Recipes

 

Sweet & Sour Tofu
1 can (20 ounces) Pineapple chunks in juice
2 tablespoons balsamic vinegar
2 tablespoons ketchup
2 tablespoons soy sauce (low sodium)
1 tablespoon brown sugar
1 package (14 ounces) extra firm organic tofu (drain, rinse, and cut into 1/2 inch cubes)
2 cups cooked rice of your choice (brown is best)
2 teaspoons flour or cornstarch
2 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon minced ginger(I buy the tube which is located in the produce section around where the tofu is located).
1 medium zucchini diced
1 large red, and 1 large green bell peppers (cut into 1/2 by 2 inch strips.

Drain and set aside pineapple reserving 1/4 cup of the juice
Whisk the reserved 1/4 cup of juice with the vinegar, ketchup, soy sauce, brown sugar in medium

bowl until smooth.
Place tofu in a large bowl toss with 3 tablespoons of the above sauce mixture.  Let tofu marinate for 5 minutes up to 30 minutes.
Add flour or cornstarch to remaining sauce mixture and whisk till smooth and set aside.
Heat 1 tablespoon of olive oil in a skillet on med/high heat. Transfer tofu into pan whisk any remaining marinade left in the tofu bowl back into the bowl of reserved sauce.  Cook tofu stirring every 1-2 minutes until brown, 7-10 minutes total.  Put on plate.
Next add remaining oil to pan and heat.  Add the garlic and ginger and cook stirring often until fragrant about 30 seconds.  Add in red/green peppers, zucchini and cook stirring often until just tender about 5 minutes.  Pour in the reserved sauce and cook stirring until thickened about 30 seconds.
Add the tofu and pineapple and cook stirring gently until heated through about 2 minutes more.

This is a really tasty and healthy meal.  You can serve it over rice or quinoa or just eat as is..ENJOY!

 

 

STEVIA

I have been including Stevia powder in my baking and it really taste great.  I use it in my bread and the family doesn't even know the difference.  My recipe for bread called for 2 tablespoons of sugar.  I was using organic sugar however I wanted to get away from using any sugar.  As you may know I use honey in many recipes however it would not work in bread so I went in search of a natural alternative and found Stevia.  I have posted information in past postings on Stevia and have begun using it in my baking.  When I use Stevia I replace every tablespoon with one-half teaspoon of Stevia.  That is a big difference for Stevia is a lot sweeter than sugar and therefore you do not need to use as much.
It also taste great in hot tea.  I am going to use it in my fudge and see how that turns out.  I'll keep you posted as I try Stevia in more baked items.
Below it the Stevia conversion chart.

Stevia Conversion Chart

Sugar amount	Equivalent Stevia powdered extract	Equivalent Stevia liquid concentrate
1 cup	1 teaspoon	1 teaspoon
1 tablespoon	1/4 teaspoon	6 to 9 drops
1 teaspoon	A pinch to 1/16 teaspoon	2 to 4 drops

From The Stevia Cookbook, copyright 1999 Ray Sahelian and Donna Gates

This is a wonderful recipe for easy to make and healthy zucchini bread.  My family has been making this recipe for years however I have change it up slightly to be more healthy.  I also use this recipe to make mini donuts and muffins. ENJOY!!!

Zucchini Bread
3eggs(cage free for best nutrition)
2cups sugar (organic is best)
1 cup melted coconut oil (In the past I used extra light olive oil however after research discovered that olive oil is great on salads and low heat cooking it should not be used for baking or high heat such as frying.)
3 cups flour (unbleached)
2 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (helps burn belly fat)
2 cups uncooked zucchini (shredded--organic is available)
5 tablespoons water

Cream eggs and sugar well.  Beat in oil and vanilla.  Add dry ingredients and then fold in zucchini.
Grease and flour 2 bread pans well (try coconut oil in place of vegetable shortening to grease your pans).  Bake for 1 hour at 350.  Note: if you use the recipe for muffins or mini donuts your will only need to bake them for 15-20 minutes.  Check with a toothpick to see if they are done.  When done the toothpick when inserted in the middle will come out clean with no batter on it.  That is how you know they are done in the middle.

This is an easy and great muffin recipe using Great Grains Cereal.  You could also use any cereal you enjoy with this recipe.  This is a healthy addition to your breakfast or use as a snack during the day.  If you are not a breakfast person or need something to take with you to work this muffin is for you.

Raisins, Dates, and Pecan Breakfast Muffins

3/4 cup whole wheat flour
1/4 cup light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey
1 1/4 cups Great Grains Cereal (raisins,dates, and pecans)
1 cup milk
1 teaspoon lemon juice
1 egg
1/4 cup melted coconut oil

Heat oven to 400.  Combine the first 5 ingredients and set aside.  Mix 1/4 of the milk with 1 teaspoon of lemon juice and set aside.  Mix the remaining 3/4 cup milk with the cereal until moistened (about 5 minutes.)  Add egg, oil, and honey beating until blended and combine with the cereal and milk with lemon juice.  Mix all until blended.  Add flour mixture stirring just until combined do not over mix.
Fill greased muffin cups 3/4 full and sprinkle with some dry cereal.  Bake for 20 minutes.

Chili

I can tell you that this is the easiest and best tasting chili I have ever made.  It is a great recipe for the crock pot to have ready when you come home from work.  Give it a try and I know you will be surprised.

Ingredients:  1 can dark kidney beans(12 or 14 ounce) and 1 can chili beans, 1 can black beans.
                     1 large can diced tomatoes (about 20 ounces)
                    1/2 of a medium onion (white or yellow).  1/2 package of organic extra firm tofu (drain, rinse, and cube).  If you wish to not use tofu you can try ground turkey.  Chili powder. chipotle hot sauce and salt/pepper to taste.

In a fry pan put a little olive oil and 1/4 of the diced onion.  Add the tofu to the onion and season with salt/pepper.  Brown the tofu completely.  While you are cooking the tofu combine the other ingredients as follows.  In your crock pot or if you don't have a crock pot use a large pot and place the kidney and chili & black beans (with juice) and diced tomatoes (with juice) along with the remainder of the onion.  Sprinkle with two or three teaspoons of chili powder and 1 teaspoon chipotle hot sauce.  Let this simmer in the pot or place your crock pot on low.  
 When the tofu is browned add it to the beans/tomatoes and simmer until you are ready to eat.  You can add more chili powder depending on how hot you like your chili.  I usually end up adding more as I taste it before serving.  Top with sour cream or some shredded cheese and ENJOY!

Avocado Fudge

This is a great fudge recipe and everyone in my family loves it.  I suggest trying it and adjusting the sweetness to your taste.  I try to keep it as low in sugar as possible however it is fudge and requires some sugar for consistency. 

Ingredients:  1 avocado, ripened (they are ripe when they are black and soft)
                     1/4 cup butter( to help with thickening you can add half coconut oil)
                     1 teaspoon vanilla
                     3/4 cup cocoa
                     1/8 cup honey
                     2 1/2  to 3 cups powdered sugar (You can use less and increase honey as you like to taste or increase sugar.
                     1/3 cup nuts is desired

Icing:  1/2 cup natural peanut butter
           1/4 to 1/2 cup powdered sugar to taste
           1 teaspoon vanilla
           2 or 3 teaspoons milk
           add water a teaspoon at a time to thin out icing for spreading.
Preparation:
In a medium sized saucepan, melt the butter over low heat.
Once butter is melted, puree with avocado in food processor or blender until perfectly smooth.  Be sure there are no chunks of avocado left.
Return mixture to saucepan over very low heat and add the rest of the ingredients, except nuts.  
The mixture should be thick like a thick cake batter.  Add nuts is desired and spread in a pan 8x8 or 9x9 depending on how thick you want your fudge.  Refrigerate until firm.

BE PATIENT!  If you don't let it firm up completely you will not be able to slice it into squares.  I leave mine set up for at least two hours and overnight is even better.  Once set I spread on the peanut butter icing and return to the refrigerator for an additional 15 minutes until the icing is cold.
Store your fudge in the refrigerator for best taste and texture.


