Yield: 5 cups/ servings
Eating your fruits AND veggies at the same time? Look at you, healthy-pants!
Yes, it's true. I am still eating (relatively) healthy... and living. If I can do it, you can do it. That said, allow me to share with you another one of HG's fabulous, very easy recipes: "I Heart Apple Slaw."
1 medium Fuji apple
1 medium Granny Smith apple (I replaced this with 1/2 Asian pear)
2 cups dry broccoli cole slaw mix
1/2 cup plain fat-free yogurt (I used Greek - Fage)
1/2 tbsp. honey
1 packet of Splenda
1) Cup both apples (or pears) into matchstick-sized strips and place in a large bowl. Add broccoli slaw mix. Toss well and set aside.
2) In a small bowl, mix together the yogurt, honey, Splenda. Pour into the large bowl and stir until everything is thoroughly covered. Chill for at least 30 min. Store in the fridge until ready to serve.
(2) BASIL & PARMESAN OVEN-BAKED YAM FRIES
What's the difference between a yam and a sweet potato, you ask? Learn here.
- 2 large yams
- 1/4 cup olive oil
- 1/2 tbsp. garlic salt
- 1 tbsp. dried basil
- 2 tbsp. grated parmesan cheese
- 2 tbsp. Cajun seasoning
- Note: Use seasoning amounts at your discretion. I mostly eye-balled the amounts.
1) Preheat oven to 450 degrees.
2) Peel the yams and cut in half, lengthwise. Cut again crosswise if you want to make smaller wedges. Slice the rest of the fries to your desired thickness. If you want shoestring size, keep in mind that your cooking time will be reduced by ~10 min. or so.
3) Place sliced yam fries in a large bowl and add the oil. Mix well to combine. Sprinkle with salt, basil, and Cajun seasoning. Use your hands to mix well so all pieces are well-coated with oil and spices.
4) Spread the fries into a single layer on a foiled baking sheet and bake for about 20 min. (cooking time will depend on size of fries. i.e. - larger wedges will require 20-25 min. whereas thinner slices may only need 15 min. Use your judgment).
5) After about 10 min. remove the baking sheet and turn over all the pieces (a quick toss is sufficient). Let cool for a few minutes before sprinkling more parm and popping into your mouth. Yum!
(3) SWEET & SPICY TOFU
Yield: 5 cups/ servings
This dish was concocted on the fly so this recipe is not very accurate at all. Still, I will share because sharing is caring... and it may inspire you to do some experimenting yourself
- 1 pkg. of firm tofu
- 1/3 cup hoisin sauce
- 2 tbsp. low-sodium soy sauce
- 1 can of pineapple chunks w/ pineapple juice
- 1 tbsp. rice vinegar
- 1 tbsp. red pepper flakes
- 1 tbsp. black pepper
- 1 tbsp. garlic salt
- 1 clove of garlic, minced
- 1 tsp. ground ginger
- 1 tsp. cayenne pepper
- 1 tbsp. sesame oil
1) Remove tofu from package and let it sit on the cutting board for a few minutes. I also patted it down with a paper towel to remove excess moisture. Chop the tofu up into 1x1" cubes.
2) In a medium pan, pour the sesame oil and heat over medium-low heat. Toss in the minced garlic, quickly followed by the tofu. Stir so that the tofu is covered by sesame oil.
3) Pour in the hoisin sauce, pineapple, rice vinegar, and soy sauce. Lower the heat to low. Enjoy the delicious aroma.
4) Now, for the spice party! Sprinkle in the black pepper, pepper flakes, salt, ginger, cayenne pepper, and stir. Add more if you want more spice. The sweet part should be fine with the pineapple & pineapple juice, but if you want more sweet, add a tsp. of honey.
5) Let the tofu and sauce simmer in pan for about 10 min. Stir occasionally. Top the tofu with sesame seeds for garnish (and a sesamey aftertaste).
6) Serve over rice or if you're like me, stuff a mini pita with the tofu mixture and enjoy as a sandwich! Very delicious.