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Recipes I've Shared:
AIP-Friendly & Nightshade-Free
Turmeric laden for anti-biotic impact
Fritatta is a great way to use up leftovers - I happened to have millet & chicken on hand, so I turned scrambled eggs & greens into this fritatta instead.
You can leave out the peanut butter entirely (also radically reduces fat content) or swap with tahini to change the taste. Adjust the mustard/miso to your liking or add wasabi or cayenne for a bit of a kick.
Revised Rachel Ray's version from food.com
Lower salt version
Got this on the 'Net somewhere, but I can't remember where. Whoever you are - thank you!
Adapted from sourdough pizza recipe at Dom's Kefir site:
My CSA produces goat milk, so I culture my own kefir; Dom is the kefir king - check out his site!
Just to see the difference light makes =)
Yummy alternative to peanut butter & a great way to use up all those "pumpkin guts." Spread on whole wheat toast & dust with a pinch of Chef Meg's Pumpkin Pie Spice for a seasonal treat.
Yummy for breakfast with soymilk or lowfat cottage cheese. If you prefer a "saucier" version, retain 1 &1/2 cups of the lemon water with the pears & sprinkle a tblsp. of cornstarch over them when mixing in spices (not included in nutritional data).
Easy, tasty, low-fat.
Tofu adds low-fat protein & cardamom enhances the blueberry flavor.
Not really white, but lighter than red chili, low fat and very tasty.
Using regular cheese; could lower fat by replacing oilive oil with add'l kefir & using low-fat cheese
Hide the greens! Trick the kids!
My favorite way to fix it!
Recipes I've Rated:
- Black Beans and Brown Rice
- Easy Vegetable Enchiladas
- 2-Bean Sweet Potato Chili
- Cabbage Noodle Salad
- Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta
- Easy Ginger-Garlic Sauce
- Chocolate Tofu Mousse
- Roasted Butternut Squash Soup
- Sweet Potatoe Fries
- Coconut Meringue Cookies
- Slow Cooker Boston Baked Beans