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Recipes
Easy Strawberry Smoothie
By LHPollack
1. In a blender, combine strawberries, milk, yogurt, sugar and vanilla
- 8 hulled strawberries, frozen or fresh
- 1/2 cup milk, dairy or nondairy
- 1/2 cup plain greek yogurt
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 6 ice cubes
Eggplant Rollatini
By LHPollack
Preheat the grill pan and preheat the oven to 375 degrees F
- 3 medium-sized eggplants (about 4 pounds total)
- Sea salt and freshly ground black pepper
- Can vegetable spray
- 32 ounces ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 cup shredded mozzarella
- 8 tablespoons grated Parmesan
- 3 tablespoons toasted pine nuts
- 20 basil leaves, chiffonaded
- Extra-virgin olive oil, for drizzling
- 2 cups fresh tomato sauce, recipe follows
- Simple Tomato Sauce
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Roasted Sweet Potatoes with Raisins, Shallots and Pecans
By LHPollack
Preheat oven to 350 degrees
- 5 sweet potatoes, peeled and cubed
- 4 tablespoons Olive Oil
- 3 tablespoons Balsamic Vinegar
- 1/2 cup raisins
- 1 cup shallots, finely chopped
- 2 tablespoons butter
- 1/2 cup pecans, chopped
- 1/2 cup maple syrup
- Salt and pepper to taste
Super Green Smoothie
By LHPollack
Blend well & Enjoy!
- 1 cup almond milk
- 1 cup strawberries or blueberries
- 1 cup spinach
- 1 frozen banana
- 1 tsp ground flax seed
- 1 scoop protein powder
- (may need a dash of honey)
Cucumber & Black-Eyed Pea Salad
By LHPollack
Whisk oil, lemon juice, oregano and pepper in a large bowl until combined
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
- Freshly ground pepper to taste
- 4 cups peeled and diced cucumbers
- 1 14-ounce can black-eyed peas, rinsed
- 2/3 cup diced red bell pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup slivered red onion
- 2 tablespoons chopped black olives
Crunchy Lemon Parmesan Chicken
By LHPollack
1. Preheat oven to 450ºF
- 1/2 cup Greek Yogurt
- 1/8 cup chopped parsley
- 1/2 clove garlic, minced
- juice from 1/2 lemon
- salt and pepper
- 4 4-oz. boneless skinless chicken breasts
- 1/2 cup whole wheat bread crumbs
- 3 Tbsp. finely grated Parmesan cheese
- 1/4 tsp paprika
- cooking spray
Pumpkin Pancakes
By LHPollack
1. In a large bowl combine the flour, sugar, baking powder, and baking soda
- 1 cup whole or whole white wheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg, lightly beaten
- 1 cup buttermilk (or 1 Tbsp. lemon juice with enough milk to make a cup; let stand 5 min.)
- 1/3 cup canned pumpkin
- 1 tablespoon unsalted butter, melted
- 1 tablespoon unsalted butter
- Maple syrup
- Fresh raspberries
Dark Chocolate Walnut Pomegranate Clusters
By LHPollack
Melt chocolate in double boiler
- 8 ounces dark chocolate
- 3/4 cup toasted walnut pieces
- 3/4 cup pomegranate seeds
Carrot Casserole
By LHPollack
Combine onions, horseradish and Greek yogurt
- 2 c.cooked fresh sliced carrots
- 1/2 c. Greek yogurt
- 1 Tbsp. horseradish
- 1 Tbsp.grated onion
- 3/4 c. Panko bread crumbs
- 1 Tbsp. coconut oil
No-Bake Thumbprint Cookies
By LHPollack
Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes
- 3/4 cup pitted dates
- 3 cups rolled oats
- 1 1/2 cup smooth almond butter
- 1/2 cup shredded unsweetened coconut
- Zest and juice of 1 orange
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup 100% all-fruit preserves, such as cherry or apricot