Let’s post some of our favorite recipes on this page! Make sure you send me yours and I will post it as well!
Barb’s Almond Bites
15 dates, roughly chopped
1 cup of almonds, roughly chopped
A bit of vanilla
A nice dash of cinnamon
Unsweetened cocoa powder
I put the chopped dates, almonds, vanilla and cinnamon in my little food processor and pushed the button; it made a nice, thick paste. I put the unsweetened cocoa on a plate, made little balls of dough and rolled them into the cocoa. That’s it!
Five minutes, tops.
Delicious!
BARB’S SKINNY MUFFIN
There have been many versions of this skinny muffin floating around the internet lately. The original had a bit too much fat in my eyes, even though it was good fat. So for whatever it’s worth, here is my version. I love it! It keeps me full a long time and makes my tummy happy.
1/4 cup ground flax seed (easily ground in a coffee maker)
2 egg whites
1 tsp baking powder
2 tsp cinnamon
1/4 cup grated carrots
1 T sliced almonds
1 packet Stevia (use raw honey if you don’t like Stevia)
Put it all in a microwavable mug and mix well. Microwave for 90 seconds. Voila!
242 great for you calories, 14 g of fat that brings your metabolism up, 18 g of energy carbohydrates, 14 g of lean muscle building protein and 7 g of awesome fiber.
You are welcome!
NO PASTA VEGETABLE LASAGNA
2 large eggplants, sliced lengthwise into long ,1/4 ” strips
Kosher salt and freshly ground black pepper
20 oz. 1 1/2 % fat cottage cheese
1 egg
1/4 cup parsley, chopped
2 1/4 cups spaghetti sauce
2 cups mozzarella cheese
1/2 cup grated parmesan cheese
Preheat oven to 425 degrees and season eggplant slices on both sides with salt and pepper. Place them on a nonstick baking sheet and bake for 5 minutes on each side. Decrease temperature to 350. In a bowl, mix cottage cheese, egg and parsley together. Spread some spaghetti sauce on the bottom of 9×13 pan, place a layer of eggplant on top, then spread 1/2 of cottage cheese mixture on top. Place another layer of veggies and one of cottage cheese mixture on top. Top with remaining eggplant and cover with whatever is left of the sauce. Distribute mozzarella and parmesan on top. Cover with foil and bake for 45 minutes. Take foil off and bake for another 15 minutes. Let it rest for 10 minutes. Enjoy!
KATHY’S FANTASTIC VEGETABLE BARLEY SOUP
This is from our friend Kathy Trevorrow (who, by the way, has been featured twice now in the Eating Well magazine as a recipe tester); satisfying, tasty and healthy!
1/2 yellow onion, diced
2 cloves garlic, minced
1 T olive oil
1 large can diced tomatoes
1 carton chicken broth
2 cups water
1 bunch kale, collard green or spinach cut into bite sized pieces
1/2 cup barley
1 large zucchini, dived (or whatever veggie you have: cauliflower, carrots, etc.)
Add oil and onions to stock pot and cook until onions are becoming clear. Add garlic and stir for about a minute until you can smell it. Add all the other ingredients. Bring to a boil, let simmer until barley is cooked through.
APPLE PANCAKES
5 egg whites
1/3 cup oatmeal, raw
1 T unsweetened applesauce
1 packet Stevia or to taste
Cinnamon to taste
1/4 tsp baking soda
1 small chopped apple
Mix all ingredients in blender. Heat frying pan until hot and reduce temperature. Spray nonstick cooking spray on pan and drop 1/4 of batter in pan. Sprinkle 1/4 of diced apples when bubbles start. Let it set, flip the pancake. Enjoy!
This whole recipe makes 4 pancakes, or one huge one, and has 244 calories with 2 g fat, 36 g carbs, 6 g fiber and 21 g protein.
Lentil and Goat Cheese Stuffed Zucchini
Serves 2
What You’ll Need:
1 zucchini, cut in half lengthwise
1 cup cooked brown rice
2 handfuls arugula leaves, chopped finely
4 oz goat cheese
½ cup cooked green lentils
¼ cup chopped fresh mint leaves
3 tablespoons olive oil
Salt, to taste
Pepper, to taste
1 handful grated Parmesan
What to Do:
- First, make sure to have all of the prepped ingredients ready beforehand: cooked rice, cooked lentils, chopped arugula, chopped mint. Preheat oven to 350 degrees.
