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Thread: Healthy Recipes

  1. #16
    LB
    Peace Love n Pretty Tings LB is offline
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    You should post more of her recipes in here as well!

    I wouldnt mind trying the recipe with sugar peas. I am not a fan of straight green beans. Yeah I make no sense lol
    ~ If you make the mountain any bigger you wont be able to move it later

  2. #17
    LB
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    Okay havent tried this one as of yet but I am heading out to pick up the ingredients to give it a go.

    Sweet potatoes and quinoa with blackberries....sounds divine to me!


    Sweet Potato Quinoa Cakes

    [adapted from Heidi Swanson]

    makes 4 cakes, is super easily multiplied

    1 medium sweet potato (about 6 oz), peeled and chopped

    1/2 red onion, diced

    1/2 teaspoon salt

    1/2 teaspoon pepper

    2 garlic cloves, minced

    1 tablespoon olive oil

    1/2 cup cooked quinoa

    1/4 cup whole wheat bread crumbs

    1/4 cup finely grated parmesan cheese

    2 tablespoons chopped fresh cilantro

    2 tablespoons chopped fresh basil

    1 large egg, lightly beaten

    Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.

    Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!



    Blackberry Salsa

    1 pint fresh blackberries, chopped

    1/2 red onion, finely diced

    1/2 jalapeno, finely diced

    1/2 cup chopped cilantro

    the juice of 1 lime

    salt and pepper to taste

    Combine all ingredients together in a bowl and mix.


    ~ If you make the mountain any bigger you wont be able to move it later

  3. #18
    LB
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    Here you go TriniAmeri

    I made the Sweet Potato & Quinoa Cakes for dinner today. It turned out really NICE

    but I have to admit, I seriously "tweaked" the recipe.

    .....I boiled the potatoes, garlic and green onions instead of pan frying them like in the recipe
    ....used the leftover water that I boiled the sweet potatoes in as "stock" for the quinoa. totally added to the flavour of the quinoa
    ...Added a ton of different spices to the mix, paprika, cayenne pepper, coriander seeds, thyme
    .....addded grounded flax seed to up the healthy ante
    .....plus added mango pieces to the blackberry salsa and I cooked it over the stove for 10 mins so the flavours would come together better.
    .....had to add some agave nectar to the salsa because I added WAAAY too much hot peppers. lmao! My Trini friend had given me a bottle of homemade hot peppers the other day and I didnt taste just how hot he made the rhatid thing...

    Had it with a sorta ceasar salad:



    ~ If you make the mountain any bigger you wont be able to move it later

  4. #19
    LB
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    *continues to talk to herself*

    made this over the weekend so I had food for lunch for the week...cause I feeling lazy this week.

    Yes more quinoa (good protein source) - tossed with spinach, chickpeas, black beans, and bell peppers.



    I added flaxseeds when I am ready to eat with avocado slices and some feta cheese.....oh and a simple vinigarette (sp?) as well.

    lots of protein and good fats all around. And easy to put together.
    ~ If you make the mountain any bigger you wont be able to move it later

  5. #20
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    *plucks out quinoa* outside of that looks tasty

  6. #21
    LB
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    kissteet!

    u ever eaten couscous? If u have and u liked it then quinoa is very similar. Just is a but crunchier like wild rice to me.
    ~ If you make the mountain any bigger you wont be able to move it later

  7. #22
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    Quote Originally Posted by LB View Post
    kissteet!

    u ever eaten couscous? If u have and u liked it then quinoa is very similar. Just is a but crunchier like wild rice to me.
    that's why I don't like quinoa I frowned my face up when I first saw it, but then went ahead and tried it. I had that ick face when you know something isn't good, but you just smile to cover it up. I'll take wild rice over both actually....hmmm good idea LB. I was liking the way the fritters looked until I saw quinoa, but I guess wild rice would be a good substitute.

  8. #23
    LB
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    Quote Originally Posted by mz_JazE View Post
    that's why I don't like quinoa I frowned my face up when I first saw it, but then went ahead and tried it. I had that ick face when you know something isn't good, but you just smile to cover it up. I'll take wild rice over both actually....hmmm good idea LB. I was liking the way the fritters looked until I saw quinoa, but I guess wild rice would be a good substitute.
    I give up on you yes!

    yeah try it with wild rice. I think the tastes are similar (so I dont know why u nah like quinoa lol) so its a good substitute

    unno need fi come wid some ideas too!

