My Green Diet » Recipes http://mygreendiet.com the way to a healthy mind, body and earth. Thu, 17 May 2012 17:18:20 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 healthy whole grain freezer waffles http://mygreendiet.com/green-diet-plan-recipes/healthy-whole-grain-freezer-waffles/ http://mygreendiet.com/green-diet-plan-recipes/healthy-whole-grain-freezer-waffles/#comments Tue, 15 May 2012 16:03:51 +0000 Mary http://mygreendiet.com/?p=2084 healthy whole grain waffle recipe

healthy whole grain waffle recipe I have been on a waffle kick lately - and thanks to the fabulous Ms. Stacey, it seems I have been making a big batch of these every other week. This recipes make about 8 very large waffles. We freeze the extras to enjoy the rest of the week (they would potentially last a month or 2). I freeze them individually until frozen and then stack them together in a large freezer bag. Breakfast is a breeze after that. I cut grab a couple of squares and toss them in the toaster- eggos move over! healthy whole grain waffles
  • 4 cups buttermilk
  • 3/4 cup sugar
  • 1 cup unsweetened apple sauce
  • 2 tablespoons extra virgin olive oil
  • 6 eggs- yolks and white separated
  • 4 cups whole wheat flour (best if fresh ground)
  • 1/2 cup ground flaxseed
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 4 teaspoons baking powder
  1.  In a stand mixer, whip the egg whites until stiff.
  2. Meanwhile, mix together the yolks, buttermilk, sugar, applesauce, and oil.
  3. In a separate bowl, whisk together remaining dry ingredients. Combine wet and dry ingredients.
  4. Fold in egg whites.
  5. Grease hot waffle iron and ladle 1 cup of batter, cook until golden.
  6. Enjoy with real grade B maple syrup and your favorite berries.
Related posts:
  1. DAY 4-
  2. whole grain spiced pumpkin muffins and a GIVEAWAY
  3. Blueberry Spelt Muffins
]]> healthy whole grain waffle recipe

healthy whole grain waffle recipe I have been on a waffle kick lately - and thanks to the fabulous Ms. Stacey, it seems I have been making a big batch of these every other week. This recipes make about 8 very large waffles. We freeze the extras to enjoy the rest of the week (they would potentially last a month or 2). I freeze them individually until frozen and then stack them together in a large freezer bag. Breakfast is a breeze after that. I cut grab a couple of squares and toss them in the toaster- eggos move over! healthy whole grain waffles
  • 4 cups buttermilk
  • 3/4 cup sugar
  • 1 cup unsweetened apple sauce
  • 2 tablespoons extra virgin olive oil
  • 6 eggs- yolks and white separated
  • 4 cups whole wheat flour (best if fresh ground)
  • 1/2 cup ground flaxseed
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 4 teaspoons baking powder
  1.  In a stand mixer, whip the egg whites until stiff.
  2. Meanwhile, mix together the yolks, buttermilk, sugar, applesauce, and oil.
  3. In a separate bowl, whisk together remaining dry ingredients. Combine wet and dry ingredients.
  4. Fold in egg whites.
  5. Grease hot waffle iron and ladle 1 cup of batter, cook until golden.
  6. Enjoy with real grade B maple syrup and your favorite berries.
]]> http://mygreendiet.com/green-diet-plan-recipes/healthy-whole-grain-freezer-waffles/feed/ 1 vegetarian lasagna http://mygreendiet.com/green-diet-plan-recipes/vegetarian-lasagna-2/ http://mygreendiet.com/green-diet-plan-recipes/vegetarian-lasagna-2/#comments Fri, 11 May 2012 16:25:36 +0000 Mary http://mygreendiet.com/?p=2067 vegetarian lasagna with mushrooms recipe

