A modified version of my recipe#336269, I was trying to achieve a gluten-free, low glycemic version of the granola we love to eat. Made with gluten-free oats, nuts, and seeds, this version contains no fruit.
In this quick and easy one-skillet supper, toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it off with mozzarella and Parmesan cheeses. Serve with a mixed green salad with vinaigrette. NOTE: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets. I used mini potato gnocchi and arugula and it was delicious. I added the optional seasoning as my preference was a little more Italian flavor. Original recipe from EatingWell Magazine, Jan/Feb 2009.
This is one of many versions of this famous Northern Irish soup, which is both thickened with, and given its flavor by, oatmeal. It's the perfect soup to serve on a really cold winter's day, garnished with chopped fresh parsley. From my favorite soup cookbook "400 Soups".
Great for gift-giving or your holiday table. Dipping these chunky cookies into white chocolate adds a special holiday touch, but they're great plain, too. From "Christmas with Southern Living 2006". Enjoy!
I haven't made these yet, but they sound wonderful! A colorful blend of bright red peppers, fresh citrus, cilantro, and a spicy dash of chipotle, these tasty burgers are packed with omega-3s. From the book "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.
Inspired by the spunky ginger dressing served on iceberg lettuce at Japanese steakhouses across the U.S., this full-flavored salad was created with far fewer calories and less fat. Add shrimp for lunch or a light supper. From Eating Well magazine, October 2008
Here's a simple formula that lets spinach shine and will never go out of favor. Saute spinach (or any greens) with garlic and add a squeeze of lemon (or vinegar) at the end for a touch of tartness. From Eating Well magazine, October 2008.
From "Lean Beach Cuisine - A Collection of Healthy Coastal Recipes" by Jewel Cammarano, I've modified the original recipe, adding orange extract in place of vanilla extract. I love oranges and pecans, so this recipe just called out to me!
Says Chef Eliot Barton of Mangia Mangia restaurant in Key West, "This is the only dressing available at Mangia Mangia." He recommends using high quality vinegars and olive oils and adds, "The little bit of water reduces acidity but retains the fine flavor of the vinegar. Inexpensive vinegars are already too diluted. Look for vinegars in the range of 6 % acidity." From "The Florida Keys Cookbook"
Honey-coated nuts, seeds and oats, combined with sweet dried fruits, make an excellent, portable, and nutritious start to the day or carry along snack, without the additives often found in pre-packaged cereals. Serve with low fat milk or low fat yogurt and fresh fruit. The original recipe was from "The Big Bean Cookbook" and has been adjusted to fit our tastes.
From an old Farmer's Almanac, this recipe sounds easy and delicious. As suggested, serve with whipped cream - or vanilla ice cream sounds good too! Serving size is estimated as it was not stated in the original recipe.
NOTE: This is the recipe as written from the Farmer's Almanac. Not sure why it must be made in a spring form pan; I think an 8-inch glass baking dish would work just fine.
From the Equal Exchange website, these sound really good -- they contain all the things we like to munch on. This recipe was from Adele Hyla, Jacksonville, NC. Adapted from a 30-year-old recipe from Buffalo, NY's first vegetarian restaurant Greenfield Streets and the Narrow Ridge Earth Literacy Center's Chewies. I would try experimenting with the agave nectar for a lower glycemic impact.
I wanted to create a tropical dessert using 5 of the 21 contest ingredients. This dessert is light and tasty, and the juices from the fruit add a tangy sweetness that does not require sugar. Toasted coconut and almonds add a bit of extra texture. This dessert has 3 main ingredient combos - a fruit mixture, a flour mixture and a topping mixture. Great ending to a picnic or bar-b-que with friends. Enjoy!