Tried something new today based on info from another Spark person's personal blog. She was dealing w/ gall bladder stones. I've had fatty liver issues. Thought it would be worth a try! (1 site suggested raw shredded beet every day!)
Ingredients: 2 tablespoons rice vinegar Juice of 1/2 lime Pinch of sugar Coarse salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 pound red beets, peeled and grated 1/2 pound carrots, peeled and grated 1/2 cup thinly sliced basil leaves 2 tablespoons finely shredded fresh flat-leaf parsley (I added 1 shredded apple as well.)
Directions: In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning. * Salad does better when allowed to "rest" for at least an hour to let flavors blend.
Right at the top of this I have to say that I don't often "measure" things. I will do my best to put this down as I did it.
2 med. pumpkins. 1 qt. white grape juice or apple juice 1 1/2 c sugar 2 Tbsp pumpkin pie spice
Split and de-seed pumpkins. Quarter and bake for 1 hr in 350 oven. Let cool till able to touch. Peel and cut pumpkin into med. chunks. Put in a dutch oven. Pour juice over top and cook over low until most of the moisture is gone. 3 to 5 hrs. Add sugar and pie spice to mixture. Cook for 1 hr. longer. Put into sterilize pt jars and refrigerate. Makes 4 pts.
Using smaller portions a can of pumpkin can be used, not pumpkin pie filling. Slenda can be used instead of sugar, add until sweet enough for you.
I don't have the nutritional information. Sorry
Believe you can and your halfway there. Theodore Roosevelt
The talent of success is nothing more than doing what you can do well and doing well whatever you do. Longfellow
Pounds lost: 46.6
Fitness Minutes: (13,667) Posts: 1,908 1/11/09 5:46 P
Want your oatmeal cereal "to go"? This easy, versatile recipe lets you mix your favorite flavored oatmeal with oat bran and dried fruit for a dense, filling, and tasty oat muffin.
Ingredients: - Nonstick cooking spray - 1 box of flavored instant oatmeal packets (12.3 oz) - 16 ounces of oat bran (1 box Hodgson Mill Oat Bran hot cereal works great) - 4 ounces of dried fruit (raisins, cranberries, etc.) - 5 ½ cups of BOILING water - Optional: sugar or Splenda
Directions: 1) Preheat oven to 425 degrees. 2) Spray 2 12-count cupcake/muffin pans with nonstick cooking spray (DO NOT use cupcake liners! Muffins will stick to the liners.) 3) Combine cereal packets, oat bran, and dried fruit in a large bowl. 4) Add boiling water. Stir until mixed and the batter starts to thicken. 5) Spoon batter evenly into the cupcake/muffin pans. 6) OPTIONAL: Sprinkle sugar or Splenda on top of muffins. (Worth the few extra calories in my opinion.) 7) Bake for 25 minutes. 8) Cool for 10 minutes. Use a butter knife to loosen muffins around the edges before removing from the pan.
Makes 24 muffins.
Storage: Store in the refrigerator or freezer within 24 hours. I store half in the refrigerator and half in the freezer.
Combo Suggestions: - Quaker Oats Strawberries & Cream instant oatmeal plus diced dried pineapple (my favorite) - Apple & Cinnamon instant oatmeal plus raisins - Quaker Oats Weight Control Banana Bread Instant Oatmeal plus dried cranberries and a mashed banana - Whatever you like!
Dietary Information Amount Per Serving: Serving size = 1 muffin Calories = 125 Total Fat = 2.5 g Cholesterol = 0 mg Sodium = 79 mg Total Carbohydrates = 26 g Sugar = 9 g Total Fiber = 4 g Soluble Fiber = 2 g Protein = 4 g (Dietary Information based on Quaker Oats Strawberries & Cream instant oatmeal, Hodgson Mill Oat Bran Hot Cereal, and 4.25 oz dried sweetened cranberries. Optional sugar on top is extra—typically 5 calories with white sugar.)
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