SERVINGS: 8
SERVING SIZE: 1 tablespoon (21 grams)
PREP TIME: 5 to 10 minutes
COOKING TIME: 1 hour

Ingredients
Base

• 1 tablespoon plus 1 teaspoon (11 milliliters) olive oil, divided
• 8 large cloves garlic, whole with skin on
• 6 ounces plain low-fat Greek yogurt

Creamy roasted garlic aioli

• 1 teaspoon (5 milliliters) lemon juice
• ½ teaspoon honey
• ¼ teaspoon Dijon mustard
• ⅛ teaspoon salt
• ⅛ teaspoon cayenne pepper

Greek roasted garlic aioli

• 1 teaspoon (5 milliliters) lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon packed fresh dill, chopped
• ⅛ teaspoon salt
• ⅛ teaspoon fresh cracked black pepper

Spicy roasted garlic aioli

• 1 teaspoon (5 milliliters) lime juice
• ½ teaspoon honey
• 1 teaspoon Sriracha sauce
• ¼ teaspoon chili powder
• ⅛ teaspoon salt
• ⅛ teaspoon smoked paprika

Instructions
Base

1. Preheat oven to 400°F (204°C).
2. Drizzle 1 teaspoon olive oil on aluminum foil and wrap garlic cloves inside.
3. Place in center of oven on sheet pan and roast for 45 to 55 minutes. Garlic is done when fragrant and cloves are soft enough to squeeze.
4. Set aside to cool completely. Once cool, gently loosen and remove skins.

Creamy roasted garlic aioli:

1. In large plastic or shatterproof cup, combine garlic, remaining olive oil, yogurt, lemon juice, honey, mustard, salt and cayenne pepper.
2. Gently pulse with hand-held immersion blender until creamy, about 30 seconds. Alternatively, place in food processor and process on low for 30 seconds.

Greek roasted garlic aioli:

1. In large plastic or shatterproof cup, combine garlic, remaining olive oil, yogurt, lemon juice, lemon zest, dill, salt and pepper.
2. Gently pulse with hand-held immersion blender until creamy, about 30 seconds. Alternatively, place in food processor and process on low for 30 seconds.

Spicy roasted garlic aioli:

1. In large plastic or shatterproof cup, combine garlic, remaining olive oil, yogurt, lime juice, honey, Sriracha, chili powder, salt and paprika.
2. Gently pulse with hand-held immersion blender until creamy, about 30 seconds. Alternatively, place in food processor and process on low for 30 seconds.

Cooking note: Serve slightly chilled or at room temperature. Store in refrigerator up to 3 days.

NUTRITION PER SERVING:* 32 calories, 2g total fat, 0g saturated fat, 2mg cholesterol, 47mg sodium, 2g carbohydrate, 0g fiber, 1g sugar, 2g protein, NA potassium, NA phosphorus

*Nutrition facts for creamy roasted garlic aioli

Plus, if you’re sensitive to gluten or have Celiac Disease, these pancakes are gluten free!

Pumpkin Teff Pancakes

Serves 6

Ingredients:

• 1 cup teff flour
• 1 cup unsweetened vanilla almond milk (or soy, coconut, or cashew milk if preferred)
• 1 egg
• ½ cup pumpkin puree
• 2 teaspoons baking powder
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon sea salt
• 1 Tablespoon 100% pure maple syrup
• 1 Tablespoon melted coconut oil (or butter)
• ¼ teaspoon pure vanilla extract

Instructions:

1. Mix the teff flour, baking powder, salt and pumpkin pie spice in a large mixing bowl.
2. In a smaller mixing bowl, whisk the egg, pumpkin puree, vanilla, coconut oil and maple syrup together. Slowly whisk in the milk until incorporated.
3. Add the wet ingredients to the dry ingredients and mix with a spoon until all clumps are gone.
4. Heat a pan on medium heat. Coat the bottom with coconut oil, butter, or cooking spray to prevent sticking.
5. Pour a small amount of batter into the pan to form about a four to five inch pancake. Wait until you see bubbles appear before flipping (cooking about two to three minutes on each side). The key is getting the pan hot enough when cooking so the cakes cook evenly and all the way through, but not so hot they burn. Tip: your pan is hot enough when you drop a splash of water into the pan and it sputters.
6. Serve with a drizzle of maple syrup and an extra sprinkle of cinnamon or chopped walnuts. These are also great topped with almond butter!

Note: Teff flour makes a denser product than traditional wheat flour (because it lacks gluten), so don’t expect a “light and fluffy” pancake. The baking powder helps offset this. These cakes are on the moist end from the pumpkin puree, but that’s what makes them delicious!

If the olives and sun-dried tomatoes are too much for your taste buds in the morning, you can leave out the olives or use fresh cherry tomatoes instead. Serve with a hearty whole-grain toast or a toasted English muffin topped with avocado for a filling and quick breakfast.

Other tofu scramble ideas and tips:

Tofu is so versatile, you can combine it with just about any flavor under the sun and not go wrong. I always use a base of extra firm tofu, mash it lightly with a fork and throw in a little salt, pepper, nutritional yeast (this is key to give it a slightly cheesy, “eggy” flavor) and turmeric to give it a golden color. Simply toss in a skillet with your other ingredients until heated through and tofu loses some of its moisture and browns a bit. Here are a few of my favorite go-to tofu scramble ideas for a quick breakfast or brunch. They all contain naturally vegan ingredients, but you can certainly add cheese to these as well!

Mexican Tofu Breakfast Skillet
Combine extra firm tofu, black beans, green onions and your favorite salsa (add a sprinkle of cheddar cheese or top with avocado if desired).

Pesto Tofu Breakfast Skillet
Combine extra firm tofu, basil pesto and sliced tomatoes (add goat cheese or feta cheese if desired).

Garden Tofu Breakfast Skillet
Combine extra firm tofu, kale, yellow onion, crimini mushrooms and a sprinkle of fresh thyme (add Provolone cheese if desired).

Greek Tofu Breakfast Scramble

Serves 2 

Ingredients

• 1 teaspoon olive oil
• 1 6-ounce block extra firm tofu, drained
• 1 handful fresh spinach leaves
• ¼ teaspoon turmeric
• 1 tablespoon nutritional yeast flakes
• Salt and pepper, to taste
• 1 tablespoon roughly chopped sun-dried tomatoes (I used sun-dried tomatoes in oil with the oil drained off)
• 1 tablespoon minced pitted Kalamata olives
• ¼ cup feta cheese

Directions

1. Heat olive oil in a small skillet on medium heat. Add the tofu and gently mash with a fork to form a crumbled texture. Add spinach and toss together in the skillet for a few minutes until tofu heats up. Add the turmeric, nutritional yeast, and a dash of salt and pepper and toss to combine.
2. Add the sun-dried tomatoes, olives and feta cheese and continue to heat until all ingredients are warmed and tofu is slightly browned. It should have a nice golden color from the turmeric.
3. Divvy tofu scramble between two plates and serve with toast or an English muffin topped with avocado slices.

I opted to serve this couscous over a bed of spinach and top with sun-dried tomato and olive tapenade, feta cheese and a drizzle of oil and vinegar for a heart-healthy and quick meal.

Easy Mediterranean Couscous Summer Salad

For the couscous

Ingredients

• ³⁄₄ cup dried Moroccan whole wheat couscous
• 1¼ cup vegetable broth (or water)
• 1 cup (4-5 oz.) cherry tomatoes, sliced in half
• 3 cloves garlic, minced
• ¼ cup fresh parsley, leaves removed from stems and chopped
• ¼ cup raw pine nuts
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil for frying
• Pinch of salt and pepper
• Olive oil and balsamic vinegar for drizzling
• 4 cups fresh spinach leaves

Directions

1. Bring water or broth to a boil; add couscous, cover and remove from heat and let sit 5 minutes before fluffing with a fork.
2. Meanwhile, sauté the cherry tomatoes and garlic on low heat in a small skillet, until fragrant and softened (about 2 to 3 minutes). Add to couscous along with the parsley, salt and pepper, and drizzle with olive oil and balsamic vinegar.
3. Using the same skillet as the tomatoes/garlic, toast the pine nuts over medium high heat for 1 to 2 minutes until golden brown. Be careful not to burn. Add to the couscous and mix well.
4. Arrange couscous over a bed of fresh spinach and top with olive tapenade (see recipe below), feta and an extra drizzle of balsamic and olive oil, if desired.

For the sun-dried tomato and olive tapenade

Ingredients

• 1 cup pitted olives (I used a medley of black, green, and Kalamata olives)
• ³⁄₄ cup sun-dried tomatoes in oil (drained off the oil)
• 2 tablespoons reserved oil from the sun-dried tomatoes
• 2 tablespoons capers (drained)
• 1 tablespoon finely minced fresh basil (about 5-6 leaves)
• 1 clove garlic, roughly chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon 100% pure maple syrup (note: do not use the “fake” maple syrups, AKA high fructose corn syrup, or this will alter the flavor. The maple syrup cuts some of the brininess).

Directions

Combine all ingredients in a food processor, immersion blender, or regular blender and pulse gently until it forms a thick paste. Store in an airtight container for up to 2 weeks in the fridge.