Posts Tagged ‘lime’



Luscious, decadent, creamy, lite, zingy, cool…I could go on.

This chia pudding is just plain refreshing.  For breakfast, snack, dessert – yes, lets!

I recently started eating mostly vegan – trying for 90% on average.  (I was vegetarian before that, so if I decide to have something off the vegan plan, it’s usually a little dairy. The meat dishes on this blog are perfected for and tested on my husband!)

This is one of the staples of a vegan diet, it seems.  There are as many variations as you have imagination and once you have the basic ratio of liquid to chia seeds down, the sky’s the limit.  I’ve done this one with raspberries and lemon (thanks to Healthy Maven) and it’s TO. DIE. FOR.  Alas, the summer is two-thirds over and so went the raspberries, but the blues are in full swing.  We are taking advantage.

Because I’ve cut out dairy, my fat consumption has dwindled, also.  So I use the full fat canned coconut milk, most of the time.  The lite is fabulous, though, and I’ve given stats for both.

Chia seeds are very filling and have little to no flavor of their own, soooooo…we can work any magic we want and I plan on doing just that.  Stay tuned!


Printable Recipe



One 14 oz can coconut milk, liquid AND solid parts (regular or lite), room temp

4 1/2 tablespoons chia seeds

2-4 tablespoons Splenda Granular (or sweetener of choice)

1/2 teaspoon vanilla extract

Juice and zest of one lime

1 cup fresh blueberries

Pinch of salt

In a medium bowl combine the coconut milk, chia seeds, sweetener, vanilla, zest and juice, blueberries, and salt.  Mix well, and allow to sit for a few minutes.  Stir again to make sure the seeds are distributed evenly as they soak up the coconut milk.  Cover or spoon into individual dishes/glasses and chill for several hours or overnight.  Makes 4 servings.
Lite canned coconut milk:
Per Serving: 193 Cal; 4 g Protein; 13 g Tot Fat; 15 g Carb; 6 g Fiber; 4 g Sugar; 101 mg Sodium
Regular canned coconut milk:
Per Serving: 315 Cal; 6 g Protein; 29 g Tot Fat; 14 g Carb; 6 g Fiber; 4 g Sugar; 15 mg Sodium

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It is no secret that I love quinoa and eat it every chance I get!  This salad is a re-make and a new favorite of mine – very light, summery, and fresh.  The original had barley, but quinoa is so…NOW!  I also cut the amount of corn in half, and added the edamame, some chili powder, and lime.  It’s a completely different salad than what I started with and, frankly, I’m thrilled!

These are fabulously complex carbs that give staying power to fuel you up.  And the added protein from the quinoa and the edamame keeps you full longer.   (You could add some diced chicken to this, if you felt so inclined.)

It may seem like you won’t have enough dressing, but it’s just right.




2 cups frozen, shelled, edamame

1 cup frozen corn

1 cup cooked, cooled quinoa (leftover is great)

1 green onion, sliced (just green parts)

1/2 red sweet bell pepper, diced

1 tablespoon minced fresh cilantro

1 1/2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

Dash cayenne


Briefly boil the edamame and the corn, just until tender.  Drain very well and cool completely.

In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro.  In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified.  Drizzle over the salad and toss to coat.  Cover and chill for at least two hours.  Makes approx 8 (1/2 cup) servings.

Per Serving: Calories 133; Protein 7 g; Fat 6 g; Carbs 14 g; Fiber 3 g; Sugar 1 g; Sodium 82 mg

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Never enough variations on this theme…

This one is not spicy, just mellow and sorta sweet with the crispy almonds, and succulent grapes.  The flavors get more pronounced as it rests, so making it ahead is always nice.

Wrapped up in some buttery lettuce leaves or on a whole grain roll for you family, it’s very filling and full of protein.




