Honey-Lemon Cake

This cake dates back to Roman times. Romans of the upper class would have this cake served just before the fruit was brought out after the main courses were finished.  The Romans didn't have refined sugar, so they used honey as a sweetener.  That's not all they used honey for. ;)

Ingredients:

1/2 cup honey
3/4 cup brown sugar
1/3 grape seed oil
2 eggs
1/2 tsp. lemon extract
2 cups whole wheat flour
2 1/2 tsp baking powder
1 cup unsweetened soy milk



Directions:
Heat oven to 350 degrees.  
Mix the honey, sugar, oil, eggs, and lemon extract until well blended in a large bowl.
In a smaller, separate bowl, mix the flour and baking powder.
Add some of the flour mixture and milk to the egg mixture and mix well. Continue to add the flour and milk, miking well at each addition.
Coat the pan of your choice with non-stick coconut oil spray.  Pour the batter in (about 2/3 of the way up) and bake for 20-30  minutes (Depending on your choice of pan, you may need to go 40-45 min.).
Test with a wooden toothpick to see if it's done.  When the toothpick comes out clean, it's done.
Serve with fruit and enjoy!

Healthy Holiday Candy Cane

I saw this somewhere on the Internet, and just had to try it. It's easy (if you have a steady hand!) and healthy, and the kids will love it for a healthy holiday snack after Christmas dinner!



Ingredients:
Strawberries, sliced
1 banana, sliced
2 mint leaves for garnish



Directions:
Arrange the strawberry and banana slices alternately into the shape of a candy cane.  Add mint leaves as a garnish. (I only had cilantro when I made this one..... don't do that when you give it to the kiddos!  LOL)

Israeli Salad

This is a refreshing, clean alternative to traditional side dishes.  It has nothing but fresh vegetables, herbs, and quinoa, and it tastes amazing!  You would exchange or add veggies or even fruit if you like. I thought about adding strawberries, but I thought I would try it like this first. Yum!



Ingredients:
1 large, red bell pepper
1 large, orange bell pepper
1 large cucumber
1/2 large, red onion
1 large, ripe tomato
1 large lemon
1/4 cup chopped, fresh cilantro
1 Tbsp chopped, fresh mint leaves (8-10 mint leaves)
1 cup (uncooked) quinoa


Directions: 
Prepare quinoa according to package directions (should be to boil 2 cups of water, add 1 cup quinoa, boil down on med-low heat for about 15 minutes, then let stand for another 15 minutes). 

Finely chop the peppers, cucumber, onion, and tomato and put into a medium-sized mixing bowl. Chop the cilantro and mint and gently stir into the veggies.  Add the cooled quinoa by gently mixing it into the veggies and herbs.  Add the zest and juice of one lemon, then gently stir into the mixture.

Serve on its own, as a side, or on top of your choice of protein. Enjoy!