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PERSISTENCEMIMI Posts: 13,200
4/22/18 8:33 P

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Vegan Richa
Great blog with great recipes.
She also wrote two beautiful vegan cookbooks.


www.veganricha.com/recipes

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PERSISTENCEMIMI Posts: 13,200
4/10/18 9:05 P

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Today I mad this recipe for the first time, and we loved it. SUPERB!
Great for company, with the cinnamon.
Easy to make. For company I'll make it a day in advance. I think that the flavors will get even better.
If you like chicken with some sweetness of dried plums and honey, this recipe is for you.

CHICKEN WITH DRIED PLUMS

INGREDIENTS

8-10 pieces of chicken ( I used skinless, boneless, chicken thighs)
2 large onions, chopped
Spices... salt,
black pepper, sweet paprika, turmeric (not too much), cumin, cardamon, coriander
just to your taste......
A little butter and olive oil
1 teaspoon cinnamon
1 cup dried plums
1/4 cup honey
Roasted silvered almonds

METHOD

Put the spices (except the cinnamon( over the chicken.
Saute the chicken on both sides until golden color in butter and olive oil
Take out the chicken
In the same pan, sauce the onions until golden.
Add the chicken to the pan with the onions
Cover about half of the chicken with water, bring to a boil, lower heat, and simmer for 30 minute.
Add the dried plums and honey and cook additional 10 minutes ( I cooked for extra 25 minutes)
Serve the chicken with some sauce over it and spread the almonds over. Spread also the dried plums.

Really yummy

Enjoy



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PERSISTENCEMIMI Posts: 13,200
4/10/18 8:49 P

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Fantastic spice mix - for Chicken and Lamb

1 tablespoon salt (or less)
1 Tbs. black pepper
`1 teaspoon allspice
1 teaspoon cloves
1 teaspoon corriander
1/2 teaspoon cinnamon
1/2 teaspoon cardamon

Mix all and keep in a cool space


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PERSISTENCEMIMI Posts: 13,200
4/10/18 8:42 P

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Chicken, Apple, and smoked Gouda Salad
Make 4 servings

INGREDIENTS

2 large Gala apples, thinly sliced (about 1 lb.)
2 Tbsp. fresh lemon juice
1 (5.5 oz.) package spring greens and baby spinach mix
3 cups shredded rotisserie chicken
1 small red onion, halved and sliced
1 1/2 cups (6 oz.) shredded smoked Gouda cheese (I bought an end piece at Trader Joe's. Inexpensive.)
1 1/2 cups thinly sliced celery
1 cup sweetened dried cranberries
1 cup salted roasted pecans (or walnuts)
1 cup bottled honey- mustard dressing (I used much, much less)

METHOD

1. Toss apple slices in lemon juice.
2. Layer salad greens, apples, chicken, and next 5 ingredients in a large glass bowl.
Serve immediately, or cover and chill up to 8 hours.
Serve with dressing

Note!
When I served it, I mixed the dressing with the whole salad, and forgot about the layering......

Enjoy


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PERSISTENCEMIMI Posts: 13,200
1/16/18 7:41 P

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Superb dressing for a salad

Salad:

Lettuce
Tomatoes
Cucumbers
Red onion
Carrots
Red upper
Green pepper
Red onion

Dressing:

for about 32 oz. dressing

Pinch (with all fingers) sumac
Salt and pepper to taste
dry oregano
equal parts of lemon juice (from a bottle) and olive oil, extra-virgin, cold press, about 1 cup each or more
fresh garlic , peeled and mashed (about 2 tablespoons)

Mix all and refrigerate.
Use couple of teaspoons of the dressing for 2 servings, to taste.




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PERSISTENCEMIMI Posts: 13,200
12/11/17 5:48 P

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I cooked this recipe last week and it was superb!
I can prepare it anytime and freeze it for later use.

PUFF PASTRY FILLED WITH

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PERSISTENCEMIMI Posts: 13,200
12/6/17 9:02 P

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WW Corn bread recipe
Delicious


www.geniuskitchen.com/recipe/cornbre
ad
-ww-core-217763


Edited by: PERSISTENCEMIMI at: 12/6/2017 (21:08)
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PERSISTENCEMIMI Posts: 13,200
12/2/17 9:52 A

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UK released already the new 2018 Weight Watchers program

One change: 200 foods that will count as 0 Smart Points:
Here is the list:

DAIRY & EGGS
Hen eggs
Yogurt, fat-free, plain (including Greek & Skyr)
Yogurt, soya, plain

ALL UNSMOKED FISH & SHELLFISH – FRESH, FROZEN OR TINNED IN WATER, INCLUDING, BUT NOT LIMITED TO:
Fresh & prepared
Bream, red or black
Cockles
Cod
Cod roe
Coley
Crab
Crayfish
Dover sole
Eel
Eels, jellied
Grouper
Haddock
Hake
Halibut
Herring
Hoki
John Dory
King prawns
Lemon sole
Lobster
Mackerel
Monkfish
Mullet, grey
Mullet, red
Mussels
Octopus
Orange roughy
Oysters
Pike
Plaice
Pollock
Prawns
Rainbow trout
Red snapper (Red sea bream)
Rock salmon (Dog fish)
Roll mop herring
Salmon
Sardines
Scallops
Sea bass
Sea bream
Seafood selection
Shark
Shrimps
Skate
Soft herring roe
Sprats
Squid
Swordfish
Tiger prawns
Tilapia
Trout
Tuna
Turbot
Whelks
Whiting
Winkles

Tinned
Caviar in brine, drained
Clams in brine, drained
Cockles in vinegar
Crab in brine
Mackerel in brine
Pilchards in brine, drained
Pink salmon
Red salmon
Sardines in brine, drained
Tuna in brine, drained
Tuna in springwater, drained

POULTRY
Cooked deli
Chicken breast
Turkey breast

Fresh & prepared
Chicken breast mince
Chicken breast, skinless
Turkey breast mince
Turkey breast, skinless

FRUIT & VEGETABLES – FRESH, FROZEN, PICKLED & TINNED
All fruit, fresh, frozen or tinned in natural juice or water, drained
Most vegetables fresh, frozen or tinned without oil or sugar*

ALL LEGUMES – FRESH, FROZEN OR TINNED WITHOUT OIL OR SUGAR, INCLUDING, BUT NOT LIMITED TO:
Aduki beans
Beansprouts
Black eyed beans
Borlotti beans
Broad beans
Butter beans
Cannellini beans
Chick peas
Flageolet beans
French-style
Fresh beans
Green beans
Haricot beans
Kidney beans
Lentils, green or brown
Lentils, split red
Mung beans
Pinto beans
Runner beans
Soya beans
Tinned beans
Yellow split peas

MEAT FREE PROTEIN SUBSTITUTES
Plain tofu
Quorn fillet
Quorn mince
Quorn pieces
Smoked tofu

*Some fruits and vegetables contain SmartPoints values, these are:
Avocados
Cassava/Yuca/Plantain/Manioc
Mushy peas
Olives
Parsnips
Potatoes
Sweet potato
Yams

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PERSISTENCEMIMI Posts: 13,200
12/1/17 9:34 P

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WW websites using Smart Points



Simply nourished living
Skinny taste
Skinny points
Sanck girl

Edited by: PERSISTENCEMIMI at: 12/1/2017 (21:39)
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PERSISTENCEMIMI Posts: 13,200
12/1/17 9:08 P

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Mini muffin cheesecakes
For entertaining I'll use sugar.
Also I'll buy the mini cups crust -ready made, to put in the filling.
This recipe, however does not include the mini cups crust



kaseytrenum.com/?s=mini+cheesecakes+
re
cipe


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PERSISTENCEMIMI Posts: 13,200
11/29/17 4:08 P

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Cleansing Carrot Autumn Squash Soup
Prep Time:15 Min Cook Time:25 Min Total Time:40 Min
Serves 4
Ingredients
• 1/2 cup low-sodium vegetable broth, or water (for sautéing)
• 1/2 white onion, chopped
• 1-2 cloves garlic, minced
• 2 medium-sized carrots, chopped
• 1 apple, chopped (I used honeycrisp)
• 1.5 tablespoons fresh ginger, minced
• 1 small butternut squash, peeled and chopped
• 1 teaspoon sea salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• black pepper, to taste
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened almond milk (or light coconut milk)
• fresh juice from 1/2 lemon
• 2 tablespoons pure maple syrup
Instructions
• 1
In a soup pot, heat the veggie broth (or water) on medium-high heat. Sauté the onion and garlic for 2-3 minutes.
• 2
Add in the carrots, apple and ginger. Cook for about 5 minutes.
• 3
Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper. Mix well and cook another 5 minutes.
• 4
Pour in the vegetable broth and almond milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
• 5
Turn off heat and stir in the fresh lemon juice and maple syrup.
• 6
Using a hand blender (immersion blender) pureé the soup until smooth and creamy. You can also use a regular blender but be careful! Be sure to let out the hot air from the top to prevent a soup explosion haha.
• 7
Taste test and add more salt or extra spices as needed.
• 8
Serve immediately. Garnish with fresh apple, raisins, hemp seeds, pumpkin seeds or pecans!
• 9
Refrigerate for up to 3 days. Freezes well.
• 10
Enjoy!





