Browsing Category: Healthy Recipes

Fruit Tacos with Chocolate Tortillas

Let me start by saying that I looooove fruit salad, and I don’t think anything needs to be done to it to make it more exciting.  However, from an entertaining standpoint this homemade chocolate tortilla really takes the fruit salad up to a whole other level.  This is a healthy delicious summertime dessert that kids and adults will love.  I think there are probably a lot of other fun dessert dishes to be made with these chocolate tortillas as well!  Please share your ideas in the comments section!  So, this recipe was found on SheKnows.com who suggests this as a breakfast dish!  I love that idea too.  Here is the recipe from SheKnows.

ngredients:

  • 1 cup whole wheat flour
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/3 cup coconut oil
  • 4 tablespoons agave nectar
  • 1-1/2 cups warm water
  • 1 small papaya
  • 1 mango
  • 1/2 cup blueberries
  • 1 cup strawberries
  • 2 kiwis
  • Juice from one lime

Directions:

Step one

In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.

Step two

Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.

Step three

Mix the ingredients together with a wooden spoon until a large ball of dough forms.

Step four

Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

Step five

Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.

Step six

Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.

Step seven

Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.

Step eight

Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.

Step nine

Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.

Step ten

To serve, place one chocolate tortilla on a serving plate.

Step eleven

Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.

Step twelve

Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.

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No Bake Chocolate Chip Chunks

I’m always in the market for a tasty, healthy, homemade snack.  When 3 pm hits I often find myself wanting to reach for the unhealthy sweets which is why I try to keep better options around.  This recipe sounds like it fits the bill.  I’ve made a few notes below regarding some revisions I’m likely to make.
Full Recipe & Instructions found on Including Cake.
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Chocolate Chip Chunks

 

 

What You’ll Need:

 

 

50g cashews or almond

 

100g dates (I also thought figs might be nice in place of dates…depending on your preference)

 

20g cacoa nibs (or good quality dark chocolate chips/chunks)

 

Up to 10g ground oatmeal (only if mixture is too sticky)

 

1/2 tsp vanilla extract or 1/4 tsp vanilla bean powder (or almond extract)

 

Pinch sea salt

 

1 tbs maca powder (this is optional….I think I might add a tbs of chia seeds instead)

 

 

Method:

 

Chop the nuts up coarsely and set aside for later use.

 

In a food processor, blend the dates until they form a paste. Add all the remaining ingredients and pulse to fully combine however maintaining coarse chunks. You should have a sticky mixture at this point.  From here you can form bars by pressing the mixture into the bottom of a baking dish or mini loaf pan.  Allow this to chill and firm up before slicing.

 

 

Loaded Baked Sweet Potato

Lunch is a tough one for me.  It’s an important meal in my book because it has the potential to fuel me through that tough afternoon slump if chosen wisely.  The issue is that I never seem to have great ideas and am often last minuting it.  I like this recipe for a Loaded Baked Sweet Potato found on Tracey’s Culinary Adventures! Not only is it healthy but it can be prepped the night before and warmed up in a cinch!

For the detailed recipe please visit Tracey’s Culinary Adventures.

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Ingredients

  • Sweet Potato
  • Greek yogurt
  • Taco seasoning (homemade is best in my opinion as it’s got less sodium & preservatives)
  • Olive oil (although Tracey’s Culinary Adventures calls for canola)
  • Red bell pepper
  • Red onion, diced
  • Mushrooms, diced
  • Chili powder
  • Paprika
  • Cumin
  • pinch of salt
  • Canned black beans
  • Salsa
  • Scallions, thinly sliced
  • Cheese (optional, I’ll be omitting this)

Moroccan Orange & Radish Salad

I’m always looking for new fresh ways to enjoy produce.  This salad sounded amazing to me!  In our local market both radishes and oranges have been looking great and fairly inexpensive.  Per my usual, my one tweak would be to omit the sugar and instead maybe just drizzle a bit of honey.

Ingredients – for full instructions & original recipe please visit Kitchen Riffs

  • 1 or 2 bunches of radishes
  • 1 tablespoon of honey (although the real recipe calls for 1-2 tbsp of sugar)
  • juice of one lemon
  • ~1 tablespoon orange blossom water (optional, but read Headnote on Kitchen Riffs for why you should use it)
  • salt to taste
  • ¼ teaspoon cayenne pepper (optional; not traditional in this recipe, but nice; see Notes on Kitchen Riffs)
  • 3 navel oranges
  • 1 or 2 tablespoons chopped mint leaves or a dusting of cinnamon to garnish

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Frozen Yogurt Dots

When I first saw this idea I thought, wow my kids will love that.  Then I started thinking, how delicious would those be as a late night snack, or a little after dinner sweet treat?  They are so easy to make, and probably can be ready pretty quickly.  I would love to make these with Greek yogurt, so they can be fat free.  I’m thinking mixing the Greek yogurt with honey as the first one I’d like to try.  You could even make flavor combinations, or you could put a dot of this on top of a slice of banana before you freeze.  That would be delicious!  I found this on OneFrugalChick.com, and it looks like all you have to do is put the yogurt into a plastic bag, snip off a corner with a scissor, and squeeze out little puddles of yogurt onto a baking sheet and freeze!

