Custom Garden T-shirts! ~NEW DESIGNS~ Visit My Store! ≪

Recipes

Vegetables:

Rosemary Potato Wedges: (click to expand)
    Ingredients:
  • 4 large potatoes, unpeeled
  • 1 Tbs extra virgin olive oil (14g Fat / 2g Sat Fat)
  • 1/2 tsp iodized sea salt
  • 3/4 tsp freshly ground black pepper
  • 1 tsp chopped fresh rosemary leaves
  • 1 tsp finely chopped garlic
  1. Chop garlic and set aside. Preheat oven to 400° F.
  2. Scrub potatoes & cut in half lengthwise. Then cut each half in thirds lengthwise, yielding 6 long wedges per potato.
  3. Place potatoes on sheet pan with olive oil, salt, pepper and rosemary.
  4. Toss all ingredients together (except for garlic), making sure potatoes are coated well.
  5. Spread potatoes into single layer with 1 cut-side down.
  6. Bake potatoes for 30 to 35 minutes, turning after 20 minutes. Sprinkle garlic pieces over potatoes for the last 15 minutes of baking.
  7. Bake until lightly browned, crisp outside, and tender inside.
  8. Sprinkle with salt and serve.
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
Healthy Vegan Mac 'n' Cheese: (click to expand) Healthy Vegan Mac 'n' Cheese
  • Adapted by [source]
  • A low sodium, low fat, whole wheat macaroni and cheese made using zero animal products.
    Ingredients:
  • 1 Yellow Potato, peeled & cubed (178g)
  • 1/2 medium Carrot, peeled & cut into 1-inch pieces (85g)
  • 1/2 medium Onion, peeled & quartered (107g)
  • 1/4 cup Cashews (2g Sat Fat)
  • 1/2 tsp Iodized Salt (1150mg sodium)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Turmeric Powder
  • 1 pinch Black Pepper
  • 1/2 Tbs Extra Virgin Olive Oil (6.75g Fat / 0.93g Sat Fat)
  • 2 Tbs Nutritional Yeast
  • 8 oz (dry) Whole Wheat Macaroni
  1. Add vegetables to large pot of boiling water. Cover & simmer for 10 minutes, until potatoes are fork-tender.
  2. Remove boiled vegetables from water & save 3/4 cup as reserve water.
  3. Begin boiling pasta in same pot, adding additional water as needed to cook. Cook & drain per instructions.
  4. Add reserve water, vegetables, cashews & seasonings to blender & puree until smooth & creamy.
  5. Pour sauce over macaroni & stir to incorporate before serving.
  6. Season with paprika.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 4 Servings
  • Fat: 0.7g (Sat Fat per serving)
    Sodium: 288mg (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:
    Total time:
  • Yield: 4 Servings
  • Fat: 0.125g (Sat Fat per serving)
    Sodium: 72mg (per serving)
  • Albo-Rating: 4.5 by 3 test standards