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Recipes
Gingerbread Cutouts
By devogirl
Baking gingerbread cookies was a Christmas tradition when our three sons were at home," says field editor Virginia ...
- 1/2 c Butter softened
- 1/2 c Brown Sugar
- 1/2 c Molasses
- 1 egg
- 3 c Flour
- 1 t Baking Soda
- 1 t ground Ginger
- 1/2 t Salt
- 1/4 t ground Cinnamon
- 1/8 t ground Cloves
- 1 to 2 t cold Water
Roasted Beet, Fennel, and Walnut Salad
By devogirl
Roast the beets, toast the walnuts, and prepare the dressing three days in advance
- Salad:
- 6 beets
- 1 1/2 teaspoons canola oil
- 2 (1 1/4-pound) fennel bulbs with stalks
- 2 cups sliced Belgian endive (about 2 small heads)
- 1/3 cup coarsely chopped walnuts, toasted
- 1 (6-ounce) package fresh spinach (about 8 cups)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Dressing:
- 3 tablespoons red wine vinegar
- 3 tablespoons honey
- 1 teaspoon grated orange rind
- 2 tablespoons fresh orange juice
- 2 tablespoons chopped fresh basil
- 2 teaspoons extravirgin olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
Quinoa and Black Beans
By devogirl
Whisk together lime zest, lime juice, butter, oil and sugar
- 3 tsp lime zest
- juice of 1 lime
- 3 Tbsp melted butter
- 1 Tbsp oil
- 2 tsp sugar
- 12 oz box quinoa
- 2 x 15 oz can black beans
- 4 medium tomatoes, diced
- 2 avocados, cubed
- 1/2 cup diced chives
- 1/2 cup cilantro
- Greek yogurt
Crispy White Pizza
By devogirl
PER SERVING (entire recipe): 200 calories, 3
- 1 large low-fat, high-fiber, burrito-size tortilla with about 100 calories (like this kind by La Tortilla Factory)
- 1/3 cup fat-free ricotta cheese
- 1 tbsp. shredded part-skim mozzarella cheese
- 1/4 cup thinly sliced onion
- 1/4 tsp. garlic powder
- 1/8 tsp. salt, or more to taste
- Dash black pepper
- 4 thin slices plum tomato
- 4 fresh basil leaves
Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free)
By devogirl
1. Preheat oven to 350 F
- 2 cups rolled oats
- 1/2 cup pepitas (pumpkin seeds)
- 1 1/2 cup organic pumpkin puree**
- 1/3 cup maple syrup
- 2 Tbsp organic coconut oil
- 2 Tbsp unsweetened organic almond milk
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves (optional)
Tilapia with Cilantro Butter
By devogirl
1. Comnine salt, cumin and pepper
- Serve with:
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground red pepper
- 4-6 tilapia fillets, 1.5-2 lbs
- 1 lemon, cut into wedges
- 4 Tbsp butter, softened
- 2 Tbsp finely chopped fresh cilantro
- 1 tsp grated lemon rind
- 1/4 tsp salt
- 1/2 tsp paprika
- broccoli
- yellow rice
Barley Salad with Pan-Roasted Carrots and Chickpeas
By devogirl
Serves 4 Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain
- 1/2 cup pearled barley
- 2 tablespoons plus 2 teaspoons olive oil, divided, plus more to taste
- 5 large carrots, cut into 1/2-inch pieces (2 cups)
- 1 teaspoon ground cumin, plus more for sprinkling
- 1/4 cup raw pistachios
- 1 cup cooked chickpeas
- 4 green onions, chopped (1/2 cup)
- 1/4 cup chopped, fresh mint
- 2 teaspoons lemon juice, plus more to taste
- 4 cups baby greens or arugula, optional
Pumpkin Dump Cake
By devogirl
If you have never heard of dump cake before it was a recipe that became popular in the 80’s by church cookbooks a...
- 1 15 oz can Pumpkin Puree
- 1 10 oz can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs
- 3 tsp pumpkin pie spice
- 1 box yellow cake mix
- 1 cup (2 sticks) butter melted
- 1 cup coarsely crushed graham crackers or pecans
- 1/2 cup toffee bits (optional)
Stir-Fried Broccoli with Bell Peppers and Cashews
By devogirl
This colorful vegetable medley is a feast for the eyes
- 2 Tbs. low-sodium tamari or soy sauce
- 1 tsp. light brown sugar or agave nectar
- 1 tsp. unseasoned rice vinegar
- 1/2 tsp. chile-garlic sauce, optional
- 1 Tbs. canola oil
- 1 small onion, quartered and thinly sliced
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 1/2 cups sliced button or shiitake mushrooms
- 1 1/2 cups sliced red bell peppers
- 1 cup raw cashews
- 3 cloves garlic, minced (1 Tbs.)
- 1 Tbs. minced fresh ginger
- 1/4 cup sliced green onions, for sprinkling
Festive Kale Salad
By devogirl
The Unrefined Vegan This slightly sweet and crunchy combination makes a satisfying luncheon salad or festive first...
- FOR THE DRESSING
- 3 tablespoons fresh lemon juice
- 3 tablespoons maple syrup
- FOR THE SALAD
- 6-8 cups very thinly sliced, lightly packed curly kale, washed and dried
- 3 tablespoons maple syrup
- 1/2 cup dried cranberries or dried cherries
- 1/3 cup chopped walnuts Sea salt to taste (optional)
- Freshly ground pepper to taste (optional)