Wraps “Your Way”

Wraps “Your Way”

In class we used tuna and beans as filling for our wraps. Experiment with other options – make a wrap with just veggies or try adding hummus! Wraps are fun because they are super easy and quick to make and they taste delicious when you add your favorite healthy ingredients! Plus, they hold up great in a backpack if you are bringing a lunch on a hike.

Wraps Your Way

Advertisements
Tasty Taco Salad

Tasty Taco Salad

During class we substituted the beef in this recipe for lean ground turkey. Whichever choice you make, be sure to choose meat that is lean. If you don’t feel like meat, try substituting black beans! Beans are a great protein option.

Click on the image below for a PDF version of the recipe:

Tasty Taco Rice Salad

Grandma Beverly’s Yams

Grandma Beverly’s Yams

This is a great veggie dish for a special occasion and was one of my grandma’s specialties. To make the yams healthier, ditch the sweet ingredients (maple syrup, cider, butter, cinnamon, cloves, and orange zest) and replace with a simple mixture of Olive Oil, rosemary and garlic!

Ingredients:

  • 5 large sweet potatoes, baked and cooled
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 3 T butter
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 tsp finely grated orange zest

Directions:

Heat oven to 400 degrees. In a small pot combine syrup, cider, butter, cinnamon, cloves and orange zest. Bring to a boil, then reduce heat and simmer until somewhat thickened, about 15 minutes. Pour mixture over sliced sweet potatoes and bake, uncovered, until bubbling and brown (25 to 40 minutes)

Optional: Instead of adding sweet mixture, brush with olive oil, rosemary and garlic before roasting.

yams

Maple Roasted Brussels Sprouts with Pumpkin Seeds

Maple Roasted Brussels Sprouts with Pumpkin Seeds

An excellent veggie side dish that give the Brussels Sprouts a bit more flavor than just steaming them would do. Add the pumpkin seeds to the top for a nice crunch!

Ingredients:

  • 2 lbs Brussels Sprouts
  • 2 T olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 T maple syrup
  • 1/4 Cup raw green pumpkin seeds

 Directions:

Preheat oven to 400 degrees. Trim the bottoms of Brussels sprouts. Halve Brussels sprouts if they are large. Spread out on baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss until coated. Roast until sprouts are browned and just tender (about 25 minutes). Stir once or twice while roasting. Drizzle with maple syrup and toss with pumpkin seeds. Roast 5 more minutes until seeds are toasted.

brussels sprouts

Lynn & Richard’s Carrot Dish

Lynn & Richard’s Carrot Dish

A family favorite as a Thanksgiving side dish, this recipe adds color and flavor to the table. In reality though, it makes a delicious side all year long!

Ingredients:

  • 2 T olive oil
  • 2 lbs carrots, peeled, cut into 2” lengths and cut diagonally (or you can use baby carrots cut diagonally)
  • 1 head garlic, cloves peeled and cut in half
  • 30 black olives, pitted and cut in half
  • 1/2 tsp salt

Directions:

In a large pan heat the oil over high heat until hot. Add carrots, stir to coat with oil and lower heat to medium. Cover and cook for 20 minutes, stirring often. Add garlic, season with salt, and stir. Reduce heat to low and cook until carrots are caramelized  and garlic is soft (about 15 minutes). Add the olives and stir to mix.

Serve hot or at room temperature.

Carrots and olives

Refrigerator Feta Pasta

Refrigerator Feta Pasta

Want a quick and easy summer dinner recipe to use up some of the vegetable odds and ends that have accumulated in your fridge? Then this recipe is for you! You really can add in any veggies in your fridge and it will still taste delicious! Not a fan of Feta cheese? Try substituting crumbled goat cheese or shredded cheddar cheese!

Serves 4-6

Ingredients

  • 1 box (1 lb) of pasta – I prefer Rotiniveggie feta pasta
  • 2-4 cloves of garlic
  • 1 tbsp of Olive Oil
  • 4-6 oz. of Feta cheese
  • 1/2 of a small onion (red or white) or 1/4 of a large onion
  • VEGETABLES! I have made this pasta with kale, basil leaves, spinach, summer squash, zucchini, tomatoes, green beans, and much more! Anything you have, you can try adding it in! Just chop them up into small pieces or 1/2″ cubes first!
  • Salt
  • Pepper
  • Optional spices: red pepper flakes (adds a little heat), oregano, rosemary

Directions

  1. Boil a pot of water and get your pasta cooking
  2. Heat up the oil in a large frying pan
  3. Start by sauteing the chopped garlic and onion on low heat
  4. Once they are soft, add in your bigger, firmer veggies (things like green beans, zucchini, summer squash, and carrots)
  5. When those veggies are nearly soft, add in your greens – they won’t need to cook long. If you are using kale or other big leaves, shred them into little pieces first.
  6. Add in any spices, finish the sauteing and mix the veggies in with pasta.
  7. Add your cheese, and tomato raw if you are using
  8. Serve and enjoy!

Optional: If you really want meat with this meal, try adding some chicken sausage to the veggies when you are sauteing them!