Recipe of the Week:: Take a risk! Try something new!
Almond Butter with Coconut Oil & Cinnamon
Ahh. My new addiction. I can't get enough of this stuff. That bowl in the picture...gone in just a few days.
There are no exact measurements in this recipe just make to taste!
Raw Almonds
Organic Coconut Oil
Organic Ground Cinnamon
Put Almonds in a high powered blender (I use a VitaMix I am not sure if any other blenders have the ability to handle almonds). Add coconut oil & cinnamon. For a Vitamix turn your settings on high before turning your blender on. Blend on high until almond butter is at your desired consistency.* Enjoy...and pace yourself!!
*Do not bring your setting down from high. If you do you will just end up with Almond meal (useful for baking, but not your end goal)
There are no exact measurements in this recipe just make to taste!
Raw Almonds
Organic Coconut Oil
Organic Ground Cinnamon
Put Almonds in a high powered blender (I use a VitaMix I am not sure if any other blenders have the ability to handle almonds). Add coconut oil & cinnamon. For a Vitamix turn your settings on high before turning your blender on. Blend on high until almond butter is at your desired consistency.* Enjoy...and pace yourself!!
*Do not bring your setting down from high. If you do you will just end up with Almond meal (useful for baking, but not your end goal)
Gluten Free Cinnamon Raisin Bread
2 ½ Bob's Red Mill Gluten Free Flour
¼ cup organic cane sugar¼ cup Organic Coconut Palm Sugar
1 tbsp. xanthan gum
1 ½ tsp. instant yeast
1 ¼ tsp. salt
1 tbsp. organic ground cinnamon (or more)
1 ¾ cup raisins
12 oz warm water (105 degrees) + 3 tbsp
2 tbsp. Organic Coconut Oil
2 tsp. cider vinegar
2 eggs, lightly beaten
1-2 tbsp Nature's Path Apple Cinnamon Qi'a Cereal
1. Start by combining the yeast and sugar (I use a glass mason jar). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, sugar, coconut sugar, xanthan gum, Qi'a, salt, cinnamon and raisins in a large mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.
Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)
Conventional Oven Directions:
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.
¼ cup organic cane sugar¼ cup Organic Coconut Palm Sugar
1 tbsp. xanthan gum
1 ½ tsp. instant yeast
1 ¼ tsp. salt
1 tbsp. organic ground cinnamon (or more)
1 ¾ cup raisins
12 oz warm water (105 degrees) + 3 tbsp
2 tbsp. Organic Coconut Oil
2 tsp. cider vinegar
2 eggs, lightly beaten
1-2 tbsp Nature's Path Apple Cinnamon Qi'a Cereal
1. Start by combining the yeast and sugar (I use a glass mason jar). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, sugar, coconut sugar, xanthan gum, Qi'a, salt, cinnamon and raisins in a large mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.
Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)
Conventional Oven Directions:
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.
Roasted Red Pepper Hummus
Yield: 4 cups
This hummus comes with great color, incredible taste and is low in fat. The red pepper provides as much vitamin C as two whole oranges and garbanzo beans and garlic team up to steady blood sugar, lower cholesterol, and slash the risk of cancer and heart disease. Worthy of a toast, to be sure!
2- 15 ounce cans organic garbanzo beans, 1 drained & 1 w/liquid
1- 12 ounce jar roasted red peppers, water drained
1/4 cup sesame seeds or tahini (if you don't have a vitamix)
1/4 cup (60 ml) fresh lemon juice
1 raw garlic clove1-1 1/2 teaspoon cumin (or to taste)1/2 teaspoon paprika (or to taste)1/2 teaspoon turmeric (or to taste)1/4 teaspoon pepper (or to taste)
1 teaspoon salt (or to taste)-optional
1. Place all ingredients into the Vitamix container or food processor in the order listed and secure lid.
2. Blend until smooth.
This hummus comes with great color, incredible taste and is low in fat. The red pepper provides as much vitamin C as two whole oranges and garbanzo beans and garlic team up to steady blood sugar, lower cholesterol, and slash the risk of cancer and heart disease. Worthy of a toast, to be sure!
