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Recipes I've Shared:
Throwing stuff into scrambled eggs is my new favourite thing. I don't know why I was fooled my entire childhood into thinking that only ham could go into them.
I know this seems high in calories but it will provide you with a big, complete breakfast that will keep you full for a long time. I put in the brands that I often use, because I know the nutritional info is right, but feel free to use whatever you like.
I got this from the healthy foodie blog by Doug DiPasquale. He suggests using it as a dip, a marinade, a dressing (with added vinegar), on pasta, or as a sauce for a meat or vegetable main course.
I only put 1 serving even though the calorie count is huge because it is so dependent on what you do with it. If you eat it with pasta the amount you eat will be different than if you use it as a dip with tortilla chips.
This recipe is absolutely delicious. It's a little high calorie for a salad, but it's filling and can be eaten as a meal or as a side dish. You can use any lentils but French Lentils de Puy will be better at keeping their shape. If you use another type, watch to make sure they don't get mushy while cooking them.
This recipe was so easy to make. I got this from an allergy cookbook (since they tend to have healthier recipes) and love it! It is listed as being free of dairy products, wheat, yeast, corn, sugar, eggs, soy, nuts, nightshades, and gluten. I put 3 servings, but that is if you want this soup as a main course... if you're having it as an appetizer then the calories would be less.
This is light and G.I. Diet friendly. It makes about 2 cups, so I put 8 servings. The olive oil is included in the overall nutritional information, but I don't know if it would be that high because it is only used to coat the eggplant before roasting, but its skin gets peeled off afterwards.