Browsing Category A HEALTHY MEAL PLAN
Anita’s Delicious Stuffed Eggplant Boats
Ingredients
2 medium eggplants shiny and smooth skin
2 cloves of garlic, minced
2 Tablespoons tahini
2 Tablespoon of Labneh or sour cream
2 Tablespoon fresh lemon juice
zest of one lemon
2 Tablespoon fresh finely chopped flat-leaf parsley
1/3 cup of extra virgin olive oil
1/2 teaspoon salt
pinch of black pepper
1/4 teaspoon ground cumin
2 Tablespoon pomegranate seeds, for garnish
Toasted Pita bread wedges
Preparation
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with nonstick foil and drizzle a little bit of olive oil over to prevent the eggplants from sticking.
- Halve the eggplants lengthwise. Score them using a knife.
- Brush the cuts slightly with olive oil. Place eggplants on the baking sheet facing up. Sprinkle with salt and pepper to taste.
- Roast eggplants in the preheated oven for about 45 minutes or until eggplants pulp are soft.
5. Remove eggplants pulp with a spoon carefully but not all, leaving some of the pulp around skin.
6. Add eggplant pulp into a food processor or can also be made by hand using a fork.
7. Add minced garlic, lemon juice, lemon zest, tahini, labneh, cumin, and salt. Pulse and process only couple times for better texture.
8. Spoon out eggplant dip from processor and fill up your eggplant boat skin. Sprinkle fresh parsley leaves over the top and garnish with pomegranate seeds. Enjoy cold or at room temperature next to toasted pita bread, carrots or any vegetable you desire.
Anita’s Easy and Delicious Portabella-Pesto Bowtie Pasta with Cherry Tomatoes
Ingredients
1 pound Bowtie pasta, boiled according to package
2 cups of baby Portabella mushrooms, sliced
1 pint of multi-colored cherry tomato, cut in half
3 Tablespoon of extra Virgin Olive Oil
1 Tablespoon of butter
1/4 cup of Pecorino Romano Cheese, grated
1/3 cup stuffed pimento green olives, pitted and cut in half
1/2 cup Homemade Basil Pesto (see recipe on my site)
1 red onion, thinly sliced
Preparation
- Use a large pot with boiling salted water and cook pasta al dente.
2. Rinse pasta and set aside.
3. Use a large skillet and at medium-high heat with olive oil and butter sate sliced onions till tender. 
4. Incorporate mushrooms. Cook till softened.
5. Add cherry tomatoes and stuffed green olives. Stir to combine.
6. Incorporate Homemade Basil Pesto.
7. Mix all ingredients and cook sauce for about 10 minutes.
8. Grate 1/4 cup of Pecorino Romano cheese on top of warm pasta in
the pot.
9. Pour sauce over pasta and mix to incorporate all ingredients. Garnish with some fresh basil leaves and cherry tomatoes. Serve warm or at room temperature. Enjoy!
Anita’s Delicious Ratatouille with simple Bolognese Sauce
Ingredients
2 large eggplants,cut rounds in 1/2 inch thick
2 large russet potatoes, cut rounds in 1/2 inch thick
3 mini yellow sweet bell peppers, cut in 1/2 inch rounds
2 mini orange sweet bell peppers, cut in 1/2 inch rounds
2 large carrots cut in oblong shape of 1/2 inch thick
2 red onions, cut in rounds of 1/2 inch thick
2 Roma tomatoes, cut in rounds of 1/2 inch thick
2 Tablespoon dried basil
2 Tablespoon dried oregano
2 Tablespoon kosher salt
2 Tablespoon pepper
4 -6 Tablespoon of Olive oil
Preparation
- Preheat the oven to 375 grades Fahrenheit.
- Arrange on one foiled lined baking sheet all cut round peeled potatoes, oblong peeled cut carrots and round baby bell peppers. Season with 1 tablespoon each of dried basil, oregano, salt and pepper. Drizzle 3 tablespoons of olive oil over vegetables. Set aside.
- Arrange on another foiled lined baking sheet all cut tomatoes rounds, eggplants and red onions. Season with 1 Tablespoon each of dried basil, dried oregano, salt and pepper. Drizzle 3 Tablespoon of olive oil over vegetables. Set aside.