2- 15 ounce cans organic garbanzo beans, 1 drained & 1 w/liquid
1- 12 ounce jar roasted red peppers, water drained
1/4 cup sesame seeds or tahini (if you don't have a vitamix)
1/4 cup (60 ml) fresh lemon juice
1 raw garlic clove1-1 1/2 teaspoon cumin (or to taste)1/2 teaspoon paprika (or to taste)1/2 teaspoon turmeric (or to taste)1/4 teaspoon pepper (or to taste)
1 teaspoon salt (or to taste)-optional
1. Place all ingredients into the Vitamix container or food processor in the order listed and secure lid.
2. Blend until smooth.
Potato Leek Soup
INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Zucchini Fritters
I am always looking for something to pair with soup and salad that offers more nutrition than bread. Try this recipe with you next soup dinner and let me know how you like it! INGREDIENTS
- 4 zucchini (about 1 1/2 pounds total)
- Salt
- 2 large eggs
- Pepper
- 1/2 cup flour
- 3 tablespoons extra-virgin olive oil, plus more as needed
- Preheat the oven to 300°. Place a cooling rack on a baking sheet and set aside. Using the large holes on a box grater, grate the zucchini into a large colander. Toss with 1/2 teaspoon salt and let stand for 10 minutes. Place the colander in the sink and press the zucchini firmly with paper towels to remove all the excess moisture.
- In a large bowl, whisk the eggs with 1/2 teaspoon salt and 1/2 teaspoon pepper until light and frothy. Using a whisk, stir in the zucchini, then the flour.
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in 3 batches, drop in the fritter batter by rounded tablespoons, gently flattening with the back of the spoon, and cook, turning once, until the fritters are browned, 1 1/2 to 2 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; add more olive oil to the skillet as needed.
Butternut Squash and Sweet Potato Soup (w/tofu)
The tofu replaces the milk in this soup. It help increase fiber and protein and gives the soup a nice
creamy texture! Ingredients
- 2 tablespoons unsalted butter
- 1 cup diced red onion
- 6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 6 cups reduced-sodium vegetable broth, or as needed
- 3 tablespoons chopped fresh thyme
- 1 tablespoon grated fresh ginger root
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1 green chile pepper, halved lengthwise (optional)
- 1 cup silken tofu, divided
- salt to taste
- Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
- Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.
Baked Tofu
In the last two weeks I have gotten 3-4 requests about Tofu. "Do you know how to make tofu taste good?" Well, this a pretty relative question. It depends on your taste. Tofu is something that takes practice and grace. You usually have to attempt it a couple of times before you get it the way you like. Here is probably my favorite way to make tofu. In fact, this is how I made it today for my lunch:
Firm tofu (Use either organic, or GMO free)
Olive oil in a spray bottle
Salt and pepper or seasoning to taste
Cut tofu in half to make two thin sheets. Then cut tofu into thin sticks or cubes. Next, use either a clean towel or 6 paper towels and lay the tofu flat on the towel with enough to wrap around and cover both sides. Place a cutting board on top of the towel with something heavy on the cutting board. Let stand until tofu has released extra liquids, 20 minutes to one hour (the longer the better). Preheat oven to 375F. Cover baking sheet with foil and arrange tofu sticks on baking pan, spritz a couple sides of the tofu with olive oil then sprinkle with salt and pepper to taste. Bake until both sides are crisp and golden brown, about 12 to 15 minutes per side.
Use these sticks as a high protein snack, mix with a salad or any stir fry.
* Seasoning ideas::
Bragg Amino Acids
Nutritional Yeast
Parmesan
Favorite Herbs
Taco or chili seasoning for a mexican tastes
Firm tofu (Use either organic, or GMO free)
Olive oil in a spray bottle
Salt and pepper or seasoning to taste
Cut tofu in half to make two thin sheets. Then cut tofu into thin sticks or cubes. Next, use either a clean towel or 6 paper towels and lay the tofu flat on the towel with enough to wrap around and cover both sides. Place a cutting board on top of the towel with something heavy on the cutting board. Let stand until tofu has released extra liquids, 20 minutes to one hour (the longer the better). Preheat oven to 375F. Cover baking sheet with foil and arrange tofu sticks on baking pan, spritz a couple sides of the tofu with olive oil then sprinkle with salt and pepper to taste. Bake until both sides are crisp and golden brown, about 12 to 15 minutes per side.
