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Thread: Healthy Recipes

  1. #61
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    I bet it was the quinoa recipes. (last one I swear lol)

  2. #62
    LB
    Peace Love n Pretty Tings LB is offline
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    and you get a next *cut eye*

    brat! lol
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  3. #63
    Registered User massive25 is offline
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    i swear that taco looks delicious.

    what is the white sauce on the taco?

  4. #64
    LB
    Peace Love n Pretty Tings LB is offline
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    Quote Originally Posted by massive25 View Post
    i swear that taco looks delicious.

    what is the white sauce on the taco?
    did some inquiring and she does have a blog site:

    My Wooden Spoons

    but so far, I cant find that particular recipe on her website so I sent a note asking for the link. My friend only posted a picture of the tacos on FB but not a link to the recipe on the site.

    If u can find it great, come post it. lol Otherwise, I have to wait until I hear back from her.
    ~ If you make the mountain any bigger you wont be able to move it later

  5. #65
    LB
    Peace Love n Pretty Tings LB is offline
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    I cant eat any kind of ground or tree nuts, but for those of you who can this looked good. I'd substitute some kind of meat or fish in it and not be totally raw/vegan.



    Crunchy Raw Tacos


    Vegan, Gluten-free & Raw
    Serves 2
    Ingredients
    For the meat:
    1/2 cup walnuts
    1 tsp. chili powder
    1 tsp.cumin
    1 tsp. cinnamon
    2 tsp. Nama Shoyu (raw, unpasteurized soy sauce)
    1 tsp. olive oil
    Directions:
    Blend ingredients in a food processor and process until mixture resembles taco meat – takes 20-30 seconds.

    For the tacos:

    Ingredients:
    romaine lettuce hearts
    tomato, diced
    cucumber, diced
    onion, diced
    sprouts (I used alfalfa)
    lemon juice
    Directions:
    Chop and dice all of the vegetables.
    Lay out your romaine lettuce leaves and scoop equal amounts of taco meat in each. Spread it around.
    Next, add all of your toppings – the tomatos, cucumber, onion and sprouts. Enjoy!

    And if you dont already know how to make guacamole...

    Garden Guacamole

    Ingredients:
    2 avocados – pitted, peeled and diced
    1/2 cup red onion, minced
    1/4 cup red bell pepper, chopped
    1/4 cup yellow bell pepper, chopped
    1/4 cup green bell pepper, copped
    1 Tbsp. fresh chili pepper, chopped
    1 tsp. garlic, minced
    juice of 1 lime
    pinch of sea salt
    fresh cilantro, chopped
    Directions:
    Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a medium mixing bowl. Using a fork, mash the avocado.
    Add the chopped onion, red pepper, yellow pepper, green pepper, chili pepper, garlic, lime or lemon, salt and mash some more. Lastly, add the fresh chopped cilantro and mix well.
    Cover the guacamole and refrigerate until ready to serve.

    Tip: If you are not going to eat immediately place one of the avocado stones in the bowl and cover with wrap. This will stop the dip from going brown.

    source: http://figgyandsprout.com/
    Last edited by LB; 07-13-2012 at 08:05 PM. Reason: make it easier to read
    ~ If you make the mountain any bigger you wont be able to move it later

  6. #66
    LB
    Peace Love n Pretty Tings LB is offline
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    I gave making Kale Chips a go over the weekend and they turned out good overall. I at first didnt crisp both sides so I had to stick them back in the oven for another 7 mins. Once I figured out that part they were delicious.

    coated torned up kale leaves with:
    -olive oil
    -garlic
    -a bit of agave nectar
    -sea salt
    -black pepper
    -cayenne pepper

    arranged them on a cookie sheet and baked in the oven at 350F for 7 mins....and then I figured out to flip them over and bake for another 7 mins. lol

    popped them like candy all day long on Saturday.
    ~ If you make the mountain any bigger you wont be able to move it later

