Category: Healthy Recipes

Categories
Healthy Recipes Recipes Traeger Recipes

Easy Smoked Stuffed Peppers Recipe

stuffed peppers on Traeger grill
Smoke bake uncovered 10 min

This easy stuffed pepper recipe is a great meal to prepare ahead or bake right away. I usually make it when peppers are on sale, which is usually in the summer. I don’t like to heat up my house with the oven in the summer so, I’ve included directions for smoked stuffed peppers. These stuffed peppers also make great leftovers for packed lunches and this meal is freezable. Basically the prefect family meal!

Disclaimer: This post may contain affiliate links. I earn commission from qualified purchases at no additional cost to you.

Best pepper characteristics for making stuffed peppers

  • similar in shape and size
  • level bottom, so they stand up straight
  • tall and thin vs. short and fat – to fit in the baking dish better
  • 4 bumps on the bottom rather than 3, because the stand up better on their own
bell peppers
Choose peppers with 4 bumps on the bottom.

Stuffed Pepper Ingredients:

  • 8 bell peppers, any color
  • 1 pound ground beef
  • 1 package of taco seasoning + water needed per package directions
  • 1 cup rice, cooked according to package directions (~ 2 cups cooked)
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced or grated
  • 1 15.5 ounce can black beans, drained and rinsed
  • 1 14.5 ounce can of fire roasted diced tomatoes
  • 1 4 ounce can of diced green chilis
  • 1 cup shredded cheddar cheese
  • fresh cilantro for garnish

How to make stuffed peppers

Cut the tops off the peppers. Remove the stems, but keep the remaining flesh from the top. Remove any remaining seeds and as much pith as possible. Place the pepper bottoms in a Pyrex deep 9×13 inch baking dish and dice up the tops.

bell peppers ready to stuff

Prepare the rice according to package directions. Set aside.

Brown the ground beef, drain and add the taco seasoning according to package directions. Set aside.

taco meat

Sauté the onions and diced pepper tops until softened, add the garlic, and sauté for another minute.

sauteed onions and peppers

Add the tomatoes and green chilis, mix until well combined.

add tomatoes and chilis

Add the black beans and mix.

add black beans

Finally add the cooked rice and mix until well combined.

Mexican rice mixture

Remove from heat and mix in the taco meat.

Stuff this mixture into the pepper bottoms.

stuffed bell peppers

Top with shredded cheese. Pour about 3/4 cup of water into the bottom of the baking dish. Just enough to cover the bottom of the dish.

Top with cheese and add water

Cover with aluminum foil.

covered stuffed peppers on Traeger grill
Smoke/bake covered 30 min
stuffed peppers on Traeger grill
Smoke bake uncovered 10 min

Preheat the Traeger or Oven to 400 degrees F. Bake/smoke covered for 30 min. Remove the foil and continue to bake/smoke for another 10 minutes or until the cheese is melted.

Garnish with fresh cilantro.

stuffed pepper
sliced stuffed pepper

Are smoked stuffed peppers good re-heated?

Yes, stuffed peppers make a great leftover meal. They are perfect for packed lunches too. They fit perfectly into a mug Pop-in for easy reheating!

stuffed pepper packed for lunch

As ama Amazon Associate, I earn on qualified purchases.

More Great smoked meals:

Try this amazing smoked Shepherd’s Pie. This recipe includes both directions for baking and smoking the pie.

Try this amazing breakfast casserole on the Traeger. This recipe can also be baked in an oven.

Printable smoked stuffed peppers recipe:

Stuffed Peppers recipeDownload

Recipe By Kristin
Course: dinner Cusine: Difficulty:easy

Servings

8 minutes

Preparing Time

30 minutes

Cooking Time

40 minutes

Calories

kcal

INGREDIENTS

  1. 8 bell peppers, any color

  2. 1 pound ground beef

  3. 1 package of taco seasoning + water needed per package directions

  4. 1 cup rice, cooked according to package directions (~ 2 cups cooked)

  5. 1 medium onion, diced

  6. 2-3 garlic cloves, minced or grated

  7. 1 15.5 ounce can black beans, drained and rinsed

  8. 1 14.5 ounce can of fire roasted diced tomatoes

  9. 1 4 ounce can of diced green chilis

  10. 1 cup shredded cheddar cheese

  11. fresh cilantro for garnish

DIRECTION

  1. Cut the tops off the peppers. Remove the stems, but keep the remaining flesh from the top. Remove any remaining seeds and as much pith as possible. Place the pepper bottoms in a baking dish and dice up the tops.

  2. Prepare the rice according to package directions. Set aside.
  3. Brown the ground beef, drain and add the taco seasoning according to package directions. Set aside.
  4. Sauté the onions and diced pepper tops until softened, add the garlic, and sauté for another minute.<br>
  5. Add the tomatoes and green chilis, mix until well combined. Add the black beans and mix. Finally add the cooked rice and mix until well combined.
  6. Remove from heat and mix in the taco meat.<br>Stuff this mixture into the pepper bottoms. Top with shredded cheese.
  7. Pour about 3/4 cup of water into the bottom of the baking dish. Just enough to cover the bottom of the dish.
  8. Cover with foil.
  9. Preheat the Traeger or Oven to 400 degrees F. Bake/smoke covered for 30 min. Remove the foil and continue to bake/smoke for another 10 minutes or until the cheese is melted.

NOTES

Categories
Healthy Recipes Recipes sourdough recipes

Multigrain Sourdough Bread Recipe – Simple and Flexible

Multigrain Sourdough bread scored with a heart
Multigrain Sourdough bread scored with a heart

The best part about making your own bread is being able to choose your own ingredients. With this recipe, you will have many choices. Many ingredients are optional and can be swapped out for other ingredients of your choice. This recipe is a combination of my 3 favorite breads, sourdough, rye, and multigrain. If you prefer whole wheat, no worries, this recipe will still work for you!

In order to consider a bread multigrain, it must have at least 2 grains. This bread contains, rye or whole wheat, flax and oats as well as many seeds. If there are any seeds you do not have or do not like, just delete or replace them. This is what makes this bread so flexible.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you actually need to make sourdough bread?

