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Recipes I've Shared:

Fried Brown Rice with vegetables, shrimp, and chicken

This is basically a fabulous way to use up leftovers and those quarter-bags of frozen veggies in the freezer.

Whole Wheat Sweet Potato Scone

delicious, healthy, not terribly sweet scones.

Summer Salvage Corn, Bean, and Rice Salad

An adaptable vegan gluten-free main or side dish that's absolutely delicious and also great for getting the leftovers out of the fridge.

Cream of mustard soup

A Dutch favorite with medieval roots. Also makes a nice sauce for meat or vegetables.

Inauthentic tom kha

Tom kha is a creamy, spicy, satisfying Thai soup with coconut milk. This is my fake, health-friendly version that skips hard-to-find ingredients such as lime leaf and galangal and relies heavily on improvsation. This provides 19 grams of protein and 150 calories per generous serving. (It does still have a lot of sodium, which could largely be eliminated by making your chicken or shrimp broth as a base.)

protien fudgsicle

High-protein version of the beloved quiescently frozen confection

Stained glass veggie casserole

A quick and easy way to get your colorful veggies. Loaded with vitamin A, folate, and potassium.

Whole wheat Ossi di Morto

"Bones of the dead" Halloween cookies made semi-healthy.

Pumpkin Pie Parfait

A healthy desert with a serving of veggies and lots of protein!

San Antonio Sausage Soup

A hearty, protein-and-veggie rich soup with surprisingly addictive flavor.

Whole-wheat root vegetable muffins

These can be made with any sweet root vegetable. I have had success with carrots, parsnips, beets, and combinations thereof. (Parsnips are exceptionally good.) You can also add nuts, coconut, and/or dried fruit such as raisins or apricots for a more carrot-cake-like texture. The recipe works successfully with anywhere from two to four cups of veggies.

Chicken pot pie

A great way to dispense with leftovers from a chicken dinner.

Tomato cream sauce

A lighter version of the world's best pasta sauce