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Mango Cream – A Healthy Vegan Dessert

Two of my favorite foods combined to make this delicious dessert!  Yup, that’s right mango and coconut milk are the main stars in this velvety pudding like sweet.  This is a great way for me to satisfy my sweet tooth without compromising a healthy diet.

Ingredients – for full recipe please visit Veg Recipes of India

  • mangos
  • coconut milk
  • cinnamon
  • coconut sugar (if desired)

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Arugula Pesto

I love pasta but have been trying to come up with some new healthier ways to enjoy it.  With the emergence of nicer weather lighter food is welcome in our household!  This recipe for Arugula Pesto would be great enjoyed with either brown rice pasta or a whole wheat pasta.  The other nice thing about pesto is there’s no cooking involved so it’s a quick and easy weeknight dinner idea!

Full recipe on Slim Palate

Arugula-Pesto-From-Slim-Palate

 

Mother’s Day Citrus & Herb Sea Salt DIY

Homemade gifts are always so special.  Seasoned salts are such a fun addition to any cooks kitchen which is why I loved this idea!  It’s so simple even young children can help out with this project.

Recipe and idea found on Five & One

Citrus + Herb Sea Salt Recipe

1 cup coarse sea salt

1 teaspoon each of sage, thyme, and, rosemary

1 teaspoon each of lemon and orange zest

Preheat oven to 200 degrees.  Finely chop herbs and zest and mix with the salt.  Place on a baking sheet and bake for about 8 minutes, just enough to dry the herbs and zest.  When the salt is cooled you or your child may crush together with your fingers or pulse in a food processor to incorporate the flavors of the salt, herbs, and fruit zest.

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Homemade Vanilla Cinnamon Almond Butter

Almond butter is a filling and healthy way to add some protein and nutrients to your diet.  I typically buy almond butter but have always thought making my own would be a fun and delicious process.  I like this recipe found on Cookie Monster Cooking.  The only thing I would omit is the sugar.  In my opinion almonds are naturally sweet enough!

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Vanilla Cinnamon Almond Butter

Yield: about 1 cup

Ingredients

  • 2 cups raw whole almonds
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split lengthwise and seeds scraped
  • ½ teaspoon cinnamon
  • 1 teaspoon packed light brown sugar or could also use agave or honey (optional)

Instructions

  1. Preheat the oven to 350 degrees. Spread the almonds in an even layer on a baking sheet. Bake for about 10 to 12 minutes, stirring halfway through, until fragrant. Remove from the oven and let cool for 10 minutes.
  2. Add the roasted almonds to the bowl of a food processor. Process until the almonds break down into a smooth creamy butter at your desired consistency, about 6 to 8 minutes. The nuts will go through several stages during this process. During the first few minutes, you’ll need to stop and scrape down the sides of the bowl fairly frequently. The almonds will break down into a fine almond meal, then will start to clump together, next will start to form a ball and then will break down into a smooth butter.
  3. Add the salt, vanilla extract, vanilla bean seeds, cinnamon and brown sugar to the bowl and process for a few seconds until incorporated.

Spring Salad With Honey Lime Dressing

Salads are an absolute staple around our house!  Over the past several years I’ve experimented quite a lot with homemade dressings and love them so much we’ve done away completely with store bought.  This salad combination found on Ruffles and Truffles looks incredibly simple and delicious.  This would make a fantastic weekday lunch and with the addition of some avocado and a few walnuts or almonds could be quite filling I imagine!

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Ingredients for Salad (adapted from Ruffles & Truffles)

  • Spring Mix
  • Apples
  • Feta (optional)
  • Dried Cranberries
  • Avocado (optional)
  • Walnuts or Almonds (optional)

Toss ingredients together in a bowl

Ingredients for Honey Lime Dressing (adapted from Ruffles & Truffles)

  • 1/4 cup honey (or could use 1/8 c. raw agave nectar)
  • 1/4 cup apple cider vinegar
  • 1/8 cup lime juice (about 1/2 of a lime)
  • 1/2 tsp lime zest (or other citrus zest)
  • 1/8 cup diced yellow onion
  • 1/2 tsp dry mustard
  • generous pinch of salt
  • 1/2 cup olive oil

Mix it all together well and then drizzle on salad!