Use these sticks as a high protein snack, mix with a salad or any stir fry.
* Seasoning ideas::
Bragg Amino Acids
Nutritional Yeast
Parmesan
Favorite Herbs
Taco or chili seasoning for a mexican tastes
Super Simple and Light Dessert to Take to Holiday Parties
Peppermint Meringue Cookies
Ingredients:
2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup white sugar 2 peppermint candy canes, crushed or 1/8 teaspoon of peppermint extract
*I have also made these with coconut and vanilla, which were extremely tasty!
Preparation:Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.2.In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.3.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Original Recipe: All Recipes
Ingredients:
2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup white sugar 2 peppermint candy canes, crushed or 1/8 teaspoon of peppermint extract
*I have also made these with coconut and vanilla, which were extremely tasty!
Preparation:Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.2.In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.3.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Original Recipe: All Recipes
This is on deck for dinner this week. I love black bean soup and this one seemed so simple!
Black Bean Soup from Eating Well
4 servings, about 1 1/4 cups each | Active Time: 15 minutes | Total Time: 25 minutes
Ingredients
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
Preparation
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3
minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to
a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into
the saucepan. Serve garnished with sour cream and cilantro, if desired.
Nutrition
Per serving : 191 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 31 g Carbohydrates; 9 g Protein; 9 g Fiber; 408
mg Sodium; 535 mg Potassiu
Ingredients
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
Preparation
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3
minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to
a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into
the saucepan. Serve garnished with sour cream and cilantro, if desired.
Nutrition
Per serving : 191 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 31 g Carbohydrates; 9 g Protein; 9 g Fiber; 408
mg Sodium; 535 mg Potassiu
Yogurt Pasta Sauce
Here is a recipe that we do at least once a week. It is by far my husbands go to recipe. I am not the greatest at measuring, we do everything by taste is our house, and my husband LOVES garlic. Feel free to adjust to your taste.
-Olive Oil
-Fresh Garlic, Minced
-Salt & Pepper to taste
-Plain Yogurt (we often us homemade or Mountain High) at room temperature.
-Steamed Broccoli
- Pasta noodles
- Bragg Liquid Amino
- Parmesan Cheese
Directions:
Cook pasta noodles according to package. Remove from stove, rinse with cool water and allow to drain in the sink. (I use the same pot to help reduce clean up.) Heat olive oil and minced garlic until aromatic on medium heat. Sprinkle in salt, pepper and steamed broccoli. Add noodles and stir, covering the noodles with the olive oil, garlic and spices. Once noodles are lightly coated, reduce heat to low and spoon in yogurt to desired thickness. Be careful not to get your pot to warm or the yogurt will separate. Stir noodles until evenly covered with yogurt, cover the pot with a lid and allow the pasta to get hot. Dish out the pasta and top with Bragg Aminos and Parmesan cheese for an easy, healthy, creamy pasta dinner.
-Olive Oil
-Fresh Garlic, Minced
-Salt & Pepper to taste
-Plain Yogurt (we often us homemade or Mountain High) at room temperature.
-Steamed Broccoli
- Pasta noodles
- Bragg Liquid Amino
- Parmesan Cheese
Directions:
Cook pasta noodles according to package. Remove from stove, rinse with cool water and allow to drain in the sink. (I use the same pot to help reduce clean up.) Heat olive oil and minced garlic until aromatic on medium heat. Sprinkle in salt, pepper and steamed broccoli. Add noodles and stir, covering the noodles with the olive oil, garlic and spices. Once noodles are lightly coated, reduce heat to low and spoon in yogurt to desired thickness. Be careful not to get your pot to warm or the yogurt will separate. Stir noodles until evenly covered with yogurt, cover the pot with a lid and allow the pasta to get hot. Dish out the pasta and top with Bragg Aminos and Parmesan cheese for an easy, healthy, creamy pasta dinner.
