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Recipes
Pumpkin Hummus
By sz8jm9
Nutritional Value per 1 tbsp serving: 48 CAL,
- 1 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp cumin
- 1 tsp pumpkin oil
- 3/4 tsp sea salt
- 1/8 tsp pepper
- 15 oz canned pumpkin
- 4 cloves minced garlic
- 2 tbsp cilantro
Clean Green Bean Casserole (Vegan, Paleo)
By sz8jm9
From the Detoxinista. Makes a 9x13 casserole
- 2 yellow onion, sliced thinly
- 2 tablespoon coconut oil, or butter
- 4 cups parsnips, chopped
- 20 oz. mushrooms, chopped
- 6 cloves garlic, minced
- 1/2 cup nutritional yeast
- 3 cups water
- 3 teaspoons fine sea salt
- 2 lb. fresh green beans
Cauliflower Fried Rice
By sz8jm9
1. Chop the cauliflower into florets
- 1 head of cauliflower (about 2 pounds)
- 2 Tbsp. + 2 more Tbsp. lard/bacon fat or tallow
- 4 carrots, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 cup green peas (optional)
- 4 large eggs, whisked
- 6 Tbsp. coconut aminos
- 1/2 tsp. sesame oil
- 1/2 tsp. fish sauce
- Sea salt and ground pepper, to taste
Pumpkin Pie Spice
By sz8jm9
Substitue for Pumpkin Pie Spice
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves/allspice
- = 1 tsp pumpkin pie spice
Eggplant, Tomato, and Smoked Mozzarella Tart
By sz8jm9
Cooking Light APRIL 2004 Nutritional Information (WW Pts Plus = 7) Amount per Serving: (Serving size is 2 wedges)...
- Crust:
- 1 cup all-purpose flour
- 1 tablespoon toasted wheat germ
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup water
- 1 tablespoon olive oil
- Cooking spray
- Filling:
- 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
- 3/4 teaspoon salt, divided
- 1/2 teaspoon olive oil
- 4 garlic cloves, thinly sliced
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh mint
- 2 plum tomatoes, thinly sliced (about 6 ounces)
- 1/2 cup (2 ounces) shredded smoked mozzarella cheese, divided
- 2 tablespoons grated fresh Parmesan cheese
Honey-Soy Broiled Salmon
By sz8jm9
*Eating Well Nutrition Per serving : 234 Calories; 13 g Fat; 3 g Sat; 5 g Mono; 67 mg Cholesterol; 6 g Carbohyd...
- 1 scallion, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
- 1 teaspoon toasted sesame seeds
Wheat Berry Salad
By sz8jm9
Wheat berries form a complete protein so this is an ideal alternative for vegetarians and non-vegetarians
- Dressing:
- 1 cup raw soybeans, soaked for 4 hours, cooked until soft and cooled
- 1 cup raw wheatberries, soaked for 1 hour, cooked until soft and cooled
- 1 bunch green onions, chopped
- 1 large carrot, chopped fine
- 1 english cucumber, chopped
- 1 medium purple onion, chopped
- 1 red bell pepper, chopped fine
- 2 stalks celery, chopped fine
- 1/2 cup fresh basil, chopped
- sea salt and pepper
- 1/4 tsp dry mustard
- 1/2 cup plain, nonfat yogurt
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh basil
- 1/2 cup rice wine vinegar
- 3 cloves garlic, pressed
Rosemary Roasted Potato Mushroom and Lentil Kale Salad
By sz8jm9
From the Hummusapian: http://www
- For the roasted vegetables:
- 3 small to medium russet potatoes, chopped
- 1/4 cup chopped rosemary (optional, still tastes great without it!)
- 1-2 tbsp olive oil
- 1/2 tsp salt
- Freshly ground pepper
- 2 cups sliced mushrooms
- 1/2 cup walnuts, chopped
- For the salad:
- 2 bunches kale (I like lacinato), stems removed and chopped into bite-size pieces
- 1 cup cooked lentils (can use Trader Joe's pre-cooked)
- For the dressing:
- 1/4 cup champagne wine vinegar
- 2 tbsp olive oil
- 2 tbsp water
- 2 tbsp Dijon mustard
- 1/2 cup chopped shallot
- 1/2 tsp salt
- Freshly ground black pepper
Kale, Lentil and Roasted Beet Salad
By sz8jm9
A simple kale salad with lentils, roasted leeks and beets, and toasted pecans in a tahini-lemon dressing! Seriously...
- 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
- 1 beet (rinsed clean, dried and quartered - remove any rough skin)
- 1-2 Tbsp olive oil
- 1/4 tsp each salt and pepper
- 1/2 cup green lentils, rinsed clean
- 1 cup vegetable stock (or sub water)
- 4 big handfuls kale, baby spinach, or spring greens
- TAHINI DRESSING
- 1/4 cup tahini (sesame seed paste)
- 1/2 lemon, juiced
- 2 Tbsp maple syrup (or sweetener of choice)
- 3-4 Tbsp good olive oil
- Pinch each salt and pepper
Ginger-Lime Kale w/Roasted Butternut Squash and Chick Peas
By sz8jm9
Clean Eating WW = 7 Pts Plus Nutrients per 1 1/2-cup serving: CALORIES: 278 TOTAL FAT: 7 g SAT
- • 2 cups chopped butternut squash, peeled and seeded (cut into 3/4-inch cubes)
- • 1 1/2 tbsp olive oil, divided
- • 1 medium onion, diced
- • 2 cloves garlic, minced
- • 1 tbsp fresh grated ginger root
- • 8 cups thinly sliced kale leaves
- • 1½ cups organic canned chickpeas, drained and rinsed (TIP: Opt for BPA-free canned beans such as Eden Organic.)
- • 1 tbsp fresh lime juice
- • 1/4 tsp sea salt
- • 1/2 cup fresh pomegranate arils