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Recipes I've Shared:

Eggplant Parmigiana, low-carb

This is my easy, low-carb substitute for lasagna. The eggplant is neither breaded nor fried, yet the dish is still pure melt-in-your-mouth comfort food.

You may add meat (ground turkey, sausage) or vegetarian protein (seitan crumble, chickpeas) to the dish if you prefer.

Strawberry Ice Cream (Vegan GF)

Rich, sweet, completely decadent. You won't miss Hagen Dasz or Ben & Jerry's with this stuff in your freezer!

Strawberry Buttercream Icing

This is a heavenly way to top off your favourite cupcake or cake recipe. Intense strawberry flavour that melts in your mouth - it's irresistible!

Try it with my Black Magic Cupcakes (Gluten Free), also listed on SparkRecipes.

Black Magic Cupcakes (Gluten Free)

This is the classic Hershey's recipe for Black Magic Chocolate Cake, but the all purpose flour was replaced with brown rice flour.

Chickpeas Florentine

This is my "replacement" when I'm craving the delicious comfort of pasta. Switch up the spices to make other dishes - Indian spices to make a palak (saag) style dish, or Mexican spices for something zesty.

Optional - add cheese(s) to make it creamy or to add a rich taste and texture to the dish.

Turkey Burgers

Use whatever spices to fit your desired flavour profile, from salt and pepper, to poultry seasonings, Italian seasonings, or even Mexican or Cajun spices!

Banana Bread or Muffins (Gluten- and Grain-Free)

This banana bread is made with chickpea flour instead of traditional grain flour, making it both gluten-free and grain-free while adding some extra protein to each serving.

The recipe works well as a traditional loaf or as muffins, and can be frozen for up to 3 months in an air-tight, sealed zipper bag.

This recipe is for the basic banana bread, and the nutrition information is for only the ingredients in the list. However, I've included some options for additions (e.g., nuts, chocolate chips) at the end of the Cooking Instructions section, along with the additional amount per-serving so you can easily add the extras if you are using a nutrition tracker.

Brussels Sprouts Salad

Change up the spices or add other veggies to make this salad your own.

Buckwheat Pilaf

Note: 1 cup dry buckwheat groats = 4 cups cooked groats.

Lemon-Dill Salmon

This recipe is for baking frozen salmon loins or fillets - great for when you forgot to pull something out of the freezer before leaving for work!

Very Good (1 rating)
Roasted Brussels Sprouts with Garlic and Lemon

I just discovered that I like Brussels sprouts! These are your grandma's nasty boiled sprouts. These are full of flavour and dimension, and they're wonderful. I can't get enough of them!

Note that this recipe is for cooking frozen sprouts without thawing them, making them really easy to prepare.

Thai Green Curry with Roasted Vegetables

This is the basic recipe for making a flavourful and diverse dish, which has become a staple in my home.

Add protein if you wish (chicken, tofu, or fish are best).

Serve over brown rice or another whole grain, or stuff into pita pockets for a tasty sandwich.

Mom's Cornbread

This is the cornbread recipe my mom made when I was growing up. She always made it to accompany her recipe for "Lentilles Mediteraneenes," and the meal was always called "Lentils & Cornbread."

This cornbread also goes really well with chili and hearty soups.

Lentilles Mediterraneennes

This recipe from "Diet for a Small Planet" was one of my mom's staple meals when I was growing up. She always made it with her cornbread recipe, and the meal was called "Lentils & cornbread."

Lemon Poppyseed Loaf

This moist, delicious loaf is just perfect for satisfying the sweet tooth, even though it is low in sugar and calories.

Baked Lentils with Cheese

From "Tiffany" at Allrecipes .com

Vegetable Parmesean

This is a spin-off of eggplant parmesean, made with what was in my fridge at the moment. It came out really well, and is a great, healthy substitute when you are in the mood for eggplant parm or lasagna.

MEM's Tomato Sauce

This is my go-to recipe for pasta sauce. The vegetables can be changed based on what is in the fridge, and herbs and spices can be added or changed according to personal preferences. However, this is the base from a nutritional perspective (unless more veggies are added, and then you might get some new nutrients, but not many more calories).

I like my pasta saucy, so the serving sizes are generous, and possibly more than other people like on their pasta.

Mango Lassi

This is a traditional Indian drink... but it's basically a mango yogurt smoothie. It's a perfect treat on a hot summer day. :)

Alphonso mangoes are traditionally used in Indian lassi, but any ripe mangoes will work. You can even use frozen mango pieces if you want.

Classic Hummus

This is a traditional hummus recipe and comes out beautifully every time.

Indian-Style Spinach and Black-Eyed Peas

I'm calling this "Indian-Southern Fusion!" It is curried spinach from a palak paneer recipe, but instead of using paneer (Indian cheese), I use black-eyed peas to add protein and cut fat. I call it an homage to the deep-south recipes for black-eyed peas and greens.

New York Style Pizza Dough

This recipe makes 1 large or 2 small NY style pizzas (chewy, flexible, foldable pizzeria style pizza crust).

By sheer accident, I also found that if you cut the dough in half -- 2 large or 4 small pizzas -- it makes a really great crispy thin crust pizza. Both versions are delicious, and taste like pizzeria pizza crusts. (Note: Calories are based on NY style pizza; thin crust would be half the calories per serving.)

