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looking for Linda's taco soup recipe that was suggested by another member. I know it's going to be a ways out before getting to try this, but sounds good and would like to try when that day comes. Please help
Hi everyone, does anyone have any good muffin recipes. Want something different for breakfast.
Thanks
Donna
I mixed 1/2 scoop Syntrax Chocolate Truffle with Nostimo plain yogurt and I swear it tastes just like chocolate mousse - yum
| Calories: 130 | Carbs: 6 | Fat:0 | Protein: 27 | Sodium: 140 | Sugar: 6 |
5' 4" tall, HW: 242, SW:215.4 Weight Loss - pre-op: - 26.6, M1: -15.4, M2: -16, M3: -11.4, M4: -11.2, M5: -12.2, M6: -7.4, M7: -7.8, M8: -2.0 Goal of 130 lbs. reached at 8 months, 2 days post-op!
on 4/12/15 1:34 pm - nyork, AK
Thank you so very much for posting this yummy recipe. I would also like to share some super foods with you as well :)
on 4/12/15 5:28 am - Canada
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- Vegetable cooking spray
- One, 15 ounce can black beans, very well rinsed & well drained (I pat dry on paper towel)
- 1/2 cup Truvia baking blend, the kind in the bag
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 3 large eggs
- 1/2 cup Dutch cocoa
- 1 single serving sleeve Starbucks Via, ready brew instant coffee (really puts this over the top)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped sugar free or dark chocolate - you can also use mini bittersweet or semi sweet chips
Instructions
Spray an 8 x 8 inch baking dish with vegetable oil cooking spray. Preheat oven to 350 degrees.
Puree the black beans in food processor until fairly smooth. Scrape down sides and add Truvia, butter, vanilla and one egg. Process until very smooth. Scrape down sides and add 2 remaining eggs, cocoa, Via, baking powder, salt and chopped chocolate. Process until very smooth, scraping down sides and processing again.
Pour batter into prepared pan and bake until toothpick inserted 2 inches from center tests done, 18 to 25 minutes. Cool completely before cutting into two-inch square
on 4/12/15 5:24 am - Canada
Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing
Serves 6
For the salad and toppings:
1 tablespoon olive oil
1 large onion, diced
Salt
1/2 cup red & white, or red, white & black quinoa mixed (the plain red makes a dull looking salad)
1 small clove garlic, smashed
1 bunch lacinato kale (3/4 to 1 pound, with stems)
1/2 heaping cup whole dates
1/2 cup roasted salted whole almonds
For the dressing:
1 clementine or mandarin orange, juiced
1/2 lime, juiced
2 teaspoons maple syrup
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Heat the olive oil in a wide sauté pan over medium heat. Add the onion and sprinkle lightly with salt. Cook, stirring occasionally, until the onion has darkened to a toasty brown and smells caramelized — about 20 minutes. Remove from the heat and set aside. You should have about 1/2 cup of cooked onions. (This can be done up to 3 days ahead of time, and the onions can be refrigerated.)
Rinse the quinoa in a fine mesh strainer. Add it and the garlic to a 2-quart saucepan set over medium-high heat and sauté for about a minute both to dry the grain and toast it lightly. Add 1 cup water and 1/2 teaspoon salt and bring to a boil. Cover and turn the heat to low; cook for 15 minutes. Turn off the heat but leave the lid on for an additional 5 minutes. After 5 minutes, remove the lid and fluff with a fork.
While the onions are caramelizing and the quinoa is cooking, slice off the muddy bottoms of the kale stems, then slice the rest of the bunch into fine ribbons. Wash thoroughly and spread on a towel to dry.
Pit the dates and slice them into quarters. Roughly chop the almonds, by which I mean try to chop each almond into just two or three pieces, no more.
Make the dressing: Whisk the juices together (you should have about 1/4 cup total of juice, or a little less). Whisk in the maple syrup and olive oil. The dressing will be emulsified but still thin. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking.
Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. Toss with about half the dressing and taste. Add the remaining dressing if desired, then toss with the dates and almonds. Taste a bite; if it needs more salt, add it now, as well as fresh pepper if desired.
This salad keeps very well; the kale gets more tender as it sits in the dressing. Refrigerate for up to 5 days.
Recipe Note
Be sure to use a leafy kale in this salad, as opposed to a curly. How to know the difference? Lacinato kale (also called dinosaur, Tuscan, or black kale) comes in bundled sheaves of leaves, like chard or collards. Curly kale looks more like a big bouquet of floral filler, with ruffled edges, and it is too tough for this recipe. (I find chewing raw curly kale to be like taking bites of shrubbery, personally, so I usually cook it.) I have made it with either and like them both, raw, ribbon cut....
I was given this recipe a few years ago and I like to make it during lent. I change up the recipe depending on my mood :)
Quinoa Chili
This is the perfect cold night supper that takes only minutes to prepare. It's really healthy, vegetarian and gluten free too! Ingredients:2 T. Red Curry Paste ( found in the Indian food section of your grocery store)
2 tsp Ground Cumin Powder
4 Cups Vegetable Broth
2/3 c. red quinoa uncooked ( color does not a_ect taste or texture)
1 large sweet potato peeled and cubed ( about 2 cups)
1 large green pepper chopped ( about 2 cups)
2 15oz cans red kidney beans
1/2 cup lite coconut milk
2 cups tomato puree
1/2 tsp cayenne pepper or to taste
Freshly ground black pepper In a 4 qt. pot add curry paste, cumin and a little broth. Mash the mixture and stir until smooth. Add the remaining broth, quinoa, bell pepper and sweet potato. Set over high heat and bring to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes or until the quinoa begins to absorb the broth. Add the beans, coconut milk, cayenne pepper and tomato puree to the pot and stir to combine. Cook uncovered for 20-25 minutes until the quinoa is tender and the soup is thickened. Finish with freshly ground black pepper. Serve with fresh hummus and pita chips or rice chips. Calories per 2 1/2 c. serving 341, total fat 5g, sat. fat 6g, Carbs 68 g Fiber 17g, sugars 13g, Protein 17 g, sodium 412 mg Cholesterol: 0 mg.
i eat ricotta cheese, cocoa powder and splenda .. also ricotta cheese , sauce and mozz cheese
on 3/31/15 10:34 am
Thank you so much. I look forward to using your site often :-)
Zann
VGS- 2015
ReginaL · 3 replies · 981 views
