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Recipes I've Shared:
Warm, spicy and delicious with rice, quinoa, barley and even potato.
Excellent for many things, but is meant for Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce.
If you're into meal prep, this is a great recipe. It's easy, it's fast, and has several colors of the rainbow. You can use red or white cabbage for this. Carrots are a decent substitute for sugar snap peas.
The longer you marinade the tofu the better.
One last tip - freeze the tofu in the package you get it from the store overnight. Then allow to thaw before starting the recipe. It really improves the texture of the tofu.
THIS IS NOT MY RECIPE - but it's too good not to share. (Also I just wanted to be able to track it.).
Crunchy, light, filling and satisfying with quite a bit of fiber and protein.
Bonus fact: is a great take to work salad because it can go a whole day without being in the fridge.
Give your home that pumpkin spice smell and enjoy some tasty cake.
This is my mother's recipe with one substitution - egg beaters instead of eggs. It is rich, delicious and tastes like home. There are other recipes in the Spark database with less sugar, fewer calories, but this is the real deal.
A tasty fall/winter recipe - works well as a vegan main dish or half serving as a side dish. Adapted from the Food Network Kitchen recipe and halved.
I printed this out from a website some time ago, but I'm not sure what website.
This is my contribution for Thanksgiving dinner.
A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food.
This great autumn dish features two of my favorite things: Indian cuisine and Brussel Sprouts.
I serve this alongside a daal or chickpea dish and some brown rice. It's comfort food for body and soul.
Note - I use peanut oil because it has a higher smoking point than olive oil. Any vegetable oil works just as well.
I'm going to a Thai restaurant to night and trying to find something healthy to eat. This dish wasn't in the database, so I found a recipe online and plan to use this to track dinner tonight. I'm putting it in the database for future use, and in case anyone else wants to track it.
Here is the real recipe
This is a vegetarian dish.
There are a million Dal recipes out there and here's one more. This recipe calls for red lentils, but really, any lentils will do.
This makes 2 servings if a main dish. It is a filling salad that gives you 26 grams of fiber and 20 grams of protein. While it's a pretty caloric dish, it is exceptionally nutrient-dense.
Check out the nutritional information on this tuna salad. It's not low-calorie by any means, but there is not a single empty calorie in this salad. The fats are high-quality, the whole thing falls under the category of "anti-inflammatory" (if you are interested.) and it's so FILLING. YUM. That's why I call it "Bang for the Buck"
A note about the tuna - I highly recommend using the Wild brand tuna. It is pole caught, wild, not farmed, and has lower mercury than other brands.
Nutrition, warmth and happiness in a 2-cup serving. Very tasty.
I have this recipe on a card, not sure from where. But I love this on Thanksgiving. It gives a substantial and healthy food item for vegetarians resigned to just eating sides.
Low calorie, high iron. This takes a lot of chopping, but it is worth the effort.
This recipe for arctic char glazed with honey and mustard is a light dish for lunch or dinner, and offers a flavorful and satisfying meal.
16 grams of protein, tastes more way more decedent than it is, and so super easy to make. I eat this for lunch, but it could also work as a side-dish.
Easy to make, even easier to eat. Pairs well with tortillas or corn chips - even corn bread.
Serve these with salsa - or make a sauce out of yogurt and dill. SO YUMMY, and one pancake has 50 calories. You can have two!
These freeze very well if you let them cool first. (Otherwise, they get mushy)
This takes some time, but is worth the effort once you get the beets cooked. This salad makes use of ALL of the beet - tops and bulbs. Great nutrition!
Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. Adapted from Vegetarian Times
I just really like all of these things - so when I put them together, party in my mouth!
Very easy to make. Serve this with salsa and you've got comfort food!
This gluten-free muffin has a low-glycemic count and uses coconut oil for the fat. I developed this originally for a friend who is gluten-free, but then I went and made it healthier.
These are slightly sweet, but not sugary. The lemon brings out the sweetness and flavor of the blueberries.
One of my favorite recipes, made lower fat by using milk rather than cream. Also, the spice I'm using comes from an Indian grocery store.
I needed something quick and healthy and I just came up with this, recipe calculator in hand, using ingredients I had at home.
