Archive for February, 2011

Mashed Parsnips

Mashed Parsnips
1-2 parsnips per serving
Stock, broth, or water
salt and pepper to taste
Milk, optional

Peel the parsnips and cut into big chunks. Boil them in stock, broth, or water until very tender. Drain and place into the bowl of a food processor. Season with salt and pepper and add a little liquid of your choice to help the blending (you can use milk, more stock, or water). Process until smooth.


Turkey Stuffing Turkey Meatloaf

Turkey Stuffing Turkey Meatloaf
20 ounces ground turkey
1/2 large onion, finely chopped
3 stalks of celery, finely chopped
3 carrots, finely chopped
1/2 cup oat flour (rolled oats ground in a food processor)
1/4 cup egg white or 1 whole egg
1 Tbsp olive oil
poultry seasoning
salt and pepper

Preheat oven to 350. Heat the oil and add the chopped veggies, cook until tender. Season with salt, pepper and a generous amount of poultry seasoning. Turn off the heat. In a large bowl add the ground turkey and season with salt, pepper, and a little poultry seasoning. Add the seasoned veggies, oat flour, and egg and mix until combined but don’t overwork the meat.

Cover a baking rack with foil and spray with nonstick spray. Add the meat and shape into a loaf. Bake for 30 minutes, or until cooked through.

Winter Squash and Carrot Soup

Winter Squash and Carrot Soup

1 can organic butternut squash (could use a package of frozen, or fresh of course)
3 medium carrots
small clove of garlic, minced
1/4 cup leeks
2-3 cups organic vegetable broth
1 tsp olive oil
salt and pepper
tiny dash cinnamon

Soften the garlic and the leeks in the olive oil and add the squash. Steam the carrots (I used the microwave) and add them, broth, salt and pepper. Cook for a few minutes then transfer to a blender and puree until completely smooth. Add back to pot and sprinkle a tiny dash of cinnamon. Adjust broth consistency of your choice.

I kept mine really thick but that’s just my palate. You could use pumpkin or any winter squash here. It was warm and comforting and good.

Healthy Breakfast Cookies

Amy’s Healthy Breakfast Cookies

1 cup oat flour
1 cup oats
1 Tbsp cinnamon (I go really heavy handed, but I love cinnamon!)
1/2 tsp kosher salt
3/4 tsp baking soda
1 shredded carrot
1 banana pureed in food processor
1/4 cup dried plums, chopped
1/4 cup pure maple syrup
3/4 cup ANPB

Mix all the ingredients today, avoid eating too much dough so you have some left to bake. Cover with plastic wrap and place in fridge for 15 or 20 minutes. Preheat the oven to 325 and when the dough is chilled drop large spoonfuls of dough onto a cookie sheet. Bake for 20ish minutes.

Portable, delicious breakfast!

For the entire recipe:

2,319 calories
107 g fat
258 g carbs
42 g fiber
77 g protein


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
February 2011
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