Category: Recipes

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Mushroom Bean Sliders

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

Ingredients:

  • 3 cloves garlic, minced
  • 3/4 cup onion, chopped
  • 1 cup portabella mushrooms, finely chopped
  • 1 tbsp. Gilroy Garlic Balsamic
  • 1 Tbsp Ruby Red Onion Balsamic
  • 1 cup rolled oats
  • 1 can kidney beans (substitute pinto or black beans)
  • 1 cup cooked sweet potatoes
  • 2 tsp. Paprika
  • 2 tsp. chili powder (remove to make not spicy)
  • dash of pepper

Directions:

  • in 1/2 cup water Saute garlic, onion, and mushrooms. Stir in Gilroy Garlic and Ruby Red Balsamic.
  • In a separate bowl combine remaining ingredients and mash. once mashed, add sauted mixture to bowl and stir.
  • using an ice cream scoop, place scoops of mixture onto a non-stick baking sheet and flatten.
  • Bake at 400 degrees for 12 mins, flip and bake for another 12-15 minutes until crispy. (alternatively, you could air fry at 400 degrees for seven minutes on each side)
  • Enjoy!

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Hearty Potato & Leek Soup

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

Ingredients:

  • 6 medium sized red potatoes
  • 1/2 onion, diced
  • 3 green onions, cut into small pieces
  • 2 leeks, chopped
  • 1 cup carrots, julienned
  • 1 cup celery, chopped
  • 1 1/2 cups kale, chopped
  • 1 tsp. parsley
  • 2 tbsp. Ruby Red Onion Balsamic
  • 1 Tbsp Peach balsamic or Sweet Apple Pie Balsamic
  • 1 tsp pepper
  • 1 Cup unsweetened almond milk

Directions:

  • Boil potatoes in 6 cups boiling water until tender, lightly mash some to thicken the soup
  • In separate pan with 1 cup water saute onions leeks, carrots, celery, and kale until tender and add into to potato pot
  • add remaining ingredients, simmer for a few minutes and enjoy!
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Chili Bean Topper

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

Ingredients:

  • 1 onion, diced
  • 1/2 bell Pepper, chopped
  • 2 cans kidney beans
  • 2 tbsp. Ruby Red Onion Balsamic
  • 1 tbsp. Sweet Apple Pie Balsamic
  • 1 tsp. Oregano
  • 1 tsp. Basil
  • 1 tsp Cumin
  • 1 tsp. chili powder (remove to make not spicy)
  • 1/4 tsp. chipotle powder (remove to make it not spicy)

Directions:

  • Saute onion and bell peppers in 1/2 cup water
  • add remaining ingredients, stir well and let simmer on the stove to reduce liquid and thicken
  • Serve! Delicious over a baked potato or rice, or just have a bowl full as part of your dinner.
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Sweet Apple Pie Balsamic Salad with Apples

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

Ingredients:

  • 1 apple, Sliced
  • handful of blueberries, substitute fruit or nuts to taste
  • chopped lettuce of your choice, rinsed
  • 1/4 cup carrots, julienned or grated
  • 1 tbsp Sweet Apple Pie Balsamic

Directions:

  • top lettuce of your choice with fruit and carrots, drizzle apple pie over as dressing and serve!
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Caramelized Brussel Sprouts with Lemon Pecan Sauce

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

Ingredients:

  • 1 1/2 cups brussel sprouts, quartered
  • 6 dates, cut in half with no pits
  • 1 lemon, juiced and zested
  • 3 tbsp Simply lemon Balsamic
  • 1/4 cups pecans, chopped

Directions:

  • In a blender or food processor combine dates, lemon juice, and 1/2 cup water
  • move to bowl and add Simply Lemon Balsamic, lemon zest, and pecans
  • Toss brussel sprouts in the mix, let marinate for 15 mins
  • Air fry at 400 degrees for seven minutes, stir and shake
  • Air fry for another seven minutes, then enjoy!

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Pineapple Teriyaki Rice

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

Ingredients:

  • 4 green onions, thinly sliced
  • 1 Green Bell Pepper, diced
  • 1/2 cup Carrots, Julienned
  • 1 Cup Crushed Pineapple
  • 2 Cups Cooked Rice (white or brown)
  • 3 Tablespoons Teriyaki Balsamic
  • 2 Tablespoons Island Pineapple Balsamic

Instructions:

  • in 1/2 Cup water saute onions, bell Pepper, and carrots adding water as needed to keep from getting dry
  • add crushed pineapple, cooked rice, and balsamic. Continue simmering and stirring until cooked and well mixed
  • Enjoy! Goes great with air Fried French Fries.
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Strawberry Bean Salad

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

Ingredients:

  • 2 mini cucumbers diced into small pieces
  • 1/2 cup julienned carrots
  • 1/2 cup green peppers diced into small pieces
  • 1 cup strawberries chopped into small pieces (Save a few strawberries to quarter for the garnish)
  • 1 – 15.5oz can of black beans
  • 1 – 15.5 oz. can of pinto beans
  • 1 – 15.5 oz. can of garbanzo beans
  • 1 tsp Dried Cilantro (sub 1/4 cup fresh)
  • 1/4 cup Strawberry Blonde Balsamic

Instructions

  • Drain and Rinse Beans
  • In a Large bowl, combine all ingredients. Garnish with the quartered strawberries and Cilantro
  • Chill, then eat! Great as a salad, or in wraps.
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Orange Fruit Fondue

Ingredients

  • 1/3 cup sour cream
  • 1 tsp Pure Tangerine well shaken
  • 2 tsp powdered sugar gradulated sugar won’t melt
  • cut up pieces of fruit

Instructions

  1. Mix in a bowl all three ingredients. Taste and adjust splash or sugar to your individual palate. 1/2 inch cubes of your favorite fruit with toothpicks. Dip into the sweet orange cream and enjoy. GREAT PARTY DISH!
  2. VARIATION: Mix the sweet orange sour cream with some cream cheese or whipped cream and use as a frosting over angel food cake.
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Lemon Aioli for Fish or Chicken

Ingredients:

  • 1 Boneless, skinless chicken breast or fish fillet.
  • 1 Tbsp. Electric Lemon Vinaigrette (optional: substitute tangerine peach or any balsamic of your your preference)
  • 1 Tbsp. Mayonnaise (optional: plain Greek yogurt instead)

Directions

  1. Preheat oven to 350 degrees.
  2. Mix Electric Lemon and mayonnaise to make a Lemon Aioli.
  3. Place chicken breast or fish on a foil lined baking sheet, salt and pepper to taste.
  4. Spread aioli completely over fish or chicken.
  5. Bake for 20 minutes at 350 degrees, then turn up the heat to 400 for the last 10 minutes to brown the top. Adjust time as needed until the internal temperature is correct.
  6. Plate the cooked fish or chicken on a bed of rice or any grain you would like. Salt & pepper to taste and I’ll put just a little drizzle of Electric Lemon over the top of the dish for more of a lemon pop