Recipes Archives - Page 6 of 30 - Whole Living Large

Category: Recipes

Recipes that will make your mouth water and make you want to go back for more.

Cucumber Date Salad

I enjoy eating cucumbers. I love the refreshing crunch every time I bite into one. They have become one of my favorite snacks. I also like Medjool dates.  I could just eat them with nuts and a glass of San Pelligrino. Perfection.  This salad is a combination of all the above because I served it with a glass of San Pelligrino and a slice of lemon. 😉

Ingredients

2 English cucumbers

1 red bell pepper diced

1/2 onion diced

4 Medjool dates diced


Vinaigrette 
2 tablespoon mustard

1 tsp pepper

1/4 tsp salt

Juice 1/2 lemon

1 tbsp olive oil

Ingredients: 
Slice cucumbers and then cut into fours.

Add bell pepper, onion and dates. Toss together till mixed.

Whisk together vinaigrette ingredient and mix into the salad.

Serve immediately or place in airtight container and enjoy the next day.

 

Cucumber Date Salad
Author: 
Recipe type: Salad
 
A quick and easy Cucumber Salad with a touch of sweetness.
Ingredients
  • 2 English cucumbers
  • 1 red bell pepper diced
  • ½ onion diced
  • 4 Medjool dates diced
  • Vinaigrette
  • 2 tablespoon mustard
  • 1 tsp pepper
  • ¼ tsp salt
  • Juice ½ lemon
Instructions
  1. tbsp olive oil
  2. Slice cucumbers and then cut into fours.
  3. Add bell pepper and onions. Toss together till mixed.
  4. Whisk together vinaigrette ingredient and mix into the salad.
  5. Add diced dates.
  6. Serve immediately
  7. If not serving immediately. Store salad in an airtight container. Add dates when ready to serve.

Orange Carotene

A week has passed since Halloween candy has entered the house and my willpower has failed once again. Now that We have donated the candy to several companies the house is once again free from my kryptonite.

Started the week with one of my favorites, carrot and bell pepper. The bell pepper gives the juice an extra edge, and I like to add a dash of cayenne to give it just the right kick.

This recipe makes enough for 2 16 oz drinks. As soon as the last carrot juiced, I had a line of kids holding up cups.  I love it.

Carrots are rich in carotenes, more than all other plant foods. Making them a great food for protection from cancers and cardiovascular disease.  Great for keeping eyes and lungs healthy.

Ingredients

8 carrots

2 apples

1 1/2 red bell pepper

1 romaine head

1/2 lemon

Directions

Wash all ingredients and run through the juicer. Enjoy immediately or flash freeze for 30 minutes and then place in the refrigerator. Enjoy within 24 hours.

Bell Peppers come in a variety of bright colors and contain high levels of carotenes and are a rich source of vitamin C.

Orange Carotene
Author: 
Recipe type: Juice
Serves: 2 16 oz
 
A great juice full or vitamin C and Beta Carotene. Immune Booster and Natural Glow maker.
Ingredients
  • 8 carrots
  • 2 apples
  • 1½ red bell pepper
  • 1 romaine head
  • ½ lemon
Instructions
  1. Wash all ingredients and run through a juicer. Enjoy immediately or flash freeze for 30 minutes and then place in the refrigerator. Enjoy within 24 hours.

Pumpkin French Toast & Apple-Maple Compote

This is a family favorite that we have enjoyed for years.  My husband and I had a weekend getaway for our five year anniversary.  We had a great time visiting the San Diego Beaches, enjoying live music at Balboa Park and dinner in the Gaslamp Quarter.  Before we headed home, we had to find a great breakfast spot.  We love a great breakfast. We ended up going to a restaurant called the Breakfast Republic.  They served these huge French toast topped with fresh strawberries.  It was divine.

Once we were home, we reminisced about the crazy french toast.  I decided to recreate it for our kiddos.

This Pumpkin French Toast is one of the renditions of the recipe we have enjoyed for years. I hope you enjoy it as much as we do.

Ingredients

2 loaves of Hawaiian Bread (or bread of your choice)

6 eggs

1/2 cup pumpkin puree

1 tablespoon flaxseed meal

1 tablespoon whole wheat flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon clove

dash of salt

1 cup coconut milk

juice of 1/2 lemon

 

Directions

Pre-heat oven to 200 degrees F.

Place all ingredients in a blender and blend well.  Pour into a bowl.

Slice bread into 4 thick slices and quickly dip both sides of bread and place on griddle.  Bake each side for 2-3 min.

******Make sure not to let the bread sit in the egg mixture.  It will get soggy and ruin the finished product.  You simply need to quickly dip and flip the bread and dip again.*******

To keep French toast warm place in pre-heated oven

 

Apple Maple Compote

Ingredients

6 apples sliced

2 tablespoons butter

Juice of 1 lemon

1 teaspoon cinnamon

1 teaspoon nutmeg

pinch of salt

1 teaspoon maple extract

1 teaspoon vanilla

Directions:

Place all ingredients (except maple and vanilla extract)  in a medium stock pot and bring to boil.