This recipe is dedicated to Paul and Emily, wonderful friends that came over and enjoyed this meal with us. Thanks for liking it and thanks for being persistent that I  share it with all of you. vegetarian lasagna with mushrooms recipe vegetarian lasagna
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlics, minced
  • 8 oz white or baby bella mushrooms, finely diced
  • 1 1/2 teaspoons herbes de Provence or Italian seasoning
  • Salt and pepper to taste
  • 2 (15 oz) cans diced tomatoes
  • 2 tablespoons tomato paste
  • 8 oz mozzarella, grated
  • 1 lb container organic cottage cheese
  • 1/4 cup diced fresh parsley leaves
  • 9 oz box of whole wheat no-bake lasagna noodles
  • 2 tomatoes, thinly sliced, if desired
  • small ball or knob of fresh mozzarella, if desired
  1. In a large saute pan over medium high heat, add the olive oil. Add the very well chopped mushrooms, onions, and garlic. Allow to cool down for about 8 minutes. Season with salt and pepper. Add herbes de provence, canned tomatoes (with juices), and tomato paste. Stir. Allow the mixture to come to a boil and reduce heat to medium low. Simmer, stirring occasionally, for 20 minutes. About half way through, I like to bust up any big tomato chunks with a potato masher, it gives the sauce a nice consistency.
  2. Meanwhile, preheat oven to 350 degrees F. Grate 8 oz mozzarella cheese into a mixing bowl. Add cottage cheese and chopped parsley. Mix to combine. Set aside.
  3. In a 9x13x2 baking dish assemble lasagna starting with a spoonful of mushroom layer over the bottom. Then spread out a single layer of lasagna noodles. Top with mushroom sauce and then cheese layer. Continue to layer, ending with mushroom layer on top. If desired, lay out tomato slices and fresh mozzarella slices over top.
  4. Bake at 350 degrees for 1 hour. Allow to cool about 10 minutes before serving.
vegetarian lasagna recipe Related posts:
  1. Finally… a LASAGNA that ROCKS!
  2. grilled veggie burritos
  3. Stuffed Heirloom Tomatoes
]]> vegetarian lasagna with mushrooms recipe

This recipe is dedicated to Paul and Emily, wonderful friends that came over and enjoyed this meal with us. Thanks for liking it and thanks for being persistent that I  share it with all of you. vegetarian lasagna with mushrooms recipe vegetarian lasagna
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlics, minced
  • 8 oz white or baby bella mushrooms, finely diced
  • 1 1/2 teaspoons herbes de Provence or Italian seasoning
  • Salt and pepper to taste
  • 2 (15 oz) cans diced tomatoes
  • 2 tablespoons tomato paste
  • 8 oz mozzarella, grated
  • 1 lb container organic cottage cheese
  • 1/4 cup diced fresh parsley leaves
  • 9 oz box of whole wheat no-bake lasagna noodles
  • 2 tomatoes, thinly sliced, if desired
  • small ball or knob of fresh mozzarella, if desired
  1. In a large saute pan over medium high heat, add the olive oil. Add the very well chopped mushrooms, onions, and garlic. Allow to cool down for about 8 minutes. Season with salt and pepper. Add herbes de provence, canned tomatoes (with juices), and tomato paste. Stir. Allow the mixture to come to a boil and reduce heat to medium low. Simmer, stirring occasionally, for 20 minutes. About half way through, I like to bust up any big tomato chunks with a potato masher, it gives the sauce a nice consistency.
  2. Meanwhile, preheat oven to 350 degrees F. Grate 8 oz mozzarella cheese into a mixing bowl. Add cottage cheese and chopped parsley. Mix to combine. Set aside.
  3. In a 9x13x2 baking dish assemble lasagna starting with a spoonful of mushroom layer over the bottom. Then spread out a single layer of lasagna noodles. Top with mushroom sauce and then cheese layer. Continue to layer, ending with mushroom layer on top. If desired, lay out tomato slices and fresh mozzarella slices over top.
  4. Bake at 350 degrees for 1 hour. Allow to cool about 10 minutes before serving.
vegetarian lasagna recipe]]> http://mygreendiet.com/green-diet-plan-recipes/vegetarian-lasagna-2/feed/ 0 Naturally Sweet with Martha Stewart: Strawberry Sorbet http://mygreendiet.com/green-diet-plan-recipes/naturally-sweet-with-martha-stewart-strawberry-sorbet/ http://mygreendiet.com/green-diet-plan-recipes/naturally-sweet-with-martha-stewart-strawberry-sorbet/#comments Tue, 08 May 2012 18:02:02 +0000 Mary http://mygreendiet.com/?p=2073 vegan sorbet recipe

