Lemon-Banana Frozen Yogurt

3/4c plain whole milk Greek yogurt

1 lg. banana - peeled 😉

1 lg. lemon - UNpeeled !!

2-3T organic raw honey

Chop the lemon, remove any seeds, then put all the ingredients in your blender jar and blend on high a minute or two.

The flavor of the banana is overpowered by the lemon, but it adds good texture. Freeze in a 1 pint container for about 4 hours. If it's in the freezer much longer, put it on the counter for a while to soften it to a scoopable consistency. These fruity frozen yogurts are a very flavorful and healthy ice cream alternative. . .Lin

Lotsa Stuff — Healthy Muffins

Combine in a large bowl:

1-1/2 ripe, mashed banana

1 lg. diced, unpeeled Envy apple

1c chopped pecans

1-1/4c dark brown sugar

3 lg. pasture raised eggs

1T pure Mexican vanilla

3/4c single source EVOO

3/4c plain Greek yogurt

zest of 2 oranges - juice of 1 or 2

In another large bowl, whisk together:

1-1/2c unbleached all-purpose flour

3/4c corn flour (not cornmeal)

3/4c organic rye flour

1+T ground flax seed

1+T chia seeds

1T pumpkin pie spice

1t each: salt, baking powder, baking soda

Preheat your oven to 350° When the wet and dry ingredients are well mixed in their bowls, add the fruit mixture to the dry bowl. Stir well to combined then spoon into paper-lined muffin pans. Bake 20 minutes or so until a toothpick inserted into one of the muffins comes out clean. Makes 36 muffins or 24 + a small loaf of quick bread. If making the second option, allow extra baking time for the batter in the loaf pan. . .Lin

Creamy Pepper-Herb Pesto Dressing

In a glass pour-spout container, whisk the following ingredients together:

3/4c basil pesto

1/2c mayonnaise

1/2c plain Greek yogurt

2T white balsamic vinegar

1T garlic and herb seasoning

1-2t fresh ground pepper

1T dried-minced onion

1t-1T honey

Add fresh cold water, as needed, to get the dressing consistency you want.

The dressing was just perfect on this salad, which was a great combination of mixed greens from the Farmer's Market: Italian dandelion greens, frisee lettuce, red leaf lettuce, Italian parsley and cilantro. I also added a big radish, onion, a hardboiled egg, and some lightly steamed carrot and broccoli. Often, I'll make a big salad like this, then graze on it for hours. Before I finished it, I had added shredded Gruyere cheese, a whole chopped mandarin orange - with the peel, and a splash of raspberry white balsamic vinegar, to wake up the flavors. Ooohh, it was good! . .Lin