May 6, 2013, 7:11 am
1 cup diced Fuji apple
1/4 cup water
1/2 teaspoon Pumpkin Pie Spice
2 cups water
2/3 cup quinoa flakes
1 tablespoon raw sugar
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 tablespoon prepared whole quinoa
1. Combine apple and 1/4 cup water in a small skillet; bring to a boil. Stir in pumpkin pie spice; cover, reduce heat, and simmer just until crisp-tender. Remove from heat; uncover and let stand.
2. Bring 2 cups water to a boil in a large saucepan over high heat; stir in quinoa flakes. Cook 1 1/2 minutes, stirring frequently. Remove from heat; stir in sugar, and let stand 5 minutes ...
December 20, 2012, 5:18 pm
• MAJOR TEASE ALERT • MAJOR TEASE ALERT •
For those of you that don't have the NutriMirror book Balanced Days, Balanced Lives this might hurt... today we are sharing lots and lots of photo's of Puravida's gorgeous food from the book. And for those of you that have the book but haven't opened it in a while, hopefully this is just the nudge you need to get cooking.
Puravida quickly stood out as a serious foodie when she began sending in her recipes for the book, so Jim made the decision to give her extra days in the
September 27, 2012, 11:36 am
Every so often we like to do a post listing past recipes. It's helpful for new users and also helpful for those of us that have been around here a while -maybe you missed a post or forgot about one you really wanted to try? Here is everyone's chance to take a second look. We hope you find something you like!
Beef and Vegetable Soup
Brown Rice Salad
July 26, 2012, 6:31 am
|Hey Lynn, I have a couple of questions for you regarding the red beans & rice crock pot recipe you shared a couple of weeks ago.|
I made some last night, it smelled great this morning!
What suggestions do you have for serving this? It made a lot and I am pretty sure I will be the only eating it. I plan to freeze some of it - does it hold up well in the freezer?
Also, do you have this in the NM data base somewhere that I can access the nutrition information? I can enter it too, I just thought ...
May 12, 2012, 2:49 pm
Greg made a pot of chili today, at my request. I need more beans in my diet, and soon it will be too hot to even think about chili. So, Last Chili of Spring. :) I poked around on Tastespotting to find a recipe for cornbread muffins made from cornmeal (i.e., not a box mix) and came across this recipe for Honey Cornbread Muffins. They were so good that I had 3 of them for dinner (I ate chili for lunch).|
Honey Cornbread Muffins
1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon Kosher salt
1 cup ...
February 21, 2012, 10:45 am
|Even though it's Fat Tuesday, I am feeling the need to eat some vegetarian meals after venison chili last night and pot roast the night before. |
Tonight's dinner is m.o.m's polenta with mushrooms
I had found a shrink-wrapped bag of sweet summer peaches in my freezer and was, at first, thinking of making a tart but instead I am going to be having lazy pie for breakfast tomorrow.
Today is a farm market trip and, since my email says there's arugula AND since the whole insectavore with grubavarian tendancies incident, I am ...
January 22, 2012, 7:15 am
|I'm working as an advisor for the local chapter of my old sorority. They're preparing for an event called 'Cardiac Care Week' and want to have a heart healthy baked sale one day.|
If you have any good, heart healthy recipes - that college kids will enjoy - please send them my way.
My email address is: CarrieL.Suhr@gmail.com, but feel free to post them below for everyone else here, too!
Thanks in advance! ...
January 7, 2012, 12:46 pm
|I just bought a 7-cup CuisinArt food processor with a gift card I got for Christmas. I've been wanting one for a while because I seem to keep coming across recipes that make heavy use of it.|
But now that I have one, I'm drawing a blank! lol
What do you guys make with your food processor? How do you use it to make your meals easier? Any awesome recipe or meal ideas? ...
January 2, 2012, 4:05 pm
December 19, 2011, 9:35 am
|I like to eat healthy, but unfortunately my family does not. I have my own apartment, so thats not usually an issue, but I'm going to my parents house for Christmas. I offered to make something they like for dessert, so that I could at least health-ify it, lol. |
It's my grandmother's mother's recipe, so it's been in the family a long time. I've been making it for years, but I'm sure I could make it healthier and still good.
What substitutions can I make? Splenda instead of the sugar? Pumpkin in place of the butter? Here's the ingredients:
1 cup minute ...