Thai butternut squash, carrots, sweet potato

3 tablespoons coconut oil(may substitute olive oil)
1 sweet onion, diced
1/4 cup red curry paste
1/4 teaspoon red pepper flakes(optional)
1 tablespoon freshly grated ginger
8 garlic cloves, minced
3 cups uncooked butternut squash peeled, cut into 1”cubes, seeds separated
1 large sweet potato peeled, cut into 1”cubes
3 medium carrots peeled and chopped
4 cups low sodium chicken or vegetable stock
1 teaspoon salt
1/2teaspoon pepper
114 oz. can quality coconut milk(I like Chakoah)
2 tablespoons fish sauce
1 tablespoon dried basil
2 tablespoons lime juice
Sriracha/Asian hot chili sauce to taste(optional)


Instructions

Meanwhile, melt coconut oil or olive oil) in a large saute pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and saute until onions are soft, about 3 – 5 minutes.
Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.

Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup.
Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha hot chili sauce, salt and pepper to taste.
To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.





Edited by: PERSISTENCEMIMI at: 11/29/2017 (16:43)
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PERSISTENCEMIMI Posts: 13,200
9/27/17 4:58 P

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The Chewy Gluten Free Chocolate chips Cookies
Courtesy of Alton Brown

I got this recipe from a friend who also is following the gluten free diet.
I made it.
Delicious!
Enjoy


www.foodnetwork.com/recipes/alton-br
ow
n/the-chewy-gluten-free-recipe-1947962





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PERSISTENCEMIMI Posts: 13,200
9/27/17 4:53 P

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Gluten Free Farmhouse Buttermilk Bread

Courtesy of RED STAR
I got this recipe from a friend who also following the gluten free diet.
I made it and it is delicious.
Enjoy


redstaryeast.com/gluten-free-farmhou
se
-buttermilk/





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PERSISTENCEMIMI Posts: 13,200
9/27/17 4:27 P

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KALE SALAD

I enjoyed this salad in a dinner party


The ingredients are:

Kale (buy a package that has been triple washed), or use fresh kale
Olive oil to taste
Balsamic vinegar to taste
Agave sugar to taste
sunflower seeds
dried currants
NO added sugar

Enjoy


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PERSISTENCEMIMI Posts: 13,200
9/10/17 3:21 P

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I ate this salad today and liked it a lot.
Good source of protein
Very easy to make

Ingredients

1 small can broad (fava) beans
1 can garbanzo beans
Green pepper, diced small
Red pepper, diced small
red onion, to taste, diced small
Italian parsley, chopped
Olive oil
Lemon
Garlic
Salt and pepper

Mix well and refrigerate



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PERSISTENCEMIMI Posts: 13,200
8/15/17 5:32 P

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Great Website


Mediterranean cooking

DedeMed.com DedeMed.com







Edited by: PERSISTENCEMIMI at: 8/15/2017 (17:36)
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PERSISTENCEMIMI Posts: 13,200
8/5/17 10:06 P

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Courtesy of "happy healthy mama

Sweet potato and black bean burgers

happyhealthymama.com/sweet-potato-bl
ac
k-bean-burgers.html#_a5y_p=5351087


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PERSISTENCEMIMI Posts: 13,200
7/22/17 8:52 P

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HASfit has this great recipe.

I'll make it with brown rice or Farrow that was half cooked


hasfit.com/healthy-recipe/dinner/hea
lt
hy-taco-casserole-recipe/


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PERSISTENCEMIMI Posts: 13,200
7/20/17 7:41 P

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A cedar spoon

Website for Mediterranean foods mostly.


www.mako.co.il/food-recipes?partner=
Se
condNav



www.mako.co.il/food-recipes/recipes_
co
lumn-gluten-free


Edited by: PERSISTENCEMIMI at: 7/20/2017 (19:43)
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PERSISTENCEMIMI Posts: 13,200
7/20/17 7:31 P

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A cedar spoon

Website for Mediterranean foods mostly.

I'll celebrate 14 years of Maintenance on July 2nd, 2018

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PERSISTENCEMIMI Posts: 13,200
6/15/17 10:20 P

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This powder protein was recommended to me

VEGA




Edited by: PERSISTENCEMIMI at: 6/15/2017 (22:21)
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PERSISTENCEMIMI Posts: 13,200
6/15/17 10:17 P

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STUFFED PEPPERS

Notes!
1. They freeze well. I take them from the freezer to the refrigerator 2-3 days until thawed. I always heat them up in the toaster oven, for at least 15 minutes, so the extra juices dry out.
2. I use for this recipe three Pyrex pans, 11x17x3
3. When I take the pans out to flip the peppers to the other side, I also change the peppers to other racks in the (convection) oven

INGREDIENTS

12 red peppers (or all colors)
2 small sweet onions, diced
1-2 teaspoons olive oil ( can be without it too)
2 pounds ground chuck
1 pound ground turkey
2 tablespoons salt (I use much less)
3 garlic cloves, peeled and minced
1 teaspoon black pepper
1 tablespoon sweet paprika
2 large eggs
15 oz. tomato sauce
24 oz. can of Prego with mushrooms
2 extra garlic cloves, peeled and minced (for the end of the cooking)
3/4 cup of long grain rice

DIRECTIONS

Pre- heat the oven to 400 degrees

1. Cut each pepper in half to long axis
2. In a pot, using high heat, sauté the onions, stirring often, with a little salt, until they are almost soft.
3. In a separate bowl mix together the beef, turkey, salt, garlic, black pepper and sweet
paprika. Add the eggs and mix well.
4. Put the half peppers in the pan, in one layer and fill them with the meat and rice mix. You can fill all the way to the top.
5. Add to the pot that we sautéed the onions boiling water. Pour this water to the Pyrex container, about 1'' high. Do not cover the peppers with boiling water.
6. Cover the pans with aluminum foil ( I use heavy aluminum foil.
7. Cook the peppers, covered, for 20 minutes. Take out peppers, and flip them to the other side. Bring back pans to the oven, in different shelves.
8. Cook in the same temperature, covered, 25 more minutes. The peppers will "burn" just little
9. Take out the pans, and flip again the peppers to the other side. Now the meat is on the top of the pepper.
10. Pour the Prego sauce and the tomato sauce over the peppers. Cover the peppers with the sauces. Take OFF the cover (aluminum foil) and bake it , uncovered, 15 minutes more.
11. Add the 2 garlic cloves and spread in the pans.
12. Turn OFF the oven, bur keep the peppers in the oven for 20 more minutes.




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6/15/17 10:00 P

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BBQ Lentil & Veggie Stuffed Bell Peppers
We ate this dish at friend's home and I liked it a lot. I got the recipe from her the next day.
It is Gluten-Free!

1 cup bell peppers, chopped
1 cup zucchini, chopped
1 cup onions, chopped
1.5 cups dry green lentils
3 cups water
1 cup quinoa
2 cups BBQ sauce
4 whole bell peppers

Slow Cooker Filling

In your slow cooker, add the chopped bell peppers, zucchini, onions, dry lentils, water, and bbq sauce. Wait to add the quinoa for at least an hour.

Set you slow cooker on high and cook for at least an hour before adding the quinoa. Continue cooking for 2-3 more hours, stirring occasionally. You can either continue and fill the peppers at this point, or you can refrigerate the filling for when you’re ready to stuff the peppers.

Fill

In a baking dish, add a layer of the lentil, veggie and quinoa mix to the bottom so the peppers can sit in it. Cut the tops off of four bell peppers and fill the peppers with the veggie, lentil, and quinoa filling. Really stuff it in there. Bake at 350 degrees for 45 minutes.



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PERSISTENCEMIMI Posts: 13,200
6/13/17 2:30 P

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I went to a potluck and someone made this salad. Wonderful!

