{"id":4,"date":"2022-11-02T18:09:55","date_gmt":"2022-11-02T18:09:55","guid":{"rendered":"https:\/\/dornsife.usc.edu\/recipes\/?page_id=4"},"modified":"2023-08-21T11:39:34","modified_gmt":"2023-08-21T18:39:34","slug":"home","status":"publish","type":"page","link":"https:\/\/dornsife.usc.edu\/recipes\/","title":{"rendered":"Home"},"content":{"rendered":"\n  \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--quote \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--quote\"\n    \n      >\n\n    \n  \n\n  <div class=\"quote-container\">\n\n    <div class=\"left\">\n                  \n<div class=\"f--field f--description quote\">\n\n    \n  <p>So Happiness must be a kind of Contemplative Speculation; but since it is Man we are speaking of he willneed likewise External Prosperity, because his Nature is not by itself sufficient for Speculation, but there must be health of body, and nourishment, and tendance of all kinds.<\/p>\n\n\n\n<\/div>\n      \n              <div class=\"attribution\">\n           &#8211;  Aristotle, Nicomachean Ethics, X: VIII\n\n        <\/div>\n      \n      \n    <\/div>\n\n    \n  <\/div>\n\n\n\n\n  <\/div><\/div>\n\n\n  \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--intro-text align-center\"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--intro-text\"\n    \n      >\n\n    \n  \n          \n<div class=\"f--field f--description\">\n\n    \n  <p>At the start of the fall 2011 term, I asked my students to send me easy, healthy recipes to share.  Below are their contributions (along with some, the first several, from me), as well as some links and directions for a nutrition game.<\/p>\n\n\n\n<\/div>\n  \n\n  <\/div><\/div>\n\n\n\n\n\n\n                                  \n  \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--accordions \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--accordions\"\n    \n      >\n\n    \n      <div class=\"header-container\">\n\n                  \n<div class=\"f--field f--section-title\">\n\n    \n  <h2>\n          My Recipes\n      <\/h2>\n\n\n<\/div>\n      \n      \n      \n    <\/div>\n  \n      <ul>\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-1-FGiZ8ZaFWu\" aria-controls=\"section-1-1-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Almond Butter Covered Baby Clams<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-1-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-1-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a05 minutes active, 30 minutes total.<\/li>\n<li>220 calories, with 26g protein (47%). \u00a0This dish contains 15% of the daily recommended calcium (for a 2,000 calorie\/day diet), and 228% of the recommended iron. \u00a0(It does not, unfortunately, contain any vitamin E, unless you use almond butter that was made using a cold press. \u00a0Ordinarily, almonds lose their vitamin E content when they&#8217;re processed into almond butter.)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1\u00a0can\u00a0Crown Prince wild caught boiled baby clams, packed in water<\/li>\n<li>1 tbsp almond butter<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Preparation:<\/p>\n<ul>\n<li>Strain the baby claims, then spread thinly in a non-stick pan.<\/li>\n<li>Cook over very low heat for roughly 30 minutes. \u00a0Stir only once they&#8217;ve dried enough that they do not stick to the bottom of the pan.<\/li>\n<li>Heat 1 tbsp almond butter, just enough so that it&#8217;s slightly melty.<\/li>\n<li>Once the baby clams are thoroughly dried out (they should be crispy), add them to the almond butter. \u00a0Mix thoroughly.<\/li>\n<li>Serve! \u00a0(This is a surprisingly delicious snack.)<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-2-FGiZ8ZaFWu\" aria-controls=\"section-1-2-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Apple Tarts (Sugar-Free, Gluten-Free, and Vegan)<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-2-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-2-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Prep Time: \u00a030 minutes<\/li>\n<li>Though these are sugar-free, they taste as sweet as their sugared counterparts. \u00a0And almond flour is significantly healthier than regular flour, providing a great source of vitamin E and magnesium.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>3 cups almond flour<\/li>\n<li>6 tbsp butter or Earth Balance<\/li>\n<li>1 tbsp cinnamon<\/li>\n<li>1 tbsp vanilla<\/li>\n<\/ul>\n<ul>\n<li>4 apples (I recommend Red Delicious, but any sweet kind will do)<\/li>\n<li>1 16 oz container of sugar-free apple juice concentrate<\/li>\n<li>1 tbsp cornstarch<\/li>\n<li>2 tsp cinnamon<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Preheat oven to 350 degrees.<\/li>\n<li>Mix almond flour and cinnamon.<\/li>\n<li>Melt butter (or Earth Balance), add vanilla, and mix well with the almond flour and cinnamon.<\/li>\n<li>Press into cupcake cups to form the crusts (save some for cutouts to put on top of the tarts).<\/li>\n<li>Bake for 20-25 minutes.<\/li>\n<li>Remove tart crusts from oven and then reduce oven heat to 250 degrees.<\/li>\n<li>Peel and then finely dice apples.<\/li>\n<li>Heat the apple juice concentrate, and whisk in cornstarch and cinnamon.<\/li>\n<li>Once the mixture thickens, pour over apples.<\/li>\n<li>Place apple filling in the tart crusts.<\/li>\n<li>Cut out small shapes in remaining almond-flour crust mixture, and place one shape on each tart.<\/li>\n<li>Bake tarts at 250 degrees for 15-20 minutes.<\/li>\n<li>Enjoy!<\/li>\n<\/ul>\n<p>Variant:<\/p>\n<ul>\n<li>Chop up two apples into bite-sized pieces (no need to peel them).<\/li>\n<li>Make the sauce (using cinnamon, apple-juice concentrate, and corn starch), as directed above.<\/li>\n<li>Serve the apple pieces with the saucce in a container on the side. \u00a0Use toothpicks to dip the apple pieces in the sauce. \u00a0This makes a great snack for children!<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-3-FGiZ8ZaFWu\" aria-controls=\"section-1-3-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Bison and Beans<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-3-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-3-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a020 minutes active, longer to cook (up to around 8 hours if you slow-cook the meat)<\/li>\n<li>This dish, at 380 calories, is 55% protein (51g) and 8% fat (3g). \u00a0Most remarkably, it contains 116% of the daily required iron for a 2,000 calorie diet.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>6 oz top sirloin bison meat<\/li>\n<li>1\/2 can black beans<\/li>\n<li>1 tsp ground cumin<\/li>\n<\/ul>\n<p>To slow-cook the meat:<\/p>\n<ul>\n<li>1 cup vegetable broth<\/li>\n<li>1 tsp ground cumin<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Cook the bison meat. \u00a0I suggest slow-cooking it: \u00a0simply place it, 1 tsp cumin, and 1 cup vegetable broth in a crockpot and let it cook on low for about 8 hours. \u00a0This meat becomes very tender when cooked this way.<\/li>\n<li>Cut the bison meat into small pieces, mix with the black beans and teaspoon of ground cumin, and heat on a stovetop for about 10 minutes to let the flavours blend. \u00a0Serve.<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-4-FGiZ8ZaFWu\" aria-controls=\"section-1-4-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Broccoli Lentil Casserole<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-4-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-4-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 65 minutes<\/li>\n<li>The mushroom-involving variant of the recipe is 21% protein, and has 13g fiber.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 cup brown rice (or quinoa!)<\/li>\n<li>1 cup lentils<\/li>\n<li>2 cups broccoli<\/li>\n<li>3 cups vegetable stock \/ vegetable broth<\/li>\n<li>1\/2 tsp dried oregano<\/li>\n<li>1 tsp dried thyme<\/li>\n<li>2 tsp onion powder<\/li>\n<li>2 tsp garlic powder<\/li>\n<\/ul>\n<p>Optional:<\/p>\n<ul>\n<li>8 oz crimini mushrooms<\/li>\n<li>5 leaves kale<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>rinse the brown rice<\/li>\n<li>cut the broccoli into tiny tiny pieces (if you have a food processor, use it)<\/li>\n<li>Optional:\u00a0 dice the crimini mushrooms into small pieces<\/li>\n<li>mix all the ingredients (minus the kale, if you have it), including the spices, together in a large glass baking dish (the one I use is 9\u201dx13\u201d)<\/li>\n<li>Optional:\u00a0 wash the kale leaves, chop them into bite-sized pieces, then sprinkle them on top of the dish.\u00a0 Make sure they have some vegetable broth over them.\u00a0 (I use kale iff I don\u2019t use crimini mushrooms.)<\/li>\n<li>Cover your dish (if you don\u2019t have a cover for your baking dish, cover it with aluminium foil)<\/li>\n<li>Bake at 350\u00b0 Fahrenheit, for about 50 minutes.<\/li>\n<\/ul>\n<p>NutritionData Page:<\/p>\n<ul>\n<li><a href=\"http:\/\/nutritiondata.self.com\/facts\/recipe\/1918914\/2\">http:\/\/nutritiondata.self.com\/facts\/recipe\/1918914\/2<\/a><\/li>\n<\/ul>\n<p>This recipe was slightly ammended from the one found\u00a0<a href=\"http:\/\/theliberalvegan.wordpress.com\/2008\/10\/23\/veganmofo-broccoli-lentil-casserole\/\">here<\/a>.