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Recipes
Mango Tango Black Bean Salsa
By devogirl
As if salsa wasn't exciting enough on its own with a fiesta of flavors and textures, this recipe for Mango Tango Bl
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can whole kernel corn with peppers, drained
- 1 mango, peeled, seeded and diced (try to cut small; the size of a black bean or corn kernel)
- 1/4 cup chopped onion
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Waffles with Blueberry Syrup
By devogirl
Puree in blender until smooth
- 1/2 cup frozen unsweetened blueberries (or any fruit)-thawed
- 1 Tbsp maple syrup
Cinnamon Roll Sushi
By devogirl
1. Using a rolling pin, roll the sandwich bread to 1/4-inch thickness
- 4 slices whole-wheat sandwich bread
- 4 tablespoons whipped cream cheese
- honey
- ground cinnamon
Mediterranean Hummus Wrap
By devogirl
The low-carb craze made them famous, but wraps deserve to outlast that dead-end trend
- 1 9" round spinach pita wrap
- 1/4 C roasted red pepper hummus
- 1/2 C zucchini strips, sliced lengthwise
- 1 tbsp sliced, pitted Kalamata, black, or green olives
- 1/4 C shredded carrots
- 4 thin tomato slices
- 1/2 C shredded reduced-fat mild cheddar
- 1/2 C shredded lettuce
Honey-Lime Grilled Chicken
By devogirl
You won't have to pack a lot of supplies to stir up the easy marinade shared by Dorothy Smith of El Dorado, Arkansa...
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 cup lime juice
- 4 boneless skinless chicken breast halves (4 ounces each)
Apple Chips
By devogirl
Nothing but fruit: These thin slices will need a couple of hours in the oven to dry out and firm up, but it's a mos...
- 2 apples, sliced crosswise 1/8-inch thick, seeds removed
- Top Picks: Sweeter apples, such as Gala, Honeycrisp, and Pink Lady, really shine in this snack.
Parsnip-Pear Soup
By devogirl
Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips
- 1 Tbs. coconut oil
- 2 leeks, white parts only, sliced (1 1/2 cups)
- 1 1/2 lb. parsnips, peeled and cut into 1/2-inch rounds (3 3/4 cups)
- 2 very ripe pears, peeled, cored, and diced (2 cups)
- 1/4 tsp. ground nutmeg
- 1/8 tsp. cayenne pepper
- 1 qt. low-sodium vegetable broth
- 3 Tbs. almond butter
- 1 Tbs. pure maple syrup
- Chopped parsley leaves, for garnish, optional
- Freshly cracked black pepper, for garnish, optional
Pasta with White Beans, Roasted Cauliflower, & Toasted Garlic Breadcrumbs
By devogirl
Preheat oven to 400°F. Coat the cauliflower slabs with 1 Tbsp olive oil and season to taste with salt and pepper
- 1 head cauliflower, cut into 1/2-inch thick slabs
- 8 oz whole wheat pasta
- 2 slices whole wheat bread, torn into pieces and pulsed in a food processor until coarse crumbs form (about 1 1/2 cups breadcrumbs)
- 3 Tbsp extra virgin olive oil, divided use
- 4 large garlic cloves, finely minced
- 1 can white cannelini beans, drained and rinsed
- Kosher salt and freshly ground black pepper
Cinnamon-Carrot Muffins
By devogirl
Preheat oven to 350 degrees
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2 tablespoons wheat germ
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/3 cup vegetable oil
- 1/3 cup buttermilk
- 2 large eggs
- 3/4 cup light brown sugar
- 2 cups finely grated carrots (4-5 carrots)
Cherry Brie Tossed Salad
By devogirl
Draped in a light vinaigrette and sprinkled with cherries and almonds, this pretty salad is a variation of a recipe...
- DRESSING:
- 1 cup cider vinegar
- 1/2 cup sugar
- 1/4 cup olive or vegetable oil
- 1 teaspoon ground mustard
- 1 1/2 teaspoons poppy seeds
- SALAD:
- 1/3 cup sugar
- 3/4 cup sliced almonds
- 8 cups torn romaine
- 8 ounces Brie 01 Camembert,* rind · removed, cubed
- 1 package (6 ounces) dried cherries
- Editor's Note: Swiss cheese can be substituted for Brie or Camembert.