HEALTHY recipe thread-REAL FOOD for real appetites

Maui Black Bean Soup

2 tbsp extra virgin olive oil
2 ribs of celery
1 large carrot
1 red onion
2 red peppers
2 cloves of garlic
1 tsp cumin
1 tsp oregano
1 tsp basil
1 tsp chilli powder
4 cups of low sodium vegetable broth
2/420ml cans of black beans
1/420 ml can of diced tomatoes
1 cup of corn
Salt and pepper to taste

1. In a large skillet heat oil over medium heat. Sauté the carrot, celery, onion and peppers until onion is translucent. Add garlic and spices.
2. Add stock, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes. Blend soup with a handheld blender. Add corn and let simmer for another 5 minutes. Season with salt and pepper.

Fat:4g
Carbs: 26g
Protein: 9g
Calories: 178
Servings: 6

Love this thread! :flowerforyou:

This is the recipe I used to make Baked Bean Cupcakes. The second time I tried I halved the sugar. I don't know if this was necessary because Americans have a sweeter tooth than Brits or maybe because our baked beans are more sugary. I used reduced salt and sugar baked beans. Because I was making cupcakes I cooked for just 15 mins.

1 1/2 cups sugar
1 cup vegetable oil
1 - 15 ounce can baked beans
1 cup raisins (optional)
3 eggs
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Preheat oven to 325 F. Grease 8X8 inch cake pan or two loaf pans.

Puree beans in a food processor or blender. Add some of the oil if needed.

Combine beans, oil and sugar in a large mixing bowl.

Add eggs and vanilla. Beat until light -- about 6 minutes.

In a separate bowl, combine flour, baking soda, baking powder and spices.

Add flour mixture all at once to bean mixture. Add raisins, if using. Stir just until mixed.

Pour into baking pans. Bake 45 to 50 minutes.

If I use the recipe to make 20 or so cupcakes the calories come out to 180 per cupcake, with me probably eating 3 at a time :laugh:

Check my blog! I am real food for a real appetitie all the time!

http://momvsfood.blogspot.com

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This is too good to pass up! Bump!

have to try some of these! thanks

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Bump for rainy day :-)

Hi I'm new to this thread, but I've been looking at the recipes and they look so good!! Here's a couple things I've made in the last 12 hour.

autumn hash browns-
1c. frozen shredded hash browns
1/2c. mashed butternut squash ( I bought a bag of cubed squash, nuked it for a minute, and mashed)
1/2c raw kale, torn into small pieces

Mix together, throw on an oiled griddle (I used pam), and cook like hash browns. I topped mine with an egg and egg white. Might sound weird, but it really tastes delicious - like kale chips! I would have added some flax seeds if I had them, but i'm staying as a guest so I'm lacking my pantry staples.


Also, it's not really a recipe I supposed, since it's too easy, but I made a chicken fajita bowl last night. I nuked pre-cooked chicken, some chopped green peppers and onions, and new mexcan red chile powder with a bit of veggie broth, and mixed in a cup of brown rice and a bit of salsa. Yum. Since I had the chicken in the freezer and I made the rice earlier, this was a.. I dunno, 30 second meal. Awesome

Shrimp Ceviche

Makes 6 Servings (3 Cups Total)

Cals 185 Carbs 10 Fat 9 Protein 18 Sodium 598 Fiber 1

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel the shrimp.

In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, Cover and refrigerate if not serving immediately.

Sweet Potato and Carmelized Onion Quesadillas
(I found the recipe here: http://topoftheapple.com/2011/03/22/sweet-potato-caramelized-onion-quesadillas/)

1/2 large sweet onion, halved and sliced
1 large sweet potato
1/3 cup milk
3 tsp Trader Joe's chili sauce
4 burrito-sized tortilla shells
2 tbsp olive oil, plus about 1 tbsp more for tortillas
2 cups shredded monterey jack cheese
sea salt to taste
black pepper (optional)

Skin and chunk the sweet potatoes for boiling. Boil until tender for mashing (about 20 minutes).

While the potatoes boil, add olive oil to a large skillet over medium heat. Once oil is warm, add onions and stir until coated with oil. Cook, stirring occasionally, until slightly brown, about 10 minutes. Season with 1/4 teaspoon salt. Continue cooking and stirring until brown but still slightly crunchy, about 10 more minutes; set aside.

Once potatoes are tender, mash with milk and chili sauce. Add salt, black pepper and cayenne pepper to taste (or omit the peppers, if you like it milder).

Place a small amount of olive oil in a skillet and put tortilla in it until warm, about 1 minute. Turn over and spread 1/4 of the potato mixture on half the tortilla, placing 1/4 of the carmelized onions on top of it. Spread about 1/2 cup of monterey jack cheese over all of the tortilla, and let warm until cheese starts to melt. Once cheese is melty, fold sweet potato half over the plain cheese half, press and serve (or, place in warm oven while you make the remainder of the quesadillas).

These are yummy plain, or with salsa, plain Greek yogurt or avacados.

Per Serving: 339 calories | 25 carbs | 23 fat | 9 protein

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Wow.. There are some amazing recipes on here.