Mix 1/4 cup mayonnaise and 1 teaspoon white balsamic vinegar or apple cider vinegar or rice wine vinegar.
Start with recommended amount of next 4 ingredients, then adjust to taste.
Peel (if needed) and slice 3 large cucumbers. Stir into dressing. Let cucumbers marinate for at least 2 hours and up to all day.
These tacos are VERY spicy. You can scroll to the end of the recipe for a less spicy version.
Chop 1 large onion. Sprinkle with sea salt and set aside in a colander for at least fifteen minutes. Rinse with water and pat dry. This process removes some of the bite from raw onions.
Cut 3 avocado into chunks. Place in bowl of food processor. Pour 1/4 cup lemon juice over avocado.
Add to processor bowl:
and process untill smooth.
Spoon some of the mixture into a lettuce leaf and wrap the leaf around the filling. Or you can use a lettuce such as Boston that forms it’s own cup.
The onion makes this dish VERY spicy. You can use zucchini in place of the onion. You’ll still want to salt it first to remove some of the water.
This spread can be used as a sandwich spread or veggie dressing.
Process in food processor until as smooth as possible
Taste and adjust seasoning to taste. There’s no need to add mayo to this spread, it’s very creamy as is.
Use as a sandwich spread. Suggestions for sandwich filling:
Or thin with extra-virgin olive oil or buttermilk and a little fresh lemon or lime juice (use rice vinegar if you don’t have fresh citrus available) to dress a green salad or cooked veggies.
I always have a few of Amy’s Organics prepared meals in my pantry and freezer. I’ve tried many of the frozen and boxed brands and haven’t found them to be that tasty, but Amy’s Organics have been a hit every time I’ve served them. And it’s fabulous to know that all of the ingredients are organic, and most meals use whole grains. Many of the frozen items come in individual and family size. On a busy day all I have to do is pull one out, heat and eat. They’re great as is, but a few semi-homemade meal hacks such as adding frozen veggies or leftovers from the fridge I can up the veggie intake and stretch one meal into two.
And when they’re on sale I stock up on as many as my freezer and cupboard can hold.
Amy’s refried beans are perfect for making a healthy burrito, nachos or a layered dip. I like to stir refried beans into broth with some of Amy’s salsa for a quick bean soup.
These burritos are all around 250 calories and delicious. I love to serve them with loads of salsa and call it a meal. For the little ones, I put them in a bowl and cut them up. They look like a mess but that doesn’t matter since they disappear real fast.
Amy’s has lots of great cereal choices. Perfect in the morning with nondairy milk and sliced fruit.
Another great quick and easy dinner. If you need a little somethin’ somethin’ to feed a hungry teen you can heat up a can of Amy’s refried beans to serve with the enchilidas.
Your little darlings will love these healthy lunches and dinners. Serve them with sliced fruit or veggies on the side for a little extra nutrition.
Much better for you than a can of orange spaghettios.
lasagna
There are several varieties to choose from.
macaroni & cheese
These meals have so much sauce that you can stir in up to a cup of cooked veggies.
So MANY varieties. May favorite is the Roasted Vegetable. Eat as is, or pile a salad on top and eat it like a sandwich.
Kids, adults, everybody loves these. I heat up a cup of pasta sauce and serve it as a dip.
These are not my favorites but it’s nice to see that they offer this option
Love, love, love their soups. My fave? Any of the chilis. I eat the chili straight out of the can as soup, on hot dogs and hamburgers, and over eggs. If I want a light meal I’ll add some broth to the chili.
What are your fave Amy’s Organics hacks? Share in the comments.
We all know that water is good for us, but often the reasons are a little fuzzy. And even if we know why we should, it’s not a habit that many people form.
But there are some very powerful reasons to drink lots of water every day, and forming the habit isn’t hard, with a little focus. The above is the beginning of an excellent, short & very informative article published by Dumb Little Man. Read the rest of the article here.
Replace your plastic water bottles with stainless steel.
Fill a stainless steel bottle 1/2 full of water and place in the freezer. When you’re getting ready to leave the house fill the bottle to the top with fresh water and you’ll have ice cold water for quite a long time.
