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Recipes
Lite-But-Sweet Margarita
By courtneyepowell
In a cocktail shaker combine all ingredients
- 1 1/2 oz tequila (reposado or blanco preferably)
- 1/2 oz Cointreau or triple sec
- 1 oz fresh lime juice
- 1 t agave nectar
Curry Crab Burgers with Guacamole
By courtneyepowell
Form crabmeat thru black pepper into 4 patties and grill 5 mins per side
- 1 lb crabmeat
- 3/4 c corn kernels
- 1/2 c whole-wheat panko bread crumbs
- 1 large egg
- 3 T low-fat mayo
- 2 T chopped chives
- 3 t Dijon mustard
- 1 1/2 t curry powder
- 1/4 t black pepper
- Guacamole
- 4 whole-wheat hamburger buns
Snap Pea and Quinoa Salad
By courtneyepowell
Combine water and quinoa in a medium saucepan
- 2 cups water
- 1 cup quinoa
- 2 cups fresh snap peas, trimmed and cut diagonally into thirds
- 1 1/2 cups button mushrooms, cut into quarters or eighths if large
- 1/3 cup thinly sliced red onion, cut into 1-inch lengths
- 1 tablespoon chopped fresh dill
- 1/3 cup white balsamic vinegar or white-wine vinegar
- 1/4 cup extra-virgin olive oil or flaxseed oil
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon pure maple syrup
Open-Faced Veggie Burger with Avocado + Side Salad
By courtneyepowell
Sambazon cleanse recipe
- 2 veggie burger patties (We like Amy's brand)
- 1 small tomato, sliced
- 1 avocado, sliced
- 1/2 c red onions, chopped or sliced
- 1/2 c mushrooms, chopped or sliced
- 2 c baby spinach
- 3 T olive oil
- 2 T lemon juice (optional)
- 1 t sea salt
- 1 t ground pepper
Bunny Blondies
By courtneyepowell
1. Heat the oven to 350. Coat a 9x13 baking dish with cooking spray
- Shredded carrots (about 1 lb)
- 2 1/2 c flour
- 1/2 t baking soda
- 2 1/2 t cinnamon
- 1 t salt
- 1 1/2 sticks butter, softened
- 1 c packed light brown sugar
- 1/3 c sugar
- 2 large eggs
- 2 t vanilla extract
- 1 c butterscotch chips
- 1 c finely chopped walnuts (optional)
Peanut Butter Cup Smoothie
By courtneyepowell
Combine all ingredients in a blender
- 3 c vanilla-flavored soy milk
- 1/2 c reduced-fat peanut butter
- 1/3 c unsweetened cocoa powder
- 2 c ice
- 1/4 c honey
- 1/4 t salt
Chocolaty Pretzel-and-Peanut Cookie Bars
By courtneyepowell
Step 1 Preheat oven to 350 degrees
- 1 1/4 sticks unsalted butter, melted, plus more for pan
- 5 1/2 cups salted mini pretzel twists
- 1/4 cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 1/3 cups lightly salted cocktail peanuts
- 6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup)
California Chicken Salad
By courtneyepowell
Mix first nine ingredients together and serve with rice crackers on the side to scoop up the salad
- 4 ounces shredded roasted chicken breast
- 1 finely diced dried apricot
- 1 tablespoon plain nonfat Greek yogurt
- 2 teaspoons lowfat mayonnaise
- 1 teaspoon cider vinegar
- 1 tablespoon chopped walnuts
- pinch sea salt
- fresh tarragon to taste
- 1 celery stalk
- 10 rice crackers
Gingerbread Pancakes
By courtneyepowell
For the batter, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 3 large beaten eggs
- 1/3 cup molasses
- 3 cups buttermilk
Clean Eating Grilled Breast of Chicken Marsala with Grilled Carrots
By courtneyepowell
Mix fennel seeds, salt, pepper and red pepper flakes in a bowl
- 2 tsp ground fennel seeds
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 4 6-oz boneless, skinless chicken breasts
- 16 small carrots, peeled
- 3 1/2 cups marsala or low-sodium chicken broth
- 8 pieces dried porcini mushrooms
- 2 shallots, thinly sliced
- 4 cloves garlic, smashed
- Vegetable oil cooking spray
- 4 tbsp nonfat yogurt
- 4 sprigs fresh rosemary