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Recipes
Join the Club Wrap
By devogirl
1. Heat a large nonstick skillet over medium heat
- 4 uncooked turkey bacon slices -- diced (optional)
- 1/2 cup chopped avocado
- 1/2 cup chopped tomato -- seeds removed
- 1/2 cup finely chopped red onion
- 2 Tablespoons chopped fresh basil
- 1 teaspoon fresh lime juice
- kosher salt
- pepper
- 1/4 pound thinly sliced smoked turkey
- 1 cup firmly packed chopped arugula
- 2 large flour tortillas (10- or 11-inch diameter)
Gingered Carrot Orange Soup
By devogirl
Sauté carrots, onions and ginger in butter spread until soft
- 1 pound (454 g) carrots, chopped
- 2 medium onions, peeled, sliced
- 1 -inch-(2.5 cm) cube of fresh ginger root or 1 1/2 teaspoons Ginger Paste (See Recipe)
- 2 Tablespoons (30 g) reduced fat butter spread
- 4 cups (960 ml) vegetable or chicken broth
- 3 oranges, peeled, halved
- 1/4 inch (0.6 cm) piece orange peel
- Salt and pepper, to taste
Balsamic-Dijon Vinaigrette
By devogirl
Happy Herbivore 2 Tbsp = 6 calories
- 2 tsp Dijon mustard
- 1 tsp balsamic vinegar
- 1 tsp red wine vinegar,
- 1 tbsp water
- agave nectar, to taste.
Pumpkin Pie Parfaits
By devogirl
Real organic whipped cream is always worth the extra few minutes it takes to prepare it
- 1 cup pumpkin puree
- 1 cup whipped cream cheese, or non-whipped at room temperature
- 1 teaspoon pumpkin pie spice
- 3 tablespoons brown sugar
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 2 sleeves graham crackers, crushed (about 2 1/2 cups)
- 10 8-ounce mason jars
Chickpea Medley
By devogirl
Cilantro and cumin isn’t everyone’s cup of tea (or so I’ve heard many times), so I tried a version of this re...
- for the chickpea medley:
- 2 cups dried/uncooked chickpeas (makes 5.5-6 cups cooked)
- 1 (5-ounce) package baby spinach
- 1.5 cups cilantro, large stems removed (or parsley)
- 3/4 cup red onion, chopped finely
- for the dressing:
- 1/4 cup fresh lime juice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp maple syrup (or other liquid sweetener)
- 3/4 tsp kosher salt + ground pepper
- (or serve on top of grains. Or stuffed in a pita)
Orange Quinoa with Black Beans
By devogirl
1. Add 3 cups of water to a medium pot with a tight-fitting lid and bring to a boil over high heat
- 1 1/2 cups quinoa, rinsed and drained
- 1 1/2 teaspoons cumin seeds, toasted (see page 10) and ground
- 2 cups cooked black beans (see page 6), or one 15-ounce can, drained and rinsed
- 1 1/2 teaspoons grated ginger
- 2 tablespoons balsamic vinegar
- Zest and juice of 1 orange (about 1/4 cup juice)
- 4 green onions (white and green parts), thinly sliced
- Salt and freshly ground black pepper to taste
Gingered Beef & Broccoli Salad Bowl
By devogirl
Better Homes and Gardens Nutrition Facts (Gingered beef & Broccoli Salad Bowl): Per serving: 237 kcal cal
- 12 ounces beef sirloin steak
- 2/3 cup bottled ginger vinaigrette salad dressing
- 3 cups broccoli florets
- 8 cups mixed spring or baby salad greens
- 1 red sweet pepper
Rice Noodles with Vegetable Chilli Sauce
By devogirl
A mixture of fresh and canned ingredients, this is a very versatile dish
- 1 Tbsp sunflower oil
- 1 onion, chopped
- 2 garlic, crushed
- 1 fresh red chilli, seeded and finely chopped
- 1 red pepper, seeded and diced
- 2 carrots, finely chopped
- 1 1/2 cups baby sweetcorn, halved
- 8 oz sliced bamboo shoots, drained and rinsed
- 14oz can red kidney beans, drained and rinsed
- 1/2 pint/1 1/4 cups passata or sieved tomatoes
- 1 Tbsp soy sauce
- 1 tsp ground coriander
- 9 oz rice noodles (or any noodle)
- 2 Tbsp chopped fresh coriander
- salt and pepper
- fresh parsley sprigs, to garnish
Quinoa, Corn and Black Bean Salad
By devogirl
Combine all ingredients in a large bowl and mist will
- 2 1/2 cups cooked quinoa
- 3 ears corn, kernels removed (about 2 cups)
- 1 red bell pepper, roasted, seeded, and diced
- 1/2 small red onion, peeled and diced
- 2 cups cooked black beans, or one 15-ounce can, drained and rinsed
- 1 cup finely chopped cilantro
- 6 green onions (white and green parts), thinly sliced
- 1 jalapeno pepper, minced (for less head, remove the seeds)
- Zest of 1 lime and juice of 2 limes
- 1 tablespoon cumin seeds, toasted and ground
- Salt to taste
Green Curry Tofu (or Chicken)
By devogirl
"This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta
- 1 1/2 cups water
- 1 cup uncooked basmati rice, rinsed and drained
- 3 tablespoons sesame oil
- 1 (14 ounce) package firm water-packed tofu, drained and cubed
- 1/4 teaspoon salt
- 1 (10 ounce) can coconut milk
- 2 tablespoons green curry paste
- Try adding baby corn, zucchini, bell pepper, peas, chicken...