THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Creamy Avacado Sammy September 22, 2010

Holy shitballs… has it really been THAT long????  My apologies to the internets.  Why such a hiatus you ask?  Well, this hag is in the midst of cooking up her greatest creation ever … a wee bambino!  Yes, my hubster and I are multiplying.  So, I have been focusing on that rollercoaster ride for the past seven months.  Add in the fact that this foodie couldn’t eat at all for four months (the first trimester was brutal – total food aversions to everything!) and I have been slowly getting back to my regular eat eat eat self.

So with that, I want to share with you one of my latest obsessions: avacado.  I just can’t seem to get enough of this soft, delish fruit.  So so good for you and so utterly tasty.  It really couldn’t be easier …


Ingredients:
2 slices of your favorite bread or a pita
1-2 slices of your favourite cheese (I seem to be on a Edam and Swiss kick these days)
1 medium tomato, sliced thinly
1 avocado
1 tsp olive oil
1 tsp onion, minced
1/2 tsp garlic powder
1/2 tsp lime juice
dash cayenne pepper
salt and pepper to taste



Directions:
1. Place cheese slice and tomato slices onto bread.
2. Combine avocado and olive oil in a small bowl and, using a fork, mash into a smooth paste.
3. Add all remaining ingredients to avocado and mix well.
4. Spread avocado mixture onto bread, toast and enjoy.
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Note: You can be as creative as you want here… I’ve added in sprouts, spinach and even omitted the cheese as well from time to time.  Mmmmmmmmmmmm!


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Moroccan Tomato Soup February 19, 2009

I fould this tasty soup at a local soup kitchen a few years back, and fell head over heels in love.  I am a peanut butter junkie, and couldn’t believe my taste-buds that I could make a soup that had PB in it and tasted so amazingly decadent.  Trust me, this is your sure-fire way of instant happiness!  Guaranteed!  Easy, cheap and velvety smooth, this insanely delishious soup will warm your soul and keep your wallet and tummy very very happy.

Ingredients:
2 TBSP Olive Oil
2 medium onions, diced
1 head garlic, diced
4 cups veggie stock
1 can tomatoes
1 can tomato paste
1/2 – 1 cup all natural peanut butter
1 tsp Cumin Powder
1 tsp or 1 tbsp Hot pepper sauce
2 tbsp Cayenne Pepper
2 tbsp White Vinegar
1 tsp Sugar
1 tsp Salt
1 tsp Pepper

Directions:
1) In a large sauce pan, heat oil and fry onion and garlic until golden brown.

2) Add veggie stock, canned tomatoes (including all the liquid) and tomato paste, bring to a boil and then reduce heat (simmering for about 10 minutes).

3) Puree mixture with hand blender, continue to simmer on LOW, and season soup with vinegar, sugar, cumin , cayenne pepper and pepper sauce.

4) Adjust salt and pepper to taste, stir in peanut butter and let soup simmer on LOW heat for an additional 15-20 minutes.

5) Serve and enjoy!

Notes – you can add chick peas and/or quino/rice, etc … to make it even heartier if you like.  soup1

 

Popeye Lasagna July 10, 2008

I am all about easy and tasty kitchen endeavors and I love a good leftover – and this recipe has it all. Don’t be frightened at the prospect of making your own lasagna. Once you’ve done it a couple of times, you won’t even need a recipe! And the stuff freezes immaculately. Delicieux! Plus, this version is a low-fat treat. If you want something dairy-free, use silken tofu instead of cottage cheese, and swap in Soy Parm for the regular.

INGREDIENTS:

1/2 lb fresh mushrooms, sliced (or 1 small can of pre-sliced if you’re stuck)
1 tsp. chopped garlic

1 small onion, finely chopped
2 tbsp. oil
2 x 26-oz jars of tomato sauce (or your own homemade pasta sauce)
9 x lasagna noodles (regular, uncooked – I use the whole wheat variety)
1/2 cup freshly shredded Parmesan cheese
1/2 cup sliced black olives (optional)

FILLING:

10 oz frozen chopped spinach, thawed (or 1 pound of fresh, washed baby spinach)
1 pound tub cottage cheese
1 tsp. salt (optional)
1 1/2 tsp. dried oregano
1/2 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. dried rosemary, crushed
1/8 tsp. cayenne pepper

DIRECTIONS:

1] Sauté mushrooms, onions and garlic over medium heat in oil until tender; remove from heat and add the spaghetti sauce to the pan and stir.

2] Place cottage cheese and thawed spinach in blender and process briefly, then add the remaining filling ingredients to processor and blend until smooth.

3] Preheat oven to 375F degrees.

4] Spread half of sauce in the bottom of a 9×12-inch pan, then place a layer of noodles over sauce (use about 3 dry noodles ensuring you leave a little space in between them).

5] Spread half of cheese/spinach mixture on noodles (easiest to drop by spoonfuls and then spread), cover with another layer of 3 noodles and then spread remaining cheese/spinach mixture over them.

6] Top with a final layer of noodles, and pour remaining sauce over this.

7] Cover dish tightly with foil or glass lid, and bake for about 30 min.

8] Remove foil or lid, and bake for another 30 min (watch you don’t burn or dry out the lasagna!).

9] Remove from oven and sprinkle with grated Parmesan and sliced black olives if you want. Put under broiler for a few min to melt the cheese. Be careful not to over do it!

NOTES:

The lasagna will cut better if you allow it to cool for 10-15 min before serving.

Seal tightly before freezing!

You can add in mozzarella if you’d like, to make this cheesier (just add to cheese/spinach mixture before cooking).

Garnish with a fresh sprig or parsley or basil.

 

Detox-tastic Salad January 25, 2008

Crunchy and colourful veggies like parsnips, cucumbers, radishes, along with sweet tomatoes and lightly steamed zucchini combine to make one hellova cleansing salad! It packs quite the anti-oxidant and phyto-nutrient punch as well.  You’ll want to have this one on a regular basis, that’s for sure.  It can really help get you back on track after any holiday excess.
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INGREDIENTS:
3 medium zucchini, chopped
1 tomato, chopped
1 onion, sliced (I like red best)
1 clove garlic, minced
3 tbsp olive oil
Salt and cayenne pepper, to taste
2 parsnips, shredded (or carrots)
6 radishes, sliced thinly
1 cucumber, sliced (skin on)
4 tbsp olives (green or black are good)
2 tbsp fresh parsley, chopped
1/2 cup crumbled feta (optional)
1/2 cup cooked beans (optional – any kind will do)
Lettuce leaves (any work well here, but I really love Boston ettuce leaves for this)
 

DIRECTIONS:
1) In a steamer or microwave, lightly steam zucchini and allow to completely cool.

2) Place in large mixing bowl, along with tomatoes, onion, and garlic, mix gently, and then add olive oil, salt, and cayenne.

3) Toss and refrigerate for at least 2-3 hours.

4) To serve, line a platter with lettuce leaves and scoop zucchini/tomato mixture on top; then arrange parsnips, radishes, cucumbers, and olives around the edges; then sprinkle cheese and/or beans on top; garnish with parsley.