Description:
I made this sandwich last night and it was SUPER yummy! For those that live in NYC, I ordered the par baked whole wheat baguette from Fresh Direct so I had fresh baked bread to use with the sandwich.
Ingredients:
1 red pepper (sliced in 4 large pieces)
1 zucchini (sliced lengthwise)
1 large rounded slice of red onion
1 avocado
Olive Oil (preferably in a mister)
Italian seasonings
Whole wheat baguette
Directions:
I sprayed olive oil then sprinkled italian seasonings on both sides of red pepper, zucchini and red onion then grilled them each on the Forman Grill for about 3-4 minutes on each side (I left them on until there were grill marks). I was able to do all of this while the bread was baking.
Once bread was done I layered each of the vegetables with the avocado on the bottom. There were enough for vegetables for 2 sandwiches (and a little extra for Lyla to munch on). It was great last night while it was warm, but it was just as yummy today for lunch served cold.
Thursday, June 2, 2005
Thursday, May 26, 2005
Vegan Blueberry Muffins
Description:
I came across this recipe in a magazine and gave it a try. It was really good. I substituted 1 cup of the flour for whole wheat flour. I thought it was really good but it definitely gave it a "healthy" taste. If you want to make it healthier I recommend trying that substitution. You can start off just substituting 1/4 cup and work your way up to more whole wheat flour if you're not used to the taste.
Ingredients:
1/4 cup softened soy margarine (or any other vegetable spread, I used Promise)
1/2 cup unsweetened applesauce
1/2 tsp salt
1 cup granulated sugar
2 cups all-purpose flour
1 tbs baking powder
1 tsp vanilla extract
1/2 cup soy milk (I used vanilla flavored)
2 cups fresh blueberries (I used frozen)
Directions:
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2. Mix all wet ingredients together in mixing bowl (except for blueberries). Add dry ingredients and stir just until mixed. You do not want to over mix. Add blueberries. Spoon into muffin cups., filling three-quarters full.
3. Bake 35 minutes, or until tops are firm. Cool slightly on rack.
I came across this recipe in a magazine and gave it a try. It was really good. I substituted 1 cup of the flour for whole wheat flour. I thought it was really good but it definitely gave it a "healthy" taste. If you want to make it healthier I recommend trying that substitution. You can start off just substituting 1/4 cup and work your way up to more whole wheat flour if you're not used to the taste.
Ingredients:
1/4 cup softened soy margarine (or any other vegetable spread, I used Promise)
1/2 cup unsweetened applesauce
1/2 tsp salt
1 cup granulated sugar
2 cups all-purpose flour
1 tbs baking powder
1 tsp vanilla extract
1/2 cup soy milk (I used vanilla flavored)
2 cups fresh blueberries (I used frozen)
Directions:
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2. Mix all wet ingredients together in mixing bowl (except for blueberries). Add dry ingredients and stir just until mixed. You do not want to over mix. Add blueberries. Spoon into muffin cups., filling three-quarters full.
3. Bake 35 minutes, or until tops are firm. Cool slightly on rack.
Tuesday, April 12, 2005
Barbecued Eggplant
Description:
This is so easy and delicous. This is a really simple side dish to serve along rice or couscous. Tonight I used small Chinese Eggplant so I just put them in a chopped spinach salad with chickpeas, feta cheese, carrots, red peppers, and tomatoes.
Ingredients:
2 medium eggplants (about 1 lb each)
1 cup barbecue Sauce
(You can really just wing it and use however much eggplant you have on hand and brush on barbecue sauce)
Directions:
Preheat the broiler. Line broiling pan with aluminum foil; grease the foil with butter or margarine
Cut the eggplant into 1-inch thick slices. Place on the broiling pan so that the slices do not overlap. Generously brush the eggplant with sauce.
Broil about 4 inches from the heat source for 5 minutes or until eggplant with sauce is browned and bubbly. Turn the slices and brush the second side generously with the remaining sauce. Broil 5 minutes longer.
This is so easy and delicous. This is a really simple side dish to serve along rice or couscous. Tonight I used small Chinese Eggplant so I just put them in a chopped spinach salad with chickpeas, feta cheese, carrots, red peppers, and tomatoes.
Ingredients:
2 medium eggplants (about 1 lb each)
1 cup barbecue Sauce
(You can really just wing it and use however much eggplant you have on hand and brush on barbecue sauce)
Directions:
Preheat the broiler. Line broiling pan with aluminum foil; grease the foil with butter or margarine
Cut the eggplant into 1-inch thick slices. Place on the broiling pan so that the slices do not overlap. Generously brush the eggplant with sauce.
Broil about 4 inches from the heat source for 5 minutes or until eggplant with sauce is browned and bubbly. Turn the slices and brush the second side generously with the remaining sauce. Broil 5 minutes longer.
