Category Archives: Recipe

Kale Avocado Smoothie

Kale Avocado Smoothie

This kale avocado smoothie recipe is a bright and fresh breakfast idea, loaded with fruit, plant-based protein, and healthy fats. This delicious tropical smoothie will let you rise and SHINE – it's a fantastic way to start the day. This 5 minute blender breakfast recipe is a great low calorie breakfast option, and is in high protein by adding a scoop of your favorite protein powder. A healthy and nutritious breakfast recipe that you can take on the go.
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Servings: 1
Course: Drinks
Ingredients Method Notes

Ingredients
  

  • 33 grams kale Or 1/2 cup
  • 77 grams avacado Or 1/2 avacado
  • 70 grams pineapple Or 1 cup
  • 1 large bananna
  • 1 tablespoon flaxseed
  • 1 scoop Vanilla protein powder
  • 1 cup ice
  • 1 cup water

Method
 

  1. Blend together

Notes

11/19/2022 First time it didn’t taste very good at all.  Maybe use fresh pineapple or avacado.  Also just used water.  Turned out to be more liquid than I though though protein powder helped solitifie.

Breakfast Hash

Breakfast Hash

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato
  • 1 onion
  • 2 green bell peppers
  • 1 tomato
  • 2 cloves garlic
  • 1/2 pound sausage
  • 1 1/2 teaspoons extra virgin olive oil
  • 8 ounces spinach
  • 2 teaspoons coarse sea salt plus more to taste
  • ground black pepper to taste

Method
 

  1. Peel and chop sweet potato and onion. Finely chop the green pepper and tomato. Crush the garlic. Remove sausage from casing.
  2. In a skillet, sauté oil and garlic over medium heat for 1 minute.
  3. Add in chopped sweet potato and stir.
  4. After 4-5 minutes, add in peppers, onion, and tomato.
  5. Let sauté for about 5 minutes, stirring occasionally.
  6. Mix in sausage, breaking it into small pieces as you stir. Cook until the sausage is no longer pink.
  7. Mix in fresh spinach, and cook for 2-3 minutes, or until sautéed.
  8. Remove skillet from heat and serve hot.

Notes

Haven’t tried

Portobello Pizzas

Portobello Pizzas

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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 portobello mushrooms
  • 1 tablespoon extra virgin olive oil
  • coarse sea salt to taste
  • ground black pepper to taste
  • 2 cloves garlic
  • 1 pound ground pork sausage
  • 2 cups tomato sauce
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano

Method
 

  1. Preheat oven to broiling.
  2. Wipe dirt off dry mushrooms, remove stems, and use a spoon to gently scrape the gills from the underside of the cap. Brush olive oil inside the cap of each mushroom and sprinkle with salt and pepper.
  3. Broil mushrooms for 5 minutes on each side. Remove from oven and reduce heat to 350F.
  4. Meanwhile, mince the garlic.
  5. In a bowl, combine pork sausage, garlic, sea salt, and pepper. Mix with hands until thoroughly combined.
  6. In a medium saucepan, cook the sausage until browned, about 5 minutes, using a wooden spoon to mix and turn over continuously to ensure even browning.
  7. Gently distribute an even portion of meat mixture into each mushroom cap.
  8. Stir basil and oregano into the tomato sauce and pour sauce over each mushroom cap, setting aside any extra sauce for another use.
  9. Return caps to the oven for 2-3 minutes to allow sauce to warm.

Notes

Haven’t tried

Tofu scramble

Tofu scramble

Let’s talk about breakfast. I love it! But unfortunately I find myself eating eggs a lot and I’m getting a little tired of them. I was trying to think of high protein breakfast foods that weren’t the same old cooked eggs, which was surprisingly difficult, but then I found it. Tofu! OK now I know tofu is thought of as boring and people think it’s just a lame alternative to meat, but get excited because this recipe for tofu scramble is delicious. The great thing about tofu is that it hardly has any flavor on it’s own, making it super versatile. This tofu scramble has a ton of flavor and will keep you full until lunch! Trust me!
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Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves minced
  • 3 cups of greens kale, chard, or collards
  • 1 cake firm tofu – firm about 16 ounces
  • 3 tablespoons low-sodium gluten free soy sauce
  • Avocado if desired

Method
 

  1. Heat the oil in a large skillet on medium heat. Saute onions and peppers for about 5-10 minutes, until they soften.
  2. Add the garlic and saute another minute.
  3. Stir in the greens, cover, and steam until the greens begin to wilt, about 5 minutes.
  4. In a bowl, use a fork to mash the tofu and soy sauce.
  5. Increase the heat to high, add the scrambled tofu to the skillet and let sit for 3-4 minutes.
  6. Flip and let sit another 3-4 minutes. Tofu is done when it begins to brown.
  7. Serve hot and garnish with sliced avocado if desired.

