Trader Joe’s Organic Colorful Carrots – Plus a simple and tasty recipe!

colorfulcarrotshealthjunk

Fun Facts on Carrots

  • Rabbits love to eat carrots but they shouldn’t eat too much.
    Remember that a rabbit eating a single carrot is like us eating over 20!  They like the sweetness and carrots are good for their teeth and don’t have white sugar but even too too many natural sugars will cause digestive problems and diabetes. They probably would do better with the carrot tops.  We would benefit from the tops also but probably won’t eat them!
  • Carrots are the second most popular type of vegetable after potatoes.
  • The biggest carrot recorded is more than 19 pounds and the longest is over 19 feet!
    You can see them here:  biggest carrot – but they aren’t particularly pretty!
  • There are over 100 species of carrots.
    Some are big. Some are small and they come in a variety of colors including: orange, purple, white, yellow, and red.
  • English women in the 1600’s often wore carrot leaves in their hats in place of flowers or feathers.
  • The name “carrot” comes from the Greek word “karoton.”
    The beta-carotene that is found in carrots was actually named for the carrot itself!
  • The average American eats about 12 pounds of carrots a year.
    That’s only one cup per week.  We could easily triple that with great benefits if we were also eating a variety of other vegetables.

Read more: http://www.care2.com/greenliving/10-benefits-of-carrots.html#ixzz3Snajo5QK

rainbowcarrots

Carrots are delicious raw and cooked!

Check out this yummy simple recipe – Alice Waters’ Colorful Carrots with Butter and Honey

 

 

Delicious Baked Tilapia

Looking for an easy dish to cook that is delicious and healthy?  With a preparation time of 5 mins and bake time of 30 mins, you still have time to unwind after a hard days work without more work to do in the kitchen.  Try this amazing baked tilapia recipetilapia1

“This easy recipe for tilapia only takes a few minutes to prepare, uses few ingredients, and is flavorful.”

Ingredients:

(serving size 4)

  • 4 (4 ounce) fillets tilapia
  • 2 teaspoons butter
  • 1/4 teaspoon Old Bay Seasoning TM, or to taste
  • 1/2 teaspoon garlic salt, or to taste
  • 1 lemon, sliced
  • 1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Directions:

1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9×13 inch baking dish.

2. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.

3. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Nutrition:

  • Calories – 172 kcal
  • Carbohydrates – 7.3 g
  • Cholesterol – 46 mg
  • Fat – 3.6 g
  • Fiber – 2.7 g
  • Protein – 24.8 g
  • Sodium – 354 mg

Spinach Quiche

Ingredients to make 1 –  9 inch round spinach quiche:SQ1

  • 1/2 cup butter
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package herb and garlic feta, crumbled
  • 1 (8 ounce) package shredded Cheddar cheese
  • salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten
  • 1 cup milk
  • salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

*Preparation time ranges to around 20 mins, while cooking time is about 40 mins.  All in all give 1 hour for complete process.

Grilled Salmon with A Spicy Honey-Basil Sauce Recipe

This is a fabulous recipe of grilled salmon with spicy honey-basil sauce.  A quick and easy dinner that could be cooked out on the grill or under the broiler. A recipe that you and your foodie friends will enjoy and love.  Delicious and light for a healthy meal and healthy lifestyle.

Ingredients

2 tablespoons pine nuts, toasted
1 tablespoon honey
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cup packed fresh basil
2 cloves garlic, minced
1 small red chile or 1 medium jalapeno, chopped (include the seeds if you like it spicy)
4 skinless salmon fillets, 4 ounces each
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup watercress leaves, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and ground white pepper, to taste

Nutritional value per serving: 253 calories; 27 g protein; 14 g fat; 4 g carbs; 1 g fiber.

Directions

  • Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chile in a blender and process until the mixture is pureed. Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice.
  • Place bell peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon olive oil. Cover and refrigerate while the salmon cooks.
  • Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides.
  • Place the salmon on the grill rack and grill until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade. Garnish with bell pepper and watercress mixture before serving.

Cook salmon that’s 1/2 to 3/4 inch thick for 5 to 8 minutes total; cook salmon that’s 1 to 1 1/2 inches thick for 8 to 12 minutes total. When broiling, keep fish 4 inches from flame. You can buy salmon as fillets or as steaks. Skin on the fillets comes off easily after cooking.

Sweet Potato Pound Cake Recipe

 

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Photo: Jennifer Davick; Styling: Allison R. Banks

Ingredients

  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 1/2 cups cooked, mashed sweet potatoes
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon or nutmeg (optional)
  • 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
2. Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed.

