RECIPE: Thin Mint Protein Shake

I'm a sucker for any kid who comes to my door selling stuff.

My husband was a Boy Scout and I was a Girl Scout, so that makes it even worse. We can't deny the kid who will go door-to-door for a good cause. Plus, who can resist the cookies and popcorn!

Thin Mint Protein Shake

Since I usually try to limit my sugar intake, I decided to mix up a Girl Scout protein shake instead. I don't like the heavy feeling of eating breakfast, so protein shakes are perfect for me. Plus, the entire shake is only 179 calories as opposed to 160 calories for only four Thin Mint cookies.

Thin Mint Protein Shake

by thewaybyelle

Prep Time: 5 min

Keywords: blender sugar-free soy-free low-carb

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Ingredients (serves 2)

• 4 c. unsweetened almond milk
• 2 scoops soy protein isolate (or other unflavored protein powder)
• 1 tsp. liquid stevia
• 1/2 tsp. peppermint extract

Instructions

1. Blend all ingredients thoroughly in a blender. Serve immediately to avoid separation or refrigerate and shake well before serving.

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1. What is your favorite kind of Girl Scout cookie?

2. Do you like to eat breakfast?

RECIPE: Flaxseed Breaded Fish (GF, Low Carb)

Every Friday evening, we eat fish. 

Having the same meal every Friday night is easy to plan for. We also have chosen foods that we can use to teach our kids something about God.

It started about six months ago, when we decided to again Remember the Sabbath, or Shabbat, as it is known in Hebrew. We clean the house on Friday or Preparation Day. I bake Challah bread and brownies (my husband's favorite). In the minutes before sundown, we get out the special tablecloth, napkins, dishes, and silver. We use stemware for wine and grape juice. We light the Sabbath candle and sing a song, inviting God to be with us.  

Although we don't tire of the Challah bread or the brownies each week, having fish prepared the same way does get old. 

Due to the popularity of my Flaxseed Breaded Chicken Strips recipe, I decided to try it with pollock, adjusting the cooking time and using Old Bay Seasoning instead of oregano and garlic powder.

Flaxseed Breaded Fish (GF, Low-Carb)

by Elle@thewaybyelle.blogspot.com

Prep Time: 15 min.

Cook Time: 20 min.

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Ingredients (4 fillets)

• 4 Pollock Fillets, thawed, rinsed and patted dry
• 1 Egg
• 1 Tb. Water
• 1 c. Ground Flaxseed (Flaxseed Meal)
• 2 Tb. Grated Parmesan
• 1 tsp. Old Bay Seasoning

Instructions

1. Preheat oven to 400 F degrees.

2. Beat eggs with water. Pour into pie plate.

3. In another pie plate, combine flaxseed meal, Parmesan, and Old Bay Seasoning.

4. Dip each fillet in the egg mixture, coating both sides.

5. Press fillet into the flaxseed mixture, turning over to bread each side.

6. Place fillets on a lightly greased cookie sheet. Bake for 20 minutes.

7. Serve immediately.

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Do you have any weekly traditions?

How did you like the fish? 

What do you think of the new recipe format that I'm trying out? 

This recipe was featured on Make Your Own Mondays!
 

Peanut Butter Haystacks (RECIPE)

Hello.

I know I haven't blogged in forever. I really haven't been feeling it? I've been busy, etc.

Well, here goes.

I promised to put this recipe up over a year ago. I have friends and family who absolutely love these things and keep asking for the recipe. In fact, I think I'm the only person I know who doesn't like them. I like peanut butter, but I don't like anything peanut butter flavored.

Yep. I hate peanut butter cookies, too.

These no-bake cookies used to be served in our school lunches growing up. Kids would gobble the golden treats down before anyone else stole them.  I always passed mine off, eager to trade for something else.

Here is to all of you who have been asking for this recipe. It is from the old Friends and Neighbors cookbook produced when I was in elementary school.

