Zucchini Zazzle Muffins

Ingredients: 1 1/2 cups shredded zucchini (about 1 large zucchini) 1.5 cup flour 1 cup brown sugar (not packed) 1/2 cup vanilla soy milk 1/2 cup unsweetened applesauce 3 tbsp. light whipped butter 3 tbsp. crushed pecans 1 1/2 tsp. baking powder 1 tsp. cinnamon 1 tsp. vanilla extract 1/2 tsp. salt Directions: 1. Preheat oven to 350 degrees. 2. In a medium bowl, combine flour, brown sugar, baking powder, cinnamon, and salt. 3. In a separate medium bowl, mix together the zucchini, soy milk, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. 4. Mix pecans into the batter. 5. Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top 6. Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!

Quinoa & Smoked Tofu Salad

This is a simple and healthy protein packed meal that you can make ahead and store in an air tight container for up to 2 days. Make the night before and enjoy for lunch the next day!

How much do you know about quinoa? Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous. Not only is it delicious, but so healthy too! It is highly appreciated for its nutritional value, as its protein content is very high, contains amino acids, fiber, magnesium and iron. It is also gluten free and easy to digest!

Ingredients:

* 2 cups water
* 3/4 teaspoon salt, divided
* 1 cup quinoa, rinsed well (see Tip)
* 1/4 cup lemon juice
* 3 tablespoons extra-virgin olive oil
* 2 small cloves garlic, minced
* 1/4 teaspoon freshly ground pepper
* 1 6- or 8-ounce package baked smoked tofu, diced
* 1 small yellow bell pepper, diced
* 1 cup grape tomatoes, halved
* 1 cup diced cucumber
* 1/2 cup chopped fresh parsley
* 1/2 cup chopped fresh mint

Directions:

1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil.

2. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes.

3. Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl.

4. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

Cheddar, Veggie & Vegetarian Protein Casserole

This is a yummy vegetarian hamburger helper-like version with added elements such as the fresh vegetables. Enjoy with a few slices of fruit or a side salad.

Substitutions: *
1. You use soy/almond/rice/hemp milk instead of regular milk
2. You can use vegan alternative cheese such as soy/almond/rice cheese

Serving Size: 6
Ingredients
-4 tsp. olive oil
-1 small red bell pepper, chopped (about 1 cup)
-1 1/2 cups frozen baby peas
-3 cloves garlic, minced (about 1 Tbs.)
-2 1/2 tsp. minced fresh thyme (or dry)
-8 oz. pasta
-1 3/4 cups low-fat milk *
-3 Tbs. all-purpose flour
-3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
-6 oz. veggie crumbles, defrosted
-3 Tbs. Italian-seasoned breadcrumbs

Directions
1. Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat.

2. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

3. Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

4. Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles.

5. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add
pasta, bell pepper mixture and tofu, and stir to combine.

6. Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole.

7. Bake uncovered, 20 minutes, or until golden. Serve hot.

Meatless Meatloaf

Oh boy! Here is a classic meat dish transformed into a vegetarian version packed with delicious flavors. This was a huge hit and something I will make again real soon. Enjoy with steamed vegetables (as I did) or a side salad with fresh bread.

Serves 4
Ingredients:
* 2 teaspoons extra virgin olive oil, more for oiling pan
* 1 small organic yellow onion, finely diced
* 1 to 2 cloves garlic, minced
* 1/2 green bell pepper, finely chopped
* 1 package veggie burger crumbles (i.e. Morningstar Griller Crumbles), thawed overnight
* 3 tablespoons tahini
* 1 (15-ounce) can tomato sauce
* 1 tablespoon low-sodium soy sauce
* 1/2 cup cooked brown rice
* 1/2 cup dried breadcrumbs
* 1 tablespoon dried parsley

Directions:
1. Preheat oven to 350°F.

2. Heat oil in a skillet over medium heat. Add onion, garlic and pepper, and cook until onions are translucent and peppers are soft, about 7 minutes.

3. Transfer to a large bowl. Crumble the veggie burgers or veggie crumbles into the large bowl with the cooked onion mixture.

