Double Chocolate Chip Peppermint Cookies
Easy Eggplant Lasagna
Chicken Greens with Penne
Pizza Stuffed Mushrooms
Grilled Garlic Scape Chicken
Veggie Farro Salad
Quinoa breakfast bowls
Chicken and Tuna Salad prep https://flexitarianforlife.wordpress.com/2019/12/29/chicken-and-tuna-salad-recipes-meal-prep/
Cauliflower fried rice and dumplings https://flexitarianforlife.wordpress.com/2019/01/15/cauliflower-fried-rice-and-veggie-dumplings/
This recipe below I love but its not mine: But I am a proud member of the National Health Association and this is where I got the Healthiest Apple Pie Recipe
She has a you-tube channel also see link Chef AJ
This recipe came from Chef AJ –Healthiest Apple Pie
The World’s Healthiest Apple Pie
Most pies are made from white sugar, white flour and butter, but this one is made from gluten-free oats, flax seeds and fruit. You can even eat it for breakfast; I do!
About Chef AJ – Chef AJ has been devoted to a plant-based diet for almost 40 years, and is proud to say that her IQ is higher than her cholesterol.
1¼ cups gluten-free oats
¼ cup ground flax seeds
1 teaspoon apple pie spice or cinnamon
4 ounces of sulfite-free dried apples
8 ounces of pitted dates
1 tablespoon alcohol-free vanilla extract
1. Preheat oven to 350°F. In a high-powered blender, grind oats and seeds, and then transfer to a food processor fitted with the “S” blade.
2. Add the spice and dried apples and process until they are finely ground.
3. Add the dates a few at a time, until mixture start to stick together and you can easily clump it into a ball. Add the vanilla and briefly process again.
4. Press evenly into a 9-inch spring-form pan.
4 tablespoons chia seeds
4 tablespoons lemon juice (add zest if using fresh)
3 pounds apples (before peeling)
1 cup date paste (recipe follows)
1 tablespoon apple pie spice or cinnamon
1 tablespoon alcohol-free vanilla extract
¼ cup unsweetened coconut flakes
1. In a small bowl, combine the chia seeds and lemon juice, and set aside.
2. Peel the apples and then finely chop them. (To finely chop the apples, you can use an ulu or mezzaluna tool, or briefly pulse them in the food processor fitted with the “S” blade.)
3. Stir in the date paste, spice, vanilla, and chia seed-lemon juice mixture, and mix well.
4. Pour evenly over the crust, and sprinkle with the coconut. You can chill this pie and eat it raw; warm it in a food dehydrator for several hours; or bake it at 350°F for 50-55 minutes (or until the coconut starts to brown). Serve hot, warm, cold, or at room temperature, with or without pear whipped cream.
Next few months will be hectic for me so I am posting the recipe of the week now.
Hearty warm comfort on a plate. This chicken dish is easy and tastes delicious.
2 skinless boneless chicken breast cut in half
2 skinless boneless chicken thighs
1/2 teaspoon salt, plus 1/2 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
4 Tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped optional
4 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
2/3 cup chicken stock
1 tablespoon fresh thyme leaves
1 teaspoon fresh marjoram leaves or oregano I just like marjoram better.
2 tablespoons capers love that salty bite
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute.
Add the tomatoes, chicken stock , and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add a bit more of the stock if needed maybe a 1/4 cup, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and then refrigerate. Never put hot food in the frig.
The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
6 April 2019 Saturday
A better version of refreshing salad. I like using farro instead of pasta now and then and it makes this very healthy .
Because it contains more fiber than other popular grains like rice or even quinoa, farro might have even more positive benefits when it comes to digestion and cardiovascular health. It’s also exceptionally high in protein for a grain and supplies more than 10 different vitamins and minerals
Farro Salad with Cucumber-Tomatoes and Herbs
4 cups water
10 ounces farro (about 1 1/2 cups)
1 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion chopped
1 large English seedless cucumber diced
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
•Combine the water and farro in a medium saucepan.. Bring to a boil over high heat. Add 1 teaspoons of salt. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
•Add the tomatoes, onion, cucumber,chives, and parsley to the farro, and toss to combine.
•In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
•The salad can be refrigerated overnight. Serve cold or st room temp.
1 April 2019 Monday
This recipe was tweaked from forks over knives version but the cauliflower dressing is the same.
Link is to their original recipe my version is below but I use same cauliflower dressing.
