6 Tbsp olive oil
2 Tbsp fresh lime juice
1 clove garlic minced
Sea salt and fresh ground black pepper to taste
1 medium naval orange peeled and sectioned
1 small head chicory or frisee' rinsed and dried
2 large avocados peeled, pitted and sliced
1 small red onion sliced thin
2 Tbsp chopped fresh cilantro
Whisk together oil, lime juice, garlic, salt and pepper in a bowl. Add orange sections and toss to mix. Arrange lettuce on 4 plates. spoon oranges over lettuce and reserve dressing in bowl. Top with avocado and onion slices. Drizzle each salad with 1/4 of the dressing mixture and garnish with cilantro. Serve immediately or chill briefly.
Oatmeal Pancakes
1 cup oatmeal flour (can be made by putting rolled oats in blender)
1 1/4 cup rolled oats
1/2 cup flour
1 tsp baking soda
1 tsp salt
1 1/2 cups organic milk or soy milk
2 eggs
In large bowl mix dry ingredients. Add eggs and milk and mix until completely incorporated. Heat large non stick skillet and spray with canola oil spray. Use 3/4 cup of mix for each pancake. add mix to pan and cook each side until golden brown. serve with pure maple syrup.
Yummy Salad Dressings!
Honey Dijon Dressing
1 cup olive or flax seed oil
4 tblsp dijon mustard
2 tblsp honey
1/2 cup rice wine vinegar
salt and pepper to taste
Shake well!
Maple vinaigrette
1/2 cup olive oil
2 tblsp balsamic vinegar
1 tblsp maple syrup
2 tsp dijon mustard
1 tsp lemon juice
salt and pepper to taste
shake well!
Balsamic Vinaigrette
1 cup olive oil
1/2 cup balsamic vinegar
2 tblsp honey
1tsp garlic
1tsp sea salt
1tsp pepper
shake well!
Summer Salad
4 cups arugula
2 cups fresh corn kernels
1 cup halved cherry tomatoes
1 small red onion thinly sliced
2 oz romano cheese thinly shaved with vegetable peeler
combine all ingredients and top with one of the above dressings!
4 servings
Chickpea veggie salad with yogurt dressing
Dressing:
1/3 cup chopped fresh cilantro
2 Tblsp olive oil
1 Tblsp fresh lemon juice
1 tsp curry powder
3/4 tsp sea salt
1/2 tsp minced garlic
1/4 tsp pepper
1 8oz container low fat plain yogurt
Salad:
2 cups finely shredded carrot
1 1/2 cups thin sliced red bell pepper
1 1/2 cups chopped plum tomoato
1/2 cup golden raisins
1/4 cup finely chopped red onion
2 cans chickpeas drained
12 cups chopped romaine lettuce
prepare dressing by combining all ingredients and whisking together, set aside
prepare salad by combining first 5 ingredients in large bowl pur 1/2 cup dressing over and toss gently. place lettuce on large platter and drizzle with remaining dressing and top with carrot chickpea mixture. serve cold.
6 servings
Asian stuffed peppers
2 1/2 cups uncooked curly chinese noodles or angel hair pasta broken in thirds
2 large red bell peppers
1 cup cubed firm tofu or 1 cup chopped chicken
2 tblsp hoisin sauce
1 tblsp low sodium soy sauce or braggs
2 tsp dark sesame oil
2 garlic cloves minced
1/2 cup sliced snow peas
1/2 cup julienne cut carrots
2 tblsp chopped fresh cilantro
Cook noodles according to package directions. Cut each pepper in half length wise and discard seeds. Arrange pepper halves in pie plate and bake for 5-8 minutes to soften them. Combine tofu/chicken with hoisin sauce and soy sauce in small bowl and set aside. Heat oil in non stick skillet over medium high heat. Add garlic, peas, and carrots and saute for 3 minutes add tofu mixture and saute for 1 minute, stir in noodles and divide mixture between pepper halves. Sprinkle each pepper with cilantro to garnish.
2-4 servings
Orange glazed almond cake
1/2 cup slivered almonds
1 cup organic whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 cup plain organic yogurt
1/2 cup canola oil
2 tblsp fresh orange juice
1 tblsp grated orange zest
1 tsp vanilla extract
1/2 tsp almond extract
3 large organic eggs
2/3 cup light brown sugar
make glaze by combining 1/2 cup orange juice and 1/3 cup powder sugar.
preheat oven 350F coat 8 inch square pan with cooking spray. toast almonds in skillet medium low heat 3 minutes. pulse almonds, flour, baking powder, baking soda, salt and cinnamon in food processor until almonds are finely ground. combine yogurt, oil juice, zest and extracts in small bowl. beat eggs and sugar with electric mixer 5 mintues. fold in 1/3 flour mixture and half of yogurt mixture. repeat with remaining flour and yogurt mixture. spread mix in prepared pan and bake for 25 minutes let stand 5 minutes unmold and cool. glaze cake when cool.
Orange glazed almond cake
1/2 cup slivered almonds
1 cup organic whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 cup plain organic yogurt
1/2 cup canola oil
2 tblsp fresh orange juice
1 tblsp grated orange zest
1 tsp vanilla extract
1/2 tsp almond extract
3 large organic eggs
2/3 cup light brown sugar
make glaze by combining 1/2 cup orange juice and 1/3 cup powder sugar.
preheat oven 350F coat 8 inch square pan with cooking spray. toast almonds in skillet medium low heat 3 minutes. pulse almonds, flour, baking powder, baking soda, salt and cinnamon in food processor until almonds are finely ground. combine yogurt, oil juice, zest and extracts in small bowl. beat eggs and sugar with electric mixer 5 mintues. fold in 1/3 flour mixture and half of yogurt mixture. repeat with remaining flour and yogurt mixture. spread mix in prepared pan and bake for 25 minutes let stand 5 minutes unmold and cool. glaze cake when cool.
