Category: appetizers

Asian Turkey Lettuce Wraps

1 Comment

IMG_2532IMG_2521IMG_2522IMG_2523IMG_2524IMG_2525IMG_2527

Ingredients:

1 tablespoon olive oil

1 carrot (grated)

1 zucchini (grated)

1 onion (thinly sliced)

2 tablespoons garlic (minced)

1 teaspoon ginger

1 pound ground turkey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons soy sauce

1 pack mushrooms (~1 cup)

Micro greens

2 green onions plus more for garnishing

Lettuce

Cheese

Avocado

Salt and pepper to taste

Directions:

  1. Grate the zucchini and carrots.
  2. Sauté the onions, zucchini, carrots, ginger, and garlic together.
  3. Once the onions turn golden add the ground turkey.
  4. Mix in the rice vinegar, sesame oil, and soy sauce. Cook until the turkey is browned.
  5. Add the cup of mushrooms and continue to stir. Once the mushrooms are soft (around 4 minutes) add the green onions and micro greens.
  6. Place the mixture in the lettuce cups and add your toppings.

Veggie Spring Rolls

Leave a comment

IMG_1892IMG_1871IMG_1879IMG_1880IMG_1887IMG_1897

Ingredients:

1 shredded carrot

1 yellow or orange bell pepper (thinly sliced)

1/2 cup sprouts

1 cup shredded cabbage

1 cucumber thinly sliced

2-3 leaves of chard

2 small radishes

12 mint leaves (one for each roll)

Rice paper

Chili flakes

Peanut Lime Sauce:

2 tablespoons creamy peanut butter

Juice of 1 lime

1 teaspoon brown rice vinegar

1 teaspoon tamari

1 teaspoon honey

Dash of chili flakes

Directions:

  1. Cut the vegetables into thin slices. Shred the carrot and cabbage.
  2. Fully immerse each piece of rice paper into warm water for 2-3 seconds. Do not over soak because the rice paper will fall apart.
  3. Once the rice paper turns soft and gelatinous place it on a plastic cutting board. I recommend a plastic surface because the paper will stick to wood.
  4. Place the veggies in the center of the rice paper. Fold over the sides then tightly roll it together.

Makes 12 rolls

I recommend eating the spring rolls fresh. They keep for a couple of days but the rice paper gets hard in the refrigerator.

Serve with your favorite dipping sauce.

 

Sweet Potato Chips and Black Bean Dip

Leave a comment

 

IMG_4961

IMG_4953

IMG_4956

Here’s a healthy alternative to chips and dip. Happy Super Bowl Sunday!

Chips:

4-5 sweet potatoes

Olive oil

Salt and pepper to taste

 

Black Bean Dip:

1 cup black beans

Juice of 1 lime (plus zest)

1/4th teaspoon paprika

1/2th teaspoon garlic powder

1 tablespoon apple cider vinegar

1 teaspoon cumin

Pinch of chili flakes

Cilantro (optional)

Salt and pepper to taste

Directions:

  1. Cut the sweet potatoes into thin slices. Toss with olive oil, salt, and pepper.
  2. Roast at 400 degrees for 20-30 minutes.
  3. Blend all the black bean ingredients together. Sprinkle chili flakes and cilantro on top.

Almond Oat Scones

Leave a comment

IMG_2324

IMG_2310

IMG_2314

IMG_2334

IMG_2331

This can be a vegan recipe if you use almond milk.

Ingredients:

2/3rd cup oats

2/3rd cup flour

2 teaspoons baking powder

1 teaspoon vanilla

1 teaspoon cinnamon

1/4th cup or 4 tablespoons butter (melted)

2 tablespoons honey or agave nectar

juice from 1 lemon

1/2 cup almond or regular milk

1/4th cup shaved almond (plus an extra teaspoon to sprinkle on top)

1/4th cup raisins (optional)

1 cup fruit (strawberries or blueberries work best)

Directions:

  1. Mix the oats, flour, and baking powder together.
  2. In a separate bowl combine the vanilla, cinnamon, butter, and sweetener. Then add the lemon and milk.
  3. Stir the two mixtures together then add the almonds and fruit. I used fresh strawberries but frozen fruit works too.
  4. Pour into a buttered baking dish.
  5. Sprinkle almonds on top then bake at 400ºF for 20-25 minutes.
  6. Enjoy with tea or coffee.

 

Apple Rose Tarts

Leave a comment

IMG_4310 IMG_4231IMG_4232 IMG_4265 IMG_4272 IMG_4274 IMG_4275 IMG_4285 IMG_4287 IMG_4309I followed this recipe, except I modified the glaze. These rose tarts take a bit of prep but are well worth the time. The thin slices of apple get crispy and flaky. Delicious and healthy! Thanks fmitk for sharing!

Ingredients
Dough:
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/4 tablespoon salt
  • 8 tablespoons (1 stick) cold butter
  • 3 tablespoons ice cold water

Filling (slightly modified)

  • 3-4 apples (the recipe calls for only 2 but I cut extra to practice on)
  • 1/2 cup brown sugar
  • 4-5 tablespoons butter
  • juice of 1 1/2 lemons

The recipe also calls for strawberry preserves, which I omitted.

Directions:

  1. Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
  2. Place cupcake/muffin holders in the baking tray.
  3. Roll the dough out and cut into small circles. The recipe suggests using the top of a mug or cup. For some of them I just molded the dough into the cupcake holder.
  4. Cut the apples into fourths then thinly slice them with the mandolin.
  5. Pour the sugar, butter, and lemon juice over the cut apples.
  6. Microwave for 1-1 1/2 minutes until the apples are moldable.
  7. Line about 10 slices in a row, slightly on top of each other. Roll the apple pieces together to form the “petal.” Place in the muffin tin.
  8. Bake at 375ºF for ~30 minutes.

Roasted Root Vegetable Galette

1 Comment

IMG_4150

IMG_4136 IMG_4139 IMG_4142 IMG_4148 IMG_4161

Crust:

Modified Savory Tart Dough from Williams-Sonoma.

2 cups flour

½ teaspoon sugar

12 tablespoons butter

7-8 tablespoons cold water

Pinch of salt

I also added a 1/4th cup of Parmesan cheese to make it extra delicious for the holidays.

Filling:

Olive oil

½ teaspoon thyme

2 sweet potatoes

3 beets

2 turnips

2 parsnips

5-6 carrots

1/4th cup goat cheese (optional)

1 egg

Salt and pepper to taste

Glaze:

1 ½ teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon olive oil

½ teaspoon sugar

Salt and pepper to taste

This recipe requires a bit of prep but you can make the dough and glaze a day or two before. It’s a perfect winter recipe that will impress your friends and family. Not to mention it’s delicious!

Directions:

  1. Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
  2. Cut the vegetables into squares then toss with olive oil and thyme. Roast at 400ºF for 30-35 minutes.
  3. Roll the dough into a circle then place the vegetable mixture in the center.
  4. Mix the glaze with an egg then pour it over the vegetables.
  5. Sprinkle the goat cheese on top.
  6. Fold over the edges of the dough.
  7. Cook at 375ºF for 35-40 minutes, until the crust is golden.

Zucchini Fritters

1 Comment

 

IMG_0096

2 cups grated zucchini

1 cup flour (I used whole wheat)

2 eggs (beaten)

2 teaspoons baking powder

1/4th cup nutritional yeast or 1/2 cup grated parmesan cheese

1 teaspoon fresh garlic (minced)

1/2 onion (minced)

Oil

Salt and pepper to taste

  1. Grate the zucchinis and squeeze out the water.
  2. Mix the ingredients together.
  3. Roll into small pancakes and fry. Brown well on both sides.

