Posts Tagged ‘Recipes’

Happy #MeatlessMonday!

We could never pass on this delicious sweet potato and bell pepper salad! #yum

Source: bit.ly/U1hWvH



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Who knew it was so easy to make homemade almond milk and flour?

Thanks All Sorts of Pretty for the easy DIY project!

Source: http://bit.ly/1mRLCFc


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By: SusanVoison, Fat Free Vegan Kitchen

The short story behind it is that I saw it, or the one it’s based on, in Eating Well magazine, and couldn’t resist making it, with a few changes: 1) Instead of tofu I used pinto beans. 2) Then I doubled the amount of pinto beans because I wanted it main-dishier (see, I’m making up words; swearing can’t be far behind). 3) I used Mexican oregano instead of epizote because I like Mexican oregano and don’t have any epizote. 4) I added chipotle powder because I wanted it to be spicier (without it, it’s deeply chile-flavored but not spicy at all). 5) I divided it into 6 servings instead of 8 because my family and I eat like pigs (only messier) and because I wanted it to be main-dishier (see #2).

Tortilla Soup with Pinto Beans

Tortilla Soup with Pinto Beans
(printer-friendly version)

Adding pinto beans makes this more of a main dish soup, but it could be even heartier with more greens and vegetables added.

3 large dried New Mexico chiles (or pasilla or ancho chiles)
1 15-ounce cans diced tomatoes, preferably fire-roasted
1 medium onion, chopped
3 cloves garlic, peeled
1/2 teaspoon Mexican oregano (optional)
1/4 teaspoon chipotle chili powder (or to taste)
4 cups vegetable broth or no-chicken broth
4 cups water
3 cups pinto beans, cooked
salt to taste
6 corn tortillas
1 large lime, cut into 6 wedges
1 ripe large avocado, cut into 1/4-inch cubes
4 cups chopped spinach, chard, or kale leaves (packed)

Toast the chiles. If you have a gas stove, you can hold them with tongs over the flame one at a time for a few seconds until fragrant. But if like me you use an electric stove, put them in a dry skillet over medium heat and press them flat for a few seconds on each side.

When the chilies are cool enough to handle, stem and seed them, tear them into pieces, and put them in a blender along with tomatoes and their juice.

Heat a large saucepan over medium heat. Spray lightly with olive oil (optional) and add onion and garlic and cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Pour it all into the blender along with the chipotle powder and process until smooth.

Return the pot to medium heat. When hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. (Careful–watch for hot, bubbling “eruptions”!) Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.

While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt, if desired. Bake for about 15 minutes, stirring every 5 minutes, until golden brown. Remove from oven and allow to cool uncovered until soup is ready.

Add spinach (or chard or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes for spinach, longer for chard or kale.

Ladle the soup into 6 soup bowls. Divide avocado and tortilla chips among the bowls. Serve warm, with lime wedges.

Servings: 6 large servings

Nutrition Facts

Nutrition (per serving): 282 calories, 53 calories from fat, 6.3g total fat, 0mg cholesterol, 489.1mg sodium, 799.2mg potassium, 47.8g carbohydrates, 13.7g fiber, 3.7g sugar, 12.4g protein, 5.4 points.

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Better Homes and Gardens

People who eat less or no meat in their diets than the average American consistently weigh a lot less than their meat-eating counterparts. Many of us are unwilling to give up meat altogether, but cutting back is a lot easier with delicious vegetarian recipes such as this one. In fact, with the traditional barbecue seasonings and consistency, no one will miss, or possibly even notice, the lack of ground beef. Serve this sandwich on a whole grain roll.


  • 1 cup chopped onion
  • 1 large green sweet pepper, chopped
  • 1 tablespoon cooking oil
  • 1-1/2 cups refrigerated or frozen precooked and crumbled ground-meat substitute (soy protein)
  • 1 10-3/4-ounce can tomato puree
  • 1 cup water
  • 1/3 cup bottled barbecue sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon soy sauce (optional)
  • 2 teaspoons chili powder
  • 1 teaspoon bottled minced garlic (2 cloves)
  • 8 to 10 hamburger buns, toasted
    1. In a large skillet cook onion and sweet pepper in hot oil for 5 to 7 minutes or until tender. Stir in ground-meat substitute, tomato puree, the water, barbecue sauce, mustard, soy sauce (if desired), chili powder, and garlic.
    2. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Serve on buns. Makes 8 to 10 servings.


  1. In a large skillet cook onion and sweet pepper in hot oil for 5 to 7 minutes or until tender. Stir in ground-meat substitute, tomato puree, the water, barbecue sauce, mustard, soy sauce (if desired), chili powder, and garlic.
  2. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Serve on buns. Makes 8 to 10 servings.

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By Hilary Meyer, EatingWell Magazine

As part of my pledge to eat healthier this year, I’ve decided to cut back a little on my meat consumption—a tall order for such a carnivore. I dug through my recipes and pulled out some vegetarian recipes that will help me make eating meatless delicious. Spinach-&-Cheese-Stuffed Portobellos (see the recipe below) is a favorite of mine because the oven-roasted mushroom caps come out juicy and tender, almost meaty, so I don’t feel like I’m missing anything. Staying healthy and eating less meat is better for the environment, too—so watch out veggies, here I come! (Want to eat meatless for a whole month? Try the recipes in our 28-day Vegetarian Meal Plan.)

Here are a few of my “go-to“ vegetarian recipes:

Bean Bolognese Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on Pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.

Chickpea Burgers & Tahini Sauce Rather than a heavy, fried falafel, here’s an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

Sweet Potato & Red Pepper Pasta Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, such as basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.

Cheese-&-Spinach-Stuffed Portobellos
Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.

4 large portobello mushroom caps
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
1/2 teaspoon Italian seasoning
3/4 cup prepared marinara sauce

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Makes 4 servings.

Per serving: 201 calories; 10 g fat (5 g sat, 4 g mono); 28 mg cholesterol; 13 g carbohydrate; 14 g protein; 2 g fiber; 680 mg sodium; 677 mg potassium.

Good luck, healthy girl!

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By Joy Bauer, M.S., R.D., C.D.N.

If you’re looking for creative (and delicious!) ways to enhance your weight loss efforts, here’s a fresh collection of six slimming foods you should add to your repertoire. I’m a firm believer that dieting and losing weight doesn’t mean you have to subsist on bland, boring cardboard. With that in mind, I’ve put together a list of strategic skinny eats, each of which has its own unique way of satisfying your taste buds while blunting your appetite. I encourage you to peruse my list and use these tasty bites to your advantage!

1. Pumpkin Pudding: Decadent, creamy pudding for less than 150 calories–and it helps you lose weight! Just combine a 6-ounce container of nonfat vanilla yogurt with ½ cup canned 100% pure pumpkin puree and a dash of cinnamon. The pumpkin bulks up the yogurt–already a protein-rich, nutrient-packed food–and adds a hefty dose of fiber. This winning combo of protein and fiber expands in your stomach, keeping you full long after you finish, so you’re not looking for more munchies an hour later.

2. Vegetable Soup: Studies have shown that just by starting a meal with a fiber-rich bowl of broth-based veggie soup, you can reduce your total calorie intake by 20 percent. That’s because this “veggie first course” helps to fill you up, so you wind up eating less at the main meal.

3. Cucumber Tomato Salad: Thanks to their high percentage of water (95%!), cucumbers are low-calorie, high volume, and top-notch for weight loss! Slice up one whole cucumber plus a medium tomato, then toss with light vinaigrette or unlimited vinegar (balsamic or red wine is delish) plus 1 teaspoon olive oil. The entire salad has only 125 calories!

4. Ginger Green Tea: Nursing a warm mug of tea is a calorie-free way to de-stress after a long day without falling prey to emotional eating. As an added bonus, research suggests that regularly drinking green tea may give you a slight calorie-burning advantage. Steep your tea with a thin slice of ginger root for an extra punch of flavor.

5. Fiery Chicken Salad: Adding a few dashes of fiery hot sauce to your food slows down your eating big time so you’re less likely to eat past the point of fullness. For a simple lunch, whip up a chicken salad with diced chicken breast, 1 tablespoon reduced-fat mayo, hot sauce to taste, and any diced veggies on hand. Serve over a bed of lettuce (and have a glass of water handy!).

6. Shrimp Cocktail: At around 8 calories a piece, shrimp are a fabulous source of lean protein, which helps rev your metabolism and keeps you feeling full for hours. Next time you dine out, start your meal with a shrimp cocktail appetizer. When you’re eating at home, dunk your shrimp in this could-not-be-easier cocktail sauce recipe: simply combine 1 tablespoon ketchup with 1 teaspoon bottled horseradish.

Good luck, healthy girl!

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Looking for a healthy dish that can serve large groups of people?  Want to add a vegetarian entree to a meal?  Stuffed Peppers RecipeVegetarian (or vegan) stuffed peppers are filling, delicious, and much healthier than most meat dishes.  Try out this vegetarian stuffed pepper recipe.

I served these to my family on Thanksgiving.  All ingredients can be purchased at a local grocery store or chain (like Safeway, Kroger, Publix, etc).

Serves 10

What you’ll need:

-10 red bell peppers (or the number of people you’re serving)

-1 lb of brown rice (cooked)

-2 yellow or orange bell peppers

-1 cup cherry tomatoes chopped

-2 cups chopped mushrooms

-1 cup chopped zuchini or squash

-1/2 yellow onion chopped

-1/2 cup chopped walnuts

-seasoning spices (garlic salt and pepper preferred)

-1 container Prego Mushroom Tomato Sauce

-1 large baking pan

-2 frying pans

-1 large mixing bowl

-2 tbsp olive oil

-goat cheese (optional- non vegan)

What to do:

Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane.  Place in baking pan.

Chop remaining ingredients finely.  You will be mixing the ingredients together before baking in the peppers.

Saute in olive oil onions, mushrooms, and tomatoes in one pan.  Saute onions, peppers, zuchini and squash in the second pan.  Mix in seasoning salts.  Boil brown rice separately or cook in rice cooker until soft.

Saute until ingredients are softly cooked. Don’t overcook.  Mix in large bowl ingredients from both frying pans, brown rice, and walnuts.

Using a spoon, stuff peppers to the top with the mixture you’ve just created.   Add goat cheese on the top (non vegan).

Cover in tomato sauce.  Bake in oven for 45 minutes.  Serve and enjoy!

Good luck, healthy girl!

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