Author: Sorting Last Post on Top ↓ Message:
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
5/27/14 8:19 A

My SparkPage
Send Private Message
Reply
Thanks Suzy!!! Great site!!! I can't wait to check it out in more detail.

"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
CKENSINGTON's Photo CKENSINGTON Posts: 1,110
5/27/14 12:20 A

My SparkPage
Send Private Message
Reply
Hello! I mentioned to Hen that I made Swiss Chard the other night, and she asked how I made it. I decided to post as I have a great website for you all!!

George Mateljan, of the World's Healthiest Foods program, has amazing simple cooking instructions for every veggie on the planet. The site also includes detailed info on the nutrients of each food, along with possible concerns for eating that food. Like JJ, he has a handful of controversial foods - eggs, soy, dairy, peanuts...you know the drill.

Anyway, for every veggie from Swiss Chard and Bok Choy to Sweet Potatoes and Squash, he tells you how to buy, store, prepare and cook them. He uses basic Mediterranean cooking methods with little or no cooking oil, but dressing with high quality EVOO, lemon and garlic. The link for the Swiss Chard cooking is:

http://www.whfoods.com/genpage.php?tname
=recipe&dbid=100

and info on Swiss Chard, including selecting and preparing:

http://www.whfoods.com/genpage.php?tname
=foodspice&dbid=16

Don't limit yourself - use his search for anything! He also covers healthy meats, seafood, and grains.




--Suzy

Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.

--W. C. Fields

The rule by which he had always lived was that the best would have to do until something better came along.

-- P.G. Wodehouse


 Pounds lost: 0.0 
 
0
11.725
23.45
35.175
46.9
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
1/31/14 6:54 P

My SparkPage
Send Private Message
Reply
Arlo ~ That's good to know... I'll change the recipe I copied to reflect the swap out... I've been wondering what I was going to use that jar of coconut oil I've had sitting in the pantry.

I've got a whole chicken in the rotisserie oven, for tonight's supper... I also enjoy using my electric pressure cooker.

"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
POCKETFULOFSUN's Photo POCKETFULOFSUN SparkPoints: (12,292)
Fitness Minutes: (6,197)
Posts: 390
1/31/14 4:39 P

My SparkPage
Send Private Message
Reply
Hen, the ghee was replacing the 6tbs of butter. I used ghee the first time rather than butter. the second time I didn't have any ghee on hand so i used 2tbs of coconut oil and 1/4 cup of olive oil. It was really great. My family is really getting tired of rice and beans...so this was a nice distraction. Its also a great way to work nuts into a meal. now i am off to find a recipe for sweet potato oven fries.

Cynthia

BLC~Winter Freeze Off
team Grey Wolves!!! Goal say goodbye to 13 lbs and 190something for good!
0. 12/10 initial weight= 193.8
1. 12/18 - First report due
2. 12/25
3. 01/01
4. 01/08
5. 01/15
6. 01/22
7. 01/29
8. 02/05
9. 02/12
10. 02/19 - Final Report due

“Happiness quite unshared can scarcely be called happiness; it has no taste.”
― Charlotte Brontë


 current weight: 193.8 
 
220
200.5
181
161.5
142
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
1/31/14 12:17 P

My SparkPage
Send Private Message
Reply
Arlo ~ That sounds so good!!! Thanks for sharing!!! Let us know how it turned out... Is the 1/4 of olive oil, you're using, in place of the Ghee, or in addition to it?

"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
POCKETFULOFSUN's Photo POCKETFULOFSUN SparkPoints: (12,292)
Fitness Minutes: (6,197)
Posts: 390
1/31/14 11:26 A

My SparkPage
Send Private Message
Reply
This Turkish Pilaf recipe is from Fannie Farmer 100th anniversary. It was tucked on last page of "Some vegetarian dishes" section. I never would have found it if I had not gone thru every page of the book looking for recipes that don't need an overhaul to consume.
I have made it using ghee and oil without the nutz its a little too sweet. Right now am cooking it with 2tbs of coconut and 1/4 cup of olive oil. No raisins...i don't care for them. toasted nuts make the whole house smell so good! I cant wait till lunch with this and some leftover salmon!
katorade.blogspot.com/2011/02/have-i
t-
your-way.html


Edited by: POCKETFULOFSUN at: 1/31/2014 (11:27)
Cynthia

BLC~Winter Freeze Off
team Grey Wolves!!! Goal say goodbye to 13 lbs and 190something for good!
0. 12/10 initial weight= 193.8
1. 12/18 - First report due
2. 12/25
3. 01/01
4. 01/08
5. 01/15
6. 01/22
7. 01/29
8. 02/05
9. 02/12
10. 02/19 - Final Report due

“Happiness quite unshared can scarcely be called happiness; it has no taste.”
― Charlotte Brontë


 current weight: 193.8 
 
220
200.5
181
161.5
142
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
1/26/14 10:20 A

My SparkPage
Send Private Message
Reply
Sorry for the confusion... I'm not sure why it would be showing up on your computer as 4 cups... I scrolled back down to double check, and it shows 1/4 or .25 cups on my devices... I'm glad you picked up on the fact, that 4 cups couldn't possibly be correct!!! emoticon

We enjoy the Quinoa Tabbouleh Salad year round, but it is especially good in the hot summer months.

"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
JASPEED Posts: 19
1/25/14 11:14 P

My SparkPage
Reply
I was asking about your Quinoa Tabbouleh salad. It sounds really good but you list 4 cups lemon juice! I'd like to try it and need to know how much lemon juice. Did you mean 1/4 cup?

HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
1/25/14 2:52 P

My SparkPage
Send Private Message
Reply
Hi JAYSPEED... Welcome to the Virgin Lifestyle team!!!

What recipe are you referring to?

"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
JASPEED Posts: 19
1/25/14 1:30 P

My SparkPage
Reply
This recipe sounds really great but did you REALLY mean 4 cups of lemon juice in the dressing???

HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
1/20/14 1:53 P

My SparkPage
Send Private Message
Reply
I am SO going to try making my own extracts, for use in my Green Smoothies... I just hate all the garbage they put into some of them, like Propylene Glycol and Sulfites.

www.commonsensehome.com/how-to-make-
ho
memade-extracts/


www.pastrypal.com/2012/01/good-time-
to
-extract/


"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
1/19/14 11:24 P

My SparkPage
Send Private Message
Reply
It worked!!! Thanks for the share... I'll have to keep them in mind, next time I'm in the mood for a burger.

