appetizer Archives - Amazing Health Advances

Baked Onion Rings Recipe

The AHA! Team — Fri, 15 Aug 2025 05:48:12 +0000

Recipe via Nutrition Facts – Baked Onion Rings Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook Onion rings were a favorite of mine growing up, but I thankfully (and heartfully) gave up my taste for those greasy oily, deep-fried, fatty monstrosities. The onion rings in this recipe come out pretty close to perfection. Try them with Black Bean Burgers and the Ranch Dressing from the How Not to Die Cookbook. COURSE: Appetizer, Side Dish DIFFICULTY: Moderate SERVINGS: 4 Ingredients ▢ 1 large red onion cut into 1/2-inch-thick slices ▢ ⅔ cup oat flour ▢ ¼ cup chickpea flour ▢ 1 cup Almond Milk ▢ 1 teaspoon rice vinegar ▢ ⅓ cup cornmeal ▢ ¾ cup bread crumbs 100% whole-grain salt-free ▢ ⅓ cup nutritional yeast ▢ 2 tablespoons Savory Spice Blend ▢ 1 teaspoon smoked paprika Instructions Preheat the oven to 425F. Line a large baking sheet with a silicone mat or parchment paper and set aside. Separate the onion slices into rings. Transfer to a bowl and set aside. In a shallow bowl, combine the oat flour, chickpea flour, Almond Milk, and vinegar. Stir to blend well. In a separate shallow bowl, combine the cornmeal, bread crumbs, nutritional yeast, Savory Spice Blend, and paprika. Mix well. In a row, line up the bowls of onion rings, batter, breading mixture, and the prepared baking sheet. Dip an onion ring into the batter, coating it all over. Transfer the onion ring to the breading, tossing to coat. Use a clean, dry hand to sprinkle the breading onto the onion as needed. Place the coated onion ring on the baking sheet and repeat with the remaining ingredients, arranging the rings in a single layer. Use a second sheet if needed. You should have enough batter and breading for about 20 onion rings. Bake for 10 minutes, then remove from oven and carefully turn rings over. Bake for about 10 minutes longer, or until crisp and nicely browned. Serve hot. To read the original article click here.

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Jicama Nachos Recipe

The AHA! Team — Mon, 30 Dec 2024 06:41:53 +0000

Recipe by: Nutrition Facts – Jicama Nachos Recipe Who doesn’t love nachos? If you use jicama chips instead of greasy, salty tortilla chips, your heart will be as happy as your palate. Leftover queso sauce can be used to top cooked vegetable and whole grain dishes, and it also freezes well, so consider doubling up when making that component, so you have some on hand for another delicious meal. If you’re not a fan of jicama, you can bake sliced potatoes instead. Alternatively, raw veggies, such as sliced bell peppers, carrots, or cucumbers, can also be used to scoop up the tasting toppings. COURSE: Appetizer, Side Dish, Snack DIFFICULTY: Moderate SERVINGS: 4 Ingredients Jicama Chips: ▢2 medium jicama, peeled ▢1⁄4 cup fresh lime juice ▢1 tablespoon nutritional yeast ▢1⁄2 teaspoon onion powder ▢1⁄2 teaspoon garlic powder ▢1⁄2 teaspoon smoked paprika Queso: ▢3⁄4 cup raw unsalted cashews, soaked for 30 minutes in hot water and then drained ▢3 tablespoons BPA-free canned salt-free chopped mild or hot green chiles ▢1⁄3 cup nutritional yeast ▢1 tablespoon apple cider vinegar ▢2 teaspoons fresh lemon juice ▢1 teaspoon white miso paste ▢1⁄2 teaspoon smoked paprika ▢1⁄2 teaspoon onion powder ▢1⁄2 teaspoon garlic powder ▢1⁄2 teaspoon ground cumin ▢1 (1⁄4-inch) piece fresh turmeric, grated, or 1⁄4 teaspoon ground Nachos: ▢1 1⁄2 cups cooked* or 1 (15-ounce) BPA- free can or Tetra Pak salt-free black beans, drained and rinsed ▢2 cups Fresh Tomato Salsa or your favorite salt-free salsa ▢1 ripe Hass avocado, peeled, pitted, and diced ▢3 tablespoons chopped scallion ▢2 tablespoons minced jalapeño peppers (optional) ▢1⁄3 cup chopped fresh cilantro Instructions For the Jicama Chips: Preheat the oven to 400°F (200°C). Line two large, rimmed baking pans with silicone mats or parchment paper. Use a mandoline or sharp knife to slice the jicama into thin, chip-size slices. Place the jicama slices in a bowl. Add the lime juice and toss gently to coat. Sprinkle with the nutritional yeast, onion powder, garlic powder, and smoked paprika and toss gently to coat once again. Arrange the seasoned jicama slices in a single layer on the baking sheets. Bake for 20 minutes, then remove from the oven and turn over the jicama slices. Return the pan to the oven and bake for another 20 minutes, or until the edges are golden brown. For the Queso: While the jicama slices are baking, combine all of the queso ingredients plus 1⁄2 cup of water (120 ml) in a high-powered blender. Process until smooth, scraping down the sides as needed. Transfer to a saucepan and heat gently over medium-low heat, stirring, for a minute or so. Taste and adjust the seasonings, if needed. Add a little more water if the queso is too thick. Keep warm. For the Nachos: Warm the black beans on the stovetop or in a microwave until just hot. Set aside. Evenly divide the jicama chips among four dinner plates and spread them out. Spoon about 2⁄3 cup of black beans (110 g) onto the center of each plate and top with 1⁄2 cup of fresh salsa (120 g). Drizzle each serving with warm queso, as desired. Top with avocado, scallions, jalapeños (if using), and cilantro. Serve immediately. Notes For a quick and easy salsa, see our Simple Salsa recipe. To read the original article click here.

