Recipes Categories

Tuna stuffed avocado

I was skeptical about this one, especially after looking at the ingredients, but, after a few alterations, I decided to give it a try. It required a little more prep work and made a little more mess than I usually like to do for a lunchtime meal, but it will be worth it every once in a while, which is all the more you should eat tuna anyhow. Calvin and I both definitely enjoyed it.

Tuna stuffed avocado

Prep time: 15 minutes
Serves: 2
Original recipe: Muscle&Fitness

• 1 medium avocado
• 3 ounces tuna, drained
• 1/4 cup cauliflower (or vegetable of your choice), diced
• 1/4 cup red onion, diced
• 1/4 cup nonfat greek yogurt
• 1 tsp dijon mustard
• 1 tsp fresh lemon juice
• 1/4 tsp sea salt
• 1/4 cup fresh orange sections, diced

1. Slice Avocado in half, lengthwise and remove the pit.
2. Scoop out the center of the avocado, leaving about ¼ inch of the fruit. Set the halves aside.
3. Dice scooped out fruit and put into a bowl. Add tuna, cauliflower, onion, yogurt, mustard, lemon juice, salt and sweetener to the bowl with the scooped out avocado. Mix well.
4. Add orange sections and mix gently.
5. Scoop half of the mix into each of the Avocado halves.

The original recipe called for green pepper instead of cauliflower, but we're not fond of green peppers so I replaced it. I think next time I might try the traditional celery instead of cauliflower. In fact, there are lots of vegetable combinations I can think of to try out, but the dressing and the oranges are definitely keepers.


Oatmeal casserole

Questionable on the healthy breakfast front, but it's a step in the right direction.

Oatmeal Casserole (with alterations)
Prep time: 10 minutes
Baking time: 35-40 minutes
Serves: 8-10
Original recipe:

• 2 cups rolled oats
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup walnut or pecan pieces
• 1 cup raspberries {any berries work}
• 1/2 cup dark chocolate chips
• 2 cups milk
• 1 large Egg
• 3 Tbsp Butter (melted), plus extra for preparing the pan
• 1 Tbsp Vanilla Extract
• 1 Ripe Banana (sliced)

Preheat oven to 375°F and butter the inside of a 8x11 or so inch baking dish.

Mix together the oats, brown sugar, baking powder, cinnamon, salt, half the nuts, half the berries, and half the chocolate. Add mixture to prepared baking dish. Arrange the remaining nuts, berries, and chocolate, plus the banana slices on top.

Whisk together milk, egg, melted butter, and vanilla extract. Pour over mixture in baking dish. Gently shake the baking dish to help the milk mixture go throughout the oats.

Bake for 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set.

Serve right away or store in fridge and serve cold or reheated.


Easy homemade Mac&Cheese for lunch

We threw this together for lunch yesterday. Whole wheat noodles help improve its healthy factor, and real cheese cuts down on the over-processed factor, because let's be honest, even organic processed cheese is still processed cheese. This was definitely yummier, more filling and satisify, and I am imagining it to be healthier. Plus we paired it with a large and colorful raw salad and a large bowl of fruit. Yum.

Easy Homemade Mac & Cheese Lunch
Serves: 2

• 2/3 cup whole wheat pasta
• water
• 1/2 cup fat-free milk
• 1/2 cup shredded cheddar cheese

Cook pasta according to directions. Drain and return pasta to cooking pot over low heat. Add milk and cheese and stir until cheese is fully melted and blended throughout. Serve. It's that easy, and that unprocessed (except, of course, for the noodles).


Pumpkin muffins

Cinnamon Chip Pumpkin Muffins

From the files of: Healthy Cooking magazine

2 cups pumpkin puree
1 cup Sugar
½ cup Buttermilk
⅓ cup Canola Oil
2 Eggs
2 Egg Whites
1 tsp. Vanilla Extract
2 cups All-Purpose Flour
½ cup oat Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
½ tsp. Salt
¼ tsp. Ground Nutmeg
½ cup Cinnamon Baking Chips, chopped
½ cup Miniature Semisweet Chocolate Chips

¼ cup Sugar
3 tsp. Ground Cinnamon

Yield: 24 muffins

In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips.

Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter.

Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Nutrition Facts: 1 muffin equals 174 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 164 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.


Pumpkin alfredo

For my pumpkin loving husband! It's that time of year again...

Pumpkin Alfredo

From the files of: Healthy Cooking magazine

25 Ounces Frozen Cheese Ravioli (or make your own, I'll do that some day)
3 Tbsp Flour
2 cups Fat-Free Milk
15 Ounces Reduced-Sodium Chicken Broth
3 Garlic Cloves, minced
2 Tbsp Butter
½ cup Shredded Parmesan Cheese
½ cup Pumpkin puree
¼ cup Minced Fresh Parsley
1-½ tsp Minced Fresh Sage
Dash Ground Nutmeg
¼ cup Pine Nuts, toasted
¼ cup Chopped Walnuts, toasted

Cook ravioli according to package directions.

Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in flour slowly until well combined. Add milk slowly, whisking all the time, until well blended (the slower the process, the less likely you'll have lumps). Stir in the chicken broth, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.

Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.

Nutrition Facts: 1 cup equals 420 calories, 16 g fat (6 g saturated fat), 29 mg cholesterol, 662 mg sodium, 50 g carbohydrate, 4 g fiber, 19 g protein.