Recipe Archives - Amazing Health Advances

Marinated Tempeh and Vegetables Recipe

The AHA! Team — Mon, 28 Oct 2024 05:52:12 +0000

Recipe by: Dan the web developer via Nutrition Facts – Marinated Tempeh and Vegetables Recipe Here’s a delicious, customizable recipe that includes several Daily Dozen items. Pick your favorite whole grains, beans, and vegetables and start cooking! This recipe is from Dan, our Web Developer. COURSE: Main Course DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS Tempeh-Marinade ▢1½ cups Light Vegetable Broth ▢2½ tablespoons red wine vinegar ▢2-3 tablespoons Umami Sauce ▢½ tablespoons Italian seasoning ▢1 teaspoon garlic powder ▢8 ounces tempeh, cut into cubes Template ▢¼ cup water or Light Vegetable Broth ▢Additional spices, to taste (e.g., red pepper flakes, black pepper, curry powder) ▢1-2 cups cubed starchy vegetables (e.g., sweet potatoes, potatoes, squash) ▢1 bunch greens, chopped (e.g., kale, spinach, collards, cilantro) ▢1½ cups cooked beans or 1 (15-ounce) BPA-free can or Tetra Pak salt-free beans of choice, drained and rinsed ▢3 cups cooked whole grains (e.g., quinoa, BROL, hulled barley, oat groats) INSTRUCTIONS In a bowl or a reusable silicon bag, combine the marinade ingredients. Stir together or shake until well combined. Add the cubed tempeh and cover completely with the marinade. Allow to marinate for 30 minutes or longer. Pour the tempeh and marinade into a large pot with a lid. Add an additional ¼ cup of water or Light Vegetable Broth. Optional to add any additional spices to taste. Bring to a boil on high heat. Layer the cubed starchy vegetables on top of the tempeh. Cover and reduce the heat to simmer. After about 10 minutes, add the chopped greens to the pot. Cover and continue cooking for 5 minutes. Add the beans. Cover and cook for 5 minutes. Uncover the pot and cook to reduce the remaining marinade by about half. Adjust the heat, as needed. Stir in the whole grains. Cook until the remaining marinade is absorbed, and the vegetables reach desired texture. Serve warm. Notes Marinade recipe inspired by Sweet Simple Vegan. To read the original article click here.

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Black Bean Burgers Recipe

The AHA! Team — Wed, 02 Oct 2024 08:35:58 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Black Bean Burgers Recipe There can never be enough ways to get beans into your daily meals. This is one of the best. Serve on toasted 100% whole-grain bread with all the fixings. These burgers freeze well, so consider doubling the recipe so you’ll have them ready for just-thaw-and-indulge moments. COURSE: Main Course DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS ▢1 cup old-fashioned rolled oats ▢½ cup walnut pieces ▢1 ¼ inch piece fresh turmeric (or ¼ teaspoon ground) grated ▢½ cup red onion chopped ▢⅓ cup mushrooms chopped ▢1 ½ cup cooked or 1 15-ounce BPA-free can or Tetra Pak salt-free black beans rinsed and drained ▢2 tablespoons tahini or almond butter ▢1 tablespoon ground flaxseeds ▢1 tablespoon nutritional yeast ▢1 tablespoon fresh parsley chopped ▢2 teaspoons white miso paste ▢1 teaspoon onion powder ▢½ teaspoon garlic powder ▢½ teaspoon smoked paprika ▢1 teaspoon Savory Spice Blend INSTRUCTIONS Preheat the oven to 375ºF (190°C). Pulse the oats, walnuts, and turmeric in a food processor until they are finely ground. Add the onion, mushrooms, beans, tahini, and flaxseeds and pulse until well combined. Add the remaining ingredients and pulse to mix well. Pinch some of the mixture between your thumb and index finger to test whether it holds together. If the mixture is too wet, add more oats. If the mixture is too dry, add a little water, 1 tablespoon at a time. Transfer the mixture to a work surface and divide into four equal portions. Shape each into a patty about ½-inch thick and transfer to a plate. Refrigerate for 30 minutes. Line a baking sheet with a silicone mat or parchment paper and arrange the burgers on it. Bake until hot and lightly browned, turning once, about 25 minutes. Serve hot, as desired. To read the original article click here.