This recipe is a hybrid between the honey cake I grew up with, and one that I found here on Spark, which replaces butter with fruits. It is sweet without going overboard and really hits the spot!
YUM! This is slightly spicy, and very nutritious. Warning though - it only has about 8 g protein, but check out all the vitamins!
I'm sharing this because it looks good, but I got it from the ADA's newsletter.
Oh happy day! This is my favorite thing to eat at Russian Tea Time and I found their recipe online. Now I can eat a favorite and track it. And perhaps I can try to make it myself. YUM!
This is a recipe that I've seen on Spark - I make these without the Cool Whip
I found this in the Walgreen's publication, "Diabetes & You" The original recipe gives a calorie count of 208 a serving. I used Panko crumbs instead of regular old bread crumbs, which might be what is lowering the calorie count here.
I am trying to perfect this recipe - I'd like the "perfect" healthy, high-fiber muffin. After about a month of trying, this is what I've come up with. However, they are still a bit dry. They have the consistency of cornbread, which I kind of like for breakfast. But for those who like a moister muffin, I'm not sure if they need more apple sauce or if I need to add some fat. I'm also toying with the idea of trying Splenda's brown sugar version to lower the overall sugar content of these.
If anyone tries any of these ideas or comes up with one of their own, I'd really love to hear about it!
This is a yummy tuna salad that my mother used to make. You can use low-fat mayo or mustard to hold the salad together.
Vegetarian, high-protein, soul-warming stew. Adapted from a Vegetarian Times recipe October 1, 2005.
An Austrian delicacy. This version calls for cream. Experiment with whichever fat content milk you want. I've found that fat-free milk makes the soup too runny. I'd suggest 2 percent And finally, don't worry about adding the jalapeno and cayenne in the soup. it gives it a kick, but doesn't make it very hot.
This is an Ethiopian recipe that I've modified to make less starchy. It is somewhat acidic, but has a nice flavor. It is easy to make, although somewhat time intensive.
Stolen from Vegetarian Times, January/February 2008
This is a great side dish if you're making fish, but is filling enough to eat for a light and nutrient-filled lunch.
Recipes I've Rated:
- INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS, AND CHICKPEAS
- Indian Spinach and Tofu Crockpot
- Haluska - Cabbage and Noodles
- GOLDEN LENTIL SOUP
- Warm bulgar wheat, roast squash and ricotta salad recipe
- Coach Nicole's Chewy Oat & Nut Granola Bars
- Garden Harvest Vegetable Soup
- Baked Polenta with Spinach and Cheese
- Vegetarian Mushroom & Bean Soup
- Mongolian Shrimp
- Spinach Daal (Lentil dish)
- Slow Cooker Vegetarian Chili
- Carmelized tofu with brussel sprouts
- Carmelized Tofu with Brussel Sprouts
- Rare Seared Tuna Steak
- Spicy Lima beans
- Slow Cooker Vegetarian Paella
- mini apple muffins
- Lentils Puttanesca
- Broccoli Acorn Squash Soup
- Easy Spinach Lasagne
- Garlic Scallops over brown rice
- 'Down Home' Nova Scotian Blueberry Pancakes
- Blueberry Oatmeal Pancakes
- Supreme Squash Casserole
- Chipotle Sweet Potato Soup
- Herbed Bulgur and Lentil Salad
- Apple-Cinnamon Slow Cooker Oatmeal
- Chickpea Curry
- Vichyssoise soup (leek and potato)
- Scrummy Seitan Satay
- Lazy Tofu
- Tuna and White Bean Salad
- Low-Fat Eggplant Parmesan
- WW Chocolate Cupcakes
- Low-Fat Vegetarian Stuffed Shells
- Sweet Potato and Black Bean Chili
- Low Fat Blueberry Bran Muffins
- Garlic Crusted Cod
- Baked French Fries
- Peanut Butter Mini Cupcakes
- Shrimp and Tofu in Hoisin sauce
- Peanut Butter Chocolate Chip Cookies
- White Bean & Tomato Soup
- Spaghetti Squash Dinner
- Simple Black Beans
- Broke Bean Stew
- General Tso's Seitan
- Thai Chick Peas
- Lentil & Eggplant Curry