Peanut Butter Haystacks

by Elle@thewaybyelle.blogspot.com

6060018

Ingredients (70 "Haystacks")

• 2 cups sugar
• 2 cups corn syrup
• 4 cups peanut butter
• 10 cups Rice Krispies

Instructions

1. Bring sugar and syrup to a boil in a large saucepan. Add peanut butter and mix well.

2. Combine Rice Krispies and peanut butter syrup until well incorporated.

3. Drop by spoonfuls onto sheets of waxed paper, creating the look of stacked hay.

4. Allow to completely cool before eating.

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Leave me a comment if you enjoy these!

RECIPE: Easy Black Bean Enchiladas (Vegetarian/vegan)

 

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Since I rarely make meals with meat, we eat beans several times a week.  Beans make a great substitute for meat in recipes.  High in fiber and protein, they make me feel full sooner and longer. 

 

Although we sometimes have garbanzo beans, great northern beans, and pinto beans, most of the time, I use black beans in recipes.

 

Black beans are also high in antioxidants, which protect cells from free radicals that can cause damage to the cells in your body. 

"The cellular damage caused by free radicals can lead to a number of degenerative and chronic diseases such as Alzheimer's disease, many cancers, heart disease, immune system problems, atherosclerosis, dementia, diabetes, thrombosis, and even certain eye disorders.
"A study published in the Journal of Agricultural and Food Chemistry in 2003 investigated the antioxidant activity of 12 common varieties of dry beans. Black beans came out on top, having more antioxidant activity, gram for gram, than the other beans."   (healwithfood.org)

This easy enchilada recipe is one of our favorite ways to eat black beans.  I make the beans ahead of time in the crockpot and keep them in the freezer, but you can also use canned beans.  I make my own enchilada sauce (recipe below), however, canned sauce also works well.

 

I like to serve the enchiladas with a side of chopped lettuce, fresh diced tomato, and homemade guacamole (recipe here).  I use shredded organic cheddar cheese for my husband and son's enchiladas, while I prefer Follow Your Heart vegan cheddar or Diaya vegan cheddar shreds.  I use an Ezekiel tortilla for mine, but use Alvarado Street sprouted tortillas for the rest.

  

 

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EASY BLACK BEAN ENCHILADAS

 

Ingredients:

 

*1 1/4 c. red enchilada sauce (below)
*2 c. cooked black beans
*4 large sprouted grain tortillas
*1 c. cheddar cheese or vegan cheddar cheese
*Non-stick cooking spray

 

Directions:

 

1.  Preheat oven to 350F.  Lightly grease bottom of 9" x 13" baking dish.
2.  Pour 1/4 c. of enchilada sauce in baking dish. Spread evenly.
3.  Add 1/2 c. of black beans, 2 Tb. enchilada sauce, and 2 Tb. cheese to the center of a tortilla.  Spread lengthwise and roll up tortilla.  Place in baking dish, seam down.  Repeat with three other tortillas.
4. Top with remaining enchilada sauce and cheese.  Cover with foil and bake for 1 hour.  Serves 4-6.

 

(Each large enchilada is approximately 319 calories, 12 grams of fiber, 12 grams of protein, and 13 grams of fat if prepared with an Ezekiel sprouted grain tortilla and Follow Your Heart vegan cheddar cheese.)

 

[Print Enchilada Sauce Recipe]

 

QUICK ENCHILADA SAUCE

 

Ingredients:

 

*1/4 c. canola oil
*2 Tb. self-rising flour
*8 oz. can of tomato sauce
*1/4 c. chili powder
*1 1/2 c. water
*1 clove garlic, minced
*1/4 tsp. cumin
*1/4 tsp. onion powder
*1/4 tsp. salt

 

Directions:

 

1.  In a small bowl, combine tomato sauce, water, cumin, minced garlic, onion powder, and salt. Set aside.
2.  In a small saucepan, heat oil over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly.
3.  Gradually stir in tomato sauce mixture into the flour mixture until smooth, and continue cooking over medium heat approximately 10 minutes or until it reaches desired consistency.  May be used immediately or refrigerated or frozen for later use.

 

What is your favorite black bean recipe?

