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Wednesday, January 1, 2020

Soybean Pasta with Kale Pesto and Squash, a Food Alternatives

This Food Alternatives makes for a healthy and colorful pasta dish.


1 (20-ounce) package peeled butternut squash
1/2 c. plus 3 tablespoon olive oil
3/4 tsp. Coarse salt
1 small bunch Tuscan kale, or 4 cups bagged kale
1 garlic clove, smashed
1/2 c. whole almonds
1/2 c. grated Parmesan, plus more for serving
7 oz. soybean spaghetti
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  1. Heat oven to 425°F. Cut squash into 3/4-inch cubes. Toss with 1 tablespoon oil, 1/4 teaspoon salt, and pepper as desired. Spread out on a nonstick baking sheet and roast, stirring at 30-min mark, until golden brown all over, about 45 minutes.
  2. Tear kale leaves into smaller pieces. Combine in a food processor with garlic, almonds, Parmesan, and 1/2 cup plus 2 tablespoons oil. Process until smooth, periodically scraping sides of the bowl if necessary.
  3. Cook pasta in boiling water. Drain when ready, but reserve 1/2 cup of the water.
  4. Toss pasta in a large skillet with 1/2 cup pesto, the pasta water, and remaining 1/2 teaspoon salt, plus pepper to taste. (Reserve remaining pesto for another use.) Cook over medium-high heat, tossing, until very hot and liquid thickens and coats the pasta, about 2 minutes.
  5. Divide among 4 bowls and top with roasted squash. Sprinkle with more Parmesan and serve this Food Alternatives.

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Wednesday, December 18, 2019

Prosciutto-Melon Panini, mmmmm food

This mmmmm food hits all the right sweet and salty notes.


1 serving
1 ciabatta roll
2 tbsp. Canteloupe Jam
4 thin slices mozzarella
4 slices prosciutto

  1. On split ciabatta roll, spread Cantaloupe Jam; layer bottom with mozzarella, prosciutto and handful of arugula. Replace top.
  2. Bake in oven at 425 degrees F until cheese melts on this mmmmm food.

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Tuesday, December 17, 2019

Sriracha Meatball Hoagies, a Healther Food

Try a Healther Food on Italian meatball subs.


1/2 c. seasoned rice vinegar
1/2 medium jicama, peeled and cut into small strips
1/2 c. shredded carrots
1/4 c. packed fresh mint leaves
3 cloves garlic
1 medium shallot, chopped
1 stalk lemongrass, tough outer layer discarded, sliced
1 1/2 tbsp. fish sauce
1 lb. ground pork
1 tbsp. Sriracha hot sauce, plus more for serving
Sriracha Mayo
4 (4" long) soft hoagie or sub rolls, split and lightly toasted
Cilantro sprigs, for garnish
Thinly sliced jalapeño chiles, for garnish


In a 2-quart saucepot, heat vinegar and 1⁄4 cup water to simmering on medium. Remove from heat; add jicama and carrots. Let vegetable mixture cool completely.
Meanwhile, heat grill on medium. In food processor, pulse mint, garlic, shallot, lemongrass and fish sauce until finely chopped, stopping and scraping occasionally. Transfer to a medium bowl along with pork and 1 tablespoon Sriracha; mix just until well combined. Divide and shape into 16 meatballs. Grill, covered, 10 to 12 minutes or until cooked through, turning occasionally.
While meatballs cook, spread Sriracha Mayo on insides of rolls. Drain jicama and carrots; add to rolls along with meatballs, cilantro and jalapeños to make this Healthier Food.

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Slow Cooker Curried Butternut Squash Stew, a Better Food

Set it and forget it—then top it off with rice and a dollop of yogurt and make your better food.


1 15-ounce can light coconut milk
1 1/2 tbsp. vegetable bouillon base (we used Better Than Bouillon)
1 tbsp. curry powder
1 tbsp. turmeric
1/2 tsp. cardamom
3 tbsp. grated fresh ginger
kosher salt
1 1/2 c. yellow split peas, rinsed
1 15-ounce can diced tomatoes
2 lb. butternut squash, peeled and cut into 1⁄2-inch pieces (about 4 cups)
1 medium onion, chopped
1/4 c. olive oil
2 tbsp. lemon juice plus 1 teaspoon zest (from 1 lemon)
2 large scallions, thinly sliced
Rice and plain yogurt, for serving

  1. In bowl of a 6-quart slow cooker, whisk together coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, 1 tablespoon grated ginger, 4 cups water, and 1 teaspoon salt.
  2. Add split peas, tomatoes (and their juices), butternut squash, and onion and mix to combine. Cook, covered, until most of the liquid has been absorbed and lentils are tender, 6 to 7 hours on low or 41⁄2 to 5 hours on high.
  3. Make lemon-scallion drizzle: In a small bowl, whisk together olive oil, lemon juice and zest, scallions, remaining 2 tablespoon grated ginger, and 1⁄4 teaspoon salt.
  4. Serve the stew with rice and a dollop of yogurt, if desired. Drizzle with lemon-scallion drizzle for this better food.

