Category: Recipes I Have Tried

CLICK HERE:

https://www.whereyougetyourprotein.com/copycat-in-n-out-vegan-burger-with-spread/

Ingredients (4 cups)

2 (14.5 oz) cans no-salt added diced tomatoes or 1 (28 oz) can no salt added tomatoes
1 medium onion, roughly chopped
3-4 cloves garlic, chopped
¼ cup cilantro (or parsley)
1 jalapeño, diced (leave the seeds in for a spicier salsa or discard them for a mild salsa)
2 tsp vinegar or lime or lemon juice

https://blog.memeinge.com/the-easiest-salsa-to-make/

This is a quick low-fat, salt-free version of a North American fast food favorite, Taco Bell Mexican Pizza. It’s my healthy variation of an online copycat recipe. Mind you, Taco Bell is a big joke among Latinos, but we can always hope for a brighter future 

Ingredients

*2 cups mild tomato-based picante salsa (salt-free)
**12 (or more) corn tortillas (normally sold fat-free & preferably organic – no gmo!)
2 cups salt-free pinto beans (make ’em at home in your crock, just water & beans)
2 or 3 medium white potatoes
1/2 cup diced tomato
1/4 cup chopped green onion
1/4 cup sliced black olives

Directions:
1. Peel & boil the potatoes until slightly mushy, then drain off water.
2. Add enough salsa & mash (by hand or machine) to get a paste the consistency of peanut butter. I call this TATER-BUTTER, but there’s not a cow in sight!!
3. Rinse & drain beans, add enough salsa & mash to similar paste consistency. I call this BEANIE-BUTTER!! (Are we having fun yet?)
4. Preheat oven to 375 degrees F.
5. Pre-bake the tortillas by spreading them out (no overlaps) on a nonstick cookie sheet covered with parchment paper, or sheet sprayed with a tiny spritz of cooking spray (be careful, cooking spray labeled “fat-free” is full of fat when over used!).
6. Paper-towel-pat or spritz each tortilla with *WATER* (this is the crispy fat-free secret!!)
7. Bake for 6 to 10 minutes (WATCH ‘EM WITH AN EAGLE EYE OR THEY’RE SURE TO BURN. Play w/ the time to get desired crispness.)
8. Turn tortillas over and bake another 8-10 minutes (don’t forget water) until crispy.

{Honestly, if still too tough for you, spritz a tiny bit of lite cooking spray, like coconut oil, and heat both sides on a hot stovetop skillet, INSTEAD OF BAKING!}

9. Prepare each pizza by first spreading BEANIE-BUTTER on one pre-baked tortilla.
10. Spread TATER-BUTTER on top of a  second tortilla with 2 T of salsa.
11. Stack the second tortilla on top of first.
12. Divide the tomato, onions and olives evenly and sprinkle on top.
13. ***Optional low-fat guacamole may be added (see recipe below).
14. Cut into 4 wedges (w/ pizza cutter) & enjoy!

COMMENT: If you get impatient just throw all ingredients into one pre-baked tortilla, fold it in half, & enjoy it TACO STYLE!
********************
NOTES
*If you want fresh SALSA try this recipe 

Ingredients (4 cups)
2 (14.5 oz) cans no-salt added diced tomatoes or 1 (28 oz) can no salt added tomatoes
1 medium onion, roughly chopped
3-4 cloves garlic, chopped
¼ cup cilantro (or parsley)
1 jalapeño, diced (leave the seeds in for a spicier salsa or discard them for a mild salsa)
2 tsp vinegar or lime or lemon juice

https://blog.memeinge.com/the-easiest-salsa-to-make/

**If you cannot buy CORN TORTILLAS in your part of the world,  here’s a recipe I found online that was translated into english from:

https://www.mexirecetas.com/

1 kg. cornflour, preferably organic (4 cups)
1 1/4 liters of warm water (Approx 5 cups)

PREPARATION: Empty the flour in a bowl for kneading, add the water gradually, kneading until no more sticks to your hands. If the dough is too wet you have to add a little more flour. The dough can be stored in a plastic bag to keep dry, preferably in the refrigerator. The tortillas can be prepared with the press (machine to make tortillas) or manually with a wooden roller, cooked on a hot griddle for 3-4 minutes per side or until tortillas are cooked. Save them by wrapping the stack of them in a dry tea towel.

*** If you’re not on a weightloss plan top off  pizzas with some low-fat guacamole by blenderizing 1 cup of thawed frozen green peas (OR 1 C. of well-cooked broccoli, edamame, or asparagus tips) together with a small avocado, 2 tablespoons of lemon juice, & some salsa.

(Postnote: this product contains much oil & taste is questionable)

Learn more here.

(DRY INGREDIENTS × 5: store in 5 open baggies for Mon-Fri)

2 cups greens (1 kale + 1 curly parsley)

1 carrot

1 rib celery

1/2 red/orange/yellow bell pepper (your choice)

1 scallion (long green onion)

1/5 of small beet

1/5 jalapeño pepper (seeded)

1/4 inch fresh turmeric (or 1/4 tsp ground)

(WET INGREDIENTS × 5: store in a 5 cup glass jar)

1 cup salt-free tomato juice (or salt-free veggie blend juice)

1 teaspoon freshly ground pepper

1/2 teaspoon prepared horseradish

1/2 lemon (juiced)  

INSTRUCTIONS

In blender combine

1 baggie of dry ingredient

1 cup of wet ingredients

1 cup ice

BLEND FOR 10 BURPEES! **********

https://nutritionfacts.org/recipe/v-12-vegetable-blast/

Preheat oven to 350 degrees

BAKE ON COOKIE SHEET AT 350 DEGREES FOR 10 MINUTES

May buy soy curls here:

Butler Foods, Soy Curls, 8 Ounce https://www.amazon.com/dp/B0048OBT04/ref=cm_sw_r_awdo_XZH1FW38KBG2XFZW33JW

All you need to make a tasty green smoothie is a blender, fruit and leafy greens. The right ratio of spinach to fruit makes it sweet, as well as helps you reap all the health benefits of a green smoothie. The key is to use recipes that actually taste good and follow my simple tips below.

INGREDIENTS YOU’LL NEED:

• fresh spinach (any green leafy)
• frozen pineapple
• frozen mango
• fresh banana

1. Blend 1 cup of spinach (or another leafy greens of your choice) in a blender. Adding leafy greens to your smoothie boosts the phytonutrients and fiber, which then slows down the absorption of sugars into your body.
2. Next, add 1 cup of liquid and blend well (until all leafy chunks are gone).
3. Toss in fruit, such as frozen mango, pineapple and bananas in the blender.
4. Next, blend again until smooth and creamy.
5. Serve smoothie immediately for maximum nourishment.
6. Looking to turn your smoothie into a meal replacement? Adding clean protein + healthy fat does the trick. I realized that none of the protein powders on the market were what I wanted when it came to pure protein with no weird gums or fillers. So I made my own! The result is my Protein Smoothie Boost -with only organic hemp + chia + flax seeds, in a perfectly smooth, smoothie worthy powder. Give it a blend and see what you think!

https://simplegreensmoothies.com/best-green-smoothie