  • You will need an active starter, find tips for how to start and care for your starter here
  • A kitchen scale. Baking sourdough is a scientific process so most recipes will list ingredients by weight. If you have a postage scale that will work too.
  • A 6 quart cast iron Dutch oven with lid. This is required for baking the bread.
  • A proofing box or suitable alternative. I use the proof setting on my Ninja Foodie for this purpose, it’s more expensive but it also works as and air fryer, pressure cooker and more. Check out this post for more options. If your kitchen is consistently between 78 and 85 degrees then you do not need a proofing box.
  • Meat thermometer. This is the only way to determine if your bread is done. It’s also helpful for checking the temperature of the water you add.
  • Parchment paper – This will help prevent sticking and make it much easier to transfer your dough.

Multigrain Sourdough Bread Ingredients

  • 150 Grams Active and Fed Sourdough Starter (find tips on sourdough starter here)
  • 400 Grams Unbleached Bread Flour
  • 100 Grams Rye or Whole Wheat Flour
  • 250 Grams Warm Water 90-95 degrees F
  • 25 Grams Olive Oil
  • 10 Grams Kosher or Sea Salt
  • 25 Grams Whole Rolled Oats*
  • 25 Grams Pumpkin Seeds*
  • 25 Grams Sunflower Seeds*
  • 25 Grams Flax Seeds*
  • 10 Grams Hemp Hearts*
  • 10 Grams Sesame Seeds*
  • 8 Grams Poppy Seeds*
  • 8 Grams Caraway Seeds*

* Optional ingredients. Note: you still need at least 2 grains to call this bread multigrain bread.

Multigrain Sourdough Bread Instructions

Preparing ingredients and dough

Start by weighing out the oats, pumpkin seeds, sunflower seeds, and flax seeds. Place them in a cereal bowl. Cover with water ~ 100 grams or enough to cover the seeds (this will be drained off). Soak the seeds for 1 hour.

Meanwhile weigh out the remaining seeds and place them in a second cereal bowl, and set aside.

sourdough starter
sourdough starter

Weigh out the starter, warm water and olive oil. Mix together in a mixing bowl. Then weigh out the salt, and flours. Mix the salt and flours with the wet ingredients. You may have to use your hands or a bread scraper to incorporate all of the flour.

Sourdough ready to rest

Resting stage

The dough will appear dry at this point, that’s okay. Cover the dough with a warm damp kitchen towel and allow it to rest for 60 minutes. The technical term for this stage is autolyze, hydrating the flour. This step is especially important when using whole wheat or rye flour.

After the oats and seeds have soaked for 1 hour, drain the water off. This is easily done with a wire strainer.

Adding the seeds to multigrain sourdough

After your dough has rested for 60 minutes, press a bowl shape into your dough and add all of the wet and dry seeds. Fold the dough over the seeds several times to mix. The seeds will continue to mix during the next stage, so don’t worry if they are not fully mixed. Form you dough into a ball and use the ball to collect as many seeds as possible remaining in the bowl.

Stretching and folding

multigrain sourdough ready to ferment

Place the ball on a sheet of parchment paper, into your proofing box or acceptable alternative. I use a Ninja Foodi on the proof setting at 85 degrees for this step. If you kitchen is warm enough, you can just place the dough in a mixing bowl for this step.

After 15-20 min, stretch and fold the dough over on itself, turn 1/4 and stretch and fold again. Continue to turn the dough 1/4 turn and do a total of 4 stretches and folds (a full circle). Wait another 15-20 min and do another set of 4 stretches and folds. Continue to stretch and fold a total of 3-4 times in the first hour. At this point your seeds should be thoroughly mixed.

Fermentation and rising

Continue to allow your dough to rise in the proofing box at 85 degrees. Check on it every hour to see if it has doubled in size. It usually takes 3-4 hours at 85 degrees, depending on how active your starter is.

Baking multigrain sourdough

multigrain sourdough scored with a heart

Preheat your oven to 450 degrees F. Line the inside of a Dutch oven with parchment paper. Remove the dough from the proofing box and use a dough scraper to carefully remove it from the parchment paper. Fold the edges under to create a ball.

Place the dough ball seam side down into the Dutch oven. Score the top of the dough about 1/4 inch deep with a sharp knife.

Place the lid in the Dutch oven and place it in the preheated oven. Immediately turn the oven temperature down to 400 degrees F, and bake covered for 20 minutes, remove the Dutch oven cover and place an empty sheet pan on the shelf below your Dutch oven. This will help prevent excessive browning on the bottom of your bread. Continue to bake uncovered for 30-40 minutes. Use a meat thermometer to check the temperature of your bread. It is done when the temperature reads between 205-210 degrees F.

Cooling stage

Multigrain Sourdough bread scored with a heart
Multigrain Sourdough bread scored with a heart

When your bread is ready, remove it from the Dutch oven as soon as possible and place it on a cooling rack.

Wait until your bread is cool, at least 1 hour before slicing it. This is the most difficult step, but worth it!

sliced multigrain sourdough

Can you bake sourdough bread on a smoker?

Yes you can! I love sourdough bread so much, but I do not like to heat up my home in the Summer. I love to bake on my Traeger grill in the Summer!

How to bake sourdough bread on a Traeger pellet grill:

For this recipe: Remove the top rack and preheat the Traeger Silverton 620 to 450 degrees F.

Place the dough into a parchment lined Dutch oven with lid. Quickly, put the Dutch oven on the preheated grill. Immediately turn the temperature down to 410 degrees F. Smoke/bake for 30 minutes.

Dutch oven on the Traeger

Quickly remove the Dutch oven lid and place the temperature probe into the bread. Continue to smoke/bake for 30-40 additional minutes or until the probe reaches 205 degrees F.

Sourdough bread on the Traeger

Remove the bread from the Dutch oven as soon as possible and place on a cooling rack. Wait at last 1 hour before slicing your bread.

Multigrain Sourdough Bread (1)Download

Recipe By kristin
Course: Bread Cusine: Difficulty:Easy

Servings

6 minutes

Preparing Time

60 minutes

Cooking Time

60 minutes

Calories

kcal

INGREDIENTS

  1. 150 Grams Active and Fed Sourdough Starter

  2. 400 Grams Unbleached Bread Flour

  3. 100 Grams Rye or Whole Wheat Flour

  4. 250 Grams Warm Water 90-95 degrees F

  5. 25 Grams Olive Oil

  6. 10 Grams Kosher or Sea Salt

  7. 25 Grams Whole Rolled Oats

  8. 25 Grams Pumpkin Seeds

  9. 25 Grams Sunflower Seeds

  10. 25 Grams Flax Seeds

  11. 10 Grams Hemp Hearts

  12. 10 Grams Sesame Seeds

  13. 8 Grams Poppy Seeds

  14. 8 Grams Caraway Seeds

DIRECTION

  1. <strong>Preparing ingredients and dough</strong><br>Start by weighing out the oats, pumpkin seeds, sunflower seeds, and flax seeds. Place them in a cereal bowl. Cover with water ~ 100 grams or enough to cover the seeds (this will be drained off). Soak the seeds for 1 hour.<br>Meanwhile weigh out the remaining seeds and place them in a second cereal bowl, and set aside.<br>Weigh out the starter, warm water and olive oil. Mix together in a mixing bowl. Then weigh out the salt, and flours. Mix the salt and flour with the wet ingredients. You may have to use your hands or a bread scraper to incorporate all of the flour.

