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Recipes I've Shared:
Amazingly good as is! From the Ayurvedic Cookbook, page 163.
This is a recipe from The Ayurvedic Cookbook, page100. I didn't have fresh tomatoes or sesame seeds so i used canned diced tomatoes and some sesame oil and the calories etc. reflect that. But I am writing the recipe exactly as it appears in the book for my own easy reference. =)
A very tasty dish that comes with an astounding color! Meat free, too!
A big plate of flavor! Perfect for a Sunday morning breakfast.
Gluten and dairy free! Can easily be made vegetarian by swapping out the chicken for tofu or portobellas.
Coach Nichole's mini frittata recipe inspired this. I had some leftovers and a bunch of eggs. Dairy and Gluten Free. Great for dinner or breakfast. Would be perfect for brunch!
A tasty alternative to using salt pork or bacon. This recipe is calculated with fat free low sodium chicken broth. To make it vegetarian, just use mushroom broth instead for a great depth of flavor.
I forgot to thaw chicken for dinner so I made up this tasty and fast dish!
You can scoop this back into the potato shells or, if your like me and destroyed them, you can bake in muffin tins to maintain serving size!
A lovely vegan dish with alot of taste.
A great side with a veggie or potato main course. Gluten, lactose and soy free!
Use tofu or omit chicken entirely to make this vegetarian. Gluten, soy and lactose free!
Packed with nutrition and deliciousness!
Gluten, lactose and soy free! Tasty on bread, in chili, far tacos or however! This is a big batch so I can freeze some for future use.
Super Easy! Gluten, dairy and soy free.
Super quick and easy for those days when you need it! Lactose, gluten and soy free!
Good with a little salt and pepper. Very tasty with a slice of cheese on top. =)
This soup has a striking color and the sweet, spicy, smooth texture with bits of corn and meat. Easily made vegetarian, if you wish. GF and Lactose free.
Delicate and divine texture!
I was inspired by an article of SP I read today to roast the veggies. Easy, just don't burn your fingers!
For non veggie lovers, feel free to drop the parsnip or squash. I was low on meat so I got a little enthusiastic! Well, that and the trip to the Farmer's Market.
Yet another soy, dairy and gluten free recipe! Warm and filling. Perfect for fall.
Super yummy and very light. Top with a little yogurt (whatever flavor works for you) to make it rich and creamy.
You can exchange any of the peppers for other, similarly sized peppers, to suit your taste. Packed with vitamin A, less than 300 calories a serving and spicy!
A great way to use left over baked sweet potatoes, on the rare occasion that happens! One of my favorite treats ever.
This is super easy and even my picky eater will gobble it up (as long as he has Tasbasco!). Also GF and soy free!
For a sturdier frittata, add 2 more egg whites. I served this with Refried Sweet Potatoes.
I made this as an alternative for M and I to eat compared to the boys breaded and fried version. Very quick, easy and adaptable!
A tasty treat I developed years ago as a vegetarian dish and added in turkey. Good for a Sunday night meal with plenty leftovers. Freezes well, too.
The veggies can be exchanged for others, my picky eaters prefer finely diced squash since in texturally disappears into the beans and meat. And I like a LOT of spices, so taste it a few times along the way.