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Recipes I've Shared:

"Whatever" Fritatta

Fritatta is a great way to use up leftovers - I happened to have millet & chicken on hand, so I turned scrambled eggs & greens into this fritatta instead.

Natto Spread

Japanese superfood!

You can leave out the peanut butter entirely (also radically reduces fat content) or swap with tahini to change the taste. Adjust the mustard/miso to your liking or add wasabi or cayenne for a bit of a kick.

Braised Mustard Greens - Vegetarian Style

Revised Rachel Ray's version from food.com

Gomasio

Lower salt version

African Greens

Got this on the 'Net somewhere, but I can't remember where. Whoever you are - thank you!

Dom's Whole Wheat Kefir Sourdough No-Knead Bread

Adapted from sourdough pizza recipe at Dom's Kefir site:

http://users.sa.chariot.net.a
u/~dna/kefirpage.html

My CSA produces goat milk, so I culture my own kefir; Dom is the kefir king - check out his site!

Curried Egg Salad - Lite

Just to see the difference light makes =)

Pumpkin Seed Butter

Yummy alternative to peanut butter & a great way to use up all those "pumpkin guts." Spread on whole wheat toast & dust with a pinch of Chef Meg's Pumpkin Pie Spice for a seasonal treat.

Pear Crumble

Yummy for breakfast with soymilk or lowfat cottage cheese. If you prefer a "saucier" version, retain 1 &1/2 cups of the lemon water with the pears & sprinkle a tblsp. of cornstarch over them when mixing in spices (not included in nutritional data).

Banana Blue-Green Smoothie Plus

Tofu adds low-fat protein & cardamom enhances the blueberry flavor.

White Bean Chili

Not really white, but lighter than red chili, low fat and very tasty.

Mexican Cornbread

Using regular cheese; could lower fat by replacing oilive oil with add'l kefir & using low-fat cheese

Banana-Blue Green Smoothie

Hide the greens! Trick the kids!

Sauteed Summer Squash

My favorite way to fix it!