vegan sorbet recipe I love frozen yogurt, gelato, ice cream, sorbet...all things cold, creamy, and sweet. It has been unseasonably warm in my neck of the woods, so I have wasted no time to start enjoying frosted treats this spring. This guilt-free dessert comes together in only a few minutes with ingredients that you probably already have on hand. Make it before you start dinner and it will be ready once the plates are cleared away. It's a favorite with guests of all ages. strawberry sorbet recipe sugar free strawberry sorbet recipe AND... a big congratulations to the winner of the bracelet and the gift card: CATHY! Thanks participating. xo. Related posts:
  1. Naturally Sweet with Martha Stewart: Raw Lime Cheesecake Bars (and a party)
  2. Naturally Sweet with Whole Living – Lemon Raspberry Muffins
  3. Berry Sorbet for breakfast
]]> vegan sorbet recipe

vegan sorbet recipe I love frozen yogurt, gelato, ice cream, sorbet...all things cold, creamy, and sweet. It has been unseasonably warm in my neck of the woods, so I have wasted no time to start enjoying frosted treats this spring. This guilt-free dessert comes together in only a few minutes with ingredients that you probably already have on hand. Make it before you start dinner and it will be ready once the plates are cleared away. It's a favorite with guests of all ages. strawberry sorbet recipe sugar free strawberry sorbet recipe AND... a big congratulations to the winner of the bracelet and the gift card: CATHY! Thanks participating. xo.]]> http://mygreendiet.com/green-diet-plan-recipes/naturally-sweet-with-martha-stewart-strawberry-sorbet/feed/ 1 olive garden salad dressing remix and a pasta salad http://mygreendiet.com/green-diet-plan-recipes/olive-garden-salad-dressing-remix-and-a-pasta-salad/ http://mygreendiet.com/green-diet-plan-recipes/olive-garden-salad-dressing-remix-and-a-pasta-salad/#comments Fri, 04 May 2012 01:51:27 +0000 Mary http://mygreendiet.com/?p=2044 olive garden salad dressing recipe

I must admit that I haven't been to Olive Garden in ages. I don't particularly like the food. BUT, I do like their house salad dressing. This is a pretty similiar homemade version (and a bit healthier, too). I think this dressing is great over a classic italian style salad, but it also works well over this vegetable madness pasta salad. Using kale, keeps this salad from wilting for a day or 2. So, make it ahead or pack it up for a great to-go meal. olive garden salad dressing recipe olive garden style salad dressing:
  • 1 packet Good Seasons Italian Dressing Mix
  • 3/4 cup oil
  • 3 tablespoons water
  • 1/3 cup white or apple cider vinegar
  • 1/2 teaspoon dried italian seasoning
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon Vegenaise (or regular mayo)
Combine all ingredients in a bowl or jar and whisk or shake until well combined. Store in a sealed container in the fridge for up to 4 weeks. olive garden vegetable madness pasta salad
  • 1/2 pound short cut whole grain pasta
  • 1 large carrot, peeled and chopped
  • 1 cucumber, diced
  • 4 large kale leaves, stalks removed and shredded
  • 1/4 cup sunflower seeds (optional)
  • olive garden style salad dressing (recipe above)
Cook the pasta according to package directions until al dente. Allow to cool. Combine all the ingredients in a large bowl and add desired amount of salad dressing. Toss to combine. It is best to let marinate at least 1 hour before serving. Keep refrigerated and consume within 2 days. healthy pasta salad Related posts:
  1. Easy Poppyseed dressing over fresh Spinach Salad
  2. How to make an amazing Thai Salad
  3. skinny potato salad with mustard vinaigrette
]]> olive garden salad dressing recipe