 

• Be sure to come back for What I Ate Wednesday and see what my daily diet is like.

• On Friday, I'm hosting Vegetarian Potluck.  Stop by and link up your own recipe and photo.  See what other meatless recipes our friends share.

RECIPE: Whole Wheat Waffles (Vegan)

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I like to make waffles for my family on Sunday mornings.

My oldest son loves them, often eating three or four for breakfast.  Later in the day, he may sneak one to snack on.

I always try to make several batches at a time, so I can individually freeze them to pop in the toaster later in the week.  Making waffles is messy, which may account for the boxes and boxes of different waffle brands in the frozen food section at the grocery store. 

This recipe makes the most crispy, light whole wheat waffles I have ever eaten.  By using Ener-G Egg Replacer, the waffles bind together well, unlike other vegan waffle recipes I have tried. The ground flaxseed adds fiber and omega 3s.

Each waffle contains about 337 calories, 19 grams of fat, 4 grams of fiber, and 4 grams of protein.  If you decide to cut back on the amount of oil in the recipe, let me know how it goes. 

I thought this waffle was tasty enough to eliminate any butter or margarine. I also didn't need to top it with syrup.

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WHOLE WHEAT WAFFLES (Vegan)

Ingredients:

*4 c. whole wheat pastry flour
*2 Tb. baking powder
*2 Tb. sugar
*2 Tb. ground flaxseed
*2 c. almond milk (I used Silk original flavor)
*2 tsp. vanilla extract
*2/3 c. canola oil
*1/2 c. water
*2 Tb. Ener-G Egg Replacer

Directions:

1.  In a large mixing bowl, whisk together flour, baking powder, sugar, and flaxseed. 
2.  In measuring cup combine vanilla extract with almond milk. Add to flour mixture.  Mix well.  Add canola oil and mix thoroughly.
3.  Combine water and egg replacer in a small bowl until well mixed.  Stir into waffle mixture.  Allow to rest for 10 minutes while preheating waffle iron.
4.  Cook in waffle iron as directed.  Serve immediately.  Waffles may also be refrigerated or frozen and reheated in a toaster.  Yields approximately 12-15 waffles.

• Come back tomorrow to see what I've eaten on What I Ate Wednesday!

• On Friday, I'm hosting a Vegetarian Potluck.  Join me and share a link and picture of your favorite meatless recipe.

  This recipe is linked up on Live and Love to Eat.

 

RECIPE: Easy Vegan Caprese Salad (GF)

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This salad has intrigued me for a while.  I finally decided to make a vegan version of this classic salad.

Insalata Caprese translates literally in Italian to "salad in the style of Capri." This simple salad is easy to prepare, but elegant.  It requires few ingredients, yet is full of rich flavor.

Though the original recipe calls for buffalo mozzarella, I used Follow Your Heart vegan Mozzarella cheese.  I could only find a small package of basil leaves, so I mixed them in with baby romaine lettuce.  The garlic and olive oil were also from the store, but I used grape tomatoes fresh from our farmers market here in town.

For best flavor, the olive oil should be seasoned the night before you want to serve the salad. 

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EASY VEGAN CAPRESE SALAD

Ingredients:

*2.5 oz. or 1/2 c. fresh basil
*1 clove garlic
*3 Tb. virgin olive oil
*5 oz. package of baby romaine
*2 pints grape tomatoes, halved
*10 oz. vegan mozzarella, cubed in 1/2" pieces or shredded

Directions:

1.  Place olive oil in small container.  Mince two large basil leaves and garlic. 

Add to olive oil and set aside at room temperature overnight or for at least 4 hours.

2.  In a large bowl, add baby romaine and remaining basil leaves.  Add tomatoes and mozzarella.  Drizzle with seasoned olive oil and toss lightly until olive oil is distributed well.  Serve immediately or refrigerate until ready to serve.

RECIPE: 3 Ingredient Not-zerella Cheese Spread (Vegan, GF)

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I have over two cases of vegan cheese in my fridge.

A few months ago, I bought the "cheese" with the intention of selling it at farmers market.  However, with my husband changing jobs, I decided it was a poor time to step out and invest in my own business start-up.

