or shredded kale
  • 1/4 c pine nuts, toasted
  • 1/4 c raisins or dried cranberries
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste

In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.

Stir in remaining ingredients and serve.

Serve 4 – 6.

Raiser Oatmeal Cookies

These are from Cookies by Dorie Greenspan – they are amazing!!

3 c old-fashioned oats
1 1/2 c all-purpose flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 sticks (8 oz) unsalted butter, at room temperature
1 c light brown sugar
2 eggs, at room temperature
1 1/2 tsp vanilla
1 1/2 c plump, raisebs
9 oz chocolate, chopped

Preheat oven to 350.

Whisk together oats, flour, cinnamon and  baking soda.

Best butter, sugar and salt until smooth, about 2 minutes. Add eggsbone at a time. Add 1/3 dry mixture beat until incorporated, repeat. Stir in raisins and chocolate. 

Use a medium scoop and place on a prepared baking sheet.

Bake 15 min, turning 1/2 way.

Makes 3 dozen. 

Carrot, Coconut, Pecan, Raisin Waffle


This recipe is adapted from a Dorie Greenspan’s Waffle book – they are amazing!! I used buttermilk and a little less sugar and made a cream cheese glaze – so hearty and yummy!

1/2 c golden raisins
2 c grated carrots
2/3 c pecans, finely chopped
2/3 c coconut, shredded unsweetened
1 stick butter, melted
1 c all purpose flour
2 c whole wheat flour
2 TBSP baking powder
1/2 tsp salt
1 TBSP cinnamon
2 tsp ground ginger
1/3 c brown sugar
3 c buttermilk
4 eggs
2 tsp vanilla

Cream Cheese Icing:
3 oz cream cheese softened
2 TBSP half and half
2 tsp cinnamon
2 TBSP powdered sugar

Combine dry ingredients. Combine wet ingredients. Mix together until combined. Pour into your favorite waffle iron.

For the icing – combine all the ingredients into a mini processor, if it is too thick add a little more 1/2 and 1/2.

Makes 5 – 6 large waffles (4 squares).

Oatmeal Carrot Whoopie Pies

The inspiration for these cookies came from Scolari’s in Alameda. These are a healthier version – swapping in some apple sauce for 1/2 the butter, double the carrots, reduce the sugar and up the spices.

1/2 c brown sugar
4 TBSP unsalted butter, room temp
1/4 c unsweetened apple sauce
1 egg
1 Vanilla
1/2 c flour
1/2 tsp Baking soda
1/2 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 c old-fashioned rolled oats
2 c finely grated carrots
1/3 c raisins
1/2 c walnut pieces

Preheat oven to 350 degrees

Combine sugars and butter in mixing bowl; beat until light and fluffy. Add eggs and vanilla; beat on medium speed until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.

Gradually add flour to butter mixture; mix on low speed until just blended

Fold in oats, carrots, and raisins.

Scoop dough onto baking sheets lined with Silpat mats or parchment paper using a 1/2 oz. cookie scoop. (NOTE; 1/2 oz = 1 Tablespoon)

Bake 10 – 12 minutes.

Once cooled, spread desired amount of frosting onto a cookie. Sandwich together with a second cookie.

4 oz lite cream cheese, room temperature
1/2 c powdered sugar
3/4 teaspoons vanilla extract

Beat cream cheese and until smooth. Add vanilla, stir until well combined. Add powdered sugar- beat until smooth.

Makes 24 sandwich cookies
3 WW PP per cookie.

Pumpkin Muffins

Another veggie muffin for my little pumpkin. Once again you can substitute regular flour for my whole wheat, oat bran, flax combo. This time I baked them in a bunny shaped whoopee pie mold.

1 c whole wheat flour
1/2 c oat bran
1/2 c ground flax seed
1/2 c brown sugar
1 TBSP baking powder
1 TBSP pumpkin pie spice
2 eggs, lightly beaten
1/2 c milk
1 can pumpkin
1/4 c applesauce
1/2 tsp vanilla
3/4 c raisins
1/2 c nuts

Preheat oven to 400.

Mix dry ingredients together in a large bowl.

Mix wet ingredients in a large bowl.

Combine wet and dry ingredients, add nuts and raisins.

Bake muffins for 20 – 23 minutes, until a cake tester comes out clean.

Makes about 24 muffins.