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Recipes I've Shared:

Quinoa Salad with Cucumbers, Dried Cherries and Parsley

I have searched the web but can neither find nor recall where I got this recipe from, but this is it from memory!

Lemon and Asparagus Risotto

By Jilly Lagasse and Jessie Lagasse Swanson (tweaked for my dietary needs)

Lagasse Girls' Gluten-Free Gumbo

Adapted from "The Gluten-Free Table" by Jilly Lagasse and Jessie Lagasse Swanson -- a bit of an indulgence!

Spinach, avocado and banana smoothie

This is my new between workouts fuel (after morning workout and before jumping on bike to work)!

Chef Joshna's Go-To Quinoa Salad

Original recipe calls for parsley, but we love cilantro and it's what we usually have on hand!

Bob's Red Mill Gluten-Free Corn Bread

Made with applesauce instead of oil, with a fresh jalapeno and some corn added. So good! Thanks, Bob.

lentil soup with sausage, chard and garlic

From the super-awesome Deb Perelman of I used lamb sausages rather than the Italian her recipe calls for and nixed the nasty celery. (I do not hate many foods, but I simply cannot get down with the stringy weird-tastingness of celery.) :D
Original recipe:

Paleo/Gluten-Free Almond Banana Bread

From the talented gal behind! This has amazingly good texture.

Banana Coconut Baked Oatmeal

Gluten- and sugar-free from

Cocoa-Almond Baked Breakfast Quinoa

This is from Whole Foods Market:

So good! I like it for breakfast, a hearty snack and even dessert! Amp up the antioxidant power even more by adding a handful of crushed raw cacao beans -- tastes like chocolate chips!

Strawberry Quinoa Salad

A friend forwarded this, from, to me, and I was so enamored I made it the very same night.

Served as a side (recipe calculated for 6 servings -- 4 servings would be entree size) with baked cod. So good!

Sweet & Sour Cabbage Rolls

From EatingWell: October/November 2006

Allergen-free Chocolate Sunflower Butter Cups

From Cybele Pascale in Living Without magazine, these use allergen-free chocolate and sunflower seed butter instead of nut butter. So easy and such a nice treat!

Angie's super-healthy granola

Based on Living Without's Budget Breakfast Bars. Mine did not hold together, but it made super-yummy granola anyway.

Pumpkin Oatmeal

From Food Network

Seared Scallops with Cauliflower Puree

From Called for sea scallops, but I used bay scallops since that's what I had in my freezer. It also called for 1 1/2 Tbsp. butter, but I am dairy-free.

Incredible! (3 ratings)
Grilled Portabellas

From Delicious!

Very Good (2 ratings)
Thai curry with shrimp and sweet potatoes

Based on a couple of recipes as guides and what I had on hand. Tastes so much like the curry at our favorite local restaurant, and so easy!

This can easily be made vegetarian by omitting the shrimp and fish sauce, though the fish sauce does add distinct Thai flavor.

Cold Soba Noodles with Shrimp, Shiitake and Bok Choy

Adapted from Sarah Moulton's Weeknight Meals. I added the shrimp and made it gluten-free by using Tamari instead of regular soy sauce.

Makes 4 servings.

Couscous with dried cherries and almonds

Another based on a Cook's Illustrated recipe, but tweaked for size and on-hand ingredients. (I made this to serve only 4 and swapped in almonds for their pecans.)

Couscous with dates and pistachios

From Cook's Illustrated magazine's January/February 2011 issue, tweaked for a smaller amount. (Theirs would have fed an army!)

No-oil pumpkin bread

A bit of an indulgence with the sugar and chocolate, but lightened up using applesauce instead of oil. Whole-wheat flour and pecans add nutrition to the already-healthy pumpkin.

Brussels Sprouts Salad

Inspired by the amazing one at Hub 51 in Chicago.

Very Good (1 rating)
Roasted cauliflower

From Every Day with Rachael Ray, a bit lighter on the oil. (How DOES she stay looking so fabulous?) :)

Tabbouleh salad with chickpeas

This is based on a recipe I found online some time ago, but now I just prepare it from memory. Tabbouleh traditionally calls for both fresh parsley and mint, but since mint is hard to find at my local stores for some reason, I just omit it. It's still delicious. By all means, add about 1/4 cup finely chopped if you can get it. Finally, I think the final sodium content is lower than the calculations say because I do rinse the beans.

Spicy Turkey Meatloaf

Adapted from I added a half pound of ground lamb to a pound of turkey.

Rachael Ray's Shrimp and Andouille Stew

I used chicken andouille sausage to lighten this up!

Whole-Wheat Banana Muffins

Courtesy of Roni at

I used strawberry nonfat Greek yogurt because it was all I had on hand. Yum - strawberry-banana muffins!

Rachael Ray's Smoky Mango-Squash Soup

From Every Day with Rachael Ray. Hers called for vegetable broth, but I use chicken for flavor and ease (I always have it on hand).

Rachael Ray's Southwestern Style Succotash Chili

From Every Day with Rachael Ray. Hers called for ground beef and poblano peppers; I used turkey and a jalapeno.

Curry couscous with garlic and scallions

Based on some concoction online somewhere. The garlic sounds like a lot, but it really mellows out in the cooking process. The chicken broth instead of water is a low-calorie way to add flavor - vegetarians can easily use vegetable broth for similar effect. Makes about 4 1-cup servings.

Sauteed Flounder with Orange-Shallot Sauce


Makes about 4 single-fillet servings. Serve with a steamed vegetable such as spinach or asparagus and atop rice or couscous. (Nutrition info is for fish only, not sides.)

Curry Turkey on Flatbread

From Every Day with Rachael Ray, with oil, yogurt and cheese significantly slimmed down. Still a bit of an indulgence calorie-wise, but sometimes I have to compromise with the boyfriend, who really liked this. :) I just plan for it early on in the day.

Fish Tacos

From Bobby Flay. Calculations do NOT include the sour cream or salsa garnishes.

Creamy mashed potatoes with scallions

I'm going for most things in moderation, so full-fat sour cream was used to calculate, but obviously you could cut back on it or use the reduced-fat kind and omit the salt if desired. Also, I think next time I might try upping the flavor with some paprika and such.