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Recipes
Grilled Tilapia with Mango Salsa
By devogirl
*plan ahead for marinate time "Don't let the list of ingredients fool you
- 1/3 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 (6 ounce) tilapia fillets
- 1 large ripe mango, peeled, pitted and diced
- 1/2 red bell pepper, diced
- 2 tablespoons minced red onion
- 1 tablespoon chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- salt and pepper to taste
Steamed Green Beans And Carrots With Orange Sauce
By devogirl
1. Fit a steamer basket into a large saucepan with a tight-fitting lid
- 4 carrots, scrubbed and sliced into sticks
- 1 tablespoon fresh lemon juice
- 3 cups green beans, cleaned and trimmed
- 1 teaspoon maple syrup
- 2 tablespoons orange juice
- Sesame seeds for garnish
Aloo Gobi
By devogirl
1. Line a medium pot with a thin layer of vegetable stock and saute ginger, garlic, and onion over high heat until ...
- 1 cup vegetable stock, divided
- 1 tablespoon fresh ginger, minced
- 2-3 cloves garlic minced
- 1 small onion, diced
- 18-ounce can tomato sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Ground turmeric to taste
- Paprika to taste
- 1 tablespoon ketchup
- 1 russet potato, diced
- 1 head cauliflower, chopped into florets
- 1 teaspoon garam masala, plus more as needed
- Cayenne pepper to taste
- Chopped fresh cilantro for garnish
Almonds and Craisins
By devogirl
Super Healthy Kids Snack Nutrition 237 calories 7g protein 18g fat 15 g carb 4g fiber 8g sugar
- 1 cups almonds, whole
- 1 cup craisins
Quinoa Salad With Currants And Pistachios
By devogirl
WFPB I first tasted this beautiful salad when it was prepared in a cooking class I attended
- 1 16-ounce package quinoa, cooked and cooled (about 8 cups)
- 1 cup lime juice and zest (from about 8 limes)
- 1/2 cup finely chopped scallions
- 1 cup finely chopped Italian parsley
- 1 cup finely chopped mint
- 2 cups currants
- 2 cups raw pistachios
- 1 cup pomegranate seeds (optional, if in season)
Whole Wheat Waffles
By devogirl
My solution is to make a single or even double batch of homemade waffles and freeze what we don’t eat for breakfa...
- 1 1/2 Cups Whole Wheat Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Cup Milk
- 1/2 Cup Plain Greek Yogurt
- 1 Large Egg
- 1/3 Cup Vegetable or Canola Oil
- 2 Tbsp Honey or Agave
- 1 Tsp Vanilla Extract
Round 2 Recipe - Sausage and Pepper Baked Ziti
By devogirl
Heat the oven to 375 degrees F
- Cooking spray
- 1/2 (16-ounce) package ziti
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 2 teaspoons chopped garlic
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- Reserved sausage and pepper skewers, from Sausage and Pepper recipe
- Salt and fresh ground black pepper
- 1 cup grated mozzarella cheese
Macaroni and Cheese With a Secret Silken Tofu Sauce
By devogirl
1. Cook the macaroni in plenty of rapidly simmering water until al dente, then drain
- 10 -12 ounces elbow macaroni (or other short pasta shape such as cavatappi)
- 12 ounces silken tofu
- 2 tablespoons butter
- 1 1/2 to 2 cups firmly packed grated cheddar cheese or cheddar-style nondairy cheese
- 1/2-1 teaspoon mustard powder
- salt black pepper
- option: add 1/2 cup very well mashed/pureed sweet potato for added body and flavor
Tomato, Basil, and Feta Salad
By devogirl
"Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!" ...
- 6 roma (plum) tomatoes, diced
- 1 small cucumber - peeled, quartered lengthwise, and chopped
- 3 green onions, chopped
- 1/4 cup fresh basil leaves, cut into thin strips
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 tablespoons crumbled feta cheese
- salt and freshly ground black pepper to taste
Pumpkin Falafel Bowls
By devogirl
These healthy and hearty dinner bowls are made with fresh salad greens topped with savory baked pumpkin falafel and...
- For the Pumpkin Falafel
- 2 tbsp. olive oil, divided
- 1 medium onion, quartered
- 3 garlic cloves
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1/2 cup canned pumpkin puree
- 1/4 cup fresh cilantro
- 1 1/2 tbsp. lemon juice (about 1/2 lemon)
- 1 tbsp. ground cumin
- 1 tsp. ground coriander seed
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup panko
- For the Maple Tahini Dressing
- 1/4 cup tahini
- 1 1/2 tbsp. lemon juice (about 1/2 lemon)
- 1 tbsp. soy sauce
- 1 tbsp. water
- 1/2 tbsp. sriracha
- 1/2 tbsp. maple syrup
- For the Bowls
- 6 cups salad greens of choice
- 1/2 cup cherry tomatoes
- 1/2 cucumber, sliced
- 2 scallions, chopped