Red Pepper Turkey-loaf and Parmesan Potatoes

We don't cook meat often, but when we do, we usually use ground turkey. Turkey cooked with vegetables has a wonderful flavor and texture, and it can serve as a lean meat substitute for traditonal ground beef recipes. 

20 min prep, 45 min cook, serves 6

For the turkey-loaf:

1 1/4 lbs ground turkey

1 small onion, chopped

7 oz jar roasted red peppers, chopped

1 cup chopped cilantro

1 cup grated parmesan

1/2 cup bread crumbs

1 egg, beaten

3 tblspns Dijon mustard

salt and pepper to taste

For the potatoes:

6-8 medium Yukon Gold potatoes, cubed

3 tblspn olive oil

2 tsp paprika

1 tsp garlic salt

1/3 cup grated parmesan

Preheat oven to 400 degrees. Place the potatoes in a roasting pan and spread the remaining ingredients on top. Use a spoon and mix the oil, seasonings, and cheese until the potatoes are well coated, then place in the oven. Next, mix the turkey-loaf ingredients in a large bowl, then form a loaf in a casserole dish leaving space between the loaf and sides of the dish.  Place in oven with potatoes and bake 45 minutes. Stir the potatoes once after they have cooked for about 30 minutes. 

Homemade Granola

This granola makes for a tasty and healthy breakfast when mixed with some yogurt and berries. Once made, it will stay good for a few weeks. 

10 min prep, 20 min cook, serves 8

3/4 cup honey

3 tblspn coconut oil

1 tsp vanilla extract

1/2 cup chopped pecans

1/2 cup sunflower seeds

1/2 cup slivered almonds

2 cups old fashioned oats

1/4 cup raisins or other dried fruit

2 tsp cinnamon

pinch of salt

Preheat oven to 325. In a small pot over low heat, combine honey, coconut oil, and vanilla extract. Bring to a simmer, then stir constantly for 4 minutes, then set aside. In a large bowl, combine remaining ingredients, then drizzle sauce on top and stir well to coat. Spread mixture onto a large baking sheet, then bake for 20 minutes, stirring about every 4 minutes. Allow to cool before storing. 

Pizza Pinwheels

I have been searching for a good veggie pizza recipe for a while. These pinwheels have a dough that is easy to make and will have dinner on the table in about 40 minutes. 

20 min prep, 20 min cook, serves 3

1 cup self-rising flour

1/2 tsp white sugar

pinch of salt

6 oz plain Greek Yogurt

4 oz pesto

4 oz mozzerella cheese, shredded

1 zuchinni, shredded

1 cup mushrooms, chopped

1/4 cup freshly grated Parmesan 

2 cups pizza or marinara sauce

Preheat the oven to 350. In a medium bowl, mix the flour, sugar, and salt. Mix in the yogurt and stir until dough forms. Turn out the dough onto a floured surface. Roll into a rectangle. Spread the pesto onto the dough evenly. Add the cheese, zuchinni, and mushrooms. Top with the Parmesan, then carefully roll the dough into a log. Cut the log into 1 inch rolls and place on a baking sheet. Bake 20 minutes and serve with warmed sauce. 

Asparagus and Mushroom Risotto

This recipe has a rich flavor, is easy to make, and works well as a side or main course. 

10 min prep, 40 min cook, serves 4

3 tblspns olive oil

1 medium onion, minced

2 cloves garlic, minced

1 cup arborio rice

1/3 cup white wine

6 cups vegetable broth

2 cups mushrooms, sliced

1 bunch asparagus, trimmed, chopped

1/2 cup parmesan cheese

salt and pepper to taste 

In a large skillet, heat 1 tblspn olive oil over medium heat. Add the onion and cook 5 minutes until soft. Add the garlic, then the arborio rice and stir. Add the wine and cook until evaporated. Add 1 cup of vegetable broth and cook until absorbed. Continue to add 1 cup at a time until all 6 cups have been used. Meanwhile,in a medium skillet, heat 2 tblspns of olive oil over medium heat. Add the mushrooms and asparagus and cook 10 minutes, stirring occasionally.  Mix the cooked vegetables with the finished rice, add the parmesean cheese, and season with salt and pepper.  

Vegetable Enchiladas #2

Here is another great enchilada recipe with a completely different veggie filling as compared to the previous enchilada post. Serve with fresh avocado. 

