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This is an easy, low calorie, oven broiled blueberry dessert recipe from Simple & Delicious magazine. You won't believe how simple this tasty dessert is!
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2 cups cooked wild rice (about ½ cup raw)2 large sweet potatoes, peeled and diced (about 3-4 cups)1 tablespoon olive oil1 teaspoon chili powdersalt and pepper to taste3 cups arugula½ cup cashew pieces
For the dressing¼ cup freshly squeezed lemon juice (about 2 lemons – more to taste)zest of the lemons⅓ cup good quality olive oil2 teaspoons agave nectar2 cloves garlic¼ teaspoon salt
2 1/2 cups quinoa, cooked1 1/2 cups queso rojo pasta sauce (or your favorite pasta sauce)1/2 onion, chopped3 cloves garlic, minced1 tbsp olive oil1/3 cup parmesan cheese, grated2 1/2 tbsp tomato paste1/3 cup heavy cream1 1/2 cup cherry tomatoes, halved1 cup mozzarella, shredded or sliced1 1/2 tsp dried italian seasoning1 tbsp basil chiffonade1/2 tsp red pepper flakes (optional)salt and pepper, to tastecooking spray
Spaghetti – 200 gmsOlive Oil – 1 tablespoonMashed garlic – 4-5 nosThinly sliced onions – 1 nosThinly sliced tomatoes – 3 nosTomato puree – 3-4 tablespoonsVegetables (Broccoli, mushroom, peppers) – 1 cupOregano – 1 tsp (fresh or dried)Chili Flakes – 1 tspPepper – 1/2 tspBasil – 1 tsp if using dried, or a few chopped fresh leavesWaterSalt to taste
Here is the Chicken and Chickpea Green Goddess Power Salad recipe I talked about yesterday. It is really special and deserves its own post. It has cucumbers, paper thin ribbons of carrot and crumbled feta cheese.
3 cloves garlic, peeled1 pound boneless skinless chicken breast, tenders removed¼ cup cold water¼ cup red wine vinegar, divided2 teaspoons Italian Seasoning herb mix1 teaspoon salt, divided½ avocado, skin and pit removed1/3 cup non-fat buttermilk4 teaspoons sesame tahini sauce2 tablespoons chopped chives1 tablespoon chopped parsley1 teaspoon chopped tarragon, optional8 cups spring greens, washed and spun dry1 carrot, peeled, and cut into paper-thin ribbons with vegetable peeler½ European cucumber, seeded and cut into chunks1 cup canned chickpeas, drained and rinsed½ cup crumbled feta cheese
Ahh Monday, you have come back again.The post Seared Ahi Tuna Poke Salad with Hula Ginger vinaigrette + Wonton Crisps. appeared first on Half Baked Harvest.
Seared Ahi Tuna Poke20 square wonton wrappers, cut into strips (use corn tortillas to make this gluten free)2 ahi tuna steaks1/4 cup soy sauce1 teaspoon corn starch1/4 cup pineapple juice1/4 cup honey1 teaspoon chile garlic sauce or sriracha2 tablespoons black and white sesame seeds, toasted
Salad4-8 cup spring greens1/2 cup fresh cilantro1 cup fresh pineapple, diced1 jalapeno or red chile, sliced
Hula Ginger vinaigrette1/2 cup hot chile sesame oil or toasted sesame oil1/4 cup soy sauce2 tablespoons pineapple juice2 tablespoon rice vinegar1 teaspoon chile garlic sauce or sriracha (or more to taste)1 tablespoon tahini1 lime, zested + juiced2 teaspoon fresh ginger, grated1 clove garlic, grated or mincedback and white sesame seeds, toasted
1 cup parsley, chopped1 cup spinach, chopped6 radishes, sliced1 cup ramps, chopped1 cup watercress1/2 cup scallions, chopped1 Tbsp raw golden flax seeds
Dressing:4 Tbsps cold-pressed hemp oil (you can use extra-virgin olive oil if you don't have hemp oil)1 lemon's juice1/2 tsp sea salt1 tsp herbs de Provence1-2 Tbsps grated horseradish (It is best to use pickled horseradish, but you can use fresh too)
one fennel bulbone bloody orange (I used bloody oranges from Sicily) one pink grapefruit a handfull of toasted silvered almonds or chopped hazelnutsVinegrette1T maple syrup 1T honey mustardjuice from one bloody orange3T apple vinegar(I use homemade from this fall)salt, pepper drizzle of raw sunflower oil
For the bowl:
