1 1/4 cups    Bryanna's Cheddary Spread
Greens for Filling: 
2 quarts cleaned, trimmed and sliced fresh greens, such as chard and kale
1 tablespoon olive oil
4 cloves garlic, chopped
1/2 teaspoon red chile flakes
salt and freshly-ground black pepper to taste

Black Bean and Corn Salsa:
1 1/2 cups cooked or canned black beans, rinsed and drained
1 cup rinsed and drained canned sweet corn kernels
1/2 cup hot, low-sodium, no-sugar chunky tomato salsa, or to taste
1/4 cup chopped cilantro or Italian parsley

In a large non-stick skillet, or stirfry pan, heat the oil with the garlic and chile flakes. When the garlic starts to turn golden, add several handfuls of the greens, salt lightly, and stir around over high heat until they wilt down. Add another few handfuls of greens, some salt and stir again until they wilt. Repeat this procedure until all the greens are just cooked through. Add the pepper to taste.

Preheat the oven to 400 °F.

Place about 3-4 tablespoons of the cooked greens down the center of each crepe. Top with about 2 tablespoons of the Cheddary Spread, in dabs, and roll up the crepe. Place the filled crepes in one layer in a shallow baking pan lined with cooking parchment. Cover the pan with foil and bake for 20 minutesm, or just until hot and slightly puffy.

While the crepes bake, combine the ingredients for the Black Bean and Corn Salsa and adjust for taste (more salsa for more heat, some lemon or lime juice for more sour, etc.).

Top each serving with some of the Black Bean and Corn Salsa and a good dollop of the Guacamole. Add a sprinkle of chopped fresh cilantro or Italian parsley, and serve immediately.

Nutrition Facts
Nutrition (per serving): 392.7 calories; 21% calories from fat; 10.1g total fat; 0.0mg cholesterol; 1032.8mg sodium; 1387.3mg potassium; 63.1g carbohydrates; 14.8g fiber; 7.3g sugar; 48.3g net carbs; 18.6g protein; 7.9 points.



BRYANNA'S LOW-FAT WHOLE GRAIN MASA HARINA CREPES
Servings: 15
Yield: 15 crepes 

Masa harina is the special corn flour used to make tortillas. It is available in most North American supermarkets and in Latin American grocery stores, or online (amazon carries it). Plain corn flour is NOT the same as masa corn flour. Masa has a different, and very distinctive, taste. Masa harina ("harina" means flour) is made from corn that is processed with lime (the mineral), which gives it a particular flavor and texture. It is used in the making of corn tortillas. Hominy corn is made in much the same way as nixtamal (fresh masa paste) and masa harina, but the kernels are left whole, or dried and cracked for grits.

2 1/4 cups nondairy milk
2/3 cup water
3/4 cup whole wheat pastry flour (do not substitute ordinary whole wheat flour)
3/4 cup masa harina (tortilla corn flour-- see note in text) 
3/4 cup extra-firm silken tofu
1/3 cup chickpea flour (besan) or soy flour
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon baking powder

Process all of the ingredients ingredients in a blender until very smooth. You do not need to "rest" the batter before cooking, as you do with egg crepes.

Heat a good nonstick 8" skillet (a shallow crepe skillet is the best, if you have one) over medium-high heat. Use 3-4 tablespoons of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom. Cover the pan and cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a very thin plastic spatula . Stack the cooked crepes on a plate and cover them with a clean napkin. (These crepes are quite tender and it is difficult to flip them over-- with this method of cooking, you don't have to.)

Either fill the crepes right away and serve as directed below, or let them cool and place in a plastic bag or rigid container (with pieces of waxed paper in between each crepe), and refrigerate for up to 3 days, or freeze them for future use (thaw thoroughly before filling).

To assemble, heat, and serve the crepes:
Place 2 to 3 tablespoons of the Filling down the center of each crepe and roll up. Place the filled crepes in one layer in shallow baking pans lined with cooking parchment. Cover the pans with foil and bake at 400 °F for 10-15 minutes, or just until hot and slightly puffy. Top each serving with your desired sauce or garnish and serve immediately.

Nutrition Facts
Nutrition (per crepe): 64.6 calories; 10% calories from fat; 0.8g total fat; 0.0mg cholesterol; 149.8mg sodium; 131.1mg potassium; 12.1g carbohydrates; 1.1g fiber; 2.0g sugar; 11.0g net carbs; 3.0g protein; 1.1 points.



BRYANNA’S LOWER-FAT, FIBER-RICH VEGGIE "GUACAMOLE"
Servings: 8
Yield: 2 cups 

This recipe is from my book "The Fiber for Life Cookbook". Born and raised in California, I love avocados, but their high fat content makes them an occasional treat. The following easy bean mixture (a variation of the recipe in my first cookbook, "The Almost No Fat Cookbook") makes a very tasty alternative. Over the years, I experimented with baby peas and also with edamamé (green soybeans), but this combination is the best, in my opinion. The addition of one avocado really does the trick! And, a bonus-- this mixture does not turn brown on top!

NOTE: You need a food processor for this recipe. 

5 oz whole small green beans (frozen are fine) 
5 oz frozen baby lima beans (do not use cooked, dried lima beans!) 
1/2 cup extra-firm SILKEN tofu 
2 to 3 tablespoons fresh lemon or lime juice 
2 cloves garlic, crushed 
1 teaspoon salt 
1/2 teaspoon ground cumin 
1 small ripe avocado 
1/4 cup chunky, spicy tomato salsa (no sugar!) 

Cook the beans (both kinds, but separately) in water just to cover for about 5 minutes, or just until completely tender but not mushy.

Drain the beans and place in the food processor, along with the tofu, lemon juice, garlic, salt and cumin. Cut the avocado open, discard the seed and scoop all of the avocado flesh out with a spoon and into the food processor bowl.

Process until smooth, stopping the machine a couple of times, to scrape the sides and bottom of the bowl.

Add the salsa and pulse the mixture until it is all mixed in. Taste for seasoning (add more citrus juice, or salsa, or even hot sauce, to your taste, if you like). Place in a covered bowl and refrigerate.

Nutrition Facts
Nutrition (per 1/4 cup serving): 71.8 calories; 37% calories from fat; 3.2g total fat; 0.0mg cholesterol; 288.6mg sodium; 236.1mg potassium; 8.7g carbohydrates; 2.9g fiber; 0.6g sugar; 5.8g net carbs; 3.3g protein; 1.1 points.

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