December 18, 2011, 8:17 am
|Last night I tried out a soup recipe I found here. Even my husband liked it!|
This site has a lot of great info/recipes. I will be trying more of them. ...
December 5, 2011, 12:26 pm
|I am making this for dinner tonight. I'll post what we think after we eat it! :) I hopeful we will love it as we all love parsnips. If I am feeling brave and adventurous, I might even post a picture.|
The recipe called for the items to be peeled. I am attempting this with the peels on for the extra nutrients and fiber they offer.
2 tablespoons butter
5 spring onions, tops and bottoms diced
12 ounces parsnips, trimmed, and cut crosswise into 1-inch pieces
12 ounces apples, cored, and cut into 1-inch pieces (About 2 apples, I used Fuji)
1 medium potato (about 1/2 ...
November 27, 2011, 1:33 pm
|1 1/2 cups warm water|
2 tablespoons oil
2 tablespoon honey
1 1/2 teaspoons salt
3 tablespoons powdered milk
1 3/4 cups whole-wheat flour
1 2/3 cups all-purpose unbleached flour
1 1/4 teaspoons instant dry yeast
Bread Machine Instructions
Add the ingredients to the bread machine in the order listed (or according to manufacturer's instructions).
Set on Basic Wheat Bread or just the Basic setting if you don't have the duel settings and press start.
When it begins the fast mix (after about 5 minutes), lift the lid and use a rubber scraper to push down any dough or flour that is not being mixed into the dough ball. ...
November 23, 2011, 4:52 pm
|I've been making this dish for my family for some time now and have adapted it into something simple and healthy. They love the sweet and spicy taste of it as well as the different textures. It's an easy warm hearty dish.|
1 sweet onion, chopped
2-4 tablespoons curry powder (How spicy do you like it?)
2 tablespoons oil of your choice.
2-3 skinless, boneless chicken breasts, cut into bite-sized chunks
1 cup sugar-free apricot preserves (Smuckers brand works great if you don't have homemade)
2 medium apples, cored and diced (I use Granny Smith, Galas or Fuji and I leave the peels on)
1 cup ...
November 17, 2011, 7:49 am
updated Nov 17, 2011, 8:26 am
I make this 'every' year for Thanksgiving and Christmas. It's a simple version of Traditional Cranberry sauce that everyone in the family loves! |
1 12-oz. pkg. fresh cranberries, chopped
1/2 cup sugar
1/2 cup apricot preserves (I use organic sugar free preserves)
1/3 cup water
Combine all of the ingredients in a medium-size saucepan. Bring to a boil, reduce to low, and simmer until the cranberries are tender and the sauce begins to thicken. It will continue to thicken as it cools. I have also used an immersion blender to make it a little less chunky for family members who like a smoother texture ...
October 27, 2011, 11:15 am
|My boyfriend's little sister was recently diagnosed with childhood type 1 diabetes. She's a pretty typical 11-year old girl; she likes "the littlest pet shop", pink things, playing dress up and arts & crafts. She is the sweetest, funnest kid I've ever spent time with, and I'm really proud of how well she's stepped up to the drastic lifestyle change of managing her diabetes.|
Now, this brings me to my conundrum: my "thing" for the past few years has been baking batches of cookies for the families I'm connected with and giving those as gifts. I'd also like to throw a ...
October 12, 2011, 2:54 pm
|Please help! I looking for some yummy ways to use pumpkin. I have two cups of pumpkin that I want to use but not sure how to use it. Maybe bread or muffins? Any good recipes are appreciated! Thanks! ...|
September 21, 2011, 11:03 am
|I love Thai food. But it can have a lot of fat and calories. Today I made a salad with many of the same flavors of my favorite Thai dishes. It is so light and refreshing! You could add tofu or shrimp for a more substantial meal. |
Pad Thai Salad (Serves 2)
Romaine mix (romaine, red cabbage, carrots) 215 g
Shredded carrot 25 g
Thinly sliced red onion 35 g
Fresh bean sprouts 170 g
Chopped cilantro 15 g
Chopped unsalted roasted peanuts 35 g
1 T sunflower seed butter
2 T lime juice
1 T low sodium soy sauce
1 T honey
1 T water
1 t siracha
September 16, 2011, 1:41 pm
updated Sep 16, 2011, 2:18 pm
July 19, 2011, 7:05 am
If the facebook link doesn't work please, if you have it, find Jamies American Food Revolution and sign the petition for better school/fast food!
And Yes I keep banging on about this guy that you have probably never really heard of, but he has done amazing things in the UK for school dinners. I wish that I had been going through school when he had been in them. He got governmental policy changed! This is how passionate the guy is. I think that he would go to each district individually if this is what it took to get people eating better.
July 9, 2011, 4:32 pm
|I am attempting to alter a recipe I have created. When I try to delete an ingredient I get kicked out and I get a message saying I should click on menus/recipes to return. Each time I try to delete an ingredient I get this message. When I return the ingredient is not deleted.|
Never mind, I just went back in and I can now delete. Sorry to bother you. ...
June 14, 2011, 6:36 am
|Ever since Mike informed me that I have far more active recipes than any other user (over 1,000, evidently), I've been trying to get them organized and make a bunch inactive. |
I am going through them now and cracking up at the names on some of them. Susan, anytime you have (OH MY!) after a recipe, I surely cannot delete it! And Karyn, I love how you name things with "Awesome" in the title after "Greg". And Kel, how many pizzas do you have? Not hiding a one ;-)
Carla, everything you have sounds great. Carriered, you have some I have ...
June 7, 2011, 8:28 pm
This is the time of year that I am in my glory. Guest-worthy meals can be thrown together effortlessly with a quick trip to the farmer's market and with the right mix playing on Pandora. Sun-ripened ingredients taste best often when little or nothing is done to them and that makes for easy green living, my friends. It is now that my senses are again alive with fresh from the earth flavors and aromas that delight in such a way that with each crop that matures it is as though I’ve never tasted a tomato, ear of corn or slice ...|
June 6, 2011, 8:54 pm
|Is a change in the recipe ingredient search, to make it like the food log search, in the works? Adding ingredients for a recipe can be pretty difficult, especially now that I've gotten spoiled by the Food Log's search improvements. ...|
March 5, 2011, 7:39 am
January 29, 2011, 2:10 pm
updated Jan 29, 2011, 2:46 pm
I made this soup today and we just had some with our early dinner, with pork chops and steamed broccoli. |
If you would like details, click here:
Mashed Potato Soup ...
January 14, 2011, 1:02 pm
updated Jan 14, 2011, 1:41 pm
I am an old member rejoining my fav community (NM of course)..
Was going through my pantry and I had like 10 cans of V8 so came up with the following recipe to use them up..
Here it goes...
Ingredients (makes 12.00 servings):
* 1 teaspoon Parsley, Dried
* 1 teaspoon Black Pepper
* 1 teaspoon Red Pepper flakes
* 1 clove Garlic, fresh
* 1.5 teaspoon Canola Oil
* 1 teaspoon Cayenne Pepper
* 1.5 cup Chickpeas -garbanzo beans, cooked
* 1.5 cup Penne Pasta, enriched
* 8 ounce Chicken, Boneless Skinless Breasts
* 7 serving V8 100% ...
January 10, 2011, 8:18 am
|So, I am extremely beholden to Susano for posting that spoon bread recipe a week or so ago. It brought back good memories of spoon bread when I was a kid.|
If you are getting a little tired of your oatmeal or steelcut oats the same way every day, might I suggest that you spoon bread them.
Just make your oats like you normally would, then: mix 1 egg and about 1/2 cup milk per serving of oatmeal, combine the egg mix with the cooked oats, put in a buttered casserole, stir in 1 teaspoon baking powder per serving, and pop in ...
December 31, 2010, 6:42 am
updated Jan 2, 2011, 2:34 pm
December 26, 2010, 11:06 am
updated Dec 30, 2010, 8:11 am
I'm just posting this because I think it's pretty. After a month of out-of-the-ordinary indulgences, there are only a couple of things left in the house that will demolish my logs. A couple of pieces of quiche, a couple of muffins. All the truffles, chex mix, chex sugar mix - eaten. (burp) My home page is a hot mess, and that was my choice. My next choice is to go happily back to green.|
Therefore I will need something to eat! Here is part of that solution. A big pan of roasted veggies can go in wraps, over quinoa, over pasta, ...
December 5, 2010, 8:28 am
|I created a recipe for whole wheat buttermilk pancakes then created a copy so I could delete the whole wheat flour and replace it with white flour. When I try to edit the recipe I do not get a button to allow me to delete an ingredient. ...|
November 11, 2010, 7:25 pm
|I am no Country Tart or m.o.m.|
I am no FitCoachBarry.
