Gluten-Free meatloaf
I still have a lot of friends that are eating meat, so why not make a healthy gluten-free meatloaf for dinner tonight.
Ingredients:
1 pastured organic egg
1 lb lean pastured ground turkey
3 Tbsp Organic BBQ Sauce (NO High-fructose corn syrup please!!! )
½ apple, peeled and chopped
1/3 Cup Quinoa Flakes
Directions:
1. Beat egg in large mixing bowl
2. Add remaining ingredients and mix together
3. Place in a non-stick bread pan
4. Bake at 400F for 30 mins or until center is no longer pink
5. Makes 4 servings
Nutritional Info per serving:
236 Calories, 22 g protein, 10 g carbs, 1 g fiber, 11 g fat, 3 g saturated, 4 g mono, 2 g poly, 143 g cholesterol
Enjoy!
June 20, 2011 No Comments
Who doesn’t need some yummy omegas??
I have to say that one great way to get your omega’s in is to eat some tasty wild caught salmon.
Ingredients:
Wild Caught Salmon Fillet
Lemon Juice
1/4 cup brown sugar
2 tbsp Dijon Mustard
2 tbsp fresh dill
sea salt and pepper for seasoning
Directions:
1. Preheat oven to 425 degrees.
2. Season salmon with sea salt, pepper and lemon juice
3. Mix together brown sugar, mustard and dill in a small bowl.
4. Place salmon on baking dish on parchment paper. Spray with EVOO oil spray and spoon mixture over top of the salmon.
5. Bake for 10 minutes (or until cooked through… check at 8 minutes just in case).
YUMMY!!! You are going to love it!
June 13, 2011 No Comments
Spinach Stirfry
I know you are probably sick of the Team Beachbody recipes, but darnit, they keep sending me some awesome ones! Of course I had to mix it up – a) I don’t do tofu and also I don’t do soy sauce.
Here’s a great vegan/vegetarian dish that makes a great side dish for an Asian meal. If you want to kick up the portion size, this tasty stir-fry could serve as the main course—or even the entire meal. Popeye would be proud.
- 1/2 cup low-sodium vegetable
- 1 tsp. grated ginger
- 1 large clove garlic, crushed
- 1/2 Tbsp. molasses
- 1 Tbsp. Bragg’s Liquid Amino or Beef Broth
- 1 10-oz. bag spinach
- 1 12-oz. container mixed veggies, cut
- Dash chili oil (optional)
Mix the stock, ginger, garlic, and Bragg’s in a big bowl and add the vegetables. Marinate for 30 minutes. Heat a wok or frying pan over medium heat. Place veggie mixture in wok and heat until marinade steams, add the molasses last and stir until it’s mixed and warmed through. Add spinach and toss gently over heat until spinach wilts. Great on top of brown rice! Makes 3 servings.
June 7, 2011 No Comments
Tropical Fruit Compote
This is another great Beachbody recipe that I just had to share, and it’s that fruity time of year.
Recommended by the National Heart, Lung, and Blood Institute
- 3/4 cup water
- 1/2 cup sugar
- 2 tsp. fresh lemon juice
- 1 piece lemon peel
- 1 tsp. rum or vanilla extract (optional)
- 1 pineapple, cored and peeled, cut into 8 slices
- 2 mangos, peeled and pitted, cut into 8 pieces
- 3 bananas, peeled and cut into 8 diagonal pieces
In a saucepan combine water with sugar, lemon juice, and lemon peel (and rum or vanilla extract, if desired). Bring to a boil, then reduce heat and add the fruit. Cook at a very low heat for 5 minutes. Pour the syrup in a cup. Remove the lemon rind and cool the cooked fruit for 2 hours. To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit. Garnish with mint leaves.
They recommend that you serve it with homemade sour cream, but I’d say it would be delightful with a nice greek yogurt. What do you think? Makes 8 1-cup servings – so great for your next Girl’s Night Out.
Nutritional Information: (per serving)
June 6, 2011 No Comments
Low-Fat Spinach Dip
I love this recipe for those of you that are really in the spring party and picnic mood. A spinach dip is a huge hit at any party, and I don’t think for the most part you could change this up to be any better. This was shared back in July in the P90X newsletter.
