Nutra Narratives Blog

I had purchased a whole bunch of ingredients to make two kinds of scones last Sunday. My plan was to make pumpkin scones and cinnamon scones. After I made the cinnamon scones, I changed my mind and didn't make the pumpkin scones. (I still plan on making the pumpkin ones though!) As a result, I decided last minute tonight to use the pumpkin I bought and I came up with a recipe for creamy pumpkin soup, which my taste buds were in the mood for. I was pleased with this rich in beta carotene good-for-the-eyes- soup that I'm posting it right away!  Ingredients: 1/2 cup of margarine 6 Tbsp of whole wheat flour 2 cups of almond milk 3 tsp McKay's Beef-like powdered broth 1 can (15 oz) Pumpkin puree 1 chopped onion, chopped into very small pieces 6 cloves of garlic, minced and chopped into very small pieces Pepper to taste Dash of cinnamon Dash of nutmeg Cilantro for garnishing (optional) Directions: In a medium-sized saucepan and on medium heat, combine margarin

In creating this recipe, my mind went straight to initially developing a patty using carrots. That didn't work out as well as I would have liked it to turn out; however, yams presented itself as being the choice to take center stage of my patty recipe. The twist to this patty is that it is made in a panini maker.  It sure saves time making it this way! Ingredients: 1 14 oz tub of soft tofu 1 cup of shredded yam 1 cup of shredded light sharp cheddar cheese 2 cups of panko bread crumbs 1 of an onion chopped 3 eggs or 1 cup of egg substitute 2 tsp of McKay's chicken-like powdered broth 1 tsp of mushroom seasoning  At least 2 Tbsp of canola oil or vegetable cooking spray Directions: Mash/crumble tofu with hands and place in a strainer while preparing the rest of the ingredients. This will allow the water from the tofu to drain. In a large bowl, mix the tofu, yam, cheese, bread crumbs, eggs, onions, and seasonings together very well. Preheat panini maker, which on

I used to be a member of Recipe Redux.  I had a great time with them creating recipes.  This was the first recipe I created for them. The theme for that particular month was legumes and beans created in a festive manner.   Since I love the wonderful taste of lentils, I decided to create a recipe centered on lentils embedded on top of a quinoa base stuffed in a beautiful green pepper.  For my recipe, I used green peppers and green lentils sprinkled with red pimientos on top.  However, you can also switch up this recipe by using red peppers and red lentils and sprinkling it on top with green onions to create a festive look. Ingredients: 1 cup uncooked lentils 1/2 cup chopped onions 2 cups water 2 tsp McKay's Beef-Style Powdered Broth 1 tsp mushroom seasoning 1 cup uncooked quinoa 4 cloves chopped garlic 2 cups water 2 tsp McKay's Chicken-Style Powdered Broth 1/3 cup diced tomatoes 2 tsp of lemon juice Salt to taste (optional) 6 green bell peppers 1 tbsp of o

I am thankful for having the honor of growing up in a loving, Christian home...and a especially an Adventist home.  So, if you grew up in the Adventist circle, you know all about the infamous "Special K Loaf"...or sometimes known as cottage cheese loaf.  It's a favorite in potlucks for sure!  Amazingly, there are so many versions of recipes out there for this popular cottage cheese dish. In addition, depending on who's version or conglomeration of versions you use, the saturated fat content can be astronomical.  However, I am a believer in moderation, so it definitely doesn't hurt to have it once in a while.   I was determined to make a spin-off version of this wonderful dish with maintaining flavor, but decreasing the saturated fat content.  The outcome is a lentil potato loaf. I have been working on this recipe for a couple weeks and I was able to fine tune it by the time Bible Study was at my house last Tuesday.  I made it for the gals and was very relieved