Posts in the ‘Select Recipes’ Category

Brown Rice: Baked and Stove Top Recipe

March 18th, 2010 by Angela, Nutritionist

Tweet Brown Rice (Stove top) 2 parts liquid to 1 part brown rice Bring water or vegetable broth to a boil and add brown rice. Return to a boil, reduce to simmer and cover for 40-50 minutes. Brown rice has a chewier texture than white rice, sometimes considered and al dente texture when cooked. BeRead the rest of this entry…



Carrot Bran Muffins

March 18th, 2010 by Angela, Nutritionist

Tweet 1 cup or more of shredded zucchini and carrots, 1 cup raisins covered with ½ cup molasses for color & flavor 1 cup toasted chopped unsalted pecan pieces 2 cups Multi-grain Baking & Pancake Mix 2 ½ cups bran cereal (I used Trader Joe’s High Fiber) ½  teaspoon salted butter, optional ½ cup ofRead the rest of this entry…



Beets with Orange Vinaigrette

March 18th, 2010 by Angela, Nutritionist

Tweet Ingredients 3 (15-ounce) cans baby beets, drained 2 tablespoons raspberry vinegar 2 tablespoons freshly squeezed orange juice 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup small-diced red onion (1 small onion) 2 large seedless oranges, zested Segments 2 large seedless oranges Directions Drain theRead the rest of this entry…



Banana-Bran Soy Muffins

March 18th, 2010 by Angela, Nutritionist

Tweet 1 cup wheat bran 1 cup mashed ripe banana 2/3 cup soy milk 1/4 cup packed brown sugar 2 tablespoons prune baby food 1 large egg, lightly beaten 1 1/4 cups all-purpose flour 1/4 cup soy flour 1/4 cup finely chopped pecans 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt CookingRead the rest of this entry…



Fruit: Baked Fruit Recipe

March 18th, 2010 by Angela, Nutritionist

Tweet Preheat oven to 350 degrees. Core crisp apple or pear and cut into half, flesh side up. Drizzle 1 tsp real maple syrup over flesh and place halves back together, then lay on side. Place in baking dish and cover with foil. Bake for 15-20 minutes. Fruit should be easily pierced with fork (asRead the rest of this entry…



Vegetables: Baked Winter Vegetables Recipe

March 18th, 2010 by Angela, Nutritionist

Tweet Ingredients 1 lb carrots, peeled . 1 lb potatoes, peeled*** . 1 1/2 tsps kosher salt . 3 tbsps olive oil . 1/2 tsp fresh ground black pepper . 2 tbsps sliced fresh flat-leaf parsley . 1 (2 lb) butternut squash, peeled & seeded . 1 large sweet potato, peeled Directions Preheat oven toRead the rest of this entry…



Vegetables, Blanched

March 18th, 2010 by Angela, Nutritionist

Tweet Purchase baby vegetables from store (Prepacked and prewashed…for convenience). Carrots, zucchini and string beans work really well. Blanch each bag of vegetables separately for about 1-2 minutes (zucchini may take 3 depending on thickness). Drain and plunge vegetables into an ice water bath to halt cooking. Remove with slotted spoon onto paper towel andRead the rest of this entry…



Amaranth Breakfast Cereal

March 18th, 2010 by Angela, Nutritionist

Tweet 2 cup amaranth 4 cup water 2 pears, peeled and chopped ¼ cup chopped walnuts In a medium saucepan, bring the amaranth, water and pear to a boil.  Lower heat to simmer, and cook for 20-30 minutes, or until all water has absorbed.  Add walnuts and garnish cereal with rice syrup, honey, and/or riceRead the rest of this entry…



Quinoa and Black Bean Salad

March 17th, 2010 by Angela, Nutritionist

Tweet Makes 4-6 servings 1 cup quinoa (soaked in water with 2 tsp whey, buttermilk, yogurt or kefir for 6 hours) 1 ¾ cups water 1 tsp unrefined sea salt 1 large cucumber 2 large tomatoes 1 medium red onion 1 cup cooked black beans 1 cup basil leaves 2 limes ¼ cup extra virginRead the rest of this entry…