"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
POCKETFULOFSUN's Photo POCKETFULOFSUN SparkPoints: (12,292)
Fitness Minutes: (6,197)
Posts: 390
1/19/14 3:21 P

My SparkPage
Send Private Message
Reply
www.sparkpeople.com/mypage_public_jo
ur
nal_individual.asp?blog_id=5103806

Thanks I never noticed that button...I was wondering why the link looked dead.

Cynthia

BLC~Winter Freeze Off
team Grey Wolves!!! Goal say goodbye to 13 lbs and 190something for good!
0. 12/10 initial weight= 193.8
1. 12/18 - First report due
2. 12/25
3. 01/01
4. 01/08
5. 01/15
6. 01/22
7. 01/29
8. 02/05
9. 02/12
10. 02/19 - Final Report due

“Happiness quite unshared can scarcely be called happiness; it has no taste.”
― Charlotte Brontë


 current weight: 193.8 
 
220
200.5
181
161.5
142
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
1/18/14 7:27 P

My SparkPage
Send Private Message
Reply
Rats!!! I couldn't get the link to work... Try using the "Add a Link button in the message box... Hopefully that will help.

"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
POCKETFULOFSUN's Photo POCKETFULOFSUN SparkPoints: (12,292)
Fitness Minutes: (6,197)
Posts: 390
1/18/14 2:22 P

My SparkPage
Send Private Message
Reply
I found this one looking for chickpea burger with oats, I have made b4 but lost recipe...Thought I would add to the board because it looks good, will try soon.


http://www.sparkpeople.com/mypage_public
_journal_individual.asp?blog_id=5103806

Cynthia

BLC~Winter Freeze Off
team Grey Wolves!!! Goal say goodbye to 13 lbs and 190something for good!
0. 12/10 initial weight= 193.8
1. 12/18 - First report due
2. 12/25
3. 01/01
4. 01/08
5. 01/15
6. 01/22
7. 01/29
8. 02/05
9. 02/12
10. 02/19 - Final Report due

“Happiness quite unshared can scarcely be called happiness; it has no taste.”
― Charlotte Brontë


 current weight: 193.8 
 
220
200.5
181
161.5
142
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
11/17/13 9:46 P

My SparkPage
Send Private Message
Reply
Savory Roasted Chick Peas (Garbanzo Beans)

1 can (14 oz.) Chickpeas - rinsed, drained and patted dry
1/2 teaspoon Olive Oil
a couple shakes of Hen's Seasoning*
a couple shakes of Sea Salt

Place Chickpeas in a 9 x 13 cake pan.

Dry roast at 450° F for 30 minutes. You didn't miss anything - You don't oil or season them until after they've been dry roasted in the oven.

Transfer Chickpeas to a bowl. (I use a stainless steel bowl for this)

Drizzle with the Olive Oil, and then sprinkle on the rest of the ingredients.


*Hen's Seasoning: (I use this on everything from veggies to meats.)

Equal parts:
Garlic Powder
Onion Powder
Smokey Paprika
Tony Chachere's Cajun


"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
11/11/13 6:56 P

My SparkPage
Send Private Message
Reply
Veggie Soup in the Vitamix

1 14 oz can Chicken Broth
2 fresh Tomatoes, or 1/2 (15-ounce) can diced tomatoes
1 Garlic Clove, peeled
1 bag Grilled Veggies, steamed
2 C. Broccoli/Cauliflower blend, steamed
1/4 cup chopped Onion
1 Stalk Celery
pinch of fresh Cilantro, adjust to taste
pinch ground Black Pepper
1/4 tsp Herbs De Provence (opt)


Place everything in Vitamix and secure lid.

Select Variable 1.

Turn machine on and slowly increase speed to Variable 10, then to High.

Blend for 6-7 minutes or until heavy steam escapes from the vented lid.

Reduce speed to slow vortex and blend for a few seconds, to dispel air bubbles.

Pour into drinking mugs and enjoy. This soup is thick and very satisfying.


"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
9/18/13 9:50 P

My SparkPage
Send Private Message
Reply
Potato-less Salad

1 large head of Cauliflower or 16 oz pkg frozen (I prefer fresh)
8 hard boiled eggs, chopped
8 green onions, chopped
2 stalks celery diced
½ C. Chopped Dill Pickle
1 C. Mayo (or to consistency - I usually start off with 3/4 C. (See Previous Recipe)
2 TBS. Prepared Mustard - gluten free
1 tsp. Sea Salt
Pepper to taste
Paprika

Steam Cauliflower in microwave hi for about 9 minutes, until tender but not mushy, drain and let cool. Cut it to smaller chunks and mix all ingredients. Top with Paprika. Chill at least an hour.

Note: As with the previous recipe, this one would be suitable only for Cycle 3 or Cycle 2 during the egg challenge.

"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
9/18/13 9:43 P

My SparkPage
Send Private Message
Reply
Mayonnaise

1 Whole Egg
1/4 tsp Fresh Garlic - minced
1 TBS Lemon Juice
1 tsp Prepared Yellow Mustard - organic, no gluten
3/4 cup Olive Oil - extra light
Salt and Pepper to taste

Combine the Egg, Garlic, Lemon Juice, Mustard, S&P in the container of a blender. (I use my emersion blender and a 2 Cup Pyrex measuring cup.)

Blend until smooth, then blend on low speed while pouring oil into the mixture in a fine stream, and continue blending, until it emulsifies and thickens.
Pour into a glass jar with tight fitting lid and store in the fridge, where it will thicken a bit more.

Note: Because of the egg, this would be considered a Cycle 3 (maintenance) item, or on Cycle 2 during an egg challenge, (say for egg salad)... I've pretty much quit using mayo, but there are still a few recipes out there, where I find it useful.

"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
8/28/13 3:50 P

My SparkPage
Send Private Message
Reply
Pico de Gallo

1 tsp. Salt
Pinch Lo Han Sweetener or Stevia
~
2 Lg. Roma Tomatoes, seeded and chopped
1/2 med. Sweet Onion, finely chopped
~
1 Lg. Jalapeno, seeded, ribs removed and finely chopped
1 Avocado, halved, pitted, peeled and cut into 1/2" cubes
1/2 Lime, juiced
~
3 TBS. Fresh Cilantro, chopped

In a small bowl, mix 1 teaspoon salt with the pinch of sweetener.
In a medium bowl, toss the tomatoes gently with the salt mixture.
Add onion and jalapeno and combine.
Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado.
Sprinkle on the cilantro, and stir to combine. Serve.