20 min prep, 35 min cook, serves 6

4 tblspns olive oil

2 onions, minced

3 cloves garlic, minced

1 tsp chili powder

1 can pinto beans, drained

8 oz mushrooms, chopped

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

1 can enchilada sauce

12 corn tortillas

8 oz Monterey Jack cheese

Preheat oven to 350. Set aside 1/2 cup diced onion. Cook remaining onion over medium heat with 2 tblspns olive oil in a large skillet for 5 minutes. Add the garlic, chili powder, and 1/4 cup of water, then add the beans and mash with a potato masher. Set aside in a bowl, then using the same skillet, cook the remaining 2 tblspns olive oil, mushrooms, zucchini, squash, and bell pepper 5 minutes over medium heat until soft. Heat the tortillas in the microwave 45 - 60 seconds, covered in damp paper towels. In a large baking dish, spread 1/2 cup of the enchilada sauce in the bottom. Fill the tortillas with a large spoonful of the bean mixture, a large spoonful of the veggie mixture, and a pinch of cheese. Roll up and place fold down in the dish and repeat. Cover tortillas with the remaining sauce, remaining cheese and the 1/2 cup of onion. Bake 20 minutes. 

Thai Curry

This recipe can be served with white or brown rice. I recommend cooking 2 cups of white jasmine rice with 1 can of coconut milk and 2 cups of water for 15 minutes. Mix in a spoonful of coconut oil and fluff with a fork. 

15 min prep, 25 min cook, serves 6

3 tblspns coconut oil

2-3 medium red potatoes, peeled and diced

2-3 large carrots, chopped

2-3 leeks, trimmed and sliced

1 bell pepper, chopped

3 cloves garlic, minced

1 tsp fresh ginger, minced

3 tblspns red curry paste

1 can coconut milk

1 cup sugar snap peas, ends trimmed

1 can chick peas, drained

1 handful cilantro, chopped

In a large saucepan, cook the oil, potatoes, and carrots over medium heat for 5 minutes, covered. Add the leeks and bell pepper and cook another 5 minutes, stirring as necessary. Add the garlic, ginger, and curry paste and mix well. Add the coconut milk, sugar snap peas, and chick peas and simmer 10 minutes, covered. Stir in the cilantro and serve. 

Veggie Mac'n'Cheese

Surprise! This recipe has no cheese! The coconut milk and cauliflower purée create a tasty cream sauce that will leave you asking for seconds. 

15 min prep, 40 min cook, serves 8

16 oz elbow macaroni

1 head cauliflower, chopped

1 can coconut milk

2 cups water

4 cloves garlic, chopped

2 tsp white miso paste

1 tsp soy sauce

1 tsp Dijon mustard

salt to taste

2 tblspns peanut oil

2-3 heads of broccoli, chopped

1/2 cup breadcrumbs

Preheat the oven to 375. Cook the macaroni according to directions, drain, and set aside. Meanwhile, in a medium saucepan, cook the cauliflower, coconut milk, and water over medium heat 10 minutes, until cauliflower is soft. Add the garlic, miso paste, soy sauce, mustard, and salt. Remove from heat, then carefully blend using an immersion blender until smooth. In a frying pan, warm the peanut oil over medium-high heat. Add the broccoli and cook 5 minutes, stirring frequently. In a large casserole dish, add the pasta, sauce, and broccoli and mix together. Top with breadcrumbs and bake 20 minutes. 

Veggie Sliders

This has got to be the easiest veggie burger recipe I have ever found. The whole family loved it, and making the smaller sliders was a fun twist. 

15 min prep, 25 min cook, serves 4

1/2 cup bulgar wheat

1 can pinto beans, drained

1/2 cup monterey jack cheese, grated

1/2 cup carrot, grated

1/2 tsp garlic powder

1/2 tsp salt

slider buns and toppings

In a medium saucepan, add 1 cup of water to the bulgar wheat. Bring to a boil, then reduce heat and simmer 15 minutes, covered. Meanwhile, purée the beans in a food processor.  Add them to a large bowl along with the cheese, carrots, garlic powder, and salt. When the bulgar wheat is finished, add it to the bowl and mix well. Form small patties and cook them on a large, oiled frying pan over medium heat 3 to 5 minutes per side. 

Super Smoothie

The advantages smoothies have over juicing include no loss of fiber, no expensive machinery, and easy cleanup. I like to freeze bananas that are about to go bad and use them instead of ice. 

2 min prep, serves 2

1 cup greens (kale, chard, or spinach)

1/2 cup blueberries

1/2 cup carrots 

1 banana

1 tblspn flax oil

1 cup almond milk

ice as desired

Blend all ingredients. 

Kale, Lentil, and Rice Bowl

This is a super healthy recipe that is guaranteed to leave you satisfied. I like to add some variety to this dish by topping with tomatoes or other fruits or veggies. 