Wednesday, February 9, 2005
White Bean Soup With Spinach and Leeks
Description:
This is one of my absolute favorite soup recipes. I got it from Health magazine awhile back. It's healthy, easy and you can find most of the ingredients in your pantry. You can substitute regular couscous if you can't find whole wheat.
I'm making it tonight for dinner so I'll try to add a picture tonight.
Ingredients:
2 teaspoons olive oil
4 leeks, rinsed well; white portion chopped (discard green tops)
2 cloves garlic, minced
2 teaspoons ground cumin
3 cups fat-free vegetable or chicken broth
2 (15.5-ounce) cans white (cannellini) beans, rinsed and drained
2 bay leaves
1/2 cup whole-wheat couscous
2 cups packed spinach leaves Salt and ground black pepper
Directions:
Prep time: 5 min.
Cook time: 8 min.
Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and saute 2 minutes, until tender. Add cumin and stir. Add broth, beans and bay leaves and bring mixture to a boil. Add couscous, reduce heat to low, cover and simmer 5 minutes.
Remove bay leaves and discard; stir in spinach leaves and cook 30 seconds, until spinach is wilted. Season to taste with salt and pepper. Ladle soup into bowls.
Nutrition Score per serving (1 1/2 cups): 409 calories, 8% fat (3.6 g; 0.5 g saturated), 70% carbs (72 g), 22% protein (22 g), 16 g.fiber.
Tuesday, January 25, 2005
Natural Cleaning remedies
Description:
glass cleaner
1 c. rubbing alcohol
1 c water
1 tbsp white vinegar
all purpose cleaner
1 tbsp non sudsing ammonia
1 tbsp laundry detergent
2 c water
furniture polish
1 c olive oil
1/2 c lemon juice
Ingredients:
cleaner
Directions:
cleaner
glass cleaner
1 c. rubbing alcohol
1 c water
1 tbsp white vinegar
all purpose cleaner
1 tbsp non sudsing ammonia
1 tbsp laundry detergent
2 c water
furniture polish
1 c olive oil
1/2 c lemon juice
Ingredients:
cleaner
Directions:
cleaner
Thursday, January 13, 2005
SPICED PUMPKIN BREAD
Description:
My friend Lisa found this great recipe and modified it a bit to make it a bit more healthy by substituting 3/4 of the oil w/applesauce and using less sugar. Of course, I negate those healthy changes by adding a bunch of chocolate chips.
It's a really quick easy recipe and it's delicious. My 1 1/2 year old daughter loves it too.
Ingredients:
2 1/2 cups sugar
1/4 cup vegetable oil
3/4 applesauce
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts or chocolate chips (optional)
The amount of chocolate chips is up to you! I've used anything from 1/4 cup to the entire bag of chocolate chips!!
Directions:
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or chocolate chips, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
My friend Lisa found this great recipe and modified it a bit to make it a bit more healthy by substituting 3/4 of the oil w/applesauce and using less sugar. Of course, I negate those healthy changes by adding a bunch of chocolate chips.
It's a really quick easy recipe and it's delicious. My 1 1/2 year old daughter loves it too.
Ingredients:
2 1/2 cups sugar
1/4 cup vegetable oil
3/4 applesauce
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts or chocolate chips (optional)
The amount of chocolate chips is up to you! I've used anything from 1/4 cup to the entire bag of chocolate chips!!
Directions:
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or chocolate chips, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Sunday, December 26, 2004
Black Olive and Butternut Squash Stew
Ingredients:
1 medium onion, finely diced
3 tbsn olive oil
4 cloves garlic, finely chopped
1/2 tspn paprika
1/2 butternut squash, peeled and cut in ½ inch thick strips
1 branch fresh rosemary
1/2 c. black olives (dry-cured Moroccan or kalamata), pitted
1/2 c. white wine
salt & pepper
Directions:
In a saucepan, sauté the onion in the olive oil. When the onion is soft, add the garlic and cook 5 more minutes over medium heat. Stir in the paprika, then add the squash. Cover and simmer for 5 to 10 minutes. Add the rosemary, olives and wine. Cover again and continue cooking until nearly done. The squash should be slightly firm., especially if the stew is going to be reheated. Season w/ salt and pepper.
1 medium onion, finely diced
3 tbsn olive oil
4 cloves garlic, finely chopped
1/2 tspn paprika
1/2 butternut squash, peeled and cut in ½ inch thick strips
1 branch fresh rosemary
1/2 c. black olives (dry-cured Moroccan or kalamata), pitted
1/2 c. white wine
salt & pepper
Directions:
In a saucepan, sauté the onion in the olive oil. When the onion is soft, add the garlic and cook 5 more minutes over medium heat. Stir in the paprika, then add the squash. Cover and simmer for 5 to 10 minutes. Add the rosemary, olives and wine. Cover again and continue cooking until nearly done. The squash should be slightly firm., especially if the stew is going to be reheated. Season w/ salt and pepper.
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