Pasta and Cauliflower with Vegan Cheese Sauce
My daughter asked me to make her this recipe from One Green Planet. I added cauliflower and changed the recipe slightly, but have kept the delicious sweet and spicy flavor.
Lentil Vegetable Soup
Slightly modified recipe originally from The Barefoot Contessa Cookbook
Parmesan Cauliflower Tater Tots
These healthy cauliflower tater tots make a delicious side dish, appetizer or movie-night snack. Dip them in regular ketchup or make a spicy dipping sauce: Combine 1/3 cup ketchup with 2 tablespoons sriracha chile sauce and a dash of Worcestershire sauce.
Swiss Chard Gratin
We love plain swiss chard, salve but this would be a great side dish for a holiday meal. I found this on Rachel Ray and modified it to be a bit easier, and with fewer calories by using only half of the cheese. Here is the original recipe.
Chipotle Black Bean Chili
This recipe is from Midwest Living magazine. This is spicy- the chipotle peppers give it some heat! Serve with baked corn tortillas.
Butternut Squash Lasagne
I love lasagne in the winter so I created this version with veggies and a low fat white sauce. This takes a little longer to make, view so I save this for a weekend dish. I use Tinkyada Organic Brown Rice Pasta Lasagne noodles from Whole Foods.
Spanish Frittata with Goat Cheese and Pesto
Here is an easy frittata recipe that is good for any meal. Olive oil (instead of butter) and goats cheese (flavorful, so you don’t need as much) make this one nice for those who are looking for a healthier version.
Butternut Squash And Smoky Black Bean Salad
This recipe is from January 2012 Cooking Light magazine. The dressing on the salad has a real kick from the adobe sauce. It is nicely balanced by the sweet butternut squash and nuts.
Snobby Joes (on Whole Grain Hamburger Buns)
This recipe was recommended to us by our dentist. After trying it, we made it a second time in the same week. Delicious!
No Bake Bars (Sweetened by Dates)
I am participating in a “no processed food” 30 day eating challenge, so I found these two no-bake bars recipes to make for a treat. They are naturally sweetened by dates - taste just like Larabars! A note to my Chicago friends - I buy dates at the deli counter at the Pita Inn market on Dempster.
Dal (Spiced Red Lentils)
From my new favorite cookbook - The America’s Test Kitchen Healthy Family Cookbook. Make sure you use red lentils – brown lentils will not break down enough. Serve over rice with a lemon wedge.
Roasted Cauliflower
I made this cauliflower for dinner today and we couldn’t get enough. I will never steam my cauliflower again!. This is from Taste of Home magazine, prescription January 2012.
Mac and Cheese-Style Cauliflower
This is from the January/February issue of Vegetarian Times. Another recipe that the kids loved- we all took seconds! And an added bonus, each serving has only 275 calories with 16 grams of protein.
Kale And White Bean Soup
My neighbor Kathy gave me this recipe she found in Real Simple magazine. If you like rosemary, you will love this soup. It was even better the second day. Serve with a piece of warm crusty bread.
Frijoles Negros (Cuban Black Beans) over Rice
A delicious side dish that will add a little spice to any meal.
Roast Mushrooms and Kale over Mashed Sweet Potatoes
This is a slightly modified recipe originally from Rachael Ray
Dark Bread
This recipe was given to me by my friend Lizzie. I did not have any raisins, and mixed in one cup of chopped walnuts. This is a slightly sweet and hearty bread that makes a great snack or dessert.
Vegetarian Posole
As I was thinking about our upcoming trip to New Mexico, I created this vegetarian version of the traditional southwestern soup, which is often made with pork.
Cranberry, Apple and Walnut Relish
I found this recipe in Cooking Light in 2004 and make it every year for the holidays. You can make this relish up to three days ahead, then store in the refrigerator. Walnuts add a nice crunch and richness.
Corn, Black Bean, and Tomato Salsa
Love this with corn chips and avocado!
Caprese Salad
I love this fresh summer dish! I made this with basil picked from my garden today. I am looking forward to making this again soon with my own tomatoes.
Orzo with Spinach and Tomatoes
So busy outside enjoying the summer, I haven’t spent much time in the kitchen! I was inspired by the delicious fresh cherry tomatoes from the farmers market to try this new recipe. We ate this warm, but I am sure it would be great as a cold salad too.
Baked Sweet Potato Chips
Great snack or side dish!
Smashed Pea & Barley Soup
This is just like the pea soup from California Pizza Kitchen (it’s a copycat recipe that I found online). It has great flavor and the barley gives it extra thickness. This makes 8 servings-you can freeze the extra in individual bowls. This posting is dedicated to Jennifer- hoping it inspires her to make a pot!
Chopped Greek Salad
I found this recipe in Health magazine. The dressing is excellent! Don’t leave out the mint – it makes the salad taste like summer.
Cous Cous with Swiss Chard and Feta
I found this recipe in Every Day with Rachel Ray magazine. Her recipes are quick and easy. I forgot to use the raisins when I prepared, but it was still really good.
Goat Cheese and Asparagus Quiche
This is the second recipe I made this week from Rachel Ray Every Day magazine. Compared to traditional quiche, sovaldi I like that the crust is made from tortillas and there are only 3 eggs. I also love using goat cheese (and feta) in recipes – you don’t have to use much to get a lot of flavor. This is a great dish for a Sunday brunch!
Black Bean Burgers
This is a recipe I found in Cooking Light magazine. I served with a mango salsa (mango, cilantro, red onion, lime, garlic), but just as good served with traditional toppings - lettuce, onion, and ketchup.
Spinach Quinoa Salad with Cherries and Almonds
We like this salad’s variety of flavors and textures. Today I used fresh cherries (but dried add a nice tartness), red quinoa, and sweet onion.
Corn And Green Chili Chowder
This is one of my daughter Julia’s favorites.
Loaded Oatmeal Cookies
The healthiest cookie recipe I have tried. Delicious!
Shatta (Egyptian Salsa)
My husband, Thomas, learned this recipe from the Egyptian owner of The Flaming Kabob in Southfield, MI. It was our favorite side dish at our favorite Middle Eastern restaurant in the Detroit area and brings back lots of good memories when we make it at home.
Whole Wheat Quick Bread
I found this recipe on allrecipes.com. It is a thick, dense bread that is nice served warm. This is the recipe I followed, but you could probably add sunflowers seeds, flax, or chia seed. I made mine vegan using agave nectar and soy. Fresh (and healthy) bread in about 30 minutes!
Eggplant Parmesan
If you like traditional Eggplant Parmesan (which is fried), you will love this healthy alternative. This is from my Moosewood Restaurant cookbook.
Pumpkin Bread with Ground Flax and Walnuts
An especially yummy treat in the fall or winter. Serve warm with a little Smart Balance.
Israeli Couscous with Apples, Cranberries, & Walnuts
Lentil Loaf
Serve warm with some ketchup, and a side of garlic mashed potatoes or make it into a sandwich – cold with bbq sauce on multigrain bread
White Beans With Chard And Tomatoes
Black Bean Soup
This is my husband Thomas’ favorite soup. This recipe (slightly modified) is from the Moosewood Restaurant Cooks at Home cookbook.
White Bean Soup
This is a great winter meal with a piece of whole grain bread. From Vegetarian Times magazine (yummy, healthy recipes!!)
Banana Nut Muffins
These are a hearty heart healthy treat, packed with omega-3’s ! You can find ground chia seed at Whole Foods and other finer markets.
Black Bean Pineapple Spinach Salad
This salad is has a great mix of textures and flavors.