<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-5-FGiZ8ZaFWu\" aria-controls=\"section-1-5-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Broccoli Mushroom Cinnamon Stir Fry<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-5-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-5-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation: \u00a015 minutes<\/li>\n<li>Cool features: \u00a0this dish is 28.5% protein. \u00a013.6g protein in 154 calories, 23% of your daily calcium needs, 20% of your iron needs, over 100% of the magnesium you need&#8230; the list goes on.<\/li>\n<li>Nutrition profile for this recipe: \u00a0http:\/\/nutritiondata.self.com\/facts\/recipe\/2365003\/2<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>10oz crimini mushrooms, sliced.<\/li>\n<li>3 cups broccoli florets, cut into small pieces.<\/li>\n<li>2-3 tsp cinnamon.<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Once you&#8217;ve sliced the crimini mushrooms and cut the broccoli florets into small pieces, place them in a frying pan and water (though not enough to completely cover them in the pan).<\/li>\n<li>Cook over medium heat until much of the water has boiled away or been absorbed.<\/li>\n<li>Add a bit more water and then reduce the heat.<\/li>\n<li>Sprinkle in 2-3 tsp cinnamon, then stir to distribute it.<\/li>\n<li>Once all the water has been absorbed or has boiled away, it&#8217;s done. \u00a0Enjoy!<\/li>\n<\/ul>\n<p>NutritionData Page:<\/p>\n<ul>\n<li>http:\/\/nutritiondata.self.com\/facts\/recipe\/2365003\/2<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-6-FGiZ8ZaFWu\" aria-controls=\"section-1-6-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Cauliflower Rice<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-6-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-6-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <div id=\"content\" class=\"content\">\n<div class=\"html-content\">\n<p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a020 minutes<\/li>\n<li>The entire recipe is 475 calories (21g protein, 17%), but makes several servings.<\/li>\n<li>This is a super-nutritious, significantly less calorically dense alternative to rice. \u00a0You can vary the seasonings as you prefer.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 head cauliflower<\/li>\n<li>3 tbsp pine nuts<\/li>\n<li>3 tbsp dried fruit (I use raisins)<\/li>\n<li>1 tsp cumin<\/li>\n<li>1 tsp cinnamon<\/li>\n<li>6 tbsp soy sauce (optional)<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Cut the cauliflower into small pieces, then chop them up with a food processor (5-10 1-second pulses should be sufficient; you don&#8217;t want it ground too finely).<\/li>\n<li>Put the pine nuts in a pan over low to medium heat, and stir until they&#8217;re a bit golden. \u00a0Then add cumin, cinnamon, and dried fruit, but be careful to not burn the spices.<\/li>\n<li>Add the cauliflower and a bit of water (maybe 3\/4 cup), and stir well. \u00a0Do not cook for more than 2-3 minutes.<\/li>\n<li>Serve. \u00a0Top with a little soy sauce if you&#8217;d like, or serve with other dishes that call for rice.<\/li>\n<\/ul>\n<p>Note: \u00a0You can use this cauliflower &#8220;rice&#8221; in a wide variety of recipes that involve rice. \u00a0For instance, if you scramble a couple eggs, add (unspiced) grated cauliflower &#8220;rice&#8221; and about 5 oz peas to make a healthier version of fried rice. \u00a0Top with soy sauce and serve.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-7-FGiZ8ZaFWu\" aria-controls=\"section-1-7-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Clam Cereal<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-7-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-7-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a05 minutes active, 30 minutes total.<\/li>\n<li>165 calories, with 23g protein (58%). \u00a0Notably, this has 40% of the calcium recommended for a 2,000 calorie\/day diet, and 229% of the iron. \u00a0It also has 20% of the recommended vitamin E.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 can\u00a0Crown Prince wild caught boiled baby clams, packed in water<\/li>\n<li>1 cup almond milk, unsweetened<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Preparation:<\/p>\n<ul>\n<li>Strain the baby claims, then spread thinly in a non-stick pan.<\/li>\n<li>Cook over very low heat for roughly 30 minutes. \u00a0Stir only once they&#8217;ve dried enough that they do not stick to the bottom of the pan.<\/li>\n<li>Once the baby clams are thoroughly dried out (they should be crispy), add them to a cup of almond milk as if they were cereal. \u00a0Serve!<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-8-FGiZ8ZaFWu\" aria-controls=\"section-1-8-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Clam and Vegetable Soup<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-8-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-8-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a05 minutes active, 15-20 minutes total.<\/li>\n<li>The whole recipe is only 252 calories, and nonetheless packs in 26g protein (46%) and only 3g fat. \u00a0Most notably, it is an exceptional source of iron, providing 232% of the recommended daily intake. \u00a0So you could have just half of this as a (quite filling, given the volume) snack, and still have taken care of all your iron needs for the day. \u00a0And the carrots, celery, and especially the crimini mushrooms provide extra vitamins and nutrients as well.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>4-6 cups water<\/li>\n<li>1.5 tsp vegetable bouillon (I use &#8220;Better Than Bouillon Vegetable Stock&#8221;)<\/li>\n<li>3 oz crimini mushrooms<\/li>\n<li>3 medium carrots<\/li>\n<li>4 celery stalks<\/li>\n<li>1 can boiled, baby clams (I recommend Crown Prince Wild Caught boiled baby clams, packed in water)<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Mix 4-6 cups of water with vegetable bouillon (or whatever you&#8217;re using to make the broth) and put over low heat.<\/li>\n<li>Cut the celery, carrots, and crimini mushrooms into small pieces, and put them in the broth.<\/li>\n<li>Drain 1 can of boiled baby clams, then put the clams into the vegetable soup.<\/li>\n<li>Cover and let cook for 10-15 minutes.<\/li>\n<li>Serve!<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-9-FGiZ8ZaFWu\" aria-controls=\"section-1-9-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Egg Turkey Muffins<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-9-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-9-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Prep time: \u00a02 minutes active, 15-20 minutes to bake<\/li>\n<li>125 calories each, with 17g protein (54%). \u00a0To increase protein content and decrease fat content, use two egg-whites instead of one whole egg: one serving will then have 82 calories and 18g protein (88%). \u00a0But keep in mind that egg-yolks are wonderfully nutritious: they&#8217;re excellent sources of vitamins A, B-2, B-6, and B-12, as well as selenium and phosphorus.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>Turkey breast lunch meat &#8211; 1-2 slices<\/li>\n<li>1 egg<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Preheat oven to 350 degrees f.<\/li>\n<li>Either use cupcake wrappers, or prep the muffin pan with nonstick spray or butter.<\/li>\n<li>Layer muffin cups with turkey sandwich meat.<\/li>\n<li>Break one egg into each muffin cup.<\/li>\n<li>Sprinkle some torn-up turkey sandwich meat on top.<\/li>\n<li>Bake for 15-20 minutes.<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-10-FGiZ8ZaFWu\" aria-controls=\"section-1-10-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Kale Smoothie<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-10-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-10-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 3 minutes<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>6-7 leaves kale (you may want to start with fewer, like 4, to get used to the taste; dinosaur kale, in addition to having a cool name, is a nice choice because it\u2019s pretty mild. \u00a0It&#8217;s what&#8217;s pictured in the header of this website) or similar green, like swiss chard<\/li>\n<li>1 banana<\/li>\n<li>7.25 oz pineapple (canned pineapple works)<\/li>\n<li>cinnamon<\/li>\n<li>vanilla extract to taste (I can add 3 tsp without noticing anything)<\/li>\n<li>a cup or two of water<\/li>\n<li>optional:\u00a0 a beet!\u00a0 Yum!\u00a0 (Peel it first.\u00a0 And feel free to add the leaves, too!)<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Wash the kale leaves (and peel and wash the beet if you\u2019re adding that too)<\/li>\n<li>Blend all the ingredients.<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-11-FGiZ8ZaFWu\" aria-controls=\"section-1-11-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Mango Lassis<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-11-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-11-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a0about 3 minutes<\/li>\n<li>This makes about 2 servings. \u00a0Total calories for the whole recipe: \u00a0275, with 16g protein (28%). \u00a0Most notably, this recipe provides 39% of the daily Calcium requirement. \u00a0And though quite sweet, this treat is only 2% fat.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 cup Mango Pulp (I use Goya)<\/li>\n<li>1 cup Greek yogurt, nonfat, plain (you can substitute regular yogurt if you&#8217;d like, but it&#8217;ll have lower Calcium and lower protein content)<\/li>\n<li>3 tbsp Almond Milk (I use Almondbreeze unsweetened vanilla &#8211; you can use regular milk)<\/li>\n<li>1 cup unflavoured carbonated water<\/li>\n<li>1 tbsp honey (or sugar if you&#8217;d like, or a tsp vanilla)<\/li>\n<li>1 tsp cardamom<\/li>\n<li>A sprinkling of garam masala<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Put all the ingredients except the garam masala in a blender.