Category Archives: Recipes

My New Favorite Lunch

20190108_121515Reese’s celery sticks. I think the name says it all: any meal involving “Reese’s” has to be good. I was packing celery sticks with soy butter (my son is allergic to peanuts) for me and Nutella sandwiches for my boys for lunch one day and thought “What if I…? Oh yes, please.” If you use smaller amounts of nut butter and Nutella, it makes a cravable, mostly healthy snack. When I find myself looking forward to celery, I know I’m onto something good.

For other healthy snack ideas check out 100 Calorie Snacks and More 100 Calorie Snacks.

 

“Put some of the best products of the land in your bags and take them down to the man as a gift—a little balm and a little honey, some spices and myrrh, some pistachio nuts and almonds.” Genesis 43:11b

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Salmon Salad Recipe

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As warm weather lingers and dill grows tall, sometimes you want a fast, easy, cold meal. This salmon salad is heart healthy (if you don’t use the egg yolks) and delicious.

Ingredients:

1 can salmon

2 Tb onion, chopped

1 stalk celery, chopped

3 hardboiled eggs (or whites only)

2 Tb mayonnaise

2-3 Tb lemon juice

2 Tb fresh dill, minced

Salt and pepper to taste

 

Directions:

Drain salmon and remove backbone. Mash hardboiled eggs.

Mix all ingredients.

Spread on a roll or top a bed of spinach.

Cancer Fighting Dinner Recipe

We’ve talked about how garlic, beans, and cruciferous vegetables fight cancer, but we haven’t talked about how to prepare them in a delicious, easy, fast way for dinner. There’s a recipe below. BOOM, baby! Now you know.

Beans and GreensBeans and Greens

Ingredients:

1 Tb olive oil OR 3 strips bacon, chopped

1 onion, chopped

2 cloves garlic, minced

1 Tb chicken or beef bullion paste (or 1 packet/cube)

2-3 Tb water

4-8* cups cruciferous vegetables, frozen or fresh, chopped (broccoli slaw, kale, Cole slaw, cauliflower, etc)

1 can beans or 2 cups cooked beans, rinsed and drained

Parmesan cheese, optional

Salt to taste

*If using cabbage, broccoli, cauliflower, measure 4 cups. If using kale or some other vegetable that shrinks when it cooks, measure 6-8 cups. If you hate cruciferous vegetables, use spinach. At least it’s green.

 

Directions

Heat 12″ frying pan or 6 Qt stock pot over medium or medium high heat. Add oil or bacon (fry until brown). Add onion and garlic, saute until tender. Add vegetables, bullion, and water. (If using frozen vegetables, you might not need the water.) Cook until tender, stirring occasionally. Add beans, stir. Taste, add salt, stir, taste again, repeat as necessary. Serve over rice or by itself.

 

Say to him: ‘Long life to you! Good health to you and your household! And good health to all that is yours! 1 Samuel 25:6

Antioxidant Rich (Green) Lemonade

Kids, this lemonade is green because it’s made from green lemons called limes. What’s that spinach doing on the counter? Um, nothing, I made a salad or something. See the lime? Green lime, green drink. Nothing funny going on here, that’s for sure. Drink up!

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Ingredients:

1/4 cup lemon juice OR lime juice

4 cups water

1 cup spinach or kale

2-4 packets Truvia or other natural sweetener

 

Supplies: Blender, measuring cups

Directions: Blend all ingredients until smooth. Strain to remove all evidence of leaves, unless you think you can get away with leaving them in. Top with a slice of lime for proof that the green color is not suspicious. Chill and enjoy!

 

They will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green.  Jeremiah 17:8a

Cilantro Ranch Fish Salad

funny fishMy apologies for not having a photo for this recipe. As I was polishing off the leftovers for breakfast this morning, I thought “I should share this recipe.” Then I looked down at the empty bowl and thought “Oops.”

It started as an attempt to recreate some fast food burritos my son likes and merged with an attempt to clean out the refrigerator after no one wanted to finish off some very blah leftover fish. Add some celery and voila! Poseidon would be proud.

 

Ingredients:

1/2 cup plain yogurt

1/2 – 1 cup fresh cilantro, minced

1 package Ranch mix

4 stalks celery, chopped

1 1/2 -2 cups cooked and flaked fish, any kind, even fishy tasting ones

 

Directions:

  1. Mix.
  2. Eat. In a sandwich, on a salad, with a spoon, etc.
  3. Share. Maybe.

 

He (Jesus) called out to them, “Friends, haven’t you any fish?”  John 21:5b

 

My total this week for ab exercises: 18 minutes. Keep up the good work! Let me know your total in the comments.

Salmon Burgers

In our heart health series, salmon keeps popping up as an important source of Omega-3s, magnesium, blah blah blah, it’s delicious and good for us, but can also be expensive. Today’s recipe uses canned salmon which is fairly cheap and already cooked which makes it quick and easy. Everything in the can is edible, including the bones and skin, but if consuming a creature’s backbone weirds you out, just drain, dump on a plate, and fish out the bits you don’t want. The little bones are a pain in the rib to remove plus they’re edible (think celery texture) and full of calcium , so go ahead and leave them in there.  You’re not being lazy, you’re being healthy.20171119_115210_HDR

Ingredients:

1 can salmon

1/3 cup onion, chopped

1/3 cup green bell pepper, chopped

1/3 cup bread crumbs

2 eggs

¼ cup feta cheese, crumbled

2 Tb lemon juice

Salt and pepper to taste

1-2 Tb oil

 

Directions:

Drain salmon. (Optional: remove backbone and skin.) Mix all ingredients except oil. Form 5-6 patties ½ inch thick.

Heat pan on medium heat and add oil. Fry salmon burgers 2 minutes on each side until golden brown.

Recipe: Beans and Greens

As I research heart health, two foods keep coming up as good for your heart: leafy greens and beans (red and yellow, black and white, they’re delicious in our sight). So in honor of heart health, here’s a quick, easy, tasty recipe for Beans and Greens.

Beans and GreensIngredients:

1/2 TBS olive oil

1 small onion, chopped (approx. 1/2 cup)

1/2 cup water

2 tsp beef bullion paste (or 1 packet powdered)

4 cloves garlic, minced

8 cups kale, chopped into 1-2″ pieces (approx 6-8 oz)

1 cup broccoli slaw

1 can beans, drained and rinsed (approx 2 cups)

Parmesan cheese, grated

salt to taste

Directions:

  1. Heat oil in 6 quart stock pot over medium heat. Saute onions for 2 minutes.
  2. Dissolve beef bullion in water, add to pot, and stir. Add garlic and kale, stir, cover and cook 5 minutes.
  3. Add broccoli slaw and beans, stir. Cover and cook 5 minutes.
  4. Salt to taste. Top with Parmesan cheese and serve.