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Recipes
Honeydew Melon Smoothie
By Greywolf
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- 1/2 Honeydew Melon, seeded, rind removed, cut into chunks
- 1 Bartlett Pear or Granny Smith Apple, cored, skin on, cut into chunks
- 1 Cucumber, skin on, cut into chunks
- 1 Lime, skin cut off (use whole fruit minus skin
- 1 cup Baby Spinach
- 1 cup Ice Cubes
- 1 Tbsp Honey, optional - if the melon and pear are very ripe, you won't need this
Marinated Chickpea Salad
By Greywolf
In bowl, whisk together lemon juice, oil, coriander, pepper, cayenne pepper and salt
- 3 TBSP lemon juice
- 2 TBSP olive oil
- 3/4 tsp ground coriander
- 1/4 tsp pepper
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 can (19 oz/540 ML) chickpeas, drained and rinsed
- 1 baby cucumber, quartered lengthwise and sliced
- 1/3 cup diced red onion
- 1/4 cup chopped fresh cilantro
Cashew Cream
By Greywolf
You can make this as a THICK or THIN version depending on the amount of water used and the dish you want to use it ...
- 1 cup raw cashews
- water
Holiday Passion Punch
By Greywolf
Champagne can be used in place of the club soda for an added "Punch"
- 2 packages Crystal Light Raspberry Ice
- 4 cups cold water
- 4 cups cranberry cocktail juice
- 4 cups club soda or sparkling water
- frozen raspberries
Roasted Tofu and Veggie Pockets
By Greywolf
1. Preheat oven to 450 degrees F
- 1/2 16 - 18 - ounce package extra-firm water-packed tofu (fresh bean curd)
- 1 small zucchini (6 ounces), thinly sliced
- 1 medium onion, halved and thinly sliced
- 1 red or yellow sweet pepper, seeded and cut into thin strips
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- 3 large whole wheat pita bread rounds, halved
- 2 tablespoons bottled light balsamic vinaigrette or reduced-calorie Italian salad dressing
- 1/3 cup shredded mozzarella-flavored soy cheese
Spinach Lasagna
By Greywolf
Heat oven to 350 F. Mix eggs, cottage cheese, spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese
- 2 eggs, beaten
- 1 x500 g container low-fat cottage cheese
- 1 x300 g pkg frozen chopped spinach, thawed and well drained
- 2 cups mozzarella shredded cheese, divided
- 1/2 cup Parmesan light grated cheese, divided
- 1 x700 ml jar pasta sauce, divided
- 9 lasagna noodles, cooked and drained
Butternut Squash and Parsnip Bisque
By Greywolf
1. Combine the butternut squash, parsnips, onions, garlic and salt in a soup pot and add the vegetable stock
- 3 cups butternut squash cubes (approx 1 small squash
- 3 medium parsnips, peeled and chopped
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tsp salt
- 4 cups vegetable stock
- 1 1/2 cups Silk unsweetened soy or almond beverage
- 2 Tbsp tamari or soy sauce
- 1/8 tsp nutmeg
- Freshly ground black or white pepper to taste
Cinnamon-Scented Breakfast Quinoa
By Greywolf
by Kemp Minifie
- 1 cup quinoa (all red or a mix of red, white, or black)
- 1 1/2 cups water
- 2 cinnamon sticks
- 1/4 teaspoon salt
- Broken or chopped walnuts, pure maple syrup or honey, milk, and flaky sea salt such as Maldon
One Pot Zucchini Mushroom Pasta
By Greywolf
An incredibly creamy, hearty pasta dish that you can make in just 20 minutes
- 1 pound spaghetti
- 1 pound cremini mushrooms, thinly sliced
- 2 zucchini, thinly sliced and quartered
- 2/3 cup peas
- 2 cloves garlic, thinly sliced
- 2 sprigs thyme
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup grated Parmesan
- 1/4 cup heavy cream
Peanut Butter Rice Pudding
By Greywolf
Combine rice, salt, and milk of choice in a saucepan, and bring to a boil
- 1 cup uncooked brown or white rice (170g)
- 2 1/2 cups milk of choice (600g)
- 1/2 tsp salt
- 1/4 cup to 1/2 cup peanut butter (depending on desired richness)
- 2/3 cup water (160g)
- 2 tsp pure vanilla extract
- sweetener of choice (such as scant 1/3 cup sugar of choice or 1/4 tsp uncut stevia)
- optional variations: Stir in some chocolate chips or swirl in your favorite jelly or fresh berries