healthy food recipes
By: Health
Tags: Lunch, Recipe, Lunch Recipe, Recipes For Cooking, Lunch Dinner

healthy food recipes

Portobello BLT Sandwich

Equally satiating, dripping with flavorful goodness and bursting with nutrients, this hearty BLT alternative will keep your stomach and taste buds happy—not to mention the rest of your body!

Ingredients

Portobello Bacon Ingredients

2 Portobello mushroom caps, thinly sliced at a 45 degree angle

4 T. grape seed oil

1 T. maple syrup

1/2 tsp. smoked paprika

1/2 tsp. sea salt

Dash of ground cayenne

Fresh cracked black pepper to taste

Sandwich Ingredients

Sliced spelt or other whole grain bread

Romaine or baby lettuce leaves

1 avocado, mashed

1 tomato, sliced

Vegenaise

Sea salt and fresh cracked pepper to taste

Nutrition facts

Equally satiating, dripping with flavorful goodness and bursting with nutrients, this hearty BLT alternative will keep your stomach and taste buds happy—not to mention the rest of your body!

Portobello Bacon Directions

In a mixing bowl, wisk all ingredients except the sliced mushrooms.

Pour mixture over the mushroom slices, and toss gently with your hands until all of the slices are coated.

Let sit for 15 minutes.

In a ceramic non-stick skillet over medium heat, place sliced mushrooms, being careful not to over-crowd the pan.

Sear mushrooms until golden brown on each side, about 2 - 3 minutes per side.

Sandwich Directions

Assemble the sandwich by lightly toasting the bread, and spreading one slice with Vegenaise, and the other with avocado.

Then layer the Portobello bacon, tomato, and lettuce.

Slice and serve.

Sunflower Burgers

From Everyday Wholesome Soup by Kim Wilson, this recipe makes a good quantity of burgers. They keep well in the refrigerator and reheat nicely on a skillet or in the oven.

Nutrition facts

Mix all ingredients in a large bowl.

Grind in 2-3 batches in a food processor (until well mixed but not pureed). Scrape sides of food processor frequently.

Shape by hand into burgers and bake at 350 degrees for 25-30 minutes (flip once halfway through).

Sesame Kelp Noodles

My Sesame Kelp Noodles are a breeze to make since there’s no cooking involved! That also means it’s mostly raw and, therefore, excellent for your health.

Ingredients

1 Package Kelp Noodles, rinsed well with cold water

2 cups Napa cabbage, finely shredded

1 cup bell pepper, thinly sliced

1 cup snow peas, thinly sliced

1 cup carrots, julienned or grated

½ cup green onion, finely chopped

½ cup cilantro, chopped

Sauce

½ cup almond butter

3 T. water

1 T. tamari (use wheat-free if you’re avoiding gluten)

1 T. rice vinegar OR lemon juice

1 T. raw agave nectar

2 tsp. toasted sesame oil

1 garlic clove

1 tsp. fresh ginger, minced

½ tsp. cayenne pepper, or to taste, OR use a fresh chili pepper of your choice (optional)

Sea salt to taste

Garnish

Chopped green onion

Chopped cilantro

Toasted sesame seeds

Sauce

Blend all ingredients together until smooth.

Sauce should be slightly thick, because the veggies will leach out water and thin the sauce when you toss everything together.

Main

In a mixing bowl, pour the sauce over the noodles and veggies, and toss.

Sprinkle toasted sesame seed sesame seeds in for extraflavor.

Garnish with a little extra chopped cilantro and green onions.

Serve and enjoy.

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