Tag Archives: vegan

Lentil Tacos or Chip Dip your Pick

29 Apr

This dish was brought to the Healthy Eats night by a sweet lady who has gone on a clean eating diet recently and has lost 15 pounds since January although it may have been more since last I talked to her. She found on Allrecipes.com a tasty submission by a Michelle Thomas http://m.allrecipes.com/recipe/222610/tasty-lentil-tacos-2
Lentils are a great nonfat source of protein, lots of fiber and folate all of which can lower cholesterol and help prevent breast cancer. It’s a power house in itself.
1 C. Onion finely chopped
1 garlic clove, minced
1 tsp. canola oil
1 C. Dried lentils, rinsed
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 1/2 C. Chicken broth or veggie broth
1 C. Salsa
12 taco shells (or chips if for dip)
1 1/2 C. Shredded lettuce
1 C. Chopped tomato
1 1/2 C. Shredded reduced fat cheddar cheese
6 Tbsp. fat free sour cream
In a large nonstick skillet, saut√© onion and garlic in oil until tender. Add lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentil slightly. Stir in salsa. If serving as tacos, assemble as usual. Could layer lentils, sour cream, cheese, lettuce, tomatoes as a chip dip. We had the lentils plain with chips which was also good. I thought it would work well layered as a taco salad minus the chips for a lower-carb option. — Submitted by Alicia Wood



Fountain of Youth Sweet Salad

24 Apr

We had our Healthy Eats Book Club meeting last night, so fun! So I’ll be posting pictures and reviews for some amazing healthy recipes that were shared.
The lady who shared this surprisingly tasty combination of fruit, whole grains and beans is such an amazing woman. A elegant grandmother she has aged like a beautiful fine wine, if I can learn her secrets to gorgeous aging I will really have something to look forward to every birthday. Well here it is a fountain of youth salad:

1/4 C. Olive Oil
1/4 C. Coconut Oil
2/3 C. Rice Vinegar or Light Balsamic
1 Tbsp. fresh ginger, grated
1 tsp. Fresh Nutmeg
1/2 maple syrup, or to taste

2 C. Cooked grains, your choice of wheat, kamut, quinoa, etc.
2 C. Cooked Beans, your choice of white, black, red, Anasazi — rinsed and drained
Grapes, sliced
Strawberries, sliced
Zucchini, diced
Yep any fruit combination you like and the zucchini will fit in just fine, trust me! It’s a meal in itself and so delicious. Bet you’re feeling younger already. — Submitted by Marcia Marshall


Key Lime Pie Meringue Meltaways

12 Apr

Well, I am one of those people who tend to become somewhat obsessed with certain things. I have to do it over and over again until I feel it is perfect or at least the best version I’ve ever seen. My latest obsession are meringue cookies mostly because they’re deceptively simple, fat free and sugar free, just tasty mounds of pure protein — I couldn’t help but fall a little more in love every time.
These little bad boys are lite and airy key lime pie dreams that just melt in your mouth. I wasn’t sure at first if I would really like a truly crisp meringue cookie but I do, I really do. It’s great with a side of fat free milk or herbal tea.

2/3 C. Liquid egg whites or 4 egg whites
1/2 tsp. cream of tartar
1 tsp. pure vanilla extract
1-2 tsp. lime juice
3 packets of TrueLime (or zest of one lime and add another 1 tsp. of lime juice earlier)
1/4 C. Dark chocolate (optional)

Preheat oven to 200 degrees. Pour egg whites into mixer with wire whisk attachment. Some people claim you should let egg whites set at room temperature for 30 minutes before beating, I’ve never bothered but should you care to feel free. To this add extract, juice and cream of tartar. Beat at highest speed, stopping occasionally to scrape down sides of the bowl. When it forms soft-set peaks, on slower speed slowly add Splenda and then return to highest speed until it forms stiff, glossy peaks — could take awhile. Fold in TrueLime packets or zest and scoop mixture into pipping bag with large star tip. Pipe out 1 1/2 inch wide by 1 1/2 inch tall star meringues onto 2 foil lined cookie sheets. Will make lots of little cookies. Place in oven and bake at 200 degrees for 2 hours. Remove cool, and melt some dark chocolate in microwave, place in sandwich bag with small corner cut off and drizzle over each cookie in star-like pattern. Place in fridge to harden chocolate, store in tightly sealed Tupperware container in fridge — some people could probably get by with storing them on the counter but I live in the south people and it is warm and sticky here, not ideal food storage conditions for sure.
Hope you enjoy these light crisp cookies. For a more chewy texture follow my baking instructions for the coconut flavored meringues I posted earlier.