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Recipes
Chicken Soba Bowl
By AnnieMro
In large bowl, whisk together juices, soy sauce, oil, pepper, lemongrass or lemon zest and ginger
- 3 Tbsp. orange juice
- 1 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 1 Tbsp. sesame oil (or vegetable oil)
- 1 serrano pepper, seeded and minced (or pepper of choice)
- 2 Tssp. minced lemongrass or lemon zest
- 1 Tsp. grated ginger
- salt to taste
- 1 pound cooked chicken
- 6 ounces soba noodles (or noodle of choice)
- 2 cups sliced fresh shitake mushrooms, stems removed (or mushroom of choice)
- 3 cups broccoli florets
- 1/4 cup torn basil leaves (or 1 Tsp. use dried basil
Hariyali Dal
By AnnieMro
Combine and wash the dal. Allow it to soak in warm water for 30 minutes
- 3/4 cup uncooked masoor dal (split red lentil)
- 1 cup chopped spinach
- 1 small onion , chopped
- 2 garlic cloves , finely chopped
- 2 green chillies , finely chopped
- 2 tbsp. ginger, grated
- 1/2 tsp cumin seeds
- 1 medium tomato , chopped
- 1/4 tsp turmeric
- 1 tsp chilli powder
- 2 tbsp ghee
- salt to taste
Lentils with Onions and Rice
By AnnieMro
Cook lentils and 3 cups water in saucepan
- 1 cup lentils
- 1 1/2 cups rice
- 3 cups water
- 1/2 tsp. cumin
- 1 tsp. salt
- 5 onions, thinly sliced
- 1/2 cup vegetable oil
- Can substitute rice for 3/4 cup cracked Bulgar wheat and cook an extra 30 mins.
Mini Zucchini Chocolate Chip Muffins
By AnnieMro
Preheat oven to 400F. Line a muffin tin with paper cups
- 1 cup quick oats
- 1 cup whole wheat flour
- 1 tbsp. baking powder
- 1/2 rsp. cinnamon
- 1/3 cup sugar
- 1 cup shredded zucchini, packed
- 2 tbsp. canola oil
- 1 egg, lightly beaten
- 3/4 cup skim milk
- 1/2 cup chocolate chips
Coconut Haystack Macarons
By AnnieMro
Preheat oven to 300. Line a baking sheet with parchment paper
- 2 egg whites
- 1/4 cup sugar
- 1/2 tsp. vanilla
- 2 X 200g pkg. flaked sweetened coconut, about 4 cups
- 6 ounces (168 g)chocolate or chocolate chips
Lemon Sugar Cookies
By AnnieMro
Sift together flour, baking powder and salt
- 2 3/4 cups flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 2 tsp. grated lemon rind
- 3 tbsp. lemon juice
- 1 cup quick oats
Zesty Barbecue Sauce
By AnnieMro
In large pan, combine ingredients
- 1 can (398ml) tomato sauce
- 2 cloves minced garlic
- 1/4 cup frozen apple juice concentrate
- 1/4 cup tomato paste
- 2 tbsp. cider vinegar
- 1 tbsp. Splenda
- 1 tbsp. Dijon mustard
- 2 tsp. chili powder
- 1/2 tsp. worcestershire
- 1/4 tsp. each salt and fresh ground pepper
Persian Rice
By AnnieMro
Bring a large pot of water to a boil
- 1/4 cup each of any combination:
- 2 cups uncooked basmati rice, rinsed in cold water
- chopped dates
- diced apricots
- raisins
- currants
- prunes
- dried figs
- variety of toasted nuts: pine nuts, almonds etc.
- 1/4 cup melted butter
- 1 large red onion, thinly sliced
- 2 tsp. finely minced garlic
- 1 tbsp. butter and 1 tbsp. oil for frying
- 2 tbsp. parsley, chives or green onion, finely chopped
- salt and pepper
Low G.I. Meatloaf
By AnnieMro
Preheat oven to 350F. In large bowl, combine meat, juice, oats, egg, onion, sauce, salt and pepper
- 1 1/2 lbs. extra lean ground beef, chicken or turkey
- 1 cup tomato juice
- 1/2 cup uncooked rolled oats
- 1 Omega-3 egg, lightly beaten
- 1/2 cup onion, finely chopped
- 1 tbsp. worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. fresh ground pepper
Chimichurri Veggie Bowl
By AnnieMro
1 cup dry quinoa 2 cups vegetable broth 2 zucchinis 1 red bell pepper Preheat oven to 350F
- For the Chimichurri:
- 1 cup dry quinoa
- 2 cups vegetable broth
- 2 zucchinis
- 1 red bell pepper
- 1/2 cup corn
- 1 medium (5″) sweet potato
- 1 tablespoon olive oil
- Pinch of Salt and Pepper
- 1 (15-oz) can black beans, drained and rinsed (approx. 1 3/4 cups)
- 2 ounces queso fresco
- 1 cup fresh parsley
- 1/2 cup olive oil
- 1/3 cup rice wine vinegar (or red wine vinegar)
- 3 cloves garlic
- 1/2 cup cilantro
- 3/4 teaspoon ground red pepper (adjust to your spice preference)
- 1/2 teaspoon cumin
- Dash of salt
- Preheat oven to 350F.
- Chop vegetables into evenly sized pieces (about 1/4”). Toss in olive oil, salt, and pepper. Pour onto a cookie sheet and spread into a single layer. Bake for 35-40 minutes or until tender.
- While the veggies are roasting, heat quinoa and broth in a medium saucepan over medium-high heat. Bring to a simmer and then cover. Continue to simmer for 20-25 minutes or until broth has been absorbed.
- For the chimichurri – combine all ingredients in a food processor and process until it resembles a pesto.
- To assemble your nourish bowls, layer quinoa, black beans, veggies, cheese, and chimichurri together.
- The bowl is great served warm just after cooking or toss everything, portion, and chill in individual containers for work. So yummy!