Category: Recipes

Sopapilla Cheesecake Bars

I am not the greatest food photographer!

I am not the greatest food photographer!

I found this great recipe on the Pillsbury website here. It’s an easily prepared dessert for potlucks and the holidays. Please note you will need to refrigerate after baking, however, the bars taste best heated in the microwave for 10-15 seconds. For added authentic Tex Mex flavor, add honey to the top when serving.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
2 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup butter, melted
1 tablespoon ground cinnamon

Directions:

Heat oven to 350°F.

Unroll 1 can dough. Place in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.

In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.

Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.

Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.

Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.

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Baked Spaghetti Squash and Cheese

I found this great recipe on Skinnytaste.com! It’s a great choice for vegetarians or those who observe “Meatless Mondays”.

Ingredients:

5 1/2 cups cooked spaghetti squash (from about 2 small)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup flour (use 2 tbsp corn starch for gf)
2 cups skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
8 oz Sargento 2% reduced fat mild cheddar
salt and pepper, to taste
4 cups (about 4 oz) baby spinach
1/8 cup grated parmesan

 

Directions:

Preheat oven to 375.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.

Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.

Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.

SSQUASH

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Kale Orange Creamsicle Smoothie

I so love my kale. I had my tower garden at our booth at the State Fair and missed it so. I just FEEL GOOD when I eat raw green kale. I also found that the baby dwarf kale doesnt affect me in the same way. Although it is tasty, I seem to really get more energy and clarity from the large curly kale.

With that note, I was wanting a great breakfast and love Kale Pineapple smoothies, but did not have a fresh or frozen pineapple, so here is what I created, SO simple and very tasty!

3 large leaves curly green kale, organic or washed very well

1 1/2 C Orange Juice 100% Juice

1 1/2 Cups Organic Soy Milk

1 scoop Complete Whole Food Drink Mix by Juice Plus+

Blend in a high powered blender for 1 minute.

Enjoy! Ahhh!

 

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CHILI ROASTED SALMON WITH CILANTRO CREAM

CHILI ROASTED SALMON WITH CILANTRO CREAM

I found this great recipe on Fitness Magazine’s website here. It’s a super easy, quick and healthy meal choice, perfect for back-to-school time! ~Mina

Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

INGREDIENTS:

Nonstick cooking spray
4 tablespoons fresh lime juice
4 garlic cloves, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
3 teaspoons olive oil
4 5-ounce skinless salmon fillets
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1/2 small red onion, thinly sliced
Salt
Freshly ground black pepper
1/3 cup light sour cream
2 tablespoons chopped fresh cilantro

DIRECTIONS:

1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
2. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.
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11-16 | Green Smoothie Party + Nutrition Talk

Lisa | Green Smoothie Cheesiness

Lisa | Green Smoothie Cheesiness

Saturday 11/16

11:30- 12:30

FREE!

 

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Come enjoy delicious smoothies made with whole fruits and greens! Learn recipes and ways to incorporate healthy snacks into your family’s menu! Educate yourself how to easily (and affordably) eat 17-25 servings of whole foods, fruits, grains, berries and veggies every day!
Yummy chewable fruit and veggie gummies FREE for your kids!
Please join Lisa Ware and she shares her fave green smoothie recipes with you. Learn the positive impact that whole-food nutrition has on your health!
Topics we will cover:
• Reducing risk for Cardiovascular Disease and Diabetes
• Reverse or lessen symptoms of Autoimmune, Asthma, Arthritis, GI Disorders
• Help with IBS
• Reducing the Risk of Cancer
• Cancer Survivors
* Health Tips
• PreNatal / Nursing mother health essentials

Held at Dynamic Yoga 4 Love Studio
558 Bluebird Lane | Red Oak Tx 75154
Powered by Juice Plus+ ®
‘The next best thing to fruits and vegetables’

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Orange Julius Style Healthy Smoothie

Orange Julius Ingredients

Orange Julius Ingredients

This is a super yummy version of the famous Orange Julius. I bought one the other day and after being used to whole food and drinking all my green smoothies it just wasn’t as good as I remembered. This version will make your taste buds jump and you won’t feel guilty!

Silk Organic Soy Milk Unsweetened or Vanilla

Orange Juice

Crushed Ice

Juice Plus Complete Whole Food Powder Vanilla

Orange Julius Healthy Smoothie

Orange Julius Healthy Smoothie

Blend all together til frothy. Share with a friend and enjoy!

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Green Smoothie Pineapple Kale Ginger Lemonade

This yummy green smoothie is so refreshing! Plus, it is so full of nutrition and very clarifying for your body. Kale just makes me feel good!

Ingredients:
1/2 Fresh Pineapple
Two to three large handfuls organic kale (freshly picked dwarf baby kale is what I used)
One half to one whole lemon peeled
1 ‘quarter size by 1 inch’ cubed ginger piece
2 to 3 cups of organic apple juice
3 cups of filtered /alkaline water
Add stevia if you’d like it sweeter.

Put all ingredients into a high-powered blender. Run for one minute on high. Scoop off any extra foam.
Enjoy!

