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Recipes
Curried Coconut Butternut Squash Soup
By khoglan1
Place squash in a medium to large stock pot and add just enough cold water to cover your squash
- 6 cups of butternut squash, cut into uniform chunks
- 5 About 5 cups of cold water
- ½ cup of low fat coconut milk
- 1 tbsp of curry powder
- Salt to taste
- 1 tsp of orange zest
Pumpkin Spice Smoothie Recipe
By khoglan1
Pour the first 4 ingredients in the blender, add 1/2 cup of ice and blend on high
- 1/2 cup 100% pure canned pumpkin
- 1 cup lowfat milk
- 1/2 teaspoon cinnamon
- 2 tablespoons real maple syrup
- 1 1/2 to 2 cups ice
Sweet Potato Apple Cheddar “Purses”
By khoglan1
1. Place the sweet potatoes in a steamer pot over boiling water and cook for 3 minutes
- 1/2 Sweet Potato (yams), peeled and cubed
- 1 Small Apple (about 1/2 Cup), peeled and cubed
- 2 Tbsp Cheddar Cheese, shredded
- 1/8 Tsp Cinnamon
- 10 Wonton Wrappers (found in the refrigerator section of your grocery)
- *Bowl of water
Strawberry Muffins
By khoglan1
Preheat oven at 400 degrees
- 2 1/2 cups TJ Multigrain Pancake Mix
- 2 eggs lightly beaten
- 1 pint strawberries (washed and chopped)
- 2 generous tablespoons applesauce
- 3 tablespoons canola oil
- 1/2 cup sugar (split in two 1/4 cup portions)
- 1 teaspoon cinnamon
Easy Agave and Lime Salmon
By khoglan1
Tear off eight pieces of foil; two for each piece of salmon
- Make your sauce:
- 4 serving sized pieces of wild caught salmon
- 1 red onion, sliced
- 4 scallions, sliced
- 4 cloves of garlic, chopped
- 1/3 cup extra virgin olive oil
- 1/3 cup raw organic agave nectar
- Fresh lime juice from two large limes
- A tiny, secret pinch of cinnamon- don't tell
fruit tart
By khoglan1
Combine nuts and pitted dates in food processor until well ground, but not smooth (about 45 seconds for me)
- 2 ½ cups walnuts (I used about 1 ¾ cups walnuts, ¾ cup almonds)
- 1 ½ cups dates (don’t forget to buy pitted dates or remove them yourself, which only takes a few minutes and saves money)
- 5 cups fresh or frozen berries (or any fruit)
- 2 tbsp raw honey
- 1 ½ tbsp arrowroot
- 2 tbsp water, or juice from frozen berries
- 1-2 tbsp fresh lemon juice
Prosecco Cocktail
By khoglan1
combine ingredients and drink
- 1 * 1 part Bossa Nova mangosteen & dragonfruit juice
- 4 * 4 parts prosecco
- * frozen berries, if desired
Coconut Banana Bread with Lime Glaze
By khoglan1
Preheat oven to 350 degrees
- 2 C flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 C sugar
- 1/4 C (4 Tbs) real butter, softened
- 2 large eggs
- 1 1/2 C mashed ripe bananas (about 4 large bananas)
- 1/4 C sour cream or plain yogurt
- 3 Tbs apple juice or milk*
- 1 tsp vanilla extract
- 1/2 C coconut
- Topping: 2 Tbs additional coconut
- Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice
linguine with tomato-almond pesto
By khoglan1
In a large skillet, sauté the almonds in a little olive oil until toasted
- 3/4 cup slivered almonds
- 1 large handful fresh basil leaves
- 1 to 2 large garlic cloves
- Several sprinkles of sea salt
- 6 ripe plum tomatoes, quartered
- 1/2 cup grated Pecorino or Parmesan
- 1/4 to 1/3 cup olive oil
- 1 pound linguine
Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette
By khoglan1
Place the quinoa in a saucepan or a rice cooker
- First you'll need to make the quinoa:
- 1 cup organic quinoa
- Sea salt
- For the salad you'll need:
- 2 good handfuls of organic baby spinach leaves, washed, drained
- 1 large ripe pear, washed, stemmed and cored, cut into pieces
- 1/2 cup chilled chick peas, rinsed, drained
- 2 tablespoons fresh chopped parsley
- Sea salt and fresh ground pepper, to taste
- A handful of pecans, pan toasted and salted to taste
- For the Maple Vinaigrette Dressing:
- 4 tablespoons extra virgin olive oil
- 3 tablespoons golden balsamic vinegar
- 2 tablespoons pure maple syrup