Mixed Apple Salad over Greens
Dressing:
1/4 cup fresh lemon juice
2 Tblsp Honey
1 tsp olive oil
Dash of sea salt
Dash of fresh ground pepper
Salad:
2 cups chopped granny smith apple
2 cups chopped braeburn apple
1/4 cup crumbled blue cheese
2 slices turkey or soy bacon cooked and crumbled
4 cups mixed salad greens
To prepare dressing, combine first 5 ingredients in a small bowl stirring well with a whisk
To prepare salad, Combine apples cheese bacon. Drizzle dressing over apple mixture, toss gently to coat. Serve over greens.
serving size 1 cup apple mix and 1 cup greens
4 servings
Cooking Light recipe (altered by me!)
Butternut Squash soup
1 large yellow onion chopped
2 cloves garlic minced
1 large butternut squash peeled and chopped
1 large baking potato peeled and diced
2 carrots peeled and diced
4 cups vegetable stock
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp sea salt
1/2 tsp ground white pepper
Tblsp olive oil
To prepare soup, saute olive oil with garlic, chopped onion and carrot in large stock pot
2 minutes on medium high. add remaining ingredients and simmer until potato and squash are tender. puree in blender until smooth or use emmersion blender.
approximately 6 servings
Chicken with pecan cream and mushrooms
3/4 cup coarsly chopped pecans, toasted
1 cup water
1 1/4 tsp salt divided
6 (4oz) boneless skinless chicken breast halves
1 tsp fresh ground black pepper
cooking spray
1/4 cup finely chopped shallots
1 (8oz) pkg presliced mushrooms
4 cups cooked egg noodles
Chopped parsley for garnish (optional)
To prepare. Place pecans in food processor, process until smooth (about 1 minute), scraping
sides of bowl once. with processor on add water 3/4 tsp salt, process until smooth.
Sprinkle chicken with 1/2 tsp salt and pepper. Heat large skilled coat with cooking spray over medium high heat add chicken and saute for 3 minutes on each side or until cooked through. Remove chicken from pan. Add shallots and mushrooms to pan, saute 3 minutes stir in pecan cream, bring to a boil and cook for 1 minute.
Place 2/3 cup noodles on 6 plates, top each with 1 chicken breast half and 1/3 cup sauce. garnish with parsley.
6 servings
Cooking Light recipe
Pumpkin Bread
2/3 cup organic butter
2 2/3 cup organic raw sugar
4 organic eggs
3 1/3 cups flour
1 tsp cloves
1 tsp cinnamon
1 1/2 tsp salt
2/3 cup water
1/2 tsp baking powder
1 (16oz)can pumpkin
2 tsp baking soda
Beat eggs, sugar and butter until fluffy, add 2/3 cup water and pumpkin and mix well. In seperate bowl mix flour cloves cinnamon salt baking soda and baking powder. slowly add to wet mixture until combined. add mixture to 2 greased bread pans and bake 1 hour at 350 degrees.
(altered family recipe!)
Roasted Root Vegetables
1 large organic vidalia onion cut in eighths
4 large organic carrots cut in larges chunks
1 organic butternut squash peeled and cut in cubes
2 large organic russet potatoes cut in chunks
3 organic parsnips peeled and cut in chunks
3 garlic cloves minced
4 Tbsp olive oil
1Tbsp chopped fresh sage
1 Tbsp chopped fresh rosemary
salt and pepper to taste
Toss vegetables with olive oil, garlic and herbs. Put on roasting pan and bake at 350 for 45-60 minutes until veggies are tender. serve! makes approx 6 servings
French Onion Dip
1 medium onion cut into 1/2 inch thick slices
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp sea salt
1/4 tsp ground black pepper
1- 12 oz container organic sour cream or vegan sour cream
1/2 tsp braggs liquid amino's
1/2 tsp dried thyme
pre heat oven to 450F. Toss onion, oil vinegar, salt and pepper together on baking sheet. Bake 18 minutes or until onion slices are browned. Transfer onions to bowl and cool.
coarsely chop onion slices and return to bowl. Stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Refrigerate for 1 hour and serve with chips crackers and veggies.
Recipe from vegetarian times and altered by me!
The Best Turkey Rub
1/2 cup Brown sugar
1/4 cup salt
2 tsp onion powder
1 tsp garlic powder
1 tsp allspice
1 tsp cloves
combine all ingredients and rub on turkey. Let sit over night in refridgerator before baking.
For large turkey double the above recipe.
Pumpkin pie
1- 15oz can of organic pumpkin or fresh pumpkin pureed
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 - 14 oz can sweetened condensed milk
2 organic eggs slightly beaten
1- 9" deep dish pie crust (pre-made or home made)
mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly until thoroughly
mixed. pour mix into pie crust. Bake at 425F for 15 minutes and reduce heat to 350F and bake for 30-40 minutes. Cool pie before serving.
Yummy Holiday Cookies!
Berry Oat Bars
1 3/4 cup rolled oats
4 cups fresh berries (set aside 16 whole berries for garnish)
1/4 cup arrowroot (found at whole foods)
1/4 cup apple juice concentrate
2 tsp ground cinnamon
1 tsp ground cloves
preheat oven 350. spray 8 inch square baking pan with cooking spray. put the oats in food processor
and process them to a course powder. Combine the oats 4 cups berries, arrowroot, apple juice , cinnamon and cloves in a bowl and mix well. Spread batter into pan. scatter the 16 whole berries evenly over the top. Bake for 35-45 minutes or until firm. cool and cut into 16 squares.
