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Recipes
GRANOLA*?*Honey Nut Granola
By Unblond1
09/01/16 - Reserving judgment on this for the time being
- 140 g Rolled oats
- 80 g rye flakes
- 80 g Kamut flake cereal
- 25 grams oat bran cereal
- 20 grams mixed sesame seeds
- 50 grams pumpkin seeds
- 30 grams sunflower seeds
- 50 grams chopped cashews
- 50 grams slivered almonds
- 50 grams whole, skinless almonds
- 50 grams chopped brazil nuts
- 50 grams walnut chunks
- 50 grams pecan chunks
- 50 grams unsweetened coconut flakes
- 1/2 teaspoon sea salt
- 3/4 cup almond oil
- 1/4 cup walnut oil
- 200 g. wildflower honey
- 80 grams dried blueberries
- 80 diced dried apples
- 80 grams dried cherries
- 35 grams (1/4 cup) raw cocoa nibs
BLACK*****Bean & Vegetable Burritos - Slow Cooker - 6 Points
By Unblond1
These were excellent for both
- TO SERVE:
- 16 servings
- 1/2 tbsp. Chili Powder
- 1/4 tsp. Ground Cumin
- 1/2 tsp. Oregano, Mediterranean
- 1 cup black beans
- 5 - 6 ounces Sweet Potato, peeled & diced
- 1/4 red onion, diced
- 1/4 small Red Bell Pepper, seeded and chopped
- 1 clove Garlic, minced
- 1/4 - 1/2 small Jalapeno Pepper, chopped, optional, or a couple of dashes of chipotle tabasco sauce
- 1/4 cup frozen corn, optional (if not using Corn and Black Bean Salsa)
- 1 cup PC Corn and Black Bean Salsa (or other salsa of choice)
- 1-2 Tb Fresh Cilantro, chopped or parsley (if you remember to add it)
- 1 tbsp. Fresh Lime Juice
- 120 grams cheddar cheese (low fat)
- 5 Weight Watcher's Whole Wheat tortillas
- 1/4 cup fat-free greek yogurt or sour cream
- chopped fresh cilantro, if you have it
BROCCOLI RABE*****Sauteed Rapini with Chile-Orange Oil
By Unblond1
Regular green broccoli would be delicious in this recipe too
- 2 servings
- 1/2 head broccoli raab, chopped and washed (or left whole)
- 1 tbsp. olive oil
- 1/2 tbsp. orange rind or lemon rind grated
- 1 - 2 large large cloves garlic, thinly, sliced
- 1 finger chili, cut in half, lengthwise, thinly, sliced, crosswise or a generous pinch of chili flakes
- coarse sea salt, and freshly cracked black pepper
FRIED-Mario Batali's Spring Onion Fritelle - 4 Points
By Unblond1
* In a medium-sized bowl, combine the flour, baking powder, seltzer water, cheese, lemon zest and a pinch of salt a...
- 1/2 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 cup Seltzer Water (chilled)
- 1/4 Cup Parmigiano-Reggiano (shredded on the zester)
- Salt and Freshly Ground Pepper to taste
- 2 Bunches Spring Onions or Scallions (whites and about 2 inches of greens sliced)
- 1 tablespoon Extra Virgin Olive Oil
- Zest of 1/2 Lemon
MUFFINS-Date-Oat Muffins - Eating Well
By Unblond1
Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance th...
- 1 cup old-fashioned oats
- 2 tablespoons old-fashioned oats
- 1/3 cup chopped walnuts, (optional) 38 grams
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/3 cup whole flaxseeds, ground, or 1/2 cup flaxseed meal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup packed light brown sugar
- 3/4 cup buttermilk
- 1/2 cup orange juice
- 1/4 cup canola oil
- 2 tablespoons freshly grated orange zest
- 1 teaspoon vanilla extract
- 3/4 cup chopped pitted dates
Vegetable Rolls with Chili Mayonnaise
By Unblond1
For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garli...
- Prep Time:
- 15 min
- Inactive Prep Time:
- --
- Cook Time:
- --
- Level:
- Easy
- Serves:
- 24 crab rolls
- Ingredients
- * For the Chili Mayonnaise
- 1/2 * 1/2 cup mayonnaise
- 1/2 * 1/2 cup Asian chili sauce*
- 1 * 1 tablespoon fresh lemon juice
- 1 * 1 tablespoon fish sauce*
- 2 * 2 cloves garlic, minced
- 1 * 1 tablespoon brown sugar
- Directions
- For the Vegetable Rolls
- 1/2 * 1/2 red bell pepper, seeded, cored and cut into thin slices
- 1/2 * 1/2 yellow bell pepper, seeded, cored and cut into thin slices
- 1 * 1 large carrot, shredded
- 1/4 * 1/4 cup chopped fresh mint leaves
- 1/4 * 1/4 cup chopped fresh basil leaves
- 6 * 6 rice paper rounds*
- 6 * 6 butter lettuce leaves, ribs removed
- 1 1/2 * 1 1/2 cups cooked cellophane noodles or bean threads, cooled*
- *Can be found at specialty Asian markets
Veggie - Farmer's Fridge Mediterranean Salad (In a mason jar)
By Unblond1
DirectionsFor the dressing: Whisk together the vinegar, water, honey, mustard, salt, pepper, oregano, and basil i...
- DRESSING:
- 1/2 Cup red wine vinegar
- 3 Ounces water
- 2 Teaspoons honey
- 1 Teaspoon Dijon mustard
- 1/2 Teaspoon salt
- 1/4 Teaspoon black pepper
- 1 Teaspoon dried oregano
- 1/2 Teaspoon dried basil
- 6 Ounces olive oil
- SALAD
- 1 artichoke heart (canned), quartered
- 2 grape tomatoes, halved
- 1/4 Cup quartered and thinly sliced English cucumbers
- 1/4 Cup canned cannellini beans
- 1 Tablespoon grated Parmigianno-Reggiano
- 2 Tablespoons sliced Kalamata olives
- 1 1/2 Cup mixed greens
- 1 Tablespoon roasted pine nuts
EGGPLANT****Eggplant Parmigiana (Mario Batali)
By Unblond1
I liked this very much (Dan tolerated it) but it's easy enough to pull together just for yourself, so go ahead
- 1 serving
- Extra-virgin olive oil
- 1 baby eggplant, about 6 oz.
- Salt and pepper
- 1/3 cup basic marinara sauce or cherry tomato sauce (I put WAY too much sauce the first time I made this - just a thin layer each time will do)
- fresh basil leaves, chiffonade (make sure to chiffonade them, whole leaves are really difficult to eat one-handed once cooked)
- 2 ounces fresh mozzarella or Fior' di Latte, sliced 1/8-inch thick, or Tre Stelle Boconccini Medallions
- 1 tablespoon freshly grated Parmigiano-Reggiano
- 1 tablespoon panko
MUSHROOM - Shiitake Hot and Sour Soup
By Unblond1
This delicious soup was designed for super immunity
- 1 tbsp grapeseed oil
- 1 jalapeno
- 1 tbsp ginger
- 1 tbsp garlic
- 2 scallions
- 300 grams shiitakes
- 6 cups chicken stock
- 2 tbsp soy sauce
- 2 lemon juice
- 2 lemon zest
- 1 tofu
- 2 cups carrots
- black pepper
CUTLETS****Chicken Parmesan
By Unblond1
* Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
- 5 - 6 oz. chicken or turkey scallopini
- 2 tsp. EVOO
- 2 tbsp. pizza sauce
- 30 grams shredded Kraft Light Italiano Four-Cheese Blend
- Fresh basil leaves