  2. <strong>Resting stage</strong><br>The dough will appear dry at this point, that's okay. Cover the dough with a warm damp kitchen towel and allow it to rest for 60 minutes. The technical term for this stage is autolyze, hydrating the flour. This step is especially important when using whole wheat or rye flour.<br>After the oats and seeds have soaked for 1 hour, drain the water off. This is easily done with a wire strainer.
  3. <strong>Adding the seeds to multigrain sourdough</strong><br>After your dough has rested for 60 minutes, press a bowl shape into your dough and add all of the wet and dry seeds. Fold the dough over the seeds several times to mix. The seeds will continue to mix during the next stage, so don't worry if they are not fully mixed. Form you dough into a ball and use the ball to collect as many seeds as possible remaining in the bowl.
  4. <strong>Stretching and folding</strong><br>Place the ball on a sheet of parchment paper, into your proofing box or acceptable alternative. I use a Ninja Foodi on the proof setting at 85 degrees for this step. If you kitchen is warm enough, you can just place the dough in a mixing bowl for this step.<br>After 15-20 min, stretch and fold the dough over on itself, turn 1/4 and stretch and fold again. Continue to turn the dough 1/4 turn and stretch and fold again to make a complete circle of 4 folds. Repeat 3-4 times for the first hour.
  5. <strong>Fermentation and rising</strong><br>Continue to allow your dough to rise in the proofing box at 85 degrees. Check on it every hour to see if it has doubled in size. It usually takes 3-4 hours at 85 degrees, depending on how active your starter is.
  6. <strong>Baking multigrain sourdough</strong><br>Preheat your oven to 450 degrees F. Line the inside of a Dutch oven with parchment paper. Remove the dough from the proofing box and use a dough scraper to carefully remove it from the parchment paper. Fold the edges under to create a ball.<br>Place the dough ball seam side down into the Dutch oven. Score the top of the dough about 1/4 inch deep with a sharp knife.<br>Place the lid in the Dutch oven and place it in the preheated oven. Immediately turn the oven temperature down to 400 degrees F, and bake covered for 20 minutes, remove the Dutch oven cover and place an empty sheet pan on the shelf below your Dutch oven. This will help prevent excessive browning on the bottom of your bread. Continue to bake uncovered for 30-40 minutes. Use a meat thermometer to check the temperature of your bread. It is done when the temperature reads between 205-210 degrees F.<br>When your bread is ready, remove it from the Dutch oven as soon as possible and place it on a cooling rack.<br>Wait until your bread is cool, at least 1 hour before slicing it. This is the most difficult step, but worth it!

NOTES

As an Amazon Associate, I earn from qualified purchases.

Categories
Healthy Recipes Recipes Soups

Best Homemade Tomato Bisque Recipe

Best Tomato Bisque

If you love tomato bisque, you should definitely try making it homemade. It’s so much better than canned. This is the best homemade tomato bisque recipe. This soup is also a great meatless meal.

This post may contain affiliate links. I earn commission at no additional cost to you.

What is the difference between tomato soup and tomato bisque?

Bisque is a French word for a creamy soup made of pureed vegetables. Tomato bisque is made with pureed tomatoes. Tomato soup is also made with pureed tomatoes, but tomato soup could still have chunks of tomato in it. Bisque is by definition pureed to a smooth texture, however it could be garnished with chunks of tomato. Ultimately, they are very similar.

Best Tomato Bisque Ingredients

  • 2 Tablespoons Butter
  • 1 Onion, diced
  • 2 Carrots, diced
  • 3 Sprigs Thyme, stems removed
  • 1-10 ounce jar roasted red peppers
  • 1/4 Cup Sundried tomatoes, minced
  • 28 ounces of canned diced fire roasted tomatoes
  • 2- 14 ounce cans of vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Salt to taste
  • 1 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese

Tomato Bisque Directions

Sauté the onions and carrots in the butter until softened.

sauteed onions and carrots

Add the Thyme, peppers, tomatoes, and vegetable broth. Mix and bring to a simmer.

tomato bisque before blending

Add the seasonings, sugar, cream and parmesan. Blend with an immersion blender.

blending tomato bisque
blended tomato bisque

Serve with fresh bread, crackers or a grilled cheese sandwich.

Can you freeze Tomato Bisque?

Yes you can! Just make sure you allow the soup to cool to room temperature or refrigerate before freezing. Use a freezer safe soup container for best results.

Can you reheat tomato bisque?

Yes, tomato bisque is perfect for packed lunches. I use a Mug Pop-in to take it to work. It has a vented BPA free lid, perfect for reheating your soup in the microwave at work or school.

More great Soup recipes

Recipe By kristin
Course: soup Cusine:French Difficulty:Easy

Servings

6 minutes

Preparing Time

10 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 2 Tablespoons Butter

  2. 1 Onion, diced

  3. 2 Carrots, diced

  4. 3 Sprigs Thyme, stems removed

  5. 1-10 ounce jar roasted red peppers

  6. 1/4 Cup Sundried tomatoes, minced

  7. 28 ounces of canned diced fire roasted tomatoes

  8. 2- 14 ounce cans of vegetable broth

  9. 1 teaspoon garlic powder

  10. 1 teaspoon onion powder

  11. 1/4 teaspoon cayenne pepper

  12. 1/4 teaspoon fresh ground black pepper

  13. 1 teaspoon smoked paprika

  14. 1 teaspoon dried oregano

  15. 1 teaspoon sugar

  16. Salt to taste

  17. 1 cup heavy cream

  18. 1/4 cup freshly grated parmesan cheese

DIRECTION

  1. Sauté the onions and carrots in the butter until softened.

  2. Add the thyme, peppers, tomatoes, and vegetable broth. Mix and bring to a simmer.
  3. Add the seasonings, sugar, cream and parmesan.
  4. Blend with an immersion blender.

NOTES

    Serve with fresh bread, crackers or a grilled cheese sandwich.

Best Tomato Bisque RecipeDownload

As an Amazon associate, I earn from qualified purchases.

Categories
Healthy Recipes Recipes Soups

Easy Ratatouille Lentil Soup Recipe

Ratatouille soup

This easy ratatouille lentil soup is a perfect way to get more vegetables in your diet. This soup is vegetarian and vegan. It also makes great leftovers for packed lunches and is freezable for later use.

Disclaimer: This post may contain affiliate links. I earn commission at not additional cost to you.

Ratatouille Lentil Soup Ingredients:

  • 2 Tablespoons olive oil
  • 1 eggplant
  • 1 teaspoon salt
  • 1 zucchini, sliced and quartered
  • 1 summer squash, sliced and quartered
  • 1 medium onion, roasted or diced
  • 2 Roasted peppers, canned or fresh
  • 3 garlic cloves, minced or grated
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 quarts vegetable broth
  • 1- 14.5 ounce can crushed tomatoes
  • 1 cup uncooked dried lentils
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons balsamic vinegar

Ratatouille Lentil Soup Directions:

Roast the peppers. Preheat oven to 400 degrees. Place the peppers on parchment paper lined sheet pan. Roast for 10 minutes, flip, then roast for another 10 minutes. Cool, then peel the peppers. Dice the roasted peppers. Alternatively, you can use canned roasted peppers.

roasted peppers

Slice the eggplant and salt the slices on both sides. Allow the salted eggplant to sit for 15 minutes. This will draw out the bitter flavor. Rinse the eggplant and cut into 1/2 inch cubes.

eggplant
salted eggplant

In a large stockpot, sauté the eggplant until just starting to soften. Add the diced onion.

chopped eggplant

Add the zucchini and summer squash, add additional oil if needed to prevent sticking. Sauté until slightly softened.

zucchini and summer squash

Now add the in the crushed tomatoes, and roasted peppers. Season with garlic, basil, and oregano. Mix well.

roasted peppers in ratatouille soup

Use a mesh strainer to rinse the lentils.

rinsing lentils

Mix in the broth and lentils. Bring to a boil. Reduce heat to a simmer, stirring occasionally until lentils are tender, approximately 40 minutes.

Ratatouille soup

Lastly, add the vinegar and fresh ground pepper.

Ratatouille soup

Serve with crackers or fresh bread.

Can you reheat Ratatouille soup?

You sure can! Ratatouille soup makes great leftovers for packed lunches. I like to pack it in a Mug Pop in, find it here.

Mug Pop in

This mug is perfect for packing soup and other leftovers for lunch. The BPA free lid is vented, so it keeps the microwave clean!

Can you freeze soup?

Yes! You can freeze soup. Just make sure you cool it to room temperature or refrigerate it first. Then put it in a freezer safe container. Warm it up on another busy night!

Can you use chicken stock instaed?

You sure can use chicken stock. If you do, this recipe will no longer be vegetarian or vegan.

More Great Soup Recipes

If you like this recipe, follow us on social media:

Easy Ratatouille Lentil Soup Recipe (1)Download

As an Amazon associate I earn from qualified purchases.

Categories
Healthy Recipes Recipes Soups

Easy Cream of Broccoli Soup

This easy cream of broccoli soup recipe is a great way to get more vegetables into your diet. It pairs well with a salad or sandwich for a quick and easy meal. This soup makes great leftovers for packed lunches.

This post may contain affiliate links. I ear commission of qualified purchase at no additional cost to you.

What special tools do you need to make this soup?

  1. Immersion blender
  2. Large Pot
  3. Chef’s Knife
  4. Cutting Board
  5. Can opener
Easy Cream or broccoli Soup with a sandwich

Cream of Broccoli Soup Ingredients:

  • 2 Tablespoons Olive oil
  • 1 Medium Onion, diced
  • 1 Pound Broccoli
  • 3 cloves garlic, minced or grated
  • 1 15-ounce can of peas, drained
  • 5 celery sticks, diced
  • 1 quart vegetable broth
  • 1 Tablespoon golden balsamic vinegar
  • 1 cup heavy cream
  • 1 teaspoon fresh ground black pepper

Broccoli Soup Directions:

Sauté the onions and celery in the olive oil until slightly softened. Then, add the garlic and continue to sauté for another minute. Toss in the broccoli and sauté a couple minutes until slightly softened. Finally, add the broth and canned peas. Bring to a boil. Simmer for 2 minutes.

Use an Immersion blender to cream the ingredients until smooth. Stir in the cream, vinegar and peeper.

Nessie serving cream of broccoli soup

If you need some extra cute in your life, this Nessie Ladle is a great addition to get kids more interested in eating this delicious and healthy soup. Our Nessie served up so much soup, we hardly had any leftover!

Cream-of-Broccoli-SoupDownload

Recipe By Kristin
Course: Soup Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

15 minutes

Cooking Time

15 minutes

Calories

kcal

INGREDIENTS

  1. 2 Tablespoon Olive Oil

  2. 1 medium onion, diced

  3. 1 pound broccoli

  4. 3 cloves garlic

  5. 1 15-ounce can of peas, drained

  6. 5 celery stalks, diced

  7. 1 cup heavy cream

  8. 1 quart vegetable broth

  9. 1 tablespoon golden balsamic vinegar

  10. 1 teaspoon fresh ground black pepper

DIRECTION

  1. Sauté the onions and celery in the olive oil until slightly softened.

  2. Add the garlic and continue to sauté for another minute.
  3. Toss in the broccoli and sauté a couple minutes until slightly softened.
  4. Finally, add the broth and canned peas. Bring to a boil. Simmer for 2 minutes.<br>
  5. Use an <a href="https://amzn.to/3wI765c">Immersion blender</a> to cream the ingredients until smooth. Stir in the cream, vinegar and peeper.

NOTES

    You can peel and slice the broccoli stems and add those too.

More soup recipes:

Easy Pumpkin Apple Soup Recipe
Easy Leftover Turkey Enchilada Soup
Zuppa Toscana – Better than Olive Garden
Quick and Easy Chili

As an Amazon Associate, I earn on qualified purchases.

Categories
Healthy Recipes Recipes Sides

Make Your Own Sauerkraut: Red or Green

jars with fermenting lids

If you love sauerkraut, you will really love it if you make your own. It’s so easy, just 2 ingredients. It’s better to make your own because you can choose how sour you want it to be, which color cabbage you want to use and any additional flavors you want to add. Red cabbage sauerkraut adds a lot of color to your recipes. Any additional flavors are up to you! It’s your sauerkraut, make it the way you want it.

This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make sauerkraut?

  • Kitchen Scale – The ingredients for sauerkraut are most accurately measured by weight. Since fermentation is a scientific process, it’s best to measure accurately. Choose one that converts from grams to ounces. Find a good one here.
  • Fermentation kit – Although not absolutely necessary, a fermentation kit will make the process easier. I love this set, it is compatible with any size wide mouth canning jar.
  • Quart size wide mouth canning jars – These jars are the perfect size for fermenting 1 pound of cabbage at a time. They are also compatible with my preferred fermentation lids. The wide mouth is large enough to fit a jam jar to hold down the cabbage.
  • Sauerkraut Pounder – A wooden tool used to press the cabbage down into the brine.
  • Jam jars – These 8 ounce jam jars fit perfectly inside the quart size canning jars. They are used to hold down the cabbage while it ferments. Alternatively, you could use weights for this purpose.
  • 8″ Chef’s knife – An 8″ chef’s knife is the best knife for slicing large vegetables like a full head of cabbage. I honestly don’t know how a kitchen could function without at least one 8″ chef’s knife. Find one here.
  • Cutting Board – Choose wood or plastic, never glass. Make sure it is large enough to slice a head of cabbage.

Homemade Sauerkraut Ingredients:

1 pound red or green cabbage -chopped or shredded

9 grams (~1.5 tablespoons) kosher salt or sea salt (not iodized- no anticaking ingredients)

Great Sauerkraut additions:

For extra flavor, you can add any of these to your homemade sauerkraut. This is anther reason why it is so much better to make your own sauerkraut.

  • Caraway seeds
  • Juniper berries
  • Shredded carrots or beets (80% cabbage/20% beets or carrots – otherwise the sugar from the beets or carrots can affect the fermentation)
  • Garlic
  • Ginger
  • Lemon peel
  • Fresh dill

How to prepare cabbage to make sauerkraut

Slice the cabbage in half with an 8″ Chef’s knife.

Cabbage cut in half
cabbage with core removed
red cabbage with core removed

Remove the core.

chopped cabbage

Chop the cabbage any way you like, it’s your sauerkraut! I prefer to dice the cabbage into 1/4 to 1/2 inch squares. This makes the perfect bite size pieces, easy for adding to sandwiches or sausages.

How to make Your Own Sauerkraut:

adding salt to cabbage

Weigh your chopped cabbage on a Kitchen Scale. Put the diced cabbage in a bowl, then add 1.5 teaspoons of kosher salt per pound of cabbage.

squeezing juice from green cabbage
squeezing juice from cabbage

With clean hands, press and squeeze the cabbage until it is very wet. You should be able to see the water dripping down when you squeeze it. This will take a few minutes.

cabbage in quart size canning jars

Transfer the wet cabbage and all of the juice “brine” into Quart size wide mouth canning jars.

press cabbage down into jar

Use a Sauerkraut Pounder to press the cabbage down into the brine. The cabbage should all be completely submerged in brine.

add jam jars to hold cabbage down

Place the jam jars, or fermentation weights inside the quart size jars to hold the cabbage down in the brine.

jars with fermenting lids

Screw on the fermentation lids. Let the jars sit on the counter out of direct sunlight for 1-6 weeks. I usually date the jars. The ideal temperature for fermentation is between 60-70 degrees F. After a couple of days you will begin to see bubbles forming in the jars. This is the fermentation taking place. Check for desired sourness after 7 days. Continue checking every couple days or at least weekly after that. Once you have your desired sourness, put an airtight cap on it, and place it in the refrigerator. The fermentation lids I used have an air tight seal that can be closed when the fermentation vent is removed.

Is Sauerkraut Healthy?

Yes! Cabbage alone is very healthy. It is a good source of Vitamin C and Vitamin K. Cabbage is also good for you because it is a great low calorie high fiber food. Fermentation adds the benefit of probiotics which are good for gut health. Sauerkraut has many health benefits, it is anti-inflammatory, a great anti-oxidant, and may even protect against cancer. Some people experience upset stomach or diarrhea from eating sauerkraut. If you are new to sauerkraut it would be best to start with a small serving, you can increase your serving size when your body adjusts to it.

Recipe By Kristin
Course: Condiment Cusine:German Difficulty:Easy

Servings

20 minutes

Preparing Time

30 minutes

Cooking Time

minutes

Calories

6 kcal

INGREDIENTS

  1. 1 pound Cabbage

  2. 1.5 teaspoons kosher salt

DIRECTION

  1. Chop the cabbage.

  2. Add the salt.
  3. Mash and squeeze the cabbage until it is very wet and water drops form when squeezed. 2-5 minuets.
  4. Press the cabbage into a wide mouth quart size canning jar with a sauerkraut pounder.
  5. Hold the cabbage down in the brine with fermentation weights or jam jars.
  6. Place a fermentation lid on the jar.
  7. Leave on the counter out of direct sunlight, between 60-70 degrees F for 1-6 weeks. Check weekly for desired sourness.

NOTES

Follow me for more healthy recipes

As an amazon associate, I earn from qualified purchases.

Categories
Healthy Recipes Recipes

Homemade Jamaican Jerk Seasoning Recipe

Photo by Victoria Zakharchuk on Unsplash

Save money by making your own seasoning blends. Homemade Jamaican Jerk seasoning is a must have. It’s so easy to make and a great one to have on hand for some fabulous Caribbean flavor. Traditionally it is used for seasoning chicken and pork, but there are plenty of other uses for it.

Disclaimer: This post includes affiliate links. I earn commission at no additional cost to you.

What can you use Jamaican Jerk Seasoning for?

  • Seasoning chicken, pork or fish
  • Seasoning grilled or roasted vegetables
  • Add to rice or risotto for Caribbean flavor, try this Caribbean Rice
  • Great for squash or pumpkin soups or stews

Jamaican Jerk Seasoning Ingredients:

  • 1 tablespoon granulated onion or onion powder
  • 1 tablespoon granulated garlic or garlic powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon allspice
  • 2 teaspoons Himalayan pink sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground clove
  • 1 tablespoon sugar
  • 2 teaspoons dried thyme
  • 1 tablespoon dried parsley (optional)
Jamaican Jerk Seasoning Ingredients
Jamaican Jerk Seasoning Ingredients

How to make Homemade Jamaican Jerk Seasoning

Measure and mix all of the above ingredients in a bowl. Use a funnel to put the mixture into a 4 ounce spice jar. Label it and you are all set.

Is Jamaican Jerk Seasoning Gluten Free?

This is one of the best reasons to make your own seasoning blends. Some seasonings contain anticaking ingredients that contain gluten, especially seasoning blends. If you make your own blend you can make sure all of your ingredients are gluten free.

Is Jamaican Jerk Seasoning healthy?

Many of the ingredients in Jamaican Jerk seasoning have health benefits. Really the only unhealthy ingredients are salt and sugar. If you make your own, you could eliminate those ingredients, but keep in mind they are minimal when you only plan to use a couple tablespoons of the blend at a time.

Jamaican Jerk Seasoning Printable Recipe

Jamaican-Jerk-Seasoning-RecipeDownload

As an Amazon Associate, I earn on qualified purchases.

Categories
Breakfast recipes Healthy Recipes Recipes

Nutrient Packed Smoothie vs. Smoothie Bowls

Photo by Denis Tuksar on Unsplash

Save a ton of money by making your own smoothies and smoothie bowls at home. Learn how to create your own recipes and which ingredients provide the best nutrients for your health.

A smoothie is a simply a beverage made by pureeing fruits and vegetables with other ingredients in a blender. A smoothie bowl is a thicker more nutrient packed smoothie, thick enough to eat with a spoon, and often topped with fruit, granola, nuts, and seeds. Lets review some common smoothie vs. smoothie bowl questions and how to pack them with nutrients.

Disclaimer: The statements made regarding these recipes have not been evaluated by the Food and Drug Administration. The efficacy of these recipes have not been confirmed by FDA-approved research. These recipes are not intended to diagnose, treat, cure or prevent any disease.

Smoothie vs. smoothie bowl

A smoothie is thin enough to drink through a smoothie straw. For a smoothie bowl you can use the same ingredients to make a smoothie, but it will be thick enough to eat with a spoon.

Basic smoothie vs. smoothie bowl ingredients:

Smoothie: 1 cup (8 ounces of fruits and veggies) to 1/2 cup to 1 cup of liquid. Less liquid will make a thicker smoothie, more liquid makes a thinner smoothie.

Smoothie bowl: 2 cups (16 ounces of fruits and veggies) to 1/4 cup liquid.

Optional additives can be mixed in in small quantities. For example, a tablespoon of honey or a scoop of protein powder.

Basic Smoothie recipe example:

1/2 cup frozen mixed berries

1 frozen banana (sliced before freezing) ~1/2 cup

1/2 cup vanilla yogurt

1/2 cup milk

Optional: 1 tablespoon elderberry syrup.

Puree in a blender

Serve in a cup with a straw.

Basic Smoothie bowl recipe example:

1.5 cups frozen mixed berries

1 frozen banana (sliced before freezing) ~1/2 cup

2 tablespoons yogurt

2 tablespoons milk

Optional: 1 teaspoon honey

Puree in a blender

Top with fresh blueberries, almond slices, and hemp hearts. Serve in a bowl with a spoon.

Smoothie vs. smoothie bowl infographic

Which blender is best for making smoothies?

I personally prefer the Ninja Professional Blender. It has a large capacity, it blends everything smoothly. It is also dishwasher safe for quick and easy clean up.

Another awesome option for delicious smoothies is the Vitamix Blender. The only drawback is the price. Although it is expensive, it has a few features that the Ninja does not have. It will heat soups, but that is not necessary for smoothies.

If you need a smaller blender for a college dorm or a small kitchen, a handheld immersion blender or a personal size blender are also great options.

Lastly, there is the Ninja Creami which is perfect for making smoothies and best for making smoothie bowls with the added benefit of making ice cream.

Ninja blender making a smoothie

Can you make a smoothie the night before?

The best way to make a smoothie the night before is to prepare all of the ingredients. Chop and freeze the fruit you wish to use. Measure out the liquid ingredients and place them in the refrigerator. Then you can quickly blend them together in the morning.

Can you store a smoothie in the refrigerator or freezer?

If you prepare a smoothie with ice or frozen ingredients then it will thin with refrigeration because the ice will melt and the frozen ingredients will thaw. The smoothie will be thinner, but still tasty. It will probably need to be stirred before consuming.

You can freeze a smoothie, but it will thicken like ice cream or sorbet. Frozen smoothie would require a spoon to consume. You can defrost it but depending on the ingredients, it may not remain smooth. It is possible to blend it again, but the consistency may not be the same.

Are smoothies and smoothie bowls healthy?

Smoothies and smoothie bowls can both be very healthy depending on the ingredients you choose. Read on to learn about healthy and unhealthy ingredients found in smoothies and smoothie bowls.

Which smoothie is anti-inflammatory?

Most smoothie ingredients are naturally anti-inflammatory, which makes smoothies and smoothie bowls a great option for an anti-inflammatory diet. Here are some ingredients to avoid and some to include in anti-inflammatory smoothies and smoothie bowls:

Smoothie ingredients to avoid because they can increase inflammation:

  • Processed foods
  • sugar
  • sweetened teas
  • sugary drinks
  • sweet cereal
  • canned fruit packed in heavy syrup
  • non-dairy creamers (unhealthy fat)

Best Anti-inflammatory smoothie ingredients:

  • Berries
  • Grapes
  • Citrus fruits: oranges/grapefruit
  • Pumpkin
  • Spinach/kale
  • Cauliflower
  • Quinoa
  • Soy
  • Nuts/seeds
  • hemp hearts/chia
  • Spices: ginger/turmeric/cinnamon

Which Smoothie is best for weight loss?

There are plenty of fad diets out there that will each have their own smoothie recipes. The key to consuming smoothies for weight loss is choosing the right ingredients. Fruits and vegetables are typically the main ingredients in most smoothie and smoothie bowl recipes. The reason why fruits and vegetables are good for weight loss is because they have low energy density. Meaning they have few calories in a large volume of food. This way you can fill up, and feel full while consuming fewer calories. There is some research to prove that consuming low-energy-dense foods will lead to weight loss without feeling hungry.

If you choose low-energy-dense ingredients for your smoothie, you can stay full longer on fewer calories and lose weight.

Best ingredients for a weight loss smoothie or smoothie bowl (low-energy-dense foods)

  • Fresh or frozen vegetables
  • Fresh or frozen fruits
  • Low-fat or fat-free dairy products with no sugar added
  • Whole grains
  • Water or ice

Worst ingredients for a weight loss smoothie or smoothie bowl (high-energy-dense foods)

  • Fruits canned in heavy syrup
  • Juice
  • Sweetened yogurt
  • Sugar
  • Full fat dairy products
  • Dried fruits
  • Refined grains: white rice or cereal made with white flour

Smoothie vs. smoothie bowl, which is good for diarrhea?

If you have diarrhea hydration is important. If you are recovering from a stomach bug and have been vomiting also, you should probably start with clear liquids. Once you are feeling better, then a smoothie would still be better than a smoothie bowl because smoothies have more liquid. In the past a BRAT (banana, rice, applesauce, toast) diet was often recommended as a bland diet to eat for the first day of solid food after a stomach bug. These four foods are still a great option, but many experts recommend adding in a few more foods for better nutrition. There are still some foods that should be avoided when you have diarrhea.

Ingredients to avoid adding to a smoothie when you have diarrhea:

  • Dairy (with the exception of yogurt or kefir-especially with antibiotic associated diarrhea)
  • Citrus fruits
  • pineapple
  • leafy green vegetables
  • raw vegetables
  • Spices
  • berries or seedy fruits
  • oils
  • caffeine

Best smoothie ingredients to add when you have diarrhea:

  • Banana
  • Cooked white rice (gritty)/baby rice cereal
  • Kefir or yogurt
  • Apple sauce or juice
  • Pedialyte
  • Coconut water
  • Peaches
  • Melons
  • Squash-e.g. pumpkin puree
  • Cream of wheat
  • Oatmeal

Smoothie vs. Smoothie bowl for constipation?

Hydration and fiber are both important for prevention and treatment of constipation. Smoothies will help more with hydration, but you can pack more fiber in a smoothie bowl. Both are good options for constipation. I unusually try to help my patients choose good foods to treat occasional constipation before resorting to medications.

Best Smoothie and smoothie bowl ingredients for constipation

  • Prunes or prune juice
  • All Bran
  • Plums with peel
  • Berries
  • Squash
  • Leafy Greens
  • Water/Ice
  • Flax seeds
  • Nuts
  • Kombucha
  • Apples with peel/apple juice
  • Kiwi

Which smoothie is best when you are sick with a cold or flu?

If you are sick with a cold or flu you need hydration, especially if you have a fever. Smoothies are a great way in increase hydration. Fruits, vegetables and other immune boosting foods are also beneficial when nursing a viral infection. A cold smoothie made with frozen fruits and/or ice can help to sooth a sore throat. Top your smoothie bowl with my immune boosting granola.

Best Immune boosting smoothie and smoothie bowl ingredients:

  • Citrus fruits
  • Berries
  • Elderberry Syrup
  • Matcha
  • Ginger/turmeric
  • Nuts and seeds
  • Leafy greens
  • Peppers
  • Sweet Potato
  • Pomegranate
  • Yogurt
  • Papaya
  • Kiwi
  • Acai
Immune boosting smoothie and smoothie bowl ingredients infographic.

How to make a hydrating smoothie.

Although both smoothies and smoothie bowls contain hydration, smoothies are more hydrating because they contain more liquid. There are some fruits and vegetables that have a higher water content and are better for improving hydration. Electrolytes are important for improving hydration lost due to sweating from exercise or illness. For more hydration tips, check out my post on hydration.

Most hydrating Smoothie ingredients:

  • Celery
  • Watermelon
  • Peaches
  • Bell Peppers
  • Cucumbers
  • Leafy Greens
  • Tomatoes
  • Cantalope
  • Strawberries
  • Yogurt
  • Cottage Cheese
  • Ice
  • Coconut Water
hydrating strawberry watermelon smoothie
Which Thermometer is best for your home?
Whether you are expecting your first child or getting ready to send …
Don’t Give up on Sourdough: Try These Easy Tips
It seems like some people have no problem baking delicious sourdough bread …
Colonoscopy Prep Tips: Easy and Comfortable
Congratulations for choosing to get the only cancer screening exam that is …
How to sneak more fruits and vegetables into your diet.
Are you trying to eat more healthy food? Fruits and vegetables pretty …

As an Amazon Associate, I earn from qualified purchases.

Categories
Breakfast recipes Health Tips Healthy Recipes Recipes

Pharmacist Shares Immune Boosting Granola Recipe

Immune boosting granola pharmacist recommended

Customers are flooding into local pharmacies in search of immune boosting supplements. Many of these immune boosting ingredients can easily be included in your diet. It’s much less expensive to eat your vitamins than to purchase supplements. I’m a pharmacist and I would love to share my recipe for Immune Boosting Granola. Granola is a quick and easy breakfast or snack that can easily be added to any daily meal plan. Add some to you favorite yogurt or just pack it for a quick and easy snack.

Disclaimer: The statements made regarding this recipe have not been evaluated by the Food and Drug Administration. The efficacy of this recipe has not been confirmed by FDA-approved research. This recipe is not intended to diagnose, treat, cure or prevent any disease.

Immune Boosting Nutrients

In order to make an immune boosting recipe, one first needs to know which nutrients are known to boost immunity. I have compiled a list of immune boosting vitamins and minerals, because adding more to your diet can help boost your immunity.

Vitamin C- There is research to support Vitamin C supplementation in reducing the length and severity of respiratory infections.1 Vitamin C plays an important role in immune response.

Zinc – Plenty of research is certainly available supporting zinc supplementation in reducing the length and severity of infections.1 Zinc is an important player in immune response.

Vitamin D – There is some evidence that vitamin D could reduce the risk of Influenza and COVID-19 infections and death.2

Vitamin B6- A deficiency in Vitamin B6 reduces your ability to make antibodies to fight off infection. Vitamin B6 could help strengthen immunity.3

Vitamin E- Immune response is enhanced by Vitamin E. It can provide protection against infections.4

Selenium- The immune system relies on adequate dietary selenium.5

Immune Boosting Ingredients

I selected my granola ingredients to include as many immune boosting vitamins and minerals as possible so they can help boost immunity. Here is a list of my ingredients because it is important to understand why they were included in my recipe.

  1. Elderberry syrup (find it here): Elderberry syrup is also used to enhance immunity. Elderberries are high in flavonoids, Vitamin A and Vitamin C. It may also help reduce symptoms of viral infections by stimulating immune response.6
  2. Matcha (find it here): Another natural superfood, matcha is green tea powder. It is made by grinding green tea leaves into a fine powder. Regular consumption of green tea could decrease influenza infection rates and cold symptoms.7
  3. Hemp hearts(find them here), pumpkin seeds and Flax Seeds: I included all of these mostly for the zinc and omega 3 and 6. These polyunsaturated fats also have been extensively studied for their role in immune health.8
  4. Nuts: These serve as a good source of selenium and zinc. I also chose Brazil nuts because they have the highest amount of selenium. Cashews are also high in zinc.
  5. Sunflower seeds: These seeds also have some healthy fats, but I chose them mostly because they are an excellent source of vitamin E. They are also a good source of selenium and vitamin B6.
  6. Ginger: Can also help reduce the severity of respiratory infections.9
  7. Blueberries: Another natural superfood. Blueberries are a good source of Vitamin C. I included them because they are one of the best sources of antioxidants, mostly flavonoids.

Immune Boosting Granola Recipe

Ingredients:

4 Cups Oats

1 Cup mixed nuts (cashews, almonds, and Brazil nuts)

1/4 Cup sunflower seeds

1 Cup shelled pumpkin seeds

1/4 Cup hemp hearts

1 Tablespoon matcha powder

2 Tablespoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon Himalayan pink salt

2 Tablespoons flax seed

1/3 Cup dried cranberries

1/2 Cup shredded dry coconut

1/3 Cup dried blueberries

1/2 Cup honey

1/3 Cup Peanut butter

2 Tablespoons Elderberry Syrup

1/3 Cup coconut oil

Directions:

First preheat oven to 350 degrees F. Mix together the oats, nuts, sunflower seeds, pumpkin seeds, hemp hearts, matcha, cinnamon, ginger, salt, and flax seed. Meanwhile, in a separate bowl mix the peanut butter, coconut oil, honey, elderberry syrup. Once mixed, pour the wet ingredients over the dry ingredients and mix until evenly coated.

Cover a Jelly Roll Pan with parchment paper. Spread the granola over the paper. Bake for 15 min. Remove from the oven and mix in the dried coconut. Bake for 10 more minutes. Remove and mix again. If the coconut is not completely toasted, bake for 2 more minutes or until most of the coconut is toasted but not burnt. Lastly, remove from the oven and stir in the dried fruit while the granola is still warm. Finally, allow the granola to cool to room temperature. Although it is difficult not to finish it all in one sitting, you may have some leftover. If so, you can store in an air tight container at room temperature for up to 2 weeks.

Immune Boosting Granola Served with Yogurt
Immune-Boosting-GranolaPrintable recipe

Granola makes a great gift!

References:

  1. https://www.karger.com/Article/Abstract/90495
  2. https://www.mdpi.com/2072-6643/12/4/988
  3. https://pubmed.ncbi.nlm.nih.gov/28367454/
  4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6266234/
  5. https://pubmed.ncbi.nlm.nih.gov/30200430/
  6. https://www.tandfonline.com/doi/abs/10.1271/bbb.120112
  7. https://www.mdpi.com/1420-3049/23/7/1795
  8. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6834330/
  9. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019938/

As an Amazon Associate, I earn from qualified purchases.

Categories
Appetizers Healthy Recipes Recipes

Easy DIY Guacamole Recipe

guacamole
Photo by Tessa Rampersad on Unsplash

Today is national guacamole day! So I thought I should share my favorite guacamole recipe. Be sure to check out my links below to learn how to pit an avocado with a chef knife and how to mince garlic without a garlic press. DIY guacamole sure beats buying the store bought variety. Enjoy my favorite authentic guacamole recipe.

How to make guacamole

Easy guacamole recipe:

Guacamole Ingredients:

3 Avocados

1 medium onion finely chopped

3 garlic cloves

juice of one lime

3 Roma tomatoes diced

2-3 jalapenos diced

1/2 teaspoon salt

3 tablespoons fresh cilantro minced

Directions:

Pit peel and mash the avocados. See how to pit an avocado for a quick tutorial. Mince the garlic. See how to mince garlic without a garlic press. Slice the lime in half, to obtain more juice place the halves in a microwave for 15 seconds before juicing. Mix all ingredients. Enjoy this guacamole recipe with tortilla chips.

Love jalapenos? Check out my jalapeno popper recipe.

Need more Appetizer and dip ideas? Check out these suggestions.

How do you pit an avocado?

Slicing and pitting an avocado is a simple process if you know what you are doing. All you need is a chef knife a kitchen towel a cutting board and a spoon to scoop out the delicious nutritious fruit. Anyone can enjoy making their own guacamole!

, you

How do you mince garlic without a garlic press?

I’m not a big fan of crowding my kitchen with tools and utensils that are only able to form one task, uni-taskers as Alton Brown likes to say. One thing no kitchen needs is a garlic press. It is so easy to peel and mince garlic with a good quality chef knife. The Chef knife can be used for may other things and takes up less space than a garlic press. Every kitchen needs a chef knife, no kitchen needs a garlic press. Enjoy making your own home meds guacamole!

Is Guacamole good for you?

All of the ingredients in guacamole except for salt are very healthy. Most of the benefits of guacamole are in the healthy fruits and vegetables. Avocados are an excellent source of healthy fats, fiber, and many vitamins. Onions, tomatoes, peppers, limes and garlic are all healthy fruits and vegetables. The only unhealthy thing about eating guacamole is that it is most often served with tortilla chips.

Do you have to serve guacamole with tortilla chips?

If you want to keep your guacamole healthy you can exchange the tortilla chips for baked whole grain pita chips, or spread it on a slice of whole wheat toast. You can also use it as a sandwich spread along with other healthy sandwich topping such as turkey, tomatoes, peppers, lettuce, on whole wheat bread or wrapped in a whole grain tortilla. Guacamole also makes a great side for eggs or chicken breast.

Be sure to follow us on social media!

Easy-Guacamole-Recipe_Download

As an Amazon Associate I earn from qualified purchases.

x Powerful Protection for WordPress, from Shield Security
This Site Is Protected By
Shield Security →