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Recipes
Pineapple Mango Salsa
By devogirl
In large mixing bowl, mix all ingredients
- 1 can crushed pineapple
- 1 mango, diced
- 1 jalapeno, diced
- 1 green/red pepper, diced
- 1 red onion, diced
- 1 bushel of cilantro, chopped
- 3 limes
- honey
- Salt
- Pepper
- Garlic
- Paprika
- Cayenne/chili powder
- all spices to taste
Baby Frittatas
By devogirl
These fritattas are not only petite and cute, but they’re also delicious
- 3 Large Eggs
- 2 Tbsp Milk
- 2 Tbsp Parmesan, grated
- 1/4 Cup Asparagus, diced
- 3 Sun Dried Tomatoes, packed in oil and diced
Phyllo-Wrapped Asparagus with Prosciutto
By devogirl
You can also chop the prosciutto and sprinkle it on the phyllo
- 3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
- 30 asparagus spears, trimmed
- 10 (14 x 9-inch) sheets frozen phyllo dough, thawed
- Cooking spray
Beetiful Whole Food Juice Drink - Vitamix
By devogirl
1.Place all ingredients into the Vitamix container in the order listed and secure lid
- 2 cups (480 ml) apple juice
- 2 cups (276 g) raw beets, skin on, scrubbed and cut into pieces
- 2 medium carrots (130 g), skin on, scrubbed and cut into pieces
- 1 1/2 teaspoons fresh lime zest
- 1 medium apple (146 g), cored, quartered
- 1 cup (66 g) loosely packed spinach
- 1 1/2 cups ice cubes
BBQ Sloppy Joes - Vegetarian
By devogirl
Suggested sides (per serving): 1 cup broccoli or ½ sweet potato Prep: Make filling ahead Per serving: 382 calo...
- 1 cup green or brown lentils (uncooked)
- 3 cups vegetable broth
- 1/4 yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1/2 tbsp vegan worcestershire sauce (optional)
- 1/2 tbsp chili powder
- 1/4 tsp ground cinnamon
- 1/2 tbsp barbecue seasoning (optional)
- 1/3 - 1/2 cup barbecue sauce
- 8 slices whole-wheat or GF bread
Open-Faced Hummus Sandwiches
By devogirl
Serve with Garlicky Asparagus
- 4 (1 1/2-ounce) slices sourdough bread
- 1 1/2 cups quartered grape tomatoes
- 1/3 cup chopped green onions
- 1/4 cup chopped pitted kalamata olives
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
- 1 (8-ounce) container plain hummus
- 1/2 cup crumbled goat cheese (could use feta)
Mexican Spice Hot Cocoa
By devogirl
food network
- 1 cup milk
- 2 cups water
- 1 cinnamon stick
- 1/4 cup masa corn flour
- 3 ounces chopped bittersweet chocolate
- 3 tablespoons dark brown sugar
Pesto-Peach Chicken Salad Wraps
By devogirl
Peaches give this chicken salad wrap a slightly sweet taste and a serving of fruit
- 3 cups lighlty packed fresh basil leaves
- 1/2 cup grated parmesan
- 2 Tbsp pine nuts, toasted
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 cups diced cooked chicken breast
- 1 1/4 lb peaches, pitted and cubed
- 2 celery stalks, thinly sliced
- 4 large red-leaf lettuce leaves, spines removed and sliced in half
- 4 10-inch whole grain wraps
Smoky Vegetable and Wheat Berry Stew
By devogirl
1. Soak white beans in a medium bowl of cold water and set aside
- 1/2 Cup dried white beans
- 2 Tbs. Olive oil
- 1 Medium Leek- white and light green (sliced)
- 1 carrot peeled and chopped (1/2 cup)
- 1 celery stalk,trimmed and chopped (1/2 cup)
- 3 , cloves garlic, minced
- 1 tsp. smoked paprika
- 5 cups low-sodium vegetable broth or water
- 1 14.5-oz can diced, no-salt tomatoes with liquid
- 1/2 cup wheat berries
- 2 sprigs fresh sage, optional
- 2 cups Swiss chard greens, sliced
- 1/4 cup chopped, fresh parsley
Mushroom and Pea Quinoa Risotto
By devogirl
In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, ...
- 2 tablespoons Olive oil
- 1 pounds White mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced
- 1 tablespoon Minced garlic
- 1/4 cup Chopped fresh Italian parsley leaves
- Salt and freshly ground pepper, to taste
- 2 tablespoons Olive oil
- 1 cup Couscous
- 4 cups Low-sodium chicken stock or vegetable stock, simmering and covere
- 1/2 teaspoon Ground tumeric
- 1 cup Quinoa (available at natural food stores or in the speciality food section in a supermarket)
- 1 cup Finely chopped scallions
- 2 cups Frozen petite peas
- Fresh parsley leaves for garnish
- Freshly grated Parmesan, to taste