The following quantities are equivalent to 1 tablespoon all purpose wheat flour:
• 1/2 TBS cornstarch
• 1/2 TBS potato starch
• 1 TBS tapioca flour
• 1 & ½ TBS arrowroot
Archive for 2009/04/14
1 pound ground meat- divided into 1 /4 pound portions
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil
Divide meat into 4 equal portions, and form into patties. Place in center of aluminum foil sheet, add divided portions of carrots, potatoes, and onion. Season as desired. Fold foil, around contents and place on large cookie tray. Bake at 375 degrees for or hour or until meat is thoroughly cooked and vegetables are tender. This dish can also be prepared over a camp fire or on a grill.
Use chicken legs or breasts instead of ground beef. For variety you can also add green or red bell peppers or celery or zucchini.
1 cup salsa
2 cloves garlic (minced)
1 tbs. olive oil
4 boneless/skinless chicken breasts
salt and pepper to taste
In a large skillet, over medium heat, sauté the garlic in the olive oil for about 2 minutes.
Add chicken and cook 5 minutes on each side.
Add the salsa, salt and pepper. Continue to cook, covered, over medium-low heat for about 20 minutes.
Exclusive to Whole Foods Market
Shakti Bars (a Whole Foods exclusive brand of PranaBar)
- Several Flavors Available
- Super-tasting superfood energy bars for nutrition on-the-go
- Also free of soy and dairy and rich in beneficial enzymes
- Four agave-sweetened flavors: Raspberry Pomegranate, Mango Maca, Blueberry Chia or Goldenberry Goji
- Available at Whole Foods Only
PranaBar Shakti Blueberry Chia
- Whole Foods Exclusive
- Dairy Free
- Gluten Free
PranaBar Shakti bars are made with organic fruits and nuts with a different superfood in each bar. With blueberries, a top 5 antioxidant fruit, these bars not only taste great but they have the power to keep you healthy and increase your daily energy.
Sold by: 1.7 oz and pack of 24 1.7 oz
Ingredients: Organic Agave Syrup, Organic Coconut, Organic Date Paste, Organic Almond Butter, Organic Raisins, Chia Seeds (Wild harvested), Organic Sweetened Dried Blueberries (Blueberries, Evaporated Cane Juice), Organic Amaranth, Organic Blueberry Extract, Sea Salt.
Allergen Information: Tree Nuts (Almonds)
Selection and availability may vary from store to store.
6 Large Zucchini
1 Large Red Bell Pepper – chopped
3 Cloves Garlic
3 tbs. Olive Oil
1 tsp. Dried Oregano
¼ Cup Chopped Fresh Parsley
½ Cup Grated Parmesan Cheese
2 Eggs – Beaten
Preheat oven to 350 degrees F.
Wash Zucchini and steam about 10 minutes.
Cut off the ends and slice in half lengthwise.
Scoop out insides and mash in a large bowl.
In a large skillet, sauté the red peppers and garlic in oil until soft.
Add mashed zucchini along with the herbs and half of the cheese.
Add the eggs and cook until mixture is thick and heated through.
Stuff into Zucchini shells and top with remaining cheese.
Place in a 9X11 baking dish and bake for about 20 minutes.
1 16 oz package of gluten free brownie mix
1/4 cup melted butter
1/4 cup water
1 can sweetened condensed milk
1/4 cup walnuts
1/4 cup coconut
1/4 cup GF oats
Add 1/4 cup of water, the egg, and the brownie mix
Stir until none of the powder is left dry; batter will be quite thick.
Turn into a greased casserole dish.
Pour can of sweetened condensed milk over the top.
Cover milk with a layer of oats, then coconut, then walnuts.
Bake at 350 degrees F. until inserted toothpick comes out without brownie on it. (about 30 minutes)