White Chocolate, Cranberry, Macadamia nut Cookies
2 cups flour
1 tsp baking soda
3/4 tsp salt
2 sticks unsalted organic butter (room temp)
1 cup brown sugar
3/4 cup organic raw sugar
2 large organic eggs
1 Tblsp vanilla extract
1 1/2 cups dried organic cranberries
1 1/2 cups white choc chips
1 cup coarsely chopped macadamia nuts
Preheat oven to 350. line baking sheet with parchment paper. Sift first 3 ingredients in to medium bowl.
Using mixer beat butter until fluffy, add sugars and beat until blended. Beat in eggs and vanilla. Add dry
ingredient beat just until blended. using spatula mix in cranberries, choc chips and macadamia nuts.
Drop heaping tsp size balls on baking sheet 2 1/2 inches apart. bake for 15 minutes or until golden. makes 3 dozen.
Ginger bread cookies
2 1/4 cups flour
1 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted organic butter (room temp)
1 cup brown sugar
1/4 cup molasses
whisk first 6 ingredients together in medium bowl. eat butter and sugar in a large bowl until fluffy.
Beat in molasses. Beat in dry ingredients. Gather dough and divide in 4 pieces. shape into disks and wrap. chill for atleast 2 hours. Preheat oven 350. line baking sheets with parchment paper. Roll out 1 dough disk to 1/8 inch thickness. using cookie cutter cut cookies and place on baking sheet. bake approx 12 minutes
continue until dough is gone or freeze for up to 2 weeks. makes about 5- dozen cookies
Yummy Holiday Cocktails!
Blood Orange sangria
2 cups sliced strawberries
2 cups apple juice
2/3 cup Triple Sec
1/2 cup sugar
4 whole cloves
3 seedless blood oranges each cut into 16 wedges
2 bottles fruity red wine
2 cinnamon sticks
1 lemon cut into 8 wedges
1 lime cut into 8 wedges
Combine all ingredients in a large pitcher and stir until sugar dissolves. cover and chill 8 hours or over night
Discard cloves and cinnamon sticks. Poor sangria into individual glasses including the fruit. makes 16
Mocha Mudslides
2 cups Chocolate Organic ice cream (softened)
1/2 cup 1 % organic milk
1/2 cup Kahlua
1 Tblsp grated semi sweet chocolate
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
Combine all ingredients in large bowl. Stir with a whisk until blended. Serve immediately. makes 4
Mulled Cranberry Guava Toddies
3 quarts cranberry juice cocktail
1/4 cup sliced peeled ginger
2 tsp whole cloves
16 orange slices
1 can guava nectar
2 cups dark rum
Combine first 5 ingredients in a large sauce pan. bring to a boil. cover and reduce to simmer for 10 minutes
Discard ginger and cloves. stir in rum. makes 16
Mini Cranberry Panettones
2 pkgs dry yeast
1 1/4 cups warm water
5 3/4 cups flour divided
3/4 cup sugar
7 Tblsp butter
1 Tblsp finely chopped fresh orange rind
1/2 tsp salt
2 large organic eggs
2 1/2 cups sweetened dried cranberries
1/4 cup finely chopped crystallized ginger
cooking spray
2 Tblsp sliced almonds
Dissolve yeast in warm water in a large bowl. let stand 5 minutes. lightly spoon 1 1/4 cups flour into yeast mixture.stirring with a whisk to combine. Cover and let rise in a warm place for 1 hour. Combine sugar butter orange rind and salt in large bowl beat in mixer at medium speed until fluffy. Add eggs beating until combined. beat in yeast mixture lightly spoon remaining 4 cups flour into egg mixture, beating at medium speed until smooth. Turn dough out on floured surface. Knead until smooth and elastic. add flour 1 tablespoon at a time to prevent sticking to hands. Knead in cranberries and ginger until well incorporated. Place dough in a large bowl coated with cooking spray. cover and let rise 1 hour or until doubled. Coat 6 muffin cups with cooking spray. divide dough evenly into muffin cups. lightly spray each muffin with cooking spray and sprinkle evenly with nuts. let rise in warm place for 1 hour. preheat oven 375. Bake for 25 minutes or until muffins are lightly browned. makes 24 mini breads.
Spicy Veggie Pasta (use all organic)
1 box medium shells pasta
1 medium onion diced
2 large portobello mushrooms chopped
1 bag organic spinach
1 large red bell pepper diced
1 zuccini diced
2 Tblsp tomato paste
1/2 tsp crushed red pepper flakes (more if desired)
4 Tblsp olive oil
1/2 cup jarred pasta sauce
1/2 cup shredded Mozzerella cheese
Saute onion and pepper in 1 tblsp olive oil in large saute pan on medium high. start large pot water to boil. Boil pasta shells and strain. once onion and pepper are soft add zuccini saute for 1 minute. Add mushroom and spinach cook 2 minutes. Add 1/2 tsp crushed red pepper flakes and saute 1 minute. Add tomato paste pasta sauce and remaining olive oil , stir until combined. pour pasta into pan and add cheese. Toss until pasta is completely coated. Serve immediately. Serves 6-8
Black Bean Burgers
2 15 oz cans black beans rinsed , drained and mashed
1 egg
1 cup salsa
1/2 tsp black pepper
1 tsp minced garlic
1/2 tsp ground cumin
1 tsp dried oregano
1/2 cup minced shallot
2 cups bread crumbs (Jasons brand)
Mix all ingredients together in large bowl. form into patties. heat non stick skillet at medium heat. Put 1 tblsp olive oil in pan and place patties in oil. Cook until brown and flip to brown the other side.
can be frozen and heated in toater oven at a later time!!
Enjoy in a whole grain bun or serve over rice!
Vegetarian Split Pea Soup
2 tblsp olive oil
1 large onion diced
3 carrots peeled and diced
3 celery stalks diced
4 cloves garlic minced
2 large baking potatoes cubed
1 - 32oz container vegetable broth
1 package green split pea
3 cups water
Heat large pot at medium high heat add olive oil. Saute onions, carrots, celery until soft. add garlic and saute for 1 minute pour in broth , water, split peas and potatoes. simmer for 1 hour. Add salt and Pepper to taste. At this point if you enjoy a hearty chunky soup your are good to go. If you would likeyou can add the soup to a food processor or use an emmersion blender to puree the soup until smooth. Enjoy!
Soup can be frozen for up to 3 months.
Udon Noodle stir fry
1 package organic udon noodles
small zuccini diced
small yellow onion diced
cup snow peas
2 shaved carrots
small bag broccoli slaw
olive oil
soy sauce
tsp fresh ginger minced
2 cloves garlic minced
cook noodles according to package instructions. heat oil in non stick skillet. saute all veggies until soft. add 2 tblsp soy sauce 1 tblsp olive oil , ginger and garlic saute for 1 minute. add udon noodles to pan and cook 1 minute. serve! makes approx 4 servings
you can use any vegetables you like for this recipe.
Healthy Brownies
Non stick cooking spray
3 ounces semi sweet chocolate
1/2 cup carrot puree (cook carrots and puree in food processor)
1/2 cup spinach puree (same)
1/2 cup firm packed light brown sugar
1/4 cup unsweetened cocoa powder
2 tblsp natures balance butter
2 tsp vanilla
2 large egg whites
3/4 cup oat flour or all purpose flour
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350 degrees. coat an 8x8 inch pan with cooking spray
Melt chocolate in a double boiler over low heat
in a large bowl combine melted chocolate, vegetable puree, sugar, cocoa, butter, and vanilla. whisk until smooth and creamy. whisk in egg whites, stir in flour, baking powder, and salt with wooded spoon. Pour the batter into pan and bake for 35 minutes. cool completely before cutting.
You would never know that there is spinach and carrots in this brownie!! very nutritious and tasty!
This recipe from "Deceptively Delicious" by Jessica Seinfeld
Orange Ginger Salmon with sautee'd greens
3 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons brown sugar
1 teaspoon finely grated fresh orange zest
4 (4-ounce) skinless salmon fillets (about 1 inch thick)
2 teaspoons vegetable oil
3 cups coarsely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound fresh spinach, stems trimmed (about 16 cups)
1 teaspoon dark sesame oil
Combine the soy sauce, ginger, brown sugar, and orange zest in a zip-top plastic bag. Add the fish and marinate 20 minutes (or longer in refrigerator). Remove the fish; reserve marinade.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 minutes, without turning. Reduce heat to medium, turn the fish, and cover. Cook 3 minutes or until just cooked through. Transfer to a plate, cover with foil, and keep warm.
Return the skillet to the heat. To make glaze, pour the marinade into the skillet and bring to a boil. Simmer 1 minute. Transfer to a bowl and cover with foil. Wipe out skillet with a paper towel.
Return the skillet to medium-high heat. Add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water. Cover and cook 2 minutes, or until the spinach is wilted. Transfer to a bowl and repeat with remaining basil, salt, pepper, garlic, spinach, and water. Combine with other spinach and toss with sesame oil.
Divide the greens among 4 plates. Top with the salmon, drizzle with glaze, and serve
Chocolate Hazelnut Mousse
1/4 cup sugar
1/4 cup unsweetened cocoa
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 cups 2% reduced-fat milk
1/4 cup Frangelico (hazelnut-flavored liqueur)
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
2 cups frozen fat-free whipped topping, thawed
2 tablespoons chopped hazelnuts, toasted
Preparation
Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.
Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.
Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.
Pomegranite Champagne cocktail
1 turbinado sugar cube*
2 tablespoons pomegranate juice**
1/2 cup Champagne or sparkling wine, chilled
Preparation
Place sugar cube in a Champagne flute; add 2 tablespoons pomegranate juice and 1/2 cup Champagne. Serve immediately.
*1 rock candy stirrer or granulated sugar cube may be substituted.
**2 tablespoons cranberry juice cocktail may be substituted. Omit sugar cube.
Orange Ginger Salmon with sautee'd greens
3 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons brown sugar
1 teaspoon finely grated fresh orange zest
4 (4-ounce) skinless salmon fillets (about 1 inch thick)
2 teaspoons vegetable oil
3 cups coarsely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound fresh spinach, stems trimmed (about 16 cups)
1 teaspoon dark sesame oil
Combine the soy sauce, ginger, brown sugar, and orange zest in a zip-top plastic bag. Add the fish and marinate 20 minutes (or longer in refrigerator). Remove the fish; reserve marinade.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 minutes, without turning. Reduce heat to medium, turn the fish, and cover. Cook 3 minutes or until just cooked through. Transfer to a plate, cover with foil, and keep warm.
Return the skillet to the heat. To make glaze, pour the marinade into the skillet and bring to a boil. Simmer 1 minute. Transfer to a bowl and cover with foil. Wipe out skillet with a paper towel.
