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Recipes

Vegetables:

Garbanzo Batter Zucchini Corn Fritters (Vegan, Gluten-free): (click to expand) Garbanzo Batter Zucchini Corn Fritters (Vegan, Gluten-free)
  • Adapted by [source]
  • This is a healthy vegetable fritter recipe, free of egg and gluten.
    Ingredients:
  • 1 1/2 cups Garbanzo Flour
  • 1/2 tsp Iodized Salt (1150mg sodium)
  • 1/4 tsp Sweet Paprika
  • 1/2 tsp Garlic Powder
  • 1 Tbs chopped fresh Oregano (or 1 tsp dried)
  • A few grinds of Black Pepper, to taste
  • 1 cup Water
  • 1 1/2 cup cooked Corn
  • 1/2 medium Red Onion, finely diced
  • 1 medium Zucchini, shredded
  • 1 large Carrot, shredded
  1. Prepare vegetables and combine in large bowl.
  2. Combine garbanzo flour, salt and spices in second bowl.
  3. Add water to dry ingredients and whisk together until well blended with no lumps.
  4. Pour flour mixture into vegetables and gently combine.
  5. Spoon 1/2 cup onto heated and lightly oiled pan and cook until edges start to look dry (3 minutes or so).
  6. Flip and cook until both sides are golden brown and center is firm to a light touch.
  • NOTE: Adjust vegetables and ratios as desired. Alter spice profile to taste.
    Reheat fritters in toaster oven for best results.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 9 Fritters (9 servings)
  • Fat: 0.5g (Sat Fat per serving)
    Sodium: 135mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Roasted Green Beans with Lemon & Walnuts: (click to expand) Roasted Green Beans with Lemon & Walnuts
  • Adapted by
  • A delicious way to prepare green beans, without using excessive salt or oil.
    Ingredients:
  • 1 pound Fresh Green Beans, trimmed
  • 1 Shallot, thinly sliced
  • 3 Garlic Cloves, finely diced
  • 1/2 Tbs expeller-pressed non-gmo Canola Oil (0.5g Sat Fat)
  • 1/8 tsp Iodized Salt (288mg sodium)
  • 1/8 tsp Black Pepper
  • Grated Lemon Zest (1/2 Lemon)
  • 1/4 cup Chopped Walnuts, raw
  1. Preheat oven to 425° F.
  2. In large bowl, toss green beans with shallots, garlic & oil. Sprinkle with salt & pepper.
  3. Transfer to standard baking pan (15" x 10"), lined with silicone baking mat.
  4. Roast 15-20 minutes or until tender & lightly browned, stirring occasionally.
  5. Remove from oven. Stir in lemon zest & walnuts.
  • Prep time:
    Cook time:
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  • Yield: 4 Servings
  • Fat: 0.125g (Sat Fat per serving)
    Sodium: 72mg (per serving)
  • Albo-Rating: 4.5 by 3 test standards
Three Bean Salad (Reduced Calorie): (click to expand) Three Bean Salad
  • Adapted by:
  • This is my version of my Mother-in-Law's famous three bean salad with reduced fat & reduced sugar.
    Ingredients:
  • 1/2 c Apple Cider Vinegar
  • 5 Tbs White Sugar
  • 1/4 cup expeller-pressed non-gmo Canola Oil (4g Sat Fat)
  • 1 can Green Bean, drained
  • 1 can Yellow Wax Bean, drained
  • 1 can Red Kidney Bean, drained
  • 1/4 c Onion, finely chopped
  • 1/2 c Celery, finely chopped
  • 1/2 c Green Bell Pepper, chopped small
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Iodized Salt
  1. Stir vinegar, sugar & oil in large bowel until dissolved.
  2. Add remaining ingredients & mix well, being careful to not smash beans.
  3. Chill in refrigerator.
  • Prep time:
    Cook time:
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  • Yield: 9 Servings
  • Fat: 0.5 g (Sat Fat per serving)
    Sodium: xxx mg (per serving)
  • Albo-Rating: 4.5 by 3 test standards