So you start with 1 large container of strained greek yogurt. I tried this both with the fat-free variety and the 2% variety. The 2% gives you something more like gelato, whereas the fat-free version is more like classic frozen yogurt. Both are fantastic. This is nice to have on hand when you want to skip the step of thickening your ice cream or gelato base. No waiting!
I was lucky to find cherries at the store- hooray! Above any other fruit, they are by far my absolute favorite. You can use other things if you can find them, strawberries, blackberries, or raspberries would work well substituted here if you can't find cherries. I pitted the cherries and chopped them roughly, making sure to scrape all the yummy juice into the bowl and not lose it!
I'd say that I had about a cup of cherries once I finished. To that I added some meyer lemon zest and the juice. I used the zest of 2 lemons and the juice of one. Finally, I added 1/3 cup agave nectar, which is not only better than sugar, it takes a step out of the process. If you can't find it, or want to use sugar, make sure to melt it into a simple syrup first. The sugar won't dissolve in your ice cream and you don't want the grittiness of sugar in this dessert.
Add the yogurt to the bowl, and stir to combine. Freeze in your ice cream maker for 30-40 minutes or until it reaches the desired consistency. Place the finished dessert in a plastic container (just save the one that the yogurt came in) and freeze in the freezer for an hour or so before eating to firm it up.
Scoop and enjoy. Totally addictive, yummy, and healthy. Really healthy for a dessert. ;) If you don't have an ice cream machine, check out this to see other ways of making ice cream. Just takes a little elbow grease!
Then chop a couple peppers of your choice- I used 
Once cooked, the onions and peppers should look like this:
To that, add 1 pound of ground turkey or ground turkey breast. I prefer ground turkey breast, but it is sometimes hard to find. Cook, breaking up any large pieces until browned throughout.
Now it is time to season. I used 2 tablespoons ground cumin, 1 tablespoon chili powder, 1 tablespoon ground 
Add 3 cans of rinsed beans, I used 2 cans white beans (sometimes called 
After simmering for a while (as long as you like) I thicken the chili with a little roux. Melt 4 tablespoons of butter in a small saucepan.
Add 5 tablespoons (1/4 cup + 1 tablespoon) of flour to this once the butter has melted and cook over medium heat. Whisk to keep the mixture smooth. I love using whole wheat flour here, it adds a nice nuttiness to the chili and keeps the 
Serve with chopped tomato, avocado, plain yogurt, shredded cheese, and any other toppings that you like. The chili can simmer indefinitely on the stove covered if you aren't ready to eat it right away. You can also freeze it, just defrost in the fridge before heating. Makes about 8-10 cups of prepared chili.
Cozy up to a warm bowl with a green salad, a 
I know, I know. You're thinking, "Wait!! It's the second of January. This is the time for New Year's Resolutions! This is the time for healthy eating! I promised to be good!" Well, don't get too worried. Yes, these are a dessert, but 
The recipe is happily basic and easy. Something you can whip up in a quick afternoon or evening. If you want to limit your 
Enjoy with a cold glass of milk- you will need it!
Once chopped, let them macerate in their own juices with some lemon juice and sugar- you only need 3 tablespoons, which was shocking to me. I thought with their reputation for being super-tart, that more sugar would be needed. Not so.
Roll out the dough to about a 1 inch thickness and using a biscuit cutter or a glass, cut out as many circles as you can. Keep re-rolling and cutting until you use up the dough. Place on a baking sheet lined with parchment paper spacing about 2 inches apart. You can bake them plain, sprinkle some coarse sugar on top, brush the tops with cream, but any option is yummy. 
Once baked, cool on a cooling rack then store in a airtight container. You'll want to eat these within a day or two, so if you don't think you will eat them all, just freeze the ones you won't use until you are ready for them again. It won't take long!
Lemon and Fresh Cranberry Scones
Therefore, I hardly ever do anything else with it. I have a hard time getting past that preparation, especially when I am doing other, more complicated things. So, when I saw this soup, I thought, I should broaden my horizons. Combined with sweet yellow onions, garlic, and chicken broth, the idea of the soup had me ready to break with habit.
With such beautiful color, you have to be getting a lot of nutrients from this soup. 
Finished off with a bit of cream and some toppings (see below) this is a comforting addition to any meal- or with a salad, it could probably be a meal by itself! 
Arizona's national flower is the saguaro flower, but the saguaros aren't as prevalent throughout the state as they once were. These beautiful cacti are the iconic versions of the ones in westerns and cartoons- super green and huge, towering over the other desert flora. 
Even though we were warned of mountain lion sightings, we braved the canyon to these spectacular views. We didn't really see any scary animals, luckily, but we did see a few deer relaxing in the shade. I think they picked a good spot to live!
Now that is a dessert!