<\/li>\n<li>Blend.<\/li>\n<li>Pour in cups, and top with a sprinkling of garam masala (or more cardamom, but I like the cinnamon and clove in the garam masala).<\/li>\n<li>Serve!<\/li>\n<\/ul>\n<p>Mango Lassi Pops!<\/p>\n<ul>\n<li>For a fun treat, pour the mixture into popsicle molds and freeze (at least 6 hours). \u00a0Yum!<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-12-FGiZ8ZaFWu\" aria-controls=\"section-1-12-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Mashed Crimini Cauliflower<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-12-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-12-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 30 minutes<\/li>\n<li>Cool features:\u00a0 this dish is 31% protein, and has 17 grams of fiber.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 head cauliflower,<\/li>\n<li>3 tsp vegetable bouillon (e.g., Better Than Bouillon Vegetable Base)<\/li>\n<li>8 oz crimini mushrooms<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Remove the leaves and stalk from your cauliflower and wash it<\/li>\n<li>Boil the cauliflower in a large pot until it\u2019s soft (i.e., it\u2019s easy to put a fork through it)<\/li>\n<li>While the cauliflower is boiling, wash and dice the crimini mushrooms (they don\u2019t have to be perfect; they just have to end up in smaller pieces).<\/li>\n<li>Sautee the crimini mushrooms (I simply sautee them with a little water)<\/li>\n<li>Blend or mash the cauliflower<\/li>\n<li>Add the vegetable bouillon to the cauliflower and blend again.<\/li>\n<li>Add the crimini mushrooms to the cauliflower (but don\u2019t blend!) and serve.<\/li>\n<\/ul>\n<p>NutritionData Page:<\/p>\n<ul>\n<li>http:\/\/nutritiondata.self.com\/facts\/recipe\/2092483\/2<\/li>\n<\/ul>\n<p>BONUS GOODNESS: \u00a0Blend 1.5 cups of kale with the cauliflower. \u00a0It&#8217;s delicious and super-healthy!<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-13-FGiZ8ZaFWu\" aria-controls=\"section-1-13-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Protein Jello<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-13-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-13-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 2 minutes active, 4 hours to refrigerate.<\/li>\n<li>88% protein (24g in 160 calories).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 box sugar-free Jell-O mix (I use raspberry)<\/li>\n<li>1\/4 cup Bob&#8217;s Red Mill Whey Protein Concentrate (or whatever non-flavoured protein powder you prefer)<\/li>\n<li>2 cups boiling water<\/li>\n<li>2 cups cold water<\/li>\n<li>Optional: \u00a0diced raspberries<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Preparation:<\/p>\n<ul>\n<li>Add sugar-free Jell-O mix to 2 cups boiling water, and stir for 2 minutes (or until the Jell-O mix is completely dissolved).<\/li>\n<li>Add the protein powder to 2 cups cold water, and mix until dissolved.<\/li>\n<li>Add the cold water mixture to the hot water mixture. \u00a0Stir well. \u00a0(Optional: \u00a0stir in diced raspberries.)<\/li>\n<li>Refrigerate for 4 hours, or until firm. \u00a0(For fun, put the mixture into silicone molds with nifty shapes.)<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-14-FGiZ8ZaFWu\" aria-controls=\"section-1-14-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Simple Protein Pancakes<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-14-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-14-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 5-10 minutes.<\/li>\n<li>70% protein (18g per pancake).<\/li>\n<li>Makes 4 pancakes, at 106 calories each. \u00a0A nice alternative to a protein smoothie!<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 cup Bob&#8217;s Red Mill Whey Protein Concentrate<\/li>\n<li>1 tsp baking soda<\/li>\n<li>At least 1 tsp cinnamon (I add as much as I dare)<\/li>\n<li>1 egg (or 2 egg whites)<\/li>\n<li>1.5 tsp vanilla<\/li>\n<li>1\/2 cup water<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Thoroughly mix all the dry ingredients together.<\/li>\n<li>Add the liquid ingredients, and mix until smooth.<\/li>\n<li>Preheat a non-stick pan, then add roughly 1\/4th of the mixture and cook as you would any other pancake.<\/li>\n<li>Serve, using crushed fruit or pure maple syrup as a topping.<\/li>\n<\/ul>\n<p>Note:<\/p>\n<ul>\n<li>These pancakes are thin and dense. \u00a0If you discover a way to make them fluffier, please let me know!<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-15-FGiZ8ZaFWu\" aria-controls=\"section-1-15-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Sauteed Spaghetti Squash<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-15-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-15-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 45-55 minutes.<\/li>\n<li>20% protein<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 cups spaghetti squash (but to get it, you\u2019ll need to buy a whole spaghetti squash)<\/li>\n<li>1 tbsp almond butter<\/li>\n<li>3-4 tbsp low-sodium soy sauce<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Cut the spaghetti squash in half, and scoop out the seeds and pulp.\u00a0 (Note: \u00a0you can bake the seeds if you\u2019d like, just like pumpkin seeds.)<\/li>\n<li>Place the spaghetti squash cut-side-down on a glass pan, and bake for 30-40 minutes at 375\u00b0F.\u00a0 (Important:\u00a0 don\u2019t cook it too long!)<\/li>\n<li>Remove from the oven, and separate the strands of spaghetti squash with a fork.\u00a0 Measure out two cups, and save the rest for later.\u00a0 (It doesn\u2019t recover from freezing particularly well, but it\u2019ll last a couple days in the refrigerator.)<\/li>\n<li>Sautee the spaghetti squash with the soy sauce and almond butter.\u00a0 Mix it all together well, then serve.<\/li>\n<\/ul>\n<p>NutritionData Page:<\/p>\n<ul>\n<li>http:\/\/nutritiondata.self.com\/facts\/recipe\/2619129\/2<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-16-FGiZ8ZaFWu\" aria-controls=\"section-1-16-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Turkey Mushroom Meatballs<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-16-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-16-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Active preparation time: \u00a05 minutes.<\/li>\n<li>85% protein (half the recipe is 78g protein and 376 calories)<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>20 oz 99% lean ground turkey breast<\/li>\n<li>2 egg whites<\/li>\n<li>1 oz dried portobello mushrooms (crimini\/portobello mushrooms are the most nutritious mushrooms)<\/li>\n<li>Spices (I&#8217;m addicted to Dean Jacob&#8217;s &#8220;Sicilian Blend&#8221; bread dipping seasoning)<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Preheat your oven to 375 degrees farenheit.<\/li>\n<li>Grind up the dried mushrooms in a food processer.<\/li>\n<li>Mix the spices with the dried mushrooms, then mix them with the ground turkey<\/li>\n<li>Add the egg whites with the ground turkey, and mix well.<\/li>\n<li>Roll the mixture into balls, and place on an oiled cookie sheet (or a nonstick-parchment-paper-covered cookie sheet). \u00a0Or: \u00a0flatten the mixture and then use cookie-cutters to cut it into fun shapes.<\/li>\n<li>Bake for 30 minutes, or until the meatballs are brown on the edges (cooking time will vary depending on how big the meatballs are).<\/li>\n<\/ul>\n<p>Suggestion: \u00a0serve with spaghetti squash and organic tomato sauce. \u00a0Yum!<\/p>\n<p>Turkey Cupcake Variant (pictured):<\/p>\n<ul>\n<li>Double the mushroom-content in the recipe above, and bake mixture in cupcake wrappers in a muffin tin.<\/li>\n<li>Top with\u00a0<a href=\"https:\/\/dornsife.usc.edu\/recipes\/mashed-crimini-cauliflower\/\">mashed cauliflower<\/a>\u00a0(minus the mushrooms). \u00a0You may have to bake the mashed cauliflower to make it dry enough to serve as frosting for your cupcakes.<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-17-FGiZ8ZaFWu\" aria-controls=\"section-1-17-FGiZ8ZaFWu\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Zucchini-Noodle Soup<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-17-FGiZ8ZaFWu\" role=\"region\" aria-labelledby=\"heading-1-17-FGiZ8ZaFWu\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Prep Time: \u00a05-10 minutes<\/li>\n<li>This is a great substitute for ramen noodles. \u00a0The basic recipe below contains 138 calories, is 25% protein (9 g), and is an excellent source of manganese (which helps with the metabolism of protein) and vitamin C.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 large zucchini<\/li>\n<li>4 cups vegetable broth (I use &#8220;Organics&#8221; Organic Vegetable Broth)<\/li>\n<li>1.5 tsp vegetable bouillon (I use &#8220;Better Than Bouillon Vegetable Stock&#8221;)<\/li>\n<li>Optional: \u00a0diced carrots, celery, and diced, cooked turkey or chicken.<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Mix boullion and vegetable broth.<\/li>\n<li>Use a spiralizer to make the zucchini noodles.<\/li>\n<li>Add the zucchini noodles to the broth and heat for about 5 minutes. \u00a0Serve and enjoy!