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Recipes
Corn and Avocado Salad
By courtneyepowell
Using a sharp knife, cut the kernels off the corn
- 3 ears corn
- 1 avocado, cut up
- 2 scallions, thinly sliced
- 1 T olive oil
- 1/2 t kosher salt
- 1/4 t black pepper
Gingered Winter Greens Smoothie
By courtneyepowell
Add liquid ingredients to blender first, followed by soft items, firm produce and finally frozen items
- 1 cup coconut water
- 1/2 cup low-fat plain yogurt
- 1 kiwi, peeled
- 1 large kale leaf, center rib removed
- 1 tsp. minced fresh ginger
- 1 tsp. honey
- Pinch of salt
- 1 cup ice cubes
PB&J Bites
By courtneyepowell
1. Mix peanut butter, maple syrup and 1/3 cup water in a saucepan over medium-low heat
- 1 cup chunky natural peanut butter
- 1/3 cup pure maple syrup
- 4 cups old-fashioned oats
- 1/2 cup unsalted sunflower seeds
- 1/2 cup quinoa
- 1 12 ounce jar strawberry preserves (such as Smuckers Orchards Finest Pacific Mountain Strawberry)
Sundance Granola
By courtneyepowell
Preheat the oven to 275. In a large bowl, toss the almonds with the pecans, sunflower seeds, oats, wheat germ and ...
- 2/3 c whole almonds
- 2/3 c pecans
- 1/3 c roasted unsalted sunflower seeds
- 3 c rolled oats
- 1 c wheat germ
- 1/2 t cinnamon
- 1/4 c honey
- 1/4 c pure maple syrup
- 2 T molasses
- 2 T vegetable oil
- 1 1/2 c raisins
Freekeh with Caramelized Shallots, Chickpeas, and Yogurt
By courtneyepowell
In a medium saucepan, bring freekeh and 3 cups water to a boil
- 1 cup whole freekeh
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon cumin seeds
- Pinch of red-pepper flakes
- 1 large shallot, thinly sliced
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 teaspoon coarse salt
- 2 tablespoons fresh lemon juice
- 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
- 1/2 cup pomegranate seeds
- 1 cup Greek yogurt, for serving
Butternut Squash and Turkey Bacon Pizza
By courtneyepowell
Preheat oven to 400°F. Lightly coat a roasting pan or heavy baking sheet with oil or cooking spray, then scatter ...
- 1 tsp olive oil (or use cooking spray)
- 1 medium butternut squash (about 2 lb), peeled, seeded, and diced (about 20 oz diced squash)
- 1/4 lb thick-cut bacon, sliced crosswise (sub turkey bacon for a healthier version)
- 1/2 medium red onion, sliced
- Cornmeal, for sprinkling
- 1 lb pizza dough (use Thin Sin recipe on Key Ingredient)
- 1 (8- oz) ball mozzarella, cubed
- 1/4 cup Parmesan, finely grated
- 2 tsp aged balsamic vinegar, for serving (optional)
Chicken Marsala
By courtneyepowell
Wash thin-sliced chicken and pound flat with a meat mallet
- 1 bottle Marsala cooking wine
- 1.5 lbs thin sliced, boneless skinless chicken breast
- 1 box sliced mushrooms
- minced garlic
- Italian spices
- 1 bunch green onions, chopped
- salt and pepper
- 1-2 c flour
- olive oil and butter
Broiled Spicy Pork and Pineapple
By courtneyepowell
Step 1 Preheat broiler with rack 4 inches from heating element
- 4 boneless pork-loin chops (each about 4 ounces and 1/2 inch thick)
- 1 bunch scallions (about 7), trimmed
- 2 tablespoons safflower oil
- Coarse salt and freshly ground pepper
- 1/2 pineapple, peeled, cored, and sliced into 1/2-inch-thick rounds
- 1/8 teaspoon ground cayenne
- 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
- 2 tablespoons fresh lime juice (from 1 lime)
- Steamed rice, preferably sticky, for serving
- Thai chiles, thinly sliced, for serving (optional)
Almond, Bean and Grain Burgers with Strawberry Shallot Sauce
By courtneyepowell
1. Prepare sauce: Heat oil in a small saucepot on med-high
- Sauce:
- 1 t olive oil
- 1 T minced shallots
- 1 t minced garlic
- 1 c fresh / frozen strawberries, whole and hulled
- 1/4 t fresh ground black pepper
- 1/2 t raw honey
- Burgers:
- 1 1/4 t olive oil, divided
- 1/4 c minced shallots
- 3 large cloves garlic, minced
- 1/4 c bulgar wheat
- 1 1/2 c cooked black beans
- 1/4 c sliced unsalted almonds, toasted
- 1/2 t sea salt
- 1/2 t fresh ground black pepper
- 1/4 c nonfat plain Greek yogurt
- 1/4 c whole wheat panko bread crumbs
- 4 whole-wheat sprouted grain or multigrain hamburger buns
- Greens, such as arugula or spinach
Sweet Potato Hash with Quinoa, Kale and Scrambled Eggs, Tofu, or Black Beans
By courtneyepowell
1. Heat Olive Oil in skillet on medium high
- 1 Sweet potato cleaned and peeled if not organic
- 1 cup cooked Rainbow Quinoa
- 1/4 cup chopped onion
- 1 clove garlic
- 1 Cup Fresh (about 6 large leaves) or Frozen Kale
- 1/4 -1/2 cup chicken or vegetable broth
- 1 TBS Olive Oil
- 1 c cooked black beans
- 2 eggs or 1 c tofu