80--- Brain Muffins

Fall is here. Kids are back in school. Thank goodness I am not. 20 years was enough.

You and your children both need breakfast. These are a quick, tasty way to make sure that it happens every day. The protein, healthy fats, and fiber will keep hunger at bay and feed the mind.

These are "Brain" muffins, my version of a bran muffin. The name comes from the high omega-3 content of these gems. Omega-3 fatty acids, specifically DHA, are essential for brain function. Walnuts and flax meal are both excellent sources of omega-3s.


Brain Muffins
Makes 12 muffins

1 1/4 cups wheat bran
1/4 cup flax meal
1 cup low fat buttermilk
1/3 cup no sugar added applesauce
1 egg, beaten
1/2 cup brown sugar
1/2 tsp pure vanilla extract
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
2/3 cup golden raisins, divided
2/3 cup chopped walnuts, divided




Preheat oven to 375 degrees. Mix together wheat bran, flax meal and buttermilk and let stand for 10 minutes.


Beat together applesauce, egg, sugar and vanilla and add to the bran mixture. Stir together flour, baking soda, and baking powder. Stir flour mixture into buttermilk mixture, until just blended. Fold in 1/3 cup raisins and 1/2 cup walnuts and spoon batter into lined muffin tins, filling each nearly to the top. Sprinkle tops of muffins with remaining walnuts and raisins.


Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy! Store in an airtight container.




Nutrition Info per 1 muffin: 174 calories, 6.5 g fat, 6.5 g protein, 22 g carbohydrates, 4.5 g fiber

80--- Marinated Zucchini Salad

Zucchini season is here! The summer squash is slowly taking over our Farmer's Market. I did not plant any this year because I wanted to conserve my garden space-- and they only cost 25 cents this time of year. I really enjoy small-to-medium zucchini because I think that the peel has great flavor (and fiber).

The flavor of this salad mimics a creamy cucumber salad. Fresh and delicious! You may cube your zucchini, but I really enjoy the ribbons. Makes me feel really girly. Like I should put on a party dress while I make this (instead of my gym clothes? As if!).

Marinated Zucchini Salad
Serves 4

2 medium zucchini, peeled into ribbons (see below)
1/2 red pepper, seeded and diced into small cubes
1/2 red onion, sliced into thin strips
1/4 cup nonfat Greek yogurt
2 Tbsp white wine vinegar
1 tsp honey
1 tsp lemon juice
1/2 tsp Italian vegetable seasoning (mine contained oregano, garlic, minced onion, basil and parsley)
2 tsp vegetable oil
1 tsp fresh dill, chopped

*To peel ribbons: use a vegetable peeler to make thin strips down one side of zucchini until seeds are reached. Turn the zucchini 90 degrees (1/4 turn) and repeat process. Repeat until all sides have been peeled into strips and only seeded core remains.

Combine zucchini strips, red pepper, and red onion in a medium bowl with a lid. In a liquid measuring cup, whisk together remaining ingredients. Pour dressing over vegetables and toss to coat. Place covered bowl into refrigerator and allow to marinate for 2-4 hours.

Note: depending on the water content of your zucchini, some dressing may need to be drained before serving (or it may be too "soupy").

Nutrition Info per ~1/2 cup serving: 63 calories, 2.5 g fat, 3 g protein, 8 g carbohydrates, 2 g fiber

20--- Royal Raspberry Cake

My mom used to make this cake when I was growing up. It was always one of my favorites and it reminds me of summer, when fresh raspberries are plentiful. It is SO easy!

Thanks Mom for sharing! I love you!

Royal Raspberry Cake
Serves 8-10

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup sugar
1/3 cup butter, softened
1 egg
1 tsp pure vanilla extract
1 cup milk
3 cups fresh raspberries

GLAZE
1/2 cup powdered sugar
2 Tbsp milk
1/2 tsp pure vanilla extract

Preheat oven to 350 degrees. In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl add flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.

