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Recipes I've Shared:

Rice and Sausage Stuffing (Gluten Free)

This is a family favourite, for gluten-free and regular folk alike!

Quinoa Picnic Salad (Vegan)

A great carry-along salad for work or picnics. Just multiply ingredients for number of people being served (or for planned leftovers!)

Grape & Greek Yogurt Salad

I consider this high calorie for a breakfast, but it's great for those busy days where you need lots of energy. Not good for those who are sweet sensitive, though.

I used grapes for the nutritional analysis, but any favorite fruit would work.

PB, Greek Yogurt and Honey Oatmeal

A quick go-with breakfast for work day mornings. An adaptation of Labyrinth's "BK Peanut Butter & Banana Ricotta Oatmeal"

Maple Peanut Butter Dip

A great protein dip to eat with fruit, crackers or celery.

Crockpot Pirate Stew (low sodium)

I've been adapting recipes to make them lower sodium and to use dry beans instead of canned. This one is adapted from "Fix-It and Forget-It Cookbook". I'm still trying to figure out how to spice it up, though...

Removed salt and replaced other high-sodium items with regular items (e.g. tomatoes instead of tomato sauce).

I'm unsure if SP's food listing for red kidney beans is for canned or dry, so nutritional info may be a bit off.

Pasta Shell Salmon Salad

This keeps 3 days in the fridge, and carries well (with an ice pack!) for lunches or picnics. As there are so many different tastes in our family, I omitted seasoning - we each season our own servings.