High Protein Recipes Vegetarian

Zucchini Feta Pie

Published by:

This pie is similar to quiche with the big difference being substituting the traditional pie crust with a high protein crust.

Preheat oven to 375 degrees.

Combine

2-1/2 cups Protein Bread crumbs, or ground walnuts, pecans, or pork rinds
1/2 cup feta cheese

Press mixture into oiled pie plate.

Steam 4 cups zucchini slices for 5 minutes. Press zucchini gently between paper towels until barely moist. Combine with ingredients below and arrange evenly over crust:

zucchini
1/2 cup feta
1/2 teaspoon salt
1/8 teaspoon pepper

Combine and stir well with a whisk:

1 teaspoon dried mint
dash of ground nutmeg
3 large eggs

Pour over zucchini mixture. Bake for 40 minutes.

Neutral Recipes Vegetarian

Thick & Rich Tomato Soup

Published by:

tomato-soup

You can use deli or canned tomato soup or make your own using the recipe below.

In the morning place 1 bag sun-dried tomatoes and enough filtered water to just cover the tomatoes in a blender jar. Refrigerate. If you’re using deli or canned soup you can skip this step.

Thirty to sixty minutes before serving remove the blender jar from the refrigerator and puree until smooth. (If using deli or canned tomato soup pour 1/2 of it into the blender container and proceed with the recipe.) Add one & 1/2 cups Tomato Onion Rice (or any leftover cooked brown or wild rice) and 1 drained jar roasted red bell pepper; continue pureeing. Add vegetable broth if needed to puree. Pour the mixture into a medium saucepan adding the one & 1/2 cups Tomato Onion Rice (or any leftover cooked brown or wild rice) and 2 to 4 cups vegetable broth or the remainder of the deli/canned soup; heat over medium heat until hot, but do not boil.

Optional additions:

  • Tex-Mex: corn, green chilies, garnish with corn chips
  • Mediteranean: pesto, garnish with finely diced raw red bell pepper and/or chopped olives

 

How to Lose Weight With Negative Calorie Foods

Fruit Kid Friendly Neutral Recipes

Apple Pie Pudding

Published by:

apples

 

This is more like a rich and creamy apple sauce than a pudding. Puree the following ingredients:

2 apples, peeled and cored (use a sweet apple not a green apple) or 1 cup sugar-free applesauce
1/2 teaspoon apple or pumpkin pie seasoning
1/2-1 teaspoon vanilla extract
1 banana
1 small pinch sea salt

If you want the pudding thicker stir in cooked oatmeal, uncooked instant or 1 minute oatmeal, crushed cookies or graham crackers, crushed cereal, or chia seeds. For variety, stir in: raisins, or  toasted walnuts. One of our favorite ways to have this pudding is with crushed boxed cookies. Homemade cookies won’t work. They have to be crispy like a ginger snap or a Famous Amos style chocolate chip cookies.

Quick & Easy Apple Pie Pudding

Mash 1 banana in a small bowl.  Stir in 1 cup applesauce and 1/4 to 1/2 teaspoon apple pie seasoning.

Apple Pie Pudding A La Mode

Stir either of the apple pie pudding recipes above into sugar-free vanilla pudding.

Fruit Kid Friendly Neutral Recipes

Banana Apple Pudding

Published by:

This “pudding” is perfect for a raw or living food meal because it doesn’t use cooked fruit, but you’d never know it. Serve it straight from the blender or very gently warm it (so that the Fruit doesn’t heat above 115 degrees).

To adjust for diabetic or hypoglycemic diets simply use sugar substitutes in place of the honey or maple syrups and other unrefined sugars.

Mix in medium bowl

2 bananas, chopped
2 small apples, shredded
juice from 1/2 lemon
1 cup filtered water

Let fruit sit while grinding nuts or measuring nut butter, then drain.

In same bowl, mix fruit with

1/4 to 1/2 cup ground nuts or nut butter

Mound on a plate and sprinkle with

grated coconut
finely grated lemon or orange peel

Let stand for at least 15 minutes before serving.

