Pumpkin Spice Greek Yogurt Recipe

Photo source: Andrea Knight
Photo source: Andrea Knight

Ingredients

  • 1/2 cup Greek yogurt
  • 1/2 cup pumpkin puree
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp vanilla extract
  • dash allspice
  • dash nutmeg
  • dash ground cloves
  • 2 tsp monk fruit sweetener or 1 packet of splenda

Optional add ins and toppings

  • Cranberries
  • Pumpkin seeds
  • Sunflower seeds
  • Blueberries
  • Raspberries
  • Strawberries
  • Flax seeds
  • Chia seeds
  • Psyllium husk

Mix all ingredients in a bowl and serve. I love some crunch or contrasting texture, so I highly recommend sunflower seeds and cranberries. Also a great way to get in your superfood ingredients such as chia or flax seeds. No heating required.

“Ratatouille” with Ricotta Recipe

Photo source: Andrea Knight, http://www.mediumandreaknight.com

I started off with a basic ratatouille recipe and it evolved over the weeks so that became tastier and easier to make. This recipe includes ricotta cheese, you can add other cheeses as well such as parmesan and feta.

  • 2 tablespoons olive oil
  • 1 tbsp garlic, minced
  • 2 teaspoons dried parsley
  • 1/2 eggplant, cut into slices and quartered
  • 1 cup shaved Parmesan cheese
  • 1 zucchini, sliced
  • 5 slices red onion
  • 1 cups sliced fresh mushrooms
  • 1/2 cup marinara sauce
  • 1/2 cup whole milk ricotta
  • Sprinkle of thyme

Preheat oven to 350 degrees F. Coat bottom of 8×8 casserole dish with marinara sauce (pick a pasta or marinara sauce you like, mushrooms, basil, or sausage and cheese for example). Slice vegetables and place them on the tomato base either is rows or on top of each other. I usually do eggplant first, then ricotta, then mushroom and zucchini slices. Top with onion, parmesan, thyme, salt, and pepper. Drizzle olive oil on top. Cover with foil. Bake for 45 minutes. It should come out bubbling and hot.

Some other vegetables that are good in this is sliced sweet potato (so good) and carrots. I’ve tried other squashes and they didn’t quite work but I recommend trying some of your other favorite veggies in this. Great way to pre-prep veggies, cut up in quarters or 9ths and put in foil for future meals.

Healthy Banana Split Recipe

Image source: Andrea Knight, http://www.mediumandreaknight.com

Inspired based on a facebook post by https://cleanfoodcrush.com/banana-splits/

This is a great way to get in some healthy fruits and protein while feeling like you’re having a treat. Great for breakfast or dessert.

Not really a “recipe” so much but healthy inspo for your sunny day.

  • 1 banana cut down the middle
  • 1/2 cup greek yogurt
  • Mixed berries of your choice
  • Almond slices or shivers for crunch
  • Sprinkle of cinnamon and/or nutmeg
  • Sprinkle of stevia or drizzle of honey for sweetness

Cut your banana down the middle and place in your banana split bowl or plate. Scoop yogurt on top, add your sweetener of choice, cinnamon and nutmeg. Top with berries and sprinkle on your almonds for crunch. Enjoy!

Salmon Cakes Recipe, Grandma’s Recipe Reconstructed

Photo Source: Andrea Knight @mediumandreaknight

Delicious and really easy to make, this is a quick spin on my Grandma’s recipe, salmon loaf. Takes about 15 minutes to assemble and sautee without optional sauce.

Ingredients

  • 1 can salmon or tuna 12 oz or 2 5oz
  • 1 tsp grey poupon or whole ground mustard
  • 1 tsp yellow mustard
  • 1 tbsp panko crumbs (can be removed to make it gluten free or use almond flour)
  • 1 egg
  • 1 tbsp olive oil
  • Dash of salt and pepper to taste

Optional sauce (Grandma Ladwig’s recipe)

  • 1 cup milk
  • 2 tbsps flour
  • 1 tbsp butter
  • 1 tsp yellow mustard
  • 1 tsp ketchup
  • 1/2 tsp salt
  • 1/2 paprika
  • 1 egg

Combine all ingredients and form into patties. Heat a sautee pan with olive oil until the oil pops in the pan, about medium heat (2 to low on gas stoves power burner). Fry in sautee pan on both sides until browned. Should not take long, maybe a minute or two on both sides. Top with lemon butter, or the sauce below, and have paired with a light salad.

Optional sauce instructions

Melt butter in a saucepan at medium heat. Add 2 tablespoons flour and stir constantly to mix well for 1 to 2 minutes. Gradually add 1 cup of milk and stir constantly to make smooth and thick. Turn heat to low. Add mustard, ketchup, salt and paprika. Stir until blended and smooth. At last minute, turn off heat and add one egg. Stir and blend thoroughly. Do not reheat. Serve over salmon cakes or on the side.

Copyright, Feathers 2020, All rights reserved.

Recipe: Spanakopita

I’ve been making spanakopita for years. The crusty filo dough is the perfect delivery system for this Greek spinach and cheese mixture. You can also ditch the filo and warm up the spinach and cheese mixture into rolled zucchini strips, eggplant or use as a side dish to any meal. spanakopita

Ingredients

1/2 cup ricotta

1/2 cup crumbled feta cheese

1 10oz package of chopped spinach

1/2 cup fresh parsley chopped fine

1/2 sauteed onion in olive oil

1 egg

1 tsp minced garlic

1/2 tsp dill

2 tbsp olive oil

1 package filo dough (found in frozen dessert section at your grocery store)

Directions

Mix all ingredients except the filo dough and the olive oil in a bowl. Sprinkle about 1/4 tsp of salt over mixture. Fold a filo dough sheet in half length wise. Put a couple tablespoons of the mixture at the top of the filo dough about 1.5 inches from the top. Fold the mixture in the filo dough into triangles as shown in the pictures above. Brush olive oil all over your filo triangle and put on a baking sheet. Bake in the oven at 375 degrees Fahrenheit for 25 minutes.

An alternative would be to put filo dough at the bottom of a 8″x8″ square pan and at the top, brushing olive oil over each filo dough sheet. Bake for 40 minutes 375 degrees Fahrenheit.

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