by admin | Jul 13, 2016 | Grown Up, Recipes
Jalapeno poppers are tasty treats that bring a big spiciness factor thanks to the fact that you are eating about half a jalapeno per each treat! For those of us who don’t like THAT much spiciness, we are glad that there are alternatives. In our research for a new corn recipe this month, we saw lots of variations for corn recipes that had all the typical ingredients of a jalapeno popper in them too – bacon, cream cheese, sour cream, and cheddar cheese. While this sounds delicious, it is not so healthy… so we needed to fix things! We created this new Healthy Jalapeno Popper Corn Salad recipe that is a much lighter version of the typical football favorite party appetizer. By taking out the bacon, adding in more veggies, and reducing the amount of dairy, we are left with one healthy recipe. This will be a new favorite!
Healthy Jalapeno Popper Corn Salad
2016-06-22 18:32:08
Serves 4
219 calories
27 g
17 g
10 g
10 g
4 g
279 g
221 g
9 g
0 g
5 g
Amount Per Serving
Calories 219
Calories from Fat 88
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 27g
9%
Sugars 9g
Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 ears of corn, husked and silk removed
- 1 tbsp. extra virgin olive oil
- 1 small head of broccoli, chopped into small pieces
- 1 jalapeno, chopped into small pieces
- 1/4 cup green onions, chopped
- 1/4 cup reduced-fat cream cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup shredded sharp cheddar cheese
- Salt and pepper, to taste
- Husk the corn, then drizzle each cob with olive oil and season with salt and pepper. Wrap in tin foil and grill on high for about 15 minutes, turning over halfway through so it doesn't burn.
- Remove from grill, let the corn cool for 10 minutes, then slice the kernels off the husk (see note below).
- Using a large mixing bowl, add the corn, the chopped broccoli, jalapeno, green onions, the cream cheese and the greek yogurt. Combine well until all ingredients are mixed. Add the cheddar and mix again. Add salt and pepper to taste.
- Refrigerate for 1 hour and serve cold.
- Use a bundt cake pan, with the corn husk placed in the hole in the middle, to easily catch the corn kernels when slicing them off the husk.
OrganWise Guys Blog https://blog.organwiseguys.com/
by admin | Jul 6, 2016 | Grown Up, Recipes
Coconut tastes unlike any other fruit. It’s creamy, decadent, and a bit on the nutty side which makes it more of an acquired taste than sweeter fruits. If you have little ones who are unfamiliar with coconut and a fresh piece of this fruit, or some coconut water, sounds a bit too extreme for their palettes, we’ve made a recipe that uses coconut in a kid favorite – chicken nuggets! These Coconut Chicken Nuggets have a mild coconut flavor and are much healthier than breaded or fried options. By using coconut milk and unsweetened coconut flakes in this recipe, you can introduce the flavor of coconut in a healthy way without overwhelming a little one’s taste buds. Best of all, this recipe is just as easy to make as regular chicken nuggets.
Coconut Chicken Nuggets
2016-06-22 17:03:40
Serves 5
322 calories
16 g
77 g
15 g
31 g
11 g
140 g
184 g
1 g
0 g
3 g
Amount Per Serving
Calories 322
Calories from Fat 125
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 16g
5%
Sugars 1g
Protein 31g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 lb. chicken breast
- 1/4 cup all purpose flour
- 1/2 cup coconut milk (from the dairy section)
- 1/2 cup panko breadcrumbs
- 1/2 cup unsweetened coconut flakes
- Salt and pepper, to taste
- Preheat oven to 420 degrees.
- Cut each chicken breast into nugget size pieces. Transfer to a large Ziploc bag.
- Add the flour and shake to distribute evenly on the nuggets.
- Remove the nuggets from the bag, then shake out the extra flour. Refill the same bag with the coconut milk, add the nuggets back in and shake to coat.
- Transfer the coated nuggets to a new bag with the breadcrumbs, unsweetened coconut flakes and salt and pepper. Shake again to evenly distribute.
- Line a baking pan with parchment paper and spray with nonstick spray. Arrange the nuggets on the baking pan.
- Cook for 30 minutes, turing them over halfway through so they are golden brown on both sides.
- Serve hot.
- If you don't have large Ziploc bags you can use three shallow bowls for the flour, milk and breadcrumbs/panko.
OrganWise Guys Blog https://blog.organwiseguys.com/
by admin | Jun 29, 2016 | Grown Up, Recipes
This may be our favorite summertime recipe of all time (not kidding!). Over the years, we’ve made hundreds of recipes but the ingredients and flavors in this one is a special combination that is absolutely perfect for eating outside during a summer party. Also, we love that this recipe for Veggie Loaded Orzo Salad is full with vegetables (like the name suggests). It’s got spinach, onion, red pepper, sun dried tomato and basil. With this combination, you can feel good about eating it since it’s got lots of different vitamins that are good for the body. We also love this recipe because it’s a perfect pasta salad dish – just without the mayonnaise or the fat.