<\/li>\n<\/ul>\n<p>Notes:<\/p>\n<ul>\n<li>You will need a spiralizer for this recipe. \u00a0<a href=\"http:\/\/www.amazon.com\/World-Cuisine-48297-99-Tri-Blade-Vegetable\/dp\/B0007Y9WHQ\/ref=sr_1_1?ie=UTF8&amp;qid=1325120551&amp;sr=8-1\">Here is the spiralizer I use<\/a>. \u00a0It&#8217;s inexpensive and works wonderfully. You can use it to make thin ramen-like noodles, or wide flat noodles.<\/li>\n<li>The broth is high in sodium, because of the vegetable bouillon. \u00a0If you have suggestions for better ways to easily make tasty vegetable broth, please share!<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n          <\/ul>\n  \n  \n\n  <\/div><\/div>\n\n\n\n\n\n\n                                                            \n  \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--accordions \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--accordions\"\n    \n      >\n\n    \n      <div class=\"header-container\">\n\n                  \n<div class=\"f--field f--section-title\">\n\n    \n  <h2>\n          Recipes From My Students\n      <\/h2>\n\n\n<\/div>\n      \n      \n      \n    <\/div>\n  \n      <ul>\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-1-3S2edGqPfV\" aria-controls=\"section-1-1-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Avocado Tofu Sandwiches<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-1-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-1-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <div>\n<p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a015 minutes<\/li>\n<li>Cool features: \u00a0May contain more than 50% of daily protein intake, and is completely vegan.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>Whole Wheat Bread<\/li>\n<li>8 oz. Tofu<\/li>\n<li>1 ripe Avocado<\/li>\n<li>A handful of alfalfa sprouts<\/li>\n<li>Dijon Mustard<\/li>\n<li>A pinch of Basil<\/li>\n<li>A dash Garlic salt<\/li>\n<li>1 Tsp. balsamic vinegar (or cooking wine)<\/li>\n<li>A drop of veggie oil<\/li>\n<li>Optional:<\/li>\n<li>Lemon\/orange<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Cut tofu into thin strips about \u00bc inch thick.<\/li>\n<li>Throw into a Ziploc bag with garlic salt, basil, and vinegar (you may choose to season the tofu however you like or you may purchase it per seasoned).<\/li>\n<li>Let the tofu absorb the flavors for several hours or overnight.<\/li>\n<li>If you\u2019re in a rush you can just let it sit for several minutes while you heat up a little bit of vegetable oil in a pan.<\/li>\n<li>Lay the strips of tofu in the pan and cook about 5-8 minutes on each side.<\/li>\n<li>You may choose to go a little longer to get a more tough meat-like texture.<\/li>\n<\/ul>\n<\/div>\n<div>\n<ul>\n<li>While the tofu is cooking toast the bread.<\/li>\n<li>Spread a little mustard on either side and put some alfalfa sprouts and thinly slice avocado.<\/li>\n<li>Remove tofu from the pan and place strips on the sandwich.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>Notes:<\/p>\n<ul>\n<li>If you are looking to use more than 4 ingredients you may choose to put on a fresh tomato and fresh basil leaves. Grilled onions are also a good addition.<\/li>\n<\/ul>\n<\/div>\n<div>\n<ul>\n<li>If you choose to use wine instead of vinegar you can squeeze in a little orange or lemon and cook peel in the mixture (think sangria) it gives it a kind of tangy taste.<\/li>\n<\/ul>\n<\/div>\n<div>\n<ul>\n<li>If you\u2019re not a big tofu person you can just make the sandwich with just bread, mustard, alfalfa sprouts, avocado and tomato. It\u2019s not quite nearly as nutritious but it is still delicious and only takes about 2 or 3 minutes to prepare.<\/li>\n<\/ul>\n<\/div>\n<div>\n<ul>\n<li>Tofu may be difficult to cook. If you do not cook the tofu correctly, it may taste bad, so be careful.<\/li>\n<\/ul>\n<p>Source: \u00a0Sevan Movsesian<\/p>\n<\/div>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-2-3S2edGqPfV\" aria-controls=\"section-1-2-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">BBQ Ribs<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-2-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-2-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Ingredients:<\/p>\n<ul>\n<li>Ribs<\/li>\n<li>Brown Sugar<\/li>\n<li>Olive Oil<\/li>\n<li>Garlic Powder<\/li>\n<li>Onion Powder<\/li>\n<li>Seasoned Salt<\/li>\n<li>Chile Spice<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Mix together everything but the ribs.<\/li>\n<li>Apply the mixture to the ribs. \u00a0Leave for about 90 minutes at room temperature.<\/li>\n<li>Wrap ribs in tin foil and put some sparkling apple cider on the bottom of the pan.<\/li>\n<li>Put into a preheated oven (350 degrees Farenheit) and cook for an hour.<\/li>\n<li>Take out and put on grill for another half an hour rotating each side every 10 min. You want to open the tin foil and coat each side with bbq sauce.<\/li>\n<li>Take off grill, apply bbq sauce, and enjoy.<\/li>\n<\/ul>\n<p>Source: \u00a0Michael Stone<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-3-3S2edGqPfV\" aria-controls=\"section-1-3-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Bean Tostadas<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-3-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-3-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 3 minutes<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>Tostadas<\/li>\n<li>Refried Beans<\/li>\n<li>Cheese (queso fresco)<\/li>\n<li>Lettuce<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Wash and cut the lettuce into pieces<\/li>\n<li>Grab a tostada and with a knife or spoon, spread refried beans on one side of the tostada.<\/li>\n<li>Crush the cheese (queso fresco) between your fingers and sprinkle it over the beans on the tostada.<\/li>\n<li>Then, sprinkle some lettuce on top of the beans and cheese.<\/li>\n<li>Optional: You can add either sliced tomatoes, avocado or salsa on top of all the ingredients to add more flavor!<\/li>\n<\/ul>\n<p>Recipe from: \u00a0Elizabeth Soriano<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-4-3S2edGqPfV\" aria-controls=\"section-1-4-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Broccoli Smoothies<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-4-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-4-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <div>\n<p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 2 minutes<\/li>\n<\/ul>\n<p>Broccoli Banana Smoothie:<\/p>\n<ul>\n<li>2 kale leaves<\/li>\n<li>1 large banana<\/li>\n<li>1 cup 100% fruit juice<\/li>\n<li>1 cup fresh broccoli<\/li>\n<li>1\/2 cup ice cubes<\/li>\n<li>handful of almonds<\/li>\n<\/ul>\n<\/div>\n<div>\n<ul>\n<li>Blend until smooth<\/li>\n<\/ul>\n<p>Broccoli Blueberry Smoothie:<\/p>\n<ul>\n<li>1 cup frozen blueberries<\/li>\n<li>1\/2 cup steamed broccoli<\/li>\n<li>1 cup 100% cranberry juice<\/li>\n<li>1\/2 cup low-fat plain yogurt<\/li>\n<li>Strawberries or blackberries optional.<\/li>\n<\/ul>\n<\/div>\n<div>\n<ul>\n<li>Blend until smooth.<\/li>\n<\/ul>\n<\/div>\n<div>\n<div>\n<p>Broccoli Kiwi Smoothie:<\/p>\n<ul>\n<li>1\/2 cup steamed broccoli<\/li>\n<li>2 peeled kiwis<\/li>\n<li>1\/2 cup frozen green grapes<\/li>\n<li>1 cup 100% white grape juice<\/li>\n<\/ul>\n<\/div>\n<div>\n<ul>\n<li>Blend until smooth.<\/li>\n<\/ul>\n<\/div>\n<p>Source: \u00a0Min Gal, who found these here: \u00a0<a href=\"http:\/\/www.livestrong.com\/article\/339412-broccoli-smoothies-for-cancer\/\">&#8220;Broccoli Smoothies for Cancer&#8221;, by Sara Ipatenco<\/a><\/p>\n<\/div>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-5-3S2edGqPfV\" aria-controls=\"section-1-5-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Carrots with Grape and Port Glaze<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-5-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-5-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 30 minutes<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 \u00a0lb.small whole carrots with tops<\/li>\n<li>2 \u00a0Tbsp butter<\/li>\n<li>1\/3 \u00a0cup wild grape port jelly<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Preparation:<\/li>\n<li>Trim and peel or scrub carrots, leaving about 1 1\/2-inch of carrot tops, if present. Halve any thick carrots lengthwise. Place in a 4-quart Dutch oven along with the rosemary sprigs.<\/li>\n<li>Add lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until crisp-tender.<\/li>\n<li>Add butter to Dutch oven; heat just until butter is melted. Return carrots to Dutch oven and toss to coat.<\/li>\n<li>Arrange carrots on serving platter. Top with some of the jelly. Pass remaining jelly.<\/li>\n<\/ul>\n<p>Source: \u00a0Hannah Stetson, who found this in Better Homes and Gardens Network Site, Heart Healthy Living Magazine &#8211;\u00a0<a href=\"http:\/\/my.hearthealthyonline.com\/recipe\/vegetables\/carrots-with-grape-and-port-glaze\/\" target=\"_blank\" rel=\"noopener\">http:\/\/my.hearthealthyonline.com\/recipe\/vegetables\/carrots-with-grape-and-port-glaze\/<\/a><\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-6-3S2edGqPfV\" aria-controls=\"section-1-6-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Calabasitas (Little Squash Food)<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-6-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-6-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 30 minutes<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>3 zucchini or Mexican squash<\/li>\n<li>1\/4 of a large tomato or 1\/2 of a small one<\/li>\n<li>1\/5 of an onion<\/li>\n<li>a can of whole kernel corn<\/li>\n<li>5 to 6 thick slices of Monterrey jack cheese (optional but recommended)<\/li>\n<li>salt and pepper to taste<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Cut zucchini into fourths so that you have nice long strips.