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Orange Rice

Orange Rice

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1.Combine the rice, salt, and 2 cups of water in a medium saucepan over medium heat

  • 1 1/2 cups short-grain brown rice
  • 1/2 teaspoon salt
  • 2 oranges
  • 1 small red onion
  • 2 tablespoons chopped fresh mint or basil
  • 12 oil-cured dry black olives, pitted
  • 1 tablespoon olive oil
0/5 (0 Votes)

Zucchini Muffins with Cinnamon-Crumb Topping

Zucchini Muffins with Cinnamon-Crumb Topping

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There's just a little bit of margarine in the crumb topping which, divided over 12 muffins, doesn't even affect the...

  • Dry ingredients:
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup sugar
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts (optional)
  • Wet ingredients:
  • 1 1/2 teaspoons Ener-G egg replacer
  • 2 tablespoons water
  • 1 1/4 cup shredded zucchini, packed
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon agave nectar (or other liquid sweetener)
  • 1 1/4 cups fat-free soymilk or other non-dairy milk
  • Optional Cinnamon Crumb Topping:
  • 1 teaspoon margarine
  • 1/2 tablespoon demerara sugar
  • 1/2 tablespoon flour
  • 1/4 teaspoon cinnamon
  • (Use a fork to combine until crumbly.)
0/5 (0 Votes)

Orange Rice

Orange Rice

By

1.Combine the rice, salt, and 2 cups of water in a medium saucepan over medium heat

  • 1 1/2 cups short-grain brown rice
  • 1/2 teaspoon salt
  • 2 oranges
  • 1 small red onion
  • 2 tablespoons chopped fresh mint or basil
  • 12 oil-cured dry black olives, pitted
  • 1 tablespoon olive oil
0/5 (0 Votes)

Healthy Chocolate Cake

Healthy Chocolate Cake

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1. Preheat oven to 325 degrees F

  • CAKE:
  • 2 1/4 cups unsifted oat flour
  • 1 1/2 cups nonfat dry milk powder
  • 2/3 cup granulated sugar (see cooking tips below to use Splenda)
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • One 23 ounce jar of unsweetened applesauce (or just measure 23 ounces)
  • 5 large egg whites, lightly beaten
  • 3 tsp. vanilla extract
  • FROSTING:
  • One 8-ounce package low-fat cream cheese (Neufchatel), softened
  • 1 cup powdered sugar, sift after measuring
  • 1/2 cup unsweetened cocoa powder
  • 3 tsp. vanilla extract
  • 3 Tbsp. nonfat milk
0/5 (0 Votes)

WHITE PEACH SANGRIA

WHITE PEACH SANGRIA

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Place all ingredients in a pitcher and stir to mix

  • 1 bottle white wine (Spanish table wine)
  • 3 ounces brandy
  • 2 ounces triple sec
  • 1 cup orange juice
  • 1 cup pineapple juice
  • 2 ounces simple syrup
  • 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water
  • fresh peaches, oranges and apples, sliced
  • Read more: http://www.recipegirl.com/2008/11/17/white-peach-sangria/#ixzz0uERapq7o
3/5 (1 Votes)

Broccoli & Sweet Potato Salad

Broccoli & Sweet Potato Salad

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A symphony of flavor is yours the minute you bite into this refreshing, colorful salad

  • 4 cups cubed peeled sweet potatoes (about 2 large)
  • 2 medium sweet red peppers, sliced
  • 6 fresh thyme sprigs
  • 7 teaspoons olive oil, divided
  • 4 cups fresh broccoli florets
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons sunflower kernels
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
0/5 (0 Votes)

Bok Choy and Baked Tofu Stir-Fry in Ginger-Citrus Sauce

Bok Choy and Baked Tofu Stir-Fry in Ginger-Citrus Sauce

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Wash the heads of bok choy well and trim the bottom

  • 1 1/2 pounds baby bok choy (about 5)
  • 1 14-ounce package extra-firm tofu, pressed, marinated and baked (or 8 ounces packaged baked tofu)
  • 1/2 cup fresh squeezed orange juice
  • 2 tablespoons low sodium soy sauce or gluten-free tamari
  • 2 teaspoons agave nectar
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon dark sesame oil
  • 2 teaspoons cornstarch
  • 1 large carrot, cut into matchsticks
  • 1 tablespoon minced ginger root
  • 1 cup slivered water chestnuts (from peeled fresh water chestnuts or canned, drained)
  • 3 cloves garlic, minced
  • 6 ounces cremini or shiitaki mushrooms, sliced
0/5 (0 Votes)

Blueberry-Oat Bars

Blueberry-Oat Bars

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If you prefer a sweeter bar, add more agave nectar, sugar, stevia, or your favorite sweetener to the blueberries as...

  • 1 pint blueberries
  • 1/4 cup agave nectar
  • 1/4 cup apple juice
  • 1/2 teaspoon vanilla
  • 2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
  • 3 cups oatmeal* (regular, not instant)
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 ounces unsweetened applesauce
  • 6 tablespoons (3/8 cup) agave nectar
  • 6 tablespoons (3/8 cup) water
  • 1 teaspoon vanilla
0/5 (0 Votes)

Citrus Salad With Honey and Mint

Citrus Salad With Honey and Mint

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1.With a knife, cut away the peel and white pith of the grapefruit and orange and slice the fruit into rounds

  • 1 grapefruit
  • 1 navel orange
  • 2 teaspoons honey
  • 4 small sprigs fresh mint
0/5 (0 Votes)

Pistachio Cranberry Biscotti

Pistachio Cranberry Biscotti

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Place cranberries in a small bowl; sprinkle with orange juice

  • ICING:
  • 1-1/2 cups dried cranberries
  • 2 tablespoons orange juice
  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shelled pistachios
  • 4 teaspoons grated lemon peel
  • 1 cup confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 to 2 tablespoons fat-free milk
0/5 (0 Votes)