Courtneyepowell's profile page
Recipes
Sweet Potato Black Bean Bowls
By courtneyepowell
1. Divide spinach among 4 bowls
- 4 cups packed fresh baby spinach
- 2 medium sweet potatoes, baked or microwaved until tender, halved or chopped
- 1 15-oz. can black beans, drained and rinsed
- 1 tomato, chopped
- 2 bell peppers, any color, seeded and chopped
- 1/4 cup crumbled feta, shredded Cheddar or grated Parmesan
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 cups marinara sauce, warmed
Mini Chocolate and Yogurt Parfaits
By courtneyepowell
1. In a food processor combine the yogurt, goat cheese, honey, ground pink peppercorns, and salt
- For the Parfait:
- 2 cups plain Greek yogurt
- 2 ounces goat cheese (chevre) (1/4 cup)
- 1/4 cup honey
- 1/4 teaspoon freshly ground pink peppercorns
- 1/8 teaspoon salt
- 3 tablespoons unsweetened cocoa
- 1/4 cup cherry jam
- Whole pink peppercorns
Vanilla Millet Pudding with Blueberry Compote
By courtneyepowell
1. In a medium saucepan, bring pomegranate juice to a boil over high heat
- 2 cups pomegranate juice
- 1 cup frozen wild blueberries, thawed
- 3/4 cup millet
- 3 1/2 cups unsweetened almond milk
- 1 whole vanilla bean, split lengthwise, seeds scraped out
- 2 tablespoons honey
- 1 cinnamon stick
- Pinch of salt
- 2 tablespoons chopped shelled pistachios, optional
Date-nut Bread
By courtneyepowell
1. Preheat oven to 350ºF with a rack in middle
- 1 cup chopped pitted dates
- 1/2 cup strongly brewed hot coffee
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 cup unsweetened applesauce
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped
Asian Cabbage Salad with Peanut Butter Dressing
By courtneyepowell
1. Prepare Peanut Butter Dressing: In a large bowl combine peanut butter, curry powder, salt, garlic powder, and gr...
- Slaw:
- 6 cups packaged shredded cabbage with carrot (coleslaw mix)
- 1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
- 1/2 cup coarsely shredded, peeled jicama
- 1/4 cup thinly sliced green onions
- 1/4 cup sliced almonds, toasted
- Fresh cilantro (optional)
- Peanut butter dressing:
- 1/3 cup peanut butter
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/3 cup water
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Parmesan Kale Chips
By courtneyepowell
1. Heat oven to 300 degrees
- 1 5 ounce box mixed baby kales (such as Earthbound Farm) or 10 cups kale leaves, tough stems removed, torn into small pieces
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 2 tablespoons grated Parmesan
Savory Pancake Rollups
By courtneyepowell
In a large mixing bowl, stir together the flour, baking powder, salt, and pepper
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 cup milk
- 1 cup grated carrots
- 1 cup grated zucchini
- 2 small scallions, diced
- Vegetable oil
- Sour cream and salsa (optional)
Honey-Curry-Glazed Chicken
By courtneyepowell
1. Preheat oven to 375. 2
- 12 chicken tenders or drumsticks, skinless
- 2 T Dijon mustard
- 1/4 c lemon juice
- 1/4 c honey
- 1/4 t mild curry powder
- 1/2 t salt
Huevos Scramble
By courtneyepowell
Scramble egg and egg whites with cheese, avocado, salt and pepper
- 1 egg
- 2 egg whites
- 1/4 c shredded pepper Jack cheese
- 1/4 c diced avocado
- sea salt and black pepper to taste
- 6 blue corn tortilla chopps
- 3 T pico de gallo
- 2 oz pineapple wedge
Pomegranate Chicken
By courtneyepowell
In a med lidded pot, combine wheat berries and 2 ½ c chicken broth
- 1 c Nature’s Earthly Choice wheat berries (quick cooking)
- 3 c Pacific low-sodium chicken broth
- 3/4 c pomegranate seeds (about 1 Pomegranate)
- 1/4 c chopped parsley
- 1 t salt
- 1/2 t pepper
- 1 1/4 lbs boneless, skinless chic ken breasts (4)
- 1 T olive oil
- 1 1/2 c plus 2 t pomegranate juice
- 2 t cornstarch
- 1 T unsalted butter