In A Recipe Rut

I'm addicted to Pinterest.

I have so many food boards brimming with recipes I want to try. But, I have to be honest (and I know I'm not alone), I pin, pin, pin but never cook, cook, cook.

Well, that has to end.

So many pins, so little time! Screenshot from Pinterest.

I'm in a recipe rut, and it's time to try some new meals. The hubby and I eat the same 10 meals over and over, with variations of course, but it's still getting boring.

With the farmer's market in full swing, an obnoxious amount of recipes saved on Pinterest and a dining room bookcase devoted to cookbooks, it's time to get busy and break out of this recipe rut.

So, how do you stay motivated to cook new meals after a long day of work when your energy and time is waning? I'd love some tips!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Gluten-Free Eggplant Lasagna Bites

The first thing to ripen in my garden this summer was a big purple eggplant.

I snipped it from the vine and wondered what the heck to do with it. Then I spotted another tucked under the bushy leaves and decided I had to think of a recipe, and fast!

So, I came up with noodle-less eggplant lasagna bites. They're vegetarian, gluten-free, gooey (that's what matters right?) and delicious. And I promise; The eggplant doesn't have a spongy texture. Let's cook!

Gluten-Free Eggplant Lasagna Bites  

Servings: 3 at approximately 300 calories per serving.

• 2 small fresh eggplants
• 1 1/2 tbsp. extra virgin olive oil
• 1 1/2 cups red pasta sauce
• 1/2 cup cottage cheese or ricotta cheese
• 1 cup mozzarella cheese, shredded
• Fresh basil for a garnish

1. Wash and slice the eggplants into 1/4-inch thick disks. You'll need 9 disks total to fill the baking dish.
2. Rub each slice (front and back) with extra virgin olive oil. Place them in a hot grill pan and brown them on each side. This removes excess moisture and that unsavory spongy texture.
3. Place 1 cup of pasta sauce on the bottom of an 8x8 or 9x9 square baking dish. Place one layer of the eggplant slices in the bottom of the pan. You should be able to make three rows, three slices each.
4. Place a dollop of cottage cheese or ricotta cheese on the top of each eggplant slice. I used Kraft Simply Low Fat 2% Cottage Cheese because it's gluten free and what I had on hand.
5. Scoop a spoon of the pasta sauce over each eggplant slice. Now sprinkle the top of the pan with 1 cup of shredded mozzarella cheese.
6. Bake the eggplant lasagna bites in a 350 degree oven for 30 minutes or until the mozzarella cheese gets golden in a few spots. After it cools for a few minutes, sprinkle the top with fresh basil. (I used lemon basil and it was delicious!)

I enjoyed three eggplant slices as an entree with a large fresh salad. I think this recipe would also be good served over a small pile of pasta (cheese ravioli or penne!) or sweet jasmine rice.

So, how do you like to prepare eggplant? I have a few more purple beauties about to ripen and I need ideas -- quick!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Does the Egg + Banana Pancake Recipe Really Work?

I know I'm not the only one who looks at foodie memes on Facebook and Pinterest wondering if they really work.

The perfect, low-calorie, gluten-free pancakes using only two ingredients sure caught my eye.

They look delicious. But, are they?

I put the pancake recipe to a test. 

If you haven't seen this meme, the picture claims that mixing one large egg and one banana together into a batter and pan frying it makes pancakes. Wow!

So, I made this for dinner last night. After all, the recipe uses two whole foods as ingredients! Here's my take on this recipe.

1. Texture: I used a very ripe banana, so the batter came out thick and very similar to pancake batter. The cooked pancakes were very moist. They reminded me of a dense omelet, not pancakes.
2. Taste: They tasted good -- if you like banana pancakes. I think they'd make a good side dish with breakfast, but not as the main entree. The banana flavor is pretty dominant.
3. Ease: This was super easy to make since there's no measuring or pancake mix to spill. But, they did seem to take a little longer to cook than traditional pancakes. Turn the heat to just below medium and don't flip them until the edges start to look a little dry. (The tops don't bubble like pancakes.)
4. Calories: One banana, one large egg, 1/8 cup of real maple syrup and 1 tablespoon of real butter for frying and topping come out to roughly 380 calories.

Overall, I thought these were pretty good. Will they be my new go-to pancakes? No. But, will I make them again? Probably. They're simple and taste pretty darn good!

So, have you tried this simple "pancake" recipe? What did you think?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Easy Colorful Three-Bean Winter Salad

Photo Credit: Angela Tague

The lack of a garden or local farmer's market makes the winter months tough. How in the world am I supposed to enjoy fresh, local produce with a blanket of snow on the ground?

It's time to get creative with what's available at the grocery store.

I was craving a non-leafy salad the other day and tossed this little gluten-free gem together. It was delicious enough to eat as a main course. Leftovers worked well as a side dish. If you love three-bean salad, give this simple vegetarian recipe a try!

