This summer, are you looking for something savory, easy to make, and heart healthy at the same time? Look no where else but in this blog. I got this delicious heart healthy salad recipe for you from none other than the American Heart Association. You can make in advance and keep in refrigerator for few days and the flavor will keep improving. You can also add crunch vegetables like cucumber or add it into whole wheat wrap for bread to have it as sandwich. However, you decide to enjoy it, I would love to hear your thoughts.
- 15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
- 15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed (draining and washing in cold water will rid of extra sodium)
- 1 cup avocado (1 medium or 2 small), halved, cut into 1/2-inch cubes
- 2 mangos (about 2 cups), cut into 1/2-inch cubes
- 2 green onions, cut into 1/2-inch pieces OR
- 1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
- 1 red or green bell pepper, seeded, cut into 1/2-inch pieces
- 1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped, optional
- 3 Tbsp. fresh or bottled lime juice
- 1 Tbsp. olive oil
- 2 Tbsp. fresh cilantro, chopped
- 1/2 tsp. chili powder
- 1/4 tsp. ground black pepper
- 1/4 tsp. salt
- Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
- Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
- Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
- Toss gently to coat and serve over the lettuce and mixed greens.
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Hi There! I know it has been a long time since my last blog. Well, I am back with a delicious recipe from Whole New Mom. Hope you enjoy this healthy sugar free, gluten free treat. I would love to hear your comments.
- 1/2 cup organic coconut oil (or healthy fat alternative like I Cannot Believe It’s Not Butter)
- 3/4 cup granulated sweetener (I used splenda)
- 1 large egg or equivalent substitute
- 1/2 cup pumpkin puree
- 1/2 tsp pure vanilla extract
- 2 cups flour (I used coconut flour)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 3/4 tsp baking soda
- 1/2 tsp salt (I recommend Real Salt)
- 1/2 cup granulated sweetener (Again, I used splenda.)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350 degrees Fahrenheit.
- Combine ingredients for Cinnamon Coating and set aside for later use.
- Combine flour, salt, baking soda and spices in a medium-sized bowl.
- If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
- Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
- Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
- Take a small amount of dough ( can use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
- Place on cookie sheet or baking stone (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass)
- Bake for about 10 minutes, or until slightly golden brown.
- Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
——————————————– Enjoy ——————————————-