Dehydrated Kale Chips
Need a new way to get your greens? Like a little crunch?
-1 bunch of Kale
- Bragg to taste
-(options: sea salt, pepper, cayenne, curry...any of your favorite tastes)
Wash, dry, and break kale into chip sizes. Put pieces in bowl, toss with seasoning. Dehydrate 4-6 hours @ 115.
No dehydrator? No Problem!! Bake at 350 degrees for 10-15 minutes.
-1 bunch of Kale
- Bragg to taste
-(options: sea salt, pepper, cayenne, curry...any of your favorite tastes)
Wash, dry, and break kale into chip sizes. Put pieces in bowl, toss with seasoning. Dehydrate 4-6 hours @ 115.
No dehydrator? No Problem!! Bake at 350 degrees for 10-15 minutes.
Savory Tofu Pancakes: Great Bread Replacement w/Soup
1 Firm Organic Tofu
2 Eggs
Flour to thicken
Herbs (I used scallions, basil, salt & pepper)
1 tsp Olive Oil
--mix all ingredients together, I used my vitamix, but a food processor would work too. Heat Olive oil in a nonstick pan. Use large spoon and scoop tofu mix into small patties on to the pan. Allow to brown on both sides. Enjoy with Soup. Great High protein, low carb option to replace bread!!
+image from Kelvin Wu Photography
2 Eggs
Flour to thicken
Herbs (I used scallions, basil, salt & pepper)
1 tsp Olive Oil
--mix all ingredients together, I used my vitamix, but a food processor would work too. Heat Olive oil in a nonstick pan. Use large spoon and scoop tofu mix into small patties on to the pan. Allow to brown on both sides. Enjoy with Soup. Great High protein, low carb option to replace bread!!
+image from Kelvin Wu Photography
Eggplant Parmesan Stacks
I never measure for this recipe, so once you make it a couple times you will be able to adjust the seasoning to your families tastes! Ingredients
- eggplant
- fresh ripe large tomatoes
- parmesan
- fresh/dried basil or herbs of your choice
- minced Garlic
- salt & pepper
- olive oil
- cut nice 1/2 -1-inch slices of eggplant
- cut tomato 1/4-1/2 inch slices
- mince garlic
- put eggplant on a baking sheet
- rub a little olive oil on the eggplant slices then follow with garlic, basil, salt, & pepper
- put a thin layer of parmesan on the seasoned eggplant
- add a thick slice tomato to each eggplant slice
- sprinkle tomato slices with herbs and parmesan
- pop them into a 400' oven
- bake until eggplant is tender and parmesan is golden brown
3 Bean & Sweet Potato Chili
I made this one for dinner this week and it was tasty and nutritionous!
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 4 medium garlic cloves
- 3/4 cup water
- 1/2 cup pumpkin
- 3 tablespoons tomato paste
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- Salt to taste
- 2 Small sweet potatoes cubed
- 1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
- 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
- 1 (15 1/2-ounce) can pinto beans, rinsed and drained
- 2 (12-ounce) can organic vegetable broth
- 1 (14 1/2-ounce) can no-salt-added diced tomatoes and onion, undrained
- 1 tablespoon yellow cornmeal
- 1/4 cup chopped fresh cilantro, 6 tablespoons yogurt, Cheddar Cheese, Avocado (optional)
Festive Pumpkin Dip Modified From Taste of Home
- 24 Servings
- Prep: 20 min. + chilling
Ingredients
- 12 ounces cream cheese, softened
- 3/4 cup canned pumpkin
- 2 tablespoons taco seasoning
- 1/8 teaspoon garlic powder
- 1/3 cup chopped green pepper
- 1/3 cup chopped sweet red pepper
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Salt to taste
- 1 round loaf (1 pound) Italian or pumpernickel bread
- Fresh vegetables, crackers or corn chips
- In a bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until serving.
- Just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2-in. shell (save the bread from inside to make croutons or bread crumbs or save for another use). Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips. Yield: 3 cups.
