Category: Recipes

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

Ingredients:

• 2 baked potatoes, split in half and sliced into 1/4 in. slices
• 1 tsp. Persian Lime Pepper from Nick at localspicery.com
• 2 tsp. Italian Herb seasoning
• 7-herb Italian Balsamic

Directions:

1. Place baked potato slices in a bowl, drizzle with 7-herb Italian balsamic.
2. Dash seasonings across and toss lightly until coated, being careful to not tear up the potatoes.
3. transfer to air fryer rack, air fry at 400 degrees until crispy on the outside (usually about 10 minutes).
4. Serve and enjoy! Optional: drizzle with a little bit more 7-Herb Italian Balsamic right before serving.

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

Ingredients:

1. 1 red onion, chopped
2. 1/2 bell pepper, chopped (I used a red bell pepper myself)
3. 1 cup carrots, julienned
4. 1 cup mushrooms, sliced
5. 1/2-3/4 cup broccoli, cut into small pieces
6. 1 tsp. garlic powder
7. 1 tsp. minced garlic
8. 1 can kidney beans
9. 1 can pinto beans
10. 1 tbsp. Ruby Red Onion Balsamic
11. 1 tbsp. Pear Balsamic
12. 1 tsp. Persian Lime Pepper from Nick at localspicery.com
13. 1 tsp. Sun Dried Tomato Powder from Nick at localspicery.com

Directions:

1. In 1/2 cup water Saute ingredients 1-7 until tender.
2. Add remaining ingredients, stir well and saute for a few more minutes until everything is hot, adding water if needed.
3. Serve and enjoy!

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

Ingredients:

• 1 red onion, sliced
• 1 bell pepper, sliced (I used an orange bell pepper)
• 8oz mushrooms, sliced
• 2/3 cups pumpkin seeds
• 4 ears of corn
• 1 tbsp. Ruby Red Onion Balsamic
• 1 tbsp Pear Balsamic
• 1 tsp. Persian Lime Pepper from nick at localspicery.com

Directions:

1. Begin parboiling ears of corn from cold water to a full boil for 1 minute. While waiting, all other ingredients in a wide bowl until completely mixed. Lay mixture flat in a sheet pan.
2. Once corn is parboiled, remove and roll in above mixture to coat the corn.
3. Put everything into the basket of your air fryer, air fry at 400 for 10 mins.
4. Enjoy! optionally, drizzle with additional Pear Balsamic and Persian Lime Pepper before serving.

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

Ingredients:

• 4 cups Yukon Gold potatoes, washed and quartered
• 4 cups cauliflower, washed and chunked
• 2 cloves garlic, peeled
• 3 green onions, chopped (optional: substitute 1 small white or yellow onion)
• 1 tsp. Persian Lime Pepper from nick at localspicery.com
• 1 tbsp. Ruby Red Onion Balsamic
• 1 tbsp. Pear Balsamic

Directions:

1. In an Instant pot combine all ingredients with 2 cups water, set to high pressure for 20 minutes. Allow it to naturally release for 20 minutes afterwards.
2. Using a spoon with holes, remove all the vegetables and place into a mixing bowl. Save the pressure cooker liquid, would make a great broth for soup.
3. mash the vegetables until smooth, iff too dry add saved liquid to desired texture. Enjoy!

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

Ingredients:

• 1 red onion, sliced
• 1 bell pepper, sliced
• 1 tbsp. garlic, minced
• 1/2 cup mushrooms, chopped
• 2 cans black beans, 15oz (optional: substitute prepared beans
• 2 tsp. Garam Masala
• 1 tsp. Persian Lime Pepper from nick at localspicery.com
• 2 tbsp. Simply Lemon Balsamic

Directions:

1. In 1/2 cup water saute onion, bell pepper, mushrooms, and minced garlic with persian lime pepper and garam masala until tender.
2. Add black beans and balsamic, saute for a few more minutes until desired consistency.
3. Enjoy! Great as a side dish, topping a baked potato, or serving over rice.

Recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 11/3/20

Ingredients:

• 2 lbs sweet potatoes
• 1/4 cup date syrup (optional: substitute maple syrup or syrup of your choice)
• 2 tbl Pumpkin Spice Balsamic
• 1/4 cup pecans, chopped (optional: substitute nuts of your choice)

Directions:

1. Pre-heat over to 350 degrees.
2. Peel sweet potatoes, cut into 1/2 – 3/4 inch cubes and put into a bowl.
3. Mix in remaining ingredients and stir until evenly coated. Pour into shallow rectangular casserole dish.
4. Cover with foil and bake at 350 degrees for 75 mins.
5. Enjoy!

Recipe by Rita Rosenlieb.
Facebook: A Healthy Life
Email: designedforyou@me.com
Featured on Tuesdays with Thomas on 11/3/20

Ingredients:

• 1 butternut squash, approximately 2lbs
• 1 onion, chunked
• 1 large clove of garlic
• 1/2 cup celery
• 1/2 cup carrots, chunked
• 4 dates, pitted
• 1 tbsp. Ruby Red Onion Balsamic
• 1 tbsp. Pumpkin Spice Balsamic
• 1 tsp. Persian Lime Pepper from nick at localspicery.com
• 1 tsp. pumpkin pie spice from Nick at localspicery.com
• 1/2 tsp smoked paprika

Directions:

1. Stem butternut squash, seed it, and cut into large chunks leaving the skin on.
2. In an instant Pot combine all the ingredients with 6 cups water and stir well. Pressure cook on medium setting for 40 mins, then manual release
3. Blend with an immersion blender until smooth (optional: cool and blend with a traditional blender)
4. Enjoy! Optionally, garnish bowls with a dash of pumpkin spice before serving.

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

Ingredients:

• 2 1/2 cup rolled oats
• 8 dates, pitted
• 1/2 cup plant based milk
• 1 banana (the more ripe the better), chopped
• 3/4 cup pumpkin (not pumpkin pie mix)
• 1 cup walnuts, finely chopped
• 2 tsp. baking powder
• 1 tbsp. vanilla
• 2 tbsp. Pumpkin Spice Balsamic
• 1 tsp. Pumpkin Pie Spice from Nick at localspicery.com

Directions:

1. Preheat oven to 350 degrees.
2. soak the pitted dates in the plant based milk, then set aside.
3. In a food processor pulse 1 cup rolled oats until a course-like flour texture, then set aside.
4. in a food processor blend banana, pumpkin, spices, balsamic, and baking powder until smooth.
5. When smooth add the set aside dates and milk and blend for a few seconds. Then add the set aside processed oats and blend until mixed evenly.
6. pour into a bowl and fold in remaining oats and most of the walnuts. drop into mini cupcake pans, and sprinkle with remaining walnuts.
7. bake at 350 degrees for 20-25 mins, let cool and enjoy!

Recipe by: Ethel Klimes.
Featured on Tuesdays with Thomas on 10/13/20

Ingredients:

• 1 Package Farro (12-14oz), prepared according to package (I like to substitute sodium-free vegetable broth for half of the water)
• 1 Medium Kabocha Squash, peeled and roasted (see below)
• 1/4 cup Pumpkin Seeds (optional: substitute sunflower seeds or pine nuts)
• 1 tbsp. Nutritional Yeast
• 2 cups Kale (optional: substitute baby spinach and butter leaf lettuce)
• 1/4 cup Pear Balsamic (optional: substitute Premium White Balsamic)

Directions:

1. To Prepare Kabocha Squash:
   1. place into boiling water for 3 minutes per side to poach skin (optional: instead microwave for 4 minutes with venting holes).
   2. Use a sharp knife to cut the stem off, then carefully cut the softened skin off (be careful, if having difficulty with this then poach again)
   3. Cut in half and remove seeds, then cut in half again and slice those quarters into 3/4 inch slices
   4. bake on a nonstick backing pan at 350 degrees for 30-35 mins until tender, let cool
2. To prepare dish: Mix ingredients together in a large bowl. Optional: Drizzle with balsamic before serving