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Recipes I've Shared:

Tabbouleh

I substitute traditional bulgar with Quinoa and hemp hearts to max nutrition.

Baba Ganoush

Way fewer calories and fat than the store-bought kinds

Caesar Dressing - Vegan

credit to Brendan Braiser

Avacado Goddess Sauce

from Blossoming Lotus, Portland OR

Cucumber Quinoa Salad

Very fresh tasting. Keeps well. Great to take for lunch.

Berry Smoothie

inflammation reducer

Kale Salad with Hazelnut Dressing

Credit to Moreka Jolar, author of Hollyhock Cooks.
Hollyhock is a retreat centre on Cortes Island, BC. They have a huge organic garden and serve mostly vegetarian meals.

Veggie Dip -- tofu based

A very low fat alternative to commercial dips.
Use the tofu and fat free sour cream as a base for almost any seasonings. For example try adding spinach and curry.

Greek Salad

My standard summer salad. Never get tired of it!

Tofu in Spicy Peanut Sauce

Makes 16 1 cup servings

Oz Blender Breakfast

Dr. Oz "Quick Magical Breakfast Blaster"

Chicken Mushroom & Bean Soup

I make this from boiled chicken carcasses -- the old fashioned way. It is a bit of a labour of love, but you get all the healthy things that are in Gramma's home made chicken soup.

Cranberry Orange Almond Muffins

Original recipe from TranTrav's blog.
Really tasty. Base can be used as low fat batter for other fruit and nuts. I use whole ground spelt flour since it is whole but less heavy than whole wheat. Regular flour was what the original recipe called for. You can also add 1/4 cup candied orange rind.

Bruschetta and Bean Salad

This is super easy, has the 'right' kind of fat, is vegetarian, and has lots of flavour.
I use fava beans for their high protein content

Breakfast Nut Mix

Goal: high antioxidant and monounsaturated fatty acid; great flavour