Healthy Juicing Recipies

 

A Beta Carotene Powerhouse

• 1/3 Cantaloupe, including rind
• 3 Carrots
• 1 Orange, peel

Awesome Antioxidant Booster

• 4 Apricots, pitted
• 6 large Strawberries

A Restorative Juice

• 4 large Carrots
• 4 stems of Broccoli
• 1 Garlic clove

Veggie Medley Juice

• 6 medium carrots
• 1 beet (with greens)
• 3 large tomatoes
• 1 to 2 large handfuls spinach
• 1/8 head cabbage
• 2-3 kale leaves
• 1⁄2-1 red bell pepper
• 1 large celery stalk
• 1/4 yellow onion
• 1/2 clove garlic
• 1/2 bunch parsley (optional)
• (Spices, such as chili powder, turmeric, etc., can be added if desired.)

Hot Chocolate Cookies

 adapted from https://www.lovefromtheoven.com/hot-chocolate-cookies/

INGREDIENTS

• 1 cup butter softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 1/4 cups all purpose flour*
• 4 packages hot cocoa mix** or 3/4 cups hot cocoa mix – NOT SUGAR FREE VERSIONS
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup chocolate chips

INSTRUCTIONS

• Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
• In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips Cover and chill for at least 30 minutes and up to 24 hours.
• When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

Chinese eggplant

 

Ingredients

• 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)
• 1 teaspoon salt
• 1 tablespoon cornstarch

Sauce (*footnote 2)

• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon water
• 1/2 teaspoon dark soy sauce (*see footnote 3)
• 2 teaspoons sugar
• 1 teaspoon cornstarch

Stir-fry

• 2 1/2 tablespoons peanut oil (or vegetable oil)
• 1 teaspoon ginger , minced
• 3 cloves garlic , chopped

1. Heat oil in a pan, add stir fry ingredients until fragrant

2. Add in the eggplant and stirfry until it starts to get soft. Add the sauce and continue to stir.

3. I also added half a package of Trader Joe’s, roasted corn for color and in the future will probably add tofu for a bit of protein. I just didn’t have any today.

I served it with garlic broccoli and sticky rice

Insta Pot Beans

 Ingredients:

• 1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
• 8 cups water
• 1 bay leaf optional
• 1 onion, sliced optional (I was lazy and used 1 tablespoon of onion powder)
• 2 teaspoons salt

Put everything into insta pot and set for 30 min. Came out great! I like to make this and then put in 2 cup containers and freeze so I can use later (makes about 3 of those containers) and don't have to dirty the insta pot every time I need beans. When I'm ready to use, I just microwave beans for 2 min and then use in whatever.

Pumpkin Zucchini Bread

 Ingredients 

• 1 cup light brown sugar packed
• ⅔ cup vegetable oil
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 3 Tablespoons pumpkin pie spice
• 1 can pure pumpkin 15 ounce
• 2 cups shredded zucchini
• Handful of chocolate chips (I usually just dump in half a bag of the mini ones)

Instructions 

1. Preheat oven to 350°F. Spray two 9-inch loaf pans generously with baking spray, and line the bottom of the pans with parchment paper. Set aside.
2. In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in dry ingredients and canned pumpkin. Mix just until blended. Fold in shredded zucchini and chocolate chips
3. Divide batter evenly between the two loaf pans. Bake for about 60-70 minutes, until toothpick poked in center of bread comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool completely on wire rack.

This comes out so moist and delicious!

Adapted from: https://www.shugarysweets.com/pumpkin-zucchini-bread/ 

Pizza dog treats

Modified from this recipe: https://www.thecookierookie.com/cheese-dog-treats-recipe/ 

Ingredients

• 1 cups whole wheat flour
• 2 large eggs 100 grams
• ⅔ cup water - I just added water till the dough was brownie consistency
• handful shredded cheddar cheese
• 4 pepperoni
• nutritional supplements (I used one glucosamine chew and one multivitamin chew)

Instructions

1. Preheat oven to 350°F
2. Put eggs, pepperoni, and vitamins in the blender and blend till smooth-ish
3. Mix all ingredients together in a large bowl to form a dough.
4. Fill baking molds with the batter
5. Bake treats for 20
6. Allow to cool completely before feeding to your dog.

My dogs loved these. They came out crunchy, in case your dog doesn't like crunchy treats.

Split Pea Soup - insta pot

Ingredients

• 3 tablespoons butter
• 1 onion diced
• 2 ribs celery diced
• 2 carrots diced
• 1 ham bone a smoked ham hock or 6 oz. diced deli ham can also be used
• 1 lb. dry split peas sorted through and rinsed
• 6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
• 2 bay leaves
• kosher salt and black pepper (see notes)
• chopped fresh parsley for garnish, optional

Instructions

1. Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.
2. Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves. Turn off the "sauté" function.
3. Cover pressure cooker and set to manual, high pressure for 15 minutes.
4. Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
5. If you used a ham bone or hock: remove the it from the soup and remove the ham meat that’s still attached to it. Add the ham meat back into the soup.
6. Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.