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Recipes
Roasted Carrot Soup
By LHPollack
Peel and cut the carrots into 1/2-inch rounds
- 6 to 8 6 to 8 1 3/4 carrots (about 1 3/4 pounds)
- 1/4 1/4 1/4 cup olive oil
- 1 1 1 tsp Salt
- 6 6 6 cups vegetable stock (good quality, not too high in sodium)
- 1 1 1 piece ginger, an inch long, peeled
- 1 1 1 sprig thyme, plus more for garnish
- 1/2 1/2 1/2 large sweet onion
- 2 2 2 large garlic cloves, chopped
- Freshly ground black pepper
Carrot Zucchini Flax Bread
By LHPollack
Preheat oven 350. Spray bread pan with cooking spray, set aside
- 1 cup flour
- 1/2 cup ground flax seed
- 1 tsp vanilla
- 2 large beaten eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 1 grated zucchini
- 1 large grated carrot
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
Sunrise Parfaits
By LHPollack
1. In a small saucepan, bring milk and salt just to boiling
- 1 cup fat-free milk
- Pinch of salt
- 1/2 cup dry whole-wheat couscous (or Quinoa)
- 1 package (12 ounces) frozen mixed berries
- 2 containers (6 ounces) vanilla yogurt (or Greek for more protien)
- 1/2 cup low-fat granola
Whole-Wheat Chewy Chocolate Chip Cookies
By LHPollack
Melt the butter in a heavy-bottom medium saucepan over low heat
- 2 sticks unsalted butter
- 2 1/4 cups whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 2 eggs
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
Quick & Easy Granola
By LHPollack
Preheat Oven 450. Spray pan with Coconut Oil Spray Mix first 5 ingredients in large bowl and spread over baking she...
- 2 Cups Whole Grain Oats
- 1 Cup of crushed Nuts (Almonds, Walnuts, Pecans, or Mix)
- 1/4 Cup Ground Flax Seed
- 1 Tbsp Cinnamon
- 1/2 Tsp Salt
- 2 Tbsp Coconut Oil
- 2 Tbsp Honey or Maple Syrup
- 1 Tsp Vanilla Extract
Blueberry Zucchini Bread
By LHPollack
1. Preheat oven to 350 degree F
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon baking powder
- 3 eggs
- 3/4 cup canola oil
- 1 teaspoon pure vanilla extract
- 2 cups shredded zucchini
- 1 cup blueberries
- 2 tablespoons turbinado sugar (optional)
Sweet Potato & Lentil Chili
By LHPollack
Heat olive oil in a Dutch oven or large pot over medium high heat
- 2 TBSP olive oil
- 1 onion, diced
- 2 bell peppers, diced
- 3 sweet potatoes, peeled and diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 (15-ounce) can diced tomatoes with green chilis
- 2 cups cooked lentils (you can make them in advance and store in the fridge)
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 TBSP paprika
- 1/4 teaspoon cayenne pepper, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- Shredded cheese, for serving
- NatureBox Masa Crisps, for serving
- Greek yogurt, for serving
Pineapple Goodness Smoothie
By LHPollack
Blend until smooth! Enjoy!
- 1 cup almond milk
- 1 frozen banana
- 1 cup frozen or fresh diced pineapple (mango is great too)
- 1 serving vanilla protein powder
- 1 tbsp ground flax seed
- 1 cup crushed ice
Quinoa Raisin Muffins
By LHPollack
Preheat oven to 350 degrees
- 1 cup uncooked quinoa, rinsed
- 1/4 cup ground flax
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoon pumpkin pie spice
- 1/2 cup raisins (we used golden)
- 1 large Egg
- 3/4 cup milk (or dairy free milk)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 1 3/4 cup gluten free all-purpose flour
- 1/2 teaspoon xantham gum
- 1 3/4 cup all purpose flour
Mandarin Berry Smoothie
By LHPollack
Blend well and serve!
- 11 ozs mandarin oranges (drained)
- 8 ozs crushed pineapple (drained)
- 1 cup strawberries (sliced fresh)
- 1 banana (ripe, cut into chunks)
- 6 ice (cubes)
- 34 cup milk