"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
8/8/13 10:08 P

My SparkPage
Send Private Message
Reply
Here's a refreshing side, that is Virgin friendly.

Quinoa Tabbouleh

1 3/4 cups water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh mint or parsley (I like to use cilantro)
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.


"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
HAPPY_HEN's Photo HAPPY_HEN Posts: 1,250
8/7/13 9:59 A

My SparkPage
Send Private Message
Reply
I find that having a smoothie for breakfast is a great way to simplify my busy morning... Not to mention I don't have to try and think of something to fix... My favorite breakfast smoothie is my:

Espresso Green Smoothie

2 Cups Spinach (I use Organic Baby Spinach from Sam's Club)
1/2 Scoop Now Sports Pea Protein Powder
1/2 Scoop Growing Naturals Brown Rice Protein Powder - Chocolate Power
1 tsp. Vanilla Extract
1 tsp. Coconut Extract
1 tsp. Cocoa Powder (unsweetened)
1 tsp. Espresso Powder (instant from a jar) or decaf
pinch Lo Han Sweetener - Optional
1 1/4 Cup Silk Almond Milk - Unsweetened Vanilla
1/2 Cup Frozen Peach Slices (4 or 5 slices)
1 - 2 Cups Ice (or to consistency) (I use a double handful)

Throw everything in the blender and let r rip!!! I usually blend for about 45 seconds.
When making good Green Smoothies, it's important to have a blender that's powerful enough to handle the ice, as well as chopping the greens completely... I highly recommend the Health Master, 1500 watt (2 hp) blender.


"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)

"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
Happy Hen

Blessings, Hen


 Pounds lost: 10.0 
 
0
5
10
15
20
DANA_POWERS's Photo DANA_POWERS Posts: 180
2/1/13 9:26 A

My SparkPage
Send Private Message
Reply
Vegetables and fruits give food so much flavor and complex, along with spices. I find when I have an apple once and awhile now they taste so much better. I also had bok choy (baby) last night. I added some shrimp and quinoa with garlic, ginger, toasted sesame oil, coconut aminos, and some asian type spices.

The top sweetener I think is Han Lo (monk fruit). There is also stevia, but it has to have NO fillers, also xylitol 100% from birch (this can cause bloating, gas in excess)

It best to avoid sweetener for the first cycle (in my opinion). This will help reset your taste buds.

 current weight: 145.0 
 
163
158.5
154
149.5
145
BDANCY3's Photo BDANCY3 SparkPoints: (126)
Fitness Minutes: (0)
Posts: 14
2/1/13 9:12 A

My SparkPage
Send Private Message
Reply
Thanks for all the quinoa recipes. I've tried it in the past and felt like I was eating little cardboard pellets. Obviously it wasn't cooked correctly. Will try some of these and get back to you later in the month. It's pretty expensive stuff and hate to think I wasted my money!


 Pounds lost: 24.0 
 
0
6
12
18
24
DIVAMAMAOFTWO's Photo DIVAMAMAOFTWO SparkPoints: (14,072)
Fitness Minutes: (9,160)
Posts: 366
2/1/13 7:46 A

My SparkPage
Send Private Message
Reply
The Chia Pudding recipe sounds delish... I think my family will appreciate a healthy "dessert" treat tonight! B

ut what do you use as a sweetner in Cycle 1 or is this more of a recipe for a later time?

Edited by: DIVAMAMAOFTWO at: 2/1/2013 (07:46)
YOU DON'T HAVE TO BE GREAT TO START, BUT YOU HAVE TO START TO BE GREAT!!!

I can do all things through Christ who strengthens me! Phillipians 4:13.


 Pounds lost: 2.0 
 
0
6
12
18
24
DIVAMAMAOFTWO's Photo DIVAMAMAOFTWO SparkPoints: (14,072)
Fitness Minutes: (9,160)
Posts: 366
2/1/13 7:27 A

My SparkPage
Send Private Message
Reply
Awesome Chicken Cacciatore recipe... I may give that a try next week. Sounds delish.

Since starting the Virgin Diet, I am amazed by all of the wonderful foods out there (tried bok choy yesterday... yum yum) and the kind people that are more than willing to share their knowledge and "secrets". I have always loved fruits and veggies but didn't realize how limited my exposure was or perhaps willingness to try the unknown.... I am committed on trying a new vegetable/fruit each week!

It reminds me that if you "seek, you shall find" and if you "ask, it shall be given". While visiting a local health food store yesterday, I was encouraged to check out edibleharmony.com for Gluten Free recipes and Mark's Daily Apple for ideas on paleo/primal eating and fitness. I just browsed a bit yesterday but love the recipe ideas that also fit with the Virgin Diet principles. I know that I am just scratching the surface but am learning so much and enjoying every step of this new chapter!

YOU DON'T HAVE TO BE GREAT TO START, BUT YOU HAVE TO START TO BE GREAT!!!

I can do all things through Christ who strengthens me! Phillipians 4:13.


 Pounds lost: 2.0 
 
0
6
12
18
24
DANA_POWERS's Photo DANA_POWERS Posts: 180
1/30/13 10:43 P

My SparkPage
Send Private Message
Reply
I made this on the weekend and hubby loved it. I omitted the mushrooms as I am not fond of them. I also added a little extra meat. Very Healthy and loaded with vegetables!

Chicken Cacciatore
PREP/COOK TIME: 40 minutes
SERVE: Serves 4

1 tablespoon olive oil
2 chicken breasts, washed and
cut into 1-inch pieces
1 large onion, chopped finely
5 red bell pepper, chopped
3 cloves garlic, chopped
1 small zucchini, cut into cubes
5 small leek, chopped
1 cup mushrooms, sliced
1 (145-ounce) can stewed tomatoes
with basil and oregano
1 cup tomato sauce
1 teaspoon fresh rosemary,
crumbled
5 teaspoon salt
4 teaspoon freshly ground
pepper
■ In a large cooking pot or Dutch oven, heat
olive oil. Add chicken breasts and sauté for 6
to 7 minutes, or until browned. Remove from
pot and set aside.
■ Chop the onion, red bell pepper, garlic, zucchini,
and leek. Slice the mushrooms. Add to
the Dutch oven and sauté over medium heat
for 5 to 10 minutes, or until soft. Add the
tomatoes with juice, tomato sauce, chicken,
and fresh rosemary. Let this simmer, covered,
for 10 minutes. Add the salt and pepper and
serve.
I serve this over wild rice or polenta. Either
way it is delicious!
nutritional analysis per serving
246.71 calories; 5.42 g fat (19% calories from fat);
30.70 g protein; 19.30 g carbohydrate; 68.44 mg cholesterol;
638.53 mg sodium


 current weight: 145.0 
 
163
158.5
154
149.5
145
DESERTCATS's Photo DESERTCATS Posts: 4,257
1/11/13 6:24 P

My SparkPage
Send Private Message
Reply
Wow! Thanks for all of the recipes!! I will paste them into my OneNote (I love that program!!) and save them!

