Ingredients

• 1 tsp oil
• 1/4 cup turkey kielbasa, diced
• 1 cup chopped baby spinach
• 4 eggs
• 2 tbsp milk
• Salt and freshly ground black pepper

Preparation

In a large nonstick skillet, heat the oil over medium heat. Add the sausage to the skillet and cook, stirring occasionally, until it begins to brown, about 1 to 2 minutes. Stir in the baby spinach. Cook, stirring occasionally, until it is completely wilted.
While the spinach is cooking, in a medium bowl, whisk together the eggs and milk. Pour the egg mixture into the pan and season with salt and pepper to taste. Continue to cook, stirring, until the eggs have set and cooked to your liking, about 1 to 2 minutes.
Serve immediately.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 cup old-fashioned rolled oats
• 3/4 cup coconut sugar
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 cup plain Greek yogurt
• 1/2 cup 2% milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup shredded carrots
• 1 apple, grated
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries

Preparation

Preheat the oven to 350ºF. Line a 12-cup muffin tin with parchment liners. Set it aside.
In a large bowl, whisk together the flour, old-fashioned rolled oats, coconut sugar, baking powder, cinnamon, and ginger. Set it aside.
In another large bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Mix the dry ingredients into the yogurt mixture. Fold in the carrots, apple, pecans, and dried cranberries.
Scoop the batter into the prepared muffin tin. Bake the muffins until an inserted toothpick comes out clean, about 25 to 30 minutes.
Serve warm from the oven or store in the refrigerator for up to 5 days.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp butter
• 2/3 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup almonds
• 6 oz semi-sweet chocolate, chopped

Preparation

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until they are well combined. Set aside.
In a large bowl, using a hand mixer, cream the butter and sugar until they are light and fluffy. Add the eggs, vanilla extract, and almond extract and continue to beat until they are incorporated. Add the dry ingredients into the wet ingredients and continue to mix until a dough forms. Fold in the almonds.
Divide the dough in half, transfer it to the baking sheet, and form each half into a rounded rectangle that is approximately 3/4 inch high.
Bake for 25 to 30 minutes, just until the bottom begins to brown. Remove the tray from the oven and allow the biscotti to cool for 15 to 20 minutes.
Using a sharp serrated knife, cut the biscotti into 1/2″ slices and arrange the slices upright on a parchment-lined baking sheet.
Reduce the oven temperature to 325°F. Return the biscotti to the oven for 15 to 20 minutes or until it is just golden.
Remove the biscotti from the oven and allow it to cool completely.
Using a microwave or a double-boiler, gently melt your chocolate until it’s completely smooth. Dip each of your biscotti into the chocolate, covering 1/3 of the cookie. Arrange the chocolate-dipped biscotti on parchment paper to set.
Once the chocolate has set, the biscotti is ready to enjoy. Serve it immediately or store it in an airtight container for up to 1 week.

Ingredients

STRAWBERRY SCONES

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into 1/2″ cubes
• 1 cup diced strawberries
• 1/2 cup half and half cream
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp milk

VANILLA GLAZE

• 1 cup icing sugar
• 2 tbsp half and half cream
• 1/2 tsp vanilla extract

Preparation

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled butter and mix it into the flour mixture with your hands until it resembles coarse crumbs. Alternatively, this can be done in a food processor. Once the butter is fully incorporated, add the strawberries and stir gently.
In a medium bowl, whisk together the cream, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix just until a dough begins to form. The dough will be slightly sticky.
Divide the dough in half and transfer the first half to a lightly-floured board. Form it into a disc that is about 1″ high and 8″ across. Using a sharp knife, cut the disc into 6 equal slices. Transfer the slices to a parchment-lined baking sheet and repeat with the other half of the dough. Using a pastry brush, brush the top of each scone with milk.
Transfer the scones to the freezer for 20 to 30 minutes.
In the meantime, preheat the oven to 375°F.
Bake the scones until they just begin to brown on top, between 17 and 20 minutes. Keep a close eye on them. If they begin to brown too quickly, place a piece of aluminum foil over top to slow the browning process.
Remove the scones from the oven and allow them to cool completely.
In the meantime, in a small bowl, whisk together the powdered sugar, cream, and vanilla extract. Drizzle the glaze over the cooled scones.
Enjoy immediately or store them in the refrigerator for up to 5 days.

