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Pumpkin Hummus

Pumpkin Hummus

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Nutritional Value per 1 tbsp serving: 48 CAL,

  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp pumpkin oil
  • 3/4 tsp sea salt
  • 1/8 tsp pepper
  • 15 oz canned pumpkin
  • 4 cloves minced garlic
  • 2 tbsp cilantro
0/5 (0 Votes)

Clean Green Bean Casserole (Vegan, Paleo)

Clean Green Bean Casserole (Vegan, Paleo)

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From the Detoxinista. Makes a 9x13 casserole

  • 2 yellow onion, sliced thinly
  • 2 tablespoon coconut oil, or butter
  • 4 cups parsnips, chopped
  • 20 oz. mushrooms, chopped
  • 6 cloves garlic, minced
  • 1/2 cup nutritional yeast
  • 3 cups water
  • 3 teaspoons fine sea salt
  • 2 lb. fresh green beans
4.6/5 (12 Votes)

Cauliflower Fried Rice

Cauliflower Fried Rice

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1. Chop the cauliflower into florets

  • 1 head of cauliflower (about 2 pounds)
  • 2 Tbsp. + 2 more Tbsp. lard/bacon fat or tallow
  • 4 carrots, peeled and chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup green peas (optional)
  • 4 large eggs, whisked
  • 6 Tbsp. coconut aminos
  • 1/2 tsp. sesame oil
  • 1/2 tsp. fish sauce
  • Sea salt and ground pepper, to taste
4.6/5 (37 Votes)

Pumpkin Pie Spice

Pumpkin Pie Spice

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Substitue for Pumpkin Pie Spice

  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves/allspice
  • = 1 tsp pumpkin pie spice
3.9/5 (41 Votes)

Eggplant, Tomato, and Smoked Mozzarella Tart

Eggplant, Tomato, and Smoked Mozzarella Tart

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Cooking Light APRIL 2004 Nutritional Information (WW Pts Plus = 7) Amount per Serving: (Serving size is 2 wedges)...

  • Crust:
  • 1 cup all-purpose flour
  • 1 tablespoon toasted wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon olive oil
  • Cooking spray
  • Filling:
  • 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 1 1/2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh mint
  • 2 plum tomatoes, thinly sliced (about 6 ounces)
  • 1/2 cup (2 ounces) shredded smoked mozzarella cheese, divided
  • 2 tablespoons grated fresh Parmesan cheese
4.4/5 (34 Votes)

Honey-Soy Broiled Salmon

Honey-Soy Broiled Salmon

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*Eating Well Nutrition Per serving : 234 Calories; 13 g Fat; 3 g Sat; 5 g Mono; 67 mg Cholesterol; 6 g Carbohyd...

  • 1 scallion, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
  • 1 teaspoon toasted sesame seeds
4/5 (1 Votes)

Wheat Berry Salad

Wheat Berry Salad

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Wheat berries form a complete protein so this is an ideal alternative for vegetarians and non-vegetarians

  • Dressing:
  • 1 cup raw soybeans, soaked for 4 hours, cooked until soft and cooled
  • 1 cup raw wheatberries, soaked for 1 hour, cooked until soft and cooled
  • 1 bunch green onions, chopped
  • 1 large carrot, chopped fine
  • 1 english cucumber, chopped
  • 1 medium purple onion, chopped
  • 1 red bell pepper, chopped fine
  • 2 stalks celery, chopped fine
  • 1/2 cup fresh basil, chopped
  • sea salt and pepper
  • 1/4 tsp dry mustard
  • 1/2 cup plain, nonfat yogurt
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh basil
  • 1/2 cup rice wine vinegar
  • 3 cloves garlic, pressed
4.7/5 (3 Votes)

Rosemary Roasted Potato Mushroom and Lentil Kale Salad

Rosemary Roasted Potato Mushroom and Lentil Kale Salad

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From the Hummusapian: http://www

  • For the roasted vegetables:
  • 3 small to medium russet potatoes, chopped
  • 1/4 cup chopped rosemary (optional, still tastes great without it!)
  • 1-2 tbsp olive oil
  • 1/2 tsp salt
  • Freshly ground pepper
  • 2 cups sliced mushrooms
  • 1/2 cup walnuts, chopped
  • For the salad:
  • 2 bunches kale (I like lacinato), stems removed and chopped into bite-size pieces
  • 1 cup cooked lentils (can use Trader Joe's pre-cooked)
  • For the dressing:
  • 1/4 cup champagne wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp Dijon mustard
  • 1/2 cup chopped shallot
  • 1/2 tsp salt
  • Freshly ground black pepper
4.3/5 (4 Votes)

Kale, Lentil and Roasted Beet Salad

Kale, Lentil and Roasted Beet Salad

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A simple kale salad with lentils, roasted leeks and beets, and toasted pecans in a tahini-lemon dressing! Seriously...

  • 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
  • 1 beet (rinsed clean, dried and quartered - remove any rough skin)
  • 1-2 Tbsp olive oil
  • 1/4 tsp each salt and pepper
  • 1/2 cup green lentils, rinsed clean
  • 1 cup vegetable stock (or sub water)
  • 4 big handfuls kale, baby spinach, or spring greens
  • TAHINI DRESSING
  • 1/4 cup tahini (sesame seed paste)
  • 1/2 lemon, juiced
  • 2 Tbsp maple syrup (or sweetener of choice)
  • 3-4 Tbsp good olive oil
  • Pinch each salt and pepper
4.5/5 (6 Votes)

Ginger-Lime Kale w/Roasted Butternut Squash and Chick Peas

Ginger-Lime Kale w/Roasted Butternut Squash and Chick Peas

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Clean Eating WW = 7 Pts Plus Nutrients per 1 1/2-cup serving: CALORIES: 278 TOTAL FAT: 7 g SAT

  • • 2 cups chopped butternut squash, peeled and seeded (cut into 3/4-inch cubes)
  • • 1 1/2 tbsp olive oil, divided
  • • 1 medium onion, diced
  • • 2 cloves garlic, minced
  • • 1 tbsp fresh grated ginger root
  • • 8 cups thinly sliced kale leaves
  • • 1½ cups organic canned chickpeas, drained and rinsed (TIP: Opt for BPA-free canned beans such as Eden Organic.)
  • • 1 tbsp fresh lime juice
  • • 1/4 tsp sea salt
  • • 1/2 cup fresh pomegranate arils
0/5 (0 Votes)