Peggie's profile page
Recipes
Mom’s Holiday Gum Drop Cake
By Peggie
Pour milk in a large bowl
- • 2 cups flour
- • 1/4 - 1/2 cup milk
- • 1 cup sugar
- • 2 eggs
- • 1/2 cup butter
- • 1/2 tsp. salt
- • 1 tsp vanilla
- • 1 tsp almond extract
- • 1 tsp baking powder
- • 1 cup gum drops, cut up
- • 1 oz dark rum
Rocky Road Squares
By Peggie
Line a 9x13-inch pan with waxed paper, cut to fit
- 4 cups chocolate chips
- 1 cup peanut butter
- 4 cups marshmallows
- 1 cup chopped nuts (optional)
VEGAN PINA COLADA
By Peggie
Creamy vegan pina colada. Made with malibu rum, fresh pineapple juice and coconut cream, this delicious cocktail is...
- 1/2 cup (120ml) Malibu Coconut Rum
- 2 cups (480ml) Fresh Pineapple Juice*
- 1 cup (240ml) Coconut Cream
- 1 cup Ice
- 1-2 Tbsp Coconut Sugar (Optional)*
Tuna and Egg Salad (mayo-free and yummy!)
By Peggie
Drain tuna fish and add to bowl
- 1 Can Solid White Albacore Tuna (in water)
- 1 Tablespoon Sweet Pickle Relish
- 1 Heaping Tablespoon Fat Free Plain Yogurt (or more to taste)
- 1 Whole Egg, boiled
- Handful favorite lettuce
- Salt and Pepper, to taste
- 3-4 Cherry Tomatoes
INSTANT POT LENTIL SOUP WITH SWEET POTATO
By Peggie
This Instant Pot Lentil Soup with Sweet Potatoes is not only delicious and satisfying, but also happen to be vegan!
- 2 tsp olive oil
- 1/2 yellow onion, chopped
- 1 large celery stalk, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 cup green lentils
- 3/4 lb. sweet potato, peeled & cut into 1/2-inch dice
- 3 1/2 cups low sodium vegetable broth (or chicken broth)
- 1 cup water
- 1 (14 oz.) can petite diced tomatoes
- 4 oz. spinach leaves (about 4 cups packed)
- Salt & pepper, to taste*
Talipia - Broiled 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
Guacamole Taco Salad Bowl
By Peggie
Preheat the oven to 400 degrees F
- Taco Bowls:
- Taco Bowls:
- Taco Bowls:
- 4 4 8- to 10-inch 10-inch whole-grain tortillas (spicy variety works well)
- 4 4 8- to 10-inch 10-inch whole-grain tortillas (spicy variety works well)
- 4 4 8- to 10-inch 10-inch whole-grain tortillas (spicy variety works well)
- Salad:
- Salad:
- Salad:
- 2 2 2 large ripe avocados
- 2 2 2 large ripe avocados
- 2 2 2 large ripe avocados
- 2 2 2 tablespoons freshly squeezed lemon juice
- 2 2 2 tablespoons freshly squeezed lemon juice
- 2 2 2 tablespoons freshly squeezed lemon juice
- 1 1 1 teaspoon chili powder
- 1 1 1 teaspoon chili powder
- 1 1 1 teaspoon chili powder
- 1/4 1/4 1/4 teaspoon ground turmeric
- 1/4 1/4 1/4 teaspoon ground turmeric
- 1/4 1/4 1/4 teaspoon ground turmeric
- 1/4 1/4 1/4 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon sea salt, plus more as needed
- 1/4 1/4 1/4 teaspoon sea salt, plus more as needed
- 1/4 1/4 1/4 teaspoon sea salt, plus more as needed
- 1/16 to 1/8 1/16 to 1/8 1/8 teaspoon cayenne pepper (optional)
- 1/16 to 1/8 1/16 to 1/8 1/8 teaspoon cayenne pepper (optional)
- 1/16 to 1/8 1/16 to 1/8 1/8 teaspoon cayenne pepper (optional)
- 1 1 1 medium tomato, diced
- 1 1 1 medium tomato, diced
- 1 1 1 medium tomato, diced
- 1/2 1/2 1/2 medium sweet onion, diced
- 1/2 1/2 1/2 medium sweet onion, diced
- 1/2 1/2 1/2 medium sweet onion, diced
- 2-1/2 2-1/2 2-1/2 cups thinly sliced romaine lettuce
- 2-1/2 2-1/2 2-1/2 cups thinly sliced romaine lettuce
- 2-1/2 2-1/2 2-1/2 cups thinly sliced romaine lettuce
- 1/4 1/4 1/4 cup chopped fresh parsley or cilantro, for garnish (optional)
- 1/4 1/4 1/4 cup chopped fresh parsley or cilantro, for garnish (optional)
- 1/4 1/4 1/4 cup chopped fresh parsley or cilantro, for garnish (optional)
- Zest Zest of one lemon, for garnish (optional)
- Zest Zest of one lemon, for garnish (optional)
- Zest Zest of one lemon, for garnish (optional)
Almond Coconut Cake
By Peggie
Preheat oven to 340F (170C)
- Almond Sponge Cake
- 6 large eggs, room temperature
- Pinch of salt
- 1 cup (200g) sugar
- 1 cup (100g) ground almonds
- 1 cup (125g) all-purpose flour
- 1 tsp (5g) almond extract
- White Chocolate Coconut Frosting
- 7 oz (200g) white chocolate
- 3 tbsp (45g) canned coconut milk
- 9 oz (250g) Mascarpone cheese, room temperature
- 2 cups (500g) whipping cream, 35%fat, chilled
- 1/4 cup (30g) powdered sugar
- 1/2 cup (40g) unsweetened shredded coconut
- 1 tsp (5g) coconut extract
- Assembling and decorating
- 1 cup (240g) canned coconut milk
- unsweetened shredded coconut
- Chopped almonds, optional
- Raffaello truffles, optional
- White chocolate curls, optional
Biggest Loser Oatmeal Pancakes
By Peggie
In a blender, blend all ingredients until smooth
- 6 egg whites
- 1 cup rolled oats, dry
- 1 cup cottage cheese
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Nippy Chicken
By Peggie
Blend all ingredients together
- 3/4 cup ketchup
- 1/2 cup vinegar
- 1 tbsp Soya sauce
- 3/4 cup brown sugar
- 1 tbsp dry mustard
- 1 tbsp Worcestershire
- 1 medium pkg of chicken wings