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
- 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
- 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
- 1 medium avocado
- A few grinds of sea salt
- 1-2 tsps of lime juice
- Pre-het oven to 205C / 400F
- While it’s pre-heating, prepare the salsa and guacamole.
- Combine all salsa ingredients in a bowl. Place in the fridge to allow the flavours to mingle.
- 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)
- 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.)
- Cover a large baking tray (you may need 2) with baking paper, and then brush a thin layer of vegetable oil over it.
- Place the rounds on top of the baking paper and brush with a thin layer of oil on top of each.
- 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.
- 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.
- Top your nachos with salsa, jalapeno slices, and a couple spoonfuls each of guacamole and greek yogurt.
- Cover in rocket / arugula and serve!
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!
- 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
- 1 tsp. mustard powder
- 1 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 1/4 tsp. Celtic sea salt
- Add pepper to taste
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.
Polenta and Vegetables With Roasted Red Pepper Sauce
This filling meatless meal satisfies nearly a quarter of your daily fiber needs.
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
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
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.
280 calories per serving, 7.2 g fat (2.3 g saturated), 45.4 g carbs, 6.1 g fiber, 9.8 g protein
2 tablespoons peanut butter
2 slices whole wheat bread
Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread peanut butter onto oneside of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.
≈Laugh loudly, Love generously, Care deeply, Speak kindly≈
Daughter # 2 has chosen to be a vegan. This has posed a bit of a challenge. She will not eat fish and is a picky eater to begin with, so we’ll give these a try tonight….
Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
- small yellow onion, cut into 1-inch pieces
- 1/4 cup chopped parsley
- 2 tablespoons chopped mint
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- Juice of 1 lemon
- 1 egg, lightly beaten
- 3 tablespoons sesame seeds, toasted
- 1/2 cup safflower or canola oil
- For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.
Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpea
Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes
Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.
Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.
Its Thanksgiving day in Canada
it’s also Meatless Monday
So I thought this appropriate
😀 😀 😀
You can buy all these ingredients for under bucks! You can also deep fry…much healthier this way!
See ma I was listening 😀
Baked Root Vegetable Chips
Preheat oven to 400 degrees. Spray 2 baking sheets with cooking spray. I used a mandolin to slice very thin chips, you can use a knife or food processor. Lay the chips onto the sheets and spray with more cooking spray and sprinkle with salt. Cook for 10 minutes, check and remove smaller chips if browning, flip the rest and cook for another 5 minutes. Remove and let cool for a few minutes before eating.
This one looks really pretty with Lotus root!
- golden yukon potatoes
- purple potatoes
- lotus root
I haven’t tried this one yet, looks delicious though, amazing what you can pair together!
Pair this nutty salad with pizza, a barbecue lunch or enjoy it as a meal of its own.
Pumpkin and Spinach Salad
600g butternut pumpkin, deseeded, peeled, cut into wedges
2 tsp olive oil
2 tsp honey
2 tsp sesame seeds
1 tbs fresh lemon juice
1 tbs honey, extra
2 tbs extra virgin olive oil
2 tsp wholegrain mustard
1 x 150g pkt baby spinach leaves
1 x 75g pkt toasted pine nuts
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool
Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper
Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately