“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream MONDAY

July 19, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. To make this week’s Recipe you’ll be needing Eggplant, Portabella Mushrooms, Spices, Garlic, Heavy Cream and more! Also included is a recipe for Wisconsin Blue Cheese Cream. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

“Meatless Monday” Recipe of the Week – Georgia Pecan Vegetable Torte with Cheddar

July 12, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Georgia Pecan Vegetable Torte with Cheddar. To make this week’s recipe some of the ingredients you’ll be needing are Chopped Pecans, Sweet Potato, Onion, Frozen Spinach, Cheddar Cheese, Yellow Squash, Jar Roasted Red Pepper, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Georgia Pecan Vegetable Torte with Cheddar
A meatless main-course dish, this torte is a mosaic of vegetable flavors and colors, enriched with layers of cheese and pecan. Serve it warm or at room temperature with a simple green salad.

Recipe Ingredients:
3/4 cup chopped pecans – divided use
1 large sweet potato (approximately 12 ounces)
Salt and ground black pepper
1 teaspoon vegetable oil
1 large onion, thinly sliced (not separated into rings)
2 (10-ounces each) packages frozen chopped spinach, thawed
6 ounces shredded cheddar cheese flavored with chives (about 1 1/2 cups) – divided use
2 medium (5-ounces each) yellow squash
1/4 teaspoon dried basil
1 (12-ounce) jar roasted red pepper, drained, sliced and cleaned

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Oil the bottom and sides of a 9-inch springform pan.
2 – Peel the sweet potato and slice crosswise into 1/4-inch thick rounds. Arrange the sweet potato in overlapping layers in bottom of pan, sprinkling lightly with salt and ground black pepper. Cover pan with foil and bake 20 minutes.
3 – Meanwhile, heat the oil in a skillet and sauté onion until tender; set aside. Drain the spinach and squeeze in a colander to remove excess liquid. Combine spinach, 1 cup cheese, salt and ground black pepper to taste and mix well; set aside.
4 – Uncover pan and spread spinach mixture evenly on top of sweet potato layer; sprinkle with 1/4 cup pecans.
5 – Slice the yellow squash crosswise into very thin (about 1/8-inch thick) rounds and layer in pan alternating with the onion.
6 – Top with 1/4 cup pecans and 1/4 cup cheese, the basil, salt and ground black pepper. Arrange red pepper pieces in a single layer on top.
7 – Place pan on a rimmed baking sheet and press down on torte with the back of a metal spatula to squeeze out any remaining excess liquid. Drain the liquid, brush the red pepper layer lightly with oil and bake torte on top of baking sheet 20 minutes.
8 – Sprinkle torte with remaining 1/4 cup cheese and pecans and bake 6 to 8 minutes longer or until cheese melts and pecans are lightly toasted.
9 – Cool at least 15 minutes.
10 – To serve, run a thin knife around the inside edge of pan to loosen torte. Remove sides of pan and cut into wedges to serve.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 330; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 30mg; Total Carbs: 30g; Fiber: 7g; Protein: 13g; Sodium: 266mg.
https://www.cooksrecipes.com/mless/georgia_pecan_vegetable_torte_with_cheddar_recipe.html

Chocolate Yogurt Pops

July 10, 2021 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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I have a recipe for Chocolate Yogurt Pops to pass along. Beat the heat with Delicious and Healthy Chocolate Yogurt Pops. To make this recipe you’ll be needing Plain Nonfat Yogurt, Sugar Free Cocoa Mix, Splenda® Granulated No Calorie Sweetener, and Ice Cream Sticks. The Pops are 50 calories and 10 carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Chocolate Yogurt Pops
Kids will love to help make these fun yogurt pops—and will enjoy eating them even more!

