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Recipes
Spiced Pecans
By Sarah-Lyn
In a large bowl, beat egg white until frothy
- 1 egg white
- 1 pound pecan halves
- Sugar substitute equivalent to 1/2 cup sugar
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
Mini Raspberry Mousse Parfaits
By Sarah-Lyn
Sweet, tart and delicious, this elegant recipe is the perfect finish to a special meal
- 1-3/4 cups fresh or frozen unsweetened raspberries, thawed
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 2 teaspoons orange juice
- 1-1/3 cups whipped topping
- 1/3 cup cubed angel food cake (1/2-in. cubes)
HEART-SHAPED APPLESAUCE OAT COOKIES
By Sarah-Lyn
1. Preheat oven to 350° F
- 2 cups whole wheat flour
- 1 cup oats
- 1 tsp cinnamon
- 1/2 cup applesauce
- 1/4 cup water
- 1 egg
- 1 tbsp molasses or honey
Vegetable Fried Rice
By Sarah-Lyn
In a saucepan bring water to a boil
- 3 cups water
- 1 1/2 cups quick-cooking brown rice
- 2 tablespoons peanut oil
- 1 small yellow onion, chopped
- 1 small green bell pepper, chopped
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- 3 green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 cup frozen petite peas
- 2 teaspoons sesame oil
- 1/4 cup roasted peanuts (optional)
Quinoa Stuffed Peppers
By Sarah-Lyn
Directions Preheat the oven to 375°F
- 1/3 cup slivered almonds
- 1 1/2 cups water
- 1/4 teaspoon salt
- 3/4 cup quinoa
- 4 large red, green, or yellow bell peppers
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 package (10 ounces) fresh spinach, tough stems removed, torn into large pieces
- 1/2 cup crumbled feta cheese
- 1/4 cup dried currants or raisins
- 1 can (14 1/2 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1/4 teaspoon dried italian seasoning
Carrot and Ginger Soup
By Sarah-Lyn
Directions In a large pot, heat the oil over medium heat
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 6 cups chopped carrots (8 to 12)
- 2 tablespoons minced gingerroot
- 1 ⁄4 cup white rice (any type)
- 4 cups vegetable or chicken stock or reduced-sodium ready-to-use vegetable or chicken broth
- 2 tablespoons freshly squeezed lemon or lime juice
- 1 teaspoon salt, or to taste
- 1 ⁄4 teaspoon freshly ground black pepper, or to taste
- Chopped fresh parsley
Peanut Butter Easter Eggs
By Sarah-Lyn
You won't be able to eat just one of these peanut buttery treats
- 1/2 cup butter, softened
- 2-1/3 cups confectioners' sugar
- 1 cup graham cracker crumbs
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1-1/2 cups dark chocolate chips
- 2 tablespoons shortening
- Pastel sprinkles
Fudge Bars
By Sarah-Lyn
Put dates in a bowl with warm water, allow dates to soak for 30 minutes, then drain
- 1 cup pitted dates
- 1/2 cup almonds, unsalted
- 1/4 cup pecans, unsalted
- 1/4 cup unsweetened cocoa powder
- 2 ripe bananas
- 6 tbsp hazelnut butter
- 1/4 cup more unsweetened cocoa powder
- 1 tsp cinnamon
- Pinch of sea salt
Lemony Almond Pancakes
By Sarah-Lyn
Light and moist, these pancakes offer both high protein content and a good source of calcium
- 1/2 cup (85 g) natural almonds, with skin (raw or lightly toasted)
- 1/4 cup (25 g) finely ground flax meal
- 2/3 cup (160 ml) plain or vanilla soymilk
- 1 Tbsp (30 ml) agave nectar, light or dark
- 1-1/2 tsp (7.5 ml) extra virgin olive oil
- 1 tsp (5 ml) freshly grated lemon zest
- 1 Tbsp (15 ml) fresh lemon juice
- 1/3 cup (80 ml) chickpea (besan) or whole bean flour
- 1/2 tsp (2.5 ml) baking powder
- 1/4 tsp (1 ml) baking soda
- 1/8 tsp (0.5 ml) fine sea salt
Chocolate Cherry Coke Hi-Hats
By Sarah-Lyn
1. Preheat oven to 350 degrees
- 2 1/4 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups cherry cola flavored beverage
- 1/4 cup maraschino cherry juice
- 1/2 cup canola oil
- 2 tbsp white vinegar
- 1 1/2 tsp vanilla
- 3/4 tsp cherry extract