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Jan. 5th, 2016


[sticky post] RULES: READ 1st

-Not all the recipes on here are from me.

-If the recipe is not my own, a link to the original post will be at the bottom of the post.

1) It must be clearly written in a way that can be easily understood.
2) It should be posted in a NEW post on the community, not as As a comment on a post.
3) It is required to list the nutritional value of the recipe (i.e. calorie count per serving, serving size, sodium levels, etc.)
4) Please remember this is a page for *healthy* recipes. (I.e. at least one of the following: low calorie, sugar free, low carb, high protein, gluten free, vegan, vegitarian, fruitarian, organic, diabetic friendly, etc.)
5) Always list the source of your recipe at the bottom of the post. If it is from the internet, copy the link of the recipe & post it in the post. If it is from a cookbook, list the name of the cookbook & the page (There's no need to site publisher, year of print, or print edition; but you may if you would like.)

-If you use one of these recipes, please comment on the post and let us know:
1) How easy/ difficult it was to prepare?
2) Did you and your family/ friends enjoy the meal?
3) If you modified theme recipe in any way, what what did what did you add/ subtract/ change, & did the change work out well?

-If you have any photos of the recipe you tried, please make sure you:
1) Post them on the journal entry that is about that specific recipe.
2) Make sure the photo is well lit (use flash, even if the room has lighting)
3) Make sure the photo isn't blurry.
4) If you have more than 1 photo to post (either in a comment or in your own post, please put each additional photo in an LJ CUT or LJ SPOILER so that they don't make the page laggy. (If you don't know how to do an LJ CUT or LJ SPOILER, --> read thisHow to do an LJ cut or LJ spoilerCollapse )

Jan. 6th, 2016


Black Bean Dip

Black Bean Dip
(Serves 8)

-Two 8 ounce Cans black beans
-1 Small onion, chopped (optional)
-1 tablespoon Chili powder
-1 tablespoon Fresh cilantro (OPTIONAL, can replace with your favorite herb)
-Pinch of red pepper flakes or hot sauce
-Salt and pepper (salt optional, if you have a heart condition or need low sodium)
-1 teaspoon Ground cumin
-1 small can of chopped green chilies (optional, if you want it to be spicier)
-1 Small tomato, chopped (or small can of diced tomatoes)
-Open can of beans, rinse, drain and place it in a blender or food processor.
-Add chili powder and red pepper flakes or hot sauce.
-If using optional ingredients, add to blender or food processor with other ingredients.
-Blend ingredients until smooth. Add water in 1 tablespoon increments for a smoother consistency, if desired. Salt and pepper to taste.
-Serve as a dip with your favorite veggies or whole wheat crackers. Also great as a side with Mexican dishes.
*Nutrition Info and more*
Total calories: 112
Total fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 21 g
Protein: 7 g
Fiber: 8.4 g
Sodium: 439 mg


Chickpea Dip with Fresh Vegetables

Chickpea Dip with Fresh Vegetables
Serves 6
(Purée canned chickpeas, garlic, and seasonings for a quick veggie dip)
-1¾ (15-ounce) can chickpeas (known as garbanzo beans) drained and rinsed
-5¼ Garlic cloves (or 1/4 cup minced garlic)
-½ cup Plain Lowfat Yogurt
-1¾ tablespoon Lemon juice
-1¾ teaspoon olive oil (or nonstick cooking spray)
-1 teaspoon chili powder
-1 teaspoon Salt
-1 teaspoon Paprika
-¼ teaspoon Ground black pepper
-1¾ Medium carrot, sliced
-3½ Medium celery stalks, sliced
-⅞ cup Snap peas
*What You'll Need*
Can opener
High speed blender or food processor
Cutting board
Sharp knife
Put the first eight ingredients into a food processor and blend until smooth. Serve at room temperature with vegetable slices and snap peas.