*Recipe from myrecipes.com

Razz Choco Banana Bites – Only Three Ingredient Recipe – A Healthy Vegan Treat!

So simple. So tasty. So fun.

Forget the box of chocolates this Valentines because we can almost bet the box at your local grocery store probably has high fructose corn syrup or some other artificial sweetener and partially hydrogenated soy bean oil in it. We’ve got a healthier treat that will wow your taste buds!

Razz Choco Banana Bites – It’s healthy, clean, raw, vegan and organic too!

 

rasschocobananabites1

Only three ingredients needed for this recipe!

 

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This rawmio Chocolate Almond Butter is raw and vegan. It is out of this world yummy! You can grab a spoon and eat it right out of the jar if you’d like. 🙂 But I have found it goes a lot further if you pair it up with some fruit to make the perfectly rich and divine treat.

Ingredients – Organic: Raw Almonds, Raw Cacao Nibs, Coconut Sugar

 

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Razz Choco Banana Bites Recipe:

Ingredients:

  • Organic Bananas

  • Organic Raspberries (Fresh or Frozen and then slightly thawed)

  • rawmio Almond – Organic Chocolate Almond Butter –

Or if prefer white chocolate Rawmio Almond Silk Spreads – 01/6 oz. Jar,

You can also use the original spread – Rawtella – Gourmet Raw Chocolate Hazelnut Spread – ORIGINAL (01/6 oz Jar)

Note: If you are using frozen raspberries then you will want to take those out a bit before you start making these little bad boys.

Slice the bananas a little on the thicker side, lay them out on a pretty plate, spoon small amounts of the rawmio Chocolate Almond Butter on top of the banana slices and then top with a raspberry.

Enjoy and savor every bite!

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Healthy never tasted so good!

 

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 Happy Valentine’s Day to you & the one you love!

Tabbouleh Recipe

Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that’s delicious served with pita wedges.

Ingredients

  • 1 cup bulgur wheat
  • 4 plum tomatoes, finely chopped, with their juice
  • 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
  • 4 scallions, finely chopped
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3/4 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 tablespoons finely chopped fresh mint

Directions

  1. Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
  2. Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.

Variations

Mint is optional. Martha prepared bulgur as follows: In a medium saucepan, bring 3 cups water, bulgur, and 1/2 teaspoon salt to a boil over medium-high heat, stirring often. Reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain well; transfer to a serving bowl. Fluff with a fork and let cool completely.

Source: MarthaStewartLiving

Kale Dip with Snap Peas

Go beyond the usual salads, stir-fries, and smoothies and try this supercharged leafy green blended into a dip.

Ingredients

1 tablespoon extra-virgin olive oil

1 garlic clove, thinly sliced

3 cups thinly sliced kale leaves

Coarse salt

1 cup low-fat cottage cheese

Pinch red-pepper flakes

1 tablespoon fresh lemon juice

2 cups sugar snap peas, trimmed

 

Directions

 

Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool.

 

Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice.

 

Bring a pot of well-salted water to a boil and cook peas until bright green and tender, 1 to 2 minutes. Transfer to an ice-water bath; drain. Serve with dip.

 

Cook’s Note: Dip can be refrigerated for up to 3 days.

Make your own go to healthy snack

Split Pea Crisps

Make this crunchy snack at home over the weekend, pack it in an airtight container, and munch on a handful whenever cravings strike.

Soak 1 cup dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas. Makes 12 servings (55 calories each).

Source: WholeLiving

A healthy Breakfast Burrito Recipe

It’s not only healthy it’s yummy to!

Ingredients

2 teaspoons canola oil

1/2 small red onion, diced (1 cup)

1 red bell pepper, seeded and diced

1 cup drained, rinsed canned black beans, preferably low-sodium

1/4 teaspoon chili flakes

Salt and freshly ground black pepper

4 eggs and 4 egg whites

1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese

Cooking spray

4 (10-inch) whole-wheat tortillas (burrito-size)

1/4 cup reduced-fat sour cream

1/4 cup salsa

1 large tomato, (4 ounces) seeded and diced

1 small avocado (4 ounces), cubed

Hot sauce

 

Directions

Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

Per Serving:

Calories 460; Total Fat 20 g; (Sat Fat 6 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 23 g; Carb 51 g; Fiber 12 g; Cholesterol 235 mg; Sodium 860 mg

Excellent source of: Protein, Fiber, Vitamin A, Vitamin C,

Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium