Super Sneaky Brownies- Delicious and Nutritious!
Super Sneaky Brownies
Prep time | 20 minutes |
Cook time | 40 minutes |
Total time | 1 hour |
Dietary | Vegetarian |
Meal type | Dessert |
From book | Deceptively Delicious |
Ingredients
- 3oz semi or bittersweet chocolate
- 1/2 cup carrots (pureed)
- 1/2 cup spinach (pureed)
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons soft margarine spread
- 2 teaspoons pure vanilla extract
- 2 egg whites
- 3/4 cups oat flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Note
Eat your chocolate and (veggies) too!
Directions
Step 1 | |
Preheat oven to 350F. Spray 8x8-inch baking pan. | |
Step 2 | |
Melt chocolate in double boiler over low heat. | |
Step 3 | |
In a large bowl, combine melted chocolate, spinach and carrot purees, sugar, cocoa powder, margarine, and vanilla. Whisk for 1-2 minutes, until smooth and creamy. | |
Step 4 | |
Whisk in egg whites. | |
Step 5 | |
Using a wooden spoon, stir in flour, baking powder, and salt. | |
Step 6 | |
Pour batter into pan and bake for 35-40 minutes. Let cool before cutting. |
Caramelized Onion and Cauliflower Soup
Caramelized Cauliflower and Onion Soup
Serves | 4 |
Prep time | 15 minutes |
Cook time | 30 minutes |
Total time | 45 minutes |
Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
Meal type | Side Dish, Soup |
Misc | Serve Hot |
By author | Rachael Ray |
Nutritional Information per serving:
Calories 120; Fat 4g (Sat 0.5g); Carbohydrates 18g; Sodium 240 mg; Protein 6g; Cholesterol 0mg; Fiber 6g
Food groups per serving:
2 vegetable, ½ meat, 1 fat
Carb choice: 1
Ingredients
- 3 tablespoons extra virgin olive oil, plus additional for drizzling
- 1 Large onion (roughly chopped)
- 1 Large head of cauliflower (chopped into small bits)
- 2 ribs celery
- 3 cloves garlic (chopped or grated)
- 5 sprigs fresh thyme (leaves removed and roughly chopped)
- salt
- black pepper
- 6 cups Pacific Brand low sodium chicken broth (or vegetable broth)
- 1 fresh bay leaf
Directions
Step 1 | |
Place a large soup pot over medium-high heat with the EVOO. Once the EVOO is hot, add the onion and cook until it begins to caramelize. Add the cauliflower and celery and cook, stirring frequently, for 8-10 minutes, until the veggies are nice and brown. Add the garlic, thyme, and some salt and freshly ground black pepper and continue to cook for 2-3 minutes. Add about 1 cup of the chicken stock and scrape up any brown bits on the bottom of the pot. Remove the pot from the heat and, working in batches, transfer to a food processor. Puree until completely smooth, adding a little splash of stock to moisten the mixture if necessary. Once the cauliflower is nice and smooth, transfer the puree back to the soup pot and add enough chicken stock to achieve a thick soup consistency, anywhere from 3-5 cups. Turn the heat back to medium-high, add the bay leaf and bring up to a bubble. Simmer for 5-10 minutes. |
Roasted Carrot and Quinoa Salad
- On October 04, 2012
- By Lindsay
- In Appetizers, Entrees, Gluten-Free, Quick and Easy, Recipes, Salad/Vegetables, Sides, Vegetarian
- 0
Roasted Carrot and Quinoa Salad
Serves | 8 |
Prep time | 30 minutes |
Cook time | 1 hour |
Total time | 1 hour, 30 minutes |
Dietary | Vegan, Vegetarian |
Meal type | Salad, Side Dish |
Misc | Gourmet, Pre-preparable, Serve Cold |
From magazine | Food and Wine |
Absolutely delicious! Red quinoa works great, but any quinoa works.
Ingredients
- 2 teaspoons sweet paprika
- 1 teaspoon ground tumeric
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- salt
- pepper
- 4 Large carrots (thinly sliced)
- 1 Small red onion (thinly sliced)
- 4 tablespoons extra virgin olive oil
- 1/2 cup walnuts
- 1 cup quinoa (red)
- 2 cups water
- 2 tablespoons lemon juice
- 5oz mixed salad greens
- 1/2 teaspoon lemon zest (finely grated)
- 1 teaspoon Dijon mustard
- 1/2 cup dried cranberries
- 2 tablespoons flat leaf parsley (chopped)
Directions
Step 1 | |
Preheat oven to 400F. Mix spices and about 1 tsp each salt and black pepper in a small bowl. In a seperate bowl, toss carrots and onions with 1 Tb oil. Add 1 Tb spice mixture, tossing to coat. Spread on baking sheet and roast for 20-25 minutes until tender. Stir once or twice. | |
Step 2 | |
While vegetables are roasting, spread walnuts on pie plate and bake for about 7 minutes, until golden. Coarsely chop when cooled. | |
Step 3 | |
In medium saucepan, combine quinoa with 2 tsp spice mix and water and boil. Cover and simmer over low heat until water is absorbed and quinoa is tender (about 17 minutes). Uncover and fluff using fork. Cool slightly. | |
Step 4 | |
In large bowl, whisk 1 Tb oil with 1 Tb lemon juice and season with salt and pepper. Add salad greens, tossing to coat. Spread greens on a plate. In same bowl, whisk remaining oil with remaining lemon juice, lemon zest, mustard, and 1 tsp of spice mix. Add quinoa, walnuts, cranberries, parsley, and roasted vegetables, tossing well. Spoon quinoa mix over greens and enjoy! |
arugala salad with carrots and parsnips
- On October 04, 2012
- By Katie
- In Appetizers, Gluten-Free, Quick and Easy, Recipes, Salad/Vegetables, Sides, Vegetarian
- 0
arugala salad with carrots and parsnips
Directions
Step 1 | |
Ingredients •1 cup pearl onions (about ¼ pound), preferably red, peeled •4 carrots, halved lengthwise and cut into ¾-inch chunks •4 parsnips, halved lengthwise and cut into ¾-inch chunks •5½ Tbsp. extra-virgin olive oil, divided •1½ tsp. kosher salt, divided •1 tsp. dried thyme •½ tsp. ground black pepper, divided •2 Tbsp. apple cider vinegar •2 tsp. honey •1 (5-ounce) bag baby arugula •2 ripe but firm pears, cored and sliced •½ cup toasted walnuts Directions Active time: 20 minutes Total time: 1 hour Preheat oven to 375°. In a large bowl, toss onions, carrots, and parsnips with 1½ Tbsp. oil, 1 tsp. salt, thyme, and ¼ tsp. pepper. Transfer vegetables to a large rimmed baking sheet and roast, stirring occasionally, until tender and golden brown, about 40 minutes; set aside to let cool until just warm. Meanwhile, in a large bowl, whisk together vinegar, honey, and remaining ½ tsp. salt and ¼ tsp. pepper. While continuing to whisk constantly, drizzle in remaining ¼ cup oil; set dressing aside. Toss arugula, pears, and roasted vegetables in bowl with reserved dressing. Transfer to plates, garnish with walnuts, and serve. From the October 2011 issue of O, The Oprah Magazine. Read more: http://www.oprah.com/food/Roasted-Root-Vegetable-Salad-Recipe-Giada-de-Laurentiis-Recipes#ixzz28LkEmaJY |