BROCCOLI SALAD

Broccoli, peeled and sliced (raw)
roasted sunflower seeds
Dried cranberries
Marzetti slaw dressing (there is also a light version of the dressing. Wasn't used in this salad....

Mix all and refrigerate

I don't know the portions.....

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PERSISTENCEMIMI Posts: 13,200
6/2/17 4:24 P

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POTATO DOUP IN THE SLOW COOKER
I had this soup today at friends, and we all liked it a lot.
Can use turkey bacon instead of the bacon bits
Over medium high heat, melt butter in a pan and saute onions and garlic until translucent, about 2 minutes
Arrange potatoes in a slow cooker and pour broth over it
Add cooked onions and garlic with cayenne and salt and pepper to taste. Stir to mix
Cover and cook over low heat for 6-8 hours or until potatoes are tender
Smash the potatoes, puree or use a stick blender to break down the potatoes to thicken the soup to your liking
Add cream cheese cubes and stir to combine
Cook on high for 30 minutes or until cheese melts. Whisk any leftover bits if needed
Dish and serve hot topped with bacon bits, cheddar cheese and dill weed/chives/green onions


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PERSISTENCEMIMI Posts: 13,200
6/1/17 9:10 A

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Syrian chicken with giant couscous ( I used potatoes instead of couscous)

I made this recipe yesterday and it is superb.

Notes!
1. I used potatoes instead of couscous and I cooked the potatoes together with the chicken.
2. Instead of 35 minutes cooking in the oven, I cooked it for one hour
3. I added to the spices allspice
4. It's a great idea to cook it a day before up to the oven cooking, especially when having company.
On the 2nd day, take out the dish from the refrigerator and sat out for about 45 minutesPreheat oven to 180C/350F, then bake it for 1 hour (350 degrees)

INGREDIENTS
2 tablespoons olive oil
2 pounds chicken thighs, skinned and boned

CHICKEN SPICES
1 teaspoon cumin powder
1/2 teaspoon allspice (my addition)
1 teaspoon cinnamon powder
salt and pepper

SAUCE
1 1/2 tablespoons fresh ginger, finely chopped
3 garlic cloves, minced
1 large onion, halved and finely sliced
1 teaspoon chili powder
Potatoes (10 , each one cut in half)
1/4 cup (combined) of mint and cilantro leaves, roughly chopped
2 tablespoons lemon juice
14 oz. (400 grams) canned crushed tomatoes
1 cup chicken broth/stock
1/2 teaspoon saffron strings
1/2 teaspoon cumin powder
3 thyme springs or 1 teaspoon dried thyme leaves
1/4 cup dried currants or sultanas (I used raisins and more then 1/4 cup

METHOD
1. Preheat oven 180C/350F when you almost finished all the preparation ( I cook this dish the next day, so I do NOT pre heat the oven)
2. Place chicken on a plate in a large bowl. Sprinkle the chicken spices and use your hands to coat the chicken
3. Heat olive oil in a very large, oven proof fry pan over high heat.
4. Add chicken, sinned side down (I use skinless thighs) and sear until brown nicely (NOT burned). Turn chicken over and cook the other side until browned.
Remove chicken from pan.
5. Add onion, garlic, ginger and chili powder, dried currants and POTATOES into the pan. Sauté for 2 minutes until the onion is translucent, and starting to brown.
6. Add the canned tomato, chicken broth/stock, saffron, cumin powder and thyme.
Bio, and bring to simmering, Turn stove off.
Nestle the chicken into the tomato broth, then cover with heavy duty foil or lid, and place into the oven. Bake for 25-35 minutes (see notes # 2 and # 4)
DONE!
SUPERB!



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FAVA (BROAD) BENA SALAD

you can find fava beans in Mediterranean, middle eastern, Indian and sometimes Italian
stores.

INGREDIENTS

1 cup dry fava beans
scallions, a bunch, chopped
Fresh baby dill, chopped
Cherry tomato, cut in half
cumin to taste. I like cumin, so I use more
salt and pepper to taste
Olive oil

METHOD
Soak the fava beans in water over night.
Change the water and cook until they are ready to eat, but not mushy. It will take about 2 hours to cook.
Drain the fava beans and put them in a beautiful bowl.
Add all the other ingredients, mix well . Refrigerate.
Serve at room temperature.
Enjoy

The Benefits Fava Beans

healthyeating.sfgate.com/benefits-fa
va
-beans-4574.html





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5/21/17 10:00 A

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GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

Ingredients

6 cups gourmet salad greens
1 cup (2") julienne-cut Braeburn apple. I diced it. (I use Fuji apples)
2 tablespoons cider vinegar ( I use apple cider vinegar)
2 tablespoons maple syrup ( the pure one! no imitations)
2 teaspoons whole-grain Dijon mustard ( ) only use Rothschild farms raspberry honey mustard. The best!
1 1/2 teaspoons walnut oil ( I do not sunstitute with olive oil)
1/8 teaspoon salt ( I omit the salt)
1/8 teaspoon ground red pepper
I add dried cranberries and silvered almonds

Method

1. Combine salad greens and applein a large bowl (a beautiful bowl will make the salad tastes better....smile)
2. Combine vinegar and next 5 ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.

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5/20/17 10:02 P

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Today I made kind of a new recipe. GLUTEN FREE

Millet and Farro "cake" It takes less than 5 minutes to make it

You can use only millet, brown rice, farro

Pre-heat oven to 350 degrees

In a glass Pyrex pan 9x13
Add to pan:

1 cup (1/2 cup millet and 1/2 cup Farro mixed well). Trader Joe's sells 10 minute Farro
5 cups of almond milk (I like sweetened Vanilla Almond breeze milk 13 gram of sugar per a cup! Ouch!) you can use unsweetened almond milk
Stevia or Stevia to Taste 1 stick of cinnamon
1 apple, peeled, cored and diced
Mix all well in the pan

Bake for 1 hour. Turn off the oven and leave the pan in the oven for 10 extra minutes

DELICIOUS!!!



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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

DELICIOUS RAW KALE SALAD

I don't like Kale, so I usually put it in a smoothie because of the nutritional benefits.
But I want to eat raw Kale, and today at a party someone brought this Salad, and I LOVES it!
I'll try the dressing with all other dark greens.

1 bag (16 oz. 1 pound) of already washed and chopped Kale (by Taylor farm or any other brand)
Cost: $3.99

Dressing: Try equals amount of Balsamic Vinegar, Olive oil, Honey, 1 pint fresh blueberries
I would probably use 2-3 teaspoons of olive oil, more balsamic vinegar, 2-3 teaspoons of honey.
I may use walnut oil (instead of olive oil) because it will give a nutty taste to the salad.
You can play around with the measurements of the dressing to your taste.

1. In a bowl mix well the ingredients of the dressing(without the blueberries).
2. In a large decorative bowl, mix the Kale with the dressing.
3. Add the blueberries and mix gently.

Yummy, Yummy, Yum!

Be creative.... use ripe peaches or other fruits in the summer.




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I would like to try couple of recipes



Bukhari/Bukhara rice dishes (some with chicken and lamb)



www.landsandflavors.com/bukhari-rice
/




www.fauziaskitchenfun.com/recipes/ri
ce
-meals/ruz-al-bukhari-bil-dajaj




www.cheftalk.com/t/58707/buhara-rice
-a
-special-turkish-rice




www.yasalamcooking.com/al-bukhari-bi
l-
dajaj-2/








Edited by: PERSISTENCEMIMI at: 4/1/2017 (23:07)
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This Website looks wonderful. I'll try some recipes.

www.unicornsinthekitchen.com/recipe-
in
dex/


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Here are some of my favorite soups (some are printed here already)

SMOKY SPLIT PEA SOUP

I made this soup this morning and it's so delicious!
The best part is that its SO EASY to make.
Great for company!

Ingredients

250 grams (about 9 ounces)dry solit peas
250 grams (about 8 ounces) beef somkies,AKA beef sticks, sliced. (I used about 6 ounces).
2 large onions, chopped
2 TBS. margarine or butter (I used 1 TBS. butter)
8 cups low sodium chicken broth/stock
Salt and pepper to taste

Directions

1. Heat the margarine or butter in a pot and saute onions until sort.
2. Add the beef smokies and continue sauteing couple more minutes. Add the split peas and chicken broth and boil.
3. Simmer on low heat for about 45 minutes until Split peas are soft. Adjust the seasoning with salt and black pepper.

***********************************

BEST CORE VEGETABLE - BEAN SOUP

One of my favorite soups
A meal in itself. Very filling! SO DELICIOUS!
Great snack too.