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Ginger Miso Organic Kale Chips

Ginger Miso Kale Chips

I love my organic garden. It is my zen place. I like to come out there in the morning or evening with my little dogs, trap them in the fence with me, (so they dont run away and ruin my zen) and play with my little green babies, as my garden mentor Val calls them.

Kale is such a good producer, and one can only drink so many green smoothies, so this is a perfect solution to the abundance you will harvest!

As the Lays Potato Chip slogan says, “You can’t eat just one”…well shoot with kale chips it’s  ore like, “You can’t just 10, 15 or 20!” I love this kale chip because it has a slight hint of sweetness that really brightens the flavor. The other unique flavor profile in this recipe is the use of miso.

If you are unfamiliar with miso, give it a try. It’s not a common ingredient that you will find in most people’s fridge.

A lot of people cannot do soy so that is why it is important to have an alternative that is made from chicpeas or coconut.

Recipe slightly modified from nouveauraw.com  and Cafe Gratitude

 

Ingredients:

1/2  cup water

¼ cup extra virgin olive oil

¼ cup raw tahini

3 Tbsp maple syrup

2 Tbsp red or white unpasteurized miso

2 Tbsp chia seeds

1 Tbsp raw apple cider vinegar

2 tsp fresh lime juice

1 tsp chopped garlic

1/2 tsp ground ginger

1 bunch organic kale or a really good big handful freshly picked!

 

Preparation:

1. Sauce – Blend all ingredients until silky smooth.

Set aside for 10-30 minutes, giving the chia seeds

time to expand and absorb some of the dressing.

2. De-stem 1 bunch of kale and place in a large bowl.

3. Pour the sauce over the kale and with your hands, massage the sauce into the kale, making sure everything is well coated.

4. Place on non stick cookie sheet or in dehydrator trays

5. Dry at 115 for 3 to 4 hours or bake 270 degrees until a tiny bit browned. Watch closely!

6. If dehydrating, turn and continue dehydrating for another couple of hours or until completely dry.

Enjoy! Make sure to make enough to share with your friends!

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Kombutcha Tea Recipe and Directions

bagmin 2017

kombucha

$15.00 Call Lisa for pickup at studio, local only.

Learn more about Kombutcha benefits, see the blog of pictures when Lisa began making this yummy probiotic drink HERE.

Learn to make this simple effervescent drink with a base of tea. The kombutcha culture is a symbiotic culture of bacteria and yeast (SCOBY), comprising one or more airborne yeasts.
I have been making this drink for a few years, and would love to share my Scoobies with you! You will receive a starter in a jar, and we will do a taste test of the brewed tea. Brew a batch and you will have your own Kombutcha in a just a few weeks.
Limited SCOBY’s available.

Lisa Ware 469.437.1334

 

Kombutcha Making Instructions by Lisa Ware

  • Start with a big pot of water to make enough to fill all your jars almost to the mouth.
  • I use an 8 quart pot to make 8 quarts of tea.
  • You will need 1 Scoby and 1/8 to 1/4 cup of previous batch of kombutcha to start each jar
  • Get 8 wide mouth glass jars from the store and sanitize them, if you are starting with quarts, then do 8 jars. You can do any size, the scoby will form to the sixe of the jar.
  • Cut up 8 squares from an old tee that you can cover the entire mouth of the jar and seal with a rubber band, one to cover each jar.
  • 1 Cup of Organic granulated sugar for each 2 quarts.
  • Boil the water, add 2 teabags for each 3 quarts. I prefer P & G English Breakfast Black Tea, but I have friends that use black and green tea or all green. Add the sugar. Stir well and let cool completely. If you dont want to wait, add ice in place of some of the original water OR make a super concentrated batch of tea and add to cool water to make the process faster.
  • Once it is no longer too warm, like cool bath water it is fine.
  • Place a scooby and some starter tea in the jar and leave room at the top for transporting them.  These are your BABIES, take care of them.
  • Pour the sweetened tea into all the jars.
  • Cover the tops with a tee square and secure with a large rubber band.
  • Move to a cool dark location and leave alone. In about 7-10 days check to see that the new scooby forming on the top. It will be thin and cover the entire top. Leave them alone. Check at 10 days to 2 weeks and taste to see if it is no longer sweet. If it is not sweet, then all the beneficial bacteria has consumed the sugar and converted it, so now it will be fermented. It will be fizzy with tiny effervescent bubbles.
  • Pour all the finished tea into glass containers and close the lid. Place your kombutcha into the refrigerator. It is ready to drink!
  • Take the scobys that are left in the jars, and for storage you can place all the scobys on top of each other in a few jars. Add your finished kombutcha tea in the jar to cover the scobys. Cover with a metal lid and place in fridge until you want to brew your next batch. Always reastart with sanitized jars. Repeat the process above immediately or store indefinitely in a refrigerator, check in on them every month while in storage.

To make flavored kombutcha:

Add half of your brewed tea and up to half 100% fruit juice of choice. My two favorites are Pineapple Juice and Acai Berry Pomegranate. Play around with flavors. Have fun!

You can add cut up fresh fruit! Pineapple is amazing in your tea. Just cut up chunks and add to the jar, let sit in fridge for a few days then drink!

Enjoy!

When you have your health, anything is possible
When you don’t, nothing else matters

 

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