This is adapted from a chowder recipe from my favorite cookbook. Since I hate pureeing soups, I used less potato and corn and added pumpkin puree. I also replaced the soy milk with coconut milk to make this creamier. This was super easy to make and very tasty to eat – a definite success in my book. This serves 4 at 206 … Continue reading
I love wheat berries. They’re as whole grain as you can get, with an earthy, nutty flavor that goes well with both sweet and savory salads. But given how long they take to cook, I don’t make them as often as I should. With any wheat berry dish, I recommend starting to cook the wheat berries … Continue reading
Martha was my inspiration for this. I took her recipe and modified it (quite a bit actually) to make it my own. The result is earthy, creamy, and healthy. It’s not the most attractive meal, but what it lacks in presentation it makes up for in flavor. Each cup is 175 calories.
This creation is based on the ingredients I had on hand. It’s spicy, filling, and low-calorie. A great combination. This will definitely become a staple around our house. Makes 10-11 cups of soup. Each cup only 85 calories each.
I’m quite behind on my cleanse today. I haven’t eaten any of the vegetable snacks yet, have only had one serving of the detox drink, and lunch (the smoothie below) wasn’t until 2:30pm. I doubt I’ll be able to get through everything before the food cut off at 7pm…
I love this recipe. I would have never thought to combine these ingredients. It’s a burst of flavor in your mouth with a lot of different textures. Here’s the original and below is mine.
I’m apparently on a quinoa kick today. The starting point for this recipe was allrecipes.com. My directions and ingredients vary just slightly from the original. Thanks go to sarahhouston for sharing.
This is adapted from a recipe on the NutritionMD website. As I usually do, I tweaked it to make it my own. I added carrot, doubled the tomatoes, and adjusted the cooking times. Here’s the result.
veganrecipebox 