Since my husband began working at his new job, I have been making his lunches.  Most of the time I make sandwiches, switching to wraps when we are out of bread. 

Thus far, I have made almond butter and homemade jam sandwiches and egg salad sandwiches. Eager to use up some of that vegan cheese, I made up this easy, three ingredient sandwich spread.

I used Follow Your Heart Mozzerella Style cheese, then shredded it myself.  Daiya shredded mozzerella style cheese would also probably work well.  The cheese shreds add an interesting texture to the creamy vegenaise, while the crisp green onions give it a savory taste.

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THREE INGREDIENT NOT-ZERELLA CHEESE SPREAD

Ingredients:

*10 oz. shredded vegan mozzerella cheese
*1/2 c. diced green onions
*1/4 c. vegenaise

Directions:

1.  Thoroughly mix all ingredients.  Refrigerate immediately.  Use within 2-3 days.


Have you ever bought too much of something?

RECIPE: Spicy Black Bean Quinoa (Vegan, GF)

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Quinoa is a new discovery in my kitchen.

I have heard about his South American "grain" (it is actually a seed) for a long time, but I didn't get a chance to try it until I joined the local food co-op.  It is a complete protein, a good source of fiber, and a good source of calcium.

This is my favorite way to fix quinoa.  It is easy to prepare, yet versatile enough to eat warm or chilled as an accompaniment to a green salad.  Loaded with veggies and protein, low in fat, meatless, and gluten-free, it can be made for almost anyone.  The bright array of colors make it an appealing dish to serve to guests.

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SPICY BLACK BEAN QUINOA

Ingredients:

*1 1/2 c. prepared quinoa
*1/2 chopped green pepper
*1 small chopped onion
*1 clove garlic, minced
*14.5 oz. can corn, drained
*15.5 oz. can black beans, drained and rinsed
*10.5 oz. can tomatoes with green chiles, drained

Directions:

1.  Heat a medium saucepan to medium heat.  Spray lightly with cooking spray.  Add green pepper, garlic, and onion.  Add 2-3 Tb. of water and saute until onions become translucent.
2.  In a large bowl, add green pepper, garlic, and onion to quinoa. Add corn, black beans, and tomatoes with chiles.  Mix thoroughly.  Serve warm or cooled.

Have you ever made quinoa? 

RECIPE: Oven Roasted Veggies and Penne Pasta (Vegan, GF)

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I used to eat a lot of pasta.

I was one of those who loved bread, pasta, potatoes, any refined starches.

Consequently, I also was quite a bit overweight.

As I'm learning to eat a plant-based diet, I wanted to upgrade that pasta I love.  Instead of having white pasta or cheese sauce and a few vegetables for a garnish, I made vegetables as the main ingredient with a little bit of whole wheat pasta.  I added garbanzo beans for protein and more fiber.

The veggies in this recipe are roasted in the oven, then added to 2 cups of pasta sauce and 2 cups of cooked whole wheat penne pasta.

This recipe is great to make the night before, cover and refrigerate, then reheat in a warm oven (350F) for 30 minutes before serving.

You can easily make it a gluten-free recipe by using gluten-free pasta.

You can see Matthew helped with the pasta. : )

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OVEN ROASTED VEGGIES AND PENNE PASTA

Ingredients:

*1 chopped zucchini
*1 diced tomato or 1 can of drained diced tomatoes
*1 diced medium onion or two small onions
*1 chopped green pepper
*1 c. sliced mushrooms
*3 c. cooked whole wheat penne, drained
*1 can of drained and rinsed garbanzo beans (chickpeas)
*2 c. marinara sauce

Directions:

1.  Preheat oven to 425F.  Lightly grease a baking sheet.  Distribute vegetables evenly across baking sheet and roast for 20 minutes or until vegetables are soft.
2. Warm marinara sauce in a large kettle over medium low heat.  Add cooked pasta, roasted vegetables, and garbanzo beans.  Stir until well mixed.  Serve immediately or refrigerate after cooled.