Recipe Ingredients:
1 (8-ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix
1/4 cup Splenda® Granulated No Calorie Sweetener
4 ice cream sticks

Cooking Directions:
1 – Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place ice cream sticks in the center. Freeze about 3 hours or until solid.
2 – Peel paper cups away from yogurt pops before serving.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 50 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 80mg | Carbohydrates 10g | Fiber 0g | Sugars 8g | Protein 4g.
https://www.cooksrecipes.com/diabetic/chocolate_yogurt_pops_recipe.html

Diabetic Dessert of the Week – Very Strawberry Shortcake

July 8, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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This week’s Diabetic Dessert of the Week is a Very Strawberry Shortcake. To make this week’s recipe you’ll be using Fresh Strawberries, Splenda® Granulated No Calorie Sweetener, Balsamic Vinegar, Reduced Fat Biscuit Mix, Plain Fat Free Yogurt, Vanilla Extract, Frozen Fat Free Whipped Topping, and Mint Sprigs. The Shortcake is 120 calories and 22 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Very Strawberry Shortcake
Unlike the familiar little sponge cake, this is a sweet and tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Recipe Ingredients:
Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons balsamic vinegar

Shortcakes
2 1/2 cups reduced-fat biscuit mix
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

Cooking Directions:
1 – Strawberry Filling Directions: Stir together strawberries, 1/3 cup Splenda® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2 – Shortcake Directions: Preheat oven to 425°F (220°C).
3 – Combine biscuit mix and 1/3 cup Splenda® Granulated Sweetener in a large bowl.
4 – Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5 – Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary.
6 – Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
7 – Serve warm with sliced strawberries. Garnish, if desired.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/very_strawberry_shortcake_recipe.html

Dried Cherry and Almond Scones

July 8, 2021 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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I have a recipe for Dried Cherry and Almond Scones to pass along. to make the Scones you’ll be needing Large Egg, Egg White, Canola Oil, Splenda® Granulated No Calorie Sweetener, Splenda Sweetener, Buttermilk, Almond Extract, Nonfat Dry Milk, Baking Powder, Baking Soda, All-Purpose Flour, Dried Cherries, and Granulated Sugar. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Dried Cherry and Almond Scones
Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.

Recipe Ingredients:
1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 – Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 – Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.

Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/dried_cherry_and_almond_scones_recipe.html

“Meatless Monday” Recipe of the Week – Variable Vegetable Strata

July 5, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Variable Vegetable Strata. To make this week’s recipe you’ll be needing Day Old Bread, Cooked Vegetables, Shredded Cheddar Cheese, Eggs, Cream of Mushroom Soup, Milk, Mustard, Basil Leaves, and Ground Black Pepper. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Variable Vegetable Strata
Assemble this vegetable strata several hours prior to baking. An excellent dish for brunch or supper.

Recipe Ingredients:
6 slices day-old bread
1 to 2 cups chopped cooked vegetables, your choice
1/2 cup (2 ounces) shredded cheddar cheese
6 large eggs
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Grease an 8x8x2-inch (or 2-quart rectangular) baking dish. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes.
2 – In medium bowl, beat together eggs, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover. Refrigerate several hours or overnight.
3 – Bake in preheated 350°F (175°C) oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/mless/variable_vegetable_strata_recipe.html

Diabetic Side Dish of the Week – Sweet Potato Casserole

June 27, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Sweet Potato Casserole. To make this week’s Recipe some of the ingredients you’ll be needing are Sweet Potatoes, Splenda® Granulated No Calorie Sweetener, Milk, Orange Juice, Panko Bread Crumbs, Pecans, Syrup, and more! The Casserole is 190 calories and 26 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Sweet Potato Casserole
A diabetic-friendly side dish to serve with turkey or ham during the holiday season.

Recipe Ingredients:
4 medium sweet potatoes
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup panko crumbs*
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup

Cooking Directions:
Preheat oven to 375°F (190°C). Lightly grease a 13x9x2-inch baking dish.
Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350°F (175°C).
Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.
Makes 14 (1/2 cup) servings.

*Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutritional Information Per Serving (1/14 of recipe; 1/2 cup): Calories: 190; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 30mg; Sodium: 95mg; Total Carbs: 29g; Dietary Fiber: 3g; Sugars: 10g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/sweet_potato_casserole_recipe.html

Corn and Potato Mini Pancakes with Salsa

June 27, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for a Corn and Potato Mini Pancakes with Salsa to pass along. To make this recipe you’ll be needing Mashed Potatoes, Frozen Corn Kernels, Egg, Seasoned Breadcrumbs, and Canola Oil. Also included is a recipe for the Salsa. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Corn and Potato Mini Pancakes with Salsa
Got leftover mashed potatoes? Put them to tasty use by making these southwestern-style potato pancakes studded with kernels of corn and served with a side of fresh tomato, sweet pepper and jalapeño salsa.

Recipe Ingredients:
Corn and Potato Mini Pancakes:
2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 ounce bag frozen Idaho mashed potatoes)
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 large egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

Salsa:
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped green bell pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeño pepper
1/2 cup chopped red onion
Juice of 1/2 fresh lime

Cooking Directions:
1 – For Corn and Potato Mini Pancakes: In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2 – Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.
3 – Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
4 – Transfer finished cakes to a baking sheet and keep in a warm oven (200°F / 95°C) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.
5 – For Salsa: Combine all ingredients in bowl and allow flavors to marry for about 30 minutes before using.
Makes 30 corn cakes.
https://www.cooksrecipes.com/sidedish/corn_and_potato_mini_pancakes_with_salsa_recipe.html

Summer Fruit Dip

June 19, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have a recipe for a Summer Fruit Dip to pass along. To make this recipe you’ll be needing Berries, Peach, Melon Chunks, Fruit, Honey, Vanilla Yogurt, Almond Extract, Vanilla Extract, and Wisconsin Mascarpone Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Summer Fruit Dip
Fresh fruits of the summer are puréed and combined with yogurt and mascarpone cheese for a delightful summertime fruit dip.

Recipe Ingredients:
2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 tablespoon honey
1/2 cup vanilla yogurt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (8 ounces) Wisconsin Mascarpone Cheese, softened
Additional assorted fruit cut into slices for accompaniment: cantaloupe, honeydew melon, pineapple, apples, berries, etc.

Cooking Directions:
1 – In food processor or blender, pulse together 2 cups fruit and honey, until coarsely chopped.
2 – Add yogurt and extracts; pulse until desired consistency.
3 – Stir in Mascarpone.
4 – Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.
Makes 2 3/4 cups.

Variation: For winter fruit dip, prepare as above using fruits available in winter. Consider combining tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. When choosing citrus, you may wish to increase honey.
https://www.cooksrecipes.com/appetizer/summer_fruit_dip_recipe.html

Apricot and Cinnamon Fruit Dip

June 12, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for Apricot and Cinnamon Fruit Dip to pass along. To make this Dip you’ll be needing Apples, Bananas, Kiwis, Strawberries, Low Fat Cream Cheese, Splenda® No Calorie Sweetener with Fiber, Apricot Preserves, Ground Cinnamon, Vanilla Extract, and Greek Style Yogurt. The Fruit Dip is 1210 calories and 19 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Apricot and Cinnamon Fruit Dip
Please your friends and family with a bowl of this sweet and creamy fruit dip placed in the center of a beautiful fruit tray.

Recipe Ingredients:
1 1/2 cups sliced apples
1 1/2 cups sliced bananas
6 peeled and chopped kiwis
1 1/2 cups strawberries
1/2 cup low fat cream cheese
6 packets Splenda® No Calorie Sweetener with Fiber
1/4 cup apricot preserves
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup nonfat Greek style yogurt

Cooking Directions:
1 – Prepare and set the sliced fruit aside
2 – Combine all ingredients in a medium size mixing bowl and whisk until smooth.
3 – Serve with apples, bananas, kiwis and strawberries.
Makes 12 servings.

Nutritional Information Per Serving (2 tablespoons of dip, 1/2 cup of fruit): Calories 110 | Calories from Fat 25 | Fat 2.5g (sat 1.0g) | Cholesterol 5mg | Sodium 45mg | Carbohydrates 22g | Fiber 3g | Sugars 10g | Protein 4g.
https://www.cooksrecipes.com/diabetic/apricot_and_cinnamon_fruit_dip_recipe.html

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