Wednesday, April 30, 2014

3 Quick and Healthy Recipes You Will Love

It has been a few weeks since I sent out new recipes. Here are a few of my current favorites that I use to fuel myself on a weekly basis. Quick, easy and healthy...what more can you ask for?!

Sweet Potato Fries
1. Preheat oven to 400 degrees.
2. Slice 4 medium sweet potatoes in desired shape (medallions, fries, etc.)
3. Place potato slices in gallon-size bag with 2 tbsp canola oil. Shake until all slices covered.
4. Spread potato slices onto baking sheet covered in aluminum foil (for easy cleaning).
5. Season as desired with pepper, salt, paprika, chili powder, cinnamon...whatever sounds good!
6. Bake for 15-20 minutes or until soft.

Serves 4

Homemade Almond Cranberry Granola
1. Preheat oven to 350 degrees.
2. Mix the following in a large bowl: 4 cups old-fashioned oats, 2 cups coarsely chopped almonds (unsalted), 2 tbsp cinnamon, 1/3 cup honey and 1/2 cup canola oil.
3. Spread mixture onto baking sheet covered in aluminum foil (for easy cleaning).
4. Cook for 35-40 minutes or until golden. During cooking, stir every 10 minutes (I just set the timer for 10 minutes at a time).
5. Pull baking sheet out of oven and top with 1 1/2 cups dried cranberries and 1.5 cups shredded coconut. Allow entire mixture to cool. Stir and store in air-tight container.

***The best part about this recipe is that you can vary the nuts and dried fruit to your liking, but maintain its deliciousness! I love this granola mixed with bran flakes and non-fat milk for cereal in the morning or placed on top of non-fat, plain Greek yogurt - yum!

Spinach and Mushroom Quiche
1. Preheat oven to 350 degrees.
2. Saute 1 cup mushrooms, 1 cup chopped spinach and 1 medium onion (diced) in 2 tbsp canola oil until onions clear and mushrooms soft. Set aside.
3. In a large bowl, beat together: 1 cup non-fat milk, 3 eggs + 1 egg white, 1 cup low-fat shredded Swiss cheese, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon thyme.
4. Combine two mixtures and pour into a prepared pie shell (I go easy and just use a frozen pie shell, but you could get fancy and make your own shell from scratch).
5. Bake 50-60 minutes or until egg is set in the middle. Allow to cool 10 minutes before slicing.

***This is even better the next day (if you can make it last that long). I eat this for breakfast, lunch or dinner - it's so easy to make!

Be Extraordinary,


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