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Recipes I've Shared:

Whole30 Fritatta

If you're using baby or "teen" spinach, keep the leaves whole. If you're using adult spinach, trim the stems and halve the leaves.

"Cajun" Beans and Sausage

Some stuff I threw together to clean out the fridge. The sausage I used was already cooked. If yours is raw, you can cook it through in the last step.

Roasted Smoked Paprika Chicken Breast

Adapted from a recipe found on

Mushroom bourguignon

Not mine!

Nut and Seed Museli

Inspired by the Kitchn's recipes, adapted to my pantry.

Citrus Soy Sauce

From here:

Millet Porridge with Raisins

Not mine! Calculated from this site:


Adapted from here:

I kept the avocado, dressing and salad separate until I ate them, to limit spoilage.

Sweet potato bowl

Not mine!

Cashew Chicken Mango Salad

Not mine!

Adapted from:

I made this while doing Whole30, so I dropped the honey from the dressing.

Salmon Hash with Yukon Gold Potatoes and Herbs

Not mine!

Find it here:

Breakfast Stuffed Peppers

Easy breakfast. Can be saved for later and nuked.



Whole 30 Friendly Southwestern Breakfast Bowl

An adaptaion on the recipe here:
BR>I used noncompliant sausage, but you can get compliant sausage, or just add ground pork and sausage seasonings (sage, pepper, oregano, cloves)

Incredible! (1 rating)
Quick One Pot Hungarian Chicken and Noodles With Cabbage

Not mine but super yummy. Originally from an awesome website:

Quickie Black Beans

Serve over rice or in tortillas. Great topped with salsa, avocado, lime, cheese, whatever you want!

Rice Cooker Oatmeal

I made this with no added sugar, but feel free to add something, just remember to calculate it. The grain mix was out of necessity, but it's a nice texture mix.

Curry-Roasted Butternut Squash and Chickpeas

Not my recipe. Found here:
I didn't make the sauce, so the ingredients aren't calculated. I used Bolt House Cilantro Avocado.

Strawberry-Peach smoothie

Yummy breakfast smoothie. Requires a bit of prep, but that makes mornings easier.

Smoky Lentil Salad With Zucchini and Poblano Peppers

Not my recipe. From here:

Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta

I adapted the original recipe for my tastes/what I had on hand.

Here's the original recipe:


I didn't create this. You can find the blog here:

Tempeh Parmesan

Adapted from:

I serve it with zucchini noodles, but you can follow the rest of the recipe to make it a sandwich.

Chimichuri Sauce

The sauce from this recipe:

Beet and wheat berry salad

My adaptation of the recipe found here:


Adaptation of the recipe found here:

I have nothing to do with the blog. Just found it and thought it looked good. Made the changes out of necessity, based on what I had on hand.

Lemon Dressing

Prep time includes juicing the lemons. Once they're done, it's about 30 seconds of shaking,

Pantry Chicken Curry

Just grabbed things from my pantry. Play around with the seasonings- if you have curry powder use it!

You can play with the proteins- extra beans for a vegetarian dish. Add more veggies if you have them on hand.

Light Lobster Salad

None of that gloppy, fatty, mayo laden stuff here! A yummy, light salad full of different tastes and textures. Great on its own or with some crackers.

Smoky Orange Dressing

The recipe calls for 2 tbsp of water. If the flavors are too strong, feel free to add.

If I have it, I add a squeeze of orange juice to the mix. Straight from the fruit- nothing from a bottle.

Asian Dressing

The mustard is very mild. Next time I might add more or use wasabi powder.

Asian Veggie Salad

Dressing was inspired by one in The salad came from me. :)

Braised Chicken and Lentils

This is a very basic recipe that can be tweak to feature any culture or flavor you want.

Cider-Braised Chicken thighs

I literally threw this together with pantry stuff one night. Feel free to play with it.

The chicken can be bone-in or boneless, that's up to you.

I used a mole-inspired spice rub. This works with most rubs though. Because of the vinegar, anything BBQ-y goes really well.

Mushroom Tikka Masala Recipe

Yummy, light vegan dish. You can add lentils or chickpeas to the mix to bulk up the nutrients. Just add cooked ones to the sauce when it's simmering.

Ethipoian Red Lentil Curry

The recipe calls for tomato sauce and water. I blended a large can of tomatoes (leaving a few chunks) instead. It has more liquid, so I left out the water as well.

Play with the seasoning. I used more cumin and paprika. Have fun!

Chicken and Zucchini Couscous

We tweaked this to add more flavor and nutrients from the veggies and beans. Feel free to play with it.

To keep it GF, we made a quinoa pilaf instead of couscous.

Salmon Cakes

Yummy, healthy and easy. A great way to clean out the fridge and/or pantry too.

These are great for dinner with some veggies and horseradish sauce or breakfast with a poached egg.

Cuban Coffee Chili

The original recipe called for salt and 2tbsp olives. I felt the capers added enough salt and the olives wouldn't really do anything. Feel free to add them- and adjust the seasoning.

It also called for ground beef but I used turkey. There are so many flavors going on you'll never miss it.

Steam-Bag Greek Chicken

Adapted from Ziploc's website.

I prep the bag in the morning and bring it to work, letting it sit in the fridge till lunchtime.

Steam-Bag Chicken "Stir-Fry"

Adapted from the Ziploc Zip 'N Steam website.

I like my veggies crisp, so I kept them a little large and reduced the pepper's cook time. If you prefer them softer, cut smaller and put them all in together.

Brown and wild rice with red lentils

Adapted from NYTimes Red & Black rice stuffing.

If you want to use this as a side, just mark it as 1/2 serving (1/2 cup).

Zucchini Raisin Muffins

You can also make one loaf of bread.
Bake the batter in an 8 1/2 x 4 1/2-inch loaf pan for 45 minutes.

