Serves 2

Ingredients:
• 4 Eggs, beaten
• 6 Spinach Leaves, washed, dried and chopped
• Salt and Pepper to taste
• 4 Aunt Jemima Frozen Pancakes
• 2 tablespoons, Goat Cheese

Instructions:
1. Pre-heat a medium skillet or frying pan.
2. In a medium mixing bowl, mix together eggs, spinach, salt and pepper.
3. Pour mixture into skillet and cook and stir until eggs are cooked through.
4. Place the frozen pancakes in the oven or microwave according to the instructions on box.
5. Spread the goat cheese on the four pancakes.
6. Top with egg mixture then top with remaining two pancakes making two sandwiches.

Recipe courtesy of Aunt Jemima Frozen Pancakes.

Ingredients:
• 2 Aunt Jemima Frozen Pancakes, toasted
• 1 Banana, sliced
• ¼ cup, chopped walnuts
• ¼ cup maple syrup

Instructions:
1. Toast pancakes until desired crispiness.
2. Add banana slices, walnuts and syrup.
3. Make sandwich.

Recipe courtesy of Aunt Jemima Frozen Pancakes.

Yield: 18 cookies

Ingredients:
· Juice of 1 lemon
· 2 egg whites
· Pinch salt
· ¼ tsp cream of tartar
· ½ cup Splenda, granular
· 1 sugar free candy cane
· ½ tsp vanilla extract
· 2 tbsp sugar

Directions:
1. Preheat the oven to 300 F.
2. Line a baking sheet with aluminum foil and spray lightly with Pam.
3. Combine the egg whites, lemon juice, cream of tartar, salt, and sugar in a bowl.
4. Using an electric mixer, whip the egg whites into a meringue, until the whites are thick and stand up in peaks.
5. Add the Splenda and vanilla and whip for 30 seconds.
6. Drop by the spoonful onto pan, making 12 cookies.
7. Crush the candy cane into small bits.
8. Sprinkle the candy cane on top of the cookies.
9. Bake 1 ½ hours, then turn the oven off and let the cookies sit in the oven while it is left partially open until the oven is cool.
10. Remove the cookies from the tray and enjoy!

Approximate Nutritional Information:
12 calories/ 0g fat per cookie

Recipe courtesy of Wellspring Academies

Yield: 2 dozen cookies

Ingredients:
½ cup unsweetened applesauce
1 cup Splenda, granulated
1 tbsp egg whites
2 tsp orange zest
¼ tsp salt
½ tsp ginger
1 cup chopped cranberries, fresh or frozen
1 tsp vanilla extract
1 cup white whole wheat flour
¼ tsp baking soda
¼ tsp baking powder
Glaze:
½ cup Splenda, granulated
1 tbsp cornstarch
1 tbsp water
Pinch of salt
½ tsp vanilla
½ tsp orange extract

Directions:
1. Preheat oven to 350 F.
2. Line a baking pan with parchment paper and spray lightly with Pam.
3. Combine the applesauce, Splenda, egg whites, orange zest, salt, ginger, chopped cranberries, and vanilla in a bowl and stir.
4. Add the flour, baking powder, and baking soda and stir until just combined, no longer.
5. Drop by the small spoonful onto the baking pan.
6. Bake in the oven for 10-15 minutes, or until the edges are firm.
7. Combine the glaze ingredients and stir until smooth.
8. Taste the glaze and adjust flavorings if needed.
9. Let cool for 5 minutes, and then remove from the pan.
10. Drizzle glaze over cookies.

Approximate Nutritional Information:
27 calories/0.1g per cookie

Recipe courtesy of Wellspring Academies

Yield: 3 dozen cookies

Ingredients:
½ cup Fiber One original bran cereal
1 package whole wheat gingerbread cake or cookie mix
1 tbsp cinnamon
1 tbsp ginger
1 tsp pumpkin pie spice
¼ tsp baking powder
¼ cup granulated Splenda
Pinch of salt
½ cup canned pure pumpkin
¼ cup warm water
3 tbsp molasses
1 tsp vanilla
6 packets of Truvia no calorie sweetener
Pam spray

Directions:
1. Preheat oven to 350 F.
2. Line a baking pan with parchment paper and spray lightly with Pam.
3. In a food processor, grind the cereal until it looks like flour, then pour into a bowl.
4. Add the gingerbread mix, all the spices, the baking powder, Splenda, and salt and mix well.
5. In a small bowl, combine the pumpkin with the warm water, molasses, and vanilla and mix well.
6. Add the pumpkin mixture to the other bowl and stir until blended.
7. Knead the dough to combine.
8. Roll the dough into 1/2” balls, making 36 cookies dough balls total, and place them on the cookie sheet.
9. Flatten balls or scoops with the back of a spoon dipped in the Truvia, so the dough doesn’t stick to the spoon.
10. Bake in the oven for 10-20 minutes, or until the edges are firm.
11. Let cool for 5 minutes, then place in the refrigerator to cool completely.
12. Remove from the pan and enjoy!

