Ingredients

• canned french-fried onions (2.8-oz. can)
• 4 salmon fillets
• 2 Tbs. of honey mustard
• 5-oz. bag of spinach leaves

Directions

Brush 2 Tbs. of honey mustard on top of 4 salmon fillets. Top with canned french-fried onions (2.8-oz. can).

Bake salmon on a foil-lined baking pan at 350°F for 12 to 14 minutes.

Place a 5-oz. bag of spinach leaves in a large glass bowl and microwave 1 minute.

Serve salmon on top of spinach.

Makes 4 servings.

Nutrition per serving: 358 cal; 23g protein; 23g fat; 11g carb; 0g fiber.

Ingredients

• 1 1/2 Tbsp oil
• 3/4 cup sugar
• 1 cup dairy free/soy free margarine
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2 1/4 cups non-wheat flour
• 2 tsp arrowroot powder or cornstarch
• 1 1/2 Tbsp water
• 1 tsp baking powder, blend with oil and water
• 1 tsp vanilla extract

Directions

Mixing and Baking Instructions
Preheat oven to 375 degrees. Blend arrowroot powder, **non-wheat flour, salt and baking powder. Set aside. Cream margarine and sugar. Beat in oil/water/baking powder. Gradually blend in flour mixture. Fill cookie press and form cookies on ungreased cookie sheets. Bake 10-12 minutes. Leave on cookie sheet for a few minutes before transferring to cooling racks.

* 1 1/4 cups barley flour and 1 cup oat flour for example.

For Caramel Cookies — Substitute 1/2 cup brown sugar for 1/2 cup sugar, substitute baking soda for baking powder.

Ingredients

• 1 cup sliced strawberries
• 1 tbl. raw sugar or honey
• 2 1/2 cups almond milk, divided (found by cereals in most supermarkets)
• 1/3 cup Ener-G Egg Replacer (available at Daily Bread or Living Foods)
• 1/4 cup maple syrup
• 12.3 ozs. firm tofu
• 1/2 cup agave nectar, honey or maple-honey mix

Directions

1. Strain strawberries, reserving juice.

2. Add raw sugar or 1 tablespoon of honey to the sliced strawberries and let sit.

3. Scald 1 1/2 cups almond milk. Turn heat off and slowly whisk in egg replacer. When combined, add maple syrup. Let cool.

4. In a blender, add tofu, additional almond milk and the juice from the strawberries. Add cooled egg replacer mixture.

5. Turn on blender and add 1/2 cup sweetener of choice (either agave nectar, honey or maple-honey mix). Blend until smooth.

6. Set up ice cream maker. The electric maker with the frozen bowl works best. Let machine churn until ice cream is firm.

Serves about 4.

Ingredients

• 1 cup hot, cooked rice (white or brown)
• 4 cups hot water
• Pinch of salt (optional)
• Sweetener to taste (if desired)
• Vanilla to taste (if desired)

Directions

Put in blender (in batches if necessary). Process until creamy. Strain. Discard solids.

Store rice milk in jar in fridge. Shake before using. Keeps 3 – 4 days.