“Tree Hugger” Potato Nachos

Good Monday Morning!!!

😀 😀 😀

I found this great recipe for Healthy Potato Nachos!!!!!

Healthy nachos? Yeah, that is quite a promise.

Potatoes to the rescue! By replacing the deep fried tortilla chips with freshly baked potato slices, we have a plate of nachos which is basically all veggies and fruits.

Hurrah for potato nachos!

                                      

                            “Tree hugger” healthy potato nachos

                                                                         

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Ingredients

• 3 potatoes
• A handful of grated cheddar cheese
• A handful of chopped spring onions (aka scallions / green onions)
• 1-2 jalepenos, de-seeded and sliced
• A couple scoops of greek yogurt
• A few handfuls of rocket / arugula

For the salsa (this will make a huge batch- you will have leftovers!)

• One can of black beans, drained and rinsed
• 3 tomatoes, de-seeded and chopped into tiny pieces
• 1 small red or green bell pepper, minced
• 1 small red onion, minced
• A handful of chopped coriander (aka cilantro)
• Juice of 1 lime

For the guacamole

• 1 medium avocado
• A few grinds of sea salt
• 1-2 tsps of lime juice

Instructions

1. Pre-het oven to 205C / 400F
2. While it’s pre-heating, prepare the salsa and guacamole.
3. Combine all salsa ingredients in a bowl. Place in the fridge to allow the flavours to mingle.
4. Prepare the guacamole by mashing the avocado with the salt and lime juice. Leave to one side while you get everything else ready (don’t refrigerate)
5. Slice your potatoes horizontally, into approximately ¼ inch rounds. (The more consistent, the better, because it keeps them cooking evenly, but if, like me, you don’t have a mandolin, you will probably end up with some thinner, crispier slices in the mix. Which is not a terrible thing.)
6. Cover a large baking tray (you may need 2) with baking paper, and then brush a thin layer of vegetable oil over it.
7. Place the rounds on top of the baking paper and brush with a thin layer of oil on top of each.
8. Place in the oven and bake for 15 minutes. Then flip them over and bake for another 15. They should be cooked through and a little bit crispy. If they are too soggy, you may want to broil or grill them for a few minutes to crisp them up.
9. Now move the potato rounds to the plate or tray you will be serving them on. Pile them up and sprinkle with cheese. Grill / broil for a few minutes to melt the cheese.
10. Top your nachos with salsa, jalapeno slices, and a couple spoonfuls each of guacamole and greek yogurt.
11. Cover in rocket / arugula and serve!

http://www.ciaoveggie.com

Sweet Potato Pancake Stacks

This elegant dish may taste and look gourmet, but it’s far from anything that requires a lofty effort in the kitchen. Garnish options include hot sauce, smoked salt, grated Parmesan, and/or parsley.

6 large free-range eggs
1 medium-sized sweet potato, peeled and grated
1 garlic clove, minced
2 tsp (10 mL) curry powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
2 Tbsp (30 mL) + 2 tsp (10 mL) grapeseed oil, divided
2 shallots, minced
3 cups (750 mL) sliced white mushrooms
4 cups (1 L) spinach, ends trimmed
1 Tbsp (15 mL) lemon juice

In large bowl, lightly beat 2 eggs. Stir in grated sweet potato, garlic, curry powder, salt, and pepper.

Heat 1 Tbsp (15 mL) oil in large skillet over medium heat. Place 4 equal-sized mounds of sweet potato mixture in pan and flatten with spatula. Cook for 3 minutes per side, or until golden on both sides. Remove from pan and keep warm on baking sheet in oven set to 200 F (100 C).

Place 2 tsp (10 mL) oil in pan and add shallots and mushrooms. Cook until mushrooms have softened, about 3 minutes. Stir in spinach and cook until slightly wilted. Stir in lemon juice. Remove vegetables from pan and cover to keep warm.

Reduce heat to medium-low and heat 1 Tbsp (15 mL) oil. Carefully crack remaining 4 eggs into skillet. For sunny side up, cook until whites are set and outer edges start to curl up. If you prefer over easy, flip eggs and cook for an additional 30 seconds.

To serve, place sweet potato pancakes on 4 serving plates and top each with equal amount of vegetable mixture and 1 egg.

Serves 4.

Each serving contains: 241 calories; 13 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 11 g total carbohydrates (3 g sugars, 2 g fibre); 295 mg sodium

source: “Thanks a Brunch!“, alive #379, May 2014

Cucumber Noodles

Cucumber Noodles

AWESOME!

Try them in this amazing recipe I found!

