Corn & Broccoli Calzones. These calzones are stuffed with a combination of corn and broccoli, but you can use whatever you have in your fridge.
Part-skim ricotta and mozzarella make our pizza pockets lower in saturated fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping. 1 1/2 cups chopped broccoli florets 1 1/2 cups fresh corn kernels (about 3 ears; see Tip) 1 cup shredded part-skim mozzarella cheese 2/3 cup part-skim ricotta cheese 4 scallions, thinly sliced 1/4 cup chopped fresh basil 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper All-purpose flour for dusting 20 ounces prepared whole-wheat pizza dough (see Tip), thawed if frozen 2 teaspoons canola oil 1. 2. 3.
Yield: 6 calzones Healthy Heart Variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta. 334 calories, 2 g saturated fat. Vegan Recipes - Potato Skins. Well, we finally moved into the new place and what better way to celebrate moving into a new home than whipping up some delicious happy hour inspired grinds?
Honestly it seemed like we had been eating out or grabbing instant noodle type food for like 2 weeks because of our lack of refrigeration. And yeah, its not like these vegan potato skins are extra healthy or anything but they were delicious and they went great with a few cold beers. I think moving has got to be greatest diet ever. Especially if you poorly plan delivery of the fridge in your new place. You’ll be working to load and unload cars and trucks full of stuff and obtaining food becomes inconvenient so you just pack/unpack a few (3-4) extra hours. Vegan Potato Skins Cut the all ready baked potatoes in half lengthwise and scoop some of the insides leaving about a quarter inch thick potato boat/canoe.
Pre-heat the oven to 475 degress. Pumpkin Chocolate Chip Brownies. What?!
You thought I was done posting pumpkin recipes? Ha! I fooled you! A few weeks ago, Ben and I started leading the college group at church. To start things out right, I decided to bring a batch of these brownies to one of our first Bible studies. The college students inhaled these, which was indicative that this recipe is a keeper. Pumpkin Chocolate Chip Brownies Printable Recipe.
Sides. Mexican. Pasta. Desserts. Soup/Chili. Recipe for Grilled Caprese Sandwich at Life. Did you know that April is National Grilled Cheese Month?
I had no idea such a thing existed but whomever decided to do that Thank you. Thank you because it gives us all a reason to celebrate the cheesy, gooey food comfort heaven that is the grilled cheese sandwich. Thank you because it gives me an excuse to enjoy all the ingredients of my favorite salad: mozzarella, basil, tomato and balsamic vinegar in sandwich form. I will admit I took my time while making this sandwich. I didn’t want to just throw it together. Recipe for Zucchini Cakes at Life. Vegan Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze. Ooey gooey, sticky sweet, moist and magical recipe to share.
If you are in the mood for something decadent, a super special, indulgent morning (or after dinner dessert) treat, these vegan are for you. I want to dive into these vegan Cinnamon Rolls. Fork first. Fluffy swirls of pumpkin buns infused with thick cinnamon sugar pecan filling. Those moist, flaky swirls slathered in a vegan cream cheese ginger glaze. Strawberry Crepes.
Strawberry season is slowly creeping up the lines of latitude, and although it hasn’t quite reached as far as New York state, it’s close.
And that’s such good news. My kids have been aching for strawberries, and I just don’t know how much longer I can ignore their pleas in the grocery store when we walk by the big, hard, pink, pesticide-laden, gas-guzzling, globes labeled “strawberries.” “Soon,” I tell them, “soon we will eat strawberries …” And now soon is almost here. Best Crepes Ever (Recipe) (Page 2) I first fell in love with crepes on a trip to, of all places, Japan.
Though I’d had them stateside before, the first bite of a green tea crepe with green tea ice cream and whipped cream (okay, that’s really excessive, but hey, I was on vacation!) And I was hooked. These lacy French delights are an amazing and versatile treat. Veggie Stuffed Pita Pocket Sandwiches. This sandwich is chock full of vegetables, both cooked and raw.
It’s got a great, healthier version of Thousand Island dressing as a sauce. While it’s super tasty, it’s also a little messy, so make sure you have a supply of napkins before you dig in! Ingredients 4 cups mushrooms, sliced 3 cups onions, sliced 3 tablespoons olive oil ½ teaspoon salt ½ teaspoon granulated onion 5 cups small broccoli florets 2 tomatoes, sliced 3 avocados, sliced 1 cup clover sprouts, or sprouts of choice 6 pita pockets, cut in half Sauce 1 cup Vegenaise* 3 tablespoons tomato paste 1 teaspoon horseradish, fresh, grated or jarred 4 tablespoons palm sugar* (add more to taste) ¼ cup water Sauté onions in 1½ tablespoon olive oil until tender and caramelized.
Serves – 6 Cooking time – 20 minutes *Vegenaise is a vegan mayonnaise made by the Follow Your Heart company. ** Palm sugar is made from the sap of a sugar palm tree (also called date palm). Tarte du jour - Tarte du Jour - A Turtle-tini on the beach... Carpe diem! Seize the day.
Eatsy: Granola With a Free Conscience. After the high-fat fright of the past few decades, granola got a bad rap.
Atkins didn’t help any either.