What recipe have you upgraded to a healthier version?

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RECIPE: Onion-Mushroom Gravy (Vegan)

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Pull the pop top and out slides grayish glop into a bowl.  Add a little milk and I have quick mushroom gravy, good for topping meat, potatoes, and even vegetables.

Condensed cream of mushroom soup was once my quick gravy recipe. 

Then, I started reading ingredients:

Water, Mushrooms, Modified Food Starch, Wheat Flour, Contains Less Than 2% of: Salt, Cream, Dried Whey, Monosodium Glutamate, Soy Protein Concentrate, Yeast Extract, Spice Extract, Dehydrated Garlic, Vegetable Oil: Corn, Cottonseed, Canola and, or Soybean.

Half of the calories per 1/2 cup also come from fat (50 of the 100 total).

Here is my healthier version.  I served it with cubed pieces of Amy's California Burgers.

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ONION-MUSHROOM GRAVY

Ingredients:

*1 Tb. vegetable oil

*3/4 c. diced onion

*2 c. chopped fresh white mushrooms

*1 c. water

*3 1/2 c. unsweetened almond milk

*1/2 tsp. celery salt

*2/3 c. unbleached white flour

*2 tsp. nutritional yeast flakes

*2 tsp. beef-style seasoning

Directions:

1.  In large saucepan, saute onions in oil until translucent.  Add mushrooms and water.  Simmer until mushrooms are tender.  Remove from heat.

2.  In blender, combine almond milk, flour, celery salt, flour, nutritional yeast, and onions and mushrooms.  Blend slightly on low speed.

3.  Return blended ingredients to the saucepan and bring to a boil, stirring constantly until thickened.

Do you use condensed soups?

RECIPE: Easy Butternut Squash Hash Browns

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My husband works a lot.  I mean, A LOT.  "Seventy hours per week a lot."

Most of the time, I'm home taking care of our sons by myself.  It can be kind of crazy.

There are always things I don't get done.  I think to myself, I wouldn't be so far behind if my husband was home to help with the boys. 

Except when he is home, I get even less done. 

I just want to spend time with my whole family.

So, I needed some fast food.  Since we are mostly eating a plant-based vegan diet now, there wasn't anything we could get at a drive-thru.  Instead, I came up with this quick meal.

I started with two bags of fresh, diced butternut squash.  I opened the packages and baked them on a greased baking sheet with some salt and pepper.  I added them to some Amy's veggie burger patties on homemade whole wheat bread with sliced tomato and fresh spinach.

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EASY BUTTERNUT SQUASH HASHBROWNS

Ingredients:

*12 oz. bag of fresh cubed butternut squash

*non-stick cooking spray

*salt and pepper to taste

Directions:

1.  Preheat oven to 350F. 

2.  Spray baking sheet with cooking spray.  Spread butternut squash cubes across baking sheet.  Spray lightly with cooking spray.  Sprinkle with salt and pepper.

3.  Bake for 30-35 minutes until cubes have softened and are slightly browned. 

For a limited time, you can download my first recipe eBook, Smoothies and Shakes, for free.  Find out how here.

FREE for my subscribers: My first recipe eBook!

I'm so excited!

After working on it for about a month, I finally completed my first recipe eBook. 

The Way... Smoothies and Shakes is an 18 page introduction to fruit smoothies and protein shakes with tips to making them at home.  I have included 12 recipes with color photos, calorie content, and how each smoothie or shake might be beneficial to your health.

Here is the best part.  I'm offering it for FREE.

For a limited time, I am offering the The Way... Smoothies and Shakes recipe eBook (a $10 value) FREE to my subscribers.

To get this free recipe eBook:

1. If you are not a subscriber yet, subscribe to this blog by clicking on the "Subscribe" section in the right-hand column of this page.  You have the choice of subscribing through facebook, twitter, email, rss feed, or blogger.

2. Leave me a comment below.  Then, I will email you the password and link to download my eBook.

3. After I send you the password, enter it here to download the eBook.

Let me know what you think!

RECIPE: Chocolate Cherry Breakfast Cookie

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I hate mornings.

