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    Chef #962474

    Chef #962474

    Joined: Sep 21, 2008

    My Journal

    Reviewed Healthy Pumpkin Banana Muffins

    "These muffins are delightfully spicy. I made a couple of changes. I used buckwehat flour instead of flour, fiberex (apple fiber) instead of oat bran, honey instead of sugar. I also added about a tablespoon of oil because it;s easier to get the honey out of the measuring cup that way. They taste a bit like soda, so I think I will reduce the am..."

    Apr 21, 2013 on Food.com

    Saved Recipe Healthy Pumpkin Banana Muffins by Vseward (Chef~V)

    Apr 20, 2013 on Food.com

    Saved Recipe Healthy Pumpkin Banana Muffins by Vseward (Chef~V)

    Apr 19, 2013 on Food.com

    Shared Recipe Whole Grain Spelt Biscuits

    "The basis for this recipe comes from "spelt biscuits" from allrecipes.com. Then I added a few delightful seeds to get an amazing flavoured dinner roll! I used a mix of coconut oil and butter, but feel free to use one or the other. Also, I don't always have buttermilk, so I mix half yogurt with half water."

    Mar 15, 2013 on Food.com

    Shared Recipe Zucchini Lentil Pasta Sauce (Vegetarian)

    "I wanted to eat something vegetarian for dinner for a change, especially after a dinner of bratwurst soup the night before. I'm also fighting candida, so I wanted something with an immune boost, thus the 4 cloves of garlic and cayenne powder. I also used spelt pasta instead of regular pasta due to the lower gluten content. My husband, who doesn't l..."

    Mar 14, 2013 on Food.com

    Saved Recipe Indian Lentil Soup (Dal Shorva) by André Grisell

    Mar 4, 2013 on Food.com

    Shared Recipe Skinny Apple Granola

    "This is a recipe based on Skinny Pumpkin Granola over at skinnytaste.com. The smell alone makes your mouth water!

    I just guessed with the number of servings. It was gone in less than 2 weeks with only me eating it."

    Nov 20, 2012 on Food.com

    Shared Recipe Lemon Berry Cheesecake (Baked)

    "This recipe is based on Recipe #122549. It turned out very 'fluffy' compared to many cheesecakes I've made, probably due to the high number of eggs in it."

    Nov 12, 2012 on Food.com

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