NOTES!

1. Please read the whole recipe before making it.
2. This is more as a cooking method. the ingredients can change every time you cook it.
3. I chopp all vegetables in the food processor to save time.
4. It freezes very well.
I make it once in two- 8 quart pots, full to the top, and freeze it in individual containers.
5. I divide all ingredients between the two pots!
6. The vegetarian beans with brown sugar and spices (one can) is probably 0 points when divided between so many servings.

METHOD

1. In a large pot bring to a boil 4 cartons (32 oz. each) or canned, low sodium chicken broth with 4 large turkey necks in each pot.
Skim off any foam that rises to the top.
Add 2 carrots, 1 zucchini, celery, 1 onion and lots of fresh dill, fresh parsley and freshly ground pepper. (save some dill to ganish at the end)
Simmer for about 1 1/2 -2 hours.
You'll get a delicious broth.

2. Disregard the dill and the parsley.
Remove the turkey necks and enjoy eating their meat for several meals.

3. Add any vegetables you like:
I added:
6 chopped carrots, 2 chopped zucchini, 1 chopped leak, 5 parsnips, 1/2 small chopped cabbage, 3 large potato, 1 chopped tomato .....etc.....

3. Add 1/2 cup barley.

4. Boil again and reduce heat.
Simmer for about 30 minutes.

5. Add 1 large bag (2 pounds) of frozen mixed vegetables and 5 cans fo the following cans of beans:
DRAIN AND RINSE ALL BEANS.
1 can (15 oz.) red kidney beans
1 can (15 oz.) white kidney beans
1 can (16 oz. ) of Bush vegetarian beans WITH brown sugar and spices (COUNT POINTS FOR CORE, IF ANY)
1 can (16 oz.) Heinz vegetarian beans in rich tomato sauce (if it has sugar in it, COUNT CORE POINTS, IF ANY)
1 can (16 oz.) baby butter beans
Boil again and continue to simmer for about 20 minutes.

6. add ALREADY COOKED CORE whole-wheat noodles to your taste (this step is optional)

7. Garnish with finely chopped fresh dill.

Very filling and yummy.
ABSOLUTELY DELICIOUS!

*************************

BEAN AND SAUSAGE SOUP IN ROMANIAN STYLE
A whole meal in a soup!
DELICIOUS!
6-8 servings

Notes!
1. I've made this soup and served it to company. Everyone loved it.
2. I'll continue making this soup on a regular basis.
3. Easy to make!
4. Very filling!
5. I doubled the recipe and froze half. It freezes very well.
6. Experiment with different sausages, cooked rotisserie chicken meat, and other meats.
7. I've used CANNED beans, rinsed well. If you use a CAN, add one low sodium chicken stock (32 ounces total) to the soup

INGREDIENTS

1 1/2 cups dry white beans, soaked for 10 hours (I used CANNED baby butter beans instead)
1 onion, chopped
1 large carrot, cubed
Italian parsley, chopped (to taste. I used 1/2 small package)
2-3 Celery sticks, chopped
1/2 green pepper, chopped
4 TBS. olive oil( I used 2 TBS.)
1/2 pound Turkey italian sausage, cubed
Salt and pepper to taste
2 bay leaves
1 teaspoon oregano
4 ounces tomato sauce
* If you use canned beans, add one low sodium chicken stock (32 ounces)

METHOD

1. Soak the beans, covered with water for 10 hours
2. Drain the beans, rinse and put in a large pot. Add water to cover the beans and bring to a boil.
Cook for two hours until soft (or use CANNED beans).
3. Chop all vegetables
4. In another soup heat the oil and saute the sausage.
5. Add the onion and saute until golden. Add the rest of the vegetables and add salt, pepper, bay leaves and oregano too.
6. Add to the vegetables the beans with the cooking water (or the chicken stock) and cook 15 minutes more.
7. Mix together the tomato soup with 4 cups water. Add to the soup.
Continue cooking 30 minutes more.

Enjoy!

*****************************

LENTIL STOUP WITH TURKEY SAUSAGE AND VEGETABLES
By Rachel Ray

Rachel Ray demonstrated this recipe on 30 minutes meals and it's DELICIOUS and HEALTHY.

NOTE!
This is her way of teaching a method of cooking.
The ingredients can change every time you cook it.

Work with two pans at the same time.

PAN # 1:
Brown 1 pound sweet Italian turkey sausage cut into pieces.
Set aside.
Add olive oil.
Saute chopped onions, garlic cloves, sliced portabella mushrooms, shredded carrots, white calefornia potato, diced, 1 bay leaf, 2 stems of Rosmary, smoked paprika (or cumin), salt and pepper.
Cook it well until potato is cooked.

PAN # 2:

Cook dry lentils in chicken stock with 1 can of Fire roasted tomatoes until done.

Add PAN # 2 into PAN # 1.
Last minute add chopped swiss chard.
Pull out bay leaf and romary stems before serving.

YUMMY!

***************************

VEGETARIAN SPLIT PEA SOUP

So delicious! I have made it and it will be a staple in our home. The high Fiber (18 grams per serving) keeps me full for a longer time than usual.

From The Wellness Kitchen UC Berkeley

6 servings (1 1/2 cups each serving)
18 grams of FIBER per serving!
5 points per serving (and so worth it!)

1 package(3/4 ounce) dried porcini mushrooms
1 1/2 cups boiling water
1 TBS. olive oil
1 medium onion, thinly sliced
2 cloves garlic, smashed and peeled
2 carrots, thinly sliced (I used more carrots)
2 cups (1 pound) dry split peas
3 TBS. tomato paste
1 1/2 tes. smoked liquid seasoning
1 1/2 tsp. salt (or less)
1/2 tsp. pepper
1/2 tsp. rubbed sage
6 cups water

1. In a small heatproof bowl,combine the dried mushrooms and boiled water,and let stand for 20 minutesor until softened, reserving the soaking liquid.
Scoop out the dried mushrooms.

2. In a nonstick Dutch oven or large saucepan, heat the oil over medium heat.
Add the onion and the garlic,stirring often,until the onion is golden brown and tender, about 10 minutes.

3. Add the carrots and cook until tender,about 7 minutes.
Stir in the split peas, tomato paste, liquid smoke, salt, pepper, sage, mushrooms, and their soaking liquid. Add the water and bring to a boil. Reduce to a simmer, cover, and cook until the split peas are tender, about 45 minutes.

4. Optional ( I didn't do it)
Puree the soup in the pan with a hand blender or in batches in the food processor.

Per serving:
274 calories
3.2 g fat
18 g FIBER
46 g carbs
17 g protein
666 g sodium ( or less, if you use less salt)

******************************

CHARLES VIRION'S COUNTRY BEAN SOUP

Less than 1 WW points per 1 cup serving! (using 1 TBS. butter instead of 3 TBS.)
So delicious!!! Light & aromatic soup with superb flavors.
From: Bean, Pea & Lentil cookbook by Maria and Jack Scott -Consumer Reports Books

Our friend, master chef Charles Virion, was a dedicated legume lover.
This soup was a favorite of his.

Note!
I chopped all vegetables in the food processor

Ingredients

3 tablespoons butter or margarine (I've used 1 TBS. butter)
4 medium-sized carrots, scraped and sliced
2 medium-sized turnips, scraped and diced
2 large onions, peeled and chopped
1 large leek, thoroughly cleaned and chopped, using all but the last inch of dark green
2 celery stalks, scraped and sliced
8 cups homemade chicken broth, or canned (I used store bought chicken stock)
One 16-ounce can cannellini beans (white kidney beans),drained, rinsed, and drained again
Salt and freshly ground black pepper to taste
2 TBS. chopped fresh chervil or parsley

Method

1. In a deep pot, over medium heat, melt the butter or margarine.
Add the carrots, turnips, onions, leek, and celery and cook, covered, stirring occationally, for 8 minutes. Do not brown.
2. Pour in the chicken broth. Over low heat, cook, covered, for 35 minutes, or until the vegetables are tender.
3. Add the beans, simmer, uncovered, for 5 minutes.
4. Taste for seasoning, adding salt and pepper to taste.
5. Lightly sprinkle with chervil or parsley.

*****************************

TURKEY BEAN SOUP

I've made this soup today. My husband and I LOVED IT.
*** WW Core recipe
*** YUMMY!
*** Double the recipe and freeze in individual servings
*** So easy to make!!!
*** Great for the whole family
*** Heartwarming and filling soup
*** Substitute your favorite beans if cannelini and lima beans are not to your family's taste or they just don't happen to be in your pantry when you make this soup.