<\/li>\n<li>Then cut those strips into pieces that are about 3\/4 of an inch to an inch long. \u00a0Set aside.<\/li>\n<li>Dice the tomato and onion, and slice cheese.<\/li>\n<li>Lightly oil a medium size pan and set on medium heat.<\/li>\n<li>Once the oil is hot add the zucchini.<\/li>\n<li>Add salt and pepper, after 5 minutes add tomato and onion.<\/li>\n<li>Cook until tender (about 2 more minutes).<\/li>\n<li>Next, drain the can of corn and add it to the pan.<\/li>\n<li>Let the corn heat up. \u00a0Once the corn is at a warm temperature place cheese slices over the top of the zucchini\/ corn mixture.<\/li>\n<li>Reduce heat and cover with lid until cheese melts (roughly a minute and a half).<\/li>\n<li>Once the cheese has melted, turn off stove, and enjoy!<\/li>\n<\/ul>\n<p>Source: \u00a0Angela Gutierrez<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-7-3S2edGqPfV\" aria-controls=\"section-1-7-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Cauliflower and Feta Omelet<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-7-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-7-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a0about 30 minutes<\/li>\n<li>Makes 2 servings<\/li>\n<li>24g of protein and only 468 calories<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>5 large eggs<\/li>\n<li>2 \u00bd tablespoons extra-virgin olive oil<\/li>\n<li>\u00bd medium head cauliflower, cut into 1-inch-wide florets (3 cups)<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>\u00bd cub crumbled feta (2 ounces)<\/li>\n<li>\u00bc cup packed flat-leaf parsley leaves<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Beat eggs together with \u00bc teaspoon of salt<\/li>\n<li>Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it simmers, then saut\u00e9 cauliflower until browned and tender, 5 to 9 minutes.\u00a0 Reduce heat to medium, then add garlic, \u00bc teaspoon salt, and 1\/8 teaspoon pepper and saut\u00e9 1 minute.<\/li>\n<li>Pour eggs over cauliflower.\u00a0 Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes.\u00a0 Slide out onto a large plate.\u00a0 Put skillet over omelet and, using pan holders, firmly hold plate and skillet together, then invert omelet back onto skillet and cook 1 to 2 minutes.\u00a0 Slide out onto plate and sprinkle with feta and parsley.<\/li>\n<\/ul>\n<p>Source: \u00a0Laurence Wong, who found it at\u00a0<a href=\"http:\/\/www.epicurious.com\/articlesguides\/everydaycooking\/family\/backtoschoolquickeasyhealthybreakfast\/recipes\/food\/views\/Cauliflower-and-Feta-Omelet-241479\">Epicurious.com (by Ruth Cousineau)<\/a><\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-8-3S2edGqPfV\" aria-controls=\"section-1-8-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Chicken (or Tofu) Chili<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-8-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-8-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Ingredients:<\/p>\n<ul>\n<li>1 pound uncooked chicken breast (or half pound firm tofu)<\/li>\n<li>1 15 oz. can of kidney beans<\/li>\n<li>1 15 oz. can of fire-roasted tomatoes<\/li>\n<li>1\/2 medium white onion, chopped<\/li>\n<li>1 handful each frozen sweet corn and green peas<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>tabasco sauce<\/li>\n<li>salt and pepper to taste<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Grill the chicken breast and cut into small pieces. \u00a0If using tofu, cut into small cubes and cook until golden in a bit of olive oil.<\/li>\n<li>Combine the onion, corn, peas, and oil in a sauce pan and cook until the onions soften and the veggies are cooked through.<\/li>\n<li>Put the chicken, kidney beans, and tomatoes in the saucepan with onions and veggies.<\/li>\n<li>Add tabasco, salt, and pepper to taste. \u00a0(Some shredded monterey jack or sour cream is a great addition, but may take away from the health factor!)<\/li>\n<\/ul>\n<p>Source: \u00a0Jeff Robinson<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-9-3S2edGqPfV\" aria-controls=\"section-1-9-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Dill Lemon Salmon<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-9-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-9-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a010-15 minutes active, 20 minutes to bake<\/li>\n<li>Cool Features: high in omega-3\u2019s<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 fresh large Onion<\/li>\n<li>\u00bd tsp. dill weed<\/li>\n<li>\u00bd tps. Lemon pepper<\/li>\n<li>1 \u00bd lb. salmon (smaller pieces will cook quicker)<\/li>\n<li>3 tbs. spicy brown mustard ( can substitute Dijon mustard or any other type)<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Preheat oven to 350 degrees F.<\/li>\n<li>Mix onions dill and lemon pepper in a bag and crush with hand or rolling pin.<\/li>\n<li>Brush the salmon with spicy mustard and sprinkle the onion dill and lemon pepper mixture on the salmon.<\/li>\n<li>Place salmon on foil baking sheet and cook for 20 minutes at 350 F until salmon appears opaque in the center. Larger pieces may take longer to fully cook.<\/li>\n<\/ul>\n<p>Source: \u00a0Sevan Movsesian, who found this in\u00a0<em><a href=\"http:\/\/www.cooking4busymoms.com\/files\/35493898.htm\">Cooking 4 Busy Moms<\/a>.<\/em><\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-10-3S2edGqPfV\" aria-controls=\"section-1-10-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Green Beans with Hazelnuts and Lemon<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-10-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-10-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Ingredients:<\/p>\n<ul>\n<li>1 1\/2 pounds fresh green beans, washed and trimmed<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>1 1\/2 teaspoons lemon zest<\/li>\n<li>1\/3 cup chopped toasted hazelnut salt and pepper to taste<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender.<\/li>\n<li>Drain and place in a large bowl.<\/li>\n<li>Add olive oil, lemon zest, hazelnuts, salt and pepper.<\/li>\n<li>Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.<\/li>\n<\/ul>\n<p>Source: \u00a0Michael Cui, who found this at<a href=\"http:\/\/allrecipes.com\/recipe\/green-beans-with-hazelnuts-and-lemon\/detail.aspx?src=3810_28\">\u00a0allrecipes.com.<\/a><\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-11-3S2edGqPfV\" aria-controls=\"section-1-11-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Grapefruit Avocado Salad<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-11-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-11-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a020 minutes<\/li>\n<li>Makes 6 servings.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 whole grapefruits<\/li>\n<li>2 avocados<\/li>\n<li>1\/2 cup chopped cashews<\/li>\n<li>1.2 cup coleslaw salad dressing<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Peel grapefruits and section.<\/li>\n<li>Place sections in medium bowl; squeeze juice from membranes over fruit.<\/li>\n<li>Peel avocado and remove pit.<\/li>\n<li>Cut into chunks and gently toss with grapefruit in bowl.<\/li>\n<li>Sprinkle with nuts and drizzle with salad dressing.<\/li>\n<\/ul>\n<p>Source: \u00a0Aaron Barg<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-12-3S2edGqPfV\" aria-controls=\"section-1-12-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Grilled Chicken Torta<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-12-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-12-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <div id=\"content\" class=\"content\">\n<div class=\"html-content\">\n<div>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 Torta bread (a type of Mexican bread)<\/li>\n<li>3 to 4 pieces of roasted red bell peppers (fresh or preserved in oil)<\/li>\n<li>1 small zucchini<\/li>\n<li>1 small eggplant<\/li>\n<li>5 crimini mushrooms<\/li>\n<li>2 tablespoons of hummus<\/li>\n<li>1 tablespoon of basil pesto<\/li>\n<li>Handful of arugula<\/li>\n<li>1\/2 tablespoon of butter<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Slice the zucchini and eggplant in very thin strips and pan fry with olive oil till golden.<\/li>\n<li>In a separate pan, pan fry the mushrooms with butter till cooked through.<\/li>\n<li>Cut the torta in half and spread the hummus on one side and the pesto on the other.<\/li>\n<li>Lay the roasted red bell peppers down on the hummus.<\/li>\n<li>Layer zucchini and eggplant over the bell peppers.<\/li>\n<li>Put the mushrooms over the zucchini and eggplant.<\/li>\n<li>Put the arugula over the mushrooms and top the sandwich off with the pesto side down.<\/li>\n<li>Gently press down (or use a panini grill to press the sandwich together).<\/li>\n<li>Slice in half diagonally and enjoy!<\/li>\n<\/ul>\n<p>Source: \u00a0Esther Kim<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-13-3S2edGqPfV\" aria-controls=\"section-1-13-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Grilled Salmon<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-13-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-13-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: 15 minutes<\/li>\n<li>Cooking time: 10 minutes<\/li>\n<li>Cool features: 39.2g protein.