Oil two baking sheets and preheat oven to 375. In a medium-sized bowl, combine the oil, maple syrup and vanilla. Beat the egg and stir into the oil mixture. Gradually stir in soda and flour to form a stiff batter. Fold in carob chips and drop the batter onto
the baking sheets by the teaspoon. Bake for 10 to 15 minutes until cookie is lightly browned. Remove from oven and cool
1 pd. Fresh pasta sheets (can use whole wheat, quinoa, kamut, or other healthy grains)
1 lb. mozzarella cheese (use the fresh stuff -- makes a huge difference)
2 lbs. low-fat ricotta cheese
Freshly grated parm cheese
1 jar tomato sauce
Vegetables -- use your favorites. I use red onions, yellow peppers, broccoli, spinach, fresh tomato, mushrooms and yellow squash.
Sautee vegetables. Using a 9x13 pan, put a thin layer of tomato sauce at the bottom. Place pasta sheets on top, then add mozzarella and ricotta cheeses and a thin layer of sauteed veggies. Add tomato sauce and another layer of pasta. Place a second layer of veggies and cheese, more sauce, then pasta sheets. End with a layer of tomato sauce. Top generously with parmigiana cheese. Bake at 375 degrees for about 40 minutes or until hot.
This is a delicious side dish. The recipe is really easy, it just requires a lot of baking time.
1 pound of regular potatoes
1 pound of red potatoes
1 pound of sweet potatoes
1 pound of blue potatoes (you usually have to go to a farmers market or health food store. If you can't find them, you don't really need them, but you'll be missing out because they are really good.)
Slice potatoes very very thin and place on baking sheet. Mix all potato slices together and drizzle with olive oil. Top with fresh rosemary and garlic salt. Roll everything around together in pan and put in over. Bake on 400 for 45-75 minutes (depending on how thick the slices were and how crispy you want the potatoes.) Occasionally mix the potatoes around in the oven.
This one can be a great breakfast, snack or dessert.
Strawberries (about a pound)
Cantaloupe (1 whole melon)
Green Apples (about 3 large apples)
Mango (1 large mango)
Peaches (about 2 peaches)
Shredded Coconut (half a cup or so)
Granola (about a cup)
Sliced Almonds (depends how much you like almonds -- maybe a half cup)
1 Can Sweetened Condensed Milk
Dice all fruit into very small pieces. Mix in can of Sweetened Condensed milk, almonds, and granola.
Top with shredded coconut. Looks kind of gross, but it's quite delicious. To make it more presentable, you can layer ingredients in parfait cups. Fruit, sprinkle coconut, granola, and sweetened cond. milk, one more layer of each. Voila!
I’ve made a lot of chili over the last several winters, but this batch was by FAR the best. To make it
vegetarian, skip the turkey and add more beans. I use all organic ingredients to make it even
more healthy and delicious.
This recipe is to make a HUGE pot of it. You can trim it down, if you aren’t feeding an army. (Note: It freezes well, so making extra isnt such a bad idea.)
3 - 28 oz. cans of diced tomatoes (I used wild oats organic)
4 – 14 oz. cans of black beans (wild oats organic)
1 – 14 – oz. can pinto beans (wild oats organic)
2 lbs. Ground Turkey (free range)
1 lb. shredded carrots
2 large red onions
2 yellow onions, chopped
1 yellow pepper, chopped
1 bag frozen organic sweet corn
1 bunch of green onions
2 bulbs of garlic (minced)
Cumin (to taste, I used almost a tablespoon)
Crushed red pepper (a lot – depending on how spicy you like it. I used almost half of my little jar)
Chili pepper (to taste. Also depends how spicy you like it)
Celery salt (to taste – I added a lot of this too)
1-2 cups of red wine (depending on your taste)
Balsamic Vinegar to taste (I probably used ¾ cup – it depends how sweet you like it)
Salt (to taste)
Tons of chopped cilantro for garnish
Jalapeno, if you like it spicy
Chop red and yellow onions and put in large pot with 1-2 tablespoons of olive oil. Heat on medium and brown. When onions are almost brown, add ground turkey and minced garlic (YES – I said 2 entire bulbs, mince all cloves). Cook until turkey is brown.
Add Shredded carrots, green onion, and chopped yellow pepper (also add jalapeno here if you want spicy chili) – cook for a few more minutes. Add tomatoes and beans. Stir. Add red wine, balsamic vinegar, corn, and all spices. Simmer for 2-3 hours. (You can simmer for just an hour, but the longer you simmer, the better it tastes.)
We ate the chili over corn bread last night and it was delicious. Important note – garnish with cilantro. It makes the chili. Also garnish with shredded cheddar cheese, sour cream, and avocado slices.
