These are more like tiny crisps than proper chips, but they have the same munch effect and satisfy the thoughtless snacking tick without packing on the pounds. Just carrots, olive oil and salt is all it takes! Enjoy!
Tag Archives: baked
Salmon-Stuffed Mushrooms
January 22, 2013 – 10:16 am
Mushrooms make the best serving plates. Because of their neutral taste, they act as somewhat of a palette cleanser next to the more flavor-packed filling. This recipe uses a simple salmon stuffing and bakes it atop open-faced crimini mushrooms. It’s a serving size made easy for the gut and the eyes. Enjoy!
Healthy Onion Rings
December 1, 2012 – 8:28 am
The picture is all I need to know. I lurrrveeeee onion rings, so much in fact that I don’t even care if they’re healthy or not. When I crave them, I’m okay with splurging. Given my affinity, I figure it’s best if I learn to make them in a healthy way. This recipe diverges all [...]
Baked Cabbage Wedges with Lite Honey Mustard Dressing
November 8, 2012 – 2:35 pm
Cooking greens always results in deliciousness. Cooking heightens leaves’ flavor, breaks down the cell walls of tougher greens (i.e. kale) so that nutrients are easier to assimilate, and make the salad element to a meal way more fun. The best taste – fried greens – but because I like to keep things less guilty around [...]
Maple and Sage Roasted Butternut Squash
November 3, 2012 – 10:44 am
Now that my electricity has recovered – damn you, Sandy – I wanted something warm and comforting, since most of what I’ve been eating this past week has been raw and cold. Butternut squash was most certainly on my radar. It’s a healthy, filling and highly diverse ingredient. Instead of laboring over intense, labor-intensive or [...]
Leek and Lentil Stuffed Baked Portobello Caps
October 26, 2012 – 8:08 am
Portobello mushrooms are the perfect base for just about any topping. They mimic meat, buns, and pizza dough quite aptly, so you can enjoy your favorite flavors without losing that honored “meaty” texture or “dough” that holds things together. This recipe tops portobello mushrooms with a lentil, leek and onion mixture. It’s filling, tasty, and [...]
Strawberry White Bean Blondies
October 21, 2012 – 12:28 pm
White beans make for a great base for dessert. No, seriously! You have to try it yourself to get it, but it’s my new favorite ingredient to experiment with in sweet recipes. This recipe uses white beans as the basis for a strawberry blondie. enjoy!
Sweet Potato Falafel
October 16, 2012 – 8:39 am
If you take a well-known experience, like the one that is falafel, and make it healthier, more fun, and decidedly unique without losing deliciousness points, why not do it? This recipe is one of those experiences – it’s falafel with sweet potato that is baked and served with a drizzle of tahini.
Put A Carat On It: Single Girl’s Carrot Casserole
September 18, 2012 – 7:00 am
I love casseroles, but they usual imply a certain amount of decadence that I can’t stomach alone, not trust myself to not go picking at it when cravings hit late at night. So, a single serving size casserole is always a good idea. And to keep your single lady’s waistline in check but keep an [...]
Baked “Potato” Wedges
September 8, 2012 – 8:08 am
Baked potatoes without the potatoes. So that’s where celeriac comes in. It matches the look and texture of potatoes without all the figure-flopping starches. This recipe is easy to put together and a great way to get the comfort of potatoes without actually having any. Enjoy!
