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Recipes
Mango BBQ Beans
By Sarah-Lyn
Place the beans in a large bowl of cold water and soak overnight
- 3/4 pound dried pinto beans (1 1/2 cups)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 1/4 cups chopped fresh ripe mango
- 1 cup canned tomato sauce
- 1 cup bean cooking liquid
- 1/2 teaspoon Aleppo chili flakes
- 1/4 teaspoon ground allspice
- 1 teaspoon freshly ground coriander
- 1/2 teaspoon liquid smoke
- 1 tablespoon agave nectar
- Salt and pepper, to taste
avocado-coconut ice cream
By Sarah-Lyn
Method: Cut each avocado in half lengthwise, remove the pit, and scoop out the flesh into a blender or food process...
- Ingredients:
- Avocado-coconut ice cream (adapted from Absolutely Avocadoes, by Gabi Dalkin)
- 2 Haas avocadoes
- 1 (14-ounce) can coconut milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 cup coconut chips
Peanut Butter Cup Toast
By Sarah-Lyn
1. Toast bread; spread with hazelnut and peanut butters; top with banana, flax and chia
- 1 slice sesame Ezekiel Bread
- 1 Tbsp chocolate hazelnut butter, Justin's
- 1 Tbsp natural chunky peanut butter (or smooth)
- 1/2 banana
- Sprinkle of ground flax
- Sprinkle of chia seeds
Cashew Vegetables and Portobello Mushrooms Veggie Bites
By Sarah-Lyn
Cashew Vegetables and Portobello Mushrooms Veggie Bites By GreenChef Nadia Contributing Monkie Nadia Published o...
- For the Veggie bites
- 1 aubergine
- 1 small broccoli
- 1/5 cauliflower
- 2 carrots
- 2-3 garlic cloves
- 2 red peppers
- a handful of baby spinach
- a handful of cashews
- 1/4 cup olive oil
- a dash of indian pecans
- 1/2 teaspoon ginger
- a pinch of salt
- 1 cup marinated portobello mushrooms
Snow-Capped Chocolate Avocado Pudding
By Sarah-Lyn
During the holidays, especially when it is cold outside, all I want to do is stay in, get cozy and allow my sweet t...
- 2 ripe avocados
- 1 tbsp pure vanilla extract
- 2 tbsp or more maple syrup
- 4-6 Medjool dates (soaked overnight or in warm water for 20-30 minutes
- 2 tbsp of pure raw cacao powder
- 1-2 tbsp almond butter, coconut butter or other seeds based butter (sesame, sunflower, pumpkin)
- 1 banana, ripe
- 1 tsp cinnamon
Chicken Ranch, Sundried Tomato and Spinach Pizza
By Sarah-Lyn
Not exactly low fat, but not too terrible for you
- •1 whole Pizza Crust
- •3/4 cups Low-fat Ranch Dressing
- •2 whole Chicken Breasts, Diced
- •1/2 bags (6 Oz. Bag) Fresh Spinach
- •1/2 bags (3 Oz. Bag) Sundried Tomatoes
- •7 pieces Buffalo Mozzerella Cheese (Bocconcini), Quartered
CHOCOLATE ESPRESSO CAKE
By Sarah-Lyn
From: http://www.ohladycakes
- 1 1/2 c. unbleached flour
- 3/4 c. dutch process cocoa powder
- 1 c. light brown sugar
- 1 tbsp instant espresso powder
- 3/4 tsp fine sea salt
- 1 tsp baking soda 1/4 tsp baking powder
- 1/2 c. canola oil
- 1/2 c. almond milk
- 1/2 c. soft silken tofu
- 3/4 c. strong brewed coffee
- 1 1/2 tsp pure vanilla extract
Banana, Chocolate Chip and Macadamia Muffins
By Sarah-Lyn
1. Preheat oven to 400°F
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup packed brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup fat-free plain or vanilla yogurt
- 2 very ripe bananas, mashed
- 1/4 cup semisweet mini chocolate chips
- 1/4 cup chopped unsalted macadamia nuts
Spiced Ginger Coffee
By Sarah-Lyn
Our Test Kitchen shows how you can enjoy the flavor of gingerbread around the clock with this unique coffee recipe!
- EACH SERVING:
- 1/2 cup molasses
- 1/4 cup packed brown sugar
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1 cup hot brewed coffee
- Milk, whipped cream and additional ground cinnamon, optional
Spicy Three-Bean Chili
By Sarah-Lyn
“Even my meat-loving family devours this hearty meatless chili," says Melissa Mendez of Gilbert, Minnesota
- 1 medium green pepper, chopped
- 1 medium sweet yellow pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon Crisco® Light Olive Oil or Canola Oil
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 can (16 ounces) spicy fat-free refried beans
- 1/3 cup shredded reduced-fat cheddar cheese
- 1/3 cup thinly sliced green onions