I've never made this one before. I found it on the Food Network's website, and I think I'm going to try it out for Thanksgiving. It's much healthier than cooking sweet potatoes with heavy cream, refined sugar, and marshmellows. I'll probably swap out the brown sugar for agave and the chicken soup for veggie broth. Other than that, it looks creative and delicious...
3 1/2 pounds sweet potatoes
2 teaspoons butter
1 cup chicken stock
Salt and pepper
2 teaspoons ground cinnamon
2 large bananas, thinly sliced on an angle
1/4 cup dark brown sugar
Preheat oven to 350 degrees F.
Place sweet potatoes on a baking sheet and roast until tender, about 1 hour. Remove from heat and let cool until cool enough to handle. (Keep oven at 350 degrees F). Peel and mash sweet potatoes in a bowl until smooth. Stir in the butter, stock, salt, pepper, and cinnamon. Transfer to a casserole dish. Cover the surface of the potatoes with the banana slices by laying them on top, slightly overlapping in concentric circles. Sprinkle the brown sugar evenly over the top. Bake for 20 minutes or until the top is browned.
This one is really easy and versatile. You can eat it hot as a side dish (goes really well with fish) or cold as a dip for tortilla chips.
2 cans organic black beans
3 medium ripe tomatoes, cut into chunks
1 large red onion, chopped - some diced, some chunked
3 green onions, chopped
Large bundle of cilantro, de-stemmed and chopped
1 tspn cumin
1 Tablespoon Olive Oil
Sliced Avocado (optional)
If you like it spicy, you can add jalepeno, sriracha or red pepper flakes
Saute red onion in a little olive oil in a medium pot. When onion begins to get soft, add green onions and continue to cook. When onions are soft, put heat on med-low and add cilantro, tomatoes, beans, cumin and garlic salt (I use a lot of garlic salt, but you can use as much/little as you like.) cook until dish is hot.
Top with sliced avocado (optional). Serve hot as a side dish or cold as a dip for chips. (TIP: This could be a healthy alternative for a holiday party appetizer or Superbowl Sunday dip.)
I got the first part of this recipe from the The Whole Foods Market Cookbook: A Guide to Natural Foods. By the way -- this is a great book. My good buddy Rob gave it to me for my birthday last year, and I highly recommend it to those in search of healthy recipes. Anyway... I changed the recipe up a bit. Just as I have a hard time writing recipes, I have a hard time following them. I advocate changing recipes -- it's a great way to be creative. Let me know if you try this one with a different twist. Here goes, Recipe Number One:
1 tablespoon Canola Oil
3 Carrots, chopped
1 large red onion, chopped
2 stalks of celery, chopped
2 sweet potatoes, peeled and chopped (not to be confused with yams)
1 small butternut squash, peeled and chopped
2 medium tomatoes, chopped
6 -7 cups of vegetable stock
2 cups fresh or frozen corn kernels
4 cups chopped kale leaves (just the leaves, not the stems)
1 sprig of thyme
¾ teaspoon turmeric,
Salt to taste
A few shakes of Cayenne pepper
1 tablespoon of corn starch
¾ cup parsley
½ cup cashew pieces (optional, but makes the soup creamy)
In a large pot, sauté carrots, onion, celery, sweet potato and squash for a few minutes. Add thyme and turmeric. Add tomatos and stock and simmer for 20 minutes or so. Add corn, kale, and salt. Simmer for another five minutes of so. Add cayenne pepper.
Blend corn starch, cashews, and a cup of the soup broth in a blender or food processor. Add mixture to join other veggies in the pot.
Depending on how thick or chunky you want the soup, blend some of the soup. I recommend blending half of it, so it's thick, but still chunky. This works best with an immersion blender. If you don't have one, put half of the soup in a blender (may take a few trips to the blender) and return it to the pot. Final simmer for a few minutes.
The first night I ate it with some goat cheese crumbles on top and it was extra delicious...
I've been cooking for years, but I've never really used recipes. People ask me all the time "Mmmm -- What did you put in that dish?" And I usually say "A little bit of this and a little bit of that."
I had a dinner party a few weeks ago and a friend of mine wanted to come over early for a little cooking lesson. She was following me around the kitchen with measuring devices, attempting to measure the "this and that" I was tossing into my vegetable and bean concoction. And she tried to take notes.
Well by the end of the night, she was flustered and swore there was no way for her to reproduce anything we had just cooked.
I realized then that "a little bit of this and a little bit of that" isn't a recipe. So now I'm the one trying to take notes on what I do in the kitchen so I can post the recipes. I apologize if I use some vague language (Read: a little bit of this, a little bit of that.) I can't measure everything. But I'm going to do my best.