Fill ice cube trays with orange, lemon, lime, grapefruit or watermelon juice. Pop them into your water glass for a little extra flavor.
Puree mint with enough citrus juice to make a smooth puree. Freeze in ice cube trays and add them to your water glass whenever you need a flavor boost.
Use herbal tea bags to add flavor to your water.
I like to have a vanilla and a chocolate protein powder in my cupboard at all times. Besides all the benefits cited by health professionals they are simply a quick and easy way to make a meal when I’m hungry, when I’m losing weight, when I’m on the run, when I feel like a sweet snack …
UnDiet Tip:
Save $$$’s by using any of the following in your protein drink:
Isagenix has one of the best tasting organic and refined sugar free protein powders out there.
Joey Vallancourt gives readers 5 ways to choose the right protein powder to match your weight lifting goals.
One Green Planet has 7 Must-Try Vegan Protein Powders which they have tried and tested. They also have some great suggestions for how to use protein powders in things other than smoothies.
Thank you to FitSugar for sharing these five gluten free protein powders with us.
Whether I’m looking for a muscle building protein powder or a vegan or organic powder, as far as I’m concerned it should definitely be free of refined sugars. The Celiac Diva has the lowdown on sugar free protein powders.
This recipe is from The Silver Palate Cookbook and doesn’t need any modifications to meet UnDiet guidelines.
This hearty salad is especially welcome in winter. It goes perfectly with a ham, grilled sausages or the like, and the color combination is striking on a buffet table. As a variation you may omit the Roquefort and sprinkle the salad generously with chopped fresh dill.
Wash beets well, and trim stems and roots without piercing the skin. Drop the beets into a large kettle of boiling salted water and cook until tender, 20 to 40 minutes, depending on the beets. Drain, cool, and peel beets, and cut into julienne.
In a mixing bowl toss the beets gently with the vinegar and walnut oil. Taste and add more of either if you like; there should be just enough to coat the beets. Cover and chill until serving time.
To serve, toss the walnuts with the chilled beets and arrange in a shallow serving bowl. Allow to return to room temperature. Crumble the Roquefort evenly over the top and grind on black pepper to taste. Serve immediately.
6 to 8 portions
This is one of Global Health & Fitness’ Healthy Recipes with some UnDiet variations.
Preheat oven to 400 degrees.
Heat 1 teaspoon extra-virgin olive oil over medium high heat. Saute 1 cup stewed tomatoes, with their liquid and 1/4 cup chopped onion, about 3 to 5 minutes.
Stir in 1/2 cup unrefined sugar, 1 tablespoon mustard, 1 & 1/2 teaspoons balsamic vinegar, 3 cups and 3/4 cup canned red kidney beans; cover and simmer over low heat for 10 minutes.
Remove lid and simmer for 15 to 20 minutes.
Nutritional Information: Calories: 243 ~ Carbohydrate: 54 grams ~ Cholesterol: 0 milligrams ~ Dietary Fiber: 7 grams ~ Fat: 0 gram ~ Protein: 9 grams ~ Sodium: 600 milligrams
More healthy, delicious recipes from GHF and a suggested shopping list.
Ranch-Style Pasta: spoon hot Ranch-Style Beans over buttered whole grain pasta.
Ranch-Style Tacos: spoon hot Ranch-Style Beans onto warm corn tortilla. Top with shredded lettuce and chopped tomatoes or salsa.
Ranch-Style Sloppy Joes: add browned ground meat to beans. Heat through and spoon over whole grain buns.
Melt a little butter in a skillet over medium heat. Place 1 of 2 slices of whole grain bread topped with nondairy mozzarella cheese in skillet. Grill until lightly browned and cheese is melted. Remove to plate. Melt some more butter and add the other slice of bread topped with cheese.
While second slice is grilling spread first slice with Celery Pesto and top with thinly sliced apple. When 2nd slice is done spread it with more Celery Pesto and place on first slice of bread.
This pesto is a delicious way to use up all the inner leaves and stalks in a head of celery. Try it, I promise you’ll be pleasantly surprised.
Pulse the following ingredients in a food processor or blender until just short of being a puree:
Drizzle extra-virgin olive oil in slow stream just until mixture holds together.
Use pesto to make:
