Recipes Of The Month

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.

April

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
  1. Preheat oven to 375°.
  2. 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.
  3. Bake at 375° for 7 minutes. Cool.
  4. Combine all ingredients & pour into cooled pie shell.
  5. 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)