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Recipes
Healthy Recipes
By FamilySprouts
1.Preheat oven to 400 degrees, lightly oil a baking dish, approximately 9” x 13”
- ◦2 tsp healthy oil/fat of your choice
- ◦1 onion, chopped fine
- ◦1 red bell pepper, chopped fine
- ◦1 jalapeno, chopped fine
- ◦1 carrot, shredded or chopped fine
- ◦1 cup kale, shredded fine (or use tender baby kale, Or, have a fresh zucchini? use that instead!)
- ◦2 tsp dried ground chili powder (my favorite is Ancho Chili powder)
- ◦1 tsp dried cumin
- ◦1 tsp dried oregano
- ◦2 pinches Kosher/sea salt
- ◦1 1/2 cups cooked black beans (some of us may grab a can of organic canned beans)
- ◦1 cup cooked quinoa (I like to plan ahead and cook a big batch at the beginning of the week to keep on hand.)
- ◦1 cup fresh or frozen organic corn
- ◦3-4 cloves garlic, minced
- ◦1 lime, juiced
- ◦4-8 corn tortillas – I use 4 in my family so we can have a larger portion of all of the vegetable/bean/quinoa goodness. (check the ingredients to make sure they fit in with the #Unprocessed rules, or make your own.)
- ◦About 2 cups pureed tomatoes (some of us will use organic canned, others may choose to process their own.) Also try this recipe for my Ranchero Sauce if you wish!
- ◦1 cup shredded organic cheddar cheese, optional
- ◦1 cup fresh cilantro, chopped
Healthy Homemade Whole Wheat Pizza
By FamilySprouts
Place your pizza stone or a baking sheet in the middle rack of the oven, and preheat to 500°F or 550°F, for at l...
- 3 1/2 cups White Whole Wheat Flour
- 1/8 cup Vital Wheat Gluten*
- 1 packet or 3/4 Tbs. Yeast
- 1 About 1 Tbs. Garlic Powder
- 1 About 1 Tbs. Caraway Seeds
- 1 About 1 Tbs. Onion Salt
- 1 3/4 cups Warm Water
- 2 About 2 tsp. Olive Oil
Mediterranean Spring Salad
By FamilySprouts
A Mediterranean-inspired salad chock full of vibrantly-colored vegetables and coated in a lemon basil dressing
- 8 asparagus spears—ends cut off and halved
- 10 green beans—halved
- 1 cup frozen fava (broad) beans
- 1 small carrot—peeled and sliced into thin rounds
- 1 1/2 cups cherry tomatoes—halved
- 1/2 yellow pepper (capsicum)—cut into thin strips
- 1/2 zucchini (courgette)—halved lengthwise and thinly sliced into half moons
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon finely chopped fresh basil
- 1/2 clove garlic—minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Slow-Cooker "Refried" Beans
By FamilySprouts
1.Combine all ingredients in slow cooker
- ◦1 Onion, peeled and halved
- ◦2 cups Dry Pinto Beans, rinsed
- ◦fresh Jalapeno or other hot pepper, seeded and chopped
- ◦2 cloves Garlic, minced
- ◦tsp. Sea Salt
- ◦tsp. Black Pepper
- ◦One big pinch of Cumin
- ◦6 cups Water
Homegrown Vegetarian Chili
By FamilySprouts
1.Drain the soaked beans, and place them in a large saucepan with 6 cups of water
- Homegrown Vegetarian Chili
- Author: Cathy Elton
- Recipe Type: Entrée
- Serves: 4-6
- Ingredients
- ◦1 1/2 cups dried Good Mother Stallard beans (or other good chili beans), soaked overnight
- ◦4 cups roughly chopped super-ripe tomatoes (cores removed)
- ◦2 Tablespoons extra virgin olive oil
- ◦4-5 cloves garlic, minced
- ◦1 large yellow onion, chopped
- ◦2 jalapeno peppers, minced
- ◦2 medium poblano peppers, chopped
- ◦1 large red or green bell pepper, chopped
- ◦2 tablespoons New Mexico Red Chile Powder
- ◦2 teaspoons ground cumin
- ◦2 teaspoons Mexican oregano
- ◦1 teaspoon salt
- ◦1/2 teaspoon black pepper
- ◦2 teaspoons honey or maple syrup (only if your tomatoes aren’t super sweet)
- ◦1/4 cup chopped cilantro
Homemade Corn Tortillas
By FamilySprouts
Instructions 1.In a large bowl, add the Masa and the salt, stir to combine
- cup Masa
- ◦pinch salt
- ◦3/4 cup water (I’ve also used beer, which turns out great as well)