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Beyond Keto Pesto Salmon Over Asparagus Recipe

The AHA! Team — Thu, 05 Sep 2024 08:32:47 +0000

Dr. Don Colbert – Beyond Keto Pesto Salmon Over Asparagus Recipe Are you looking for a dinner that everyone will love? A dinner that’s quick and easy to make? And most of all, one with foods that go beyond macronutrients, and work to promote health throughout your body? Tonight is your night: let your food be your medicine. This delicious recipe uses many of the key components of Dr. Colbert’s Beyond Keto book, including ingredients that support brain, heart, and digestive health. On the other hand, there are no damaging ingredients. No processed foods or soybean oil. No added sugars, no chemical flavorings, and no refined starches or carbohydrates. Are you ready to let your food be your medicine tonight? COURSE: Main Course DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS ▢4 wild-caught salmon filets, 4-6 ounces each ▢1 lb. asparagus, washed and tough ends chopped off ▢2 tablespoons extra-virgin olive oil ▢½ cup Keto Zone Pesto (click link for recipe) ▢10 Cherry or grape tomatoes OR whole peppercorns (omit tomatoes if avoiding nightshades) ▢salt and pepper, to taste INSTRUCTIONS Place asparagus in the bottom of a 9×13 baking dish. Drizzle olive oil, salt and pepper, and “roll” to coat. Place salmon over asparagus, skin-side down. Top each filet with about 2 Tablespoons pesto. Add optional tomatoes, whole peppercorns, and sprinkle on salt and pepper. Cover with foil tightly and bake at 400 deg F for 30-35 minutes or until salmon is no longer translucent and flakes with the fork. If you’ve made extra Pesto, use it over cooked chicken for another easy dinner, or as a delicious fat bomb. Serves 4. Nutrition Information per serving: 294 calories, 24 gm fat, 9 gm carbs, 5 gm fiber, 15 gm protein To read the original article click here.

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Strawberry-Banana Nice Cream Recipe

The AHA! Team — Tue, 03 Sep 2024 08:36:16 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Strawberry-Banana Nice Cream Recipe I scream, you scream, we all scream for NICE cream! We can’t get enough of this dessert in our household—both this specific recipe and easy-to-make, delicious variations. For MATCHA: Simply blend two ingredients—powdered matcha green tea and blended frozen bananas—before freezing. (Please make sure the matcha is sourced from Japan, not China, due to lead contamination concerns.) COURSE: Dessert DIFFICULTY: Easy SERVINGS: 4 TOTAL TIME: 10 min INGREDIENTS ▢4 bananas frozen (break into chunks before freezing) ▢2 tablespoons almond butter ▢1 cup strawberries sliced ▢1 piece split and scraped vanilla bean or 1/2 teaspoon vanilla extract INSTRUCTIONS Combine the bananas and almond butter in a food processor and blend until smooth and creamy. Add the strawberries and vanilla and pulse to mix well, leaving a few solid bits of strawberry throughout. Transfer the nice cream to an airtight container and freeze for 30 minutes for a soft texture or for 1 to 2 hours for a firmer texture. If the nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving. TIP: Keep a stash of ripe banana chunks in the freezer to make delicious soft-serve nice cream (and smoothies) in minutes. To read the original article click here.

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Worcestershire Sauce Substitute Recipe

The AHA! Team — Thu, 22 Aug 2024 03:10:15 +0000

Alya Sadler via Dr. Axe – Worcestershire Sauce Substitute Recipe Store-bought Worcestershire sauce is full of preservatives and suspect ingredients. To still get that flavor yet make it healthy and even vegan (and Paleo), try this wonderful recipe. COURSE: Condiment DIFFICULTY: Easy SERVINGS: 30 INGREDIENTS ▢2 tablespoons Dijon mustard ▢1 cup coconut aminos ▢2 tablespoons coconut sugar ▢2 tablespoons apple cider vinegar ▢2 teaspoons garlic powder ▢2 teaspoons onion powder ▢1 teaspoon cinnamon ▢1 teaspoon sea salt ▢1 teaspoon pepper INSTRUCTIONS Mix all ingredients in a large bowl. Whisk until well-combined. Pour mixture into an airtight container and store in fridge for up to one month. Prep Time: 5 minutes Nutrition Serving Size: One 3/4 tablespoon serving (11 g) Calories: 11Sugar: 0.6 g Sodium: 306 mg (20% DV) Fat: 0.2 g Saturated Fat: 0.014 g Unsaturated Fat: 0.15 g Trans Fat: 0 g Carbohydrates: 1.5 g Fiber: 0.2 g Protein: 0.94 g Cholesterol: 0 mg To read the original article click here.