Colorful Three-Bean Winter Salad

• 3 Roma tomatoes, chopped
• 1 avocado, cubed
• 1 cucumber, chopped
• 2 cups three-bean salad (homemade from a jar, or canned)
• 1 can garbanzo beans (or soak and cook your own!)

Toss all ingredients together in a bowl and let them soak in the tart dressing from the three bean salad. Enjoy!

What types of salad have you been making during this cool weather?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

5 Minute Spring in Winter Salad

Spring-in-Winter Salad. Photo: Angela Tague

I can't wait for the snow to melt so I can start digging around in the garden. So, lately I've been bulking up on fresh, raw produce to soothe my "I wish it were spring" cravings.

One of my favorite salad bases to experiment with is cabbage. Well, actually those bags of pre-cut cabbage slaw. They usually contain shredded red or green cabbage and shaved carrots. As a bonus, these are usually quite inexpensive during the winter in my neck of the woods.

Yesterday I whipped up a zesty salad that instantly made me think of warmer weather. Try this 5-minute cabbage salad as a side dish with dinner tonight!

Spring-in-Winter Salad

• 1/2 bag of cabbage-based cole slaw mix
• 1 big apple
• 2 limes
• 1 cup salted almonds

  

  Photo: Angela Tague

1. Pour approximately 1/2 of the bag of cabbage-based cole slaw mix into a large mixing bowl.
2. Wash the apple and limes. I like to use a bright red apple such as Fuji, Braeburn or Jazz. Chop the apple into bite-size cubes. Place them on top of the cabbage mix. 
3. Slice the two limes in half and squeeze the fresh juice over the apples. This helps prevent browning and adds the zesty spring flavor to this salad.
4. Use a small food chopper or food processor to chop the salted almonds. Then, sprinkle them on top of the apples. Use a pair of tongs to toss and mix the salad. That's it!

If you're making this salad for a holiday celebration, try using two small apples: one red and one green. You can also add dried cranberries or raisins to this salad for an extra touch of sweetness.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Visit me on Twitter to read more articles about health and nutrition!

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Strawberry Sauce in 5 Minutes

It's Saturday! As the weekend and warmer weather sets in, so do the summer desserts. Just because I prefer to eat healthy doesn't mean I skip dessert. I love topping homemade vanilla ice cream with my super easy 5 minute strawberry sauce.

Photo from Wikimedia Commons.

If you think that goopy red stuff they sell in the produce section next to the fresh strawberries is strawberry sauce, you've been missing out! This sauce is simple, delicious and much healthier than the high fructose corn-syrup and sugar infused goo they sell at the grocery store.

Simple Strawberry Sauce
Wash, clean and slice as many strawberries as you have on hand. Place them in a pot and put it on the stove over medium-low heat. Add just enough water to cover the bottom of the pot with approximately 1/4-inch of water. Let the berries slowly come to a simmer and soften.

Use a fork to lightly mash the fruit. As the strawberries soften, they will generate more liquid. When the berries are soft, use a stick blender to puree the fruit into a sauce. Taste the strawberry sauce and add a sprinkle of stevia to sweeten. Let the sauce cook down to the desired consistency.

Pour the strawberry sauce over cheesecake, ice cream, strawberry shortcake or angel food cake. Or, use the sauce as a starter for a smoothie or strawberry daiquiri! Enjoy!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Kale Chips! Salty Snack Attack!

It's mid-afternoon, and you're craving something salty.

Fresh Kale. Photo courtesy Wikimedia Commons.

If you're trying to be healthy, do you grab:
a. A bag of Baked Lays potato chips
b. A handful of salty pretzels
c. A bowl of crispy kale chips

Well, since you know this blog is about whole foods, you better choose crispy kale chips! Who knew the sturdy leafy greens could be made into crispy chips? I discovered this simple recipe when I had an abundance of kale starting to wilt, and needed a quick way to use it up. A Facebook friend said, "Make kale chips!" And, the rest is history! Enjoy!

Crispy Kale Chips

• Kale, washed and dried
• Olive oil
• Coarse sea salt

Preheat your oven to 400 degrees Fahrenheit. Use a sharp knife to trim the tough stems from the centers of each leaf of kale. Arrange the kale on a parchment paper-lined cookie sheet making sure not to overlap the greens. Spritz the surface of the kale with olive oil, then sprinkle the greens with coarse sea salt.

Bake the kale in the oven for 8 to 10 minutes, or until the leaves are dry and crisp. After the chips cool, enjoy! They will stay fresh in an air-tight container for up to two days -- if you don't finish eating them all in one sitting!

Have you made kale chips? Let me know of any other seasonings you used. I'd like to experiment, but haven't ventured that far yet. Also, have you ever tried making chips from other greens? Please share in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living
Visit me on Facebook!

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Gluten-Free Brown Rice Tortilla Recipes

Recently I discovered that Fareway on the northside of Sioux City stocks Food for Life Brown Rice Tortillas. I've been experimenting with the whole grain brown rice tortillas, and here are my three favorite ways to eat these tasty gluten-free tortillas.

