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Recipes
Yogurt Pop
By devogirl
Spoon in muffin tins and freeze
- 1 Tbsp chopped nuts, if desired
- 1/2 cup fruit yogurt
Portobello Mushroom Tacos
By devogirl
Grilled Mushrooms make a great filling for any number of wraps or tacos, and they're so flavorful that you don't ne...
- 12 corn tortillas
- 1 batch Grilled Portobello Mushrooms, cut into 3/4 inch wide strips
- 1 batch Salsa Verde
- Diced red onion
- Shredded romaine lettuce
Mocha-Dark Chocolate Brownies
By devogirl
Do not make this unless you enjoy rich, dark chocolate
- Cooking Spray
- 1 cup Sugar
- 1/2 cup unsweetened cocoa
- 3 tablespoons butter; melted
- 1 1/2 tablespoons instant coffee granules
- 2 tablespoons water
- 1/2 teaspoon Baking Powder
- 1 large egg white; lightly beaten
- 2/3 cup All-purpose flour
- 1/2 3-oz bar dark chocolate; (such as Ghirardelli), chopped
Pizza Margherita
By devogirl
This classic pizza is simple to prepare
- 1 pizza base, about 10-12 inch in diameter
- 2 Tbsp olive oil
- 1 1/2 cups tomato sauce
- 5 oz mozzarella cheese
- 2 ripe tomatoes, thinly sliced
- 6-8 fresh basil leaves
- 2 Tbsp freshly grated parmesan cheese
- ground black pepper
Lentil Soup with Balsamic-Roasted Winter Vegetables
By devogirl
The flavor of this dish improves on the second day, so it's ideal to make in advance
- 1 2/3 cups cubed peeled sweet potato, (about 8 ounces)
- 1 2/3 cups cubed peeled parsnip (about 8 ounces)
- 1 2/3 cups cubed peeled carrot (about 8 ounces)
- 3 tablespoons balsamic vinegar, divided
- 2 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1 cup (4 ounces) chopped pancetta
- 1 cup chopped shallots (about 6 large)
- 1 cup chopped red onion (about 1 medium)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- 1/4 cup dry white wine
- 1 1/4 cups dried lentils
- 6 cups fat-free, less-sodium chicken broth, divided
- 8 cups Swiss chard, trimmed and chopped (about 9 ounces)
Huevos Rancheros
By devogirl
This dish is simple. Buying fresh eggs from pastured hens makes the flavor deeper and richer
- 1 tablespoon extra virgin olive oil
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 3 chile peppers: serrano, habanero, jalapeno
- 16-oz can chopped tomatoes
- pinch sea salt
- pinch chile powder
- 1 tablespoon butter
- 4 corn tortillas
- 4 eggs
- grated cheese or sour cream
- slices of ripe avocado
- black beans
Pancake/Waffle Sandwiches
By devogirl
A quick breakfast to utilize the homemade premade mix, Whole-Wheat Pancake Mix!
- Suggested fillings:
- 1 egg, whisked
- 1 cup buttermilk
- 1 Tbsp vegetable or canola oil
- 1 cup Whole-Wheat Pancake Mix
- Butter or oil for the pan
- chocolate-hazelnut spread/Nutella
- peanut butter and preserves
- apple or pumpkin butter and cream cheese
Quinoa Salad with Pecans, Orange and Currants
By devogirl
1.Bring quinoa, water and stock to a boil in a small to medium covered pan
- 1 cup rinsed quinoa (Look for pre-rinsed quinoa such as Bob's Red Mill )
- 1 cup water
- 1 cup vegetable stock
- 1/2 cup roughly chopped pecans
- 1/2 cup currants
- 2 tablespoons chopped fresh Italian leaf parsley
- Zest from 1/2 large orange
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Segments from one large naval orange, cleaned of all skin and seeds
Texas Tabbouleh
By devogirl
Place bulgur in a large bowl; stir in boiling water
- 1 cup bulgur
- 2 cups boiling water
- 3 medium tomatoes
- 1 cup finely chopped red onion
- 2 green onions, thinly sliced
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup lime juice
- 3 tablespoons canola oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup (4 ounces) crumbled queso fresco or feta cheese
Fennel Cucumber Salad
By devogirl
Fennel bulbs are licorice-flavored vegetables that are at their prime during the fall and winter months
- 1 large fennel bulb, rinsed
- 1/2 medium cucumber
- 4 Tbsp capers, drained
- 1/2 tsp fresh lemon zest
- 1 Tbsp freshly squeezed lemon juice
- 1/2 tsp kosher salt (or to taste)
- 1 Tbsp extra virgin olive oil
- Pitted Kalamata or black olives (optional)