I mistakenly thawed a bag of chicken wings and drumettes yesterday, so I decided to make a very loosely-interpreted Chimichuri-Thai marinade and grill the results tonight. Then it rained. Okay, I changed it to a baked version! Either version is absolutely delicious, and with a side of green bean salad, cauliflower “potato” salad, or other low carb veggie … Read more
This is my interpretation of a recipe by Ami Ann Mackey, moderator of the Engine 2 Seven-Day Rescue Challenge on Facebook. It made an excellent light meal this warm weather night! It has wonderfully fresh flavors and you can spice it up or keep it mellow, depending on your preference.
Yield: 10 slices
1 tube pre-made polenta, sliced … Read more
My current favorite snack—a whole wheat pita pocket filled with baby spinach leaves, tomato slices, cucumber slices, a few slices of avocado, drizzled with balsamic vinegar. Oh my.
Does this need a recipe? Not really.
Hummus, slivered carrots, red bell peppers, fresh herbs…Invent! Enjoy!… Read more
Wikipedia says: “Dumpling is a broad classification for a dish that consists of small pieces of dough, often wrapped around a filling (as in ravioli or wontons).” I recommend reading the entire Wikipedia article, because every country has its own version, and it’s fun to explore as many as possible!
This version is extremely low-fat, meat-free, and low-sodium. Enjoy!… Read more
This puree is delicious in sandwiches, pita pockets, as a dip.
Lemony Chickpea-Avocado Puree
1 15-ounce can sodium-free chickpeas
2 tablespoons lemon juice
2 tablespoons minced green onion
Salt and pepper, to taste
Add all ingredients to the bowl of a food processor and pulse until smooth.… Read more