Recipes

Strawberry Ice Cream

Satisfy that “sweet-tooth” with this dairy-free, date sweetened Strawberry Ice Cream~

After searching far and wide and testing multiple ice cream recipes, this strawberry ice cream recipe from Jeff Rogers Vegan Ice Cream is a keeper!

This is as close to natural as you can get, and yet it still satisfies that insatiable ice cream appetite!

Pureed dates are the only sweetner in this recipe and you can feel good about satisfying your “sweet tooth” without compromising your health goals. That’s a Win~Win in my book! Enjoy~

Ingredients

  • 2 C fresh strawberries
  • 1 1/2 C almond milk
  • 1 C dates, pitted
  • 2 tsp vanilla extract or 1/2 tsp vanilla powder **(I use Wilderness Poets Pure Vanilla Powder from Wildcrafted Vanilla Beans.)
  • dairy-free chocolate chunks, optional

Preparation Steps

  1. Combine all ingredients in high powered blender.
  2. Store ice cream mix in refrigerator until completely chilled (I store overnight.).
  3. Pour into ice cream maker and blend according to manufacturer directions.
  4. Place in freezer-safe container and freeze overnight.

NOTE: **Original recipe lists 1 vanilla bean, sliced and scraped.

Banana Kiwi Salad

Banana Kiwi Salad ~ A symphony of summer flavors ~

Did you know kiwi is a berry? Kiwi is also known as Chinese Gooseberry. This Banana Kiwi Salad provides optimum levels of Vitamin C.

A symphony of summer flavors will delight your tastebuds from the very first bite of this refreshing salad! Whip it together in minutes and it will be the star at your next picnic!

Ingredients

  • 2T lime juice
  • 1T olive oil
  • 1T shallots, minced
  • 2 garlic cloves, minced
  • 1 tsp honey
  • 1/4 tsp salt
  • pinch of cayenne pepper
  • 4 kiwis, peeled and diced
  • 2 ripe bananas, cut diagonally into 1/2″ thick slices
  • 1/2C diced red bell pepper
  • 2T thinly sliced fresh mint
  • 2T chopped cashews, toasted

Preparation Steps

  1. Toast the cashews in a dry pan over medium-high heat for 3-5 minutes. Watch closely and stir frequently to avoid burning.
  2. Prepare kiwi, red bell pepper, mint, garlic, and shallots according to specifications listed above.
  3. Combine lime juice, olive oil, shallots, garlic, honey, salt, and cayenne powder in a small bowl.
  4. Combine all the remaining ingredients in a large bowl and then pour lime juice dressing over all. Gently mix to thoroughly cover all the fruit, vegetables, and herbs with the dressing.
  5. Pour into serving dish and sprinkle cashews on top.

*If you are not serving immediately after preparation, keep refrigerated until ready to serve.

(Adapted recipe from eatingwell.com.)

 

Freekah Chipotle Burgers

Meat-free Freekah Chipotle Burger

Spice up your next burger night with uniquely-flavored freekah grains  and hot chipotle peppers combined in one powerhouse burger !! This meat-free burger is bursting with nutritious ingredients and show-stopping flavors!

WARNING: Shy tastebuds proceed with caution!

If you are exploring meat-free alternatives for your health or just for variety in your diet, these burgers deserve your consideration.  They also deserve at least a taste test~Be adventerous!

Freekah (pronounced ‘free-kah’) is a wheat grain harvested early, while still green.  It is sun-dried and roasted to perfection.  Freekah is packed with protein and fiber and its smokey flavor permeates and complements numerous grain recipes.

*(Watch for a Freekah Kale Salad recipe coming soon!)

Serves 6.

Ingredients

  • 2 1/4 C water
  • 1 C dried freekah
  • 1 T chili powder
  • 2 T onion powder
  • 2 tsp chipotle powder
  • 1 tsp paprika
  • 2 large eggs, beaten
  • 1-15 oz. can black beans, drained and rinsed
  • 1/2 onion, finely diced
  • 6 cloves garlic, finely chopped
  • 2 T olive oil
  • 1 tsp apple cider vinegar
  • 1 C honey mustard
  • 2 chipotle peppers in adoba sauce, finely chopped
  • 1 C flour, plus more for dusting
  • sea salt, to taste

Preparation Steps

  1. Combine water and dried freekah in medium saucepan and bring to a boil over high heat.
  2. Reduce heat to low and simmer, covered, 20-25 minutes, until tender. Store freekah in fridge as it cools.
  3. Combine remaining ingredients and only 2T of the honey mustard and 1T of the chipotle peppers with cooled freekah in a large mixing bowl.
  4. Dust work surface and clean hands with flour and shape into burger patties. Coat each patty, lightly, with flour.
  5. Whisk together the remaining honey mustard and chipotle peppers in a small bowl and set aside for serving.
  6. Heat oil over medium heat in a skillet and cook patties 2 minutes per side.
  7. Serve with chipotle honey mustard and condiments of choice.

