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Recipes
Roasted Lemon Chutney
By blum099
Molly notes that because you use whole lemons here, you're going to want to wash them first in warm soapy water to ...
- 1/4 cup / 1 oz / 30g finely chopped shallots
- 3 small lemons (4 to 5 oz each)
- 1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing
- 1 tablespoon honey, plus more to taste
- kosher or sea salt and freshly ground black pepper
- 2 tablespoons chopped basil or mint
Snack Time!
By blum099
Take out a cookie cooling rack
- 2 cups raw walnuts
- Juice from 1 large lemon
- 1/2 teaspoon cardamom (use nutmeg or allspice if you don’t have cardamom)
- 2 teaspoons cinnamon
- 1/4 cup agave nectar
- 2 Tablespoons yacon syrup (maple syrup can be substituted for yacon or the total of agave + yacon, or you can add 2 Tbsp of agave in place of the yacon)
- 2 large crisp apples (gala, pink lady, etc., but not red delicious or other softer apples)
Warm Fennel-and-Parmesan Dip
By blum099
Preheat oven to 400 degrees
- INGREDIENTS
- 3 tablespoons extra-virgin olive oil
- 3 fennel bulbs, trimmed and cut into 1-inch wedges
- 4 garlic cloves, slightly crushed
- Coarse salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons finely grated Parmesan cheese
Claw Slaw:Anthony’s Slaw
By blum099
To make the slaw: Cut off the stem of the cabbage and peel off the outside leaves, removing any brown pieces
- For the slaw
- 1 medium head green cabbage (about 3 1/2 pounds)
- 2 or 3 2 or 3 small carrots, peeled
- 1 medium red onion, quartered and sliced thin
- 6 pickled jalapeños
- For the dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1/4 tsp. ground celery seed
- 1/2 cup juice from pickled jalapeños
- 2 Tbsp. Dijon mustard
- 1/2 tsp. Tabasco sauce
- 1 tsp. salt
- 1/2 tsp. fresh-ground black pepper
- To finish the dish
- 1/2 tsp. salt
- 1/4 tsp. fresh-ground black pepper
Guava Swirl Cheesecake
By blum099
Preheat oven to 375°. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy...
- ■4 ounces graham crackers
- ■3 tablespoons canola oil
- ■Cooking spray
- ■1 16 oz can of guava shells in heavy syrup
- ■1 cup sugar
- ■2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
- ■1/2 cup (4 ounces) block-style fat-free cream cheese, softened
- ■1 cup plain fat-free Greek yogurt
- ■2 teaspoons vanilla extract
- ■1/8 teaspoon salt
- ■3 large eggs
- ■2 large egg whites
Pumpkin pie smoothie..
By blum099
Add all of the ingredients to the blender in the order listed
- 1 frozen banana
- 1/2 cup (120g) vanilla Greek yogurt*
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice*
- 1/2 cup (120ml) skim milk*
- 2 Tablespoons (30ml) pure maple syrup
- 2/3 cup (150g) pumpkin puree (canned or fresh)
- 1 cup ice
Breakfast Granola Cups
By blum099
for cup: calories: 98, fat
- Banana Pudding Recipe:
- 1/4 cup applesauce or mashed banana
- 1/4 cup agave or honey (vegans: use agave)
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/4 cup rolled oats
- yogurt of choice OR any of my 35+ healthy pudding recipes
- 2/3 cup over-ripe banana, mashed (measure after mashing) (160g)
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 3-4 tbsp coconut butter (45-60g)
- 1 package MoriNu tofu (Soy-free version: see recipe instructions below)
- pinch stevia extract, or 2-4 tbsp sugar of choice (depending on your tastebuds and the banana ripeness)
- optional: 1/8 tsp turmeric for a deeper-yellow hu
Raw Tuscan Kale Salad
By blum099
Raw Tuscan Kale Salad I doubled up on the breadcrumbs here
- 1 bunch Tuscan kale (for ex: black or lacinato)
- 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
- 1/2 garlic clove
- 1/4 teaspoon kosher salt, plus a pinch
- 1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
- 3 tablespoons extra-virgin olive oil, plus additional for garnish
- Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
- 1/8 teaspoon red pepper flakes
- Freshly ground black pepper to taste
Mediterranean Roasted Broccoli & Tomatoes
By blum099
Servings: 4 servings, about 1 cup each Prep: 10 mins Total: 20 mins Calories 76, Total Fat 5 g, Saturated Fat 1 g, ...
- 12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
- 1 cup grape tomatoes
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 10 pitted black olives, sliced
- 1 teaspoon dried oregano
- 2 teaspoons capers, rinsed (optional)
Cabbage: Blood-orange Braised Cabbage on Barley
By blum099
1. In a measuring cup, measure out 1 cup of barley, cover with water and rub grains together to wash
- Ingredients:
- Blood-orange Braised Cabbage on Barley
- Serves 3-4
- 1 cup / 200g lightly pearled or hulled barley
- 2 – 2 1/2 cups water or broth
- 1/4 tsp. sea salt
- 1 small head red cabbage (approx. 500g /1 lb.)
- 2 medium onions
- 4 cloves garlic
- knob of coconut oil or ghee
- 1/2 tsp. sea salt
- 5 bay leaves
- 1 Tbsp. fennel seeds
- 1/2 Tbsp mustard seeds
- 2 whole star anise
- black pepper
- 1 cup blood orange juice (from 3-4 oranges, any orange would be fine)
- 2 Tbsp. apple cider vinegar
- 1 blood orange, segmented for garnish
- olive oil to garnish
- flat-leaf parsley (or mint), for garnish if desired