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Harvest Pumpkin Trifle

Harvest Pumpkin Trifle

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1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses

  • 1 ounce frozen pound cake, cut into 1/2-inch cubes
  • 2 tablespoons cream sherry or orange juice
  • 1 16 ounce can whole cranberry sauce
  • 1/3 cup orange marmalade
  • 1 15 ounce can pumpkin
  • 1 4-serving-size package instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup toasted chopped walnuts, toasted
4.4/5 (10 Votes)

Creamy Hummus

Creamy Hummus

By

Yummy

  • 15 oz can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 1/2 tsp finely shredded lemon peel
  • 3 Tbsp lemon juice
  • 4 cloves garlic
  • 1/4 tsp salt
  • 1/8-1/4 tsp cayenne pepper
  • 1/4-1/2 cup water
  • Dippers: cracker bread, endive, baby bok choy, cucumbers, red peppers, etc
4/5 (1 Votes)

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

By

These sweet lemon poppy seed muffins are so light and airy, you’ll want to sit around and eat them all day (as Ke...

  • 1 Cup Whole Wheat Flour
  • 1 Cup All Purpose Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 Cup Butter, melted
  • 2 Eggs, beaten
  • 1/2 Cup Agave Nectar
  • 3/4 Cup Rice, Almond, Low fat or Whole Milk
  • 1/4 Cup Lemon Juice
  • 3 Tbsp Poppy Seeds
  • 2 Tsp Lemon Zest
4/5 (1 Votes)

Sweet Potato Soup - Vitamix

Sweet Potato Soup - Vitamix

By

Place all ingredients into the Vitamix container in the order listed and secure lid

  • 1/4 (43 g) small onion, peeled
  • 1/2 Tablespoon olive oil
  • 1 (270 g) sweet potato, baked
  • 1/2 (75 g) apple, seeded
  • 1 (70 g) carrot, halved
  • 1 vegetable bouillon cube
  • 1 1/2 cups (360 ml) water
4.6/5 (9 Votes)

Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

By

A cozy and filling chicken and wild rice casserole made with butternut squash and cranberries

  • 1 cup uncooked wild rice blend (3 cups cooked)
  • 4 tablespoons olive oil, divided
  • 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 1 small butternut squash, about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh thyme, plus additional for garnish
  • 3/4 cup dried cranberries (I prefer the ones with reduced sugar)
  • 1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces)
4/5 (1 Votes)

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

By

Oh She Glows

  • 1 cup almond milk
  • 2 Tbsp rolled oats
  • 1/2 cup canned pumpkin
  • 1/2 - 1 tsp blackstrap molasses, to taste
  • 1/2 large banana, frozen
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp freshly grated nutmeg
  • 4-5 ice cubes
  • 1 Tbsp pure maple syrup
  • Whipped Coconut cream if desired
4/5 (6 Votes)

Mango Sorbet

Mango Sorbet

By

1. Combine the mangoes, water, and agave syrup in a high-speed blender and blend until smooth

  • 2 cups chopped frozen mangoes
  • 1 cup water
  • 1/3 cup agave syrup
0/5 (0 Votes)

Black Bean & Sweet Potato Quesadillas

Black Bean & Sweet Potato Quesadillas

By

Peel sweet potato and chop into small pieces

  • 2 Fat free flour tortillas
  • 1/2 pound Sweet potato
  • 1/4 cup Black beans; drained
  • 1/4 cup Reduced Fat Cheddar cheese
  • Chili powder; to taste
  • Cilantro; to taste
  • Salt; to taste
  • Cooking Spray; as required
4.3/5 (3 Votes)

Spicy Tilapia with Pineapple-Pepper Relish

Spicy Tilapia with Pineapple-Pepper Relish

By

Fresh pineapple chunks, now widely available in supermarkets, speed the prep for this relish

  • 2 teaspoons canola oil
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) tilapia fillets
  • 1 1/2 cups chopped fresh pineapple chunks
  • 1/3 cup chopped onion
  • 1/3 cup chopped plum tomato
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped fresh cilantro
  • 1 small jalapeño pepper, seeded and chopped
  • 4 lime wedges
5/5 (2 Votes)

Lemon Tahiniquinoa Salad

Lemon Tahiniquinoa Salad

By

1. Heat 2 cups water and quinoa until boiling in medium saucepan over high heat

  • FOR THE SALAD
  • 2 cups water
  • 1 cup quinoa, uncooked
  • 1/2 red onion, finely diced
  • 1 cup chopped broccoli
  • 1 medium red bell pepper, seeded and diced
  • 1 medium yellow bell pepper, seeded and diced
  • 2 tomatoes, diced
  • 115-ounce can chickpeas
  • FOR THE SAUCE
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons hot water
  • 2 tablespoons (low sodium) tamari
  • 2 teaspoons sweetener
  • 1 teaspoon powdered garlic
  • Sea salt to taste
0/5 (0 Votes)