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Recipes
Coconut Chocolate Chip Muffins
By devogirl
With brown sugar and chocolate chips, these muffins are really a dessert
- 2 cups white whole-wheat flour
- 1 1/2 teaspoons baking powder, divided
- 1/2 teaspoon salt
- 1/2 cup applesauce
- 1/2 cup flaxseed meal
- 1/4 cup canola oil
- 3/4 cup packed light brown sugar
- 1/4 cup coconut milk
- 1 cup chocolate chips
- 3/4 cup coconut flakes
Mawmenye (Lentils and Beef Stew)
By devogirl
"This recipe is an unusual yet yummy blend of ingredients
- 2 tablespoons butter
- 1 1/4 pounds lean beef stew meat, cut into 1-inch cubes
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup chicken broth
- 1 cup dry lentils
- 4 cups beef broth
- 1 cup diced turnip
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1 cup raisins
- 2/3 cup chopped dried figs
Gourmet Chicken Bundles
By devogirl
yum chicken, sausage, sage, kids, sunday, winter, autumn
- 18 Rhodes dinner rolls, or 12 texas rolls, thaw still cold
- 2 Tbsp butter or margarine
- 1/2 cup chopped onion
- 8 oz fresh mushrooms, sliced
- 1/2 lb sausage (optional?)
- 1/2 tsp sage
- 1/4 tsp marjoram
- 1/8 tsp allspice
- 1 egg, separated
- 1 lb cooked chicken, cubed
- whole sage leaves for garnish
Warm Lentils with Zucchini and Herbs
By devogirl
I enjoyed fully mixing in my cheese so it melted slightly before digging in
- 1 cup Green Lentils
- 1/4 cup Capers
- 3 Tablespoons Olive Oil
- 2 Tablespoon Lemon Juice
- 1 Teaspoon Spicy Beer Mustard (or Dijon)
- 1 Teaspoon Agave
- 2 cups Zucchini, diced
- 2 Teaspoons Olive Oil
- 1/2 cup Basil chiffonades loosely packed
- 2 Teaspoons Lemon Zest
- 3 oz Goat Cheese, crumbled
Pumpkin Pie Smoothie
By devogirl
This smoothie could easily be dessert on Thanksgiving
- 1 cup unsweetened almond milk, or water
- 1/2 cup pumpkin puree
- 1/2 cup ice cubes
- 4 Medjool dates, pitted and chopped, or to taste
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch ground nutmeg
Peppermint Chocolate Chunk Ice Cream
By devogirl
1. Blend together all ingredients except chocolate bar
- 2 14-ounce cans coconut milk
- 1/4 cup maple syrup
- 2 teaspoons peppermint extract
- 11/2 teaspoons vanilla extract
- 10 peppermint leaves (optional)
- Pinch of fine ground sea salt
- 1 3-ounce gluten-free, nondairy chocolate bar, roughly chopped, or 1/2-I cup gluten-free, nondairy chocolate chips
Edamame Rice Bowl
By devogirl
Frozen bell peppers and onions add loads of flavor to recipes, but their texture can be a little limp
- 2 14.4-oz. pkg. frozen bell pepper stir-fry vegetables, such as Birds Eye
- 1 12-oz. pkg. frozen shelled edamame, such as Seapoint Farms
- 1/2 cup shiitake sesame vinaigrette, such as Annie’s
- 1 Tbs. grated fresh ginger
- 3 cups cooked brown rice
Portobello Sandwich
By devogirl
1. Grill Portobello and assemble sandwich!
- Bread
- Portobello mushroom
- Avocado, sliced
- Red onion, sliced
- Tomato, sliced
- Pesto
Sonoma Chicken Salad
By devogirl
This chicken salad is one of our classic Whole Foods Market dishes
- Dressing
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- Salt and freshly ground pepper to taste
- Salad
- 2 pounds boneless, skinless chicken breasts
- 3/4 cup pecan pieces, toasted
- 2 cups red seedless grapes
- 3 stalks celery, thinly sliced
Chocolate Almond Butter Bites
By devogirl
1. Place butter in a small saucepan and melt over low heat
- 3 tablespoons butter
- 1 12 ounce package of semi sweet chocolate chips
- 1 cup almond butter
- 1.5 cups almonds, finely chopped