If you want to save time on a hectic morning you can make it up the day before.

Kid Friendly Recipes Starches

Lowfat Potato Salad

Published by:

This salad is absolutely gorgeous when you use blue potatoes – it comes out a brilliant purple!

Bring to boil

1/2 cup filtered water or vegetable broth
1/2 cup white wine
1 tablespoon extra-virgin olive oil
juice of 1 lemon
1/4 teaspoon each sea salt and black pepper
6 coriander seeds or 1/8 teaspoon ground coriander

Peel and slice 1 red onion into 1/8 inch thick slices. Quickly slice 1 pound unpeeled potato into 1/8 inch thick slices and place into boiling water along with onion slices. Simmer, covered until vegetables are al dente, about 10 minutes. Dump vegetables into a colander set over a bowl. Discard the coriander seeds. Place the vegetables in a small bowl. Sprinkle with 1/4 cup chopped fresh dill. Pour 1/2 cup of the reserved liquid over vegetables and refrigerate overnight or for at least 4 hours. Before serving, taste and add sea salt and pepper if needed. Garnish with 2 tablespoons chopped almonds, pine nuts, or chopped pistachios before serving.

 

Kid Friendly Recipes Starches Vegetarian

Veggie Burgers

Published by:

Makes: 4 servings

Preheat broiler. Line broiler pan with aluminum foil and lightly coat with oil. In a large bowl, combine and mix well

3/4 cup shredded zucchini
3/4 cup shredded carrots
2 tablespoons minced onion
2 large cloves garlic, minced
15 ounce can fat-free refried black beans
1/2 cup cooked brown rice
1/4 cup egg white
2 tablespoons whole grain bread crumbs
1 teaspoon Italian seasoning

If mixture is too moist to shape, refrigerate for 1 hour before shaping.

Shape mixture into 8 patties and place on prepared pan. Broil 4 to 6 inches from heat for 5 to 6 minutes per side, until lightly browned. These patties are great as a sandwich on a whole grain roll with lettuce, tomato, and mustard flavored mayo.

Try one of these condiments on your veggie burger:

  • pesto
  • tapenade
  • sugar-free pickle relish
  • other types of relishes
  • chipotle chilies in adobe sauce
  • roasted red bell peppers

 

Kid Friendly Neutral Recipes Starches

Make Your Own Instant Oatmeal

Published by:

make your own instant oatmeal packets

There’s no need to pay a higher price for single serving oatmeal or to settle for bland oatmeal because the flavored oatmeal has refined sugars or too much salt. You can easily make your own single serving packets of instant oatmeal flavored to your liking.

Put 1/2 cup quick-cooking oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat with an additional 1/2 cup oats. If you’re using a food processor, you can do 1 cup of oats at a time.

Put the following ingredients into each baggie: 1/4 cup un-powdered quick-cooking oats, 2 tablespoons powdered oats, and small pinch of sea salt. Store baggies in an airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water – for thinner oatmeal, use more water.

Variations:

Apple-Cinnamon: to each packet add 1 tablespoon unrefined sugar or sugar sub, 1/4 teaspoon cinnamon, and 1/4 cup chopped dried apples.

Sweetened: to each packet add 1 tablespoon unrefined sugar or 1 packet Nutrasweet.

Maple Cinnamon: to each packet add 1 tablespoon maple sugar & 1/4 teaspoon cinnamon.

Raisin Maple: to each packet add 1 tablespoon maple sugar and 2 tablespoons raisins.

Health Nut: to each packet add 2 tablespoons each wheat germ and ground nuts.

Fruit & Cream: to each packet add 1 tablespoon cream and 1/4 cup chopped dried Fruit.

Fun Fruit: to each packet, add 6 or 7 pieces of “Fruit snack” type dehydrated Fruit.

Confetti: to each packet, add 1 tsp. decorative cake/cookie sprinkles.

Chocolate Chip: add 1 tablespoon grain-sweetened chocolate chips to each packet.

