More About MICHELLE_391


Visit My SparkPage Send Me SparkMail

Recipes I've Shared:

Thai Inspired Tofu Stew

Warm, spicy and delicious with rice, quinoa, barley and even potato.

Peanut Sriracha Sauce

Excellent for many things, but is meant for Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce.

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.


Very Good (1 rating)
Quinoa Bowl with Lentils and Mustard Vinaigrette

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.

Nutty Pumpkin Bread

Give your home that pumpkin spice smell and enjoy some tasty cake.

Eleanor's Zucchini Bread

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.

Quinoa Cranberry Stuffed Acorn Squash

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.

Roasted Apples and Cauliflower with Dill

I printed this out from a website some time ago, but I'm not sure what website.

This is my contribution for Thanksgiving dinner.

Vegean Winter Lentil Stew


A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food.

Pan-Roasted Brussel Sprouts

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.

Pumpkin and Eggplant Curry with Chili and Thai Basil

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
https://www.womensweeklyfood.com
.au/recipes/pumpkin-and-eggplant-with-
chilli-and-thai-basil-13074

This is a vegetarian dish.


Spicy Vegan Dal

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.

Avocado Taco Bowl

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.

Bang for the Buck Tuna Salad

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.

Roasted Vegetable Soup with Tofu, White Beans and Kale

Nutrition, warmth and happiness in a 2-cup serving. Very tasty.

Wild Rice and Mushroom Casserole

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.

Tofu Loaf - 100% vegan

Low calorie, high iron. This takes a lot of chopping, but it is worth the effort.

Honey-Mustard Glazed Artic Char

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.

Lentils with Sun-Dried Tomatoes and Feta

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.

Taco Bean Salad

Easy to make, even easier to eat. Pairs well with tortillas or corn chips - even corn bread.

Zucchini-Corn Pancakes

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)

Saffron Quinoa and Roasted Beet Salad

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!

Warm Red Cabbagge Salad with Sweet Potatoes

Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. Adapted from Vegetarian Times

Mexican Inspired Rice

I just really like all of these things - so when I put them together, party in my mouth!

Vegetable Corn Cakes

Very easy to make. Serve this with salsa and you've got comfort food!

Michelle's Blueberry Muffins - Gluten and sugar free

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.

Dal Makhani Masala

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.

Shrimp and Broccoli with Water Chestnuts

I needed something quick and healthy and I just came up with this, recipe calculator in hand, using ingredients I had at home.

Drunken Honey and Carrot Cake

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!

Vegetarian Uzbek Mung Bean Soup (Mashkitchiri)

YUM! This is slightly spicy, and very nutritious. Warning though - it only has about 8 g protein, but check out all the vitamins!

Balsamic Bean Salsa Salad

I'm sharing this because it looks good, but I got it from the ADA's newsletter.

Domlama - Russian Tea Time - Chicago

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!

Low- FW-Calorie Devil's Food Cake Cupcakes

This is a recipe that I've seen on Spark - I make these without the Cool Whip

Spinach-Stuffed Baked Salmon

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.

High Fiber Blueberry Muffins with Bran and Germ

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!

Tuna Salad with Egg

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.

Lemony Lentil Spinach Stew

Vegetarian, high-protein, soul-warming stew. Adapted from a Vegetarian Times recipe October 1, 2005.

Kürbiscreamsuppe

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.

Kosheri - Ethiopian Lentils

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.

Eastern European Red Lentil Soup

Stolen from Vegetarian Times, January/February 2008

Summer Bean Salad

This is a great side dish if you're making fish, but is filling enough to eat for a light and nutrient-filled lunch.



Recipe Collections I've Shared:

Portable-Freezable-Breakfast Muffins
 
To try
 
Fish
 
Purely Veggie
 
This week's recipes
 
Meat Alternatives
 
Breads
 
Indian
Collected recipes from Spark and elsewhere.