Category Archives: Vegetarian Recipes

Fried Apple Rings

When you have about 2-3 apples you just want to use up, this is a quick way to do it. These taste like apple donuts. Great as a snack/treat or for breakfast with some scrambled eggs and orange juice.


1 cup flour

2 eggs

1/4 tsp salt

1/4 tsp baking powder

2 Tbsp honey

3 Tbsp butter

Olive oil for frying.


Mix the dry ingredients together in a large bowl. Mix well or whisk. Melt the butter in a microwave. Remove and add honey to butter while it’s hot so honey is easier to mix into batter.

Add eggs to dry ingredients, then butter and honey and whisk out all the lumps.

If you have an apple slicer/corer this next step is super easy. Core and slice the apples (peeling them is optional). Pour about 2 cups of olive oil in a deep frying pan and wait until it is hot enough to sizzle the dough when a bit is dropped into the oil.

Dip the apples slices into the batter coating them evenly on both sides. They fry in the oil until browned. Remove to a plate with paper toweling on it to soak up excess oil.

Dip the fried apple rings in sugar/cinnamon mixture, powdered sugar, or drizzle a little maple syrup on them.

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Basic Hummus Recipe

Not everybody is a fan of hummus; and that may be because there are a lot of unusual things added to it to give it flavor when it doesn’t really need all that. You can add many different things to hummus to give it flavor, or you can keep it simple like this recipe. Whatever your family likes, you can always start with this basic recipe and get creative later.


1 cup garbanzo beans, cooked until soft

3 Tbsp grapeseed oil

3 Tbsp water

salt and pepper to taste


Cook the garbanzo beans until soft in enough water to cover them by about 1 inch. Add a couple shakes of salt to the water. It usually takes the beans about 30-45 minutes to get soft.

Drain the beans and put them in a blender with the water and grapeseed oil. Grind until smooth adding more water and oil if necessary to get the consistency of a paste or spread. Add salt and pepper to taste. Hummus is good on our veggie crackers with tomato and avocado.

Variations: Add onions or garlic to the blender while blending the beans. Mix chopped chives in after blending. Add ground chipotle pepper.

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Sweet Potato Chips

My family looooves sweet potato chips and they are so easy to make. If you have a slicer, make a large batch because they are sure to go quickly.


2-3 large yams or sweet potatoes. (orange or purple yams are higher in vitamins than actual sweet potatoes which have yellow or white flesh.)


Scrub the sweet potatoes and cut off any bad spots. Do not peel; that is where all the nutrition is. Slice very thin with a sharp knife or a vegetable or meat slicer.

Very lightly grease 2-3 cookie sheets. Place the sweet potato slices on the greased cookie sheets so they are not touching or overlapping.

Bake at 250º for 30 minutes, then flip with a spatula and bake another 30 minutes  or until crunchy and very lightly browned. Do not over-brown them or they will not taste as good. Just to the crispy stage is tasty.

That’s it! So easy to make a highly nutritious snack that is so much better for your family than junk food.

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Veggie Crackers

Making your own crackers is not as daunting as it seems. This recipe is actually quite quick to make if you have a food processor. These crackers taste great with cheese, dips and spreads.

Veggie Crackers Recipe:


2-3 veggies finely chopped in food processor. Some good veggie choices are onions, spinach, kale, broccoli, carrots, beets, herbs. You want to make sure the veggies you choose do not contain to much water or they may mold.

2 cups organic white flour

1 cup ground buckwheat or buckwheat flour, or rye flour

1 1/2 tsp salt

1/4 cup olive or grapeseed oil

1/4 cup butter

1/2 tsp baking powder

1/2 tsp baking soda

Enough water to form a dry dough that sticks together enough to roll it out (about 1/4 cup)



Preheat oven to 325 degrees.

Add all the dry ingredients in a large bowl. Add the chopped veggies and mix well. Add the oil and cut it in well so there are no pieces bigger than the size of a pea.