The above variations were inspired by Kaylin Cherry who is the editor/owner of three ezines, Real Food for Real People, Real Healthy Food for Real People, and Real Crafts for Real People. For free, daily email recipes, visit her at http://www.realfood4realpeople.com or subscribe by sending an email to: realfood-subscribe@egroups.com

 

One more variation:

add dried fruit to your instant oatmeal

Tips

Eating Out – Indian

Published by:

Basic Tips for Eating Out

Set aside half your meal to eat the next day or if it won’t keep for the next day, save it for a snack later.

Basics at an Indian Restaurant

Many curries are great Protein, Veggie or Starch Meals. Just avoid the white rice and any sweet and sour dishes. Ask to substitute veggies, tofu or beans for the rice in a Veggie or Starch Meal.

Soups are good choices, just check the ingredients to make sure there is no white rice.

If you love chutneys (again avoid sweet and sour ones) you can have them with anything.

Starch

Skip the bread and naan as it’s all made with white flour unless the menu indicates “whole wheat” and I’ve yet to find whole wheat naan in a restaurant.

Some chapatis are made with whole wheat flour. If in doubt, ask your wait-person.

Pakora is something dipped in a chick-pea batter and deep-fried. I’m not a fan of deep-frying but if it’s your best choice just make sure that it’s a vegetable pakora rather than meat.

Curries are good choices if they can be made with brown rice and there is no meat in the dish.

Lentil Soup or Dahl are good choices.

Papadum is a crisp lentil wafer and is a good choice to sub for naan or chipati.

Protein

There are lots of wonderful protein dishes in a typical Indian restaurant. Go at it!

Raita – spiced yogurt with vegetables.

Many of the vegetarian dishes are made with cheese and are good choices.

Vegetarian or Neutral

Many of the vegetarian dishes are good choices. Ask for brown rice or tofu in place of white rice.

Glossary Tips

Chestnut Flour

Published by:

chestnut

Chestnut flour is made from chestnuts and is a Starch. It has a lighter flavor and color than whole wheat flour and since soy flour has a bitter taste if not fully cooked chestnut flour is a good substitute for soy flour in dishes that won’t be fully cooked. The bad news is that it’s expensive. Oh well, you can’t have everything.

Chestnut flour is also gluten free, good for those on a Paleo diet but should be avoided by those with nut allergies.

 

Chestnut Flour Crepes

2 eggs, at room temperature
1 cup chestnut flour
1 cup whole milk, at room temperature
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
Pinch of freshly grated nutmeg
1/4 stick (2 tablespoons) unsalted butter, melted, plus more melted butter for the pan

Mix all ingredients in a blender or medium bowl with a whisk. I like to do it in a blender though as it’s easier to pour into the crepe pan.

Chill the batter for at least 1 hour before using although it can be stored in the refrigerator for up to 24 hours.

Heat an 8-inch nonstick pan over medium heat. Coat the bottom and sides of the pan with a bit of melted butter.

Give the chilled batter a quick buzz in the blender or with your whisk. Pour about 2 tablespoons of batter into the pan, swirling it to evenly coat the bottom of the pan. Let the crêpe cook for about 30 seconds or until it gets lightly golden. Tuck in the sides of the crepe with a rubber spatula to make it easier to flip. Using the spatula, quickly flip the crêpe over to finish cooking for about ten seconds. Transfer it to a plate and repeat with the rest of the batter. Stacking the crêpes on the plate. They shouldn’t stick together.

Once all the crêpes are cooked you can fill them with anything you like or freeze them, stacked and tightly wrapped, for up to 1 month.

 

Chestnut Cake

1/2 cup coconut or nut oil
1 cup chestnut flour, plus additional for dusting
3/4 cup hazelnuts
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, separated
1/2 cup mild honey
1/4 – 1/2 cup coconut, maple or other unrefined sugar

Put your oven rack in the middle position and preheat the oven to 350°F.

