Calzones with Sun-Dried Tomato & Pesto Spread

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.

Sinfully Good Potato Salad

This potato salad is absolutely delicious. The best part about it is: it's healthy! That's right, 3 grams of protein and only 15 grams of carbs. Enjoy! 


Ingredients

•  2 pounds red potatoes with skin
•  1-1/2 cups celery, diced
•  3 stalks of green unions, chopped
•  1/2 cup red onion, chopped
•  4 Tablespoons pickle relish
•  1/2 cup light mayonnaise
•  1/2 cup fat-free mayonnaise
•  1 cup fat-free sour cream
•  4 teaspoons mustard
•  1 teaspoon celery seeds (optional)
•  2 eggs, hardboiled, chopped

Directions

In a large covered saucepan, cook the potatoes in boiling water for 20-25 minutes or until just tender. Drain well and cool slightly. Peel and cube the potatoes. Transfer to a large bowl. Add celery, onion and pickle relish. In a small bowl, mix together the mayonnaise, sour cream, milk, mustard, salt substitute and celery seed. Pour over potatoes. Toss lightly to coat potatoes and add egg. Cover and refrigerate for at least 4 hours or up to 24 hours before serving.

White Bean Soup

An excellent source of protein, this white bean soup will warm you up and keep you full.

Ingredients

(Eating Well Inc, 2012)

1 pound dried white beans, soaked overnight 
2 tablespoons extra-virgin olive oil
2 large onions, finely chopped 
2 stalks celery, finely chopped 
2 large carrots, finely chopped 
1 quart water
2 large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste 
2 teaspoons dried oregano
1 teaspoon salt
1/8 teaspoon cayenne pepper
Freshly ground pepper to taste

Cooking Instructions

Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.

Heat oil in a Dutch oven or soup pot over medium heat. Sauté onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer vegetables are tender, about 20 minutes. Taste and adjust seasonings.

Nutritional Analysis

Per serving

Calories Per Serving

258

Total Fat

5 g

Saturated Fat

1 g

Monounsaturated Fat

3 g

Sodium

326 mg

Carbohydrates

43 g

Fiber

16 g

Protein

13 g

Potassium

895 mg