Book BFFs discussion

A few of us were talking about sharing healthy recipes so here's a place we can do it.

I made this one up and it's so delicious.


Mexican Lettuce Wraps:
Ingredients:
1 can refried beans
4 tbs. plain greek yogurt
1/2 pkg taco mix
1 cup cheddar cheese (I use reduced fat cheese)
1/3 cup onion chopped
1/3 cup tomato chopped
1/3 cup black beans
1/3 cup corn
1 cup ground turkey
1 head of lettuce (I like Iceberg for this)

1. Preheat oven to 325 degrees.
2. On the stove brown the ground turkey until cooked. Stir in the taco seasoning.
3. Add to the pot: onion, black beans, corn and stir till mixed.
3. In a 9in pan layer refried beans, greek yogurt, meat mixture, tomatoes, cheddar cheese.
4. Bake for 10 minutes or until cheese starts to bubble.
5. Serve on lettuce

Banana Ice Cream
Ingredients:
2 vanilla yogurt cups
2 bananas
2 tsp coconut oil (this stuff is like crack. It tastes just like inside of a mounds bar!)
1 tsp chocolate syrup
(you can also add 1 scoop protein powder)
A splash of water
Ice (optional-if you're going to freeze it don't add this)

Throw all these ingredients into a blender and mix. You can try adding peanut butter too maybe. Tastes like banana ice cream.

Zucchini Crust Pizza: http://seattlelocalfood.com/2010/09/1...

Instead of chips
Homemade potato chips baked
http://www.couponclippingcook.com/bak...

Crockpot chicken tacos
http://www.guiltyorguiltfree.com/croc...

Coconut Klondike Bites
http://paleomg.com/coconut-klondike-b...

Paleo Lasagna
http://eatdrinkpaleo.com.au/show-off-...

melissa these all sound SOOOOO good!!!!

Today I chopped carrots and potatoes into sticks and threw them in a bowl. Then I mixed melted butter (or you can use olive oil), oregano, parsley, and salt together and tossed it around till it coated the carrots and potatoes. I baked it for 20-30 mins flipping them midway on 375 degrees and Oh My Goodness these were delicious. Basically the potatoes tasted like fries and the carrots tasted like sweet potato fries and best part is no gluten :)

that sounds SO good...

and since I am now on the gluten free train (woot woot?)
i am very much appreciative of your expertise HAHA

Yum!!! All of these recipes look amazing!!! Have y'all checked out Skinnytaste.com. She has so many good recipes, lots of gluten free and paleo, and all the nutritional data is included. I have tried many of her recipes, and I cannot think of a time they turned out bad, which is important!

Sarabeth that sounds amazing!!!!! Ill def have to check her out

I decided to make a blog for my healthy creations especially now that my brother and I try/invent a new recipe every weekend together.

http://cookbookforacrohnsie.blogspot.com

Melissa wrote: "I decided to make a blog for my healthy creations especially now that my brother and I try/invent a new recipe every weekend together.

http://cookbookforacrohnsie.blogspot.com"


love it!!!!

Rie, here is the recipe!

Rosemary Pork with Red Wine Risotto

Ingredients:
1 boneless pork loin (about 3 lbs)
1 tsp salt
1 tsp Black Pepper
2 tbsp Olive Oil
6 sprigs fresh rosemary, divided
2 cups chicken broth, divided
2 tbsp butter, divided
3 cloves garlic, minced
1/2 c. minced onion
1 cup arborio rice
1 c. fruity red wine
3/4 c. grated Parmesan cheese

Prep Time: 15 min.
Servings: 4-6
High: 3-5 hours in crock pot

Directions:
1. Season pork with salt and pepper. Heat oil in large skillet over med-high heat until hot. Add 3 sprigs of rosemary and place pork roast on top. Brown pork roast on all sides, about 5-7 minutes. Transfer roast and rosemary to Crock Pot.

2. Add 1/4 cup broth to skillet. Cook and stir, loosening browned bit. Add 1 tbsp butter, garlic and onion. Cook and stir until onion is translucent.

3. Add rice to skillet. Cook and stir until rice just begins to brown, about 2 minutes. Stir in wine and remaining 1 3/4 c. broth. Pour mix around roast. Cover; cook on HIGH 3-5 hours stirring occasionally, until roast is tender.

4. Remove and discard rosemary. Transfer roast to serving platter. Let stand 10 minutes before slicing.

5. Stir remaining 1 tbsp butter and Parmesan Cheese into rice. Serve risotto with roast and garnish with remaining rosemary.

Fabulous... I like it here. I love reading and writing stuff like this. Would you mine if I can share my blog. You can try this http://www.easylowfatrecipes.com/. Kudos!