    I need to stop talking to myself here
    ~ If you make the mountain any bigger you wont be able to move it later

  9. #24
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    Quote Originally Posted by LB View Post
    I give up on you yes!

    yeah try it with wild rice. I think the tastes are similar (so I dont know why u nah like quinoa lol) so its a good substitute

    unno need fi come wid some ideas too!

    I need to stop talking to myself here
    it reminds me a coucous...horrible flashbacks
    I'll see what I can come up with since I'm trying to get back into my eating a rainbow a day kick.

  10. #25
    LB
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    Quote Originally Posted by mz_JazE View Post
    it reminds me a coucous...horrible flashbacks
    I'll see what I can come up with since I'm trying to get back into my eating a rainbow a day kick.
    you sound like Mr LB when it comes to couscous. He got sick (I mean lay on the bathroom floor sick) from the Shitaike mushrooms in the dish but he still blames the couscous Took him a while before he'd try the quinoa cause he'd have flashbacks too. lol

    I just flung the above together with what was in the fridge so the same idea should work with the wild rice for you as well :)
    ~ If you make the mountain any bigger you wont be able to move it later

  11. #26
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    Quinoa free yay!!!


    I might have to try these this weekend, not sure due to us being busy on Saturday.

    Ingredients:

    For the Spicy Chipotle Mayo:
    3 1/2 tbsp light mayonnaise (Hellman's)
    1 tbsp canned chipotle in adobo sauce

    For the Black Bean Burgers:

    16 oz can black beans, rinsed and drained
    1/2 red bell pepper, cut into 2 inch pieces
    1/2 cup chopped scallions
    3 tbsp chopped cilantro
    3 cloves garlic, peeled
    1 jumbo egg
    1 tbsp cumin
    1/4 to 1/2 tsp kosher salt
    1 tsp hot sauce
    1/2 cup quick oats (use gf oats for gluten free)
    4 whole wheat 100 calorie buns (Martin's)*
    1 small hass avocado, sliced thin
    Spicy Black Bean Burgers with Chipotle Mayonnaise | Skinnytaste (pictures of each step)

  12. #27
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    Quote Originally Posted by LB View Post
    you sound like Mr LB when it comes to couscous. He got sick (I mean lay on the bathroom floor sick) from the Shitaike mushrooms in the dish but he still blames the couscous Took him a while before he'd try the quinoa cause he'd have flashbacks too. lol

    I just flung the above together with what was in the fridge so the same idea should work with the wild rice for you as well :)
    aww man that would have me shellshocked as well. I find I do the same when it comes to my crock pot. I just grab whatever I think will work together, and boom dinner.

  13. #28
    LB
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    You too fass! Bout Quinoa free

    the black bean burgers looks mad good though! Plus anything where I can throw in an avocado and I am in it!
    ~ If you make the mountain any bigger you wont be able to move it later

  14. #29
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    Quote Originally Posted by LB View Post
    You too fass! Bout Quinoa free

    the black bean burgers looks mad good though! Plus anything where I can throw in an avocado and I am in it!

    I'm going to look special at my desk, but I'm about to print this out for myself as a reminder. http://www.wegmans.com/pdf/EatARainbowEveryDay.pdf

  15. #30
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    Crab Salad with Avocado and Peaches


    can substitute the mayonnaise with w/e you want (sour cream, greek yogurt, etc). I usually buy my crab meat already picked from a local store, and I wouldn't get the canned/jarred variety unless that's only available.
    Ingredients
    1 pound fresh jumbo lump crabmeat
    2 tablespoons lemon zest
    1 tablespoon mayonnaise
    1/2 teaspoon dry mustard
    5 tablespoons fresh lemon juice, divided
    1/2 jalapeño pepper, seeded and finely diced
    1/4 cup finely diced celery
    2 green onions, finely chopped
    Kosher salt and freshly ground white pepper to taste
    5 to 6 medium peaches (about 1 3/4 lb.), unpeeled and coarsely chopped
    1 tablespoon honey
    3 medium avocados, diced
    Arugula


    Preparation
    1. Pick crabmeat, removing any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 Tbsp. lemon juice. Fold in jalapeño pepper, next 2 ingredients, and crabmeat, using a rubber spatula. Season with kosher salt and freshly ground white pepper to taste.

    2. Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season pureed peach mixture with kosher salt and freshly ground white pepper to taste.

    3. Spoon 1/4 cup pureed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate. (A clean, empty tuna can with both ends removed may be used instead.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter, packing each layer firmly and sprinkling with kosher salt and freshly ground white pepper to taste. Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining pureed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.

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