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Recipes I've Shared:
A classic with lots of extra beans for protein
That title makes it sound gross. It's actually delicious and very healthy.
Hello Delicious! This is so tasty and healthy. Use whatever vegetables you have on hand and use more if you want to! To make this gluten free, just make sure you are using gluten free sauces.
Oh so good served over rice and with steamed vegetables. We've been eating this dish for years. It's my husband's favorite. This does take a while on the stovetop, but if you plan ahead, it's one of the easiest meals to throw together.
This is a modified version of the recipe "Divinity Pumpkin Pie" as submitted by user MENHALLS. The main thing I changed is that I did not add a crust. I did go ahead and add the whole can of pumpkin (1.5 cups, rather than 1 cup). And I'm dividing the servings into 8, rather than six. I used soy milk, as called for in the original recipe.
Here is a way to expand the kinds of whole grains you include in your diet. As a bonus, it is gluten free. You can mix and match if you prefer certain nuts or fruits.
This is a different version of "wheat crackers," a previously posted Sparkrecipe. I have a wheat grinder and grind a mixure of grains together for my multigrain flour (2 cups each wheat, oat groats, brown rice, millet, barley and rye. This flour is wonderful in any bread products that use baking powder as a leavening (not enough gluten to make yeast risen bread) and it is wonderful in these crackers.
Crunchy and satisfying with just a little kick.
A hearty, spicy soup wonderful for the chilly months. Great with shredded cheese and tortillas
Crunchy, crispy, tangy, tasty!!
OOHHH! Delicious! (from a photocopy out of a cookbook, but I don't know which one)
Crispy, buttery breadsticks