Warm berries, peaches, stevia and cinnamon in a pan spritzed with olive oil spray.
Mix whey powder, egg and dash of cinnamon in a bowl until you get a dumpling consistency.
In a separate pan, boil a cup of water with a dash of cinnamon and cloves. Spoon dumpling batter into boiling water by the heaping teaspoon. You will have enough for 4 cute dumplings. Cook for 1½ minutes. Serve in a bowl with warm berries and peaches.
2 3-ounce cod fillets, cut into 1-inch pieces (slightly frozen)
1 cup large shrimp, peeled and chopped
1 cup clam meat
1½ bulbs of garlic, roasted
Roast garlic: separate cloves without removing skin. Place in a small dish with 1-2 tablespoons water and drizzle with olive oil. Bake covered at 350F for 30-35 minutes until soft. Squeeze garlic out of skins into a bowl.
Blend roasted garlic with ½ cup broth until smooth and set aside.
In a large pot, saute onions until translucent.
Add garlic/broth mixture and remaining broth to the pot.
Bring to boil and add cod. Cook for 10 minutes and reduce heat to simmer.
Puree spaghetti squash with 1 cup broth mixture from pot.
Add pureed squash, clams and shrimp to the pot.
Cook for 5-10 minutes until clams and shrimp are fully cooked.