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Roasted Vegetable Lasagna Recipe

The AHA! Team — Tue, 20 Aug 2024 04:46:25 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Roasted Vegetable Lasagna Recipe One of the wonderful things about lasagna is being able to truly make it your own. Not crazy about eggplant? Use sliced portobello mushrooms instead (as I do). Want to bulk it up? Add some crumbled steamed tempeh to the tomato sauce. And, as always, consider adding chopped greens to this—and everything else! COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 6 INGREDIENTS ▢1 head cauliflower cut vertically into 1/4-inch slices ▢1 zucchini cut into 1/8-inch slices ▢1 eggplant cut into 1/8-inch slices ▢1 red bell pepper seeded and chopped ▢12 100% whole-grain lasagna noodles ▢1 ½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak cannellini beans drained, rinsed, and mashed ▢¼ cup nutritional yeast ▢¼ cup minced fresh parsley ▢½ cup Almond Milk ▢1 teaspoon lemon juice ▢1 teaspoon white miso paste ▢1 teaspoon dried oregano ▢1 teaspoon dried basil ▢1 teaspoon garlic powder ▢1 teaspoon onion powder ▢¼ teaspoon red pepper flakes (to taste) ▢¼ teaspoon ground black pepper ▢3 cups jarred or homemade marinara sauce ▢¼ cup Nutty Parm INSTRUCTIONS Preheat the oven to 425ºF. Line two large baking sheets with silicone mats or parchment paper. Arrange the cauliflower on one of the prepared baking sheets and the zucchini and eggplant on the other. Sprinkle the chopped bell pepper over the zucchini and eggplant. Place both pans of vegetables in the oven and roast until the veggies are tender, about 20 minutes, turning once about halfway through. While the vegetables are roasting, cook the lasagna noodles according to the package directions. Drain and set aside. Remove the roasted vegetables from the oven and set aside to cool. Lower the oven temperature to 350ºF. Transfer the roasted cauliflower to a food processor and pulse until it is finely chopped. Place the cauliflower in a large bowl and add the remaining ingredients, except the marinara sauce and Nutty Parm. Mix well. To assemble, spread a layer of marinara sauce on the bottom of a 9 × 13-inch baking dish. Top the sauce with a layer of noodles. Cover the noodles with half of the roasted vegetables, topped with half of the cauliflower mixture. Add another layer of noodles, topped with more sauce. Once again cover the noodles with roasted vegetables, and then the cauliflower mixture. Repeat this layering process, ending with a layer of noodles topped with sauce. Sprinkle Nutty Parm on top. Cover and bake for 30 to 40 minutes, or until hot and bubbling. Remove from the oven and let stand for 10 minutes before cutting and serving. To read the original article click here.

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Summer Fun Salad Recipe

The AHA! Team — Thu, 18 Jul 2024 08:49:41 +0000

Recipe by: Robby Barbaro, Co-founder of Mastering Diabetes – Summer Fun Salad Recipe This Summer Fun Salad features ripe papaya and mango. The juice from the ripe fruits and tomatoes adds their own flavorful dressing to the salad, but toss on your favorite vinegar if the mood strikes. Including more fruits and vegetables to your meals not only adds a nutritional punch, but it makes your dishes more colorful, too, and those colors are the antioxidants, the disease-preventing phytonutrients. COURSE: Appetizer, Salad, Side Dish DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS ▢1 head lettuce ▢1 small papaya, cubed ▢2 mangos, cubed ▢2 heirloom tomatoes, cut into bite-sized pieces ▢1 cup frozen wild blueberries ▢Chopped green onion, to taste INSTRUCTIONS Wash all of the ingredients. Chop the lettuce, and add it to a large bowl. Add the papaya, mangos, tomatoes, and wild blueberries. Sprinkle the green onions on top. Toss lightly, serve, and enjoy. To read the original article click here.

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Strawberry Salad Recipe

The AHA! Team — Wed, 29 May 2024 08:14:47 +0000

Recipe by: Robby Barbaro, Co-founder, Mastering Diabetes via NutritionFacts – This Strawberry Salad is a delicious way to enjoy summer produce. This Strawberry Salad is a delicious way to enjoy summer produce. The berries and tomatoes add their own flavorful dressing to the salad, but feel free to toss on your favorite vinegar if the mood strikes. Consumption of blueberries and strawberries has been associated with delayed cognitive aging by as much as 2.5 years—thought to be because of brain-localizing anthocyanin phytonutrients, as shown on functional MRI scans. Arugula is one of the highest nitrate-containing vegetables. Nitrates from plants are converted into nitric oxide in the body, and potassium increases nitric-oxide release. Including foods high in both nitrates and potassium, such as green leafy vegetables, can help lower blood pressure and improve arterial function. COURSE: Appetizer, Salad, Side Dish DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS ▢1 head of romaine lettuce ▢2 cups arugula ▢2 cups chopped or sliced strawberries ▢2 heirloom tomatoes, chopped ▢1 cup blueberries INSTRUCTIONS Wash and clean all of the ingredients. Chop the romaine lettuce and add it to a large bowl, along with the arugula. Toss gently. Add the remaining ingredients, toss again, and serve. To read the original article click here.

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