Sweeter Corn Bread

This is a favorite side we make with gumbo, chili, etc. You would never even know it is “clean eating” corn bread!  I made it this week with a delicious vegan Caribbean sweet potato and black bean stew.  Yum!

Here’s a slice from my kitchen.  Looks (and tastes) like normal cornbread!

CornBread

 

Sweeter Corn Bread

Yield: 16 squares

Ingredients

  • 1 cup milk (I used soymilk - use whatever kind of milk you like)
  • ¼ cup butter, melted
  • 1 egg
  • 1 ¼ cornmeal (I use organic)
  • 1 cup whole wheat flour or whole wheat pastry flour
  • ¼ cup honey
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Grease bottom of 8x8 pan.
  3. Beat milk, butter, and egg in a large bowl.
  4. Stir in remaining ingredients and mix until flour is moistened.
  5. Pour batter into pan.
  6. Bake 20-25 minutes or until golden brown.

Do Ahead Prep

Measure dry ingredients and set aside so they are ready when needed.

http://sweeterhoney.com/sweeter-corn-bread/

“Fried” Zucchini

These little zucchini rounds are a crispy and flavorful appetizer or side dish.  The best part is that they are easy to make!  The secret to delicious flavor is to use fresh parmesan cheese (not in the round container).  They are also best served hot.    

Eat them while they are hot!

“Fried” Zucchini

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 25 zucchini crisps

Ingredients

  • 1 large egg
  • ½ cup panko bread crumbs (use whole wheat if you can)
  • 3 tablespoons freshly shredded Parmesan cheese
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon salt
  • 1 zucchini, sliced in 1/8 inch rounds
  • Extra virgin olive oil

Instructions

  1. Preheat oven to 425 degrees.
  2. Brush a cookie sheet with olive oil.
  3. Beat egg in a shallow bowl.
  4. Mix crumbs, cheese, and seasonings in another shallow bowl.
  5. Dip zucchini slices in egg and then coat on both sides in crumb seasoning mix.
  6. Place on the coated cookie sheet. After all zucchini slices are coated, drizzle olive oil on top.
  7. Bake 20-25 minutes without turning or until crisp and golden brown.
  8. Serve with marinara sauce.

Do Ahead Prep

Mix crumbs, cheese, and seasonings.

http://sweeterhoney.com/fried-zucchini/

Italian Whole Wheat Loaf – Bread Machine Recipe

Do you like dipping rosemary bread in olive oil?   If so, you will love this recipe!  Our family will be in the mood for this bread and will create an Italian-inspired meal just to enjoy this bread!

 

Italian Whole Wheat Loaf – Bread Machine Recipe

Serving Size: 2 lb. loaf

Ingredients

  • 1 ¼ cups + 2 tablespoons water
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 3 tablespoons milk (I use soymilk)
  • 2 cups whole wheat flour
  • 2 cups whole wheat pastry flour
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1-2 teaspoons dried rosemary
  • 1 packet yeast

Instructions

  1. Add the water, oil, honey, and milk first.
  2. Add the flours, salt, seasonings, and yeast.
  3. Select Whole Wheat Cycle.
  4. Once baked, take the bread out and let it sit for about 10 minutes before slicing.
  5. Sweeter Honey’s Way to Serve: Cut the bread in large slices and tear off chunks. Dip bread in extra virgin olive oil sprinkled with coarse black pepper.
http://sweeterhoney.com/italian-whole-wheat-loaf-bread-machine-recipe/

Honey Applesauce Whole Wheat Bread (bread machine recipe)

There is nothing better than fresh bread baking in the oven.  The bread machine invention has made this super easy.   Just throw everything in the bread machine and you will have fresh baked bread in a few hours.  This recipe has become one of our family’s favorites in the machine.  It is so good…you don’t need butter!

Honey Applesauce Whole Wheat Bread (bread machine recipe)

Prep Time: 5 minutes

Cook Time: 4 hours

Yield: 2 lb. loaf

Ingredients

  • 1 ½ cups unsweetened applesauce
  • 1 egg
  • 4 tablespoons honey
  • 2 tablespoons safflower oil
  • 2 cups whole wheat flour
  • 1 ½ cups whole wheat pastry flour (you can use bread flour if you are not concerned about the whole wheat content)
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon ground ginger
  • 1 packet yeast

Instructions

  1. Add the applesauce, egg, honey, and oil first.
  2. Add the flours, salt, ginger, and yeast.
  3. Select Whole Wheat Cycle.
  4. Once baked, take the bread out and let it sit for about 10 minutes. Then, slice and enjoy!
http://sweeterhoney.com/honey-applesauce-whole-wheat-bread-bread-machine-recipe/

Spicy Spinach and Artichoke Dip

This is not a dip that you want to eat on a daily or even weekly basis, but it is delicious and sure to please everyone.  Plus, it is “clean-eating” if you serve it with the right crackers or chips (we use Triscuits and/or non-GMO corn chips, preferably baked not fried).  Plus, it makes a lot and great to serve with a group of friends or family.

