Spinach and Strawberry Salad with Slivered Almonds
Adapted from allrecipes.com contributed by bootcamper Pam Several years ago, when we first started to have a weekly bootcamp session, we decided that we shouldn’t be the only ones having fun. Our families should also meet each other, and, of course, we should get together over food. Pam brought this salad, and I have made it MANY…
Low Fat Guacamole
Adapted from 1,000 Lowfat Recipes by Terry Blonder Golson, 1997. This is a quick recipe for guacamole that is very easy to adapt for people with different taste and texture preferences – you can adjust the tabasco and how long you puree it in the food processor (or just mash for a chunkier feel). Almost all of…
Rejuvenator Bars
One of the great things about this recipe is that it can be modified – change the fruits, change the nut butter — as long as you maintain the ratios it will turn out fine. The only disclaimer is that I can not get it to hold its shape at room temperature (if you figure…
Roasted Brussel Sprouts with Balsamic Vinegar and Honey
I’ve only recently started to prepare brussel sprouts, but I’m happy to have discovered them and realize how good they are when caramelized. They look like tiny cabbage heads, and in fact are in that family. They were evidently cultivated in Belgium in the 16th century, hence their name. They grow on a long thick…
Quinoa with Apricots and Walnuts
This is adapted from a couscous recipe on one of my favorite recipe websites: onceuponachef.com. I changed several of the ingredients (including the couscous) to accommodate my mother-in-law’s allergies, and I was pleasantly surprised at the result. It’s very quick to put together and very tasty. If you add the onions while the quinoa is hot,…
Sweet Potato Black Bean Stew with Sweet Peppers and Peanut Sauce
This can be a one-dish meal, especially if you use a generous amount of black beans and top with some peanuts. It’s from Molly Katzen’s newest cookbook, The Heart of the Plate. You might recognize her name from Moosewood Cookbook, published in 1977. She was vegetarian way before it was as popular as it is today….
Butternut Squash Chili
Adapted from the Washington Post I was waiting for the cold weather to return to share this one with you. We had some tonight – a great way to warm up after being outside. I’ve brought this to gatherings of omnivores who thought no one would ever eat this — not so!! This is delicious…
Bok Choy and Mushroom Stir Fry
For 2014, be adventuresome! Walk into an Asian grocery store and pick some vegetables you have never tried before. Pick a basic stir-fry sauce (black bean or oyster sauce), and create a dish! You might fall in love with your new dish like I have and you might find yourself loving a new vegetable as I have…
Sauteed Spinach with Apples and Garlic
This is a simple recipe packed with flavor, micronutrients and all around goodness! Variations of this recipe are served in local tapas restaurants as it is based on a traditional Spanish recipe. Ingredients: 1 bag (9-12 ounces) baby spinach, washed and dried2 cloves garlic chopped1-2 apple cut into small cubes. A tart, firm apple such…
Yellow Split Pea Dal with Mango for these cold winter days — and how our website got the flu
We knew that we were having some email issues with our website, but yesterday a major component of our website support was accidentally reset, and we were out of commission for several hours. Until we were rescued by our very clever webmaster, Dr. Tran diagnosed our website as having the flu, perhaps transmitted by our recent…