Approximate Nutritional Information:
54 calories/0.1g per cookie

Ingredients:

1 30 oz. can of Libby’s Easy Pumpkin Pie Mix
½ cup of egg beaters or egg whites
1 cup evaporated skim milk
2 9-inch pie pans
Directions:

1. Mix pumpkin pie mix, evaporated milk, and egg substitute in large bowl
2. Pour into pie shells.
3. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake another 50-60 minutes or until knife inserted in center comes out clean.
4. Cool for 2 hours or refrigerate. Serve plain or with fat free Cool Whip (15 calories for 2 tablespoons).

Yield: 12 3.5 oz Servings

Nutritional Information:
97 Calories
.4 Fat grams
3.2 Protein grams
20 Carbohydrate grams

Recipe courtesy of the culinary staff at Wellspring Academies.

This is my first attempt at this dish. It tasted pretty good, if I may say so myself. However, I felt that the french beans were cut too short because I am so used to doing that when I stir fry them. For this dish, cutting each french bean in half would be just nice.

Ingredients:

500gm french beans

2 tbsps minced pork

1 tbsp dried shrimp

2 tbsps chopped ginger

1/4 tsp salt

1/5 cup water

1 tsp vinegar

1/4 tsp sesame oil

1/4 tsp sugar

Method:

1. Trim the ends of the french beans and break into two sections.

2. Soak the dried shrimps till softenened, remove hard shells if any and then finely chop the shrimps.

3. Heat up a wok and deep fry the french beans until the surface of the french beans turn wrinkly. Transfer them out and use paper towels to absorb the excess oil.

4. Heat 2 tbsps of oil in wok and stir fry the minced pork and chopped ginger. Add in the chopped dried shrimp, followed by the sugar, salt and water. Finally, return the french beans to the wok and stir fry until gravy is almost dry.

5. Drizzle vinegar down the edges of the wok and add the sesame oil.  Continue stirring a few times, then dish out and serve.

Recipe is courtesy of Dedric McGhee, executive chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House Hotel in Boulder, CO.

Ingredients:

1 tbsp butter
1 medium onion, peeled and diced
1 tsp minced garlic
2 tbsp flour
1 cup chicken broth
2-4 ounce cans of chopped green chiles
¼ tsp cumin
1/3 tsp oregano
1/3 tsp coriander powder
1 ½ cups shredded turkey
2 cups cheddar and Monterey Jack cheeses
1 pack corn tortillas
1 pint sour cream
2 green onions, chopped
Salsa

Directions:

1. Add the butter to a warm sauté pan.
2. Add onions and sauté until translucent.
3. Add garlic and cook until it becomes aromatic.
4. Add flour and cook for 1 minute.
5. Pour both cans of green chiles into pan.
6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.
7. Simmer for 5 minutes at low heat.
8. Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well.
9. Grease a 13×9 baking dish.
10. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled.
11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.
12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
Serve with sour cream, green onions and salsa.

Being a restaurant, food is a little on the pricey side, especially when you order seafood. However, there are some dishes which I feel are worth paying for such as my favourite Thai Style Mized Midin and the Sweet and Sour Fish. Unlike most outlets, their Sweet and Sour Fish have very little flour added, so you don’t get that chewy or rubbery feel when you bite into the fish fritters. Most important, the fish is also fresh.

RATINGS:

FOOD - 4 out of 5 (sometimes depends on the dish you order)

SERVICE - 3.5 out of 5

ATMOSPHERE - 4 out of 5

Thai Style Mixed Midin

Sweet & Sour Fish

Braised Mushroom with Soy Gluten

Vanilla Maple Syrup
Featured in Nielsen-Massey’s A Century of Flavor Cookbook
Makes 1 cup

1 cup pure maple syrup
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Combine the syrup and vanilla extract in a small saucepan and mix well. Heat until warm.
Note: Substitute Nielsen-Massey’s Mexican or Tahitian Pure Vanilla Extract for a change of taste.

Pumpkin-Ginger Pancakes (By Ellen Easton, Courtesy of Nielsen-Massey Vanillas)

2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix

Melt butter over a low heat. In a medium size mixing bowl, add next eight ingredients. On a medium speed, slowly add pumpkin mix, blending together until combined. It is OK if batter is a bit lumpy.

On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.

Garnish: fresh sliced pears and maple syrup