Gnocchi

Mix together ricotta cheese and 1 egg.

Add flour to dry mixture.

Add salt.

Lightly flour your countertop or work surface.

Roll out mixture into an oval shape. Cut in half.

Roll each half into a long, skinny rope.

Cut into 1/2-inch cubes.

Fill half of a large pot with water and bring water to a boil.

At boil, add gnocchi.

Stir occasionally.

Strain gnocchi when they start floating to the top.

Homemade Wheat Bread

Test to make sure the yeast is active.

Add honey to mixing bowl, followed by salt peanut oil.

Now add bread flour.

Whisk in eggs.

Add oats, bulgur wheat and sunflower seeds to bowl.

Add 2 cups whole wheat pastry flour.

Sprinkle white and wheat flour on work surface in equal portions.

Stuffed Zucchini (or Green Peppers)

Poach sliced zucchini skin side up in about an inch of salted water in pan. At end flip for a few minutes. Do not cover. Check tenderness. Do not want mushy!

In second pan, brown ground turkey until cooked through.

Power Breakfast Scones

Combine dry ingredients. Combine yogurt, grated apple and egg whites, and fold into dry ingredient mix. Stir until mixture is uniform. Form dough into 10 round scones. Sprinkle blueberries on top of each scone and bake at 300° for 50 minutes in small tins. Cool and wrap in saran wrap or store in airtight container.

Makes (10) 8 oz muffins.

Nonfat Yogurt Pancakes

Mix dry and wet ingredients separately, then fold dry into the wet mixture, stirring until uniform. Pour 1/4 cup portions onto oiled griddle at medium-high heat. When bubbles form on the top and the bottom has firmed up (4-5 minutes), flip over and cook on other side until cooked through.

Carrot Cake

A classic carrot cake recipe, great for a snack or add a cream cheese frosting for a rich dessert.