Category: Recipes


Lets start the holiday feasting with a warm and hearty soup that’s packed with protein. This soup contains plenty of healthy ingredients such as, black beans, pumpkin seeds, kale and garlic which all combine so well to make it taste amazing! In addition to being so healthy, its fast and easy to make!

Spicy Black Bean Soup

Ingredients

  • 1 – 15 oz can black beans
  • 1 – 15 oz can yellow corn
  • 1 – 15 oz can diced tomatoes
  • 1 zucchini diced
  • 4 cloves garlic
  • 1 onion diced
  • 1 cup collard greens or kale chopped
  • 4 cups vegetable broth
  • 1 tsp taco seasoning
  • 1/2 tsp red chili powder
  • 1/2 tsp ground cumin
  • 1/2 green jalapeno minced
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 1/2 cup chopped cilantro
  • sea salt and black pepper to taste
  • 1 tsp coconut oil

Directions

  • In a large stock pot heat coconut oil and saute onions until translucent
  • Add garlic and zucchini
  • Add vegetable broth, black beans, corn and diced tomatoes and bring to boil
  • Add red chili powder, ground cumin, taco seasoning, jalapeno, sea salt and black pepper
  • Reduce heat to simmer, add collard greens or kale, pumpkin seeds or sunflower seeds and simmer for 15 minutes
  • Turn stove off and add chopped cilantro
  • Serve and Enjoy!

Serves: 4

Prep time and cook time: 30 min

Ingredients

  • 8 ounces dried, wide, and flat rice noodles (pad thai noodles)
  • 1/4 tsp raw honey
  • 3 tbsp fresh lime juice, plus wedges for serving
  • 4 tbsp soy sauce or 2 tbsp Bragg’s liquid amino’s soy sauce alternative
  • 2 tsp coconut oil
  • 3 scallions, white and green parts separated and thinly sliced
  • 1 medium onion diced
  • 1 large red bell pepper thinly sliced
  • 1 & 1/2 cup green cabbage thinly sliced
  • 2 garlic cloves, minced
  • 1 inch piece of ginger, minced
  • 1/2 tsp Sriracha sauce (add more if you would like it more spicy)
  • 2 large eggs (optional), lightly beaten
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup chopped roasted, salted peanuts

Directions

  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together honey, lime juice, and soy sauce.
  3. In a large nonstick skillet, heat oil over medium-high.
  4. Add onion and cook until translucent, then add one clove garlic and red bell pepper and stir fry for 2 min.  Then add green cabbage and ginger and stir fry for an additional 3 min.  Add 1/4 of soy sauce mixture and cook for additional 2 min. Transfer to a plate.
  5. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. If not using eggs, just stir fry scallion whites and garlic and set aside.
  6. Add noodles and remaining soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add veggies and egg mixture (or just scallion whites and garlic if not using eggs) and toss to coat, breaking eggs up gently. Add Sriracha sauce and mix well.
  7. Serve noodles with lime wedges, garnish with scallion greens, cilantro, and peanuts.
Prep Time and Cook Time: 35 min
Serves: 4

Ingredients

  • 2 tbsp grape seed oil, plus more for baking sheet
  • 1 tsp fresh thyme leaves, plus sprigs for garnish
  • 1/2 tsp sea salt
  • 1 clove garlic, minced
  • 3 medium red potatoes (about 3/4 pound total), cut crosswise into thin rounds
  • 1 medium tomato, cut crosswise into 8 slices

Directions

  1. Preheat oven to 400 degrees
  2. Brush a baking sheet with oil; set aside
  3. Stir thyme, oil, garlic and salt in a medium bowl. Add potatoes; toss to coat.
  4. Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each)
  5. Add tomatoes to bowl with remaining oil mixture; turn to coat
  6. Place 2 tomato slices on top of each potato round
  7. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes
  8. Garnish with thyme sprigs.
Prep time and cook time: 35 min
Serves: 4
Recipe courtesy of marthastewart.com with adjustments made by me!

Tofu and Broccoli Stir-Fry

Ingredients

  • 1 package (14 1/2 ounces) firm tofu, drained, cut in half into 2 slabs and then cut diagonally into triangle shaped pieces
  • 1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • sea salt
  • 2 tablespoons grape seed oil
  • 1/4 tsp tumeric
  • 1/4 tsp red chili powder
  • 3 tablespoons soy sauce (gluten free)
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red-pepper flakes
  • 4 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3/4 cup water
  • 1/2 cup cashews, toasted

Directions

  1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
  2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
  3. In a medium mixing bowl whisk together 1 tbsp grape seed oil, tumeric, sea salt to taste and red chili powder.  Then add drained tofu to bowl and coat each piece with mixture
  4. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown on each side, turning gently.  Transfer to a bowl once browned.
  5. Meanwhile, make sauce.  In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
  6. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes.
  7. Whisk reserved sauce to combine; pour into skillet. Return tofu to skillet; stir to coat, about 1 minute more.
  8. Serve topped with cashews.
Cook Time and Prep Time: 40 min
Serves: 4
recipe and picture courtesy of marthastewart.com with adjustments made by me!

Thank you to all the participants for submitting your healthy recipes.  We had a great time going through each recipe.  Choosing a winner was a difficult task! But we are confident that we made the right choice and we hope you agree.  Check back frequently for future contests for your chance to win!