  7. #67
    Hey Ms. Carter... triniameri's Avatar triniameri is offline
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    Thumbs up Black Bean, Orange and Corn Quinoa Salad

    Black Bean, Orange and Corn Quinoa Salad






    INGREDIENTS
    1 cup Quinoa
    2 cups Water Or Chicken Broth
    1 can (15 Oz. Can) Black Beans, Rinsed
    1 whole Orange, Segmented And Cut Into Chunks
    1 cup Corn Kernels
    ½ whole Red Onion, Chopped
    1 whole Jalapeno, Chopped
    1 whole Red Bell Pepper, Diced
    1 bunch Cilantro, Chopped
    ¼ cups Lime Juice
    ¼ cups Olive Oil
    1 teaspoon Cumin
    1 teaspoon Salt
    Preparation Instructions
    Cook the quinoa withthe water or chicken broth for 10-15 minutes. Add the black beans, orange and the corn, red onion, jalapeno, red bell pepper, and cilantro into the salad. Stir to combine.
    Whisk together lime juice, olive oil, cumin, and salt. Drizzle over the quinoa salad mixture.
    Serve.
    And keep your money, I got my own
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  8. #68
    Hey Ms. Carter... triniameri's Avatar triniameri is offline
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    Thumbs up Green Goddess Grilled Cheese Sandwich




    Green Goddess Grilled Cheese Sandwich

    based on all those gorgeous green goddesses out there…

    makes 1 sandwich

    Ingredients
    2 slices bread (Karla Deras from Karla's Closet used spelt bread)
    2-3 tablespoons Green Goddess Herb Pesto (recipe below)
    2 slices mild white melty cheese like mozzarella
    handful fresh baby spinach
    ¼ avocado, sliced
    2 tablespoons goat cheese, crumbled
    olive oil (and butter if you’re so inclined)

    Directions
    Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

    On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

    Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

    Green Goddess Herb Pesto

    Ingredients
    1 clove garlic
    1 (or 2 if you’re ballsy) anchovy fillet (in oil)
    ½ small shallot, chopped (about 1 tablespoon)
    1 teaspoon lemon juice
    handful chopped fresh Italian parsley
    handful chopped kale
    2-3 tablespoons chopped fresh tarragon
    1 tablespoon chopped chives
    ¼ cup olive oil
    salt and pepper to taste

    Directions
    Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

    Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

    Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).

    (This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)

    And keep your money, I got my own
    Keep a bigger smile on my face, being alone
    Bad motherfcuker, God complex
    Motivate your ass call me Malcolm X

  9. #69
    Registered User jonson is offline
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    I have also suggested some Healthy Recipes.

    1. nutri vegetables salad

    Ingredients
    Serves: 4
    2 carrots
    1/2 red bell pepper
    1/2 green bell pepper or capsicum
    1/2 yellow bell pepper
    1 cucumber - small one
    1 cup cabbage
    1/2 lemon
    salad seasoning
    salt to taste
    white or black pepper powder to taste

    Preparation method
    Prep: 20 mins | Cook: 5 mins
    1. cut all the vegetables into long thin slices
    2. mix the lemon juice, salt, salad seasoning, pepper
    3. serve!
    ----------------------
    2. Spanish Style Omelette

    Ingredients
    Serves: 4
    400g potatoes, scrubbed and cut into 5mm slices
    150g frozen peas, fresh ok
    4 tbsp vegetable oil
    1 large onion, halved and thinly sliced
    2 large garlic cloves, crushed
    6 large eggs
    4 tbsp chopped fresh parsley
    200g lean cooked ham, about 5mm thick, chopped
    6 cherry tomatoes, quartered