"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
DANA_POWERS's Photo DANA_POWERS Posts: 180
1/11/13 5:40 P

My SparkPage
Send Private Message
Reply
I also love making coconut rice. My mom was columbian and my family nanny aka grandma would make it at holidays growing up and still does over the age of 90 now. The way she makes it with fresh coconut I think takes around 7 hours. My shortcut way is using coconut milk/ and or coconut oil instead of butter. So tasty. That is like dessert to me... I have to limit myself though.

 current weight: 145.0 
 
163
158.5
154
149.5
145
DANA_POWERS's Photo DANA_POWERS Posts: 180
1/11/13 5:19 P

My SparkPage
Send Private Message
Reply
For the meat eaters its easy to dice out some meat and add it to make a complete meal

Pineapple + Cashew Quinoa Curry Bowl

Ingredients
• 1 cup of uncooked quinoa; rinsed well
• 1 and 1/2 cups of water
• 1 tablespoon of canola oil
• 1 small onion, diced
• 3 cloves of garlic, peeled and minced
• 1 red pepper, diced
• 2 carrots, peeled and chopped
• 1 large zucchini, chopped 
• 1 tablespoon of good quality curry powder
• 1 heaping teaspoon of chile-garlic sauce
• 1/2 teaspoon of ground coriander
• 1 cup of diced paneer or 1 block pressed tofu; diced
• salt and pepper to taste
• 1 cup of fresh (or canned) diced pineapple
• 1/2 cup of vegetable broth
• 3/4 cup of unsalted roasted cashews
• 2 tablespoons of freshly chopped flat-leaf parsley or cilantro
Method
1. In a medium saucepan, bring the water and rinsed quinoa to a boil. Once boiling, reduce the heat to a simmer and cover. Cook on low heat for 15 minutes. Remove from heat and allow quinoa to sit for 5 minutes covered. Remove lid and fluff with a fork. 
2. In a large saucepan, heat oil on medium-high heat. Sauté onions until they are soft and lightly browned. Add garlic and sauté for a minute or so. Add the peppers, zucchini and carrots. Sweat the vegetables for 5 minutes and then add the curry powder, coriander powder, and chile-garlic sauce. Add the vegetable broth to create a sauce. Season with salt and pepper. 
3. Add the quinoa, pineapple pieces, cashews and tofu or paneer. Mix well. Heat everything through for 5 minutes at a simmer. Allow mixture to sit for about 10 minutes before serving. This will allow the flavours to develop. Note: Add more vegetable broth if the curry begins to get too dry. You want a consistency like a risotto, not a soup.
4. Garnish with fresh parsley or cilantro. Enjoy! :)
Yield: serves 4 as a main dish or 6 as a side dish


 current weight: 145.0 
 
163
158.5
154
149.5
145
DANA_POWERS's Photo DANA_POWERS Posts: 180
1/11/13 5:16 P

My SparkPage
Send Private Message
Reply
Quinoa Tabbouleh Salad
NO DAIRY, EGGS, OR NUTS
PREP TIME: 20 to 25 minutes
SERVE: Serves 8
Traditional tabbouleh is made with
couscous and that is a wheat grain, so
this recipe replaces couscous with
quinoa. I think you will be pleasantly
surprised.
1 cup quinoa
1 cup vegetable broth
5 cup carrots, grated
1 stalk celery, chopped
1 cup diced tomatoes
1 cup diced cucumber
1 cup parsley, chopped
Dressing:
4 cup lemon juice
1⁄8 cup olive oil
2 tablespoons minced garlic
2 tablespoons chopped fresh
mint (or 2 teaspoons dried)
Salt and pepper, to taste
■ Prepare the salad dressing by mixing together
the lemon juice, oil, garlic, and mint.
■ Rinse the quinoa well and place in a saucepan.
Add the vegetable broth and bring to a
boil. Reduce the heat and simmer over low
heat for about 12 minutes, or until the broth is
absorbed. Turn off the heat and let cool.
■ Combine the carrots, celery, tomatoes, and
cucumber in a large salad bowl and add the
quinoa and parsley. Pour the dressing over the
ingredients and toss well. Season with salt and
pepper.
nutritional analysis per serving
196.10 calories; 6.97 g fat (31% calories from fat);
5.64 g protein; 29.26 g carbohydrate; 0.41 mg cholesterol;
488.71 mg sodium


 current weight: 145.0 
 
163
158.5
154
149.5
145
DANA_POWERS's Photo DANA_POWERS Posts: 180
1/11/13 5:15 P

My SparkPage
Send Private Message
Reply
from guest chef to Rancho La Puerta, Jill Nussinow
Holli’s note: Quinoa is actually a seed, not a grain, and is a wonderful protein source for vegans and vegetarians. It’s easy to digest, and high in fiber, so it also makes a great option for carb-loving people who don’t want the “bloat” they get from rice and pasta.
Ingredients
1 cup quinoa, rinsed
1/4 cup warm water
pinch of saffron threads
2 tsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 1/2 cups vegetable broth
1/2 cup chopped broccoli
1/2 cup green onion (Holli’s addition)
3 tbsp chopped cured olives
1/4 cup chopped fresh herbs, like parsley, lemon verbena or dill
Drizzle of olive oil and lemon juice
Heat saucepan over medium heat. Add olive oil and then onion and garlic. Saute for a few minutes. Add quinoa and toast it. Add saffron and the soaking water. Add the broth. Stir and bring to a boil. Cover and reduce to a simmer. Let simmer for 12 minutes on the heat. Remove from the heat and add vegetables. Replace cover and let sit for 5 minutes.
Check to be sure the quinoa is cooked through. (it will have little white rings) . Stir and add the olives and herbs. When ready to serve, add olive oil, and lemon juice and toss.



 current weight: 145.0 
 
163
158.5
154
149.5
145
DANA_POWERS's Photo DANA_POWERS Posts: 180
1/11/13 5:14 P

