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Orange Cannellini Beans

26 Apr

Beans are a super healthy and versatile food. I am not huge fan of beans, but luckily my husband is. I try to find ways to eat more beans and this recipe is loaded with flavor and so easy to make. It is best if made in advance and let the flavors soak in. Perfect recipe for the summer.

  • juice and rind of 1 orange
  • 2 15 oz cans of cannellini beans (rinsed and drained)
  • 1/4 cup chopped fresh basil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 cloves garlic, minced

Mix all of the ingredients together and refrigerate for few hours.

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Watermelon “Pizza”

11 Apr

When you find something you like, you must recreate it! Well, at least thats my thoughts when I find a dish I find tasty and fascinating. When I saw watermelon pizza on a menu, I complete passed by it because I thought DOUGH! You don’t find dough on this pizza, only healthy tasty ingredients. This makes a great appetizer or a side dish. I love it with smoked salmon or shrimp coctail.

  • watermelon slices
  • pesto
  • sliced almonds
  • cherry tomatoes, halved
  • arugula
  • balsamic vinaigrette
  • chopped onion (optional)
  • feta cheese (optional)

Toss the aruguala in the vinaigrette. Spread 1 tsp of pesto on each slice of watermelon, add the sliced almonds, tomatoes, arugula and the optional onion and feta cheese.

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Roasted Miso Broccoli

16 Feb

No more boring broccoli! I should serve broccoli  more often for its health benefits, but shy away from it because it is not very exciting vegetable to me. This tasty recipe was so delicious that my non veggie lover husband enjoyed it.

2 small bunches broccoli, cut into florets
2 tablespoons white miso paste
2 tablespoons canola oil
1 tablespoon soy sauce
1 tablespoon grated fresh peeled ginger
1 clove garlic, minced
Freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)

Preheat the oven to 425°F.

In a large bowl, whisk together the miso paste, oil, soy sauce, ginger, garlic, a pinch of black pepper, and red pepper flakes until well-combined. Add the broccoli to the bowl and toss with the miso mixture until it’s well-coated.

Transfer the Broccolini to a baking sheet and arrange into a single layer. Roast for 10 minutes, stirring once about halfway through. Remove from the oven and serve immediately.

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Rosemary Carrots

14 Jan

This recipe comes from a fellow  wordpress blogger Every Day Sarah Jane. I roast carrots regularly, but I have not thought of seasoning them with rosemary. I had to try this, and was not disappointed.

 

  • carrots,  peeled and cut into 1/2 X 3 inch slices.
  • 1 tbs Olive Oil
  • 1 tbs rosemary
  • 1 tsp garlic powder
  • Salt and pepper

Directions

Preheat oven to 400 degrees. In a  bowl, toss together carrots and the seasonings. Lie flat on a baking sheet. Cook for 15 minutes, flip. Cook for additional 15 minutes or until tender.

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Flourless Healthy Brownie Bites

13 Jan

No one will ever guess the secret ingredient in this recipe: bananas. No added sugar or fat! These little brownie bites are as quilt free as any dessert can be. So far everyone who has tried them has loved them. I am super happy that my husband gets his sweet tooth craving satisfied with these little treats.

  • 1 1/2 cups smashed very ripe bananas
  • 3/4 cup of all natural peanut butter (no sugar added)
  • 1/3 cup cocoa powder

Heat oven to 350 F degrees. Spray mini muffin pan with nonstick spray. Mix all of the ingredients until everything is well blended. Spoon into muffin pan evenly. Bake for 10-13 minutes. Cool and place in the fridge. Enjoy quilt free!

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Beet and Spinach Salad

7 Jan

Happy New Year to everyone! Now that the holidays are over it is time to focus on health and well being. Exercise and eating healthy come easy for me, I thrive on it. However, I have so many nutritional issues I need to make improvements.   One thing I want to do is focus more on nutrition that is better for internal organs as well as the whole body.

This recipe is healthy and bursting with flavor.  The fiber in this salad will help with digestive system and, the beets will help boost liver’s natural detox process. Pomegranate has many health benefits, and I am trying to learn to use it more than just in my breakfast yogurt. Cheers, to Happy and Healthy Year!

  • 2 medium or 1 large beet roasted (place beet on large piece of foil, coat with olive oil and season with salt and pepper and thyme sprigs. Close the foil and roast in 400 degree oven 45-6o minutes)
  • thyme sprigs
  • salt and pepper
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 tsp maple syrup
  • 1 tsp horseradish
  • 1/4 tsp fennel seeds
  • baby spinach
  • 1/2 apple chopped
  • 1/4 cup pomegranate seeds

Peel the roasted beets and slice them or cut them in wedges. In a bowl, whisk together vinegar and mustard. Slowly add the oil and syrup, add the horseradish and fennel seeds. In a large bowl, toss the apple pieces and spinach with dressing. Plate the spinach and apples, top with the beets and pomegranate seeds.

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Asian Carrot Salad

8 Dec

The typical carrot salad in South is loaded with mayonnaise and marshmallows, not exactly healthy salad. This salad is delicious and healthy. The soy beans even provide protein for a great dish for vegetarians. Everyone that has tasted this flavorful salad has enjoyed it.

Salad ingredients: combine together

  • 3 cups shredded carrots
  • 1/2 cup cooked and shelled soy beans (edamame)
  • 1/2 cup sliced grapes (red look the prettiest)

Dressing: mix together

  • 3 tbs seasoned rice vinegar
  • 1 tbs low sodium soy sauce
  • 1 tbs olive oil
  • 2 tbs sweet chili sauce

Add the dressing to the carrot and bean mixture. Let it sit in the fridge for 15-30 minutes.

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