Spicy Spinach and Artichoke Dip

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 cups

Ingredients

  • ½ cup (1 stick) butter
  • 1 cup chopped onion
  • 2 (10 oz) packages frozen chopped spinach, thawed and well drained
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 (8 oz) cream cheese package
  • 1 cup (8 oz) sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 2 tablespoons cayenne pepper sauce
  • Salt to taste
  • Whole grain crackers or corn chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 9x13 glass dish.
  3. Melt butter in large saucepan or skillet over medium heat.
  4. Add onion and cook until soft, about 5 minutes.
  5. Stir in spinach, artichokes, cream cheese, sour cream, ¾ cup Monterey Jack cheese, and ¾ cup Parmesan cheese, pepper sauce, and salt.
  6. Stir until well-blended and heated through.
  7. Pour mixture into glass dish. Top with remaining cheeses.
  8. Bake in 350 degree oven until cheese starts to brown, about 10 minutes.
  9. Serve with crackers or chips.

Do Ahead Prep

• Chop onion. • Thaw and drain spinach. • Drain and chop artichoke hearts. • Shred Monterey Jack cheese (we always buy block cheese and shred it ourselves ).

http://sweeterhoney.com/spicy-spinach-and-artichoke-dip/

Garlic Green Beans

A weekly go to recipe.  When I need a quick, easy veggie recipe, I often use this one.  Note: You can use the refrigerated, already minced garlic, but freshly minced garlic is much better!

Garlic Green Beans

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Ingredients

  • 2 cups of frozen green beans
  • 2 teaspoons of butter
  • 1 clove of garlic, minced
  • Sea salt to taste

Instructions

  1. Cook green beans according to stovetop package directions.
  2. Drain and return to pot.
  3. Add butter and gently stir until butter is melted.
  4. Add garlic and salt.

Do Ahead Prep

Chop/mince garlic.

http://sweeterhoney.com/garlic-green-beans/
  Enjoy!

 

 

 

Ginger Zucchini and Carrots

I needed something with a little Asian flavor plus needed to use some vegetables in the fridge.  This easy and tasty recipe is the result.  I imagine you could use any mild veggies.  I hope you like it!

Ginger Zucchini and Carrots

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Yield: 4 servings

Ingredients

  • ½ tablespoon olive oil
  • 1 zucchini sliced thinly
  • 1 cup of carrots sliced
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon ginger

Instructions

  1. Heat oil in large sauté pan. Add zucchini, carrots, and garlic.
  2. Saute for 5 minutes until crisp-tender.
  3. Add salt, pepper, and ginger.
  4. Serve hot.

Do Ahead Prep

• Cut zucchini • Cut carrots

http://sweeterhoney.com/ginger-zucchini-and-carrots/

Italian Veggie Saute – squash, mushrooms, onion, tomatoes

Quick, easy veggie dish.  Goes great with an Italian meal.

Italian Veggie Saute - squash, mushrooms, onion, tomatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3-4 servings

Serving Size: 3/4 cup of veggies

Ingredients

  • 1 yellow summer squash, sliced ¼ inches and quartered
  • 6 mushrooms sliced
  • 1 Tablespoon olive oil
  • ½ cup chopped onion
  • 1 teaspoon of minced garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried parsley
  • ¼ cup diced cherry tomatoes
  • 1 Tablespoon parmesan cheese

Instructions

  1. Heat olive oil over medium heat in a large skillet. Saute squash and mushrooms in oil for 4-5 minutes.
  2. Add onion, garlic, and salt. Simmer for 6-8 minutes on low-medium heat.
  3. Add basil, oregano, thyme, parsley, and tomatoes. Simmer for 3-4 more minutes.
  4. Remove from heat. Sprinkle parmesan cheese on top.

Do Ahead Prep

• Slice squash. • Slice mushrooms. • Chop onion. • Mix basil, oregano, thyme, and parsley in container and save. • Dice tomatoes.

http://sweeterhoney.com/italian-veggie-saute-squash-mushrooms-onion-tomatoes/
 Enjoy!

 

 

Roasted Cauliflower

A friend of mine gave me this idea for cauliflower or broccoli (it is yummy with cauliflower…plus, I eat broccoli every morning in my smoothie).  Anyways, here is an easy and delicious way to eat this nutritious vegetable.  Thank you, AE!

Roasted Cauliflower

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

  • 1 small head cauliflower, cut into small equal size pieces
  • 1 Tablespoon olive oil
  • 1/8 teaspoon pepper
  • ½ teaspoon sea salt
  • 2 Tablespoons parmesan cheese

Instructions

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper.
  3. Stir cauliflower and olive oil in a bowl until cauliflower is evenly covered with the oil.
  4. Sprinkle pepper and salt on top. Mix well.
  5. Spread cauliflower on pan with parchment paper.
  6. Bake in oven for 10 minutes.
  7. Sprinkle parmesan cheese on top.

Do Ahead Prep

Wash and cut cauliflower.

http://sweeterhoney.com/roasted-cauliflower/

Vibrant Veggies – broccoli, carrots, and zucchini

One of my favorite, quick veggie recipes.  Goes great with fish or meat or with a whole grain.

Vibrant Veggies – broccoli, carrots, and zucchini

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings of veggies

Ingredients

  • 2 cups of fresh broccoli florets
  • 1 cup baby carrots, quartered lengthwise
  • 1 medium zucchini, halved and sliced
  • 1 teaspoon safflower oil (could use any oil)
  • ½ teaspoon sea salt
  • 1/8 teaspoon pepper

Instructions

  1. In a large non-stick skillet, stir-fry broccoli and carrots in oil for 5 minutes.
  2. Add zucchini, salt, and pepper
  3. Stir-fry for an additional 4-5 minutes until vegetables are crisp-tender.

Do Ahead Prep

Wash and cut the broccoli, carrots, and zucchini.

http://sweeterhoney.com/vibrant-veggies-broccoli-carrots-and-zucchini/
 Enjoy!