This looks so helpful! Veggie cooking cheat sheet!
I actually haven’t tried these yet, but I got the recipe from a friend. So I’m posting it here for reference!
Kale is really good for you for oodles of reasons.
1. It is unusually high in fiber for a green.
2. It is an excellent source of the cancer and heart disease preventing antioxidant beta-carotene.
3. It also contains lutein and zeaxathin that keeps UV rays from causing eye diseases such as cataracts.
4. Is a source of well absorbed calcium
and vitamin c
and folic acid
and vitamin B6
So generally speaking, kale is a powerhouse of good stuff for your body.
1. Preheat oven to 425*F
2. Wash and dry kale
3. Pull leaves off of stem and tear in half
4. Pour a little olive oil over them and toss to coat
5. Add garlic salt to taste
6. Cook from 6-8 minutes
Hopefully this recipe is super awesome…let me know if you try it before I do!!!
I love carrots. I used to believe I could turn orange just by eating a lot of carrots when I was younger…sadly this was crushed when I realized that a) I wasn’t turning orange and b) you have to eat a truck-full of carrots daily and nothing else. Needless to say I also never jumped on the spray tan train,…it’s just failure to me! haha
On another note, I love carrots. I like them raw the best. So, here is a super simple salad made using carrots, a vegetable peeler, and handful of other ingredients.
The “sauce” the carrots are coated in is called chermoula. It is a Moroccan marinade often used in cooking fish but can be paired with other things…such as carrots.
I first had a version of this at Satsuma cafe in New Orleans, LA and it was delicious. So after much debate over which version of chermoula to use I settled on the mixture below. Enjoy!
4 - 5 large carrots (peeled)
6 - 7 cloves of garlic
1 tsp cayenne pepper
1 tbsp cumin
1/2 bunch of parsley
1 whole bunch cilantro
Juice of 1 lemon
Zest of half of lemon
2 tbsp vinegar
1 tbsp olive oil
1. Using a vegetable peeler, “slice” carrots into ribbons.
2. Mix all of the ingredients (minus carrots) and blend in a food processor or other blade-filled machine of death until well mixed.
3. Pour mixture over carrots and stir to coat.
4. Let sit for at least two hours in the refrigerator or overnight.
Slice carrots into rounds and steam. Then coat with chermoula and let sit overnight. Enjoy!
Sweet potatoes. I am so tired of seeing sweet potatoes covered in sugar, and marshmallows, and all manner of sugary madness. Seriously though, sweet potatoes are already sweet! It’s kind of implied in the name and I don’t quite feel the need to emphasize that fact. Sooooo, I like to make it savory.
Sweet potatoes contain vitamins A, C, and E, fibre, potassium, beta carotene, magnesium, lutein, zeaxanthin, fibre, and complex carbs. That basically means they are a power house of awesome for your body. Why mess with that by adding tons of sugar and butter?
Increase or decrease as desired
1 Large Sweet Potato (peeled and cut into small pieces)
1.5 Tablespoons EVOO
1 Tablespoon Chopped Fresh Rosemary
1 Teaspoon Minced Garlic
1/4 Teaspoon Salt
1/8 Teaspoon Cracked Black Pepper
Non-stick Cooking Spray
1. Preheat oven to 425* Fahrenheit.
2. In a large bowl, toss all ingredients together until sweet potato is coated.
3. Place in a single layer on a baking sheet sprayed with non-stick cooking spray.
4. Bake for about 15 minutes and flip, continue for about 15 more minutes until cooked through.
5. Season to taste and enjoy!
I recently found the awesome joy that is coconut butter. I also found the not-so-awesome “joys” that is the high cost of coconut butter. Since the only ingredient is coconut I figured I could make it myself. Guess what, it is the easiest recipe ever! I dare you not to eat it by the spoonful.
Ingredients: Dried shredded (unbleached, unsweetened) coconut
1. Measure out about 3 cups of coconut for every one cup of coconut butter you want to make.
2. Place coconut into a blender or food processor.
3. Turn on food processor.
5. Wait some more.
6. It will take about 5 minutes tops for a Vita-Mix and about 10-15 minutes for a food processor.
7. Mix and pour into vessel of your choosing.
8. Ta-da!!! You have now made your very own coconut butter!
If you use the entire 8 oz. bag it will only cost you around four dollars. A jar of coconut butter runs for about 8 dollars for an 8 oz. jar; that means it costs about 1 dollar per ounce.
Now, I suggest you go enjoy your coconut butter. Use it in smoothies, on toast with honey, or as a hair conditioner.
I like this recipe because it is quick and simple to make. Plus, you get to bake apples inside of an apple…how nifty is that? You can also substitute Splenda sugar and brown sugar blends in the place of regular sugar and brown sugar.
