More About HOLISTICDETOXER
Visit My SparkPage Send Me SparkMail
Recipes I've Shared:
Make a batch on the weekend, grab two for breakfast during the week. Or, pack a few for your mid-morning snack. Nutritional information per muffin.
This is a meal-sized salad with soft, roasted acorn squash, crisp apples, rich pecans, protein-packed lentils and sharp feta cheese.
This vegetarian broccoli casserole contains 20 grams of protein per serving. Enjoy!
This recipe has more steps than ingredients, but many of them can be completed at the same time, or while you do other things (like go on SparkPeople!). Relax! Both polenta and pepperonata are eaten all over Italy, with regional variations, so don't be afraid to mix up this recipe yourself! If you're not vegan, definitely consider topping it with parmesan!
Sweet, tart, crunchy, fluffy, delicious!
This recipe was inspired by one in a Skinny B**** cookbook, but I added very un-vegan Parmesan cheese and replaced the suggested breadcrumbs with cooked Puy lentils. I think this is a great combination- sweet sweet potatoes pair wonderfully with delicate leeks and earthy lentils. You'll be surprised!
Struggling to get your servings of fruits and vegetables every day? Try replacing your regular pizza crust with this blend of riced cauliflower, mozzarella cheese and eggs. Top with even more veggies to really eat the rainbow!
This is an even-easier, even-lighter adaptation of a popular recipe for lighter eggplant parmesan.
Roasted vegetables combine with egg whites and ricotta cheese to make a delicious make-ahead breakfast that's packed with protein. Get your mornings started right... by preparing Monday's breakfast on Sunday!
This is a posh vegetable side dish- saffron doesn't come cheap! That being said, it adds an unmistakeable flavour! Roast in a large, shallow baking dish for maximum crispiness. This recipe is based on one by Yotam Ottolenghi, who also includes green olives and minced fresh parsley in his version.
Cookies so easy a baby could make them! No special equipment required, and lots of room to adjust according to your personal tastes.
Fall and winter are the perfect times to dig into this bowl of soup, with flavors reminiscent of North America's earliest days- hearty root vegetables and filling wild rice.
This is a perfect winter dinner. It's great for vegetarians (with 19+ grams of protein and 40% of your RDI of calcium), but omnivores will love it too! You can also make it on the weekend and pack five portions for your weekly lunch. Easy as (lasagna) pie!
You ain't seen nothing like it! This soft, sponge-like roll of spinach is wrapped around a creamy, sun-dried tomato filling and then sprinkled with cheese. With care, this can be a show-stopper at your festive table.
This recipe makes a week of breakfasts that are high in protein, low in fat and loaded with delicious apple flavour! Freeze the finished pancakes, then pop them in the microwave for about thirty seconds on each side when you're ready for breakfast.
This is a high-protein, vegetable-centric dish that requires minimal hands-on time but looks pretty darn fancy! You can use pre-made corn tortillas if you want (they aren't sold in my region so I had to make my own), and you can vary the vegetables and salsas based on your personal preferences (though the nutritional information will change).
These pancakes are so flavorful, it's like an explosion of fruit in your mouth! You can skip the protein powder, or modify the recipe to include different fruits of your choice.
You can't get this wrong! Here's a delicious, easy, creamy side dish to serve alongside meat dishes, rich vegetarian entrees, or just about anything else. Don't skip the nutmeg, as it provides perfect harmonious balance to the flavor of the spinach!
This is a quick and easy dinner that requires minimal hands-on time. Italian-inspired vegetables are roasted, then tossed with pasta and balsamic vinegar (no fatty cream sauces here!). If your local grocery store or Italian market has fresh whole-wheat pasta, give it a try in this recipe!
This recipe is adapted from the Fat-Free Vegan Kitchen.
Soup doesn't get any easier than this! Packed with cancer-fighting cruciferous vegetables, a bowl of this creamy soup clocks in just over 200 calories, leaving you room for a slice of hearty toasted bread on the side!
Here's another soup building on Thai flavours, this time incorporating vegetables in season during the winter.
When you've tired of whole-wheat pasta with tomato sauce, give this unusual combination of cauliflower, walnuts and feta a try!
Here's a big meal that's high in Mexican flavours and low in fat. It's perfect for cilantro lovers, as the fresh flavours of this herb are carried through the soup, the black bean spread and the salsa! Enjoy!
This fiery Thai-inspired soup will help clear out your sinuses, without being uncomfortably spicy. Light coconut milk makes the broth creamy, chickpeas add protein, and vegetables like jalapeno, tomato and red pepper add their own healthful benefits. This super-simple easy is great for someone learning to make soup!
The flavor and colors of the southwest combine in this delicious vegetarian one-dish wonder. Making your own "pesto" is easy, cooking quinoa is so easy a baby could do it, and the rest is just a classic stir-fry. Keep this in your fridge at work for easy lunches, or bring it to a potluck where you know the vegetarians and vegans will appreciate it!