More About JOSIE-BELL
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Recipes I've Shared:
I threw this together with ingredients I had on hand. You could definitely up the nutritional value by adding some broccoli florets or shredded carrots. I used green cabbage for this recipe but any combination of green, red, or Napa would probably work just as well. Prep time does not include time required for the cabbage to drain.
I adapted this from another SparkRecipe, doubling the amount of almonds she used. My niece calls Nutella "Chocabutter".
I adapted this recipe from The Pampered Chef, using fresh egg pasta instead of the wonton wrappers called for in the recipe. It does take some time to roll out the pasta and make the ravioli but it's well worth the extra effort!
From The America's Test Kitchen Family Cookbook. I usually make a double recipe and roll it into several varieties then freeze it.
I substituted carrot juice for the milk in my regular smoothie recipe and it turned out great!
From The America's Test Kitchen Healthy Family Cookbook
This makes a nice side dish or main course...
This quiche was thrown together with ingredients I had on hand, and it turned out great!
A quick salmon salad - I've also made it with tzatziki sauce instead of mayo and it tastes just as good.
A good and quick breakfast!
This is a recipe from the America's Test Kitchen Family Cookbook. It's not super-healthy, but I think this recipe actually tastes better than the full-fat version...
I use a variety of fresh and/or frozen fruit in this recipe. Sometimes I use 1/2 C of frozen fruit and half a banana. I also vary the sweetener - sometimes I use maple syrup, agave nectar, or Splenda in place of the honey. Using the thick Greek yogurt results in a super-creamy smoothie.
I use any combination of summer veggies I can find - squash, zucchini, eggplant, asparagus, onions, even tomatoes! Sometime I vary the spice mixture for a more Latin or Asian-inspired flavor or use grill seasoning.
From Jessica Seinfeld's Deceptively Delicious cookbook. These brownies ARE actually delicious even though they have a slightly more "cakey" consistency than a regular brownie. It's also easy to change they type of puree to something you have on hand. How about pumpkin and butternut squash? Yum!