Notes

Recipe by Recipes at http://recipes.cyedge.com/?p=792
Haven’t tried

Sweet Avocado Quick Bread

Sweet Avocado Quick Bread

This sweet avocado quick bread is the perfect breakfast, snack and even dessert! The avocado makes this bread moist and gives it a natural green color!
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 12 slices
Course: Side Dish
Calories: 194
Ingredients Method Notes

Ingredients
  

  • 2 small avacados
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cups granulated sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk the flour, baking powder and salt. Set aside.
  3. In a large bowl, use a hand mixer on medium-high speed to cream the avocados and sugar until completely smooth. Whisk in the eggs and vanilla extract until they are fully incorporated into the batter.
  4. Using a wooden spoon or a rubber spatula, gently fold in the dry ingredients until no streaks remain.
  5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean, 50-60 minutes. Remove the bread from the oven. Set the pan on a wire rack and allow the bread to cool completely in the pan.

Notes

Storage: This avocado bread will keep at room temperature for up to 4 days and up to 6 days in the fridge.
https://feelgoodfoodie.net/recipe/avocado-bread/#wprm-recipe-container-61734
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Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
 


Easy Tuna Casserole

Easy Tuna Casserole

Tuna Noodle Casserole combines flaky tuna and tender egg noodles in a cheesy creamy sauce.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings: 6
Course: Casserole, Dinner
Cuisine: American
Calories: 323
Ingredients Method

Ingredients
  

  • 3 cups GF egg noodles
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 stalks celery diced
  • 3/4 cups frozen peas defrosted
  • 1 can tuna 5-6 ounces
  • 10 1/2 ounces GF condensed mushroom soup
  • 1/3 cup milk
  • 1 cup cheddar cheese
  • t tablespoon parsley
Crumb Topping
  • 1/2 cup GF breadcrumbs
  • 1 tablespoon butter melted
  • 1/2 cup cheddar
  • 1 tablespoon parsley

Method
 

  1. Preheat oven to 425°F. Combine topping ingredients and set aside.
  2. Boil noodles al dente according to package directions. Drain and rinse under cold water.
  3. Cook onion and celery in butter until tender, about 5-7 minutes.
  4. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  5. Spread into a 2qt casserole dish and top with crumb topping.
  6. Bake 18-20 minutes or until bubbly.

Slow-Cooker Eggplant Parmesan

Slow-Cooker Eggplant Parmesan

Perfect eggplant parm without the hassle of frying!
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Prep Time 40 minutes
Cook Time 4 hours 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large eggplant sliced into 1/2" coins
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 cups marinara
  • 12 oz mozzarella cheese sliced
  • 1/2 cup Parmesan grated
  • Kosher salt
  • Freshly ground black pepper

Method
 

  1. Place eggplant on paper towel-lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.
  2. Spread about a third of the sauce in the bottom of a slow cooker. In a medium bowl, whisk eggs. In another medium bowl, whisk together panko bread crumbs, garlic powder, and Italian seasoning. Season with salt and pepper. 
  3. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4 to 5 hours.
  4. Sprinkle with Parmesan and garnish with basil.

Bananas Foster Bread

Bananas Foster Bread

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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 16 slices
Ingredients Method Notes

Ingredients
  

  • 5 tablespoons butter cubed
  • 1 cup brown sugar divided
  • 1 1/2 ripe banana mashed
  • 3 tablespoons dark rum
  • 1 1/2 tablespoons flour glutein free
  • 1/4 cup ground flaxseed
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/3 cups fat-free plain yogurt
Glaze
  • 1/3 cups confectioners' sugar
  • 1 tablespoons butter melted
  • 1 tablespoons dark rum

Method
 

  1. In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to boil. Reduce heat; simmer, uncovered for 3-4 minutes or until slightly thickened. Remove from heat. Stir in rum; set aside to cool.
  2. In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened.
  3. Transfer to a 9-in x 5-in loaf pan coated with cooking spray. Bake at 350 degrees for 50-55 minutes or until a tooth inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. Combine the glaze ingredients; drizzle over bread.

