March 11, 2014

receipes i wanna try

taken from the 27 Healthy Versions Of Your Kids’ Favorite Foods online article (hey, that doesn't mean that adults can't eat them =P).

i have yet to try these three recipes so i'm posting them here so that i won't misplace the information when i do get the time to try them out in the future.
*salivating already at the thought T___T*

Carrot French Fries

recipe from here

Cuisine: Lunch
Serves: Makes 5 servings

1 pound fresh carrots
2 teaspoons oil (coconut, olive oil, your choice)
½ teaspoon kosher salt


Peel carrots into thick slices or cut into strips of desired thickness.
Toss slices in oil and salt.
Bake at 450F for 10-12 minutes, or until desired crispiness is achieved.

Creamy Greek Yogurt Mac n Cheese

recipe from here

serves 4-6

8 oz. (about 2 cups) elbow pasta (I used whole wheat)
8 oz. (about 2 cups) shredded cheese (a sharp cheddar is great)
1/2 cup plain greek yogurt (I love Chobani)
2 cups fresh spinach
salt & pepper, to taste
1/4 tsp. onion powder
1/4 tsp. garlic powder

Cook the macaroni according to the package’s instructions (about 8-10 minutes), until al dente.

Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.

Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.

Portobello Mushroom Pizzas

recipe from here

Cook Time: 25 minutes

Yield: Serves 4


4 large portobello mushroom caps
3 Tbsp. extra virgin olive oil
1/2 cup cherry tomatoes, sliced (or 1 large sliced tomato)
2 cups shredded mozzarella (fresh if you can find it!)
1/2 cup fresh basil, chopped, plus extra for garnish
salt and pepper to taste


Drizzle portobello caps with olive oil and sprinkle with salt and pepper.
Sprinkle a handful of mozzarella onto each mushroom cap, then top with a few slices of tomato and a sprinkling of basil. Then finish with another handful of mozzarella. (YAY CHEESE!)
Bake at 375 for 20-25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.

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