Tuesday, March 27, 2012

Light Guacamole

I adapted this recipe a little from America's Test Kitchen. Substituted some things, and took some ingredients out I didn't care for. Nobody could tell it wasn't completely made from avocados! Now that is a successful healthy alternative...when nobody realizes it's healthy! Kind of like my Light Scalloped Potatoes that my father-in-law swears has TONS of butter & cream. The best part is, it doesn't turn brown. So you can make it ahead of time, or make plenty so you have leftovers!

2 c. frozen lima beans
3 small avocados
3 T. lime juice
2 T. plain Greek yogurt
1/2 t. salt
1/2 t. granulated garlic
2 green onions, chopped
1 small tomato, diced
2 T. fresh cilantro, chopped

1. In a microwave safe bowl, place the lima beans & enough water to barely cover them. Cover with plastic wrap & cook on HIGH for 12 minutes.
2. Meanwhile, in a food processor, add one avocado, lime juice, yogurt, salt & garlic.
3. When the lima beans are done, drain them & add to the food processor. Process for 1-2 minutes, until smooth.
4. In a medium bowl, roughly mash the other two avocados. Add the bean mixture, green onions, tomato & cilantro and mix together.

Blueberry Coconut Pecan Cookies

I found this recipe on this blog via Pinterest (of course). I think they are my favorite "healthy" cookie to date. Absolutely delicious! And they look good too (not all "healthy" cookies look appetizing. Trust me, I know from experience!) My kids didn't even want to let me get this babies in the oven!

1 1/2 c. rolled oats
1 c. unsweetened coconut flakes
1 T. ground flaxseed
1/2 t. salt
3/4 c. chopped pecans
1/2 c. dried blueberries
3 bananas, mashed
1/4 c. warm coconut oil
1 T. agave
1 t. vanilla

1. Preheat oven to 350 degrees.
2. In a large bowl, mash up your bananas. Add the coconut oil, agave, vanilla, salt & flaxseed.
3. Stir in the oats, coconut, pecans & blueberries.
4. Press a couple spoonfuls into a round cookie cutter (or biscuit cutter in my case).
5. Bake for 25 minutes, or until golden.

Black Bean Tortilla Soup

The ingredient list is long, but it uses a lot of canned items (which to me is perfect for the winter months), and things that I always have in my pantry. This is a big hit at my house every time I make it. My kids love anything Tex Mex, especially if it has corn & beans! The best part is it's ready in about 20 minutes, start to finish! Serve it up with tortilla chips, shredded cheese, sour cream, guacamole...you get the picture.

1 T. canola oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1/4 c. sugar
4 T. chili powder
2 T. cumin
1 T. coriander
4 c. vegetable broth
2 c. salsa
2 (15 oz) cans black beans, drained & rinsed
2 (15 oz) cans black eyed peas, drained & rinsed
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chiles
3 c. frozen corn
4 T. butter
1/4 c. flour
1 c. heavy cream
1/4 c. fresh cilantro, chopped
1 bunch green onions, sliced

1. Saute onion & bell pepper in oil until tender.
2. Add garlic, cumin, chili powder, coriander. Cook until fragrant (less than a minute).
3. Add tomato sauce, sugar, broth, salsa, beans, tomatoes, chiles, and corn. Simmer for 10 minutes.
4. In a separate small pot, make a rue from the butter and flour. Add this to your soup & bring to a boil to thicken.
5. Turn off heat and add cream, cilantro & green onions.

Tuesday, March 13, 2012

Easy Garlic Chicken

I was a tiny bit disappointed by this recipe. Not because it wasn't good, but because I had heard rave reviews about it. It was supposed to be fantastic, amazing, blow-your-socks-off good. Don't get me wrong, it was tasty, but not as amazing as I expected. Still, it was fast & easy, so I'm sure I'll make it again.

4 chicken breasts
4-6 cloves garlic, minced
1/2 onion, minced
4 T. brown sugar
2 T. olive oil
1 T. butter
Salt & Pepper

1. Preheat oven to 500 degrees.
2. In a small sauce pot, cook onion & garlic in olive oil over low until tender & sweet.
3. Stir in brown sugar & butter. Season with salt & pepper to taste.
4. Pour mixture over chicken and bake for 20-30 minutes (depending on the thickness of the chicken).

Monday, March 12, 2012

Vegan Breakfast Cookie

I realize I'm a little obsessed with cookies right now. This year I've been trying really hard to eat really well/healthy. I guess my sweet tooth is starting to kick in. This recipe has no dairy, no eggs, no fat & no gluten. I could eat this batter raw for breakfast. Seriously.

2 ripe bananas, mashed
1 1/2 c. oats
1 c. unsweetened applesauce
1 t. cinnamon
Handful of unsweetened, dried cranberries
Handful of chopped walnuts

1. Preheat oven to 350 degrees.
2. Mix all of the ingredients together.
3. Drop by spoonful onto a cookie sheet.
4. Bake for 30-35 minutes.

**Makes 8 large cookies**

Sunday, March 11, 2012

Terrific Turkey Chili

1 lb. ground turkey
2 onions, diced
2 bell peppers, diced
1 head garlic, minced
2 (16 oz) cans diced tomatoes
1 (6 oz) can tomato paste
1 (14 oz) can tomato sauce
1 (4 oz) can chopped green chilies
3 (16 oz) cans kidney beans, drained & rinsed
3 c. chicken stock
1 T. dried parsley
1 T. cumin
3 T. chili powder
1 T. dried oregano
2 T. brown sugar
Salt & Pepper

1. Brown turkey in a large dutch oven. Add onion & bell pepper and cook until tender
2. Add garlic, parsley, cumin, chili powder, oregano, brown sugar. Cook one minute.
3. Add all canned ingredients, and stock. Bring to a boil and simmer for 20 minutes.
4. Season with salt & pepper to taste.

Pure Protein Pancakes

I stumbled across this recipe during a bout of insomnia last night. Just a little note, this recipe only makes 2 pancakes, so multiply according to how much you need. Mix up the ingredients and cook on a hot griddle. We ate them without any syrup, just some fresh strawberries. Yummy & healthy!

1/4 c. egg white
1 scoop vanilla whey protein
2 T. skim milk
1 t. cinnamon
1 T. ground flax seed
1/2 banana, mashed
Handful of blueberries

Saturday, March 10, 2012

Healthy Peanut Butter Banana Oatmeal Cookies

I just made this recipe this morning. No eggs, no sugar, no butter. I don't think it even needs the chocolate chips (next time I'll substitute nuts instead). The fam loved them!

3 ripe bananas
1 c. all-natural peanut butter
1 t. vanilla
4 T. maple syrup
2 c. oats
1/2 c. whole wheat flour
1 t. salt
1 t. baking powder
1 c. chocolate chips (or nuts)

1. Preheat oven to 350 degrees.
2.Mash bananas. Mix together with pb, vanilla and maple syrup.
3. Combine dry ingredients & add them to the banana mixture.
4. Stir in chocolate chips. Drop by spoonful onto cookie sheets.
5. Bake for 15 minutes.

**Makes 2 dozen cookies**