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CD22819389 Posts: 10
2/7/18 12:49 P

Sounds good. Thanks for sharing. Is there a way to save some of these recipes to our SparkPeople page?

Edited by: CD22819389 at: 2/7/2018 (12:54)
CD16633328 SparkPoints: (163,496)
Fitness Minutes: (51,210)
Posts: 30,081
4/30/17 2:52 P

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Yummy Fruit Salad

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 124.0
Total Fat: 3.9 g
Cholesterol: 0.6 mg
Sodium: 11.7 mg
Total Carbs: 22.6 g
Dietary Fiber: 3.3 g
Protein: 2.2 g

Submitted by: ANGELAMD1


Only 124 Calories for 1 cup of this delicious treat! Side dish, snack, dessert... This goes with anything and is great!!!

Minutes to Prepare: 20
Number of Servings: 6


4oz of Yoplait Light Very VanillaYogurt, Fat Free

Strawberries, fresh, 2 cup, quartered or chopped

Grapes, seedless, 2 cup, halves

Apples, fresh, 2 cup, quartered or chopped

Walnuts, .25 cup, chopped


Cut up fruit
Add Yogurt
Add walnuts on top

Number of Servings: 6

Recipe submitted by SparkPeople user ANGELAMD1.

Edited by: CD16633328 at: 4/30/2017 (14:53)
CD17787278 Posts: 131
4/22/17 6:03 A

I have a recipe that is easy to make and taste yummy....
~~Broiled Asparagus~~
2 bunches of Asparagus
3 Tablespoons of Olive Oil
1 Tablespoon Salt
1 Tablespoon Pepper
Mix all together in a Bowl. Place Asparagus on Broiler Pan, Broil for 15 to 20 minutes, Until Tender.
Turn once during broiling time.

CHERRIET's Photo CHERRIET Posts: 8,014
12/3/16 8:00 P

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Tonite I made Chef Meg's Halibut Stew, with a few substitutions.


Substituted tilapia for the halibut, turnip greens for the bok choy, turmeric for the basil and added some lemon pepper & garlic pepper. Would have never thought to include nuts in a soup/stew, but the almonds thickened the sauce nicely.

Ate it as a soup/stew. Will definitely make again.

Ohio - EDST

 Pounds lost: 47.0 
CHERRIET's Photo CHERRIET Posts: 8,014
11/14/16 12:24 P

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Years ago I had a recipe for Cranberry Sauce that used cranberries & oranges, but I cannot find it now. Does anyone have one?

Ohio - EDST

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CD16633328 SparkPoints: (163,496)
Fitness Minutes: (51,210)
Posts: 30,081
9/9/16 11:03 A

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10 tablespoons softened sweet butter

1/2 cup sugar

1 egg, -- lightly beaten

1/2 teaspoon grated orange zest

1 teaspoon almond or vanilla extract

3 cups rolled oatmeal -- (not instant)


Lightly butter a cookie sheet. Preheat the oven to 325 degrees.

Beat together the butter, sugar, egg, orange zest and almond extract. With= =7F your fingers press the oatmeal into the butter until the dough just holds together. Form the dough into tiny balls and with the tines of a fork press them down. Bake for 10 to 15 minutes or until golden brown.

Edited by: CD16633328 at: 9/9/2016 (11:05)
CD16633328 SparkPoints: (163,496)
Fitness Minutes: (51,210)
Posts: 30,081
9/8/16 9:16 A

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** makes 6-8 tacos


2 yellow potatoes

1 tbsp coconut oil

1/4 tsp paprika

1/4 tsp cumin

1/4 tsp chili flakes

1/4 tsp sea salt

1/4 tsp ground pepper

1 field roast italian style sausage, chopped

make the perfect tofu scramble recipe

2 C finely chopped kale

1 green onion, finely chopped

1 C canned black beans (drained and rinsed)

1 C daiya cheddar style shreds

12 corn tortillas

salsa of your choice

vegan sour cream of your choice (or use our cashew sour cream)

Chop the potatoes into small cubes that will be fast to cook. In a pan heated to medium add coconut oil and the potatoes and sauté for 4-5 minutes. Then add the paprika, cumin, chili flakes, sea salt, and ground pepper and cook for another 10 minutes or until golden and crispy.

Set the potatoes aside and brown the italian sausage in the same pan until cooked through and golden brown.

Then make the tofu scramble in the same pan, once the scramble has come together add in finely chopped kale, green onion, and black beans and heat through for 2-3 minutes stirring over medium heat. Then add the daiya shreds on top and cover with a lid. Remove the pan from the heat and allow the cheese to melt.

To assemble the tacos, heat your tortillas either in a pan or oven. Then use 2 tortillas per taco so they don't break! Place some tofu scramble and potatoes in the tortilla, then top with salsa and vegan sour cream. Serve immediately.

Leftovers can be re-heated easily in the pan and then assemble in the tortilla shells!

CD16633328 SparkPoints: (163,496)
Fitness Minutes: (51,210)
Posts: 30,081
9/7/16 8:19 A

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Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Yield: Serves 4 to 6.


1- 3 to 4 lb spaghetti squash
3 to 4 Tbsp olive oil
1 Tbsp minced garlic
1/4 teaspoon chili pepper flakes
1 teaspoon minced fresh rosemary
1/4 cup chopped fresh parsley
1 large bunch of chard, center rib removed, leaves chopped
2 teaspoons apple cider vinegar
Salt and pepper to taste
3/4 cup freshly grated Parmesan cheese


1 Preheat your oven to 375°F. Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts (this is to prevent the pressure from building up as the squash cooks). Place the squash in a roasting pan or rimmed baking sheet and bake in the oven for one hour. Remove from the oven and let rest for a few minutes. Then cut the squash in half, lengthwise. (If the squash is not easy to cut, return it to the oven for another 15 minutes.) Scoop out the seeds, discard (or save to roast later - see roasted pumpkin seeds recipe).

2 Use a fork to scrape the inside flesh of the squash into long thin strands. Place the spaghetti squash strands in a large bowl and set aside.

3 Heat olive oil in a large sauté pan on medium heat. Add the garlic, chili pepper flakes, and rosemary and cook for about 30 seconds, until fragrant. Do not let the garlic brown.

4 Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture. Add the chopped fresh chard leaves and parsley and toss with the spaghetti squash. Cook until the chard leaves have wilted, a few minutes.

5 Remove from heat and sprinkle on vinegar. Add the grated Parmesan and toss to coat. Add salt and pepper to taste.

CD16633328 SparkPoints: (163,496)
Fitness Minutes: (51,210)
Posts: 30,081
9/7/16 8:18 A

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Yield1 pint

2 pints cherry tomatoes, cut in half
3 tablespoons chopped basil
2 tablespoons chopped oregano
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
salt and pepper


Pre-heat the oven to 225° F.
Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
Spread them out on a parchment-lined cookie sheet and place in the oven.
Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.

CD16633328 SparkPoints: (163,496)
Fitness Minutes: (51,210)
Posts: 30,081
9/7/16 8:17 A

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Here is a a recipe from OH SHE GLOWS BOOK

All-Dressed Kale Chips

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.

1-2 servings

Prep Time
15 Minutes

Cook time
25 Minutes


per baking sheet:

approx. 1/2 bunch kale leaves
1/2 tablespoon extra virgin olive oil or melted coconut oil
1.5 tablespoons nutritional yeast
1 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
1/8 teaspoon cayenne pepper (optional)


1.Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
2.Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.
3.Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.
4.Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
5.Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.
6.Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.
7.Repeat this process for the other half of the bunch.


Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable).

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