Eat More Fruits and Vegetables: Dessert and Sandwhiches
Photo by LCBGlenn |
Fruit Crisp.
I love this dessert because you can make the topping in a cereal bowl and there are so many options for the fruits you can put in. I'll often cut up the '50% off -have to use today'-apples and freeze them for later use in this recipe. Same goes for bananas, blueberries, and raspberries that I know I won't eat in time. I've also been known to throw in dates, raisins, and other fruits I've got kicking around.
This is the recipe I used last weekend, but it always changes depending on what I have. Remember to adjust according to taste and fruits used, and keep in mind that the fruit-topping ratio is really up to you.
The following ingredients were mixed together:
- 1/2 a cup of white sugar (I didn't have any brown)
- 1/2 teaspoon each ground cinnamon and ginger
- 1 cup rolled oats
- 1tbs of olive oil and enough water to make the topping crumbly.
When my dad makes his apple crisp, he always makes a few extra and freezes them for later. I think it's a good idea.
Apricot-spinach sandwiches with cheese and hummus.
Photo by by woodleywonderworks |
Pretty self explanatory. Unusual and nice because you've got the sweetness of the dried apricot balanced with the taste of the spinach and hummus. Easy to make and bring to a potluck.
- I grab some whole-wheat pita bread
- Spread it with hummus, add a few leaves of spinach, dried apricots cut down the middle, and some sharp cheddar cheese(if I like).
- I think mini-pitas would work really well for this. With the large ones, I try different ways of preparing, like just folding and cutting or making roll-ups. You could also do it with crackers, or other breads. Simple and good.
- The apricot-spinach combo also works as a salad, in scrambled eggs, and probably a lot more places.
Mushroom burgers.
I know you can make yummy burgers with those large portabello mushroom caps, but the regular white ones work too and tend to be cheaper. When they're on sale, I cut up and freeze a bunch, but I also make delicious sandwiches.
Photo by jo-h |
- First, find the largest mushrooms you can from the lot. Wash them and separate the top from the stem (saving that for another dish).
- Then I put a bit of oil and whatever spices I want in a frying pan (I use curry powder, cumin, coriander, and black pepper, cause I like that).
- When that's hot I put the mushrooms in there and whirl them around to coat them. Sometimes I'll lower the heat, add a teeny bit of water, and cover them for a short time to soften them. This makes it easier to push them down with a spatula (I don't worry if they split a little bit; they still taste good).
- Then I just cook them, turning them over when they look pretty good on one side and pushing them down as I go. Then I eat it like a burger (if I ate burgers)!
- They're small, so double them up for a sandwich, or use smaller bread :-) (note to self, get mini-pitas)
MMMM, now I'm hungry.
Before I go- I always struggle with interesting potluck ideas. I've got a few, but need more. Do you have any healthy dishes you like to bring to a party? Leave a comment, I'd love to hear it.
And- if you like what you read, don't forget to subscribe for my upcoming holiday-rethink series, and more posts.
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