Here are three great recipes that are both healthy and delicious:
GLUTEN FREE BROWNIES
Ingredients:
1 1/2 c. carob semisweet chips*
2 c. garbanzo beans, drained and rinsed
4 eggs (or egg replacer)
1 c. sugar*
1/2 tsp baking powder
Instructions:
Heat oven to 350 degrees.
In a small bowl melt carob chips in microwave for 2mins.
In blender or food processor, combine beans and eggs.
Add sugar, baking powder, and chocolate, process until smooth.
Pour batter into a 9" or 8X8" non stick pan.
Bake for 45 minutes.
*You can use regular chips instead of carob chips.
*I make these bars with 3/4 cup brown rice syrup instead of sugar. Brown rice syrup is a gentler sweetener that you can find at a health food store or the "healthy" section of your local grocery store. It has a 'butterscotch' kind of taste.
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Kale Chips:
Ingredients:
1 bunch of kale, 6-8 stems
2 Tablespoons olive oil
1 teaspoon balsamic vinegar (optional)--this gives a sweeter taste)
Salt
Directions:
Preheat over at 300 deg (may use a lower setting if “chips” cook to quickly this way.
Strip the leaves of Kale off of the hard stems (discard the stems). Wash leaves in cold water and dry in a salad spinner to get rid of all the excess water.
Tear leaves into bite-sized pieces and toss in a large bowl with olive (and vinegar if using) , rub the leaves to be sure each one has a full coating of oil (this allows it to crisp up well)
Spray a cooking sheet with small amount of olive oil.
Place kale leaves in a single layer on the sheet
Sprinkle with salt
Cook for about 5 min then turn the kale and bake for about 5min longer.
Remove kale leaves from the sheet as they crisp, to prevent burning and to allow the remaining pieces to get fully cooked.
The goal is for the kale to be both bright green and crisp. Kale that turns brown they will taste burned. If you find they are browning up to fast then lower the over temperature.
Serve warm or at room temp.
**Source:
The Cleaner Plate Club, by Beth Bader and Ali Benjamin.
(My cousin makes these for her 18 month daughter and she loves them!)
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Avocado Tuna Salad:
Makes 1 serving
½ avocado, mashed
Juice from 2 lime wedges
Dash of salt
Dash of cayenne pepper
5 oz of light tuna (packed in water)
1 cup of mixed greens
½ cup of alfalfa sprouts
1 slice of tomato
Place avocado, lime juice, salt, and cayenne in a mixing bowl and use a fork to mash it into a paste. Drain tuna well and add to the bowl. Mix well.
Pile greens on a plate and top with the tuna/avocado mixture, top with sprouts and sliced tomato.