I must admit that I haven't been to Olive Garden in ages. I don't particularly like the food. BUT, I do like their house salad dressing. This is a pretty similiar homemade version (and a bit healthier, too). I think this dressing is great over a classic italian style salad, but it also works well over this vegetable madness pasta salad. Using kale, keeps this salad from wilting for a day or 2. So, make it ahead or pack it up for a great to-go meal. olive garden salad dressing recipe olive garden style salad dressing:
  • 1 packet Good Seasons Italian Dressing Mix
  • 3/4 cup oil
  • 3 tablespoons water
  • 1/3 cup white or apple cider vinegar
  • 1/2 teaspoon dried italian seasoning
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon Vegenaise (or regular mayo)
Combine all ingredients in a bowl or jar and whisk or shake until well combined. Store in a sealed container in the fridge for up to 4 weeks. olive garden vegetable madness pasta salad
  • 1/2 pound short cut whole grain pasta
  • 1 large carrot, peeled and chopped
  • 1 cucumber, diced
  • 4 large kale leaves, stalks removed and shredded
  • 1/4 cup sunflower seeds (optional)
  • olive garden style salad dressing (recipe above)
Cook the pasta according to package directions until al dente. Allow to cool. Combine all the ingredients in a large bowl and add desired amount of salad dressing. Toss to combine. It is best to let marinate at least 1 hour before serving. Keep refrigerated and consume within 2 days. healthy pasta salad]]> http://mygreendiet.com/green-diet-plan-recipes/olive-garden-salad-dressing-remix-and-a-pasta-salad/feed/ 3 whole grain spiced pumpkin muffins and a GIVEAWAY http://mygreendiet.com/green-diet-plan-recipes/whole-grain-spiced-pumpkin-muffins-and-giveaway/ http://mygreendiet.com/green-diet-plan-recipes/whole-grain-spiced-pumpkin-muffins-and-giveaway/#comments Tue, 01 May 2012 18:52:56 +0000 Mary http://mygreendiet.com/?p=2031 whole grain pumpkin muffins recipe

I love pumpkins baked goods. Although they remind me of fall, they are still comforting to me anytime of year. These are not vegan or gluten-free, but they are healthier than any store-bought version you are likely to find; and they are delicious. A great trick with muffins is to freeze them individually and then stick them in pack lunches to keep the other items cool as they thaw. whole grain pumpkin muffins recipe whole grain spiced pumpkin muffins
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup honey
  • 4 prunes
  • 1 tablespoons unsulphered molasses
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup low-fat buttermilk
  • 2 cup whole-grain pastry flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
  2. In the food processor with the blade attachment, combine the apple sauce, honey, prunes, and molasses. Pulse until combined and the prunes are finely chopped.
  3. In a medium bowl, whisk the eggs and add the mixture from the food processor. Add the vanilla, canned pumpkin, and buttermilk.
  4. In a separate bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. Add the flour mixture to the wet ingredients and stir just until combined.
  6. Divide the batter into the prepared muffin pan. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
  7. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
pumpkin muffins I had a great time shopping and mingling at Apricot Lane Boutique last week. They have a cute store with fun affordable women's clothes and accessories. To follow them on FB, click here.  AND they provided me with a fun giveaway for all of you: $20 to spend at Apricot Lane (it's in Provo, UT) and a Good Works Make a Difference Bracelet ($44 value). These bracelets are quite popular in Hollywood right now, but I think they are great because of the message and the good they are trying to do. To enter to win, leave a comment below by midnight on Monday, May 7th. Good luck! Related posts:
  1. Gluten-Free Zucchini Muffins
  2. Naturally Sweet with Whole Living – Lemon Raspberry Muffins
  3. healthy whole grain freezer waffles
]]> whole grain pumpkin muffins recipe

