Healthy and Delicious Recipes

Eggplant Parmesan Recipe

• 2-3 medium eggplants
• 3 T sea salt
• 5 T extra virgin olive oil, divided
• 1 1/2 cups grated mozzarella cheese
• 1 1/2 cups grated parmesan cheese
• 2 (15 ounce) cans chopped tomatoes
• 1/2 cup finely chopped onion
• 2 cloves garlic, peeled and minced
• Freshly ground black pepper
• 3 T finely chopped, fresh basil

Cut the eggplant into 1 inch thick slices. Sprinkle the slice with sea salt (about 3 T total). Put the eggplant slices in a skillet with 3 T olive oil and then cover. Saute on low-medium heat until the eggplant is soft, but not falling apart.

Heat 2 T olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute. Add the tomatoes. Add sea salt and pepper to taste. Cook over low heat for about 30 minutes (until the sauce has thickened). Remove from the heat, add the chopped basil and mix well.

Preheat the oven to 350 degrees F. In a 9" x 13" glass or ceramic baking dish spoon a little sauce to just cover the bottom of the dish. Place a layer of eggplant slices on the sauce. Spoon a little more sauce on the eggplant, and then sprinkle a little of each of the grated cheeses. Alternate sauce, eggplant and grated cheeses until you are out of eggplant and you end with the sauce and cheese on top. Bake until bubbly and lightly browned, about 35 minutes.

Serve with whole wheat pasta and a fresh, garden salad.

Banana Walnut Pancake Recipe

• 1 cup old fashioned oats
• 1 cup whole wheat flour
• 1/2 cup raw cane sugar (optional)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 2 oz (1/4 cup), chopped pecans or walnuts
• 3/4 cup sour cream
• 3/4 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 bananas, mashed or sliced thinly
• 3/4 cup raisins (optional)
• 1/2 stick of butter (1/4 cup), melted
• Honey or maple syrup as a topping

Mix the dry ingredients together. In a separate bowl, mix the wet ingredients. Combine the contents of the two bowls and mix again. Scoop 1/3 cup portions onto a buttered skillet over low/medium heat. Flip the pancakes when bubbles start to form. Top with honey or maple syrup and fresh fruit. Enjoy!

Chicken Pot Pie Recipe

INGREDIENTS:

Home-made pie crust:

• 2 cups all-purpose flour
• 4 tsp baking powder
• 1 tsp ground sage
• 1/2 tsp salt
• 4 T butter
• 2/3 cup cold milk

Filling:

• 1/3 cup butter
• 1 cup chopped, yellow onions
• 2 garlic cloves, freshly minced
• 1 cup organic, free-range chicken broth
• 1 1/2 cups potatoes, cubed
• 1 1/2 cups carrots, chopped
• 1/2 cup sliced celery
• 1 cup frozen peas
• 1 can Amy's Organic brand Cream of Mushroom soup
• 1 1/2 T all-purpose flour
• 1 pound cooked, cubed chicken breast meat
• 2 T chopped, fresh, flat-leaf parsley
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• Sea salt and freshly ground black pepper to taste

DIRECTIONS:

To make the crust: Mix together the flour, baking powder, sage and salt. Cut in butter until mixture is crumbly. Stir in milk. Gather dough into 2 separate balls, cover with a damp towel, and place in refrigerator.

Grease a 2 qt pie dish (or casserole dish) with butter and then sprinkle with flour.

Preheat the oven to 400 degrees F (200 degrees C).

Melt the butter in a large cast iron skillet. Cook the onions and garlic together over low-medium heat until soft (about 5 minutes). Add the broth, potatoes, carrots, celery, and peas. Simmer partially covered for 12 minutes. Potatoes should be slightly undercooked.

Roll out each of the pastry balls. Use one to layer the bottom of the pie dish.

In a small bowl, combine cream of mushroom soup and flour. Mix until smooth. Add this mixture to the vegetables. Next add the chicken and spices. Mix well and then pour into the bottom pie crust. Lay second layer of pie crust on top, poke holes with a fork several times and press fork to edges of crust to seal both layers together.

