Healthy Eater's Individual Apple Raspberry Pie

"An Apple A Day Keeps The Doctor Away!"

Cliche I know but this recipe helps me get some very healthy fruit into my diet in a most pleasant way.

Needs: 

1. Microwave-safe Pyrex ramekin dish
2. Saucer
3. Measuring spoons
4. Paring knife
5. Microwave

Ingredients:

• 1 Apple
• 2 packets Splenda (or other sugar substitute)
• 1/2 teaspoon cornstarch (or tapioca)
• Sprinkles of nutmeg, cinnamon, & ginger (or whatever spices you prefer)
• a few drops of butter extract
• 1/8 cup of frozen (or fresh)raspberries

Prep:

1. Place dry ingredients into bottom of ramekin and mix with spoon.
2. Drizzle with butter extract and berries.
3. Core apple and slice into dish with remaining ingredients.
4. Cover with a saucer and microwave on "HIGH" for 2 minutes.
5. Stir and let set for a few minutes -- dig in.

NOTE: This tastes too good to be good for you!
Okay to substitute any kind of berries or fruits to add variety.

Quinoa/Kale Patties

2 ½ cups cooked quinoa, cooled
4 cups kale or spinach, cleaned, deveined, & chopped small
3 large eggs, beaten
1 tsp sea salt
1 small yellow onion, diced 
½ cup chives, chopped
½ cup Parmesan, grated
3 cloves garlic, minced
1 cup finely ground bread crumbs (use gluten free breadcrumbs to make this dish gluten free or pork rinds to lower carbs)
2 Tbsp olive oil plus more for frying

1. Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl.
2. Heat 2 Tbsp olive oil in skillet on medium heat then sweat onions and garlic, approximately 3 minutes. Add kale to skillet and cook until kale is bright green and soft.
3. Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
4. Place large clean skillet on medium heat and add enough oil to coat bottom of pan.  Form patties using ½ cup of quinoa mixture and place patties in skillet being careful not to overcrowd the pan. 
5. Fry until golden brown on each side, approximately 5 minutes per side.
Remove patties, drain on paper towel and serve. 
6. Makes: 10 patties

Note: okay to use frozen chopped spinach, thawed in the microwave.

Crustless Zucchini Quiche

2 lg or 3 sm zucchini (grated or chopped)
1/4 cup dried chives
1 teaspoon onion powder
5 eggs
1/2 cup Parmesan cheese
1 teaspoon dried parsley flakes
1/2 cup grated feta cheese
1/2 cup grated cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
1 cup oat, ww, or brown rice flour (or a combination thereof)
paprika or Louise's Rub

1. beat eggs
2. add remaining ingredients (except for paprika)
3. pour mixture into a greased casserole dish 13"X9"
4. sprinkle with paprika or rub 
5. bake @ 350 degrees for about 30 minutes or until a knife tests clean.

NOTES: Okay to substitute broccoli or spinach for zucchini

Louise’s Best Food Rub

1/3 Cup Paprika

1 Tablespoon Sea Salt

1 teaspoon Black pepper

1 Tablespoon Mrs. Dash

1 Tablespoon Ground Mustard

1 Tablespoon Ground Sage

1 Tablespoon Granulated Garlic

1 Tablespoon Granulated Onion

1 Tablespoon Mustard Seeds

1 Tablespoon Celery Seeds

1 Tablespoon Dill Seeds

1 Tablespoon Dill Weed

2 Tablespoons Splenda, sugar, or Truvia

1. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill and the stove. Keeps indefinitely but won't last long.

2. I use this on roasted vegetables as well as meats and fishes.

Recipe Blog Re-Visited

I've been away for so long and so much has happened to me in the past year including retirement and new found weight loss.  At this time, myself and both of my children are working together to loose weight, eat healthier, exercise, and generally improve our quality of life.
With this in mind, I've decided to re-visit this blog and explore some of the newer recipes I've been working with.  
Please feel free to comment, experiment, and keep me posted on your healthy eating/weight loss progress.

Mom's Halfway Cookie Bars

 

Ingredients

•  •2 c. flour
•  •1 tsp salt
•  •¼ tsp baking soda
•  •1 tsp baking powder
•  •½ c butter
•  •½ cup sugar
•  •1½ cup brown sugar
•  •2 eggs, separated
•  •1 tablespoon water
•  •1 tsp vanilla
•  •12 oz. semi-sweet chocolate chips
•  •½ c chopped walnuts

Instructions

 1.Preheat the oven to 350°. Line a 9×13 baking pan with two pieces of foil–one piece lengthwise and the other piece crosswise with the ends hanging over the sides.

 2.Stir together the flour, salt, baking soda, and baking powder in a small bowl and set aside.

 3.Using a mixer, cream together the butter, the granulated sugar and just ½ cup of the brown sugar together until it’s smooth.

 4.Separate the eggs, and set the whites aside.

 5.Beat the yolks into the butter mixture one at a time until well blended.

 6.Add water and vanilla–mix well.

 7.With the mixer on low speed, add the flour slowly and beat until dough looks crumbly.

 8.Press the cookie dough gently into the pan evenly.

 9.Sprinkle the chocolate chips and walnuts on top of the cookie dough and press them in just enough that they stay put a bit.

 10.Using a mixer and whisk attachment, being beating the egg whites on medium. Gradually increase the speed to medium-high.

 11.When the egg whites turn white, start adding the remaining cup of brown sugar a spoonful at a time.

 12.Continue increasing your speed to the highest setting.

 13.When all the sugar has been added, continue whipping the meringue until it holds a soft, sticky peak.

 14.Scoop the meringue down the middle of the pan with a spatula and gently spread it to the edges.

 15.Cover the pan loosely with foil–shiny side up and bake for 20 minutes, then remove the foil.

 16.Continue baking for an additional 5-10 minutes, until the top looks toasted and pulls slightly away from the sides.

 17.Allow to cool for about 20 minutes and then cut into squares.