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Recipes
Brussels Sprout Warm Salad
By BlueSchmoo
everydayfood.com Nutrition Facts User Entered Recipe 4 Servings Amount Per Serving Calories 127
- 4 (2)
- 2 tablespoons extra-virgin olive oil (1 Tbsp)
- 3/4 pound brussels sprouts, trimmed and shredded (6 oz)
- coarse salt and ground pepper
- 3 tablespoons fresh lemon juice (1 1/2 Tbsp)
- 1/4 cup grated pecorino cheese [1/2 ounce] (2 Tbsp = 1 oz)
Bread - Zucchini Muffins
By BlueSchmoo
Chez Melange 253 calories; 70 mg sodium; 28 mg cholesterol; 14 grams fat; 30 grams carbohydrates; 3 grams protein;...
- 1/2 cups grated /4zucchini
- 3 cups oil
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 2 eggs
- 1/4 teaspoon salt
- 3/4 teaspoons baking powder
- 1/2 teaspoon soda
- 3/4 teaspoons cinnamon
- 1/2 cup chopped nuts
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
Reboot - Meal - Cherry Cinnamon Apple Bake
By BlueSchmoo
Classic Reboot meal plan recipe
- 1 cup Cherries (cut and discard pit)
- 2 Apples (cored and chopped)
- 3 tbsp Raisins (choose golden variety for a twist)
- 1 tbsp Cinnamon (or more to taste)
- 1/2 tsp Nutmeg
Reboot - Smoothie - Watermelon PB&J
By BlueSchmoo
Add all ingredients in high-powered blender and blend until smooth, about 45 – 60 seconds
- 1 cup watermelon chunks
- 1/2 cup pineapple chunks
- 2 Tbsp. all natural peanut butter
- 1/2 cup unsweetened almond milk
- 1 large handful spinach
- 1/2 frozen banana
- Ice, as needed
Reboot - Snack - Almond-Oat Bites
By BlueSchmoo
Yield: 16 Serving Size: 2
- 1 cup organic old-fashioned oats rolled oats
- 1/4 cup ground flax
- 1/4 cup sliced organic almonds, choppped
- 2 tablespoons chia seeds
- 1/8 teaspoon cinnamon
- Pinch of sea salt
- 1/4 cup + 2 tablespoons creamy, organic almond butter, melted and slightly cooled
- 1/4 cup + 1 tablespoon organic honey
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons mini dark chocolate chips (or make your own)
- 1/4 cup ground almonds (pulse in a food processor), to roll the balls in
Reboot - Juice - Mighty Green Grape
By BlueSchmoo
1.) Wash all ingredients. 2
- 1/2 cucumber
- 1 zucchini
- 1 handful parsley
- 6 asparagus stalks
- 1 large tomato
- 1 apple
- 30 grapes
Soup - Albondigas - Mexican Meatball Soup
By BlueSchmoo
In a heavy large pot, heat the vegetable oil over medium-high heat
- 1 tablespoon vegetable oil
- 1/2 small onion, chopped (about 1/2 cup)
- 1/3 cup uncooked long-grain rice
- 2 tablespoons chopped fresh cilantro
- 1 pound ground sirloin beef
- Salt and freshly ground black pepper
- 1 carrot, cut into rounds (about 3/4 cup)
- 1 serrano chile, whole
- 1 Yukon gold potato, skin on, diced (about 1 cup)
- 2 tablespoons tomato paste
- 8 cups vegetable stock
- 2 zucchini, diced (about 1 cup)
- __________________________________
- SERVES 3-4
- 1 1/2 tsp vegetable oil
- 1/4 small onion, chopped (about 1/4 cup)
- 2 Tbsp + 2 tsp uncooked long-grain rice
- 1 tablespoon chopped fresh cilantro
- 1/2 pound ground sirloin beef
- Salt and freshly ground black pepper
- 1/2 carrot, cut into rounds (about 6 Tbsp)
- 1/2 serrano chile
- 1/2 Yukon gold potato, skin on, diced (about 1/2 cup)
- 1 tablespoon tomato paste
- 4 cups vegetable stock
- 1 zucchini, diced (about 1/2 cup)
Doughnut - Poppy Seed
By BlueSchmoo
Nutritional Analysis: 1 doughnut equals 199 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 341 mg sodium...
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon poppy seeds
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup buttermilk
- 1/3 cup reduced-fat plain yogurt
- 1 tablespoon canola oil
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon vanilla extract
- 2 teaspoons confectioners' sugar, divided
GF - Flourless Chocolate Cake
By BlueSchmoo
1. Heat oven to 325 degrees
- 1 cup whole almonds, divided, or 1/2 cup additional cocoa
- 3/4 cup unsalted butter or dairy-free replacement, softened + 1 tablespoon for greasing pan
- 1 cup sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ❧ Pinch salt
- 1/2 cup cocoa
- 2 cups good-quality chocolate ice cream or dairy-free frozen dessert (flavor of choice)
- 1/2 cup Raspberry Puree, for garnish
- ❧ Whole raspberries, for garnish
- ❧ Confectioner’s sugar, for garnish
- _______________
- Raspberry Puree
- MAKES 1/2 TO 3/4 CUP
- 12 ounces fresh raspberries or frozen raspberries, thawed and drained
- 1/3 cup confectioner's sugar
- 1 teaspoon lemon juice
Beverage - Peach Sangria
By BlueSchmoo
In a large pitcher, add sliced/peeled peaches, stevia, vodka, wine
- 750 milliliters Viongier (White Wine, I used McManis)
- 4 Peaches (pitted, peeled, & sliced)
- 1 ⁄2 cup Vodka (I used Grey Goose)
- 1 cup Strawberry Lemonade (can sub regular lemonade)
- 4 Packets of Stevia (like you'd put in your coffee)
- 1 cup Frozen Raspberries
- 2 cups Sparkling Water