Baked Apples with Crisp Topping
Basic Ingredients: 3 large apples ~ 1 tsp lemon juice 1 tbsp sugar 1/2 tbsp AP flour 1/4 tsp powdered cinnamon
Topping Ingredients: 2 tbsp AP Flour 3 tbsp cold butter, diced 3 tbsp brown sugar 1/2 cup uncooked oats 1/4 tsp ground cinnamon Pinch of salt
1. slice off a little less than half of each apple’s top
2. Peel and cube the top half of apple
3. Scoop out the center of the lower half of the apple, be sure to leave about a 1/4 of an inch or so remaining around the edges.
4. Cut up the removed apple.
5. Rub lemon juice on the edges of the “hollowed” apple to prevent browning.
6. Mix cubed apple with the basic ingredients (sugar, flour, cinnamon).
7. In a separate bowl, combine the topping ingredients until they form a loose “dough”.
8. Fill hollowed out apples with cubed apple mixture.
9. Cover the apples with the crisp topping mixture.
10. Bake in a preheated oven at 375*F for about 45 minutes or until apples are tender and crisp is lightly browned.
11. Serve warm or cool.
You may also serve this with ice cream or fresh whipped cream. You will likely end up with extra filling.
Another idea is to make a pie dough instead of a crisp topping and create mini apple pies in an apple!
I’ve seen a photo of these floating around the internet a lot lately and decided to put together a quick recipe so you can make them for yourself. They are full of lutein, Zinc, vitamin E, folate, as well as your daily allowance of vitamin C, the same amount of fiber as a bowl of bran cereal, and the same amount of potassium found in a banana.
2. 1 cup Dark Chocolate
3. 1/2 cup Coconut Oil
4. Popsicle sticks
1. Peel and slice kiwi fruit into ~1” rounds.
2. Insert popsicle stick into each round and place in the the freezer.
3. Melt chopped dark chocolate and coconut oil in a double boiler.
4. Allow chocolate to cool to room temperature.
5. Dip frozen kiwi rounds into chocolate to coat.
6. Allow pops to set in the freezer.
You can also melt the chocolate in the microwave at short intervals and mix the oil into it. If you are too impatient to wait for the pops to refreeze you may eat them right away, the frozen kiwi should cause the chocolate to become crisp quickly.
I love eggs. They’re tasty and good for you. You can cut calories by using only egg whites (17 calories each) instead of whole eggs (about 70 calories each). I actually prefer the taste of using only egg whites. So, here is a simple, quick, tasty recipe that is low on calories and big on taste.
3 large eggs (whites only)
3-4 tbsp. feta cheese
1 tsp. pepper
1 tsp. milk
0 Calorie Cooking Spray
1. Spray pan with cooking spray and place on heat.
2. Beat egg whites with pepper until slightly frothy.
3. Pour egg mixture into pan and gently swirl to coat bottom.
4. Mix feta with milk.
5. Let the eggs cook for about a minute or until the bottom starts to set.
6. With a heat resistant spatula, gently push an edge of the omelette over and tilt pan to allow still liquid egg mixture to go underneath.
7. Repeat until there is no more liquid egg.
8. Flip the egg, like a pancake.
9. Place feta mixture in a line down the center of the omelette.
10. Fold over sides of omelette and cook for a bit. (Do not let egg turn brown or overcook).
11. Slide omelette onto a plate.
I also like to chop up fresh spinach and mix into eggs or feta.
You can also cook this in a microwave for a minute or two. Make sure to check for readiness in order to avoid overcooked rubbery eggs. Then add your filling and roll up.
Depending on how much and what kind of feta you use, you will have a delicious breakfast for around 150 calories. (Not including spinach.)
I haven’t posted to this page in some time and I shall rectify that with a post on lip exfoliation.
This simple concoction is made with three simple ingredients from your pantry. So, if you have chapped or flaky lips you can mix up this up and achieve smoother lips in under a minute without spending unnecessary amounts of money.
1 tsp honey
1 tsp olive oil
1 tsp brown sugar
1. Mix ingredients into a paste.
2. Apply to lips with a finger-tip amount and gently scrub for about 30 seconds.
3. Rinse with water and apply lip balm to lock in moisture.
4. Enjoy silky smooth lips.
I suggest using this only once or twice a week. The sugar is naturally abrasive but dissolves therefore isn’t too harsh. The honey and olive oil soften and moisturize. It’s natural, cheap, and awesome.
One of my favourite vegetables is the zucchini. (Technically zucchini is an immature fruit.) I like to grill my zucchini.
This recipe is super simple. If you screw this up…that is so sad.
Zucchini - sliced into rounds or spears
Konriko brand Greek Seasoning
1. Drizzle olive oil on zucchini to coat.
2. Shake the Greek seasoning over the zucchini.
3. Stir to coat.
4. Place zucchini onto the grill and cook for 4-5 minutes or until nice grill marks appear and the zucchini is slightly limp.
For a fat kid I eat a lot of vegetables…and why not, they’re awesome.
Base By: Jahrenesis