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Homemade Baba Ganoush Recipe

AHA Publisher — Thu, 30 Sep 2021 07:00:00 +0000

Dr. Josh Axe, DC, DNM, CN – There’s nothing like a good dip to dunk your veggies in or spread on your sandwiches. I’ve always been a big fan of hummus, but baba ganoush is quickly nipping at its heels. What is baba ganoush? It’s a classic Middle Eastern dip originally from Lebanon, though it’s popular and made throughout the region, including in Iraq, Turkey, Egypt, Jordan, Israel and Palestine. Key Ingredients You may wonder: Does baba ganoush contain tahini? Is baba ganoush healthier than hummus? It is quite similar to hummus. Both dips use a hefty amount of garlic and ground sesame seeds, or tahini, for a lot of the flavor. When looking at baba ganoush vs. hummus, however, it uses eggplant instead of chickpeas as the main ingredient. Because nutrition-rich eggplant is low in calories and high in fiber, it’s a great choice in a dip. Additionally, eggplant is rich in nasunin, which is found only in deeply colored fruits and veggies. This powerful antioxidant, which is found in eggplant’s skin, is known to fight free radical damage and inflammation while protecting DNA from oxidative stress. What does baba ganoush taste like? Thanks to the mix of baba ganoush ingredients, it has an earthy flavor and is eggplant-centric. This baba ganoush recipe calls for just a few ingredients, and taste can vary across baba ganoush recipes depending on what else is added. What to Eat with Baba Ganoush If you’re wondering what to eat baba ganoush with, the answer is: Get creative! Like most dips, baba ganoush is excellent with crunchy veggies, like carrots, celery or bell peppers. It’s also excellent as meze, or an appetizer, when served with warmed pita bread. I also enjoy spreading it on sandwiches as a spread instead of mayonnaise and adding a dollop to salad is tasty, too. Of course, sometimes you just want to eat baba ganoush with a spoon and nothing else — totally fine! How to Make Baba Ganoush Making baba ganoush is pretty simple. All you need is a food processor and 10 minutes! Start by lining a baking sheet with parchment paper and lying the eggplant slices on it. Salt the eggplant, and allow it to sit for 15–20 minutes. Because eggplant is naturally high in water, this step draws out the vegetable’s moisture so you don’t wind up with a runny finished product. Use a paper towel to dab the excess water off the eggplant, and then slide the eggplant under the broiler for 5–8 minutes. This extra step adds a smoky flavor to the eggplant, which really comes through in the recipe. At this point, you can remove the eggplant’s skin, but I prefer leaving it on for all the healthy benefits that come along with it. Next, add the eggplant to the food processor, and pulse until you’ve broken the vegetable down. Add in the other ingredients, and blend until they’re well-combined. If you haven’t used avocado oil yet, this is a great recipe to try it in. Avocado oil adds just the right amount of smooth texture and flavor without overpowering the other ingredients, the way olive oil can sometimes. It’s also versatile and especially great for cooking at high temperatures because of its high smoke point. That’s all there is to homemade baba ganoush recipe! Serve it with chopped veggies or my earlier suggestions. As you get more comfortable making this recipe, you can mix up the ingredients a bit. Add more garlic, a little hot chili pepper for spice, different herbs — this is a very forgiving recipe that makes it easy to love and customize the dip. Homemade Baba Ganoush Recipe DESCRIPTION Baba ganoush is a Middle Eastern eggplant-based dip originally from Lebanon. It uses garlic and ground sesame seeds, or tahini, for flavor. INGREDIENTS 1 medium eggplant, sliced ¼ cup tahini 3–4 garlic cloves, smashed 1–2 tablespoons avocado oil 1 cup parsley, chopped Sea salt and pepper to taste INSTRUCTIONS On a baking sheet lined with parchment paper, lay out the eggplant slices. Salt the eggplant, and allow eggplant to sit for 15–20 minutes to remove moisture. Use a paper towel to dab eggplant, removing excess water. Broil eggplant on top oven rack for 5–8 minutes. Remove skin (optional*). Place eggplant in a food processor, and pulse until broken down. Place all other ingredients in the food processor and blend on high until well-combined. Serve with chopped vegetables. To read the original article click here.