The temperature is rising and the season for barbecues and picnics is in full swing. If you’re looking for something to bring to the neighborhood potluck, try this healthy twist on a party classic. Delicious with crudités or (for bonus presentation points) served in a hollowed-out round loaf of whole-grain bread.
- 10 oz. fresh baby spinach, steamed until wilted
- 1 cup plain, fat-free yogurt, drained (coconut if vegan)
- 4 oz. fat-free cream cheese, softened (Mae’s coconut cream cheese if vegan)
- 1/4 cup reduced-fat Parmesan cheese, grated (Daiya Shredded Mozzarella Cheese if vegan)
- 1 clove garlic, minced
- 1/4 cup scallions, finely chopped
- 1 Tbsp. fresh lemon juice
- Round loaf of whole-grain bread, hollowed out to make a bowl (optional)
- Medium bowl
- Cutting board
- Sharp knife
Drain and squeeze all excess water from spinach; chop and set aside. In medium bowl, stir yogurt and cream cheese together until smooth. Add spinach, Parmesan cheese, garlic, scallions, lemon juice, salt, and pepper to yogurt/cream cheese mixture and mix well; refrigerate until ready to serve. Makes 2 cups (8 1/4-cup servings).
Preparation Time: 15 minutes
Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat 51 5 g 1 g 5 g 1 g 1 g
May 26, 2011 No Comments
Eggplant, Portobello and tomato casserole
Some recipes are so easy we make them again and again. I love this one with a big green salad, or the day after over brown rice or quinoa.
Ingredients:
2 tbsp EVOO
1 small eggplant, peeled and diced
2 cups of diced portobello mushrooms
1 can organic roasted diced tomatoes
1 cup diced onions
1/2 cup of diced bell peppers
Directions:
1. Place all ingredients in oiled baking dish.
2. Cover with vegan cheese or nutritional yeast if desired.
3. Bake at 350°F for 20 minutes or until done.
May 26, 2011 No Comments
Cherry Chocolate Bing Energy Drink
So you’ve probably seen the Bing drink at the store. Sure – it’s tasty, but it’s no where near as good for you as this recipe is:
Ingredients:
1 Scoop Chocolate Shakeology
8oz Vanilla Coconut Milk
1 tsp Green Tea Matcha powder
2 tsp Organic Cherry Extract
Ice if desired
Blend and enjoy!!
May 25, 2011 No Comments
Healthy Pancakes
I love the ‘Thin Kitchen – Ingredients for Healthy Living’ book that you get from Team Beachbody when you sign up for the club membership – but I have to say that it’s very down the center. So I loved the idea of the healthy pancakes, but not all of the wheat. So here is my adaptation of their recipe:
Ingredients:
1 1/2 Cups of Gluten-Free Flour (if you don’t have a favorite you can do the Namaste Waffle and Pancake mix)
1/2 cup of unsweetened applesauce (not the chunky kind)
1/4 cup of canola oil
2 cups of Sugar-free Coconut Milk
2 tsp of baking soda
1/2 cup of hulled hemp seeds
Directions:
1. In a medium bowl, mix applesauce with oil and coconut milk.
2. Stir in baking soda, hemp seeds and flour. Mix until blended.
3. Heat a lightly oiled griddle or frying pan over medium high heat (I prefer a griddle because I don’t have the touch for frying pans. My husband get them out clean every time on either. )
4. Pour 1/4 cup of the batter onto the griddle. Brown on both sides and serve.
Add a little organic fruit and if needed a little pure organic maple syrup on the top and enjoy this guilt-free version of a classic Sunday morning favorite.
May 22, 2011 No Comments
Decadent Red Velvet Chocolate Chip Cupcakes
These are sure to be a hit at any event and with any friend you may have.
Ingredients:
1 1/2 c. Raw coconut crystals or organic sugar
2 1/2 c. organic all purpose flour
1 tsp. baking soda
1/4 tsp. sea salt
1 tsp. corn-free pure organic vanilla
1 can of organic pure pumpkin*
1 handful of Enjoy Life dairy-free, nut-free, soy-free chocolate chips
2 1/2 tsp Seelect – Red Food Coloring
* All canned pumpkin is different. You may need to add a little bit more flour if your canned pumpkin leaves your mix too runny. It should be a little bit less firm than the cake mix and pumpkin cookie dough.
