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Designed Healthy Living Blog
Friday, May 01 2015
Tuscan White Bean Salad

4 Cups Cannelloni beans or other white beans – drained

2 Cloves fresh garlic – peeled and minced

1 Cup fresh plum tomatoes – coarsely chopped

1/2 Cup red onion – coarsely chopped

1/2 Cup Italian parsley – chopped

1/2 Cup sage, oregano or basil (or combination) - fresh,

finely chopped

1/4 Cup red wine vinegar – May need up to 1/2 cup

Few drops balsamic vinegar (optional)

Extra virgin olive oil – to drizzle over salad

Salt and pepper – to taste

6 Cups fresh baby spinach – washed, stems removed

In a medium bowl, combine the first 6 ingredients.

Add wine vinegar and balsamic vinegar and toss gently to mix but not break up beans.  Drizzle a small amount of olive oil over bean mixture and toss lightly.

Season with salt and freshly ground black pepper to taste.

May serve plain or on a bed of spinach, at room temperature or chilled, as desired.  Accompany with toasted slices of baguette drizzled with olive oil.

Tuscan bean salad is very common on antipasto menus and tables in Tuscany. The salad may be served at room temperature or chilled.

Serving Size: 6

Recipe can also be found here:

Posted by: Annette Reeder AT 10:06 am   |  Permalink   |  Email
Friday, April 24 2015
Tomato Walnut Salad

Tomato Walnut Salad

3 Tomatoes, chopped

2 Green bell peppers, seeded and chopped

½ Cup chopped walnuts

¼ Cup fresh parsley leaves, chopped finely

1½ Tablespoons molasses

Extra-virgin olive oil to taste

Salt and pepper to taste

In a salad bowl toss together the tomatoes, peppers, walnuts, parsley, molasses, olive oil and salt and pepper to taste.

Recipe can also be found here:

Posted by: Annette Reeder AT 08:00 am   |  Permalink   |  Email
Friday, April 17 2015
Daniel Fast Cabbage Rolls

Daniel Fast Cabbage Rolls

12 Large cabbage leaves- regular or Napa

2 Tablespoons olive oil

3 Tablespoons olive oil

2 Tablespoons lemon juice

½ Pound mushrooms- sliced

1 Cup chopped onion

1 Cup cooked brown rice

2 Cups white beans

1 Cup shredded carrot

2 Tablespoons chopped parsley

1 Teaspoon crushed oregano

½ Teaspoon salt

¼ Teaspoon pepper

8 Ounces tomato sauce

1 Teaspoon Italian herbs

Preheat oven to 350 °.

Bring a large pot of water to boil; cook cabbage leaves, a few at a time for about 2 minutes or until softened. Drain and cool.

Heat oil over medium heat in a large skillet; sauté mushrooms and onion until tender.

Add rice, beans, carrot, parsley, oregano, salt and pepper; stir gently until well blended.

Prepare a shallow 2-quart baking dish by brushing with vegetable oil. 

Spoon mixture onto individual cabbage leaves; roll up and place seam-side down on baking dish.

Cover with foil and bake at 350 ° for 30 minutes.

Heat tomato sauce and Italian herbs in a small saucepan, stirring often to prevent sticking. Serve cabbage rolls with heated sauce.

Makes 6 servings.

Recipe can also be found here:

Posted by: Annette Reeder AT 11:12 am   |  Permalink   |  Email
Friday, April 10 2015
Better Bean Burgers

Delicious if topped with salsa or guacamole

3 Cups cooked kidney or black beans

1-2 Medium garlic cloves, finely chopped

3 Tablespoons tomato paste

1 Tablespoon red wine or balsamic vinegar

1 Teaspoon Dijon mustard

¾ Cup green onions, sliced- green tops and white onion

¼ Cup fresh parsley, chopped

2 Tablespoons fresh oregano, chopped (substitute 1½-2 tsp. dried oregano)

½ Teaspoon sea salt

Black pepper to taste

1¼ Cups rolled oats

½ Cup organic corn

1/3 Cup olives, chopped (optional)

¼ Cup diced red bell pepper (optional)

In a food processor or blender, combine the beans, garlic, tomato paste, vinegar, and mustard. Pulse until pureed. Add the green onions, parsley, oregano, salt, and pepper to taste, and process to break up and blend. Add the oats and pulse to begin to incorporate. Transfer the mixture to a large bowl and stir in the olives, corn and red pepper.

Refrigerate the mixture for 30 to 45 minutes, then shape into patties with your hands.

*Skillet Option: Lightly coat skillet with oil and cook on medium/medium-high heat.  Cook the patties for 6 to 8 minutes per side, or until golden brown.

*Oven Option: Bake the patties for about 15-20 minutes at 400 ° on an oiled pan, flipping once through cooking.

Makes 6-7 patties.

Recipe can also be found here:

Posted by: Annette Reeder AT 10:35 am   |  Permalink   |  Email

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