Stuffed Portobello Pizzas

Stuffed Portobello Pizzas
(Serves 6)
-6 large portobello mushrooms, about 4-inches wide washed and stems removed
-¾ cup spaghetti sauce/ pizza sauce
-1½ cup shredded cheese such as mozzarella
-1½ teaspoon dried herbs such as oregano
-¾ cup cooked and crumbled sausage, bacon, or pepperoni
-thin-sliced bell pepper or onion (optional)
*What You'll Need*
-Large Cutting Knife
-Measuring spoons
-Measuring cup
-Toaster oven
-Preheat toaster to 450 degrees Fahrenheit
-Position toaster tray on lowest rack in toaster. Place mushrooms on top, round side up.
-Cook mushrooms for 15-minutes or until soft and giving off beads of liquid.
-Carefully remove tray from oven.
-Flip the mushrooms.
-Sprinkle each mushroom with remaining ingredients, in this order: optional sausage, sauce, cheese, optional peppers, and herbs.
-Cook mushrooms for 10-15 minutes more or until cheese is melted and bubbly.
***Nutrition Info and more:
Serving size: 1
Total calories: 131
Total fat: 6 g
Carbohydrates: 10 g
Protein: 11 g
Fiber: 2 g
Sodium: 371 mg


Eggs With Nopales (Cactus leaves)



Fruit Crunch Cobbler



How to scramble eggs in the microwave



Green Smoothie

Green Smoothie
***Serves 2***
*2 large handful raw greens such as spinach or kale (about 1 cup)
*1 Medium banana
*2 cup other fresh or frozen fruit chopped

*Place all ingredients in a blender in the order listed.
*Blend until smooth and creamy. Add a little water if desired for a thinner smoothie.
-Chef Tips:
*If using greens in a drink sounds weird to you, try spinach. You will barely taste it once mixed with fruits.
*Use frozen fruit for a thicker, colder smoothie.
-Nutrition Info and more:
Serving size: 2
Total calories: 180
Total fat: 1 g
Saturated fat: 0 g
Carbohydrates: 44 g
Protein: 4 g
Fiber: 8 g
Sodium: 29 mg

#DairyFree, #GlutenFree, #LowAddedSugar, #Vegan, #Vegetarian, #HealthyRecipes, #BudgetFriendlyRecipe


Banana-Blueberry Smoothie

Banana-Blueberry Smoothie


-2 Bananas

-2 cup Blueberries

-1 cup

-Unsweetened coconut milk (or any type of milk you prefer)

-2 tablespoons Honey

-2 tablespoons Lime juice

-½ a teaspoon Almond extract

-2 cups Ice



-Measuring spoon

-Measuring cup

-Stirring spoon


-Add banana, blueberries, milk, honey, lime juice, almond extract, and ice to blender




-Total calories: 131

-Total fat: 0.9g

-Saturated fat: 0.5g

-Carbohydrates: 31g

-Protein: 3g

-Fiber: 2.7g

-Sodium: 30mg


#DairyFree, #GlutenFree, #LowAddedSugar, #Vegetarian, #HealthyRecipes



1¼ cup Cranberry-Raspberry Juice
4¾ cup Seltzer Water
1¼ Lime
***What You'll Need:
Sharp knife
Cutting board
Measuring cups
Mixing Spoon
Large Pitcher
1. In a large pitcher, mix cranberry-raspberry juice with seltzer water.
2. Rinse lime and cut in half. Squeeze juice from each half into the pitcher, discarding seeds.
3. Mix well before serving.
***Chef Tips:
-Replace cranberry-raspberry juice with any 100% juice you prefer.
-For more fruit flavor, increase juice or decrease seltzer water.
-Add thin slices of lemon, lime, or orange for more flavor.
-If you do not have a large pitcher, prepare in a large bowl, & Use a measuring cup or ladle to serve.
***Nutrition Info and more:
Serving size:
1 cup
Calories: 80 -Total fat: 0g -Saturated fat: 0g -Carbohydrates: 19g -Protein: 0g -Fiber: 0g -Sodium: 20mg

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