Healthy Recipes from Alicia Newton from Nourish My Soul
Wild Rice Pilaf Ingredients 1 C wild rice ½ C brown rice Pinch of sea salt 3 C water or vegetable stock 2 Tbsp olive oil 3 garlic cloves, minced 2 Tbsp mirin 3 stalks celery 4 oz mushrooms, diced 3 swiss chard (Leaves and stalks) 1 Tbsp fresh rosemary, minced ½ c dried cranberries ½ c sunflower seeds (can also use other kinds of nuts - walnuts, slivered almonds, etc) ¼ c fresh parsley, chopped Sea salt and pepper to taste
Directions: Place both rice together in pot with water or stock and pinch of salt. Bring to a boil, cover, and reduce heat. Simmer until liquid is absorbed (approx 40 min) Remove from healt and set aside. In a large skillet over med heat, saute garlic in olive oil and mirin until lightly brown. Add celery, mushrooms, chard, and rosemary, saute 2-3 minutes. Mix in cranberries. Fluff rice and fold into veggies. Cook another 2 minutes. Remove from healt and stir in seeds and parsley, season with salt and pepper to taste. Serve.
Crispy Sweet Potato Fries Ingredients: 3 whole Sweet Potatoes, Peeled And Cut Into 1/4-inch wide Thin Sticks 3 Tablespoons cornstarch 1/4 cup ghee (or olive oil) 1 cloves garlic, minced 1/2 teaspoon Sea Salt 1/2 teaspoon Chili Powder 1/4 teaspoon Black Pepper Directions: Preheat oven to 400 degrees and line a large baking sheet with parchment paper (foil, wax paper etc. will not work). 3 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside. Place cut sweet potato fries in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating. Pour the potatoes into a strainer and shake off extra corn starch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add the ghee/olive oil, garlic, seasoned salt, chili powder, and black pepper. Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15 minutes. Remove from the oven and flip. Place back into the oven for 10-15 more minutes. Make sure to rotate the pan to avoid uneven browning. It is okay if the edges get a little bit burnt. Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy immediately.
Ingredients 3/4 cup oats 1/2 cup skim milk 1 Tbsp olive oil 2 cloves garlic, minced 8 oz mushrooms, finely chopped 1 C veggies of choice, finely chopped (greens, carrots, peppers, onions, etc) 2 pounds ground turkey breast 2 eggs, beaten 2 teaspoons Worcestershire sauce 1/2 teaspoon salt Freshly ground black pepper 1 (8-ounce) can tomato sauce
Directions Preheat the oven to 350 degrees F. In a small bowl, stir together the oats and milk. Preheat a skillet and add oil. Saute mushrooms and garlic until lightly brown. In a large bowl combine the turkey, oat mixture, mushrooms and garlic, chopped vegetables, eggs, Worcestershire sauce, salt and a few grinds of pepper. Mix just until well combined. Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf. Bake for about 1 hour. Remove from the oven and let rest for 10 to15 minutes before slicing.