    Preparation method
    Prep: 15 mins | Cook: 25 mins
    1. Bring a large pan of lightly salted water to the boil. Add the potatoes and peas and return to the boil. Reduce the heat and simmer for 3 minutes or until the potatoes are just beginning to soften. Drain and set aside.
    2. Heat 2 tbsp of the oil in a 25cm frying pan with a flameproof handle. When the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes. Add the garlic and continue cooking for a further 2–3 minutes until the onion is soft, but not brown. Add the potatoes and peas to the pan and continue frying, stirring, for 5 minutes or until the potatoes are tender. Remove the pan from the heat.
    3. In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potato, onion and pea mixture and the tomatoes.
    4. Place the frying pan back over a medium heat, add the remaining oil and swirl it around. When the oil is hot, pour in the egg mixture, spreading it out evenly. Cook the omelette for 5–7 minutes on a low heat, shaking the pan frequently, until the base is set.
    5. Use a spatula to loosen and lift the edges of the omelette, allowing the uncooked egg mixture to run underneath. Serve cut into wedges.
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    Violets are blue
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  10. #70
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    made a basic chicken stir fry using chia seeds and brown rice...I'll have to find a way to recreate the recipe because we used a little bit of this and that to make the sauce.

  11. #71
    Registered User jonson is offline
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    Quote Originally Posted by triniameri View Post
    hey I posted a green bean recipie from Chef Ahki in
    Sepsenahki "Chef Ahki" Aahkhu
    Thanks, I was looking for this recipie. Now I got it.
    Roses are red
    Violets are blue
    You are my best friend
    I'm glad I met you

  12. #72
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    It's not "healthy," but a vegan take on cinnabuns.
    Vegan Hot Cocoa Cinna-Buns. Toasty Marshmallow Swirled.

  13. #73
    LB
    Peace Love n Pretty Tings LB is offline
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    It was Michael Pollen who said, "eat all the junk food you want as long as you make it yourself"

    Those buns look good! and there are no nuts in them which is great for me. Most vegan recipes contain nuts which I am allergic to.
    ~ If you make the mountain any bigger you wont be able to move it later

  14. #74
    Southern Belle mz_JazE's Avatar mz_JazE is offline
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    yeah you're right because I was looking at this one, and was like this would be so tasty.
    Wild Blueberry Chia Oatmeal
    vegan, serves 1

    1 1/2 cups water-cooked steel cut oats (about 1/4 cup dry oats + 1 1/4 cups water + pinch salt)
    2 tsp chia seeds
    dash cinnamon
    1 tsp ground flax seeds
    1 1/2 Tbsp raw chopped walnuts
    1 tsp goji berries
    1/2 cup wild blueberries, frozen + 1 Tbsp hot water to thaw and plump
    1/4 cup soy milk
    1/2 tsp agave syrup

    Nutrition Facts (caloriecount.com rating: A- )
    Calories: 296kcal, Fat: 13g, Carbs: 36g, Protein: 10g, Fiber: 10g Calcium: 14g, Iron: 15g, Vitamin C: 2%, Vitamin A: 11%

    Cooking Tips:

    * For ease, I usually make the oatmeal in a larger batch (1 cup oats + 4 cups water + 1/2 tsp salt). Then I will use pre-cooked oats throughout the week and heat over the stove.

    * I add the chia seeds, half of the walnuts, goji berries, flax and cinnamon halfway through the cooking process if making in a large batch. Otherwise, add the pre-cooked oats to a pan with a splash of soy or water to rehydrate a bit. Then fold those ingredients into the oats. Simmer until warm and soft. Add more liquid as desired.

    * I top the cooked oats with walnuts, the blueberries, a few more chia seeds, a splash of soy milk and agave right before serving.



    I hate oatmeal with a passion, but I have like a sandwich bag full of it mixed with chai spiced protein, extra cinnamon and ginger, and like a 1/2 cup of chia seeds. I look at and say I want grits. I eat it from time to time, but not as consistent as I need to.

  15. #75
    LB
    Peace Love n Pretty Tings LB is offline
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    You definitely are a Southerner

    I cant take grits at all but I love my oatmeal, minus the walnuts and soy milk
    Last edited by LB; 11-30-2012 at 06:10 PM. Reason: still learning to finish a thought out loud....
    ~ If you make the mountain any bigger you wont be able to move it later

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