Posts Tagged ‘lemon juice’

Tasty Tuesday: Banana Chips

Tuesday, April 30th, 2013

I have a friend going through a pretty strict elimination diet right now as she is trying to heal her body from some on-going health issues she has struggled with for a long time. It’s been hard on her but I commend her commitment to it; plus in a very short time she has had some incredible results!

I kept trying to come up with something I could make for her to 1) help expand her limited food choices a little bit and 2) help her discover new, exciting foods. However a vast majority of what I eat was on her no-no list. Bummer! I definitely like a challenge when it comes to alternative diets, conscious eating, and healthy ingredient substitution. After much thought I came up with something. Eureka!! Banana Chips to the rescue!

Banana chips are super easy to make. If you have a food dehydrator you could make them in there. I however don’t have one (crazy, I know…although I do like to keep things simple in the kitchen appliance department…well¬†actually in life in general :) )¬†You can easily make banana chips (and many other recipes that typically use a dehydrator) in your oven at a very low temp. I once borrowed a food dehydrator from a friend to experiment with to see if I wanted to invest in one; turns out I actually prefer the low temp oven method for most things.

Oh and if you plan to make a batch to give to a friend, you will probably need to hide them from your kids…just saying. I have learned that if I make something into “chips” (kale, sweet potatoes, apples, etc) my kids will automatically think¬†it is¬†an amazing and delicious snack…and devour it shortly after it comes out of the oven. This particular snack takes 3 hours to bake in the oven, so it is not exactly easy to whip out another batch if your kids happen to eat the first batch. In other words, you might consider doubling the recipe. :)

Ingredients:

4 bananas, peeled

1 cup freshly squeezed lemon juice

sprinkle of cinnamon to taste

Directions:

Preheat oven to 200 degrees.

Slice bananas into 1/4 inch thick discs. Sprinkle or brush banana slices with lemon juice. Sprinkle with cinnamon (optional).

Place banana slices onto parchment paper lined baking sheet. Bake for approximately 3 hours.

Remove banana slices and allow to cool. They will crisp/harden as they cool.

Viola! Homemade banana chips. Enjoy!!

-Sarah

 

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Tasty Tuesday: Simple Spinach Salad

Tuesday, February 26th, 2013

Recently¬†a friend of mine brought this super simple spinach salad to a mutual friend’s blessingway. It was so yummy, I think had like 4 servings of it.¬† I made it today and pretty much munched on it all day long. I probably ate close to a pound of spinach today…although I did save a little for hubby to enjoy.

 

 

Ingredients:

3 generous handfuls of spinach

1 small onion, very thinly sliced

2 tablespoons high quality olive oil

1 tablespoon dried dill (or you could chop up about 1/4 cup of fresh dill…yum!)

juice from 1/2 a lemon

salt and pepper to taste

Directions:

Toss everything together in a large bowl and serve immediately. Whenever you pre-dress a salad it is best to eat it right away, otherwise it ends up soggy.

The raw onion and dill on top of crunchy spinach with the zesty lemon juice are the perfect combination of flavors. Enjoy!!

-Sarah

PS. If you haven’t entered this week’s giveaway for a 3 pack of flip Organic Night Time Inserts, be sure to get your entry/ies in soon! Also check back here tomorrow for a review of flip covers and the flip organic night time inserts. :)

Tasty Tuesday: Vegan “Cheese Tease” Sauce

Tuesday, December 11th, 2012

Many moons ago, when hubby and I were dating, one of our favorite snacks was tortilla chips with cheese queso¬†dip. Believe it or not we would buy a brick of Velveeta cheese, melt it in the microwave, and add a jar of salsa. You know that brick of cheese I’m talking about…the one you question if it is actually food or some strange edible plastic….eewww!

Once we became more conscientious about our health, we definitely stopped eating Velveeta cheese all together. I will admit though I missed eating queso dip. That is until I discovered an awesome vegan substitute that is made entirely of WHOLE FOODS! And as a bonus I can whip it together in less than 10 minutes! Seriously less than 10 minutes for a delicious, homemade, healthy, vegan, nacho cheese substitute. This recipe originated from the Vitamix recipe collection, however I have seen several variations of it floating around since I first discovered a few years ago. After experimenting a bit, the version I share below is not only my favorite, it’s also the easiest/fastest method.

I have made this cheese tease dip for non-vegan foodies and they have LOVED it. In fact most of the time they are SHOCKED when I finally divulge the ingredient list to them. You can enjoy this Cheese Tease Sauce as a dip for tortilla chips. Or poured over broccoli or mashed potatoes. Or drizzled over a fajita. Or mixed with noodles for a dairy-free mac-n-cheese. There are so many possibilities for this yummy sauce. It’s equally tasty hot or cold.

I hope you enjoy this Cheese Tease Sauce as much as I do. Actually my belly is about to explode right now from enjoying it a little too much this evening, lol! :)

Ingredients:

1 cup  water

2 tablespoons lemon juice

1 roasted red pepper*

2/3 cup  whole raw almonds

1 1/4 teaspoons onion powder

1/4 cup  nutritional yeast

2 teaspoons sea salt

Directions:

Put all ingredients into a blender and blend at high speed for approximately 3 minutes. See, easy-peasy just like I promised it would be!

*Red peppers are super duper easy to roast yourself. I roast mine in our toaster oven.

ENJOY!

Sarah