Foods, Uncategorized

Frozen Chocolate Bananas!

Frozen Chocolate Bananas!

The flavors in this simple dessert remind me of classic beach fare – frozen bananas on a stick coated with chocolate. This is a healthier version that you can whip up in no time. It contains no added sugar or dairy and is very versatile. Improvise by adding different flavors like organic peppermint oil or almond extract. Make this a few hours before you plan to serve – it’s best when just frozen. Any leftovers will keep for a couple of weeks in the freezer.
Bananas are rich in potassium – one banana contains 450 mg, one-fifth of the adult daily requirement – and offer a fair share of magnesium (33 mg), too.

Ingredients

4 very ripe bananas
2 tablespoons pure unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 tablespoons real maple syrup

Instructions

1. Peel the bananas and place in a blender or food processor along with the cocoa powder.

2. Add the vanilla extract and the maple syrup.

3. Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.

 

-People Start to Heal The Moment They Are Heard-

Health and Wellness Associates
EHS Telehealth

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Foods, Uncategorized

Chocolate Pumpkin Bars

chocolate-chip-pumpkin-bars.jpg

These are my favorite, not necessarily the healthiest   Dr. M William

 

Easy Chocolate Chip Pumpkin Bars Recipe

Ingredients

1 package spice cake mix (regular size)

1 can (15 ounces) solid-pack pumpkin

2 cups (12 ounces) semisweet chocolate chips, divided

Directions

In a large bowl, combine cake mix and pumpkin; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 1-1/2 cups chocolate chips. Transfer to a greased 13×9-in. baking pan.

Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over bars. Let stand until set. Yield: 3 dozen.

Foods, Uncategorized

Exquisite Pizza Sauce

pizzasauce

Exquisite Pizza Sauce

Ingredients

1 6 ounce tomato paste

6 fluid ounces warm water

3 tablespoons grated parmesan cheese

1 teaspoon minced garlic

2 tablespoons honey

I teaspoon anchovy paste, optional

¾ teaspoons onion powder

¼ teaspoon dried oregano

¼ teaspoon dried marjoram

¼ teaspoon dried basil

¼ teaspoon ground black pepper

1/8 teaspoon cayenne pepper

salt to taste

Directions

In a small bowl, combine all ingredients making sure to break up any clumps of cheese especially.

Sauce should sit for 30 minutes to blend flavors, spread over pizza dough and prepare pizza as desire.

Health and Wellness Associates

Archived: S Dillon 2014

312-972-WELL

 

Foods, Uncategorized

Pickled Beet Recipe

pickledbeets

 

REFRIGERATOR PICKLED BEETS

Hands-on time: 15 minutes
Time to table: at least 24 hours
Makes about 14 (small batch) or 70 (large batch) small pickled beets
    SMALL BATCH

  • 1/4 cup water
  • 1/4 cup apple cider vinegar or white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • Pinch black pepper
  • 1 15-ounce can beets, preferably small beets (see TIPS)
    LARGE BATCH

  • 1 cup (220g) water
  • 1 cup (230g) apple cider vinegar or white vinegar
  • 1/2 cup (100g) sugar
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of cloves, optional
  • 4 or 5 15-ounce cans of beets, preferably small beets

In a saucepan, bring the water, vinegar, sugar, salt, pepper and cloves to a boil.

While the pickling liquid heats, drain the beets. If the beets are large, cut into bite-size pieces, irregular chunks are better than even slices (see TIPS). Place the beets in a large glass container with a lid (see TIPS). Pour the hot liquid over the beets. Let cool, then cover and refrigerate for at least 24 hours before serving, up-ending every so often if the beets aren’t completely submersed.

NUTRITION INFORMATION Per small beet/per 3.5 beets (assumes half the pickling liquid is absorbed by the beets): 10/36 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 58/205mg Sodium; 2/8g Carb; 0/1g Fiber; 2/7g Sugar; 0/1g Protein. WEIGHT WATCHERS WW Old Points 0/.5, WW PointsPlus 0/1 CALORIE COUNTERS 100-calorie serving, 10 beets; 50-calorie serving, 5 beets.
Adapted from a 1964 issue of House & Garden, as published on Epicurious asSwedish Pickled Beets. Since 2005,Swedish Pickled Beets have been a top-visited recipe on my food blog about vegetables, A Veggie Venture.
Foods, Uncategorized

Taco Soup

tacosoup

 

Taco Soup

 

Ingredients

2 pounds ground beef, or ground turkey

( It is also good mixing ground turkey and Italian sausage)

1 envelope taco seasoning

1-1/2 cups water

1 can (16 ounces) mild chili beans, undrained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) stewed tomatoes

1 can (10 ounces) diced tomato with green chilies

1 can (4 ounces) chopped green chilies, optional

1 envelope ranch salad dressing mix

 

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).

