Happy Salad! Broccoli, carrots, green onion, cabbage, sunflower seeds and golden raisins! Chop up add juice from one lemon and dry ranch by colorcrazy
colorcrazy
colorcrazy Happy Salad! Broccoli, carrots, green onion, cabbage, sunflower seeds and golden raisins! Chop up add juice from one lemon and dry ranch
food
Detox Shredded Vegetable Salad  cauliflower, broccoli, carrots, parsley, lemon juice, sunflower seeds, raisins, oranges by lizamona
lizamona
lizamona Detox Shredded Vegetable Salad cauliflower, broccoli, carrots, parsley, lemon juice, sunflower seeds, raisins, oranges
Food
Detox Shredded Vegetable Salad  cauliflower, broccoli, carrots, parsley, lemon juice, sunflower seeds, raisins, oranges by milagros
milagros
milagros Detox Shredded Vegetable Salad cauliflower, broccoli, carrots, parsley, lemon juice, sunflower seeds, raisins, oranges
Recipes
Detox Salad...broccoli, cauliflower, dried raisins, currants, cherries, sunflower seeds, lemon juice..... by milagros
milagros
milagros Detox Salad...broccoli, cauliflower, dried raisins, currants, cherries, sunflower seeds, lemon juice.....
Recipes
I Love Broccoli Salad. I Used Chives From The Garden Instead Of Red Onion, Cranberries Instead Of Raisins And Added Sunflower Seeds Instead by roxanne
roxanne
roxanne I Love Broccoli Salad. I Used Chives From The Garden Instead Of Red Onion, Cranberries Instead Of Raisins And Added Sunflower Seeds Instead
for my home
The Best Broccoli Salad (mayo, sugar, balsamic vinegar, broccoli, raisins, sunflower seeds, shallot or red onion, cheddar cheese, bacon.) by roxanne
roxanne
roxanne The Best Broccoli Salad (mayo, sugar, balsamic vinegar, broccoli, raisins, sunflower seeds, shallot or red onion, cheddar cheese, bacon.)
for my home
Crunchy Broccoli Slaw Recipe ~ Golden raisins and honey add sweetness to this chopped broccoli salad, while bacon, onion and white balsamic vinegar add savory notes by cynthia
cynthia
cynthia Crunchy Broccoli Slaw Recipe ~ Golden raisins and honey add sweetness to this chopped broccoli salad, while bacon, onion and white balsamic vinegar add savory notes
Anything Home
Tried this and LOVED it! Protein-packed vegetarian salad. I changed it a little - Kidney Beans, Corn, Onion, Radishes, Orange Pepper, Broccoli. Add some sunflower and chia seeds - YUM! by mmonet
mmonet
mmonet Tried this and LOVED it! Protein-packed vegetarian salad. I changed it a little - Kidney Beans, Corn, Onion, Radishes, Orange Pepper, Broccoli. Add some sunflower and chia seeds - YUM!
Favorites
Day one: feeling great! Breakfast: coffee, Egg cups w/ eggs, sautéed onion, mushrooms, tomato, squash, spinach, adelles chicken sausage. Sweet potato hash, topped with fresh home made ketchup.  Lunch: Grilled chicken, carrots, tomato in romaine boats with zucchini "hummus" (raw zucchini, tahini, garlic, lemon juice, evoo, and spices) Snack: guacamole with carrots and celery, a few mixed nuts. Dinner: lettuce wrapped hamburger with grilled zucchini, baked sweet potato fries and a side salad. by edna
edna
edna Day one: feeling great! Breakfast: coffee, Egg cups w/ eggs, sautéed onion, mushrooms, tomato, squash, spinach, adelles chicken sausage. Sweet potato hash, topped with fresh home made ketchup. Lunch: Grilled chicken, carrots, tomato in romaine boats with zucchini "hummus" (raw zucchini, tahini, garlic, lemon juice, evoo, and spices) Snack: guacamole with carrots and celery, a few mixed nuts. Dinner: lettuce wrapped hamburger with grilled zucchini, baked sweet potato fries and a side salad.
Feeling Inspired
Melt in Your Mouth Kale Salad  Ingredients      1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry     ⅓ cup currants (or chopped raisins)     juice of one lemon     1 tbsp of olive oil     1 tsp local honey     ½ cup pine nuts toasted     salt and pepper to taste     4 tbsp grated raw parmesan cheese by mjsa
mjsa
mjsa Melt in Your Mouth Kale Salad Ingredients 1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry ⅓ cup currants (or chopped raisins) juice of one lemon 1 tbsp of olive oil 1 tsp local honey ½ cup pine nuts toasted salt and pepper to taste 4 tbsp grated raw parmesan cheese
Favorites
Warm Chopped Salad: 1 cup sautéed green beans, 1 cup cooked cauliflower, 3 roma tomatoes, 1 head celery, 1 avocado. Dressing: 2 tbls lemon juice, 2 tbls balsamic, 1 tbls extra virgin olive oil. Chop all vegetables and toss. Add fresh ground black pepper. by alexis
alexis
alexis Warm Chopped Salad: 1 cup sautéed green beans, 1 cup cooked cauliflower, 3 roma tomatoes, 1 head celery, 1 avocado. Dressing: 2 tbls lemon juice, 2 tbls balsamic, 1 tbls extra virgin olive oil. Chop all vegetables and toss. Add fresh ground black pepper.
yummies.
