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Recipes
Curly Pasta Salad
By blum099
Calories: 304 Fat: 1.4 g Saturated Fat: 0
- 1 12-ounce package dry rainbow rotini pasta
- 1 16-ounce package frozen chopped broccoli and cauliflower, thawed completely
- 1 cup sliced mushrooms
- 4 green onions, chopped
- 1 2-ounce jar chopped pimentos
- 1/2 cup cherry tomatoes, cut in half
- 1 cup fat-free vegan Dijon salad dressing
- 2 tablespoons soy sauce
- 1 freshly ground black pepper, to taste
- 1 dash Tabasco sauce (optional)
Carrot Cake Breakfast Muffin
By blum099
Carrot and apple lend moistness to these muffins, and the toasted walnuts add the perfect crunch! Whether you like
- 1 "flax egg" (1 tablespoon ground flaxseed plus 2 tablespoons water)
- 1/2 cup orange juice (120ml)
- Zest of 1 large orange
- 1/2 cup coconut oil, melted (120ml)
- 1/3 cup agave syrup (80ml)
- 1 cup white spelt flour (or plain white flour) (100g)
- 1 cup wholegrain spelt flour (or wholegrain wheat flour) (125g)
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- Pinch of salt
- 1 teaspoon ground cinnamon plus extra for topping
- 1/2 teaspoon ground mixed spice
- 2 cups carrots, shredded (approximately 2 medium carrots)
- 1/3 cup raisins (50g)
- Coconut sugar or brown sugar, for topping
Festive Kale & Chickpea Medley with Cashew Sauce Recipe
By blum099
1. Soak the cashews for an hour in enough hot water to cover them (or overnight in room-temperature water)
- Cashew Sauce Ingredients:
- 1 1/2 cup raw cashews
- 2 1/4 cup water
- 3-5 garlic cloves
- 1 low-sodium vegetable bouillon cube or 1Tbsp low-sodium broth powder
- Main Dish Ingredients:
- 1 1/2 – 2 large onions, chopped
- 1 -2 red bell pepper, chopped
- 2 garlic cloves, minced or pressed
- 3 cups cooked chickpeas (or two 15-ounce cans low sodium or no-salt-added, rinsed and drained)
- 2 bunches of kale, chopped
- 2 tsp. dried oregano
- Freshly ground black pepper, to taste
- 2 to 4 Tbps. fresh basil, minced
- Hot sauce, to taste
Banana bit Larabar bits
By blum099
In the food processor, grind the almonds into a fine consistency
- 2 cups raw almonds
- 1 ripe banana sliced
- 10-12 pitted medjool dates
Fennel Salad : Shaved Fennel, Roasted Tomato & Pistachio Salad with Creamy Yogurt Dressing
By blum099
• To make the most of the long oven time, the roasted tomato recipe makes more than you need for the salad
- Slow-Roasted Cherry Tomatoes:
- 1 teaspoon white wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 1/4 cup 2% Greek yogurt
- Black pepper
- 1 large fennel bulb
- 1/2 cup slow-roasted cherry tomatoes (recipe below)
- 1/4 cup shelled, salted pistachios
- 1 pint cherry tomatoes
- 2 teaspoons olive oil
- Salt
Berry Goat-Cheese Salad
By blum099
Makes 2 servings. Per serving: 222 cal, 6 g fat (1 g sat), 21 g carbs, 567 mg sodium, 5 g fiber, 23 g protein
- Dressing:
- 1 Tbsp pecans
- 3 cups baby spinach
- 1/2 cup halved strawberries
- 1/2 cup blueberries
- 1 yellow tomato, cut into eighths
- 2 purple radishes, thinly sliced
- 1 skinless chicken breast (6 oz), grilled
- 1 Tbsp goat-cheese crumbles
- 1/4 cup sliced strawberries
- 1 Tbsp fresh orange juice
- 1 1/2 tsp red wine vinegar
- 1/2 tsp orange zest
- 1/2 tsp sugar
- 2 Tbsp nonfat Greek yogurt
- 1 large pinch kosher salt
Halibut and Salmon Terrine with Aioli and Horseradish
By blum099
Terrine and aioli can be refrigerated separately for up to 3 days
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- INGREDIENTS
- For the Terrine
- 2 tablespoons extra-virgin olive oil
- 1 large sweet onion, chopped
- 12 ounces boneless, skinless halibut fillets, cut into chunks
- 12 ounces boneless, skinless wild salmon fillets, cut into chunks
- 2 large eggs
- 3/4 cup cold water, plus boiling water for pan
- 3 tablespoons matzo meal
- 1 tablespoon sugar
- 1/2 teaspoon fresh lemon juice
- Coarse salt and freshly ground pepper
- 1/2 large carrot, peeled and grated
- 1/2 large parsnip, peeled and grated
- 1 tablespoon chopped fresh dill
- For the Aioli (makes 2/3 cup)
- 1 garlic clove
- Coarse salt
- 1 large egg yolk, room temperature
- Juice of 1/2 lemon
- 1/2 cup light olive oil or peanut oil
- 1/2 cup extra-virgin olive oil
- Store-bought horseradish with beets, for serving
Harvard Beets
By blum099
In a large pot over med-high heat, add sugar, vinegar, ketchup, butter and salt
- 1 cup sugar
- 1 cup white vinegar, I used white balsamic
- 3 T. ketchup
- 3 T. unsalted butter
- 1/2 t. Kosher salt
- 2 T. whole cloves
- 1 1/2 cups beet juice- this is the juice in the pan from roasting them
- 3 T. cornstarch
- 9 roasted beets cut into wedges
- 1 t. vanilla extract
V-Day Berry Cheesecake
By blum099
Summer Valentine Berry Cheesecake Use your favorite berries to make this light and luscious cheesecake — strawbe...
- 3/4 cup almonds, soaked overnight, then drained and blotted dry
- 3/4 cup soft pitted dates
- 1 cup raw cashews, soaked overnight, then drained and blotted dry
- 1/2 cup natural sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 (8-ounce) containers vegan cream cheese, at room temperature
- 1 1/2 cups fresh or thawed frozen strawberries, blackberries, or raspberries, well drained and blotted dry
- 2 tablespoons cornstarch
- Fresh berries and mint leaves, for garnish
Applesauce Muffins
By blum099
Per muffin Calories: 147 Fat: 0
- 2 cups whole-wheat pastry flour
- 1 tablespoon low-sodium baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1 15-ounce can applesauce
- 1/2 cup water
- 1/2 cup raisins
- 1 vegetable oil spray
- Preheat oven to 375°F.