Recipe from Deb Lindsey, The Washington Post

Chicken Apple Spinach Salad

Serve this versatile Chicken Apple Spinach Salad warm or cold~

Serves 2-4

  • Boneless skinless chicken breasts (2-4)
  • Spinach (2-4 large handfuls)
  • Granny Smith apples, sliced (1-2)
  • Dried cranberries (as desired)
  • Walnuts (as desired)
  • Rasberry Vinaigrette dressing
  • Olive oil
  • Salt & Pepper

Preheat oven to 350 degrees.

  1. Place chicken breasts in baking dish and drizzle with olive oil. Sprinkle with salt and pepper.
  2. Bake 25-35 minutes (up to 45 minutes for larger pieces) until internal temp. reaches 165 degrees and no pink is present.
  3. Remove from oven and let sit a few minutes before slicing.
  4. Assemble plates for serving and place one handful of spinach on each plate.
  5. Divide sliced chicken between plates.
  6. Sprinkle sliced apple, cranberries, and walnuts on each plate.
  7. Drizzle with dressing.

*Grilled chicken breasts are an ideal option for this salad.

*To keep optimum moisture in the meat, do not open the oven during baking.

*Quick meal option: Store pre-baked or grilled chicken breast, sliced, in the fridge. This salad is delicious cold.  Just add spinach, apple, nuts, and dressing for a tasty nutritious salad in less than 5 minutes.

Quick & Easy Quinoa w/ Green Beans

Quinoa Brown Rice and Green Beans

Prep time is diminished with this pack of cooked quinoa & brown rice.

Save prep time with Seeds of Change Quinoa & Brown Rice

Ingredients:

2 cups frozen green beans – snapped about 1/2 inch

1/4 cup chopped red onion

1 package Seeds of Change Garlic Quinoa & Brown Rice

1/2 Tbs. Extra Virgin Olive Oil

1/4 cup small cherry tomatoes

1/2 small avocado (optional; however really adds flavor and texture)

pinch of sea salt

fresh ground pepper to taste

Directions:

1. Let the frozen green beans thaw out, if not using fresh. Add the olive oil and red onion to a medium sized pan and sauté for about 2 minutes.

2. Add the green beans and sprinkle a pinch of sea salt. Sauté for another couple minutes.

3. Heat the Quinoa & Brown Rice as directed by the package.  Remove the hot mixture carefully and add to the sauté pan. Stir the mixture to mix the flavors. 

4. Add the cherry tomatoes and avocado with the quinoa mixture. Sprinkle on fresh ground pepper.  



VARIATIONS:

~Eat as a side dish or main meatless meal.

~Use a different green vegetable of your choice.

~Add a splash of balsamic vinegar.

Enjoy as a side dish, or eat as a main meal!

Quick and Easy Homemade Guacamole

 
Eat your avocadoINGREDIENTS:
  • 3 medium ripe avocados
  • 1 small red pepper, finely diced (or tomato)
  • 1/2 sweet onion, finely chopped
  • Seasoned Salt Borsari Citrus Blend to taste (you can find it on Amazon or Whole Foods)
Seasoned Salt
 
DIRECTIONS:

1. Cut the avocados length-wise around the pit using a chefs knife. Remove the pit and scoop out the flesh; mash with a fork.

2. Mash in the remaining ingredients.

3. Enjoy!  Refrigerate leftovers immediately with plastic wrap so the guacamole doesn’t brown with exposure to air.

Veggies and Guac

Simple and Delicious Almond Oatmeal Cookies

Cookies with simple ingredients like this are simply delicious!

Ingredients:

1/2 cup organic Almond Butter

1/2 cup organic brown sugar

1 egg

1 1/4 cups rolled oats

1/2 teaspoon baking soda

 

Directions:

  1. Preheat oven to 350 F.
  2. Beat in a small bowl the almond butter and brown sugar until fluffy. Beat in egg.
  3. Add oats and baking soda to mixture, mix well.
  4. Line two baking sheets with parchment paper, or use a baking stone.
  5. Roll dough into two-inch balls, and press to flatten on the cookie sheet.
  6. Bake for 15 – 18 minutes or until cookies brown to your crispness liking.
  7. Cool cookies on a rack and store leftovers in an airtight container.


Hearty and Healthy One-Pan Vegetable Pasta, Vegan and GF

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Here is a recipe suggestion inspired by recipe.com and transformed into a GF and Vegan dish.  Use the root vegetables already on hand from the Roasted Root Vegetable recipe.


Hearty and Healthy One Pan Vegetable Pasta

Vegan and Gluten Free

Makes: 4 servings

INGREDIENTS:

2 tablespoons olive oil

4 cups root vegetables such as parsnips, carrots, turnips, or rutabaga, cut up into 1 inch pieces.

2 cups (about 1 medium zucchini), coarsely chopped

1 cup (2 to 4 tomatoes), coarsely chopped

1/3 cup chopped red onion

2 1/2 cups beans such as cannellini, great northern, or black beans cooked till slightly tender or

1 19-oz can cannellini beans or any other preferred bean (make sure BPA free), rinsed and drained

1 3/4 cups organic vegetable broth

1 cup dried elbow macaroni (for GF I used Hodgson Mill Brown Rice Pasta with Golden Milled Flax Seed)

1/2 tsp crushed red pepper

Salt and coarsely ground black pepper

Snipped fresh basil

Grated Parmesan cheese (Omit for Vegans)

DIRECTIONS:

1.  In a very large skillet, heat oil over medium heat.  Add root vegetables, red onion and garlic.  Cook, uncovered, 7 to 10 minutes or until almost tender, stirring occasionally.  Add zucchini and tomatoes and saute for 3 to 5 minutes more.

2.  Add beans, broth, pasta, and crushed red pepper.  Bring to boiling: reduce heat.  Cover and simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally.  Remove from heat.  Season with sea salt and freshly ground pepper; serve topped with snipped basil and (Parmesan cheese).

Harvest Veg. One-Pan Pasta

 

 

 

 

 

Refreshing Lentil, Olive and Cucumber Salad

Lentils are part of the legume family and provide an excellent source of cholesterol-lowering fiber. Additional benefits of lentils are abundant:  they are very filling, keep blood sugar levels from rising rapidly and contain heart healthy folate and magnesium, as well as a good source of B-vitamins.  One cup of cooked lentils pack a whopping 17 plus grams of protein!

Chilled Lentil Salad with Cucumbers and Olives

Recipe from the Kitchn: thekitchn.com  Serves 6 to 8

Lentil Salad with Cucumbers and Olives

Ingredients:

2 cups French lentils
2 cloves garlic, smashed
2 bay leaves

Dressing

1/2 tablespoon whole-grain mustard
1/2 teaspoon salt
2 tablespoons sherry vinegar
6 tablespoons extra-virgin olive oil

cucumbers and black olives chopped


2 medium cucumbers, chopped into 1/2-inch pieces
1 cup pitted kalamata or black olives, roughly chopped
3/4 cup loosely packed fresh mint, roughly chopped
1 cup ricotta or feta cheese or goat cheese


1.  Combine the lentils, garlic, and bay leaves in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 15 minutes. Drain the water and pull out the garlic and bay leaves. Refrigerate until cold.

2.  While the lentil are chilling, make the vinaigrette. In a small bowl, whisk together the mustard, salt, and vinegar. Drizzle in the olive oil, whisking constantly until the dressing has emulsified.

3.  Combine the lentils, cucumbers, olives, and mint in a large bowl. Pour over the vinaigrette and toss to evenly coat. Dot with ricotta, crumbled feta, or goat cheese just before serving.

Note: If you are planning to eat the salad throughout the week, use only the amount of mint needed for each serving.  Add a few walnuts for more crunch if you enjoy nuts.

Time Saving Tips:

  • Buy lentils already cooked.  I found some at Trader Joe’s.
  • Use minced garlic instead of whole garlic.
  • Make the dressing ahead of time and double the recipe to use for other salads.

Spicy Black Bean Burgers

 

Spicy Black Bean Burgers

Spicy Black Bean Burgers

Another submission by Wendy. Her whole family loves them! Wendy gives credit to these two websites below:

Gina at www.skinnytaste.com

Angela at ohsheglows.com

 

1 16 oz. can black beans, rinsed and drained

1/2 C red bell pepper, cut into 2″ pieces

1/2 C chopped red scallions

3T chopped cilantro

3 cloves garlic, peeled

1 egg (I replaced the egg with 1/3 C applesauce)

1 T cumin

1/4-1/2 tsp kosher salt

1 tsp hot sauce

1/2 C quick oats

 

Mash beans in bowl.

Black Beans-mashing

In food processor, finely chop bell pepper, cilantro, onion, and garlic. Then add oats, egg, and spices.

Bell Pepper, onion, cilantro & garlic chopped

Stir in the mashed beans.

Divide into 4 patties (use slightly oiled hands)

Place on flat surface covered with parchment and freeze at least 2 hours before cooking.

 

Bake at 375 degrees for 40 minutes.

To grill, prebake for 30 minutes at 300 degrees and then grill to brown.

These are full of amazing flavor and they have a great texture!

Makes approximately 4 large burgers.

Spicy Black Bean Burgers w toppings

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