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>Fillet of Salmon with skin at the bottom of the salmon<\/li>\n<li>Lemon juice (one table spoon)<\/li>\n<li>Two gloves garlic<\/li>\n<li>Soya sauce (two tablespoons)<\/li>\n<li>Honey or brown sugar (one tablespoon)<\/li>\n<li>Pinch of ground pepper<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Mix the lemon juice, mashed garlic, soya sauce, honey and pinch of ground pepper in a small pan.<\/li>\n<li>Put on fire and boil until it is a thick liquid.<\/li>\n<li>Pour over salmon and put in the oven under grill for ten minutes until the top of the salmon is golden brown and salmon is flaky and done.<\/li>\n<\/ul>\n<p>Source: \u00a0Trudy Samra<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-14-3S2edGqPfV\" aria-controls=\"section-1-14-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Italian Tomato Salad<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-14-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-14-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Ingredients:<\/p>\n<ul>\n<li>Tomatoes<\/li>\n<li>Olive oil<\/li>\n<li>Shallots<\/li>\n<li>Fresh basil<\/li>\n<li>Kosher salt<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Cut a pint of grape tomatoes in half (you can use larger tomatoes, such as heirloom, if you do this cut them into pieces that are comparable in size to half of a grape tomato).<\/li>\n<li>Sprinkle the tomatoes with 1\/2 &#8211; 3\/4 tsp. of kosher salt (exact amount depends on preference).<\/li>\n<li>Let the tomatoes sit for a few minutes.<\/li>\n<li>Lightly push on tomatoes with the back of a spoon so that the juices start to come out into the bowl.<\/li>\n<li>Mix the tomatoes in the juice.<\/li>\n<li>Slice 1\/2 of a large shallot or one whole small shallot very thin.<\/li>\n<li>Add shallots to the tomatoes.<\/li>\n<li>Chop or tear up 6 medium to large fresh basil leaves.<\/li>\n<li>Add 3 tbsp. olive oil.<\/li>\n<li>Mix all ingredients together.<\/li>\n<li>Serve and enjoy!<\/li>\n<li>*Note: excellent served with Italian bread, toasted or untoasted<\/li>\n<\/ul>\n<p>Source: \u00a0Sara McElroy<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-15-3S2edGqPfV\" aria-controls=\"section-1-15-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Korean Beef<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-15-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-15-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a0Overnight for marinating<\/li>\n<li>Sukiyaki beef has 28.0 grams of protein, 1.7 grams of dietary fiber<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>240g (8oz)\u00a0<em>Sukiyaki\u00a0<\/em>Beef<\/li>\n<li>3 crushed garlic cloves<\/li>\n<li>2 tablespoons of sugar<\/li>\n<li>1 tablespoon of sesame oil<\/li>\n<li>2 tablespoons of Japanese soya sauce<\/li>\n<li>2 tablespoons of Japanese\u00a0<em>sake<\/em><\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>2 tablespoons of oil<\/li>\n<li>Head of lettuce<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Marinate beef overnight<\/li>\n<li>Heat the oil in a pan and when the oil is hot, add the beef.<\/li>\n<li>Fry the beef on high heat until lightly brown color<\/li>\n<li>Serve immediately with rice or with lettuce leaves<\/li>\n<\/ul>\n<p>Source: \u00a0Michael Samra, who found this in\u00a0<em>Too Delicious<\/em>, by Claudia &amp; Dominica.<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-16-3S2edGqPfV\" aria-controls=\"section-1-16-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Korean Pickled Cucumbers<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-16-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-16-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 8 minutes<\/li>\n<li>This dish is for one person and has about 80 calories, 1.8g protein, and 2g fiber.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 kirby cucumber<\/li>\n<li>1\/2 small white onion<\/li>\n<li>1\/2 green onion<\/li>\n<li>2 garlic cloves<\/li>\n<li>1 tsp sugar<\/li>\n<li>2 tsp salt<\/li>\n<li>3 tsp Gochuchang or red pepper paste (available at Korean supermarkets or grocery stores)<\/li>\n<li>2 tsp red pepper powder<\/li>\n<li>1\/2 cup water<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Wash the kirby cucumber, small white onion, green onion, and garlic and then drain them.<\/li>\n<li>Slice the kirby cucumber on a slant<\/li>\n<li>Chop the green onion up into small pieces.<\/li>\n<li>Cut the small onion half. Then, slice into round shapes.<\/li>\n<li>Mince the garlic cloves.<\/li>\n<li>Put all the ingredients in a large bowl and mix them well right before you eat.<\/li>\n<\/ul>\n<p>Source: \u00a0Jeemin Kim<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-17-3S2edGqPfV\" aria-controls=\"section-1-17-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Korean Seaweed Soup<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-17-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-17-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 35 minutes active, 25 minutes to cook<\/li>\n<li>Makes 4-5 servings<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 oz dried miyeok or seaweed (yields about 2 cups soaked)<\/li>\n<li>10 mussels<\/li>\n<li>2 garlic cloves, minced<\/li>\n<li>6 cups water<\/li>\n<li>1 tablespoon soup soy sauce (gukganjang)<\/li>\n<li>1 tablespoon sesame oil (Do not substitute. Sesame oil is a key ingredient in authentic miyeok guk. It adds a nutty flavor with a hint of sweetness when it blends with miyeok.)<\/li>\n<li>1 tablespoon salt<\/li>\n<li>1 tablespoon ground pepper<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Soak the dried miyeok for about 30 minutes.<\/li>\n<li>Rinse 2 or 3 times, squeezing or kneading after each rinse (as if you are working with bread dough) to remove excess salt used in the drying process and rinse off any hidden sand.<\/li>\n<li>Drain well and cut into bite sizes.<\/li>\n<li>In a large pot, saut\u00e9 the miyeok with the sesame oil, soy sauce and garlic for 4 to 5 minutes over medium high heat.<\/li>\n<li>Add water and bring it to a boil.<\/li>\n<li>Lower the heat to medium and boil for 15 minutes.<\/li>\n<li>Drop the mussels in.<\/li>\n<li>Add salt and pepper to taste.<\/li>\n<li>Boil for an additional 5 minutes.<\/li>\n<\/ul>\n<p>Source: \u00a0Jeemin Kim, who found this here: \u00a0<a href=\"http:\/\/eatingandliving.blogspot.com\/2010\/04\/miyeok-guk-seaweed-soup.html\">Hyosun Ro&#8217;s &#8220;Miyeok Guk (Korean Seaweed Soup)&#8221;.<\/a><\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-18-3S2edGqPfV\" aria-controls=\"section-1-18-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Pan-Roasted Chicken With Shallots<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-18-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-18-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 20 minutes<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>8 shallots<\/li>\n<li>4 \u00a0medium skinless, boneless chicken breast halves (1 to 1 1\/4 pounds total)<\/li>\n<li>Salt and ground black pepper<\/li>\n<li>1 \u00a0tablespoon olive oil<\/li>\n<li>1 medium zucchini, halved length-wise and cut into 1\/4-inch slices<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Peel shallots; halve small shallots and quarter large shallots; set aside.<\/li>\n<li>Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.<\/li>\n<li>Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (170\u00b0F), stirring shallots frequently and turning chicken, if necessary, to brown evenly.<\/li>\n<li>If necessary, add additional oil to prevent sticking. Reduce heat to medium low if chicken or shallots brown too quickly.<\/li>\n<li>Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet.<\/li>\n<li>Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken.<\/li>\n<\/ul>\n<p>Source: \u00a0Hannah Stetson, who found this in\u00a0Better Homes and Gardens Network Site, Heart Healthy Living Magazine &#8211;\u00a0<a href=\"http:\/\/my.hearthealthyonline.com\/recipe\/chicken\/pan-roasted-chicken-with-shallots\/\" target=\"_blank\" rel=\"noopener\">http:\/\/my.hearthealthyonline.com\/recipe\/chicken\/pan-roasted-chicken-with-shallots\/<\/a><\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-19-3S2edGqPfV\" aria-controls=\"section-1-19-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Pimiento Cheese<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-19-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-19-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 15 minutes<\/li>\n<li>Per 2-tablespoon serving: 49 calories; 3 g fat ( 2 g sat , 0 g mono ); 9 mg cholesterol; 2 g carbohydrates; 3 g protein; 0 g fiber; 156 mg sodium; 18 mg potassium.<\/li>\n<li>Makes 1 1\/2 cups<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 1\/2 cups shredded reduced-fat sharp Cheddar cheese<\/li>\n<li>1\/4 cup low-fat mayonnaise<\/li>\n<li>1 4-ounce jar sliced pimientos, drained and chopped<\/li>\n<li>2 tablespoons minced scallions<\/li>\n<li>Hot sauce to taste (optional)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Preparation:<\/p>\n<ul>\n<li>Combine cheese, mayonnaise, pimientos, scallions and hot sauce (if using) in a medium bowl.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Source: \u00a0Adriana Aristeiguieta, who found this at\u00a0<a href=\"http:\/\/www.eatingwell.com\/recipes\/pimiento_cheese.html\">Eating Well.