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Recipes | The Green Beagle

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

 

 

I cannot wait to try this recipe because apparently not only is it healthy, but its gluten free as well! I found this delish recipe on Facebook and only looked at it because the photo was really to yummy to pass up. I haven’t been eating as many veggies as I should and one too many carbs which is bad news bears in my book so I have to really start vegg-in it up! Also, since it is the winter I love using my oven to cook anything so help heat the house.

Ingredients:
1 large organic spaghetti squash
2 tbsp. olive oil
1 large organic Roma tomato, finely chopped
2 tbsp. finely chopped fresh organic basil
1/4 cup shredded mozzarella cheese (or non-dairy substitute)
1 tsp. each salt & pepper
1 tsp. organic garlic powder (I personally prefer to use fresh garlic but this is what it calls for)

Directions:
1. Preheat the oven to 400 degrees.
2. Slice the spaghetti squash in half lengthwise down the middle.
3. Use a spoon to remove the seeds and center strings.
4. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
5. Place the squash, open side down on a cookie sheet and bake for 30 minutes.
6. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes.
7. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
8. Turn the oven up to broil.
9.. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.
10. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned.
11. Allow to cool for 5 minutes before serving the squash.

New Twist On Tuna & Pasta

Tuna & Pasta With Cannellini

 

I love tuna and pasta. It was one of my favorites growing up. There wasn’t a thing my mother couldn’t do with it. I eat it pretty regularly and it happens to even be one of my favorites to eat a sushi as well. I don’t want my tuna recipes to get stale or boring so I am always looking for ways to change things up. I will admit this recipe came at a time I didn’t have much in the kitchen and was too lazy to go to the store. That being said it was one of the most delish made up concoctions I have ever made!!

Ingredients:
2 cans Tuna
1/3 organic chopped yellow onion
1/2 can organic cream of mushroom soup
1/4-1/2 can organic cannellini beans (depending on preference)
1/2 table spoon of Brummel and brown
1/2 cup organic broccoli (or any green veggie you prefer i.e. peas spinach)
1lb organic pasta (any kind you prefer)
organic lemon juice
organic red pepper flakes
minced organic garlic
black pepper
organic fresh parsley

Directions:

1. Boil water for pasta.
2. Preheat oven to 375 degrees.
3. Grease glass baking dish (or any baking dish you prefer)
4. Mix the tuna, cream of mushroom, beans, veggies, garlic, red pepper, lemon juice, parsley, onion and any other spices you prefer together first in the baking dish and let sit (feel free to add cheese too because it is just plain delish.)
5. When pasta is finished cooking, drain and add that to the ingredients in the baking dish.
6. Cover the top of the baking dish with aluminum foil and bake for approximately 30mins.
7. After 30mins remove the aluminum cover and bake for another 10 mins or until the top is light brown.
8. Let cool and serve!

Batty Bites

Batty Bites

Batty Bites

 

 

I love this time of year and I know I have mentioned how much I love Halloween. I found this super adorbs simple party fun recipe on All You Magazine. These are the kind of appetizers that everyone will enjoy and you won’t have to spend forever trying to get them right! I also like that they are simple enough to incorporate into other holidays. Add some fun shaped pretzels/crackers/treats and make them reindeer antlers or make a top hat and it can be a leprechaun! You can play with the cheeses and use different colored sesame seeds, nuts, cracker or chip crumbs to compliment the cheese ball. You can also make monster bites or witches maybe vampires and ghosts! Soo much fun! Get creative!

 

 

Ingredients:

1 (4 oz.) package organic cream cheese, softened
8 ounces soft, organic goat cheese, at room temperature
1/4 cup organic pesto
2 tablespoons organic coarse ground black pepper
2 tablespoons organic poppy seeds
8 organic pitted black olives, sliced
32 organic whole pepper corns
32 triangular organic tortilla chips (blue is fun but any color will do)

DIRECTIONS:

1. Mash together cream cheese, goat cheese and pesto.
2. Let chill for 40 minutes.
3. Shape mixture into 16 2-inch balls.
4. Roll in black pepper and poppy seeds to cover.
5. Press two olive slices into balls for eyes
6. Place peppercorns in centers for pupils.
7. Insert chip on either side of ball for wings and serve.

Homemade Pumpkin Spice Not So Latte

Homemade Pumpkin Spice Not So Latte

Homemade Pumpkin Spice Not So Latte

 

 

Lately everyone has been drinking fall spiced coffees and other drinks to celebrate the new cooler season. I have been noticing when I try said drinks they taste almost like perfume or potpourri! I sure don’t want to drink that so this morning it occurred to me that I have all of the accoutrement to make a spiced coffee of my own. How difficult could it be really? I am normally a black coffee drinker so an actual “latte” seems too milky to me usually unless I am drinking the coffee as a dessert or some sort of treat. This AM’s coffee turned out better than I even thought and only took me a few minutes to make.