Notes

11/23/2022 – Danny made 12 cupcakes instead with was pre-divided but drier.  Still good but we both prefer normal way.

Butternut Squash Casserole

Butternut Squash Casserole

Bye bye, pumpkin. See ya, acorn squash.
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Prep Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 1/2 lb thick-cut bacon sliced 1" thick
  • 2 lb butternut squash peeled, seeded, and cut into 1" pieces
  • 1 medium yellow onion finely chopped
  • 1 leek halved and sliced 1/2" thick
  • 3 cups roughly chopped kale (from about 1 bunch)
  • 2 cloves garlic thinly sliced
  • 2 tbsp fresh sage chopped
  • 2 tbsp fresh thyme leaves
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 cup fresh or preshredded shredded mozzarella
  • 1 cup shredded sharp white cheddar
  • 1/2 cup panko bread crumbs
  • 1 tbsp dried Italian seasoning
  • 1 tbsp extra-virgin olive oil

Method
 

  1. Preheat oven to 400°. Coat a 13"-by-9" baking dish with nonstick spray.
  2. In a medium skillet over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes.
  3. Transfer bacon and 2 tablespoons bacon fat to a large bowl. Discard remaining bacon fat or save for another use. Add squash, onion, leek, kale, garlic, sage, thyme, salt, and black pepper to bowl. Toss to combine.
  4. Arrange vegetable mixture in an even layer in prepared dish. Bake until a knife easily inserts into squash, about 30 minutes.
  5. Top casserole with mozzarella and cheddar in an even layer. In a small bowl, mix panko, Italian seasoning, and oil, then sprinkle over cheese.
  6. Continue to bake until cheese is melted and bread crumbs are golden brown, 10 to 15 minutes more. 

Notes

https://www.delish.com/cooking/recipe-ideas/a40509027/butternut-squash-casserole-recipe/
Bye bye, pumpkin. See ya, acorn squash. It’s time for butternut squash to claim its rightful place on autumnal dinner tables. This savory casserole is packed with bacon and two types of cheese (mozzarella and cheddar, thank you very much) and just enough kale to lend the dish a healthy-ish twist. Equally versatile as a side dish or a main, this butternut squash casserole is a hearty, easy, and delicious way to eat your veggies. We like it served alongside roast chicken or grilled steak for a weeknight dinner. (Top leftovers with a fried egg for an easy lunch.)
The good news is that this casserole isn’t just great for regular dinners—it fits the bill for your Thanksgiving feast and will be right at home nestled between a sweet potato casserole, green bean casserole, and cranberry sauce. 
Pro tip: Cutting butternut squash is easier with a little know-how. For easy (and safer) prep, break it down into smaller pieces. First, lay the squash on the cutting board and use a sharp, heavy knife to cut between the long section of the vegetable and its bulbous, bottom end. Peel each section, then halve the bottom and scoop out the seeds. Now it’s ready to cut into 1″ pieces.
P.S. For a vegetarian version of this casserole, simply leave the bacon out.

Danny suggested but haven’t tried yet.

Tomato and black bean quinoa salad

Tomato and black bean quinoa salad

A light and healthy corn, tomato, and black bean quinoa salad. This recipe takes less than 30 minutes to make and is both vegan and gluten free.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup quinoa
  • 1 cup water
  • 1 cup corn
  • 1 cup black beans rinsed and drained
  • 1/2 cup tomatoes diced 200 grams
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp cilantro chopped
  • 1/4 cup red onion diced
  • salt and pepper to taste

Method
 

  1. Combine quinoa and water in a medium saucepan. Bring to a boil and reduce heat to simmer and cook for about 10-15 minutes until water is absorbed.
  2. Meanwhile, add corn, beans, tomatoes, olive oil, lime juice, cilantro and red onion to a large bowl. Add cooked quinoa and toss to combine. Season with salt and pepper to taste.

Notes

Tasted best when I didn’t add salt/pepper, didn’t add extra tomato, and probably went light on lime juice.  Just use for 15oz cans for corn/black beans.