Riced Cauliflower Cakes

November 11th, 2016 | Posted by Milana in Appetizers - (0 Comments)

I take of cauliflower has been analyzed in relationship to a variety of different disease risks. When consumed at least once per week, cauliflower has been associated with decreased risk of colorectal cancer and has been shown to be associated with a greater decrease of risk than broccoli (when consumed in a comparable amount). In terms of prostate cancer risk, cauliflower and broccoli have shown a similar ability to decrease risk. While we have not seen individual studies focused exclusively on the relationship between cauliflower and cardiovascular diseases, cauliflower has been included along with other cruciferous vegetables (most commonly broccoli and cabbage) in studies on cardiovascular diseases and has been repeatedly associated with decrease risk. Because of its ability to bind bile acids, intake of cooked cauliflower has also been linked to better regulation of blood cholesterol. In one study focusing on intake of broccoli, cabbage, cauliflower, and Brussels sprouts in middle-aged women, incidence of obesity was reduced when women in the study increased their servings over time by about 3 servings per day. (WHFoods, 2016) For further details about the benefits of consuming Cauliflower, CLICK HERE. 

INGREDIENTS:

1 large head of Cauliflower, rices in food processor or chopped finely to resemble rice

2 tsp garlic powder 

1 tsp smoked paprika

1 tsp zahtar spice

1/2 tsp ground cumin

2 eggs

3 Tbsp Whole Wheat Flour

1 Tbsp melted coconut oil
Mix everything in a bowl. Set aside. In a large pan. Heat 2 Tbsp of avocado oil and drop 1/4 Cup of mixture and flatten slightly. Fry on medium heat 2 min each side.  Enjoy!

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Asian Turkey Meatballs

October 19th, 2016 | Posted by Milana in Appetizers | Asian Cuisine | Lunch/Dinner - (0 Comments)


Serves:4

Yields: About 25 Meatballs (when using a 1-1/2 oz. scoop)

INGREDIENTS:

Meatballs:

1-1/2 lbs Ground Turkey

5 scallions (green onions), chopped finely

3 cloves garlic, grated or minced

3/4 cup Whole Wheat Pablo Bread Crumbs

1 egg

1-3/4 tsp sesame oil

1/4 tsp ground ginger or 1/2 tsp fresh ginger paste

3/4 tsp sea salt

1/2 tsp finely ground pepper

Sauce:

1/4 cup +2 Tbsp Sweet Chili Sauce (I get mine from Trader Joe’s)

1/4 cup Low Sodium Organic Soy Sauce or coconut aminos

3 tsp Brown Rice Vinegar

1-1/2 Tbsp Sesame Oil

2 Tbsp Organic Ketchup

3 Tbsp Brown Sugar

2 tsp tapioca flour, corn starch or arrowroot powder

DIRECTIONS:

Heat oven to 350F. In a large bowl, combine the meatball ingredients with your hands until fully incorporated. If mixture is too glutinous, lightly coat your hands with some water and continue. Form your meatballs using a small cookie scoop (I use a 1-1/2 oz. scoop) or a measuring tablespoon.

Using a large baking sheet covered with parchment paper and greased lightly with cooking spray, bake the meatballs for 20 min.

In the meantime, using a large deep pan on medium low heat, whisk all the sauce ingredients together until thickens (about 2 min). Add meatballs and toss to coat. Sprinkle Sesame seeds and serve with some fluffy rice and steamed broccoli.

Original recipe was adapted by Hungry Happens. 

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Creamy Honey Balsamic Vinaigrette 

August 13th, 2016 | Posted by Milana in Appetizers | Lunch/Dinner | Recipes - (0 Comments)


INGREDIENTS:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1/4 cup plain Greek yogurt (non-fat is fine)

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon honey

1 garlic clove, minced

1/2 teaspoon dried oregano or Italian seasoning

1/4 teaspoon kosher salt

1/4 tsp Finely Ground Black Pepper

DIRECTIONS:

Combine all of the ingredients in a blender or food processor and blend until smooth, scraping down the sides as needed.

Pour into a jar and refrigerate until needed. The dressing will thicken slightly upon refrigeration and will keep for approximately one week. Enjoy!

Original recipe adapted from Fountain Avenue Kitchen. 

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Creamy Balsamic Salad Dressing

January 11th, 2016 | Posted by Milana in Appetizers | Lunch/Dinner | Recipes - (0 Comments)

  
This is my all time favorite salad dressing recipe! I always make a big batch of it and store it in the fridge, which usually lasts me a week. I use about a Tablespoon or 2 at a time for a large salad. 

