Chard and White Bean Stew

1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped shallots, about 4 medium
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar

Toasted bread slices, poached eggs, chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.

Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes. Barber warns not to brown them but I didn’t mind a light golden color on them. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.

Source: Smitten Kitchen

(Healthy) Peanut Butter Balls

1/2 cup creamy natural peanut butter 

1/2 cup honey

3/4 cup nonfat powdered milk (I suspect protein powder would work too)
3/4 cup quick-cooking oats

Combine all ingredients in a bowl; mix well. Using your hands, roll the dough into balls about the size of large gumballs. Place on a cookie sheet lined with wax paper, and refrigerate until set. Makes about 20 balls.

Source: The Girl Who Ate Everything, via LuLu the Baker

Fish Sticks

3 tilapia filets
2 egg whites (or whole eggs), beaten
1 1/2 cups panko bread crumbs
1/2 teaspoon sea salt
1/2 teaspoon pepper
Dash cayenne pepper
1/4 cup parmesan cheese


Preheat oven to 450.

Lay a wire rack on a baking sheet and spray it with non-stick spray.

Cut the tilapia once down the middle, then in half, creating four “sticks.” Season with salt and pepper. In a bowl, beat the eggs. In a separate bowl, add the panko, salt, pepper and parmesan cheese. Dip each fish stick in egg whites, than in the panko mixture, pressing to adhere. Lay on the wire rack and spritz with olive oil.

Bake for 10 minutes, then flip and bake for 10 more minutes. Serve hot!

Makes 12 sticks

Source: Slightly adapted from How Sweet It Is

Whole Wheat Quick Bread

1 egg, beaten
2 cups buttermilk
3 tablespoons molasses or honey
2 tablespoons butter, melted
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder

In a bowl, combine egg, buttermilk, molasses or honey, and butter. In a separate bowl, combine flour, baking soda, salt, and baking powder. Stir well; add to first mixture and mix well. Pour into a greased loaf pan. Bake at 400 degrees for about 45 to 50 minutes, until lightly brown. Cool slightly, then turn out of the pan onto a wire rack. Slice while warm.

Makes 1 loaf

Source: Essential Mormon Celebrations

Butterless Oatmeal Raisin Pecan Cookies

2 ripe medium bananas
1 cup light brown sugar or splenda brown sugar
1/2 cup sugar or splenda
2 egg whites
1 teaspoon vanilla
1/2 cup flour
1 cup whole wheat flour
1/2 cup ground flaxseed meal
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 1/2 cups old fashioned oats or rolled oats
1/2 cup chopped pecans
1/2 cup raisins or 1 cup chocolate chips

Preheat oven to 350. Place bananas and both sugars into the large bowl of an electric mixer and cream on medium high. Add egg whites and vanilla.

In a medium bowl, combine flours, flaxseed, baking soda, cinnamon, and salt. Whisk to blend. Add the flour mixture to the banana mixture, folding to incorporate. Gently stir in oats, chocolate chips, and pecans. Drop by tablespoon onto a cookie sheet lined with parchment paper. Bake 12 minutes or until the cookies begin to brown. Cool at least 10 minutes before removing from cookie sheet onto cooling racks.

**Can also sub sugar 3/4 cup agave, 1/2 cup brown sugar.

Approximate Values per Cookie:
79 calories (19 from fat)
1.5 grams fat
0 cholesterol
1.5 grams protein
15 grams carbs
1 gram fiber