The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
The New Year is a natural time for diet resolutions, but it’s also a good time to rein in your spending. So, while you’re planning healthy-eating menus for 2017, take a fresh look at your grocery expenditures over the past year and, if you’re not already super thrifty, you’ll most likely see some ways to save money. The recipes created for this month’s Recipe Redux challenge (Budget-Friendly Eats) can help. Each Reduxer was tasked with developing a recipe for a nourishing meal that costs less than $3 per serving. Turkey Cheddar Quinoa Stuffed Peppers easily rose to the challenge. These delicious peppers are stuffed with wholesome, nutrient dense ingredients. They’re 215 calories each and cost a mere $1.61 per serving to make! (Note: cost per serving will vary depending on where ingredients are purchased. I live 30 miles north of Boston, Massachusetts and all ingredients were purchased at Market Basket – a regional grocery chain.) (more…)
Sweet and savory vegetable patties bound together with ground flaxseed and pan-fried in coconut oil. These Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream are pure veggie delight!
Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream takes two popular and trendy vegetables and combines them to create a unique dish with velvety texture and amazing sweet and savory flavor. These cakes, which are gluten-free, dairy-free, and vegan, can be served as an appetizer or a side dish. Their texture is similar to that of a crab cake but these little babies are fried in coconut oil, producing a golden-brown crust with subtle coconut flavor. Sweet Potato Cauliflower Cakes contain just a handful of ingredients, allowing the essence of the vegetables to really shine through. They’re great served solo but a dollop of Dairy-Free Cashew Sour Cream on top elevates the taste with a pleasant tang. (more…)
Here is a lightened up version of the classic Cream of Tomato Soup. The taste and texture of this soup belie its ingredients as it contains no cream. Roasted Garlic Cream of Tomato soup is thickened primarily with pureed Yukon gold potatoes and infused with sweet, mellow, roasted garlic.
A healthy and savory alternative to mass produced ketchup with lower sodium and less than 1 gram of sugar per serving.
Once you try Roasted Garlic Ketchup it’s highly unlikely you will ever buy ketchup at the grocery store again. It’s so simple to prepare and you won’t believe the difference it makes in the way your food tastes. There is none of that harsh tang and excessive sweetness you get with store bought ketchup. It is simply the essence of tomato with a few savory additions that heighten the natural tomato flavor. It’s great on burgers and fries but also makes a delicious cocktail sauce for shrimp (just add horseradish if desired) and is a great base for barbeque sauce too. Pretty much anything you’d put store bought ketchup on will taste better with this as a condiment. And it’s a lot healthier too. It’s no secret that most ketchup is made with high fructose corn syrup – a refined sweetener that is unhealthy to consume. More and more food companies are replacing high fructose corn syrup with less refined, more natural sweeteners, yet it’s still found in most mass produced ketchup. All the more reason to make your own! One tablespoon of this ketchup has less than 1 gram of sugar versus 4 grams of sugar in your typical store bought ketchup. It also has 50% less sodium. Once I discovered this recipe I started buying the 6 oz. cans of tomato paste by the case at my warehouse store. Since the rest of the ingredients are, for the most part, pantry staples, I almost always have what I need on hand to make this.
You probably already have most of what you need to make Roasted Garlic Ketchup in your pantry right now.
Drizzle olive oil over the head of garlic before wrapping it up in aluminum foil. Some recipes will tell you to slice off the top of the head of garlic prior to roasting. This isn’t necessary. The garlic roasts just fine left intact so I eliminate this step to simply the recipe.