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    519 Recipes

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    From Family Circle magazine, June 2013 issue. It says, “Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer – and a breeze to make.” Cook time doesn’t include several hours of refrigeration time.

    Recipe #499865

    From Sunset’s Casserole Cookbook. The intro says, “With their succulent treasure of bone marrow, braised veal shanks simmer to perfect tenderness in a delicate, wine-flavored chicken broth. Their sauce is flavored with gremolata – the unusual combination of lemon, parsley, and garlic.” My DH and I really enjoy this dish.

    Recipe #499602

    From Sunset’s Casserole Cookbook. A simple dish my DH and I enjoy.

    Recipe #499287

    From Mexican Cooking at the Academy, California Culinary Academy. Sopaipillas are golden-fried puffs of dough. In new Mexico where they are popular, they are usually eaten with honey, as suggested here. Sopaipillas are also good served with soups, and at brunches, parties, and buffets. My DH and I love this recipe. Great to serve with Mexican food. We fill them with honey and sometimes make a salad in them with lettuce, tomato, avocado, salsa, and sour cream. Yummy! Cook time doesn't include 1 hour rest time.

    Recipe #498434

    From Lyn-Genet Recitas’ book, The Plan.

    Recipe #498094

    From Lyn-Genet Recitas’ book, The Plan. She says that most pears purchased in the supermarket are unripe; if you put them in the sun they will ripen in a day. Chia seeds provide protein and omega-3. The recipe doesn’t provide exact quantities for the vanilla extract, cinnamon, and chia seeds, so the amounts listed are my own estimates. The ice isn’t recommended for those who have thyroid dysfunction. Rice Dream or Silk coconut milk are the preferred brands.

    Recipe #498031

    From Bon Appétit, March 2000 issue. Its creator, Chef Matthew Lanes, executive chef of Gourmet Garage, a specialty food shop in NYC, suggests making this simple dish and accompany it with plain white rice and steamed broccoli or a salad. To make things extra special, serve with jasmine or basmati rice flavored with a touch of curry.

    Recipe #497794

    From Lyn-Genet Recitas’ book, The Plan. She says, “Making your own flax granola is very easy. You can double the amounts of ingredients if you wish, to have more granola on hand.” You may use any amounts or combination of dried fruits and nuts as the ones listed below are suggestions. Prep time doesn’t include the overnight refrigeration. Where no amount is indicated it is "to taste".

    Recipe #496638

    Kate Sherwood’s recipe from the March 2013 issue of Nutrition Action Health Letter. She says, “Try tossing a bag of baby spinach into the pot just before serving. Then top each bowl with a dollop of plain yogurt.” Per 1 cup serving: Calories 270; Sodium: 300 mg; Total Fat 8 g; Sat Fat 2 g; Protein 15 g; Carbs 39 g; Fiber 9 g.

    Recipe #496382

    From Dr. Ian K. Smith’s book, The Shred Revolutionary Diet. This is less than 200 calories.

    Recipe #495641

    From Dr. Ian K. Smith’s book, The Shred Revolutionary Diet. This is 200-250 calories.

    Recipe #495637

    From Bob Greene’s book, 20 Years Younger. Per serving: 264 calories; 1.6 g saturated fat; 5 mg sodium; 6 g fiber.

    Recipe #495148

    From William Davis, MD’s book, Wheat Belly Cookbook. He says, “Here’s a recipe for pizza crust that you can actually hold in your hands. That may sound like nothing special, but when we eliminate wheat from our lives, we also eliminate the unique viscoelastic properties of wheat gluten, the quality that provides wheat foods’ portability and the unique sturdiness that allows you to stuff a pita full of ingredients or hold a sandwich between your hands. In this recipe, we re-create these properties by using a plentiful quantity of cheese mixed with nonwheat flours. This confers sufficient strength to the dough to allow you to confidently eat a slice of pizza with your hands without a lapful of tomato sauce! For a classic pizza, remove the baked crust from the oven and layer with pizza sauce, mozzarella cheese, Parmesan cheese, and your favorite toppings. Bake for an additional 10 minutes or until the cheese melts.” Per serving: 185 calories, 9 g protein, 5 g carbohydrates, 16 g total fat, 3 g saturated fat, 2 g fiber, 153 mg sodium.