2 lbs Grilled Chicken, a rotisserie is a good option or grill your own2-3 cups cooked rice or whole grainMixed chopped veggies: I used 2 red peppers, 1 yellow pepper, 1 lb snow peas, 1 sliced cucumberLightly pickled carrots (optional): 4 Carrots, 1/2 cup rice vinegar, 1/4 cup sugar, 1 tsp saltAvocado, approximately 1/4 per servingLime slices for serving (optional)
For the sauce (Adapted from Well Fed by Melissa Joulwan):
juice of 2 limes2 cloves of garlic2 TBSP soy sauce or coconut amigosa “thumb” of ginger peeled1/2 cup of almond butter~1/4 cup almond, soy, or coconut milk to thin (optional)
IngredientsCooking spray1 ½ cups chopped onion2 cloves garlic, minced5 cups fresh spinach½ cup part-skim shredded mozzarella cheese (I use Sargento)¼ cup chopped fresh flat-leaf parsley1 teaspoon salt½ teaspoon freshly ground black pepper1 large egg1 (15-ounce) carton part-skim ricotta cheese1 ½ cups diced peeled butternut squash3 cups marinara sauce, homemade or store-bought6 oven-ready lasagna noodles (such as Barilla)½ cup grated fresh Parmesan cheese
INGREDIENTSChicken2 large boneless skinless chicken breasts3/4 cup Sprite1/4 cup olive oil1/4 cup soy sauce2 tablespoons fresh lime1/8 teaspoon garlic powder1 tablespoon honey1/4 teaspoon salt
Quinoa1 cup quinoa2 cups water1 teaspoon chicken boullion
Mango Salsa1/2 cup corn, drained and rinsed1/2 cup black beans, drained and rinsed1/4 cup red onion, finely chopped3/4 cup mango, peeled and chopped1/4 cup red pepper, seeded and chopped3 tablespoons cilantro, finely chopped2 tablespoons fresh lime juice2 teaspoons fresh lemon juice1 teaspoon olive oilOptional toppings: extra cilantro, an avocado, squeeze of fresh lime
2 croissants1/4 lb deli turkey1/4 cup raspberriesa few slices of brie1/2 TBSP butterpepper to taste
INGREDIENTSFor the roasted artichokes:3 Whole artichokes6 Garlic cloves, peeledPompeian Varietals Olive Oil, for sprinklingFor the salad:8 oz Whole wheat spaghetti noodles3 Tablespoon Pine nuts2 Tbsp garlic, finely minced1 tsp Pompeian Varietals Olive Oil1 Cup Cherry tomatoes, halved⅓ Cup Fresh basil, thinly slicedFresh, grated Parmesan cheese, for toppingFor the vinaigrette:2 Tbsp Pompeian Varietals Olive OilJuice of one, large lemonPinch of salt/pepper
2 lbs shrimp, peeled and deveined3/4 lb orzo1/2 cup fresh lemon juice1/2 cup olive oil2 tsp. salt1 tsp. pepper1 cucumber, chopped1 cup chopped fresh dill1 cup fresh parsley, chopped3/4 lb diced feta cheese
1 tablespoon olive oil1 medium onion2 cloves garlic28-ounce can diced fire roasted tomatoes¼ cup minced fresh parsley1 pound medium raw shrimp, peeled, deveined and tails removed (thawed if frozen)⅔ cup feta crumbled cheeseKosher saltFresh ground pepperLemon
For the Basil Chicken:1 large yellow onion, chopped4 garlic cloves, or more to taste, smashed and chopped3 or 4 bird's eye chili (Thai chili), seeded and thinly sliced*, substitute 1 Tbsp chili garlic sauce1 large colourful sweet bell pepper (I used 6 miniatures, orange + red), chopped6-8 boneless, skinless chicken thighs, cut into small cubes 1 or 2 large bunches of Thai basil (about 20 or more large leaves)1 bunch green onion or chives, chopped (for topping)
For the Thai Sauce:3 Tbsp (45 mL) low-sodium soy sauce or Tamari (gluten-free soy sauce)2 Tbsp (30 mL) fish sauce1 heaping Tbsp (15 mL+) black bean garlic sauce (not traditional Thai but I love it in this recipe - there are GF brands as well)2 tsp (10 mL) coarse sugar (turbinado/demerara or brown sugar)1 tsp (5 mL) sesame oil2 Tbsp (30 mL) water
For the Cornstarch Slurry:1 Tbsp (15 mL) cornstarch 1 Tbsp (15 mL) cold water
2 (16 oz total) skinless, boneless chicken breasts1 tablespoon reduced sodium taco seasoning1/2 teaspoon cumin1 cup canned black beans, rinsed1 cup chunks salsa
For the Salad:
6 cups chopped romaine or red leaf1/4 cup reduced Mexican cheese blend1/2 cup zesty avocado cilantro buttermilk dressing
Lasagna is practical, comforting, and has infinite variations. This Classic Light Lasagna is easy to make, and by adding your personal touch, you can make it your own.
