Our Fabulous Bites

 Hazel chose this for dinner and it was a hit for most of the family.  There is a lot of flexibility with the recipe.  Feel free to swap out veggies for different ones.  We are planning on trying out some variations and see what we think.  I was a big fan of purple cabbage and spinach in mine. It is a bit time consuming to make with all of the prep work. Ingredients for 4 bowls: 1.5 cups rice 3/4 pound ground turkey, or thinly sliced beef, or a plant-based substitute 1 cucumber 2 cups shredded carrots 4 eggs 3/8 cup soy sauce 3 Tablespoons honey or white sugar 2-3 Tablespoons sesame oil 2 teaspoons garlic powder 1 teaspoon salt 1/2 cup white vinegar 1 tablespoon gochujang or another red chili paste (we used sambal oelek because it was what we could find, and we loved it, but we need to try the more authentic gochujang) The following are optional toppings: purple cabbage, thinly sliced  sautéed spinach  chopped and sautéed zucchini  seaweed flakes...

Photo cred: joyfulhealthyeats.com I made this last night and everyone one of us enjoyed it. It was delicious, quick to make, and filling.  Grilled Tilapia with Chipotle Avocado Crema Tilapia Seasoning: 1 tsp chili powder 1 tsp paprika 1 tsp cumin 1 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper Tilapia filets Chipotle Avocado Crema: 1/2 c greek yogurt juice of one lime 1 large avocado 1 garlic clove 1 chipotle pepper (from a can of chipotle peppers in adobo sauce) s&p Other Ingredients: 2 cups cooked quinoa (to your liking) 1 can black beans, rinsed and drained 2 ears fresh corn, shucked (you can also use frozen corn if you don't want to grill it) Fresh cilantro Fresh tomato, diced In a food processor, add yogurt, lime juice, avocado, garlic clove, chipotle pepper, s&p. Blend until smooth. Place in refrigerator. Rinse and pat dry tilapia, season both sides with seasoning you just made. Heat grill to medium heat, grill the ears of corn ...

These are a fudgy brownie, not my favorite texture, but still good especially since they are made with beans and that just feels healthier than a traditional brownie.  And they are gluten-free if you find yourself in need of such recipes. 2 cups black beans, rinsed and drained (I didn't have a full 2 cups, so I also used chickpeas) 1/4 cup cocoa powder 2 large eggs 2 large egg whites 1 T vanilla extract 1/4 tsp salt 3/4-1 cup honey 1/3 - 1/2 cup melted butter 1 cup chopped walnuts, or other nut of choice (optional) Preheat oven to 350 degrees.  Grease 8x8 baking dish for a thicker brownie or a 11x8 for a thinner brownie. Combine beans, cocoa powder, eggs and whites, vanilla, salt & honey in food processor and blend until smooth.  Pour mixture into a bowl. Add butter and walnuts.  Mix.  Pour into prepared dish.  Bake 30 -45 minutes, or until brownies are set. Let them cool, in fact, refrigerate them.  (this is a down side to these, they need to be c...

1 Tbs. plus 1/2 tsp. red wine vinegar 1 Tbs. grape seed oil 2 tsp. pomegranate syrup or juice 1 tsp. dijon mustard 1/2 head red cabbage, cut in half, sliced very thin (4 cups) 1 barlett pear, sliced 1/2 cup toasted walnut pieces 1/3 cup red onion sliced VERY thin 1. cup stuff up, make dressing, and serve PER 1 cup: 125 calories serves 6

2 Tbl unsalted butter 2 yellow onions, coarsely chopped 1 small carrot, peeled and coarsely chopped 2 yellow bell pepper ( I also added orange) seeded, deribbed, and coarsely chopped 1/4 tsp fresh tyme leaves 6 cups vegetable stock Kernels from 6 ears of fresh corn, or 4-5 cups frozen corn kernels 1/2 lb. russet potatoes, peeled and cut into 1/2-inch dice 1 cup milk salt and pepper to taste 2 Tbl shopped fresh chives or green onions In a 4 qt pot over medium-low heat, melt the butter. Add the yellow onions, carrot, bell peppers, and thyme and saute, stirring until the vegetables are soft, about 15 minutes. Add the stock and half of the corn and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, uncovered, until the vegetables are very soft, about 20 minutes. Remove from heat and let cool slightly. Working with 2 cups of soup at a time, place in a blender and puree, transfer it to a large saucepan. Place the soup over medium heat and bring to a simmer. Add the po...

I got this recipe and image from this site . I made them for a friend who recently found out she is allergic to gluten (in short, wheat). I've heard a lot of negative about gluten-free recipes, but these turned out great. Now, you probably have no use for this recipe, unless, you meet someone with seliac disease/ allergic to wheat. (which could happen because it is becoming more common.) However, I thought the frosting was so so yummy. It was good on the cupcake, on graham crackers & on my finger. :) Something that I think made both the cupcakes & frosting good, was a bit of almond extract, it was a pleasant change from vanilla. Servings Makes 18 standard-size muffins. Difficulty Easy Ingredients For the cupcakes: 3/4 cup (1-1/2 sticks) unsalted butter, softened 1 cup granulated sugar 2 large eggs + 1 egg white 3/4 teaspoon pure vanilla extract 3/4 teaspoon pure almond extract 1-1/2 cups gluten-free flour 1/2 teaspoon...