Bake for 25 to 35 minutes, until crust is golden brown. Allow to sit for 5 minutes before serving. Enjoy!

Delicious Cranberry Orange Chutney

Years ago, I used to eat the cranberry sauce in a can while enjoying holiday dinner. Now, instead of the highly processed, high-fructose corn syrup laden sauce, I make this quick and easy recipe. Everyone always raves about how delicious it is (not to mention how healthy)!

When possible, try to buy local, organic ingredients.

• 1 cup fresh orange sections
• 1/4 cup freshly squeezed orange juice
• 4 cups fresh cranberries
• 1 cup raw cane sugar
• 1 cup chopped, unpeeled apple
• 1/2 cup raisins
• 1/4 cup chopped walnuts
• 1 Tbsp apple cider vinegar
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon

Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer until berries begin to burst. Mix well. Store in glass jars or a serving dish in the refrigerator. Enjoy!

Herbed and Roasted Pork Loin Recipe

• 2 to 3 pound pork loin
• 4 to 6 garlic cloves, freshly minced
• 2 tsp Marjoram
• 2 tsp Sage
• 1 tsp sea salt
• 3/4 tsp fresh ground black pepper
• 2 to 3 Tbp coconut oil (or other cooking oil)

Mix the herbs, minced garlic, sea salt and pepper together. Add a little cooking oil to moisten the rub. Rub the mixture over all sides of the pork loin. Preheat the oven to 350 F. Preheat a cast iron skillet over medium to medium-high heat and melt the coconut oil. Add the seasoned pork loin and sear each side so that it is browned with the juices sealed inside. Be careful that it does not burn.

Once all sides are seared, insert a meat thermometer into the middle of the pork loin and transfer the cast iron skillet into the oven. Cook the pork loin until the meat thermometer reads 140 to 160 F (depending on how well done you like it). Remove the pork loin from the oven, take out the meat thermometer, put a cover over the pork loin (preferably a glass one - other options would be stainless steel or aluminum foil). Let sit, covered, for 5 to 10 minutes before cutting to prevent the juices from running out. Enjoy!

The recipe tastes great served with mashed potatoes and a garden salad.

Mango, Plantain, and Coconut Salsa

This recipe tastes especially delicious served over broiled, wild-caught Salmon.

• 1 mango, peeled, cut from the pit, and finely diced
• 1 very ripe (black) plantain, diced
• 2 tsp unsweetened, grated coconut
• 1/4 cup white balsamic vinegar
• Juice of 1/2 lime
• Pinch of grated lime zest
• 2 Tbsp chopped, fresh chives

In a medium bowl, combine the mango, plantain, and coconut. Stir in the the remaining ingredients except the chives. Let sit for about 20 minutes, then stir in the chives and serve. Or, cover and refrigerated for up to 3 days. Return to room temperature and stir in the chives just before serving.

Makes 2 1/4 cups

Green Bean and Walnut Salad

This recipe was given to me years ago by my friend Meg. It is always a hit at gatherings and tastes great served warm or cold. Try it as a healthy replacement for the highly processed and MSG-laden Campbell's Green Bean Casserole. As always, try to obtain local, organically-grown ingredients if possible.

SALAD

• 2 Lbs fresh green beans, trimmed
• 2 Tbp finely chopped walnuts

DRESSING

• 2 tsp raw sugar
• 4 tsp finely chopped, fresh dill
• 1/2 tsp sea salt
• 1/2 tsp freshly ground, black pepper
• 2 small garlic cloves, minced
• 6 Tbp white wine vinegar
• 2 Tbp extra virgin olive oil

DIRECTIONS

• Steam green beans until crisp-tender.
• In a small bowl, combine all dressing ingredients; blend well.
• Rinse beans with cold water. Pat dry with paper towel. Place beans in shallow serving dish. Add dressing; toss to coat evenly. Sprinkle with walnuts.

Makes 8 servings (2/3 cup each)