week one ch. 1-3 P E ANUT B UTTE R SW IR L B ROW NIE S FROM DAS HI N G D I S H B Y K ATI E FAR R ELL ¾ Cup Old Fashioned Oats ½ Cup Unsweetened Cocoa Powder 1 Cup Sweetener that measures like sugar 1-Teaspoon Baking Powder ¼ Teaspoon Salt ¾ Cup plain non-fat Greek yogurt ¼ Cup unsweetened almond milk (or low-fat milk) 2 large egg whites ½ cup creamy peanut butter Preheat the oven to 350 degrees. Spray an 8 x 8 in. baking pan with cooking spray. Place the oats, cocoa powder, sweetener, baking powder, and salt in a blender. Blend until the mixture is smooth and the oats are ground up. In a medium bowl combine the yogurt, almond milk, and egg whites. Add the oat mixture and stir until well combined. Pour into the prepared baking pan. Microwave the peanut butter for 30 seconds. Drizzle the melted peanut butter over the brownie batter. Using a knife, gently swirl the batters together to make a marbled effect. (Be careful not to overmix.) Bake for 22 to 25 minutes or until the brownies begin to pull away from the sides of the pan. Let cool completely and cut into 9 squares. what would be a perfect day for you? for what in your life do you feel most grateful?
week two ch. 4-5 MONICA S G OAT CHE E SE TOASTS FROM S AVOR B Y S HAU NA N I EQU I S T 1 Baguette 8 Ounces goat cheese ¼ Honey ½ Cup chopped walnuts 1 Tablespoon Chopped Fresh Rosemary Preheat the oven to 350 degrees. Slice the baguette into ¼-inch diagonal slices. Spread goat cheese on each slice. Arrange on a rimmed baking sheet. Bake until edges are slightly golden and cheese is soft, about 10 minutes. While they re baking, warm the honey in a saucepan, and toast the nuts on a foil-covered rimmed baking sheet or in a dry pan on the stove. Arrange baguette slices on a platter, then drizzle with the honey, sprinkle the nuts, and finish with rosemary. what do you value most in friendship? what are you looking forward to this week?
week three ch. 6-7 SOF T- BAK E D G ING E R DOODL E S FROM DAS HI N G D I S H B Y K ATI E FAR R ELL 1 ¼ Cup old fashioned oats 1 cup raw almonds 1 ½ cups sweetener that measures like sugar, divided 2 Teaspoons ground cinnamon, divided 1 ½ Teaspoons Ground ginger ¼ teaspoons salt ¼ teaspoon baking soda 1 8 teaspoon pumpkin pie spice ½ cup unsweetened apple sauce Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil sprayed with cooking spray. In a blender or food processor grind the oats and almonds into a flour-like consistency. Pour into a medium bowl and add 1 cup sweetener, 1 teaspoon cinnamon, ginger, salt, baking soda, and pumpkin pie spice and stir to combine. Add the applesauce and stir until the mixture forms into a dough. In a small bowl, combine the remaining ½ cup sweetener and 1 teaspoon cinnamon and stir to combine. Scoop 2 tablespoons of the dough and roll into a ball. Flatten the ball between your hands and coat in the cinnamon mixture. Repeat with the remaining dough. Place the cookies on the prepared baking sheet and bake for 8 to 10 minutes. Let cool and enjoy! what is the best place you have ever visited? what made you laugh this week?
week four ch. 8-10 B L UE B E R RY YOG URT MOR NING CAK E FROM S AVOR B Y S HAU NA N I EQU I S T ½ cup Butter, softened, plus more for the pan 1 cup sugar, plus two tablespoons for the berries 3 eggs 1 ½ cup plain yogurt ¼ teaspoon almond extract 2 cups all purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda 2 cups pound blueberries Preheat the oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper. In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well. Add flour, salt, baking powder, baking soda, and mix by hand until combined. Be careful not to overmix. Pour the batter into the springform. Toss the berries with the 2 tablespoons of sugar, and then scatter them over the top of the batter. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then transfer to a cake plate. what is your most treasured memory? given the choice of anyone in the world, who would you want as your dinner guest?
