Recipes

I will be adding my recipes to this page! More to come!

Whole Wheat Applesauce Cake

Cups Whole Wheat Flour
1 Cup Sugar
1 Tsp. Salt
1 Tsp. Cinnamon
1 Tsp. Baking Soda
2 Tsp. Cloves
1/2 Tsp. Nutmeg
4 Tsp. Cocoa
1 Cup Applesauce
1/2 Cup Oil

Directions

Mix all ingredients together in a large bowl. Mix well, add oil and applesauce- mix well. Put in an ungreased Bunt Pan. Bake at 350 for 35 minutes. Serve warm plain or with whipped cream.

Makes approx. 24 Slices

Around 110 Calories per slice!!

My Perfect Oatmeal:

1/2 Cup of Oats (1/4 Quick and 1/4 Old-Fashioned)

1 Cup of Water

1 Teaspoon of Turbinado Sugar in the Raw Sugar

Mix together and heat up for around 2 min.

Enjoy!

 Summer Slaw!
Calories 40, Fat 0, Carbs 8, Fiber 2, Protein 1
Makes 8 Servings
Ingredients:

• 2/3 Cup Fat Free Mayo
• 2 tbsp Cider Vinegar
• tsp Ground Cinnamon
• 1 tsp of Dried Dill Weed
• tsp of Salt
• tsp of Pepper
• 1 Tbsp Dill Pickle Juice
• 4 Cups Dole Classic Cole Slaw Cabbage
• 1 Medium Apple sliced into thin strips
• 1 Medium/Small Onion Diced
• 1 Cup Shredded Carrots

Directions

• Mix Mayo, Vinegar, Dill Weed, Salt, Cinnamon ,Pepper, and pickle juice
• Stir in Onions, Apples, Onions, Carrots with sauce until completely blended
• Chill for an hour

Taken from www.undressedskeleton.tumblr.com
And the one below:





Quinoa Stuffed Peppers



Calories 233 Protein 16 Carbs 25 Fat 7

• 1 medium onion, finely chopped (1 cup)
• 2 Tbs. olive oil
• 2 ribs celery, finely chopped (1/2 cup)
• 1 Tbs. ground cumin
• 2 cloves garlic, minced (2 tsp.)
• 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 2 15-oz. cans diced tomatoes, drained, liquid reserved
• 1 15-oz. can black beans, rinsed and drained
• 3/4 cup quinoa
• 3 large carrots, grated (1 1/2 cups)
• 1 1/2 cups grated reduced-fat pepper Jack cheese, divided
• 4 large red bell peppers, halved lengthwise, ribs removed

Directions

. 1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.