Healthy Recipes

Healthy Recipes

We collect great recipes for easy, healthy meals, snacks and beverages and share them here. Everything is made from “things that were once alive.”

&#187 Grilled Pork Tenderloin
by Ruth Schneider adapted from a recipe by Alton Brown

&#187 Buckwheat Pancakes
by Ruth Schneider

&#187 The Basic Frittata
by Ruth Schneider

&#187 Homemade Salad Dressings
by Ruth Schneider

&#187 Winter Chop Salad
Submitted by Jenny Stratton

&#187 Apple Carrot Soup
by Ruth Schneider

&#187 Bean Slaw
by Ruth E Schneider

&#187 Watermelon Gazpacho
Submitted by JoAnn Dottore

&#187 9 Veggie Soup
Submitted by Carol McCreary

&#187 Easy Crockpot Spanish Chicken
by Ruth E Schneider

&#187 Simple Arugula Salad
by Ruth Schneider

Grilled Pork Tenderloin Recipe:

1 whole pork tenderloin, approximately 1 pound
The juice from 4 freshly squeezed limes
1/4 cup honey
1/2 teaspoons kosher salt
1 teaspoon garlic powder

Place the lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon re-sealable bag. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours.

Place the remaining marinade in a covered container and refrigerate until ready to use.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
Remove the tenderloin from the bag and place in the center of grill. Baste with marinade from bag during grilling. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes.

Remove to a cutting board and slice and serve. This is the best pork tenderloin ever!!!!!!!!!!!!!!!

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Buckwheat Pancake Recipe:

recipe makes one pancake (double or quadruple and microwave leftovers for a quick breakfast later in the week)

1/4 c stone ground buckwheat
1/4 cup unsweetened pineapple juice
local honey

Mix buckwheat and pineapple juice.
Pour pancake into hot nonstick skillet.
Put a handful of blueberries and walnuts on top.
Sprinkle with cinnamon and ginger to taste.
Cook as you would any other pancake.

Serve with local honey!!!!!!!!!!!!!!!!!!!!

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The Basic Fritatta Recipe:

leftover vegetables

Warm the leftover vegetables in a skillet. Of course you can start with fresh vegetables too! (If you do, you will want to suate them until tender crisp.)
Beat enough eggs together to cover the vegetables. I like to use a small skillet and about 6 eggs. Pour the eggs over the vegetables and continue to cook on medium heat, covered, until the eggs are almost set. Sprinkle with cheese. Re-cover and continue to cook until the cheeses is melted and the eggs are done.

Experiment! This is a fantastic brunch or even summer lunch item! A great alternative to the breakfast casserole.

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Homemade Salad Dressings Recipe:

Extra virgin olive oil
Add in herbs, spices or fruit

My grandmother put sugar in her oil and vinegar dressing but I’ve found that it is not necessary!

Experiment with:
Flavored vinegars. My favorite is a Raspberry Vinegar I found at an Italian grocery store in Cleveland. You can actually see the rasberries in it!
Add blue cheese crumbles or olives
Add fruit to the mixture if you plan to use it quickly – otherwise add fruit to the salad and toss to flavor the dressing in the bowl.

Not sure how much to use? I like using a cruet with marks on it for fast and easy perfect proportions. Check out my favorite in our web store. It actually has 4 different sets of markings for different types of salad dressings. The honey mustard version is fantastic!

Have a favorite creamy salad dressing recipe? Substitute fat-free plain Greek yogurt for sour cream or mayonnaise and you will be surprised at how great they taste!

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Apple Carrot Soup Recipe:

1 sweet onion, chopped
1 T chopped garlic
1 t cumin
2T Butter
2 Apples, peeled and chopped
4 Carrots, sliced
1 cup white wine
1 Quart chicken broth

Sauté chopped onion, chopped garlic and cumin in butter until softened
Add apples and carrots and continue to sauté.
Add white wine and chicken stock. Bring to a boil and then simmer until carrots are tender.
Puree with an immersion blender.

