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RFOX141's Photo RFOX141 SparkPoints: (8,426)
Fitness Minutes: (15,580)
Posts: 62
4/18/10 2:37 P

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I made this recipe the other night and my family really liked it. I probably wouldn't have put the two together on my own, but it actually tasted quite delicious.

Roasted Cauliflower with Parsley & Grapes

med. cauliflower cut into bite size florets
1-2T olive oil
juice of 1 lemon
1c flat leaf parsley
2c purple seedless grapes, halved
salt & pepper to taste

Toss cauliflower with olive oil, half of lemon juice, & salt/pepper. Roast in a 300F oven for 20 minutes. Remove and cool for 5 minutes and then toss with parsley, grapes and rest of lemon juice.

 current weight: 122.8 
 
126
123.25
120.5
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AFYABRAFI's Photo AFYABRAFI Posts: 437
4/17/10 9:44 P

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I have this vegan cookbook by Tal Ronnen "The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat" and it's amazing:

www.amazon.com/Conscious-Cook-Delici
ou
s-Meatless-Recipes/dp/0061874337


I just found this page on Discovery Health for vegetarian recipes:

health.discovery.com/national-body-c
ha
llenge/recipe-search-results.html?acR>tion=showRecipesByCategory&category=
Ve
getarian


Some more free recipes from Sara Snow on Discovery Health:

health.discovery.com/fansites/sara-s
no
w/recipes/


Maybe these would help your friend.

Edited by: AFYABRAFI at: 4/17/2010 (22:04)
KELLYFIT4U's Photo KELLYFIT4U Posts: 8,081
4/17/10 10:50 A

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This Quiche is yummy!
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=308291


This is yummy too!

Stuffed Eggplant
Ingredients:
Olive oil/ cooking spray
cup ff parmesan
1 cups bread crumbs
3 tablespoons olive oil
2 eggplants (app. 8 oz. each)
1 medium onion, finely chopped
1 teaspoon oregano
1 can (14 ounces) diced tomatoes
1 small zucchini, coarsely chopped
cup crumbled feta
Salt & pepper to taste

Directions:
Set oven to 375 degrees. Spray 9 x 13 baking dish with cooking spray. In a small bowl, mix cup of the parm, cup of bread crumbs, 1 tablespoon of olive oil and set aside. Half an eggplant lengthwise and scoop out the eggplant flesh, leaving a inch thick shell. Sprinkle the shells with olive oil and salt and roast in oven for 25 minutes, or until they are tender. Meanwhile, in a large skillet over medium heat, heat the remaining two tablespoons of olive oil, onion, garlic and oregano. Cook, stirring often, for about 5 minutes, or until onion softens. Coarsely chop the eggplant flesh. Add it to the pan with tomatoes, zucchini, salt and pepper. Cook, stirring occasionally for 10 minutes or until the vegetables are cooked through. Remove the pan from heat and leave to slightly cool. Stir the feta, remaining 1 cup of bread crumbs and half cup parm into the warm eggplant mixture. Taste for seasoning. Fill the eggplant shells and top with bread crumb mixture. Bake for 35 minutes or until the breadcrumbs are golden and the mixture is hot.
Nutrition facts:
Serves 4
Calories 353
Fat 11
Carbs 49
Fiber 9
Sugar 11
Cholesterol 4
Sodium 998
Protein - 17


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_FITMAMA's Photo _FITMAMA Posts: 3,395
4/17/10 10:11 A

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Hi! I'm looking for some clean vegetarian lunch and dinner ideas for a friend. Any good ones?

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