Posts Tagged : healthy recipes

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A November Favorite! Spicy Pumpkin Hummus Recipe

Looking for a spicy, fun, appetizer for one of your November get-togethers?

We found this delicious recipe, tried it and LOVED it, and just had to share it with you!
Give it a try and tell us what YOU think!

Step 1:

Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor.

Step 2:

Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.)

Step 3:

Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.

Enjoy!

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Original Recipe and Image Found Here: Health.com

In The Mood For Something Light & Sweet? Avocado Strawberry Spinach Salad

This is the perfect salad for when you’re in the mood for something light and sweet, but still filling, and is Skinny Life approved!

INGREDIENTS:

SALAD INGREDIENTS:

  • 6 cups fresh baby spinach
  • 1 pint strawberries, hulled and sliced
  • 1 avocado, diced (or you can double this to 2 avocados!)
  • 4 ounces crumbled gorgonzola or blue cheese
  • 1/4 cup sliced almonds, toasted
  • half a small red onion, thinly sliced
  • poppyseed dressing (recipe below)

POPPYSEED DRESSING INGREDIENTS:

  • 1/2 cup avocado oil (or any oil, such as olive oil)
  • 3 Tablespoons apple cider vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. poppy seeds
  • pinch of ground dry mustard (optional)
  • salt and pepper

TO MAKE THE SALAD:

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

TO MAKE THE POPPYSEED DRESSING:

Whisk all ingredients together until combined.

Now grab a friend and enjoy!

salad

Photo & Recipe: Gimme Some Oven

Quick & Delicious Open-faced Grilled Cheese Sandwich with Veggies

Looking for a quick, filling, lunch that will keep you feeling satisfied? Try this Skinny Life approved recipe!

Grilled cheese sandwiches with roasted red peppers, arugula and fried egg recipe

You don’t often think about fried eggs when you think grilled cheese sandwiches, but this recipe will change that. The egg adds heartiness, flavor and fun to a classic sandwich. Swiss cheese pairs nicely with the other ingredients, but you can use your favorite.

Serves 4

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes

Ingredients:

  • 2 tablespoons butter
  • 4 slices rustic-style bread, cut about 2 inches thick
  • 8 slices Swiss cheese
  • 1/2 cup roasted red peppers, cut into strips
  • 1-1/2 cups arugula leaves
  • 2 tablespoons olive oil, divided
  • 4 pasteurized eggs
  • Salt and ground black pepper, to season

Directions:

  1. Butter 1 side of each slice of bread. The buttered side will be placed on the griddle or pan.
  2. Add 2 slices of Swiss cheese to each slice of bread, followed by the roasted red peppers, then the arugula leaves.
  3. Heat a griddle or large skillet over medium heat. When the griddle or skillet is hot, carefully place the bread onto the surface to cook for about 4 minutes or until the cheese is melting and the bottom of the bread is lightly golden.
  4. As the grilled cheese cooks, to a large skillet over medium-low heat, add 1/2 the oil. When the oil is hot, carefully crack 2 eggs into the pan (keep the yolks intact), and try to keep them from touching. Cook for several minutes, until the whites and yolks of the eggs are firm.
  5. Use a spatula to remove the eggs from the pan, and transfer them to a warm dish. Repeat with the remaining oil and eggs.
  6. Transfer the grilled cheese sandwiches to plates, and top each with a fried egg. Season with salt and ground black pepper, and serve warm.

grilled cheese

Photo & Recipe: She Knows

Twice Baked Spaghetti Squash

Love squash? We found this delicious recipe for Twice Baked Spaghetti Squash that you will love!
This Twice Baked Spaghetti Squash will have you feeling satisfied and guilt free! If you love red meat sauce and cheese, this will definitely please your palate.

Yield: Serves 4

This Twice Baked Spaghetti Squash has a rich, homemade turkey sauce all smothered with melted mozzarella cheese! Healthy, hearty and easy!

Ingredients

  • 2 medium spaghetti squash
  • ¾ pound mild turkey sausage
  • 2 cups pasta sauce (I prefer this homemade thicker recipe)
  • 8 oz fresh mozzarella cheese, grated [this makes a HUGE difference in overall flavor, but you can also use the pre-grated type in a pinch]
  • Freshly cracked pepper
  • Kosher salt
  • Freshly ground nutmeg

Instructions

  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper (this will save your baking sheets and also you a lot of cleanup!)
  2. Halve your spaghetti squash, scoop out the insides, and place them face up on your baking sheet; drizzle with olive oil and coarse kosher salt. Flip them over and drizzle with more olive oil and salt. Be sure to set aside the insides of the squash to roast the seeds!
  3. Bake in your preheated oven until the skin easily gives when you poke it with a fork. It will feel soft and will indent. This baking time will vary drastically by the size of your squash; 30-60 minutes.
  4. While the squash bakes prepare your filling. Brown some mild, turkey sausage and combine with pasta sauce. Heat gently in a medium saucepan.
  5. Grip the squash with tongs and scrape out the insides with fork into a medium bowl.
  6. Repeat with all remaining squash halves.
  7. Season generously with olive oil, kosher salt, fresh ground pepper and fresh ground nutmeg (leave this out if you only have the pre-ground type…it’s just not the same). I like to season the squash in batches; fluffing with a fork to toss and coat.
  8. Fill the empty squash skins or ovenproof dish with the spaghetti squash; top with ¼ of the turkey sausage pasta sauce; and then sprinkle grated mozzarella over the top.
  9. Broil until cheese melts and browns. Serve immediately.

Notes:

The squash boat imparts no additional flavor, so feel free to make them in individual ramekins or one larger baking dish. Just make sure which ever you choose is broiler safe!

squash recipe

Photo & Recipe Credit: Lindsey Farr