I love meeting fellow food bloggers. Valerie White is the author of The Happy Healthy Hippie and just might convince me to try granola. We all know I have a sweet tooth but after all the carbs and calories I have been consuming over the holidays, I am ready for a healthy fix! Below are just a few of her recipes, all tasty and light. To view more of her recipes, check out thehappyhealthyhippie.com.
If you want to have a great start to your Sunday Funday, make sure you eat a healthy and delicious low-calorie breakfast. Believe it or not, this recipe has only 250 calories per serving and is packed with protein, fiber and great taste! This recipe makes two servings.
1 apple, thinly sliced
1 tsp. cinnamon
2 tbsp. butter
1 egg 1/4 cup almond milk
4 slices of multi-grain bread
1. Sauté thinly sliced apple in cinnamon and 1 tbsp butter.
2. Whisk egg, add almond milk.
3. Dip both sides of multi-grain bread.
4. In a large skillet, melt 1 tbsp butter and cook bread on both sides until golden brown.
5. Serve with cinnamon apple mixture on top.
I first had a taste of regular Tabouleh in college when one of my best friends, Linet Keshishian introduced it to me. I was craving it one day and realized it’s super easy to make and it’s super healthy just as I expected. And, because I like to personalize my dishes I used my favorite grains, quinoa to add that grainy texture to it instead of bulgur. This can be eaten as a side salad or as a whole meal as it is packed with protein and other nutrients, filling and light – so, no food coma after.
2 cups water
1 cup quinoa, rinsed
1 cup tomato, diced
1 cup cucumber, diced
1 cup parsley, chopped
1/4 cup mint, chopped
1/4 cup green onions, chopped
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon cumin, toasted and ground (optional)
salt and pepper to taste
1. Bring the water and quinoa to a boil, reduce the heat and simmer until the quinoa is tender and the liquid has all been absorbed, about 17-20 minutes and let cool.
2. Mix the quinoa, tomato, cucumber, parsley, mint and green onion.
3. Mix the lemon juice, olive oil, cumin, salt and pepper and toss with salad.
1 pear sliced in half
1/2 cup of non fat yogurt
Granola, blueberry flax seed and a little drizzle of honey.
Place pear in bowl or plate. Top with yogurt, granola, blueberry flax seed and honey.
When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish.