Preheat oven to 400º F and line a baking sheet with aluminum foil or parchment paper.
Scoop out seeds from inside each half of your spaghetti squash, then drizzle olive oil on each side and season generously with salt and pepper. Place squash halves face side down on your lined baking sheet and roast for 30-35 minutes, or until fork tender. Remove squash from oven until cool enough to handle.
Cook bacon until crispy in a large pan or skillet over medium-high heat. Add champagne vinegar to deglaze your skillet, making sure to scrape up any browned bits stuck to the bottom of your pan. Reduce heat to low and mix in maple syrup. Add in baby spinach and cook for 4-6 minutes, or until wilted. Remove mixture from heat.
Use a fork to shred cooled spaghetti squash into “noodles.” Place noodles in a large bowl and toss with spinach bacon mixture. Add chopped nuts and 1/3 cup blue cheese crumbles. Mix everything together, then transfer to serving bowls, or scoop back into squash shell.
For the marinade
1 cup fresh squeezed orange juice
1 tsp finely grated orange zest
1.1/4 tsp pepper
1 tbsp finely minced or grated fresh ginger root
1 clove minced garlic
1 tsp salt
Mix together the orange juice, zest, pepper, cinnamon, ginger, garlic and salt.
In a large Ziploc bag, pour half of this marinade over the salmon pieces. Allow to marinate for 30-60 minutes (no longer).
While the salmon is marinating, in a small saucepan, add the other half of the marinade along with the maple syrup or honey.
Simmer very slowly for a few minutes to reduce the sauce a little then thicken it with a slurry made from one ounce of water and about 1 tsp cornstarch mixed together. Set the glaze aside to cool for a few minutes.
Preheat oven to 375 degrees F and bake the salmon for about 20 minutes or until fully cooked, depending in the thickness of your fillets.
In the last 10 minutes of baking time brush on the glaze at least a couple of times.
1/3 cup whole flaxseeds
1 cup whole-wheat flour
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup pure maple syrup
1 cup nonfat buttermilk or “sour milk” (made by mixing 1tbs lemon juice or vinegar with 1 cup milk)
1/4 cup canola oil
2 teaspoons freshly grated orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1 tablespoon sugar
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.
5 apples ( we recommend Granny Smith, Fuji, Winesap, Honeycrisp, Crispin or Pink Lady) – peeled, cored, and sliced
3/4 cup pure maple syrup (Grade B or Grade A medium or dark amber)
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened
Preheat oven to 375 degrees F (190 degrees C).
Place apples in an 8×8 inch baking dish. Toss apples with maple syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.