Peggie's profile page
Recipes
TEN RICKEY
By Peggie
This classic gin drink is simple and refreshing
- Garnish:
- 1 1⁄4 oz Tanqueray No. TEN Gin
- 1 ⁄2 oz Lime juice
- 1 oz Sour mix
- 3 oz Club soda
- 1 Lime wedge
- Glass: Highball
Yogurt Fruitshake
By Peggie
Place all ingredients in a blender and blend until smooth
- 1/2 cup acidophilus milk
- 1/2 carton (3 oz.) sugar-free fruit-flavored yogurt
- 1 cup frozen unsweetened berries
VEGETABLE SKEWERS (OVEN OR GRILL!)
By Peggie
These colorful vegetable skewers are perfect on the grill or baked in the oven
- For the Skewers:
- 10 Cherry Tomatoes
- 1 Zucchini (small)
- 10 Button Mushrooms
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 12 oz (340g) Extra Firm Tofu
- 2 Thick Slices Pineapple (sliced into cubes)
- 3 Tbsp Toasted Sesame Oil
- Sea Salt
- Black Pepper
- 10 Wooden Skewer Sticks
- For the Satay Sauce:
- 1/2 cup (125g) Peanut Butter
- 2 Tbsp Soy Sauce*
- 3 Tbsp Maple Syrup
- 1/4 tsp Chili Spice
- 1/4 tsp Garlic Powder
- 4 Tbsp Hot Water
Almond Joy Cookies
By Peggie
Preheat the oven to 325°F
- 1 14oz Bag Sweetened coconut flakes
- 2 CUPS Semi-sweet chocolate chips
- 2/3 CUP Chopped lightly salted almonds
- 1 14 oz Can Sweetened condensed milk
Orange Chicken - Chinese 5-Spice
By Peggie
In a large bowl, mix together all ingredients for chicken and set aside
- 1 lb boneless chicken, cubed into 1 1/2-inch pieces
- 1 Tbsp coconut oil (may substitute vegetable oil)
- 1/2 yellow onion, peeled and diced into large chunks
- 2 garlic cloves, sliced
- 1/2 cup orange marmalade
- 1 orange, juiced
- 1 orange, cut into 1/4-inch-thick half moons
- 1 Tbsp Chinese 5-spice powder
- 1 tsp ground ginger
- 1/4 cup soy sauce
- 1 tsp salt
Apple-fennel salad with prosciutto & walnuts
By Peggie
Toast walnuts in a non-stick frying pan over medium for 2 min
- Buttermilk dressing:
- 1/2 cup chopped walnuts
- 1 tbsp granulated sugar
- 8 leaves green leaf lettuce, washed and dried
- 2 Granny Smith apples, sliced into 1/8-in. round slices
- 1 English cucumber, sliced into 1/8-in. round slices
- 1 small fennel bulb, sliced lengthwise into 1/8-in. slices
- 8 slices prosciutto, halved
- 1/2 cup buttermilk
- 2 tbsp cider vinegar
- 2 tbsp mayonnaise
Grasshopper Pie
By Peggie
Combine chocolate wafer crumbs and melted butter, stirring till all combined
- 1 1/4 cup Chocolate wafer crumbs (I used chocolate graham crackers)
- 1/3 cup butter, melted
- 1 (6 ounce) package Andes mint wafers
- 4 cups miniature marshmallows
- 1/4 cup sugar
- 2 tablespoons butter
- 1/3 cup creme de menthe
- 1 1/2 cup heavy whipping cream, whipped
Perfect Vegan Coleslaw (oil-free)
.jpg)
By Peggie
Perfect vegan coleslaw starts with a trick that you have to see to believe! Creamy, crunchy, savory, without a drop...
