healthy

{Recipe} Healthier Sweet Pea “Alfredo”

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Sweet Pea Alfredo

Pick up some peas, garlic & onions next week at the Farmer’s Market and give this recipe a try, it’s a healthier take on creamy fettucine alfredo.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1/2 cup onions (diced)
  • 4 cloves garlic (chopped)
  • 1 cup fresh peas (shelled)
  • 10oz cauliflower
  • 1 cup chicken or vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons parmesan cheese (plus more for serving)

DIRECTIONS:

1.  In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook for 5 minutes stirring occasionally. Add garlic and cook for another minute until fragrant.

2. Add the peas, cauliflower and broth and bring to a boil. When it reaches a boil reduce to a simmer and cook for another 10 minutes.

3. Transfer to a blender and blend until smooth & creamy. Return to the pan and stir in parmesan cheese and season with salt & pepper to taste. Toss with your favorite pasta and serve with extra parmesan cheese.

{Recipes} Strawberries Galore!

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Strawberries1

I hope you picked up some of those amazing strawberries at the Farmer’s Market last weekend.  If you somehow find it possible to not eat the entire pint in one sitting, you might want to try one of these awesome recipes.

This salad was shared by our committee member Marge, she said its one of her favorites and it looks devine!

STRAWBERRIES & FRESH MOZZARELLA WITH MINT PESTO DRIZZLE:
Recipe from June 2011 Issue of Family Circle

1 pound strawberries, sliced
2 tablespoons sugar
1 cup extra-virgin olive oil
1 cup mint leaves, loosely packed plus more for garnish
1/4 cup almonds, sliced
1/4 cup parmesan cheese
1 clove garlic
1 pound fresh mozzarella cheese, 1/2 inch slices
1 tablespoon balsamic vinegar

1. Combine strawberries and sugar in a large bowl.  Cover & set aside

2. In a food processor, combine olive oil, mint leaves, almonds, parmesan & garlic

3. Layer mozzarella on a plate.  Spoon strawberries, mint pesto and balsamic vinegar over top.  Garnish with mint leaves.

StrawberryCheesecakeIC1

This second recipe is great when you’re in the mood for some ice cream but you’d like something healthier.  Just freeze those strawberries and a few bananas and you have a creamy delicious soft serve “ice cream.”

HEALTHY STRAWBERRY CHEESECAKE “ICE CREAM”

1 Frozen Banana
1/3 cup frozen strawberries
3 tablespoons greek yogurt
1/2 teaspoon vanilla extract
graham cracker pieces

Combine the banana, strawberries, yogurt and vanilla in a food processor until smooth & creamy.  Top with graham cracker pieces and enjoy.

Find more recipes from Mai-Lis @ A Sunshiny Day

{Recipe} Turnip Quinoa Cakes

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Turnip Quinoa Cakes with Avocado Crema

Have you seen those gorgeous white turnips at the Farmer’s Market but not known what to do with them?  You can eat them raw by slicing them very thin and tossing in a simple vinaigrette.  Or you can cook them and add to a recipe like these delicious Turnip Quinoa Cakes.  Turnips are crisp root vegetables that resemble radishes but the flavor will mellow when they are cooked.  They are best when they are fresh so try to pick small to medium turnips since the more mature ones have a stronger flavor. You can also save the greens to enjoy later if you like.

Turnip Quinoa Cakes with Avocado Crema

These Turnip Quinoa Cakes are the a delicious way to prepare this unique vegetable and make for a quick and healthy dinner!  This recipe uses one part greek yogurt to keep it light but you could use only sour cream if you prefer.

Turnip Quinoa Cakes with Avocado Crema

TURNIP QUINOA CAKES WITH AVOCADO CREMA

Quinoa Cakes:

  • 4 turnips, washed with greens removed
  • 1 cup cooked quinoa
  • 1/3 cup bread crumbs
  • 1 large egg
  • 1/4 cup red bell pepper (diced small)
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons fresh basil (sliced)
  • 1 green onion (sliced thin)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Avocado Crema:

  • 1 hass avocado
  • 1/4 cup plain greek yogurt
  • 1/4 cup sour cream
  • 2 cloves garlic
  • 2 tablespoons fresh lime juice
  • salt & pepper (to taste)

DIRECTIONS:

1. Cut the turnips into small cubes. Steam until soft and cooked through. Mash the turnips with a potato masher or the back of a fork.

2. Stir all of the quinoa cake ingredients together in a large bowl.

3. Make avocado crema by combining all of the ingredients well in a food processor.

4. Form the quinoa mixture into 5-6 small patties. Heat a nonstick pan over medium heat and spray with a little cooking spray. Cook the patties 4-5 minutes on each side until lightly browned & cooked through.

5. Serve quinoa cakes topped with avocado crema & fresh basil.

 

Find more recipes by Mai-Lis at A Sunshiny Day