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vegetable | 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.

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!

Edible Art Supplies

Edible Art Supplies

Edible Art Supplies

 

 

Wee Can Too makes edible art supplies which are probably one of the coolest things I have seen. We know it is important to cultivate creativity in our youth but sometimes we have to consider the options of ruining the house or eating the supplies or even getting the art all over themselves instead. Even if a child doesn’t ingest the paint/marker/crayon etc. it can be just as scary when they get it all over them. The contents in some everyday art supplies are plain scary.
Wee Can Too has taken all of these fears into consideration to bring parents and teachers alike a slew of great supplies that are non-toxic, vegan, contain no wheat or sugar and are completely edible if the young artist decides to taste test their artwork. Wee Can Too offers 8 different edible art supplies that are sure to please parents and kids. You can also feel better when your pet wants to be helpful or investigate the scene and tracks paint all over the place or want to taste test the supplies as well you can be less nervous about expensive vet trips.
Wee Can Too is great for school too I think. Teachers can worry a little bit less about their students eating crayons or ruining their clothes during craft time or art class.  I really am excited and can’t wait to try some of these products myself.

Here is a little more about Wee Can Too:
The eco friendly, organically edible paints are amazing. They are completely safe for your kids and edible in case they decide to put their little hands into their mouth, which has been known to happen while finger painting. Already capturing the east coast market, we are moving to the Midwest with our finger paints, making baby, toddler, and children painting fun again! Wee Can Too is all the rage with mommy bloggers, autistic children for art therapy, babies, toddlers, and we would love to share them with you!

Organic Homemade Coleslaw

Organic Homemade Coleslaw

Organic Homemade Coleslaw

 

 

I love coleslaw in the summer! It is a crisp, refreshing and delish salad that goes well with a large variety of summer meals. Keeping coleslaw around is a good idea as long as you are not using an over abundance of mayo. I found this simple & quick recipe that I really want to try, it sounds mucho delish!

 

 

 

Ingredients:

5 cups shredded organic cabbage
1 1/2 cups dried organic cranberries
1/2 cup organic celery, diced
1/4 cup chopped organic green onions, white and green parts
1/2 cups chopped organic green bell pepper
1/2 cup shredded organic red cabbage

Dressing:
1/4 cup organic mayo
1 tablespoon sweet organic pickle relish
1 tablespoon organic honey mustard
Salt and pepper to taste

Directions:
Combine cabbages, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Pour dressing over slaw just before serving. Stir well.

Acorn Squash Stuffed w/ Chard & White Beans

Stuffed Acorn Squash
Stuffed Acorn Squash

 

 

I am such a fan of squash and am always looking for new recipes for it! I eat some kind of squash at least once a week. I stumbled upon this recipe when looking for low calorie meals last night and it sounds super yum! Stuffed acorn squash sounds like it is going to be my new fave dish.

 

 

Ingredients

1 medium organic acorn squash, halved  and seeded
1/2 teaspoon plus 1 tablespoon organic extra-virgin olive oil, divided
1/4 teaspoon sea-salt, divided
1/4 teaspoon freshly ground organic pepper, divided
1/4 cup chopped organic onion
1 clove organic garlic, minced
1 tablespoon water
1 1/2 teaspoons organic tomato paste
4 cups chopped organic  chard leaves (about 1/2 large bunch chard)
3/4 cup canned organic white beans, rinsed
2 tablespoons chopped kalamata olives
3 tablespoons coarse dry organic whole-wheat breadcrumbs (see Note)
3 tablespoons grated organic Parmesan cheese

Preparation

1.Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1/2 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Place in 8×8 inch dish.  Preheat oven at 450 degrees. 

2. Bake squash until fork tender about 20-30 minutes.

3. .Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.

4. Add garlic; cook, stirring, for 1 minute.

5. Stir in water, tomato paste and the remaining 1/8 teaspoon each salt and pepper.

6. Stir in chard, cover and cook until tender, 3 to 5 minutes.

7.Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

8.Once squash is done baking position rack in center of oven; preheat broiler.

9.Combine breadcrumbs, Parmesan and the remaining 1 1/2 teaspoons oil in a bowl.

10.Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet.

11. Sprinkle with the breadcrumb mixture.

12.Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

Brussel Sprouts with Apples & Turkey Bacon

brussles sprouts apples and bacon

Ingredients
1 lb of organic brussel sprouts trimmed & halved
4 slices of organic turkey bacon
1 small organic white onion
2 medium tart organic apples, diced (ie. Pink Ladies, Granny Smith or for sweet Golden Delicious)
1 tbsp of organic olive oil
1/4 cup organic chopped parsley ( or organic dill)
Organic pepper and or sea salt to taste

Directions

Boil or steam brussel sprouts after they have been trimmed and cleaned. While they are cooking chop onion, apples & turkey bacon.
Put olive oil, bacon & onions in pan and saute in onions until translucent.  Once translucent put apples in pan and cook until edges are brown.  Let the mixture cook for about 5 minutes.  By this time the brussel sprouts should be fully cooked.  Remove them from the steamer or stove drain and place in pan with onions, bacon and apples. Let the mixture cook for another 10 to 15 minutes. Add salt & pepper to taste and serve.


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