Healthy Recipe Share

1 pound ground pork 2 teaspoons rubbed sage (or 1 tsp. Ground sage) 3/4 tsp. Salt 3/4 tsp. Pepper 1/4 tsp. Cayenne pepper (can add 1/4 tsp garlic powder and1 tsp. Oregano to make it more like an Italian sausage) Combine all ingredients and shape into patties. Or, you can use a jerky gun to make sausage links. Fry in skillet, grill, or griddle. This tastes great and by making it yourself you don't get all the preservatives, nitrates, sugar, etc. that they put in pre-made sausage.

1/2 cup real mayonnaise 1/2 cup whole or light sour cream (I like Daisy brand all natural) 1 minced garlic clove 1 tsp. Dijon mustard 1/2 tsp. Dried dill freshly ground black pepper, to taste a little salt if desired In a blender or food processor, combine all ingredients and blend until smooth. Cover and refrigerate a few hours before using. Taste, and adjust seasonings. Store covered in refrigerator. This is a great recipe and you don't get sugar and preservatives like they add to store ranch dressings.

2 cups diced ripe tomatoes (or canned organic diced tomatoes) 2 minced garlic cloves 2 tablespoons diced red onion 2 tablespoons diced scallions (or green onions) 2 tablespoons minced fresh cilantro 1 small diced fresh jalapeno pepper; or 1 to 2 tablespoons canned diced green chilies, to taste [wear rubber gloves to prepare fresh jalapeno peppers] 2 tablespoons extra virgin olive oil 1 to 2 tablespoons fresh lime juice, to taste 1 teaspoon dried oregano freshly ground black pepper to taste ground red pepper to taste In a medium bowl, combine all ingredients. Taste, and adjust seasonings. Blend briefly for less chunky salsa. Chill before serving.

1/2 cup margarine 1/2 to 3/4 cup agave nectar depending on taste (I use 1/2 cup) 2 tablespoons ground flax seed 4 tablespoons water 1/4 cup ground flax seed 1 1/2 cups whole wheat pastry flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon sea salt 3/4 cup oats 1/2 cup raisins (or more to taste) Preheat the oven to 325°F. Mix together the margarine and agave nectar. In a separate bowl, whisk together 2 Tablespoons ground flax seed with 4 Tablespoons of water. Add to margarine/agave. Add in remaining dry ingredients: 1/2 cup ground flax seed, whole wheat pastry flour, ground cinnamon, baking soda, sea salt. Mix in oats then raisins on low. Measure about 1/4 cup of cookie dough per cookie onto ungreased cookie sheets and flatten slightly. Cookies do not spread much so you can bake them rather close together. Bake for 12-14 minutes until the edges are slightly browned.(NOTE: Agave nectar is very yummy, doesn't raise blood sugars like honey or white sugar, but a lit

1/2 cup ground Planters Almonds 4 pkg. (8 oz. each) 1/3 less fat cream cheese 1/2 cup agave nectar 1 Tablespoon vanilla 1 cup Sour Cream (I use Daisy Light All Natural) 4 eggs fresh raspberries or strawberries to top Preheat oven to 325 degrees. Sprinkle ground almonds evenly in the bottom a 9-inch springform pan. Beat cream cheese, agave, honey, and vanilla in a large bowl until well blended. Add sour cream, mix well. Add eggs one at a time, mixing on low speed after each one, just until blended. Pour into prepared pan. Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate at least 4 hours. Top with raspberries or strawberries before serving. This cheesecake is very yummy and very low carb!

1 pkg. active dry yeast (or 1 Tablespoon yeast) 1 cup warm water (105 to 115 degrees) 2 1/2 cups whole wheat flour 2 Tablespoons olive oil 1/2 teaspoon honey 1 teaspoon real salt (This makes enough dough for about 2 medium pizzas.) Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in remaining ingredients; beat vigorously 20 strokes. (I just use my kitchen aid to mix it for a couple minutes.) Let it rise for about 20-30 minutes, punch down, divide, and roll out to desired size. Top with desired sauce and toppings and bake at 425 degrees for 15-20 minutes. HINT: I use large round stoneware pans and spray with cooking spray and sprinkle corn meal over them for a nice crispy crust.

5 C Warm Water (105 to 115 degrees) 3 Tbsp Instant Yeast (I use SAF brand) 1/2 c. Honey 1/2 c. Oil (can use half as much when using fresh flour) 2 Tbsp Dough Enhancer (optional) 13 c. Flour (fresh ground, above 13% protein is best) 1/2 c. Vital Wheat Gluten (helps stop crumbling, makes a lighter loaf) 1 1/2 Tbsp Real Salt or Sea Salt Add water, honey, yeast, oil and 5 cups of flour. Turn on your kitchen machine, then add the vital-wheat gluten, remaining flour (until dough cleans sides of bowl),dough enhancer and salt. While the mixer is still running, push the auto-knead button if you have one, otherwise let it knead on a medium speed for 3-4 minutes. Remove dough from bowl, form loaves, let raise for 25 minutes, then bake for 30 minutes at 350. I usually get 5 loaves from this recipe. I also pat the top of the loaves after I form them before putting them in the pan to help get rid of air bubbles. I also spread a little oil or spray non-stick cooking spray on the tops of the loaves to

1 1/2 cups whole wheat flour 2 tsp. Baking powder 1/2 tsp salt 2 eggs, lightly beaten 2 cups milk 1/4 cup butter, melted 2 Tblsp. Honey 1 cup oats 1 cup chopped pecans In a mixing bowl, combine flour, baking powder and salt. Combine eggs, milk, butter and honey; stir into dry ingredients and mix well. Fold in oats and nuts. Bake in a preheated waffle iron until golden brown. Yeild 8 - 10 waffles.

1 cup cornmeal 1 cup wheat flour 2 tsp. baking powder 1/2 tsp. baking soda 1 egg, beaten 1 1/2 cup buttermilk (can use plain milk if you use the yogurt or sour cream below) 1/2 cup plain milk (or yogurt or sour cream) 1/4 cup. Canola oil 1/4 cup honey Stir together all the dry ingredients. Combine wet ingredients and blend together. Add the wet mixture to the dry mixture, stiring just enough to combine them. Bake in a 11"x7" greased glass baking dish at 350 degrees for 40 minutes. A wooden toothpick inserted in the center should come out clean. Cut squares and serve. This is really good served with my homemade chili!

1 1/2 cups oat bran (I use Quaker Oat Bran hot cereal) 1 cup whole wheat flour 3/4 cup ground flaxseed 1 cup wheat bran 1 Tablespoon baking powder 1/2 tsp. salt 1 large orange - peeled and sectioned (or 2 small) 1/2 c. agave nectar (or honey) 1 cup buttermilk 1/3 c. canola oil 2 eggs 1 tsp. baking soda 1 cup raisins or white chocolate chips (optional) In a large bowl, combine the oat bran, flour, flaxseed, bran, baking powder, and salt. In a blender or food processor, combine the oranges, agave nectar or honey, buttermilk, oil, eggs, and baking soda. Blend well. Pour the orange mixture into the dry ingredients. Mix until well blended. Stir in the raisins or white chocolate chips if desired. Fill paper-lined or greased muffin tins almost to the top. Bake at 375 degrees for 18 to 20 minutes. A wooden toothpick inserted in the middle of the muffin should come out clean when they are done. Cool in the tins for 5 minutes before removing to a cooling rack. (NOTE: I seperated the batter in 3