Aunt Andrea's Whole Wheat Tortillas

Jeff and Leah

4 c Whole Grain Flour (wheat, spelt, kamut)
3/4 - 1 tsp Salt
3/4 - 1 tsp Baking Powder
1/3 c. Oil
1 3/4 c Warm Water

Stir dry ingredients together
Make whole in middle and add oil and water.
Stir well.
Knead till smooth.
Pinch off one inch ball.
Roll into thin circle on a floured board.
Cook in hot, dry frying pan till bubbly then turn over and cook on other side.

Mango Sauce Lettuce Wraps

Filling:

Collard or any kind of lettuce Leaf
Sliced Tomato
Sliced Bell Pepper, any color
Chopped Lettuce or cabbage or filler of your choice

Sliced Cucumber

Any other veggies of your choice

Mango Sauce:

1 Cup Chopped Mango (if using frozen then add an extra date)

1 Tbsp. Tahini (raw, or roasted)
1 Pitted Medjool Date

1 Teaspoon (approx) chopped scallions/chives

1 Leaf Sage, or you can use 1 teaspoon of dry.

2 Leaves Basil, or you can use 2 teaspoons of dry. 

Blend all ingredients in a blender till smooth.

Spread sauce on lettuce leaf, add veggies, roll into a wrap and dip it in the extra sauce. Devour!

This is soooo Yummy! 

We also use this sauce as a salad dressing. You can use it for practically anything you want, even a fruit dip. It's THAT good!

Mexican Lettuce Wraps

Base:
Shredded Carrot
Shredded Zucchini
Shredded Cucumber

You can use any one of these vegetables or a combination. Put shredded veggie in a strainer and drain the juice if you don't want it so watery.

Put shreds into a bowl and Mix in desired amount of the following:
Salsa
Chopped Cilantro
Lime Juice
Diced Avocado
Optional: A little bit of guacamole or taco seasoning.

Spoon Mixture into a Lettuce Leaf and Enjoy!
You can also use this as a salad topping or however you want. We like to make them into lettuce wraps but they are definitely messy :)

Orange Honey Glaze for Squash

Jeff and Leah
 
I love this recipe because you can prep everything ahead of time!  Then it will only take a few minutes to cook the squash and heat the glaze.  WALLAH!  Serve with a cool salad.  So good!

 Credit Food Blogga

Serves 4

Preheat oven to 400 degrees.  Line a baking pan with tinfoil (for easy clean up).  Cut the squash in half, seed and slice into 1 inch thick slices.  Brush the flesh of the squash with olive oil, and roast flesh side down for 30-35 minutes , or until tender.

Glaze:

2 tsp Olive Oil
1 Shallot, diced (or half a small onion)
3 T Honey
2 T Water
2 tsp Lime/Lemon Juice
1/4 tsp Rice Vinegar
2 T Orange Juice
2 tsp Orange  Zest
2 tsp Fresh Minced Ginger
1/4 tsp Cayenne Pepper
Salt to Taste
1/4 Roasted Sunflower Seeds ( I did Roasted Sesame Seeds)

* In a small skillet over medium heat, add 2 tsp Olive Oil.  Add Shallots/Onions  and saute until lightly golden, about 2 minutes. Remove from heat.

* In a small bowl, combine remaining ingredients EXCEPT sunflower seeds.  Whisk until smooth.

* Just before  you're ready to serve the squash, add the sauce to the pan of sauteed shallots.  Heat on medium until the sauce begins to bubble and becomes lightly syrupy, about 2 minutes.  Remove from heat and drizzle over the cooked squash, sprinkle with seeds, serve immediately. 

Cauliflower French Fries

Cauliflower French Fries

By Jeff and Leah

I made these yummy "french fries" the other day with Anna Lisa's delicious Veggie Pita and Jeff and I have never looked back!

Once again we must give credit where credit is due.....
Delighted Momma is a fabulous place and I couldn't get off the computer!

When I think of a crunchy salty snack... chips, french fries and carb loaded goodies (everything I have been craving this pregnancy but resisting) come to mind. I recently heard about cauliflower poppers and I knew I had to try them.

I have said before that I am not a big fan of raw cauliflower (yucky) but after I made skinny mashed potatoes using cauliflower I knew it was my new favorite lo-carb substitute.

What you will need:

• 2 heads of cauliflower
  
• 1/4 cup of olive oil
• 1 1/2 teaspoon of salt
• 1 teaspoon of pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.
   
3. In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
4. Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.
   
5. Remove from oven and enjoy!

Make them! Dip them, OR NOT!  They are that good!

Grilled Sweet Potato Salad

So I started this blog so we can share all the delicious and healthy recipes we have been discovering on our quest for health.  So cheesy I couldn't help myself  :)

So I figured as we found some awesome recipes that were tried and true we could add them here and then others could enjoy!  Feel free to adapt and comment if you found a way you liked it better.  I just don't want to get stuck in a rut and I figure if we are all discovering good tasting awesomeness why wouldn't we share it?

I will start:

Grilled Sweet Potato Salad

Jeff and Leah

Makes about 4-6 Servings

2 LARGE sweet potatoes, about 2 lbs
1/4 c vinaigrette dressing (I used Newman's Own Olive Oil it has no sugar!)
Kosher Salt and Fresh Ground Pepper to taste
1/2 c sliced green onions
2-3 T thinly sliced Fresh Basil
2 tsp Fresh Thyme
1/2 c crumbled Feta

Preheat oven 425 degrees.

1. Cube potatoes and toss in the vinaigrette till coated.
2. Lay on a cookie sheet and bake until the potatoes are starting to get soft.
3. Switch the oven to a low broil and add green onions and fresh herbs
4. Finish broiling till potatoes have finished and are soft all the way through and slightly crispy on the outside.
5. Remove from oven and add feta, toss while still warm.

I have made this recipe with dried herbs, not as good, but still delish!

You can serve on a bed of fresh salad and just add more of the same dressing to the bed of lettuce and top with the sweet potatoes.  Seriously suprising how yummy this is!