My SparkPage
Send Private Message
Reply
Lentil Patties with Spinach
(IT CONTAINS PEANUT OIL SO JUST SUB IT OUT FOR A DIFFERENT OIL)
PREP/COOK TIME: 30 minutes (not including soaking time)
SERVE: Serves 4
These patties are a great source of
protein, and a wonderful lunch or
snack food. You can store them in the
refrigerator for several days, and they
taste great with a dollop of hummus
or peanut sauce on top.
6 cup red or pink lentils,
washed
3 tablespoons vegetable stock,
plus more if needed
3 cups spinach, chopped
1 small serrano chile
2 tablespoons leeks, chopped
finely
1 clove garlic
5 teaspoon salt
1 tablespoon chopped cilantro
2 teaspoons brown rice flour
3 tablespoons peanut oil
■ Soak the lentils overnight in water. Drain and
puree in a blender with the vegetable stock
until smooth.
■ In a large bowl, combine all of the ingredients
except the peanut oil; mix well.
■ Heat a large skillet over medium-high heat
and pour in a tablespoon of peanut oil. Drop
a tablespoon of the mixture onto the skillet
and flatten it with the back of a spoon. Do this
with as many patties as you can fit into the skillet.
Cook for 2 minutes on each side, or until
browned. Remove from the heat and place on
a dish. Repeat with remaining lentil mixture,
heating extra oil between batches as necessary.
nutritional analysis per serving
54.00 calories; 5.90 g fat (34% calories from fat);
5.24 g protein; 20.65 g carbohydrate; 0.06 mg cholesterol;
196.83 mg sodium


 current weight: 145.0 
 
163
158.5
154
149.5
145
DANA_POWERS's Photo DANA_POWERS Posts: 180
1/11/13 5:12 P

My SparkPage
Send Private Message
Reply
I use a great office tool called onenote. I made a notebook that I put all my recipes in. Have them all classified under different tabs so as I search different sites I can save them all.


Cumin-Scented Black Rice & Quinoa / serves 4
Adapted from Bon Appétit

This side dish would make a fantastic addition to any Spanish style meal, maybe something like this. I’ve kept it simple, but it also seems perfect to add too, I’m thinking fresh tomatoes and avocado in the summer and possibly even roasted root vegetables in the winter, maybe throw in some pinto or black beans too, make it yours. If you can’t find black rice you can swap it out for brown, but I really suggest you try it, it’s a delicious little grain. Although beware, it will stain everything it comes in contact with a purplish hue if you’re not careful.
1/2 cup black rice
1/2 cup quinoa, rinsed well
1 bay leaf
1/4 cup salt plus more to taste
3-4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 teaspoons cumin seeds
2-3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
fresh ground black pepper
Bring rice and 1 cup water to a boil in a small saucepan. Once boiling, cover, reduce heat to low and cook until the rice is tender and water has been absorbed, about 25-30 minutes.
Meanwhile, combine the quinoa, bay leaf, 1/4 teaspoon salt, and 1 cup water in another small saucepan. Bring to a boil, cover, reduce heat to low and simmer until quinoa is tender, about 15 minutes. If you have any remaining water, drain, return to the saucepan and keep covered for roughly 15 minutes. Discard the bay leaf, fluff with a fork and transfer quinoa to a large bowl.
Heat tablespoons of the oil in a large skillet over medium heat. Add the onion and cook until soft and beginning to brown, about 8 minutes. Add the garlic and cumin seeds and cook, stirring often, for 2 minutes. Add the onion mixture to the quinoa. Add the cooked rice and mix everything well. Stir in the remaining 1-2 tablespoons oil (depending on preference), fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Serve warm or room temperature and garnish with avocado slices and lemon wedges if desired.




 current weight: 145.0 
 
163
158.5
154
149.5
145
DESERTCATS's Photo DESERTCATS Posts: 4,257
1/8/13 9:39 P

My SparkPage
Send Private Message
Reply
We ordered a new vanilla pea protein powder that's okay. I like that it's sweeter than the plain pea protein, but it's still a little chalky.

High Protein Pudding
1 Cup Coconut milk
2 T Chia seeds
1/2 tsp cinnamon
1/2 scoop protein powder

Soak chia seeds in 1/2 cup coconut milk.
Add another 1/2 cup of coconut milk and mix with 1/2 scoop of protein powder and cinnamon.
It will thicken up quick.
Stir and enjoy as a pudding.

I created the following berry pudding recipe after a family recipe I grew up with. We used corn starch, but since we are staying away from corn in phase 1, I created this recipe. You basically make a white sauce, then add the berries. I'm going to try it with coconut flour someday. The rice flour is a little gritty, but not bad. It's very filling!

Mixed Berry Pudding
1 T Ghee
1 T Brown Rice Flour
1/2 Cup Coconut Milk
1 Cup Berry Mix

Melt ghee in a sauce pan. Add flour and cook until it sizzles. Slowly whisk in milk. Cook on medium heat until it thickens. Add berries. Cook a few minutes until warm, then serve in a bowl.

As I posted on the other thread, I found a great cracker recipe on this page.
www.livingwithout.com/issues/4_22/Cr
az
y-for-Gluten-Free-Crackers-3028-1.html

Scroll down the page and look for Flax Seed Pizza Crackers.

"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
DANA_POWERS's Photo DANA_POWERS Posts: 180
1/6/13 5:38 P

My SparkPage
Send Private Message
Reply
I have not made this yet but it sounds great. Mung beans are great and have a more meaty/hearty taste to them

1 cup dried mung beans, washed
2 cups water
1 large onion, chopped finely
1 tablespoon olive oil
2 medium-size carrots, diced
2 tablespoons peeled and
minced fresh ginger
1 stalk celery, diced
4 cloves garlic
2 medium-size tomatoes,
chopped
5 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon ground cumin
3 cups vegetable stock
1 cup light coconut milk
Juice of 1 large lime
5 cup chopped fresh cilantro


Place the beans in a soup pot. Cover with
water and bring to a boil. Reduce the heat
and simmer until the beans are soft, 35 to 40
minutes.
■ In a large pot, sauté the onion in the oil until
soft, about 5 minutes. Add the carrot, ginger,
and celery, and continue to cook for another
4 to 5 minutes. Add the garlic and tomatoes,
and sauté for another minute. Combine all
the spices in a small bowl and add to the vegetable
mixture. Add the beans, water, and
vegetable stock. Simmer for 15 to 20 minutes
or until the vegetables are tender. Add the
coconut milk, lime juice, and cilantro and
heat through. Season with salt and pepper.
nutritional analysis per serving
142.59 calories; 5.54 g fat (30% calories from fat);
3.66 g protein; 22.77 g carbohydrate; 0 mg cholesterol;
240.10 mg sodium

 current weight: 145.0 
 
163
158.5
154
149.5
145
RED744 Posts: 1
1/5/13 11:25 P

Send Private Message
Reply
Thank you for this recipe!!!. I was having a really bad sugar attack, when I came upon this thread. this was great!!! This really helped me get through it.