When I wake up, I don't want to squint as the sun shines in my eyes.  I'm wired to stay up late at night.  I love to sleep.  Mornings are an unpleasant interruption.  I would rather stay in bed. I don't want to get up and make breakfast for anyone.

But, I have a family.  I have two sons, one of whom is in preschool. I have a husband who gets up early before me and goes to work for the day. 

I need to get them fed before they go out the door, but I'm not going to wake up a half an hour early to make something from scratch.  Breakfasts are often reheated homemade waffles, cereal, or quick oats loaded with fruit and nuts.

This breakfast cookie is a perfect morning convenience food.  They can be made a few days ahead of time or frozen for several months.

Unlike store-bought breakfast bars, the first ingredient isn't high fructose corn syrup.  In fact, there is no added sugar or fat in these cookies.  Since oatmeal is a great source of protein, there is no need to make these with eggs.  The oatmeal, ground flaxseed, walnuts, and dried fruit make these high in fiber, while the bananas and applesauce add nutrients and sweeten the cookie naturally.

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CHOCOLATE CHERRY BREAKFAST COOKIES

Ingredients:

*2-3 overripe bananas

*1 c. applesauce

*1 tsp. vanilla extract

*1 1/2 c. quick oats

*1/4 c. chopped walnuts

*1/4 c. cocoa

*1/4 c. dried cherries

*1/8 c. ground flaxseed

Directions:

1.  Preheat oven to 350 F.

2.  Mix bananas, applesauce, and vanilla until thoroughly blended.  Add the remaining ingredients and mix well.

3.  Drop heaping tablespoonsful of dough onto greased baking sheet.  Bake for 30-35 minutes.

4.  Store in air-tight container until ready to serve.

Yields 1 dozen breakfast cookies.  Each cookie is approximately 130 calories.

Do you hate getting up in the morning like me or are you a "morning person"?

See this linked at http://kellythekitchenkop.com/.

RECIPE: Peach Cinnamon Smoothie

When I was in sixth grade, I started baking homemade pies.

Each week, I would meet with other sixth graders and our 4-H leader.  We baked cream pies, custard pies, no-bake pies, and fruit pies.  Fruit pies are still my favorite: cherry, blueberry, strawberry-rhubarb, and of course, peach. 
For my family, pie is a food that is reserved for the holidays.  When I make it, I use butter-flavored shortening for the crust and sugar with the fruit.  I indulge. 

Without the greasy crust and sugar, peaches are a great fruit to indulge in. 

Peaches are a great source of potassium and beta carotene.  They also contain two other carotenes, lutein and lycopene, which lower your risk of developing macular degeneration, cancer, and heart disease. 

Cinnamon has a host of health benefits, including regulating blood sugar.  Add it to the peaches, almond milk, and vanilla extract in this smoothie, and you have the taste of peach pie in a glass.

This recipe makes two servings at 135 calories each.

Peach Cinnamon Smoothie

Peach Cinnamon Smoothie

Ingredients:

*16 oz. frozen peaches, thawed

*2 c. almond milk

*1/2 tsp. cinnamon

*1/2 tsp. vanilla extract

Directions:

1. Blend all ingredients thoroughly in a high speed blender.

Serves 1-3.

RECIPE: Tortilla Spirals

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My four year-old has this thing for tortillas.  He will sneak them out of the fridge, fold them up, and gnaw on them.  If the package of tortillas is missing from the fridge, we can usually find it empty underneath the dining room table.

I was thinking of him when I came up with this healthy snack idea.  I used a whole wheat tortilla, spread vegetarian refried beans on it, then topped it with guacamole, spinach leaves, a little shredded cheese, and green onions.  I added a little novelty by rolling it into a spiral, slicing it, then putting the wheels on bamboo skewers.

The whole wheat tortilla has fiber.  The beans also have fiber and when added to the tortilla, they create a complete protein.  I used fresh spinach for iron, calcium, and antioxidants.  The shredded cheese adds more protein.  The green onions provide vitamins A, B, C, and K.  If you make your own guacamole, you add healthy fat which lowers overall cholesterol.

