Archive for the ‘recipes’ Category
Looking for snacks to eat throughout the day to boost your energy naturally? Raw foods like fresh tomatoes, carrots, cucumbers, kale and sweet potatoes are easy to incorporate into satisfying snack recipes. Nutritionists have found that incorporating more raw foods into your diet will increase consumption of fiber, vitamins and minerals, aid in weight loss, and will increase energy levels.
Recipe developers from Excalibur Dehydrators (www.excaliburdehydrator.com) created healthy chip recipes below- a raw twist on the classic potato chip.
8 Heirloom Tomatoes
½ tsp salt
½ tsp basil
½ tsp oregano
½ tsp freshly ground black pepper
Wash, dry and core tomatoes. Then slice tomatoes ¼” thick. Season tomatoes by sprinkling salt, basil, oregano and ground black pepper. Place vegetables in a single layer on Excalibur dehydrator trays. Dry at 155º F for 8 to 12 hours or until tomatoes become crisp.
Let tomato chips cool to room temperature and then store in an airtight container.
⅛ tsp salt
½ tbsp melted coconut oil
½ tsp cinnamon
Wash and dry carrots. Then thinly slice carrots. In a bowl mix carrots, salt, melted coconut oil and cinnamon. Place carrots in a single layer on Excalibur dehydrator trays. Dry at 125º F for 6 to 10 hours or until carrots become crisp.
Let carrot chips cool to room temperature and then store in an airtight container.
Barbecue Cucumber Chips
3 large cucumbers
1⅓ tbsp smoked paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
½ tsp mustard powder
¼ tsp cayenne
Wash and dry cucumbers. Then thinly slice cucumbers. In a bowl mix cucumbers and all seasonings. Place cucumbers in a single layer on Excalibur dehydrator trays. Dry at 125º F for 4 to 8 hours or until cucumbers become crisp.
Let cucumber chips cool to room temperature and then store in an airtight container.
Nacho Cheese Kale Chips
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tbsp nutritional yeast
2 tsp chili powder
½ tsp lemon juice
1 tsp salt
1 teaspoon pureed garlic (about 2 cloves)
½ teaspoon onion powder
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ pound stemmed curly kale
(about 1 ½ large bunches)
Soak the cashews in water for 4 to 6 hours.
Rinse and drain. To make the cheese sauce, combine the cashews, carrot, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne in an Omega high-performance blender and blend until smooth and creamy. Wash and towel-dry the kale and put it in a large bowl. Toss the kale with the sauce, making sure all the sauce is clinging to the leaves.
Place the leaves on Excalibur dehydrator trays covered with a nonstick sheet. Make sure that each leaf is separated from the others and none are on top of each other. This ensures that the leaves dry quickly and evenly. Dehydrate at 105°F until completely crisp, about 12 hours or longer
(Courtesy of Raw Food for Dummies by Cherie Soria and Dan Ladermann)
Sweet Potato Chips
1 large sweet potato
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried rosemary flakes
½ tsp sea salt
½ tsp paprika
Wash and dry sweet potato. Then thinly slice sweet potato. In a bowl coat sweet potato slices with lemon juice and olive oil. Then add dry ingredients. Place sweet potato slices in a single layer on Excalibur dehydrator tray. Dry at 125º F for 7 to 11 hours or until sweet potato chips become crisp.
Let chips cool to room temperature and then store in an airtight container.
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What better way to fool your friends this April Fool’s Day then with a few deceptively delicious tricks?! FamilyFun Magazine has two “faux” recipes to celebrate April’s Fool’s Day in good taste.
FamilyFun’s “faux cookie dough dip” has the texture and flavor of homemade cookie dough, but it’s actually a dip in disguise. Also be sure to try the “tease cheese platter” where cookies and candy chews stand in for the traditional savory snack.
Check out the April Fool’s Day recipes below!
Faux cookie dough dip
In a food processor, blend 11/2 cups chickpeas, 6 tablespoons brown sugar, 1/4 cup peanut butter (we used a natural, unsweetened variety), 3 tablespoons oats, 1 tablespoon milk, 2 teaspoons vanilla, and 1/8 teaspoon each salt and baking soda. Fold in 1/3 cup chocolate chips. Serve with apple slices or other fresh fruit. When snack time is over, tell your kids they are now full of beans!
Tease cheese platter
Vanilla sandwich cookies
To make the crackers, pull apart several vanilla sandwich cookies. Leave the filling intact and scatter green sugar sprinkles on half the pieces. Scrape away any filling from the others. For the cheese, soften white and orange fruit chews (we used Tootsie Fruit Rolls) in the microwave for a few seconds, then shape into cubes or roll the candy flat and use a knife to trim it into rectangles. Form the holes with a small cookie cutter or piping tip.
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I was looking for something fairly easy to cook for dinner. A bit of a ‘comfort food’ of sorts, and yes, it’s not truly that healthy, but I did my best to fix it up a little more so it wouldn’t be as bad. It got a thumbs up from the entire family, even my picky eater!