I love pumpkins baked goods. Although they remind me of fall, they are still comforting to me anytime of year. These are not vegan or gluten-free, but they are healthier than any store-bought version you are likely to find; and they are delicious. A great trick with muffins is to freeze them individually and then stick them in pack lunches to keep the other items cool as they thaw. whole grain pumpkin muffins recipe whole grain spiced pumpkin muffins
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup honey
  • 4 prunes
  • 1 tablespoons unsulphered molasses
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup low-fat buttermilk
  • 2 cup whole-grain pastry flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
  2. In the food processor with the blade attachment, combine the apple sauce, honey, prunes, and molasses. Pulse until combined and the prunes are finely chopped.
  3. In a medium bowl, whisk the eggs and add the mixture from the food processor. Add the vanilla, canned pumpkin, and buttermilk.
  4. In a separate bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. Add the flour mixture to the wet ingredients and stir just until combined.
  6. Divide the batter into the prepared muffin pan. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
  7. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
pumpkin muffins I had a great time shopping and mingling at Apricot Lane Boutique last week. They have a cute store with fun affordable women's clothes and accessories. To follow them on FB, click here.  AND they provided me with a fun giveaway for all of you: $20 to spend at Apricot Lane (it's in Provo, UT) and a Good Works Make a Difference Bracelet ($44 value). These bracelets are quite popular in Hollywood right now, but I think they are great because of the message and the good they are trying to do. To enter to win, leave a comment below by midnight on Monday, May 7th. Good luck!]]> http://mygreendiet.com/green-diet-plan-recipes/whole-grain-spiced-pumpkin-muffins-and-giveaway/feed/ 16 no-bake protein bites http://mygreendiet.com/green-diet-plan-recipes/no-bake-protein-bites/ http://mygreendiet.com/green-diet-plan-recipes/no-bake-protein-bites/#comments Fri, 20 Apr 2012 16:14:42 +0000 Mary http://mygreendiet.com/?p=2000 no bake energy bites

protein bites
  • 1 cup rolled oats
  • 1 cup unsweetened coconut flakes
  • 1/2 cup chocolate chips (or dried fruit)
  • 1/2 cup natural peanut butter (or preferred nut butter)
  • 1/2 cup ground flaxseed
  • 1/3 cup honey
  • 1 tsp. vanilla
Stir all ingredients together in a medium bowl until well combined.  Let chill in the refrigerator for about 30 minutes.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated. Makes about 20-25 balls. Related posts:
  1. naturally sweetened caramel popcorn
  2. 3 new ways to Bake that Potato
  3. Whole Wheat Veggie Pizza
]]> no bake energy bites

protein bites
  • 1 cup rolled oats
  • 1 cup unsweetened coconut flakes
  • 1/2 cup chocolate chips (or dried fruit)
  • 1/2 cup natural peanut butter (or preferred nut butter)
  • 1/2 cup ground flaxseed
  • 1/3 cup honey
  • 1 tsp. vanilla
Stir all ingredients together in a medium bowl until well combined.  Let chill in the refrigerator for about 30 minutes.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated. Makes about 20-25 balls. ]]> http://mygreendiet.com/green-diet-plan-recipes/no-bake-protein-bites/feed/ 6 introducing the new rice crispy treat http://mygreendiet.com/green-diet-plan-recipes/introducing-the-new-rice-crispy-treat/ http://mygreendiet.com/green-diet-plan-recipes/introducing-the-new-rice-crispy-treat/#comments Fri, 13 Apr 2012 14:47:32 +0000 Mary http://mygreendiet.com/?p=1973 healthy rice krispies

As promised on Tuesday, I played with the granola recipe until it obediently stayed into bars. The addition of coconut oil and a bit more peanut butter keep these bars together quite well and adds a nice comfort factor. I truly love these. I think they rock. I keep them individually wrapped in the snack draw of the refrigerator so I can easy stick them in a pack lunch or in my purse for a yummy hearty snack/treat. peanut butter rice crispy treats
  • 1 1/4 cups plain rice krispies or brown rice krispies
  • 1 cup old fashioned rolled oat
  • 3 Tbls ground flax seed
  • 1/3 cup semi sweet or dark chocolate chips
  • 1/4 cup mini marshmallows
  • ¼ cup chopped almonds
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 2 tablespoon coconut crystals OR brown sugar
  • 1/2 cup all natural peanut butter
  • 1 teaspoon vanilla extract
  1. Combine the honey, coconut oil, and peanut butter in a small pan over medium heat, stirring until melted and well-blended.  Stir in vanilla.
  2. Meanwhile, combine remaining ingredients in a mixing bowl. Pour honey peanut butter mixture over cereal and stir until combined.
  3. Line a 8 x8 inch baking pan with parchment paper (I cut the paper to 8 inches wide, but leave it as long as possible so there are “tabs”).
  4. Press mixture firmly into an 8-inch square pan. Cover with plastic wrap and place in the refrigerator at least 40 minutes before cutting into bars. I like to wrap them individually. Store in refrigerator.
Related posts:
  1. a better chocolate bar
  2. chocolate drizzled granola
  3. vegan granola bars with dried fruit and dark chocolate
]]> healthy rice krispies