week five ch. 11-13 WAR M CHE E SY SP INACH DIP FROM DAS HI N G D I S H B Y K ATI E FAR R ELL 1 (10-oz) bag frozen chopped spinach, thawed and squeezed dry ½ small onion, finely chopped 1 teaspoon minced garlic Pinch of salt Pinch of black pepper ¼ cup of water 1 (5-oz) can sliced water chestnuts, diced into small pieces 1 ¼ cup low-fat cottage cheese ¼ cup plus 2 tablespoons grated parmesan cheese, divided 2 tablespoons, crumbled feta cheese ½ cup shredded mozzarella cheese Pita chips, or sliced veggies for serving Preheat the oven to 375 degrees. Spray a small baking dish (8x8 inches or smaller) with cooking spray. In a sauté pan combine the spinach, onions, garlic, salt, and pepper with the water. Cover the pan to steam until the onions are soft, stirring occasionally. Remove the lid and continue to stir and cook until the water is completely evaporated. Add the water chestnuts and stir to combine. Turn off the heat. Add the cottage cheese, ¼ cup Parmesan, and feta to the sauté pan. Stir to combine. Poor spinach dip into the prepared baking dish and top with mozzarella and the remaining 2 tablespoons Parmesan. Bake for 15 to 20 minutes, or until cheese is melted and lightly golden brown on top. Enjoy warm and serve with optional pita chips or vegetables if desired. is there something that you ve dreamed of doing for a long time? why haven t you done it? what is the best meal you ve ever had? describe it.
week six ch. 14-15 MINI- CAP R E SE B ITE S ADAPTED FROM S OU THER N LI V I N G 1 pt. grape tomatoes, halved 10-14 fresh small mozzarella cheese balls cut into thirds 32 toothpicks 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon pepper 6 thinly sliced fresh basil leaves Kosher salt and pepper to taste Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish. Whisk together oil, balsamic vinegar, salt, and pepper. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste. what is your favorite book? why? what is the nicest thing a friend has ever done for you?
week seven ch. 16-18 CURRIED CHICKEN SALAD TEA SANDWICHES FROM S AVOR B Y S HAU NA N I EQU I S T 1 (8-oz) pkg cream cheese, softened 2 Tablespoons of mango chutney 1 ½ teaspoons curry powder ¼ teaspoon salt ¼ teaspoon pepper 2 cups diced, cooked chicken 24 thin slices whole-wheat baguette ½ cup chopped almonds, toasted ½ cup flaked coconut, toasted ¼ cup green onions, diced Mix together cream cheese, mango chutney, curry powder, salt and pepper until well combined. Fold in chicken. Spread a heaping tablespoon or so of chicken salad on each baguette slice, and top with a sprinkle of almonds, coconut, and green onion. what have you been praying about most this week? what do you just love to do?
week eight ch. 19-20 STR AW B E R RY COF F E E CAK E FROM DAS HI N G D I S H B Y K ATI E FAR R ELL 3 Large egg whites 1/3 cup plain non-fat Greek yogurt ½ cup unsweetened almond milk (or low-fat milk) 1 ½ cups old-fashioned oats ½ cup vanilla or plain protein powder 2 teaspoons baking powder 1 teaspoon vanilla extract ½ cup sweetener that measures like sugar ¼ teaspoon salt 1 ½ cups diced strawberries, divided Preheat the oven to 350 degrees. Spray a 9 x 9-inch baking dish with cooking spray. In a medium bowl whisk together the egg whites, yogurt, almond milk, oats, protein powder, baking powder, vanilla, sweetener, and salt until everything is well combined. Fold in one cup of strawberries. Pour the batter into the prepared baking dish and sprinkle the rest of the strawberries over the top. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Cut into 8 portions and serve warm or chilled. what is your summer bucket list? if you could travel anywhere in the world, where would you go and why?