Clean Eating: 6 Recipes | Spring Cleaning Week
Today in Spring Cleaning Week it's time for some clean eating. I'm sharing 6 recipes to fill an entire day with healthy, balanced food. Enjoy!
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Jicama Salad with Lime-Cumin Vinaigrette - How to Use Jicama in a Recipe
How to use jicama in a recipe. The lime-cumin vinaigrette (A Deborah Madison recipe) can be used on grated carrots or grated beets or fruit salads, or other jicama recipes. Super fresh, bright, and cooling. Ideal for a cookout recipe as a coleslaw alternative. Ingredients below or at
Chapters
0:00 Adaptation to the original recipe
0:45 Blooming spices in hot oil
1:30 Add remaining ingredients
2:09 Zesting a lime with a vegetable peeler
3:00 Returning to the rest of the vinaigrette
3:43 Peeling & prepping jicama
4:40 Mixing together the grated jicama & dressing
Jicama Salad with Lime-Cumin Vinaigrette
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Vinaigrette from Deborah Madison's The New Vegetarian Cooking for Everyone
Ingredients:
1 large jicama or 2 medium - about 2 pounds, grated, diced, or sliced into 2-inch matchsticks
1 clove garlic
1/8 teaspoon salt
grated or minced zest of 2 lime
2 to 3 tablespoons fresh lime juice or lemon juice
2 tablespoons chopped green onion or finley diced shallot
1/2 jalapeno chile, seeded and minced
1/2 teaspoon cumin seeds (or a heaping 1/4 teaspoon ground cumin)
1/2 teaspoon coriander seeds (or a heaping 1/4 teaspoon ground coriander)
1/4 teaspoon dry mustard
1/3 cup olive oil
2 tablespoons chopped cilantro
Recipe summary: bloom spices in oil. Add remaining ingredients (except for jicama) and let sit for 15 minutes. Grated, chop, or dice jicama and stir in vinaigrette. Season with salt, pepper, and more lime juice, if needed.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
Hard Boiled Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Betty's Graham Cracker Cake, Recipe from Relish Magazine
Betty demonstrates how to make a Graham Cracker Cake. This recipe came from Relish Magazine, a supplement to our local newspaper. It is a great cake for fall, combining the flavor of graham crackers and Biscoff cookies. You may sprinkle turbinado sugar and sea salt on top for a crunchy sweet-salty taste. Serve with lemon sorbet, ice cream or frozen yogurt. Go to relishmag.com/yogurt for a lemon frozen yogurt recipe. For this cake recipe, go to
Graham Cracker Cake
cooking spray
6 tablespoons butter, softened
1 cup packed brown sugar
2 eggs
¾ cup graham cracker crumbs (about 3 cracker sheets)
¾ cup brown sugar cookie crumbs (such as Lotus brand Biscoff, about 20 cookies)
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ teaspoon turbinado sugar (optional)
½ teaspoon sea salt (optional)
1. Preheat oven to 350F. Coat a deep 9-inch cake pan or 9-inch springform pan with cooking spray.
2. Combine butter and sugar in a mixing bowl. Beat with a mixer until fluffy. Beat in eggs, one at a time, until well blended.
3. Combine graham cracker crumbs, cookie crumbs, flour, baking powder, baking soda and salt. Add crumb mixture to butter mixture, alternately with buttermilk, beating until well blended. Scrape batter into prepared pan. Sprinkle top with turbinado sugar and sea salt, if using.
4. Bake 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool on a wire rack 10 minutes. Remove from pan and let cool completely.
Nutritional Info per serving:
• Calories 220
• Glycemic Load 0
• Fat 9g
• Saturated Fat 4.5g
• Polyunsaturated Fat 1g
• Monounsaturated Fat 2.5g
• Cholesterol 45mg
• Sodium 340mg
• Potassium 100mg
• Carbohydrate 33g
• Fiber 1g
• Sugars 22g
• Protein 3g3g
• Trans Fat 0g
• Vitamin A 4%
Thanks, Relish.com for this delightful recipe. I hope everyone loves it as much as I do! --Betty :)
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Wegmans Pineapple, Jicama & Cucumber Salad
View recipe and add ingredients to online shopping list
Wegmans Nella Neeck shows you a wonderful refreshing salad to complement your BBQ.
Episode 222 - Food in Tudor England with Brigitte Webster
Natalie Grueninger speaks with Brigitte Webster about her new book, 'Eating with the Tudors'.
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Baking with Bea: Breakfast Cookies!
Time to bake healthy cranberry fig breakfast cookies with Beatrice! I have a cold, so my voice sounds a little stuffy :(
Go to brigittedale.com for the full recipe card!
I made this video and I own all content in it. Music is from the YouTube Audio library.
file under : ) breakfast cookies, cooking for toddlers, recipes, mom blog, healthy breakfast ideas, toddler snacks, mom bloggers, mommy bloggers, brigitte dale, oatmeal cranberry cookies, easy baking