This recipe was inspired by a container of fresh rosemary sprigs in my fridge that really needed to be used, and a recipe for Butternut Squash and Rosemary soup in the Hamlyn All-Colour Healthy Cookbook. Ingredients: 1 butternut squash (about 1 lb) 1/2 cup red lentils, raw 1 medium sweet onion, diced 3 cups low-sodium …
Looking to make this recipe into a meal? See how I did it here. Ingredients: 450g lean ground chicken 1/3 cup bran (I used spelt bran, but any type works) ¼ cup chopped fresh parsley ¼ large onion, finely chopped 3 tsp each dried oregano and basil 1 tsp paprika Preheat oven to 375F. Mix …
Ingredients: 1 cup broccoli slaw 1/2 cup snap peas, cut into 1-inch pieces 1 small heart of Romaine lettuce, shredded or cut thinly 1/2 cup diced pineapple 1 cup pre-cooked chicken breast, shredded 1 small carrot, shredded cashew halves or roasted peanuts or soy nuts Dressing: 2 tablespoons fresh lime juice 1 tbsp rice wine …
Adapted from here. Ingredients: cooking spray or olive oil 225g boneless, skinless chicken breasts 1 tbsp curry powder (choose your heat level!) 1/4 medium yellow onion, chopped 1 apple, diced 1/2 tsp mustard seeds 1tsp ground cumin 1/8 tsp ground ginger 1/4 tsp ground cloves 2 cups canned diced tomatos, including juices 1 tsp plain fat-free …
I found this recipe on MyRecipes.com and decided to use it for my first experience with mussels on Try Something New Tuesday 23. For more information about mussels, refer to the full post. Ingredients: For Broth: 1 14.5oz can diced tomatos, with juices ½ cup low sodium chicken or vegetable broth ½ cup chopped onion …
Inspired by Tosca Reno’s Beef, Barley, and Vegetable soup, and this recipe. Ingredients: 3 tbsp olive oil 1 yellow onion, peeled and coarsely chopped 10 Brussels sprouts, halved 1 large leek, split lengthwise in half, washed, and cut into 1cm slices 1 cup sliced parsnips 1 carrot, peeled, cut lengthwise in half, and into half-moons …
