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Recipes
Harvest Apple Salad
By devogirl
If your feeling extra hungry some sliced chicken would make a great addition
- 2 large handfuls baby spinach (about 2 cups)
- 1/2 Granny Smith apple, sliced or diced (it’s up to you!)
- 2 tablespoons dried cranberries
- 2 tablespoons roughly chopped walnuts
- 2 tablespoons blue cheese crumbles
- 1 tablespoons lemon juice (equal to the juice of 1/2 of a lemon)
- 1 teaspoon honey
Ranch Jalapeno Dip
By devogirl
Mix and eat! =)
- Sour Cream, 16oz
- Cilantro to taste
- Ranch seasonings (dip package)
- Pickled jalapenos, to taste
Tropical Lassi
By devogirl
Blend for 1 minute and enjoy!
- 1 cup Blueberries (fresh or frozen)
- 1 cup Mango, chopped (fresh or frozen)
- 1 tsp Lime Zest
- 1/2 cup Yogurt
- 1 cup Milk (you can use rice, almond, soy or cow’s milk)
- 1 tbsp Honey
- 12 Raw Almonds
- 1 Large Handful of Ice
Simple Glazed Butternut Squash
By devogirl
In spite of the wide variety of winter squashes available, butternut is still my favorite
- 1 large butternut squash
- 2 Tbsp nonhydrogenated margarine
- 1/4 cup apple juice
- 1 Tbsp maple syrup
- Pinch of salt
Chocolate Chip Dip
By devogirl
Is there a kids alive who wouldn't gobble up this creamy dip for graham crackers? It beats dunking them in milk, h...
- 1 pkg (8oz) cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup confectioners' sugar
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- 1 cup (6oz) miniature semisweet chocolate chips
- Graham cracker sticks
Skewered Cheese Tortellini with Garlic-Parmesan Sauce
By devogirl
The fail-proof recipe takes a minimal amount of effort to prepare
- 72 cheese tortellini (or fresh spinach and egg tortellini)
- 6 Tbsp minced fresh parsley
- 1/2 cup virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/3 cup fresh lemon juice
- 3 cloves garlic, pressed or minced
- Salt and pepper to taste
Penne with Feta and Sun-dried Tomatoes
By devogirl
Recipe is ONE serving. 378 calories
- 1/2 cup cooked whole-wheat pasta
- 1 cup sauteed spinach
- 2 Tbsp pine nuts
- 2 Tbsp low-fat Feta
- Capers, to taste
- Sun-dried tomatoes, to taste
Golden Sunshine Quinoa Salad
By devogirl
Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear
- 2 cups quinoa
- 2 1/2 cups chicken broth, homemade or canned low-sodium broth
- 4 scallions, light and white green part only, thinly sliced
- 1/2 cup chopped golden raisins
- 2 tablespoons rice vinegar
- 1/2 cup fresh orange juice
- 1 teaspoon grated orange zest
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground cumin
- 1 cucumber, peeled, halved, seeded and chopped
- 1/2 cup chopped flat-leaf parsley
- Salt
- Freshly ground black pepper
Lentil Stew with Winter Vegetables
By devogirl
The satisfying combination of root vegetables, kale, squash and lentils becomes vegan if you omit the goat cheese
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup French green lentils
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 2 small turnips, scrubbed and cut into 1/2-in. cubes (about 1 cup)
- 1 bunch (about 5) baby golden or Chioggia beets, peeled (or 3 large beets, halved)
- 1 cup cubed butternut squash (1/2-in. cubes)
- 4 cups stemmed, chopped kale
- 1 bunch (about 5) baby carrots, trimmed and scrubbed
- 1/2 cup minced flat-leaf parsley
- 3 ounces aged goat cheese (such as Chevrot or Bûcheron, cut into small pieces)
Hummus Wraps
By devogirl
1. Combine water, chickpeas, garlic, tahini, freshly squeezed lemon juice, sea salt, and cumin in the bowl of a foo...
- 1/4 cup water
- 1 15-ounce can chickpeas, rinsed and drained
- 2 cloves garlic, minced
- 1/4 cup tahini
- 2 tablespoons freshly squeezed
- lemon juice Sea salt, paprika, and cumin to taste
- 6-10 large tortillas
- Lettuce and tomato