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• 1 cup Whole Wheat Flour
• 1 cup Oat Flour
• 1/3 cup Soy Flour
• 1/3 cup whole ground Flax Seed
• 2 teaspoons baking soda
• 2 eggs
• 2 cups vanilla soy milk
• pinch of sea salt
• sugar free maple syrup

1. Mix all dry ingredients in bowl.

2. Combine eggs and soy milk and mix well. Stir milk mixture into dry mix and stir until combined.

3. Heat non-stick skillet and spray with non-stick spray. For each pancake, drop1/4 cup of batter onto hot skillet and cook until done.

• 4 red garnet yams
• 2 firm pear, cored, seeded, chopped 1/4″ squares
• 4 shallots, chopped 1/2 teaspoon fresh ginger, minced
• 1/2 cup hazelnuts, toasted, shelled, chopped
• 4 tablespoon fresh chives, chopped 4 tablespoons butter
• 1 tablespoon molasses
• 1/2 teaspoon cinnamon
• pinch nutmeg brie salt and pepper

1. Preheat oven to 350 degrees.

2. Place yams on baking sheet and cook in oven for 30-40 minutes until soft when pierced with a fork.

3. Remove yams from oven and cool.

4. Place a saute pan over medium high heat. Add butter to pan and melt. Add shallots and ginger and cook for 3-4 minutes until translucent. Add pears and cook for 3-4 more minutes. Remove from heat and mix in chives, molasses, cinnamon and nutmeg.

5. Slice each yam lengthwise in half. Using a fork fluff the inside of each yam. Spoon filling onto top of each yam. Place a slice of brie over the top of each. Return to 350 degree oven until for 10-15 minutes.

6. Remove from oven and serve immediatley

• 1 1/3 cups whole wheat flour
• 1/3 cup Splenda®
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• A pinch of nutmeg
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup low-fat cottage cheese
• 3 tablespoons mild olive oil
• 2 large egg yolks
• 1 teaspoon vanilla
• Chopped nuts and raisins (if desired)
• 2 large egg whites

1. Preheat griddle to 350 or to medium heat on stove
2. Whisk the wet ingredients in a large bowl.
3. Whist the dry ingredients in another large bowl.
4. Pour wet ingredients over dry ingredients, stir until combined
5. Add in chopped nuts or raisins, if desired.
6. Beat until the peaks are stiff but not dry, then fold in 2 large egg whites. Batter will be thick and bubbly.
7. Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is starting to dry around the edges (These are moist and will take longer to cook than regular pancakes. ).
8. Serve right off the grill.

• 12 slices whole grain/whole wheat bread
• 8 egg whites
• 4 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

1. Mix the eggs and spices pour over the bread in a jelly roll pan (cookie sheet with sides).
2. Turn the bread slices over to cover on both sides.
3. Place in refrigerator over night.
4. Transfer to a greased cookie sheet in the morning and bake at 400 degrees for 10-12 minutes. Serve hot with fresh fruit compote.

• 3 medium sized sweet potatoes
• 2 packets Splenda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

1 teaspoon vanilla extract

1. Bake or boil the sweet potatoes until tender all the way through.
2. Remove from heat and peel.
3. Place in medium sized bowl and add the remaining ingredients and mix on medium or high speed until smooth.
4. Serve immediately.

• 1 cups wild rice
• 4 cups vegetable stock, low sodium
• 1 cup brown rice
• 1 tbl olive oil
• 1 clove garlic, chopped
• 1/2 cup Carrots, chopped
• 1/2 cup Onions, chopped
• 4 tbl parsley, chopped
• 1/2 cup almonds, slivered
• 1 tsp pepper

1. In a pot combine all ingredients. Bring to a boil. Cover pot and simmer for 30 minutes until rice is tender.
2. Serve rice warm.

• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 large sweet potato, cooked, peeled, mashed
• 1 cup vanilla flavored soy milk
• 4 tablespoons canola oil
• 1 egg, beaten
• 4 tablespoons maple syrup

1. Preheat oven to 375 degrees. Spray muffin pan with cooking oil and lightly dust with flour.
2. Combine flour, baking powder, nutmeg and cinnamon in bowl.
3. In another bowl, combine sweet potato, soy milk, egg, oil, and maple syrup. Add dry ingredients and mix until just combined.
4. Fill muffin cups 1/2 full and bake for 20 minutes or until toothpick comes out of center clean.

• 2 cups basmati rice
• 3 cups low-sodium vegetable stock
• 1 lemon peel
• 2 cloves
• 2 bay leaves
• 1 clove garlic
• 1/2 teaspoons white pepper

1. Combine all ingredients in an 2 quart pot. Bring to a boil. Cover
pot and simmer for 30 minutes until rice is tender.
2. Remove cloves, lemon peel, bay and garlic. Serve rice warm.