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Recipes
Pink Coconut Water Frosty
By Sarah-Lyn
Blend
- makes one tall glass
- 11 ounces coconut water (unsweetened)
- 1/3 cup frozen peaches
- 1/2 cup frozen strawberries
- 1/2 cup ice
- 1 tbsp lemon juice
Fruity Baked Oatmeal Recipe
By Sarah-Lyn
“This is my husband’s favorite breakfast treat and the ultimate comfort food,” writes Karen Schroeder from Ka...
- 3 cups quick-cooking oats
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 1 cup fat-free milk
- 1/2 cup butter, melted
- 3/4 cup chopped peeled tart apple
- 1/3 cup chopped fresh or frozen peaches
- 1/3 cup fresh or frozen blueberries
- Additional fat-free milk, optional
Banana Bread
By Sarah-Lyn
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of this bread
- 1-3/4 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 medium ripe bananas, mashed (1 cup)
- 1/2 cup vegetable oil
- 1/4 cup plus 1 tablespoon buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Honey Garlic Chicken
By Sarah-Lyn
Place chicken in a greased 13-in
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons honey
- 2 tablespoons orange or lemon juice
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- Dash pepper
- 1 to 2 garlic cloves, minced
Zucchini Slaw
By Sarah-Lyn
In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash
- 2 medium zucchini, coarsely shredded and squeezed dry
- 1/4 cup finely chopped onion
- 1 cup coarsely shredded carrots
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Dash pepper
Chocolate Coconut Macaroons
By Sarah-Lyn
Chocolate Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocola...
- ounces (115 grams) semi sweet or bittersweet chocolate, chopped
- 3 large (90 grams) egg whites
- 1/4 cup (25 grams) cocoa powder (regular or Dutch-processed)
- 3/4 cup (150 grams) granulated white sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (220 grams) sweetened coconut (shredded or flaked)
Spelt and Vanilla Vegan Pancakes
By Sarah-Lyn
From: The Alkaline Sisters website
- Yield: 6-8 pancakes
- 1 cup organic light spelt flour
- 2 tbsp aluminum free baking powder
- 1/8 tsp fine himalayan salt
- 1 cup almond milk
- 1 tbsp agave syrup
- 2 tbsp cold pressed sunflower oil
- 1 1/2 tsp pure alcohol free vanilla
- coconut oil for the pan
Garden Chickpea Salad
By Sarah-Lyn
Looking for a great summer dish with a difference? This refreshing salad is great on the side or as a luncheon sala...
- TOMATO VINAIGRETTE:
- 3 cups spring mix salad greens
- 3/4 cup canned chickpeas or garbanzo beans, rinsed and drained
- 1/2 cup packed fresh parsley sprigs, coarsely chopped
- 1 medium carrot, julienned
- 1 small zucchini, julienned
- 2 green onions, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup thinly sliced radishes
- 3 tablespoons chopped walnuts
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup chopped tomato
- 1 garlic clove, minced
- 1/2 teaspoon cumin seeds, toasted
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
Chia Pudding Pie
By Sarah-Lyn
From: Love Raw Blog
- 1 cup of Dates (remove two dates to reduce the sweetness)
- 1 cup of Nuts (macadamias, pecans etc)
- 1/4 teaspoon real Vanilla (the black seeds from a pod)
- A pinch of Himalayan salt
- Pit and soak the Dates for 5 minutes. Grind the nuts into a flour in your blender or food processor. Add the rest of the ingredients and process until you have a dough. Press down the dough on a plate or pie form measuring about 8 inches (20 cm) across.
Caramel-Cinnamon Ice Cream with Black Gingerbread Chunks
By Sarah-Lyn
This ice cream is really easy as can be; Combine the coconut milk and creamer in a medium sauce pan, along with the...
- 1 Cup Coconut Milk
- 2 Cups Vanilla Soy or Coconut Creamer
- 1 Cup Vegan Caramel Sauce
- 1 Teaspoon Ground Cinnamon
- Pinch Salt
- 2 Tablespoons Corn Starch
- 2 Teaspoons Vanilla Extract
- 1 Heaping Cup Bite-Sized Black Gingerbread Cubes