salad w/ balsamic vinegar, grilled zuchini and sockeye salmon with fig cream cheese and plum yogurt sauces.
ok, so maybe all my salads are starting to look the same- i still love them. I never get tired of good dark spring lettuce mixes. this salad has a diced fig, peach, flaxseed meal, sour cream, and plenty of balsamic (and little red) vinegar. I love balsamic on everything!
I was scrounging around the kitchen looking for some protein- no meat was to found. so i pulled out the remainder of the egg whites, threw some stuff in there and microwaved it. to my surprise, it tasted almost like a sweet custard, but way faster to make. try about 2 minutes.
In a cereal bowl (decent sized, cuz it puffs up in the microwave before settling), i put 1/2- 3/4C of egg whites (depending on how much protein your looking for, that would be 12 grams versus 18 grams), maybe about 1/2 a teaspoon of cinnamon, 2 Tablespoons of orange juice (surprise!), and a teaspoon of sweetener (sugar, stevia, or splenda). I might try subbing a little of the OJ for some vanilla extract, but I don’t currently have any. mix it and microwave for about 1.5-2 minutes (be wise, depending on the might of your microwave!); You do not want to over cook it, it’s good if it still has a little liquid when you put it onto a plate. new staple of mine lately.
I made this modified version of a recipe from Peanut Butter Boy’s blog. this Mousse was absolutely delicous. I’ve had it with lunch and breakfast! It’s interesting if your used to only traditional food combinations, good thing i’m not. this tastes just likes pumpkin pie filling, but very peanut buttery. I plan on making this as a pie in a graham cracker filling in the near future. too bad ricotta cheese is rather expensive.
Heres the recipe I used:
15-16 oz container lowfat Ricotta cheese
1 1/3 cups pumpkin puree (canned)
1/4cup agave nectar
4T(or 1/4c if that’s easier to think of) Peanut butter (i used peanut butter and Co.’s White Chocolate Wonderful Peanut Butter)
1T Better ‘N Peanut Butter (regular flavor)
1tsp vanilla extract
Blend well in blender, chill before serving.
I found this recipe somewhere online, that I can’t remember. These were very good, the whole family liked them. cookies without refined sugars, and they taste just like banana bread!
- 1/2 cup whole wheat flour
- 1 cup oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1 tbsp ground flaxseed meal
- 1/4 cup agave nectar
- 1/4 cup soy milk
- 1/2 tsp vanilla extract
- 1 tbsp canola oil
- 1 ripe banana
- 1/2 cup chocolate chips (i used white)
- 1/4 cup walnuts (optional)
- Preheat oven to 350*F.
- Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
- Use a cookie scoop to portion cookies on a greased baking sheet, approximately 1-2 inches apart.
- Bake cookies for 10-12 minutes.
- Remove cookies from baking sheet and allow to cool on wire rack.
This made 17 small cookies.
I’m excited cuz we got a better camera! yay!
Anyway, I call this soup an evil (with a 3) carrot soup because this was the most intensive and frustrating thing i’ve ever made (but it probably won’t be for you). Reason why it was like that is because i had t try to make it without a blender or food processor (so guess who got to try to “puree” 2lbs of vegetables by hand!?) I just spent a very great deal of time chopping and chopping and chopping with a knife until it was as fine as i could get it. You may be able to use a food processor, unless you want it to be kinda chunky.
I based this soup off of this recipe:
here’s what I did:
1.5 lbs baby carrots
6oz sweet red peppers
2 big sprigs of green onion
2T olive oil
1/5c reduced (not salt- free) sodium chicken broth
1tsp cinnamon (it came out very cinnamon-y)
few dashes of nutmeg
1/4c plain yogurt
follow the recipe accordingly, with whatever you’de like. I actually stirred in the yogurt at the end, add more for a creamier taste. Eat it with an orange spoon please.