Return the skillet to medium-high heat. Add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water. Cover and cook 2 minutes, or until the spinach is wilted. Transfer to a bowl and repeat with remaining basil, salt, pepper, garlic, spinach, and water. Combine with other spinach and toss with sesame oil.
Divide the greens among 4 plates. Top with the salmon, drizzle with glaze, and serve
Chocolate Hazelnut Mousse
1/4 cup sugar
1/4 cup unsweetened cocoa
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 cups 2% reduced-fat milk
1/4 cup Frangelico (hazelnut-flavored liqueur)
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
2 cups frozen fat-free whipped topping, thawed
2 tablespoons chopped hazelnuts, toasted
Preparation
Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.
Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.
Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.
Pomegranite Champagne cocktail
1 turbinado sugar cube*
2 tablespoons pomegranate juice**
1/2 cup Champagne or sparkling wine, chilled
Preparation
Place sugar cube in a Champagne flute; add 2 tablespoons pomegranate juice and 1/2 cup Champagne. Serve immediately.
*1 rock candy stirrer or granulated sugar cube may be substituted.
**2 tablespoons cranberry juice cocktail may be substituted. Omit sugar cube.
Herb Home-fries
4 Tbsp. natural oil
2 tsp dried crushed parsley
1 tsp dried crushed basil
1 tsp thyme
Few dashes of sea kelp and cayenne
4 small white and purple turnips peeled
sea salt
Preheat oven to 350F. Measure oil into a small dish and add all of the herbs except sea salt. Beat the herbs into the oil to blend the flavors. Chop the turnips into french fry size strips. Use a brush to coat each fry lightly with seasoned oil. Lightly salt if desired. Place fries on oiled flat baking sheet and bake for 20-30 minutes until the fries are golden and tender. serve hot and enjoy! makes 4 servings
Stuffed Trout with sundried tomatoes
1 large whole rainbow trout (2-3 lbs)
1-2 Tblsp butter or olive oil
1 medium onion chopped
2 cloves garlic minced
3 Tblsp chopped sundried tomatoes (not packed in oil)
2 Tblsp chopped fresh parsley
2-3 tsp chopped fresh basil
1/4 tsp each oregano, dill weed, and thyme
1/8 tsp sea salt
several dashes cayenne
3-4 green onions chopped
2-3 lemons cut in 1/4 inch rounds
Wash the fish. Remove the fins. Slice the fish along the belly length wise from the head to the tail. Remove large bones if desired.
preheat oven to 450F
In a large frying pan or skillet heat the butter or oil and saute the onion and garlic for 2 minutes. Add the sundried tomatoes and all the seasoning and saute for another 1-2 minutes. Remove from heat and mix in the raw green onion.
Stuff the sauteed ingredients evenly into the fish and tip with a layer of lemon slices. Brush the outside of the fish all over with oil and place in a lightly oiled baking dish. Bake for 20-25 minutes, until flesh is opaque and flakes easily. Serve immediately with green vegetable and/or salad. serves 4
One Pot Vegetable Brown Rice
3-4 cups precooked short grain brown rice
2 cups broccoli spears
2 cups carrots chopped into 1/4 inch rounds
1 Red or yellow bell pepper cut into strips
1/2 cup sliced water chesnuts
2-4 Tblsp simmered tamari soy sauce
1-2 tsp dried parsley
1/8 tsp each crushed basil, dill weed and paprika
1-2 tsp olive oil
2-3 Tblsp pine nuts
2 green onions chopped
Heat some water to boiling , and turn down to a low bubbling boil. Put rice on one side of pot and thr broccoli and carrots covered with nuts and onions on the other side. cover and steam for 10 minutes. add the remaining vegetables and water chesnuts and continue to steam for 4 minutes. While that is cooking heat the tamari sauce and all remaining ingredients in sauce pan, simmer on low for 5 minutes. Serve rice with vegetables and cover with sauce. Enjoy! Serves 2-4
Baked Apples and Pears
1 pear and 1 apple per person
cinnamon dash of sea salt
bit of butter
Preheat oven to 375F and peel and chop the fruit and place in lightly oiled glass baking dish. Sprinkle with cinnamon, sea salt and bake for 30 minutes until fruit is tender. Enjoy warm! variation: Apples and pears can be mashed after baked to make applesauce!!
Hummus Tacos
2 tomatoes, chopped
2 carrots, grated
1/2 avocado, sliced
1/2 cup hummus
handfull of alfalfa, clover or sunflower sprouts
Several large cabbage leaves
Spread out cabbage leaves and coat with hummus. Top the remaining vegetables. Fold like a taco and enjoy.
Spinach Avocado Dip
3 cups spinach, chopped
1 avocado
1/2 tomato
2 Tbs lemon Juice
1/2 tsp dill
1/4 tsp nutmeg
Blend and serve!!
Creamy Carrot Ginger Soup
1 1/2 cups fresh carrot juice
3/4 cup avocado
1/4 cup fresh cilantro
1/2 inch fresh ginger, peeled and minced
1 Tbs sea salt
Blend all ingredients until smooth. Garnish with fresh cilantro and sesame seeds.
Chai Drink
1 cup almonds, soaked and blanched
1 cup raisins, soaked
1 cup raisin soak water
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp fennel
1/4 tsp clove
1/4 tsp nutmeg
2 cups water
Blend all ingredients until smooth and strain.
