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Snacks
Roasted Eggplant Spread
From Kari Heywood
Ingredients:
1 medium eggplant
2 red bell peppers
1 medium red onion
1-2 cloves of garlic
3+ tbsp. extra virgin olive oil
salt & pepper to taste
1 tbsp. tomato paste
Directions:
Preheat oven to 400 degrees. Cut eggplant , peppers, onion and garlic into 1-inch cubes. Toss in olive oil, salt and pepper to taste. Roast 45 minutes or until vegetables are soft. Cool slightly. Add tomato paste and more salt and pepper to taste. Pulse in a food processor or blender. Serve with pita chips (see recipe below)
Pita Chips
From Kari Heywood
Ingredients:
pita bread
Directions:
Preheat oven to 350 degrees. Cut into desired shapes/size. Bake 8-10 minutes or until no longer soft. Cool on a rack.
Kale Chips
From Mindy Kuecher - Amplify Life!
Ingredients:
1 bunch of kale
2 tbsp. apple cider vinegar
1 tbsp. extra-virgin olive oil
Sea salt or any other seasoning (parmesan cheese, garlic, ect)
Directions:
Preheat oven to 350 degrees. Whisk together vinegar, oil and salt. Rip kale leaves off stem (if you leave the stem on, it will be chewy). Toss the liquid with the kale leaves. Bake ~15 minutes or until crispy (oven-time varies).
*Do NOT overcook or allow them to become completely brown as they will taste bitter.
Energy Bars/Balls
From Mindy Kuecher - Amplify Life!
Ingredients:
16 oz. almond or peanut butter
14 oz. honey or agave nectar - I use less than 1/2 of that
3/4 blender full of rolled oats
Any healthy extras (crispy cereal, coconut, sesame seeds, cacao nibs, dried fruit, ect)
Directions:
Mix nut butter and honey/agave together. Blend oats until powdered. Add oats to nut butter mixture. Adjust consistency if necessary. Add any healthy extras at this point. Roll balls in rice, coconut, seeds, dried fruit, ect.
Makes 35-40 balls. Will last in the fridge for 1 week (you can freeze them too).
*You can also make then in a 9x13 pan
Honey Nut Breakfast Granola
From Mindy Kuecher - Amplify Life!
Ingredients:
2 c rolled oats
1/2 c sliced almonds
1/2 c raw sunflower seeds
2 tbsp + 2 tsp safflower oil
1/4 c honey
1/2 tsp vanilla extract
1 1/2 tsp ground cinnamon
Directions:
Preheat oven to 300 degrees F. In a large bowl, stir oats, nuts and sunflower seeds together. In a separate mixing bowl, stir together oil, honey, vanilla and cinnamon. Add to dry ingredients. Mix well. Spread mixture onto 2 ungreased cookie sheets. Bake for 10 minutes. Remove from oven and let cool completely before storing. Eat it by itself, add it to yogurt or add some cow or rice milk and fresh fruit.
Makes: 10 servings
Spinach and Potato Frittata
From: Cheryl H - Bayville NJ
Ingredients:
6 small red potatoes, sliced
1 c torn fresh spinach
2 tbs sliced green onions
1 tsp crushed garlic
salt and pepper to taste
6 eggs
1/3 c milk
1/2 c shredded cheddar cheese
Directions:
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1-2 minutes, until spinach is wilted. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5-7 minutes, or until eggs are firm.
Makes: 6 servings
Homemade Hummus
From: allrecipes.com
Ingredients:
2 c canned garbanzo beans, drained
1/3 c tahini
1/4 c lemon juice
1 tsp salt
2 cloves garlic, halved
1 tbsp olive oil
1 pinch paprika
1 tsp minced fresh parsley
Directions:
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
Makes: 16 servings
Roasted Beets with Feta
From: allrecipes.com
Ingredients:
4 beets, trimmed, leaving 1 inch of stems attached
1/4 c minced shallot
2 tbsp minced fresh parsley
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
salt and pepper to taste
1/4 c crumbled feta cheese
Directions:
Preheat oven to 400 degrees. Wrap each beet individually in aluminum foil, and place onto a baking sheet. Bake beets for 45 minutes-1 hour - until easily pierced with a fork. Remove from oven and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside. Place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
Makes: 4 servings
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