Ingredients:

Organic Coffee (I used a light coffee with no particular flavor but if you already have a flavored coffee that would probably add to the mix nicely)
Organic Cinnamon
Organic Sugar
Organic Pumpkin Spice
Organic Honey
Organic No Fat Milk

Directions:

1. Brew your coffee as you normally do.

2. Once in your cup add the cinnamon, sugar, honey, pumpkin spice and milk to taste.

3. Stir and serve!

Vegetarian Crescent Roll Taco Bake

Vegetarian Taco Bake

Vegetarian Taco Bake

 

I know I have mentioned probably one too many times how much I love Mexican food. Now that it is apparently football season and I am forced to spend time with people who are obsessed with the sport and the only thing that gives me a modicum of joy is making fun party food. Most of these football fans are terrified of vegetarian foods but I am on a mission to change that.  This comes with a warning however……do not surprise meat eaters with vegetarian meats without warning.  Often times if people aren’t used to eating vegetarian meat it has an effect on them and not warning them is just mean and cruel to them, you  and other party people.

Ingredients:

2 Crescent Roll Tubes
1 LB Ground Vegetarian Meat
1 Packet of Organic Taco Seasoning
1 1/2 cups Grated Organic Cheddar Cheese
Shredded Organic Lettuce
1 or 2 Diced Organic Tomatoes
1/2 Small Can Sliced Olives (optional)
Fat-Free Organic Sour cream (optional)
Organic Sliced Avacado (optional)

Instructions:
1. Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
2. Season and cook the vegetarian meat. I often add vegetables like grated carrots, onions, peppers ect. to my vegetarian meats.
3. Lay “meat” in a circle inside of the laid out crescent rolls.
4. Add cheese to the top
5. Pull over crescent rolls and tuck in under meat and cheese.
6. Follow the cook time on the crescent roll package.
7. Let cool slightly or add a small dish in the middle then add cheese, lettuce, tomato, black olives,
sour cream and anything else you want, in the middle as.

Pumpkin Pie Frapp-amazing

Pumpkin Pie Frapp-amazing

Pumpkin Pie Frapp-amazing

 

I am in love with fall! Pumpkin flavored things, especially drinks! When I saw this recipe from one of my fave blogs I had to share it with my loverly greenies!!! This recipe is simple and quick which makes it even better. I know the picture shows the frappe in a mason jar but how much fun would it be to drink out of mini pumpkins or even a cored out apple with perhaps a cinnamon stick as a straw  to give it some extra fall feeling!!

Ingredients:
1 cup unsweetened organic coconut milk
2 Tbsp. organic canned pumpkin(not pumpkin pie)
1/2 tsp. organic vanilla extract
1/4 tsp.organic pumpkin spice ground
1 tsp. stevia
5 ice cubes
2 tbsp. whip cream, fat free
1 dash cinnamon, ground

 

Directions:
In a blender add coconut milk, pumpkin, vanilla, pumpkin spice, stevia and ice cubes. Blend until smooth.
Pour into a glass (or fall fruit)  and top with whip cream and sprinkle of cinnamon.
Makes 2 cups

Pint Sized Cauliflower Pizza Crusts

Pint Sized Cauliflower Pizza Crusts

Pint Sized Cauliflower Pizza Crusts

 

Pizza is one food I can eat probably forever. I personally change it up so much that it never gets boring to me. The fact that it can be so carby/greasy/fatty is one of the best and worst parts about it. What can I say I am a New Yorker who loves her pizza and I rest my case! Luckily for me I share an equally impressive love of veggies so when smushing both ideas together to make me a less squishy version of myself when enjoying many a delish pizza I say let’s go for it! I am actually really excited to try this. Cauliflower is super delish! I have made “mashed taters” out of them and a few other potato substitute recipes. A pizza crust is almost like a new frontier.  I found this recipe on one of my favorite food sites Tablespoon.com

 

Ingredients:

1 large head organic cauliflower (about 4 cups shredded)
2 large eggs
3 cups shredded fresh mozzarella cheese
1 teaspoon dried organic oregano
1 teaspoon dried organic basil
2 teaspoons organic garlic powder
1 cup pizza sauce
12 fresh organic basil leaves
1 organic tomato, sliced into 12 rounds
1/4 cup finely shredded Parmesan cheese

Directions:

1 Using a grater or a food processor to shred cauliflower into crumbles. Reserve 4 cups of the crumbles and store the remainder, if any, in the fridge or freezer for future pizzas.
2 Cook cauliflower in microwave for 8 minutes then allow to cool 10 minutes.
3 Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine.
4 Preheat oven to 450 degrees F.
5 Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls. Place balls on sheets and pat each into a thin round about 4 inches wide. Bake in oven 15 minutes until golden brown (the edges might be charred; this is OK).
6 Remove sheets from oven and heat broiler. Top each mini crust with pizza sauce, basil leaves, remaining mozzarella and Parmesan cheeses and tomato slices.
7 Broil pizzas until cheese is melted. Remove from oven and let cool.