I don’t come even close to being a cross country traveler like our USAndyD, nor can I entertain you with stories of Balanced Jim.
Each week I look for different subjects to share with you. I feel at times if I share food I may be stepping on Lynn’s or m.o.m.’s toes. If I try to get you up off the couch, I will need to have my imaginary fairies write Barry a check. I occasionally can share with you pictures of my ...
October 23, 2010, 9:53 am
Tonight when Greg gets home from fishing, we are having spaghetti and meatballs for dinner. These are from a recipe I got off the Food Network website, from Alton Brown. For details go here:|
Serenity Swamp ...
October 18, 2010, 2:44 am
updated Oct 18, 2010, 2:07 pm
|Colettejo asked about homemade granola recipes. This is the one I use most of the time; I vary the fruits and nuts depending on what I have on hand. The granola comes out on the moist/not crispy side, and I think it's delicious:|
Granola – My Friend Monica’s recipe
3 c oats
1 peeled & shredded apple (I normally use Granny Smith)
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c honey
1/4 c canola oil
1/4 c brown sugar
Combine & pour over oat mixture
Bake @ 325 for about 20 minutes, flipping after 10 minutes.
Once you pull it out of the oven & it ...
October 16, 2010, 1:13 pm
|Does anyone use one?|
I am looking them over and as much as I am now enjoying my keyboard on my phone I do not want to key all my recipes into the phone.
I would like to be able to capture the recipes from the web or my computer and copy/paste or import them into my phone to have handy, at least, when I go to the grocery store. If it would create a shopping list on my phone - even better. And kick butt would have the nutritional information - gotta dream right?
Maybe what I need is an app ...
October 16, 2010, 7:26 am
I am seriously considering starting a blog to record all my cooking excitements and mishaps. I have lots of before/during/after pictures of everything I end up making you all look at. |
Greg has been talking about apple dumplings ever since he saw someone make them on TV recently. I've googled recipes, and he found one in a cookbook. This morning I remembered a sheet of puff pastry that's been in the freezer ever since last summer's amazing, delicious, but fat-laden tomato tart. So I googled "puff pastry apple tart" and I got this recipe off of a blog. I'd love ...
September 30, 2010, 7:22 pm
I am still struggling being away from Italy.|
Isn’t it sad? Once you take away 2 days for travel, we were really only there for 8 days. It was enough to make me fall in love. As I was out walking the other day, dreaming about my lovely town of Lucca and walking on top of the wall, it occurred to me; I need to look at my own town as if I was a tourist.
So, I snapped a picture with my phone.
Pretty, isn’t it?
Instead of spending time somewhere as ...
September 11, 2010, 11:39 am
|So I made the recipe posted by btflldyvgd's . I cleaned out the old big bottle (that was empty) and filled it with my just made Ketchup. My daughter who does not care for Ketchup used it and said hey this stuff is good. I told her I just made it and with a surprised look repeated. "This stuff is good". It's amazing what I learn on NM. OK so it took me 80 years to learn it but what the heck. I put no salt and used 1Tbs of brown sugar for the sweetening. It really is good ...|
August 26, 2010, 7:21 am
|I would love if NM added a notes feature to the menus and recipes we create. Can be used for anything, but I would use it to store cooking instructions or list of ingredients that don't have nutritional values worth inputting into NM (like tarragon).|
This way, I don't have to keep a separate log of notes/recipes or have to keep referring to different sites if I have everything in front of me! Ideal, right? And eyeballs stay on your site, right?
A step further would be allowing attachments (like PDFs), but I'd be happy with just allowing notes for each menu ...
July 23, 2010, 7:24 pm
I have about ten 1bs of fresh blueberries I was able to pick (FREE!!) the other day. Anybody have any good, healthy recipes for desserts? ...
July 8, 2010, 6:47 pm
|Since joining Nutrimirror, I often experiment with new foods and recipes to achieve the desired results. Just as often, I find it necessary to modify a recipe based on its success or failure. Sometimes I may simply want to say don't use as many onions next time or add all dry ingredients first. Anyway we can add a descriptive sentence or two to the recipe? ...|
July 6, 2010, 8:56 pm
So yesterday I went out on a limb and picked up a couple artichokes. I know you can bake it, steam it, stuff it or even eat it raw. I also know you should trim the tops off the leaves before you eat it. But I've never prepared one myself. What are some of your ideas on how to make this a yummy vegan main dish? ...|
June 25, 2010, 10:55 am
I have had a bag of shrimp in the freezer for a while, and a bag of frozen peas. A couple of days ago I remembered an old recipe I got out of Bon Appetit magazine that contains these two ingredients, along with ham. I found the recipe and I'm making this for dinner tonight. According to my note on the card this is my favorite delight in the whole wide world, so I can't wait to eat it again! I'm serving it with yellow rice - a little high in sodium but it goes great with this dish.|
3 cups ...