Toast hazelnuts in a springform pan until fragrant, about 10 to 12 minutes. Dump nuts onto a kitchen towel and use the towel to rub which removes any loose skins Some skins may not come off, that’s okay, just leave them be. Cool nuts to room temperature and chop well.

Oil the springform pan and dust with chestnut flour, knocking out excess flour into the sink.
Sift together chestnut flour, baking powder and salt in a medium bowl, then stir in nuts.

Beat together egg yolks, oil, honey, and 2 tablespoons sugar with an electric mixer at high speed until thick and pale, about 5 minutes in a stand mixer or 8 minutes with a handheld. Add flour mixture and mix at low speed just until flour is blended in.

Beat egg whites with a small pinch of salt in another medium bowl with clean beaters at medium-high speed until they form soft peaks. Add remaining sugar a little at a time, beating until whites just hold a stiff peak.

Fold one third of whites into batter, then gently fold in remaining whites. Spread batter in pan and rap pan hard on a hard surface once to release any air bubbles.

Bake for 30 minutes, then place a sheet of foil loosely on top of pan and continue baking until a tester inserted in center of cake comes out clean, about 10 to 15 minutes more.

Transfer cake pan to a rack and cool 30 minutes, then remove side of pan and allow to cool completely on the rack.

Remove cake from bottom of pan to serve if desired.

Cake can be served as is, dusted with cocoa powder or served with a dollop of refined sugar-free whipped cream or vanilla yogurt.

 

Chocolate Cake

10 ounces grain-sweetened chocolate, melted and cooled
15 ounces chestnut puree or cream
4 ounces unsalted butter
6 eggs, seperated
pinch of salt
1/4 – 1/2 cup coconut, maple or unrefined sugar
1 teaspoon vanilla extract
6 ounces grain-sweetened chocolate chips
1/2 cup heavy cream, nondairy milk or brewed coffee

Preheat oven to 350 degrees.

Line the bottom of a springform pan with a circle of baking parchment.

Melt the chocolate in a double boiler or (my favorite method) in a small bowl in the microwave 30 seconds at a time, stirring in between.

Use a whisk or an electric mixer to blend the chestnut cream with the butter. Blend in vanilla, egg yolks and melted chocolate.

In a seperate bowl, with clean dry beaters, whip the egg whites with the salt just to break them up and until they are slightly foamy. Increase mixer speed and gradually add sugar until stiff glossy peaks form.

Fold 1/3 of egg whites into chestnut mixture and blend well. Gently fold in another 1/3 of the egg whites and then the last 1/3, blending well but being careful not to deflate the batter.

Spoon batter into springform pan and bake until done, about 35 to 45 minutes. The cake will look dry and slightly cracked on top when done while the middle will be soft but firm.

Remove from oven and allow to cool in the pan on a wire rack set on top of a cookie sheet for 20 minutes. Then remove sides of pan and place back on wire to finish cooling.

While the cake is cooling you can make the glaze.

Bring the whipping cream, nondairy milk or coffee to a boil and add the chocolate. Or heat liquid in a microwave until hot and add chocolate.

Remove from heat and stir until all of the chocolate melts.

Pour glaze over cooled cake, using a spatula to spread evenly over top of cake.

Serve with a dollop of vanilla yogurt, or pureed berries or both.

 

Basic Information Recipes Starches

UnDiet Compatible Breakfast Cereals

Published by:

Even for those cereals where I do not caution you to read the label, you should read the labels occasionally as manufacturers do change their recipes every now and then.

Erewhon Cereals

Kashi

Read the labels for this brand. Some of their cereals contain evaporated cane juice, which is okay on the UnDiet but if you can avoid it that would be preferable.

Barbara’s Bakery

These are by far the best of the bunch. Organic, whole grains & sweetened with molasses.

Nature’s Path

Read the labels for this brand. Some cereals contain evaporated cane juice.

EnviroKidz

Read the labels for this brand. Some cereals contain evaporated cane juice.

