More About NICOLERENE

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My take on portuguese caldo verde with a mexican chili twist. I used chicken linguica, but any chicken sausage will work.

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The most delicious crab enchiladas ever! I like to use the thicker, homemade corn tortillas for this one.

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from the Prevention Magazine Website. This is one of my favorite weeknight meals. It can be made ahead and reheated (just leave out the peanuts) and makes a great lunch the next day.

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from Clean Eating Magazine (I substituted quinoa for Bulgur)

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This recipe is from wholeliving.com.

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I found this recipe on the Vegetarian Times website. I made it and it was soooo yummy.

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Very good cold for lunch.

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Based on a meal at had at a Moroccan Restaurant in San Francisco.

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Serve this with lettuce, avocado, and ciabatta bread

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This recipe was adapted from http://www.smittenkitchen.com and it was adapted from http://orangette.blogspot.com. It is delicious, as are all their recipes. I have lowered the amount of oil and tahini to lower the fat content.

Incredible! (1 rating)

Cupcake-like muffins. Omit the glaze for lower calories. You can substitue the orange flavorings for another flavor like lemon or grapefruit.

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Yummy muffins.

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A traditonal morroccan ingredient. Used in recipes like Chicken Tagine.

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This recipe is out of Claudia Roden's Book "Arabesque". I also created a recipe for the preserved lemons.

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Delicious, nutrient packed salad. The oil can be ommitted to reduce the fat content.

Very Good (1 rating)

Yummy, healthy veggie sidedish.