Food Recipes 16

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Showing posts with the label healthy

Vegan Carrot Cake Bites

Ingredients for 20 servings 1.25 cup chopped carrots (about 1 large) 0.63 cup pecans 0.63 cup coconut flakes 1.25 cup oats (rolled or quick) 0.63 cup medjool dates (about 5) 0.31 cup cashew butter (or nut butter of choice) 1.88 teaspoons ground cinnamon 0.63 teaspoon ground nutmeg 0.42 cup shredded coconut (for rolling) Instructions Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl. Return the bowl of the food processor back onto the base and add the pecans and coconut. Pulse to form a sandy texture. Add the oats and dates and process again until a sand texture has formed. Add the remaining ingredients and blend until a dough comes together. Shape the dough into tablespoon-sized balls. Repeat until all of the mixture has been used. Place the shredded coocnut in a shallow dish and roll each ball in the coconut to coat it. Place balls in an airtight container and store in the fridge for 1 - 2 weeks. Recipes Source : Click Here

HAM, EGG AND CHEESE BREAKFAST QUESADILLAS

INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic, minced 1 cup diced ham 1 cup chopped broccoli florets 4 large eggs, lightly beaten Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 4 4-inch whole wheat tortilla 1/2 cup shredded reduced fat cheddar cheese 1/2 cup raspberries 1/2 cup blueberries 4 tangerines, peeled and segmented DIRECTIONS: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes. Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions. Layer half of each tortilla with the egg mixture; sprinkle ...

COCONUT CHOCOLATE SPREAD

INGREDIENTS 1 can Coconut Milk, not low-fat (400ml / 15 fl oz) 4 tbsp Cacao/Cocoa Powder 4 tbsp Coconut Sugar 1 tsp Vanilla INSTRUCTIONS Place everything in a blender and blend for 1-2 mins until everything is mixed and broken up. Chill for a few hours in the fridge and it's ready. Keep in the fridge and use within a week. Use coconut milk that doesn't have added stabilisers as they will prevent it from setting Recipes Source : Click Here

Homemade Healthy Tagalongs

INGREDIENTS 1 cup almond flour 2 Tablespoons melted coconut oil 2 Tablespoons maple syrup 1 teaspoon vanilla pinch of sea salt about 7 teaspoons peanut butter 1 cup chocolate chips (I like EnjoyLife dark chocolate morsels or Lily’s Sweets stevia sweetened chocolate chips) 2 teaspoons coconut oil INSTRUCTIONS Preheat oven to 350°F. Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl. Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie. Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet. Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top. Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit. Melt chocolate chips and coconut oil in double boile...

GARLIC BROWN SUGAR PORK CHOPS

INGREDIENTS 2 Bone in thick pork chops, about 1 inch thick 3 tablespoons garlic minced 2 tablespoons vegetable oil 4 tablespoons butter 1/2 teaspoon red pepper flakes 3 tablespoons brown sugar salt and pepper fresh parsley chopped INSTRUCTIONS Preheat oven to 400 degrees. Season pork chops with salt and pepper. Heat vegetable oil in a oven safe skillet (I use cast iron) on medium high heat. Sear the pork chops for 3 minutes on each side. Remove and set aside In the same skillet reduce heat to low and add butter, garlic, brown sugar, red pepper, and whisk until combined, simmer 2-3 minutes. Add pork chops back into the pan and coat with sauce. Place oven safe skillet in the oven and bake 8-10 minutes or until internal temperature of pork chops reaches 145F Remove pork chops and let rest 5 minutes. Garnish with fresh chopped parsley and serve! Recipes Source : Click Here

Healthy Turkey Meatloaf

Ingredients 1 1/4 pound turkey, ground 1/2 medium onion 1/2 medium bell pepper, red 1 clove garlic 1 large egg 1 tablespoon Worcestershire sauce 1 tablespoon Italian Seasoning 1/2 cup panko (Japanese bread crumbs) 2 ounce Swiss cheese 1/2 teaspoon salt 1/2 teaspoon black pepper, ground Sauce 1/2 cup ketchup 1 tablespoon mustard 1 tablespoon honey Instructions Preheat oven to 375 degrees F and grease a loaf pan. Dice the onion and bell pepper. Saute in a pan over medium heat until soft; add garlic and cook for 30 seconds more. Add veggies to a bowl with the ground turkey, egg, Worcestershire sauce, Italian seasoning, bread crumbs, Swiss cheese, salt and pepper. Use your hands to combine the ingredients together. Try not to over-mix! Dump into your prepared loaf pan and use your hand to make a rounded top to your loaf. Place in the oven; bake for 40-45 minutes. While the meatloaf is baking, make the sauce. Combine ketchup, mustard and honey in a small bowl. Spread sauce ...

