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Smoked Hickory Beans

Recipe by: Rita Rosenlieb. Featured on Tuesdays with Thomas on 9/1/20
Facebook: A Healthy Life
Email: designedforyou@me.com
Website: ahealthylife.name

Ingredients:

  • 1 Onion, chopped
  • 1 Yellow Bell Pepper, chopped
  • 2 cans Pinto Beans, 15 ounces each drained
  • 1 can tomato sauce, 15 ounces
  • 2-3 tbsp Smoked Hickory Balsamic
  • 3 tbsp stone ground mustard (can substitute regular mustard)
  • 1 TSP Cumin

Directions:

  1. Saute Onions and bell peppers with 1/2 cup water in a pot
  2. add remaining ingredients, simmer until warm and thickened. Enjoy!
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BBQ Portabella Grits

Recipe by: Jennifer Kellogg. Featured on Tuesdays with Thomas on 9/1/20

Polenta Ingredients:

  • 1/2 cup corn
  • garlic powder to taste
  • 1/4 cup nutritional yeast
  • 1/4 cup soy or almond milk
  • 1/2 cup dried polenta

Other Ingredients:

  • 1/2 cup BBQ sauce of your choice
  • 1/2 tsp liquid smoke
  • 1 tsp Smoked Hickory Balsamic
  • 1 tsp Vegan Worcestershire sauce
  • 6 oz broccoli Florets
  • 2 Portabella mushrooms, sliced

Directions:

  1. To Prepare Polenta: In a saucepan, bring 1 cup water to a boil. Once water is boiling, turn off heat and whisk in dry polenta, stirring vigorously to avoid lumps. Once thick, stir in the milk. Stir in nutritional yeast, pepper and/or garlic powder to taste. Stir in corn. Cover and set aside.
  2. In a large skillet, whisk together 1/4 cup water, Worcestershire sauce, Smoked Hickory Balsamic and liquid smoke.
  3. Add Mushrooms and cook over medium heat heat, stirring regularly until mushrooms are tender and caramelized.
  4. Divide Polenta into two bowls.
  5. Top with steamed broccoli and mushrooms
  6. Drizzle with barbecue sauce and serve
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Instant Pot Red Cabbage with Fig

Recipe By: Kristy Mason. Featured on Tuesdays With Thomas 8/4/20

Ingredients:

  • 3-4 tbsp Fig Balsamic
  • 1 Onion, chopped or sliced
  • 2 lb. Red Cabbage, sliced thinly
  • Pepper, dashed to taste

Directions:

  1. Using Sauté Setting, add sliced onions to instant pot with 4tbsp water and sauté for a few minutes. Then add red cabbage and stir for a few minutes.
  2. Turn off Sauté Setting, cook on high pressure for 5 minutes. Then Quick release after an additional 5 minutes.
  3. Once pressure has released, turn off pot then add fig balsamic and pepper to taste. Stir, and serve! Great as a side dish or served warm over rice, grain, or potatoes. 
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Figgy oat Bars

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

Ingredients:

• 6oz package dried figs
• 10 pitted dates
• 1 cup rolled oats
• ½ cup rolled oat flour (we made by lightly blending rolled oats in our Vitamix blender)
• ½ cup slivered almonds, chopped
• 4 tbsp. flax seed meal
• 2 tbsp. Vanilla
• 2 tsp. Fig Balsamic

Directions:

  1. In 1 cup water, soak figs and dates for 10 mins
  2. To make the crust, prepare the following ingredients:
    a. Soak flax seed meal in ½ cup water, add 1 tbsp Vanilla and 1 tsp Fig Balsamic
    b. mix 1 cup rolled oats and ½ cut rolled oat flour with ½ cup almonds
    c. In food processor, put 4 dates and 2 figs in with 4 tbsp of the fig/date water from the soak, add flax mix from step A all but ½ cup of the dried mix from step B (save that for the crumble topping!) and blend
    d. Press mixture into 8×8 non-stick pan
  3. To make the filling, put remaining figs and dates into the food processor with 4 tbsp of fig/date water, add remaining vanilla and fig balsamic and blend. Spread blended filling over crust.
  4. Roughly place remaining dried mix on top of the filling to make the crumble topping, bake at 350 degrees for 20-25 mins. Let stand for 10-15 mins and serve!
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Fig “Nice” Cream with Balsamic Glaze

