Corn Bread

Ingredients:
3/4 cup yellow cornmeal
3/4 cup white flour
1 tbsp. sugar
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg or 1/4 cup egg substitute
1 cup nonfat plain yogurt
2 tbsp milk
1 tbsp vegetable oil

Directions:
Preheat oven to 425F. Grease 8" square pan.

Combine all ingredients. Pour into pan. Smooth top with spatula to ensure evenness.

Bake in center of oven until golden brown and begins to pull away from sides of pan, about 20 minutes.

Serves 12

Apple Oat Muffins

Ingredients:
2 cups peeled, finely diced apple (I use McIntosh)
1 cup quick oats
2/3 cup packed brown sugar
11/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
8oz plain, nonfat yogurt
1/4 cup nonfat milk
2 tbsp. applesauce
1 tsp. vanilla extract
1 egg or 1/4 cup egg substitute
11/2 cups all purpose flour

Directions:
Preheat oven to 400F.

Combine all ingredients.

Divide evenly between muffin cups.

Bake 20 minutes.

Serves 12

Roasted Cauliflower

Ingredients:
1 large head cauliflower, cut into 1" florets
4 tsp olive oil, divided
2 cloves garlic, minced
2 tbsp. tahini
1 tbs. lemon juice
1/4 tsp. salt
1 tbsp. chopped parsley
1 tsp toasted sesame seeds

Directions:
Preheat oven to 425F.

Toss cauliflower with 2 tbsp. olive oil. Spread on large cookie sheet and bake 12-15 minutes (until cauliflower is tender and slightly browned).

Meanwhile, heat remaining 2 tbsp olive oil in small saucepan over medium heat. Saute garlic in oil 1-2 minutes. Stir in tahini, lemon juice, 5 tbsp. water, and salt. Simmer over low heat for 1-2 minutes. Remove from heat.

Divide cauliflower among serving plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds.

Serves 4