Serves: 6

INGREDIENTS:

Dressing:

2 Tbsp Organic Balsamic Vinegar

1 Tbsp Apple Cider Vinegar

2 cloves Organic Garlic, minced

1 tsp Dijon Mustard

1 tsp Raw Unrefined Honey

1/4 tsp Finely ground black pepper

1/4 Extra Virgin Olive Oil

Salad:

3 Cups Organic Baby Lettuce and Baby Spinach

6 Campari tomatoes, quartered

2 Persian Cucumbers, sliced on a bias

1/4 Cup Organic Sliced Almonds (toast on a dry skillet for 2 minutes on high heat or until fragrant)

2 Tbsp Creamy Balsamic Dressing

DIRECTIONS:

Whisk all ingredients and store in the fridge in a tight container. 

For the salad, layer the greens, then cucumbers and tomatoes. Finish off with sprinkling the almonds and drizzle with dressing. Fast, easy, delicious and absolutely nutritious!

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Pomegranate Bracelet

December 31st, 2015 | Posted by Milana in Appetizers | Lunch/Dinner - (0 Comments)

   

      

 Happy New Years Eve Everyone!!!! My family and I are ringing in the New Year with this absolutely delicious Russian appetizer, Pomegranate Bracelet! It has yummy layers of boiled shredded potatoes, carrots, beets, eggs,sautéed onions & garlic, and poached shredded chicken breast. Sealed with mayonnaise and jeweled with beautiful ruby-like pomegranate seeds! It is a little time consuming but this appetizer is usually made only for the special occasion of starting a new year! It’s totally worth it! ~Makes one large bracelet, enough for 8-10 people depending how large you cut each piece. 

Note: To save on calories, use light or Vegan Mayonnaise. Otherwise you may use Original Mayonnaise. 

INGREDIENTS: All of the following vegetables must be boiled or steamed until tender, peeled and shredded on the coarse side of a box grater or food processor and set aside before starting your layering process. 

3 medium carrots

3 medium potatoes

2 medium beets (boil these separately otherwise you will color all your other veggies)

3 eggs (hard boiled, shelled and shredded on a small side of the box grater)

1 cup walnuts, coarsely ground

2 medium chicken breast halves, poached in salted water, bay leaf and some thyme or sage, drained and shredded 

1 large sweet onion and 3 cloves of minced garlic, sautéed 

Finely ground Black Pepper

About a cup of Mayonnaise of choice (more or less depending how much you use to dress each later )

1 Large Pomegranate, seeded

DIRECTIONS:

Put a tall drinking glass in the middle of a large flat serving plate. You will arrange the ingredients in layers on the plate around that glass, and remove the class once the appetizer has been assembled. Begin evenly layering the ingredients on the plate in the following order. Sprinkle the layers with some black pepper and salt if you boiled your veggies without salt, but be VERY careful since it’s easy to over salt your layers since mayonnaise also contains salt. 

1. Potatoes

2. Mayonnaise (about 2 Tbsps)

3. Half of the Chicken

4. Half of the sautéed onions and garlic

5. Mayo

6. Half of the beets

7. Mayo

8. Carrots

9. Mayo

10. Walnuts

11. Remaining chicken

12. Remaining sautéed onions and garlic

13. Mayo

14. Eggs

15. Mayo

16. Remaining beets

17. Mayo

18. Pomegranate seeds, press a little to adhere

Now you can carefully slide out your glass and cover with plastic wrap and let it set in the refrigerator  for at least 1 hour before serving, to allow the flavors for a chance to mingle. ENJOY!

Original recipe was adapted from AZ Cookbook. 



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Marshmallowed Sweet Potato Casserole

November 26th, 2015 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

  
INGREDIENTS:

5 Large Sweet Potatoes, peeled and boiled until soft (about 20min)

3/4 Cups Milk ( any kind of brand will work including non dairy. )

3 Tbsp Butter (Vegan spread or coconut oil works well too)

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp nutmeg

2-1/2 Cups Mini Marshmallows

DIRECTIONS:

When potatoes are done. Drain and mash them. Add all ingredients except marshmallows. Stir well to combine. Using a 9×13 casserole baking dish. Spread your sweet potato mixture evenly and coat with marshmallows into an even layer. Broil on low for about 2-4 min. Keeping an eye on it to make sure it doesn’t burn. 

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Zucchini Carrot Potato Roll

November 25th, 2015 | Posted by Milana in Appetizers | Recipes - (0 Comments)

  
So ever have trouble figuring out an appetizer that everyone including people who dislike veggies will enjoy? Let’s just say, your troubles are over! Thanx to this yummy recipe! It’s packed with nutrients that your guests will thank you for! 