As promised on Tuesday, I played with the granola recipe until it obediently stayed into bars. The addition of coconut oil and a bit more peanut butter keep these bars together quite well and adds a nice comfort factor. I truly love these. I think they rock. I keep them individually wrapped in the snack draw of the refrigerator so I can easy stick them in a pack lunch or in my purse for a yummy hearty snack/treat. peanut butter rice crispy treats
  • 1 1/4 cups plain rice krispies or brown rice krispies
  • 1 cup old fashioned rolled oat
  • 3 Tbls ground flax seed
  • 1/3 cup semi sweet or dark chocolate chips
  • 1/4 cup mini marshmallows
  • ¼ cup chopped almonds
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 2 tablespoon coconut crystals OR brown sugar
  • 1/2 cup all natural peanut butter
  • 1 teaspoon vanilla extract
  1. Combine the honey, coconut oil, and peanut butter in a small pan over medium heat, stirring until melted and well-blended.  Stir in vanilla.
  2. Meanwhile, combine remaining ingredients in a mixing bowl. Pour honey peanut butter mixture over cereal and stir until combined.
  3. Line a 8 x8 inch baking pan with parchment paper (I cut the paper to 8 inches wide, but leave it as long as possible so there are “tabs”).
  4. Press mixture firmly into an 8-inch square pan. Cover with plastic wrap and place in the refrigerator at least 40 minutes before cutting into bars. I like to wrap them individually. Store in refrigerator.
]]> http://mygreendiet.com/green-diet-plan-recipes/introducing-the-new-rice-crispy-treat/feed/ 4 chocolate drizzled granola http://mygreendiet.com/green-diet-plan-recipes/chocolate-drizzled-granola/ http://mygreendiet.com/green-diet-plan-recipes/chocolate-drizzled-granola/#comments Tue, 10 Apr 2012 16:39:35 +0000 Mary http://mygreendiet.com/?p=1816 healthy granola

healthy granola I got the idea for this yummy recipe from HERE, but I don't know how her "bars" stayed together. My granola feel all apart. In fact, a few days after I made this, I tried changing a couple this to make them into bars and it worked, I will post that recipe soon. However, the flavor is awesome and it works really well as granola so I needed to share this one, too. I love sneaking little bits of it through out the day and my kids really love it over organic plain or vanilla flavored yogurt with berries. chocolate drizzled granola
  • 1/3 cup all natural peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 1/4 cups rice krispies, use brown rice krispies or regular
  • 1 cup old fashioned rolled oats
  • 3 Tbls ground flax seed
  • 1/4 cup mini marshmallows
  • ¼ cup chopped almonds
  • 1 tablespoon coconut crystals OR brown sugar
  • 1/2 cup dark chocolate chips, melted
  1. Combine the honey and peanut butter in a small pan over medium heat, stirring until melted and well-blended.  Stir in vanilla.
  2. Meanwhile, mix the remaining ingredients, except for the chocolate, in a large bowl. Pour mixture over cereal, stir until well combined  Press mixture firmly into an 8-inch square pan that has been sprayed with non stick spray.
  3. Pour melted chocolate over the top.  Cool in pan on a wire rack and chill at least 30 minutes to help it set. Break into large chunks and store in an airtight container in the refrigerator.
Related posts:
  1. vegan granola bars with dried fruit and dark chocolate
  2. a better chocolate bar
  3. introducing the new rice crispy treat
]]> healthy granola

