Blueberry Lemon Drop Scones

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>>Preheat oven to 400 degrees F

>> Yields ~15 scones

Ingredients

  • 2 cups of all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon grated lemon peel (my lemon was fairly large, so I used a lot more, maybe 1 1/2 tablespoons)
  • 1 cup lemon yogurt (almost two full 6-ounce containers)
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup fresh (or frozen) blueberries

Glaze:

  • 3/4 cup confectioners sugar
  • ~3 tablespoons of lemon juice (I used the juice of 1 lemon)
  • 1/2 teaspoon lemon peel (I used more, maybe 1 teaspoon)

Directions

1) In a large bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda, and lemon peel).

2) Add in the yogurt, egg, and melted butter. You can use an egg beater (though be careful–it gets really sticky) or a spoon.

3) Once the ingredients are well combined, stir in the blueberries.

4) Using two spoons, scoop the dough onto a greased cookie sheet approximately 2 inches apart. To make 15 scones, they should be around 2 1/2-3″, but you can really make them however large or small you want.

5) Bake for 15-18 minutes, or until the tops are lightly browned.

6) Combine the glaze ingredients. If it’s too watery, add more confectioners sugar. If it’s not lemony enough, add more juice. While the scones are still warm, drizzle the glaze on top.

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Roasted Veggie Bowl with Cilantro Tahini Dressing

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Ingredients

  • Head of broccoli, cut into florets
  • Head of cauliflower, cut into florets
  • 1 bell pepper, sliced
  • 2 sweet potatoes, chopped*
  • Olive oil

Tahini Dressing:

  • 1/4 cup olive oil
  • 1/2 cup water
  • 1/4 cup tahini
  • 1 big bunch of cilantro
  • Juice of one lemon

To Serve:

  • Quinoa, cooked according to package
  • Avocado, sliced
  • Black beans, drained and rinsed

*It can be really hard to cut uncooked sweet potatoes. To make it a little easier, you can microwave them for 1-2 minutes to soften them before cutting.

Instructions

>>Preheat oven to 450°F

1. Put the veggies and potatoes on two baking sheets. Toss in olive oil. Roast for ~30 minutes.

2. While the veggies and potatoes are cooking, make the dressing. Put all the ingredients in a food processor or blender and mix until smooth.

3. Put the veggies and potatoes in a bowl, along with the quinoa, black beans, and avocado. Drizzle the dressing on top!

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Low-fat Lemon Blueberry Drop Scones

IMG_6440_2This recipe uses lemon yogurt in place of half and half or cream, for a lighter, lower fat version. These will be fluffier and less dense than your normal scones.

Ingredients

Makes 15 scones

  • 2 cups of all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons lemon zest (zest of 2 small lemons)
  • 1 cup lemon yogurt (almost two full 6-ounce containers)
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup fresh or frozen (defrosted) blueberries

Glaze

  • 3/4 cup confectioners sugar
  • 2-3 tablespoons of lemon juice (juice of one large lemon)
  • 1 teaspoon lemon zest

Directions

  1. In a large bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda, and lemon peel).
  2. Add in the yogurt, egg, and melted butter. If using an electric mixer, be careful–it gets really sticky!
  3. Once the ingredients are well combined, stir in the blueberries by hand.
  4. Using two spoons, scoop the dough onto a greased cookie sheet approximately 2 inches apart. To make 15 scones, they should be around 2 1/2″ wide.
  5. Bake for 15-18 minutes, or until the tops are lightly browned.
  6. To make the glaze, combine the sugar, lemon juice, and zest. Start with two tablespoons of lemon juice, adding more if needed.
  7. Allow the scones to cool for five minutes, then drizzle the glaze on top, while still warm.
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Greek Yogurt Chickpea Salad Sandwich

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This sandwich is light, but filling, and best of all only takes about five minutes to whip up! It can be eaten without the pita, as a salad, for a gluten free option.

Ingredients

Makes 2 pita sandwiches

  • 1 14oz can chickpeas, drained and rinsed
  • 1/2 cup red onion, chopped (about 1/4 of a large red onion)
  • 1 cup loosely chopped spinach (or another leafy green)
  • 3 tablespoons plain greek yogurt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cucumber, sliced
  • black pepper, to taste
  • pita bread

Directions

  1. Toss the chickpeas, onion, spinach in a bowl. Add the greek yogurt and lemon juice, stirring until well combined. Season with black pepper.IMG_7520
  2. Scoop the salad into the pita, and add slices of cucumber.IMG_7717