Pop Tart Cookie Bars *

 4 cups super fine almond flour
1 1/3 cup tapioca flour
1/2 tsp kosher salt
1/4 tsp baking soda
6 Tbsp butter, melted
1/3 cup maple syrup
2 tsp vanilla extract
1 large egg
2/3 cup strawberry preserves
1 cup powdered sugar (if using sugar substitute, do 1/2 substitute and 1/2 real)
2 Tbsp almond milk
1/2 tsp vanilla extract
1 Tbsp rainbow sprinkles

Preheat oven to 350.  Line 9x9 baking pan with parchment paper and spray with nonstick spray.  In a large bowl, add almond flour, tapioca flour, salt, and baking soda.  Whisk to combine until there are no lumps.  Add melted butter, maple syrup, vanilla, and egg.  Stir until well combine and a dough forms.  Transfer half of the dough into prepared pan and press into an even layer.  Next, spread strawberry preserves onto base and spread into an even layer.  Take two sheets of parchment paper about 10x10 each.  Place first sheet on counter and place remaining dough in center.  Top with second piece of parchment paper and use a rolling pin to roll the dough into a 9x9 square.  The parchment paper/rolling pin is necessary as dough will likely be very sticky and difficult to shape.  Gently slide the rolled dough with the bottom sheet of parchment paper off the counter and carefully flip on top of the jam.  Gently press down on the edges until most of the jam is covered.  Bake for 20 minutes until the top is golden brown.  Remove from oven and let cool in the pan for at least an hour.  Once cooled, transfer to a baking rack to finish cooling.  In a medium bowl, whisk together powdered sugar, almond milk, and vanilla.  You may have to adjust amount of almond milk to get to a spreadable consistency.  Once bars are completely cooled, add frosting, spreading with a spatula and top with sprinkles.  Place in fridge and allow frosting to harden, at least 15 minutes. 

Creamy Cajun Salmon *

 1 1/2 tsp paprika
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1/4-1/2 tsp cayenne pepper, according to your spiciness preference
4 salmon fillets, for a total of 2 pounds
1 tsp salt
1/2 tsp ground black pepper
2 Tbsp EVOO
2 garlic cloves, minced
1/2 cup finely diced shallot
1 red bell pepper, diced
2 tsp dijon mustard
1 cup unsweetened full fat coconut milk
1/2 cup chicken broth
2 Tbsp lemon juice
2 cups baby spinach
2 Tbsp finely chopped fresh parsley

In small bowl, mix paprika, oregano, rosemary, thyme, and cayenne.  Pat the fish very dry with paper towel.  Season both sides with salt, black pepper, and 3 tsp seasoning mixture.  Cover baking sheet with parchment paper and place fish on sheet.  Set rest of seasoning mixture aside for veggies.  Preheat oven to 375.  Cook fish for approximately 10-12 minutes.  Cooking time may need to be adjusted (more or less time) depending on thickness of filets.  Cook to internal temperature of 135 degrees (this is not a fully cooked temp, but fish will continue to cook in a later step).  Add EVOO to large skillet and heat at medium heat.  Add garlic, shallot, and bell pepper and cook, stirring occasionally, until bell pepper is tender, about 3-4 minutes. Add reserved seasoning mixture and cook, stirring, toasting the spices until fragrant, about 1 minute.  Add mustard, coconut milk, stock and lemon juice and stir to combine.  Bring sce uato a simmer and cook, stirring, until the sauce begins to thicken a little bit, about 3-4 minutes.  Stir in spinach until just wilted.  Reduce heat to light simmer and nestle cooked fish into the sauce.  Continue to cook, uncovered, until the fish is cooked through and flakes easily with a fork, 3-5 minutes (or internal temperature of 145).  Garnish with parsley.  

Chocolate Pumpkin Cheesecake *

 Crust:

9 oz oreo cookies
2 Tbsp butter, melted

Filling:

16 oz plain cream cheese, at room temperature,
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
3 Tbsp a.p. flour
1 Tbsp pumpkin pie spice
1/2 tsp salt
4 oz dark chocolate, chopped

Preheat oven to 350 degrees.  Line bottom and sides of 8-inch square baking dish with parchment paper, leaving overhang on all sides.  In a food processor, blend cookies until finely ground, add butter, and pulse until moistened.  Transfer crumb mixture to prepared pan and gently press into bottom.  Bake until fragrant and slightly firm, 12-14 minutes.  Set aside to cool.  Place cream cheese in food processor; blend until smooth.  Add sugar, pumpkin puree, eggs, flour, pumpkin pie spice and salt.  Process until combined.  Set aside.  Pour remaining pumpkin mixture into prepared pan.  Drop dollops of chocolate mixture onto pumpkin mixture, swirl.  Bake until cheesecake is set but jiggles slightly when gently shake, about 40-50 minutes.  Cool in pan.  Cover; chill until firm, at least 2 hours.  Using overhang, transfer cake to work surface.  With a knife dipped in water, cut into 16 squares.  Store in airtight container in refrigerator.  These can also be frozen and set out to come to room temperature before serving.  

Spicy Curried Shrimp and Veggie Couscous *

 Curry Sauce:

1 cup plain greek yogurt
2 Tbsp EVOO
2 garlic cloves, minced
1 Tbsp curry powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne, decrease to 1/4 tsp if you want it more mild

Spicy Curried Couscous:

1 1/2 cups israeli couscous (or orzo pasta)
1 1/2 tsp salt
1 tsp black pepper
1/4 cup freshly chopped cilantro
1 zucchini, halved lengthwise and sliced into half moons
1 red bell pepper, diced
1/2 red onion, diced
2 Tbsp EVOO

Shrimp:

1 pound peeled deveined and tail off shrimp
1/4 cup curry sauce
1/2 tsp salt
1/2 tsp black pepper

Bring a medium pot of water to boil.  Meanwhile, add all curry sauce ingredients to a large bowl.  Whisk until well combined.  Set 1/4 cup sauce mixture aside in a separate bowl to use for the shrimp later.  Add couscous (or orzo) and cook until al dente according to package directions.  When done, drain then add to the large bowl with curry sauce mixture and toss so that the couscous is well coated.  Add 1 tsp salt and 1/2 tsp pepper and cilantro.  In a large skillet, heat EVOO.  Add zucchini, red bell pepper and onion.  Sprinkle with 1/2 tsp salt and 1/2 tsp black pepper and stir.  Cook on med low heat for 3 minutes.  while veggies are cooking, brush shrimp on both sides with reserved marinade and sprinkle both sides with salt and pepper.  Add shrimp to skillet.  Cook shrimp with veggies until shrimp is cooked through and no longer transparent, about 3-4 minutes (flip shrimp about halfway through cooking process).  

To serve, plate veggies and shrimp on top of couscous.  

Serves 4