 First, I spread the refried beans on the tortilla.

 Then, I placed the spinach leaves on top.

 I spread the guacamole on the spinach.

(I layered it this way to help the ingredients stick.)

 I topped it with a little shredded cheese and green onion.

 Finally, I rolled it up, sliced it, and placed the wheels on skewers.

(Matthew thought they were pretty cool.)

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TORTILLA SPIRALS

Ingredients:

*1 pkg. whole wheat tortillas
*1 can refried beans
*1 bag fresh spinach
*guacamole
*1 bag reduced fat shredded cheese
*1 bunch green onions

Directions:

1.  Spread refried beans over tortillas. Layer with spinach, guacamole, cheese, and green onions.  Roll up tortilla and toppings.  Carefully slice, creating spirals.  

I am sharing six healthy super bowl snacks with you this week. 

• Sunday: Skip the pizza and make some Mini Mushroom Pizzas instead.
• Monday: Learn how to make light and crispy Baked Kale Chips.
• Tuesday: Still craving something salty and spicy during the game? Try my recipe for Spicy Roasted Almonds.
• Wednesday: See What Matthew and Benjamin Ate Wednesday!
• Thursday: I will share Four Healthy Dips for your veggie tray.
• Friday: See How Fruits Can Add Color and Nutrition to Your Super Bowl Feast.

RECIPE: Spicy Roasted Almonds

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Every few months, we end up ordering take out pizza.  Each time we get mushroom and black olives for toppings, usually with mozzarella stuffed into the crust.  My mom and I have been eating mushroom and black olive pizza for about twenty years.  Now my husband loves it and my four year-old always asks for pizza this way.

We usually order buffalo wings, too.

I'm crazy for spicy food.  I like to order the wings with medium-hot sauce, though my husband would prefer mild.  There is something so delicious about sweet-salty-spicy flavors mixed together. 

For the Super Bowl next weekend, you could eat greasy buffalo wings like most Americans or you could get your spicy fix from something that is actually good for you. 

Almonds are a rich source of vitamin E, containing 26 mg per 100 g. They are also rich in dietary fiber, B vitamins, essential minerals and monounsaturated fat, one of the two "good" fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols, associated with cholesterol-lowering properties. (wikipedia)

These almonds have just the right amount of chili powder to make them spicy without being too hot.  They are a perfect to serve at your Super Bowl party or for a healthy snack anytime.

First, I added olive oil to the almonds, then chili powder, and salt. 

The trick to making perfect roasted nuts at home is to use super fine salt. 

You can make it easily by putting regular salt in your blender and grinding it into the

desired consistency.

 I mixed the almonds and seasonings well.

 Then, I spread them out on a large baking sheet.

They came out perfect!

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SPICY ROASTED ALMONDS

Ingredients:

*2 c. raw almonds
*1 Tb. olive oil
*1 tsp. chili powder
*3/4 tsp. superfine salt

Directions:

1.  Preheat oven to 325F.  Combine all ingredients in large bowl.  Stir well until almonds are coated with oil and seasoning mixture.
2.  Spread almonds on large baking sheet.  Bake for 15-20 minutes.  Allow to cool completely before serving.

What is your favorite spicy food? 

I am sharing six healthy super bowl snacks with you this week.


Sunday: Learn how to make Mini Mushroom Pizzas.
Monday:  See my recipe for light and crispy Baked Kale Chips.

Wednesday: I will show you how to make Tortilla Spirals, a great finger food for your guests and you can see What Matthew Ate Wednesday, my four year-old vegetarian son.
Thursday: I will share Four Healthy Dips for your veggie tray.
Friday: See How Fruits Can Add Color and Nutrition to Your Super Bowl Feast.

RECIPE: Baked Kale Chips

 

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Americans will consume 28 million pounds of potato chips on Super Bowl Sunday. That figure doesn't even count all the tortilla chips, typically covered in artificial flavorings and dipped in greasy dips.

