More About CHEFGLORIA1030

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Recipes I've Shared:

Strawberrry Yogurt Protein Fiber Smoothie

This smoothie was created for the VitaMix blender after a stay in the hospital made it necessary for me to eat very different. I found it agreed with me so much I use it in place of meals when an other wise healthy plate of food would not go down. I find freezing it in portions helps to make it easier to have when I am unable to prepare a cooked meal. It can be partially thawed in the microwave on defrost... **Tip: partially thawing the frozen strawberries will make them easier to blend... especially if your blender is not a powerful one.

Dr. Oz's green drink

Make the breakfast drink that Dr. Oz swears by! This "green drink" is high in fiber, low-calorie and rich in vitamins.

Basil Mint Pesto

The nutritional yeast makes this pesto creamy. Serve over pasta and vegetables or spread on some Italian bread and toast it.

Tips: To store pesto long-term, store it in an ice cube tray in the freezer. Every time you want to use some, just thaw a pesto ice cube.

This is not my original recipe... I needed the nutrition for it.

Mint Pesto

The original recipe was found without the mint listed. Hard to make mint pesto without knowing how much to use. Since most recipes called for equal portions that is what is preferred here.

Incredible! (7 ratings)
Barley and Lentil Soup with Swiss Chard

This is a wonderfully healthy soup! It is a good healthy hearty soup that holds up well for the next day. A nice blend of rich flavors and yet so simple to make.

Suggestions for changes and additions from are: Double the tomatoes. It is also good with a spicy sausage, like turkey Andouille. Add more garlic and celery. Instead of Swiss chard, use collard greens. Add chipotle chili powder and/or a bit of liquid smoke and some cayenne to taste. It's wonderfully deep in flavor. Plus, a touch of sea salt when serving really brings out the flavors. Add a spicy Mexican tomato sauce call Chili el Pato from the Mexican food section of the grocery store for a little zing. Try sautéing the onions in some red pepper flakes for a little more depth of flavor.

Redfish with Shrimp Topping and Mexican Blend Cheese over Rice

I created this recipe after eating in a local expensive seafood restaurant. Since a fisherman lives here and we generally have the fish and shrimp on hand all the time I decided I can do this. I was right! This is so popular that I was requested to repeat it from one day's meal to the next. The recipe was passed on to a group of outdoor enthusiasts and I was told they could not stop eating it... one man found his wife in the kitchen eating the "leftovers" in the middle of the night. If you do not have redfish, substitute another firm fleshed fish.

Southwestern Chicken Barley Soup

This is a very comforting soup with barley, corn and black beans. I usually make my own chicken stock from skinless chicken breast with my favorite low or no salt taco seasoning. I de-bone the meat, dice or shred and put back in with the remaining ingredients. I rinse and drain the canned black beans and use stewed tomatoes as we like their flavor best but if you want more spice use some with more peppers in it. This soup also freezes well for those meals needed in a hurry. Cooking time will vary depending on how long the chicken in simmered to make the stock. The remainder of the cooking time is for the barley to cook to desired doneness.

Recipe Collections I've Shared:

Chef Gloria's Original and Collected Recipes