4. In a separate bowl, combine the tahini, 1/3 cup tomato sauce and soy sauce.

5. Add the tahini mixture, rice, breadcrumbs and parsley to the large bowl.

6. Stir to mix well. Transfer mixture to an oiled loaf pan. Spread 1/2 cup tomato sauce on top.

7. Bake 45 minutes. Allow to cool 15 minutes before slicing.

Tofu and Sesame Noodle Salad

Have you ever wanted to make a light, healthy and flavorful homemade dressing? This is a perfect chance to make a dressing that is designed to heighten the other flavors of the ingredients in the noodle salad. This is a perfect dish to prepare the night before and enjoy for a snack or lunch.

Tip: Purchase pre-marinated tofu at your local store. I purchased one package of baked teryaki flavored tofu slices.

Serving Size: 4-6

Ingredients:
- 1/4 cup reduced sodium tamari
- 2 tablespoons toasted sesame seeds
- 1 tablespoon agave nectar
- 1 tablespoon finely chopped garlic
- 2 teaspoons sesame oil
- Salt to taste
- 1/2 pound dried pad Thai-style rice noodles
- 1 cup thinly sliced green onions
- 2 small carrots, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 (6-ounce) package baked tofu, cut into 1-inch cubes
- 2 tablespoons chopped Cilantro

DIRECTIONS:
1. In a large bowl, whisk together tamari, sesame seeds, agave nectar, garlic and oil to make a dressing; set aside.

2. Bring a large pot of salted water to a boil. Meanwhile, soak noodles in a large bowl of cold water until pliable, about 15 minutes; drain well. Add noodles to boiling water and cook, stirring occasionally, until just tender, about 6 minutes.

3. Rinse Noodles thoroughly in cold water, drain and transfer to bowl with reserved dressing; toss well.

4. Add green onions, carrots, cucumbers, peppers and tofu and toss gently to combine. Transfer to bowls, top with cilantro and serve.

Veggie, Cheese & Potato Mini Quiches

This was such a fun recipe for Christmas brunch. I bought adorable holiday themed cupcake baking cups too. This is an easy, healthy packed accompaniment to any breakfast feast.

Serving Size: 12 standard cupcake sizes
Ingredients
-1 (16 ounce) package veggie crumbles (optional)
-8 eggs, lightly beaten
-1/4 cup milk
-3/4 cup shredded Cheddar, mozzarella or provolone cheese
-1 teaspoon salt
-1/4 teaspoon black pepper
-1 tablespoon olive oil or butter
-1/2 cup thinly sliced green onion
-1/2 cup diced red pepper
-1 cup hash brown potatoes

Directions:
1. Preheat oven to 350 F.

2. In a large mixing bowl, combine eggs, milk , cheese, salt and pepper; set aside.

3. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and veggie sausage (optional) to egg mixture; stir well.

4. Place 12 foil baking cups into cupcake pan.

5. Bake for 22 minutes or until eggs are set. Remove from oven.

Pumpkin Granola Protein Bars

This is a simple recipe loaded with protein and nutritious ingredients ideal for a pre-workout snack or something to pack in your purse. This is a no-processed food zone too!

To prepare this recipe I used my bar baking ban which made exactly twelve bars. The aroma from the pumpkin and spices while they were baking made my mouth water! Enjoy!

Tip: Most supermarkets offer bins of dry ingredients and granola so you don't have to buy a large portion of oats, nuts, etc. Why over-pay if you don't have to?!

INGREDIENTS:

- 3/4 cup canned pumpkin, organic

- 1 egg, organic

- 1/4 cup butter at room temperature

- 1/4 cup agave nectar

- 2 cups rolled oats

- 1/2 cup chopped pecans (or any nut of your choice)

- 1/2 teaspoon ground cinnamon

- 1/4 cup wheat germ (optional)

- 1 scoop protein powder, whey vanilla flavor

- 1/2 cup vanilla soy milk

DIRECTIONS:

1. Pre-heat oven to 350 degrees and grease with baking spray the bar baking sheet

2. In your mixing bowl or stand mixer, mix the pumpkin, egg, butter and agave.

3. Add the oats, nuts, wheat germ (optional) and cinnamon. Than add the protein powder and soy milk and mix well.

4. Spread the mixture evenly in the bar ban and make for 40 minutes or until golden brown.