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quick | The Green Beagle

Baked Black Bean Taquitos

 

 

 

I cannot get enough of Mexican inspired food. I eat many a Mexican dish regularly because I am obsessed spicy food and it is easy to change up with beans rice or vegetables! You can literally make the same dish in a variety of ways. The Black Bean Taquito recipe is super fun and I cannot wait to make them. They are quick and easy to make for a great snack for parties or even an appetizer to spice up dinner.

 

 

 

 

Ingredients

½ medium organic yellow onion
1 clove organic garlic
1 small organic jalapeno
½ tablespoon sunflower oil
½ teaspoon organic paprika
¼ teaspoon organic cumin
¼ teaspoon organic cayenne pepper
½ teaspoon sea salt
½ cup organic black beans
¼ cup organic cilantro
6-8 organic corn tortillas
½ cup organic Colby Jack Cheese
Sunflower oil for brushing

Instructions:

1.Preheat oven to 425˚
2.Bring medium or large pot of water to a simmer.
3.In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent.
4.Gradually stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes.
5.Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
6.Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds.
7. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top.
8.Roll tight and place seam side down on a baking sheet covered in parchment paper.
9.Repeat until all the filling is used. Brush each piece with oil.
10. Bake for 12-15 minutes until the corn tortilla is a light brown color.
Feel free to dip your taquitos in any thing you want salsa, sour cream, guacamole, cheese sauce or even use a few in a salad for decoration.

Healthier Approach to Mozzarella Sticks

Healthier Mozzarella Stick Recipe

Healthier Mozzarella Stick Recipe

 

I have to admit mozzarella sticks are one of my fave snacks on the planet. They are a classic snack for parties and get togethers.  I could eat them almost everyday I think. That being said they are very not good for you. They are fried, breaded and a bunch of cheese! I found this method the other day and was pleasantly surprised at how deliciously my updated mozzarella sticks came out.

 

 

Ingredients:
Cheese sticks (you can also use soy cheese sticks and you don’t have to stick to just mozzarella, try whatever cheese you like)
1 package egg roll wrappers (wonton wrappers could be used too but they would be a little less crunchy)
Brummel and Brown (a butter substitute made from yogurt)
Dipping Sauce
Basting Brush

Directions:
1. Preheat the oven to 350 degrees.

2. Place the cheese on the wrapper by the edge so you can roll up the cheese completely. Before you get to the other end of the wrapper fold in edges to seal the stick. You can use a little water to make sure the ends stick together.

3. Melt the butter (or substitute) so it can easily be brushed on to the sticks.

4. Brush the sticks lightly all around so they will get crisp.

5. Put sticks in the oven for 10 minutes and watch closely so they do not burn and so the cheese doesn’t leak out. The sizes and thickness of your wrappers and cheese will really determine how long your sticks should cook.

6. When finished remove your mozzarella sticks to a plate and add your dipping sauce. Let the sticks cool for a couple of minutes first before trying.  I cut mine in half after plating.

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

 

Kale is actually one of my fave leafy greens. I am not sure why but I think it has to do with the fact that I can throw a bunch into a boiling pot of water and then just snack away. It goes well with other veggie mixtures and stirfrys. I don’t think it has any particular taste but either way I am down with it. In an effort to creatively snack I decided to attempt some homemade kale chips since they are all the rage. They came out super delish I must say!

Ingredients:
1 bunch organic kale
1 tbs olive oil
1 tsp seasoned sea salt
1 tbs organic white balsamic vinegar
1 plastic freezer bag

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Carefully remove the leaves from the thick stems and tear into bite size pieces.
3. Wash and thoroughly dry kale with a salad spinner or paper towel. 4. Put kale pieces in a large Ziploc bag and add half of the oil first. Massage the kale gently to make sure the leaves are covered then add the rest of the oil.
5. Add the vinegar and sea salt. Massage the leaves gently until they are covered with the mixture.
6.Bake until the edges brown but are not burnt, 15 to 25 minutes or until desired crispiness.

Yonanas

Yonanas
Yonanas

 

 

I received Yonanasas a Christmas gift this year and was soo super excited. I had seen the commercial a few times on television but didn’t think much other than “That looks cool” but I wasn’t going to go out of my way to buy it. When my Uncle gave it to me I was kind of excited although I am not sure how “green” it is.  I am sure it is made by some child labor ridden horrible company but the concept is what I appreciate. Last night I finally decided to try it. I keep frozen fruits in my freezer at all times for smoothies and was in the need of some sort of sweet food but I wanted to stick to my diet.
Yonanaswas easy to use and I made my dessert in like 5 mins. Even taking apart and cleaning it was easy.
I used 3 bananas, 1 handful of blueberries and 12 strawberries which made alot of “fro-yo” so after I was finished I put what was left in a tupperware and put it in the freezer for tonight!
Yonanasis going to be perfect in the summer. You can add chocolate, caramel or even marshmallow if you want to make a less than healthy snack. You can even add nuts but I wouldn’t put them in the machine just in case. Either way I am in love and this is definitely one item that isn’t a farce on As Seen On TV.