Sarah-Lyn's profile page
Recipes
Oatmeal Cranberry White Chocolate Chunk Cookies
By Sarah-Lyn
Preheat oven to 375°F. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing...
- 2/3 cup butter or margarine, softened
- 2/3 cup brown sugar
- 2 large eggs
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
- 2/3 cup white chocolate chunks or chips
Mint-Melon Pops
By Sarah-Lyn
1.In a blender, puree the cantaloupe and orange juice until smooth
- 1 1/2 cups cantaloupe chunks
- 1 tablespoon orange juice
- 1 1/2 cups honeydew chunks
- 1 tablespoon limeade concentrate, thawed
- 2 mint leaves
Coconut Chai Breakfast Cake
By Sarah-Lyn
Prepare the chai ahead of time by steeping two teabags (I used decaffeinated Tazo Chai) in one cup of boiling water...
- 1 cup strong chai tea
- 1/3 cup uncooked quick (not instant) oatmeal
- 1 cup whole wheat flour
- 1/2 cup unbleached white flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger (use more for a spicier cake)
- 3/4 cup vegan sugar (I used demerara)
- 1/3 cup unsweetened applesauce
- 1 tbsp vinegar
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup flaked coconut, 2 tbsp reserved
Spicy Carrot Salad
By Sarah-Lyn
Place every ingredient in part one in a wide saucepan and just cover with water
- Ingredients - part one
- 1.5 lbs carrots, sliced thin in the food processor
- 3 cloves garlic, peeled
- 2 tsp sugar
- Kosher salt and black pepper, to taste
- 2 tsp caraway seeds
- 1 tsp cumin seeds
- 2 tbsp olive oil, plus more for drizzling
- Ingredients - part two
- 1 tsp harissa or to taste
- 12 good quality black olives, pitted (I used sliced kalamatas)
- 1/4 lb feta cheese, crumbled
- 1/4 cup chopped cilantro
- drizzle olive oil
- more Kosher salt and black pepper to taste
Quinoa Stuffed Mushrooms
By Sarah-Lyn
Preheat oven to 375F. In medium sauce pan, add quinoa and water; bring to boil (add optional pinch of salt), cover...
- 1 cup quinoa
- 1 1/2 cup cold water
- 6 medium-large portabella mushroom caps (save the stems)
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 2/3 cup peas
- 2/3 cup tomato, diced
- 2/3 cup yellow bell pepper (or any color will do!)
- 1 1/2 tbsp. Earth Balance Buttery Spread, original
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 1 tbsp. extra-virgin olive oil to drizzle
- 1 tbsp. cooking oil to sauté
Frozen Banana’s with Chocolate Coconut Shell
By Sarah-Lyn
I was never into science. I definitely have a “creative mind” in that way, and remember nothing of the biology ...
- For the Recipe
- 2 organic bananas, halved
- 1/4 cup extra virgin coconut oil, liquefied
- 1/4 cocoa or raw cacao powder
- 1 tablespoon raw agave, brown rice syrup, etc (take your pick)
- 1 teaspoon peppermint or vanilla extract
- 2 tablespoons walnuts, finely chopped
Fat-Free Pumpkin and Raisin Biscuits
By Sarah-Lyn
If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the soy ...
- 2 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 cup raisins
- 1/2 cup pumpkin (canned or cooked, pureed, and drained)
- 1/2 cup plain soy milk (plus additional, as needed)
- 1 tablespoon lemon juice
Chocolate-Chip Apricot Bars
By Sarah-Lyn
1.Heat oven to 350° F. Lightly coat a 9-inch square baking pan with vegetable cooking spray
- 1/2 cup unsalted butter, softened
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 cups rolled oats
- 3/4 cup chocolate chips
- 3/4 cup dried apricots, chopped
Roasted Chickpeas
By Sarah-Lyn
1. Heat a few tablespoons of extra virgin olive oil in a pan and mince 3 large cloves of garlic and sauté at a med...
- 1 can Chickpeas or Garbanzo
- Oil (Extra Virgin Olive or Sunflower is fine)
- 3 large Garlic Cloves
- Sea salt
- Freshly Ground Black Pepper
- Ground Galangal
- Ground Turmeric
- Ground Cinnamon
- Lemon Juice
Strawberry Limeade Cake
By Sarah-Lyn
For the Cake: Preheat oven to 350°F
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 stick salted butter
- 2 tablespoons lime zest
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3 large egg yolk
- 1/2 cup whole milk
- 1/2 cup lime juice
- 2-4 drops green food coloring
- 3/4 cup salted butter, (12 tablespoons)
- 4 ounces cream cheese, softened
- 1/2 cup frozen sweetened strawberries in syrup, thawed and pureed
- 5-6 cups powdered sugar