Cucumber Noodles and Spicy Sesame Soy Dressing

Ingredients

• 3 medium to large cucumbers
• 2 large carrot, peeled

For the dressing:

• 1 clove of garlic
• Juice from half a lime
• ½ tbsp mirin
• ½ C soy sauce
• 1 tbsp sesame oil
• 1 tsp fresh grated ginger
• 1 – 2 tsp sriracha
• 1 tsp honey
• Cilantro for garnish
• Red pepper flakes for garnish

Instructions

1. Using a julienne peeler, slice the cucumbers. Do this by laying the cucumber and carrots down lengthwise and running the peeler across the top of the cucumbers and then carrots. For the cucumbers, once you get near the seeds, rotate it and repeat the process. Place the noodles in a bowl.
2. Make the dressing by whisking the remaining ingredients, minus the cilantro and red pepper flakes, together in a jar. You probably won’t need to use all of the dressing but you can store it in the refrigerator in an air tight container for 7 days.
3. Toss the noodles in your desired amount of dressing and serve in bowls. Garnish with the cilantro and red pepper flakes.

–This Gal Cooks–

 

Simple Alkaline Salad

Simple pH Balancing Alkaline Salad

 

An acidic diet can cause emotional distress in the body and toxic overload, leading to myriad health problems. It should be of no surprise that the typical Western diet is high in acid and low in alkaline. To restore health, a proper diet should hover around 80 percent alkalinity and 20 percent acidity.

This salad is rich in alkaline foods that help promote the restoration of the body’s pH balance. Not to mention, it’s also easy to make and tastes delicious!

Ingredients

• 5 stalks asparagus
• 1 cup chopped arugula
• 5 red radish
• 1/2 avocado
• 1/2 cup chopped snow pea sprouts
• 1/2 cup chopped alfalfa sprouts
• 1/4 cup chopped coriander
• 1 Tbsp. diced spring onion
• 1 Tbsp. pumpkin seeds

Dressing

• 1 tsp. mustard powder
• 1 Tbsp. olive oil
• 1 Tbsp. apple cider vinegar
• 1/4 tsp. Celtic sea salt
• Add pepper to taste

Directions

In a large bowl combine the dressing ingredients and mix well.

With a vegetable peeler, peel the asparagus stalks just below the leaves and place into a small saucepan. Pour water into the sauce pan to just barely cover the asparagus and simmer on medium heat for about 3 minutes until just barely tender. Remove from heat and drain.

Slice the asparagus stalks into diagonal 1-inch pieces. Then chop the radish into thin slices, and chop and finely dice the snow pea sprouts, coriander and spring onion. The alfalfa sprouts can be pulled apart by hand, but just be sure it’s not one big clumpy piece.

Add the chopped ingredients into the bowl and toss well with the dressing.

Lastly, you have the option to either chop up the avocado and gently fold it into the salad, or serve the half in tact by placing it on top. Sprinkle with pumpkin seeds and garnish with balsamic vinegar to taste.

-MindBodyGreen-

Veggie Sandwich

This recipe is so easy and absolutely delicious!!

 

Late Summer Veggie Sandwich

1/2 cup softened goat cheese (you can use cream cheese if you do not like goat cheese or are looking to save some money)
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon finely minced shallot
Pinch of salt
Pinch of freshly ground black pepper
Nonstick cooking spray
1 zucchini, cut into 1/4-inch planks
1 yellow squash, cut into 1/4-inch planks
1 jarred roasted red pepper, cut into strips
8 slices whole grain, gluten-free bread

In a small dish, combine the goat cheese or cream cheese, parsley, basil, shallot, salt, and pepper. Stir until combine. Set aside.

Heat a large nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Arrange the zucchini in the skillet. Cook for 2-3 minutes or until it begins to brown, flip, and cook 2-3 minutes more to brown the other side. Place on a plate and repeat steps for the remaining zucchini and yellow squash. Set aside.

Toast the bread slices in an oven or panini press. Spread each slice with 1/2 a tablespoon of the herb cheese mixture. Layer the zucchini, squash, and red peppers on one side of each slice. Top with the other slices of bread and serve.

from A Nickel’s Worth of News

Smoked Cheddar and Lentil Burger

Happy Monday!!

 

Ingredients

• 2 1/2 cups water
• 1 cup dried lentils
• 2 bay leaves
• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 cup(4 ounces) shredded smoked cheddar cheese
• 1/2 cup dry breadcrumbs
• 2 teaspoons chopped fresh thyme
• 1 1/4 teaspoon ssalt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 3 large egg whites, lightly beaten
• Cooking spray
• 8 teaspoons stone-ground mustard
• 8(2-ounce) whole wheat sandwich buns, toasted
• 8(1/4-inch-thick) slices tomato
• 2 cups trimmed arugula

 Preparation

Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.

Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.

www.health.com

 

 

Congee

 

Congee is a classic Asian rice porridge dish that is a popular food for children, but even adults  find it addictive.

This can be a little time-consuming to make because the rice cooks for a long time before it breaks down, but it is an extremely easy dish. This recipe called for bok choy but you could add chopped spinach on top instead, or add a more substantial vegetable stir fry to the top.

