This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Showing posts with label try this;. Show all posts
Showing posts with label try this;. Show all posts
Thursday, December 24, 2015
Roasted Brussels Sprouts with Medjool Dates
http://veganheritagepress.com/2015/03/oven-roasted-brussels-sprouts-with-medjool-dates/
Friday, May 22, 2015
Summer Pasta and Tomato Salad
From PCRM.com
Picking up the basil and tomatoes from your local farmers market will make this recipe taste that much fresher! It’s the perfect dish for sharing at picnics or potlucks.
Makes six 1 1/2-cup servings
Ingredients:
8 ounces dry whole-wheat rotini or other shaped pasta
2 large tomatoes, chopped
1/2 red onion, thinly sliced
3 green onions, thinly sliced
1/2 cup chopped fresh basil
1 15-ounce can white beans, drained and rinsed
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
kosher or sea salt, to taste
freshly ground black pepper, to taste
Directions:
1. Cook pasta according to package directions. Drain and rinse.
2. Combine pasta with remaining ingredients and let stand for 30 minutes at room temperature prior to serving. Add juice of lime if needed - I had to add this and more salt when using canned tomatoes - I should have drained them.
Would also try white balsamic instead of the standard.
Per serving (1/6 of recipe): Calories: 292; fat: 1.2 g; saturated fat: 0.3 g; calories from fat: 3.5%; cholesterol: 0 mg; protein: 14.9 g; carbohydrate: 59.6 g; sugar: 5.5 g; fiber: 9.6 g; sodium: 309 mg; calcium: 112 mg; iron: 4.5 mg; vitamin C: 14 mg; beta-carotene: 583 mcg; vitamin E: 1.6 mg
Source: The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard and Robyn Webb
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.
Picking up the basil and tomatoes from your local farmers market will make this recipe taste that much fresher! It’s the perfect dish for sharing at picnics or potlucks.
Makes six 1 1/2-cup servings
Ingredients:
8 ounces dry whole-wheat rotini or other shaped pasta
2 large tomatoes, chopped
1/2 red onion, thinly sliced
3 green onions, thinly sliced
1/2 cup chopped fresh basil
1 15-ounce can white beans, drained and rinsed
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
kosher or sea salt, to taste
freshly ground black pepper, to taste
Directions:
1. Cook pasta according to package directions. Drain and rinse.
2. Combine pasta with remaining ingredients and let stand for 30 minutes at room temperature prior to serving. Add juice of lime if needed - I had to add this and more salt when using canned tomatoes - I should have drained them.
Would also try white balsamic instead of the standard.
Per serving (1/6 of recipe): Calories: 292; fat: 1.2 g; saturated fat: 0.3 g; calories from fat: 3.5%; cholesterol: 0 mg; protein: 14.9 g; carbohydrate: 59.6 g; sugar: 5.5 g; fiber: 9.6 g; sodium: 309 mg; calcium: 112 mg; iron: 4.5 mg; vitamin C: 14 mg; beta-carotene: 583 mcg; vitamin E: 1.6 mg
Source: The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard and Robyn Webb
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.
Monday, January 5, 2015
vegetable stir fry
http://www.foodnetwork.com/recipes/vegetable-stir-fry-recipe0.html
also Stir-Fried green beans with tamari almonds from William Sonoma Healthful Cooking cookbook and:
cauliflower with orange zest and green onion
roasted mushrooms, potatoes and green beans
and many others
also Stir-Fried green beans with tamari almonds from William Sonoma Healthful Cooking cookbook and:
cauliflower with orange zest and green onion
roasted mushrooms, potatoes and green beans
and many others
Saturday, September 13, 2014
Slow Cooker Three Bean CHile
Ingredients
1 3/4 cups organic vegetable broth
1 cup chopped onion $
1/4 cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt $
2 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained $
2 (14.5-ounce) cans diced tomatoes, undrained $
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained $
1/2 cup reduced-fat sour cream $
2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
1/4 cup chopped fresh cilantro $
Preparation
1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.
Cooking Light Slow Cooker Tonight, Oxmoor House
2012
1 3/4 cups organic vegetable broth
1 cup chopped onion $
1/4 cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt $
2 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained $
2 (14.5-ounce) cans diced tomatoes, undrained $
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained $
1/2 cup reduced-fat sour cream $
2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
1/4 cup chopped fresh cilantro $
Preparation
1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.
Cooking Light Slow Cooker Tonight, Oxmoor House
2012
Thursday, September 11, 2014
Scrambled Eggs with Sweet Potato Hash
Healthy Recipes: Scrambled Eggs with Sweet Potato Hash
This is an easy breakfast that you and your kids can make together
Kate Sherwood • September 11, 2014
Posted in Healthy Recipes.
0
inShare
from nutrition action.com
Sweet potatoes are hard to cut because they are so firm but a few minutes in the microwave will soften them enough to cut easily and finish cooking fast. If you want more than 1 egg, mix egg whites or some crumbled firm tofu into your whole egg. You can find cartons of egg whites in the refrigerated section near the eggs.
Act now to download your FREE copy of Healthy Recipes: Salads that are Good for You without cost or obligation.
Ingredients:
1 small sweet potato (about 1⁄3 lb.), peeled
1 tsp. extra-virgin olive oil
¾ cup chopped bell pepper
¼ cup chopped onion or scallion
1 whole egg
1 Tbs. non-fat or low-fat milk
1⁄16 tsp. kosher salt
Directions:
• Microwave the potato for 3 minutes then run under cold water to cool.
• Cut the potato into cubes. ln a small, nonstick skillet, heat the oil over medium heat. Sauté the potato, peppers and onions until potatoes are tender, 3-5 minutes.
• In a bowl, whisk the eggs, milk and salt together.
• Move the sweet potato, pepper and onion onto a plate.
• Pour the egg into the skillet and stir constantly with a wooden spoon or rubber spatula until the eggs are hot and clump together.
Nutrition Information:
Calories: 280
Fat: 10 g
Saturated Fat: 2.5 g
Protein: 10 g
Carbohydrates: 38 g
Fiber: 7 g
Sodium: 270 mg
This is an easy breakfast that you and your kids can make together
Kate Sherwood • September 11, 2014
Posted in Healthy Recipes.
0
inShare
from nutrition action.com
Sweet potatoes are hard to cut because they are so firm but a few minutes in the microwave will soften them enough to cut easily and finish cooking fast. If you want more than 1 egg, mix egg whites or some crumbled firm tofu into your whole egg. You can find cartons of egg whites in the refrigerated section near the eggs.
Act now to download your FREE copy of Healthy Recipes: Salads that are Good for You without cost or obligation.
Ingredients:
1 small sweet potato (about 1⁄3 lb.), peeled
1 tsp. extra-virgin olive oil
¾ cup chopped bell pepper
¼ cup chopped onion or scallion
1 whole egg
1 Tbs. non-fat or low-fat milk
1⁄16 tsp. kosher salt
Directions:
• Microwave the potato for 3 minutes then run under cold water to cool.
• Cut the potato into cubes. ln a small, nonstick skillet, heat the oil over medium heat. Sauté the potato, peppers and onions until potatoes are tender, 3-5 minutes.
• In a bowl, whisk the eggs, milk and salt together.
• Move the sweet potato, pepper and onion onto a plate.
• Pour the egg into the skillet and stir constantly with a wooden spoon or rubber spatula until the eggs are hot and clump together.
Nutrition Information:
Calories: 280
Fat: 10 g
Saturated Fat: 2.5 g
Protein: 10 g
Carbohydrates: 38 g
Fiber: 7 g
Sodium: 270 mg
Sunday, May 18, 2014
Pan-Roasted Tomato and Chickpea Salad
From NutritionAction.com
For dinner for four, serve this savoury and slightly sweet salad with a roasted four-pound chicken and some crusty bread.
Total time to prepare: 15 minutes
Ingredients:
1 pint cherry tomatoes, halved
3 Tbs. extra-virgin olive oil
2 cloves garlic, minced
¼ cup orange juice
1 Tbs. red wine vinegar
½ tsp. kosher salt
Freshly ground black pepper
6 cups baby arugula
2 cups basil leaves
1 15 oz. can no-salt-added chickpeas, drained
Directions:
• In a large non-stick pan, sauté the tomatoes, cut side down, in 1 Tbs. of the oil until well browned, 3-5 minutes. Remove from the pan and reserve.
• Add the remaining oil and sauté the garlic for 30 seconds. Stir in the juice and simmer to reduce by half, about 2 minutes. Remove from the heat and stir in the vinegar, salt, and plenty of black pepper.
• Toss the arugula and basil leaves with the dressing and top with the tomatoes and chickpeas.
Serves 4.
Nutrition Information:
Per Serving—
Calories: 230
Sodium: 270 mg
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 25 g
Protein: 7 g
Fiber: 5 g
For dinner for four, serve this savoury and slightly sweet salad with a roasted four-pound chicken and some crusty bread.
Total time to prepare: 15 minutes
Ingredients:
1 pint cherry tomatoes, halved
3 Tbs. extra-virgin olive oil
2 cloves garlic, minced
¼ cup orange juice
1 Tbs. red wine vinegar
½ tsp. kosher salt
Freshly ground black pepper
6 cups baby arugula
2 cups basil leaves
1 15 oz. can no-salt-added chickpeas, drained
Directions:
• In a large non-stick pan, sauté the tomatoes, cut side down, in 1 Tbs. of the oil until well browned, 3-5 minutes. Remove from the pan and reserve.
• Add the remaining oil and sauté the garlic for 30 seconds. Stir in the juice and simmer to reduce by half, about 2 minutes. Remove from the heat and stir in the vinegar, salt, and plenty of black pepper.
• Toss the arugula and basil leaves with the dressing and top with the tomatoes and chickpeas.
Serves 4.
Nutrition Information:
Per Serving—
Calories: 230
Sodium: 270 mg
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 25 g
Protein: 7 g
Fiber: 5 g
Thursday, August 15, 2013
White Beans with Roasted Cherry Tomatoes
From Nutrition Action
See variation with Cleo's oil and vinegar in this blog
The roasted tomatoes make this side dish a summer "must have"
August 15, 2013
Author: Kate Sherwood in: Healthy Recipes
Roasting the tomatoes brings out their tart-sweet juiciness. But if you don’t want to turn on the oven, sauté the tomatoes and garlic in the oil with ½ tsp. of fresh thyme leaves instead.
Time to prepare: 40 minutes
Ingredients:
2 pints cherry tomatoes, halved
5 cloves garlic, sliced
5 sprigs thyme
2 Tbs. extra-virgin olive oil
1 15 oz. can no-salt-added cannellini beans, drained and rinsed
¼ tsp. kosher salt
freshly ground black pepper
Directions:
• Preheat the oven to 425° F.
• In a 9″ x 13″ baking dish, toss the tomatoes, garlic, and thyme with the oil. Roast until the tomatoes start to brown and the garlic is tender, about 30 minutes.
• Remove and discard the thyme sprigs.
• Toss the beans with the tomatoes and garlic. Season with the salt and pepper.
Serves 4.
Nutrition Information:
Per serving (1 cup)—
Calories: 180
Sodium: 160 mg
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 21 g
Protein: 6 g
Fiber: 6 g
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