RECIPES OF THE MONTH
Welcome to my healthy recipes of the month!
1 Corinthians 9:27
But I discipline my body and keep it under control, lest after preaching to others I myself should be disqualified.
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JANUARY
Healthy Banana Nut Bread
By: Grace Carney
- 3 Cups Whole Wheat Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1/2 teaspoon Apple pie Spice
- 4 packets Splenda or Stevia
- 1/3 C Flax Seeds
- 1/3 Cup Wheat Germ
- 1 Egg
- 1/2 Cup Vanilla Fat-Free Yogurt
- 1 teaspoon Vanilla
- 3 Mashed Bananas
- 1/3 Cup Walnuts (optional)
- 1/2 Cup Water
Combine all ingredients in large bowl and mix on medium speed until blended. (add more water if needed) Pour into (olive oil) greased bread pan. Bake at 350* for 40 minutes or until knife comes out clean. Cool on rack before storing.
NOTE: Bread will only stay fresh for 3-4 days since there are no preservatives added.
Servings: 12 slices, Calories: 149.9 per slice (w/O Walnuts)
February
Healthy Oatmeal Cookies
By: Grace Carney
- 1/2 Cup Whole Wheat Flour
- 1/2 Cup Coconut Flour (My new Fav ingredient!)
- 1 Cup Quick Oats
- 1/4 Cup Ground Flax
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 6 Packets Stevia
- 2 teaspoons Cinnamon
- 1 teaspoon Apple Pie Spice
- 1 teaspoon Coconut Extract
- 1 Egg
- 1/2 Cup unsweetened Applesauce
- 2 Tablespoons Water (Add more if too dry)
Combine all dry ingredients. Add remaining ingredients and mix on medium speed until well blended. Drop teaspoon size mixture 2 inches apart on (olive oil) greased cookie sheet. Bake at 350* for 8-10 minutes. Cool on rack or wax paper completely before storing in airtight container. Cookies should stay fresh for 5-7 days.
NOTE: If your not a coconut fan, substitute the coconut extract for Vanilla Extract and the Coconut Flour for Whole Wheat.
Makes 34 Cookies. 29 Calories Per Cookie.
March
Greek Egg White Omelette
By: Grace Carney
- 8 Egg Whites
- 5 oz thawed & squeezed dried spinach
- 1/2 C. halved grape tomatoes
- 1/4 C. halved (reduced sodium) black olives
- 1/4 C. (fat free) crumbled feta cheese
- 1 T. Olive Oil
- 1 t. Mrs. Dash (Original Flavor)
- Black Pepper to taste
Combine all ingredients (except Feta) in bowl with fork/whisk. Mix generously. Pour half mixture into olive oil greased frying pan. Cover and cook for about 5 minutes (or until eggs are done). Add most of Feta on top of omelette, fold in half, sprinkle remaining feta on top and serve. Repeat for second omelette.
Makes 2 Omelettes – 2 servings. 277.5 Calories per serving.
Protein Waffles
By: Grace Carney
- 1/2 C. Uncooked Oats
- 4 Egg Whites
- 1 Whole Egg
- 2 t. Cinnamon
- 2 Scoops Vanilla Protein Powder
- 1/2 C. Almond Milk
- Sugar Free Syrup
- Banana Slices (Optional)
Mix all ingredients together in large bowl. Pour into waffle maker.
Makes 6 Large Waffles. 99 Calories Per Waffle (Not including SF Syrup or fruit)
May
Asparagus & Feta Quiche
By: Grace Carney
Crust:
- 1 cup oats
- 1/3 cup oat bran
- 1 T. Olive Oil
- 3 tablespoons cold water
Filling:
- 3 Stalks Asparagus (Cooked & chopped)
- 1 C. sliced mushrooms
- 3/4 C. Almond milk
- 1/2 C. Fat free Cottage Cheese
- 1/4 C. sliced reduced sodium black olives
- 1/4 C. grated Parmesan cheese
- 1/2 t. sea salt
- 1/4 t. black pepper
- 3 egg whites
- 2 eggs
- 1/2 C. Fat Free Crumbled Feta Cheese
- Preheat oven to 375°.
- To prepare crust, combine oats, oat bran & olive oil. Add water; stir just until moist. Roll dough into a ball and press into 9in. olive oil greased pie pan.
- Bake at 375° for 7 minutes. Cool.
- Combine all ingredients & pour into cooled pie shell.
- Bake at 375° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.
Makes 1 pie = 8 servings 155 calories per slice. 1238 Calories per Quiche.
June
Garlic Red Pepper Hummus
By: Grace Carney
- 1 16 oz. can Garbanzo Beans (Rinsed & Drained)
- 3 Cloves Garlic
- 1 Red Pepper (quartered)
- 1 teaspoon Cumin
- 2 T. Olive Oil
- 1 1/2 T. Tahini
- 3 T. Lemon Juice
- Fat-Free Feta Cheese (optional)
- Parsley (to garnish)
Combine all ingredients in a food processor until thoroughly blended & smooth. Garnish with Fat-Free Feta (optional) & Parsley. Serve with pita or crackers (whole grain/wheat preferably 😉 ) Store in covered container & refrigerate.
Entire Recipe = 950 Calories (not including feta)