Reduce heat to low and simmer for 5 minutes.

Remove pot from heat and let cool.

Stir in vanilla and maple extract.

 

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5.0 from 2 reviews
Pumpkin French Toast
Author: 
Recipe type: Breakfast
 
Delicious Pumpkin French Toast that is a family favorite.
Ingredients
  • 2 loaves of Hawaiian Bread (or bread of your choice)
  • 6 eggs
  • ½ cup pumpkin puree
  • 1 tablespoon flaxseed meal
  • 1 tablespoon whole wheat flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon clove
  • dash of salt
  • 1 cup coconut milk
  • juice of ½ lemon
Instructions
  1. Pre-heat oven to 200 degrees F.
  2. Place all ingredients in a blender and blend well.  Pour into a bowl.
  3. Slice bread into 4 thick slices and dip both sides of bread and place on griddle.  Bake each side for 2-3 min.
  4. To keep French toast warm place in pre-heated oven

Pumpkin Yogurt with Spiced Granola

For today’s Pumpkin and Pinterest feature recipe we are enjoying delicious, gut friendly Pumpkin Yogurt with Spiced Granola from Kiwi and Carrot. This is a nice little treat that my boys fell head over heels for.  They all agree that yogurt is the best all time food ever.

I altered the granola a bit to suit what I had on hand.

  • Added shredded coconut
  • Substituted the whole wheat flour for coconut flour
  • Substitute chia seeds for flaxseed meal
  • Substitute pepita seeds for pumpkin seeds

Coconut is great for improving the body’s ability to absorb calcium and magnesium, helping to maintain strong bones and teeth. 

Flaxseed is a powerhouse for omega-3 fatty acids.  These healthy fats promote heart health and aid in cancer prevention. 

Flaxseed is also a great source of fiber that encourages colon and digestive health. 

Pumpkin Seeds are rich in zinc and help boost the immune system and fertility. 

Ingredients

Pumpkin Yogurt
    • 1 cup plain Greek yogurt
    • ¼ cup (heaping) canned pumpkin puree
    • 2 tsp. pumpkin pie spice
    • 1 tsp. cinnamon
    • 2 Tbsp. pure maple syrup
Spiced granola
  • 2 cups rolled oats
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews, roughly chopped
  • 1 tsp. cinnamon
  • 2 Tbsp. flaxseed meal
  • 1/4 tsp. salt
  • 2 Tbsp coconut flour
  • 1/2 cup coconut oil, melted
  • 2 Tbsp. honey
  • 2 Tbsp. pure maple syrup

Instructions

Pumpkin Yogurt
    1. Mix all ingredients in a bowl and stir well until combined.
Spiced Granola
  1. Preheat the oven to 275 degrees
  2. In a large bowl, combine all ingredients and mix well until combined.
  3. Spread granola on a baking sheet and cook for 1 hour and 10 minutes, stirring every 20 minutes.
  4. Remove from the oven but don’t stir so the granola can cluster up. Allow to cool to room temperature and store in an air-tight container for up to three days.

Notes

*To make this a pumpkin smoothie, combine all ingredients for the yogurt with 1 frozen banana and a handful of ice cubes in a blender. Mix until well combined and top with spiced granola.

5.0 from 1 reviews
Pumpkin Yogurt with Spiced Granola
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups granola, yogurt serves 2
 
Start your day with a deliciously filling pumpkin yogurt topped with spiced granola. Full of fiber and protein.
Ingredients
  • Pumpkin Yogurt
  • 1 cup plain Greek yogurt
  • ¼ cup (heaping) canned pumpkin puree
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 Tbsp. pure maple syrup
  • Spiced granola
  • 2 cups rolled oats
  • ⅓ cup pumpkin seeds
  • ½ cup cashews, roughly chopped
  • 1 tsp. cinnamon
  • 2 Tbsp. flaxseed meal
  • ¼ tsp. salt
  • 2 Tbsp coconut flour
  • ½ cup coconut melted
  • 2 Tbsp. honey
  • 2 Tbsp. pure maple syrup
Instructions
  1. Pumpkin Yogurt
  2. Mix all ingredients in a bowl and stir well until combined.
  3. Spiced Granola
  4. Preheat the oven to 275 degrees
  5. In a large bowl, combine all ingredients and mix well until combined.
  6. Spread granola on a baking sheet and cook for 1 hour and 10 minutes, stirring every 20 minutes.
  7. Remove from the oven but don't stir so the granola can cluster up. Allow to cool to room temperature and store in an air-tight container for up to three days.
Notes
*To make this a pumpkin smoothie, combine all ingredients for the yogurt with 1 frozen banana and a handful of ice cubes in a blender. Mix until well combined and top with spiced granola.