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Recipes
Strawberry Buttermilk Ice Cream
By mm_food4me
Whisk the first 4 ingredients together and chill in the fridge for 30 minutes
- 2 C buttermilk
- 1/2 C sweetened condensed milk
- 1 Tbs sugar
- 1/2 C strawberries diced
- 2 Tbs sweetened condensed milk
Everyday Lentil Soup
By mm_food4me
In a large dutch oven over medium heat, warm the olive oil
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion
- 1 large carrot, peeled
- 1 medium sweet potato, peeled
- 2 stalks of celery
- 3 garlic cloves, minced
- 1/2 tsp. sea salt, plus more to taste
- 1/2 tsp. lemon pepper (or something similar, like Mrs. Dash)
- 1 tsp. Italian herbs
- 1/4 tsp. red pepper flakes, to taste
- 1/2 cup green or dePuy Lentils
- 1/2 cup split red lentils
- 5 cups vegetable or chicken broth*
- 1/2 tsp. turmeric
- 2 Tbsp. unsalted butter or olive oil
- 3 cups roughly chopped kale
- squeeze of lemon, optional
- 1/2 cup chopped parsley, for garnish
- 1/2-3/4 cup grated parmesan or something similar (dry and sharp)
- fresh, toasted baguette, for serving
Stir-Fried Bok Choy with Ginger and Garlic
By mm_food4me
Heat oil in a large skillet over medium heat
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 8 cups chopped fresh bok choy
- 2 tablespoons reduced-sodium soy sauce
- Salt and ground black pepper
Fat Flush Spinach Dip
By mm_food4me
Instructions Blend the spinach, mayonnaise, and silken tofu until thoroughly incorporated
- 1 cup Fat Flush Mayonnaise
- 1/2 cup finely copped spinach
- 2-3 water chestnuts, finely diced
- 1 tablespoons apple cider vinegar
- 1 tablespoon onion powder
- 2 tablespoons onion, chopped
- 2 tablespoons green onions (just the green part), chopped
- 1/2 teaspoon cayenne (or to taste)
- 1-2 teaspoons garlic powder (or to taste)
- Dash of Stevia (or to taste)
- 4-6 oz silken tofu
Slow Cooker Protein Packed Pumpkin Lasagna – Updated
By mm_food4me
This is a perfect dish to serve at a dinner party
- 1 batch Pumpkin Tofu “Ricotta” – recipe below
- 3/4 package of whole wheat lasagna
- 1 jar organic marinara sauce (homemade works fine too!)
- 1-16 0z can cooked white beans (low or no salt is best, and organic if you can find it)
- Pumpkin Tofu “Ricotta”
- 1 container tofu (silken, soft or firm – they all work fine)
- 1-15 oz. can cooked pumpkin (or the equivalent cooked fresh pumpkin)
- 1/4 cup nutritional yeast (give it a try adds a more cheesy flavor)
- 1 Tb. Italian seasoning
- 1 tsp. onion powder
- 2 cloves crushed garlic
- 1 Tb olive oil
- 3 sun-dried tomatoes, re-hydrated and minced
- (pour boiling water over them and let them sit for a few minutes)
- salt and pepper to taste
Grammy's Vegetable Beef Soup
By mm_food4me
Simmer beef stew in water several hours
- 1 lb. cubed beef stew meat
- 1/2 c. barley
- 8 oz can stewed tomatoes
- 3 whole diced potatoes
- 8 oz. can tomato sauce
- 8 oz. can cream style corn
- 1 can tomato soup
- 1 pkg. frozen vegetables
- 2/3 c. chopped or sliced celery
Rip’s Big Bowl | The Engine 2 Diet
By mm_food4me
Toss all the ingredients except the grapefruit and milk substitute into a bowl
- 1/4 cup raw old-fashioned oats
- 1/4 cup Grape Nuts or Ezekiel brand equivalent
- 1/4 cup bite-size shredded wheat
- 1/4 cup Uncle Sam cereal
- 1 tablespoon ground flaxseed meal
- 2 tablespoons raisins
- 2 tablespoons walnuts
- 1 banana, sliced
- 1 kiwi, sliced
- Segments of one grapefruit and juice
- 3/4 cup milk substitute of choice
Cumin-spiked Tofu Recipe
By mm_food4me
It is important to let the marinating tofu do its thing (at the very least) for a few hours - preferably overnight
- 12 ounces extra-firm organic tofu
- 1 teaspoon ground cumin
- 1 tablespoon garam masala spice blend
- 6 medium cloves garlic, crushed then chopped
- 3 tablespoons olive oil
- 1/4 teaspoon fine grain sea salt
- 1 tablespoon lemon juice, freshly squeezed
- 1 7 or 8-ounce container of Greek yogurt
Strawberry Basil Martini
By mm_food4me
In a 16-ounce cocktail shaker, add the basil leaves and the strawberry puree
- 7 * 7 basil leaves with stems
- * 1-ounce strawberry puree
- 1 * 1 cup ice cubes
- 2 1/2 * 2 1/2 ounces soju (Korean vodka)
- * 1/2-ounce lime juice
- * 1/2-ounce sweet and sour mix
- * 1/2-ounce strawberry syrup
Egg-Topped Pita Pizza Recipe
By mm_food4me
Preheat oven to 425°. In a skillet, heat oil over medium heat
- Serves 2
- Ingredients
- 2 tsp. extra-virgin olive oil
- 3 cups chopped Swiss chard, stems removed
- 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3 Tbsp. pesto (such as Spinach-Pepita Pesto)
- 2 whole grain pitas
- 1/2 cup shredded Monterey Jack or Fontina
- 2 eggs