It's Friday...the last day of a long week. I wanted to give you some recipes that you might be able to try over the weekend. Look the recipes over and make your grocery list. Again, a really good time-saving tip is to get your fruits and vegetables home, wash them, cut them up and store in ziplock bags ready to use during the week. Maybe plan on soaking some beans overnight, cook them the next morning, (about 1 hour), and store in ziplock bags... ready to go when you are during the week. Same with whole-grains, i.e., quinoa, brown rice, millett, barley, etc. Make a batch and store.
Here are some recipes from the book, Prevent and Reverse Heart Disease. These are really EASY recipes and delicious!
BANANA FRENCH TOAST
1/2 c Almond milk
1 ripe banana, cut up
1 T nutritional yeast flakes, (optional)
1 t vanilla extract
pinch of ground nutmeg
5 slices whole-wheat or whole-grain bread
- Whirl first five ingredients in a blender until smooth, then pour into a shallow bowl.
- Dip both sides of bread in mixture.
- Cook on a preheated nonstick griddle until browned on both sides or on a nonstick baking sheet in a 400 degree oven, turning once, until golden on both sides.
EASY BLUEBERRY MUFFINS
1 c whole-wheat flour
1 cup oat flour (put oatmeal in a blender to make your own flour)
1 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/2 t ground nutmeg
1/3 c maple syrup or honey
1/2 c unsweetened applesauce
2 t vanilla
1 cup of Almond milk
1 cup blueberries, fresh or frozen
- Preheat over to 400 degrees.
- Mix first six ingredients in a large bowl.
- Place remaining ingredients in the center. Carefully fold from center to outside until all ingredients are blended. Do not over mix.
- Spoon batter into a nonstick muffin pan.
- Bake for 25 minutes or until tops are brown.
This recipe is so easy and so good. Have this on hand for sandwich spreads or use as a dip for vegetables or make your own pita chips to serve with this. I love hummus on a vegetable sandwich...you have to try this!
2 19 oz cans chickpeas, drained and rinsed (or use your own beans)
1 12 oz jar roasted red peppers, including the liquid
1 t chopped garlic
1-3 t lemon juice
1 t ground cumin
Combine all ingredients in a food processor and process until smooth. Add a little water if the consistency is too thick.
NOTE: If you find it needs salt, you can add a bit of Bragg Liquid Aminos or, first try adding more lemon, that usually solves the problem for me. Divide this up into single portions and freeze.
I know I have mentioned this before, but just a reminder...there are so many websites now with really healthy recipes...a few of my favorites are: straightupfood.com, and VegKitchen...these sites have really easy recipes with "everyday" ingredients. If you have time over the weekend, look at these sites and try something new....
Let me know if you find something you really like, or if you stumble across another site with really good recipes!