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recipe | 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.

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

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.

Rainbow Waffles To Brighten Up Your Dreary Day

 

Rainbow Waffles

Rainbow Waffles

 

 

I cannot tell a lie I am a fan of rainbow colored almost anything! Meal ideas can be difficult for us busy people during the week. You can’t always cook new different things. Sometimes all it takes is a little bit of color to add a some of pizazz to old recipes. I am also not above including edible glitter or some dust to these bad boys. I found this idea on tablespoon.com and I had to share it because rainbow waffles are something the world should have been doing long ago! I bet waffle maker sales will sky rocket now!

 

 

Ingredients:
2 cups organic pancake mix
2 eggs
1 cup organic skim or low-fat milk (non-dairy substitutes are fine too)
organic food coloring (red, orange, yellow, green, blue, purple)
whipped cream (for “clouds if you want them)
Lucky Charms (for the “treasure but not a necessity)

 

 

Directions:
1. In a large bowl, whisk together Bisquick, eggs and milk until smooth.

2. Divide the batter into six portions, around 1/3 cup each, giving a little extra to the bowls for the red and orange colors.

3. Use gel food coloring (red, orange, yellow, green, blue, purple) to color each bowl of batter to your desired vibrancy. Whisk in food coloring until evenly blended.

4.Transfer each color of batter to its own piping bag and cut off the tips (careful not to spill the batter). You can use a spoon for each color if you dont have piping bags, just be very careful.

5. Carefully pour each color into a heated circle waffle maker to make your “rainbow”, starting with red, then orange, yellow, green, blue and purple. Cook according to waffle maker instructions.

6. Remove, and repeat with remaining batter. Cut each waffle in half.

7. Serve with whipped cream for “clouds” and Lucky Charms as the “treasure” at the end of the rainbow you can also serve it a bowl of fruit or any desired cereal.

Holiday Cone Dessert

 

Perfect little snack for the holidays! You can whip up a few quickly and have fun decorating.  You can add cookie crumbs, edible glitter, cake bits anything you want to make these super cute desserts your own!  This is yet another treat that would be a great party activity or even a family one.  Everyone buys candy over the holidays so make it useful.  Add candy canes or chocolate even! Try dipping the bugles in chocolate first and after you are finished and the cones have been made drizzle them with carmel! Have fun with it.

 

 

 

 

 

Ingredients:
2 tablespoons butter, softened
1-1/3 cups confectioners’ sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
2 tablespoons sweetened condensed milk
1 package (6 ounces) General Mills Bugles
1/2 cup semisweet chocolate chips, melted, optional
Assorted colored and chocolate sprinkles and/or ground nuts

 

 

Directions:
1. In a small mix  bowl, cream butter and sugar until the mixture is  light and fluffy.
2. Next beat in the salt and vanilla vanilla extract.
3. Add condensed milk and make sure to mix well (mixture will get stiff).
5. Shape the mixture into  into 1/2-in. balls approximately. You can use a melon baller too if that helps
6. Place one ball on top of each Bugle. Dip the tops of some or all in melted chocolate if desired.
7. Decorate at your own will.
Makes: 2-1/2 dozen.

Source: tasteofhome.com

Potato Tacos

I can never get enough of tacos! Finding new recipes to change up one of my favorite things makes me beyond happy. I know what you are thinking “Potato Tacos!!! Carbs Carbs Carbs!” but some carbs are beyond delicious. You can also add your favorite veggies to this recipe to make them a little different.

4 to 5 medium organic red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces
1 medium organic bell pepper
6 pcs sliced jalapeno
4 tablespoons hot chili oil
1 cup chopped organic red onion
1/2 cup medium finely chopped organic green onion
1 cup salsa verde
5 teaspoons taco seasoning mix
8 taco hard shells or 8 small soft tortillas for tacos
2 cup shredded lettuce
2 medium tomato, seeded, chopped
1 cup taco sauce
1 cup queso fresco cheese or Mexican cheese blend

Directions:
1. Place boil potatoes until tender but not falling apart.
2.In 10-inch skillet, heat oil over medium-high heat.
3. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper, and jalepeno are crisp-tender.
4. Reduce heat to medium-low.
5. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
6. Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.

** If you are not a fan of spicy food you can use vegetable oil for the vegettables and take out the jalapenos.