More About MICHELLE_391

Visit My SparkPage Send Me SparkMail

Recipes I've Shared:

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.


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

Full-Fat Original Mandelbrodt from Nanny

This is the full description of the cookies. I didn't want to suggest substitutions, so that you can experiment yourself. Splenda works well, in case you are wondering. In any case, these are a wonderful treat, compatible to biscotti.

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.