BBQ Sauce

1 TBSP freshly grated ginger

3 finely minced cloves garlic

1 TBSP extra virgin olive oil

1 TBSP rice vinegar

1 TBSP raw honey

1/2 cup soy sauce

3/4 cup organic ketchup

Combine thoroughly in glass container (a pint jar is perfect) and refrigerate until ready to use.

Coconut Chicken and Quinoa

1 1/2 cups quinoa

2 TBSP whey

filtered water to cover

2 chicken breasts, cut up into bite-size pieces

1 bag frozen peas

1 can coconut milk

1 red onion, chopped

salt to taste

Combine quinoa and whey in a glass bowl and add just enough warm filtered water to cover it. Cover the bowl with a plate or towel, and soak for 12-24 hours. When ready to cook, rinse the quinoa and place in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.

Saute chicken in butter until still slightly pink, then remove from pan and set aside. Saute onion in butter until translucent, then add coconut milk, cover and simmer for about 3 minutes. Return chicken to pan, cover and simmer for about 3 more minutes, then add peas and simmer until heated through. Serve over quinoa, and salt to taste.

Quick version:

Place quinoa in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.

Combine coconut milk, frozen cooked chicken pieces, and peas in a pan and heat together until heated through. Mix together with cooked quinoa and serve. Salt to taste.

Chocolate Mousse

1/2 cup soft pitted dates

4 TBSP maple syrup

1 TBSP coconut oil

1 1/2 TBSP vanilla

3 large avocados

12 TBSP or 3/4 cup cocoa powder

Soak the dates in warm water for 20 minutes.  Drain well and blend in a food processor with the rest of the ingredients until smooth.  Refrigerate any leftovers.

Optional variations:

*Add unsweetened carob chips at the end for a slightly chunky version.

*Delicious as a dip for strawberries.

*This thickens slightly when chilled.  Add a little cream and re-blend to thin it out if you'd like.

Adapted from KellytheKitchenKop's recipe

Peanut Butter Candy

1 cup natural (no sugar added) peanut butter

1/4 cup raw honey

1/2 cup dry milk

3 TBSP wheat germ

Combine ingredients well. Roll into a log, wrap in wax paper or plastic wrap, and chill. Slice into bite-size pieces and serve. (Or, scoop into small balls using a melon baller and chill.)

Especially delicious with an apple!

Adapted from What The Bible Says About Healthy Living, by Rex Russell, M.D.

Zucchini Pizza

3-4 cups grated zucchini (or yellow squash), drained well

2 eggs

1/3 cup whole wheat flour or spelt flour

1/4 tsp salt

1 cup grated whole milk mozzarella cheese

1 cup sharp white cheddar cheese

2-4 TBSP freshly grated Parmesan cheese

8 oz sliced mushrooms

1 tsp dried oregano

1/2 tsp dried basil

3 medium tomatoes, thinly sliced

garlic powder

Combine zucchini/squash, eggs, flour, and salt in a bowl, then press evenly into a greased pizza pan with edges. Bake at 450˚ for 10 minutes. When it is slightly golden brown, remove from oven and layer on the remaining ingredients in order. Sprinkle garlic powder over the top. Bake at 350˚ for about 20 minutes, or until cheese is golden brown.

Adapted from Addie L's recipe

Cranberry Muesli

2 cups rolled oats

1/2 cup dried cranberries

1/3 cup wheat germ

1/3 cup ground flaxseed

1/4 cup maple syrup

1/2 tsp cinnamon

1/2 tsp vanilla

3 cups whole milk

Combine in a glass container and cover.  Chill for at least 3 hours, or overnight.  When ready to serve, place individual servings in bowls and top with a scoop of plain yogurt and a combination of sliced almonds and pecan pieces.

Mushroom Spinach Lasagna

8 oz uncooked whole wheat lasagna noodles (about 9)

1/4 cup whole wheat flour (or spelt flour)

3 cups whole milk

1 cup Parmesan cheese, grated and divided

1 cup 4% cottage cheese

3/4 tsp salt

1/4 tsp black pepper

1/8 tsp nutmeg

10 oz spinach (fresh; wilted in olive oil - or frozen chopped spinach; thawed, drained, and squeezed dry)

1 pound cooked ground turkey sausage (optional)

1 TBSP butter

2 (or more) large leeks, thinly sliced

16 oz thinly sliced mushrooms

1/2 tsp dried oregano

2 garlic cloves, minced

1/2 cup whole milk mozzarella cheese, shredded

Cook pasta according to package directions, omitting salt and fat. Place flour or oatmeal in a saucepan and add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick, stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, salt, pepper, nutmeg and spinach. Melt butter in a skillet over medium heat. Add leeks and mushrooms and saute until tender. Stir in oregano and garlic (and sausage). Grease a 4 qt. (11x15-ish) baking dish, and spread 1 cup spinach mixture in the bottom. Layer noodles over that, then about 1 1/2 cups of the mushroom mixture, then repeat all three layers, ending with spinach mixture on top. Cover and bake at 400˚ for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and the mozzarella. Bake for an additional 15 minutes or until golden brown. Let stand for 10 minutes before serving.

Used to be recognizable as being adapted from Cooking Light, April 2003

Turkey Sausage

1 pound ground turkey

3/4 tsp salt

about 1/2 tsp pepper

1/2 tsp whole fennel seeds

heaping 1/2 tsp dried basil

heaping 1/2 tsp dried oregano

Combine all ingredients in a bowl.  (I use my hands to work the spices evenly into the meat.)  Cook in a lightly oiled skillet over medium heat until it is no longer pink.

Adapted from What The Bible Says About Healthy Living Cookbook