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Recipes I've Shared:

Apple and Cranberry Compote

Really good over greek yogurt with granola for breakfast. Try it over vanilla ice cream for dessert. Good for french toast, too!

Quinoa Veggie Burgers

Great way to use up extra grains.

Mexican Coleslaw

Use avocados instead of mayo for this. Makes a great topping for fish tacos! I use red onion -- jalepenos are optional. Here in TX we like it hot...

Southwest Vegetarian Bake

Add chile or jalepenos if you want to spice it up. This is a great way to use up leftover brown rice.

Portobello Curry With Green Sauce

Vegetarian curry is easy! A must for mushroom lovers!

Heather's Spaghetti Pie (Adapted from Paula Dean)

Takes a while to make, but well worth the effort.

Eating Well Beef and Potato Salad With Smokey Chipotle

From Eating Well Magazine March/April 2010. This salad is a standard -- served as an appetizer, amin dish, or taco filling. Serve it with lime wedges, warm tortillas, or tortilla chips (baked, please!). Omit the avocado and it's a German style salad. To make ahead, cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving.

Stewy White Beans

Enjoy this vitamin packed vegetarian dish from Real Simple magazine. If you're not a veggie, you can substitute chicken broth.

Stuffing with Turkey Sausage and Craisins

Try this to stuff your next turkey or crown pork roast. If you're making a crown pork roast, add another whole apple on top of the roast for presentation and flavor.

Hearty Black Bean Stew with Winter Vegetables

Adapted from Women's Health Magazine. Use a can of black beans and make it on the stove, or use dried beans and get your crock pot out.


Very Good (1 rating)
Spaghetti Squash Bake

When I get focused on losing weight....I buy spaghetti squash. This is so easy to make, and really filling. Add a baked chicken breast for a complete meal.


Incredible! (1 rating)
Pumpkin and Mushroom Lasagna

A savory fall treat with tons of veggies and whole wheat pasta.

Chilean Seafood Stew

A really easy and delicious seafood stew -- and a generous 2 cup serving. Sutbstute any firm fish you like. We've even made it with tilapia, which falls apart, but is stil mighty tastey. You can also use lemons instead of limes. You can also substitute any colored pepper you'd like. Serve with lime wedges and flour or corn tortillas, if desired (tortillas are not included in nutritional calculations).

Marinated Bean Salad

You can sub any kind of beans for this. Try lima!

Cheese Bacon Tart

Have it your way -- as written it is savory. Omit the nutmeg, add a jalepeno or two, and make it hot. Or, keep to the original recipe and add 1 thawed and drained package of frozen spinach for extra veggies.

Couscous Salad

This is super easy and healthy. Eat as a main vegetarian meal over salad greens or as a side with grilled meat. You can add any veggies you'd like to this. To boost the fiber content, use whole wheat couscous (nutrition calculated with regular couscous).

Peach Pie

This is wonderful with a (small) dollop of fat free Cool Whip