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Haile’s Healthy Swaps: July/August 2015

Swapping regular pasta for zucchini ribbons, processed pudding for a homemade version, and heavy salad dressing for a lighter one make these dishes healthy and family-friendly.

July 9, 2015

GreenIssue 13: July/August 2015

With temps in the triple digits, cooking is all about limiting the use of my stove and making my meals light, fresh, and flavorful. One of my favorite ways to do that is to cook with zucchini. I love zucchini. I love it raw on sandwiches, in salads, stuffed and baked, and cooked in stews. It’s also great blended in sauces, but one of my favorite ways is spiralized into noodles. I call them zoodles and I serve them with any number of sauces or pestos. This recipe is definitely one of my favorite swaps using zucchini in place of pasta, and it’s perfect with the yummy and refreshing raw homemade Sundried Tomato & Basil Sauce.

As you can tell, in the summer months, I gravitate toward fresh and crunchy raw fruits and veggies made in creative ways. They are perfect because they are easy to pull together, light, and full of nutrition to power my day. One of my favorite raw salads is my Apple, Kale, and Carrot Salad. I love all of the different textures and flavors; it’s a really yummy combination that’s a fantastic substitute for salads filled with “typical” ingredients and coated in heavy salad dressings. I think you too will enjoy this recipe—sweet and savory, a little tart and a little crunchy.

I love whipping up my Mango Mint Chia Pudding for breakfast. You can put chia seeds in smoothies, salads, and even desserts, but for me chia puddings are so easy and delicious, and a great swap for sugary cereals or heavy oatmeal. The fresh mango makes this chia pudding perfectly sweet—and refreshing, with a hint of mint. And if you love coconut milk (like me), then this is breakfast heaven. And to top it off, you can make this recipe right before you go to bed, so you’ll have a delicious and nutritious insta-breakfast in the morning.


Zoodles with Sundried Tomato & Basil Sauce

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Zoodles with Sundried Tomato & Basil Sauce by Haile Thomas

Kids Menu: Zoodles with Sundried Tomato & Basil Sauce
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Kids Menu: Zoodles with Sundried Tomato & Basil Sauce
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Ingredients
Sauce
Zoodles
  • 5 Zucchini medium, spiralized or julienned
Servings:
Instructions
  1. Add all sauce ingredients into a blender.
  2. Blend until incorporated but still slightly chunky.
  3. Spiralize zucchini.
  4. Ladle sauce over a bed of zoodles. (Sauce may also be heated, but I enjoy it fully raw for a fresh, light, and refreshingly delicious twist.)
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Mango Mint Chia Pudding

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Mango Mint Chia Pudding by Haile Thomas

Kids Menu: Mango Mint Chia Pudding
Print Recipe
Prep Time
5 minutes
Passive Time
24 hours
Prep Time
5 minutes
Passive Time
24 hours
Kids Menu: Mango Mint Chia Pudding
Print Recipe
Prep Time
5 minutes
Passive Time
24 hours
Prep Time
5 minutes
Passive Time
24 hours
Ingredients
Servings:
Instructions
  1. Mix the chia seeds, coconut milk, vanilla extract, and cinnamon together in a large bowl. Cover and leave in the fridge overnight.
  2. The next morning—or at least 5 to 6 hours later—remove the mixture from fridge. It should have a pudding-like consistency.
  3. The next morning—or at least 5 to 6 hours later—remove the mixture from fridge. It should have a pudding-like consistency.
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Apple, Kale, and Carrot Salad with Ginger Apple Cider Dressing

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Apple, Kale, and Carrot Salad with Ginger Apple Cider Dressing

Kids Menu: Apple, Kale, and Carrot Salad with Ginger Apple Cider Dressing
Print Recipe
Prep Time
15 minutes
Prep Time
15 minutes
Kids Menu: Apple, Kale, and Carrot Salad with Ginger Apple Cider Dressing
Print Recipe
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Salad
  • 1 bunch Kale de-stemmed, chopped into slivers
  • 1 cup Apple shredded
  • 1 cup Carrot shredded
Dressing
Servings:
Instructions
  1. Chop kale into thin slivers.
  2. Add shredded apple and carrot.
  3. Blend dressing ingredients and toss into kale mixture.
  4. Top with apple slices.
  5. Enjoy!
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