Some of us love hummus so much, using it as a dip just isn’t enough. Spread a thick layer on whole grain bread and top with lettuce for a quick and filling hummus fix! This veggie sandwich can be made in seconds — just use storebought all-natural hummus (hint: you can get it for less at Vitacost!). Bump up the nutrition with added sprouts, tomato slices or fresh toppings of your choice.
Tagged: healthy recipes
Break out the skillet! These sizzlin’-hot fajitas, made with garden-fresh veggies and chunks of white meat chicken, are the perfect way to spice up your summer dinner menu. Colorful, crunchy red peppers, cilantro and chili powder are nutritious additions that add zesty, authenthic south-of-the-border flavor. Got gluten-free guests? Skip the white flour tortillas and serve the corn kind instead.
A mouthwatering sandwich first sold at Maine roadside stands in the 1970s, traditional lobster rolls are made with butter-soaked lobster meat stuffed into fluffy, white hot dog buns. Make a healthier version of this classic (and still popular!) lunch dish by tossing lobster meat with Greek yogurt instead of butter, seasoning with fresh herbs and serving atop a whole grain roll.
Vegan baked goods often have a bad rap—turn out one “off” batch and no one will want to touch your “crumbly and dry” dairy-free desserts again. When it comes to cornbread—which can bake up dry even with dairy in the mix—making a moist, cake-like confection is tricky. I played around with a basic recipe to find the perfect blend of ingredients, which includes homemade flax “eggs,” rich coconut oil and your choice of maple syrup or agave.
For a “non-fishy-tasting” fish, tilapia is a top pick. Mild, light and flaky, it soaks up whatever seasonings it’s cooked with, making a flavorful recipe like this one helpful to have on hand. In a food processor, you’ll combine olive oil with a small onion, fresh cilantro, chili powder and coriander—plus a surprise summer ingredient (hint: it makes great shortcakes!)—to create a simple rub. Once applied, all it takes it three minutes on the grill, and dinner is served!
Bruschetta seems like a trendy, modern appetizer, but it actually dates back to 15th century Italy when hunks of bread were rubbed with garlic and olive oil, topped with seasonings and heated to a crisp over open flames on a grill. This updated version gets its rich, smoky flavor from sundried tomatoes and feta cheese, with chopped cashews sprinkled on for added crunch. Use storebought Italian bread to save time!
Take toast to a new level, dip fruit to your heart’s content! With this protein-packed, chunky nut spread, snacking isn’t just a way to stave off hunger, it’s fuel to keep you moving full speed ahead through your day. The secret is two scoops of vegan, non-soy protein powder blended into already-protein-rich nut butter. Use almond, cashew, peanut—whichever nut butter you like best!
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