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February 22nd, 2019

Healthy Recipe Ideas From Hagen Dental

Category: cincinnati dentist

Recipe Ideas from hagen dental

As you know, we’re about your entire heath. Part of that is about nutrition!

That’s why this week we’re sharing a few healthy recipes you can consider or get inspiration from…

Vegetable Rolls with Avocado and Garlic Peanut Sauce 

hagen dental shares healthy recipes from others

Recipe taken directly from: Rawsome Life

Photo taken from https://bit.ly/2E2k4vU

Peanut sauce:

  • 2 garlic cloves, minced
  • 1 tablespoon chunk of ginger, peeled and finely chopped
  • 2 tablespoons each of tamari, maple syrup, and lime juice
  • Chili powder, to taste
  • 1/3 cup peanut butter or for a lower-fat version, use peanut flour
  • 1/3 cup water (more or less as needed)

Vegetable Rolls:

  • 1 cup cooked vermicelli (that is, rice noodles or substitute with brown rice if you prefer)
  • 5-8 rice paper sheets
  • 1 carrot
  • 1 avocado
  • 1/3 cucumber
  • 1 cup fresh basil
  • 1/2 cup cilantro
  • 5-8 kale leaves
  • 1/2 red pepper

To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, sautee the garlic and ginger first. Set aside in a bowl.

To make the wraps: cut all the veggies into thin strips, and feel free to use different vegetables if desired. Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Add meat such as shrimp or shredded chicken if desired.

Fold over two ends, then wrap it up like a burrito, making it as tight as possible. It might take a few tries to get it perfect. Serve with the sauce, or try without!

Stuffed Sweet Potatoes

healthy recipe

Recipe taken directly from: Hummusapien

Photo taken from Hummusapien.com

Start with 4-6 medium sweet potatoes which will act as the taco “shell.” The recipe calls for 4-6 medium sweet potatoes, baked.

Cilantro lime slaw:

  • 1 small head red cabbage, shredded (about 5 cups)
  • 2 tbsp lime juice ½ tsp salt (or to taste)
  • 1 tsp pure maple syrup (can sub honey)
  • 1/2 cup cilantro, chopped

Cilantro lime crema:

  • 2 medium ripe avocados
  • ½ cup cilantro, packed
  • 3 tbsp lime juice
  • 3 tbsp water (more if needed to blend)
  • 1/4 tsp garlic power
  • 1/4 tsp salt

For the taco filling:

You can consider using lean ground beef, ground chicken, or vegetables. For another nutrient-dense alternative, try:

  • 2-15oz cans chickpeas, drained and rinsed
  • Heaping 1/2 cup pecans (or walnuts)
  • 2 tbsp chili powder
  • 4 tsp cumin 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 3/4 tsp sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup water

You can also add sliced jalapeños, salsa, or hot sauce.

Instructions:

Preheat your oven to 400F. Pierce sweet potatoes several times with a fork and cook until tender.

Meanwhile, place slaw ingredients in a medium bowl, stirring to combine. Season to taste with salt. Refrigerate until ready to use. Place all the cream ingredients in a blender and blend until completely smooth and creamy. The recipe creator uses a Nutribullet to do so. Set aside.

If you want to use meat, cook that in a skillet and add spices similar to what’s above. If you want to incorporate the recipe shown above: Place one can of chickpeas and half the pecans in a large food processor. Pulse for about 5-10 seconds or until finely chopped (not mushy, but well combined). It should look “meaty.” Dump into a bowl.

Repeat with remaining chickpeas and nuts. Add spices and stir until combined. Heat a large skillet sprayed with cooking spray over medium heat. Once hot, add chickpea mixture and water to moisten. Cook for a few minutes. Assemble slicing sweet potatoes length-wise and layering taco meat, slaw, crema, and toppings. Serve warm.

Cheesy Garlic Parmesan Spinach Spaghetti Squash 

dr lawrence hagen recipe ideas

Recipe taken directly from: Peas and Crayons

Photo taken from peasandcrayons.com

Ingredients:

  • 1 medium spaghetti squash (approx. 2-3lbs)
  • 5 tablespoon minced garlic
  • 1 tsp avocado oil or olive oil
  • 5 oz fresh spinach chopped
  • 1/2 cup heavy cream or substitute with your preferred milk choice
  • 1 tablespoon cream cheese (optional but delicious!)
  • 1/2 cup freshly grated parmesan cheese plus extra for topping salt and pepper to taste grated or sliced mozzarella for topping to taste Instructions

Want to pass on dairy? Feel free to use dairy-free alternatives!

Pre-heat oven to 400F. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through way easier this way!

Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min. Next grab a lipped baking sheet or a rimmed baking dish. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork.

Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior. The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.

While the squash roasts, start on the sauce. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant. Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well. Season with salt and pepper to taste and remove from heat.

Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parmesan cheese, if desired.

Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.

No-Bake Energy Bites

cincinnati ohio dentist west side

Recipe taken directly from: Peak Performance

Photo taken from https://www.gimmesomeoven.com/no-bake-energy-bites/

With these homemade energy bars, you can know exactly what you’re eating but still have a healthier alternative when you are on the go.

  • 1/2 cup chocolate chips (dark, semi sweet, milk – they are all good … or substitute your favorite alternative, such as carob chips)
  • 1 cup toasted coconut (the toasting is optional – just regular shredded coconut from the bag = still great!)
  • 1 tsp vanilla extract
  • 1/2 cup peanut butter (or almond butter, sunflower butter, cashew butter, etc!)
  • 1 cup old fashioned oats
  • 1/3 cup honey (or agave nectar)
  • 1/2 cup ground flax seed

Combine above ingredients. Chill for 10-20 minutes in the fridge for easier shaping. Form into 1-inch balls. Store in refrigerator or freezer.

Supporting Your Entire Health

At Hagen Dental, we support your total health—including your oral health. Visit us online here to schedule or call us at (513) 251-5500.

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