​Honey Ginger Carrots - www.allrecipes.comPrep 20 m  Cook 10 m  Ready In 30 m

"Carrots sweetened with honey and lemon, with a hint of ginger."


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Ingredients

• 1 pound carrots, sliced
• 1/4 cup butter
• 2 1/2 tablespoons honey
• 1 pinch ground ginger or 1 teaspoon fresh ginger
• 1 tablespoon lemon juice, or to taste

Directions

1. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

​Fresh Tomato & Balsamic Pasta (Bruschetta Pasta)
From Cheryl Lecroy's Recipe page  www.creativejuicesconsulting.com/recipes--info

Ingredients:
2 ½ lbs. fresh heirloom tomatoes ( ½ chopped, ½ blended)
¼ red onion, chopped
4 cloves garlic
3 tsp olive oil
3 tsp balsamic vinegar
Fresh oregano, julienned
Fresh basil, julienned
Freshly grated Parmesan
Freshly ground black pepper & Himalayan sea salt
Feta cheese to taste
Cooked whole wheat pasta

Directions:
Chop the onion and ½ of the tomatoes and place in a serving bowl. Add the basil and oregano. In a blender, place the remaining tomatoes, olive oil and balsamic. Blend well and add to the serving bowl. Mix well and add the (still warm) cooked pasta. Season with salt & pepper then sprinkle on the Parmesan and feta cheeses.

* A healthy version of my Mom's famous Sweet Potato and apple casserole
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD: 8 servings.

Ingredients

• 3 cups sliced peeled cooked sweet potatoes
• 3 cups sliced washed but unpeeled Granny Smith or other tart apples (about 2 large)
• 1/3 cup packed brown sugar
• 1/2 tablespoon of cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 tablespoons dry sherry (optional)
• 1/4 teaspoon salt
• Dash pepper
• 1 tablespoon butter

Directions
1. In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and half of the apples (ending with apple).
2. In a small bowl, combine the brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers.
3. Cover and bake at 350° for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until apples are tender.

​Sweet Potato Brownies (Vegan + Gluten-free!)

These Sweet Potato Brownies are ultra-rich and fudgy, and don't taste like a "healthy" brownie at all! I love how easy they are to prepare, and how you can't tell there's a sneaky veggie inside.

PREP TIME15 minutes
COOK TIME35 minutes
TOTAL TIME50 minutes
SERVINGS16
CALORIES132 kcal

AUTHOR Megan Gilmore

INGREDIENTS

• 3/4 cup mashed sweet potato (steamed, then mashed with a fork)
• 1/2 cup creamy almond butter (use raw almond butter for best flavor)
• 1/2 cup cacao powder , or cocoa powder (unsweetened)
• 1 cup coconut sugar (substitute brown or white sugar if desired)
• 1/3 cup gluten-free flour mix (substitute regular all purpose flour if desired)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (optional; use a dairy-free brand like Enjoy Life to keep these vegan)

INSTRUCTIONS

• Preheat the oven to 350ºF and line a 9-inch square pan with parchment paper.
• In a large bowl, combine the mashed sweet potato, almond butter, cacao powder, coconut sugar, flour, baking powder, vanilla extract, and salt. Stir well, until a relatively smooth batter is formed. (You can do this in a food processor, if you prefer.)
• Fold in the chocolate chips, if using. Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake at 350ºF until the edges look dry and the center of the brownies have puffed up, about 35 to 40 minutes.
• Let the brownies cool completely before slicing, or they will be too soft. Cut them into 16 small squares, and store the leftovers in an airtight container in the fridge. I think they taste even better when you serve them cold from the fridge the next day! Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months.

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NUTRITION
​Calories: 132kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 67mg | Potassium: 181mg | Fiber: 2g | Sugar: 9g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Sweet Potato Brownie Nutrition (per square): Calories: 132, Fat: 7g, Carbohydrates: 18g, Fiber: 2g, Protein: 3g