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Recipes
Healthy Peanut Butter Oreo Ice Cream
By laurenzembron
In a food processor, blend the bananas, almond milk, and peanut butter until smooth
- 3 frozen bananas, chopped
- 1 tablespoon almond milk
- 1/4 cup natural creamy peanut butter
- 5 gluten-free oreos, crushed
Mahi Mahi Tacos
By laurenzembron
Slightly spicy mahi mahi filets are combined with chipotle-lime crema, guacamole, and purple cabbage in these healt
- Ingredients for the fish:
- 1/2 lb wild-caught mahi mahi
- 1/2 Tbsp paprika
- 1/2 tsp chipotle chile powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/2 tsp Kosher salt
- 1 Tbsp canola oil
- Ingredients for the chipotle-lime crema:
- 1/2 cup plain 2% Greek yogurt
- 2 Tbsp well-shaken low fat buttermilk
- 1/4 tsp chipotle chile powder
- freshly squeezed juice from 1/2 lime
- a few dashes chipotle hot sauce
- Kosher salt, to taste
- Ingredients for the guacamole:
- 1 medium-sized ripe avocado, peeled & pitted
- 1 Tbsp chopped cilantro
- 1 green onion, thinly sliced
- freshly squeezed juice from 1/2 lime
- Kosher salt and freshly ground black pepper, to taste
- Additional Ingredients:
- tortillas (I used habanero flour tortillas from Trader Joe’s)
- 1 cup shredded purple cabbage
- lime wedges
- chipotle hot sauce
Red Potato Salad
By laurenzembron
The classic BBQ side dish gets a healthy makeover!
- 1 3/4 lbs red potatoes, scrubbed and chopped into 3/4-inch pieces
- 1/4 cup canola mayonnaise
- 1/2 cup plain 2% Greek yogurt
- 1 Tbsp white wine vinegar
- 1 tsp country Dijon mustard
- 2 Tbsp dill pickle juice
- 1/4 cup thinly sliced green onions
- Kosher salt and freshly ground black pepper, to taste
Springtime Asparagus, Strawberry, & Arugula Salad
By laurenzembron
No matter the season, spring flavors abound in this refreshing salad with asparagus, arugula, strawberries, and cru...
- 15 spears asparagus, preferably organic, woody end trimmed and spears cut into 2-inch pieces
- 3 teaspoons extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper to taste
- 2 teaspoons lemon juice, freshly squeezed
- 1/2 teaspoon country Dijon mustard
- 1/2 teaspoon honey
- 2 big handfuls baby arugula, preferably organic
- 1/2 cup strawberries, hulled and sliced, preferably organic
- 2 tablespoons blue cheese, freshly crumbled
- 1 tablespoon toasted almonds, sliced
Pumpkin Pie Popsicles
By laurenzembron
In a bowl mix together all ingredients well
- 8 ounces of Goats Milk, fat free Greek Yogurt, unsweetened Coconut Milk or any Vegan milk you desire
- 3 ounces unsweetened Pumpkin Purée
- 1/2 dropper full of Vanilla Stevia Drops, Honey or Maple Syrup to taste
- 1/4 teaspoon Pumpkin Pie Spice
- pinch of fine Sea Salt
Zucchini Bread Pancakes (for One)
By laurenzembron
A stack of fluffy whole wheat pancakes inspired by the classic quick bread
- 1/2 cup whole wheat pastry flour
- 1 1/2 tsp evaporated cane juice OR granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- tiny pinch of ground nutmeg
- tiny pinch of salt
- 1 egg white
- 1/2 cup low fat buttermilk, well-shaken
- 1/4 tsp pure vanilla extract
- 1/2 cup shredded zucchini, wrapped in a kitchen towel and wrung out to remove excess moisture
- 1 Tbsp chopped toasted walnuts, optional
- 1 Tbsp chocolate chips, optional (I used Sunspire grain-sweetened chocolate chips)
- canola oil cooking spray
- pure maple syrup, preferably grade B
Apple Pie Grilled Cheese
By laurenzembron
Sweet sautéed apples, melted sharp cheddar, and crisp bread
- 1 medium-sized organic apple, cored and thinly sliced
- 1/2 tablespoon butter, plus more for spreading on bread
- 1 tablespoon pure maple syrup
- 1 big pinch ground cinnamon
- 1 tiny pinch ground nutmeg
- 1 tiny pinch ground cloves
- 2 slices bread with dried fruit and nuts
- Cheddar cheese slices (2 if using sandwich slices, 4 to 6 if using a block of cheese)
Pomegranate Israeli Couscous
By laurenzembron
An easy and quick side dish of chewy couscous and juicy pomegranate
- 1 cup uncooked Israeli couscous (also labeled as pearl couscous)
- 1 cup pure pomegranate juice
- 1 cup water
- 1/2 cup sliced toasted almonds
- 1 cup pomegranate arils (seeds) (hold 1/2 of a pomegranate cut side down over a large bowl and firmly hit the skin side with a spoon until the seeds fall out into the bowl)
- 1 Tbsp olive oil
- 1 tsp cider vinegar
- 1 tsp maple syrup
- Kosher salt and black pepper
Grilled Corn Salad
By laurenzembron
Grilling is not just for the main course
- 2 ears fresh corn, husked
- 1/2 cup halved grape tomatoes, preferably organic
- 1 small ripe but firm avocado, peeled, pitted, and chopped
- 2 Tbsp finely chopped fresh cilantro
- 1 green onion, thinly sliced
- 2 Tbsp extra virgin olive oil
- juice from 1 small lime
- sea salt & freshly ground black pepper, to taste
Pumpkin, Sweet Potato, & Black Bean Chili
By laurenzembron
A hearty vegetarian autumnal chili featuring pumpkin beer!
- 1 tsp extra virgin olive oil
- 1 cup finely chopped yellow or white onion
- 2 serrano chile peppers, minced (you can seed both, one, or neither depending on your heat preference)
- 2 large cloves garlic, minced
- 2 tsp chili powder (ancho or chipotle would work nicely, as well)
- 2 tsp ground cumin
- 1/2 tsp cinnamon
- 1/8 tsp cayenne pepper, or more to taste
- 1 cup unseasoned tomato sauce/puree
- 1 cup pumpkin puree (I used homemade, but canned would be fine)
- 1 cup pumpkin beer (use whatever brew you’d like; for me, it doesn’t get any better than Southern Tier Pumking Imperial Pumpkin Ale)
- 1 cup water
- Kosher salt and freshly ground black pepper, to taste
- 1 (15 oz) can low-sodium black beans, rinsed and drained
- 2 cups peeled and cubed sweet potatoes