Deb's Healthy Plate
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Archive for the Recipes Category

Soups

This could be a soup or enjoy it over pasta, brown rice, chicken or shrimp

Roasted Red Roma Tomato Soup Tomato soup is a familiar and beloved comfort food. In this version, roasting the tomatoes in the oven (or using canned roasted tomatoes) can lessen their acidity and add natural sweetness. The tomatoes blend beautifully and colorfully with the carrots in this

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Buckeye Balls

These bite size treats are not so healthy but very delicious and great for the holidays or a special occasion. Buckeye Balls 1 C of peanut butter or almond butter 1 stick of butter, softened 2 3/4 C of powdered sugar 1/2 C dark chocolate chip morsels 1/2

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Tomato Basil Soup

When I was growing up I enjoyed tomato soup.  It was in a can back then.  They still sell it in a can but I have now learned the benefits and pleasure of making healthy home made foods.  I have also learned that nightshade plants, such as

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Pumpkin Smoothie

Pumpkin Pie Smoothie Ingredients: 1 1/2 C canned pumpkin puree or peel, cube and boil the pumpkin and puree it. *1 C organic milk (soy, almond, coconut) **Another option use low fat yogurt instead of the milk) 1 C crushed ice 1 tsp pure vanilla extract 1

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Lemon Basil Dressing/Marinade

2-3 cloves of peeled garlic 1 Cup of fresh basil, rinsed, stems removed 2 Tbsp grape seed oil 1/2 to 3/4 Cup Balsamic Vinegar 1 to 2 Fresh Squeezed Lemons (*If you don’t care for lemon, use fresh lime or orange) Directions Mix all ingredients in a

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Meats

Chicken Parmesan (4 servings) You can double the recipe for the tomato sauce and have a side of brown rice or quinoa pasta Ingredients: l – l 1/2 lb boneless and skinless chicken breast or thighs (4 cutlets or thighs about 6 oz each) 1/3 C grapeseed oil 3-4

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Recipes

I will serve you this in one of your sessions or youcan learn how to make it in a Healthy Cooking Class with me. Beans and Grains Autumn Soup–Acorn and butternut squash carrots, onions and apples blended together and topped w/cinnamon  

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Sprout Salad

Prep Time:10 minutes Yields:4 servings 1/2 cup daikon, cut into match sticks or grated 1/2 cup carrots, cut into match sticks or grated 1 teaspoon sea salt 1 cup mung bean sprouts 1 cup alfalfa or radish sprouts 1 bunch watercress or arugula, washed and chopped Dressing:

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Grated Daikon Salad

Prep Time: 5 minutes Yields: 4 servings 1 6-inch piece daikon 1/2 bunch flat leaf parsley, finely chopped 4 tablespoons umeboshi plum vinegar 3 tablespoons walnut oil Directions: Grate daikon and place in a salad bowl. Blend remaining ingredients and combine with daikon. Chill for 15 minutes.

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Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time: 10 minutes Cooking Time: 5 minutes Yields: 4 servings   2 large bunches dandelion greens 2 tablespoons olive oil 3 cloves garlic, minced 1/4 cup hazelnuts, coarsely chopped 1 tablespoon balsamic vinegar Sea salt and pepper to taste   Directions:   Wash greens, remove stems

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