4. Place both baking sheets in the oven to roast vegetables for about 35 minutes or until fork tender.
5. Meanwhile Make Bolognese Sauce: Use a large skillet and at medium heat brown 1 pound of ground beef in 2 tablespoon of butter. Add 1 diced small onions, a small (4 ounces)can of tomatoes, 3 minced garlic cloves. Cook for 10 to 15 minutes until onions and tomatoes are tender. Season with salt, pepper, 1/2 teaspoon of oregano, 1/3 teaspoon of nutmeg. Add 2 tablespoons of tomato paste dissolve in a cup of water. Let it simmer for 20 to 25 minutes at low heat until liquid are absorbed. Set aside.
6. Remove roasted vegetables from oven. 
7. Use an oven-proof round dish to assemble. Spread 1/4 of your meat sauce on the bottom of your dish.
8. Start assembling by placing roasted vegetables on top of meat sauce.
9. Repeat process by arranging veggies in alternating patters like (potatoes, eggplant, tomatoes, bell peppers, red onions and carrots). Add Bolognese sauce on top.
10. Arrange last top layer. Cover your baking dish with foil. Bake at 375 grades Fahrenheit for 10 minutes. Remove from oven and serve warm. Garnish with some fresh basil leaves. Enjoy!
Anita’s Creamy Butternut Squash Soup
Ingredients
4 cups peeled and cubed butternut squash, boiled
3 cups water
1 cube chicken bouillon
1/2 teaspoon curry powder
1/2 teaspoon cinnamon, ground
1/3 teaspoon ginger, ground
1/4 teaspoon freshly ground black pepper
2 Tablespoon fresh squeeze lemon juice
heavy cream drops (to drizzle after)
pumpkin seeds (for garnish)
Preparation
- Use a large pot and fill it with 3 cups of water. Add chicken bouillon. When it starts to boil add cubed butternut squash. Cook for 15 to 20 minutes or until is tender.
- Place tender cooked butternut squash with their broth water into a blender and pure until smooth.
3. Return to the pot. 
4. Seasoned with curry powder, cinnamon, ginger, black pepper and fresh lemon juice. Heat through and serve warm. Garnish with pumpkin seeds and some drizzles of heavy cream if you like. Enjoy!
Anita’s Roasted Baby Eggplant with Meat Sauce
Ingredients for Meat Sauce
1 pound ground beef
1 onion, small diced
16 ounces can diced petite tomatoes
2 garlic cloves, crushed
2 Tablespoon extra virgin olive oil
2 Tablespoon butter
1 teaspoon fresh thyme
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation for Meat Sauce
- Preheat oven to 400 grades Fahrenheit.
- Add ground meat to a heated large pan with olive oil and butter.
- Brown meat for 3 to 4 minutes. Add chopped onions and crushed garlic.
- Sauté over medium heat until onions are soft. Add diced tomatoes.
- Seasoned with thyme, rosemary, nutmeg, cinnamon, salt and pepper. Stir to combine. Once it start simmering lower the heat. Let the sauce simmer for about 30 to 35 minutes. Roast eggplants meanwhile.
Ingredients for Roasted Eggplant
12 baby eggplant, unpeeled and cut in half lengthwise
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 Tablespoon of olive oil
1 teaspoon oregano, ground
Preparation
- Place cut eggplants into a baking sheet. Seasoned with salt, pepper and ground oregano.
- Drizzle over with olive oil.
- Roast eggplants in the pre-heated oven for about 30 to 35 minutes or until tender.
- Remove roasted eggplant from the oven. Top eggplants in the center with meat sauce. Serve warm next to rice. Enjoy!
Anita’s Light and Easy Apple-Raisin Coleslaw Salad
Ingredients
1 head cabbage, thinly sliced
1 cup carrots, diced
2 green apples (Granny Smith), sliced
1/2 cup golden raisins
1 cup plain yogurt
1/2 cup mayonnaise
2 Tablespoon fresh lemon juice
2 Tablespoon apple cider vinegar
1/2 teaspoon granulated sugar
salt and pepper to taste
Preparation
- Using a large bowl, combine yogurt, mayonnaise, lemon juice, apple cider vinegar and sugar. Whisk well.
- Add coleslaw and toss to combine. Seasoned with salt and pepper.
- Incorporate carrots, apples and raisins. Toss to combine and place covered in refrigerator for at least one hour. Enjoy!
Anita’s Crispy-Easy Grilled Salmon
Ingredients
6 (6 ounces) salmon fillets
3 Tablespoon olive oil
1 Tablespoon Dijon mustard
2 Tablespoon pomegranate molasses
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
juice of 1 lemon
Preparation
- Heat the grill on medium-high.
