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Recipes
Cranberry Walnut Quinoa Salad
By devogirl
Combine quinoa with 2 cups water in a medium saucepan and bring to boil over high heat
- 1 cup quinoa
- 1 cup dried cranberries
- 1 cup frozen green beans, defrosted
- 1/4 cup walnuts, chopped
- 1/4 cup green onions, sliced
- 1/4 cup balsamic vinegar
- 1 1/2 tsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
Crunchy Green Tahini Salad
By devogirl
Surprise! This is a super-healthful green salad your kids will love
- Salad
- 2 12-oz. bunches kale, stems removed
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 2 Tbs. tahini
- 2 Tbs. Bragg Liquid Aminos, optional
- 3 cloves garlic, peeled
- 1/4 tsp. honey, optional
- Optional Add-ins
- 1 cup chopped parsley or mint
- 1 cup grated carrots
- 1 lb. roasted red potatoes
- 1/4 cup dried cranberries
- 1/2 cup toasted pine nuts or almonds
- 1 orange, divided into segments
- 1/2 cup feta cheese
Potato and Cauliflower Burritos
By devogirl
Flavorful potatoes and cauliflower keep calories down but satisfaction levels high
- 1 15-oz. can fire-roasted crushed tomatoes
- 1 chipotle chile in adobo sauce, drained
- 2 cloves garlic, peeled
- 2 tsp. canola oil
- 1 small onion, halved and sliced (1 cup)
- 1/2 tsp. dried oregano
- 3 cups small cauliflower florets
- 1 medium Yukon gold or russet potato (6 oz.), cut into 1/4-inch cubes
- 3 Tbs. chopped cilantro
- 4 8-inch flour or whole-wheat tortillas, warmed
- 1 cup cooked brown rice, warmed
- 1 cup grated vegan Monterey Jack cheese
Cranberry Pumpkin Bread
By devogirl
Put leftover cranberries and pumpkin to great use in this moist quick bread
- 3-3/4 cups all-purpose flour
- 3 cups sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 Eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 cup canola oil or applesauce
- 2 cups fresh or frozen cranberries, thawed
- 1 cup chopped walnuts
Turkey BLTA Wraps
By devogirl
A simply, yet yummy lunch idea
- 4 tsp mayo or veganaise
- 2 whole-wheat tortilla
- 1/2 cup chopped romaine lettuce
- 1/4 cup diced tomato
- 1/2 avocado, diced or sliced
- 2 slices bacon, cooked and chopped
- 4 slices roast turkey
Simple Roast Chicken
By devogirl
Roast chicken is my favorite comfort foods
- 1 4 Lb Chicken
- 1/2 Small Lemon, cut in quarters
- 2 Garlic Cloves, peeled and smashed with the side of a knife
- 1 Tsp Salt
- 1 Tsp Olive Oil
Mexican Chocolate Cream Pie
By devogirl
Ground red pepper adds a subtle but distinct kick to the pie, while instant espresso powder intensifies the flavor
- 1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons egg white
- 2 tablespoons butter, melted
- Cooking spray
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsweetened cocoa
- 1/4 teaspoon instant espresso granules
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups 2% reduced-fat milk
- 2 ounces dark chocolate, chopped
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
Vegetable "Meat" Loaf
By devogirl
Vegetarians and carnivores alike will love this ingenious twist on meat loaf
- Meat loaf:
- 1 large red bell pepper
- 1 large green bell pepper
- 2 pounds cremini mushrooms, coarsely chopped
- 1 tablespoon olive oil
- 1 cup 1/2-inch asparagus pieces
- 1/2 cup chopped red onion
- 1 cup panko (Japanese breadcrumbs)
- 1 cup chopped walnuts, toasted
- 2 tablespoons chopped fresh basil
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces fresh Parmigiano-Reggiano cheese, grated
- 2 large eggs, lightly beaten
- Cooking spray
- Topping:
- 2 tablespoons ketchup
- 1 tablespoon vodka or vegetable broth
- 1/4 teaspoon Dijon mustard
Peach Cosmo
By devogirl
Fill a cocktail shaker halfway with ice, Add the vodka, peach schnapps and cranberry juice cocktail
- Makes 1 drink.
- 1 1/2 Ounces Vodka (3 Tbs)
- 3/4 Ounces peach schnapps (1 1/2 Tbs)
- 3/4 Ounces cranberry (1 1/2 Tbs)
- Juice cocktail
- (optional) Lime wedge, for garnish
Fall Vegetable Curry
By devogirl
Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish
- 1 1/2 teaspoons olive oil
- 1 cup diced peeled sweet potato
- 1 cup small cauliflower florets
- 1/4 cup thinly sliced yellow onion
- 2 teaspoons Madras curry powder
- 1/2 cup organic vegetable broth (such as Swanson)
- 1/4 teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 1/2 cup plain 2% reduced-fat Greek yogurt
- Serve over rice