Lemon Poppyseed Power Muffins

Butter-flavored cooking spray
1 cup whole wheat flour
1 cup vanilla protein powder (I use the Soy)
2 Tablespoons sugar
2 Tablespoons poppy seeds
2 teaspoons baking powder
pinch of salt
1/2 cup unsweetened applesauce
1/4 cup of egg substitute
1/2 cup skim milk
1/4 cup freshly squeezed lemon juice
4 teaspoons freshly grated lemon zest
Lemon Drizzle:
1/4 cup lemon juice
1 Tablespoon sugar

Heat oven to 400*F. Spray muffin pan with cooking spray (I use a mini-muffin pan that makes about 24). In a large bowl, combine the flour, protein powder, sugar, poppy seeds, baking powder and salt. Using a fork, cut in the applesauce until the mixture forms into crumbs. In a seperate bowl, whisk together egg subtitute, milk, lemon juice, and lemon zest. Add to flour mixture and stir until dry ingredients are moistened. Pour batter into muffin pan and bake for 12-18 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan and drizzle with lemon drizzle mixture. Cool on a wire rack. Makes about 12 regular size muffins or 24 mini-muffins. Delicious! Ü

Saucy Dip

3-4 tbsp 1% cottage cheese
1/2 teaspoon dill weed
pinch of dry mustard
pinch of pepper
1/2 clove of garlic (1 clove if you want it a stronger flavor)
optional: lemon juice - 1/4 teaspoon

Blend all ingredients together until smooth about 2-3 minutes. This is so tasty!
Enjoy! Works on top of baked potato.

Onion dip/sandwich spread

Ingredients Needed
- 24 oz of Fat Free Cottage Cheese
- Skim milk (for desired thickness)
- 1/8 teaspoon Worcestershire Sauce
- 1/2 small or medium onion (depends on
desired onion flavor)


Add cottage cheese, worcestershire sauce and onion into blender. Add in the amount of milk needed for your desired thickness.

Very good dip for brocoli, carrots, celery. I also spread it lightly on different sandwiches instead of mayo.

Flax Hummus

(serves 2)
Ingredients:
1 cup cooked garbanzo beans, drained
2-4 tbsp. Flax Seed Oil
1/3 cup lemon juice
2 cloves garlic, crushed
Salt to taste
cayenne pepper to taste
1 tbsp. chopped parsley to garnish

Instructions:
1. Blend beans in food processor.
2. Slowly add lemon juice alternately with oil.
3. Add seasoning and chill.
4. Garnish with parsley and serve as a dip for fresh vegetables or as a sandwich spread.

Dips

Cottage cheese and chili dip
In a bowl mix together 1 portion of low fat cottage cheese and some sweet chilli sauce, dip with fat free rice crackers or whole wheat toast pieces. Is also great with some fresh coriander added.

Egg Salad Sandwich or Spread

Curried Egg Salad (from 101 cookbooks)
(serves 3-4)
5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced

Directions:
First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking. While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside. Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

Egg Salad Sandwich (with mayo)
(makes 4 sandwiches)
Ingredients:
6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted

Directions:
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.



Tangy Egg Salad - No Mayo Recipe
(makes 1)
Ingredients:
2 hard boiled eggs, peeled
2 green onions, finely chopped-green parts only (optional)
2 tsp to 1 Tbsp Dijon mustard in mixture, + more for spreading on the slice of bread
1 Tbsp dill relish
salt and pepper- to taste
rye bread
seedless cucumber
romaine lettuce

Directions:
Mash eggs together well in a medium sized bowl. I use a fork and/or potato masher. Add green onions and stir. Add remaining ingredients and mix well. Cover and refrigerate overnight. Assemble sandwich -Rye bread, romaine lettuce, 5-6 slices cucumber, eggs.
Add additional pepper on egg mixture and spread extra Dijon on the top slice of bread before putting on the sandwich.

Tips
Substitute for Mayo:
Sour cream or yogurt, for the base then a little sugar or honey, wine vinegar or lemon juice and salt for flavour.
Dijon mustard mixed into a little bit of plain yogurt
Alternative Uses:
Can be used as spread on Wasa Crackers or filling in Pita/Tortilla

Hummus Without Tahini

Ingredients

( 2 to 2 1/2 cups )

1-16oz.(500ml) can Chick Peas (Garbanzo Beans), drained

or

1-1/2 Cups cooked Chick Peas, without liquid

2-Tbsp. Lemon Juice

1-Tbsp. Extra Virgin Olive Oil

2-tsp. Fresh Garlic ( or more if you want more garlicky taste)

1-tsp. Oregano Leaves (dried)

Salt to taste

Pepper and cayenne pepper to taste

Directions

Place all ingredients into a blender or food processor. Mix at medium speed until all the ingredients are thoroughly chopped and blended. Store any unused hummus in the refrigerator (will keep for a few days).