Preserving Avocado in the Freezer ~ Great idea for when avocados are on cheap. Ingredients: 5 ripe avocados; 5 TBS lemon juice. Directions: Slice the avocados in half and discard pits. Scoop the flesh from the peels. Mash the avocados, then add the lemon juice. Mix well. Spoon into zip top bags, squeezing out all the air before sealing. Freeze up to one year. by jeanette
jeanette
jeanette Preserving Avocado in the Freezer ~ Great idea for when avocados are on cheap. Ingredients: 5 ripe avocados; 5 TBS lemon juice. Directions: Slice the avocados in half and discard pits. Scoop the flesh from the peels. Mash the avocados, then add the lemon juice. Mix well. Spoon into zip top bags, squeezing out all the air before sealing. Freeze up to one year.
Looking Lovely
This is my own take on Jillian Michael's recipe to help you loose unwanted water weight.  I bought the largest tumbler from starbucks and I fill up with water, add 1 Tbl Plain Cranberry juice, 1 Tbl Lemon Juice, 1 Dandelion Root tea bag and 1/4 tsp of maple syrup.  It's refreshing and I drink at least one a day if not more.  It helps you loose water weight because it promotes liver function increasing it's ability to remove waste and breakdown by ZaraFee
ZaraFee
ZaraFee This is my own take on Jillian Michael's recipe to help you loose unwanted water weight. I bought the largest tumbler from starbucks and I fill up with water, add 1 Tbl Plain Cranberry juice, 1 Tbl Lemon Juice, 1 Dandelion Root tea bag and 1/4 tsp of maple syrup. It's refreshing and I drink at least one a day if not more. It helps you loose water weight because it promotes liver function increasing it's ability to remove waste and breakdown
Healthy
Perfect Lemon Cupcakes    Cake:  1 package lemon cake mix  1 cup sour cream  3/4 cup water  3/4 cup oil  4 eggs  1 small package lemon instant pudding     Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.  The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting. I didn’t have this problem at all!     Lemon Buttercream Frosting:  1 cup (2 sticks) butter, very soft  6-8 cups powdered sugar  1/2 cup fresh lemon juice  1 teaspoon grated lemon zest     Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)     Garnish with berries, if desired right before serving. by juliette
juliette
juliette Perfect Lemon Cupcakes Cake: 1 package lemon cake mix 1 cup sour cream 3/4 cup water 3/4 cup oil 4 eggs 1 small package lemon instant pudding Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done. The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting. I didn’t have this problem at all! Lemon Buttercream Frosting: 1 cup (2 sticks) butter, very soft 6-8 cups powdered sugar 1/2 cup fresh lemon juice 1 teaspoon grated lemon zest Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.) Garnish with berries, if desired right before serving.
Let's Get Cooking
I apologize! I said I would post a recipe yesterday BUT I had no power  starting Friday night through Saturday night so that made things kind of  difficult... Hopefully these granola bars can make up for my tardiness!  When I was a kid, I used to inhale those Quaker Chewy Granola Bars. My mom  would always have to stop me before I ate the whole box… I mean, they are  pretty much like “healthy” candy bars or at least they used to be. So once  I got started eating them, it was game over for those babies. I was an  all-or-nothing type of kid when it came to eating. I’d either eat  everything in the pantry (i.e., every piece of chocolate I could find) or  refuse to eat for days, especially when they tried to feed me squash (which  I surprisingly now LOVE). Unfortunately, this trait has kind of stayed with  me into my adult life, which is why I’m glad these granola bars are not  like candy bars! I can eat as many as I want! Though, I’m not going to lie…  The second bar I ate after making these may or may not have been smothered  in peanut butter with a few dark chocolate chips sprinkled on top (...  hello candy granola bar). I highly recommend trying that if you make these…  Normally, one would use all oats for the base ingredient when making  granola bars. However, I found that substituting some crushed rice chex  cereal for oats was fantastic, not only for texture but calories too! These  bars are low calorie and dairy free. I love swapping out butter for  unsweetened applesauce when baking! Applesauce is a great substitute for  butter and/or oils. Same goes for bananas (I have a recipe for you next  week demonstrating this). Yay for healthy snacks!  Rice Chex Granola Bars printable recipe  Yield: 16 granola bars  Calories: 95 calories per bar  Total Time: about 5 hours (prep time only 15 minutes)    Ingredients:  - 4 cups rice chex cereal, crushed (this should be about 2 cups crushed)  - 2 cups quick oats  - 1 1/2 cups unsweetened applesauce  - 1 tsp vanilla extract  - 3 tbsp raw honey  - 2 tbsp PB2 + 1 tbsp water (or 2 tbsp normal creamy peanut butter - this  will add extra calories)  - optional: brown sugar (for sprinkling - I used about one tbsp)    Directions:  1. Crush rice chex cereal in a large bowl using your hands until only small  pieces remain. It’s okay if a few larger pieces remain but you want the  bulk of it to be small pieces.  