Recipes for Eating Healthy

I don’t know about you but I’ve been struggling for new recipes. The pandemic has had me cooking more at home than ever before. Here are some recipes for you to try. All of them are healthy and gluten free!

Vegetable Frittata

  • 4 medium Eggs  
  • 1 tbsp   Parsley, fresh
  • 1/2 tsp  Oregano, dried
  • 1 dash   Garlic salt
  • 1 dash   Black pepper
  • 2 tsp   Margarine, unsalted
  • 2 stalk(s) Green onion (chopped)
  • 1/2 cup Broccoli (or asparagus, green beans)
  • 1/2 cup diced Celery

Instructions

In a bowl, whisk together eggs, parsley, oregano, garlic salt (if using), pepper and 1 tbsp water. Set aside.

In a heavy skillet, melt margarine over medium heat. Sauté green onions, broccoli and celery for 4 to 5 minutes or until tender-crisp.

Pour egg mixture over vegetable mixture and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until set. Cut frittata in half and slide out of the skillet onto warmed plates.

Cucumber Ribbon Salad

  • 2  Cucumbers
  • 1 small   Red onion (thinly sliced)
  • 2 tbsp   Kalamata olives (pitted, roughly chopped)
  • 2 tbsp   Mint, fresh (roughly chopped)
  • 1 tsp   Hemp seeds, shelled (or sesame seeds)
  • 1 tbsp Tahini (for dressing)
  • 1 tbsp Extra virgin olive oil (for dressing)
  • 1 tbsp   Lemon juice (for dressing)
  • 1 clove  Garlic (minced, for dressing)
  • 1 tsp  Maple syrup (for dressing)
  • 1 dash   Sea salt (for dressing)
  • 1 dash   Black pepper (for dressing)

Instructions

Using the wide blade attachment on your spiralizer, spiralize your cucumber into ribbons (see note below).

Place the cucumbers in a colander over the sink to allow some of the water to drain off. Meanwhile make the dressing.

Add all of the dressing ingredients to a bowl and whisk well to combine.

Once ready to assemble, drain off any excess water from the cucumber ribbons and carefully pat dry with the paper towels.

Add the cucumber ribbons to a large bowl, with kitchen sheers cut up the ribbons to be make it easier to eat. Add the onions and fresh mint and drizzle the dressing over top. Toss well to combine and evenly coat the cucumbers with dressing. Transfer to a serving platter, top with chopped olives, a bit more fresh mint and hemp seeds.

Note: If you don’t have a spiralizer, you can also make ribbons with a vegetable peeler or slice the cucumber thinly with a mandolin or knife.

Quinoa Stuffed Bell Peppers

  • 1 cup     Quinoa, cooked
  • 1 tbsp    Green chiles, canned
  • 3 tbsp    Frozen yellow corn kernels
  • 3 tbsp    Black beans, canned (drained)
  • 2 tbsp    Grape tomatoes (diced)
  • 2 tbsp    Pepper jack cheese
  • 1 tbsp    Cilantro (chopped)
  • 1 dash   Cumin
  • 1 dash   Garlic powder
  • 1 dash   Chili powder
  • 1 dash   Onion powder
  • 1 dash   Black pepper (or to taste)
  • 1 pinch Salt
  • 1 tbsp   Feta cheese
  • 1 Red bell pepper (cut in half, stemmed and seeded)

Instructions

Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper.

In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.

Spoon the filling into each bell pepper cavity. Place on the prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated all the way through, about 25-30 minutes.

Serve immediately.

Blueberry Popsicles

  • 1/2 cup sliced Banana
  • 1/2 cup Blueberries
  • 1 cup Plain yogurt

Instructions

1. Mix fruits with plain yogurt and pour into popsicle molds.

2. Place in the freezer until popsicles solidify.


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