A delicious guide to a healthier self
By: Mia Haney-Marshall
This book will explore the ideas of healthy diets and 20 easy recipes made from all natural ingredients.

Table of contents
1. Orange hazelnut muffins
2. roasted onion dip
3. Kale chips
4. Avocado pops
5. Cucumber apple mint cooler
1. Pomegranate Pecan Pumpkin Spice Quinoa Bowl
2. Pumpkin spice pancakes
3. Apple breakfast sandwich
4. Fried egg salad
5. Sweet potato pecan flapjacks
1. Grilled Zucchini Salad with Mozzarella and Dill
2. Pasta with Garden Vegetables
3. Salmon in Parchment
4. Grilled Fish Tacos
5. Sweet potato quesadilla
1. Cream cheese brownies
2. Granola pears
3. Green lemon crepe
4. Vegan chocolate cake with avocado buttercream frosting
5. Honey caramels

Snack time!
Orange hazelnut muffins

1.5 ounces hazelnut flour (about 6 tablespoons; such as Bob's Red Mill)
2.5 ounces cake flour (about 1/2 cup)
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
2 tablespoons 2% reduced-fat milk $
1 1/2 tablespoons agave nectar
1 1/2 teaspoons grated orange rind $
1 tablespoon fresh orange juice $
1 large egg, lightly beaten $
1. 1. Preheat oven to 350°.
2. 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl. Combine oil, milk, agave, rind, juice, and egg in a large bowl, stirring with a whisk. Add flour mixture to oil mixture, stirring just until moist.
3. 3. Spoon batter evenly into 12 miniature muffin cups coated with cooking spray. Bake at 350° for 12 minutes or until a wooden pick inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack

roasted onion dip

2 large Vidalia or other sweet onions, peeled and quartered
1 tablespoon olive oil $
1 teaspoon salt, divided
1 whole garlic head
1/3 cup reduced-fat sour...

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