Tuesday, January 1, 2013

New Year New You Foods

Have some fun with these recipes!  I did them (oh so last year 2012) for a Superbowl Presentation for WZZM 13 Get Fit segment and for Spectrum Health's Healthy Cooking Classes!  They were fun and easy ways to have a healthy New Year. 


 

Honey Hummus

 

2 cans (15 ounces) garbanzo beans drained

½ cup honey

Juice of one lemon

2 tablespoons cilantro shopped

1 tsp ground cumin

1 tsp garlic finally chopped

Salt to taste

Dash of Cayenne Pepper

 

Puree ingredients, chill to blend flavors and serve at room temperature.

 

 

 

Serve with pita bread and raw vegetables and as a spread for sandwiches.

 


 


 

1 – 6.5 oz jar marinated artichoke hearts, drained and chopped

3 roma tomatoes, chopped

2 tablespoons chopped red onion

¼ cup chopped black olives

1 tablespoon chopped garlic

2 tablespoons chopped fresh basil

Salt and pepper to taste

 

Mix all ingredients in a bowl.  Place approximately 1 tablespoon of salsa into each wonton shell.  This is also excellent with tortilla chips.

 


 

 


 

2 teaspoons olive oil

1 small red onion diced

2 jalapenos, chopped

1 tablespoon chopped garlic

2 red bell peppers, roasted, peeled, seeded and diced

¼ cup balsamic vinegar

¼ cup chopped fresh cilantro

1 tablespoon chopped fresh parsley

1 teaspoon ground cumin

1teaspoon kosher salt

1 ½ cups cooked black beans, drained

 

Heat olive oil over high heat.  Add onion, jalapeño, and garlic, cook 1 – 2 minutes until soft, add red bell peppers and vinegar, bring to boil.  Reduce heat and add cilantro, parsley, cumin and salt.  Transfer to medium bowl, add beans and toss well to mix.


 

 

Guacamole

 

Can be prepared in 45 minutes or less

 

 

2 plum tomatoes

2 firm-ripe avocados

2 tablespoons minced red onion

3 tablespoons fresh lime juice

1 teaspoon minced garlic

Quarter tomatoes, discarding seeds, and chop. Halve and pit avocados. Scoop

Avocado flesh into a bowl and mash - Stir in tomatoes, remaining ingredients,

salt and pepper to taste.

 

Makes about 2 cups

 

 


 

 

Spring Rolls

1 package rice spring rolls

Shredded Carrots – 12 oz package

1 head Nappa cabbage - shredded

1 Zucchini  - julienne

Rice Wine Vinegar – 2 – 3 tablespoons

Soy Sauce – 2 – 3 tablespoons v (additional for dipping if desired)

1 tablespoon honey

 

Mix the vegetables together and toss in the vinegar, soy sauce and honey.  Set aside to marinate for approximately 15 minutes.

 

Prepare the Spring rolls according to package directions.  Work with one at a time.  Soak the paper in warm water until it is “loose”

Lay out on your work surface.  Place a small amount of vegetables in the center of the paper, and roll and fold like burritos.

Repeat. 

 

Yield approximately 10 spring rolls.


 

Roasted Chickpeas

 

Ingredients:

1 (12 ounce) can chickpeas (garbanzo
beans), drained
2 tablespoons olive oil
salt (optional)
garlic salt (optional)
cayenne pepper (optional)

Directions:

1.
Preheat oven to 450 degrees F (230 degrees C).
2.
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning

 


 

Kale Chips


Serves 6

Kale is a good luck food, it’s the color of money, and is associated with wealth and economic prosperity

 

1 bunch(es) (10-ounce) kale, rinsed and dried well

Nonstick cooking spray

1/2 teaspoon(s) kosher salt

 

Directions

  1. Preheat oven to 350 degrees F. From kale, remove and discard thick stems, and tear leaves into large pieces. Spread leaves in single layer on 2 large cookie sheets. Spray leaves with nonstick cooking spray to coat lightly; sprinkle with salt. Bake kale 12 to 15 minutes or just until kale chips are crisp but not browned. Cool on cookie sheets on wire racks.

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