Minutes to Prepare: 10
Minutes to Cook: 25
Number of Servings: 6
Mix pureed strawberries, yogurt, honey, and pinch of salt in
a food processor or blender. Chill the mixture in the refrigerator for 2 hours and then churn in an electric ice cream maker according to manufacturer's directions. Freeze for at least 4 hours before
Makes 6 servings.
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1/2 cup unsalted butter
1 1/4 cups sugar
3/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
3 tablespoons rice flour
2 tablespoons tapioca flour
1 tablespoon cornstarch
1/2 cup walnuts, chopped
1.Preheat oven to 325 degrees.
2.Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
3.Stir in sugar, cocoa powder, and salt.
4.Whisk in eggs and vanilla.
5.Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
6.Add walnuts or pecans if desired.
7.Spread into greased 8x8" square baking pan.
8.Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
9.*Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.
10.***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.
Submitted by Jackie
Minutes to Prepare: 15
Number of Servings: 8
This fruit tray would look great on a round dish as well. You can swap in any kind of fruit you prefer.
Combine the crushed pineapple with the vanilla Greek
yogurt in a small bowl and set aside.
On a large platter, arrange the fruit one color at a time, beginning with the pineapple, then the oranges, strawberries, grapes, and blueberries.
Place the dip in the center of the "rainbow."
Serving Size: 8 servings; 2 T dip plus 1/2 cup fruit
From Sparkpeople.com Recipes
Basic One Minute Muffins
Combine your flax, almond meal, baking powder and salt in a coffee mug, or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary)
Mix in your egg and fat/oil/butter.
Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like cheeses, nuts, frozen berries, etc.)
Eat and enjoy!
-Submitted by Michelle S
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Gluten Free Gingerbread Protein Pancakes
Lentil Vegetable Soup! from Sparkpeople Recipes
Turkey and Squash Ravioli, Gluten free/flourless
Minutes to Prepare: 10
Minutes to Cook: 25
Number of Servings: 3
1. Put all marinara ingredients in a blender or food processor, chop to your
desired consistency and set aside.
2. Blend cottage cheese, turkey, oregano, basil and spinach in the food processor
3. Slice squash into thin ribbons using a mandoline or a sharp knife
4. Take 4 ribbons and weave them into hashtags, then fill with a tablespoon of meat stuffing, fold sides in, and flip over to close
5. Bake in the oven for 20-25 minutes at 350 degrees on a pan coated with vegetable oil spray
6. Top with marinara and serve
Serving Size: 2 ravioli
Watch the video here:Clean Eats
16 ounces boneless, skinless chicken breast
2 teaspoons low or no salt rub
This recipe is part of our new e-book: "SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into," available now on Barnes and Noble and Amazon for $1.99.
Preheat the grill to 375 degrees. Scrape the grill grates to remove any
burned-on food residue.
Cut the chicken breasts into 3-4-ounce portions. Pat the meat dry with a paper towel. Lightly coat them with cooking spray. Sprinkle both sides with the rub.
To achieve the traditional crosshatch markings, place each breast onto a preheated grill with the breast facing the "10:00" position. Close the lid, and cook for 3-4 minutes. Open the lid, rotate the breast to the "2:00" position, and cook an additional 3-4 minutes. Open the lid again, flip the breasts, and cook until the internal temperature reaches 165 degrees, about 4 more minutes.
Remove from the grill and allow to rest for 1-2 minutes before slicing. Serve with the criss-cross grill marks facing up.
Serves 4: 3-4 ounces chicken (weight after cooking)
Submitted by reader from recipes.sparkpeople.com
Yellow Lentil Dal Recipe
Prep time: 30 Min Total Time: 1 hr, 5 min Serves: 4
Submitted by Lisa recipe here:
Ethiopian Red Lentil Stew version:
Ethiopian Red Lentil Stew with Berbere
1/3 cup vegetable oil
1 medium size onion, chopped
1 tbsp fresh ginger, finely chopped
4 large garlic cloves, minced
2 tbsp Ethiopian berbere spice blend
5 Roma tomatoes, chopped
1 1/2 cups Red lentils, dry
2 1/2 cups water
1 tsp sea salt
Cook’s note: The traditional Ethiopian berbere spice blend is formed into a paste by mixing it with oil; it is not a must but this process can add more concentrated flavor to the dish.
In a deep stew-pot, heat up the oil. Add chopped onion and sauté on a medium high heat for 10 minutes. Add chopped ginger and garlic and sauté for about five minutes on medium heat. Add Ethiopian berbere spice mix and sauté until fragrant. Add chopped tomatoes and sauté on high heat for 12 minutes. Add dry lentils and sauté for a few minutes than add water and salt. Reduce the heat and simmer on low for 20 minutes – gently stirring to prevent burning.
The stew should be thick; if you have extra liquid please uncover and cook for 10 minutes in order to reduce the water.
Tastes great served over rice and eaten with flatbread as a substitute for the traditional injera bread.
GLUTEN FREE, Nut Free, Dairy Free, Paleo
LOADED SPAGHETTI SQUASH
NUT-FREE, DAIRY-FREE, GLUTEN-FREE, PALEO
1 large spaghetti squash
several slices “cheese” (see note above), plus more to shred for the top
wilted spinach with garlic (not pictured), as much as desired
10 slices crisp bacon, chopped
1. Poke the top of the spaghetti squash, then add it to the slow cooker with 2 cups of
water. Let it steam for 4 to 6 hours.
2. Remove the slow cooker lid. When it’s cool enough to touch, cut the squash in half and remove the seeds. Using a fork scrape the squash out of it’s skin, into a baking dish or dutch oven.
3. Add several slices of the cheese to the spaghetti squash to create the sauce. Heat if needed to melt the cheese.
4. Add some bacon grease to a pan over low / med heat. Add some minced garlic, and let it cook slightly, being careful not to burn.
5. Add a few handfuls of fresh spinach to the garlic and toss to coat. Turn off the heat and put the lid on to wilt the spinach.
6. Add the spinach with garlic, bacon, more cheese (shredded), and scallions to the spaghetti squash.
Makes 4 servings
Submitted by Kimberley