My wife spends a lot of time in our home preparing excellent and healthy meals for our family. Hopefully you will enjoy these as much as we do…
Recipe:
Apple Slices with Goat Cheese and Pistachios

Makes 24 pieces
Ingredients
1/4 cup creamy goat cheese spread or fresh goat cheese
2 Granny Smith apples, cored and cut into 24 slices
2 tablespoons finely chopped pistachios
2 tablespoons finely chopped candied ginger
Method
Spread 1/2 teaspoon goat cheese onto the end of each apple slice and then arrange on a platter. Sprinkle cheese end with pistachios and candied ginger; serve. If not serving right away, to avoid browning, toss apples with a splash of lemon juice before assembly.
Nutrition
Per serving: 20 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 3g total carbohydrate (0g dietary fiber, 2g sugar), 1g protein
Black bean salad
Serves 4
Try this colorful mix of veggies and beans for a quick snack or a robust vegetarian lunch. It’s best to enjoy the same day it’s made.
Ingredients
1 ripe avocado, mashed
1/4 cup chopped cilantro
2 tablespoons lime juice
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen
1 small red bell pepper, seeded and chopped
1/2 cup toasted pumpkin seeds
Method
In a large bowl, whisk together avocado, cilantro and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and stir until evenly coated.
Nutrition
Per serving: 360 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 35mg sodium, 52g total carbohydrate (18g dietary fiber, 6g sugar), 16g protein
…and her new favorite recipe!
Polenta pot pies
Ingredients:
1 tablespoon cornstarch
3 cups gluten free chicken stock, use divided
2 teaspoons olive oil
2 carrots, chopped
Salt
Pepper
1 cup cream or coconut milk, use divided
1 cup frozen baby onions
3 cups cooked chicken meat, chopped
1 tablespoon fresh rosemary, minced
1 cup frozen peas
¾ cup quick cook polenta
1 cup grated cheese (I prefer Gruyere) – optional if making dairy free
Fresh rosemary sprig for garnish – optional
Directions:
Mix the cornstarch with ¼ cup chicken stock and set aside.
In a large skillet or Dutch oven, warm the olive oil over medium-high heat and then add the chopped carrots. Season with salt and pepper and cook until the carrots just start to caramelize, about 5 minutes. Add 1 ¾ cups chicken stock, the cream or coconut milk, chopped chicken, frozen onions and minced rosemary and bring to a simmer. You can also add any roasted veggies you may have on hand, butternut squash or potatoes are particularly good. Let simmer about 15 minutes. The veggies should be tender and the chicken heated through. Add the frozen peas. Turn the heat up; bring the mixture to a boil and stir in the cornstarch mixture. Boil for 1 minute and take off the heat. Taste the mixture and adjust seasoning if needed. Divide the mixture between 4 oven proof bowls or ramekins and set them on a baking sheet.
Preheat the broiler and place the oven rack in the middle.
In a saucepan over medium high heat, bring the remaining cup of chicken stock and remaining half cup of cream or coconut milk to a boil. Gradually whisk in the polenta and cook until thick, about 3 minutes. Turn the heat to low and stir in the cheese until melted.
Top the chicken mixture with the polenta and smooth it. Place in pre-heated broiler for 2 -3 minutes or until the tops are browned. Serve with a garnish of rosemary sprigs if desired.
Serves 4.




