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Recipes I've Shared:
My sister gave me this recipe and I love it! You can replace the dried cranberries and pecans with the dried berry and nut of your choice.
I am really on a scone kick right now. One of these days I'm going to figure out how to make a lower calorie version of these. Until then, I allow myself one and send the rest to friends!
These are NOT low-calorie! However, they are incredibly delicious and make for a fantastic indulgent treat on special occasions.
The calorie count shown includes the icing, however you could leave the icing out and still have delicious scones for much fewer calories.
These pair wonderfully with coffee!
From the Whole Foods Website
Whipped this up for brunch and loved it so I thought I'd plug it in for the calories and to share. I'll definitely be making it again!
Modified from a Mark Bittman recipe.
This recipe can be used as a side dish, stuffing for a tortilla, or my favorite - as a stand-alone meal with cornbread or pita. Here the nutrition is calculated into 4 hearty servings as if it were a one-pot meal.
I put this together in a pinch one night when I needed something quick and nutritious as I was recovering from being sick. I loved it! Next time I might add mushrooms if they are around as well, maybe instead of the carrots.
From "How to Cook Everything Vegetarian" by Mark Bittman.
These are super-easy to make and incredibly delicious! I serve them as an entree with a side of rice or squash and a salad.
This is a dish a friend of mine prepared for a dinner party and I fell in love with it! Fresh veggies, low in fat and high in nutrients - particularly potassium! The roasting brings out a delicious combination of flavors. This recipe is perfect for Fall!
This is a dish my mom always made for us growing up. It's not super-healthy, but it's not awful either. For me it's a real comfort food and as long as I watch my portions, it's perfect for dinner after a hectic day.
variations on a theme from nomeatathlete.com
This recipe can really be made with any number of vegetables. Additionally, the sodium content in the nutrition info is incorrect. You can soak fresh chickpeas overnight or use "No Salt Added" garbanzo beans and have minimal to no sodium content if that is of concern.
This recipe is from the Discovery of a Continent Cookbook by Marcus Samuelsson. It is recommended to be paired with a tomato sauce also in the book, but we typically pair it with homemade Tzatziki, a cucumber yogurt sauce, along with wheat pita and various fresh veggies.
From "The Lavender Cookbook" by Sharon Shipley
Vegetarian (easily Vegan) Risotto recipe. Good as entree or side. Can be varied any way you'd like. Makes 4 servings.
This is my sisters recipe - very delicious!!!
This recipe came from my sister Jean. It originally called for 1.25 cups of olive oil & a full cup of heavy cream instead of a half cup of half&half. I tried to lessen the fat content by reducing those items. I also subsituted earth balance for butter and even though the calculator is based on store-bought broth, I used homemade with much less sodium.
This is adapted from a cookbook called "How it All Vegan" by Tanya Barnard & Sarah Kramer.
I just threw this together - quite tasty!!!
This is a fairly fast & easy bread to make as it does not have to be kneaded.
This recipe is not exactly low-cal, but it is delicious, and I wanted to see how many calories it would have in it.
I was searching for a recipe that mimicked a Lentil & Tomato soup we discovered at a local Persian restaurant, Kabobee's of Atlanta. Apparently there is a well-known restaurant in Chicago called Reza's that serves a similar very popular soup.
I found this the original recipe on a blog @ http://kisscook.blogspot.com/2009/01/persi
an-lentil-and-tomato-soup.html, and altered it just slightly.
The Brown Rice Flour is what makes this recipe and balances out the whole wheat flour to keep the biscuits light and flaky instead of dense. To boost the flavor, you can add 1-2 Tblsps of chives, parsley, dill, thyme or shredded cheese.
When Sweet Potatoes are grown, you can use the greens just like you use all other kinds of greens! The benefit of these is that they don't have a bitter aftertaste, and when sauteed, they almost have a sweet buttery taste about them. SP didn't have Sweet Potato greens as an ingredient option, so I used Turnip Greens for the recipe calculator, but I'm sure the nutritional value is similar. This is a great fall fare that will surely be enjoyed!
This crisp fresh salad is a perfect snack, side dish, or light dessert.
These delicious pancakes are so tasty & filling, you don't even need the maple butter syrup that goes on top!
This is inspired by Rachel Ray's Sloppy Joe recipe, with a veggie substitute for the meat and a few other slight alterations.
Recipes I've Rated:
- Roasted Chicken and Veggies in One Pan
- Raspberry-Lemon Scones
- Chicken-Veggie Quesadillas with Ranch Yogurt Sauce
- Low-Calorie Banana Muffins
- Make Ahead Burritos
- Blueberry Flax Seed Muffins
- Blueberry Cream Muffins
- Veggie Panini
- Baked Ziti
- Quick Whole Wheat Molasses Bread
- Shrimp Creole
- Tomato, Lentil & Onion Soup
- Crockpot Vegetarian Spinach Lasagne
- Couscous Pudding
- Quinoa with pine nuts
- mushroom risotto
- Tempeh "Chicken" Salad
- Authentic English Muffins
- Chicken Stock
- Miso soup with shitake mushrooms & tofu
- Sauteed Green Beans
- Turkey-Spinach Lasagna
- Cheesy Vegetarian Sweet Potato with Beans
- Pumpkin Cream Cheese Muffins (Like Starbucks)
- Pumpkin Pie Oatmeal
- Grilled Strawberry & Cream Pita
- Harvest Butternut Squash Soup
- Stuffed Zucchini
- Pasta with Roasted Tomatoes, Green Beans and Capers
- Sauteed Garlic & Greens