*** Next time I'll add one frozen bag of vegetables, such as cauliflower and carrots and any other "free" vegetables)

*** With the vegetables it will be a whole meal in itself. It will include:
Meat
Beans
Vegetables
Grains

From Taste of Home, Heartwarming soups, over 350 recipes & tips
Display until April 29, 2008
$9.99

8 servings

1 pound ground turkey
1 cup chopped onion ((chopped in the food processor, about 20 short pulses)
1 cup chopped celery (chopped in the food processor, about 20 short pulses)
1 tablespoon olive oil
1 can (49 1/2 ounces) low sodium chicken broth
2 cups frozen corn
1 can (15 ounces) cannelini or white kidney beans, rinsed well and drained). I used baby butter beans.
1 cup frozen lima beans (I used 1 can, 15 ounces, navy beans.
1 can (4 ounces) chopped green chilies
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili poweder
1/2 teaspoon salt (I eliminated the salt)
Shredded cheddar cheese, optional (I eliminated the cheese)

In a dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink.
Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt (and "free" frozen vegetables if you wish).
Bring to a boil, reduce heat and simmer for 30 minutes or until heated through.
Serve with cheese if desired.

Delicious!

************************


BEAN SOUP WITH BEEF SMOKIES (BEEF STICKS) IN RUMANIAN STYLE

* I think this is one of the best, if not the best soup I've ever made.
* I bought the beef smokies (beef sticks) in the market for $ 5.95 per pound.
Only 6 1/2 ounces are needed per recipe (200 grams)
Well worth the cost.
* Great for company
* Freezes well
* To speed up sometimes the preparations, I'll try to use a low sodium CAN of beans (drained and rinsed), instead of cooking the dry beans.
* I added extra cup of dry beans (or extra one can of beans)
* I added some extra low sodium chicken stock (from Costco)
* Great winter soup (but I'll eat it all year long)

8 servings

INGREDIENTS

1 1/2 cups of dry white beans (I used dried large lima beans)
1 onion, chopped (I used a large onion)
1 carrot, sliced (I used 4 carrots)
Parsley root (I used 1/2 a bunch of flat italian parsley, chopped)
Celery root (I used 4 celery stalks, chopped)
1/2 green pepper, diced
4 tablespoons oil ( I've used 1 tablespoon olive oil)
6 1/2 ounces (200 grams) of beef smokies, also called beef sticks, sliced
Salt and fresh ground black pepper to taste
2 bay leaves
1 teaspoon ground oregano
4 ounces tomato sauce (small can)

DIRECTIONS

1. Soak the beans in water (cover the beans) for 10 hours (overnight)
2. Drain the beans, rinse and put in a large pot, adding water to just cover the beans. Bring to a boil, remove the foam, and add a little more boiled water. Simmer for about 2 hours, until the beans are soft (not mooshy)
*I added couple of times more water to the pot so the beans stayed covered with water.
3. Dice all the vegetables.
4. In another large pot heat the oil, and saute the beef sticks. Add the onion, and saute until golden color. Add remaining vegetables and salt. pepper, bay leaves and oregano.
5. Add to the vegetable pot the beans with their cooking liquid, and keep simmering for 15 minutes more.
6. Mix the tomato sauce in 3 cups of water. Add to the soup and simmer for 30 minutes longer.

Wow! What a superb soup!

************************





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1/18/17 5:18 P

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MexiQuinoa Salad

I ate this salad yesterday in a luncheon. Loved it!!!

1. If you love Quinoa and Cilantro, this is a fantastic recipe.
2. You probably can replace the cilantro with parsley, if you're not fond of Cilantro
3. Quinoa is a full Protein from the planet. It is not a grain.
4. Why rinse quinoa? Rinsing removes quinoa's natural coating, called SAPONIN which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional good rinse at home.

INGREDIENTS

1 cup quinoa
2 cups vegetable or chicken broth
1/2 tsp sea salt
1 cup cooked corn kernels (I'll try it also with roasted corn from Trader Joe's. Delicious!)
1 cup cooked black beans (canned, drained and rinsed well)
5 green onions sliced
Small bunch cilantro, chopped
2 Tbsp olive oil
Zest and juice of 1 lime
1/2 tsp ground cumin
salt and pepper to taste

METHOD

1. Place 1 cup quinoa and 2 cups broth (or water) in a saucepan, add sea salt and bring to boil.

2. Reduce heat to simmer, cover and cook until all the broth or water is absorbed, about 15-20 minutes. When done the grains will look almost clear. Fluff with a fork and let stand until cool.

3. Place the quinoa into a salad bowl, add the corn, black beans, sliced onions, cilantro, olive oil, lime zest, cumin, salt and pepper.

Bon Apatite







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1/9/17 6:43 P

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Chocolate avocado Brownies
Gluten Free


skinnyfitalicious.com/chocolate-avoc
ad
o-brownies/


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Tonight dinner:
large salad with lots of different veggies
Rotisserie chicken - 3 oz.
for dessert: 1 cup goat yogurt with 1 small sliced banana and 1 Fuji apple.
NO JUNK FOOD today!

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5-Ingredient Fudgy Flourless Protein Brownies



Author: Deryn Macey

Recipe type: Dessert

Cuisine: Vegan, Gluten-Free, Oil-Free



Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins


Serves: 8



These easy to make brownies come in at just 82 calories each plus they're low in fat and made with just 5 simple, wholesome ingredients for a healthy and guilt-free indulgent treat!


Ingredients
•2 (200 g) very ripe bananas
•¼ cup (80 mL) unsweetened applesauce
•½ cup (60 g) cocoa powder
•1 scoop (41 grams) vegan protein powder, vanilla or chocolate
•2 tbsp (30 g) dairy-free chocolate chips


Instructions
1.Preheat oven to 350 degrees.
2.Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
3.Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it's flat and even.
4.Evenly distribute the chocolate chips on top.
5.Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
6.Bake for 20 minutes. They'll seem under done when you take them out but once they cool, they'll be good to go.
7.Let cool in the pan then slice into 8 squares.


Notes

You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!

I haven't tried this recipe with whey protein so I can't guarantee how they'll turn out if you use it. (See reader comments for those that have tested with whey.)

It's not imperative that use use [i]very[/i ]ripe bananas, as long as they're not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.

You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they're evenly distributed overtop of each piece.

I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven't tested it, so I can't guarantee the same result.


Nutrition Information

Serving size: 1 brownie Calories: 82 Fat: 2 Carbohydrates: 13.5 Fiber: 2 Protein: 5




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12/27/16 6:31 P

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Cornbread (Gluten Free) 3 Ingredients
Make 12 muffins
If you wish, add Splenda/Stevia for sweetness

Ingredients

1 can creamed corn
2 egg whites
1 cup self-rising Cornmeal

Method

Pre-heat oven to 400 degrees
Combine all ingredients and mix until moist
Pour into muffin cups that have been sprayed with non-stick Pam
Fill 3/4 full
Bake for 15 minutes


Recipe for self rising cornmeal

www.food.com/recipe/self-rising-corn
me
al-255005






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* 37 Calories per Brownie

Source: hurrythefoodup.com
Makes 9 servings
Use 8x8 pan
If using GF oats, it's GF brownie

Ingredients

3/4 cup non fat Greek yogurt (can use vanilla flavor)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup old fashioned oats (I use gluten free Oats)
1/2 cup Truvia/Splenda (or less)
1 egg
1/3 cup applesauce
1 teaspoon baking powder

Method

Pre-heat oven to 400 degrees
Combine all ingredients in food processor
Spray the pan. Pour to pan
Bake 15 minutes
Divide to 9 large squares

Enjoy




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12/21/16 9:51 P

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I made this recipe and it's delicious!
Instead of lemon juice I used a little more soy sauce.


Chicken w/Lemon Sauce

My Recipes

Source Chicken book

Ingredients

Optional stir-fry vegetables
2 Whole boneless chicken breasts
2 tbsp Butter
1 tbsp Olive Oil
1 Garlic clove, peeled and sliced
1 1/2 cups Chicken Stock, heated
1 tbsp Corn starch
2 tbsp Cold water
1 tsp Soy Sauce
1 tsp Grated lemon zest
Juice of 1 1/2 lemons
Salt & Pepper

Directions

1) Stir chicken and cut in strips about 1/2 in. wide. Heat half of butter and half of oil in wok or large frying pan over high heat. Add half of chicken and season well. Stir-fry 3 to 4 minutes over high heat. Remove chicken and set aside.
2) Heat remaining butter and oil in wok. Add remaining chicken to hot pan and repeat cooking process. Set aside with first batch of cooked chicken.
3) Add garlic to wok and stir-fry 20 seconds. Pour in lemon juice and chicken stock; cook 2 to 3 minutes over high heat.
4) Dilute cornstarch in cold water; stir into sauce. Add soy sauce, season and mix well.
5) Return chicken to sauce in pan and stir in lemon zest. Simmer 1 minute and serve with steamed rice.





