Laurenzembron's profile page
Recipes
Chilled Avocado Soup
By laurenzembron
A creamy, refreshing, and healthy summertime soup that needs no cooking and is served chilled
- Soup Ingredients:
- 1 ripe medium-sized avocado, peeled & pitted
- 1/2 cup low fat buttermilk, well-shaken
- 1/4 cup low-sodium vegetable stock (or 1/2 cup for a thinner consistency)
- 1 Tbsp freshly squeezed lime juice
- 2 Tbsp chopped fresh cilantro
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (I used chipotle chile powder)
- Kosher salt and freshly ground black pepper, to taste
- Optional Accoutrements:
- roasted/grilled corn kernels (I used thawed Trader Joe’s frozen roasted corn)
- drizzle of olive oil (I used lime olive oil from Boston Olive Oil Company)
- diced tomatoes
- plain 2% Greek yogurt
- hot sauce (I used Tobasco chipotle hot sauce)
- additional cilantro
Super Healthy Oatmeal Raisin Cookies
By laurenzembron
Chewy and hearty, these oatmeal raisin cookies are both tasty and incredibly healthy
- 3/4 cup canola oil
- 1 cup honey
- 2 eggs, lightly beaten (preferably organic)
- 2 tsp pure vanilla extract
- 1/2 cup raisins
- 1/2 cup toasted chopped walnuts
- 1 1/2 cups wheat germ
- 2 cups old-fashioned rolled oats
- 3/4 cup whole wheat pastry flour
- 1/2 cup powdered fat-free milk (preferably organic)
- 1 tsp salt
Pumpkin, Black Bean, & Jalapeno Quesadilla with Pumpkin Chipotle Crema
By laurenzembron
Spicy quesadillas are dressed up in black and orange for Halloween but they can be enjoyed any time of year! Nut...
- 1 teaspoon canola oil
- 2 tablespoons finely chopped red onion
- 1 tablespoon minced jalapeno pepper
- 1 small garlic clove, minced
- 1/3 cup black beans, drained & rinsed
- 1/4 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup pure pumpkin puree, canned or homemade
- 1/2 teaspoon chipotle hot sauce, such as tobasco, or more to taste
- 1 tablespoon fresh cilantro, chopped, optional
- 1 whole wheat tortilla (I like Trader Joe's Handmade Whole Wheat Tortillas)
- 1/2 cup freshly grated 50% reduced fat jalapeno cheddar cheese (such as Cabot)
- 1/4 cup plain 2% Greek yogurt (Fage is my favorite)
- 1 tablespoon pure pumpkin puree, canned or homemade
- 1/2 teaspoon chipotle hot sauce, or more to taste
Wild Rice with Dried Cherries
By laurenzembron
In a large saucepan, add the stock, wild rice and salt and pepper, to taste
- 3 1/2 cups good chicken stock
- 1 cup wild rice, thoroughly rinsed
- Kosher salt and freshly cracked black pepper
- 1 cup roughly chopped dried cherries
- 1/2 cup toasted and roughly chopped pecans
- 1/4 cup chopped flat-leaf parsley
Massaged Kale Salad with Mango & Avocado
By laurenzembron
A massaged kale salad with a tropical flavor profile
- 1 bunch lacinato (dinosaur) kale, leaves torn from the stalks and thinly sliced
- 1/4 cup lime olive oil, such as Boston Olive Oil Company Whole Fruit Persian Lime
- Kosher salt & freshly ground black pepper, to taste
- 2 teaspoons agave nectar or honey
- 2 ripe Champagne mangos, peeled, pitted, and diced
- 1 ripe but firm avocado, peeled, pitted, and diced
- 1/4 cup sliced almonds, toasted
- 1/4 cup unsweetened flaked coconut, toasted
Strawberry Shortcake Muffin
By laurenzembron
Put the almond milk and apple cider vinegar in a bowl and let sit
- 1 C Unsweetened Almond Milk
- 1 t Apple Cider Vinegar
- 2 C Whole Wheat Flour
- 2 t Baking Soda
- 1/3 C + 1-2 t sugar
- 1/2 C chopped strawberries
- 1/3 C Unsweetened Apple Sauce
- 1/2 C White Chocolate Chips
Blueberry Lime Bread
By laurenzembron
Preheat the oven to 325 degrees
- 1 cup unbleached all purpose flour
- 3/4 cup white-whole wheat flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plain nonfat yogurt
- 1/2 cup agave nectar
- 1/4 cup canola oil
- 2 eggs
- 1/2 teaspoon vanilla
- zest of one lime
- 1 cup fresh or frozen blueberries, tossed in 1 teaspoon flour
Croque Monsieur
By laurenzembron
A lighter version of the classic béchamel-smothered Parisian ham & cheese sandwich
- 2 slices lightly toasted whole wheat bread
- 2 tsp country Dijon mustard (or more/less, to taste)
- 4 thin slices Black Forest ham
- 1/4 cup freshly grated Gruyère cheese, divided use
- 1/2 Tbsp butter
- 1/2 Tbsp all-purpose flour
- 1/2 cup 1% low fat milk, preferably organic
- tiny pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
Carrot and Zucchini Mini Muffins
By laurenzembron
For the muffins: Place an oven rack in the center of the oven
- Frosting (optional):
- 1 cup almond flour
- 1/4 cup brown rice flour
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/3 cup grapeseed oil
- 1/3 cup maple syrup
- 1 large egg, at room temperature
- 1/2 cup grated carrots (from1 medium peeled carrot)
- 1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
- 1/2 cup raisins
- 1 cup whipped cream cheese, at room temperature (about 8 ounces)
- 1 1/2 tablespoons honey
Red Berry Salad with Granola-Crusted Goat Cheese
By laurenzembron
A gorgeous summer salad comprised of ripe raspberries and strawberries, tangy goat cheese encrusted with crisp gran...
- 1 ounce soft goat cheese
- 2 Tbsp granola, clusters broken up
- 2 cups mixed salad greens, preferably organic
- 1/4 cup raspberries, preferably organic
- 2 medium strawberries, preferably organic, hulled and chopped
- 2 Tbsp Red Berry Vinaigrette
- +For the vinaigrette+
- 1 cup fresh raspberries, preferably organic
- 3 medium strawberries, preferably organic, hulled & quartered
- 1 Tbsp champagne vinegar
- 1 tsp coarse ground (country style) Dijon mustard
- 1 1/2 Tbsp pure maple syrup, preferably Grade B
- 2 T canola (or other neutral-flavored) oil
- Kosher salt, to taste (about 1/2 tsp)