Healty Recipes

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Brussels Sprout Salad with Avocado and Pumpkin Seeds No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender brussels sprout leaves make a showstopping salad.Yield Serves 6 Ingredients Finely grated zest of 1 lemon (1 teaspoon) plus 1 1/2 tablespoons lemon juice 1/2 teaspoon Dijon mustard 3 tablespoon extra-virgin olive oil Coarse salt and freshly ground black pepper 1 pound brussels sprouts, trimmed, leaves separated 2 tablespoons pumpkin seeds, toasted 1 avocado, sliced Directions Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper. Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning. Cook's Note Change It Up Brighten the salad by adding blood-orange segments and swapping toasted pecans for the pumpkin seeds; toss the salad with shaved fennel and celery root for heartiness....
Tagged in: Salads
Hits: 1880
Smoked Salmon and Yam Salad with Creamy Chipotle-Lime Dressing This is one of our favorite salads to have on hand for meals on-the-go! Take out a portion and place it into a small glass container with fresh salad greens for a healthy lunch. Serve the salad with sliced avocado and lime wedges. If you don't have smoked salmon, use leftover cooked salmon or chicken!   Salad: 3½ to 4 pounds yams, peeled and cubed ½ pound smoked salmon 1 red bell pepper, stemmed, seeded, and diced 4 to 5 green onions, sliced into rounds ½ cup chopped fresh cilantro   Dressing: ½ cup raw cashews 6 to 8 tablespoons water ¼ cup freshly squeezed lime juice ¼ cup extra-virgin olive oil 1 small garlic clove ¾ to 1 teaspoon sea salt or Herbamare ¼ to ½ teaspoon chipotle chile powder   To make the salad, cook the cubed yams in a steamer basket over about 2 inches of water in a 2- or 3-quart pot. Place a lid on the pot and cook over medium-high heat. Steam for 15 to 20 minutes, or until fork-tender. Do not overcook! Transfer to a plate or platter to cool completely.   In a large bowl, combine the cooled yams and remaining salad ingredients...
Tagged in: Fish Salads
Hits: 1904
Raw Banana Sushi...aka "Caterpillar" to children Healthy & Easy! Ingredients 1 large banana 2-3 tablespoons of nut/seed butter Preferred toppings. Examples: chopped pistachios, chia seeds, hemp seeds and dried coconut. Optional - Add some healthy dark chocolate (melted). Instructions 1. First peel your banana, place on a baking sheet, and evenly spread on nut butter, covering just the top half of your banana. (if using dark chocolate spread this on next.) 2. Then, sprinkle on toppings and press them lightly into the nut butter to ensure they will stick. 3. Using a sharp knife, evenly slice banana. Place banana into the freezer and freeze for about an hour. After an hour, transfer to a container (this is so the banana doesn't freeze to the baking sheet). 4. Store banana sushi in freezer. (always use organic ingredients when available) Source: fitfoodiefinds.com...
Tagged in: Desserts
Hits: 1753

Posted by on in Recipes
Very Versatile Mashed Tempeh Prep time: 10 minutesPrep notes: Cooking time: 30 minutesYields: 2 people Ingredients: 1/2 cup arame8 ounces tempeh1/2 small onion, finely diced1/2 cup water1/2 cup finely chopped celery, 1 or 2 stalks2 tablespoons tahini1 tablespoon ginger juice1 tablespoon fresh lemon juiceSea salt to taste Directions:     1. Rinse arame and soak for 2 minutes.    2. Place tempeh, onion and arame in a pot.    3. Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally.    4. When done cooking drain any excess water through a strainer and transfer to a mixing bowl.    5. Mash with fork.    6. Add celery, tahini, ginger juice and lemon juice.    7. Mix well and add salt to taste.Notes:     For an extra kick, add 1/2 a diced pear and a few splashes of umeboshi vinegar.    Use the mashed tempeh to make a sandwich on whole grain bread or use as a filling for a wrap by putting a scoop inside a collard leaf or sheet of nori and rolling it up.Credit: ...
Tagged in: Tofu and Tempeh
Hits: 1765

Posted by on in Recipes
Creamy Parsnips Soup with Polka Dots Prep time: 10 minutesPrep notes: Cooking time: 25 minutesYields: 4 people Ingredients: 4-6 parsnips, cut into chunks1 large yellow onion, cut into chunks1/2 teaspoon nutmeg1 teaspoon sea salt4 cups water1 cup green peasDirections:     1. Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil.    2. Cover the pot and simmer 20 minutes, or until the parsnips are soft.    3. Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.    4. Add green peas and mix with a spoon.    5. Once peas are heated through, serve in individual bowlsNotes:     Use 2 cups rice or soy milk and 2 cups water for a more silky texture.    Replace some of the parsnips with carrots.Credit: ...
Tagged in: Soup
Hits: 1703

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