Chickpea Curry with Turmeric Rice and Brussels Sprouts & Butternut Squash Melody on the side2/23/2023
Chickpea Curry Serves 6 Ingredients
Instructions- cook in the Instapot.
Turmeric rice Ingredients
Instructions
Brussels Sprouts & Butternut Squash Melody
Also a great side to rotisserie chicken Ingredients
Instructions
To Serve Layer a 1 1/2 cup of brussels sprouts and butternut squash melody, 3/4 cup of turmeric rice and 1/2 of chickpea curry. Voilà Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries2/23/2023
This salad is vibrant, colorful, and festive! Healthy, delicious, gluten free recipe packed with veggies. The ingredient list includes Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries.
Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 8 servings Ingredients Roasted Brussels Sprouts:
Roasted Brussels sprouts:
Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 494mg | Fiber: 4g | Sugar: 19g | Vitamin A: 9290IU | Vitamin C: 45.9mg | Calcium: 72mg | Iron: 1.5mg This quick and easy recipe comes from week 1 of the Mamacita Challenge Recipe Book.
Serves 8 Ingredients 4 Zucchini or Eggplant Medium size or 4 Asian eggplants ½ - 1 inch thick 24 ounce jar of Marinara Sauce (or make your own). I used Costco Kirkland brand without added sugar ½ cup mozzarella cheese ⅓ cup parmesan or Romano cheese 4 tsp olive oil ½ onion 2 garlic cloves, minced 1 lb. of turkey, bison, chicken or ground beef *optional Preheat oven to 375 degrees Instructions: 1. Sautée 1/2 a large onion and 2 garlic cloves in 2 tsp of olive oil until translucent, then cook the meat if using. I also added mushrooms and fire roasted veggies; use whatever you have on hand. 2. Coat baking sheet with olive oil (used a 8x8 for a thicker lasagna, 9x13 works). Arrange sliced zucchini first the top with marinara sauce next, then ground turkey and grated mozzarella and parmesan cheese next. Repeat for 3 layers. Cover baking sheet with aluminum foil and bake for 30 min. 3. Remove from oven and serve with greens. It is delicious! You don’t need a ton of cheese if it’s a good kind. Nutrition Facts: Total Calories 180 per serving: 7.6 g of carbs, 10.2g of Fat, and 15.6 grams of protein Tortilla Recipe*
Ingredients: 2 cups of fine corn flour 2 scant cups of water Equipment required: Medal or wood tortilla maker and plastic (used old ziplock bags work great) Cast iron pan or griddle Insulated tortilla holder Directions: 1. Mix corn flour and water together. Knead and split into 28 balls. 2. Heat a cast iron pan or griddle over medium high for a few minutes. Meanwhile, put two plastic bags over each side of the tortilla press. 3. Put a ball in middle of the tortilla maker and press. If you want it to be thinner, flip over and repeat. 5. Place tortilla on hot pan and cook for 1:30-2 minutes each side. 6. Then place in a tortilla maker or in cloth with foil paper. Serve hot and enjoy If you prefer a video, visit here. *I followed the recipe on the outside of the Masienda package Sweet Potato and Pecan Pies
Gluten Free Pie Crust Ingredients
1. Mix flour, sea salt, and sugar in a food processor or kitchen aid and pulse (or mix with a fork). 2. Drizzle the butter or coconut over the flour mixture and, using your fingers, work it into the dry ingredients until it resembles yellow cornmeal. (If the mixture gets warm, refrigerate it for 10 minutes before proceeding.) 3. Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle a tablespoon or more of cold water over the mixture. 4. Transfer dough to a lightly floured surface and shape into a ball. Divide into 2 equal parts. Wrap with plastic and put in the refrigerator for 20 minutes. 5. Roll the dough out on parchment paper until over 12 inches fold over edges of your pie pan. 6. Preheat the oven to 400 degrees F. 7. Put a piece of parchment paper or foil over the pie shell and fill with dried beans, uncooked rice, or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. 8. Remove from the oven and lift sides of the parchment paper to remove the weights. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F. You can wrap the edges with foil. Sweet Potato Filling Ingredients
Instructions 1. Bake 5 cups of sweet potatoes. 2. Make the crust while potatoes are cooking. 3. Make the pie filling. The smaller yams are so much sweeter cut sugar in half. Add butter to the sweet potatoes and mash until smooth. (used my kitchen aid). Add the sugar to the sweet potatoes and mix until well combined. Add the vanilla extract, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust. 4. Reduce oven to 350 degrees F and bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and allow to cool slightly. Optional Topping Homemade whipped cream- Calories per serving is 118 Ingredients
Pecan Pie Filling Ingredients
Instructions 1. Make the crust. 2. While the crust is baking, make the filling: In medium saucepan, combine the coconut oil, dates, brown sugar, corn syrup, coconut milk, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. 3.Remove from the heat and stir in the nuts and vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) 4. Whisk the beaten eggs into the filling until smooth. 5. Put the pie shell on a sheet pan and pour the filling into the hot crust. 6. Bake on the lower oven rack for 40-45 minutes, until the edges are set but the center is still slightly loose. If the edges get very dark, cover them with aluminum foil half way during baking. |
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