Crispy Tofu Bites

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Crispy pan fried tofu is a healthy vegetarian snack or appetizer. With a crunchy golden exterior and a firm warm center, these bites have the perfect texture to absorb sauce for a little extra flavor. For an easy dip, simply warm-up marinara sauce in a pan or the microwave and serve in a bowl alongside a plate of these healthy bites. Add a little red chili flake to your sauce for a little heat and watch them fly off the table into the mouths of hungry kids and adults.

Ingredients

½ cup seasoned panko bread crumbs
2 tbsp parmesan cheese
1 tbsp dried oregano
½ tsp dried basil
salt
pepper
12 oz firm tofudrained
2 tbsp extra virgin olive oil

Directions

In a small bowl, combine bread crumbs, parmesan cheese, oregano, basil, salt, and pepper.

Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides. Heat oil in a medium skillet over medium heat.

Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Notes: For a whole meal, serve with 1/2 cup brown rice and a large serving of vegetables.

Asian Baked Turkey Meatballs

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With the temperatures dropping and the holidays just around the corner, you may be sorting through your recipe collection, looking for that ideal autumn appetizer for your upcoming get-together. No need to fret—we have a scrumptious and straightforward appetizer recipe that blends sweet and spicy flavors, guaranteed to please your guests.

Ingredients

For the meatballs
1 lb ground turkey
⅓ cup white onionfinely diced
1 large egg
¼ cup white whole wheat flour
⅓ cup rolled oats
1 tbsp sriracha
¼ tsp salt
¼ tsp pepper
1 tbsp garlicminced
1 green scallion, finely choppeduse for garnish
1 tbsp toasted sesame seedsuse for garnish
For the sauce
¼ cup soy saucean alternate is coconut aminos
2 tbsp srirachaif you like it hot, add more
2 tbsp red chili paste
2 tbsp honey

Directions

Prep the meatballs

Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray and set aside.

Grab a large bowl and place ground turkey and the rest of the ingredients in. Mix until combined. You don’t want to over mix, just incorporate well.

Use a tablespoon and scoop a heaping portion of the mixture into the middle of your hand. Slightly roll mixture together to form a ball and place on baking sheet. Repeat until all mixture is done.

Bake meatballs for 25-28 Minutes or until the top begins to turn golden brown.

Prep the sauce

In another large bowl add all sauce ingredients. Mix together well.

When the meatballs are out of the oven, let them cool for a few minutes. Then, place them in the bowl with the sauce and toss to fully cover the meatballs.

Slightly toast the sesame seeds by placing in a small non-stick pan on medium heat. Move the pan in a circular motion. As the seeds warm, their oils will extract slightly from the seed giving off an amazing aroma. Remove from stove and set aside until ready to garnish.

Notes: If you’re serving these by themselves, place them on a fun plate and insert a toothpick in the tops of each one. Sprinkle on the sesame seeds and scallion and serve hot. If eating as a main dish, cook your sides accordingly and plate. Top with turkey meatballs and garnishes and serve.

Beet & Goat Cheese Crostini

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The nutritional benefits of beets are amazing! They’re packed with B vitamins, and minerals and fiber are found in the bulb. In order to get the most flavor out of your beets, roast them. Simply peel and cut the beets into small diced size chunks and cook on a baking sheet at 400 degrees Fahrenheit. The high heat will create browning around the edges and bring out the natural sweetness of the beet, deepening the flavor with each bite. Save those beet greens for another use. With a slight bitterness, like kale, they can be sautéed with a little bit of olive oil and salt for a great side dish to any meal.

Ingredients

6 small red (and golden if available) beetsscrubbed clean
2 tbsp olive oil
1 tbsp white balsamic vinegar
¼ tsp salt
¼ tsp black pepper
4 oz goat cheeseroom temperature
2 tbsp almond milkunsweetened and unflavored
1 crusty whole-grain baguettesliced into 1/2 inch thick pieces
½ cup arugulachopped
½ cup walnutschopped

Directions

Set your oven rack in the center position. Preheat to 400 degrees Fahrenheit.

Wash and peel beets. Cut into bite-sized pieces.

In a medium-sized bowl, toss together the beets, 1 Tbsp olive oil, salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork tender, about 15-20 Minutes (cook time will be less since we are dicing the beets into smaller pieces).

Take beets out and let cool.

Load sliced bread on rack and set back in the center position. Broil (make sure you watch the toast so it doesn’t burn) until the toast darkens slightly around the sides. Remove from the oven and let cool.

