Posts Tagged ‘Healthy Recipes’

Peach and Heirloom Tomato Salad

Advertise Here
peach_and_heirloom_tomato_salad

By Dana Treat

Ingredients

Picture of Peach and Heirloom Tomato Salad1 large ripe peach
3-4 small heirloom tomatoes, preferably different colors
½ lb. green beans, ends trimmed
¼ cup basil leaves, cut into thin strips
1 small shallot
2 tbsp. champagne vinegar
1 tbsp. freshly squeezed lemon juice
6 tbsp. olive oil
Kosher salt and freshly ground black pepper
Instructions

For the salad:
Bring a medium pot of salted water to boil. Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes. Scoop them into a large bowl of ice water. Once they are cool, drain well. (The salad can be made one day ahead. Wrap them in a clean kitchen towel and refrigerate.)

Cut the peach in half and remove the pit. Cut into thin slices and add to a salad bowl. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl. Add the basil and drizzle with dressing (you won’t need all the dressing.)

For the dressing:
Finely mince the shallot. Place in a bowl or in a glass jar with a lid (my preference when making dressing). Pour in the vinegar and the lemon juice. Add a large pinch of salt and a few grinds of pepper. Mix well. Drizzle in the olive oil and whisk or shake well. Taste and adjust seasoning as needed.

Total Servings: 2
Nutritional Information Per Serving

Calories: 403
Carbohydrates: 23.7g
Cholesterol: 0mg
Fat: 34.5g
Saturated Fat: 4.8
Sodium: 18mg
Protein: 4.5g

Be the first to comment - What do you think?  Posted by - September 10, 2011 at 9:31 PM

Categories: Recipes   Tags: , ,

Lemon-Poppy Zucchini Bread

vegan_lemon_poppy_zucchini_bread

Lemon-Poppy Zucchini Bread

Psst, want to know a secret? This moist, lemony cake is not only delicious, it’s vegan!

Total Servings: 12

Nutrional Information Per Serving:
Calories: 290
Carbohydrates: 40.2 g
Cholesterol: 0 mg
Fat: 12.9 g
Saturated Fat: 1.1 g
Fiber: 2.5 g
Sodium: 410 mg
Protein: 4.8 g

Fresh lemon, spices, and crushed pineapple make up for the lost sweetness and rising action of eggs. Chock full of calcium from the poppy seeds, this cake is one that even Betty Crocker herself would be glad to have created with her own two hands.

Ingredients

2 3/4 cups whole wheat flour
4 tbs flax seed, ground
1 tbs baking soda
1 tsp baking powder
1 tsp salt
3 cups shredded zucchini
1 cup drained crushed pineapple, 1/4 cup juice reserved
1/2 cup canola oil
3/4 cup raw sugar
2 lemons, zested and juiced (about 6-8 tbs of juice)
1/2 cup poppy seeds
1 tsp powdered sugar, for optional garnish

Instructions

Preheat the oven to 350 degrees.

Mix together the dry ingredients, set aside.  Pour the pineapple, pineapple  juice, oil, sugar, lemon zest, and lemon juice over the shredded zucchini and stir together.  Mix the dry ingredients into the zucchini mixture, stir in poppy seeds.

Spray a tube or Bundt pan with nonstick spray and toss with flour to coat.  (Instead of a Bundt pan, Betty says use two 8×4 loaf pans or one 9×5 loaf pan).  Pour the batter into the prepared pan and bake for 40-45 minutes.  I didn’t make it in the loaves, but Betty recommends 50-60 minutes for the smaller sizes and 70 to 80 minutes for the larger size.  The loaf times may vary for my version since it doesn’t have the eggs, so if you do it in a loaf pan start checking after 30 minutes.  When it’s done the top should be domed and cracking in the center while the edges pull away from the sides.  Check to see if a knife comes out clean.  If the top is browning too much before the center is done, cover loosely with aluminum foil.

When the cake is cool, invert it to unmold.  Put the teaspoon of powdered sugar in a fine mesh strainer and gently tap over the bread to garnish.

Ask A Health Question

Be the first to comment - What do you think?  Posted by - August 31, 2011 at 9:31 PM

Categories: Recipes   Tags: , , ,

Our Products
Purchase our products or call us at 800-316-3932

http://www.yourflowergirl.com
s2Member® ( security for WordPress® )