Recipe by: Megan Huddleston. Made on Tuesdays with Thomas 8/4/20

Ingredients:

Directions:

  1. Cut figs and bananas into wheels, blend with fig balsamic until smooth and creamy.
  2. Spoon into bowl, drizzle with fig balsamic and enjoy! Optionally, garnish with mint. Be sure to consume immediately while still frozen for best texture.
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Single Serving Quick & Easy Vegetable Topper

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

Ingredients:

  • 1/2 onion, chopped
  • 1/2 bell pepper, cut into strips
  • 6-8 small portabella mushrooms, sliced
  • 1/4 cups broccoli florets
  • 1/2 cup kale, chopped
  • 1 tsp. Ruby Red Balsamic
  • 1 tsp. Cilantro Herb balsamic

Directions:

  • in 1/4 cup water saute onions, bell peppers, mushrooms, and broccoli until tender. As it starts to dry out add another 1/4 cup water to help caramelize them
  • when everything else is almost done add the kale and balsamic, cook for another minute or two and enjoy! Great by itself, but especially great as a topped for rice or a baked potato.
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Veggie Rice

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

Ingredients:

  • 1 onion, chopped
  • 1/2 cup bell peppers, chopped
  • 1 cup carrots, julienned
  • 1/2 cup celery, chopped
  • 2 cups portabella mushrooms, sliced
  • 2 cups peas, frozen or canned
  • 1 cup kale, chopped
  • 1 tbsp. Ruby Red Onion Balsamic
  • 2 tbsp. Teriyaki Balsamic
  • 4 cups brown rice, cooked
  • optional: 1 cup crushed unsweetened pineapple

Directions:

  • Prepare rice, then in 1/2 cup water saute all the non-balsamic ingredients until desired softness and most of liquid is evaporated. Add water as needed.
  • Reduce heat, add Ruby Red and Teriyaki Balsamic, stir and serve! Optionally, garnish with raw collared leaves.
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Lentil Sliders

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

Ingredients:

  • 1 15oz can lentils (substitute cooked lentils)
  • 2 cups tolled oats, ( for smoother consistency, lightly grind 1 cup in blender or food processer)
  • 3-4 green onions, chopped
  • 1 tbsp. Ruby Red Onion Balsamic
  • 1 tbsp. Gilroy Garlic Balsamic
  • 2 tsp. paprika
  • 2 tsp. chili powder (skip to make not spicy)
  • 1 tsp. cumin
  • Dash of Pepper
  • Optional: 1 cup cooked sweet potato

Directions:

  • combine and stir all ingredients with 1/2 cup water until fully mixed
  • use ice cream scoop to scoop into balls on non-stick tray, flatten into patties
  • air fry at 400 degrees for 10 minutes, flip and air fry another 5 mins (optionally, oven bake instead)
  • Enjoy! optionally, can garnish with Sweet Apple Pie or Apricot Balsamic and a few sprigs of parsley, basil, or cilantro to taste
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Instant pot Lentil Stew

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

Ingredients:

  • 1lb dried lentils
  • 1 cup onion, chopped
  • 4 green onions, chopped
  • 1/2 cup carrots, julienned
  • 1 1/2 cups celery, chopped
  • 3 cups red potatoes, cubed
  • 1 tbsp. Sweet Apple Pie Balsamic
  • 1 tbsp. Ruby Red Onion Balsamic
  • 2 tsp. cumin
  • dash of pepper

Directions:

  • In the instant pot, combine all ingredients and stir.
  • Pressure cook for 35 minutes and allow to fully natural release pressure. Enjoy!