White Beans with Zuccini and Herbs
2 1/2 cups dried butter or fava beans soaked
4 1/2 cups water
2 Tblsp organic butter
1 Tblsp curry powder
1 large fennel head chopped
2 Tblsp olive oil
juice of 1/2 lemon
salt and pepper
1 zuccini
3 Tblsp chopped fresh parsley
3 Tblsp chopped fresh dill
Drain the beans and place them in a pan and cover with water. Bring water to a boil. Reduce heat and cover, simmer for 1-1 1/2 hours until tender
Melt half of the butter in a large pan, stir in the curry powder and saute fennel over medium heat until it is translucent. Drain the beans and add them. Cover and cook over very low heat for 10 minutes. Season the beans with the olive oil, lemon juice, and salt and pepper to taste. Transfer to a serving dish.
Cut the zuccini lengthwise into ribbons. Melt the remaining butter in a skillet. Add the zuccini, chopped parsley and dill and saute slowly over medium heat stirring frequently. The zuccini should soften slightly but keep their bite. Use to garnish the beans and serve immediately. Enjoy!! Serves 4-6 Recipe thanks to The Yoga Cookbook
CousCous Salad with Fresh Mango
2/3 cup uncooked whole wheat couscous
2 Tblsp orange juice
1 Tblsp Tahini
1 cup plain low fat yogurt or soft tofu
1/2 tsp ground cumin
pinch ground ginger
1 large ripe mango peeled pitted and diced
1/2 cup cooked or canned chickpeas rinsed and drained
1/4 cup golden raisins
1/4 cup chopped cilantro
Bring 2 cups of water to a boil in a saucepan, stir in the couscous. Bring back to a boil , cover and turn off heat. Let stand until all the water is absorbed. Fluff with a fork and allow to cool to room temp.
Meanwhile, mix the orange juice, and tahini in a cup until well blended. Whisk the yogurt in a bowl until smooth and whisk in the tahini mixture, cumin and ginger. Stir in the mango, chickpeas and raisins.
Stir the couscous and cilantro into the mango mixture. serve chilled or at room temp.
recipe thanks to Vegetarian times.
Summer Garden Pasta Salad
2 Tblsp plus 1/4 cup olive oil
9 ounces fresh angel hair pasta
1/4 cup fresh lemon juice
1 Tblsp dijon mustard
1 tblsp grated lemon zest
1 tsp minced garlic
1 tsp sugar
salt and pepper to taste
3 medium tomatoes cut into 8ths
1 zuccini sliced thin
1 yellow summer squash diced
1 bunch scallions thin sliced
2 Tblsp julienned fresh basil
4 oz crumbled gorgonzola cheese
3 Tblsp capers drained
Heat a pot of lightly salted water and 2 tblsp oil over medium heat, when water boils add pasta and cook according to package directions.Drain and rinse under cold water and set aside
Combine remaining 1/4 cup oil, the juice, mustard, lemon zest, garlic, sugar, salt and pepper in a bowl, beating well. Add the pasta to the oil mixture while still warm and combine well.
Put the tomatoes, zuccini, squash, scallions, basil, parsley, cheese and capers in a mixing bowl and toss. Add to the dressed pasta and toss again before serving. make sure the vegetables are well distributed.
Serves 6 Recipe thanks to Vegetarian Times
Frozen Berry Banana Bars
1 1/4 cups fresh strawberries
1 1/2 cups vanilla flavored soy milk
1 small banana cut into chunks
1/4 tsp almond extract
Chill the strawberries, soymilk and bananas thoroughly. Put the strawberries, soymilk, banana, and almond extractin a food processor or blender, and puree until very smooth
Spoon mixture into plastic molds or paper cups. When spooning the mixture into the molds press down to remove air pockets and leave 1/8 inch of head room. Place a wooden or plastic stick in the center of each one. freeze for several hours. Serve and enjoy!!
Recipe thanks to Vegetarian times
Spicy Chili Bean Burgers
| 1 |
cup Fiber cereal |
| 1 |
can (15 or 16 oz) spicy chili beans in sauce, undrained |
| 1/2 |
cup quick-cooking oats |
| 1/4 |
cup chopped green onions (4 medium) |
| 1 |
egg, slightly beaten |
| 5 |
whole wheat burger buns, split |
| 1 1/4 |
cups washed fresh baby spinach leaves |
| 5 |
slices tomato |
| 1. |
Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet or put in food processor. |
| 2. |
In medium bowl, mash beans with fork until no whole beans remain. Add cereal, oats, onions and egg; mix well. Shape mixture into 5 patties, each about 3 1/2 inches in diameter. |
| 3. |
Spray 12-inch skillet with cooking spray. Add patties; cook over medium heat about 10 minutes, turning once, until brown. |
| 4. |
For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice on bottom half of bun; top with bean burger and top half of bun. |
Recipe thanks to EatBetterAmerica.com
Tilapia Veracruz
| 1 |
teaspoon olive oil |
| 1/2 |
cup finely chopped onion |
| 2 |
teaspoons finely chopped garlic |
| 1 |
can (15 oz) organic diced tomato |
| 1 |
medium green bell pepper, cut into julienne strips |
| 2 |
jalapeño chiles (from 7-oz can), drained |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon pepper |
| 3 |
dried bay leaves |
| 1 |
teaspoon dried oregano leaves |
| 1/4 |
cup finely chopped fresh cilantro |
| 1/4 |
cup large pimiento-stuffed olives, coarsely chopped |
| 1/4 |
cup capers, drained |
| 1 |
tablespoon margarine or butter |
| 1 |
lb tilapia or red snapper fillets |
| 3 |
or 4 jalapeño chiles (from 7-oz can), drained, seeded and cut into wedges, if desired |
| 2 |
cups hot cooked brown rice |
Bistro Roast Chicken
2 Tblsp minced fresh tarragon
1 Tblsp minced fresh thyme
4 teaspoons butter, melted
1 tsp salt
1 tsp dijon mustard
1/2 tsp ground black pepper
1 (4 1/2 lb) roasting chicken
cooking spray
Preheat oven 375
Combine first 6 ingredients in a small bowl.
Remove and discard giblets and neck from chicken. Trim excess fat. Rub herb mixture under skin and over breasts and drumsticks. Tie legs together with kitchen twine. Lift wing tips up and over back and tuck under chicken. place the chicken breast side down on the rack of a broiler pan or shallow roasting pan coated with cooking spray. place rack in pan. bake chicken at 375 for 40 minutes. carefully turn chicken over (breast side up) and bake for additional 4o minutes. place chicken on cutting board and let rest 10 minutes before carving. Discard skin. 5 servings.
Recipe thanks to cooking light magazine
Brussel sprouts with cranberries and pinenuts
1 1/2 lbs brussel sprouts trimmed
1 Tblsp pine nuts
1 Tblsp butter
1/4 cup finely chopped shallots
2 Tblsp dried cranberries
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup low sodium veggie broth
Separate sprouts into leaves, leaving just the center intact. set aside
Heat large nonstick skillet over medium high heat. Add nuts to pan cook 2 minutes until toasted, stirring constantly. coarsely chop nuts. Melt butter in pan over medium high heat. add shollots to pan saute 1 minute. stir in brussel sprouts, cranberries, thyme, salt and pepper. toss to combine. Add broth. cover and reduce heat , simmer for 7 minutes. Increase heat to medium high, uncover cook 4 minutes to evaporate liquid stirring frequently. remove from heat. sprinkle with nuts. 6 servings
Creamy Grits with sweet corn
5 cups water
1 tsp kosher salt
1 cup stone ground yellow grits
1/2 cup grated fresh parmesan cheese
1/4 cup shredded white cheddar cheese
1 tsp hot pepper sauce
1/8 tsp ground white pepper
1 1/2 tsp butter
1 cup fresh corn kernals (about 2 ears)
1/4 cup sliced green onions
Bring water and salt to boil in a large sauce pan. gradually stir in grits. reduce heat and simmer 3o minutes or until thick and tender, stirring frequently.
Remove from heat. stir in cheeses, pepper sauce, and white pepper. Cover.
Melt butter in a large non stick skillet over medium high heat. Add corn, saute for 4 minutes. Add corn and green onions to grits mixture, stirring well. 8 servings.
Recipe thanks to cooking light magazine
Rustic Applesauce
4 cups cubed peeled pink lady apples
4 cups cubed peeled granny smith apples
1/2 cup packed brown sugar
3 tblsp fresh lemon juice
1 tsp ground cinnamon
1 tsp vanilla extract
dash salt
Combine first 8 ingredients in a dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally. Remove from heat and mash to desired texture with fork or potato masher. serve warm or chilled. 7 servings
Mini Corn Bread Crab Cakes with Lemon Caper Sauce
sauce:
1/3 cup reduced fat mayo or vaganaise
1 1/2 tablespoons chopped fresh chives
1 tbsp capers drained and chopped
1/4 tsp grated lemon rind
2 Tbsp fresh lemon juice
1/4 tsp hot pepper sauce
1/8 tsp minced garlic
Dash of fresh ground black pepper
crab cakes:
2 tsp olive oil
1/2 cup sliced green onions
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
1 garlic clove minced
1/4 cup reduced fat mayo or veganaise
2 Tbsp fresh chopped chives
2 tbsp chopped fresh parsley
1/2 tsp grated fresh lemon rind
1 Tbsp fresh lemon juice
1 Tbsp hot pepper sauce
1 tsp old bay seasoning
1 large egg lightly beaten
2 cups crumbled corn bread (make yourself or buy premade)
1 pound lump crab meat
cooking spray
To prepare sauce combine first 8 ingredients, chill. preheat oven to 400 degrees. To prepare crab cakes, heat oil in a small non stick skillet over medium high heat. Add onions, bell peppers, and garlic to pan. saute 3 minutes. remove from heat, cool. Combine bell pepper mixture , 1/4 cup mayo, and next 6 ingredients, stir in egg. fold in corn bread and crab meat. scoop mixture into 16 portions onto 2 baking sheets coated with cooking spray. lightly cover and refridgerate for 1 hour. uncover and bake at 400 for 12 minutes or until lightly browned. remove from baking sheet with metal spatula. serve with sauce and garnish with chives.
Recipe thanks to cookinglight mag.
Indian Lentil Pilaf
1 cup brown lentils
2 Tbsp canola oil
1 medium onion finely chopped
2 large carrots diced
1 cup basmati rice
3 cloves of garlic minced
1 Tbsp minced fresh ginger
1 1/2 tsp garam masala (an indian spice found in most stores)
1 14 oz. can fire roasted diced tomoatoes
1 cup low sodium vegetable broth
cilantro for garnish
Bring lentils and 4 cups water to a boil in a large pot. reduce heat and simmer for 15 minutes until lentils are firmly tender. drain reserving 3/4 cup of cooking liquid and transfer lentils to bowl. wipe out pot and heat oil over medium high heat. Saute onion in oil for 4 minutes or until golden. add carrots, rice, and cook 3 minutes, stirring constantly. add garlic, ginger, garam masala and cook 1 minute more. stir in Tomatoes, broth, reserved lentil cooking water, and lentils and bring to a boil. Cover reduce heat to low and cook 20 minutes or until liquid is absorbed and rice is tender. Season with salt and pepper. Remove from heat, cover and let stand 5 minutes. Fluff with fork then spoon pilaf into shallow bowls and garnish with cilantro. Serve hot!
thanks to vegetarian times for this recipe.