healthy granola I got the idea for this yummy recipe from HERE, but I don't know how her "bars" stayed together. My granola feel all apart. In fact, a few days after I made this, I tried changing a couple this to make them into bars and it worked, I will post that recipe soon. However, the flavor is awesome and it works really well as granola so I needed to share this one, too. I love sneaking little bits of it through out the day and my kids really love it over organic plain or vanilla flavored yogurt with berries. chocolate drizzled granola
  • 1/3 cup all natural peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 1/4 cups rice krispies, use brown rice krispies or regular
  • 1 cup old fashioned rolled oats
  • 3 Tbls ground flax seed
  • 1/4 cup mini marshmallows
  • ¼ cup chopped almonds
  • 1 tablespoon coconut crystals OR brown sugar
  • 1/2 cup dark chocolate chips, melted
  1. Combine the honey and peanut butter in a small pan over medium heat, stirring until melted and well-blended.  Stir in vanilla.
  2. Meanwhile, mix the remaining ingredients, except for the chocolate, in a large bowl. Pour mixture over cereal, stir until well combined  Press mixture firmly into an 8-inch square pan that has been sprayed with non stick spray.
  3. Pour melted chocolate over the top.  Cool in pan on a wire rack and chill at least 30 minutes to help it set. Break into large chunks and store in an airtight container in the refrigerator.
]]> http://mygreendiet.com/green-diet-plan-recipes/chocolate-drizzled-granola/feed/ 1 Naturally Sweet with Whole Living – Lemon Raspberry Muffins http://mygreendiet.com/green-diet-plan-recipes/naturally-sweet-with-whole-living-lemon-raspberry-muffins/ http://mygreendiet.com/green-diet-plan-recipes/naturally-sweet-with-whole-living-lemon-raspberry-muffins/#comments Wed, 04 Apr 2012 01:59:41 +0000 Mary http://mygreendiet.com/?p=1952 lemon raspberry muffins

I'm now writing for one for my favorites- WHOLE LIVING! I love reading their magazine and website. I am happy to be contributing a new column called Naturally Sweet - featuring my sugar-free recipes. This weeks post is delicious lemon raspberry muffins. I love muffins: they're so comforting and warming. Unfortunately most that I find are butter- and sugar-laden cakes masquerading as a healthy breakfast. The first time I had a lemon raspberry muffin, I fell in love. The bright, tart flavor of the lemon and sweet berries makes a perfect pair. I was so proud when I crafted a version of the classic that I could feel good about serving my family for breakfast any day of the week. These are moist and flavorful with just the right amount of sweet. I like to wrap the cooled muffins individually and freeze them. Then I add them to a lunch pack in the morning---they keep the rest of the meal cool as they thaw---and are thawed and ready to eat by the afternoon. click here for the article and recipe I'm headed off to New York (yes, I'm very excited) so I will see you next week. HAPPY EASTER! Related posts:
  1. Naturally Sweet with Martha Stewart: Strawberry Sorbet
  2. Gluten-Free Zucchini Muffins
  3. Naturally Sweet with Martha Stewart: Raw Lime Cheesecake Bars (and a party)
]]> lemon raspberry muffins

I'm now writing for one for my favorites- WHOLE LIVING! I love reading their magazine and website. I am happy to be contributing a new column called Naturally Sweet - featuring my sugar-free recipes. This weeks post is delicious lemon raspberry muffins. I love muffins: they're so comforting and warming. Unfortunately most that I find are butter- and sugar-laden cakes masquerading as a healthy breakfast. The first time I had a lemon raspberry muffin, I fell in love. The bright, tart flavor of the lemon and sweet berries makes a perfect pair. I was so proud when I crafted a version of the classic that I could feel good about serving my family for breakfast any day of the week. These are moist and flavorful with just the right amount of sweet. I like to wrap the cooled muffins individually and freeze them. Then I add them to a lunch pack in the morning---they keep the rest of the meal cool as they thaw---and are thawed and ready to eat by the afternoon. click here for the article and recipe I'm headed off to New York (yes, I'm very excited) so I will see you next week. HAPPY EASTER!]]> http://mygreendiet.com/green-diet-plan-recipes/naturally-sweet-with-whole-living-lemon-raspberry-muffins/feed/ 5 roasted vegetable linguine http://mygreendiet.com/green-diet-plan-recipes/roasted-vegetable-linguine/ http://mygreendiet.com/green-diet-plan-recipes/roasted-vegetable-linguine/#comments Fri, 30 Mar 2012 15:30:21 +0000 Mary http://mygreendiet.com/?p=1933 vegetarian pasta

