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    You are in: Home / MarissaB's Public Recipes
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    27 Recipes

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    Got this recipe from my nutritionist. I use nearly twice as much Swiss Chard than the recipe calls for, but feel free to experiment, and use however much you want.

    Recipe #227775

    This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!

    Recipe #227891

    This recipe came from my mom, who got it from Family Circle. I haven't tried it yet, but I will soon! I cut out the oyster sauce from the marinade, but if you want to use it, the original recipe called for 1 tablespoon of bottled oyster sauce.

    Recipe #107398

    I got this from http://www.eatmedelicious.com/2008/09/carrot-cake-oatmeal.html and think it sounds delicious!

    Recipe #326333

    I got this recipe from my grandparents, who got it from Good Housekeeping magazine. I have substituted some of the ingredients to match what I have in my kitchen (egg substitute for eggs, for example).

    Recipe #107399

    Got this from my nutritionist. Very simple, very fast, and keeps in the refrigerator for several days.

    Recipe #227773

    This recipe is based on a recipe I found on the back of the Quaker Yellow Corn Meal container. I modified it to use whole wheat flour, no oil, and no sugar, so that it's healthier. Plus, this turns out a bit "heavier" than normal cornbread; it has a nice crunchy crust but a moist and chewy center. You can use 2 egg whites or 1 whole egg (beaten) instead of the Egg Beaters egg substitute, if you prefer.

    Recipe #104694

    I got the original recipe from the TV show "Weighing In." I modified it to accomodate my pantry and my allergies. I have tried to indicate the different combinations I've tried and enjoyed.

    Recipe #227770

    This recipe comes from page 18 of the October 2008 Natural Solutions magazine. Note that the cooking time includes the time it takes to cook the squash, which has to be done before preparing the recipe. Once the squash is cooked, the recipe is pretty quick to make.

    Recipe #326395

    This recipe is delectable. I expected to like it--but I wound *loving* it. I had an extra helping of it for my evening snack! The preparation time is high because scooping all the seed-stuff out of the tomatoes takes me a long time (but [a] I think I'm slower than average at it, and [b] it is worth the effort!). Got this recipe (& modified it just slightly) from Sam Zien's cookbook, "Just A Bunch of Recipes."

    Recipe #459588

    This recipe came from my grandparents, who got it from Good Housekeeping magazine. I have not yet tried it, but we have a freezer full of salmon, so I plan to try it soon!

    Recipe #107400

    Came from my nutritionist. When you're running really short on time, you can substitute the from-scratch sauce with your favorite Asian dressing (just check the ingredients to make sure there's no high fructose corn syrup!). You can substitute the salmon fillets for firm tofu. If you do that, make sure you marinate the tofu in the dressing for about 2 hours.

    Recipe #227880

    Feel free to experiment with your own combinations of vegetables and spices in this. I like it with the quantities as described below, but this is an easy-to-tweak recipe, and it's fun to play with different flavors. Get creative!

    Recipe #227766

    The idea for this recipe actually came from the Waldorf salad; I replaced the mayo with light sour cream blended with some fruit juice and Splenda, and I replaced the walnuts (because I'm allergic to them) with toasted almond slivers. I played with adding different fruits and juices to the recipe, and finally wound up with this version, which my boyfriend promptly declared to be "the BEST fruit salad. Ever." We eat it frequently! I toast my own almond slivers and pecan pieces; I buy the nuts raw at the store and just spread them out on a cookie sheet in the oven to toast them. You can use walnuts in place of either (or both) of the almonds or pecans. Also, the Fuji apples can be interchanged with any of your favorite crunchy, sweet apples, if you prefer. (This is definitely a recipe that can be "played with" a bit and tailored to fit your tastes... I change it up from time to time, so that we don't get bored with it).

    Recipe #112500

    Got this recipe from my nutritionist. I put the turkey picadillo on top of mixed greens for a tasty salad, or in a vegetable soup for a healthy and protein-rich soup, or use it as the base for tacos and taco salad. It's versatile, and it freezes very well!

    Recipe #227772

    Got this recipe off a box of Meijer brand raisin bran. Made it for the family & received rave reviews.

    Recipe #457960

    Got this recipe from a good friend. She said the recipe originally called for white sugar & pan sauteeing, but that baking these instead allows Mother Nature to make her own caramelized goodness.

    Recipe #420859

    Got this recipe from the December/January 2005 Taste of Home magazine. You can use frozen corn instead of canned, and you can play with the amount of sugar, salt & pepper to customize its taste.

    Recipe #444931

    Found in O At Home magazine, Fall 2008.

    Recipe #420856

    This is a creamy, delicious alternative to traditional egg nog. It's even pretty healthy, and vegan!

    Recipe #444888

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