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Winter Salad Chop Recipe:

Winter Chopped Salad submitted by Jenny Stratton

6 cups chopped romaine lettuce
4 cups sliced red cabbage
1 large Fuji apple, halved, cored, diced
1 Asian pear, halved, cored, diced
2 Fuyu persimmons, peeled, seeded, diced
1/2 cup pomegranate seeds
Optional – toasted hazelnuts, coarsely chopped

1/4 cup red wine vinegar
1/2 tablespoon honey
1/4 cup hazelnut oil – [sub extra-virgin olive oil if desired]

In a large bowl, combine romaine, red cabbage, Fuji apple, Asian pear, Fuju persimmons and pomegranate seeds; toss to mix.

In a small bowl, whisk together vinegar and honey. Gradually whisk in oil. Season with salt and pepper.
Add dressing to the salad mixture and toss to coat.

Divide salad among plates. Sprinkle with toasted hazelnuts, if desired, and serve.
Serves about 8 – or 4 if you want more for yourself. . .

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Bean Slaw Recipe:

Summer is almost here and so is the grilling season! Here is a slaw recipe I use. It adds fiber and protein (beans) and eliminates the mayo or sugary slaw dressings.

In large bowl mix together:
1 package of slaw mix (you can grate your own cabbage and carrots instead if you like)
1 can of black beans (with liquid) You can substitute pinto beans , kidney beans or even chili hot beans
1 large sweet onion, chopped
1 large red, yellow or orange bell pepper, chopped
3 large stalks of celery, chopped
Black pepper and vinegar to taste. I like to use a fresh raspberry vinegar or white balsamic vinegar.

Experiment with this colorful slaw. Sometimes I add corn, water chestnuts or even shrimp. You can try different spices as well. I take this as a carry-in dish to picnics too. Enjoy your summer grilling season!

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Easy Crockpot Spanish Chicken Recipe:

Place the following ingredients in crockpot and cook on low for all day or high for 4 hours.

4 boneless skinless frozen chicken breasts
1 large can of chopped tomatoes
1 small can of sliced black olives (drained and rinsed)
6 stuffed green olives with pimentos (sliced)
1 frozen bag of green beans
1 large sweet onion chopped

Spice to taste (I like to use rosemary, garlic, parsley and sea salt). That’s it! Just before serving, prepare 1 bag of frozen steam fresh rice. Either stir it into the crockpot or serve chicken mixture over rice on the plate, your choice. Makes 4 servings

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Watermelon Gazpacho:

1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño pepper, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour.

Ruth’s Tips:
I don’t measure anything; use what you have on hand. This gazpacho is FANTASTIC no matter what the proportions are. You don’t have to puree the watermelon; smash it with a fork. I don’t seed the cucumbers – they are high in nutritional value! Use whatever sweet onion you have on hand — it does look pretty with the purple one! I use more fresh lime juice and forget the vinegar. I sometimes put tomatoes in it as well as the watermelon. Experiment with what you have on hand. Try adding diced peaches or mangos!
Depending on how ripe everything is it will keep for a couple of days.
Take this dish to a picnic! Carry it in a spill-proof, insulated bowl like this one

Serve in small clear plastic drink cups with plastic soup spoons.

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9 Veggie Soup Recipe:

9 Veggie Soup

32-oz. box low-sodium vegetable broth
28-oz. can diced tomatoes
2 large onions, cut into chunks
2-3 stalks celery, thickly sliced
2 carrots, sliced
small parsnip, chopped
1/2 of small turnip, chopped
1/2 c. fresh or frozen corn
small yellow squash, chopped
small sweet potato, chopped
1 tsp. garlic powder
1/2 tsp. black pepper

Put all in 4-quart stockpot; mix well. Bring to boil, then simmer for 25-30 minutes. You can really use any combination of vegetables you like. I have tried zucchini and green beans, also. You can also use any quantities you wish of the vegetables. Sometimes at the end I will add 1/2 cup of cooked barley or brown rice. carol says she makes this every other week all winter!

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Simple Arugula Salad Recipe:

1 tomato, diced
1 sweet onion, diced
Minced garlic to taste
Fresh arugula (has a nice peppery taste)
Oil and vinegar dressing

Combine all ingredients in a bowl, toss with your favorite oil and vinegar dressing and serve.

Ruth’s Tips:
For a main course dish, add feta cheese and chopped chicken, tuna or salmon.

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