Healthy recipes

Since you already know that as of late there's nothing much going on for us except our ongoing battle with our bulging bellies, I thought I'd post some recipes I recently tried. I'm trying to eat healthy things with no process sugar so here are a few recipes that are actually incredibly delicious. (And, coincidentally, both gluten and dairy free.)

Spiced Nut Clusters

Ingredients:

1 large egg white
1 T honey
1 cup slivered almonds
1/2 cup raw pumpkin seeds (pepitas)
1/3 cup dried cranberries
1 tsp ground cinnamon
1 tsp ground ginger (optional)
1/4 tsp ground cardamom

Directions:

1) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2) Whisk the egg white and honey together. Add the nuts, seeds and cranberries. Sprinkle with the spices and toss to coat well.
3) Drop by 1/8 cup measures on the prepared baking sheet. Bake for 18-20 minutes or until browned.
4) Let stand for about 30 minutes or until completely cooled. (If you touch them too soon they will fall apart.)

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Tomato Stuffed Peppers

Ingredients:

(Cooking spray)
4 large red bell peppers
2 cloves garlic, thinly sliced
3 T chopped calamata olives
4 medium sized ripe tomatoes
2 T olive oil
Freshly ground black pepper

Directions:

1) Preheat oven to 375 degrees. Coat a large baking dish with cooking spray.
2) Cut the peppers in half lengthwise and remove seeds but leave the stems (it helps the pepper retain it's shape during the cooking process). Place the peppers cut side up in the baking dish.
3) Divide the sliced garlic and olives evenly among the peppers.
4) Cut each tomato into 8 wedges and put 4 wedges into each pepper half.
5) Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
6) Roast the peppers until they are tender and beginning to brown around the edges, about 50 minutes and serve immediately.