MAYQUEENE's Photo MAYQUEENE SparkPoints: (1,430)
Fitness Minutes: (85)
Posts: 107
1/4/13 11:29 A

Send Private Message
Reply
Your chia pudding sounds very interesting and I didn't know the seeds could absorb so much water, so that's another reason we need to remain well hydrating when eating them! I will try the pudding some time!

--May




 current weight: 208.6 
 
235
211.25
187.5
163.75
140
DESERTCATS's Photo DESERTCATS Posts: 4,257
1/4/13 10:38 A

My SparkPage
Send Private Message
Reply
Dessert anyone?
While my chia seeds were soaking in the coconut milk this morning I was reminded of a recipe I saw years ago.

Chia Pudding
1/2 Cup coconut milk
2 T Chia seeds
1 tsp or so sweetener of choice
Vanilla
Cinnamon
Coco powder (optional)

Mix together and let sit for at least 15 minutes. Chia seeds can absorb 9-12 times their weight and they will plump up like tapioca. You can adjust any of these ingredients to taste and thickness (add more seeds if you want it thicker, add more milk and more seeds if you want more!). I have not tried it heated, but I suppose you could heat it a little or use warm milk? Google it, there are lots of recipes (vegan and not) on the Internet! Some of the recipes also use berries.

Chia is also great for adding to your water bottle to help keep you hydrated.

"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
DESERTCATS's Photo DESERTCATS Posts: 4,257
1/2/13 10:56 P

My SparkPage
Send Private Message
Reply
I'm just going to keep on posting recipes as I make them. This one is too yummy not to share!
I set up to cook some Chana Dal in the crock pot this morning. I let it cook on low for 1/2 the day, then added the rest of the ingredients.

1 1/2 cup Chana Dal (yellow split peas). Rinse and remove any stones.
Add 3-4 cups water or stock
Cook in crock pot or stove top until soft.
Add 4 cups fresh spinach
Stir into dal until wilted

1-2 T Olive Oil
2 large cloves garlic, crushed
1/2 t mustard powder
1/2 t cumin
1/2 t turmeric
Salt to taste.
Heat oil in a small fry pan then add garlic and spices. Cook until bubbling, then add to crock pot.

Add 1 teaspoon or more of green or red chile powder (optional).

Add chopped fresh tomatoes just before serving. Serve over brown rice.
Yum! I enjoyed the curry recipe, but I think I enjoyed this dal even better!

Edited by: DESERTCATS at: 1/2/2013 (23:00)
"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
DESERTCATS's Photo DESERTCATS Posts: 4,257
1/1/13 11:02 P

My SparkPage
Send Private Message
Reply
That soup sounds good MayQueen! We are cold here in the desert right now. I made some great curry stew tonight.

Spicy Chickpea Curry Stew
1/2 medium onion, chopped
1 cup sliced mushrooms
1/4 cup or more yellow curry paste (more if desired, but be careful, it's spicy!)
1 T olive oil
Cook in the bottom of a large stock pot until onions and mushrooms are cooked.
Add:
2 cans of coconut milk
1 can of water (use can from coconut milk)
2 sliced small zucchini
1 small head of chopped cauliflower
4 cups cabbage/coleslaw mix
1 can garbanzo beans

Cashews, chopped

Cook until the cauliflower is soft. Spoon over brown rice, sprinkle with chopped cashews and enjoy!
There are pictures on my blog here: veganrecipesforfoodintolerance.blogs
po
t.com/


I also added a cracker recipe that I made the other day.

"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
MAYQUEENE's Photo MAYQUEENE SparkPoints: (1,430)
Fitness Minutes: (85)
Posts: 107
1/1/13 4:58 P

Send Private Message
Reply
I was served pureed celeriac soup in a restaurant one day and loved it. I was determined to make it myself and did today. The original recipe calls for a white potato but I subbed a sweet potato since they are not so high glycemic and are ok on Virgin. Here is the result. It was wonderful.

Mayqueene’s Celery Root (Celeriac) Soup

Peel enough celery root to make 4 cups (for me it was one celery root). Chop into cubes. Toss with one T. of olive oil and spread on a cookie sheet to roast at 350 F for 30 min.

Meanwhile, chop 1 large onion, 3 cloves of garlic, 2 stalks of celery and peel and cube 1 sweet potato. Saute all but the sweet potato in 2 t. olive oil about 4 min.

Add sweet potato, 3 c chicken or veggie stock, 1 t. tarragon, ½ t. thyme, 1 T parsley. Bring to a boil, cover and cook on low for 20 min.

Now add cooked and cooled celery root to pot and cook for 10 min. longer until celery root is tender. Turn off heat and cool a bit.

Transfer about 1/3 into a food processor bowl and puree. Pour the pureed amount into a saucepan. Continue to puree the other two thirds and transfer the pureed amounts to the saucepan. Then pour all pureed amounts into empty soup pan. Add ½ c coconut milk, and salt and pepper to taste. Serve.

This was served in a restaurant to me with a little steamed cabbage thrown in for light contrast. (optional).

Adapted from The Love of the Soup cookbook.


--May




 current weight: 208.6 
 
235
211.25
187.5
163.75
140
MAYQUEENE's Photo MAYQUEENE SparkPoints: (1,430)
Fitness Minutes: (85)
Posts: 107
1/1/13 3:40 P

Send Private Message
Reply
I just found this link by googling "virgin recipes" http://health.howstuffworks.com/tv/transfo
rmation-diaries/jj-virgin-meal-assembl
y-guide.htm

Some info here, but very sketchy.
I'm sure JJ's next project is a cookbook for the Virgin Diet, but right now we're kind of on our own! So keep putting your discoveries here.

--May




 current weight: 208.6 
 
235
211.25
187.5
163.75
140
MAYQUEENE's Photo MAYQUEENE SparkPoints: (1,430)
Fitness Minutes: (85)
Posts: 107
1/1/13 1:38 P

Send Private Message
Reply
Thai Kitchen is a wonderful brand of the richest coconut milk (in a can) for treats. I put a bit in my Virgin shake along with the lower fat carton coconut milk.