vegetarian pasta This is one of those pasta dishes that you can pull together last minute (well, almost last minute) with the vegetables that you have on hand. The recipe below can be altered depending on what you have and your tastes. Mushrooms, zucchini, summer squash, red bell peppers and greens would all work wonderfully well. Just make sure to add the greens at the end so they only roast a couple of minutes.  The garlic, white wine, olive oil and pasta water all work together to make a flavorful sauce that doesn't need cheese. Since I only use wine once in a while for cooking and don't actually drink it, I rarely use a whole bottle at a time. I will freeze the extra wine in 1/2 cup portions and then I have it fresh and ready to go when I need it. pasta with roasted vegetables roasted vegetable linguine 
  • 1 small head of broccoli, cut into bite sized florets
  • 1 bunch asparagus, cut into 1 1/2-inch pieces
  • 1 small onion, coarsely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 1/2 tsp. red pepper flakes, optional
  • 2 cups cherry tomatoes, or whole tomatoes cut into chunks
  • 1/2 cup white wine
  • 1/2 13.25-oz. pkg. whole-wheat linguine
  • 1 cup torn fresh basil leaves or handful of fresh chopped parsley (or some of both)
1. Preheat oven to 400°F. Toss together broccoli, asparagus, onion, oil, tomatoes, and red pepper flakes (if using) in large roasting pan. Roast 20 minutes, or until onions begin to brown, stirring occasionally to prevent sticking. 2. Add garlic to pan, and roast 7 to 10 minutes more. Transfer vegetables to serving bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes, or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off. 3. Meanwhile, prepare pasta to al dente according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan. 4. Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Remove from heat. Stir in torn fresh basil or parsley leaves, and serve immediately.
Related posts:
  1. Creamy Roasted Vegetable Soup
  2. Hearty Pasta with Sauteed Vegetables
  3. Simple Roasted Artichokes
]]> vegetarian pasta

vegetarian pasta This is one of those pasta dishes that you can pull together last minute (well, almost last minute) with the vegetables that you have on hand. The recipe below can be altered depending on what you have and your tastes. Mushrooms, zucchini, summer squash, red bell peppers and greens would all work wonderfully well. Just make sure to add the greens at the end so they only roast a couple of minutes.  The garlic, white wine, olive oil and pasta water all work together to make a flavorful sauce that doesn't need cheese. Since I only use wine once in a while for cooking and don't actually drink it, I rarely use a whole bottle at a time. I will freeze the extra wine in 1/2 cup portions and then I have it fresh and ready to go when I need it. pasta with roasted vegetables roasted vegetable linguine 
  • 1 small head of broccoli, cut into bite sized florets
  • 1 bunch asparagus, cut into 1 1/2-inch pieces
  • 1 small onion, coarsely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 1/2 tsp. red pepper flakes, optional
  • 2 cups cherry tomatoes, or whole tomatoes cut into chunks
  • 1/2 cup white wine
  • 1/2 13.25-oz. pkg. whole-wheat linguine
  • 1 cup torn fresh basil leaves or handful of fresh chopped parsley (or some of both)
1. Preheat oven to 400°F. Toss together broccoli, asparagus, onion, oil, tomatoes, and red pepper flakes (if using) in large roasting pan. Roast 20 minutes, or until onions begin to brown, stirring occasionally to prevent sticking. 2. Add garlic to pan, and roast 7 to 10 minutes more. Transfer vegetables to serving bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes, or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off. 3. Meanwhile, prepare pasta to al dente according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan. 4. Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Remove from heat. Stir in torn fresh basil or parsley leaves, and serve immediately.
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