Spray a cheesecake pan (a round pan with removable sides- a 13x9" cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.

Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.

While cake is baking, whisk together GLAZE ingredients. When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!

80--- Creamy Tomato Gazpacho

Heat wave in Montana this week! I LOVE it! After several days of 95 degrees, we needed some cold soup for dinner. What a terrific use for those garden-fresh tomatoes!

Creamy Tomato Gazpacho
Serves 3

4 tomatoes, quartered
1 tsp olive oil
1 large garlic clove, pressed and chopped
2 shallots, finely sliced
1 tsp brown sugar
2 Tbsp balsamic vinegar, divided
8 basil leaves, chopped
1 roasted red pepper, blotted of oil and moisture
4 ice cubes
2/3 cup plain low fat yogurt (I like the tang of Nancy's Organic)
1/2 tsp salt
1/2 tsp fresh ground black pepper


In a small nonstick skillet over medium heat, add olive oil, garlic, and shallots. Saute until fragrant, ~ 2 minutes. Add brown sugar and 1 Tbsp balsamic vinegar. Continue to heat until shallots have softened and vinegar has thickened, ~ 2 minutes. Remove from heat and add to a large food processor or blender.


To the processor with shallots, add remaining ingredients and blend until a smooth puree is formed. Transfer to a bowl and place in refrigerator to chill for at least 20 minutes but up to 24 hours (can be made one day ahead). Serve garnished with a basil leaf.


Nutrition Info per 1 1/2 cups: 74 calories, 2 g fat, 3 g protein, 11 g carbohydrates, 2.5 g fiber

80(ish)--- Pistachio Meringues

There is not a single thing wrong with pistachios. They are delicious. Our friend Jeff really likes pistachios too. He refers to them as heroin. Once you start you cannot stop. He has no basis for comparison, but I get the jist.

Pistachios are a very tasty nut filled with phytosterols, mono and polyunsaturated fats, and potassium. They also have the most antioxidant power of any snack-worthy nut with 7983 Trolox Equivalents per 100 grams.

These are a terrific substitute for my pistachio ice cream addiction.

Pistachio Meringues
Makes ~80

3 egg whites
1/4 tsp cream of tarter
3/4 cup sugar
1/2 tsp pure vanilla extract
1 cup salted pistachios, shelled and finely chopped (I used my coffee grinder on the coarse setting)

Carefully separate egg whites from yolk. Tip: break each egg over a small bowl and separate white into bowl, making sure that no yolk follows the white. THEN transfer that white into a medium-sized mixing bowl. Repeat for 2 remaining eggs. This way, if you do have some yolk "seepage" it will not contaminate your other whites!

Add cream of tarter to egg white and beat with an electric mixer until soft peaks form. Add sugar 1 tablespoon at a time and continue mixing until stiff peaks form. Add vanilla and beat for additional 30 seconds. Gently fold in chopped pistachios.

Using a spatula, place meringue into a large ziploc bag. Seal bag with a small amount of air remaining inside. Carefully cut off one corner of the bag to create a 1/2 inch hole.

Preheat oven to 200 degrees. Line two baking sheets with parchment paper and place a small drop of meringue under each corner of paper to help secure it to the pan. Gently squeeze meringue from bag to form drops 1 1/2" in diameter. Continue process to fill baking sheet, placing drops 1/2" apart.

Place oven racks in middle 1/3 of oven. Place one baking sheet on each rack and bake for ~1 hour or until meringues are crispy and cooked through (they will crisp up a bit once set at room temperature). Remove meringues from baking sheet and allow to cool. Store in an airtight container (up to 5 days).

Nutrition Info per 1 meringue: 17 calories (yes, really), 0.7 g fat, 0.5 g protein, 2.3 g carbohydrates,

80--- Sassy Seafood Cocktail

This is a fantastic twist on a shrimp cocktail! The recipe is one that my friend Peggy uses often. Not only does it taste divine, but it is so PRETTY! She always serves it in this beautiful rectangular vase so that you can see all of the colorful ingredients. I have added scallops and changed up the cooking method a bit from the original. It has a Spanish flare without too much heat. Perfect for a warm summer day.