2. Add oats to the bowl with crushed rice chex and stir to combine.  3. Prepare peanut butter by mixing PB2 with water in a small bowl until  creamy (skip this step if using normal peanut butter).  4. Combine applesauce, vanilla, honey and peanut butter in a medium  saucepan. Cook over low heat until ingredients are melted together and  creamy/gooey, about 5-10 minutes.  5. Pour warm gooey applesauce mixture from step 4 over the chex oat mixture  and stir until dry ingredients are completely intertwined with wet  ingredients (well combined).  6. Line a 9x9 baking dish with parchment paper. Pour mixture from step 5  into the dish and smooth out using a spatula until mixture completely fills  the dish. Sprinkle brown sugar over the top then push it into the bars  using your fingertips. Refrigerate for about 5 hours to allow granola bars  to harden.  7. Once hardened, remove from fridge, slice into 16 bars and enjoy!  Note: I stored my granola bars in the fridge. I recommend doing the same!  Mine stayed fresh for about one week.  The recipe is very simple and you can definitely add your own flare to it  like dried fruit, nuts, chocolate chips, etc... The possibilities are  endless! I wanted to start with a bare minimum granola bar so I can always  add whatever I’m craving that day to it. What you would add to make these  granola bars better?! Tell me your thoughts! Happy Sunday!  - A by jill
jill
jill I apologize! I said I would post a recipe yesterday BUT I had no power starting Friday night through Saturday night so that made things kind of difficult... Hopefully these granola bars can make up for my tardiness! When I was a kid, I used to inhale those Quaker Chewy Granola Bars. My mom would always have to stop me before I ate the whole box… I mean, they are pretty much like “healthy” candy bars or at least they used to be. So once I got started eating them, it was game over for those babies. I was an all-or-nothing type of kid when it came to eating. I’d either eat everything in the pantry (i.e., every piece of chocolate I could find) or refuse to eat for days, especially when they tried to feed me squash (which I surprisingly now LOVE). Unfortunately, this trait has kind of stayed with me into my adult life, which is why I’m glad these granola bars are not like candy bars! I can eat as many as I want! Though, I’m not going to lie… The second bar I ate after making these may or may not have been smothered in peanut butter with a few dark chocolate chips sprinkled on top (... hello candy granola bar). I highly recommend trying that if you make these… Normally, one would use all oats for the base ingredient when making granola bars. However, I found that substituting some crushed rice chex cereal for oats was fantastic, not only for texture but calories too! These bars are low calorie and dairy free. I love swapping out butter for unsweetened applesauce when baking! Applesauce is a great substitute for butter and/or oils. Same goes for bananas (I have a recipe for you next week demonstrating this). Yay for healthy snacks! Rice Chex Granola Bars printable recipe Yield: 16 granola bars Calories: 95 calories per bar Total Time: about 5 hours (prep time only 15 minutes) Ingredients: - 4 cups rice chex cereal, crushed (this should be about 2 cups crushed) - 2 cups quick oats - 1 1/2 cups unsweetened applesauce - 1 tsp vanilla extract - 3 tbsp raw honey - 2 tbsp PB2 + 1 tbsp water (or 2 tbsp normal creamy peanut butter - this will add extra calories) - optional: brown sugar (for sprinkling - I used about one tbsp) Directions: 1. Crush rice chex cereal in a large bowl using your hands until only small pieces remain. It’s okay if a few larger pieces remain but you want the bulk of it to be small pieces. 2. Add oats to the bowl with crushed rice chex and stir to combine. 3. Prepare peanut butter by mixing PB2 with water in a small bowl until creamy (skip this step if using normal peanut butter). 4. Combine applesauce, vanilla, honey and peanut butter in a medium saucepan. Cook over low heat until ingredients are melted together and creamy/gooey, about 5-10 minutes. 5. Pour warm gooey applesauce mixture from step 4 over the chex oat mixture and stir until dry ingredients are completely intertwined with wet ingredients (well combined). 6. Line a 9x9 baking dish with parchment paper. Pour mixture from step 5 into the dish and smooth out using a spatula until mixture completely fills the dish. Sprinkle brown sugar over the top then push it into the bars using your fingertips. Refrigerate for about 5 hours to allow granola bars to harden. 7. Once hardened, remove from fridge, slice into 16 bars and enjoy! Note: I stored my granola bars in the fridge. I recommend doing the same! Mine stayed fresh for about one week. The recipe is very simple and you can definitely add your own flare to it like dried fruit, nuts, chocolate chips, etc... The possibilities are endless! I wanted to start with a bare minimum granola bar so I can always add whatever I’m craving that day to it. What you would add to make these granola bars better?! Tell me your thoughts! Happy Sunday! - A
Recipes to Try