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Recipes I've Shared:
This is a double batch!
I made mine vegan as my son cannot have dairy. I used cashew milk in place of cow's milk. Almond or coconut milk would be great too. I also added additional spices including nutmeg and ginger. I used less salt than it called for and used Himalayan Pink Sea Salt.
I left out pine nuts and parmesan cheese, but can be added if desired.
Random leafy veggies thrown into a chicken broth base.
I add cocoa powder to the batter to make them chocolate, chocolate chip.
Chicken Noodle Soup turned into Chicken Rice Soup w/ Mushrooms
Misc Ingredients thrown into a smoothie.
Homemade Chocolate Ice Cream
This was originally made with beef, but we rarely keep beef in the house or eat it, so we used chicken instead. We also used an extra avocado!
This originally made 6 servings with less veggies. I added even more veggies and this is equal to or greater than at least 12 servings. It made so much!!
I used olive oil to coat the pan and real eggs in my recipe.
Original recipe states makes 6 muffins, but I got 9 FULL mufins out of recipe with exact measurements. Nutrition information based on 9 servings.
I added extra onion and garlic to mine. I also included the additional olive oil that I used to cooked my chicken in.
Alternate of Italian Baked Orange Roughy
A lighter version of the 5 Minute Chcolate Mug Cake
Found this recipe back in college. LOVED it. I reuse it every time I bake carrot cake. Definitely not a "heatlhy" recipe, but homemade none the less!
Made cupcakes vs. cake. Originally cake recipe that makes 12 servings. Cupcakes made it into 26 (but I just counted it as 24).
My Homemade Chicken Noodle Soup m/w Whole Wheat Pasta
Chocolate Tofu Pie from AllRecipes.com
Stir-Fry found on www.savvyvegetarian.com
Corn Salsa recipe from Fit-4-Life member.
Taco Bake from Fit-4-Life Participant
Allrecipes.com Zucchini Brownie recipe
Allrecipes.com - Zucchini Alfredo recipe halved.
Given to me by one of our Fit-4-Life participants.