Ingredients

2/3 cup jasmine rice
4 to 6 cups vegetable stock
7 thick slices fresh ginger, unpeeled
3 tbsp Shao-xing rice wine
3 or 4 bok choy, or similar Chinese greens, steamed until tender, then sliced
4 or 5 large garlic cloves, peeled, thinly sliced and gently fried in a little oil until pale golden and lightly crisp
2 or 3 scallions, trimmed and thinly sliced
shredded fresh ginger, steeped in rice vinegar
2 fresh, large green chilis, sliced
Light soy sauce
Toasted Sesame oil and/or chili oil

1. In a large, heavy-bottomed pot, mix together the rice, 4 cups stock and the ginger and bring up to a simmer. Cover and cook very gently indeed, for at least 1 hour or maybe longer, stirring from time to time; the desired consistency should be that of porridge, and with the rice and stock harmoniously married; you may need more stock to get it just right. Naturally, the rice will be overcooked almost to the point of submission. Once you are happy with it’s consistency, fish out the ginger and discard, then add the rice wine and stir in.

2. To finish the congee, ladle it into bowls, distribute the garnishes as you see fit, then trickle on a little of the soy and oils.

 

Recipe from – The Vegetarian Option

Veggie Roast

A hearty, healthy Veggie Roast – perfect for a Sunday lunch or seasonal family gathering – wonderful served with potatoes, veg and gravy.

Ingredients
2 large red onions
2 tins chickpeas (400 grams)
1 tin lentils (400 grams)
2 teaspoons coriander
2 teaspoons curry powder
2 teaspoons cumin
¼ cup dark soy sauce
2 teaspoons dill
2 eggs
½ cup breadcrumbs
1 cup stir-fry oriental style frozen veg
½ cup milk

Method

Put the chickpeas and lentils through a food processor until they resemble sausage meat.

Rough cut the onions and mix everything together.

Put in a greased/floured baking dish.

Bake for 30 minutes on approximately 140°C/275°F/gas mark 1.

Lightly spray some rice bran oil on top.

Bake for approximately 20 minutes more until crisp and brown.

If it smells done, it is…

www.meatfreemondays.com

Polenta and Vegetables with Roasted Red Pepper Sauce

Polenta and Vegetables With Roasted Red Pepper Sauce

This filling meatless meal satisfies nearly a quarter of your daily fiber needs.

INGREDIENTS

1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried
1/4 cup fresh lemon juice
1 tablespoon olive oil
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices
1 cup cherry tomatoes

Sauce
1 jar (12 oz) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar

PREPARATION

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9″ pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

the skinny

280 calories per serving, 7.2 g fat (2.3 g saturated), 45.4 g carbs, 6.1 g fiber, 9.8 g protein
www.self.com

Vegetarian Calzones

Calzones are a cheap, filling and flexible meal idea. Use what you have on hand to create a tasty dinner.

A calzone is like a folded over stuffed pizza. The circle of pizza dough is folded in half over the filling and then sealed. During baking, the pizza dough swells somewhat until it resembles a “stuffed stocking”, the literal translation of word calzone. there is also a version of fried calzone with mozzarella cheese and tomato stuffing named panzerotti . This version is found in the region of Puglia , South Italy  Sautéed vegetables and cheese aromatized with herbs is the filling for this calzone. You can vary the vegetable combination. Calzone can stand alone as a substantial snack or combined with a green salad and soup, it makes an easy dinner.

Vegetable Calzone

Ingredients

bread
120 ml of warm water
½ pack ( 4 g ) instant dry yeast
1 tsp sugar
150 g flour versatile
1 tsp olive oil
½ tsp salt

Filling

2 tablespoons butter
2 cloves garlic finely chopped
200 g portobello mushrooms thinly sliced ​​1 ½ cm
150 ml tomato puree
1 tbsp tomato paste
½ tsp salt
½ tsp oregano
¼ tsp thyme
¼ teaspoon pepper
¼ tsp sugar
150 g leaves horenzo ( Japanese spinach )thinly sliced
¼ fruit ( 25 g ) onions thinly sliced
75 g mozzarella cheese

Spread

1 tbsp olive oil

How to Make

1 . Bread : Mix water , yeast , and sugar , stir well and set aside . In a bowl , mix the remaining ingredients until well blended . Add a solution of yeast , knead until smooth . Round the dough , cover the bowl tightly with plastic sticking up . Allow the dough to rise until double ( ± 30 minutes ) .

2 . Contents : Melt the butter in a frying pan over medium heat . Saute garlic until fragrant , enter portobello mushrooms and cook until mushrooms wilt . Add the tomato puree , tomato paste , salt , oregano , thyme , pepper , and sugar and stir well . Cook until thickened . Enter horenzo leaves and stir well . Cook until the leaves wilt .

3 . Prepare a flat baking sheet for cookies , sprinkle with flour . Flatten dough on a baking sheet into a circular shape ( diameter 25 cm ) ½ cm thick . Pour the dough in the center of the circle . Set aside 1 cm at the ends of the dough .

4 . Fold up to form a semi-circle ( such as pastels ) . Embed this end like making pie dough . Grease the top of the calzone with olive oil until blended . Bake in a hot oven temperature of 200o C until browned and cooked ( ± 30 minutes ) , remove it . Serve .

Recipe courtesy of Easy Recipes