These are best eaten as soon as they’re ready so eat as you go! I serve them with a traditional Korean dipping sauce: 2 parts soy sauce with 1 part rice vinegar (regular vinegar will work) and crushed roasted sesame seeds on top. Enjoy!

Zesty Coconut Slaw

3 Comments

Zesty Coconut Slaw + Lime Coconut Dressing 

Make it for a party appetizer and eat the leftovers the next day. The slaw will last in the fridge for 2-3 days.

IMG_2051

IMG_2032 IMG_2034 IMG_2041 IMG_2043 IMG_2045

Ingredients:

  • 1/2 head purple cabbage
  • 1/2 head regular cabbage
  • 4 green onions
  • 1/4th cup cilantro (plus more for garnishing)
  • 1/2 cup coconut shreds
  • 1/2 cup almond sheds
  • 1 tablespoon sesame seeds
  • 1 teaspoon lime zest
  • Juice of 1 lime

Directions:

  1. Toast almonds and coconut shreds on the stove for a few minutes.
  2. Cut the cabbage into thin slices.
  3. Combine all the ingredients and toss with the dressing.

Dressing:

  • Juice and zest of 1 lime
  • 1/4th cup coconut cream (from a can)
  • 1 tablespoon olive oil
  • Pinch of salt
  • Pinch of chili flakes
  • Cilantro

Blueberry Oat Crumble

3 Comments

Blueberry Oat Crumble

A healthy dessert or breakfast dish. Eat with vanilla yogurt or ice cream.

IMG_1834

  • Melt a tablespoon of butter.
  • Mix in the blueberries, maple syrup, and vanilla.
  • Pour the blueberry mixture in a baking dish.

IMG_1838

  • In a separate bowl melt another tablespoon of butter.
  • Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.

IMG_1839

  • Spread over the blueberries.
  • Sprinkle almonds slices and drizzle maple syrup on top.

IMG_1844

  • Cook at 350º for 20 minutes.

IMG_1850

Ingredients:

2 cups blueberries (fresh or frozen)

1 tablespoon butter (I used earth balance)

1 tablespoon maple syrup

1/2 teaspoon vanilla

Topping:

3/4th cup oats

1/4 almond meal

1 tablespoon butter (I used earth balance)

1 tablespoons maple syrup

1 tablespoon brown sugar

1 tablespoon applesauce

1/4th teaspoon nutmeg

1/4th teaspoon cinnamon

Top with almond slices and maple syrup

  1. Melt a tablespoon of butter.
  2. Mix in the blueberries, maple syrup, and vanilla.
  3. Pour the blueberry mixture in a baking dish.
  4. In a separate bowl melt another tablespoon of butter.
  5. Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.
  6. Spread over the blueberries.
  7. Sprinkle almonds slices and drizzle maple syrup on top.
  8. Cook at 350º for 20 minutes.

Zucchini Frittata

Leave a comment

Zucchini Frittata

A light breakfast or lunch dish, even kids will enjoy. Delicious with or without cheese.

IMG_1764

IMG_1758IMG_1759IMG_1760 IMG_1765Ingredients:

  • 1 teaspoon butter or earth balance
  • 2 ½ cups shredded zucchini (about 6 small zucchinis)
  • 2 eggs
  • 1 tablespoon nutritional yeast (or 1/4th cup parmesan cheese)
  • 2 tablespoons almond meal
  • Salt and pepper

Butter a baking dish. Shred the zucchini and squeeze out as much water as possible. Add the eggs, nutritional yeast, almond meal, salt, and pepper. Mix together. Pour in baking dish.

Topping:

  • 1 teaspoon butter or earth balance
  • 2 tablespoons almond meal
  • 1 tablespoon nutritional yeast (or 1/4th cup parmesan cheese)

Melt butter then mix in the almond meal and nutritional yeast. Pour over the zucchini mixture. Bake at 350º for 15-20 minutes.