 

Recipes Using Cereal

Inevitably you’ll end up with cereal that needs to be used before it goes stale, or that your family doesn’t like or just a bunch of crumbs in the bottom of the box. When any of those scenarios happens you’ll be glad that we shared some of our favorite cereal recipes with you. Enjoy!

Peanut Butter Crispy Bars

1 cup agave nectar or honey
1 c peanut butter
6 cups rice crispies or corn flakes style cereal

Boil agave nectar and sugar in a heavy pan. Stir in peanut butter and cereal. Spoon into an oiled 9” x 13” pan. or drop onto waxed paper in individual cookies. If using the pan, cut into bars when mixture cools but hasn’t hardened yet.

Chocolate Peanut Butter Pie

4 tablespoons peanut butter
1 tablespoon honey or agave nectar
1 ½ cups crispy rice cereal
1 package sugar-free chocolate pudding
2 cups skim milk (the pudding won’t gel with nondairy milk)
4 tablespoons sugar-free whipped topping or vanilla yogurt

In small bowl, combine peanut butter and honey and microwave on high for 20 seconds. Stir in cereal. Press into a pie plate or square pan and chill.

Prepare pudding with milk according to package directions. Spread over pie crust and chill until pudding sets. Top with shipped topping or yogurt.

Snack Mix

6 cups cereal such as Cheerios, squares or any cereal that is big and hearty enough to eat dry without a spoon
1 cup whole pecans
3/4 cup butter
1 cup coconut, maple or unrefined sugar

Preheat oven to 350 degrees.

Place pecans on cookie sheet and toast in oven for 15 to 20 minutes until they smell delicious and are slightly browned. Remove from oven and turn oven down to 300 degrees.

Place cereal and pecans in a large bowl.

Melt butter and brown sugar in a small pan. Allow to boil for 2 minutes. Pour over cereal and pecans. Pour entire mixture onto the cookie sheet. Bake for 5 minutes, stir, bake 5 more minutes. Cool and store in an airtight container. Does not need to be refrigerated.

Breaded Herb Chicken

3/4 cup cereal crumbs
3/4 cup grated Parmesan cheese
1 envelope dry salad dressing mix
3/4 cup butter, melted
6 large boneless skinless chicken breasts or 12 thighs, either whole or cut into strips or nugget size pieces.

Preheat oven to 350 degrees.

In a shallow bowl, combine the first 3 ingredients. Place butter in a square baking pan. Place pan in the oven, removing when butter is melted.

Dip chicken in the melted butter; then roll in the cereal mixture until well coated. Place in a single layer in an oiled baking pan. Bake uncovered for 30 to 45 minutes depending on the size of your chicken pieces.

I like to use chicken thighs. They have more flavor and are less dry than other parts of the chicken. They’re also less expensive than breasts.

Marshmallow Bars

1/4 cup butter
1/4 cup honey, agave nectar or brown rice syrup
1/4 teaspoon salt
2 cups brown rice marshmallow cream
1 teaspoon vanilla
2 cups cereal crumbs or small cereal such as puffs or crispies

Butter a square baking pan.

In a large pot melt butter; add marshmallow cream, honey and salt. Cook over low heat, stirring frequently, until marshmallows are melted.

Remove from heat and stir in vanilla. Add cereal and mix well.

Press mixture into pan and allow to set for several hours before slicing into squares.

Chocolate Fruit Candy

You can use any dried fruit that you have in place of the raisins and cranberries. You could use white chocolate chips in place of the chocolate chips.

3 cups puffed cereal
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup peanuts
6 ounces grain-sweetened chocolate chips
2 tablespoons honey, agave nectar or brown rice syrup

Mix the cereal, raisins, cranberries, and peanuts in a large bowl. Melt the chocolate chips in a double boiler or in the microwave.

When the chocolate has melted, stir in the honey. Carefully drizzle the chocolate evenly over the cereal mix. Stir to mix and then use a large spoon to place dollops of the mix onto a cookie sheet.

Place in the refrigerator for 30 minutes to set the chocolate. When the chocolate has set, place the candy in an airtight container. Store in a cool place or the refrigerator.