Meatball Sub Casserole
1 loaf whole wheat bread, Italian or even rolls, cut into 1 inch thick slices
8 oz Greek whipped cream cheese, softened
2 tsp mayo (I use the olive oil kind)
1 tsp Italian seasoning
1/2 tsp black pepper
2 cups shredded part skim Mozzarella Cheese
Grated Parmesan Cheese
1-2 lbs turkey meatballs (I make homemade but you can use frozen)
24 oz marinara sauce (or make your own)
Preheat oven to 350 degrees
Place bread slices in an ungreased 9×13 baking dish, be sure to cover as much as you can.
Combine cream cheese, mayo, Italian seasoning and pepper; spread over your bread slices; set aside.
Make your meatballs or cook them accordingly, once done spoon meatballs and marinara over the bread/cream cheese mixture.
Sprinkle with Parmesan Cheese and the Mozzarella.
Bake uncovered for 30 minutes.
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Halloween is less than a week away! The kids are taking part, are you as well? It’s time to get in on the festivities as well with some Halloween cocktails that are spooky and delicious.
Below find cocktail recipes for both the Vampire Delight, utilizing one of SMIRNOFF’s newest flavors SMIRNOFF Wild Honey Flavored Vodka, and the Blood Orange Bloody Mary, featuring SMIRNOFF Citrus Flavored Vodka. They will be the best trick or treat goodies you’ve tasted in a while!
· 1 oz. SMIRNOFF Wild Honey Flavored Vodka
· 1 oz. lemon juice
· 1 oz. apple juice
Preparation: Place all ingredients in a shaker with ice.
Shake and Strain into a martini glass rimmed with creme de cassis
Glassware: Martini Glass
Blood Orange Bloody Mary
· 8 oz. SMIRNOFF Citrus Flavored Vodka (1.5 oz per serving)
· 4 cups (32oz) bottled tomato juice
· 3/4 cup fresh blood-orange
· 3/4 cup fresh lemon juice
· 1 tbs horseradish
· 1 teaspoon hot sauce
· Freshly ground pepper
· Ice cubes
Garnish: blood-orange and tomato wedges, cucumber spears
Preparation: Whisk together tomato juice, vodka, orange and lemon juices, horseradish, and hot sauce in a large pitcher. Season with salt and pepper. Pour into 6 ice-filled glasses, and garnish each with an orange wedge, a tomato wedge, and cucumber spear.
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Halloween is only weeks away and festive fall treats are popping up everywhere. All though the various sweet and sugary temptations are hard to resist, you don’t have to break your diet to enjoy the seasonal fare. Certified nutritionist, personal trainer and exercise physiologist, Franci Cohen, has provided recipes for fall foods that won’t break your belt.
Pumpkin Cranberry Mini Breakfast Muffins
- 1 cup all-purpose flour
- 1 cup oat flour (or fresh oats finely ground into a flour)
- 3/4 cup sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/4 cups canned pumpkin puree
- 1 large egg, lightly beaten
- 1/4 cup canola oil
- 1 cup nonfat milk
- 1 cup fresh cranberries
1. Preheat oven to 350 degrees.
2. Spray a mini muffin pan with nonstick cooking spray.
3. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg.
4. Combine pumpkin, beaten egg, oil and milk in a separate bowl.
5. Make a well in dry ingredients and ddd pumpkin mixture and stir until combined. Lastly, fold in cranberries.
6. Fill muffin cups and bake for 17-22 minutes.
Lowfat Individual Apple Pies in their own shell
(Image credit: Google images)
- Pie crust
- 6 Granny Smith apples
- 1/4 cup sugar
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
For the filling:
1. Pre heat oven to 375 degrees.
2. Cut off the top of 4 apples and remove the inside with a spoon or scooper. Be very careful, as to not puncture the peel!
3. With the 2 additional apples, remove the skin and slice very thinly. These apple pieces will be the filling for the mini apple pies.
4. Throw the apple slices in a blow and mix with sugars and cinnamon. Scoop mixture evenly into each of the 4 hollow apples.
For the topping:
1. Roll out pie crust and slice into 1/4 inch strips. Note: You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture and
sweetness to the pie.
2. Cover the top of the apple in a lattice pattern with pie crust strips.
3. Place apples in an 8×8 pan and add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes.
4. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft
Ghostly Chocolate Pretzel Rods:
(Image credit: Google images)
- 1 box salted pretzel rods
- 16 oz fine white baking chocolate
- An edible ink black baking marker
- Wax paper
1. Melt chocolate in double boiler or on the stove.
2. Dip 1 end of a pretzel rod into melted Chocolate to cover pretzel approx. 2″ down
3. Lay chocolate covered pretzels on wax paper-lined tray
4. Repeat with remaining pretzels until all are covered in chocolate
5. Place baking tray in freezer for 5 minutes until chocolate hardens
6. Remove pretzel tray from freezer and using baking markers, draw scary ghostly faces on the pretzels.
Your ghostly pretzel rods are ready to eat!
Posted in halloween, healthy ideas, healthy recipes, healthy snacks, recipes | 3 Comments »