Eating healthy doesn’t have to be painful: tasty recipes to try this week

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April 25, 2017

Halle Thornton

hthornto@uccs.edu

     When I think of eating healthy, all I can think of is kale.

     But the bitter taste of the trendy vegetable isn’t always the tastiest ingredient in a recipe.

     Clean eating has become such a craze that I find myself trying to find substitutions for my favorite foods that might not be all that healthy.

     Luckily, I found a few healthy alternatives that taste good and won’t make you feel guilty after devouring them.

Vegetarian Chili

Serves: 8

2 cans Rotel with green chiles

1 can diced tomatoes

1 can black beans

1 can kidney beans

1 can white beans

1 package Boca veggie crumbles

1 tablespoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

     Add all ingredients to a pot and simmer for 15 minutes. If you’re feeling spicy, top with pickled jalapenos. I usually freeze half of the suggested eight servings for later.

Pita bread pizzas

Serves: 1

1 round of whole wheat pita bread

Marinara sauce

Mozzarella cheese

Fresh vegetables (Spinach, mushrooms, red peppers, olives, whatever you like)

     Spread layer of marinara sauce on the pita. Top with cheese and vegetables. Bake in the oven at 375 degrees for 10-12 minutes.

Spaghetti Squash “Spaghetti”

Serves: 4

1 spaghetti squash

Marinara sauce

Parmesan cheese

Olive oil

Salt and pepper

     Preheat oven to 425 degrees. Cut squash in half. Rub with olive oil, salt and pepper. Place halves face down on a greased baking sheet.

     Bake for 45 minutes or until squash is tender. Cool slightly and then use a fork to pull the squash, creating strings or “noodles.” Top with marinara and cheese.

No bake energy bites

Serves: three dozen bites

1 cup dry Oatmeal

1/3 cup Honey or agave nectar

1/2 cup peanut butter

1/2 cup chocolate chips, semisweet

1 teaspoon vanilla extract

1 tablespoon chia seeds

2/3 cup coconut flakes, toasted

1/2 cup flax seeds, ground

     Mix all ingredients together in a bowl, then form into bite-sized balls. Refrigerate for 30 minutes before eating. The recipe makes three dozen, but they go fast.

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