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Monday, December 16, 2019

Roasted Mushroom Parmesan Sandwich, a Healthy Yummy Food

We gave eggplant the night off and topped mushrooms with Healthy Yummy Food.


1/4 c. panko
1/2 tsp. dried oregano
4 large portobello mushroom caps
4 hero rolls
4 oz. fresh mozzarella
1/4 c. Grated Parmesan
1/2 c. jarred marinara sauce

  1. Preheat the broiler. Line the baking sheet with the nonstick foil.
  2. In a small bowl, combine 1/4 cup panko with 1 tablespoon olive oil and 1/2 teaspoon dried oregano. Set aside.
  3. Place 4 large portobello mushroom caps on the prepared baking sheet and brush with 1 tablespoon olive oil and season with kosher salt and pepper. Place in the oven and broil until mushrooms are just tender and beginning to release juices, 6 to 8 minutes. Transfer the mushrooms to a cutting board and slice 1/2- inch thick. Discard foil.
  4. While the mushrooms are broiling, split and toast 4 hero rolls, slice 4 ounces fresh mozzarella, and grate 1/4 cup Parmesan. Divide the cooked mushrooms among the bottom halves of the toasted rolls, then top each with 2 tablespoons jarred marinara sauce, 1/4 of the sliced fresh mozzarella and 1 tablespoon grated Parmesan.
  5. Broil until the cheese melts, 1 to 2 minutes. Top with the panko mixture, and broil until golden brown, 30 seconds. Sprinkle with chopped parsley before serving this Healthy Yummy Food, if desired.

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Sunday, December 15, 2019

Mushroom and Avocado Salad, One of Food Delicious

This Food Delicious is loaded with antioxidants, fiber-filled vegetables and healthy unsaturated fats (hello, avocado!).


4 medium portobello mushroom caps
1/4 c. lemon juice
3 tbsp. olive oil
1 small shallot, finely chopped
5 oz. baby kale
8 oz. precooked beets, chopped
2 ripe avocados, thinly sliced
2 sheets matzo, crushed into bite-size pieces


1. On large rimmed baking sheet, spray portobello mushroom caps with nonstick cooking spray and sprinkle with 1/2 teaspoon salt; roast at 450°F 20 minutes or until tender.
2. Whisk lemon juice, olive oil, shallot and 1/4 teaspoon each salt and pepper; toss half with baby kale and beets. Divide among serving plates. Top with avocados, matzo, and portobellos, thinly sliced. Serve this Food Delicious with remaining dressing on the side.

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Easy Spaghetti Quash AND Black Bean Enchiladdas, a Kids Vegetarian Recipes

These Kids Vegetarian Recipes are packed with flavor and so filling! Giva it a try, okay  


1 medium sized spaghetti squash
1 (15 ounce) can black refried beans, I like to use fat free
1 small green pepper, diced
1/4 cup diced red onion
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon smoked paprika, optional
1/2 teaspoon salt
2 cups enchilada sauce, your favorite kind
12 corn tortillas

Cilantro Yogurt Sauce:

1 cup Greek non-fat plain yogurt
1 handful fresh cilantro leaves
Juice of 1 lime
1 small clove garlic
1/4 teaspoon ground cumin
Pinch of salt


  1. Pre-heat oven to 400 degrees F.  Carefully cut the spaghetti squash in half, lengthwise, and use a spoon so scoop out the seeds.  Brush each side lightly with olive oil or spray with cooking spray.  Season with salt and pepper, place each half cut side down on a large baking sheet and bake until tender, about 40 minutes.
  2. Let spaghetti squash cool and then use a fork to remove all the spaghetti squash “noodles”.  If they come out in long noodles you will want to give them a little chop.
  3. In a large bowl, mix together the spaghetti squash, refried beans, green pepper, onion, and all the seasonings.
  4. Pour 1 cup of the enchilada sauce into a large baking dish and spread out.  If your corn tortillas are’t super soft you will need to heat them slightly in the microwave or on the stovetop to make sure they don’t break when you try to roll them.
  5. Scoop 1/4 cup of the filling mixture onto each tortilla, use your hands to make sure it’s in the middle, and then roll tortilla up and place seam side down in the pan.  Repeat until all the filling is used, you should get about 12 enchiladas.
  6. Pour remaining 1 cup of enchilada sauce over the top and spread out.  Feel free to add grated cheese on top if you like!  Bake enchiladas in the 400 degree F oven until filling is heated through and sauce is bubbling, about 20 minutes.
  7. Make sauce while enchiladas are baking.  Add all ingredients to a blender and blend until combined.  You might want to add a tablespoon or two of water if you don’t want it as thick.
  8. Garnish with your favorite garnishes and top with Cilantro Yogurt Sauce after serving.

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