A healthier form of pizza! These zucchini pizza bites come together in just 15 minutes with only 3 ingredients and a few seasonings.
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These savory little cakes are delicious as an appetizer or a side to dinner. I cooked these on the griddle, which is a much healthier method than frying, and still provides the crispiness you want on the outside. Enjoy them warm with sour cream or yogurt, salsa and/or hot sauce, and freeze any remaining in an air-tight container for a healthy vegetable-filled snack or quick meal.
Rice and beans is the ultimate meal or side dish with its low food cost, widespread availability, variety, and high nutrient content. The rice in this recipe gets its bright yellow color from Sazón seasoning, which is made up of a flavorful blend of spices including cumin, garlic, turmeric, and Mexican saffron.
Grain-based dishes are the perfect vessel for incorporating a few servings of vegetables into your daily intake, especially for anyone who is not particularly fond of eating their veggies. By adding vegetables raw, cooked, or pureed, you will not only add a generous helping of vitamins and minerals to your meal, but you will also stretch the dish, which is great for large families or for those who enjoy eating leftovers throughout the week. This recipe features farfalle (a.k.a. bowtie) pasta, smothered in a delicious butternut squash sauce full of peppers, onions, and green peas.
Crisp-tender zucchini and yellow squash roasted with garlic in the oven is a healthy side dish that will go well with anything!
Mashed, baked, roasted, scalloped, or fried, I’ve never met a potato I didn’t like. These smashed baby red potatoes are cooked using a 2-step process - starting in the microwave, and finished up under the oven's broiler - resulting in potatoes that are tender on the inside, and crispy on the outside. Insanely delicious.
These red and green peppers are stuffed with a cooked brown rice and vegetable filling, mixed with a seasoned tomato sauce. Full of fiber, protein, magnesium, vitamin C, and many other essential nutrients, these stuffed peppers are a healthy vegetarian and gluten-free dish.
My coleslaw recipe uses Greek yogurt to make this a light, fat-free dish, perfect to serve up alongside a burger, or use as the base for a salad. It's so good, I promise you won't miss the mayo.
A light, refreshing chickpea salad with carrots, peppers, tomatoes, cucumber, and a tangy Dijon vinaigrette dressing. Rich in fiber, iron, and vitamins A and C, this salad is healthy and delicious. It takes only a few minutes to prepare, and it’s very versatile- you can eat it for lunch or snack, as a side dish for dinner, or double the recipe and serve it as a cold salad at your next summer party. Ingredients:
1 15-oz. can of chickpeas, drained and rinsed Handful of cherry tomatoes, quartered ½ cup carrots, diced 1 red bell pepper, diced ½ seedless cucumber, diced 3 Tbsp. red wine vinegar 2 tsp. Dijon mustard 1/8 tsp. dried dill 1/8 tsp. garlic powder Handful of fresh cilantro, chopped Kosher salt and freshly ground black pepper, to taste This is the quickest, easiest, most delicious recipe for baked beans. My 10-minute stovetop version gets you the same sweet, spicy, and smoky flavor of slow-cooked baked beans in just a fraction of the time.
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