JennKI's profile page
Recipes
Mocha Almond Shake
By jennKI
Nutrition Information: I think I figured with the cocoa powder it is about 6 carbs Contributed By: LovesDaisys
- 1/4 C heavy cream
- 1/4 C egg beaters
- 1/4 C water
- 1 shot espresso (or make some very strong coffee)
- 1 scoop vanilla whey protein
- 1 T (measure this carefully) Cocoa
- 2 T crushed toasted almonds (I buy almonds.. toast them in a pan and store them for snacks) just crush a few until you have 2T
- drop of almond flavoring (this really is the secret ingredient I think)
- 1 capful (or more to taste) Sugar Free DiVinci chocolate syrup (order from Netrition.com)
- 7 or 8 ice cubes...
Sweet Potato Skins
By jennKI
Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender
- 2 medium or large sweet potatoes
- 1 1/2 tablespoons butter
- 1 shallot, minced
- 1 bag fresh baby spinach
- 1/4 cup light sour cream
- 2 ounces light cream cheese
- 1 cup chickpeas
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
Cream of Peanut Soup
By jennKI
MELT oil in medium saucepan
- 2 tablespoons coconut oil
- 1 stalk celery
- 1/2 medium onion
- 1 1/2 tablespoons Almond Flour
- 4 cups chicken or vegetable broth
- 1 cup Creamy Peanut Butter
- 1 cup coconut or other nut milk
- Snipped chives
- Chopped peanuts for garnish
Butternut Squash-Parsnip Soup
By jennKI
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 2 cups chopped sweet onion (1 large)
- 2 cups chopped parsnip (3 large)
- 1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
- 1/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 cups water
- 2 cups fat-free, lower-sodium chicken broth
- 3 (12-ounce) packages frozen butternut squash, thawed
- 2 tablespoons whipping cream
- 1/8 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1/2 cup light sour cream (optional)
- 8 teaspoons chopped fresh chives (optional)
Malai Kofta
By jennKI
Heat oven to 425 F. In a large bowl, grate the squashes and onion
- Kofta:
- 2 Squash, yellow
- 2 Zucchini
- 1 Onion, white or yellow
- 2 cups Chickpea (garbanzo) flour
- 1 tablespoon Coriander, ground
- ½ teaspoon Cayenne
- 1 pinch Salt
- ½ teaspoon Baking powder
- 1 Egg (opt)
- Sauce:
- 4 larges Tomatoes
- 1 Jalapeo; deveined if desired
- Ginger, fresh, 1 1/2"
- 2 cups Coconut Milk
- 2 teaspoons Cumin, ground
- ¾ teaspoon Turmeric
- 2 teaspoons Garam Masala
- 2 teaspoons Paprika
Chocolate Chip Zucchini Bread
By jennKI
Recipe courtesy Paula Deen, 2008
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1 tablespoon orange zest
- Whipped cream, for serving
- Zucchini ribbons, for serving
Falafel
By jennKI
Here’s my favorite way to make a falafel pita: start with a layer of hummus deep inside the pocket, then add the ...
- Tools:
- 1 pound (about 2 cups) dry chickpeas/garbanzo beans
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 3-5 cloves garlic (I prefer roasted)
- 1 1/2 tbsp flour
- 1 3/4 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Pinch of ground cardamom
- Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
- Food Processor
- Skillet
Brazo Gitano Spongecake “Cien Años”
By jennKI
*Filling:* In heavy saucepan, beat egg yolks with wooden spoon until lemon-colored
- Filling:
- 5 egg yolks (reserve whites for meringue)
- 2 cups milk
- 1/3 cup cornstarch
- ½ cup sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch salt
- ---------------
- Cake:
- 7 eggs, separated
- 3/4 cup sugar
- 1 cup cake flour, sifted
- ---------------
- Syrup:
- 1 ½ cups sugar
- 1 cup water
- ½ cup dry sherry
- 1 strip of lemon peel
- ---------------
- Meringue:
- 5 egg whites
- ¼ teaspoon cream of tartar
- 1 cup sugar
- ---------------
- Strawberry Topping:
- 2 pints fresh strawberries
- 6 ounces strawberry glaze
- 1 ounce water
- 1 ½ ounces Kirschwasser (cherry brandy)
ZUCCHINI-CASHEW "ALFREDO" CREAM SAUCE
By jennKI
gluten free, vegan, dairy free, soy free
- 1 large zucchini, peeled and coarsely chopped (about 3 cups chopped)
- 1/2 c raw cashews, soaked 2 hours
- 1 tsp dehydrated garlic flakes or 1-2 whole peeled garlic cloves
- 1 c water
- 1 T South River garbanzo bean miso (or soy miso, if tolerated)
- salt and pepper, to taste
South Beach Almond Energy Blast
By jennKI
Add almond and stevia to taste in blender or food processor
- 1 Cup unsweetened Almond Milk
- 3/4 C plain low fat yogurt
- 6 oz soft silken tofu
- 1/4 cup dry roasted almond
- vanilla
- stevia
- 2 Tbsp - 1/4 cup raw cacao nibs