Roasted Carrot Chips

We eat a lot of vegetables at home and I quickly get bored with making them the same ole way. This is an easy and delicious way to add carrots to your family dinners, kids lunch boxes or even as a snack. And let me warn you, these are going to be eaten fast, so make a lot!

 

Ingredients:

1 lb carrots

1 Tbsp canola oil

1/2 tsp salt

Directions:

  1. Heat oven to 390 degree F.
  2. Peel, wash and dry carrots.
  3. Use a vegetable peeler to thinly slice carrots into strips.
  4. Place carrot strips into a mixing bowl and add oil and salt and mix with hand or spatula.
  5. Lay carrot strips on a baking sheet without crowding them, otherwise they won’t crisp.
  6. Place in oven for about 20-25 min, periodically check on them to make sure they don’t burn. Enjoy!

 


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Banana Ice Cream with Roasted AlmondsIt’s as delicious as it sounds and the best part of it is, you don’t have to feel guilty eating it.  My 2 year old daughter devoured it, along with my husband.  The topping is from Gwyneth Paltrow’s book “It’s All Good” and it’s awesome even on its own.

Ingredients:

4 very ripe bananas

1/2 cup unsweetened almond or coconut milk

2 Tbsp agave nectar or maple syrup

 

Topping:

1/4 cup chopped roasted almonds

2 tsp maple syrup

pinch of coarse salt

 

1. Slice bananas into thin rounds and lay on a tray lined with parchment paper.  Place in the freezer until frozen.

2. Combine almonds with the maple syrup and a pinch of the coarse salt and set aside.

3.  Place the frozen banana slices, almond milk and agave nectar in a food processor and pulse until mixture is creamy.

4. Serve banana ice cream with roasted almonds and enjoy!

 

 

 

 

 

 


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Tofu is so versatile, low calorie and packed with healthy protein that I’m always looking for new recipes.  The cilantro sauce really makes the tofu stand out.  It’s also delicious served with grilled summer squash, mushrooms or other grilled vegetables.  I mopped it up with some crusty bread, like a baguette.

 

Ingredients:

2 cups cilantro leaves

1/4 cup canola oil

1/2 jalapeno chile (remove seeds for less heat)

1 tsp grated fresh ginger

2 tablespoons lime juice

2 scallions, white and green parts separated and cut into 1 inch pieces

1 tsp agave nectar

1 package (14oz.)extra firm tofu pressed* and cut into 1/4 inch slices

Directions:

1.  Heat grill pan to medium.  In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, agave nectar and the green part of the scallions.  Blend until smooth and season with salt and pepper.

2.  On a baking sheet, place the tofu slices and brush with oil.  Season with salt and pepper, repeat on other side.

3.  Lightly brush grill pan with oil and place tofu slices and scallion whites on pan.  Grill for 4-6 minutes, turning occasionally;  brush with cilantro sauce and grill 30 more seconds.  Transfer to platter and serve slices with the remaining cilantro sauce.

 

*Pressing Tofu

Place tofu on a plate and wrap with paper towels.  Place another plate on top and place canned goods or heavy pan on top.  Let drain for at least 2 hours, replace paper towels as necessary.


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PorridgeAmaranth seeds may be tiny but they are nutrition powerhouses.  These tiny little seeds are a great source of protein ( 9g per 1 cooked cup) as well as contain iron, magnesium, zinc and fiber.  Unlike other grains, they also provide the essential amino acid, lysine.  Most people get enough lysine from meats, cheese, fish and eggs but if you are vegan or an athlete you should make sure you get sufficient amounts of this protein builder.

It’s also gluten free, for those sensitive or intolerant to gluten.

Instead of the same cereal or oatmeal for breakfast, try this great nourishing breakfast.

Makes 2 Servings

Ingredients:

1/2 cup Amaranth

1 1/2 cup water

1/4 cup skim milk, unsweetened soy milk or unsweetened almond milk

1 Tbsp of honey or agave syrup

1/4 cup dried cranberries or raisins

1/4 cup chopped walnuts

Directions:

1. Add water and amaranth into a small saucepan and bring to a boil. Reduce heat to simmer and cook for about 20-30 minutes, stirring occasionally.

2.  Add milk, honey, dried fruit and nuts.  Serve.

 

 


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Socca

I was going through my old recipes when I discovered this delicious treat.  Socca is popular in the south of France, where it’s eaten hot off the griddle with a cool glass of wine.  Besides the fact this recipe only requires 3 ingredients (not counting the salt and pepper), it’s so easy to make.  The thinner you make them, the crispier and better they taste.

Makes 8 servings

Ingredients:

2 cups garbanzo bean flour

3 Tbsp olive oil

2 1/4 cup water

1/2 tsp salt

pepper to taste

 

Directions:

1. In a blender mix flour, olive oil, water and salt until smooth.

2.  Heat a 10-12 inch cast iron skillet to medium-high heat.  When pan is hot enough for a drop of water to dance on surface, brush generously with olive oil.  Pour enough batter into skillet until surface is covered.  It should be as thin as a crepe, about 1/8 inch thick.

3.  Sprinkle with salt and pepper and cook until the top is dry and bottom is lightly browned.  You can use a spatula to lift part of the Socca to look underneath.

4. Flip over to other side and cook for about a minute.  Slide onto plate and eat while hot. You can also cut it into random-shaped pieces, which is how it’s done in France. Serve with a leafy green salad and some wine.

 

Per serving: 162 calories, Fat: 8g, Cholesterol: 0g, Sodium: 19mg, Carbohydrates: 18g, Fiber: 5g,  Sugar: 3g, Protein: 6g


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