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2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (around 3 or 4)
1 tbsp. canola oil
1 tbsp. vanilla extract
1 3/4 cup all-purpose or whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 325°. Spray loaf pan with Pam and dust with flour. Mix eggs and sugar in large bowl with electric mixer until thick and light, about 5 minutes. Mix in bananas, oil and vanilla. Separately combine remaining ingredients in another bowl then mix in with the banana bowl. Beat until just blended. Pour batter into prepared pan and bake until gold brown on top and tester inserted into center comes out clean which is about 1 hour. Let cool then remove from pan.
6 cups of Chardonnay or Sauvignon Blanc
1/4 cup sugar
1 cup white grape juice
1 ripe nectarine, pitted and sliced into thin wedges
1 tangerine, thinly slices
1 cup seedless grapes, halved. (if you’re in a hurry, just use whole grapes)
1 cup club soda
Combine the wine and sugar in a large pitcher, stirring until sugar dissolves. Add remaining ingredients, with the exception of the club soda. Mix well. Place pitcher in fridge and let sit for at least 1 hour, no longer than 4 hours which allows for the sangria to sweeten. Just before serving, stir in the club soda and ice cubes.
This is a great, healthy alternative to mashed potatoes.
1 head cauliflower
1/8 cup skim milk
Salt & Pepper
Garlic powder (optional)
2 tbsp. butter (optional)
1/2 onion (optional)
Boil 6 cups of water and add cauliflower florets until tender when touched with a fork. Drain well. Combine cauliflower, milk, salt and pepper into a blender and whip until smooth. Pour into small baking dish and bake in oven at 350 until bubbly.
I sauté the chopped onion in the butter and add with a sprinkle of garlic powder to give it a little more flavor. If I’m pressed for time, I just use a masher to mash the cauliflower in the pot (after draining) and then add the remaining ingredients making sure to mix until the potato consistency is achieved.