 

Health and Wellness Associates

Archived TOH:1998

312-972-WELL

Foods, Uncategorized

Italian Tortellini Soup

totellinisoup

Rustic Italian Tortellini Soup Recipe

 

Ingredients

3/4 pound Italian turkey sausage links, casings removed

1 medium onion, chopped

6 garlic cloves, minced

2 cans (14-1/2 ounces each) reduced-sodium chicken broth

1-3/4 cups water

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (9 ounces) refrigerated cheese tortellini

1 package (6 ounces) fresh baby spinach, coarsely chopped

2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil

1/4 teaspoon pepper

Dash crushed red pepper flakes

Shredded Parmesan cheese, optional

 

Directions

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.

Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.

Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 6 servings (2 quarts).

 

Health and Wellness Associates

Archived TOH 2008

 

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Foods, Uncategorized

Cheeseburger Soup

cheeseburger-soup_exps_thn16_2832_d06_22_4b

 

Cheeseburger soup

 

Ingredients

1/2 pound ground beef

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1-3/4 pounds (about 4 cups) cubed peeled potatoes

3 cups chicken broth

1/4 cup all-purpose flour

1 package (16 ounces) Velveeta process cheese, cubed

1-1/2 cups milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

 

Directions

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

 

 

If you need to stay away from dairy products, instead of milk use ¾ c of heavy cream mixed with ¾ c of water, or chicken broth.  Use a cheese that is not processed, or half Velveeta and have non processed.

 

There is always a way around dietary restrictions, call us if you need help.

 

Health and Wellness Associates

Archived TOH: 1996

312-972-WELL

Foods, Uncategorized

Pumpkin Peppers

pepperspumpkins

Stuffed Peppers
 
4 bell peppers your choice of color
2 cups Mexican rice (Rice-a-Roni works great)
1 shredded chicken breast from the above recipe
1 cup shredded cheddar cheese
1 can black beans rinsed and drained
 
Bring a large pot of water to boil. While you are waiting for the water to boil, rinse peppers, slice off the tops and hollow out the insides, be sure to remove any seeds and the white part inside. If desired, use a small paring knife to cut out a jack-o-lantern face. When water is boiling, put the peppers and tops in and allow to cook for about 5 minutes until peppers are tender. Remove from water and set aside to cool. Mix the cooked rice, shredded chicken, cheddar cheese, and black beans together in a large bowl. Fill each pepper with the chicken and rice mixture and top with extra cheese, if desired. Replace pepper top back on top. Bake at 350 for 30 minutes until cheese is melted and pepper is done to desired tenderness. Alternately, once peppers are stuffed, wrap in plastic wrap and refrigerate, when ready to cook, preheat oven to 350, remove plastic wrap and bake for 1 hour.
Foods, Uncategorized

Coconut Milk Rice Pudding

coconut-rice-pudding

 

Coconut Rice Pudding

 

Cook time: 3 hours 35 minutes (slow cooker)

 

Ingredients

 

1 cup rice ( remember that white rice is now better for you than brown, since they are allowing arsenic to be used in the processing of brown rice, and not white)

1 can light coconut milk

2 cups water

2 tablespoons maple syrup

1 teaspoon vanilla

2 teaspoons cinnamon

1/2 cup raisins

Instructions

 

Put the coconut milk, rice, syrup, vanilla and water into the slow cooker and cook for three and a half hours on low heat.

Stir in the cinnamon and raisins.

I add shredded coconut and possibly pineapple or mangos on top

Enjoy!

 

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Archived

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Diets and Weight Loss, Foods, Uncategorized

Jalapeno Popper Soup

jalapeno-popper-soup

 

Jalapeno Popper Soup (Low Carb & Gluten Free)

Serves: 4 servings

INGREDIENTS

4 slices raw bacon

4 oz cream cheese

½ cup heavy cream

2 cups water or chicken broth

2 Tbl salsa verde

½ tsp garlic powder

¾ cup shredded sharp cheddar cheese

¾ cup shredded monterey jack cheese

4 large jalapeno peppers

¼ tsp xanthan gum (optional)

INSTRUCTIONS

Cook the bacon in a medium saucepan until crisp – remove and chop for garnish and set aside. In the same pan, along with the bacon grease, add the heavy cream, water or broth, and cream cheese. Simmer gently, stirring often, until the cream cheese has melted and the liquid is smooth. Whisk in the garlic powder, salsa verde and shredded cheeses until completely incorporated. Meanwhile, wash the jalapenos and broil or grill them until softened and charred. Remove the skins and seeds and chop finely. Add to the soup and cook for about 5 minutes. Season with salt and pepper to taste. To thicken further, add the optional ¼ tsp of xanthan gum stirring until smooth. Remove from heat and serve garnished with chopped bacon.

NOTES

Aprrox. nutrition info per serving: 425 calories, 38g fat, 2.5g net carbs, 17g protein

 

Please share with family and loved ones.  If you have a health condition that you want to reverse and get healthy, call us.

 

Health and Wellness Associates

Archived

P Carrothers

312-972-WELL