Nonfat Gingersnaps

Contributed by SporkorFoon/ Original recipe by David Leibovitz

David Leibovitz, you are my hero.  Now, we all know that I have undergone some crazy adjustments to my diet to knock off the holiday weight (which worked like a charm and I’ve lost the 7 pounds I gained over the holidays plus 4 more! And these changes don’t make me want to eat my arm off anymore!  Score!), but I have reintroduced coffee and alcohol because I couldn’t take it anymore (and I reintroduced both of them by having an Irish Coffee. Two birds. One stone. Happy Teanna) and now I will introduce these amazing cookies.

Please click  here for Dave’s recipe and the story on how he came to create these amazing cookies!

Spice Crusted Salmon with Cinnamon Sugar Sweet Potatoes and Sauteed Asparagus

by Spork or Foon

You want a quick, filling and healthy dinner? Try this recipe out. It is so simple and fast, yet the variety of spices will really get your tastebuds working. I like to make this with sauteed asparagus and cinnamon-sugar sweet potatos, but you can make this with whatever side you prefer.

Serves 2

8 ounces salmon fillet
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
1/4 teaspoon onion powder

Asparagus

1 bunch asparagus
Sea salt and kosher salt to taste (or just kosher salt)
Water
Freshly ground black pepper to taste
Extra Virgin Olive Oil

Sweet potato

2 sweet potatoes
Vegetable Oil
1/2 teaspoon brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon coarse sugar

Directions

Sweet Potato

Preheat oven to 350 degrees Farenheit. Coat a shallow baking dish with cooking spray.

Combine brown sugar, coarse sugar and cinnamon in a bowl. Slice sweet potato into 1/4″ rounds. Place in a shallow baking dish and drizzle with vegetable oil. Sprinkle sugars evenly over potato slices, place in oven. Bake for 35-40 minutes or until sweet potatoes are tender.

Salmon

Preheat oven to 350 degrees Farenheit. Spray a shallow baking dish with cooking spray.

Combine first six ingredients in a bowl. Rub mixture over salmon fillets. Bake salmon for 20-25 minutes (or until salmon flakes).

Asparagus

Heat olive oil in a saute` pan over medium heat. Add asparagus and a pinch of kosher salt. Saute` for three minutes. Lower heat to medium low and add enough water to just cover the bottom of the pan. Cover and cook for additional 5 minutes or until tender. Drain water, drizzle with olive oil and add coarse sea salt and freshly ground black pepper to taste.