The trick is DEFINITELY leaving the dough in the refrigerator 24-72 hours for a "cold rise" dough. This is what gives it the famous NY style texture.

Dough can also be frozen for up to 1-2 months. Prepare the dough as directed, let it set in the fridge for 24-72 hours, then separate into 1-pizza balls of dough (whatever size you prefer). Place dough in freezer bags and freeze until you are ready to use. To use, take frozen dough out the night before and thaw in fridge, or morning of use and thaw on counter. Either way, you will need to bring dough to room temperature (just like the directions) before you work it into a crust shape.

MEM's Pizza Soup

Add whatever veggies and/or meats you like to put on your pizza for a delicious bowl of comfort on a cold night!

Bon appetit!

Mom's Cheese Sauce

This cheesy white sauce is great for a sauce on vegetables, or even for macaroni & cheese! Made with nutritional yeast and only a little bit of cheese to add flavour.

Frozen Cream Cheese & Yogurt Pie

This recipe is from "Recipes for a Small Planet," and is a favourite of my family. It is a healthy imitation frozen cheesecake, and is delicious!

Top with fruit of your choice to serve: fresh in-season fruits, your favourite frozen fruit, or make a fruit topping (or use a can of pie filling).

NOTE: The fruit topping is NOT included in this recipe/nutrition information in order to make it as versatile as possible for SparkPeople's Nutrition Tracker.

Creamy Cilantro-Lime Salad Dressing

Great for a Southwest or Mexican style salad, over avocados, or even as a dip for veggies!

Morning Glory Muffins

Chock-full of nutrients, these muffins are a breakfast unto themselves!

"Breakfast Omelette" Egg Salad

I am not a morning person, but I love breakfast. These don't mix well. So, I created this twist on traditional egg salad and omelettes.

Bon appetit!

Incredible! (1 rating)
Vegetarian Black Bean Burgers

This is my husband's recipe for vegetarian black bean burgers. He is a staunch meat-eater, and he loves these burgers because not only do they taste good and are healthy, but they also have a good texture (they don't crumble like some veggie burger recipes).

Tomato Sauce with Beans & Veggies

I make different versions of this based on what beans and vegetables are in my kitchen on a given night. Add or subtract ingredients. Use frozen, fresh, or canned. Mix and match!

Margot's Hot Chocolate

A delicious treat for any chocoholic.

Basic Waffles

I took the recipe for Basic Waffles from the Cuisinart Waffle Maker Instruction Manual, and lowered the fat and sugar content.

Baba Gannouj

Baba Gannouj is a Lebanese spread/dip made from eggplant. Use it as a spread for sandwiches: Pita pocket with baba gannouj and alfalfa sprouts or spinach. Serve it as a dip with pita, pita chips, or carrot sticks. Or just eat it out of the serving bowl with a spoon!


Bonnie's Parsley Soup

This is my mom's parsley soup, which has become a traditional family meal on cold winter nights eating in front of the fireplace. This soup is rich in flavor and heavy enough to be eaten as a main course. I recommend serving with a small salad on the side and a big loaf of a crusty bread (sourdough or French baguette, for examples) for dipping in the soup.

Cooking notes:

*Instead of using chicken bouillon, you can use a vegetarian bouillon (I have used vegetable, mushroom, and herb bouillons). This substitute turns this recipe into a delicious vegetarian meal.

*I use instant nonfat dry milk in this soup. You may substitute this for 1 1/2 cups regular nonfat milk. If you want a creamier soup, you may use milk with fat or even some cream.

I use salted butter in this recipe, and rarely add extra salt. Salt to taste, but remember that extra salt is not counted in the nutrition info for this recipe.

Bon appetit!

Three-Cheese Sauce

A basic cheese sauce. Delicious over broccoli, cauliflower, cooked spinach, baked potatoes, etc. Also makes a delicious dip for veggies, tortillas, or pita chips. Can be used as a spreadable cheese on sandwiches (hot or after cooling).

Incredible! (2 ratings)
Grilled Cheese

Marker for grilled cheese just the way I like it. :)

Baked Apples

A healthier take on Apple Crisp.

This is a very basic recipe, with ideas for things to add, etc. at the end of the Instructions (note -- the Nutrition Counter only includes the items listed in the "Ingredients" section! Be sure to add the nutrition info for any extras you choose to add.)

"Sloppy Joe" with Veggies over Rice

A delicious, balanced "one-pot wonder" meal. Includes meat, veggies, and brown rice (could substitute another grain or whole wheat pasta, or even use whole grain bread to make sloppy joe sandwiches).

I used frozen spinach and frozen oriental blend veggies. However, I used them because that was what was in my freezer. Use broccoli, regular mixed veggies, carrots, or any other veggies you'd prefer.

Artichoke Sandwiches with Pesto Dijon Dressing

This is a delicious, low calorie, vegetarian sandwich.

The original version was made with French bread that you slice in half lengthwise (like a hoagie), but I put it on whole wheat bread to lower the calories. While I make this with fresh mozzarella, it is also very good with provolone cheese.

If you want to add meat to it, a slice of cooked salami or Genoa salami would go well with it (not included in the Nutrition Information here).

Bon appetit!