INGREDIENTS:

2 medium zucchini 

1 medium potato (I like it better with sweet potato)

 1 carrot 

2 large eggs + 2 egg whites

1/2-3/4 cups white whole wheat flour until consistency of pancake batter is reached. 

salt & pepper to taste 

INGREDIENTS:

I grate all veggies in my food processor. Then add eggs, flour, salt and pepper and pulse until I reach a creamy consistency. 

place on parchment paper using a medium sized cookie sheet. Bake for 400 and bake about 20-30 min depending on ur oven . Once baked cool off lift up don’t worry if it will be stuck to parchment paper I just turn it around use the ugly side as the inside of the roll. 
**separately mince garlic and dill. add mayo. mix. Spread over the zucchini cake and roll. Then once rolled, spread some more of the garlic dill mixture on the top.

  

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Vegetarian Chickpea Cakes

November 5th, 2015 | Posted by Milana in Appetizers | Lunch/Dinner | Recipes - (0 Comments)

  
*Makes about 7 cakes

INGREDIENTS:
1 (15 oz. ) can Organic Chickpeas/Garbanzo Beans, rinsed & drained

1/4 cup Fresh Organic Parsley

2 cloves Organic Garlic

1 Large Organic Egg

1/2 Cup Organic Fat free Greek Yogurt

2 Tbsp Organic Low Fat Milk

1/2 tsp sea salt

1/4 tsp black pepper

1/2 tsp Smoked Paprika

1/2 tsp ground cumin

1/4 cup white whole wheat flour

2 Tbsp avocado oil for pan frying 

DIRECTIONS:

Place chickpeas and parsley in food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping sides with a spatula as needed. Don’t over-process – stop processing as soon as mixture is smooth.

Heat 2 Tbsp of oil in a large skillet over medium heat. Drop the batter onto the skillet, about ¼ cup per cake. I measure with a 4-tablespoon ice cream scoop.

Fry on medium heat, about 5 minutes on each side, until deep golden-brown. 

**Original recipe adapted from Healthy Recipes Blogs. 
Nutrition Per Serving:

Serving size: 2 chickpea cakes; Calories: 243.5; Fat: 15.2g; Carbohydrates: 19g; Sugar: 2.1g; Sodium: 223.7mg; Fiber: 4g; Protein: 9.9g

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Moms Ratatouille

July 24th, 2015 | Posted by Milana in Appetizers | Recipes - (1 Comments)

  
Took me a few batches but I FINALLY perfected it!!!! The creaminess from the roasted eggplant just makes this appetizer addicting! 

INGREDIENTS:

1 Sweet Onion thinly julienned 

1 Large eggplant unpeeled,  washed and sliced 1/2″ thick

1 Red , yellow and orange Bell Pepper ribbed and seeded & cut into chunks

1-1/2 Tbsp 100% Maple Syrup

1 tsp Smoked Paprika

2 tsp White Vinegar 

1 small can no salt added tomato sauce

2 Tbsp Avocado Oil

Olive Oil Cooking Spray

Sea salt & finely ground pepper 

DIRECTIONS:

Heat oven to 400F. Salt and pepper your eggplant slices on both sides to taste and spray both sides with cooking spray. Roast for 20 min. Then flip and roast an additional 5-7 min. Set aside to cool. 

In a deep skillet pan. Heat oil. Add onions and peppers season with salt and pepper to taste. Stir until semi soft. Add tomato sauce, maple syrup, paprika and vinegar. Stir until comes to a boil. Lower the heat to low and simmer for 30 min. With kitchen scissors cut each eggplant into quarters and add into skillet. Stir and simmer for another 10 min. Enjoy!

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Asian Turkey Pot Stickers

June 20th, 2013 | Posted by Milana in Appetizers | Asian Cuisine - (2 Comments)

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INGREDIENTS:

1 carrot peeled
1/8 small red cabbage
2 Tbsp grated fresh ginger
5 garlic cloves, minced
2 Tbsp low sodium soy sauce
3 Tbsp rice vinegar
2 tsp sesame oil
1 lb ground turkey breast
5 scallions, chopped
90 round or square spinach dumpling or gyoza wrappers
2 Tbsp peanut oil

DIRECTIONS:

Add carrot and cabbage to the food processor and process until finely chopped. Add the ginger, garlic, soy sauce, rice vinegar and sesame oil. Pulse a couple times and taste to see if you want more of any seasoning.
Add ground turkey and pulse until incorporated. Place filling in a bowl and stir in chopped green onions.
Put one rounded teaspoon worth of filling in the center of the wrapper. Moisten the edge of half the wrapper then fold both edges up and pinch the edges.
To cook, pour canola oil in a skillet and heat on medium high. Add the potstickers and let fry for one minute, then add 1/4 cup water to the pan and cover with lid. Steam 6 minutes then remove the lid. Let fry another 1-3 minutes until the edge touching the pan is golden. Don’t move the potstickers until you are ready to take them from the pan to prevent sticking and tearing.

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