1/4 cup mayonnaise

1 teaspoon Curry powder (I use the sweet yellow from Penzey’s)

Zest and Juice of half a lime

2 teaspoons sugar-free honey, agave nectar, or honey

Pinch of garlic powder

Salt & pepper to taste

2 cups diced, cooked rotisserie chicken

1/2 cup quartered grapes

1/4 cup diced red pepper

2 tablespoons sliced almonds

1 stalk celery chopped


In a large bowl combine the mayonnaise, curry powder, lime zest and juice, sugar-free honey, garlic powder, and salt and pepper. Stir in the chicken, grapes, red pepper, almonds, and celery. Mix well, cover and chill for at least 1 hour. Makes 4 servings.

Per Serving: 208 Cal; 23 g Protein; 10 g Tot Fat; 6 g Carb; 1 g Fiber; 4 g Sugar; 167mg Sodium

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TortillaSoup58 wm


This one is spicy with a hint of tangy lime…full of gorgeous veggies and moist chicken. I added to the traditional flavor black beans to up the protein and fiber.  

Top with sour cream, crushed blue corn chips for the crunch, Jack cheese, avocados…whatever your little heart desires.




1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1-2 jalapeño peppers, minced (seeded if desired)
1 medium zucchini, diced
2 carrots, diced
1/2 cup corn
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon dried cilantro
2 tablespoons lime juice (or to taste)
1 teaspoon Splenda/sugar (sugar in savory brings out the flavors like salt in sweets!)
One 28-ounce can petite-diced tomatoes
4 cups low-sodium chicken  (or vegetable) broth
1 1/2 cups shredded, cooked chicken (Morningstar chicken strips, or tofu)
One or two 14-ounce cans black beans, drained, rinsed
Kosher salt & black pepper to taste
Sour cream
1 cup crushed blue tortilla chips, optional
Fresh Cilantro

In a stockpot heat olive oil over medium heat. Add onions, garlic, and jalapeños and cook for 4-5 minutes or until onions are soft. Add zucchini, carrots, and corn and cook for 5 minutes. Stir in cumin, chili powder, dried cilantro, Splenda, lime juice, undrained tomatoes, and chicken broth. Cover, bring to a boil; reduce heat and simmer for 30 minutes to an hour or until vegetables are tender. (I like to simmer my soups forever…they are better that way.) Add in chicken and black beans and heat through. Serve topped with sour cream, crushed chips, and fresh cilantro. Makes approx 8 (one-cup) servings.

Per Serving: Calories167; Protein 15 g; Fat 4 g; Carbs 10 g; Sugar 4 g; Sodium 598 mg

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Watergate19 wm


You remember this…it’s in every home-cook’s-favorite-recipe-compilation-cookbook ever published!  Been to every potluck, church supper, or family get-together…and, although it may not be ‘gourmet’, we secretly love it!

I updated it just a little with some lime – and took out the usual Cool Whip for gorgously decadent, vanilla-scented, real whipped cream (Calm down!!   Cream is low-carb.  And REAL!).

Stir in some unflavored pro powder to up the grams if you want to feel better about it…that works!




One 4-serving size package sugar free instant Pistachio pudding powder
One 8-ounce can crushed pineapple in juice, undrained
One 16-ounce container small curd cottage cheese
3 cups whipped cream, sweetened with 3 tablespoons Splenda, a drop of vanilla added (made with 1 1/2 cups unwhipped heavy cream)
Juice and zest of one lime
4-5 drops green food coloring, optional

(Add more 1-2 tablespoons Splenda if needed)

In a large bowl, combine the pudding mix, pineapple, and cottage cheese and mix thoroughly.  (Stir the unflavored protein powder into the dry pudding mix, if using). Fold in the whipped cream, lime juice and zest, (and the food coloring). Cover and chill for at least one hour. Makes 10 servings.

Per Serving: Calories 104; Protein 6 g; Fat 2 g; Carbs 9 g; Sugar 5 g; Sodium 244 mg

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