blackberry-peach-cobbler.pdf

blackberry-peach-cobbler.pdf
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raw-apple-crumble.pdf

raw-apple-crumble.pdf
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chocolate-raspberry-parfaits.pdf

chocolate-raspberry-parfaits.pdf
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Crispy Black Bean Burrito with Potatoes and Rice – Namely Marly

http://namelymarly.com/crispy-black-bean-burrito/

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Lord Byron’s Kitchen: Subscription Confirmed

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Lord Byron’s Kitchen

Lord Byron’s Kitchen

Teresa, your subscription to our list has been confirmed! Thank you for subscribing to Lord Byron’s Kitchen! Unlike other blogs, Lord Byron’s Kitchen does not have a set schedule for publishing new posts; rather, new posts are published at random whenever the creativity bug hits. 🙂

Here is your FREE cookbook! (just click the image to download)

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For your records, here is a copy of the information you submitted to us…

  • Email Address: bobiczt
  • First Name: Teresa
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  • Email Frequency: Every New Post

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Cream of Asparagus Soup

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From: Teresa <bobiczt>
Date: February 9, 2017 at 6:18:07 AM EST
To: Teresa <bobiczt>
Subject: Cream of Asparagus Soup

Place potatoes in a large pot with water. Bring to a simmer, then cover and cook until tender when pierced with a fork, about 10 minutes. Remove tough ends from asparagus, then cut or break it into 1-inch lengths; you should have about 4 cups. When potatoes are tender, add asparagus, along with cabbage, parsley, and basil. Cover and simmer until asparagus is just tender, about 5 minutes. Use a blender to purée vegetables in 2 or 3 batches, adding some of the nondairy milk to each batch. Be sure to start blender on a low speed and hold lid on tightly. Return soup to pan, add salt to taste, then heat until steamy.

Per serving (1-cup): 73 calories; 0.7 g fat; 0.1 g saturated fat; 9.1% calories from fat; 3.6 g protein; 14.8 g carbohydrates; 2.5 g sugar; 3.2 g fiber; 294 mg sodium; 85 mg calcium; 2.3 mg iron; 25.8 mg vitamin C; 758 mcg beta carotene; vitamin E: 0.8 mg

Recipe from Healthy Eating for Life for Women, by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

Makes 7, 1-cup servings

2 medium potatoes, scrubbed and chopped
2 cups water
1 bunch fresh asparagus
2 cups shredded cabbage
1 cup loosely packed fresh parsley, chopped
1/4 cup fresh basil, chopped
1 – 2 cups fortified unsweetened soy- or rice milk
3/4 teaspoon salt, or to taste

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Dill-Tahini Dressing

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Begin forwarded message:

From: Teresa <bobiczt>
Date: February 9, 2017 at 6:16:16 AM EST
To: Teresa <bobiczt>
Subject: Dill-Tahini Dressing

1/2 cup tahini
1/2cup water – room temp
1clove garlic
1/4 cup lemon juice
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
Fresh dill

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