Indian Curry Chili

I used Cooks Illustrated's technique to keep the turkey from completely disintegrating into the sauce part. If that doesn't matter to you, add it all in the beginning. Also, I use a little less liquid than some- I like my chili thick with not a lot of liquid. If you prefer a more liquid chili, add additional tomatoes or some stock/water.
Play around with the spices. Whatever you have on hand, taste as you go to make sure it's what you want.

Like most chili, this was really what I had on hand/what i felt like. If you want other veggies, go ahead. You can add lentils, potatoes, squash or cauliflower to keep the flavors a bit more traditional (not that this is exactly traditional).

Mediterranean Quinoa Salad for One

Feta is pretty salty, so I didn't add any salt to this dish. If you find you need it, go ahead just be aware of the sodium.

Asian Chicken Salad

Adapted from a Hungry Girl recipe.

Makes 8 sandwich servings, but you can also just have it solo or with rice. Try throwing some cashews in for crunch and additional nutrients.

You can use any pre-cooked chicken, but I prefer to poach on the bone since it adds no fat and you can turn the water into stock when you're done.

Chipotle dip

Just in time for superbowl parties!

I just use the sauce, but you can add a minced chipotle pepper for added kick.

Mango Chicken and beans

Adapted from Bal Arneson's (Cooking Channel's Spice Goddess) Papaya Chicken.

I don't use a lot of whole seeds, so where she calls for cumin and fenugreek seeds I use ground spices. If you like making Indian food, fenugreek is a good investment. If not, sub in some Garam Masala- a spice blend you can make from staples in your pantry.

Also, I like my food with lots of spice flavor. Nothing in this is hot, but if you're not sure about the flavors, go easy on it. You can always add more at the end.

Veggie Taco Salad

I included the original recipe, but I made it slightly differently to make it easier to take to work over the week. I mixed all the cheese in, as well as the fresh salsa. Then just plated it with some chopped romaine.

Curried Brown Rice and Wheatberry Salad

From NYTimes recipes for health. I love summer, grainy salads.

"Tabbouleh" with tuna

I adapted a recipe to use my quinoa. You can sub in bulgar or some other grain if you want (bulgar is traditional).

This makes a HUGE amount of food. It's a great dish for parties since it will serve many many people. The fish is very subtle- don't worry about it getting to strong as it sits.

Also, given how many veggies are in this, I count it as 1 serving, but that's your call.

CI Pasta alla Carbonara made healthier

From Cooks Illustrated Italian Classics

Turkey and Sweet potato chili

From "The Good, The Bad and the Yummy." They say it makes 8 servings. When I made it, I got a good 16 cups out of it, so I made 1 cup= 1 serving. It's your call how much you want.

Moroccan Spiced Lentils

Adapted from Epicurious. I found them a bit mild, so feel free to use more spice than they call for.

Pierce Street Vegetarian Chili Recipe

From 101 Cookbooks.

A few notes related to this chili recipe. The chili powder I used was very ancho-centric. I think the earthiness of ancho and lentils works nicely together, but feel free to use your favorite chili powder. This recipe makes a pot of chili with a bit of a kick to it - if you're nervous about heat, scale back a bit on the powder and peppers, wait until you get to the simmer stage and add more a bit at a time tasting all the while. As far as broth goes - I really dislike many of the pre-made vegetable broths out there, but do like Rapunzel Herb Bouillon with Salt. I'd actually prefer you use water if you can't find a vegetable broth/stock good enough to heat up and drink on its own. I should also mention I used a blend of two types of lentils here - black and French green lentils - 1 1/2 cups black lentils, 3/4 cup French green lentils. And lastly, this makes a huge pot of chili, so get out your largest pot.

Simple Salmon salad

Inspired by Prevention Magazine. The fat is a little high, but it's from healthy fats. If you want less just reduce or eliminate the oil and increase the lemon juice.

30 minute Pork Vindaloo

From Cook's Illustrated 30 Minute Recipes

Arroz con Pollo

From the Cooks Illustrated 30 minute cook book

Hungarian Lentil Stew

Taken from the New York Times.

I calculated everything with half reduced-fat sour cream, half FF greek yogurt and 1% milk. The recipe says it makes 6-8 servings, so I calculated for 6.

Incredible! (2 ratings)
Peanut Noodles

A variation on a recipe from 101 Cookbooks. Feel free to vary the noodles. I sometimes use rice noodles to make it GF.

Skillet Chicken Paprikash

From Cooks' Illustrated 30-Minute-Meals cookbook

Caramelized tofu

From 101 Cookbooks

Incredible! (3 ratings)
Turkey Chili with White Beans

From Epicurious

Quick and easy Strogonoff

It's not the real thing, but tastes pretty close!

Mediterranean Couscous and Lentil Salad

From Epicurious, slightly altered

Greek breakfast Parfait

Really good. Not really a parfait, but I couldn't think of a better word. Not really Greek either, but it uses Greek yogurt!

A little high in calories, but really balanced and full of protein and good fats to keep you going.


Passover dish

Greek Tuna Salad

I got this recipe from a cookbook I bought in Greece. The proportions are estimates for how I like it. The cookbook does not give specific measurements so feel free to play with it.

Incredible! (1 rating)
Quinoa Risotto

From healthy I used low-soduim chicken broth instead of veggie for the calculations.

Incredible! (1 rating)
Brunch Oranges

A sweet fruit dish. Great for brunch or dessert (on its own or on top of merengue)

Solo Almond Macaroons

The best X-mas cookies ever!

Incredible! (1 rating)
Cranberry Relish

A slight adaptation of the recipe on the bag.

Rachel Ray onions

Got these from RR's recipe for London broil. Really yummy!