More About THEWYRDWOMAN

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Fritatta is a great way to use up leftovers - I happened to have millet & chicken on hand, so I turned scrambled eggs & greens into this fritatta instead.

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Japanese superfood!

You can leave out the peanut butter entirely (also radically reduces fat content) or swap with tahini to change the taste. Adjust the mustard/miso to your liking or add wasabi or cayenne for a bit of a kick.

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Revised Rachel Ray's version from food.com

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Lower salt version

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Got this on the 'Net somewhere, but I can't remember where. Whoever you are - thank you!

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Adapted from sourdough pizza recipe at Dom's Kefir site:

http://users.sa.c
hariot.net.au/~dna/kefirpa
ge.html

My CSA produces goat milk, so I culture my own kefir; Dom is the kefir king - check out his site!

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Just to see the difference light makes =)

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Yummy alternative to peanut butter & a great way to use up all those "pumpkin guts." Spread on whole wheat toast & dust with a pinch of Chef Meg's Pumpkin Pie Spice for a seasonal treat.

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Yummy for breakfast with soymilk or lowfat cottage cheese. If you prefer a "saucier" version, retain 1 &1/2 cups of the lemon water with the pears & sprinkle a tblsp. of cornstarch over them when mixing in spices (not included in nutritional data).

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My version

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Easy, tasty, low-fat.

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Tofu adds low-fat protein & cardamom enhances the blueberry flavor.

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Not really white, but lighter than red chili, low fat and very tasty.

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Using regular cheese; could lower fat by replacing oilive oil with add'l kefir & using low-fat cheese

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Hide the greens! Trick the kids!

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My favorite way to fix it!