My tweaked up – Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing or Creamy Italian Dressing –
• 6 ounces dry whole-grain elbow macaroni
• 1 cup green beans, cut into ½-inch dice
• 2 medium carrots, peeled and cut into thin slices
• 4 cups chopped romaine lettuce
• 1 cup thin chopped red cabbage
• 1 cup halved cherry tomatoes
• ½ cup red onion, cut into ¼-inch dice
• 6-7 asparagus spears cut into 1/2 dice
• 1 cup celery sliced or chopped
• 1 cup diced seedless cucumber
• ¼ cup finely chopped fresh parsley
• 1 -2 whole pepperoncini, sliced thin
• 1 cup your favorite bean Like chic peas or white beans rinsed and drained from a can
• 1 cup 1-inch raw cauliflower florets (about 4 ounces)
• ¼ cup almond flour
• 3 tablespoons nutritional yeast
• 1 tablespoon white wine vinegar
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon yellow or Dijon mustard
• ¼ teaspoon sea salt
• ⅛ teaspoon dried marjoram
• Freshly ground black pepper
• Bring a large pot of water to a boil. Add pasta, and cook according to package directions. Five minutes before you expect the pasta to be done, add green beans and carrots to the pot.
• Return water to a boil, and continue to cook until pasta and veggies are tender.
• Drain and transfer pasta, green beans, and carrots to a large serving bowl.
• add all other veggies
• To make the dressing, in a blender, combine the cauliflower, almond flour, nutritional yeast, vinegar, garlic, Italian seasoning, mustard, salt, marjoram, pepper, and 1 cup of water. Blend 5 to 7 minutes or until smooth.
• Transfer the dressing to a saucepan and cook on medium heat for 4 to 5 minutes to thicken. Remove pan from heat and let dressing cool.
• Add the dressing toss to coat
• Garnish with parsley and pepperoncini (if using) right before serving.
Another good dressing
Debs Creamy Italian Dressing
¼ cup champagne vinegar
2 teaspoons granulated sugar or 1 packet of Splenda or Stevia
1 teaspoon dry oregano
½ teaspoon dry basil
½ teaspoon garlic powder
1 teaspoon celery salt
½ teaspoon freshly ground black pepper
Pinch of red pepper flakes
¼ cup freshly grated Parmesan cheese
2 teaspoons Dijon mustard
½ cup extra virgin olive oil
½ cup mayonnaise
If you like garlic sometimes I grate 1 clove raw garlic in dressing
23 March 2019 Saturday
Veggie Thai Bowl
A quick weekend fried rice bowl with sautéed veggie coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you’re ready to start cooking This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. Recipe yields 4 servings.
I got the original recipe from cookieandkate but tweaked it
Veggie Thai Bowl
2 tablespoons avocado or coconut oil, divided
4 eggs, whisked together with a dash of salt
4 cloves garlic, pressed or minced
1 cup chopped green onions (about 1 bunch)
1 cup chopped vegetables, like bell pepper, carrots or Brussels sprouts
1 medium bunch kale ribs removed and leaves chopped
1 bag of baby spinach
¼ teaspoon fine sea salt
¾ cup large, unsweetened coconut flakes* (not shredded coconut)
3 cups cooked and chilled brown rice
3 teaspoons reduced-sodium tamari or soy sauce
3 teaspoons chili garlic sauce or sriracha
1 lime, halved
Handful fresh cilantro, for garnish
Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
Add 1 tablespoon oil to the pan and add the garlic, green onions and additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes now add spinach. Transfer the contents of the pan to your bowl of eggs.
Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.
Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine. Taste, and if it’s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.
Slice the remaining ½ lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.
Stir fries always work best with chilled rice. You’ll need to cook about 2/3 cup dried rice to yield 2 cups cooked. If you’re in a hurry, spread the cooked rice on a rimmed baking sheet and place it in the fridge or freezer to cool.
Make it vegan/egg free: Skip the eggs by heating the pan and then start cooking with step 2. For extra protein, you can stir in 1 cup defrosted frozen shelled edamame in step 4.
Make it gluten free: Make sure to use a gluten-free soy sauce, like tamari.
Storage suggestions: The dish tastes great the next day, whether reheated or served at room temperature.
15 March 2019 Friday
Taking classic take-out dishes and figuring out a healthier way to make them at home.
2 tbsp. low sodium soy sauce
1 tsp. cornstarch
1 teaspoon baking soda sprinkle on sliced beef before you cook it
1 tbsp. rice vinegar
1 tbsp. hoisin sauce
2 tsp. Asian garlic chili paste (like sambal oelek)
1 tsp. olive oil
1 tbsp. ginger, minced
4 garlic cloves, minced
2/3 lb. lean sirloin beef, thinly sliced across the grain
1 red and 1 green pepper sliced thin
2 cups broccoli 1 cups carrots
6 green onions, chopped
Stir together the soy sauce, sugar, cornstarch, rice vinegar, hoisin, and chili paste.
Heat the oil in a nonstick skillet over medium high heat. Add the veggies sauté 5 minutes now add ginger, garlic, and beef. Cook for 4-5 minutes until beef is browned. Add the green onions and cook for 30 seconds. Add the sauce and cook for 1-2 minutes, stirring constantly, until it thickens. Serve over rice