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Jenn
Cleveland, OH
I'm not a doctor nor a professional chef. I'm simply sharing simple vegetarian recipes that don't contain sugar, wheat or flour.
Interests: music, spirituality, yoga, reading, writing, traveling, vegetarian cooking, bubble baths, syracuse basketball, snuggling with my kitties, meaningful conversations, feeling good about me.
Recent Activity
Thank you, Alisa! I will check out the widget for sure.
Toggle Commented Nov 12, 2009 on Garlicky Green Beans at eatfreely
Thank you! I've visited your blog and am looking forward to trying out some of your recipes.
Toggle Commented Nov 5, 2009 on Scrumptious Squash at eatfreely
I'm looking forward to your comments, Sangeeta!
Toggle Commented Nov 5, 2009 on Tomato n' Garbanzo Salad at eatfreely
Thanks for visiting, Pam!
Toggle Commented Nov 5, 2009 on Welcome to Eat Freely at eatfreely
Thanks, Rebecca! Garam masala is one of my favorite spices for sure.
Toggle Commented Nov 5, 2009 on Savory Spinach at eatfreely
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INGREDIENTS 1 tbsp butter or olive oil 1 can Green Beans 1/2 small Onion, thinly sliced 5 Garlic cloves, peeled and sliced Salt to taste PREPARATIONS Heat butter or oil for about a minute. Add garlic pieces and the onions in a frying pan over low heat. Cook for about five minutes. Drain the green beans and rinse them before adding them to the mixture. Go ahead and add them to the pan. Make sure to stir them! Once the beans are warmed, and the garlic is cooked to your satisfaction, remove from the heat and add some salt. The... Continue reading
Posted Nov 3, 2009 at eatfreely
INGREDIENTS 1 tbsp Butter or 1 tbsp olive oil 1 lb Spinach leaves 1 small Onion, sliced 2 tbsp Chopped garlic 1 tsp Garam masala Salt to taste PREPARATIONS Heat butter or oil and onion slices in a frying pan over low heat. Make sure you stir them occasionally, so they don't burn. Cook until the onions are translucent. Add garlic, garam masala and spinach. Cook until spinach becomes wilted, and the onions start to caramelize. SERVINGS: 1 Serving suggestions: Personally, I love me some spinach. However, If you want to even out the spinach taste, place this over rice... Continue reading
Posted Oct 20, 2009 at eatfreely
INGREDIENTS 1 cup Julienne zucchini squash 1 cup Julienne yellow squash 1 tbsp Curry powder 1 tbsp Vegetable (or other non-flavored) oil Salt to taste Squirt lemon juice PREPARATION In a large bowl, mix the vegetables with the oil to coat. Add curry powder, salt and lemon juice. Let sit for about 10 minutes. Heat a frying pan. When the pan is warmed, add the vegetable mixture and cook until soft. To add some protein, rinse a cup of beans and stir into the mixture about a minute before removing it from the heat. Voilà...lunch! SERVINGS: 1 Continue reading
Posted Sep 16, 2009 at eatfreely
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INGREDIENTS 1 tbsp vegetable oil 10 oz cauliflower, sliced 6 oz onion, sliced 2 tbsp seasoned salt 2 eggs PREPARATION On medium-high, heat the oil in a large frying pan. Add the sliced cauliflower, onion and seasonings. Cook for about 10 minutes. Make sure to stir so that the veggies don't burn. In a bowl, scramble the eggs. When the onion is translucent and the cauliflower starting to soften, add the eggs and stir constantly until they are cooked to your preference. SERVINGS: 1 Continue reading
Posted Sep 6, 2009 at eatfreely
INGREDIENTS 1 cup frozen peas 1/2 tbsp butter 1 tbsp garlic powder Salt PREPARATION This is a simple and tasty way to get some green vegetables into a meal. Cook peas in a sauce pan according to the directions. Drain the excess water, and add the butter and garlic. Stir until melted. Salt to taste. SERVINGS: 1 Continue reading
Posted Aug 28, 2009 at eatfreely
INGREDIENTS 1 small cucumber 3 roma tomatoes 1 16oz can of garbanzo beans 2 tbsp olive oil Salt and pepper to taste. PREPARATION Cut cucumber and tomatoes into chunky pieces. Mix together in a bowl and set aside. Drain and rinse beans. Add to vegetable mixture and stir. Fold in the olive oil and serve chilled. SERVINGS: 2 Continue reading
Posted Aug 23, 2009 at eatfreely
INGREDIENTS 1 can quartered artichoke hearts 1 tbsp butter* Salt to taste PREPARATION Heat butter in sauce pan. Add artichokes and sauté until brown. SERVING SIZE: 1 VARIATIONS: Add 1 tsp cardamom for an Indian flare or some dried basil and oregano for an Italian delight. *Substituting 1 tbsp of oil for makes this dish vegan Continue reading
Posted Aug 20, 2009 at eatfreely
Over the past year or so, I've been developing inexpensive and easy vegetarian recipes without ingredients that cause some of us problems. Several friends request these creations on a regular basis, so I created Eat Freely. These recipes are free from refined sugar, wheat products and flour. Most require fewer than five ingredients, and all are meals I eat often. I look forward to your suggestions and comments. Bon appétit! Continue reading
Posted Aug 20, 2009 at eatfreely