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Recipes
Pumpkin Berry Steel Cut Oats
By Jackie618
160 cal/serving
- 1/2 can pumpkin (about 1 cup)
- 2 cups frozen berries
- 1 cup steel cut ots
- 4 1/2 cups wateer
Slow Cooker Chocolate Bread Pudding with Caramel Sauce
By Jackie618
Note: The fat in this recipe comes primarily from the pecans and coconut milk, all healthy fats
- 8 cups whole wheat bread crumbs, torn into 1" cubes (I used whole wheat French bread)
- 1 cup bittersweet chocolate chips (Enjoy Life Chips are gluten, soy and dairy free)
- 1/4 cup unsweetened cocoa powder
- Pinch of kosher or sea salt
- 1/2 cup unrefined coconut palm sugar, optional sucanat, honey or 100% pure maple syrup
- 1 cup diced pecans
- 2 whole eggs
- 4 egg whites
- 1 cup low-fat milk
- 1 cup canned lite coconut milk, optional almond milk or low-fat milk
- 1 teaspoon pure vanilla extract
- Caramel Sauce
- 1/3 cup unrefined coconut palm sugar, optional sucanat or 100% pure maple syrup
- 1 tablespoon cornstarch
- 2/3 cup low-fat milk
- 2 teaspoons vanilla
Berry Breakfast
By Jackie618
NUTRITION (per serving): 112 cal, 1 g protein, 26 g carb, 3 g fiber, 1
- 1 cup frozen unsweetened raspberries
- 3/4 cup chilled unsweetened almond or rice milk
- 1/4 cup frozen pitted unsweetened cherries or raspberries
- 1 1/2 Tbsp honey
- 2 tsp finely grated fresh ginger
- 1 tsp ground flaxseed
- 1-2 tsp fresh lemon juice
Mozzarella Pizza with Pine Nuts, Currants & Arugula
By Jackie618
1.Combine flaxmeal and 3 tablespoons very hot water in a small bowl until a slurry is formed; set aside
- Pizza Dough:
- 1 1/2 tablespoons ground golden flaxmeal
- 3 tablespoons very hot water
- 420 grams (about 3 cups) kumquat's all-purpose flour
- 2 teaspoons salt
- 5 teaspoons active-dry yeast
- 1/3 cup olive oil
- 1 tablespoon sugar
- 1 cup warm water (110`), divided
- Olive oil for brushing
- 1/2 teaspoon garlic powder
- Pizza Topping:
- 2 cups shredded mozzarella cheese
- 8 ounces mozzarella (ciliegine) cheese
- 1/4 cup pine nuts, toasted
- 1/4 cup currants
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon zest
- 1/4 teaspoon minced garlic
- 1/2 cup arugula
Keep-Cool Cubes
By Jackie618
Don't sweat the rising temperatures
- Cucumber-Basil Puree:
- 1 cup water
- 1 cucumber (peeled and seeded)
- 1/4 cup torn basil
- Coarse salt
- Orange-Lime Mix:
- 1 1/2 cups orange juice
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- Lemonade Raspberry:
- 2 tablespoons sugar
- 1 cup water
- 1/3 cup lemon juice
- 6 ounces fresh raspberries
- Mint sprigs
Pomegranate-Honey Coolers
By Jackie618
Celebrate Rosh Hashanah with this easy, refreshing cocktail, which is made with two ingredients traditionally serve...
- 1 bottle (750 mililiters) dry white wine, such as Sauvignon Blanc
- 1 1/2 cups pomegranate juice
- 2 to 4 tablespoons honey
- Lemon, for garnish
Pear-Cranberry Cobblers
By Jackie618
Recipe from Self via Epicurious This scrumptious dessert serves up sweet, seasonal fruit in filling, foolproof p...
- Vegetable oil cooking spray
- 1/3 cup steel-cut oats
- 2 large pears (about 1 pound), peeled, cored and cut into chunks
- 1 cup fresh or frozen cranberries
- 1/4 cup whole-wheat flour
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 1/4 cup packed brown sugar
- 2 tablespoons lowfat vanilla yogurt
Easy Hummus Spiral Wraps
By Jackie618
pread the hummus. * Add the ingredients in a thinly spread layer - distribute evenly
- 2-3 Tbsp Roasted Red Pepper Spread
- handful of shredded carrots
- handful of baby spinach
- splash of lemon juice/olive oil
- fresh ground pepper
- edamame soy beans
- avocado slices
Chicken Parmesan Burgers
By Jackie618
by The Bon Appétit Test Kitchen
- 10 1/2-inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced
- 1/2 cup finely grated Parmesan cheese
- 4 tablespoons minced fresh basil, divided, plus 12 large basil leaves
- 3/4 cup purchased refrigerated marinara sauce
- 12 ounces ground chicken (white meat)
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon grated onion
- 1/4 teaspoon salt
- 4 ounces whole-milk mozzarella cheese, thinly sliced
- 4 large radicchio leaves
Chocolate Peanut Butter Mug Cake
By Jackie618
101 cal/serving
- 1 tablespoon plus 2 tsp cocoa powder (8g)
- 3 tablespoons powdered peanut butter (PB2 or Betty Lou’s) (For substitutions, see “nutrition facts” link below) (18g)
- scant 1/16 tsp salt
- 1 tsp xylitol or sugar (omit if you like bitter chocolate cake) (4g)
- 1/4 tsp baking powder
- 1 stevia packet or 1 more tablespoon sugar
- 2 tsp coconut or veg oil, or mashed banana or applesauce (I personally don’t like the fat-free option and recommend the oil, but I’m adding the option because I know many of you don’t mind the taste/texture of the lower-fat version.) (8g)
- 3 tablespoons milk of choice (45g)
- 1/4 tsp pure vanilla extract