Thai food works wonderfully with Virgin. Visit this website for ideas: http://www.thaikitchen.com/

They sell wonderful rice noodles, totally gluten free and vegan:
http://www.thaikitchen.com/Products/Rice
-Noodles/Stir-Fry-Rice-Noodles.aspx

There's a great "Stir-Fry Thai Rice Noodles" recipe on the box and also on the website. Buy the ThaiKitchen red and green curry and combine with coconut milk and rice noodles and you're cooking good and eating Virgin!

--May




 current weight: 208.6 
 
235
211.25
187.5
163.75
140
DESERTCATS's Photo DESERTCATS Posts: 4,257
1/1/13 12:40 P

My SparkPage
Send Private Message
Reply
This recipe can be modified to taste totally different depending on what you use it with. If I'm using it on cabbage mix like coleslaw, I'd use the white wine vinegar and a little salt, pepper and coconut crystals. If I'm using it on an Italian salad or stir-fry I'd use lemon or lime juice with garlic and other spices like Oregano that would go with the dish.

Basic Sauce:
2 T Cashew or Almond butter (cashew is milder in flavor)
Juice from 1/2 small lemon or lime. OR 1 T white wine vinegar
Water to thin to desired consistency.

Spices:
1/2 tsp or more garlic powder
Oregano or Italian spice mix

Blend the cashew or almond butter with the lemon, lime juice or vinegar with a fork or whisk until smooth. Add water to thin. Add spices.

Lemon Tahini Dressing
2 T Tahini
Lemon Juice
Garlic
Salt (optional)
Water

Blend the Tahini with lemon juice until smooth. Add garlic and salt. Add water to thin.

This is a great dressing for a salad or stir fry with garbanzo beans.


"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
DESERTCATS's Photo DESERTCATS Posts: 4,257
1/1/13 12:27 P

My SparkPage
Send Private Message
Reply
Best Vegan Burgers (Makes 8 good size burgers)
Ingredients:

* 1 cup oats put in food processor and blended into flour.
* 1/2 cup large onion, diced in food processor
* 1 can cooked black beans, pureed in food processor
* 1 large garlic clove, minced or 1 tsp garlic powder
* 1.5 tsp chili powder
* 1 tsp. cumin
* 1 tsp. oregano
* 2.5 tbsp ground flax
* 1/2 cup warm water
* 3/4 cup gluten free baking mix (mine is made by Arrowhead Mills).
* 1-2 scoops (20 grams) pea protein powder
* 1 grated carrot
* 1/3 cup almonds, chopped
* 1/2 cup sunflower seeds
* Salt to taste

Directions:
Preheat oven to 350 F.
Put 1 cup oatmeal in food processor and process until made into flour. You can also use a coffee grinder (not one you use for coffee).
Chop onion and beans in food processor (or dice and mash).
Put onion, beans and oat flour in a bowl and mix.
Add spices, flax meal, gluten free baking mix, pea protein powder, carrot and nuts. Blend well with a fork, then add water. Salt to taste.

Add a little more water if the mix is too dry (I didn't have to add more water). The water helps to get the flax meal and baking mix working so it binds everything together with the beans. Some recipes tell you to mix the flax with water first. I never do this because I end up with lumps of flax that won't blend into the rest of the ingredients.

Make into patties (helps to have your hands slightly wet) and place on lightly oiled baking sheet. Squash the patties flat so they are not too fat in the middle.

Bake for 20 to 30 minutes. (Frying would work too if you want them crispier.)

You can make these patties and freeze them on a cookie sheet raw for baking at a later date. I cooked mine, then froze them.

I've been a veggie since 1980. These are some of the best veggie burgers I've found. But, you must modify to your family's tastes (I never follow a recipe 'exactly'). We love these burgers!!

"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
MAYQUEENE's Photo MAYQUEENE SparkPoints: (1,430)
Fitness Minutes: (85)
Posts: 107
12/31/12 7:56 P

Send Private Message
Reply
Hi Dana & Cat...thanks for the vegan recipes...many vegans here.

Edited by: MAYQUEENE at: 12/31/2012 (19:57)
--May




 current weight: 208.6 
 
235
211.25
187.5
163.75
140
DANA_POWERS's Photo DANA_POWERS Posts: 180
12/31/12 7:09 P

My SparkPage
Send Private Message
Reply
I made this today and it was fantastic! I added some grass-fed beef for some protein

http://cookieandkate.com/2012/coconut-qu
inoa-and-kale-with-tropical-pesto/


Coconut Quinoa and Kale with Tropical Pesto
Author: Cookie and Kate
Recipe type: Salad
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins

Serves: 4+ (closer to 2-3 as main)


Quinoa cooked in coconut milk, tossed with kale and cilantro-cashew “tropical” pesto—a warm salad inspired by my recent trip to Belize. Healthy and vegan, yes, but delicious above all.
Ingredients

1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
1 cup light coconut milk
1 small bunch of kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale)
1/2 small to medium red onion, chopped
1/3 cup coconut flakes

Tropical Cilantro-Cashew Pesto

2 cups cilantro, packed
scant 1/2 cup cashews
4 cloves garlic
1/2 cup olive oil
salt and freshly ground black pepper, to taste
1/2 lime, juiced (or more, to taste)
pinch red pepper flakes, optional

 current weight: 145.0 
 
163
158.5
154
149.5
145
DESERTCATS's Photo DESERTCATS Posts: 4,257
12/28/12 11:53 P

My SparkPage
Send Private Message
Reply
I made some fresh hummus yesterday. Today we had some for lunch with lentil soup. This recipe makes a large batch. There are lots of recipes on the Internet if you don't like this one.

Sun-Dried Tomato Hummus
2 cans garbanzo beans, drained and rinsed
1/4 cup tahini
2 cloves garlic
juice from 1/2 lemon
about 1/4 cup sun-dried tomatoes in olive oil

Process in food processor until smooth.

Instead of sun-dried tomatoes try this with cracked red pepper, chili-garlic hot sauce, fresh basil, kalamata or Spanish olives.

Serve on romaine lettuce leaf/wraps and celery sticks.


"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
MAYQUEENE's Photo MAYQUEENE SparkPoints: (1,430)
Fitness Minutes: (85)
Posts: 107
12/28/12 9:55 P

Send Private Message
Reply
The curried turkey recipe was ok, but not great. Tonight I tried the sweet potatoes (below) with nutmeg and coconut milk and it was fabulous, like a great dessert. I used no OJ....doesn't need it. Doesn't need cinnamon either...nutmeg is enough. I used a drizzle of the rich kind of coconut that comes out of a can rather than the thin stuff we drink. Yum! I also added walnuts which was nice.

