RECIPES: Share your yummy recipes here

lilmzritz

Hello everyone! Someone suggested that we should have a spot where we can share our yummy but healthy recipes.

When posting your recipes, please make sure that we have the serving size and calories per serving. You can also post the URL if you got the recipe online.

Thanks all and can't wait to try out new YUM-AZING (yup, that's my word for it! lol!) stuff!

MelanieSpicegurl

Thanks all and can't wait to try out new YUM-AZING (yup, that's my word for it! lol!) stuff!

Awesome Word !
Recipes Coming !

MelanieSpicegurl

Sunshine Soup ( Slightly Modified from book)

Ingredients :

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1 head cauliflower, separated into flowerets
1 large onion, chopped
1 leek, chopped
3 large carrots, chopped
4 stalks celery. chopped
1 medium zucchini, chopped
1 yellow squash, cooked and mashed
2 cubes chicken bouillon
3 8-oz. cans of crushed tomatoes
3 cups water (can be adjusted to preferred consistency)
Spices {pepper, tarragon, basil, oregano)

Directions :

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In a large pot, combine all ingredients.
Bring to a boil, simmer for one hour until vegetables are tender.
Season to taste.


** This soup freezes well.

1.5 Cup Servings 89 cal // 3.2 g fat (not sure where the Fat comes in .. thinking the Chicken Bouillon /Canned tomatoes ?? )

lilmzritz

http://recipes.womenshealthmag.com/Recipe/savory-moroccan.aspx

Savory Moroccan Soup (Serves 4 – about 160 cals each serving)

3 C low-sodium chicken or vegetable stock
1 can (14.5 oz) no-salt-added diced tomatoes, with juice
1 C zucchini, sliced into half circles
1/4 C canned chickpeas, rinsed and drained
4 artichoke hearts, cut in half (frozen or packed in water and drained)
1/2 C whole-wheat couscous
1/4 C fresh parsley, chopped
1/4 C raisins
2 scallions, thinly sliced (including green tops)
1/4 tsp cinnamon
1/4 tsp cayenne
1/2 tsp basil
1/2 tsp oregano

Directions
1. Bring stock plus 1 cup water to a rolling boil.
2. Reduce heat, add remaining ingredients, and simmer uncovered about 5 to 7 minutes.
3. Add salt and pepper to taste, and serve.

I use it as pasta sauce with grilled chicken or put cooked quinoa instead of couscous and of course, it's just as good as is. I usually make a big pot on a Sunday, portion them in containers and take them to work with a half sandwich or a side salad and I'm set for the entire week. Sometimes I add grilled steak in it to make it more of a hearty meal.

MelanieSpicegurl

Try this delish 'Fake' Bread made from cauliflower !!

Gluten free !!

http://centercutcook.com/cheesy-cauliflower-bread-sticks/

Yummmmm