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Recipes I've Shared:
One of my favorite recipes, made lower fat by using yogurt rather than cream. Also, the spice I'm using comes from an Indian grocery store.
I needed something quick and healthy and I just came up with this, recipe calculator in hand, using ingredients I had at home.
This recipe is a hybrid between the honey cake I grew up with, and one that I found here on Spark, which replaces butter with fruits. It is sweet without going overboard and really hits the spot!
YUM! This is slightly spicy, and very nutritious. Warning though - it only has about 8 g protein, but check out all the vitamins!
I'm sharing this because it looks good, but I got it from the ADA's newsletter.
Oh happy day! This is my favorite thing to eat at Russian Tea Time and I found their recipe online. Now I can eat a favorite and track it. And perhaps I can try to make it myself. YUM!
This is a recipe that I've seen on Spark - I make these without the Cool Whip
I found this in the Walgreen's publication, "Diabetes & You" The original recipe gives a calorie count of 208 a serving. I used Panko crumbs instead of regular old bread crumbs, which might be what is lowering the calorie count here.
I am trying to perfect this recipe - I'd like the "perfect" healthy, high-fiber muffin. After about a month of trying, this is what I've come up with. However, they are still a bit dry. They have the consistency of cornbread, which I kind of like for breakfast. But for those who like a moister muffin, I'm not sure if they need more apple sauce or if I need to add some fat. I'm also toying with the idea of trying Splenda's brown sugar version to lower the overall sugar content of these.
If anyone tries any of these ideas or comes up with one of their own, I'd really love to hear about it!
This is a yummy tuna salad that my mother used to make. You can use low-fat mayo or mustard to hold the salad together.
Vegetarian, high-protein, soul-warming stew. Adapted from a Vegetarian Times recipe October 1, 2005.
An Austrian delicacy. This version calls for cream. Experiment with whichever fat content milk you want. I've found that fat-free milk makes the soup too runny. I'd suggest 2 percent And finally, don't worry about adding the jalapeno and cayenne in the soup. it gives it a kick, but doesn't make it very hot.
This is an Ethiopian recipe that I've modified to make less starchy. It is somewhat acidic, but has a nice flavor. It is easy to make, although somewhat time intensive.
Stolen from Vegetarian Times, January/February 2008
This is the full description of the cookies. I didn't want to suggest substitutions, so that you can experiment yourself. Splenda works well, in case you are wondering. In any case, these are a wonderful treat, compatible to biscotti.
This is a great side dish if you're making fish, but is filling enough to eat for a light and nutrient-filled lunch.
Recipes I've Rated:
- mini apple muffins
- Lentils Puttanesca
- Broccoli Acorn Squash Soup
- Easy Spinach Lasagne
- Garlic Scallops over brown rice
- 'Down Home' Nova Scotian Blueberry Pancakes
- Blueberry Oatmeal Pancakes
- Supreme Squash Casserole
- Chipotle Sweet Potato Soup
- Herbed Bulgur and Lentil Salad
- Chickpea Curry
- Vichyssoise soup (leek and potato)
- Scrummy Seitan Satay
- Lazy Tofu
- Tuna and White Bean Salad
- Lowfat Eggplant parmesan
- WW Chocolate Cupcakes
- Low-Fat Vegetarian Stuffed Shells
- Sweet Potato and Black Bean Chili
- Low Fat Blueberry Bran Muffins
- Garlic Crusted Cod
- Baked French Fries
- Peanut Butter Mini Cupcakes
- Shrimp and Tofu in Hoisin sauce
- Peanut Butter Chocolate Chip Cookies
- White Bean & Tomato Soup
- Spaghetti Squash Dinner
- Simple Black Beans
- Broke Bean Stew
- General Tso's Seitan
- Thai Chick Peas
- Lentil & Eggplant Curry