Spinach and Artichoke Eggplant Roll-Ups

Ingredients:

1 can artichoke hearts

1 cup frozen spinach, thawed

1 cup frozen peas, thawed

1 can black olives

1 large eggplant

Tomato Basil sauce

Instructions:

Preheat oven to 350. Cut eggplant into discs, as thinly as possible.  Then, cut those circles into strips.  Lay strips out onto a lightly greased cookie sheet and bake for about 20 – 30 minutes*. While eggplant is cooking, put spinach, peas, artichoke, and olives into the food processor.  Process until smooth.  When eggplant strips are ready, take them out of the oven and let them cool for just a few minutes.  Spoon spinach mixture onto one end of each strip and then roll up.  Place rolls standing up in a baking dish.  Cover with tomato sauce.  Bake for an additional 20-30 minutes*. Enjoy!

*Baking time really depends on how thin your eggplant is sliced.  Thicker eggplant will really need more time for these to be extra delicious.

Raw Veggie Lettuce Wrap

Ingredients:

Romaine Lettuce leaves

carrots, red pepper, green beans, asparagus, pineapple – raw and diced

Homemade Salsa

 

Instructions:

Chop all veggies and put them down the middle of a leaf of romaine lettuce.  Drizzle salsa across the top. Enjoy!

Spring Potato Salad

Ingredients:

1 cup chopped, cooked kale

1 large sweet potato, cubed and baked

1/2 cup corn (I used “corn off the cob”)

1/2 cup cherry tomatoes, quartered

1/2 cup cooked green beans, chopped

1/4 cup chopped cilantro

1 cup plain greek yogurt

Instructions:

Mix all ingredients together.  Enjoy!

Oat Crackers

Ingredients:

1-2 cups oat pulp (what is left after making oat milk)

1 egg

salt and pepper to taste

 

Instructions:

Mix oats, egg, salt, and pepper thoroughly.  Spread as thinly as possible on a lightly greased pan.  Bake at 350 degrees for about 45 minutes. Let cool, break apart into smaller pieces, Enjoy!

Nachos

Ingredients:

homemade potato chips

2 cups cooked butternut squash

homemade salsa

1 cup black beans

1 cup cooked corn

1/2 cup sauteed peppers and onions

1/2 cup sliced cherry tomatoes

apple cider vinegar

salt and pepper to taste

Guacamole, salsa, etc. to taste

 

Instructions:

Puree cooked butternut squash with apple cider vinegar, salt and pepper to make “cheese”.  Layer all ingredients (chips, corn, beans, peppers, tomato) and drizzle butternut squash cheese and salsa over the top.  Enjoy!

Homemade Healthy Potato Chips

Ingredients:

1 potato, very thinly sliced

salt and pepper to taste

1 teaspoon olive oil

Instructions:

Lightly grease a large, microwave-safe plate.  Evenly spread out potato slices (about 10 will probably fit, depending on the size of your plate).  Microwave on high for about 3 minutes.  Flip slices over, sprinkle with salt and pepper, and microwave for another 2-3 minutes.  Let cool (this step is crucial).  Enjoy!

 

**Works well with russet potatoes or sweet potatoes

Mashed Sweet Potato with parsnip

Ingredients:

2 medium sweet potatoes

1 package parsnips (about 6)

salt and pepper to taste

Instructions:

In microwave, cook sweet potatoes (about 3-4 minutes on each side).  Then, cook parsnip in the microwave by adding peeled parsnip and water to a microwave-safe dish. Microwave on high for about 5-6 minutes.  When both ingredients are cooked, either mash them by hand or add to a food processor.  Add salt and pepper to taste.  Enjoy!

Spicy Avocado Hummus

Ingredients: 

1 can garbanzo beans (or any kind of pre-cooked white beans)

1 ripe avocado 

1-2 roma tomatoes

1 tablespoon chili powder

1 teaspoon cumin

 

Instructions: 

Add all ingredients to a food processor.  Process until smooth.  Enjoy! 

Cookie Dough Dip

Ingredients:

2 cups white beans

2 overripe bananas

1 teaspoon vanilla extract

3-5 drops hazelnut extract1 teaspoon cinnamon

1/4 cup raisins

*chocolate chips, peanut butter, etc. can be added for whatever flavor or “cookie” you’d like!

Instructions:

Add all ingredients to food processor and process until smooth. Enjoy!

*I like this best after it has cooled in the refrigerator.

Smashed Potatoes

Ingredients:

1 lb. fingerling potatoes

salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.  Boil potatoes for about 20 minutes.  Remove potatoes from water.  With any flat surface (I used the bottom of a drinking glass) smash each potato.  Put smashed potato onto lightly greased cookie sheet.  Sprinkle with salt and pepper.  Cook in the oven for about 20 additional minutes to make potatoes crispy. Enjoy!