recipes that are both yummy and healthy
found some on myfitnesspal.com
http://fitfoodiefinds.com/2013/10/slow-cooker-creamy-coconut-steel-cut-oats/
found some on myfitnesspal.com
http://fitfoodiefinds.com/2013/10/slow-cooker-creamy-coconut-steel-cut-oats/
Ingredients
- -2 cups steel cut oatmeal
- -1 can full fat coconut milk
- -8 cups water
- -1 teaspoon vanilla
- -2 tablespoons organic cane sugar (optional)
Instructions
- Place all ingredients in a crock pot. Turn to low and let sit over night for about 8 hours or until creamy. Serve with: nut butter, coconut flakes, pumpkin seeds, raisins, dried fruit, chia seeds, etc.
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 222
- Calories from fat: 35%
- Fat: 8.6g
- Saturated fat: 3.1g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1.3g
- Protein: 11.7g
- Carbohydrate: 26.7g
- Fiber: 5.5g
- Cholesterol: 219mg
- Iron: 2.5mg
- Sodium: 376mg
- Calcium: 174mg
huevos rancheros
Ingredients
- 4 (6-inch) corn tortillas
- Cooking spray
- 1 cup chopped onion $
- 1/2 cup chopped green bell pepper $
- 3 garlic cloves, minced
- 1/4 cup canned chopped green chiles
- 2 teaspoons New Mexico chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon hot sauce
- 1 (14.5-ounce) can diced tomatoes, undrained $
- 4 large eggs $
- 1/4 cup New Mexican Red Chile Sauce
- or $
- 1/4 cup Green Chile Sauce
- 1/4 cup (1 ounce) shredded Monterey Jack cheese
- 2 teaspoons chopped fresh cilantro
Preparation
- Preheat oven to 350°.
- Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 12 minutes or until crisp.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.
- Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.
- Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Spoon 1 tablespoon New Mexican Red Chile Sauce or Green Chile Sauce over each serving; sprinkle each serving with 1 tablespoon cheese and 1/2 teaspoon cilantro.
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 127
- Fat: 9.1g
- Saturated fat: 2.4g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 0.8g
- Protein: 3.1g
- Carbohydrate: 8.2g
- Fiber: 1.7g
- Cholesterol: 6mg
- Iron: 1mg
- Sodium: 253mg
- Calcium: 53mg
Ingredients
- 4 medium beets (red and golden)
- Cooking spray
- 3/4 cup fresh orange juice (about 4 oranges) $
- 1/2 teaspoon sugar
- 1 tablespoon minced shallots
- 2 tablespoons white wine vinegar
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil $
- 4 cups torn Boston lettuce $
- 2 cups trimmed watercress
- 2 cups torn radicchio
- 1/2 cup (2 ounces) crumbled goat cheese $
Preparation
- 1. Preheat oven to 400°.
- 2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets into 1/2-inch-thick wedges.
- 3. Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
- 4. Combine lettuce, watercress, and radicchio. Sprinkle lettuce mixture with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to combine. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Divide beets evenly among salads. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.
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