can’t wait to try a couple of these…
While we’re definitely sad that summer’s over, we’re salivating over one obvious upside to the chillier temps: Fall food. Because is there anything more savory than a warm meal cooked in a crock pot?
We think not. That’s why this week’s Meatless Monday recipes feature super easy, belly-warming dishes you can make in the slow cooker. And bonus: They’ll make your home smell amazing all day.
Oatmeal with Dried Cherries Cook breakfast while you sleep and wake up to smells of brown sugar, maple syrup, and fruit.
Slow Cooker Black Bean Chili (pictured) Filling, high in fiber, low in calories and fat—what more can you ask for from a dinner that cooks itself while you’re at work?
Vegetarian Stuffed Peppers All the veggies and protein you need at mealtime, in a single (edible) package.
No Need to Hurry Vegetable Curry Skip take-out and try this veggie-packed dish. It’s less than 200 calories per serving.
Baked Apple Halves with Maple Cream This fall dessert looks and tastes heavenly—and costs less than $1 per serving to make.
All is good here for us at our place in Brooklyn. The neighborhood is covered in downed trees, but we did not lose power. We are on day three of being shut in with closed schools and offices and no transportation. Hoping everyone out there who has been effected by Sandy recovers soon!
I have to try some of these soon! Click through for the recipes
13 HEARTY, HEALTHY SWEET POTATO RECIPES
Posted on October 15, 2012 12:05PM by Michele Foley · 1 Comment
The sweet potato may be starchy and heavier on the carbs than other veggies, but it’s also full of good-for-you nutrients like vitamins A and C, fiber, manganese, and potassium. Because sweet potatoes are so substantial and full of goodness, they are a no-brainer ingredient for vegetarian dishes.From breakfast until dinner and everything in between, see how to use this Fall veggie in your next meal.
If you’re looking for a veggie to help you feel full for very little calories, you can’t go wrong with cauliflower. While typically available year-round in grocery stores, cauliflower is typically more reasonably priced in the fall and winter when it is in-season. It’s nutritionally similar to cabbage and broccoli, containing healthy amounts of folic acid, vitamins A, C and K, and sulforaphanes, which are phytochemicals believed to have antimicrobial properties that have been studied for potential benefits in managing colon and lung cancers.
Ways to Enjoy
Cut off the florets and serve raw with your favorite dip, roast in the oven on a baking sheet until golden brown, or steam and top with melted low-fat cheese mixed with salsa for a little southwest flair. You can also use cauliflower in place of potatoes and make a creamy, low-carb substitute for mashed potatoes.
Creamy Mashed Cauliflower
The Truth about Salmon
Salmon is healthy, true, but at what cost?
BY EMILY MAIN
At What Cost Omega-3s?
Salmon. It’s ultra-healthy, chock-full of protein, and rich in omega-3 fatty acids that protect your heart, brain, and bones. And Americans seem to know that: It ranks as the third most popular seafood in this country, just behind shrimp and canned tuna. What you might not know, however, is just how filthy this beloved fish can be. A new report from Scotland has found that certain salmon farms have increased their use of pesticides 110 percent over the past four years, polluting the oceans—and your body—with chemicals linked to neurological damage and other ills. Think that’s bad? Salmon are also fed a diet increasingly dependent on foods and medications that are suspected of making you fat and upping your diabetes risk, while at the same time making the fish less nutritious. Wild-caught Alaskan salmon doesn’t have those, or any of these other problems, and here’s why you should be eating more of it.
This story begins with my poor little boy’s feet going bald and red. The vet said it was a major sign of allergies – and that most dogs allergies are food based. Skip a month ahead and my poor little jack is now on special salmon and sweet potato limited ingredient food and the bald patches are getting larger. Limited ingredient products are pricey and then wait… shouldn’t I put all of these things I’m learning about nutrition to good use?
Dog’s largest allergies are to gluten and chicken – who knew? And guess what major ingredients are in most of their dog food – wheat and chicken.
