The Walsh Cookbook

  These muffins are fantastic little punches of protein and fiber.  They are delicious for an after workout treat or for a quick work snack. When I feel like I'm about to faint from hunger at work and don't have any time to take a real break, I can eat one of these guys quickly and feel satisfied. They have a nice almondy flavor and the apricot and hemp hearts give it a nice little crunch.  This recipe comes originally from a friend of my mom's Sandae.  My mom highly adapted it (as did Sandae she thinks) and is very popular in my family and with my mom's other friend Lee Anne, whose husband likes to have two of these muffins in his lunch everyday (Lee Anne also has adapted it highly--so please feel free to do the same!) . There are so many different variations you can make; like trying dried blueberries or cherries, or frozen mixed berries, or alternating different kinds of nuts or using vanilla extract instead of almond extract or you could add a little bit

This is a really, really awesome winter salad that's made using a "spiralizer" to get the long noodle-y strands of carrots and beets.  If you don't have one you could do a "matchstick" version instead and it would be just as delicious!  The recipe is from a restaurant called  Fresh in Toronto, and has become my favorite salad in the winters when I usually feel like there are less colorful ingredients easily available or in season.  ( Recipe ).  I know that the ingredient list is a little long, but I promise it's worth it, it's so very delicious.  The only thing that makes it tricky is how much of a mess red beets make! One year ago:  Easy Refrigerator Berry Oatmeal ,  Kalua Pig in the Crockpot ,  Tutu's Cucumber Kimchi Two years ago: Edamame and Green Bean Stir Fry , Orange Creamsicle Cookies Three years ago:   Spanish Tortilla with Chorizo ,   Balsamic Asparagus with Parmesan