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Savoy Fitness: Healthy Recipes

If you're looking for some healthy recipes to help you stay on track with your New Years Resolutions and haven't picked up your copy of Elizabethtown Lifestyle Magazine yet, we have you covered. Here are three healthy recipes we tried courtesy of Savoy Fitness. Tasty food photography by Elaina Janes Photography.

Cauliflower Rice Burrito Bowls


Ingredients

2 Sweet Potatoes (Peeled)

1 12oz Bag Kroger Riced Cauliflower

1 Can Black Beans

½ Cup Corn

6-8 Cherry Tomatoes

1 Avocado

½ Teaspoon Chili Powder

½ Teaspoon Cumin Powder

Salt & Pepper to Taste

Garnish: Sliced Jalapeños and Cilantro

Your Favorite Salsa / Hot Sauce


Instructions

Roast Sweet Potatoes at 400 degrees for 20-30 minutes or until tender flipping the potatoes halfway through. Heat the black beans and corn in saucepan until hot. Follow instructions to make cauliflower rice; season with salt, pepper, cumin and chili powder. Layer cauliflower rice, black beans, corn, sweet potatoes and tomatoes in a bowl. Top with avocado and add other garnishes to taste.



Baked Eggplant Parmesan


Ingredients

2 Medium Eggplants

1 Cup All-Purpose Flour

2 Large Eggs

1 Cup Panko Bread Crumbs

1 Cup Italian Style Bread Crumbs

1 Teaspoon Garlic Powder

2 Cups Marinara Sauce

8 Ounces Fresh Sliced Mozzarella

¼ Cup Chopped Fresh Basil

½ cup freshly grated Parmesan cheese

Salt & Pepper to Taste


Instructions

Slice eggplants into 1/4 inch thick rounds. Lay out in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture. Preheat oven to 400 degrees and lightly grease 1-2 large baking sheets. Set up three shallow dishes for dredging. In the first dish, mix together flour; add salt and pepper for taste. In the second dish, whisk eggs. In the third dish, stir together panko breadcrumbs, Italian breadcrumbs and garlic powder. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in breadcrumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of Parmesan cheese. Roast in the oven for 20 minutes, flipping eggplant slices halfway through. Spread marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the base. Top with remaining marinara then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the Parmesan cheese. Place remaining eggplant slices on top, and cover with remaining marinara, basil and Parmesan. Bake uncovered in the oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.



Thai Noodle Salad


Ingredients

6 Ounces Dry Noodles (Brown Rice Noodles / Pad Thai Rice Noodles)

4 Cups Mixed Shredded Cabbage, Carrots and Radish

3 Sliced Scallions

3 Thin Slices Ginger

1 Clove Garlic

¼ Cup Peanut Butter ( or sub Almond Butter)

¼ Cup Fresh OJ ( Roughly ½ Orange)

2 Tablespoons Soy Sauce or GF Braggs Liquid Amino Acids

3 TBSP Honey

3 TBSP Toasted Sesame Oil

½ –1 Teaspoon Cayenne Pepper or Sriracha Sauce

¼–½ Cup Roasted, Crushed Peanuts to Garnish


Instructions

Cook pasta according to directions on package; drain and chill under cold running water. In the meantime, place shredded veggies, scallions and garlic into a serving bowl and toss. Add the cold noodles to the serving bowl and toss again. Blend the remaining ingredients tin a blender until smooth to create peanut sauce; pour over serving bowl ingredients and toss well to combine. Garnish with roasted peanuts.


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