Brown Rice. (Photo by Fir0002, Wikimedia Commons)

Cheesy Quesadilla
I like keeping the tortillas flat since they tear easily. Since I was craving Mexican food, making a quesadilla was a no-brainer. I lightly oiled a hot skillet, placed one brown rice tortilla in the pan and topped it with shredded cheddar cheese. If you like spicy quesadillas, try adding pepper jack cheese.

Then, I added another tortilla and let the quesadilla cook on each side for a minute or two. Unlike wheat flour-based tortillas, rice tortillas get an extra crispy crust which made this treat very easy to hold and dip. Try serving with a side of salsa, sour cream or guacamole for a delicious Mexican appetizer.

Panini-Style Sandwich
Recently, I stuffed cheese and vegetables between two rice tortillas to create a panini-style sandwich. This is a great way to get rid of leftovers or add extra hidden vegetables to a meal. Since I'm a vegetarian, I kept the sandwich simple by layering mozzarella cheese, spinach and fresh sliced tomatoes on my panini. After five minutes in the oven, the sandwich melted and toasted. Other toppings to try include sliced deli turkey or a mixture of ham and cheese.

Gluten-Free Tortilla Pizza
This is my personal favorite recipe using rice tortillas. Making gluten-free pizza from a boxed mix is simple, but costly. Using brown rice tortillas is much easier and adds a serving of whole grains to my diet.

To make a substantial crust, I use two tortillas separated by a sprinkling of shredded mozzarella cheese. Then, top the pizza with tomato sauce, more cheese and favorite pizza toppings. After five minutes in a 400 degree oven, the cheese was melted and the tortilla crust was crispy and golden. This tortilla creation reminds me of crispy, thin crust pizza.

Are you looking to add more whole grains to your diet? Brown rice tortillas are a great way to start! Let me know how you enjoy preparing tortillas!


Until Next Time,
Choose Healthy!

Angela Tague


PS: Want to read more about going gluten-free?

Gluten-Free Diet Traps: Avoiding High-Calorie Foods
Gluten-Free Pasta: Mung Bean Noodles Prepared Three Ways
Starting a Gluten-Free Diet
5 Naturally Gluten-Free Desserts

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Lovin' Limes

Try baking with fresh limes.
Photo by Hotblack, Morguefile.com

One of my favorite summertime flavors is lime. So, what's the first lime-flavored treat that comes to mind? For me, it's always key lime pie.

The tangy, creamy, cool pie somehow melts away the heat, humidity and better part of an afternoon. It isn't a quick pie to make when you're working from scratch.

My local grocery store had limes on sale 12/$1 and I just couldn't resist grabbing a few. Since I didn't have the time or patience to whip up a pie, I had to search for a new use for those limes.

I stumbled across a lime shortbread cookie recipe at the Land O' Lakes website that looked easy and tasty. I whipped up a batch in no time (using unbleached rice flour) and they were fabulous! Since I can't eat healthy all the time, this was a nice little homemade treat.

Next time I'm going to try substituting powdered stevia for the ultra-bad-for-me powdered sugar. What are you favorite lime recipes? I'd love to learn a healthier, yet sweet, lime concoction for the future.

Until Next Time!

Choose Healthy,
Angela

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What is quinoa?

If you like rice, you will probably enjoy the small, round grains of quinoa (pronounced "keen-wah").

The grain from South America is considered a base for many meals, much like potatoes or rice. And, quinoa packs a huge nutritional punch. This whole food is high in protein, fiber, minerals and vitamins.

Here is a quick comparison from the Quinoa Corporation:

Quinoa: 16.2% protein

Wheat: 14% protein

Millet: 9.9% protein

Rice: 7.5% rice

A few weeks ago I made a cold salad of chilled quinoa blended with avocado, a splash of lemon juice and a little olive oil in the food processor. Then I topped it with sliced garden tomatoes--and it was delicious, and filling.

If you want to learn more about quinoa, check out:

Quinoa Corporation: About Quinoa

Savvy Vegetarian: How to Cook Quinoa, Easy Quinoa Recipes

The World's Healthiest Foods: Quinoa

Until next time,

Choose Healthy!

Angela

Venturing Into a Whole Foods Diet

I must admit, choosing to eat whole foods hasn't been as simple as grazing a salad bar. To maintain proper nutrition, get enough protein in my (vegetarian) diet and feel full, I've had to learn about some foods that used to be foreign to me.

In the past month I've ventured into the world of cooking lentils, split dried peas and quinoa.

And, it was easy.

The hardest part was finding these items at the grocery store.

During my new food adventure, I must admit, my favorite recipe so far comes from Alton Brown, the host of the Food Network show "Good Eats." On the next cool evening, I highly recommend putting a pot of this soup on to simmer!

Alton Brown's Lentil Soup

Until next time,

Choose Healthy!

Angela