GoldenStarFruit - Easy Recipes for Healthy Eating

Kale Chips

admin — Sun, 06 May 2012 13:49:08 +0000

Found this recipe in Lucky Magazine. Go figure!

Fresh Ingredients
1 bunch kale leaves

Pantry Fare
1 tbsp apple cider vinegar

Oils and Spices
2 tbsp olive oil
salt and pepper to taste
cayenne pepper to taste

Strip the kale leaves by holding the stem in one hand, gripping the bottom of the leafy part in the other, and pulling hands away from each other to strip the stem. Tear the leafy part into small pieces and toss well with the oil, vinegar and spices. Spread in one layer on a baking sheet and bake in a 400 degree oven for 10 to 15 minutes. Serves two.

Be healthy!

Canker Sores

admin — Sun, 06 May 2012 13:41:22 +0000

Seems that every time I get into weight loss mode, a canker sore errupts inside my lower lip. Ouch! As much as I hate having a sore, I celebrate that it means I am losing weight. Can anyone else testify that this happens to them also? Seems the medical community is at a loss for the reason we get canker sores.

Weight Loss

admin — Thu, 05 Apr 2012 14:26:29 +0000

For me, the best way to lose weight is to go on a steady diet of of vegetable soup. Having never made any soup before I was 0, I now find it quite easy. I simply look in the fridge for vegetables on hand and add them to a stock (low sodium!) and season until I have something I like. Sometimes I will add rice, pasta or noodles to keep Fred happy and satiated.

Be healthy!

Found this on Pinterest.com

admin — Thu, 16 Feb 2012 14:41:50 +0000

A picture is worth 1,000 words.

Apricot Chutney

admin — Fri, 27 Jan 2012 14:18:56 +0000

I found this recipe in The Meatless Gourmet and have made it twice now with excellent results. I like serving it on crackers with cream cheese (makes the fat-free cheese tolerable) or cook it with acorn squash. 2 tablespoons = approx. 72 calories

Fresh Ingredients
2 cups boiling water
5 cloves garlic, crushed
1 tsp grated ginger

PantryFare
1 cup dried apricots, cut into quarters
1/2 cup golden raisins
1/2 cup red wine vinegar
3/4 cup sugar

Spices and Oils
1/8 tsp salt
1/16 tsp cayenne pepper

Add apricots to medium sauce pan and pour the boiling water over. Let steep for 30 minutes. Add the remainder of ingredients and simmer for 1-1/4 hours, stirring occassionally. Cool then refrigerate. Serve cold.

Be healthy!

Carol

Tomato Soup like my mother never made (NOT a throwback to Campbell’s canned soup)

admin — Tue, 03 Jan 2012 23:00:33 +0000

I’ve made this three times lately to use up some tomatoes plus wanting something tasty to eat. It’s very easy – not quite as easy as opening a can but so, so much better tasting.

Fresh Ingredients
1 thick slice of onion
1-2 cloves garlic, minced
4 plum tomatoes, chopped
1-2 T sour cream

Pantry Fare
2 cups broth
splash of balsamic vinegar

Oils and Spices
2 tsp sugar
1/2 tsp salt
1 tsp dried basil

Saute the onion and garlic until lightly browned. Add the tomatoes, broth, basil, vinegar, and sugar. Simmer for 30 minutes to blend flavors. Add salt and season more to taste if necessary. Add sour cream and blend the mixture.

Makes 2 generous servings.

Be healthy!

Ginger Tea

Carol — Mon, 26 Dec 2011 15:02:09 +0000

This is my favorite non-alcoholic drink for parties now. It’s easy as long as you are organized enough to prepare it a day before. I served it at brunch and it was perfect for that.

Fresh Ingredients
1 thumb ginger, sliced
1 cup fresh lemon juice
9 cups water
sprigs of mint for garnish

Pantry Fare
1 cup sugar

Boil 2 cups of water. Add ginger and chill.
Boil 1 cup of water. Add sugar and disolve.
Add 6 cups of water to the sugar water. Add lemon juice and chill.
Just before serving, combine the ginger water, strained, with the sugar and lemon water.
Garnish with mint.

Enjoy and be healthy!

Impossible Zucchini Pie

Carol — Tue, 30 Aug 2011 14:06:42 +0000

I love this recipe! It’s easy and so tasty. You might want to call it a quiche or a casserole – doesn’t matter, just try it.

Fresh Ingredients
2 cups chopped zucchini
1 cup chopped tomatoes
½ cup chopped onion
1/3 cup grated Parmesan cheese
1-1/2 cup milk
3 eggs
1 T chopped fresh basil (I’ve also used dried basil)

PantryFare
¾ cup Bisquick

Spices and Oils
½ tsp salt
¼ tsp pepper

Add the first three ingredients to a greased pie plate or small baking dish. Mix the Bisquick with the milk, eggs, cheese, salt, pepper, and basil in a bowl. Pour this mixture over the vegetables and bake at 350-375 degrees for 30 to 40 minutes, when a knife comes out clean.

Be healthy!

Golden Butternut Soup

Carol — Fri, 08 Oct 2010 14:04:19 +0000

Onward to India with another recipe from Bobbie Hinman’s

The Meatless Gourmet – Favorite Recipes From Around the World

Fresh Ingredients
1 cup chopped onions
½ cup chopped celery
3 cloves garlic, minced
1 small butternut squash – peeled, seeded, and cubed
chopped cilantro for garnish

PantryFare
1 cup yellow split peas
1 – 16 oz can diced tomatoes, undrained

Spices and Oils
2 tsp vegetable oil
1 T curry powder
2 bay leaves
¼ tsp pepper
salt to taste

Heat the oil in a large pan over medium heat. Add the onion, celery, and garlic. Sprinkle with curry powder and 1 T water. Cook, stirring frequently, 5 minutes. Add ¼ cup water little by little to keep the onion from sticking.

Add 5-¼ cups of water and the remaining ingredients except salt and cilantro. Simmer 45 minutes until squash and peas are tender. Salt to taste and discard the bay leaves. Serve hot and garnish with cilantro.

Indian Samosas

Carol — Thu, 07 Oct 2010 15:30:22 +0000

Be careful how many you eat of these. Even though they are not deep fried, they still have over 50 calories each!

Fresh Ingredients
1 medium potato
¼ cup finely chopped onion
1 tsp finely minced ginger root
¼ cup peas, fresh or frozen
1 – 10 oz pkg refrigerated biscuits

PantryFare
(none)

Oils and Spices
1 tsp vegetable oil
½ tsp slightly crushed fennel seeds
½ tsp ground coriander
¼ tsp salt
¼ tsp curry powder
¼ tsp tumeric
dash of cayenne pepper to taste

Cut the potato into large pieces and boil until tender, about 15 minutes. Drain, cool, peel and cut into ¼-inch cubes.
Heat oil in medium skillet and cook onion and ginger, stirring frequently, about 5 minutes. Add spices while cooking onion and stirring.
Stir cubed potatoes, peas and 2 T water into onion mixture and cook covered until peas are just tender. Remove from heat and cool 10-15 minutes.

Preheat oven to 400°.

Place biscuits on a lightly floured surface and roll them into 4½-inch circles. Cut each circle in half and place 1-½ tsp of filling in half of the semi-circles. Moisten the edges slightly with a finger dipped in water, fold the dough over the filling and seal the edges. Crimp with a fork.

Place samosas on an ungreased baking sheet and bake until golden, approximately 8 to 10 minutes. Serve hot.