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Recipes
Rainbow Spaghetti
By Cindy
Clean the onions, if using, and trim
- 1 bunch spring onions or 2 leeks
- Salt
- 1 pound lemon spaghetti or spaghetti
- 3 to 4 tablespoons EVOO – Extra Virgin Olive Oil
- 3 to 4 cloves garlic (use spring garlic when in season), thinly sliced
- 1 bundle rainbow chard, stemmed, leaves washed and dried, and shredded into 1/4-inch thick ribbons
- Zest and juice of 1 organic lemon
- Zest and juice of 1 organic orange
- 1 cup basil leaves, loosely packed, about 25 leaves, stacked then thinly sliced
- 3 tablespoons butter, cut into small pieces
- 1/4 cup, a handful, mint leaves, finely chopped
- 1/4 cup, a handful, flat-leaf parsley, finely chopped
- Freshly grated Parmigiano-Reggiano cheese
- 1 cup basil leaves, loosely packed, about 25 leaves, stacked then thinly sliced
CHOCOLATE CRUMB COFFEE CAKE
By Cindy
Preheat oven to 325 degrees
- 2 c. all purpose flour
- 1 c. whole wheat flour
- 1 c. sugar
- 1/2 c. butter
- 2 tbsp. cinnamon
- 1 tbsp. cocoa powder
- 1 tsp. nutmeg
- 1/4 tsp. salt
- 1 c. raisins
- 1/8 tsp. ground cloves
- 2 c. low fat buttermilk
- 1 tsp. baking soda
- 1/2 tsp. baking powder
Quick and Easy Apple Tart
By Cindy
Preheat the oven to 425 degrees F
- 1 whole sheet puffed pastry, cut in half
- Nonstick cooking spray
- 1 cup brown sugar
- 1/4 teaspoon salt
- Juice of 1/2 a lemon
- 3 whole apples, cored, halved and sliced, but not peeled
- Store-bought caramel sauce, for serving
- 1/4 cup chopped pecans
Slow Cooker Meal: Teriyaki Chicken
By Cindy
In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper
- 8 chicken legs with thighs attached
- 3 tablespoons cornstarch
- Salt and pepper
- 1 bottle Teriyaki sauce
- 3 tablespoons grated ginger
- 3 garlic cloves, grated
- 3 tablespoons honey
- 6 scallions, white and green parts sliced on a bias, but kept separate
- 2 cups rice
- 2 cups water
- 1 tablespoon sesame seeds, toasted
- 1 red bell pepper, cut into thin matchsticks
- 1 cucumber, cut into thin matchsticks
- 1 large carrot, cut into thin matchsticks
- 3 tablespoons cilantro, roughly chopped
- Juice of 1 lime
- 3 tablespoons EVOO - Extra Virgin Olive Oil, divided
Pumpkin Spice Protein Smoothie
By Cindy
Combine all ingredients in blender or Vitamix, blend until smooth
- 1/2 cup canned pumpkin
- 1 cup almond milk
- 2 frozen bananas
- 2 dates
- 1 scoop of vanilla protein powder (optional)
- 1/2 tsp vanilla extract
- sprinkle nutmeg, cinnamon, cloves and ginger