These are super-fast to make, and they disappear even faster. Ingredients: 10-12 baked tart shells (I found these great ones at Whole Foods.) 12 oz. Greek honey-flavored yogurt (or plain Greek yogurt with rosemary honey) Honey or maple syrup Assorted fruit, mint, basil, purple basil, yogurt covered blueberries, etc.
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I make this side dish with Yukon gold potatoes, but I think you could use any potato and it would be fabulous. How pretty sweet potatoes would be!
Ingredients: 3 potatoes 3 cloves garlic, minced 1 tsp. thyme (leaves from 4 sprigs) 2 T. butter 1 T. olive oil Instructions: Cut the potatoes in 1/8 inch intervals, but not all the way through, as shown above. Put potatoes in shallow baking dish. Mix garlic and thyme together and stuff between potato slices. Melt butter and combine with olive oil; pour over potatoes. Bake 400 degrees F for 1 hour. Monitor closely -- potatoes should be crisp on outside, but done on inside. Ingredients:
1 cup raw organic cashews, soaked a few hours or overnight 1/2 teaspoon sea salt 1/4 cup water 3 medium organic zucchini, shaved thinly lengthways 1 T olive oil 1/4 tsp salt 2 cups raw spinach 1 medium carrot, shredded 1/4 cup chopped fresh basil Instructions: Drain the cashews, place nuts in a food processor add salt and water. Puree until smooth. Refrigerate until needed. Whisk oil and salt in a medium bowl. Add spinach, carrot and basil; toss to combine. To assemble a roll, lay 6 zucchini strips lengthways and slightly overlapping. Spread 2 spoons of the cashew puree, and top with small handful of salad. Roll up tightly. Cut in roll half and enjoy! ![]() I have two large rosemary bushes in my front yard in desperate need of trimming, so don't be surprised if you see a lot of rosemary recipes this summer! A wonderful use has been this rosemary honey, a breeze to make, and so good with a sharp cheese and crackers. Instructions: Bring 1 cup light-flavored honey and 5 rosemary sprigs (3 inches each) to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor. This is soooo good, and packed with vitamin A, C, K, iron, fiber, folate, lutein, magnesium, potassium, protein and calcium!
Instructions: Place all ingredients in blender. Add ice (optional). Blend until smooth. Ingredients: 2 zucchini 1 cup white whole-wheat flour 1/3 cup baking cocoa 1 1/4 tsp. baking soda 1 tsp salt 1 cup dark chocolate morsels, divided 1/4 cup canola oiil 1/2 cup packed light brown sugar 1/2 cup white sugar or Splenda 2 large egg whites (see leftover uses for egg whites/egg yolks) 1 tsp. vanilla extract
Yield: 12 brownies WW Points+: 5 pts per brownie (4 when made with Splenda) Ingredients:
2 T cider vinegar 1 T canola oil Pinch cayenne pepper 1/4 tsp salt 2 cups shredded red cabbage 1 medium carrot, shredded 1/4 cup chopped fresh cilantro 1 15-ounce can white beans, rinsed 1 ripe avocado 1/2 cup shredded sharp Cheddar cheese 2 T minced red onion 4 whole-wheat wraps or tortillas Instructions: Whisk vinegar, oil, cayenne pepper and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Mash beans and avocado in another medium bowl with a potato masher, fork or in food processor. Stir in cheese and onion. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap or tortilla and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired. ![]() Ingredients: 1 container (6 oz.) Greek Gods honey flavored yogurt and 1 cup fresh blueberries. Instructions: Stick a berry with a toothpick and dip/swirl in the yogurt cup and use a second tooth pick to push it off onto a cookie sheet covered in wax paper. Freeze. Transfer to your favorite storage container. Ingredients:
One 15.5-oz can chickpeas, drained and rinsed 2 T. chopped parsley 1/4 cup diced shallot 2 T. olive oil 2 T. fresh lemon juice 1/4 tsp. lemon zest 3/4 tsp. ground cumin Pinch of cayenne pepper Salt and pepper to taste 2 cups (lightly packed) baby spinach leaves 1 T. chopped basil Instructions In a medium bowl combine the chickpeas, parsley and shallot. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of basil. Yogurt with Orange Essence: In a small bowl, stir together 3 T. plain nonfat yogurt, 1/4 tsp. orange zest, 1 T. orange juice and 1/2 tsp. honey. Yield: about 1/2 cup |
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