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Recipes I've Shared:
By Jilly Lagasse and Jessie Lagasse Swanson (tweaked for my dietary needs)
Adapted from "The Gluten-Free Table" by Jilly Lagasse and Jessie Lagasse Swanson -- a bit of an indulgence!
This is my new between workouts fuel (after morning workout and before jumping on bike to work)!
Original recipe calls for parsley, but we love cilantro and it's what we usually have on hand!
Made with applesauce instead of oil, with a fresh jalapeno and some corn added. So good! Thanks, Bob.
From the super-awesome Deb Perelman of SmittenKitchen.com. I used lamb sausages rather than the Italian her recipe calls for and nixed the nasty celery. (I do not hate many foods, but I simply cannot get down with the stringy weird-tastingness of celery.) :D
Original recipe: http://smittenkitchen.com/blog
From the talented gal behind Bakerita.com! This has amazingly good texture.
Gluten- and sugar-free from Bakerita.com.
This is from Whole Foods Market: http://www.wholefoodsmarket.co
So good! I like it for breakfast, a hearty snack and even dessert! Amp up the antioxidant power even more by adding a handful of crushed raw cacao beans -- tastes like chocolate chips!
A friend forwarded this, from HappyHealthyMama.com, to me, and I was so enamored I made it the very same night.
Served as a side (recipe calculated for 6 servings -- 4 servings would be entree size) with baked cod. So good!
From EatingWell: October/November 2006
From Cybele Pascale in Living Without magazine, these use allergen-free chocolate and sunflower seed butter instead of nut butter. So easy and such a nice treat!
Based on Living Without's Budget Breakfast Bars. Mine did not hold together, but it made super-yummy granola anyway.
From Food Network
From MyRecipes.com. Called for sea scallops, but I used bay scallops since that's what I had in my freezer. It also called for 1 1/2 Tbsp. butter, but I am dairy-free.
From EatBetterAmerica.com. Delicious!
Based on a couple of recipes as guides and what I had on hand. Tastes so much like the curry at our favorite local restaurant, and so easy!
This can easily be made vegetarian by omitting the shrimp and fish sauce, though the fish sauce does add distinct Thai flavor.
Adapted from Sarah Moulton's Weeknight Meals. I added the shrimp and made it gluten-free by using Tamari instead of regular soy sauce.
Makes 4 servings.
Another based on a Cook's Illustrated recipe, but tweaked for size and on-hand ingredients. (I made this to serve only 4 and swapped in almonds for their pecans.)
From Cook's Illustrated magazine's January/February 2011 issue, tweaked for a smaller amount. (Theirs would have fed an army!)
A bit of an indulgence with the sugar and chocolate, but lightened up using applesauce instead of oil. Whole-wheat flour and pecans add nutrition to the already-healthy pumpkin.
Inspired by the amazing one at Hub 51 in Chicago.
From Every Day with Rachael Ray, a bit lighter on the oil. (How DOES she stay looking so fabulous?) :)
This is based on a recipe I found online some time ago, but now I just prepare it from memory. Tabbouleh traditionally calls for both fresh parsley and mint, but since mint is hard to find at my local stores for some reason, I just omit it. It's still delicious. By all means, add about 1/4 cup finely chopped if you can get it. Finally, I think the final sodium content is lower than the calculations say because I do rinse the beans.
Adapted from CookingLight.com. I added a half pound of ground lamb to a pound of turkey.
I used chicken andouille sausage to lighten this up!
Courtesy of Roni at Greenlitebites.com
I used strawberry nonfat Greek yogurt because it was all I had on hand. Yum - strawberry-banana muffins!
From Every Day with Rachael Ray. Hers called for vegetable broth, but I use chicken for flavor and ease (I always have it on hand).
From Every Day with Rachael Ray. Hers called for ground beef and poblano peppers; I used turkey and a jalapeno.
Based on some concoction online somewhere. The garlic sounds like a lot, but it really mellows out in the cooking process. The chicken broth instead of water is a low-calorie way to add flavor - vegetarians can easily use vegetable broth for similar effect. Makes about 4 1-cup servings.
Makes about 4 single-fillet servings. Serve with a steamed vegetable such as spinach or asparagus and atop rice or couscous. (Nutrition info is for fish only, not sides.)
From Every Day with Rachael Ray, with oil, yogurt and cheese significantly slimmed down. Still a bit of an indulgence calorie-wise, but sometimes I have to compromise with the boyfriend, who really liked this. :) I just plan for it early on in the day.
From Bobby Flay. Calculations do NOT include the sour cream or salsa garnishes.
I'm going for most things in moderation, so full-fat sour cream was used to calculate, but obviously you could cut back on it or use the reduced-fat kind and omit the salt if desired. Also, I think next time I might try upping the flavor with some paprika and such.
From Every Day with Rachael Ray
Recipes I've Rated:
- Pineapple Coconut Muffins--GF/DF
- Roasted seasoned chickpeas
- Roasted parsnips, rutabaga, potato and sweet potatoes
- Chicken with Green Beans
- Curried lentils and Sweet Potatoes
- Mashed SWEET Potatoes
- Baked Tortilla Chips
- Apple Crisp Muffins
- Zucchini Muffins
- Flounder Filet Stuffed with Spinach and Feta
- Peach & Blueberry Cobbler
- Oatmeal Pancakes
- Roasted Asparagus with Garlic
- Black Bean and Sausage Soup
- Honey Baked Lentils
- Broiled Tilapia Parmesan
- Kelly's chocolate macaroons
- Tuna and White Bean Salad
- Cheesy Italian Flounder
- Gingerbread Waffles
- Thai Inspired Pumpkin Peanut Soup
- Spicy Black Bean Burgers
- Garlic and Soy Grilled Pork Chops
- Caesar salad (Home made dressing)
- Soft-Serve Banana 'Ice Cream'
- Pumpkin Chipotle Chili
- Honey Balsamic Chicken