A delicious, slightly nutty flavored dip perfect for an appetizer, snack or part of a lunch with whole wheat pita bread, pita chips, crudités or spread on a whole wheat wrap or flat bread. Hummus 1 15 ounce can chickpeas (Garbanzo beans), low sodium, drained and rinsed 2-3 Tablespoons lemon juice (start with 2 and add…
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Fiesta Rice
If you don’t like corn – leave it out – if you love corn why not double it – don’t have black beans use kidney or pinto. If you like a little heat add some diced jalapeno, don’t have rice no problem- use quinoa. Sometimes I add salsa or chopped tomatoes – just depends on…
Caribbean Rice
The rice is a simple mixture of mango, cilantro, bell peppers, brown rice, lime juice and green onions. Serve it warm, room temperature or chilled. Feel free to sub pineapple for mango, use any colored pepper you have. Delicious served with Cuban Black Beans and Oven Baked Plantains with Coconut Dipping Sauce. Caribbean Rice 3…
Tempeh Tamale Pie
This amazing recipe comes from Mama Pea and you can see her original recipe here. I tweaked it to my personal likes and was very happy with the results. Please note that hubby Tom had to have two servings to fill him up. One was plenty for me with some romaine lettuce and salsa on the…
Confetti Cornbread
Did you know cornbread makes a delicious breakfast? I made a few changes to the original recipe such as eliminating the sugar – we didn’t miss it and cutting the salt in half, using almond milk instead of soy milk and cut it into 12 servings instead of 8. With those changes each serving is under 100…