Veggie Loaded Orzo Salad
2016-06-22 17:12:04
Serves 10
135 calories
9 g
15 g
9 g
4 g
3 g
63 g
440 g
4 g
0 g
6 g
Amount Per Serving
Calories 135
Calories from Fat 82
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 9g
3%
Sugars 4g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 box orzo pasta
- 1/4 cup balsamic vinegar (or balsamic glaze)
- 6 oz. feta cheese
- 3/4 cup fresh basil, cut into ribbons
- 2 cups fresh baby spinach leaves, cut into ribbons
- 1/2 red onion, chopped fine
- 1 red pepper, chopped
- 1/4 cup olive oil
- 1/2 cup sun dried tomatoes, chopped
- 1 tsp. salt and pepper
- Boil water and cook the orzo pasta for 8 minutes until it is done.
- Drain the pasta and let it cool.
- Add all the other ingredients and mix well.
- Serve cold.
OrganWise Guys Blog https://blog.organwiseguys.com/
by admin | Jun 22, 2016 | Grown Up, Recipes
What is more delicious and tastes like summer than ice cream? Add berries to the mix and you’ve got yourself a perfect, refreshing summertime treat.
If you are a fan of Pinterest and internet recipes, it’s likely that you are seeing more and more ways to create healthy “ice cream” that lacks the cream and fat of regular ice cream. If you have a good blender, you can pretty much make a cold, icy and creamy treat out of any fruit mixed with some dairy. We think this recipe for Homemade Strawberry Ice Cream tastes even better than the real thing. And, what makes it extra fun is that you can customize it to add different flavors. Throw in some basil, coconut or dark chocolate chips to make it your favorite.
Homemade Strawberry Ice Cream
2016-06-22 16:52:31
Serves 4
134 calories
32 g
4 g
1 g
2 g
1 g
283 g
19 g
21 g
0 g
0 g
Amount Per Serving
Calories 134
Calories from Fat 11
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 32g
11%
Sugars 21g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 cups frozen strawberries
- 1/2 cup plain Greek yogurt
- 2 tbsp. honey
- The juice from 1 lemon
- Place all ingredients in a food processor and blend on high until smooth.
- Serve immediately. Store the leftovers in a container and freeze for up to 1 month.
OrganWise Guys Blog https://blog.organwiseguys.com/
by admin | Jun 15, 2016 | Grown Up, Recipes
Roasted red peppers are often times overlooked in the supermarket. When you think of a nutrient dense, red vegetable the first thing that comes to mind for many is a tomato. However, we encourage you to go out of your comfort zone and begin to incorporate more red peppers into your diet. Not only does 1 medium red pepper have about three times amount of Vitamin C as an orange (85% vs. 250%), but they can easily be added to lots of different dishes that you probably already eat… like quesadillas!
These Roasted Red Pepper Quesadillas are an excellent vegetarian dish that won’t leave you feeling overstuffed, like some Mexican food can. The best part about them is that they are loaded with other veggies (mushrooms and onions) making them a totally nutritious meal. If you can, roast your own red peppers, but using store bought is fine too! You can find jarred roasted red peppers in the same aisle of the grocery store as tomato sauce.
Make a batch of the veggies ahead of time, then assemble these quesadillas for an easy lunch or snack during the week.
Roasted Red Pepper Quesadilla
2016-06-07 15:10:41
Serves 1
383 calories
47 g
25 g
15 g
15 g
8 g
178 g
400 g
3 g
0 g
6 g
Amount Per Serving
Calories 383
Calories from Fat 132
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 47g
16%
Sugars 3g
Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/2 red onion, sliced thin
- 1/2 tsp. coconut oil
- 1/4 cup sliced portobello mushrooms
- 1 red pepper, roasted and chopped (jarred or roasted at home)
- 1 whole wheat tortilla
- 1/4 cup shredded swiss cheese
- Set the stovetop to medium heat. Using a large nonstick skillet, cook the onion in the coconut oil for about 10 minutes, until it starts to brown.
- Add the portobello mushrooms, set the heat to medium low, cover, and cook for 5 minutes until the mushrooms are tender.
- Next, add the red pepper, and continue to cook for 5 more minutes.
- Lay the whole wheat tortilla flat on the counter. Add half of swiss cheese to the bottom half.
- Top the swiss cheese with 1/4 cup of the veggie mixture.
- Add the second half of swiss cheese to the top of the veggie mixture, then fold the tortilla in half.
- Transfer the quesadilla to a new skillet, sprayed with nonstick oil and cook for 2 or 3 minutes on each side on medium heat, until the cheese is melted.
- Cut into 4 pieces. Serve with your favorite Mexican toppings.
OrganWise Guys Blog https://blog.organwiseguys.com/