Kristie has kindly requested that we donate the $25 dollars to Whiz Kids charity instead of receiving the Whole Foods Gift Card.

Thank you Kristie!

Here is Her Recipe and Photograph:

Ingredients
  • 3 acorn squash
  • 10 baby carrots, chopped finely
  • 2 celery stalks, chopped finely
  • 1 apple, chopped finely
  • 1 small red onion, chopped finely
  • 1/2 can black beans
  • 1 cup cooked Quinoa, made according to package directions
  • 2 1/2 tsp cumin
  • 1/2 tbsp garlic grape seed oil
  • 6 tbsp vegetable broth (optional)
  • sea salt and pepper to taste
Directions
  1. Preheat oven to 350*
  2. Cut squash in half lengthwise and scoop out seeds. Place cut side down in dish and bake for 30 minutes.
  3. Heat oil in a pan and saute carrots, celery, apple and onion about 5 minutes. Add cooked Quinoa, cumin and beans. Saute about 1 minute more. At this point mine looked a little dry so I added 6 Tbsp. of vegetable stock to moisten.
  4. Add mixture to cooked squash

Garlicky Tomato Salad

Ingredients

  • 1 large leaf lettuce, large leaves torn into smaller pieces
  • 4 large or 6 small ripe Italian tomatoes sliced
  • 2 cups cherry tomatoes, halved
  • 16 fresh basil leaves
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons toasted sunflower seeds

Garlic Vinaigrette

  • 1 small garlic clove, finely chopped
  • 1 1⁄2 teaspoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • pepper to taste

Directions

  1. To make the garlic vinaigrette, whisk together the garlic, vinegar, oil and pepper in a small mixing bowl.
  2. Place a layer of lettuce leaves on a serving platter or on 4 plates and arrange the sliced tomatoes and then the cherry tomatoes on top. Drizzle over the vinaigrette.
  3. Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes, and serve at once.

 

Ingredients

  • 1/2 avocado
  • Squeeze of fresh lemon juice
  • 1/2 cup brown rice uncooked
  • 1/4 can black beans
  • pinch of ground cumin
  • himalayan sea salt to taste
  • black pepper to taste

Directions

  • Cook brown rice until soft and tender
  • Rinse black beans under water
  • In a small sauce pan, heat black beans on low heat and add cumin, salt, black pepper and squeeze of lemon
  • Mash beans with a fork
  • Add brown rice (about 1/2 a cup cooked) and mash with fork
  • Mash avocado, add a small amount of lemon juice and add this to brown rice and black beans
  • Mix well

Recommended for toddlers 1 and older

Ingredients

  • 1 pound kale
  • 1 1/2 tbsp grape seed oil
  • 1/4 tsp sea salt

Directions

  1. Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips
  2. In skillet, heat oil over high heat
  3. Add kale and salt; toss to coat leaves
  4. Cover; reduce heat
  5. Cook until tender, about 20 minutes

Recipe and picture courtesy of marthastewart.com with adjustments made by me!

Ingredients

  • 2 tsp coconut oil
  • 1 medium yellow onion, diced small
  • 1 tbsp red curry paste
  • 1 cup unsweetened coconut milk
  • 1 potato, peeled and cut into 1-inch pieces
  • 1 small cauliflower, cut into florets
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • sea salt and black pepper to taste
  • 1/4 tsp red chili powder
  • 1/4 tsp tumeric
  • 1/2 green chili minced
  • 2 cloves garlic minced
  • 1/2 inch ginger piece minced
  • fresh cilantro, for serving

Directions

  1. In a medium pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes.
  2. Add curry paste and stir until fragrant, about 1 minute. Add red chili powder, tumeric, green chili, and garlic
  3. Stir in coconut milk and 1 cup water and bring to a boil.
  4. Add potato and cauliflower and season with salt, pepper and ginger.
  5. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
  6. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes.
  7. Serve curry over rice with cilantro.

Cook Time and Prep Time: 30 min

Serves: 4

recipe courtesy of marthastewart.com with adjustments made by me!

Ingredients

  • 2 tablespoons grape seed oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 pounds fresh plum tomatoes, peeled and chopped or 2- 14 oz can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/2 tsp italian seasoning
  • 1/4 cup fresh basil chopped
  • 1  medium eggplant, sliced into 1/4-inch rounds
  • 1 log polenta, sliced into thinly
  • sea salt and black pepper to taste

Directions

  1. Preheat oven to 400 degrees
  2. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes.
  3. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, italian seasoning, basil and black pepper. Remove sauce from heat.
  4. Meanwhile, heat a large cast-iron skillet or grill pan over medium heat
  5. Lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.
  6. In a large skillet, add enough oil to coat the bottom.  Add polenta slices and cook until slightly brown on both sides
  7. Spoon about 1/2 cup tomato sauce into a baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.
  8. Cover with foil and bake until bubbling, about 30 minutes
  9. Remove foil and continue baking about 15 minutes more
  10. Remove from oven, let cool slightly, and serve
Cook Time and Prep Time: 60 min
Serves: 4
Recipe Courtesy of Martha Stewart Living with adjustments made by me!