Healthy Recipes

Eating well is the foundation to good health; whether you’re trying to lose weight, manage your diabetes or cholesterol, or just lead a long, healthy life. With foods rich in minerals, vitamins and essential nutrients, eating quality, fresh foods, fruits and vegetables can boost your immune system, increase your energy, improve sleep and aid in weight loss.

Green Juice Drink

INGREDIENTS:

1 bunch celery
4-5 kale leaves
1 green apple
one big handful of flat leaf parsley leaves
1 lime
1 lemon
1 inch of fresh ginger

*Add one tablespoon of organic coconut oil for additional health benefits.

Immunity Builder Juice

INGREDIENTS:
1 small beet
3 carrots
8 stalks celery
1 stalk broccoli
2 cloves garlic

Mix all ingredients in a blender or juicer. If too thick, add water a ¼ cup at a time.

Zucchini Bread
4 Tablespoons of Butter
3 eggs
1 cup of Vegetable Oil
1 ½ cups of Granulated Sugar
2 cups of Grated Unpeeled Zucchini
2 cups of Flour
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of grated nutmeg
¼ teaspoon of ground cloves
Directions: Preheat the oven to 350 degrees. Spray the bottom and sides of a 9×5 inch loaf pan with cooking spray. In a medium sized bowl, place eggs, butter, sugar, and beat until well mixed. Bake for 40 to 50 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Spinach and Artichoke Dip

1 cup frozen spinach, drained and thawed
1 cup cooked artichoke hearts, chopped
¼ cup chopped white onions
1 tsp fat-free Italian salad dressing
½ tsp salt
dash of black pepper
1 cup light sour cream
1 Tbsp dried onion
1 tsp garlic powder
1 Tbsp capers (optional)
3 Tbsp grated parmesan cheese

Instructions

In a large mixing bowl, combine spinach, artichokes, onion and salad dressing. Sprinkle with salt and pepper. Fold in sour cream and blend well. Add dried onion, garlic and capers. Mix in parmesan cheese. Chill for at least 1 hour.

Fresh Corn and Zucchini Sauté

½ stick butter

½ cup finely diced white onion

2 cups chopped zucchini (3/4th of a pound)

3 ears of corn, husks and silks removed, and kernels cut off cobs (if you can’t get fresh corn, frozen corn works just as well).

½ teaspoon of salt

1/8 teaspoon of black pepper

Directions: Heat butter in a large skillet over medium heat until foamy and lightly browned, 1 to 2 minutes. Cook onion, stirring occasionally, until tender and translucent, about five minutes. Add zucchini and cook, stirring until crisp-tender, about five minutes. Next, add corn, salt, and pepper and cook, stirring occasionally, until corn is tender, about three minutes.