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DELICIOUS HOME-MADE CHICKEN NOODLE SOUP

Great for the WHOLE family
Children LOVE this soup!
Our children and grand children always ask for this soup
I always freeze most of the soup in freezer zip log bags, quart size. Freezes beautifully.

INGREDIENTS :

1 small Chicken
7 1/2 cups water
3 chicken bullion cubes (I use 48 ounces Low sodium can of chicken broth with 1 1/2-2 cups of water, (instead of 7 1/2 cups water)and eliminate the chicken bullion cubes).
I use 100% low sodium chicken broth
2 cups chopped carrots
2 cups chopped celery
1 cup chopped onion
2 cans 98% fat free (like healthy choice brand) cream of chicken soup
1/2 cup milk (I use whole milk)
4 cups COOKED Rotini curly noodles, the COLORED ones. Very important....smile..... Cook the noodles in a separate pot.
salt and pepper to taste

METHOD

1. In large soup pot bring chicken, water,(or combination of chicken broth and water, or all low sodium chicken broth), salt, and pepper to boil.
Reduce heat and simmer until tender. (I cook it for about 1 1/2 hours)
Cool the chicken, then remove chicken bones and skim off fat. Chop the chicken.
Return chopped chicken meat to soup pot.
2. Add the boullion cubes ( if you used water to cook the chicken), carrots, celery, and onion, and simmer until tender. (about 20-30 minutes)
3. Mix in a small bowl the canned cream of chicken soups and milk, and add all, including cooked noodles to the soup. Heat until hot.





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A HEALTHY layered Salad- It's a Full Meal

There is NO dressing in this salad!

A friend gave me this recipe. She said that she eats this salad almost every day.
Use your imagination and try any substitutions.

LAYERS

Spinach
Kale
Quinoa
can of beets
Arugula
Cherry tomatoes
Olives
Fat Free Feta cheese (I use regular Feta cheese)

On top of all layers put:

Fruits, as strawberries or any others
Nuts, as almonds, pecans or others
Low fat cottage cheese
Grilled chicken pieces

Add red onion slices when eating/serving



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Gluten free oatmeal

INGREDIENTS
1 1/2 cups water
4 cups (leveled) old fashioned oats, gluten free
1 tablespoon raw Tahini
honey to taste
walnuts

METHOD
Cook the oats with the water. Take off the stove.
Add the rest of the ingredients and mix well together.
Refrigerate



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11/27/16 3:24 P

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I tasted this salad in a family gathering and it was amazing.
I'll double this recipe every time I make it

Here is the recipe

INGREDIENTS
3 carrots cut to Julian sticks in the food processor, or to any other shape, thin
1/2 cup dried cranberries
2 tablespoons chopped parsley
3 tablespoons olive oil (I'll use less)
1/2 teaspoon sesame oil
2 tablespoons honey or agave
2 tablespoons lemon juice
2 tablespoons vinegar (probably apple cider vinegar or any other flavor)
1 teaspoon minced fresh garlic
1 teaspoon sweet paprika
1/4 teaspoon black pepper
1/2 teaspoon salt (or less)

METHOD
Mix everything together and refrigerate




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11/26/16 6:42 P

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Chicken Stripes with Leek and Mushrooms

5 - 6 servings
It is a quick & easy recipe to make, especially if you do the prep ahead of time.
It tastes the best when you serve it fresh and hot, right after cooking.
We liked it a lot.

INGREDIENTS

A little over 1 pound of breast of chicken (600 grams), cut to stripes
1 1/2 pounds leek, white part only ( I used less)
12 oz. of mushrooms
1 cup of chopped parsley
1-2 TBS. olive oil (I used 1 TBS.)
Salt
Pepper
1 TBS. chicken powder (granules)

METHOD

1. Clean well the leek and mushrooms. Cut both to slices and keep aside
2. Heat a large pan with the oil, Sauté the chicken until golden color. Take out and set aside.
3. Add to the pan the leek, and sauté until golden color. Add the mushrooms and sauté for 10 more minutes.
4. Add the chicken to the pan with the parsley, salt, pepper and chicken powder. Mix well
5. Cover the pan and cook for 10 more minutes on low heat.
Serve immediately with potatoes or rice




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11/25/16 5:17 P

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Thanksgiving Leftovers Turkey. Turkey Pot Pie-Yum!
We bake a larger turkey for Thanksgiving, so we can make 4 turkey pot pies with the leftovers.

Here is the recipe for the chicken pot pie.
*Just replace leftovers turkey meat for the chicken.
I always make 4 pies. Freeze 3 and leave one for us to eat.
The recipe is for FOUR (4) PIES.
Very easy to make!
Freezes beautifully.

TURKEY POT PIES


CHICKEN POT PIE

I highly recommended to buy at Walmart four 9 1/2" Pyrex dishes. Each one cost about $2.50 cents. They are bigger than the usual 9" Pyrex pie dish, so you can put in much more filling.

Also, buy ONLY REFRIGERATED ready crust (two in a package) NOT FROZEN!!! (I made this mistake once.

Very Easy Version of Chicken Pot Pie
I rather make four chicken pot pies at one time, and freeze three for later use.
***This recipe is for making 4 chicken/turkey pot pies.

FOUR DEEP DISH CHICKEN POT PIES. Eat one. Freeze the other three.
OR divide the recipe by two (two pies) or by four (one pie).

* First prepare the filling, and then pre-heat the oven to 375 degrees
* Freezes beautifully
* !/8 of a pie, with lots of delicious filling, came to about 130 calories. I can eat 1/4 of a pie for 260 calories. Wow!
* I use 14" non-stick round pan, 4 " deep

INGREDIENTS

4 Pillsbury ready crust, pie dough packages , REFRIGERATED . (NOT FROZEN)
* One package has two pie crusts, for the bottom and the top (net weight: 15 oz.)
About 3 + pounds of FROZEN mixed vegetables, THAWED
4 huge sweet onions, chopped (in the food processor)
1 tablespoon olive oil
3 cans condensed cream of mushroom soup, 94% fat free, undiluted, as is. (OR 1 large family size can plus one small can)
All meat from one rotisserie chicken, chopped (ready made from the grocery store) I buy the family size rotisserie chicken from Walmart (larger chicken)
Salt and pepper to taste
6 cloves of garlic, minced (I use 6 large cloves of garlic)
Other spices if you wish
1 egg, stir well (to wash the pie crust before baking)

DIRECTIONS

The Filling

1. In a very large and deep pan, heat the olive oil a little, and sauté the onions until golden color.
2. Add the THAWED vegetables and cook for 4-5 minutes
3. Add the chopped cooked chicken and sauté for 4-5 minutes more. Stir well. Adjust seasoning if necessary.
4. Add the cream of mushroom, sauté 2-3 more minutes while stirring all well.
Taste and adjust seasoning, if needed.
Done! So easy! Cool a little the filling before putting it in the pie crusts.
5. Spray the pie pan with Pam. Lay on the bottom one pie crust. Fill with the filling each pie crust and cover with the other pie crust. Do the same to all 4 pies
With a small fork, push on the sides of the pie pan, so the two crusts (bottom and top) stick together, while you have a beautiful design.
6. Bake 30 minutes at 375 degrees.
Lower temperature of oven to 350 degrees and bake 30 minutes more.
I found that in my oven I only need to bake it 20 minutes at 350 at the end.

* Cool well the ones you want to freeze. label and freeze.

To defrost, Transfer it into the refrigerator 1-2 days before using.





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11/9/16 5:53 P

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One of my favorite salads. I made some changes here.

GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

Notes!

1. I only use the mustard by Robert Rothschild farms called: Raspberry honey mustard (only these words. Not a dip or a pretzel dip, etc.…) It comes in a jar. This what makes the salad so delicious.
1. I'm using earthbound farm organic spring mix. It comes in a big plastic container - 1 lb. weight.
For a party, I use the whole container.
2. I do use the walnut oil because the flavor is better. Do not use other oil, as olive oil for example.