June 22, 2010, 2:12 pm
|Anybody have any good recipes for hummus? |
I eat way too much hummus to keep buying it in the tubs from the grocery store. I think it will be cheaper to make my own.
May 28, 2010, 12:54 pm
updated Jan 1, 2012, 10:53 am
|This is a lovely dish I had a luncheon today. In fact it was really yummy! They made it rather healthy to start with, but in a quest to log my calories for the day, I discovered that I can make it even healthier with just a few changes! So, I replaced the eggs with egg substitute, the milk with unsweetened almond milk, the part skim ricotta with low fat ricotta cheese, the white flour with whole wheat flour, and the olive oil with water.|
2 Tablespoons Water
1 Cup chopped Onions, fresh
3/4 Cup Almond Breeze Unsweetened Milk
2 Tablespoons Whole Wheat Pastry ...
May 25, 2010, 11:32 am
Hello all! Just wanted to draw your attention to today's SERVING up a SMILE. It's got a couple of great, green recipes in there; both "thrown together" in under five minutes. |
Have a great week!
(it's a smoothie and just look at that nutritional info!):
May 21, 2010, 12:01 pm
|Some of you already know me and there are many others that don't, but to all... Hello and I hope your having a Great Green Day!|
I joined NM back in June '09 and I reached my first goal and lost over 30lbs. Was doing great until things got so hectic that I wasn't able to find time for myself (and NM) but that is going to change. Even tho I did learn enough to be able to maintain my weight.. I have recently been falling back to my old ways alittle now and then. And I am seeing a ...
May 2, 2010, 5:45 pm
updated Jan 1, 2012, 10:44 am
|Combine this easy-to-prepare soup with a large salad for a light meal that that not only tastes great but will satisfy your hunger and craving for something Mexican in flavor. |
* 1 medium onion, chopped
* 6 medium cloves garlic, chopped
* 4 cups + 1 TBS chicken or vegetable broth
* 2 TBS fresh lime juice
* 3 cups kale, rinsed and chopped fine
* 2 cups canned hominy, drained
* 15 oz can diced tomatoes
* 4 oz can diced green chili
* 3 TBS chopped fresh cilantro
* salt and pepper to taste
1. Chop onion ...
April 23, 2010, 8:33 am
|As per biking_barry's request, here is Gennat’s Quinoa, butternut squash and Kale Pilaf|
It makes about 3.5 cups. Measurements for spices are approximate, I did it all by feel.
1/2 cup quinoa
1/2 red bell pepper, chopped
1-2 cup butternut squash, cubed
2 tsp olive oil
2 garlic cloves
1 Tbsp peeled & minced fresh ginger
1/2 tsp mustard seeds
1 bay leaf
1/4 tsp turmeric
1/2 tsp coriander
1/4 tsp cumin
1/4 tsp thyme
1 cup water + additional if necessary (I probably used about 1.25 total)
1-2 cup kale, chopped
Rinse quinoa thoroughly (quinoa has a bitter coating on it, that needs to be rinsed off or it’ll taste ...
April 21, 2010, 4:17 am
1 cup diced fresh rhubarb|
2 tbsp marmalade
Pinch of cinnamon
Pinch of nutmeg
Place everything in a small saucepan with a little water (about a tbsp, but I didn't measure). boil until rhubarb has broken down into a sauce. (5-10 min approx).
yields 2 small servings.
If you find it too tart, you can always add more marmalade, honey, sugar or other sweetener, but this ratio was perfect for me.
I ate this this morning over some greek yogurt. YUM! ...
April 20, 2010, 6:49 pm
I got this from a 2008 issue of Martha Stewart's Everyday Food magazine. |
1 cup penne pasta
1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 head romaine lettuce (1 1/4 pounds), torn into bite-size pieces
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) quartered artichoke hearts (water-packed or frozen)
4 ounces feta, crumbled (I used fat free)
1. In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 ...
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