Archive | All Recipes RSS feed for this section

Watermelon Granitas Tutorial

24 Jul

Freshtopia shows how to make a great summer treat, watermelon granitas. Take a look.

Find me on Facebook
Find me on Twitter


Homemade Lavender Rose Lemonade Recipe

16 Jun

Here is a great recipe from Sheenalyoung. I love lemonade so I can’t wait to try this one.


Find me on Facebook
Find me on Twitter

Four Bean Vegan Chili Recipe

19 Mar


Photo Credit

Melisha writes:


Four Bean Vegan Chili
serves 6-8
15 min prep
50 min cook time
1 15oz can black beans, drained and rinsed
1 15oz can dark red kidney beans, drained and rinsed
1 15oz can chick peas (garbanzo beans), drained and rinsed
1 15oz can white beans, drained and rinsed
1 15oz can whole kernel corn, drained
2 jars of medium chunky salsa
2 4oz cans of chopped chili peppers (optional)
1 medium sized green bell pepper, chopped
1 medium sized yellow pepper, chopped
2-3 stalks of celery, chopped
1/2 medium onion, chopped
2-3 cloves of garlic, chopped
2 jalepeno peppers, coarsely chopped
1 tablespoon olive oil
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1/4 chili pepper
1 tablespoon of ground black pepper
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano. Cook and stir until onion is tender, then mix in the celery, bell peppers, jalapeno peppers, garlic, and green chile peppers (optional). Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the salsa into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, white beans and black beans. Bring to a boil, reduce heat to low, and simmer 40 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
You can also add vegan sour cream such as Tofutti as well as vegan cheese such as Daiya.  It gives an authentic and pleasing taste to this healthy spin on traditional chili.  Feel free to experiment and make it personal.

Thanks to Melisha for sharing this recipe. If anyone else has a healthy recipe to share, please send them to me at

Swarthy Daisy’s Morning Smoothie

10 Mar

In this video, Swarthy Daisy shares her morning smoothie and some great information about the health benefits of fruit and vegetables. Whether you are participating in our health challenge or not, this is a great video to check out. She also has lots of other fun and informative videos on her channel.

If you have a healthy recipe that you’d like to share, please send it to me at

Lentil Soup Recipe from Eating Beautiful

1 Mar


Dalia of Eating Beautiful submitted this recipe. This is great for those of you who are participating in the NR Healthy Eating Challenge. Even if you aren’t, you could still try this healthy meal.

Dalia writes:

This one is for the pressure cooker.

Lentil Soup
Serves 6
1 tablespoon olive oil
3 medium carrots (5 ounces), diced
1 onion (3.5 ounces), diced
1 clove garlic, crushed
1 cup (225 ml) crushed or pureed tomatoes
2 cups (450 ml) water
Salt and freshly ground pepper, to taste
1 cup (7 ounces) lentils
1 bay leaf
Freshly grated Parmesan cheese, to garnish
Preheat pressure cooker to saute setting. Add carrots, onions and garlic. Cook 2 minutes, stirring occasionally.
Add the tomatoes and water; season with salt and pepper. Add the lentils and bay leaf.
Set the cooker to high pressure for 8 minutes.

Follow Dalia on Twitter @eatingbeautiful and check out her website Here.

Thanks for the recipe! If any of you have a recipe you would like to share, please send it to

Photo Credit

NR Healthy Eating Challenge ~ 10 Healthy Recipes to Try

28 Feb


It’s Day 1 of the NR Healthy Eating Challenge. I am off to a great start. I’m feeling enthusiastic, and I think that this is going to be beneficial for all of us who are participating. To help get you started, here are 10 recipes. Check them out and see if you like any. If you would like to share a recipe with everyone, please send it to me at I received some from two participants already, and those will be posted soon. Also, I have gotten a few sponsors for us to do a few fun contests throughout.


Indian-Spiced Chicken Pitas

Five Spice Turkey & Lettuce Wraps

Spinach Salad with Chicken

Turkey Whole-Wheat Spaghetti

Oven Fried Chicken


Curry Baked Sweet Potatoes

Vegetarian Taco Salad

Raw Tomato Soup

Meatless Sausage Omelet

Avocado Burrito

Send any updates that you would like to share with the group to

Photo Credit

Apple-Cinnamon Fruit Bar

2 Feb

18 bars

Active Time: 40 minutes

Total Time: 2 3/4 hours (including 1 1/2 hours cooling time)



  • 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
  • 3/4 cup whole-wheat pastry flour (see Tip)
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Fruit Filling

  • 6 cups diced peeled apples, divided
  • 1/2 cup apple cider or orange juice
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract


  1. To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
  2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
  3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
  4. To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.
  5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust.. Sprinkle the reserved topping over the filling.
  6. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.
  • Tip: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.


Per bar: 193 calories; 9 g fat (2 g sat, 2 g mono); 19 mg cholesterol; 27 g carbohydrates; 11 g added sugars; 3 g protein; 2 g fiber; 69 mg sodium; 74 mg potassium.

2 Carbohydrate Serving

Exchanges: 2 carbohydrates (other), 2 fat

Photo Source/Recipe Source: Eating Well

Lean & Spicy Taco Meat Recipe

31 Jan

This recipe comes from I love tacos, and I make them at home pretty regularly. This recipe shows a healthier way to make the meat without getting rid of the flavor.

6 servings, about 1/2 cup each

Active Time: 30 minutes

Total Time: 30 minutes


  • 8 ounces 93%-lean ground beef
  • 8 ounces 99%-lean ground turkey breast
  • 1/2 cup chopped onion
  • 1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile, or 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano


  1. Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Reheat just before serving.
  • Tip: Look for Rotel brand diced tomatoes with green chiles—original or mild, depending on your spice preference—and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).


Per serving: 98 calories; 2 g fat (1 g sat, 1 g mono); 35 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 17 g protein; 1 g fiber; 243 mg sodium; 26 mg potassium.

Exchanges: 3 1/2 very lean meat

Curry Baked Sweet Potatoes

7 Jan

Recipe submitted by Juan Hagger of A Passion Filled Journey

I love this dish because it’s vegan, tasty, and extraordinarily nutritious.
Title: Curry Baked Sweet Potatoes (Vegan)
Prep Time: 7 min.
Cook Time: 40 min.
Ready In : 47 min.

1 Large    Organic Sweet Potato
                Organic Ketchup to taste (no sugar added, sweetened w/agave)
 1Tbsp     Extra Virgin Olive Oil
                Extra Virgin Italian Olive Oil Spray
                Curry Powder to taste
– Preheat Oven at 350 degrees
– Slice sweet potato

– Rinse slices
– Spray baking pan with Extra Virgin Italian Olive Oil Spray
– Place Sweet Potatoes in baking pan
– Drizzle with Olive Oil
– Both sides should be fully covered with Olive Oil.

– Season with Curry Powder to taste

– Bake at 350 degrees for 40 min.

Recipe by Juan Hagger

Pesto Stuffed Mushrooms

5 Jan

This is another video from Freshtopia. This one shows how to make pesto-stuffed mushrooms.  I like stuffed mushrooms. I like Pesto. I’m going to try this.

If you have a healthy recipe you’d like to share, send it to me at