Edited by: MAYQUEENE at: 12/28/2012 (21:56)
--May




 current weight: 208.6 
 
235
211.25
187.5
163.75
140
MAYQUEENE's Photo MAYQUEENE SparkPoints: (1,430)
Fitness Minutes: (85)
Posts: 107
12/27/12 5:16 P

Send Private Message
Reply
Here's another recipe from the Whole Foods store board. I have it in the oven right now.

Curried Turkey and Rice Casserole (slightly modified from original by Mayqueene)

3/4 c brown rice, 1/4 c wild rice
Cook on stovetop with 1-3/4 c water for 30 min or until done.

Chop: 1 med. onion, 3 cloves of garlic, 2 c cooked chicken or turkey
1/3 c chopped fresh parsley, 1 carrot, 1 c or so of veggies such as green peppers, peas, or asparagus, 1/2 c walnuts.

Saute in ghee or other good oil: all the chopped above (except walnuts) until gently sauteed, plus 2 teas. curry powder.. Add one cup chicken stock.

Mix all the above except walnuts in a bowl. After mixing place in oiled casserole dish. Put chopped walnuts on top. Bake at 350 F for 30-40 min.



--May




 current weight: 208.6 
 
235
211.25
187.5
163.75
140
MAYQUEENE's Photo MAYQUEENE SparkPoints: (1,430)
Fitness Minutes: (85)
Posts: 107
12/27/12 4:03 P

Send Private Message
Reply
PS....I would add some chopped nuts to that recipe, which will up its protein value for vegans.

--May




 current weight: 208.6 
 
235
211.25
187.5
163.75
140
MAYQUEENE's Photo MAYQUEENE SparkPoints: (1,430)
Fitness Minutes: (85)
Posts: 107
12/27/12 4:02 P

Send Private Message
Reply
Sweet Potatoes are allowed. I found an interesting sweet potato recipe posted at my grocery store (Whole Foods):

Especially Good Sweet Potatoes

3 sweet potatoes, peeled and cut into 3/4 inch thick rounds
1/2 c unsweetened flaked coconut
1 1/2 teas. nutmeg
1/4 c unsweetened coconut milk

The following ingredients were in the recipe, but I think we should leave out: 1/3 c raisins, 1/2 o.j. Possibly ok to leave orange juice in, especially if you leave in the pulp, but I don't think you will miss it much so maybe better to leave out.

Preheat oven to 375 F. Layer sweet potatoes and dry ingredients in a 9 x 13 casserole dish. Drizzle coconut milk and oj on top. Cover with foil and bake until almost tender, 30 min. Uncover and bake until tender and coconut is golden brown, about 10 min more.


--May




 current weight: 208.6 
 
235
211.25
187.5
163.75
140
DESERTCATS's Photo DESERTCATS Posts: 4,257
12/27/12 11:51 A

My SparkPage
Send Private Message
Reply
Oatmeal

Set it up in the crockpot to cook while you are sleeping!

Steel cut oats
Thawed frozen berry mix (no sugar added) OR 1 chopped date (only about 4g sugar)
Flax meal
Almond butter
Almond Milk (optional)

I tried adding some rice protein powder mixed with almond milk, but it was chalky. Blah! emoticon LOL


"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
DESERTCATS's Photo DESERTCATS Posts: 4,257
12/27/12 11:07 A

My SparkPage
Send Private Message
Reply
Here is a sauce recipe I created for over veggies or as a salad dressing.

Mix:
2 T almond butter
1 teaspoon sesame oil (optional, just changes the flavor a little)
1 scoop pea protein powder (optional)
garlic
1 T fresh grated ginger
2 cloves fresh crushed garlic
1 T chili-garlic sauce (I love Sambal or the Vietnamese chili sauce with the rooster on the front).
Add water - Thin to desired consistency. If you make it too thin, add some flax meal to thicken it up again.
Salt to taste (the original recipe used soy-sauce)

This works great on a salad with spinach and coleslaw mix (I buy the already shredded mix). Add some chopped pea pods, green onions, mushrooms, cauliflower, broccoli, and whatever else you like. If you want to up the protein/fiber even more, add white or black beans, they work well with this sauce. I would do this if I didn't have the protein powder in the sauce.

The above mix can be stir-fried or cold. Put the sauce on top and serve in a bowl. If served hot, you can add 1/2 cup or so of brown rice to the bowl before adding the veggies and the sauce.

Meat-eaters can experiment with chicken in this recipe.




"You will never out-perform your self image." Tom Venuto

Because one day I just ran out of excuses and just ran...Nike


 current weight: 162.0 
 
192
179
166
153
140
BAXTERSMOM8's Photo BAXTERSMOM8 SparkPoints: (1,225)
Fitness Minutes: (45)
Posts: 30
12/16/12 4:52 A

My SparkPage
Send Private Message
Reply
Hi Everyone, I found this recipe that looks perfect for the Virgin diet veggie option. It does contain nightshades, so it may not be good for everyone.

Florentine Stuffed Mushrooms

Servings: 4

- 4 large Portobello or 6 medium Portobello mushrooms
- 1 tsp water or stock
- 3/4 C minced onions
- 1/2 tsp minced garlic

- 1/2 C finely chopped spinach
- 1/2 C seeded and finely chopped red or green bell pepper
- 1 T fresh thyme
- 1/4 tsp salt
- pinch of freshly ground black pepper

Remove, trim, and finely chop mushroom stems. Set aside.

In a medium pot of boiling water, blanch the mushrooms caps for 2 minutes. Remove and place mushrooms on paper towels, gill sides down, to drain.

Lightly coat a medium size skillet with cooking spray. Add water or stock and saute all the veggies including the mushrooms stems, stirring occasionally, for 6 minutes. Remove from heat and cool slightly.

Preheat the broiler, or toaster oven.
Spoon mixture into the mushroom caps. Broil until caps turn light brown, approx 3 minutes.

 current weight: 131.0 
 
133
129.75
126.5
123.25
120
Page: 1 of (1)   1

Report Innappropriate Post

Other Virgin Diet Food for Thought and Recipes Posts

Topics: Last Post:
party foods 2/4/2014 10:20:44 AM
Lunches for kids? 4/18/2014 9:23:58 AM
Protein Powders That you love/hate? 3/2/2014 1:35:10 PM
Recipes for 1 3/23/2014 8:38:25 PM
Malaysian Palm Fruit Oil 9/22/2013 3:38:51 AM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=24987x58615x51225935

Review our Community Guidelines