- For the dressing:
- 1 1 1 head green cabbage or a mix of green/purple, thinly sliced by hand or with a food processor or mandoline
- 1 1 1 head green cabbage or a mix of green/purple, thinly sliced by hand or with a food processor or mandoline
- 1 1 1 head green cabbage or a mix of green/purple, thinly sliced by hand or with a food processor or mandoline
- 2 2 2 carrots peeled and shredded
- 2 2 2 carrots peeled and shredded
- 2 2 2 carrots peeled and shredded
- 3/4 3/4 3/4 cup sugar
- 3/4 3/4 3/4 cup sugar
- 3/4 3/4 3/4 cup sugar
- 1/4 1/4 1/4 cup kosher salt
- 1/4 1/4 1/4 cup kosher salt
- 1/4 1/4 1/4 cup kosher salt
- For the dressing:
- For the dressing:
- 3/4 3/4 3/4 cup savory cashew cream*
- 3/4 3/4 3/4 cup savory cashew cream*
- 3/4 3/4 3/4 cup savory cashew cream*
- 1/4 1/4 1/4 cup unsweetened rice vinegar or apple cider vinegar
- 1/4 1/4 1/4 cup unsweetened rice vinegar or apple cider vinegar
- 1/4 1/4 1/4 cup unsweetened rice vinegar or apple cider vinegar
- 3 3 3 tablespoons sugar or maple syrup
- 3 3 3 tablespoons sugar or maple syrup
- 3 3 3 tablespoons sugar or maple syrup
- 2 2 2 tablespoons dijon mustard
- 2 2 2 tablespoons dijon mustard
- 2 2 2 tablespoons dijon mustard
- 1 1 1/4 teaspoon whole celery seeds or 1/4 teaspoon ground celery seed
- 1 1 1/4 teaspoon whole celery seeds or 1/4 teaspoon ground celery seed
- 1 1 1/4 teaspoon whole celery seeds or 1/4 teaspoon ground celery seed
- 2 2 to teaspoons freshly ground black pepper or more to taste
- 2 2 to teaspoons freshly ground black pepper or more to taste
- 2 2 to teaspoons freshly ground black pepper or more to taste
BBQ BEET POWER BOWL
By Peggie
Enjoy this tasty BBQ Beet Power Bowl for a heathy,delicious and filling lunch or dinner
- 1 1 1 cup spinach
- 1 1 1 cup spinach
- 1 1 1 cup spinach
- 1 1 1 small zucchini, spiralized
- 1 1 1 small zucchini, spiralized
- 1 1 1 small zucchini, spiralized
- 1 1 1 carrot, spiralized
- 1 1 1 carrot, spiralized
- 1 1 1 carrot, spiralized
- 1/2 sweet potato wedges (about 1/2 cup)
- 1/2 sweet potato wedges (about 1/2 cup)
- 1/2 sweet potato wedges (about 1/2 cup)
- 1/2 eggplant (about 1/2 cup)
- 1/2 eggplant (about 1/2 cup)
- 1/2 eggplant (about 1/2 cup)
- 1/2 brussels sprouts (about 1/2 cup)
- 1/2 brussels sprouts (about 1/2 cup)
- 1/2 brussels sprouts (about 1/2 cup)
- 1/2 1/2 1/2 container Love Beets BBQ shredded beets
- 1/2 1/2 1/2 container Love Beets BBQ shredded beets
- 1/2 1/2 1/2 container Love Beets BBQ shredded beets
- Beet Vinaigrette
- Beet Vinaigrette
- Beet Vinaigrette
- 1/4 1/4 1/4 cup LoveBeet Beet juice
- 1/4 1/4 1/4 cup LoveBeet Beet juice
- 1/4 1/4 1/4 cup LoveBeet Beet juice
- 2 2 2 tbsp apple cider vinegar or balsamic vinegar
- 2 2 2 tbsp apple cider vinegar or balsamic vinegar
- 2 2 2 tbsp apple cider vinegar or balsamic vinegar
- 1 1 1 tbsp olive oil
- 1 1 1 tbsp olive oil
- 1 1 1 tbsp olive oil
Cauliflower Nachos
By Peggie
Preheat oven to 400 degrees
- 1 head cauliflower
- 3 tablespoons water
- 2 egg whites
- 1 1/2 cups low-fat shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 cup tomato, diced small
- 1/2 cup Romaine lettuce, shredded
- 1/4 cup red onion, diced small
- 1/4 cup black olives, sliced