Ingredients1 cup chopped onion¾ cup coarsely chopped celery½ cup coarsely chopped carrot4 garlic cloves1 Tablespoon olive oil1 Tablespoon unsalted tomato paste1 pound ground turkey breast¼ cup white wine¾ teaspoon kosher salt¾ teaspoon crushed red pepper½ teaspoon dried oregano½ teaspoon dried basil½ teaspoon freshly ground black pepper1 (28-ounce) can crushed tomatoes, undrained1½ cups part-skim ricotta cheese6 ounces shredded part-skim mozzarella cheese, divided (about 1½ cups)1 large egg, lightly beatenCooking spray6 cooked lasagna noodles Instructions
Calcium is vital for the human body, a key nutrient for development and strengthening of teeth and bones which make up for 99% of the calcium present in th
IngredientsYogurt Sauce½ cup sour cream *⅔ cup lowfat plain Greek Yogurt1 tablespoon lemon juice1 small garlic clove, pressed or finely minced1½ tablespoons olive oil1 tablespoon sumac½ teaspoon salt¼ teaspoon fresh ground black pepper
Meatballs1 pound ground turkey (white or dark meat)1 large egg1 large zucchini, grated6 scallions, sliced thin2 tablespoons chopped mint leaves2 tablespoons chopped cilantro leaves2 large cloves garlic, pressed or finely minced1 teaspoon ground cumin1 teaspoon salt½ teaspoon cayenne pepper½ teaspoon fresh ground black pepperVegetable oil for sautéing* For a lower fat sauce you can swap out the sour cream for low fat yogurt. The taste is a bit more tart but still delicious.
3 cloves garlic, divided1 ½ teaspoon kosher salt, divided¾ cup canned lentils, drained½ cup toasted walnuts1/3 cup chopped chives, divided2 tablespoons truffle oil, divided1 teaspoon sherry vinegar½ teaspoon freshly ground pepper, divided1 tablespoon unsalted butter1 large onion, diced4 cups sliced mushrooms, any variety or mixed½ teaspoon dry thyme¼ cup dry sherry½ teaspoon chopped fresh rosemary¼ cup all-purpose flour4 cups vegetable broth, such as Imagine no chicken2 cups low-fat milk12 slices baguette, preferably whole-grain, toasted
Ingredients⅓ cup good quality balsamic vinegar¼ cup good quality olive oil⅛ tsp. ground black pepper2½ cups mixed baby greens, slightly packed½ cucumber, sliced and halved5 tbsp. gorgonzola crumbles½ avocado, diced½ cup roasted almonds (or candied pecans, for a sweeter version)½ granny smith apple, unpeeled, cored and thinly sliced into wedges½ cup croutons
1 egg, poachedslice of bread1/2 cup green peas, frozenfeta cheesepine nutsmix of greensolive oilsalt and pepper
Really good for breakfast!!! #healthyrecipe
1 cup whole wheat pastry flour3/4 cup instant quick oats2 tsp baking powder1 tsp baking soda1 tsp cinnamon1/4 tsp salt1 cup almond or coconut milk1 egg (or 2 egg whites), beaten2 Tbs olive oil2 Tbs honey or organic agave1 tsp pure vanilla
1 pound sea bass, butterflied (my fishmonger did this for me)1 tablespoon olive oil1 tablespoon minced shallot1 cup halved grape tomatoes1/4 cup olives, sliced1 tablespoon capers (rinse if salt cured)1 teaspoon fresh oregano, chopped1 teaspoon balsamic vinegarSalt and pepper to taste
Ingredients1 pound thinly sliced medium-rare roast beef1 medium onion, thinly sliced1 green pepper, thinly sliced2 teaspoons olive oil2 cups 2% cheddar cheese½ cup low-fat evaporated milk4 hoagie rolls, split in half