LOWRY SPICE RECIPES

Steps:

• Bring water to a boil, cook gnocchi according to package directions and drain.
• Meanwhile, set a large nonstick skillet over medium heat and add the oil.
• When the oil is warm, add the onion, eggplant and salt to the pan and saute for about 3 minutes, or until it begins to soften, then add the garlic and cook until fragrant, about 1 minute.
• Gradually add the spinach, stirring until it wilts. Once it’s all in the pan, saute for 1 to 2 minutes, or until it cooks down.
• Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
• Pour in the can of tomatoes and decrease the heat to medium.
• Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender.
• Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.
• Garnish with torn fresh basil and serve.

Steps:

• Preheat oven to 325°F. Line a cupcake tin with liners.
• Mash bananas in a bowl, set aside.
• In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
• In a large bowl cream butter and 1/4 cup maple sugar with an electric mixer.
• Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well, scraping down sides of the bowl.
• Add flour mixture, then blend at a low speed until just combined.
• Pour the batter into the prepared muffin tin. Spread the pecans evenly over the muffins.
• Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.