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Recipes
Orange Poppy Seed Dressing
By Sarah-Lyn
This light, refreshing dressing is yummy over spinach and other types of salad greens, notes Sue Dannahower of Fort...
- 4 teaspoons cornstarch
- 6 tablespoons cold water
- 1-1/3 cups orange juice
- 1/4 cup white vinegar
- 4 teaspoons honey Dijon mustard
- 4 teaspoons honey
- 1-1/2 teaspoons poppy seeds
- 1/2 teaspoon salt
OATMEAL ORBS
By Sarah-Lyn
1. Preheat oven to 350°F
- 2 cups (500 mL) oats
- 1-1/2 cups (375 mL) whole wheat flour
- 2 tbsp (30 mL) flax seed (optional)
- 1 tsp (5 mL) baking powder
- pinch salt
- 1 large egg
- 2 tbsp (30 mL) canola oil
- 2 tbsp (30 mL) honey
- 3/4 cup (175 mL) water
- 3/4 cup (175 mL) natural peanut butter (smooth or chunky)
Cacao Pistachio Florentine Mint Ice Cream Sandwich
By Sarah-Lyn
Step 1: Scrape the inside of the vanilla pod, and discard the outer part
- For the Ice Cream:
- 2 Cups Cashews
- 1/2 Cup Coconut Butter/Oil
- 1/4 Cup Agave Nectar
- 1 Vanilla Pod
- 1 Cup Almond Milk*
- 1 Tsp Lemon Juice
- 1/2 Cup tightly-packed Fresh Mint Leaves
- For the Florentines:
- 1/2 Cup Cashews
- 3 T cacao powder
- 1/4 c melted cacao butter
- 1/2 t lemon juice
- 3 T agave nectar
- 1/4 c almond milk
- 1/4 c cacao nibs
- 1/2 c pistachio nuts, roughly chopped
Baked Chicken Fingers
By Sarah-Lyn
Stupendous Baked Chicken Fingers
- •8 strips Chicken (you Can Used Halved Chicken Breast)
- •2 Tablespoons Vegetable Oil
- •1 cup Bread Crumbs
- •2 Tablespoons Grated Parmesan Cheese
- •1 teaspoon Crumbled Dried Oregano
- •1 teaspoon Chipotle Chili Powder
- •1/2 teaspoons Salt
- •1/4 teaspoons Black Pepper
Lentil Loaf
By Sarah-Lyn
Bring water to a boil. Add lentils and simmer 25 - 30 minutes, until lentils are soft and water is evaporated
- 2 cups water
- 1 cup green lentils
- 2 Tbsp ground flaxseeds + 4 Tbsp water
- 1 medium yellow onion, diced
- 1 teaspoon olive oil
- 1 cup instant or regular rolled oats
- 1 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup BBQ sauce
- 2 Tbsp ketchup
Vegetarian Black Bean Cakes
By Sarah-Lyn
Patties that are filled with flavor and vitamins
- 1 can black beans - drained, rinsed and mashed
- 3 cloves garlic, minced fine
- 3 tbsp onion, minced fine
- 1 tsp grill seasoning
- 1 egg, beaten
- 1/4 cup bread crumbs
- salt & pepper to taste
Easy Cheesy Pull Apart Rolls
By Sarah-Lyn
Instructions Preheat oven to 375 degrees
- 12 oz tube of refrigerated biscuits
- 1 cup shredded cheddar cheese
- 1 Tablespoon fresh diced parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
SPICED HONEY CHEESE TWIRLS
By Sarah-Lyn
1. Preheat oven to 350°F
- 3/4 cup (180 mL) cottage cheese
- 1/4 cup (60 mL) canola or mild olive oil
- 2 tbsp (30 mL) honey
- 1 tsp (5 mL) vanilla
- pinch salt
- 1-1/2 cups (375 mL) all-purpose or whole wheat flour, plus extra for rolling
- 2 tsp (10 mL) cinnamon
- 1/2 tsp (2 mL) baking powder
Maple Oatmeal Bread
By Sarah-Lyn
Put the oats into a bowl. Pour the boiling water over the oats and set aside for an hour
- 2 1/2 cups boiling water
- 1 cup rolled oats
- 1 package dry yeast
- 3/4 cup maple syrup
- 2 teaspoons salt
- 1 tablespoon oil
- 5 cups flour
Coconut Ice Cream
By Sarah-Lyn
Directions: Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan
- Two 15-ounce cans full-fat coconut milk, divided
- 3/4 cup sugar
- pinch salt
- 2-1/2 Tablespoons cornstarch
- dried, unsweetened shredded coconut, toasted (optional)