Tag Archives: Recipe

Baked Tortilla Chips | Recipe

Posted on May 21, 2013 by Lindsay| Leave a comment

Make your own healthy version of tortilla chips in the oven. Bake corn, white, or whole-wheat tortillas for a quick and fresh side to your next dinner.

Ingredients:

Tortillas – corn, white, or whole wheat

Method:

Preheat the oven to 350 degrees.
Using a pizza cutter and slice the tortillas into equal pieces. As you would with a pizza.
Place on a cookie sheet and bake for 10-15 minutes until tortillas begin to brown.
Serve with salsa and guacamole.

Posted in Recipe

Tagged Recipe, Snack

Healthy Vegetable Pizza | Recipe

Posted on April 30, 2013 by Lindsay| Leave a comment

This weekend I was joined by two of my girlfriends, Amanda and Laura. I love spending time with them they’re fun to be with and share my love of healthy food. We wanted to make pizza with a healthy spin, and this is what we came up with. I hope you will give it a try!

Healthy Vegetable Pizza

Whole wheat pizza dough
Pizza sauce
1 Eggplant
1 Zucchini
Baby Bella Mushrooms, sliced
Onion
Fresh basil
Red peppers
Olives
Mozzarella cheese
Italian seasonings
Garlic salt

Slick eggplant, zucchini, onion, and red peppers thinly.
Place these vegetables on a foil lined cookie sheet.
Broil the vegetables until they start to brown. Transfer to a plate. You will have to do a few cookie sheets of vegetables.
Pre-heat the oven, with the pizza stone inside, to 400° F.
Place whole wheat pizza dough on the pizza stone and top dough with a generous amount of sauce.
Work with one vegetable at a time, place eggplant filling in a circle on top of the sauce, then do the same with the zucchini, onions, peppers, olives, and mushrooms.
Sprinkle with mozzarella cheese or sprinkle or a bit of Parmesan cheese if you want a healthier version.
Add your favorite seasonings.
Bake in the oven until top has browned. Approximately 25-30 minutes. I find that it’s better to use my nose and eyes to tell when the pizza is done rather than a clock.

Posted in Recipe

Tagged Healthy Eating, Pizza, Recipe, Vegetarian

Cranberry Orange Bran Muffins

Posted on April 17, 2013 by Kathy| Leave a comment

One of things I loved to do with my Grandma when I was young was to help her bake. I would stand on her kitchen chair next to her at her counter and we would bake all kinds of delicious food. I loved when she made apple pies, not for the pies but for the slices of apple that she would give me. She would put them in a very worn aluminum measuring cup and sprinkle them with cinnamon and sugar. I thought that was the best!

We would also make scrumptious bran muffins. They were always moist and we ate them warm out of the oven. Now that I am a little more conscious of what I eat I realize that muffins aren’t always the healthiest. I found a recipe that I changed up a little to make it healthier and thought that I would share it. These are full of fiber, very little fat and I think are very tasty.

Cranberry Orange Bran Muffins

Ingredients:

1 1/2 cups all purpose flour
1/4 cup sugar
1 Tbsp baking powder
3 cups of All Bran cereal
1 1/2 cups of orange juice
1/4 cup unsweetened applesauce
1 egg
2/3 cup of dried cranberries
1 Tbsp of grated orange peel (i like the extra flavor)

In a medium bowl, mix flour, sugar and baking powder and set aside.
In a large bowl, add cereal, orange juice, applesauce and egg. Stir until blended.
Let stand 5 minutes.
Add cranberries and orange peel. Mix in dry ingredients only until combined. The batter will be very thick.
Put batter into paper lined muffin tins or spray tins with a vegetable spray. (I used the Misto with olive oil)
The original recipe says it yields 12 muffins. I got 21 muffins out of my recipe.
Bake at 400 degrees for 15-19 minutes.

These muffins are a little dense but moist and very tasty.

Kathy is a contributing writer at Lindsay Ann Loft. She has been sharing her weight loss story and tips with our readers since 2011. She has a passion for healthy eating and helping others with their journey to a healthier lifestyle.

Posted in Guest Post

Tagged Baked, Breakfast, Brunch, Guest Post, Healthy Eating, Recipe

Quick Broccoli Tofu Rice Bowl | Recipe

Posted on April 2, 2013 by Lindsay| Leave a comment

Image copyright Lindsay Ann Loft.

Sometimes you have to put together a quick meal. You don’t have to head to a drive through to do so. This meal translates really well into lunch. Make a bunch and put it in travel containers.

Ingredients:

Brown Rice Cooked, 1 Cup per serving
Broccoli, steamed 1 cup per serving
Trader Joe’s Savory Baked Tofu, 1 block per serving
Low sodium soy sauce
Pepper

Method:

Heat up a skillet or George Foreman grill.
Spritz skillet with your olive oil sprayer and brown tofu on each side.
Slice tofu into rectangles.
Assemble bowl with 1 cup rice, then 1 cup broccoli (or your favorite veggie), add pepper and a bit of soy sauce. Top with tofu.
Enjoy.

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Posted in Recipe

Tagged Recipe, Vegetarian

Quinoa Stuffed Peppers | Recipe

Posted on March 19, 2013 by Lindsay| Leave a comment

I found myself with a few extra peppers and thought I would try something new. This makes a great meal because you can use whatever vegetables you have on hand. I like the combination of mushrooms and spinach with the spicy seasoning. My Mom gave me a jar of potlatch seasoning, which is supposed to be a seafood spice rub but I added a teaspoon to the filling for a little seasoning. Feel free to mix things up, I like the spiciness that the seasoning and pepper jack cheese provides.

Quinoa Stuffed Peppers

Ingredients:

2 Peppers, any variety
1 Cup quinoa, cooked (2 cups water to 1 cup quinoa)
1 Teaspoon potlatch seasoning
1 Cup mushrooms, chopped
2 Big handfuls of baby spinach
2 Cloves garlic, minced
2 Shallots, chopped (or sub onions)
Pepper jack cheese

Method:

Preheat oven to 400 degrees F.
Spritz a frying pan with olive oil and saute mushrooms until they begin to brown.
Remove mushrooms and place in a bowl.
Spritz with olive oil again and saute shallots and garlic until fragrant. Try not to burn/brown the garlic.
Place shallots and garlic in the bowl with the mushrooms.
Saute two big handfuls of baby spinach, they will cook waaaay down so don’t be shy about using a lot of spinach.
Add spinach to the mushrooms mixture and stir until all ingredients are combined.
Add cooked quinoa and potlatch seasoning.
Cut peppers in half and remove the seeds. If they are lop sided, slice a tiny bit off of the bottom to create a platform. If this leaves a hole place the cut piece inside the pepper to patch the hole. I did this and it worked well, no spilled filling.
Sprinkle a little cheese on the bottom of the pepper, fill halfway with the filling, add more cheese, and add more filling.
Cover with aluminum foil and bake for 45 minutes.
Remove foil and sprinkle a little cheese on top.
Bake until cheese has melted, another 5 to 10 minutes.
Serve with a side salad and enjoy!