<\/a><\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-20-3S2edGqPfV\" aria-controls=\"section-1-20-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Quinoa Corn Salad<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-20-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-20-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 30 minutes<\/li>\n<li>Quinoa is a grain that is very high in protein which is good for vegans\/vegetarians.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>3 cups water<\/li>\n<li>1 tsp. salt<\/li>\n<li>1 \u00bd cups quinoa (rinsed)<\/li>\n<li>2 cups fresh corn<\/li>\n<li>1 cup fresh basil (finely chopped)<\/li>\n<li>\u00bd cup diced roasted red pepper<\/li>\n<li>2 tbsp. olive oil<\/li>\n<li>Fresh lemon juice<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Bring water to a boil, add quinoa and simmer for about 11 minutes.<\/li>\n<li>Add corn and cook another 1-3 minutes.<\/li>\n<li>Transfer quinoa and corn to a bowl and stir then set aside to cool.<\/li>\n<li>Stir in basil, red peppers, and olive oil.<\/li>\n<li>Add salt if needed.<\/li>\n<li>Add lemon juice to taste.<\/li>\n<\/ul>\n<p>Source: \u00a0Lindsey Davis, who found this\u00a0<a href=\"http:\/\/www.food.com\/recipe\/quinoa-corn-salad-144028\">here.<\/a><\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-21-3S2edGqPfV\" aria-controls=\"section-1-21-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Reggiano Cheese Sticks<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-21-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-21-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Makes 24 Sticks<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 pound frozen puff pastry, thawed<\/li>\n<li>1 cup freshly grated parmigiano Reggiano cheese<\/li>\n<li>1 Teaspoon sweet smoked Spanish paprika<\/li>\n<li>1 teaspoon fleur de sel<\/li>\n<li>Black Sesame seeds (optional)<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay the puff pastry on a lightly floured work surface. \u00a0Roll out the dough to about a 1\/8 inch thickness.<\/li>\n<li>Mix the grated cheese, smoked paprika, and salt together in a medium bowl. \u00a0Spread over the puff pastry. \u00a0Carefully press your rolling pin over the cheese ensuring that it adheres to the pastry.<\/li>\n<li>Fold the pastry in half and roll back out to the original size; \u00a0With a sharp knife or pizza cutter, cut 1\/2 inch strips crosswise to make 24 strips. \u00a0Roll strips in sesame seeds (if using), and twist to create cheese sticks.<\/li>\n<li>Lay the sticks on the baking sheet and bake for about 15 minutes until golden brown and crisp. \u00a0Let cool.<\/li>\n<\/ul>\n<p>Source: \u00a0Austin Tochner, who found this in\u00a0<em>Popular Plates Magazine<\/em>, February 2011.<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-22-3S2edGqPfV\" aria-controls=\"section-1-22-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Salmon Salad<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-22-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-22-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Ingredients:<\/p>\n<ul>\n<li>1 cup Trader Joe&#8217;s Soycutash (soybeans, corn and red peppers)<\/li>\n<li>1 can of Trader Joe&#8217;s Alaskan Pink Salmon (skinless, boneless, and no salt added)<\/li>\n<li>1\/2 cup your choice of hummus<\/li>\n<li>a pinch of salt and pepper<\/li>\n<li>a drizzle of mustard (optional)<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Heat the Soycutash in a pot as instructed.<\/li>\n<li>Drain the excess fluid from salmon can.<\/li>\n<li>Combine all ingredients in a bowl and mix thoroughly.<\/li>\n<li>Serve on whole-wheat crackers, toast, or in a wrap.<\/li>\n<\/ul>\n<p>Source: \u00a0Samantha Castro<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-23-3S2edGqPfV\" aria-controls=\"section-1-23-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Salsa Chicken<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-23-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-23-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a010 minutes active, 45 minutes to cook.<\/li>\n<li>Makes 6 servings.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>6 boneless, skinless chicken breasts<\/li>\n<li>2 cups of salsa<\/li>\n<li>1\/3 cup of brown sugar<\/li>\n<li>2 Tbsp. honey Dijon Mustard<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Preheat oven to 350 degrees F.<\/li>\n<li>Combine all ingredients and place in 13&#215;9&#8243; pan.<\/li>\n<li>Bake at 350 degrees F.<\/li>\n<li>For 40-45 minutes until chicken is thoroughly cooked.<\/li>\n<\/ul>\n<p>Source: \u00a0Aaron Barg<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-24-3S2edGqPfV\" aria-controls=\"section-1-24-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Split Pea Soup<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-24-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-24-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Ingredients:<\/p>\n<ul>\n<li>1 Cup Chopped Onions<\/li>\n<li>1 Tablespoon olive oil<\/li>\n<li>1 pound dried split peas<\/li>\n<li>1 pound ham bone<\/li>\n<li>Salt and Pepper to taste<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Saute the onions in the olive oil until they are soft.<\/li>\n<li>Remove from heat and add the peas and ham bone.<\/li>\n<li>Cover with water and cook over medium-low heat at a simmer for 2 full hours, adding water if needed.<\/li>\n<li>Remove from heat and let stand a full hour.<\/li>\n<li>Remove ham bone.<\/li>\n<li>To serve, reheat. \u00a0Add salt and pepper to taste.<\/li>\n<\/ul>\n<p>Source: \u00a0Jess Weisbly, who found it in\u00a0<em>Popular Plates Magazine<\/em>, April 2011.<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-25-3S2edGqPfV\" aria-controls=\"section-1-25-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Squash Cheese<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-25-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-25-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 50 minutes<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>Squash<\/li>\n<li>Eggs<\/li>\n<li>White Cheese (French White Cheese)<\/li>\n<li>Milk<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Boil the squashes for 10 minutes.<\/li>\n<li>When they become soft take it out<\/li>\n<li>Cut it in the half<\/li>\n<li>Take the inside of both of the squashes<\/li>\n<li>Put milk, cheese and eggs ( yellow only) in a bowl and mix.<\/li>\n<li>Put the mix inside the squash.<\/li>\n<li>Put it in the oven and bake at 375 fahrentheit<\/li>\n<li>Bon Appetit!<\/li>\n<\/ul>\n<p>Source: \u00a0Sinan Inceer<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-26-3S2edGqPfV\" aria-controls=\"section-1-26-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Submerged-Boiled Chicken and Stir-Fried Morning Glory (Water Spinach)<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-26-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-26-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 about 45 minutes<\/li>\n<li>Cool features: \u00a0this dish can have a protein content that is determined by the size of the chicken used<\/li>\n<li>A 100g serving of Morning Glory has 30 calories, 2.7g protein, 60mg calcium, 2.5mg iron, 2.9mg vitamin A, and 45mg vitamin C.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 whole chicken, size varies based on number of people serving (I prefer small Japanese chickens)<\/li>\n<li>Green Onions, amount varies based on amount of dipping sauce desired (I usually use 3 green onion stalks)<\/li>\n<li>1 bunch of Morning Glory (known in Chinese markets as &#8216;tong-choi&#8217; or &#8216;ong-choi&#8217;)<\/li>\n<li>an oil adequate for stir-frying, preferably rice bran oil, amount depends on amount of dipping sauce desired (I usually use about 4 tablespoons)<\/li>\n<li>Salt<\/li>\n<li>OPTIONAL: 1\/4 bulb garlic OR 2 tablespoon shrimp paste; small amount of ginger<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>take a large, deep pot, fill with water enough water submerge the entire chicken, and boil<\/li>\n<li>wash and clean chicken, taking care to not puncture any internal organs, especially the bile ducts; doing so will leave a bitter taste<\/li>\n<li>place chicken in boiling water and leave the fire on for approx. 10 minutes.