Archive | February, 2014

Asian Salad with Edamame and Avocado

18 Feb

Sometimes I have no interest in eating anything but vegetables.  As much as I enjoy fish, there are days that my body says, enough! Today was one of those days.  I used to be be completely vegan, but had difficult time getting enough protein, because I have hard time digesting beans. This salad is built around soy protein and fat from avocado. I love Asian flavors, therefore l made Asian style dressing.

Salad

  • 1/2 cup shelled cooked soy beans
  • 1/2 cup shredded carrots
  • 1/2 avocado diced
  • mixed greens
  • 1 cup sliced mushrooms
  • 1 glove of garlic minced
  • toasted nori seaweed cut into strips
  • lemon wedge

Dressing

  • 1 tbs gluten free low sodium soy sauce
  • 2 tbs natural rice vinegar
  • 1 tbs seasoned rice vinegar
  • 1 tsp minced ginger

Sauté the garlic and mushrooms. Whisk the dressing ingredients together. Arrange the salad ingredients on a plate. Squeeze lemon juice over the avocado.  Top with the dressing and nori strips.

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Cream Cheese Stuffed Strawberries

15 Feb

Florida strawberries are in season at the moment. Seasonal fruit is the best and I have the advantage to be in the middle of the strawberry capital of Florida. Yesterday was Valentines day and I made these for my Valentine.

  • Pint of strawberries, washed and dried
  • 6 oz container of fat-free cream cheese
  • 1/2 tsp vanilla
  • 4 tbs powdered sugar

Cut around top of each strawberry. Remove the top and clean out the middle with a knife to hallow out each strawberry. Mix together the cream cheese, vanilla and sugar until creamy. Place the mix in a ziplock bag with a corner cut off or pipping bag. Fill strawberries with the cream cheese mix. Refrigerate 20-30 min before serving.

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Pumpkin Blueberry Muffins

7 Feb

I have not had a chance to go to grocery store all week long. I keep few ingredients in hand, but typically I prefer to buy as needed.  My husband wanted to have something for breakfast that he could take a long. We do not even have  peanut butter or bread around. I searched my sparse pantry and fridge and found enough ingredients to make muffins. Sometimes desperation brings good ideas. I had left over can of pumpkin from Thanksgiving in the pantry and blueberries in the fridge, therefore the perfect take along breakfast was created and extra for few more days.

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 nutmeg
  • 1 cup 100% pure pumpkin
  • 1/4 cup fat free milk or dairy free milk
  • 1/4 cup egg substitute
  • container of fat free plain creek  yogurt
  • 3/4 cup packed light brown sugar
  • 1 1/2 fresh blueberries

Mix all of the wet ingredients together in a large bowl. Mix the wet ingredients together. Pour the wet mixture into the large bowl and stir to blend. Carefully fold the blueberries into the mix. Spray the muffin tin with cooking spray or line with muffin paper. Fill each cup just about to the top. Bake in 350 -370 degree oven 10 min.

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