Instant Pot Red Curry Lentils

INGREDIENTS Into The Instant Pot: 1 1/2 cups brown lentils 1/2 large onion, diced 2 tablespoons red curry paste 1 tablespoon sugar (optional) 1 teaspoon garam masala 1 teaspoon curry powder 1/2 teaspoon turmeric 2 cloves garlic, minced one 1-inch knob of ginger, minced a few good shakes of cayenne pepper 2 cups water 1 14-ounce can tomato sauce 1 teaspoon coarse salt (more to taste) And Then: 3/4 cup coconut milk 2 tablespoons butter or ghee (optional) cilantro for garnishing rice for serving INSTRUCTIONS Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes. Stir in the coconut milk and butter. Taste and adjust seasonings. Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil. Recipes Source : Click Here

Zucchini Enchiladas

Ingredients 1 tablespoon olive oil 1 large onion chopped 2 cloves garlic minced 2 teaspoon cumin 1 teaspoon chili powder Salt and pepper to taste 3 cups shredded chicken 1 1/2 cup enchilada sauce 2-3 zucchinis large 2 cups Mexican blend cheese shredded Cilantro, jalapenos, avocados for serving Instructions Preheat oven to 350°F. In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 to...

Chicken Ranch Pasta Bake

Ingredients 8 ounces penne pasta 1 lb. boneless, skinless chicken breasts, cubed 1 Tablespoon ranch seasoning/dressing mix Sauce: 2 Tablespoons salted butter 1 teaspoon minced garlic 1 Tablespoon ranch seasoning/dressing mix ½ Tablespoon all-purpose flour 1 pint heavy whipping cream ½ cup freshly grated Parmesan cheese ¼ teaspoon black pepper Toppings: 1 cup Mozzarella cheese 4 slices cooked bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, boil penne pasta until al dente, according to package directions. Drain. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it. Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant;...

Caprese Chicken Recipe

Ingredients 4 5-7 oz chicken breasts, pounded to even thickness 2 tsp italian seasoning 2 tsp sea or kosher salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cracked black pepper 1 tbsp olive oil 8 oz fresh mozzarella, sliced into 8 even pieces 2 vine ripened tomatoes, sliced into 1/2" slices fresh basil, to taste aged balsamic or balsamic glaze, to taste Instructions Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts. Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine. Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side. Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook 5-6 minutes per sid...

Roasted Broccoli Quinoa Salad

INGREDIENTS 1 cup dry quinoa 2 cups water (or veggie broth) ½ pound broccoli, cut into florets 1 sweet potato, chopped into ¼ – ½ inch chunks 1 can (15 oz) chickpeas 1 bunch laccinto kale, roughly chopped olive oil, as needed ¼ cup fresh parsley 3 Tablespoons feta cheese juice from one lemon 1/2 Tablespoon apple cider vinegar 2 teaspoons maple syrup 3 Tablespoons olive oil salt and ground pepper, to taste crushed red pepper, to taste (optional) INSTRUCTIONS Preheat oven to 425ºF. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pa...

Insanely Healthy Oatmeal Cookies

Ingredients 2 ripe bananas 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water 1 cup rolled oats gluten-free if needed 1/2 cup quinoa flakes or more oats 2 tablespoons unsweetened cocoa powder 1/4 cup mini chocolate chips Instructions Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray. In a small mixing bowl, completely mash the banana. Stir in the flax egg. Add the remaining ingredients and mix until fully combined. Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon. Bake 13 - 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool. Store in a covered container for 2 – 3 days (if they last that long!). Recipes Source : Click Here

Healthy Peanut Butter Twix Bars

Ingredients For the shortbread base: 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill) 3 tablespoons melted and cooled coconut oil 2 tablespoons pure maple syrup 1 teaspoon vanilla extract ¼ teaspoon salt For the peanut butter layer: ⅔ cup drippy natural peanut butter (crunchy or creamy works) 1/3 cup pure maple syrup 1/4 cup coconut oil 1 teaspoon vanilla extract 1/4 teaspoon sea salt For the chocolate layer: 3/4 cup chocolate chips, dairy free if desired 1 tablespoon coconut oil Instructions Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big. In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel. Next make the peanut butter car...

Spring & Summer Avocado Toast

INGREDIENTS 1 slice whole grain bread (use gluten-free if needed) 1/3 -1/2 of a ripe Haas avocado (precise amount depends on personal preference and size of avocado) 1 hard boiled egg, peeled and minced* Kosher salt and black pepper to taste Optional extras: hot sauce or salsa; slice of vine-ripened tomato; ham, cooked bacon or smoked salmon; fresh basil and/or chives INSTRUCTIONS Toast the bread (I like it crunchy both for the texture and ease of eating by hand), and then spread with the avocado. (I lightly mash it with a fork, but you can slice it if preferred). Spread the minced egg evenly over the avocado, sprinkle with salt, pepper and any optional extras. You may prefer to place some of the optional toppings, like the tomato or smoked salmon, under the egg instead of on top. Recipes Source : Click Here

