Ingredients
Dough
1½ Cups all-purpose flour
1 tsp fast acting yeast
½ tsp salt
½ tbsp coconut sugar
1 tbsp olive oil
¾ cup warm water, or as needed
Spread
1/2 cup raw cashews (soaked for at least 4 hours)
1 large garlic clove
1/2 cup sun-dried tomatoes, drained
1 medium tomato
¼ tsp chili powder
¼ tsp freshly ground black pepper
1/2 tsp salt
2 tbsp olive oil
Fresh/dried basil
Veggies of your choice
Vegan cheese (optional)
Directions
Dough
Add the flour, yeast, salt, sugar and oil to a large mixing bowl. Mix until combined.
Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
Place the dough ball in a well-oiled bowl and cover with a clean dish towel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me).
Spread
Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed. healthy pasta salad
Assembly
1. Preheat oven to 500F. healthy pasta salad
2. Divide the dough into 3 or 4 portions. and roll each one into a thin layer.
3. Spread the sauce on each calzone, leaving 2-3cm of space from the edge.
4. Add the "toppings" - veggies and vegan cheese - on one side of the calzone.
5. Fold into a semicircle and seal the edges.
6. Poke a few holes into each calzone, brush with a bit of oil, and sprinkle some on top.
7. Cook for about 10 minutes, or until the bottoms have browned nicely.
Heart Healthy Recipes
Here are Dietary Approaches to Stop Hypertension, or DASH, recipes to help prolong your life and keep you heart healthy for now and for later. Brought to you by Healthy Now and Later at Healthynowandlater.com
Sunday, August 24, 2014
Thursday, December 12, 2013
Vegetable Soup Gone Red
This red lentil vegetable soup is low in sodium and high in flavor. Perfect for cold nights.
·
1 tablespoon(s) olive oil
·
4 medium carrots, chopped
·
1 small onion, chopped
·
1 teaspoon(s) ground cumin
·
1 can(s) (14 1/2-ounce) diced tomatoes
·
1 can(s) (14- to 14 1/2-ounce) vegetable broth
·
1 cup(s) dried red lentils
·
1/4 teaspoon(s) salt
·
1/8 teaspoon(s) ground black pepper
·
1 bag(s) (5-ounce) baby spinach
Directions
1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.
1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.
Recipes by: GoodHouseKeeping.com
Nutritional Information (per serving)
Calories
|
265
|
Total Fat
|
5g
|
Saturated Fat
|
1g
|
Cholesterol
|
0
|
Sodium
|
645mg
|
Total Carbohydrate
|
41g
|
Dietary Fiber
|
13g
|
Sugars
|
--
|
Protein
|
16g
|
Calcium
|
--
|
Sunday, December 1, 2013
Blacked Chicken with Avocado Salsa
Ingredients
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb.
total)
2 teaspoons blackened steak seasoning
1 tablespoon olive oil
2 tablespoons rice vinegar
2 tablespoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
Dash ground black pepper
1 avocado, halved, seeded, peeled, and chopped
2/3 cup chopped fresh or refrigerated papaya
1/3 cup chopped red sweet pepper
1/4 cup chopped fresh cilantro
Directions
1.Preheat oven to 375 degrees F.
Lightly sprinkle both sides of chicken with blackened steak seasoning. In a
large ovenproof skillet heat the 1 Tbsp. oil over medium heat. Add chicken;
cook until browned, turning once. Bake about 15 minutes or until chicken is no
longer pink (170 degrees F).
2.Meanwhile, for salsa, in large
bowl whisk rice vinegar, the 2 Tbsp. oil, cumin, salt, and black pepper. Stir
in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken. If
desired, garnish with cilantro. Makes 4 servings.
Recipe from bhg.com
nutrition facts (Servings Per
Recipe 4, Total kcal 323) Fat, total (g) 17, cholesterol (mg) 82, carbs. (g) 7, fiber (g) 3, protein (g) 34, sodium (mg) 513.
Chicken Lettuce Wrap
A fun and unique meal that is low in carbs and heart healthy. Great for impressing family or friends!
Ingredients
Nonstick
cooking spray
2 pounds uncooked
ground chicken breast
3 green onions
18 ounce can
water chestnuts, drained and chopped
1 cup shredded
carrots (2 medium)
1 cup frozen sweet
soybeans (edamame)
4 teaspoons
reduced-sodium soy sauce
1 tablespoon
Chinese-style hot mustard
2 teaspoons
reduced-sodium teriyaki sauce
1 teaspoon rice
vinegar
1/2 teaspoon ground
black pepper
114 1/2 ounce can
reduced-sodium chicken broth
2 tablespoons hoisin
sauce
12 leaves butterhead
(Bibb or Boston) lettuce or iceberg lettuce
Sesame
seeds (optional)
Directions
1.Lightly coat a large skillet
with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet
and cook until no longer pink, using a wooden spoon to break up meat as it
cooks. Thinly slice white parts of green onions; set aside. Cut the green parts
of green onions into slivers; set aside.
2.In a 3 1/2- or 4-quart slow
cooker combine cooked chicken, the white parts of green onions, the water
chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce,
vinegar, and pepper. Pour broth over all.
3.Cover and cook on low-heat
setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4.Strain mixture, discarding
cooking liquid. Stir hoisin sauce and the green onion slivers into chicken
mixture. Serve with lettuce leaves and, if desired, Asian chili sauce and
sesame seeds.
Recipe from bhg.com
Nutrition Facts (Servings Per
Recipe 6, Total kcal. 258) Fat, total (g) 4, cholesterol. (mg) 88, carbs. (g)13, fiber (g) 3, sugar (g) 6, protein (g) 40.
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