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Recipes
TACO SKILLET - LOW CARB
By Peggie
This Low Carb Taco Skillet is the ultimate healthy dinner recipe! Made with simple, fresh ingredients, this meal co...
- 1 lb. ground turkey
- 12 oz. frozen riced cauliflower
- 1/4 c. taco seasoning
- 1 c. chopped lettuce
- 1/2 c. diced tomatoes
- 1 diced avocado
- 1/4 c. black beans
- 1/4 c. finely shredded cheddar cheese
- 2 Tbsp. diced onion
- 1 Tbsp. minced cilantro
Oreo Fudge Ice Cream Cake
By Peggie
• POUR fudge topping into medium bowl
- Ingredients:
- • 1/2 cup hot fudge ice cream topping, warmed
- • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- • 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- • 8 OREO Cookies, chopped (about 1 cup)
- • 12 vanilla ice cream sandwiches
3 ways chia seed pudding: perfect for healthy breakfast
By Peggie
Make the basic chia pudding and put it in the fridge for 4 hours
- Basic Chia Pudding
- 6 tbsp chia seeds
- 2 cups (500ml) almond milk
- 2 tbsp maple syrup
- Very Berry
- 1/2 glass of basic chia pudding
- 1 cup frozen berries
- Some water & yogurt
- Some maple syrup (optional)
- Tropical Heat
- 1/2 glass of basic chia pudding
- 1/2 cup of tropical fruits
- 1/2 cup frozen bananas
- Some water & yogurt
- Some maple syrup (optional)
- Mocha Love
- 1 glass of basic chia pudding
- 1 tsp cocoa powder
- Some cold coffee
- Some maple syrup (optional)
Giggle Juice
By Peggie
A combo of moscato, lemonade, and vodka that will have all your friends laughing
- Lemon wedge, for rimming glasses
- Sugar, for rimming glasses
- 1 (750-ml) bottle moscato
- 3 c. pink lemonade
- 1 can lemon-lime soda
- 1 c. vodka
- 2 c. sliced strawberries
- 1 lemon, sliced into half-moons
- Ice
Broiled Tilapia with Parmesan
By Peggie
Turn broiler onto high and adjust oven rack to the top
- 4 Tilapia Fillets (defrosted if frozen)
- 1/4 Cup Parmesan Cheese
- 1/8 Cup Plain Non-Fat or Low-Fat Greek Yogurt
- 1 1/2 Tablespoons Plain Non-Fat or Low-Fat Greek Yogurt
- 1 Tablespoon Fresh Lemon Juice
- 1/2 Teaspoon Fresh Dill
- Pepper to taste
Quinoa, Beet & Feta Salad
By Peggie
Protein- packed quinoa and feta create a hearty salad - perfect for picnics
- 1 c. cooked quinoa
- 2 c. cooked beets, diced
- 1 c. feta cheese, diced
- 1/4 c. walnut pieces
- 8 radishes, sliced
- extra-virgin olive oil
- balsamic vinegar
- 1/3 c. parsley, roughly chopped
- red pepper flakes
CREAMY VEGAN PUMPKIN PENNE
By Peggie
note: this recipe is best in a high speed blender, such as a Vitamix
- 1/2 kabocha or small sugar pie pumpkin (yield 1 heaping cup/250 mL of cooked mash)
- 1/2 yellow onion sliced into wedges
- 2 garlic cloves, unpeeled
- Extra-virgin olive oil, for drizzling
- 5 fresh sage leaves
- 3/4 cup (175 mL) vegetable broth
- 1/2 cup (125 mL) raw unsalted cashews
- soaked 3 to 4 hours or overnight, drained and rinsed
- 2 tablespoons (30 mL) extra-virgin olive oil
- 16 ounces (450 g) uncooked penne pasta
- Sea salt and freshly ground black pepper
Sweet Potato Alfredo
By Peggie
Cook pasta al-dente via package instructions
- EXTRAS:
- 8 oz dry fettuccine noodles
- 1 medium sweet potato approx. 1/2 cup pureed
- 1 cup whole milk
- 1 TBSP butter
- 1 clove garlic mashed and minced to 1/2 tsp
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 2 tsp fresh lemon juice
- 1 tsp chopped parsley basil or spinach are great too!
- 1 cup freshly grated Parmesan cheese
- 2-4 TBSP freshly grated Parmesan for topping
- salt and pepper to taste
- 1.5 tsp cajun seasoning blend or to taste (optional but delish!)
VEGAN LASAGNA
By Peggie
This vegan lasagna recipe is layered with vegan bolognese, vegan ricotta, a vegan cheese sauce and a marinara sauce
- For the Vegan Bolognese:
- 8oz (~220g) Extra Firm Tofu
- 1 cup (100g) Walnuts
- 8oz (226g) Brown Button Mushrooms*
- 1/2 Onion (Chopped)
- 1 Tbsp Crushed Garlic
- 1 Tbsp Olive Oil
- 1 tsp Dried Basil
- 1 tsp Oregano
- 1/4 tsp Cayenne Pepper
- 1 Tbsp Dark Soy Sauce
- 1/2 cup (130g) Tomato Paste
- 1 cup (240ml) Marinara Sauce*
- 1 Tbsp Coconut Sugar*
- Salt and Pepper (to taste)
- For the Vegan Cheese Sauce:
- 6 Tbsp Olive Oil
- 5 Tbsp All Purpose Flour
- 4 cups (960ml) Soy Milk*
- 2 Tbsp Dijon Mustard
- 2/3 cup (40g) Nutritional Yeast
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1 tsp Salt
- 3/4 tsp Ground Black Pepper
- For the Vegan Ricotta:
- 1 Full Batch Vegan Ricotta
- For the Marinara Sauce:
- 2 and 1/2 cups (600ml) Marinara Sauce*
- For Assembling:
- 12 Sheets Spinach Lasagna*
- 4 Small (~9oz/255g) Zucchini (Sliced)
- For Decorating:
- Marinara Sauce
- Fresh Basil (Chopped)
- Dried Basil
- Ground Black Pepper
VEGAN CARAMEL CHAI BLONDIES
By Peggie
Blondies: brownies without the chocolate! And these are caramel-chai flavoured! I promise you will love these chewy...
- ½ cup vegan butter, melted
- 1 cup lightly packed brown sugar
- ¼ cup applesauce
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg