Avocado Pasta


Today, I will share a very easy to make and most unbelievably creamy avocado pasta that everyone will love and is healthy at the same time. And it’ll be on your dinner table in just 20 min! I adopted in from Damn Delicious. Happy Reading.

Ingredients:

  • 12 ounces whole wheat spaghetti
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed

Instructions:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
  • Serve immediately.
  • Enjoy
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Turkey Vindaloo


Last week I was able to make Turkey Vindaloo. It tasted just like Chicken Vindaloo that I used to have at my Dad’s old restaurant but with Turkey. Today I want to share the recipe with you but I wanted to adapted the recipe with make it a little healthy. Hope you enjoy. Happy reading.

Ingredients:

  • 1 -3 1/2 lb chicken, quartered and skinned cut into 1 inch cube
  • salt & freshly ground black pepper
  • 2 tablespoons ginger powder
  • 2 tablespoons distilled white vinegar
  • 2 teaspoon ground coriander
  • 2 teaspoons cumin powder
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 6 garlic cloves, peeled and minced
  • 2 cups yellow onions, finely chopped
  • 1 tablespoon canola oil
  • 2 teaspoons yellow mustard seeds, ground
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 1/2 teaspoons cayenne pepper
  • 2 teaspoons lemon juice
  • 1 teaspoon brown sugar
  • 3/4 teaspoons salt
  • 2 tablespoon water
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup chopped cilantro

Directions:

  1. Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
  2. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and sauté 5 minutes or until chicken is thoroughly browned on all sides.
  3. Remove the chicken and onion mixture to a 6-quart stove-top covered casserole.
  4. Add to the casserole along with the  mustard seed,turmeric, cayenne, and paprika.
  5. Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
  6. Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with cilantro to garnish.

Please let me know how it turns out for you.

Sweet Potato Nachos


Happy New Years everyone one. Hope you are having a great year so far. With the Super Bowl getting closer, I know you guys are looking for the perfect appetizer. I came across this healthy vegan game day appetizer at the American Heart Association website that is not only low in sodium but tasty as well. It’s Sweet Potato Nachos that is full of nutrients and you can snack on an enjoy a great game of football. Happy reading.

Ingredients:

  • 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 1/2 tsp. paprika
  • 1/3 cup reduced-fat shredded Cheddar cheese
  • 1/3 cup chopped tomato (1 plum tomato) OR
  • 1/3 cup no-salt-added, canned, diced tomatoes, drained, rinsed
  • 1/3 cup chopped avocado

Directions:

  1. Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
  2. Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
  3. Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.

No Bake Chocolate Fudge


eatmore-bars

 

Hope you guys had a wonderful and marry Christmas. Today, I as usual, I want to share with another no bake easy to make treat, with vegan, gluten free and healthy as well. I came across this wonderful treat at Chocolate-covered Katie blog site. Happy readings.

Ingredients:

  • 1 cup pitted dates
  • 1/2 cup almonds, unsalted
  • 1/4 cup walnuts, unsalted
  • 1/4 cup unsweetened cocoa powder
  • 2 ripe bananas
  • 4 tbsp natural almond butter
  • 1/4 cup more unsweetened cocoa powder
  • 4 tbsp Organic unpasteurized honey (Note: strict vegans can use agave)

Instructions:

  1. Add dates in a bowl with warm water and allow them to soak for 30 minutes, then drain.
  2. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended.
  3. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.
  4. Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.
  5. Spread mixture over bottom layer until evenly distributed.
  6. Place in freezer for 30 minutes.
  7. Cut into 16 squares.
  8. Re-freeze whatever you don’t eat, and enjoy at another time!

Hope you enjoy this sweet, healthy, vegan, gluten free, and tasty no bake treat. Enjoy.

No Bake Coconut Delight


Well I though I would bring I more treat to share with you today that I came across. It is a very easy to make treat and require no baking. I hope you like it. Please share if you enjoy. I found this wonderful recipe at Whole New Mom Site.  Happy Reading.

Makes approximately 25 treats

Ingredients

  • 3 cups unsweetened, shredded coconut
  • 3/8 cup (6 Tablespoons) coconut oil
  • 1/2 cup sweetener
  • 2 teaspoon vanilla (I recommend alcohol free vanilla since you will not be baking these)
  • 3/8 teaspoon sea salt

Optional Toppings:

  • Hershey’s Sugar Free Semi-Sweet Baking Chips melted, for drizzle
  • shredded coconut

Methods:

  1. Put all ingredients in a food processor or blender.
  2. Combine until the mixture is blended and sticks together.  (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high.  You will likely end up with Coconut Butter.  While it will be delicious, it won’t be these no bake cookies :-)!)
  3. Remove the mixture from the blender / food processor and form into desired shape.  I really like the cute little shapes I was able to make with this little cookie scoop.  If you have a little trouble with the “balls” falling apart but just gently press them back into the desired shape.
  4. Decorate with shredded coconut, cocoa or carob powder,  or melted chocolate (I love mine with melted chocolate chip, piped from a plastic baggie with a tiny hole cut in the corner) as desired.  Or leave them plain.  They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
  5.  Leave to firm up on a plate.  They will firm up at room temperature.
  6. You really don’t need to store these in the fridge but I think they taste a tad bit better cold.
  7. Enjoy

Homemade Fat Free Marshmallow


coolwhip121I thing that I don’t like about marshmallow is that it’s too sweet for me. That’s why I was very excited when I came across this low calorie homemade marshmallow recipe at Say Yes website.  I adopted to make it just the right sweet for me using fat-free whipped cream. Now you can enjoy fat-free marshmallows with your fat-free, sugar-free hot chocolate guilt free. Happy reading.

Ingredients:

  • 1 container of fat free whipping cream
  • 1/2 cup of water
  • Large mixing bowl
  • Spoon
  • Wax paper
  • Tray
  • Mini cookie cutter (can use any shape you want; I use something like this)

Instructions:

  1. Pour the whipped cream into a mixing bowl and add the 1/2 cup of water. Adding the water is necessary so it freezes well enough to cut out pieces that hold their shape.
  2. Mix well with a spoon until the water is incorporated evenly into the whipped cream.
  3. Line tray with wax paper. Pour the mixture into the tray (you’d like it ideally about at least 1/2 inch thick or more) and freeze at least 4 hours.
  4. Lift wax paper out of sheet and place on a table.
  5. Cut out shapes with your cookie cutter and place layers of the mini marshmallows between sheets of wax paper in a freezable container.
  6. Store in the freezer and pull out individual marshmallows as needed for fancy hot chocolate!