Tuesday, June 12, 2012

Tomato Blue Cheese Pasta Sauce


small onion, finely chopped
2 T. butter
16 oz can of crushed tomatoes
1/4 cup white wine
salt, pepper, red pepper flakes
3/4 cup milk  
40 grams crumbled blue cheese
2-3 heaping Tablespoons grated parmesan cheese

Saute onion in butter. Add crushed tomatoes, wine, salt, pepper, and red pepper flakes. Bring to a boil. Cover and reduce heat to simmer for 15 minutes. Add milk and simmer for a a few minutes longer. Add cheeses and stir until melted. If the sauce seems too thick, boil uncovered while stirring until it has reached the desired consistency.
Serve with pasta.

Friday, November 11, 2011

Pumpkin Cream Cheese Frosting

8 oz of cream cheese (or soy cream cheese)
1/2 cup canned pumpkin puree
1/2 cup splenda
1/2 tsp. cinnamon
1/8 tsp. of ginger
1/8 tsp. of nutmeg

Blend all ingredients together. Refrigerate and then spread on cake.

Monday, October 31, 2011

Pomegranate Punch

1 cup tequila
1 liter of diet 7up
1 liter of pomegranate juice
1/4 cup pomegranate seeds

Mix the tequila, 7up and pomegranate juice. Chill. (Or chill separately before mixing.)
Pour into a glass bowl with ice, add the pomegranate seeds. (They float to the top.)


Strawberry cake

6 tablespoons canola oil
1/2 cup agave nectar
1 egg
2/3 cup strawberry smoothie (ex: Naked brand)
1  3/4 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1  1/2 cups chopped strawberries

Preheat oven to 350 degrees.
Mix wet ingredients, add dry, mix. fold in strawberries.  Spread batter evenly in a 9x13 pan and bake for 35 minutes or until lightly brown.

Thursday, April 15, 2010

Zucchini Pineapple Cake

2 cups spelt flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup agave nectar
1/2 cup pineapple juice (reserved from can)
2 eggs
1 tsp. vanilla
1/4 cup canola oil
2 cups loosely packed grated, unpeeled zucchini
1 cup canned pineapple tidbits packed in juice, drained

Preheat oven to 350 degrees.
Combine dry ingredients, add wet, combine and fold in pineapple and zucchini. Spray an 8x8 pan with baking spray and pour batter in. Smooth top with a spatula.
Bake at 350 for 30-35 minutes.

Oatmeal Raisin Cookies

2 ripe bananas, mashed (about one cup)
1 1/2 cups oatmeal (not instant and not rolled oats)
1 tsp. baking powder
1 egg
1/4 cup canola oil
1/4 cup maple syrup
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup raisins

Preheat oven to 375. Mix all ingredients together. Drop by teaspoon on a baking tray lined with baking paper. Bake for 15 min. until lightly brown at the edges.
Makes 30 small cookies

Tuesday, February 16, 2010

Healthier Waldorf Salad

2 large green apples (granny smith)
1 T. lemon juice
1/4 cup walnuts
2 sticks celery
3/4 cup plain yogurt (3% fat)

Dice apples, toss with lemon juice. Slice celery. Mix all ingredients together and serve.