RECIPES

Note: All Recipes and food photography are my original creations and coming from my own camera unless otherwise stated or linked (which should be obvious).

INDEX:

(G) = Gluten-Free.

I only post gluten free index at this moment for those who require a gluten free diet. As a dietitian I also find it helpful to cook gluten free dishes occasionally so as to help others who follow the strict diet. By no means am I preaching that you follow a gluten free diet. Please seek the advice of a medical professional if you feel you are gluten intolerant, or might have celiac disease. Here’s a handy resource. 

Sweet Potato Hummus

START WITH SOMETHIN:

Arugula Pesto (G)

Sweet potato hummus (G)

Arugula, Brie and Apple Quesadilla (link to Cooking Light)

Wonton Pillows (Apple pie, Spinach Feta, Coconut sweet potatoes)

PB & J French Toastwich

BREAKFAST (Or whenever!)

Deconstructed Healthy Apple Pie

Pumpkin Breakfast Custard

Oatmeal Pancakes with Rhubarb Raspberry Compote

Coconutty Oats

Bananas Foster Flavored Oats

Red Velvet Pancakes (Fitblog Daily 2/10/11)

A Huevo & A Sweet Potato (G)

PB & J French Toastwich

Pumpkin Infused Oatmeal

Scrambled Cheesy Eggs Florentine (G)

Kamut & Apple Compote

Chai Infused Quinoa (G)

Spelt Berries + Boozey Cranberry/Pomegranate compote

Stewy Greek Garbanzos

MAINS:

Arugula Pesto and Brussel Sprout Shreds over Soba

Spaghetti Squash Pizza

Moroccan Millet Stew

Black Bean Burrito (chicken optional)

Quinoa & Black Bean Patties (Quinlafel!)

Stewy Greek Garbanzos (G) (Featured on Foodpress 2/9/11) 

Fasolakia (Greek Stew-vegetarian) (G)

Simple Chic Parmesan

Pastitsio-Lightened Greek Lasagna

Baked Fish in Fifteen

Spaghetti Squash Marinara (G)

A Very Veggie Sandwich

SANDWICHES:

Portabello Mushroom & Avocadoey Egg

A Very Veggie Sandwich (Foodbuzz TOP 9- 1/18/11)

Roasted Squash with Farro Salad

SALADS:

Curried Spinach Salad

Greek Quinoa Salad

Roasted Golden Beet Salad

Roasted Cherry Tomato and Peach Salad (Guest blogger for Myrecipes.com-6/11)

The Kitchen Sink Salad w/Carrot Ginger Dressing (Featured on Foodpress 3/16/11) (G)

Maple Roasted Pumpkin and Arugula Salad (G)

Sweetart Crispy Slaw (Featured in Foodpress 1/20/11) (G)

        Balsamic Glazed Beets

SIDES:

Farro with Roasted Butternut Squash (Seen on http://paper.li/GardenCuizine)

Balsamic Glazed Beets (G)

Gingerly Spiked Cranberries (G)

Coconut Milk Smashed Sweet Potatoes(G)

Yumnutty Date Truffles

SNACKS:

Peanut Butter and Pumpkin Pie Spice Granola Globes

(Highlighted on Around the Plate 10/27/11)

Pumpkin Parfait

(seen on Fage USA 10/22/11)

Snackadilla (PB & Banana/nutella quesadilla)

Baked Banana Chips (I guest blogged for Cooking Made Easy!)

Hazelnut (Filbert) Butter (G)

Sweet Potato Hummus (G)

Yumnutty Date Truffles (Foodgawker 1/28/11) (G)

Mango Lassi

BEVERAGES:

Kale Ginger Fresh Juice (Guest Blogger-Junia)(G)

Champagne Mango Lassi (G)

Water Beyond the Tap (G)

Green Goddess Asparagus Soup

SOUPS:

Cream of Asparagus (Featured as a Special on Foodpressed 12/13/10) (G)

Chunky Tomato Soup + Mozzarella crostini

Chicken Noodle

Butternut Squash Smoothie

SMOOTHIES:

Green Cocktail

Banilla Protein Shake

Butternut Squash Smoothie (G) (Featured on Foodpressed 2/23/11) Also shared on Lifeway_Kefir Facebook

Banana & Blueberry (G)

Pumpkin Pie/Banana(G)

Rhubarb Berry Muffins

MUFFINS:

Rhubarberry Muffin Cakes (Guest blogger for http://www.myrecipes.com 5/11/11)

Banananutty Muffin (Foodbuzz TOP 9 1/27/11)

Peachberry Granita

SWEETS:

Deconstructed Healthy Apple Pie (G)

PeachBerry Granita (G) (Featured on Foodpress 6/10/11)

Cinnamon Glazed Nutty Pears (G)

Pumpkin Custard (Source: Allrecipes)-link to recipe (G)

Spice Kissed Pumpkin Pie (Not so healthy. Source: 101 cookbooks)

Skinny Pumpkin Pie (Martha Stewart)-I would use evaporated skim milk, and go crustless! link to their site.

Espresso Snowcap Cookies

Peanut Butter Blossom Cookies

Macaroons

Pomegranate

HOW- TO’s

No-Fuss Pomegranate seeds

Roast and Puree Pie Pumpkin (Elena’s Pantry)

GUEST BLOGGERS:

Make your own Frozen Yogurt-Kate from Diethood

Veggie Omelette-Sandra from Sandra’s Easy Cooking

Fresh Juicing-Junia from Miss Pensiamento

SEASONAL:

47 (mostly) Healthy Holiday Recipe Roundup-2011


5 thoughts on “RECIPES

  1. Ok here it is!
    Below is the recipe for the cakes compliments of: Hell’s Kitchen DAMN GOOD FOOD! Make a large batch and freeze the leftovers. Then when a lazy morning strikes, pop the frozen pancake in the toaster and smile :)

    Website hellskitchenInc.com
    Lemon-Ricotta Hotcakes
    Makes about 4 cups (I think)

    1 cup egg whites
    1 cup egg yolks
    3/4 cup melted butter
    1/2 cup granulated sugar
    1 ¼ cups whole milk Ricotta cheese
    1/4 cup freshly grated lemon zest
    2 tablespoons fresh-squeezed lemon juice
    3/4 cup all purpose flour
    1 teaspoon kosher salt

    In a mixing bowl fitted with a wire whisk attachment, whip the egg whites until firm peaks form. While slowly mixing, gradually add the egg yolks and continue mixing until well incorporated.

    Stop the mixer and add the rest of the ingredients. Slowly mix together to blend well. Stop the mixer and lower the bowl. With a rubber spatula, scrape the bottom and sides of the mixing bowl to remove any flour that may have accumulated there. Continue mixing for 2-3 minutes. Remove to a covered container and refrigerate. Will keep safely for up to one week.

    I’m not going to go into details here as to how best cook pancakes (or hotcakes)…if you don’t know by now, you shouldn’t be requesting this recipe in the first place! However, to serve, I generally garnish the hotcakes with a handful of fresh blackberries, and sprinkle with a vanilla powdered sugar. And I always serve this with the best quality maple syrup I can get my hands on.

    That’s as close as I can get, considering I use some ingredients not available to the general public. Remember, it’s only food. Adjust the quantities and ingredients to better suit your personal tastes…that’s what good cooking is all about. I hope you enjoy the recipe, and thanks for visiting Hell’s Kitchen.

  2. Lemon-Ricotta Hotcakes
    I usually make a large batch then freeze some for another day. Just pop them in the toaster and away you go
    frank
    ps we, in northern CO, finally got some snow

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