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Recipes
Addictive Sweet Potato Burritos
By devogirl
These unusual burritos are made with sweet potatoes, spices and kidney beans, They freeze well
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups canned kidney beans, drained
- 2 cups water
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 4 teaspoons prepared mustard
- 1 pinch cayenne pepper, or to taste
- 3 tablespoons soy sauce
- 4 cups cooked and mashed sweet potatoes
- 12 (10 inch) flour tortillas, warmed
- 8 ounces shredded Cheddar cheese
Fruit Tacos
By devogirl
1. Take one cup of almonds and grind in a high powered blender or food processor, just until it is in the crumb st...
- 4-6 whole wheat tortillas (8 inch or smaller)
- 1 cup whole almonds
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- 1 cup shredded romaine lettuce
- 1/2 cup chopped peaches (canned if not in season)
- 1-3 tablespoons yogurt
5 Color Vegetable Juice
By devogirl
This combo knock out all fine food-color categories in one shot
- 2 small whole carrots
- 2 1/2 small beets
- 1/2 largish eggplant
- 1/2 inch ginger
- 1 celery stalk
Blackberry Margaritas
By devogirl
Combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 lime $
- 1 cup water
- 1/2 cup sugar
- 1 cup 100% agave blanco tequila
- 3/4 cup Grand Marnier
- 2/3 cup fresh lime juice
- 12 ounces fresh blackberries
Ginger Cucumber Detox Juice That Naturally Fights Belly Bloat
By devogirl
Make this juice/smoothie part of your healthy routine and say goodbye to toxins, belly bloat, and inflammation
- 2 cucumbers
- 2-inch fresh ginger root (for strong ginger taste, use less if not a huge fan)
- 1 lime or half a lemon, peeled
- 1 cup parsley
- 2 apples, cored
- Pinch cayenne pepper
Lemony Fusilli with Chickpeas, Raisins, and Spinach
By devogirl
With a refreshing lemon vinaigrette, chickpeas, and spinach, this salad makes a great light lunch or dinner alterna...
- 3 cups uncooked whole wheat fusilli (short twisted spaghetti)
- 2 lemons
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 1 (6-ounce) package fresh baby spinach
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 3/4 cup golden raisins
- 1/4 cup (1 ounce) shredded fontina cheese
Whole Roasted Cricket Ball Squash
By devogirl
"I like the fact that there's something lovely and simple about the recipe above, but there are lots of variations ...
- 4 gem or small acorn squash
- 1 teaspoon dried oregano
- 1 level teaspoon coriander seeds
- 1 to 2 dried red chilies, chopped, to taste
- A pinch of ground cinnamon
- 8 sun-dried tomatoes in oil
- Sea salt and freshly gound black pepper
- A large handful of arugula, washed and spun dry
- Extra virgin olive oil
- 1/2 a lemon
- 9 ounces tasty crumbly goat's cheese or feta cheese
The Happy Hawaiian Pizza
By devogirl
Healthier pizza toppers, any way you slice it
- Base:
- 1/2 cup lower-sodium marinara sauce
- Toppers:
- 4 ounces turkey pepperoni slices
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup shredded part-skim mozzarella cheese
- Crust
Tropical Quinoa and Black Beans
By devogirl
The dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics
- 1 cup quinoa, well rinsed
- 1 ripe mango, chopped
- 1 Tbsp vegetable oil
- 1 small red onioin, minced
- 1/2 red bell pepper, minced
- 2 tsp grated fresh ginger
- 2 garlic cloves, minced
- 1 tsp light brown sugar
- 1/2 tsp dried thye
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp ground coriander
- 1/4 tsp cayenne
- Can add a minced jalapeno or serrano chile
- 1 can of black beans
- salt and pepper to taste
- 1-2 Tbsp minced fresh cilantro
- Lime wedges for serving
Rosemary-Roasted Beets and Carrots
By devogirl
1.Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper o...
- 1 pound beets, peeled and cut into 1/2-inch wedges
- 1 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- kosher salt and black pepper