Sarah-Lyn's profile page
Recipes
Orange and Honey Butter Biscuits
By Sarah-Lyn
This is great to slather onto fresh bread, muffins or scones!
- •1/2 cups Butter
- •3 Tablespoons Honey
- •2 Tablespoons Freshly Squeezed Orange Juice
- •1 whole Orange (for The Zest)
Mini Crustless Tofu Quiches
By Sarah-Lyn
Preheat the oven to 375 F
- olive oil spray
- 1 teaspoon minced garlic
- 1/2 cup bell pepper
- 1 cup chopped mushrooms
- 1 tablespoon minced fresh chives (or one green onion)
- 1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
- black pepper to taste
- 1 12.3-ounce package lite firm silken tofu, drained of water
- 1/4 cup plain soymilk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
- 1 teaspoon tahini (preferred) or cashew butter
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2-3/4 teaspoon salt
Spinach Lasagna roll ups
By Sarah-Lyn
Get a large pot of water boiling with a dash of salt
- 1 lb. lasagna noodles
- 15 oz. ricotta
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1 lg. egg
- 10 oz. frozen spinach
- 2 1/2 cups marinara sauce
- to taste salt and pepper
- as needed non-stick spray
Zucchini Bread (Vegan)
By Sarah-Lyn
Preheat oven to 350 degrees
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup unsweetened almond milk or soymilk
- 1 teaspoon apple cider vinegar
- 1/2 cup organic evaporated cane sugar or sucanat
- 1/4 cup virgin unrefined coconut oil, melted (liquid)
- 1/4 cup unsweetened applesauce
- 1 cup finely shredded zucchini
- 1 1/2 teaspoons pure vanilla
- 1/2 cup chopped toasted walnuts or pecans
- 2 tablespoons roasted cacao nibs
Mediterranean Grilled Chicken Salad
By Sarah-Lyn
Refreshing, filling and balanced
- •FOR THE SALAD:
- •2 heads Hearts Of Romaine Lettuce (the Kind You Buy In A Three Pack Such As Earthbound Farms Organic, Bottom Trimmed, Cut Lengthwise Down The Middle And Sliced Across In Bite Sized Pieces, Rinsed And
- •1 whole Cucumber (quartered Lengthwise And Sliced Horizontally Into Bite Sized Pieces)
- •1 cup Cherry Tomatoes, Halved
- •1/2 whole Purple Onion, Sliced Horizontally Into Half-moon Shaped Thin Slices
- •1 cup Kalamata Olives
- •1 cup Feta Cheese, Crumbled
- •_____
- •FOR THE VINAIGRETTE:
- •3-1/2 Tablespoons White Balsamic Vinegar
- •1 whole Lemon, Juiced
- •1/2 teaspoons Dried Mint (or Oregano Or Basil If No Mint On Hand)
- •1/4 teaspoons Ground Black Pepper
- •1 dash Red Pepper (Cayenne), Optional
- •1/2 teaspoons Honey
- •1/4 teaspoons Salt
- •1/4 cups Olive Oil
- •_____
- •FOR THE GRILLED CHICKEN:
- •1-1/2 teaspoon Salt
- •1-1/2 teaspoon Ground Black Pepper
- •1 Tablespoon Dried Oregano
- •1/4 teaspoons Cayenne Pepper (Optional)
- •1 pound Boneless Skinless Split Chicken Breasts (approximately 4 Split Chicken Breasts)
- •2 teaspoons Olive Oil
- •1 package Pita Bread (as A Side, Wrapped In Foil And Heated In Oven At 300F Degrees For 15-20 Minutes)
Coconut- Curry Pork Satay
By Sarah-Lyn
1. Spray grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler
- 1/2 cup light coconut milk
- 2 Tbs packed light brown sugar
- 1 Tbs reduced-sodium soy sauce
- 1 Tbs ketchup
- 1 Tbs reduced-fat peanut butter
- 1 tsp Thai fish sauce (nam pla)
- 1/2 tsp crushed red pepper
- 2 Tbs chopped fresh cilantro
- 1 lb boneless pork tenderloin, trimmed of all visible fat, cut diagonally into 1/4-inch-thick slices
- 1 tsp Asian (dark) sesame oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 8 green-leaf lettuce leaves
Stormy Black Bean Soup
By Sarah-Lyn
Vary the amount of spices in this to suit your taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 cans (or 3 cups) black beans, rinsed and drained
- 1 tbsp. oregano
- 1 tsp. cumin
- 2 bay leaves
- 1-2 tsp. chile powder
- generous grating of black pepper
- 1-2 tsp. minced chipotle chiles in adobo sauce
- 2 15-ounce cans diced tomatoes
- 4-5 cups vegetable broth or water
- 1 cup fresh or frozen corn kernels (optional)
- lime wedges
BANANA LEMON PIE
By Sarah-Lyn
This is the all time favourite dessert in my classes and anywhere I go
- Quantity: 9” x 9” pan = 6 slices (3" x 4 1/2"), or 9 slices (3" x 3")
- 3 cups pecans or walnuts (unsoaked)
- 1 1/2 cups raisins (unsoaked)
- 4 medium bananas
- juice and rind from 1 1/2 medium lemons
- poppy seeds, berries, slices of colourful fruit, flowers or sprigs of mint (optional)
Sticky Biscuits
By Sarah-Lyn
Super easy, super yummy no fail recipe made with refrigerater biscuits
- •1/4 cups Brown Sugar
- •1/4 cups Honey
- •1-1/2 teaspoon Cinnamon
- •3/4 cups Pecans
- •3 Tablespoons Butter
- •1 can Refrigerator Biscuits (I Used Trader Joe's, 8 Ounce Can)
Lentil-Mushroom Sliders
By Sarah-Lyn
Heat olive oil in a pot. Sauté onion until tender, about 3 minutes
- 1 tablespoon olive oil
- 1 cup diced onion
- 4 ounces cremini mushrooms, chopped
- 2 cloves garlic, minced
- 1/2 cup lentils
- 2 cups vegetable broth, divided
- 1/2 cup quinoa
- 1/3 cup walnuts
- 2/3 cup rolled oats
- 2 tablespoons ground flax seeds
- 2 tablespoons soy sauce
- 1 teaspoon sage
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon salt or to taste