- Use a large zip-log bag and place salmon fillets in. Add to the bag Dijon mustard, pomegranate molasses, lemon juice and olive oil. Sprinkle with salt and pepper. Place into the refrigerator and marinade for 30 to 40 minutes. Remove from fridge and let it come back at room temperature.
- Place salmon fillets on the grill. Cover the lid and grill until crispy for about 5 to 7 minutes. Flip to the other side and grill for another 4 to 5 minutes until inside is flaky and cooked.
- Serve warm over a mixed green salad. Enjoy!
Anita’s Delicious Stuffed Bell Peppers
Ingredients
4 bell peppers, yellow/red used
1 cup of basmati rice, uncooked
3 Tablespoons of olive oil
1 Tablespoon butter
2 cups of meat sauce(see my recipe “Rigatoni Pasta with meat sauce”)
1- 6 ounces-can tomato diced sauce
Preparation
- Preheat oven to 375 grades Fahrenheit.
- Cut the tops of the bell peppers but not discard them. Clean the inside by removing the seeds and membranes. Butter your baking dish and scoop tomato sauce on bottom of the pan. Use your olive oil to apply in the outside of bell peppers. Bake the bell peppers without stuffing for 30 to 35 minutes or until slightly tender, but still holding up.
3. Add one cup of raw rice into premade meat sauce, and mix. Add 1 1/2 cup of water to the mixture and cook at medium-high heat. When it starts to simmer, lower the heat. Cover the pan and cook rice mixture until water is absorbed and rice is cooked.
4. Fill the bell peppers with the rice mixture. Any extra rice scoop over your tomato sauce on the bottom of the baking dish.
5. Top bell peppers with stems. Bake for another 15 to 20 minutes. Remove from oven and let it rest for 10 minutes. Enjoy!
Anita’s Easy Baked Tortilla Chips
Ingredients
6 large flour or corn tortilla
2 Tablespoon of canola oil
4 Tablespoon of white vinegar
1/2 teaspoon cumin, ground
1/2 teaspoon salt
1/3 teaspoon paprika
1/3 teaspoon chili powder
Preparation
- Preheat oven at 350 grades Fahrenheit.
- Pile 3 tortillas up and using a pizza cutter cut into 8 slices. Repeat same for the other 3 tortillas.
- Line a baking sheet pan with foil and arrange tortilla wedges in a single layer. Brush tortillas wedges with the mix of oil and vinegar.
4. Sprinkle tortillas with spices.
5. Bake chips for about 8 to 10 minutes or until chips are golden brown and crispy. 
Serve next to your favorite salsa or guacamole. Enjoy!
Anita’s best Curry Cauliflower with Crystal Noodles
Ingredients
2 Tablespoon olive oil
1 teaspoon butter
1 large head cauliflower, cut into florets
2 large carrots, cut rounds
2 large potatoes, diced
3 tomatoes, large diced
3 garlic cloves, minced
1 onion, chopped
4 Tablespoon cilantro, chopped
1 teaspoon fresh ginger, grated
2 teaspoon curry powder or paste
1 teaspoon tomato paste
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon fresh turmeric or ground
1 bay leaf
1 teaspoon salt
1/4 teaspoon white pepper
2 cups of chicken broth
Preparation
- Heat the oil and butter in a large skillet on medium heat. Add onions, sauté until soft and add garlic.
- Incorporate cauliflower potatoes and carrots. Cook for 5 minutes and add cauliflower florets and tomatoes. Add grated ginger, curry powder, turmeric, coriander, cumin, bay leaf, salt and pepper. Add tomato paste and chicken broth. Cover skillet slightly and bring it to a boil. Lower the heat and simmer for about 20 minutes or until carrots and cauliflower florets are tender. Set stew aside.
Note: If desired, instead of the chicken broth use coconut milk, but I wanted to leave the stew lighter by incorporating it into the crystal noodles.
Preparing Crystal Pink Noodles
- Fill a saucepan with a cup of coconut milk and one cup of water. Add the juice or water released of 4 boiled cooked beets or juices from can beets. Bring this water and coconut milk to a boil for 2 to 3 minutes. Set aside.
- Place clear crystal noodles into this water and let it sit for about 10 minutes.
2.1 Drain noodles after getting colored using a strainer.
- Use this delicious and colorful noodles on the bottom of your serving plate and top with delicious Curry Cauliflower Stew. Garnish with fresh cilantro leaves. Enjoy!
