Archive | 200 or more calories RSS feed for this archive
granola

CRANBERRY NUT GRANOLA


Donna Hargrove, D.O., Nutrition Editor This recipe was inspired by The Culinary Institute at Greystone in California but has been redesigned to my personal tastes. Most who have tried it believe this to be very addictive. It is excellent and nutritious as a snack straight up or as a dessert/breakfast mixed with yogurt or as […]

Continue Reading
Bruschetta served with Mussels

Eggplant-Basil Pesto Bruschetta


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A super way to use older bread that is going or has become stale or just dried out. Topping can be just about anything you can dream up that would be tasty to yourself and friends. Sometimes I put out a bunch of ingredients and let […]

Continue Reading
hummus_cilantro

CILANTRO, JALAPENO AND LIME HUMMUS


Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor As with all hummus recipes, many of the ingredients can be increased or decreased according to taste, such as salt and chile peppers. This recipe can also be customized to each person’s taste by adding more jalapeno for more heat and more cilantro for those who really […]

Continue Reading
tostadas3

Tapas Tostadas


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a really fun appetizer with lots of eye appeal and an explosion of tastes. You need some leftover spicy black bean soup from a mother batch, ahi tuna, and shrimp for the basic flavor profile and a little more time to prepare. It’s worth […]

Continue Reading
Snake Bite Poppers

Snake Bites


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Most of us have had an appetizer commonly known as “Poppers”. Normally this is a jalapeno pepper stuffed with cream cheese, battered and deep fried. The following recipe is a little more time consuming and adds a couple of twists, in that it incorporates shrimp, tempura […]

Continue Reading
pizza_parcooked3

Naples Style Pizza with Veggies, Poached Garlic, Asparagus, and Smoked Plum Tomato


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This style pizza avoids the use of red sauce and relies entirely on, traditionally, olive oil, garlic and basil, with the occasional vegetable added. Our version adds more veggies and is done, in this case for a dinner party, and as such, uses the precooked pizza […]

Continue Reading
mozzarella_ceviche2

Fresh Mozzarella, Tomato and Basil Salad with Hogfish and Shrimp Ceviche


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, cutting board. Ingredients: 4 oz. fresh mozzarella 2 large cherry tomatoes

Continue Reading

Black Bean, Mango, and Roasted Corn Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl. Ingredients: ½ lb. dried black beans soaked overnight in unsalted veggie stock and then cooked until tender 1 Mango, skinned and flesh removed from pit and cut to ½ inch dice

Continue Reading

Easy Corn Bread


Recipe courtesy of Donna Hargrove, D.O., FACOG – Nutrition Editor Equipment/ utensils required: 9″ to 12 ” cast iron skillet, stainless steel stirring utensil, measuring spoons, liquid measuring cup. Ingredients: 10 oz. (1 ¼ cup) all-purpose flour 6 oz. (3/4 cup) organic corn meal

Continue Reading
Follow

Get every new post delivered to your Inbox.

Join 36 other followers