**You can add any veggies or cheese you like to these pizzas. Don’t be afraid to experiment! I bet they would be good for breakfast instead of toast or potatoes also!!

Delish Veggie Hummus Cups

Delish Veggie Hummus Cups

Delish Veggie Hummus Cups

 

 

I love summer parties!! My favorite part is finding fun new foods to try to make for the guests. I prefer to make finger foods of sorts and if at all possible theme it. I am not sure why I am so obsessed with this but it just makes me happy. Summer time is the perfect time of year to make use of vegetarian recipes when even the most carnivorous of carnivores are more likely to eat vegetables to keep them rather than eat a hot cooked meal. This is also the best time to make use of foods people would normally turn down. I found this refreshing recipe at one of my favorite places Tablespoon.com. I have added a bit of my own touch to it but the original recipe looks just as delish.

 

 

 

Ingredients:

Whole Wheat Pizza Dough (pre-made or make your own)
Organic Cucumber
Organic Tomato
Organic Red Bell Pepper
Black Olive
Hummus (any flavor you prefer personally my favorite it jalapeno or spicy)
Olive Oil

Directions:

1. Grease cupcake or mini-cupcake pan before placing dough in cups.
2. Pull apart dough or use a cookie cutter and place inside each muffin cup making sure there are no holes and that the dough is thick enough to hold the veggies and hummus but leave enough space so the dough bakes into a cup and not a muffin.
3. Poke small holes with a fork in the bottom of the cups to prevent the bottoms of them from rising and being unable to fill them effectively.
4. Bake the cups at according to the pre-made directions or the recipe you used to make the dough.
5. While the cups are baking, chop the cucumber, tomato, bell pepper and olive. I prefer to dice my olives but you can also chop them in to larger chunks.
6. Once the cups are finished baking, transfer them to a cooling rack and make sure to cool completely before filling.
7. Once cooled start filling with hummus and veggies. You can also fill some with just hummus or just veggies.
8. Serve when ready done and watch everyone devour!

**If you have feta lying around or different veggies go for it! If you have fresh fruit and whipped cream or cream cheese you can use those too! You can do so many things with this recipe it is really fun!

Raw Chocolate Banana Pie with Whipped Coconut Cream

Raw-Chocolate-Banana-Pie-with-Whipped-Coconut-Cream

Raw Chocolate Banana Pie-with Whipped Coconut-Cream

 

 

I found this recipe on www.onegreenplanet.org and I had to share it because bananas and coconut are 2 of my most favorite flavors ever and now they are mixed with chocolate! Let’s get real this is about to be the most delish pie on the planet! I’ve never actually attempted raw recipes but I have most of this stuff at home already so why not try it right.

 

Crust Ingredients:

1 cup organic  pecans
1 cup organic walnuts
1 1/2 cups organic dates or raisins
Pinch of sea salt
1/2 teaspoon organic vanilla

Filling Ingredients:
3 peeled organic bananas (save one to slice)
1/4 cup organic cashew butter
2 tablespoons melted coconut oil
1/4 cup agave/maple syrup
1/4 cup nut milk (use as little as possible)
Pinch of salt
1 teaspoon vanilla
1/4 cup cacao powder

Coconut whipped cream Ingredients:
1 can coconut milk, put in the fridge overnight
Seeds from 1 vanilla pod
1/8 teaspoon stevia or powdered raw sugar

Directions:

1. To make the crust, process the nuts (in your food processor) into very small crumbs and add the dates or raisins. Process until it all sticks together. Press into a pie dish and put in the freezer.
2. To make the filling, blend all the ingredients until smooth then let it set and thicken in the fridge. When it’s thick enough, spoon into the pie crust and layer with that remaining sliced banana. Set in the fridge.
3.To make the coconut whipped cream, put your mixing bowl and whisk in the freezer. Take the coconut milk out of the fridge and spoon off the really thick stuff on top. Put this in your mixing bowl with the stevia/sugar and vanilla seeds and whisk until it’s thick! Spread this all over your pie and let it set in the freezer or fridge for a few hours.

Snow Day Snow-made Ice Cream

 

By now I am sure we all have cabin fever from being snowed in for so long. How much digging can one do? Are you saying to yourself “if I see one more snowperson or fort of any kind I am going to lose it!!”? I was totally at that point today. So I turned to my trusty friend the internet. I found this idea from one of my friends who posted a photo of their very own snow-made snow ice cream on Instagram. What a great idea, right?!?! With all of this snow we might as well make good use out of it! The recipe is super simple and super quick to make.

Ingredients:
1 gallon fresh snow
1 cup organic white sugar (or substitute if you prefer)
2 cups organic milk (any fat content you like)
1 table spoon vanilla extract
Any sprinkles, cherries or other additions you want for added fun

Directions:
1. Gather 1 gallon of fresh snow
2. Add the sugar and extract and mix together
3. Add the milk to your desired consistancy.
4. Add all of the fun toppings you want

** You should serve immediately as snow does tend to melt quite quickly. You can put it in the freezer to save for later if you make enough.