3. I substitute sometimes a pear for the apple. Great taste!
4. I use any sweet apple I like. My favorite is Fuji apple
5. I add cranberries too.
6. I sometimes put chopped walnuts, but only on the top.
7. Make your salad your main meal by adding protein to your likening and a starchy vegetable (not for a party)
8. You can make the dressing in advance and keep it refrigerated.

GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

Ingredients

1 container gourmet salad greens (please read note # 1)
4 large apples, cored, peeled and cubed

4 tablespoons apple cider vinegar
4 tablespoons maple syrup (the pure one! no imitations)
3 tablespoons of the Rothschild mustard (see note # 1)
3 teaspoons walnut oil ( I do not sunstitute with olive oil)
1/4 teaspoon salt ( I omit the salt)
1/4 teaspoon ground red pepper (I don’t use it)



Method


1. Combine salad greens and apple in a large bowl (a beautiful bowl will make the salad tastes better....smile)

My method is this:

2. I put in a regular large bowl some greens, add a little of the dressing, apples and cranberries and mix it very well. then I move it to the pretty bowl. The dressing should coat the greens lightly. I divide the greens to 4 batches.

3. Make sure to taste the salad with the greens to you taste.

It’s very easy to make it. I WRITE TOO MUCH , but it is very fast to make it.

Enjoy



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Spinach - Potatoes and Feta Fritters
So delicious!

* This link is for spinach and potatoes fritters. I added Feta cheese and it turned out so well.
I doubled the recipe, but next time I'll quadruple it, so I can freeze many fritters
I would buy good quality Feta cheese.
* Make sure that after you thaw the frozen spinach, squeeze out all the liquid until dry.
* When I formed the fritters, I opened each one and put a little crumbled Feta cheese inside, as a filling.
I'm sure it will tastes excellent if you just add the Feta cheese into the mix, before you sauté it.
* I used very little olive oil. Cook couple of minutes with lid on, then take the lid off and repeat this method. This way you can use very little oil.
* Freezes well.


www.myrecipes.com/recipe/spinach-pot
at
o-fritters?crlt.pid=camp.aiGo9HFX2K7l






Edited by: PERSISTENCEMIMI at: 11/5/2016 (17:45)
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IRISHEI's Photo IRISHEI Posts: 8,446
10/4/16 8:25 A

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Thanks Mimi.

By the way, thanks again for all the great suggestions when I was going on Vacation.

I used the suggestions and we did a lot of walking too. Was a wonderful time away.
I did gain 2# however.....then i lost it when I got back within-- the week. Nice to get away but always nice to be back home.

Have a great day and great October! emoticon emoticon emoticon
hugs, Ei

Spark Anniversary 9/2/2010

Irish Ei
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10/3/16 4:00 P

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Chicken patties that children like a lot. I got the recipe from a friend.

CHICKEN PATTIES
Note! There are NO eggs in this recipe. The mayonnaise replaces the eggs.

INGREDIENTS

About 2 pounds of chicken breast. If the pieces are thick, cut through the middle to make it thinner.
Bread crumbs, plain (not flavored)
About 2 tablespoons of real mayonnaise
Garlic powder to taste
Little ground black pepper
Little salt, to taste
Canola oil for sautéing the chicken in a large pan

METHOD
With gloves, mix the chicken patties (the pieces should not be large) with the mayonnaise and all spices. Keep in the refrigerator for couple of hours, or overnight.
Put the bread crumbs in a flat dish. Take one piece at a time and mix it with the bread crumbs on BOTH sides. Use a cookie sheet. I like to put a NON STICK aluminum foil on the bottom of the cookie sheet.
Now spray each piece on the top with Pam or olive spray or other spray to your likening.

TWO ways to cook :

1. Use the oven broiler. Leave the oven door open a little. Put the chicken about 6-8 inches away from the broiler about 8-9 minute each side. Check after 5-7 minutes.

2. Baking in the oven. Pre-heat the oven to 375 degrees. Total time of baking is 25 minutes. Turn to the chicken to the other side in the middle, about 12 minutes from start.

When cool, you can freeze it.

Yum!



Edited by: PERSISTENCEMIMI at: 10/3/2016 (16:08)
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7/16/16 4:31 P

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This recipe sounds wonderful. Just had Lentil veggie soup this past week, twice.
I have a great recipe too and love it.
Thanks for sharing.
hugs, Irish Ei emoticon emoticon

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The best-detox-crockpot-lentil-soup


pinchofyum.com/the-best-detox-crockp
ot
-lentil-soup


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These salads sound Fabulous Mimi. Will plan to make several and hold on to this list.
Thanks so much.
hugs, Irish Ei

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Salads I would Like to Make for Us and for Company

1. Apple Cranberry and Almond Coleslaw Salad emoticon

www.cookingclassy.com/2015/10/apple-
cr
anberry-almond-coleslaw/



2. Kale, Quinoa Salad with Citrus Dressing emoticon

www.thekitchn.com/recipe-kale-quinoa
-s
alad-with-citrus-dressing-healthy-luR>nch-recipes-from-the-kitchn-199341



3. Simple crunchy Ramen Noodle Salad emoticon

foodfolksandfun.net/2016/04/ramen-no
od
le-salad/



4. Southwestern Chicken Salad with Creamy Cilantro Dressing emoticon

gimmedelicious.com/2016/03/07/southw
es
tern-chicken-salad-with-creamy-cilanR>tro-dressing/



5. Mediterranean chickpea Salad emoticon

www.lowstoluxe.com/chickpea-salad/


6. Cucumber, tomato, avocado salad emoticon

natashaskitchen.com/2015/06/01/cucum
be
r-tomato-avocado-salad/



7. Cucumber-Bean-Corn-Tomato- Avocado Salad emoticon

www.popsugar.com/fitness/Cucumber-Bl
ac
k-Bean-Corn-Tomato-Avocado-Salad-378R>42951?crlt.pid=camp.cdqxnnsPJogY



8. Strawberry Kale Salad emoticon

www.gimmesomeoven.com/strawberry-kal
e-
salad-recipe/



9. Tuna salad with variations emoticon

ohthatstasty.com/recipes/meal-prep-e
as
y-lunches-tuna/



10. Chickpea Avocado and Feta Salad emoticon

homegrownandhealthy.com/chickpea-avo
ca
do-and-feta-salad/



11. Cranberry Apple and Blue Cheese Salad emoticon


www.averiecooks.com/2015/10/cranberr
y-
apple-and-blue-cheese-salad-with-craR>nberry-apple-cider-dressing.html



12. Strawberry Pecan Salad emoticon

www.shugarysweets.com/2014/06/strawb
er
ry-pecan-salad



13. Berry Watermelon Fruit Salad emoticon

www.forkknifeswoon.com/berry-waterme
lo
n-fruit-salad-the-end-of-summer#_a5yR>_p=4309598



14. Chicken Salad Recipe emoticon

www.thepinningmama.com/ranch-chicken
-s
alad-recipe-paleo-whole30-compliant/



15. Strawberry Avocado Chicken Salad emoticon

www.joyfulhealthyeats.com/strawberry
-a
vocado-chicken-salad-with-balsamic-vR>inaigrette/



16. Ultimate Greek Chopped Salad emoticon

www.thegardengrazer.com/2014/04/ulti
ma
te-greek-chopped-salad.html



17. Tomato Cucumber Avocado Salad emoticon


tastesbetterfromscratch.com/2016/04/
to
mato-cucumber-avocado-salad.html



18. Asparagus Tomato and Feta Salad emoticon

www.cookingclassy.com/2016/03/aspara
gu
s-tomato-feta-salad-balsamic-vinaigrR>ette/



19. Caprise Chicken and Avocado Chopped Salad emoticon

www.cookingclassy.com/2015/12/capres
e-
chicken-and-avocado-chopped-salad/



20. Summer Blast Salad with Avocado emoticon

www.thegardengrazer.com/2015/05/summ
er
-blast-salad-with-avocado.html




21. Blueberry Chicken Chopped Salad emoticon

www.blueberrycouncil.org/blueberry-r
ec
ipe/blueberry-chicken-chopped-salad/




22. Tomato Salad with Herbed Ricotta and Balsamic vinaigrette emoticon

www.myrecipes.com/recipe/tomato-sala
d-
herbed-ricotta-balsamic-


23. Collection of Ottolenghi. His salads are superb. They take more time to prepare, but the results are amazing.

www.ottolenghi.co.uk/recipes/salads



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PUFF PASTRY ROLLS WITH CHEESE AND SPINACH FILLINGS

I always have in the freezer these delicious puff pastry rolls with yummy fillings, but UNCOOKED. I just fill them with any filling and freeze them UNCOOKED.
I only buy Pepperidge farm frozen sheets. (until I'll make my own puff pastry dough.........smile....)
When I want to bake them, I thaw them on the counter for about 30 minutes. I brush the outside with egg wash, and bake according to the directions for puff pastry.
I usually put it on a pre-heat oven about 20 minutes before guests are coming. I only use Pepperidge farm brand name.
$4.99 a package with two large sheets. I can make four rolls out of two sheets with a lot of filling in each one. I buy two packages for 8 rolls.

