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.
- Tortillas – corn, white, or whole wheat
- 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.
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Tagged Recipe, Snack
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
- Fresh basil
- Red peppers
- 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.
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
- 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.
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.
- 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
- 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.
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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
- 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
- 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!