10 min prep, 40 min cook, serves 4

1 1/2 cups uncooked brown rice

1 1/2 cups uncooked lentils

1 bunch kale, stemmed and chopped

1 can coconut milk

1 tblspn white miso

1 tsp coarse grain mustard

1 tblspn mirin

1 tblspn rice wine vinegar

1 tblspn sesame oil

salt to taste

Cook the rice in 3 cups of water about 40 minutes, until fluffy. Also, cook the lentils in 3 cups of water until water is fully absorbed, about 20 minutes. Meanwhile, whisk together the coconut milk, miso, and mustard. Pour into a large skillet and cook over medium heat until simmering. Add the kale and cook about 10 min, until wilted. When the lentils have finished, add the mirin, rice wine vinegar, sesame oil, and salt. Serve in a bowl with rice and lentils on the bottom and kale with sauce on top. 

Mexican Rice and Beans

Here is a great recipe that starts with a very basic, healthy staple and takes it up a notch or two. For fun, try mixing in more veggies like corn or zucchini, or add lettuce and make it a salad.  

10 min prep, 40 min cook, serves 4

1 cup brown rice

3 cups vegetable broth

1 large handful cilantro, chopped

1 tblspn olive oil

1/2 medium onion, chopped

1 tsp coriander

1 tsp cumin

2 cans black beans, drained

1 red bell pepper

1 clove garlic

1 tblspn fresh ginger

1 lime, squeezed

1 avocado, chopped

salt and pepper to taste

In a medium saucepan, simmer the rice with 2 cups of vegetable broth, covered. When finished, add the cilantro and fluff with a fork. Meanwhile, in another medium saucepan, cook the olive oil and onion over medium heat 5 minutes. Add the coriander, cumin, beans, and remaining 1 cup of vegetable broth. Simmer about 10 minutes, then partly mash and season with salt and pepper. In a blender, add the bell pepper, garlic, ginger, and lime juice. Blend into a sauce and season with salt. Serve the rice and beans topped with the red pepper sauce and avocado. 

Curry Salad

This flavorful rice salad tastes great warm or cold. It is best enjoyed the first day or two, as the veggies become soggy quickly.

10 min prep, serves 4

3 cups cooked brown rice
1 medium cucumber, peeled and diced
1 carrot, grated
1 cup frozen peas
1/2 cup chopped basil
1/2 cup mayonnaise
1/2 cup unsweetened coconut, shredded
1 tblspn soy sauce
1 tblspn honey
1 tsp rice vinegar
1 tsp curry powder
1 tsp sesame oil
salt and pepper to taste

In a large bowl, mix all ingredients.

Vegetable Enchiladas

Enchiladas can be difficult to make and rather unhealthy. This recipe avoids both by not frying the tortillas. I think you will be pleasantly surprised!

20 min prep, 30 min cook, serves 6

2 tblspns olive oil
3 tsp cumin
1/4 cup all purpose flour
1/4 cup tomato paste
2 1/2 cups veggie broth
salt and pepper to taste
8 oz grated Monterey Jack cheese
1 can black beans, drained
10 oz frozen spinach, thawed and squeezed
1 cup frozen corn
6 green onions, chopped
12 corn tortillas

Preheat oven to 400 degrees. To make the sauce, heat the oil in a medium saucepan over medium heat. Add 2 tsp cumin, flour, tomato paste, and broth. Whisk together, bring to a boil, then reduce heat and let simmer uncovered 10 minutes, stirring occasionally. Season with salt and pepper, then set aside. In a large bowl, mix together 1/2 of the cheese, all the beans, spinach, corn, white parts of the onion, and 1 tsp cumin. Warm the tortillas in the microwave for 45 - 60 seconds, covered in damp paper towels. Fill each tortilla with two spoonfuls of the mixture and place seam down in casserole dish, repeating until mixture is gone. You may need to use two casserole dishes depending on size. Cover enchiladas with all the sauce and remaining cheese. Bake uncovered 20 minutes, then top with green onion.

Sweet and Sour Broccoli

Here is another easy stir-fry that has great flavor with the addition of the sweet and sour sauce. This recipe tastes good with other vegetables, so you can use it as a left over stir-fry as well.

15 min prep, 10 min cook, serves 4

1/4 cup water
4 tblspns rice vinegar
3 tblspns sugar or agave nectar
2 tblspns soy sauce
1 tblspn ketchup
1 tblspn cornstarch
1/2 tblspn molasses
1/4 tblspn minced fresh ginger

2 tblspns peanut oil
2-3 heads of broccoli, chopped
1 yellow or orange bell pepper, chopped
1/2 cup sliced almonds
3 cups cooked brown rice
sesame seeds for garnish

To make the sauce, whisk together the first 8 ingredients in a small sauce pan, then heat over medium heat to thicken, about 5 minutes. In a skillet, heat the oil over high heat. Add the broccoli and bell pepper, stirring frequently, about 5 minutes. Add the almonds, stir, then remove from heat. Mix in the rice, sauce, and top with sesame seeds.