    Recipe #494619

    My recipe adjusted for ZWT8 Diabetic Challenge - Mexico region. This is based on Dienia's great recipe #465906 (my photos are there, BTW!). I also made mine gluten free with recipe #494283 (okay, I switched this from my original recipe #470772!).

    Recipe #494447

    Based on a recipe from Cathy Luchetti’s book, The Hot Flash Cookbook. The recipe intro says, “This delicious deep-green seaweed salad combines white beans, crunchy radishes, and toasted hazelnuts in a mosaic of unusual tastes. An added plus: It is rich in iron and calcium.”

    Recipe #494340

    From William Davis, MD’s book, Wheat Belly Cookbook. He says, “These simple tortillas provide the starting place for endless variations: Mexican tortillas filled with sautéed poblano chile peppers and bell peppers, Cheddar cheese, sour cream, and salsa; Asian wraps with chicken, scallions, shredded fresh ginger, and hoisin sauce or Asian dipping sauce; and Mediterranean wraps filled with spinach, sliced olives and avocado, and feta cheese, drizzled with olive oil…. Tortillas and wraps are, of course, portable and are therefore useful to pack for lunches.” Per serving: 205 calories, 11 g protein, 10 g carbohydrates, 16 g total fat, 1 g saturated fat, 9 g fiber, 136 mg sodium.

    Recipe #494283

    From William Davis, MD’s book, Wheat Belly Cookbook. He says, “This Basic Bread recipe is our starting place for many variations. As is, this bread can be toasted, can accompany dinner, or can be eaten simply spread with cream cheese, almond or peanut butter, or butter. If used for sandwiches, it may not hold up well with ingredients containing lots of moisture, so add ingredients like tomatoes just before consuming. Easy variations include adding more cinnamon, another 3 tablespoons xylitol, and ½ to ¾ cup raisins for cinnamon raisin bread; adding garlic powder to the flour and grated Parmesan or Romano cheese sprinkled on top for a garlic bread; or adding orange peel, additional cinnamon, ground nutmeg, and cloves for a spicy orange bread. A sweetener like xylitol is optional, though the xylitol does add a nice browning effect to the surface.” Per slice: 158 calories, 7 g protein, 7 g carbohydrates, 12 g total fat, 2 g saturated fat, 3 g fiber, 299 mg sodium.

    Recipe #494278

    From William Davis, MD’s book, Wheat Belly Cookbook. He says, “This recipe makes an incredible loaf of bread, rich with the unique flavor of caraway seeds. Use it as you would any other rye bread – for a ham and Swiss cheese sandwich, corned beef sandwich, or rye toast spread with butter. If you’re in the mood for the hearty richness of a pumpernickel rye, add 2 ½ teaspoons instant coffee granules and 2 ½ tablespoons unsweetened cocoa powder to the dry ingredients.” Per slice: 233 calories, 11 g protein, 9 g carbohydrates, 19 g total fat, 4 g saturated fat, 4 g fiber, 412 mg sodium.

    Recipe #494265

    From chef Michael Roberts’ cookbook, What’s For Dinner?, in the kettle dinners section. He says, “This New England-inspired soup is as warming after a fall football afternoon as it is welcome after a 4th of July fireworks display. The bacon adds a subtle smokiness to the shrimp and chicken. Serve this in large bowls, with plenty of bread for soaking up the last drops of soup.” I have to agree!

    Recipe #493510

    From 100 Best Health Foods. “Fresh and dried figs are rich in fiber and high in iron, boosting energy and promoting healthy blood.”

    Recipe #492388

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