Hello , 2019! January is a month that we all try to re-start our health habits, exercise more, eat more fruits and vegetables, and less sugar and carbohydrates. Easier said than done, right? The SDBs still think that cooking healthy recipes can be fun and enjoyable! Keeping your refrigerator stocked with a variety of fresh fruits and veggies can be economical and make things a little more interesting. Shopping for foods that are in season, on sale or at your local Aldi or Lidel stores, makes things a lot more affordable and available at the drop of a hat. Let these fresh “finds” lead you into finding the perfect recipe to make. Bon Appetit!
Butterscotch Energy Balls
- 1 cup oatmeal dry
- 2/3 cup coconut flakes toasted
- 1/2 cup almond butter peanut butter or sunflower seed butter
- 1/2 cup ground flax seed
- 1/2 cup butterscotch chips
- 1/3 cup agave or honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- pinch salt
Place all ingredients in a large mixing bowl and stir well to combine.
Place bowl in the fridge for at least a half hour.
Once chilled, roll into 1 inch balls.
Store in the fridge for up to 1 week.
I used peanut butter so any nut butter will do the job! I also didn't have flax seed at the time so I deleted this from my recipe. Use what you have to make this delicious, quick and easy snack.
KK's Fried Rice
- 2 cups Basamati rice
- 2 cups water
- 2 cups chicken broth
- 2 tsp worcestershire
- 3 tbsp vegetable oil
- 3 cups assorted chopped fresh vegetables
- 5 eggs lightly beaten
- 1 cup chopped ham
- 1 tbsp butter
- 2 cloves minced garlic
Combine rice, chicken broth, water, worcestershire, butter, and garlic in a large sauce pan. Bring to a boil, put on low heat, cover and simmer for 15 minutes.
Next, chop three cups of vegatables, such as, carrots, onion, bell peppers, water chestnuts, mushrooms, zucchini, etc..
Stir fry the vegatables in the vegatable oil on the stove. Remove the veggies from the heat and cook the eggs, scrambled.
Finally, add the cooked rice, veggies, eggs and ham in the stir fry pan and cook together adding a small amount of oil and soy sauce to the fried rice.
If using regular rice, instead of the Basamati rice, chill the cooked rice after making. This makes it easier to stir fry with.
Greek Chicken Gyro Wrap
- 3 lbs chicken thighs skin and bones removed buy 2lbs of thigh meat already deboned if you can find them
- 3 tbsp Greek yogurt
- 3 tbsp lemon juice
- 3 tsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1½ tbsp dried oregano
- 1 tsp salt
- Black pepper
- ⅓ cup minced cucumber after squeezing out juice 1 cucumber needed
- 1 cup plain Greek yogurt
- 1 tsp white wine vinegar or red wine or apple cider vinegar
- ½ tbsp lemon juice
- ½ tbsp extra virgin olive oil or more if you want richer
- ½ tsp salt
- Black pepper
- 3 to matoes sliced
- ½ red onion thinly sliced (or substitute my pickled red onion recipe)
- ¼ cup fresh parsley leaves
- 6 pita breads
Add all ingredients for the marinade into a bowl and whisk to combine.
Place chicken thigh meat into a gallon ziplock bag and pour in marinade. Squeeze out air and seal.
Let marinate for 3-12 hours.
While chicken is marinating, mince cucumber into fine pieces, wrap in paper towel and squeeze out juice.
Measure ⅓ cup of cucumber and add to bowl with remaining tzatziki ingredients. Whisk to combine and let sit for at least 20 minutes, to allow flavors to meld.
Place chicken on a grill, or stove top, season with salt and pepper, and cook until meat reaches 165 degrees, flipping once.
Remove and let rest for 5 minutes.
Warm pita bread in separate pan, or in the oven. Pita should be warmed through, but not overly crispy or blackened.
Cut chicken meat if needed.
Add chicken pieces to one side of the pita, top with sliced onion, tomatoes, and parsley. Drizzle tzatziki sauce over the vegetables and fold close.
- 4 slices Dave's Killer Bread Organic Seeded Honey Wheat
- 1/2 c. spinach
- 2 slices pepper jack cheese
- 2 slices Swiss cheese
- 4 tbsp. mashed avocado mixed w/1 tsp. fresh lemon juice & salt to taste
- 1/2 cucumber thinly sliced
- 1 Roma tomato thinly sliced
- 1 c. alfalfa sprouts
- 1 tbsp. sunflower seeds OR Everything But the Bagel Seasoning
- CHIVE & ONION SPREAD
- 2 oz. cream cheese softened
- 3 tbsp. non-fat plain Greek yogurt
- 2 green onions chopped
- 1 tbsp. fresh chives chopped
- 1/8 tsp. onion powder
- 1/8 tsp. garlic powder
CHIVE AND ONION SPREAD
In a small bowl mix together all of the ingredients for your chive and onion spread.
Reserve until needed
Lightly toast bread. Once cooled, on one slice spread a thin layer of chive & onion spread.
Top with spinach, cheese, mashed avocado (plus 1 tsp fresh lemon juice & salt to taste), cucumber, tomatoes, and sprouts.
Sprinkle on the sunflower seeds. Spread thin later of chive & onion spread on another slice of bread and top your sandwich. Enjoy!
- Instead of making your chive & onion spread from scratch, you can purchase a whipped chive cream cheese spread at your local grocery store, near the cream cheese.
You can also save some time by slicing your avocado onto your sandwich, rather than mashing it.
- Because this sandwich is filled with fresh produce, you probably won't want to make it more than a day ahead of time.
- For maximum flavor, you'll want to mix the avocado with 1 tsp of fresh lemon juice and salt to taste. The lemon juice will help prevent the avocado from browning as quickly.
- Romaine lettuce, baby chard, or baby kale leaves would also work great!