So the standard treats, with a good 30 ingredients in them, are now being pushed to the back of the shelf. In front – Rusty’s new and improved, gluten free Oatmeal and peanut butter biscuits! (Apparently oats do have similar characteristics as those found in wheat, but they do not bother 90% of people (at the very least) with gluten intolerances. So I’m starting there first.)
If you’d like to give it a go – if just to reduce all the wonky chemicals added to our furry kids diets – the recipe is below!
First I purchased these small treat sized cookie cutters from this seller on amazon.
1. preheat oven to 375
2. Grease a baking tray/pizza tray
3. Add half a cup of oats, 2 cups oat flour and a tablespoon baking powder and mix
4. Add a cup of milk and a cup of smooth peanut butter. This part’s a bit tricky. TG for hand blenders (and cleaning spray…)
5. sprinkle flour on your countertop, plop out dough and knead it. Roll it to about a half an inch thick (this being my first baking experience in this home, a wine bottle was subbed for a rolling pin..)
6. Cut into fun shapes with cookie cutters or you can make squares or strips with a pizza cutter. Bake for 10-20 minutes, depending on the size of your cookies. The original recipe I read was obviously for bigger treats and the first batch is a bit.. er… black.. 😉
7. Let cool and feed to your pup!
My next adventure has to be making health treats for the hubbie (so these don’t get eaten by the humans in the house.)
I really want to try this recipe soon. It’s a new way for me to mix in a few things I love to try to eat. What do you think?
Serves 6| Hands-On Time: 20m| Total Time: 1hr 00m
1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce; optional)
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
Spoon into bowls and top with the Parmesan, if using.
I recently fell in love with these little guys a few years ago. If you haven’t already, give them a chance! Some yummy sounding recipes below (though I just usually nuke them with a little water in the microwave.
Your 8-year-old self probably turned her tiny nose up at Brussels sprouts (or anything green and healthy). Hopefully by now you’ve stopped hiding veggies in your napkin and instead you’re looking for more ways to eat foods like mini cabbages. And who could blame you? Brussels sprouts are brimming with nutrients: One cup contains four grams of fiber and more than 100 percent of your daily allowances of vitamins C and K. Plus, cruciferous veggies like Brussels sprouts, broccoli, and kale contain compounds that can help flush cancer-causing toxins from the body.
My favorite way to cook Brussels sprouts is to roast them with carrots and parsnips. It’s a dish that always reminds me of autumn—it’s also a dish that I make far too often. To mix things up, I dug up five new Brussels sprouts recipes to try this season. With ingredients like maple syrup and sweet potatoes, they’re a perfect fit for fall.
Maple-Glazed Brussels Sprouts Grainy mustard and maple syrup give this classic roasted sprouts recipe a tasty new twist.
Vegan Sesame Grill Sweet potatoes and sesame oil increase the flavor quotient of this dish.
Mustard-Crusted Brussels Sprouts Try this easy meatfree recipe if you’re looking for sprouts with a little bit of crunch.
Chinese Egg Pancakes In addition to protein-rich eggs, this recipe also calls for healthy-fat-packed flaxseed, so it’s sure to keep you feeling full for hours.
Easy Fondue Don’t dip just bread: Dunk apples, cauliflower, and sprouts, too.
Get em’ while they’re still here!!
When the sun is at its peak, so are the luscious fruits and vegetables that really scream summer. We’ve rounded up our favorite produce recipes that feature succulent summer fare: start cooking now before they’re out of season!
- Avocado Recipes
- Blueberry Recipes
- Cantaloupe Recipes
- Corn Recipes
- Cucumber Recipes
- Eggplant Recipes
- Eggplant Parmesan Recipe
- Mango Recipes
- Strawberry Recipes
- Tomato Recipes
- Tomato Cooking Tips
- Watermelon Recipes
- Zucchini Recipes