Directions:
1. Mix all of your dry ingredients together.
2. Add in the pumpkin until blending fully.
3. Add vanilla and chocolate chips and mix well.
4. Heat oven to 350 degrees.
5. Spray unbleached parchment paper that is placed on a cookie sheet.
6. Use a tbsp and place cookies a few inches apart on paper.
7. Cook for 15 – 20 minutes depending on your altitude.
8. Enjoy while you can because these cookies disappear quickly.
See you soon!
May 19, 2011 No Comments
Recipe Revamp Spicy Burgers to Spicy Rice Burgers
I wanted to share one of my favorite Team Beachbody recipes, but it’s changed up because I don’t do nuts. It’s part of their Power Vegetarian meal plan, and I have been changing out for vegan options. Going without has been good for my sinus issues this season – but I am sure in the fall I’ll add back in pastured eggs and cheeses. I love that for very little money I have all of my meal plans easily just put right there for me. It’s less that one visit to the gas station for a soda and candy bar. Less even than my tea latte was. I can’t imagine not having all of the tools – especially my meal planner – available for just $2.99 per week by having club membership. And I get to exchange recipes with other club members in the forum. I just love all of the features I get from having my Team Beachbody Membership.
Spicy Rice Burgers
Prep Time: 10 minutes
Total Time: 25 minutes
Cook Time: 15 minutes
Ingredients
1 teaspoon olive oil, extra virgin
2 tablespoons onion, chopped
2 tablespoons mushrooms, sliced
1/2 cup rice, brown, cooked
1 tablespoon organic quinoa flakes* (or your own plain breadcrumbs)
2 teaspoons hemp nuts (or sometimes I use dried mulberries. They used walnuts but I don’t do nuts)
1 1/2 tablespoons applesauce (or your liquid-egg substitute)
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper, ground
1 roll, kaiser
1 lettuce leaf
1 slice tomato
Instructions:
1. Heat olive oil in a non-stick pan. Sauté the onions and mushrooms. When tender remove from heat and transfer to a bowl.
2. Stir in the rice, quinoa flakes, hemp nuts, applesauce, pepper and ceyenne pepper.
3. From into a patty and grill or place under heated broiler for approx 5-6 minutes.
4. Place burger on roll and serve with lettuce and tomato.
5. Serve sandwich with your favorite calorie-free beverage.
* Quinoa, pronounced KEEN-wha, was once the sacred staple of the Incas. The Incas called Quinoa the Mother Grain. It can be substituted for rice, wheat, corn and barley in recipes. It is the highest in protein of all the grains. Contains 10 essential amino acids, low in sodium, high in calcium iron. Quinoa is a wonder food for building strength and endurance.
Organic Quinoa Flakes are smooth and delicious alone or topped with your favorite sweetener, cinnamon or fruit. For a delicious change, cook in apple Juice instead of water and let it simmer a little longer. Due to the relatively high oil and fat content of Quinoa, the flakes should be stored in glass jars in the refrigerator. Keeping cool and dry will extend the shelf life.
Reasons to enjoy the benefits of Quinoa Flakes are:
Quinoa is a Rich and Balanced Source of Vital Nutrients
Quinoa is a Good Source of Fiber
Quinoa is an Alkaline Food
Quinoa is 35 on the Glycemic Index
Quinoa is a Vegetarian Solution
Quinoa is a Senior Solution
Quinoa is a Diabetic Solution
Quinoa is versatile – replaces any flakes in a recipe
Excellent source of nutrition for children
Quinoa is Light and Tasty and Easy to Digest ( an added bonus for children and restricted diets ).
To Cook: Stir 2/3 cup of flakes into 2 cups of boiling water or milk. Turn off the heat and let stand for about 3 minutes. If you desire thicker Quinoa cereal then cook several minutes longer.
Suggestions:
1. Add raisins or diced dried fruits to the flakes as they are cooking (about the last 3 to 5 minutes of cooking time).
2. For an unusual twist, add cinnamon and chopped nuts.
3. Substitute up to 1/2 cup flakes for flour in quick breads.
4. Replace up to half of the flour in pancakes with flakes.
5. Use flakes instead of bread crumbs in casseroles or as toppings.
6. Use for a delightful topping for pies and fruit crisps.
7. Use in making delicious granola’s.
8. Use in grain burgers, add to hamburgers or meat loaf.
9. Use in muffins and cookie recipes
May 17, 2011 No Comments
