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Tag Archives: vegetarian

Whole Wheat Blueberry Muffins

These muffins will in no way help you lose weight, but they are definitely a good, healthier alternative to most other muffins. Enjoy!

Blueberry Muffins from Bakerita.com | Vegan and whole wheat, but you'd never know!

Yield: 10 muffins

Ingredients

  • 1 1/2 cup whole wheat flour
  • 1/2 cup agave nectar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large banana, mashed
  • 1/3 cup milk
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine flours, agave nectar, salt and baking powder. Add in milk, banana, and oil and stir until just moistened. Fold in blueberries. Fill muffin cups 3/4 full.
  3. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick comes out clean.
 
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Posted by on April 21, 2013 in Recipes

 

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Pumpkin Pie Dip

Ingredients:

  • 15 oz can pumpkin
  • 1 package fat free, sugar free vanilla pudding mix
  • 1/8 tsp cinnamon
  • 1/8 tsp pumpkin pie spice (or more to taste)
  • 8 oz cool whip free

Mix ingredients together in a large bowl. Chill before serving. Serve with sliced apples or graham cracker sticks.

 
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Posted by on November 18, 2012 in Recipes

 

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Pasta Fagioli

Ingredients:

  • 1 tbsp olive oil
  • 1/2 onion
  • 3 cloves garlic, chopped
  • 1 celery stalk, chopped
  • 1 carrot, finely chopped
  • 1 15 oz can cannellini beans
  • 15 oz can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp oregano
  • 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
  • 2 cups water
  • salt and pepper to taste
  • 6 oz dry Ditalini pasta or other small pasta
  • grated parmesan cheese for topping (optional)

Directions:
In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese.

Recipe was found here.

 
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Posted by on November 11, 2012 in Recipes

 

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Aside

Ingredients (makes 4 1/2 cup servings)
– 1 cup canned pumpkin
– 1 cup Greek yogurt (such as Fage)
– 3 tablespoons honey
– 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice)

Nutrition per serving
Calories: 100
Fat: 0 grams
Protein: 7 grams
Fiber: 2 grams
 
Original recipe was found here.

Pumpkin Pie Frozen Yogurt

 
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Posted by on October 22, 2012 in Uncategorized

 

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Healthier Seven Layer Dip

Ingredients:

  • 3 medium-sized ripe avocados
  • 2 Tbsp. lemon juice
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 ½ C nonfat plain Greek yogurt
  • 1 package taco seasoning mix (or make your own mix using this recipe)
  • 2 cans (9 oz. each) bean dip (or 2 cans refried beans — or make your own!)
  • 1 bunch green onions, chopped (optional)
  • 3 medium-sized ripe tomatoes, chopped
  • 2 cans (3 1/2 oz. each) pitted ripe sliced olives, drained
  • 1 package (8 oz.) grated 2% sharp cheddar cheese

Instructions:

1. Peel, pit and mash avocados in a bowl with lemon juice, salt and pepper (or put in blender). If you’re in a hurry and don’t have any ripe avocados, you can also substitute 2 containers of mildly seasoned guacamole dip from the refrigerated section at the grocery store.

2. In another bowl, combine yogurt and taco seasoning mix.

3. To assemble:

  • Spread bean dip/refried beans on a LARGE shallow serving platter.
  • Spread avocado mixture over bean dip.
  • Spread yogurt-taco mixture over the avocado mixture.
  • Sprinkle with the chopped green onions, then the tomatoes, and finally the olives.
  • Cover with the grated cheddar cheese.

4. Serve chilled with your choice of corn chips.

Original recipe was found here.

 
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Posted by on October 19, 2012 in Recipes

 

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Healthy Lunches for Work

It can be tough thinking of quick and tasty lunches to bring to work. These salad recipes can be made the night before and will stop you from eating out everyday. Here are three different recipes with the ingredients listed in stacking order.

Caprese Pasta Salad

2 tbsp basil pesto (homemade or store-bought)

1 cup cherry tomatoes

1 ½ oz fresh mozzarella, chopped into bite sized pieces

2 oz cooked penne pasta

½ cup fresh spinach leaves

½ cup fresh basil, chopped

Chickpea Salad

2 tbsp easy lemon vinaigrette (see below)

1 cup chickpeas

½ cup sun-dried or oven roasted tomatoes

¼ cup spring onion, chopped

¼ cup red onion, chopped

½ cup olives, chopped

¼ cup piquillo peppers, chopped

½ cup fresh spinach

Greek Pasta Salad

2 tbsp easy lemon vinaigrette (see below)

1 cup cherry tomatoes

¼ cup red onion, chopped

1 cup cucumber, chopped

½ cup feta, crumbled

2 oz rigatoni, cooked

½ cup mixed greens

½ cup fresh mint, chopped

Easy Lemon Vinaigrette

(will make enough for 3-4 mason jars)

Juice from one large lemon

½ cup olive oil

Good pinch of salt

Couple of grinds of black pepper

Shake all ingredients together in a small container.

Mason Jar Salad

Click here to see the original recipe.

 
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Posted by on September 29, 2012 in Recipes, Tips

 

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Quinoa Fruit Salad

 

 

Yield: Serves 6-as a side dish

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

 

Quinoa with blueberries, strawberries, mango, and a refreshing honey lime dressing. This easy and healthy Quinoa Fruit Salad goes well with any summer meal.

 

 

Ingredients:

1 cup quinoa (I used Red Quinoa)
2 cups water
Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

For the fruit:

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional

Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

 

This recipe was found here.

 
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Posted by on September 16, 2012 in Recipes

 

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