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Recipes I've Shared:

Mini Frittatas

Take any frittata recipe and bake it in muffin cups. This combo happens to be half whole egg, half egg white, with chicken, spinach, and feta.

Serving = 1 "muffin" (but you'll probably want 2 for a meal)

Creamy Curried Carrot Dip

Adapted from a recipe by vegan gurus Isa Chandra Moskovitz and Terry Hope Romero (authors of "Veganomicon").

With its mildly spiced, earthy flavor, this recipe is great as a dip or spread with veggies, pita chips, or crackers.

SERVING = About 1/4 cup

Lemon Pistachio Cookies (Vegan)

These are an adaptation on a cookie (Pistachio/Lime/Rosewater) developed by Veganomican authors Isa Chandra Moskowitz and Terry Hope Romero, vegan goddesses and excellent people.

Alton Brown's Protein Bars with Chocolate

Replaced dried fruit with dark chocolate shavings. Will have to experiment with other flavors.

Cabbage Rolls with a Makeover

This is a lighter take on traditional cabbage rolls. Using lean ground turkey, adding more vegetables, and punching up the flavor makes this main dish a healthy hit.

Tuna Noodles

Great one-pot recipe for a quick lunch or dinner. High in nutrients, including protein, fiber, and heart- and brain-healthy fats.

Banana Muffins (dairy-free/egg-free): Adapted from Dr. Andrew Weil

A wonderfully moist, dense banana bread suitable for loaf or muffin pan. Dairy-free and egg-free. High in nutrients. This is a lower sugar, lower fat version of Dr. Weil's recipe, which calls for 1/2 cup of honey and slightly more chopped nuts than I prefer.

Lo's Luscious Dairy-Free Chicken Veggie Casserole

This was an experiment we were glad to repeat!

Turkey Burgers (large)

This recipe makes six 6 oz. burgers, a nice large size for dinner. I recommend Lea & Perrins steak sauce for this recipe. I sometimes also add shredded carrots and/or finely chopped spinach.



Recipe Collections I've Shared: