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Recipes
Lemon Blueberry Smoothie
By Unblond1
These easy, healthy blueberry smoothie recipes are fun to make and take no time at all
- 1 scoop Slimfast® Original French Vanilla Shake Mix
- 1 cup fat-free milk
- 1/2 cup frozen blueberries
- 2 teaspoon lemon juice
- 1/2 cup water
- 1 cup ice cubes (about 6 or 7)
VINAIGRETTE****Asian Vinaigrette
By Unblond1
03/08/14 - Good for both. I served it on a salad with romaine, avocado, chicken, fried flour tortilla strips and ...
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice + zest
- 2 tablespoons light soy sauce
- 1 teaspoon honey
- 1/2 - 1 teaspoon Sambal Oelek or Sriracha
- 1 tablespoon Hoisin Sauce
- 2 tablespoon toasted sesame oil
- 6 tablespoons olive oil
- 1 clove of garlic, minced
- 1 tsp. grated fresh ginger
- 1 tsp. grated fresh turmeric, if on hand
GARLIC****OMG Garlic Bread
By Unblond1
15/01/16 - I thought this was pretty good
- 1 head garlic, cloves separated and peeled
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup (60 grams) grated Parmesan (grate in mini food processor)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- grated lemon zest of one lemon
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fine sea salt
- freshly ground black pepper, to taste
SPLIT PEA - Split Pea and Potato Soup (HF/HP)(Slow Cooker)
By Unblond1
Combine everything in the slow cooker and cook overnight or for 7 - 8 hours on simmer, until peas are tender
- 2 tablespoons EVOO
- 2 cups green split peas, dried
- 8 cups water or chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic (removed before blending)
- 1 tsp. dry mustard
- 1 tsp. ground cumin
- 1 tsp. garam masala or ras al hanout
- 3 bay leaves, sprig each of fresh parsley, sage, rosemary and thyme (removed before blending)
- 2 large carrots, chopped
- 1 large leek, chopped
- 2 medium potatoes, chopped (220 grams)
- 2 stalks celery, chopped
GARBANZOS - Crushed Chickpeas with Olives
By Unblond1
Laura Calder. She served these with Roasted Carrots with Cumin and a brown-butter Halibut
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper
- 2 tablespoons green olives, pitted and roughly chopped (6 olives)
- handful chopped parsley
- Juice and zest of half a lemon
BREAKFAST - Chocolate porridge
By Unblond1
Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then add to the food processor
- TO SERVE:
- 7 oz blanched hazelnuts
- 7 oz Medjool dates
- 4 cups rolled oats
- 2 teaspoons vanilla extract
- 3 heaping (4) tablespoons quality cocoa powder
- 1 orange
- 1 1/2 ounces chocolate/oat mixture
- 10 tablespoons water, almond milk or coconut water
- 1 heaping tablespoon greek yogurt
- 3 ounces mixed fruit of choice - raspberries, blackberries, sliced banana, grated apple and pear, segments of orange, optional
- 1 pinch of ground cinnamon or quality cocoa powder, optional
SHRIMP****Shrimp and Chorizo Tapas (Emeril)
By Unblond1
Very good for both
- 4 servings
- 1/2 tablespoon Spanish olive oil
- 8 oz. chorizo, sliced on the diagonal into 1/2-inch slices (I used a whole one from PC, Mild flavour, which is about 9 1/2 oz.)
- 3/4 cup thinly sliced onion
- 1/3 tablespoon minced garlic
- 1/4 cup dry (fino) sherry
- 1/2 tablespoon Spanish paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound peeled and deveined raw medium shrimp (I used raw frozen, which was good but if you could get fresh, that would be good too)
- 2 tablespoons Spanish olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon minced parsley leaves
- Crusty bread, for serving
EGG****Egg Salad Tartines
By Unblond1
Good, basic egg salad
- 2 servings
- 2 large eggs
- 2 tablespoons mayonnaise
- 1/2 teaspoon whole-grain mustard
- 1 teaspoon minced fresh dill, plus sprigs for garnish
- salt and freshly ground black pepper
- Multigrain baguette
- slices good smoked salmon - this really doesn't add anything - don't bother
BREAST****Harissa Chicken with Jewelled Couscous (Actifry)
By Unblond1
25/03/17 - VVG for both. A bit fiddly, so not a good last minute or weeknight choice
- HARISSA CHICKEN:
- 8 ounces cubed boneless, skinless chicken breast
- 1 tbsp. olive oil
- juice of 1/2 lemon or 1 lime
- 1 clove garlic, peeled and smashed (remove before cooking)
- 1-3 teaspoons harissa paste or spice blend (I used about a teaspoon of the paste, which was just right - the dry blend might be different)
- 1/2 tsp tomato paste
- salt and pepper to taste
- JEWELLED COUSCOUS
- 1/2 cup whole wheat or regular couscous
- 1/2 teaspoon ras el hanout
- 1/2 teaspoon turmeric
- 1 pinch saffron
- grated zest of 1 lime, 1 small orange or tangerine and 1/2 lemon
- 1 cup boiling chicken broth
- 2 tablespoons toasted pine nuts
- 2 tablespoons toasted, slivered almonds
- 2 tablespoons pumpkin seeds
- 2 tablespoons salted sunflower seeks
- 2 tablespoons dried cranberries
- 2 tablespoons currants
- 2 tablespoons goldenberries (Costco)
- 1 1/2 tablespoons combination fresh lemon, orange and lime juice
- 1 1/2 tablespoons best olive oil
- 1/3 cup pomegranate seeds
- 2 tablespoons coarsely chopped cilantro
- 2 tablespoons coarsely chopped flat-leaf parsley
- 2 green onions, sliced thinly
- 60 grams diced light Feta
- 3 tablespoons 2% greek yogurt
- pinch of ground cumin
- pinch of Maldon salt
Mango with Chile Lime Salt - 0 Points
By Unblond1
step 1 ingredients 2 mangoes instructions Cut the mango off of the pit and cut into cubes
- 2 mangoes
- 1 teaspoon salt
- 1 teaspoon chile powder
- zest of 1 lime
- 10 mint leaves (chopped)