World of Wellness

Spaghetti Squash PancakesIngredients1 small to medium sized spaghetti squash, 3 cups cooked squash2 Tbsp canola oil, divided1 cup panko crumbs1/2 Tbsp jalapeno pepper, finely chopped1/4 cup onion, diced1 clove garlic, minced2 Tbsp chopped parsley1/2 tsp salt1/4 tsp fresh ground pepper1 egg, lightly beatenInstructionsTo Bake Spaghetti SquashPreheat oven to 375°F (190°C).Wash and dry squash. Cut in half lengthwise and remove seeds.Place cut-side down on baking sheet and bake for 40 to 50 minutes until fork tender.Once cool to the touch, use a fork to scrape the strings out of the squash halves.You should get about 3 cups of spaghetti squash.The BatterPlace...

Buffalo Cauliflower Bites Ingredients1 medium head cauliflower, cut into bite-size floretsBatter1/2 cup whole wheat flour1 teaspoon garlic powder1/4 teaspoon salt1/2 cup waterBuffalo Sauce2-4 tablespoons hot sauce (I used Frank’s Red Hot Original)1 tablespoon coconut oil, meltedInstructionsPreheat oven to 450 degrees. Line a baking sheet with aluminum foil and place an oven-safe rack on top. Grease the rack with oil.In a medium bowl, combine flour, garlic powder and salt. Whisk in water until smooth.Add cauliflower to bowl and toss until each piece is coated in batter. Spoon cauliflower onto prepared rack in a single layer.Bake for 20 minutes until batter is...

Salmon Burgersmakes 4•1 1/2 slices sandwich bread, torn into 1-inch pieces•1 pound skinless salmon, cut into 1-inch pieces•1 shallot, minced•3 tablespoons mayonnaise•2 tablespoons fresh parsley, minced•2 teaspoons Dijon mustard•1/8 teaspoon salt•1/8 teaspoon pepper•1 tablespoon vegetable oil•lemon wedgesDirectionsTo Prep:1. Pulse bread in food processor to coarse crumbs, about 4 pulses; transfer to a large bowl.2. Working in 3 batches, pulse salmon in now-empty processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with bread crumbs.3. Gently mix until thoroughly combined.4. Whisk shallot, mayonnaise, parsley, mustard, salt and pepper together in separate bowl, then gently fold...

Quinoa ScrambleIngredients4 cups fresh spinach6 eggs1 tbsp. Olive oil1 onion diced1 Cup cooked QuinoaSalt and pepper to taste Blend eggs and spinach. Pour olive oil into a large frying pan. Add onion and cook on medium heat until soft. Add remaining ingredients to frying pan including blended spinach and eggs. Stir while cooking (like you would when cooking scrambled eggs). When eggs are set it is ready to eat!

Black Bean BurgersIngredients:•1/2 cup onions, finely diced•1/2 cup bread crumbs, preferably whole wheat or use brown rice for gluten-free•2 tbsp. plain yogurt •1 tsp. hot sauce•2 eggs, beaten•1 15 ounce can pinto beans, drained and rinsed•1cup corn kernels, organicDirections:Put all burger ingredients into a bowl except the corn and mash with a fork. Add corn and stir. Divide mixture into fourths. Shape into a patty and refrigerate for at least 10 min. Place patties on baking pan and broil on low heat about 10” from heat. After 5 minutes or when burgers are slightly browned, flip and cook an additional...