• 3/4 cup coconut milk
• 1 cup canned pumpkin, chilled if
possible or 1 cup steamed pumpkin
• 4 tbsp chia seeds
• 1/2 tsp cinnamon, or more to taste
• 1/4 tsp ground ginger
• pinch of nutmeg
• 1-2 tbsp maple syrup or agave nectar
In a medium-sized bowl, whisk together all ingredients until combined and no clumpy bits remain.
Place bowl in the fridge for 1-2 hours or overnight, to thicken and chill. Makes 2 servings
This dip is SO amazing!!!
1 jar (12 oz) roasted red peppers, rinsed and drained
1 garlic clove, smashed and peeled
4 ounces reduced-fat cream cheese
4 ounces reduced-fat feta cheese
1/2 cup nonfat plain Greek yogurt
3 tablespoons finely chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic salt
In a food processor or blender, combine the peppers and garlic. Pulse until well blended. Add the cream cheese, feta, yogurt, mint, lemon juice, and oil. Process until blended but still thick. Add salt and additional lemon juice to taste. Serve at room temperature.
Calories: 25, Fat: 2 g, Protein: 2 g, Carbohydrates: 1 g, Fiber: 0
The dip can be made up to 3 days ahead. Use veggies such as cucumber, red bell pepper, celery, or whole-wheat pita if on Phase 2.
1 cup South Beach Tomato Sauce or low-sugar spaghetti sauce
4 large portobello mushroom caps
1 package goat cheese (recipe calls for reduced fat, I use whatever I have on hand usually goat cheese w/ pesto)
2 tablespoons pine nuts, finely chopped
1 tablespoon chopped fresh basil
Preheat over to 375.
Spread sauce in the bottom of 9x9 baking dish. Arrange the mushroom caps, gill side up, on top. Place a piece of goat cheese on each mushroom. Sprinkle evenly with pine nuts.
Bake for 30 minutes or until hot and bubbly. Top with chopped basil.
Calories: 190, Fat: 13, Protein: 9, Carbohydrate: 9, Fiber: 3
2 tbsp vegetable oil
1 onion, finely chopped
1 lbs ground pork
1 packet taco seasoning
2 cups prepared salsa
8 corn tortillas (6 inch), cut crosswise in quarters
10 oz frozen peas, thawed
1 3/4 cups shredded sharp cheddar cheese
1 cup re-fried beans
1 cup, drained, sliced pickled jalapeno chiles
1 cup sour cream
3/4 cup finely chopped cilantro
1. In a large skillet, heat the oil over medium-high heat; add the onion and cook, stirring, until golden, about 3 minutes. Add the pork and break it up with a wooden spoon; cook, stirring occasionally, until no longer pink, about 5 minutes. Sprinkle in the taco seasoning with 1/2 cup water and simmer, stirring until saucy, 1 to 2 minutes. Remove from heat.
2. Preheat over to 400 degrees. Lightly grease a round 9-inch deep dish pie pan. Add 1/2 cup salsa to the bottom of the pan and tilt to coat. Arrange a third of the tortilla pieces on top, overlapping slightly to make an even later. Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese. Add another layer of tortilla pieces, 1/2 cup salsa and beans; sprinkle with the jalapenos and 1/3 cup cheese. Layer with the remaining tortilla pieces, meat mixture, and peas; sprinkle with 1/3 cup cheese.
3. Cover the pan snugly with foil, set on baking sheet and bake in over for 25 minutes. Uncover the pan, sprinkle the remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes. Tent with foil and let stand for 10 minutes. Uncover and top with the sour cream and cilantro.
1 1/2 lbs. baby spinach
4 tbsp butter
2 cloves garlic, finely chopped
salt and pepper
8 oz. wide egg noodle
2 cups Creamy White Sauce
6 oz. fresh goat cheese
4 tbsp. prepared pesto
1 1/2 cups coarse fresh breadcrumbs
2 tpsp. EVOO
2 tbsp butter
1/2 finely chopped shallots
1/4 cup flour
2 cups mil, warmed
1/4 cup grated Parmesan cheese
salt and pepper
Melt butter in medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for two minutes. Gradually whisk in warm milk; bring to boil and cook for two minutes, whisking constantly. Remove from heat and stir in Parmesan and 1/4 teaspoon of salt and pepper.
1. In large saucepan, bring 2 inches water to a simmer. Add the spinach in batches, stirring until wilted. Cook until all of it is tender. Drain and let cool. Squeeze out excess moisture and chop.
2. In large skillet, melt 2 tpsp. of butter over medium heat. Add the garlic and stir until golden, about 1 minute. Stir in the spinach. Season lightly with salt and pepper: remove from the heat.
3. Preheat the oven to 400 degrees. In a large saucepan of boiling, salted water, cook the noodles stirring often, until al dente. Drain-do not rinse-and return to saucepan. Stir in the white sauce to coat.
4. Lightly grease an 8-inch square glass baking dish. Layer in half of the noodle and press with a spatula. Dot with half of the goat cheese, spread the spinach on top and press down. Stir in 3 tbsp pesto into the remaining noodles and spoon over the spinach. Dot with the remaining cheese. Cover snugly with foil and bake until hot and bubbling, about 35 minutes. Let stand for 10 minutes.
5. Meanwhile, in a large skillet, melt the remaining 2 tbsp butter over medium heat. Add the breadcrumbs and cook stirring, until golden and crisp, about 5 minutes. Season with salt and pepper. Combine the remaining 1 tbsp. pesto with the EVOO. Drizzle the lasagna with the pesto oil and sprinle with the crumbs.
After many years, I finally figured out my log-in information for this journal. I will be updating with new recipes very soon. If you have any recipes you'd like to submit email me: email@example.com.