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Stuffed Mushrooms Recipe

AHA Publisher — Tue, 23 Feb 2021 08:00:49 +0000

Dr. Josh Axe, DC, DMN, CNS – What do you serve as an appetizer when you’re focused on eating healthy foods? While you can always serve a salad or veggies and dip, sometimes an occasion calls for something a little fancier — something a little more wow-inducing. And that’s where these Stuffed Mushrooms come in. This is the type of starter that will have guests asking for the recipe after they’ve taken their first bite. These easy-to-make, nutrition-rich mushrooms are filled with a creamy filling with just enough turkey bacon to liven up taste buds. You’ll want to serve these immediately after making but, based on past experience, it’s best to make an extra batch — these stuffed mushrooms are going to go quickly! We’ll start by preheating the oven to 400 F. Brush the mushroom caps with coconut oil and place them top down down on a baking sheet for roasting. Use the leftover coconut oil to grease a second baking sheet, then distribute the bacon on the sheet evenly. If you’ve never baked bacon before, you’ll love how crispy it gets without it smelling the whole house up (though there’s nothing wrong with eau de bacon!). Pop the two baking sheets into the oven for the next 15 minutes. While the mushrooms and bacon are doing their thing in the oven, it’s time to get the filling ready. Bring a medium pot of water to boil, then add the cauliflower. Let it boil for 8 minutes or until it’s tender. Drain the cauliflower and pat it dry with paper towels. You’ll want to move quickly here — we don’t want the cauliflower cooling. When you’ve removed the excess water from the cauliflower, add it and the cheese, garlic, salt and pepper to the bowl of your food processor and puree it until almost smooth. Set it aside. Using cauliflower along with cheese is going to make this filling super creamy and add an extra dose of veggie goodness. Now, remove the mushrooms and bacon from the oven and roughly chop the bacon. Turn over the mushroom caps and stuff them with the cauliflower mixture. Place a pat of butter on each mushroom and sprinkle the bacon on top of each mushroom. Serve these immediately. These stuffed mushrooms are divine. I love how decadent they taste but how healthy they are. Be sure to try these at your next party! Stuffed Mushrooms Recipe DESCRIPTION These easy-to-make, stuffed mushrooms are filled with a creamy filling with just enough turkey bacon to liven up taste buds. INGREDIENTS 1 tablespoon melted coconut oil, divided 20 cremini mushroom caps 1 package uncured turkey bacon ½ head of cauliflower, chopped ¼ cup grated raw goat cheese (or sheep cheese) ½ teaspoon minced garlic 1 teaspoon sea salt 1 teaspoon pepper 2 tablespoons unsalted grass-fed butter, diced into 20 pieces ½ cup chives INSTRUCTIONS Heat the oven to 400 F. Brush the mushroom caps with the coconut oil and place them top down on a baking sheet. Use the remaining oil to grease another baking sheet. Distribute the bacon evenly on the greased baking sheet. Bake the mushrooms and bacon for 15 minutes. While the mushrooms and bacon are baking, bring a medium pot of water to a boil. Add the cauliflower and boil for 8 minutes, or until tender. Drain the cauliflower well and remove any excess water by patting with paper towels. Without allowing the cauliflower to cool, add the cauliflower, cheese, garlic, salt and pepper to a food processor and puree until almost smooth. Remove the mushrooms and bacon from the oven. Chop up the bacon. Flip the mushroom caps and fill them with the cauliflower mixture. Place one piece of butter on top of the mixture. Crumble and sprinkle the bacon on top of each mushroom. Serve immediately. To read the original article click here. For more articles from Dr. Axe click here.