QUINOA CHOCOLATE BROWNIE

INGREDIENTS 3/4 cup / 160g Quinoa 1 2/3 cups / 250g Raisins 3 tbsp Cocoa 3/4 cup / 115g Hazelnuts 1 1/4 cups / 300 ml water + water for soaking INSTRUCTIONS Soak the quinoa for half an hour. Drain the quinoa and preheat oven to 190C / 375F. Add the cocoa, fresh water, and 1 cup of the raisins (remaining raisins are for the frosting) to your blender and blend for 3 minutes until the quinoa is all broken. Pour the quinoa brownie batter into a lined pan that’s about 30 by 22 cm. Bake for 50 minutes then take brownies out of the oven and leave for 10 mins to firm up. Blend together the hazelnuts and the remaining raisins until they stick together into a ball. Stop blending if the motor is struggling – this frosting isn’t supposed to be smooth. Remove the quinoa brownie base from the pan and dollop on the hazelnut mixture. The hazelnut mixture is firm so you will need to use a knife or your fingers to spread a layer on top. Garnish this gluten free brownie with fruit if you like and it will...

Thai Chicken Salad Recipe

Ingredients 1/2 Napa cabbage thinly sliced (about 4 cups) 1/4 small red cabbage thinly sliced (about 2 cups) 2 medium carrots grated (about 1 cup) 3 green onion thinly sliced 1/4 cup minced cilantro 2 cups cooked shredded chicken breast 3 tablespoons slivered almonds toasted The Dressing: 1 lime juiced 3 tablespoons natural peanut butter 2 tablespoons low-sodium soy sauce 3 teaspoons agave nectar or honey 2 teaspoons fish sauce 2 teaspoons rice vinegar 1 teaspoon chili garlic sauce Instructions In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve. The Dressing: In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.

Fresh Spring Rolls

Ingredients 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store 1 package vermicelli rice noodles , found in the Asian foods section at the grocery store 2 mangos , peeled and sliced into thin strips 1 large carrot , peeled and shredded or sliced into thin strips 1 large English cucumber , peeled and thinly sliced 1 pound small, cooked shrimp , deveined, tails removed, or substitute chicken 1 bunch fresh mint leaves 1 bunch fresh basil leaves 1 bunch fresh cilantro For the peanut sauce: 3/4 cup sweet chili sauce 1/3 cup peanut butter , smooth or crunchy 1/2 teaspoon low-sodium soy sauce 1/2 teaspoon hoisin sauce Instructions Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and ...

Jalapeño Popper Loaded Potatoes

Ingredients: 4 large Baking Potatoes, stabbed a few times with a fork 9oz / 250g Streaky Bacon, cooked & chopped 5.3oz / 150g Cheddar, grated 5.3oz / 150g Cream Cheese 3 fresh Jalapeños, deseeded & finely diced (see notes) 2 tbsp Butter 1/2 tsp Garlic Powder Salt & Black Pepper Olive Oil Sour Cream, to serve Fresh Chives, to serve Instructions: Coat potatoes in a drizzle of olive oil and a good pinch of salt and pepper. Place in the oven at 356f/180c for 60-70mins, or until deep golden and fork tender. Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out most of the centre, leaving a thin wall to keep the potato sturdy. Combine the filling with cream cheese, garlic powder, butter, a good pinch of salt and pepper (to taste) and most of your cheddar, bacon & jalapeños (save some to top). Evenly divide the filling among your potato skins, then top with your remaining cheddar, bacon and jalapeños. Place back in the oven at 430f/220c for 15mins or ...

Healthy Pesto Baked Rigatoni

INGREDIENTS for the pasta: 1 lb. whole wheat rigatoni 2–3 cups chopped heirloom tomatoes 1/2 cup water 1/2 cup shredded cheese of choice (I used Asiago) pesto (recipe follows) for the pesto: 2 cups spinach 1 cup kale 1 cup basil 3/4 cup almonds or pine nuts 1/2 cup olive oil 1/4 cup Parmesan or Asiago cheese 1/2 teaspoon salt 3 large cloves garlic juice of 1 lemon (optional) INSTRUCTIONS Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions. While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a li...

Baked Shrimp Scampi Foil Packets

Ingredients 1 ¼ - 1 ½ lbs. shrimp* peeled, deveined, 20-count/pound 6 Tbsp. butter or "buttery sticks", melted 4 cloves garlic crushed 3 Tbsp. dry white wine* or chicken broth 1 Tbsp. lemon juice ½ tsp. salt ¼ tsp. red pepper flakes ¼ tsp. black pepper Parsley optional Instructions Preheat oven to 425 degrees. In a small bowl whisk together the melted butter, garlic, wine, lemon juice, salt, and peppers. Tear off four 10-inch long pieces of aluminum foil.*** Place 6-8 shrimp in the center of the aluminum foil and pour ¼ of the butter/garlic mixture over shrimp. Bring the longer edges of the aluminum foil together and twist until just closed. (It’s OK to leave a little gap for ventilation while baking.). Roll up the shorter sides of the aluminum foil to make a foil packet. Repeat with the remaining shrimp, sauce and aluminum foil. Place shrimp scampi foil packets on a baking sheet and bake in preheated oven for 10-12 minutes. Once shrimp are done cooking, serve with additional...