 

Instead of choosing a processed potato chip or corn chip with chemical flavorings, make your own Baked Kale Chips. Kale lowers your risk five specific types of cancer, detoxifies your body, and decreases inflammation. 

 

My husband was afraid to try them at first.  Then, he ate some and thought they were delicious!

 

If you are making it for a crowd, I would definitely make two or more batches.

 

 First, I chopped the kale and removed any large stems.

I drizzled olive oil over the kale,

then sprinkled the salt and chili powder over it
and tossed the kale really well.

 Next, I spread the kale all over the parchment

and baked it in the oven for 10-20 min.

 I kept picking at it while it cooled!

So yummy!

 

[Print this Recipe]

 

BAKED KALE CHIPS

 

Ingredients:

 

*1 bunch fresh kale, rinsed and drained well
*1 Tb. olive oil
*1/2 tsp. finely ground salt
*1/2 tsp. chili powder

 

Directions:

 

1.  Preheat oven to 350F.  Line a large baking sheet with parchment paper.
2.  Carefully remove the leaves from the thick stems with a knife and chop into bite size pieces.

Drizzle olive oil over kale then sprinkle with salt and chili powder.  Toss well until all leaves are coated.

3.  Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

What is your favorite potato or corn chip flavor?

 

I am sharing six healthy super bowl snacks with you this week.

 

• Sunday: Learn how to make Mini Mushroom Pizzas.
• Tuesday: Still craving something salty and spicy during the game? Try my recipe for Spicy Roasted Almonds.
• Wednesday: I will show you how to make Tortilla Spirals, a great finger food for your guests and you can see What Matthew Ate Wednesday, my four year-old vegetarian son.
• Thursday: I will share Four Healthy Dips for your veggie tray.
• Friday: See How Fruits Can Add Color and Nutrition to Your Super Bowl Feast.

 

 

 

 

 

RECIPE: Mini Mushroom Pizzas

[Print this Recipe]

Take out pizza is one of the most eaten foods at Super Bowl parties.  At 350 or more calories per slice, it can also be the most fattening.

At our house, we always choose mushroom and black olive pizza.  It has always been my favorite and I'm proud to say it is now the favorite of my four year-old, too!

I saw a picture of these somewhere on the internet one day.  I thought they would make a perfect snack food for the Super Bowl.

Depending on the type of mushrooms you use, they provide vitamins, protein, and valuable fiber, including the type that may lower cholesterol.  I added a slice of olive for healthy fat and antioxidants. They contain a small amount of lycopene-rich pizza sauce and a sprinkle of mozzerella cheese.

 First, I washed the mushrooms and removed the stems.

Some came out easily, others I had to cut out with a knife.

 Then, I dropped a teaspoon of pizza sauce inside

and put a slice of black olive on each mushroom.

 And I sprinkled mozzerella cheese on top

before baking them.

[Print this Recipe]

MINI MUSHROOM PIZZAS

Ingredients:

*16 oz. fresh mushrooms
*1 small jar of pizza sauce
*1 small can of sliced black olives, drained
*1/4 c. shredded mozzerella cheese

Directions:

1.  Preheat oven to 350F.  Use non-stick spray to grease a large baking sheet. 
2.  Wash mushrooms and drain well.  Pull or cut stems from mushrooms and place on baking sheet. Using a small spoon, drop a small amount of pizza sauce into the mushroom cap.  Top with a slice of black olive and mozzerella cheese.
3.  Bake for 20-25 minutes, until cheese is melted.  Serve immediately.

What is your favorite type of pizza?

I am sharing six healthy super bowl snacks with you this week.

• Monday: Learn how to make light and crispy Baked Kale Chips.
• Tuesday: Still craving something salty and spicy during the game? Try my recipe for Spicy Roasted Almonds.
• Wednesday: I will show you how to make Tortilla Spirals, a great finger food for your guests and you can see What Matthew Ate Wednesday, my four year-old vegetarian son.
• Thursday: I will share Four Healthy Dips for your veggie tray.
• Friday: See How Fruits Can Add Color and Nutrition to Your Super Bowl Feast.