Prepare goat cheese topping. Stir goat cheese and milk in a medium bowl until smooth, removing any clumps from the cheese, if not at room temperature yet. Season with pepper.

Spread about 2 Tbsp of the mixture on each piece of toast. Top with beets and garnish with arugula and chopped walnuts.

Optional: drizzle some local honey over the tops of each crostini to bring out the sweetness of the beets.

Heart Healthy Chicken Lettuce Wraps

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There are moments when craving certain foods can send you heading for your favorite take-out restaurant. But these wraps satisfy those cravings, are so much healthier than take-out, and are very easy to make. It’s a win-win-win! This recipe is heart healthy, packed with nutrients, and has great flavor.

Ingredients

2 tbsp avocado oil
2 tbsp balsamic vinegar
1 tbsp sesame oil
2 tbsp coconut aminosyou can also use braggs liquid aminos
2 boneless, skinless, chicken breasts, thinly sliced if you can, use organic grass fed
¼ cup green cabbagethinly sliced
¼ cup green onionsthinly sliced at an angle
½ cup mushroomsthinly sliced
3 fresh cloves garlicgrated
1 tsp fresh gingergrated
½ tsp sea salt
½ tsp fresh cracked black pepper
¼ cup carrotsjulienne (for garnish)
1 tbsp sesame seeds(for garnish)
butter lettuce leaves

Directions

In a medium-sized bowl, add sesame oil, balsamic, aminos, ginger, garlic, salt, pepper and chicken. Mix and set aside.

Chop veggies.

In a large pan over medium heat, add avocado oil, onions and mushrooms. Sauté for 5 minutes, stirring gently.

Add chicken and cook to brown, about 8-10 minutes.

Add cabbage and reduce to low. Cover and let simmer for about 5 minutes, until cabbage is softened (stir every few minutes).

Rinse butter lettuce and pat dry with clean kitchen towel. Pull apart leaves and place on platter. Add 1-2 Tbsp. of mixture in center of lettuce and top with carrots and sesame seeds.

NOTES: These make a great light lunch or snack. Also amazing for entertaining. Sometimes I’ll add a few extra veggies and place as toppings for guests to add as they wish. Sprouts, red cabbage, and chopped cashews are just a few of my faves!

Holiday Party Appetizer – Brie, Apple, and Honey Crostini

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This time of year is packed with parties, shopping, and all things that make the days go by way too fast! That’s what inspired this recipe. Both quick and easy to make, this simple appetizer will entice anyone walking by, offering a little sweet and tangy bite. Did I mention this recipe is healthy? Sign me up!

Ingredients

1 baguettecut into 1/2 inch slices at a slight diagonal
1 jar apple butter
6 oz brie
2 large applesred or green
1 tsp fresh lemon juice
1 cup whole walnuts
honey

Directions

Preheat oven to 350 degrees Fahrenheit.

Spread apple butter on one side of the baguette slices, about 2 tsp. per slice. Lay bread out on a large baking sheet.

Thinly slice brie and place on top of each crostini. Bake in oven for about 6-8 Minutes or until the brie melts.

Slice apples into thin slices, removing the core. Place in a bowl and toss with lemon juice to keep them from turning brown.

Remove crostini from the oven and top with apple slices. Drizzle the tops with honey and sprinkle the walnuts on top (the honey will keep them in place).

NOTES: You can also use pecans. Feel free to coarsely chop nuts.

Turkey Lettuce Cups

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This Asian inspired appetizer is a great starter when entertaining a large group or just you and your family. Both simple and delicious, whoever eats these yummy bites, will be back for seconds so you may need to make a double batch!

Ingredients

2 lbs 93/7 lean ground turkey
2 garlic cloves
¼ tsp ground ginger
4 green onionsthinly sliced
16 oz sliced water chestnutsdrained and chopped
¼ cup hoisin sauce
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tbsp roasted red chili paste
15 Boston lettuce leaves
Optional: shredded carrots, bean sprouts and/or chopped fresh cilantro as toppings

Directions

Heat large non-stick skillet over medium high heat. Add turkey, garlic, onion and ginger and cook for 6 minutes or until turkey is browned, breaking into chunks with a spoon while cooking.

Combine turkey mixture and chopped water chestnuts in a large bowl. Set aside.

In a small bowl, whisk hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over turkey mixture. Stir to combine completely.

Wash lettuce leaves and place on a large tray.

Divide turkey mixture into equal parts and place inside each of the lettuce leaves. Fold over and seal with a toothpick or have guests grab one and fold over like a taco. Enjoy!