Peanut Dipping Sauce

Prep Time: 5 mins

Total Time: 5 mins

Yield: 1 ⅔ cup

You can serve this healthy peanut sauce recipe as a dip or drizzle over Asian dishes! You can toss this savory peanut sauce with noodles, too. It’s good every which way! Recipe yields about 1 ⅔ cup sauce.

Ingredients

¾ cup creamy peanut butter

¼ cup rice vinegar

¼ cup water

⅓ cup reduced sodium tamari or reduced-sodium soy sauce

3 tablespoons honey or agave nectar

1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger

1 to 2 medium cloves garlic, pressed or minced, to taste

¼ teaspoon red pepper flakes, plus more for sprinkling

Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes

Instructions

In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to add a bit more water to thin out the mixture (adding water will mellow out the flavor as well).

Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.

If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!

Watch how to make this sauce on our Facebook Page!

Creamy Cauliflower Sauce

prep time: 15 mins

cook time: 15 mins

total time: 30 minutes

yield: makes about 5 cups

 

Ingredients

8 large cloves garlic, minced

2 tablespoons butter

5-6 cups cauliflower florets

6-7 cups vegetable broth or water

1 teaspoon salt (more to taste)

1/2 teaspoon pepper (more to taste)

1/2 cup milk (more to taste)

Instructions

Garlic: Sauté the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.

Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sautéed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Watch how to make this sauce on our Facebook Page!

Creamy Avocado Sauce

Creamy Avocado Sauce

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: ~2 ½ cups of avocado sauce

 

Ingredients

2 ripe avocados

The juice of 2-4 small limes, adjust to taste

1 medium sized bunch of cilantro, chopped

2-3 jalapeños or Serrano peppers, seeded and deveined (use green bell pepper for a non-spicy version)

3-4 garlic cloves, crushed – adjust to taste

1/4 cup olive oil – or avocado oil for a neutral flavor

1 teaspoon ground cumin – optional, adjust to taste

Salt to taste

 

Instructions

Combine all the ingredients in a blender; it helps the blending process if the avocados are in small chunks and the cilantro is lightly chopped. I also recommend crushing the garlic before putting it in the blender to ensure no one gets a surprise large piece of garlic.

Blend until you have a smooth sauce. Use immediately or refrigerate until ready to use.

Watch how to make this sauce on our Facebook Page!

Classic Marinara Sauce

Classic Marinara Sauce

Yield: 3 ½ cups

Time: 25 minutes

Ingredients

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible

¼ cup extra-virgin olive oil

7 garlic cloves, peeled and slivered

Small dried whole chile, or pinch crushed red pepper flakes

1 teaspoon kosher salt

1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Directions

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.

As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.

Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Watch how to make this sauce on our Facebook Page!

Healthy Pesto

Yield: 2 cups

Time: 15 minutes

 

Ingredients

2 cups fresh basil leaves (no stems)

2 tablespoons pine nuts or walnuts

2 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese

 

Directions

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Watch how to make this sauce on our Facebook Page!

Healthy Recipes: Antipasto Skewers

Antipasto Skewers

Prep: 20 min

Yield: 24 skewers

Ingredients

  • Cooking spray
  • 8oz marinated mozzarella balls
  • 1/2 cup lightly packed fresh basil
  • 1 12 -ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
  • 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
  • 1 14 -ounce can artichoke hearts, drained and quartered

Directions

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and a mozzarella ball. Repeat with the remaining ingredients to make about two-dozen skewers.

Healthy Recipes: Chipotle Smashed Sweet Potatoes

Chipotle Smashed Sweet Potatoes

Total: 30 min

Prep: 10 min

Cook: 20 min

Yield: 4 servings

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 chipotle chile pepper in adobo sauce, chopped
  • 1 teaspoon adobo sauce, from the pepper can

Directions

Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender.

Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.

 

Healthy Recipes: Quinoa Stuffing

Quinoa Stuffing

Yield: Serves 8

Ingredients

  • 2 cups vegetable stock
  • 1 cup quinoa
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 6 stalks celery, diced
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 350°F.

Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.

Meanwhile, melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.

Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage, thyme and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes.

Garnish with parsley before serving.

Variations:

Quinoa Stuffing with Dried Cherries and Almonds

Add 1/2 cup dried tart cherries and 1/2 cup toasted slivered almonds to the stuffing before baking.

Quinoa Stuffing with Pistachios and Figs

Omit the sage and add 1/2 cup chopped dried figs and 1/2 cup chopped toasted pistachios before baking.

Healthy Recipes: Lemony Carrot Salad

Lemony Carrot Salad

Prep time: 10 minutes

Ingredients

  • 3 tablespoon fresh lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon grainy mustard
  • 1 tablespoon honey
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
  • 1lb carrots, grated on a box grater or food processor
  • 5 radishes, thinly sliced
  • 1½ tablespoons chopped fresh dill
  • ¼ cup chopped scallions
  • ¼ cup chopped parsley

Directions

Whisk lemon juice, oil, mustard, honey, salt and pepper to taste in a medium bowl. Add carrots, radishes, dill, parsley, scallion, raisins and pistachios; toss to coat.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Add carrots and pistachios right before serving.

Prep Tip: Buy pre-shredded carrots for even quicker preparation.

Healthy Recipes: Pomegranate Punch

Pomegranate Punch

Servings: 12

Ingredients

  • 4 cups pomegranate juice
  • 1 cup orange juice
  • 2 liter sparkling water or club soda
  • 2 oranges, sliced
  • 2 limes, sliced
  • Arils from one pomegranate

Directions

In a large punch bowl, combine pomegranate juice, orange juice and sparkling water. Float lime and orange slices on top as garnish. When serving, sprinkle pomegranate seeds in each glass with punch and ice.