Tag: healthy recipe

Eggplant Panini

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The panini recipe is so easy and incredibly delicious & healthy!  I absolutely love eggplant because it has that “meaty” taste and with the fresh herbs and mozzarella it just melts in your mouth.  Serve with my delicious homemade baked sweet potato fries and you will be in health eating-heaven! 🙂

eggplantpanini

 

What you will need:

  • 1 eggplant sliced thin
  • olive oil
  • garlic, chopped
  • basil
  • French bread or bread of choice
  • arugula
  • fresh mozzarella sliced
  • 1 tomato sliced
  • ground pepper to taste
  • Panini maker or small grill

Directions:

1. In medium bowl, mix sliced eggplant, chopped garlic, 2 tablespoons olive oil, chopped basil, ground paper to taste.

2. In a large pan, pan-grill the eggplant for about 7 minutes on each side, until crispy.  (you can also grill the eggplant if you choose.)

3. Once eggplant is cooked, take french bread and add a little olive oil to bread.

4.  Stack eggplant, tomatoes, basil, arugula, and sliced mozzarella onto sandwich.

5. Spray panini maker with non stick oil (i used coconut oil) and press.  Cook for 3-5 minutes.

6. Enjoy.  Serve with my homemade sweet potato fried recipe is here.

Kale, Tomato & Potato Bake with Feta

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kalebake

I posted a picture of my delicious Tomato, Potato, Kale and Feta bake and got a lot of positive feedback so I wanted to share the recipe, which I got from my mom. This dish curbs the craving of something hearty like lasagna or pot pie in a very healthy, nutrient-filled bake!

Ingredients

3 cups chopped kale
3-4 tomatos chopped (or can use canned tomatoes)
1 tbsp olive oil
4 large baking potatoes (chopped into small cubes)
1 1/2 cup feta cheese
salt (to taste)
black pepper (fresh ground, to taste)
2 cloves garlic, finely chopped

The recipe part is SO easy since it’s a bake!

Mix all ingredients together and bake at 400 for 40 minutes stirring halfway through in a large baking pan.

Sassy Water Recipe

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I went over my mom’s house for dinner the other night and she had this refreshing homemade flavored water that she called Skinny Water.  It was so refreshing- I felt like I was at a spa about to get a massage.  It is Cucumber Mint Lemon Water and its is also known as Sassy Water or Skinny Water. This water is associated with the flat belly diet and it is known to detox your body, increase metabolism, reduce bloating, and calm your nerves.  Plus drinking water is the best way to stay full and since this water is yummy, it makes it super easy.  I fell in love with it!


Ingredients:8. 5 CUPS WATER
1 TSP/ GRATED GINGER
1 MED. CUCUMBER
1 MEDIUM LEMON
12 SPEARMINT LEAVES

Slice lemons and cucumbers into round wedges and mix in other ingredients.  Let sit overnight and refrigerate. Enjoy!  Drink 8 glasses per day.

Granola “Cupcakes”

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Although these are not “bars” per say, making the recipe in a cupcake wrapper, makes the recipe that much easier and cleaner.  And I like clean & easy. 

Pinned Image

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Ingredients

  • 3 cups quick-cooking oats
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons butter, melted
  • 1 cup flaked coconut
  • 1 cup sliced almonds
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup sweetened dried cranberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
  2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Fill cupcake liners 2/3 full.
  3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Frozen Yogurt Bites

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One of my highschool friends is a chef and is always posting delicious recipes on facebook so I had to steal this one.  Not only does it look like a yummy frozen treat, it is packed with antioxidants and low-calorie. 

Ingredients

Chobani non fat yogurt

Agave nectar

Blueberries 

Directions

Cook blueberries in pan slightly and strain.  Mix Agave nectar, chobani yogurt and blueberries.  Chill for 1 hour. Put it in a piping bag or use a spoon and pour onto a foil lined pan and froze them.