April 25, 2017
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.
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
1 round of whole wheat pita bread
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”
1 spaghetti squash
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.