Melt the butter and cut in well.

Add just enough water to get the ingredients to start forming a dough that sticks together. The less water you use the quicker the baking time.

Cut the dough in half. Grease two cookie sheets. Roll out each piece of dough to fit a cookie sheet. Cut the dough on the cookie sheets into about the size of the crackers you want. You don’t have to cut through the dough all the way, you can just score it and break it apart later. Cutting it up before you bake it allows the crackers to dry quicker.

Bake at 325º for 35 minutes or until crackers are crispy and lightly browned. Let cool, break apart, and place in a glass jar with a lid, like a cookie jar. That’s it!

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Killer Molasses Baked Beans

Only these aren’t baked. You could bake them, but making them in a slow cooker is so much easier and better tasting.

Molasses Baked Beans Recipe.


2 cups dried pinto beans – soak overnight in cold water with about 1/4 tsp salt sprinkled in it to soften them up quicker.

1 small onion, diced

3 Tbsp molasses

1/2 tsp salt

3 Tbsp honey

3-4 crispy bacon strips (optional)

Wash the beans and put them in your crockpot or a large pot with a lid you will bake them in. Cover the beans with enough cold water to be about 1/2  inch over the top of the beans. Mix in about 1/4 tsp salt. It’s VERY IMPORTANT to not add anything else to the beans at this point or they will never get soft. It took me years to figure out this trick to using dried beans Soak overnight.

After soaking the beans overnight. DO NOT add anything and cook until soft (about 3-4 hours on high).

Once the beans are completely soft, fry the bacon until crispy. Add the onion and fry until lightly browned. Add the bacon, onions and remaining ingredients to the pot with the beans and cook an additional 3-4 hours or until they are the consistency you like or the sauce has thickened and coated the beans.

In The Oven: Bake the beans with the sauce in the oven in a large pot with a lid. Keep covered until they start to get the consistency that you like. Bake at 350º for approximately 1-2 hours.

VARIATIONS: To spice them up a bit or for something a little different, add some chipotle powder when cooking. It will give the beans a nice, spicy, smoked flavor.

For more recipes like this one using non-GMO and non-processed ingredients, follow this online recipe book.



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Homemade Fruit Cocktail with Almond Jello

There is really nothing special about canned fruit cocktail, but as a kid, I loved the stuff. However, homemade tastes a lot better, is less expensive, doesn’t have the toxins from the can lining and doesn’t have any added sugar; yet, it tastes the same. Here are the ingredients for Del Monte canned fruit cocktail: Fruit (Peaches, Pears, Grapes, Pineapple, Cherries [Cherries, Carmine]), Water, High Fructose Corn Syrup, Sugar, Corn Syrup.)

You’ll notice, you don’t need the high fructose corn syrup one bit to make a fruit cocktail that tastes just as good and your kids won’t get hyped-up on all the extra added sugars. However, if you love it too and eat it for a light dessert or alternative breakfast food, we won’t tell.

canned_fruit_cocktail_in_light_syrupFruit Cocktail Recipe:


1 cup organic pineapple juice ( Lakewood brand makes the best pineapple juice you will ever have that is not straight from a pineapple. It’s not watered down and is minimally processed.)

1 mango, peeled and diced

1 pear, peeled and diced

1 banana, sliced

1 peach, peeled and sliced

handful of red grapes sliced in half

Optional: maraschino cherries, sliced

Mix all the above ingredients in a bowl and let sit in the refrigerator for at least 1 hour before serving.

For an extra dessert treat, make our Cantonese almond jello and add the fruit cocktail to it. Extra flavor, extra nutrients, and no processed almond jello packets are used here.


Almond Jello:

Forget the store-bought packets of almond jello powder. Make your own homemade almond jello, with these 4 pure ingredients. This homemade version is sweet, almond-tasty, and firm enough for a finger jello. If you like your jello a bit softer, add a little more milk.

