SparkPeople Advertisers Keep the Site Free

More About L8AGAIN


Visit My SparkPage
Send Me SparkMail

Recipes I've Shared:

Quinoa and Brown Rice Bowl with Vegetables and Tahini

Based on a recipe by Gail Simmons in Food and Wine Magazine

Soup, Spicy Noodle with Shrimp & Coconut Milk

Terrific coconut curry soup with freshly made seafood stock and fresh vegetables.

Chia-Seed Pudding

This Food and Wine Magazine recipe makes a tapioca-like pudding with only 5 minutes of prep time and no cooking.

Shrimp Pad Thai

This is my favorite Pad Thai recipe. Great with shrimp, beef, chicken, or any protein.

Salad, Herbed Edamame, Romano and Veggie

This dish is based on a salad recipe by Giada De Laurentis that I lightened and bulked up with the addition of more vegetables and reducing the amount of cheese. It's a bright, light and savory dish that we all love. Serve with a chunk of good, whole-grain bread, and a fruit salad and it makes for an easy, beautiful and tasty meal.

Meal in a bowl salad

Whole grain, fruit, nut, feta, and veggie salad

Turkey - Sauerkraut Soup

A delicious, tangy, great way to use up left over Thanksgiving turkey.

Moroccan-Style Brown Rice

This is a great whole-grain side dish to accompany grilled chicken or meat.

Pressure Cooker Catalan Beef Stew

Recipe is based on one provided by Fagor Pressure Cookers.

Mushroom, Tomato, and Goat Cheese "Tarts"

This is a diet friendly version of Ina Garten's Tomato and Goat Cheese Tarts. I reduced the amount of oil in her recipe and switched out her puff pastry foundation for portabella mushroom caps.

Green Tomato Rice, Sparkified

When the garden runneth over, this is a great way to use up some of the tomatoes. Serve with fresh fruit and a salad for a light, wonderful, summer meal.

Edamame-Oat Salad

This is one of my favorite summer breakfasts. It has soy protein, fresh vegetables, fruit, and whole grains all in one bowl. I love it plain, but it would be terrific with chopped parsley, mint or basil added.

Cauliflower Gratin with Tomatoes and Feta

Great recipe from Deborah Madison's Vegetarian Cooking for Everyone

White Bean Salad with Green Olives and Tarragon

Recipe by Deborah Madison Vegetarian Cooking for everyone

Whitefish Salad

Love this recipe as a spread on bagels, a sandwich filling, rolled in romaine lettuce leaves, or as a filling for stuffed celery.

Italian Portobella Mushroom Caps

Like a vegetarian lasagna topped mushroom.

Tomato, Artichoke Hearts, and White Wine Sauce

This sauce whips up in a hurry, and freezes well. Keep on hand to top plain fish, chicken, or meat to turn them into a tasty main course.

Turkey-Peanut Butter Soup

Vegetables, Turkey, Beans, Whole Grains, and even Peanut Butter, this soup has it going on. I also love the balance of flavors and textures.

Herbed Carrot and Brown Rice Salad

Both sweet, and savory, refreshing, and nutritious, this salad pairs nicely with grilled poultry and meats. Works well when made with other whole grains such as barley or wheat berries. Would be great with raisins, craisins, or dried cherries added as well.

Fried Rice

Quick and tasty way to use up leftover meat and veggies. The whole family loves it too.

Herbed Seafood Salad

Excellent light and festive looking salad


Incredible! (1 rating)
Cumin Grilled Sea Scallops with Chickpea Salad

Grilled Scallops served over a bed of fresh chickpea salad. Really refreshing served with chilled fruit on a warm summer day. Recipe adapted from Bobby Flay, Boy Neets Grill.



Recipe Collections I've Shared: