You can never have too many yummy, healthy recipes to choose from, and with the weekend coming up, now may be the time to give some of these a try……
Mediterranean Veggie Burgers from VegNews
Summertime means simpler, fresher recipes—and these easy-to-make Mediterranean-inspired veggie burgers do not disappoint. Packed with chickpeas, garlic, olives, artichokes, spinach, and oregano, these patties from VN contributor Leslie Durso (aka, Veggie Dreamgirl) may become your new favorite warm-weather meal. And best off all, they’re delicious and a cinch to prepare.
What You Need:
2 15-ounce cans garbanzo beans, drained and rinsed
1 small onion, chopped
6 cloves garlic, chopped
1/2 cup chopped red bell pepper
1/3 cup chopped kalamata olives
1 jar marinated artichokes, drained and chopped
2 cups chopped fresh spinach
1/2 cup oats
1/2 teaspoon dried oregano
1/4 teaspoon Himalayan salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs
What You Do:
1. In a large bowl combine beans, onion, and garlic. Using a potato masher, lightly mash until about half of beans are mashed. Add in remaining ingredients and stir well.
2. On a cutting board or clean work surface, use bean mixture to form burger patties with your hands. Make sure to pack tight.
3. In a lightly greased frying pan on medium-high heat, cook burgers for about 5 minutes on each side or until both sides are golden. Serve on a bed of greens or vegan hamburger bun.
This would make a great summer salad or side dish…..
Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing
from Getting Healthy With Less
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING:
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING
1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.
This is a do-it-yourself recipe in that it’s up to you as to the amount of each ingredient you add in, so be creative and make it just the way YOU like it.
Mix, share and be merry!
Sweet tooth? How about this one?
Homemade Chocolate & Peanut Butter Eggs
- 1/4 cup peanut (or any nut butter)
- dash salt
- 1/4 cup powdered sugar
- 2 tbsp. cocoa powder
- 2 tbsp. extra virgin coconut oil
- 2 tbsp. agave
- 2 tbsp. of powdered sugar
First: Mix the nut butter of your choosing with the 1/4 cup powdered sugar and a bit of salt. Roll those into whatever shape your heart desires and then freeze them overnight.
Then wake up and dunk them in cocoa powder mixed with coconut oil, a bit more sugar and agave! Then put them back in the freezer for maybe 20 minutes and solidify the cocoa mixture.
PERSONAL NOTE: I’d use organic ingredients wherever possible in this recipe and any of the others.
From Essential Living Foods, here’s a recipe by Charles Elf…..
- 12 oz (about 1 1/2 cups) fresh berries; blackberries, raspberries and strawberries work the best
- 3 T maple syrup
- 1/2 t orange or lemon zest
- 1/2 t vanilla extract or vanilla bean paste
- 3 T chia seeds
Blend your berries until smooth. Add the rest of your ingredients and blend just to mix, for 15-20 seconds. Pour into a jar and refrigerate for 1-2 hours. Enjoy!
BTW here’s a tip you may want to remember about using chia:
Bake with less fat
Do you enjoy making baked goods at home, but hate all the butter and oil that has to go into them? Chia gel can substitute for half the butter in most recipes! The food will bake the same and taste the same (or better) from the addition of the chia gel. All you need to do is divide the amount of butter or oil in half, and then use the same amount of chia gel to fill in. The anti-oxidants in chia can even help keep the food tasting fresh longer. Everything from cookies to cakes to muffins, pancakes and waffles can be made with chia gel as your butter replacement.
Read more at: http://www.realfarmacy.com/chia-seed-ancient-food-of-aztec-warriors/#hr13r3TO06WpKu0q.99
A tasty looking recipe from Fragrant Vanilla Cake….
Southwest Roasted Vegetable Pasta
2 cups cherry tomatoes, halved
1/2 red onion, sliced
1 red bell pepper, cut into large dice
1 Tbsp extra virgin olive oil
1 Tbsp lime juice
1 clove garlic, minced
1 medium yellow squash, cut into spaghetti, or spiralized
1 medium zucchini, cut into spaghetti, or spiralized
1 cup fresh sweet corn
To make the roasted vegetables, combine the cherry tomatoes, onion, bell pepper, olive oil, lime juice, and garlic and toss together. Spread out onto a lined dehydrator sheet, and dehydrate for 3-4 hours until softened and “roasted”.
Meanwhile, to make the pesto sauce, combine all ingredients in the food processor and process until smooth. Add enough filtered water to make it about the consistency of alfredo sauce.
In a large bowl, combine the roasted veggies, pesto, squash, zucchini, and corn and toss to combine. Place on 2 serving plates and enjoy!
And somehow the picture for this recipe got lost in the mix, but here’s one from Epicurious.com for Low Carb Zucchini Oven Chips….supposedly better than potato chips any day….
Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 4
1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp black pepper
2 TBS fat-free milk
2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Preheat oven to 425. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
PERSONAL NOTE: I’m wondering how they would taste using coconut milk for dipping the zucchini and coconut oil for coating the wire rack. Definitely a healthy alternative.
You can buy a number of the ingredients needed for these recipes at discount prices at one of my favorite places to shop iHerb.com; use code CJG192 if you are a new customer and spend more than $40 and you will get $10 off, plus take advantage of their wonderful specials and trial offer section. Shipping is free on orders of $20 and up, and there’s no sales tax. There’s an extra 5% off on orders over $60.
Vitacost is another on-line favorite of mine; if you are new to Vitacost and make your first purchase of $25 or more through the link on my webpage you will receive a $10 off coupon. And if you plan on shopping again after that, be sure to sign up for a free acct. at eBates.com, if you don’t already have one. That way you can use the eBates portal to shop at Vitacost (and 100s of other popular stores) and earn cash back on your purchases. Plus, eBates also offers some reward–I got a $10 gift card–when you place your first $25 order at a store through them. How does it get any better than that?!
p. s. Be sure to subscribe to Self-help Health so you don’t miss any future posts. Also check out my new website Evolution Made Easier and blog of the same name for more helpful information, tips, tools and resources.
Disclaimer: Please note that any information here is provided as a guideline only, and is not meant to substitute for the advice of your physician, nutritionist, trained healthcare practitioner, and/or inner guidance system. Always consult a professional before undertaking any change to your normal health routine.