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Air Fried Roasted Mushrooms

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

ingredients:

Directions:

  1. in a bowl, combine all ingredients and toss mixture until even.
  2. Air fry at 400 degrees for 7-10mins until mushrooms are tender, check halfway through and serve.
  3. Enjoy! Great as a side dish, or served as a topper for a baked potato or similar dishes.
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Instant Pot Autumn Butternut Squash Soup

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

  • 1 Butternut Squash (cut off the stem, seed it, leave the skin on, and cut into large chunks)
  • 1 Onion, chunked
  • 1 clove of Garlic, large
  • 1/2 cup Celery
  • 1/2 cup Carrots
  • 4 Dates, pitted
  • 1 tbsp. Ruby Red Onion Balsamic
  • 1 tbsp. Gilroy Garlic Balsamic
  • 1 tsp. Persian Lime Pepper from Nick at localspicery
  • 1 tsp. Pumpkin Pie Spice
  • 1/2 tsp. Smoked Paprika

Directions:

  1. combine all ingredients in instant pot with 6 cups water, pressure cook on high for 40 mins. Manual Release
  2. Blend with immersion blender, or cool and blend in traditional blender.
  3. Serve and enjoy! Optional: garnish with a pinch of pumpkin pie spice
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Italian Herb Black Beans

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

  • 1/2 cup Onion, chopped
  • 1 Orange or Yellow Bell Pepper, chopped
  • 1 can Black Beans, 15oz drained
  • 1 tbsp. 7-herb Italian Balsamic
  • 1 tsp. Persian Lime Pepper from Nick at localspicery
  • 1 tsp. Italian Herb from Nick at localspicery

Directions:

  1. In 1/2 cup water, saute onion and bell pepper until mostly cooked
  2. Add spices, 1/2 cup water, and black beans. simmer most of the liquid off
  3. Add 7-herb Italian, simmer for another minute, and serve. Enjoy!
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Pineapple Black Eyed Peas (or Black Beans)

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

Directions:

  • In 1/2 cup water saute onions and peas/beans until mostly done. Add spices and simmer off most of the liquid
  • after liquid cooks down add pineapple, stir in and simmer for 2 mins to warm. Serve and enjoy!
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Roasted Butternut Squash & White Bean Hummus On Toast

Recipe by: Sonja at Sonja’s Plant Based Pantry

I’m have a new fondness of open faced sandwiches, probably because the recent buzz surrounding avocado toast. Well, this combination is perfect for that! This toast has many layers of texture and flavor, yet it’s simple to make . And, this recipe is very versatile; it can be served as a appetizer on crostini or as a hearty lunch on toast, in a wrap, or prepared as a salad! The white bean hummus can also be served on it’s own as a delicious dip for veggies, pita, and falafel too.

Ingredients

  • slices of your favorite bread – toasted
  • white bean hummus –recipe below
  • roasted butternut squash – cut into cubes
  • avocado – sliced thinly
  • red onion – thinly sliced
  • arugula
  • tomato – sliced
  • Gilroy Garlic balsamic
  • wedges of lemon
  • (optional) Salt and Pepper to taste

Roast the butternut squash by spraying it with oil and season with S&P. Cook in a 400 degree oven for 45-60 minutes. To assemble the toast, spread some of the hummus on the toasted bread, top with sliced avocado, arugula, sliced red onion, roasted butternut, sliced tomato, and drizzle with fresh lemon juice and balsamic.

White Bean Hummus Ingredients

  • 1 can white beans – drained and rinsed
  • 1/2 cup water
  • 1/4 cup cashews
  • 1 tbsp. tahini
  • 1-2 cloves of garlic
  • 1/2 tsp. onion powder
  • 1/4 tsp. cumin
  • 1 tbsp. apple cider vinegar
  • Salt & Pepper to taste

To make the hummus, just add all the ingredients to a high-speed blender and blend until creamy smooth. Taste for salt and pepper.

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Kickin’ Cabbage & Beans

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com
Website: ahealthylife.name

Directions:

  • 1 Red Onion, chopped
  • 1tsp. Garlic Powder
  • 2 tsp Onion Powder
  • 1 Can Kidney Beans, drained
  • 1 cup Sliced Mushrooms, Dried
  • 2 cups cabbage, cut into strips
  • 2 tsp. Persian Lime Pepper from Nick at localspicery
  • 1 tbsp. Ruby Red Onion Balsamic

Directions:

  1. In 2/3 cup water, saute onion with garlic and onion powder
  2. Add 1 cup water and remaining ingredients, simmer until mushrooms and cabbage are done to taste. Enjoy!
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Peachy Black Beans

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com
Website: ahealthylife.name

Ingredients:

  • 4 Green Onions, chopped
  • 1 Bell Pepper, chopped
  • 1 can Black Beans, 15oz drained
  • 1 Peach, cubed
  • 1 tbsp. Peach Balsamic
  • 1 tsp Cumin
  • Dash of Pepper

Directions:

  1. In 1/2 cup water, saute vegetables until cooked.
  2. Stir in Balsamic and spices, cook for a few more minutes to simmer off liquid.
  3. Plate and top with cubed Peach. Enjoy! (Optional: drizzle Peach balsamic over side dishes as well)