- *** I used this recipe as it is above for a baby shower and it went over really well. Ways I might modify it in the future to try and make it healthier are: using more pumpkin, less cream cheese, replace of the cream cheese with greek yogurt , and use a whole grain bread.
Peach-Carrot Scones
Modified from: Not Eating Out in New York(makes 8 )
1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup cold unsalted butter, cut into cubes
3 tablespoons sugar, plus more for sprinkling
4 teaspoons baking powder
1 egg
1/4 cup plain Yogurt
1 medium carrot, finely shredded (about 1/2 cup packed)
1 medium peach diced
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger (optional)
1/4 teaspoon nutmeg (optional)
1/2 teaspoon vanilla
1/4 teaspoon salt
Combine the dry ingredients in a large bowl. Cut in the butter with a pastry cutter or using your fingers until butter pieces are no larger than a pea. Make a well in the center and add the egg and milk. Beat gently with a fork. Add the shredded carrot and continue stirring, scraping down some of the dry ingredients from the sides as you stir. Add the walnuts about halfway into mixing. Stir until all ingredients are incorporated.
Preheat oven to 375 degrees. Pat dough into a ball and turn onto a lightly floured surface. Press down into a round, evenly flat wheel about 1 1/2 inches or so tall. Cut into eighths and sprinkle the wedge-shaped eighths with sugar. Place about an inch apart on a baking sheet and bake for approximately 15 minutes, or until just golden.
Banana-nut Oat Muffins
Modified from: allrecipes.comPrep Time: 15 Minutes Cook Time: 20 Minute sReady In: 35 Minutes Servings: 12
INGREDIENTS:
1 1/2 c all-purpose flour 1 c rolled oats 1/2 c white sugar 2 tsp baking powder
1 tsp baking soda 1/2 teaspoon salt 1 egg 3/4 c milk (or plain yogurt) 1/3 c unsweetened applesauce 1/2 tsp vanilla extract 1/2 c walnuts 1 c mashed bananas
DIRECTIONS:
1.Combine flour, oats, sugar, baking powder, soda, and salt.
2.In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
3.Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Do it yourself TACO SEASONING
I was looking at a package of taco seasoning at the store the other day and noticed a number of ingredients I did not approve of, or recognize. Here is the recipe I use at home, and the beauty of it is that I know all the spice in the ingredients, there are no fillers and I can adjust it to the perfect taste!
Ingredients
Ingredients
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Pumpkin Tomato Coconut Soup
We made this one for dinner last night. The recipe below is how I modified the original to fit the ingredients I had on hand.Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 1 cup chopped onion
- 1 teaspoon dried thyme
- 1 can stewed tomatoes
- 1 can pumpkin puree, unsweetened
- 2 cups low sodium canned chicken stock, warmed
- Fresh grated nutmeg
- Salt
- Pepper
- 1/2 cup lite coconut milk (from the can)
- Toasted Walnuts (optional)
- Mozzarella (optional)
Healthy Soda Substitute
This will save you money and calories, but still give you the fizz, enjoy!
- 10oz seltzer water
- 1/4 cup frozen fruit (blueberries, lemon, lime)
- Ice (optional)
Crispy Turkey Tostadas From Eatingwell.com4 servings, 2 tostadas each Active Time: 35 minutes Total Time: 35 minutes
"Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side."
- 1 14-ounce can petite diced tomatoes, preferably with jalapeños
- 1 medium onion, thinly sliced
- 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
- 8 corn tortillas
- Canola or olive oil cooking spray
- 1 avocado, pitted
- 1/4 cup prepared salsa
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded romaine lettuce
- 1/2 cup shredded Monterey Jack cheese
- Position racks in the upper and lower thirds of the oven; preheat to 375°F.
- Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
- Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
- Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
- To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
NUTRITIONPer serving: 397 calories; 15 g fat ( 5 g sat , 7 g mono ); 86 mg cholesterol; 34 g carbohydrates; 33 gprotein; 8 g fiber; 621 mg sodium; 709 mg potassium.
Nutrition Bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv).
Carbohydrate Servings: 2