<\/li>\n<li>after 10 minutes, turn off the fire, leave the chicken within the pot of water and cover the lid; let chicken sit for at least 20 minutes<\/li>\n<li>remove chicken from water and cut in whichever way desired<\/li>\n<\/ul>\n<p>During the time that the chicken is in the water:<\/p>\n<ul>\n<li>wash the Morning Glory thoroughly; the entire store-bought plant is edible<\/li>\n<li>smash the garlic pieces (i usually do this with the blade of a butcher knife)\u00a0 (OPTIONAL)<\/li>\n<li>heat a medium-sized pan to a high temperature<\/li>\n<li>pour a small amount of stir-fry cooking oil into pan (approximately 1 teaspoon or enough to cover the the bottom of pan)<\/li>\n<li>add garlic\u00a0 (OPTIONAL)<\/li>\n<li>as garlic starts to slightly brown (OPTIONAL), add morning glory and stir as leaves start to limp (as opposed to the firmness in the fresh state)<\/li>\n<li>add a small amount of water (perhaps 1.75 times the oil) and shrimp paste (OPTIONAL) and cover lid<\/li>\n<li>wait a minute or so and remove lid<\/li>\n<li>add salt<\/li>\n<li>remove and serve<\/li>\n<\/ul>\n<p>During the time that the chicken is in the water: (preferably before cooking the morning glory)<\/p>\n<ul>\n<li>wash green onions thoroughly<\/li>\n<li>mince green onions into a very fine state (use of cuisinart is acceptable), and place it into a boil<\/li>\n<li>add finely-cut ginger (OPTIONAL)<\/li>\n<li>heat a pan to a high temperature<\/li>\n<li>pour desired amount of rice bran oil<\/li>\n<li>boil the oil while in the pan<\/li>\n<li>after boiling, pour oil into the bowl<\/li>\n<li>taste and add salt as needed<\/li>\n<li>serve<\/li>\n<\/ul>\n<p>Source: \u00a0Kevin Ngai (who inherited this from his grandfather, via his mother)<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-27-3S2edGqPfV\" aria-controls=\"section-1-27-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Tomato Fried Egg (\u8543\u8304\u7092\u9e21\u86cb)<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-27-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-27-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <div>\n<p>Stats:<\/p>\n<ul>\n<li>Preparation Time: 10-15 minutes<\/li>\n<li>Quick and easy to prepare, goes great with white rice. Contains protein from egg as well as vitamins from tomato.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 eggs<\/li>\n<li>1 tomato<\/li>\n<li>Salt and pepper (optional)<\/li>\n<li>Rice (optional)<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Break eggs into a bowl and whisk<\/li>\n<li>Cut tomato into orange-like slices<\/li>\n<li>First, the egg needs to be cooked separately from the tomato.<\/li>\n<li>Heat pan with oil, pour in the egg when the pan is hot and lightly scramble the eggs. Avoid over cooking the egg, since they will need to be cooked again with the tomatoes.<\/li>\n<li>After the eggs are finished, take them out of the pan. Put the tomatoes into the pan and stir-fry until the tomatoes are no longer raw and the juices start running.<\/li>\n<li>Add the egg back into the pan; stir-fry it together with the tomato.<\/li>\n<li>Add salt and pepper for more flavor, although if you prefer it to be plain, so be it. (Usually, only salt is added)<\/li>\n<li>Pour the product into a place or bowl! End product should be like a sauce of tomato and egg.<\/li>\n<li>Serve with rice and enjoy!<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>Source: \u00a0Kevin Sui<\/p>\n<\/div>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-28-3S2edGqPfV\" aria-controls=\"section-1-28-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Tomato Salsa<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-28-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-28-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 40-50 minutes<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>4 large Russet potatoes (or more if you really like potatoes)<\/li>\n<li>5\/6 green tomatoes (tomatillos)<\/li>\n<li>1 jalape\u00f1o<\/li>\n<li>1\/2 onion<\/li>\n<li>1 cup of water ( give or take, depending on how watery you like your salsa)<\/li>\n<li>Salt &amp; garlic powder to taste<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Peel potatoes and remove the skin of the green tomatoes. Chop both into large chunks. \u00a0(*Note* &#8211; if you do not like spicy foods, then remove the core of seeds from the jalape\u00f1o before the next step.)<\/li>\n<li>Put the tomato chunks, onion, water and jalape\u00f1o in a blender, and blend until there are no large chunks remaining.<\/li>\n<li>Put the chunks of potato into a small pot, and pour in the salsa that you just made in the blender. Add salt, garlic powder, or whatever other spices your heart desires to taste.<\/li>\n<li>Cover the pot and let it cook on low heat (setting 2 or 3) for about 30 minutes, or until the potatoes are soft.<\/li>\n<\/ul>\n<p>Source: \u00a0Elizabeth Henry, who got it from her mother.<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-29-3S2edGqPfV\" aria-controls=\"section-1-29-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Turkey Rollups<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-29-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-29-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>Stats:<\/p>\n<ul>\n<li>Preparation time: \u00a05 minutes<\/li>\n<li>Per serving: 82 calories; 4g fat (1g sat, 1g mono); 10mg cholesterol; 10g carbohydrates; 3g protein; 0g fiber; 238mg sodium; 47mg potassium.<\/li>\n<li>Makes 2 servings, 2 rollups each.<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>4 slices deli turkey breast, (about 2 ounces total)<\/li>\n<li>8 teaspoons honey mustard, or mango chutney<\/li>\n<li>Freshly ground pepper, to taste<\/li>\n<li>8 sesame breadsticks<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Spread each slice of turkey with 2 teaspoons mustard (or mango chutney) and season with pepper.<\/li>\n<li>Wrap each prepared turkey slice around 2 breadsticks.<\/li>\n<\/ul>\n<p>Source: \u00a0Adriana Aristeiguieta, who found this at\u00a0<a href=\"http:\/\/www.eatingwell.com\/recipes\/turkey_rollups.html\">Eating Well.<\/a><\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n              <li>\n          <button type=\"button\" class=\"accordion-trigger \" id=\"heading-1-30-3S2edGqPfV\" aria-controls=\"section-1-30-3S2edGqPfV\" aria-expanded=\"false\" aria-disabled=\"false\">\n                          <span class=\"item-title\">Vegetable Fried Rice<\/span>\n            \n                      <\/button>\n\n          <div id=\"section-1-30-3S2edGqPfV\" role=\"region\" aria-labelledby=\"heading-1-30-3S2edGqPfV\" class=\"accordion-panel\">\n\n                            \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <div>\n<p>Stats:<\/p>\n<ul>\n<li>Preparation time:\u00a0 20-30 minutes<\/li>\n<\/ul>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 &#8211; 3 cups cooked brown rice<\/li>\n<li>1 &#8211; 2 Tbsp cooking oil<\/li>\n<li>1 stalk celery<\/li>\n<li>1 small carrot<\/li>\n<li>1 cup frozen peas<\/li>\n<li>1 tsp brown mustard seed<\/li>\n<li>1\/2 tsp dry ginger<\/li>\n<li>1 tsp paprika<\/li>\n<li>1\/2 tsp ground cumin<\/li>\n<li>1 tsp ground coriander<\/li>\n<li>1\/2 tsp turmeric<\/li>\n<li>pinch cayenne<\/li>\n<li>1 Tbsp soy sauce<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<ul>\n<li>Heat oil on medium-low in a large shallow pan<\/li>\n<li>Peel the carrot, slice lengthwise, and dice in small pieces<\/li>\n<li>Wash and trim the celery, cut in thin pieces lengthwise, then slice thin<\/li>\n<li>Turn the heat to medium high<\/li>\n<li>Add the brown mustard seeds and heat in the oil until they start to pop<\/li>\n<li>Add the carrots and celery, stir-fry for 5 minutes<\/li>\n<li>Add the spices and stir-fry for 2 minutes, until mixed well and browned<\/li>\n<li>Add the frozen peas, and 2 Tbsp water, cover and steam for 5 minutes, or until the veggies are tender<\/li>\n<li>Add the rice and soy sauce or braggs, and stir-fry for 2 minutes, breaking up the chunks of rice<\/li>\n<li>Reduce heat to low, cover and cook for another 5 minutes<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>Source: \u00a0Hong Liu<\/p>\n<\/div>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n            \n                      <\/div>\n        <\/li>\n\n          <\/ul>\n  \n  \n\n  <\/div><\/div>\n\n\n  \n  \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--contact-details \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--contact-details\"\n    \n      >\n\n    \n  <div class=\"inner-wrapper\">\n\n          <div class=\"header-container\">\n\n                      \n<div class=\"f--field f--section-title\">\n\n    \n  <h2>\n          Contact\n      <\/h2>\n\n\n<\/div>\n        \n                      \n<div class=\"f--field f--link\">\n\n    \n    \n  \n<a \n  class=\"link\"\n  href= https:\/\/dornsife.usc.edu\/profile\/shieva-kleinschmidt\/\n  target=\"_blank\"  aria-label=\"Read more about Faculty Profile\"  \n>\n    Faculty Profile \n  <svg version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" viewBox=\"0 0 35 35\" enable-background=\"new 0 0 35 35\" width=\"25\" height=\"25\" xml:space=\"preserve\"><polygon fill-rule=\"evenodd\" clip-rule=\"evenodd\" fill=\"#000\" points=\"19.3,27.5 29.3,17.5,19.3,7.5 16.3,10.4 21.4,15.4 6.7,15.4 6.7,19.6 21.4,19.6 16.3,24.6 \"\/><\/svg>\n<\/a>\n\n\n<\/div>\n        \n      <\/div>\n    \n    \n      <div class=\"contacts-container\">\n\n        \n                      <div class=\"contact-card\">\n\n                              <h3>Shieva Kleinschmidt<\/h3>\n              \n                                  \n<div class=\"f--field f--description\">\n\n    \n  <p><em>Associate Professor of Philosophy<\/em><\/p>\n<p>Office: MHP 113<\/p>\n\n\n\n<\/div>\n              \n                              <div class=\"f--phone\">\n                  <a href=\"tel:(213) 740-4084\">(213) 740-4084<\/a>\n                <\/div>\n              \n                              <div class=\"f--email\">\n                  <a href=\"mailto:kleinsch@usc.edu\">kleinsch@usc.edu<\/a>\n                <\/div>\n              \n            <\/div>\n                    \n      <\/div>\n\n        \n     \n    \n  <\/div>\n\n\n  <\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":150,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-4","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Home - Easy Recipes for External Prosperity<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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