Peppermint cheesecake Brownies
cheesecake batter:
1 (8oz block) 1/3 less fat cream cheese
1/3 cup granulated sugar
1/4 tsp peppermint extract
1 large egg
1 large egg white
1 Tbsp flour
Brownie Batter:
1 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt
1 1/2 cup packed brown sugar
1/4 cup canola oil
1/4 cup buttermilk
2 tsp vanilla extract
2 large egg whites
1 large egg
cooking spray
preheat oven to 350 degrees
To prepare cheesecake batter, place cheese in medium bowl, beat with mixer at medium speeduntil smooth. Add granulated sugar and peppermint extract. beat well. Add 1 egg and 1 egg white, beat well. add 1 Tbsp flour, beat mixture until just blended.
To Prepare brownie batter, combine flour, salt, and cocoa in medium bowl, stirring with a whisk. combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in large bowl. beat with mixer. add flour mixture with brown sugar mixture, beat at low speed just until blended. Reserve 1/2 cup brownie mixture. pour remaining brownie mixture into 9 in. brownie pan coated with cooking spray. carefully pour cheesecake batter over the top. spread evenly to edges. dot cheesecake batter with remaining brownine batter. swirl top with the tip of a knife. Bake at 35o for 26 minutes or until top is set. cool completely in pan on wire rack. thanks to cooking light mag for this recipe!!
Its a winner!!
Mini Corn Bread Crab Cakes with Lemon Caper Sauce
sauce:
1/3 cup reduced fat mayo or vaganaise
1 1/2 tablespoons chopped fresh chives
1 tbsp capers drained and chopped
1/4 tsp grated lemon rind
2 Tbsp fresh lemon juice
1/4 tsp hot pepper sauce
1/8 tsp minced garlic
Dash of fresh ground black pepper
crab cakes:
2 tsp olive oil
1/2 cup sliced green onions
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
1 garlic clove minced
1/4 cup reduced fat mayo or veganaise
2 Tbsp fresh chopped chives
2 tbsp chopped fresh parsley
1/2 tsp grated fresh lemon rind
1 Tbsp fresh lemon juice
1 Tbsp hot pepper sauce
1 tsp old bay seasoning
1 large egg lightly beaten
2 cups crumbled corn bread (make yourself or buy premade)
1 pound lump crab meat
cooking spray
To prepare sauce combine first 8 ingredients, chill. preheat oven to 400 degrees. To prepare crab cakes, heat oil in a small non stick skillet over medium high heat. Add onions, bell peppers, and garlic to pan. saute 3 minutes. remove from heat, cool. Combine bell pepper mixture , 1/4 cup mayo, and next 6 ingredients, stir in egg. fold in corn bread and crab meat. scoop mixture into 16 portions onto 2 baking sheets coated with cooking spray. lightly cover and refridgerate for 1 hour. uncover and bake at 400 for 12 minutes or until lightly browned. remove from baking sheet with metal spatula. serve with sauce and garnish with chives.
Recipe thanks to cookinglight mag.
Indian Lentil Pilaf
1 cup brown lentils
2 Tbsp canola oil
1 medium onion finely chopped
2 large carrots diced
1 cup basmati rice
3 cloves of garlic minced
1 Tbsp minced fresh ginger
1 1/2 tsp garam masala (an indian spice found in most stores)
1 14 oz. can fire roasted diced tomoatoes
1 cup low sodium vegetable broth
cilantro for garnish
Bring lentils and 4 cups water to a boil in a large pot. reduce heat and simmer for 15 minutes until lentils are firmly tender. drain reserving 3/4 cup of cooking liquid and transfer lentils to bowl. wipe out pot and heat oil over medium high heat. Saute onion in oil for 4 minutes or until golden. add carrots, rice, and cook 3 minutes, stirring constantly. add garlic, ginger, garam masala and cook 1 minute more. stir in Tomatoes, broth, reserved lentil cooking water, and lentils and bring to a boil. Cover reduce heat to low and cook 20 minutes or until liquid is absorbed and rice is tender. Season with salt and pepper. Remove from heat, cover and let stand 5 minutes. Fluff with fork then spoon pilaf into shallow bowls and garnish with cilantro. Serve hot!
thanks to vegetarian times for this recipe.
Peppermint cheesecake Brownies
cheesecake batter:
1 (8oz block) 1/3 less fat cream cheese
1/3 cup granulated sugar
1/4 tsp peppermint extract
1 large egg
1 large egg white
1 Tbsp flour
Brownie Batter:
1 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt
1 1/2 cup packed brown sugar
1/4 cup canola oil
1/4 cup buttermilk
2 tsp vanilla extract
2 large egg whites
1 large egg
cooking spray
preheat oven to 350 degrees
To prepare cheesecake batter, place cheese in medium bowl, beat with mixer at medium speeduntil smooth. Add granulated sugar and peppermint extract. beat well. Add 1 egg and 1 egg white, beat well. add 1 Tbsp flour, beat mixture until just blended.
To Prepare brownie batter, combine flour, salt, and cocoa in medium bowl, stirring with a whisk. combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in large bowl. beat with mixer. add flour mixture with brown sugar mixture, beat at low speed just until blended. Reserve 1/2 cup brownie mixture. pour remaining brownie mixture into 9 in. brownie pan coated with cooking spray. carefully pour cheesecake batter over the top. spread evenly to edges. dot cheesecake batter with remaining brownine batter. swirl top with the tip of a knife. Bake at 35o for 26 minutes or until top is set. cool completely in pan on wire rack. thanks to cooking light mag for this recipe!!
Its a winner!!