Notes after I made the puff pastry yesterday:
1. To make 6 huge rolls with lots of filling, for 25 people I use the dough as is, meaning:
I buy 3 packages of puff pastry sheets, Pepperidge farm. Each package has two sheets. 3 packages will have 6 huge rolls.
2. I made more filling of spinach/cheese, so the last roll half was filled with the ricotta cheese and the other half with spinach/cheese
3. Cheese filling: 1 1/2 pounds polio ricotta cheese and between 1/2 and 1 package of Feta cheese (I used 1/2 a package of Feta cheese. I can add more.
Fresh baby dill, chopped. 3 eggs and spices.
Spinach/cheese roll: I used 3/4 pound of mozzarella and provolone mix.
Buy 1 pound instead. Also 1 pound of grated cheddar cheese (instead of 3/4 pound.
8 packages of frozen chopped spinach (1 pound each). 3 eggs and spices.

The amounts of all the ingredients are for 6 huge rolls with lots of filling (3 packages of puff pastry)

FILLING # 1 - CHEESE FILLING for 3 huge rolls with lots of filling emoticon

1 pound crumbly white Feta cheese (or equal quantities of Feta and cottage cheese)
4 tablespoons of finely chopped fresh baby dill (or parsley or chives or mint) I use more.
2 pounds of polio ricotta cheese ( higher in fat)
3 eggs (lightly beaten)
Do NOT add any salt

Mix well all the ingredients. Fill the dough and freeze it.

FILLING # 2 - SPINACH FILLING for 3 huge rolls with lots of filling emoticon

I quadruple the recipe (by 4 times) This recipe is 4 times larger

Eight packages 8 oz. each (250 grams) of frozen chopped spinach
1 tablespoon butter (optional)
1 pound grated Gruyere or cheddar cheese (I buy cheddar. It is cheaper)
I sometimes mix regular cheddar with super sharp cheddar, but much less super sharp)
3 eggs (lightly beaten)
black pepper (to taste)
1/4 teaspoon nutmeg, optional (I love this spice)

METHOD

De-frost the spinach and squeeze ALL the water out
Add butter (optional) and grated cheese, the lightly beaten egg, and black pepper to taste.
Do NOT add salt unless necessary. Take into account the saltiness of the cheese melting into the spinach.
Mix well. Fill the dough and freeze it.



Edited by: PERSISTENCEMIMI at: 7/10/2016 (21:24)
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The BEST Gluten Free Tahini Bread
NO GLUTEN
NO FLOUR!
* The original recipe (without the banana, divided into 12 servings, gets 3 Smart Points per one serving

What is Tahini? It is sesame seeds paste (100% ground sesame seeds)

www.whfoods.com/genpage.php?tname=da
il
ytip&dbid=199


I decided to add a ripe banana, mashed, to the recipe and it is even better. Very moist.
Sometimes I add walnuts, pecans or other nuts.
* I actually use 12 tablespoons of tahini paste and 6 eggs

INGREDIENTS

2 tablespoons honey
4 eggs
1 teaspoon baking powder
8 tablespoons tahini paste
1 ripe banana, mashed

METHOD

Pre-heat oven to 350F

In a bowl, mix all the ingredients well. (NOT in the food processor. Too much mess)
Pour into two mini loaf bread (aluminum), sprayed with Pam.
Bake for 18-20 minutes, or until the knife inserted in the bread is dry.
Do not overcook



Edited by: PERSISTENCEMIMI at: 6/17/2016 (20:47)
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I want to make this recipe

Vegan Black pepper tofu


www.lazycatkitchen.com/vegan-black-p
ep
per-tofu/


I'll celebrate 14 years of Maintenance on July 2nd, 2018

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IRISHEI's Photo IRISHEI Posts: 8,446
6/12/16 3:38 P

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Thanks Mimi. The weigh in there is a real motivator. After losing 25 , in Feb I was sick and put 6 back on, then lost it. However, did not want to start gaining again, so decided it was time to
go back. I hope I can be strong and lose what I want.


Spark Anniversary 9/2/2010

Irish Ei
from: OH
January 31
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PERSISTENCEMIMI Posts: 13,200
6/12/16 2:58 P

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Irish
Good luck with WW. I think that the accountability (of the scale) is a big factor for me too to continue going to WW meetings.
Best wishes
Mimi

I'll celebrate 14 years of Maintenance on July 2nd, 2018

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


720 Maintenance Weeks
 
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IRISHEI's Photo IRISHEI Posts: 8,446
6/3/16 8:46 A

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thanks Mimi. I am back to WW again.....
Have a great weekend!!
hugs, Irish Ei

Spark Anniversary 9/2/2010

Irish Ei
from: OH
January 31
EST


Total SparkPoints: 121,334
 
100,000
112,499
124,999
137,499
149,999
SparkPoints Level 20
PERSISTENCEMIMI Posts: 13,200
6/2/16 9:42 P

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5-Ingredient Fudgy Flourless Protein Brownies (82 calories per one brownie!)

I got this recipe from a friend. I haven't tried it yet.

These easy to make brownies come in at just 82 calories each plus they're low in fat and made with just 5 simple, wholesome ingredients for a healthy and guilt-free indulgent treat!


Author: Deryn Macey

Recipe type: Dessert

Cuisine: Vegan, Gluten-Free, Oil-Free

Serves: 8

INGREDIENTS

•2 (200 g) very ripe bananas
•¼ cup (80 mL) unsweetened applesauce
•½ cup (60 g) cocoa powder
•1 scoop (41 grams) vegan protein powder, vanilla or chocolate
•2 tbsp (30 g) dairy-free chocolate chips

INSTRUCTIONS

1.Preheat oven to 350 degrees.
2.Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
3.Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it's flat and even.
4.Evenly distribute the chocolate chips on top.
5.Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
6.Bake for 20 minutes. They'll seem under done when you take them out but once they cool, they'll be good to go.
7.Let cool in the pan then slice into 8 squares.

Notes

You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!

I haven't tried this recipe with whey protein so I can't guarantee how they'll turn out if you use it.

It's not imperative that use use [i]very[/i ]ripe bananas, as long as they're not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.

You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they're evenly distributed overtop of each piece.

I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven't tested it, so I can't guarantee the same result.


Nutrition Information

Serving size: 1 brownie Calories: 82 Fat: 2 Carbohydrates: 13.5 Fiber: 2 Protein: 5







I'll celebrate 14 years of Maintenance on July 2nd, 2018

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


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PERSISTENCEMIMI Posts: 13,200
6/2/16 9:17 P

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Sweet Potato and Black-Beans Burgers (also Gluten free)

INGREDIENTS

1-2 eggs
1 cup cooked mashed sweet potato (I like Garnet sweet potato) I used more than 1 cup
1/2 cup cooked Quinoa
1 (15 oz.) can black beans, drained and rinsed well
1/4 cup loosely packed fresh chopped cilantro (I used Italian Parsley)
1 teaspoon chili powder
1/2-1 teaspoon ground cumin (I used 1 teaspoon)
1/2 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon lime juice (I didn't use)
Oil (Avocado oil is great. I used olive oil)

METHOD

1. Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, (I mashed the beans in the food processor), leaving a few intact for texture.
2. In a large skillet, heat a thin layer of oil over medium high heat
3. Form the sweet potato mixture into 6 patties
4. When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes
5. Carefully flip each patty and cook an additional 5 minutes on the second side.
6. Serve with your favorite topping like guacamole (I didn't add any topping)
Enjoy!




I'll celebrate 14 years of Maintenance on July 2nd, 2018

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


720 Maintenance Weeks
 
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IRISHEI's Photo IRISHEI Posts: 8,446
5/4/16 9:38 A

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Did you move or did the team subject move??

Spark Anniversary 9/2/2010

Irish Ei
from: OH
January 31
EST


Total SparkPoints: 121,334
 
100,000
112,499
124,999
137,499
149,999
SparkPoints Level 20
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