Cranberry Pistachio Biscotti 

• ⅓ cup of baking stevia, or ⅔ cup sweetener that measures like sugar)

• 2 large eggs

• 1 ½ teaspoons of almond extract (or vanilla extract)

• 1 3/4 cups of white whole wheat flour

• 1/4 teaspoon of salt

• 1/2 teaspoon of cinnamon

• 1 teaspoon of baking powder

• ½ cup pistachio, roughly chopped

• ½ cup of dried cranberries

Preheat oven to 350. In a stand mixer, cream eggs and sweetener until thick, about 5 minutes. Add in extract. In a separate bowl, sift flour, salt, cinnamon, and baking powder. Slowly add dry ingredients to the wet ingredients until combined. Fold in the cranberries and pistachios. Place dough on a silicone baking mat or a baking sheet sprayed with cooking spray. Form dough into a log about 12 inch long and 3 1/2 inch wide. Bake for 25 minutes, or until log is firm. Remove from oven and let cool for 10 minutes on a rack. Reduce oven temperature to 325. Transfer log to a cutting board, and cut into 3/4″ diagonal slices. Place biscotti cut side down on baking sheet, bake for about 10 minutes, turn slices over and bake for another 8-10 minutes. Remove from oven and let cool. Can be stored in an airtight container for several weeks.

Greek Yogurt Gingerbread Dip 

• 2 cups plain non-fat Greek yogurt

• 3 tbsp baking stevia or ⅓ sweetener that measure like sugar

• 2 1/2 tbsp molasses

• 1/2 tsp cinnamon

• 1/8 tsp cloves

• 1/8 tsp nutmeg

• 1/8 tsp ginger

• 1/2 tsp butter extract

• Fruit for serving: sliced red and green apples, pears, and grapes

Place everything in a medium bowl and whisk together until creamy and smooth! Serve with your favorite fruit red and green fruit!

Apple-Onion Chicken Breakfast Sausage 

• 1 tablespoons avocado oil

• 1 large onion, finely diced

• 2 medium crisp, sweet apples, washed, cored, and diced small (not peeled)

• 1 large clove garlic, minced

• 2 lbs ground chicken breast

• 1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme leaves)

• 1¾ teaspoons sea salt

• 1½ teaspoons minced fresh sage (or ¾ teaspoon dried, crushed sage leaves)

• ½ teaspoon fennel seeds, gently crushed in your palm

• ¼ teaspoon ground black pepper

• ⅛ teaspoon ground nutmeg

• 1 tablespoon apple cider vinegar

Add olive olive to a large skillet over medium-high heat. Add the onion and apple, and cook 3 minutes, stirring occasionally. Turn the heat down to medium-low, add the garlic, and cook 1 minute more, stirring constantly. Turn off the heat and cool completely. Combine the cooled apple/onion mixture, ground chicken breast, herbs & spices, and vinegar in a large bowl. Mix just until the apples and onion are incorporated, being careful not to over-mix. Scoop the sausage mixture into 3-tablespoon-sized balls (I use an ice cream scoop for this), and then flatten the balls into 2½ to 3-inch circles. (Like making mini hamburgers.)

Option 1: To cook on the stovetop, heat a large skillet or griddle over medium to slightly medium-high heat. Grease the pan with cooking spray or avocado oil. Add the sausages and cook until they’re golden on both sides and fully cooked inside, about 3 to 4 minutes per side, flipping once. You can work in batches if they don’t all fit at once. (Don’t press down on the sausages as they cook because this will release the juices that keep them moist.)

Option 2: To cook in the oven, preheat the oven to 425F. Line a large baking sheet with parchment paper and grease it with a little cooking spray. Line the sausages up on the prepared baking sheet, and bake until they’re fully cooked, about 5 to 6 minutes per side, flipping once. (Note that if they’re cooked in the oven, they won’t be golden on the outside unless you briefly run them under the broiler or brown them in a skillet.)

To Reheat: Put the cold or frozen sausages into a skillet with a splash of water; cover the skillet and cook until warm throughout, flipping once.

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