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Basil Walnut Pesto

Basil Walnut Pesto

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Nutrients per 1-tbsp serving: Calories: 32, Total Fat: 3 g, Sat

  • 1 tbsp unsalted walnut halves or pieces
  • 1/4 cup fresh basil leaves
  • 1 small clove garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp grated reduced-fat Parmesan cheese
  • 1/8 tsp sea salt
0/5 (0 Votes)

Mom's Hummus

Mom's Hummus

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In a food processor, blend chick peas, garlic, salt, lemon juice and tahini

  • 1 can of chick peas drained. Save the liquid from the can, this is what you will use to thin it. I don't rinse the beans and I find Organic tastes better.
  • 1 clove of fresh garlic, minced (to taste)
  • 1 tsp. salt (or less to taste)
  • Juice of 1/2 lemon or more to taste (I like a whole lemon)
  • 1/3 cup tahini
  • 1 Tbsp. olive oil
  • Liquid from chick peas as needed
0/5 (0 Votes)

Lentil-Barley Burgers with Fiery Fruit Salsa

Lentil-Barley Burgers with Fiery Fruit Salsa

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Cooking Light March 2010 Nutritional Information Amount per serving (4 Servings - Serving size: 2 patties and 1...

  • Salsa:
  • 1/4 cup finely chopped pineapple
  • 1/4 cup finely chopped mango
  • 1/4 cup finely chopped tomatillo
  • 1/4 cup halved grape tomatoes
  • 1 tablespoon fresh lime juice
  • 1 serrano chile, minced
  • Burgers:
  • 1 1/2 cups water
  • 1/2 cup dried lentils
  • Cooking spray
  • 1 cup chopped onion
  • 1/4 cup grated carrot
  • 2 teaspoons minced garlic
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt, divided
  • 3/4 cup cooked pearl barley
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon coarsely ground black pepper
  • 2 large egg whites
  • 1 large egg
  • 3 tablespoons canola oil, divided
4/5 (3 Votes)

Southwestern BBQ Tofu & Black Bean Salsa

Southwestern BBQ Tofu & Black Bean Salsa

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PER SERVING (3 pieces of tofu with ½ cup salsa & 1 cup salad greens) Calories: 400 Total Fat: 16 g Sat Fat: 2 g

  • 14 oz. extra firm tofu drained
  • 1/2 cup orange juice
  • 1 chipotle in adobo sauce, minced
  • 3 cloves garlic, minced
  • 1/3 cup ketchup
  • 1 tbsp brown sugar
  • 1 avocado, chopped
  • 1 can no-salt-added black beans, drained and rinsed
  • 1/4 red onion, diced
  • 1 tbsp lime juice
  • 1/4 tsp kosher salt
  • 4 cups mixed salad greens
  • 2 oz. unsalted tortilla chips
0/5 (0 Votes)

Edamame-Peanut Noodle Salad

Edamame-Peanut Noodle Salad

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Weight Watchers = 4 Pts Calories 227 Sodium 421 mg Total Fat 7 g Potassium 0 mg Saturated 1 g Total Carbs 34 g Poly

  • 6 ounces whole-wheat linguine
  • 1 cup thawed frozen shelled edamame
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons natural peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons grated peeled fresh ginger
  • 1 1/2 teaspoons Asian sesame oil
  • 1 garlic clove
  • 1/8 teaspoon red pepper flakes
  • 3 scallions, sliced
  • 1 large carrot, shredded
  • 1 red bell pepper, very thinly sliced
  • 1/2 English cucumber, thinly sliced
4.8/5 (5 Votes)

Beet Bundt Cake

Beet Bundt Cake

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The Vegan Table 228 calories, 9g fat, 2g protein, 1g dietary fiber

  • 1/2 cup canola oil
  • 1 1/2 cups packed dark brown sugar
  • 2 cups pureed cooked (boiled or steamed) red beets (about 3 medium sized beets)
  • 1/2 cup nondairy semisweet chocolate chips, melted
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder (look for aluminum free)
  • 1/4 tsp salt
  • confectioners' sugar for dusting
5/5 (1 Votes)

Lentil Spinach Soup

Lentil Spinach Soup

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Zonya Foco Nutrition Information for 1 1/2 cups Calories: 215 Fat: 3g Fiber: 9

  • 2 onions, chopped into bite-size pieces
  • 2 carrots, chopped into bite-size pieces
  • 8 oz. pkg mushrooms, sliced (my addition)
  • 1 tbsp olive oil
  • 1 clove minced garlic
  • 4 cups veg broth
  • 1 1/4 cups dried lentils
  • 14.5 oz can diced tomatoes
  • 10 oz pkg frozen spinach
  • 1 tbsp lemon juice
  • 1 tsp grated lemon peel or 2 tsp red wine vinegar
  • 1 tsp salt (optional)
0/5 (0 Votes)

Spinach-Artichoke Cups

Spinach-Artichoke Cups

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Makes 36 appetizers

  • 36 Phyllo cups
  • 1 can (8-1/2 ounces) artichoke hearts, drained and chopped
  • 1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
4.4/5 (5 Votes)

Slow Cooker Beef Bone Broth

Slow Cooker Beef Bone Broth

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From Nom Nom Paleo

  • 2 carrots, chopped medium
  • 2 celery stalks, chopped medium
  • 1 medium onion, chopped medium
  • 7 garlic cloves, smashed
  • 3.5 lb of beef bones (from US Wellness Meats or your local farmer)
  • 2 bay leaves
  • Kosher salt
  • 2 tablespoons of apple cider vinegar
  • water
4.7/5 (6 Votes)

Roasted Tomato Crostini

Roasted Tomato Crostini

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Vegetarian Times: December 2013 p

  • 2 cups small grape tomatoes
  • 2 Tbs. olive oil, divided
  • 18 3/8-inch-thick sourdough baguette slices
  • 3 1/2 tsp. white balsamic vinegar, divided
  • 1 pinch cayenne pepper
  • 1 15-oz. can cannellini beans, drained
  • 1 large clove garlic, finely chopped
  • 1 1/2 tsp. minced fresh rosemary, divided
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup plus 2 Tbs. chopped fresh basil
4.3/5 (4 Votes)