Be Good to Your Guf: Healthy Recipes

Posted by: Sally Scharff on Thursday, April 13, 2017 at 8:00:00 am

Sally Scharff has worked at the JCC in Membership since April 2008. She has been a JCC member all of her life; she worked as a counselor-in-training as a teenager, and all three of her children went to the JCC preschool on Rampart Drive. Sally loves Sharing her favorite healthy recipes with her fellow staff members. Here are some of her favorites!

Apple/Blueberry Oatmeal

OatmealFor 2 servings:

Bring 1 ¾ cups water to a boil • Cut one Granny Smith apple into small pieces • ½ cup steel cut oats • When the water comes to a boil, add the apples and oats, plus a pinch of cloves, a dash of ginger, lots of cinnamon, and grate some fresh nutmeg. Lower temp to medium and stir. • Add 1 cup blueberries (frozen or fresh) and bring to a boil again – you can also use fresh peaches instead • Add 2 tsp. chia seeds and 2 tsp. ground flax seed • Continue to stir on medium for about 5 more minutes, then add Stevia or sweetener of choice • Top with 1 dried apricot, 1/8 cup dried cranberries, and a few walnuts, cashews, and almonds.

400 calories/serving depending on how many nuts you add!

Curried Chickpeas

For 1 serving:chickpeas

Chop 2 mushrooms, 1 brussels sprout, zucchini, squash, broccoli, red peppers, 1 clove garlic and onion and saute them (I also add 1 tsp. Bragg’s liquid amino acids) • Add 1 tsp. turmeric, 1 tsp. curry powder, 1 tsp. cumin, 1 tsp. coriander and lots of chili powder. Add water to the pan and cook on medium high until the onions get soft. • Add ½ cup diced Mexican chopped tomatoes and ½ cup chickpeas. • Next add lots of chopped kale and ¼ cup water, and cook on medium high until the kale is soft. • Add 1 string cheese on top and more chili powder.

375 calories

Kale/Cranberry Salad

This salad is so delicious I could eat it every day! You have to bake a sweet potato and make a batch of quinoa, but when you have those on hand, the salad is very easy to put together.

SaladFor 1 serving:

Slice one sweet potato into round pieces and bake on 450 for 15 minutes • Then make the quinoa – 2 cups water, 1 cup tri-color quinoa, 1 tsp. olive oil, a little salt, and boil for 20 minutes. Measure out the amount of quinoa you want and freeze several batches. • ½ sweet potato • ½ cup tri-color quinoa • Next put a huge amount of kale and spinach in a bowl and massage the leaves with 1 tsp. olive oil • Add 1/8 c. dried cranberries • Walnuts • ¼ chopped apple • 1 tsp. chia seeds

Dressing:

With a whisk, mix together 1 T. apple cider vinegar, 1 tsp. honey, and cinnamon.

400 calories/serving

We Want to Hear from You!

Tell us in the comments your favorite healthy recipes!

Comments

Leave a Comment

All comments will be reviewed for posting consideration.
* required