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8 November, 2016

Kale Salad

Kale Salad
Posted in : Recipe on by : WTG
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Makes 6 servings 150 calories and 11 grams of fat per serving Recipe: 1 bunch of kale (8 cups washed and chopped) 1 apple diced (1 cup)  1/2 cup roasted pecans 1 red pepper diced (2 cups) Dressing: 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 2 tablespoons oil Salt and
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18 September, 2015

Putting up

Putting up
Posted in : Recipe on by : WTG
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I am no canning expert but over the past few years I have been dabbling in it.  It first started when I saw a recipe for pepper jelly in Gourmet magazine.  It tasted just like the Harry and David one and I couldn’t resist making it!  After that I started making applesauce and now I
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9 June, 2015

Low FODMAP Quinoa Stuffed Red Peppers

Low FODMAP Quinoa Stuffed Red Peppers
Posted in : Recipe on by : WTG
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1 cup of quinoa, rinsed  1 bay leaf 1 bunch of rainbow chard  Red pepper flakes to taste 1/4 cup fresh chopped herbs (chives, parsley, thyme, oregano, basil) 2 tablespoons plus 1 teaspoon olive oil Good pinch of salt and pepper 4 red peppers cut in half, stems and seeds removed    Bring 1 cup
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6 May, 2015

Arugula salad

Arugula salad
Posted in : Recipe on by : WTG
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Serves 1 as a meal 2 as a side 3 cups arugula  1/2 cup cooked white beans 2 teaspoons shaved Parmesan  2 tsp dressing Mix together right before serving  Dressing 1 part good olive oil 1 part fresh lemon juice Good pinch of salt and pepper Mix equal parts oil and lemon juice.  Add salt
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6 May, 2015

Polenta pie

Polenta pie
Posted in : Recipe on by : WTG
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Serves 8 For the crust: 1 cup cornmeal 3 cups water 1/4 tsp salt Pinch pepper Pinch of thyme Whisk all ingredients together and bring to a boil while whisking.  When mixture thickens reduce heat to low for ten minutes whisking often but not continuously. Pour polenta into a greased pie dish using a spatula
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