- In a bowl, mix together rice, arugula, lentils, mint, goat cheese, and olive oil. Season to taste with salt and pepper. Set aside.
- Fill a frying pan with about ¼ inch water, and simmer over medium heat. While the water is warming up, remove the seeds from the zucchini halves so you are left with two zucchini “boats.”
- Place zucchini cut side down in the water, cover, and simmer for about 5 minutes, or until zucchini is tender but not mushy.
- Remove zucchini from pan and dab dry. Fill zucchini with the lentil mixture, and top with Parmesan cheese. Place in a small baking dish and bake until warmed through and until cheese is melted and slightly browned
HAPPY GARDEN CHOWDER
- 1 teaspoon sage
- 1/4 teaspoon thyme
- 2 tablespoons whole wheat pastry flour
- 1 cup milk
- 1 cup vegetable broth
- 1/4 teaspoon nutmeg
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup carrots, sliced or diced
- 1 cup sweet potatoes or yams, diced
- 1 cup frozen yellow corn
- 1 cup kale or spinach, chopped
- 1 tablespoon ketchup
- 1/2 teaspoon maple syrup
- Sea salt, to taste
- Fresh peppercorns, ground, to taste
Grind sage and thyme with a mortar and pestle or with fingers to a fine consistency, like the consistency of coarse salt or finer. Whisk sage and thyme with flour, milk, broth and nutmeg together in a medium pot. Add garlic, onion, carrots, sweet potatoes or yams and corn, then cover and bring to a boil.
Once it’s boiling, add kale or spinach, cover again and reduce heat to medium. Continue to cook until kale or spinach is wilted and the other vegetables are fork-tender, about 5 to 7 minutes. Remove from heat and stir in ketchup, maple syrup, salt and pepper. If broth is too thick, add 1/4 to 1/2 cup of milk.
Apple Bran Muffins
Source: Errign’s Adventures
1 1/3 cup spelt flour
2/3 cups old fashioned oats
1 cup wheat bran
1 tsp each cinnamon and baking powder
3/4 tsp baking soda
1/2 cup honey
1 cup unsweetened applesauce
1/2 cup skim milk
1 T olive oil
1 egg
Preheat oven to 375° F. Combine all dry ingredients together in a large bowl. In a separate bowl, combine honey, applesauce, milk, olive oil and egg. Make a well in the dry ingredients; add wet ingredients and stir to combine. Portion out evenly into 12-muffin muffin tin. Bake for 18-22 minutes.
Makes 12 servings. Serving size 1 muffin.
Barb’s Bean Salad
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can chopped tomatoes with green chilies, drained
4 plum tomatoes, chopped
1/2 bunch of green onions, chopped
1/2 red onion, chopped
2 T each olive oil and apple cider vinegar
Fresh ground black pepper and sea salt to taste
Mix all ingredients and let sit at least 3 hours. Enjoy!
CRUSTLESS PUMPKIN PIE
1 1/2 cups cooked pumpkin
¾ cup honey
½ teaspoon each sea salt, cloves and nutmeg
1 ¼ teaspoon cinnamon
3 eggs
1 13-oz can skim evaporated milk
¼ cup skim milk
Nonstick cooking spray
Mix all ingredients together and pour into a pie plate coated with nonstick cooking spray. Bake at 350 degrees F for 30 minutes.
8 Servings; 170 calories each, 3 g fat, 33 g carbohydrates, 1.5 g fiber and 5 g protein
Barb’s Roasted Veggies with a Twist
1/2 cauliflower head, chopped
1 red bell pepper, cut in strips
1 green bell pepper, cut in strips
4 plum tomatoes, coarsely chopped
1 can anchovies
Open can of anchovies and pour anchovies with oil on a large cookie sheet. With a fork, mash the anchovies until they are almost disintegrated. Add all vegetables and mix thoroughly.
Bake at 400 for about 35 minutes.
Barb’s Pumpkin Muffins
1 cup rolled oats
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 egg
1 1/2 cups cooked pureed pumpkin
1/4 cup honey and 2 T Truvia/Stevia
1 T pumpkin pie spice
Nonstick cooking spray
Preheat oven to 35o degrees F. Spray a 12-muffin cup pan generously with nonstick cooking spray. Mix all ingredients together and pour batter into prepared muffin cups. Bake for 20 minutes or until toothpick inserted in center of muffins comes out clean.
Per muffin: 102 calories, 1.6 g fat, 20 g carbs, 3.3 g protein and 2.8 g fiber