Ingredients

• 1 single-serve container siggi’s coconut skyr yogurt
• 1/4 cup plain granola
• 1/4 cup pineapple, diced
• 1/4 cup mango, diced
• 1/4 cup kiwi, diced
• 2 tbsp coconut chips

Preparation

In a bowl or parfait glass, layer the coconut skyr, granola, pineapple, mango, and kiwi. Top with coconut chips.
Enjoy immediately.

Ingredients

• 3 cups old-fashioned rolled oats (gluten-free)
• 1/2 cup brown sugar
• 2 tsp baking powder
• 2 large bananas
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup blueberries

Preparation

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the oats, brown sugar, and baking powder. Whisk until they’re thoroughly combined. Set aside.
In a large bowl, mash the banana until it’s smooth. Add the milk, eggs, and vanilla extract and whisk well. Pour the dry ingredients into the wet ingredients and stir. Fold in the blueberries.
Use an ice cream scoop to transfer the batter to the muffin tin. Bake until the muffins for 25 to 30 minutes. The muffins will be golden on top but chewy inside.
Enjoy immediately or store in the refrigerator for up to 5 days. These muffins can also be frozen for up to 3 months.

Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, finely diced
• 1 garlic clove, minced
• 1 1/2 cups frozen mixed vegetables
• 1 cup shelled edamame
• 2 eggs, beaten
• 3 cups cooked rice (leftover is ideal)
• 2 tbsp soy sauce

Preparation

In a large wok or skillet, heat the oil over high heat. Add the onion, stirring frequently, for 3 to 4 minutes. Add the garlic and cook for another 30 seconds. Add the frozen vegetables and shelled edamame and cook for 2 to 3 minutes. Push the vegetable mixture over to one side of the pan and on the other side of the pan, add beaten eggs. Stir the eggs constantly until they’re set. Combine the vegetable mixture and eggs and stir in the cooked rice. Stir in the soy sauce and cook for an additional 2 minutes.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg, beaten
• 2 tbsp butter, melted

Preparation

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a second mixing bowl, whisk together the milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until they are just combined. Don’t worry about any lumps in the batter.
Lightly grease a non-stick frying pan and heat over medium heat. Scoop about 1/3 cup of the batter into the center of the frying pan and cook, undisturbed, until bubbles begin to appear on top of the pancake, about 2 to 3 minutes. Flip the pancake over and cook it for another minute on the second side. Repeat until all of the batter is gone.
Serve immediately topped with more butter and maple syrup.

Ingredients

• 1 lb baby spinach
• 1 tbsp olive oil
• 3 green onions, thinly sliced
• 1 garlic clove, minced
• 1/4 cup chopped fresh dill
• 2 large eggs, divided
• 1 cup crumbled feta cheese
• 1 package phyllo pastry sheets
• 1/2 cup butter

Preparation

Bring a pot of water to a boil. Add the spinach and cook just until the spinach is wilted, about 1 minute. Using a slotted spoon, carefully transfer the spinach into a clean kitchen towel over a bowl. Allow the spinach to cool for 5 minutes before handling it. Once the spinach has cooled, use the kitchen towel to squeeze out the excess liquid. Roughly chop the spinach and set it aside. If using frozen spinach, simply let it thaw and then squeeze out the excess water with a kitchen towel.
In a skillet, heat the olive oil over medium-high heat. Add the green onion and garlic and cook, stirring, for 1 minute. Add the spinach and cook, stirring, for another minute, just until it’s heated through. Stir in the dill and remove the skillet from the heat. Allow the mixture to cool for at least 10 minutes.
In a large bowl, whisk 1 egg. Stir in the spinach mixture and feta cheese until everything is well combined. Set aside.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
To assemble the spanakopita triangles, cut the phyllo pastry into 2” strips. Arrange two strips on a board and brush them with melted butter. Place one strip of phyllo on top of the other.
Spoon 1 to 2 teaspoons of filling into one corner of the phyllo. Fold one edge of the phyllo over on a diagonal so it creates a right angle triangle. Fold the triangle over and continue folding until the triangle is completely sealed on all sides and you’ve reached the end of your phyllo.
Arrange the triangles on the parchment-lined baking sheets. Using a pastry brush, brush each triangle with egg wash – 1 beaten egg.
Bake until the triangles are crisp and golden on top, 18 to 20 minutes.
Enjoy immediately or store them in the refrigerator for up to 4 days. Reheat them in the oven.