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Eat Smart: Adding blueberries to your diet

Blueberries are definitely in season right now and if your are looking for some great ways to add them to your favorite meal, Healthy Chef Meals owner, Jennifer Gieseke, has a few ideas.
Blueberries are definitely in season right now and if your are looking for some great ways to add them to your favorite meal, Healthy Chef Meals owner, Jennifer Gieseke, has a few ideas.

Here are the vegetarian recipes Jennifer shared today. If you'd like to reach out to Healthy Chef Meals, just contact them via their Facebook page.

Very Simple Blueberry Muffins-Vegan
Servings: 8
 
1 1/2    cups     flour
1/2        cup       sugar
2            tsp        baking powder
1            tsp        salt
              3/4        cup       almond milk or other nut milk
1/4        cup       vegetable oil
1            cup       frozen blueberries
 
Preheat oven to 400 degrees F. Place baking cups in a muffin pan.
In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.
Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

 

        
Blueberry Fruit Dip
Servings: 10
 
1            pint      blueberries, rinsed
3            Tbs        maple syrup
1            cup       raw cashews (soaked overnight, drained)
1/2        cup       plain soy yogurt
              1            Tbs        fresh lemon juice (to taste)
1 to 2   tsp        apple cider vinegar
1            tsp        salt
 
In a small nonstick saucepan add blueberries and maple syrup. Simmer over medium heat for about 5 to 7 minutes, until the blueberries begin to break down. Remove from heat and allow to cool.
In a food processor, add the cooked blueberries, cashews, yogurt, lemon juice, vinegar and salt. Blend until the mixture is very smooth.
Season with additional maple syrup if desired. Transfer into an airtight container and keep refrigerated.

 

 
Blueberry Crisp
Servings: 8
 
4            tsp        cornstarch, divided
2            Tbs        brown sugar
1/2        tsp        vanilla extract
1            lb           fresh or frozen blueberries
2 1/4    oz          all-purpose flour (about 1/2 cup)
1/2        cup       packed brown sugar
1/4        cup       old-fashioned rolled oats
3            Tbs        chopped walnuts or pecans
2            Tbs        cornmeal
1/2        tsp        salt
1/4        tsp        ground cinnamon
1/4        cup       chilled Earth Balance Margarine, cut into small pieces
 
Preheat oven to 375°.
Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients in the bowl of a food processor; pulse to combine. Add butter; pulse until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden.
 
 
Blueberry Chipotle Glazed Tofu
 
1            cup       frozen blueberries, thawed a bit
1 1/2    tsp        minced ginger
1-2        clove    garlic
3            Tbs        rice vinegar
2-3        Tbs        lime juice
1                          chipotle pepper in adobo
2            Tbs        fresh cilantro
2            Tbs        fresh parsley (or 1/2 tsp. dried)
1/2        tsp        dried thyme
                            salt
1                          package extra-firm tofu, pressed and cubed
 
Preheat oven to 350 degrees.
Combine all glaze ingredients–everything except tofu–in a food processor.
Blend until smooth.
Toss tofu in glaze. Allow to marinate for 30 minutes or so (or not).
Bake 30 minutes, stirring after every 10, or until tofu has reached your desired crispness.
             
 
Raw Blueberry Cheesecake
Servings: 8
 
Crust Ingredients:
2            cups     Slivered Almonds
1            cup       Dates (Pre-Soaked overnight)
1/2        cup       Unsweetened Shredded Coconut
                            Zest of 1/2 a Lemon
                             Juice of 1/2 a Lemon
Cheesecake Layer Ingredients:
2 1/3                   cups     Cashews (Pre-Soaked overnight)
1/4                      cup       Coconut Oil
1/4                      cup       Agave Nectar, Maple Syrup or Honey
1                          tsp        Vanilla Extract
                                           Juice of 1/2 a Lemon
Blueberry Topping Ingredients:
1/2                      cup       Blueberries (Extra for topping)
1/4                      cup       Agave Nectar, Maple Syrup or Honey
1/4                      cup       Coconut Oil
 
First, pre-soak cashews and dates separately overnight.
Spray an 8×8 baking dish with a healthy non-stick oil.
Place all crust ingredients into your food processor and pulse until dough-like.
Add dough into your baking dish and press down evenly.
Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
Layer on top of your crust evenly.
Place all blueberry topping ingredients into your food processor and pulse until mixed.
Layer on top of your cheesecake layer evenly.
Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
Remove from freezer, cut into squares and top with fresh blueberries if desired.
Serve and enjoy!
 
 
Blueberry Banana Overnight Oats (1 serving)
Servings: 1
 
1/3        cup       rolled oats
1/3        cup       almond milk
2 2/3    tsp        pure maple syrup
1/2        Tbs        chia seeds
3/16     tsp        ground cinnamon
1/3                      small banana, peeled & chopped
1/4        cup       blueberries
1 1/3    Tbs        chopped walnuts
1/3        dash     sea Salt
3/16     tsp        vanilla
                            Homemade Granola sprinkled on top before serving
 
Mix in a bowl and place in fridge overnight. In the morning, give it a stir and enjoy cold with a sprinkle of granola on top. Keeps in the fridge for 2-3 days.

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