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Guacamole Egg Salad
Half/Half organic greens
1 boiled egg
2 teaspoons guacamole
Boil and mash one egg and mix with two teaspoons guacamole.  Place mixture over a bed of greens or on whole wheat bread.  This is also good on organic blue chips.  The best brand of blue chips that I have found is "Way Better" snacks by Simply Sprouted. 


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Oatmeal Cranberry Chocolate Chip Cookies
2/3 cup butter or coconut oil
1/3 cup honey
2 eggs
1 1/2 cups old fashioned oats
3/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1--6 oz. package craisins or dried cranberries
2/3 cups semi sweet chocolate chips

Preheat oven to 375.  Using electric mixer beat butter and honey together in mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda, salt in separate bowl.  Add to butter mixture in several additions mixing well after each addition.  Stir in cranberries and chocolate chips.  Drop by  rounded teaspoonfuls onto ungreased cookie sheet and bake 10 minutes.  Makes about 2 dozen cookies.

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 BRAN MUFFINS
3/4 cup whole wheat flour
1/4 cup honey
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups 100% bran cereal
1 cup milk
1 egg
1/4 cup coconut oil
1/4 cup raisins and/or cranberries if desired

Preheat oven to 400. Combine the first 5 ingredients and set aside.  Mix bran cereal with milk until bran is moistened, let stand about 5 minutes.  Add egg and oil beating until blended;  Add flour mixture stirring just until combined, (add in raisins and/or cranberries if desired) do not overmix.  Fill greased and floured regular muffin tin/cups 2/3 full and bake for approximately 17-20 minutes depending on your oven.  At 17 minutes or when brown check with a toothpick in the middle to see if batter is cooked.  Makes approximately 10-12 muffins.


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Broccoli Salad
6 cups broccoli broken up
6 oz. shredded cheddar cheese
1/3 cup chopped onion (sweet)
1 1/2 cups light salad dressing (Miracle Whip)
Bacon Cooked and crumbled (set aside)( I don't use bacon however you may wish too.)

Mix onion, cheese, and broccoli.  Add salad dressing and mix, refrigerate and add bacon before serving.  The longer you refrigerate and allow broccoli to absorb the other ingredients the softer the broccoli will become and more flavor.  For crispier broccoli you can mix and eat immediately. Makes about 8 servings.

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Healthy Pumpkin Pie with Honey

Mix: 1 can (15 oz.) pumpkin
         1 can (14 oz.) fat free evaporated milk
         2 eggs and 1 tablespoon of Pumpkin Pie Spice
         1/4 cup honey or more to taste
Pour into unbaked pie crust:  Bake in preheated 425 degree oven for 15 minutes.  Reduce oven temperature to 350 and continue baking for 40 minutes longer.  Cool completely and top with plain Greek Yogurt with a teaspoon of honey blended in.

Pie Crust:  Combine 1 1/4 cups unbleached flour (whole wheat is best)
                                  1/2 teaspoon salt
                                  1/4 cup cold butter
                                   3-5 teaspoons of ice water.
Mix the ingredients only enough to form a ball and get them combined.  You may need to add more water to help form your ball.  Roll out onto floured surface and place in pie dish. 



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 Healthy Green Salad

Herb Mix (Organic Marketside from Walmart)
Farm fresh grape tomatoes
Golden Greek Pepperoncini
1 piece of bacon (lean bacon cooked not bacon bits from a jar)
Green onions diced
Smokey Cheddar Cheese
Boiled egg sliced
Top with apple cider vinegar and extra light olive oil
ENJOY!!

Salads should not be boring.  You can add almost anything you like to your salad to include any lean meat, avocado, tuna, or even fruit.  Make it colorful and tasty!

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 Rice Pudding with a healthy twist

In a sauce pan combine:
1 cup brown rice (minute rice)
1 cup water
Cover and boil until all water is gone.

Add:
1/2 stick butter
1 cup (almond milk)
1 cup milk (organic 2%)
Simmer low uncovered until thick about 45 minutes. Stir occasionally to avoid burning on bottom.

Add:
1 egg (beat egg until foamy before adding)
1/8 cup honey (more to taste)
1 tsp. vanilla
cinnamon to taste
Raisins may also be added if desired.