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Recipes I've Shared:
If you're not a fan of Brussels sprouts but know how good they are for you, this is a great way to eat (drink) them without knowing they're there. If it's too thick, add a little water.
Adapted from a recipe in "O" magazine for Farro. Couldn't find farrow, so used the sprouted short brown rice. Any rice would probably be good.
Adapted from a Moroccan chick pea recipe.
A quick, high-energy Vitamin breakfast.
A sauce that uses salsa to give it a bit of a kick.
A sweet smoothie made with organic ingredients in the Vitamix. (Can be made in other blenders.)
A smoothie with a bit of a kick.
This is a mixture that can be mixed with any liquid, soaked overnight, and eaten hot or cold. I use gluten-free steel cut oats to make it gluten free.
A treat made with frozen bananas
A quick, tart smoothie.
To make it gluten-free, use Rudi's gluten-free multigrain bread. Otherwise, any good, hearty bread will work.
Can be made with turkey bacon or regular bacon.
A pea soup that gets its creaminess from cream cheese.
This is a surprisingly yummy and hearty, stew-like vegetarian casserole. Good for a blustery day.
Technically, not a martini due to the cocktail onions.
You can make this recipe without the coconut milk for a version that isn't creamy. You can use either light or full fat coconut milk.
Recipe from 101 Best Gluten Free Foods
This is sort of a black-eyed pea instead of a shrimp scampi for a vegetarian meal or a side dish. Feel free to add cooked shrimp, which is also good. Cooking time will be longer if you don't already have cooked black-eyed peas and cooked rice just sitting around in your fridge.
A creamy soup that doesn't use cream. Can use fresh tomatoes (and their juices) when in season.
A Mexican-inspired take on chicken
I adapted this from a recipe by Mark Bittman.
Can be made with any kind of bacon: pork, turkey, or vegetarian. Another garlic lover's delight. (If you read my recipes, you can tell I love garlic.)
A great dish for entertaining. Just put it together and let it bake. You can substitute browned ground chicken, browned ground beef, or (for a vegetarian version) sautéed chopped portobello muschrooms for the chicken. Best with herbal Jack cheese, but it can be made with any shredded cheese.
If you like spicy, this is a great way to eat salmon.
Adapted this from a recipe in O magazine. You can basically use whatever vegetables are in season (asparagus, peppers, zucchini, etc.). This is for a single serving, but it's easy enough to double it or quadruple it or whatever. Just use one square of aluminum foil for each serving and bake all packets together on one cookie sheet.
This is a versatile recipe. You can add or subtract whatever ingredients suit your fancy.
A garlic-lover's delight. If you don't love garlic, reduce number of cloves or omit altogether.
Best if made in a traditional, metal, julep cup and served with cut, bent straws for sipping. For a truly frothy julep, stick in the freezer for a couple of minutes before serving.
A good recipe for leftover cooked pasta. I use brown rice spaghetti, but any pasta will do.
A good, hearty soup that cooks mostly unattended and that makes a great main dish with thick slices of bread and a side salad. The beans need to be soaked overnight or for at least six hours beforehand, though. Add a jalapeno pepper for a little kick, if desired.
Soaking with yogurt overnight ferments the oatmeal to make it more easily digestible.
A tangy and sweet take on tuna salad.
This is a recipe I adapted from a Weight Watchers article I read years ago. If you like bananas and peanut butter, it's a good, quick breakfast "treat" that is an interesting way to use a tortilla.
Can be made with almost any cooked bean (black-eyed peas are especially good)
Quick and easy. Good with salad or any cooked vegetables as sides.
Overnight soaking is needed to make these healthy muffins. You could probably use other fruits like apples or apricots or peaches, but the pears make them nice and moist. This are terrific served with butter and honey or butter and lemon curd.
This is slightly spicy, but you can omit the red chili peppers and the chili paste for a milder version. A great way to disguise healthy Brussels sprouts, if you're not a big fan but want to benefit from their nutritional qualities. I like to make this with basmati rice, but it could be made with any rice.
Nice combination of sweet and savory. Makes a good side for Thanksgiving. Fruits are unpeeled to provide more nutrients. If you aren't using organic, you may want to peel.
A great way to use fall vegetables and fruits. I don't peel anything except the garlic (not even the ginger root) to get all the nutritional benefits.
Uses half the meat of a standard chili recipe, but you won't miss it. If you used salted beans and tomatoes, you may not need to add salt to the recipe. If you can find ground chipotle pepper instead of cayenne, it adds a wonderful, smoky flavor. You could also use a chipotle salsa to get that flavor.
Basic, vegetarian Spanish rice. Great alone with a salad or as a side with chicken. I like to use basmati rice, but any kind of rice can be used. You can also experiment with different kinds of cheese. Swiss is good.
Can substitute any vegetables, what ever is in the fridge.
This can be made less spicy by omitting the jalapeno pepper and using less chili paste. I like the health benefits of basmati rice, but any rice will do in this recipe.
This is a basic version. Other fresh vegetables can be added.
I adapted this from an old family recipe that calls for some different ingredients, and I use all organic ingredients. A tasty lighter version can be made by using light shredded cheddar cheese, baked tortilla chips, and light sour cream.