Sassy Seafood Cocktail
Serves 4

2 Tbsp olive oil
1 lb large shrimp, shelled and deveined
6-8 large sea scallops
2 cloves garlic, pressed and minced
1 cup lime juice
2 tsp lime zest
1 medium white onion, coarsely chopped
1 serrano chile, seeded and finely chopped
1 1/2 cups roma tomatoes, seeded and chopped
1/2 cup pimento-stuffed green olives
1/2 cup cilantro, chopped
1 medium avocado (not too ripe), chopped finely (optional)


Heat olive oil in a large skillet on medium-high heat. Add garlic and heat until fragrant, ~2 minutes. Place shrimp and scallops into skillet and continue to cook until centers are opaque (it is OK to slice one to check), ~5 minutes (depending on size of scallops and shrimp). Remove from skillet and cut tails off of shrimp, reserving 4 shrimp for garnish. Slice each shrimp into 2-3 pieces (~1/2" chunks). Slice scallops in half. Place shrimp and scallops into a large bowl.

Place skillet over medium heat and add lime juice and zest. Scrape brown bits from pan into juice and allow to heat for 2 minutes. Pour lime mixture over seafood, and stir in onion and serrano chile. Cover and refrigerate for 30 minutes to marinate seafood (place the 4 reserved shrimp on top to find them with ease).

Remove large shrimp and place in a separate bowl, refrigerate until serving. Stir in chopped tomato, olives and cilantro to remaining mixture. Refrigerate for 2 hours.

To serve, stir in avocado (optional). Spoon 1 cup of mixture into each wine, martini, or margarita glass and place 1 shrimp on the side of each glass (make one small cut in each shrimp to place on rim, not all the way through). Garnish with a lime wedge.

Nutrition Info per ~1 cup: 234 calories, 7 g fat, 31 g protein, 13 g carbohydrates, 2 g fiber

Adapted from Bon Appetit May 2003

80(ish)--- Almond Yogurt Panna Cotta with Fresh Flathead Cherries

I finally got up the guts to health-ify my Russian Cream recipe. It's so good- but such a 20! This turned out light and fluffy and VERY tasty! Hallelujah for Greek yogurt! I may never make true Russian Cream ever again (kidding, only kidding).



Our "local" cherries here in Montana come from the Flathead Valley. Farmers and fruit stands start popping up this time of year selling famous "Flathead Cherries". They are delicious and it is absolutely necessary that I purchase some every year. The tanginess of the cherries was a lovely addition to the almond-flavored panna cotta. Perfect for summer!





Almond Yogurt Panna Cotta with Fresh Flathead Cherries
Serves 6

1 1/2 cups nonfat Greek yogurt
1 cup skim milk
2 tsp unflavored gelatin
2 Tbsp water
1/3 cup low fat sour cream
1/2 tsp almond extract
1 tsp lime juice
1/2 cup sugar
1 1/2 cups cherries, pitted and halved
1 Tbsp local honey
Slivered almonds to garnish

In a nonstick saucepan, heat the milk with the sugar over medium-low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over 2 Tbsp water and let stand until softened,, ~3 minutes. Scrape the gelatin into the warm milk, whisk, and let cool to room temperature.

In a spouted mixing bowl, whisk the sour cream with the yogurt, lime juice and almond extract. Whisk in the milk mixture and pour the panna cotta into six glasses. Refrigerate until set ~6 hours.

Combine pitted cherries and honey. Place covered in refrigerator.

To serve: place ~1/4 cup cherries onto panna cotta and garnish with almonds (optional).

Nutrition Info per 1 serving: 140 calories, 1.6 g fat, 7.3 g protein, 25 g carbohydrates