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Goat Cheese & Artichoke Dip Recipe

AHA Publisher — Wed, 25 Nov 2020 08:00:40 +0000

Dr. Josh Axe, DC, DMN, CNS – If you’re someone who enjoys snacking or dips, you’ve likely had your share of cheese and artichoke dips, and sure, they’ve probably been tasty. You might have even prepared a few, but if you’re ready to take your dips to the next level, it’s time to make this artichoke dip recipe. Trust me — this one’s tastier (and much healthier) than any spinach and artichoke dip or cheesy dip I’ve ever had. Goat Cheese Appetizers Goat cheese is one of my favorite cheeses. It’s tangy and creamy, perfect for adding to your favorite dishes. It’s also lower in the milk proteins some people are sensitive to, so even if you struggle with digesting traditional cow’s milk cheeses, you might find you can tolerate goat’s milk better. Different countries call goat’s cheese by different names. One of the most common is the French chèvre, which is what we’ll use here. If you’re new to goat cheese, get ready to fall in love with this cow’s milk alternative. Some of my favorite appetizers and salads incorporate goat cheese. For a light pre-meal salad, this berry goat cheese salad is delicious. Fruit and goat cheese make a really great combination, and if you like the berry salad, you’ll love this balsamic peaches and goat cheese salad recipe. For a more traditional, cheesy appetizer, this eggplant-wrapped goat cheeseis a winner. Nutrition Facts You might be worried about how healthy artichoke dip is. Here’s what you’re getting with one serving of this dip. 386 calories 8.8 grams carbohydrates 23.8 grams protein 29 grams fat 3.2 grams fiber 570 milligrams phosphorus (81 percent DV) 0.8 milligrams vitamin B2 (76 percent DV) 669 milligrams calcium (67 percent DV) 0.5 milligrams copper (61 percent DV) 1,283 international units vitamin A (55 percent DV) 23.7 micrograms vitamin K (26 percent DV) 73 milligrams magnesium (24 percent DV) 1.6 milligrams zinc (20 percent DV) 0.4 milligrams manganese (20 percent DV) 2.2 milligrams niacin (16 percent DV) 2.1 milligrams iron (12 percent DV) 0.1 milligrams thiamine (12 percent DV) 8.3 milligrams vitamin C (11 percent DV) 43 micrograms folate (11 percent DV) 6.2 micrograms selenium (11 percent DV) 0.5 milligrams vitamin B5 (10 percent DV) 0.1 milligrams vitamin B6 (10 percent DV) 0.2 micrograms vitamin B12 (8 percent DV) 0.9 milligrams vitamin E (6 percent DV) 265 milligrams potassium (6 percent DV) The cheeses in this artichoke dip provide quite a few health benefits. For starters, it’s packed with protein. Good-for-you dairy like goat cheese is a terrific meat-free source of proteinthat is often overlooked in favor of meatier choices. I also love that artichokes are an integral part of this dip. Artichokes made the cut as one of my top high-antioxidant foods for good reason. They’re rich in fiber, which helps you feel full longer and can assist in weight loss efforts. They also keep your skin looking bright and firm, and they can reduce inflammation and lower cholesterol levels, helping improve your heart’s health. Combine these two healthy foods with doses of fresh herbs and refreshing lemon, and you’ve got a recipe for artichoke dip that’s going to be a new dip staple. How to Make Artichoke Dip This healthy artichoke dip recipe couldn’t be easier to make. Start by adding all of the ingredients except for the pecorino romano cheese to a food processor. Make sure all your ingredients aren’t too tightly packed! Pulse all of the ingredients together until a creamy, well-combined dip is formed. Grab your hunk of pecorino romano cheese and grate half a cup of it. Sprinkle the pecorino over the artichoke cheese dip and serve. This artichoke dip is excellent with veggies, your favorite GMO-free corn chips, pita bread or most things, really. Enjoy! Goat Cheese & Artichoke Dip Recipe DESCRIPTION If you’re ready to take your dips to the next level, it’s time to try this tasty and healthy artichoke dip recipe made with goat cheese. INGREDIENTS One 14-ounce can artichoke hearts, drained 1 pound chévre goat cheese 2 tablespoons olive oil 2 teaspoons lemon juice 1 garlic clove, minced ½ cup pecorino romano, grated 1 tablespoon parsley 1 tablespoon chives ½ tablespoon basil ½ teaspoon sea salt ½ teaspoon black pepper Dash of cayenne pepper (optional*) INSTRUCTIONS In a food processor, mix all ingredients except the pecorino romano until well-incorporated and creamy. Top with freshly grated pecorino romano. To read the original article click here. For more articles from Dr. Axe click here.

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