1⅔ cup boiling water
2 envelopes (.25 oz each) plain gelatin or 3 Tbsp powdered gelatin
1/4 cup honey,
2 tsp pure almond extract
½ cup cold whole milk
Pour boiling water into a bowl and whisk in the gelatin and honey to fully dissolve. Add almond extract and whisk. Add milk and whisk.

Pour into an 8×8 or similar sized dish. Chill 3-4 hours or longer or until completely set.

Cut into squares and serve with your favorite fruit, such as mandarin oranges or our fruit cocktail recipe above. Put cubes of almond jello in the bottom of a small bowl, top with fruit cocktail and a little of the syrup created by the pineapple juice. Yum.




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Cream of Broccoli Mushroom Soup

Cream of Broccoli soup is good, but adding mushrooms to it and a special hint of lemon thyme makes it a great soup!

Makes 4 Servings.


3 Tbsp butter

1/4 large onion, chopped

14 ounces of chicken broth

1 cup diced broccoli – dice into small pieces

1 cup milk (unsweetened almond milk works well to keep the fat content down)

1 small bay leaf

4 Tbsp flour

1/2 tsp fresh lemon thyme diced

1/2 lb baby portabello mushrooms, thinly sliced

1 cup light cream or half and half

1/4 tsp sea salt

dash black pepper

Cook onions in butter in a large pan until soft. Add flour and cook a couple minutes until mixed well with the butter and slightly browned.

Add chicken broth, bay leaf and broccoli, simmer for 30 minutes until broccoli is tender Remove from heat, discard bay leaf and process in a blender until smooth or the consistency you like.

Heat the milk and cream in the pan you previously had the broccoli in until it is hot, add pureed broccoli mix, mushrooms, lemon thyme, salt and pepper. Simmer for 10 more minutes or until mushrooms are tender. Serve with Grandma’s Homemade Biscuits.

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Eggplant Fries

Sometimes regular fries are not quite what you are looking for. These fries are surprisingly tasty, and one more thing you can do with eggplant.

1 eggplant peeled and sliced lengthwise

1 15 jar spaghetti sauce (your favorite flavor)

Olive oil

Fill a deep pan or your deep fryer with olive oil. Heat to the temp for french fries. After peeling and slicing the eggplant lengthwise, cut it up into thin strips like thin french fries.

Once the oil is to temp, fry the eggplant for just 1 to 1 1/2 minutes. It only takes a little over a minute to fry them to a golden brown. They will never really get crunchy like potato fries, but they are still good. Dip them into a small bowl of the spaghetti sauce.

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Carob Cinnamon Yogurt

Often, no matter what flavor of yogurt you purchase, they all really taste the same. If you don’t want the high sugars that are added to some yogurt brands, or you want to make your own interesting and more nutritious flavors, here’s one to get you started.

Carob is more nutrient-rich than most people think. It’s naturally sweet, low in fat, high in fiber, has calcium, and most importantly, no caffeine.

  • Carob tannins contain Gallic acid that works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic.
  • Carob improves digestion and lowers cholesterol level in the blood.
  • It is used for treating diarrhea in children and adults alike


Plain, organic yogurt. (White Mountain makes a Bulgarian organic plain yogurt in a jar! No plastic! Yay!

1 tsp maple syrup

1 tsp ground carab.

sprinkle cinnamon

Mix with a cupful of the plain yogurt, stir well to get the spices to mix thoroughly. Enjoy. This is a flavor you won’t find in stores.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Low Cal, High Taste Fruit Salad

This fruit salad makes its own dressing when you let it sit for a couple hours in the frig.

1 Banana

1 pint strawberries or other berry or diced, fresh pineapple

1 apple


Nuts (optional)

yogurt (optional)

Slice the fruit up, mix them together with the raisins and nuts and let them sit for a minimum of about 1 hour to get the acidic juices of the fruits to make their own dressing. Top with yogurt for some protein.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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