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Recipes I've Shared:
This recipe comes from Oxygen magazine. It's healthy, delicious, and comforting. You can even make it in a toaster oven and roast some veggies alongside for a full meal that practically cooks itself.
I've made it with basil, and dill (not together) instead of rosemary and it was great, so if you don't like or have rosemary feel free to sub something else.
This recipe comes from an old magazine I had lying around, I believe it was "Self". Really tasty and easy to modify!
One good add-in is 5 Kalamata Olives, sliced. I'm not sure how many calories that would add. They are NOT included in the nutritional breakdown here, but if you have them they are really good in this salad.
Also, the feta cheese I used was one serving of the Presidente Fat Free Feta. An easy way to measure a serving is to get the whole block of cheese out of the package, cut into 8 even pieces, and then each piece is one serving :)
This is from the book Vegan With a Vengeance by Isa Chandra Moskowitz. Very tasty, easy to make, and full of fiber too. Good for a snack or part of a light meal.
I used 2.5 cups of split peas because I had extra, which is a little more than 16 ounces... so the nutritional info is SLIGHTLY higher for mine than what is listed here.