Author: Jessica Roy, RD

Preheat oven to 350F and place a sheet of parchment paper on a baking tray.

Combine flour, stevia, and baking powder.

Stir in eggs.

In a separate bowl, combine butter and vanilla extract.

Pour butter mixture in with flour mixture until smooth. Your dough will resemble cookie dough

Shape dough in rectangle shape (about 2cm high). It doesn't matter the shape, as long as the heigh is consistent so that it bakes evenly.

Bake for 25 minutes.

Let cool out of oven for 1hr.

Cut into 16 uniform slices. The easiest way is to cut the dough in half four times (see picture).

Place biscotti flat side down.

Preheat oven to 300F and bake for 15 min.

Flip biscotti and bake for another 15 min.

When you turn the oven off, leave biscotti in and allow them to cool in the oven (this will make them crispier) for about 30 min.

Heat white chocolate in the microwave for 90sec and dip biscotti however you like.

Cool the in the fridge to let the chocolate harden.

Cut sweet potato into even strips.

Soak is cold water for 20 min.

Drain and pat dry sweet potato strips and bowl.

Preheat oven to 425.

Toss strips in EVOO.

Mix dry ingredients in small dish.

Toss strips in spice/cornstarch mixture until evenly coated.

Bake for 15 min.

Flip strips and back for another 15-20 minutes until crispy.

Enjoy with my greek yogurt cajun dipping sauce!

Blend all ingredients in a food processor

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Preheat oven to 325ºF.

In an oven-safe skillet, heat butter medium heat. Add green onions, green chiles, and saute until green onions are softened (1-2 minute). Add spinach and stir and continue to cook until wilted, about 3-4 minutes.

Add salt and pepper to taste, keeping in mind that the cheese will add saltiness.

Pour in egg whites, and cottage cheese, stirring to combine. You can whisk these together in a bowl first.

Move to preheated oven and bake for 15 minutes or until eggs are set. Cool slightly before slicing into wedges and serving.

Preheat oven to 350F and line muffin tin with EVOO cooking spray or silicone muffin liners.

In a large bowl, mix dry ingredients

Stir in wet ingredients (your batter will be thick!)

Scoop batter into muffin tin and sprinkle chocolate chips on top (press in lightly).

Bake for about 25 minutes or until the tops are golden and a knife comes out clean.

Preheat oven to 350F

Combine oats, brown sugar blend, almond slices, salt, cinnamon, nutmeg in a large mixing bowl and mix until combined.

Stir in coconut oil (melt for about 30s in the microwave) to flour mixture.

Stir in egg whites.

Spray muffin tin with EVOO spray until coated completely (make sure you get the top part of the muffin tins, too).

Evenly distribute mixture into the muffin tins.

With a small spoon, press the mixture to the bottom and gentle press the mixture upwards until you reach the close to the top of the muffin tin (see below picture).