Healthy Recipes
Ingredients
1 tsp olive oil
3 ¼ cups vegetable broth
1 clove garlic, minced
¼ tsp pumpkin pie spice
¼ tsp ground ginger
½ cup cooked butternut squash, pureed
1 cup dry polenta
2 ounces of fat-reduced cream cheese, cubed
¼ cup Parmesan cheese, grated
Fresh parsley
Salt and pepper to taste
Directions
In a saucepan, heat the oil and sauté the minced garlic briefly. Add the vegetable broth, ginger and pumpkin pie spice and bring to a rapid boil. Add the polenta and stir quickly. Continue reading
Ingredients
16 dried and unsulphured apricots
8 tsp crumbled blue cheese
½ tsp honey
2 oz pistachios, chopped
Freshly ground black pepper
Directions
- Arrange apricots on a serving platter.
- Add ½ tsp blue cheese on each apricot and sprinkle with pistachio nuts.
- Drizzle with honey and top with a dash of black pepper.
Ingredients
1 (15.25oz) can red kidney beans, rinsed and drained
1 red bell pepper
1 green bell pepper
1 tbsp tomato paste
1/2 tsp grated lemon rind
½ tsp fresh lemon juice
Dash of cayenne pepper
Salt and pepper to taste
Directions
- Half both peppers and deseed.
- Place them skin sides up on a baking sheet and broil for about 10 minutes or until blackened.
- Put blackened peppers into a Ziploc bag, seal and set aside for 5 minutes.
- Remove the peppers from the Ziploc bag, peel and chop and put them with the remaining ingredients into a food processor.
- Blend until smooth.
