AMY MARGULIES - REBELLIOUS RD
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ZUCCHINI BROWNIES

11/9/2022

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Before you yuck my yum :), this was a client request. She had mentioned loving these when someone made them at work all the time and wanted a recipe. Of course the traditional recipes out there contain a lot of sugar and oil, so I did my best to reduce the excess fat, sugar and white flour, yet still create a dessert that provides you with nutrition AND a moist and yummy delight. I do not often bake with sugar substitutes, but this worked really well here. I suggest freezing in single portions, as they only maintain their shelf-life for a few days. They should be consumed warm, so microwave for 10–15 seconds, check for doneness, and gracefully indulge :). My family loved these à la mode, with a dollop of frozen yogurt on top🍧😋.
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INGREDIENTS
1 cup unsweetened applesauce
1 cup sugar substitute for baking (ie. Splenda)
1/4 cup unsweetened cocoa
2 cups shredded zucchini, NOT drained — the more moisture, the better
1 Tablespoon vanilla extract
2 cups whole wheat flour
1/2 Tablespoon baking soda
1/2 teaspoon salt
3/4 cup mini semi-sweet chocolate chips, divided
nonstick cooking spray

​PREPARATION

Preheat oven to 350 degrees. Place a full sheet of parchment paper in a 9x13 inch baking pan and spray with nonstick cooking spray. Set aside.
In a large mixing bowl, combine applesauce, sugar substitute and cocoa. Hand mix well until it forms a wet sand (this will get a little heavy to mix). Add shredded zucchini, vanilla extract, flour, baking soda and salt. Mix until well-combined. Stir in a half cup of the chocolate chips. Pour into prepared baking pan and sprinkle with remaining chocolate chips. Bake for 25–28 minutes, or until a toothpick comes out clean from the center of the pan. Lift with parchment paper to remove from pan and cool on counter. Slice into 18 servings. Remember to serve warm!
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TAHINI SALMON

11/9/2022

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I had a recent discussion with a client who shared her love for tahini. However, she was feeling guilty about consuming too much of this nutritionally dense, yet calorically dense, sesame seed paste. Here is one recipe we created to enjoy the full flavor of tahini, but balanced with other ingredients to create a delightful and light dish.
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INGREDIENTS
4 6-ounce salmon fillets
1 Tablespoon tahini
3 garlic cloves, minced
2 Tablespoons fresh-squeezed lemon juice
1 teaspoon oyster sauce
freshly ground pepper to taste
Optional toppings: fresh thyme or rosemary

​PREPARATION

Preheat oven to 400 degrees.
Rinse and pat dry salmon fillets. Cover baking sheet with nonstick foil. Place salmon fillets on baking sheet. In a small bowl, mix tahini, garlic, lemon juice and oyster sauce. Cover salmon evenly with sauce. Bake for 10–15 minutes or until salmon is cooked through. Broil on high for one extra minute and remove from oven. Top with freshly ground peppers and fresh herbs of your choice. Makes 4 servings.
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NOT YOUR AVERAGE CHICKEN ENCHILADAS

11/9/2022

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There is something about these, that I keep making them and making them and making them. They are such a tasty, easy, make-ahead if desired, family-pleasing meal. There are many variants of enchilada recipes from various countries. You can make them your way — vegan cheese and protein, shrimp instead of chicken, corn or whole wheat tortillas, heavier or lighter on the spices and toppings. Just have fun with this recipe and enjoy!
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INGREDIENTS
1 16-ounce jar of salsa (mild, medium, hot, fresh or jarred)
14–16 ounces shredded chicken (3–4 chicken breasts or thighs, skinless**great way to use leftovers)
1/3 cup plus 1 Tablespoon fresh cilantro, chopped
2 teaspoons chili powder (Mexican-style is great, but either works)
1 teaspoon ground cumin
1 teaspoon dried oregano
8 8-inch tortillas (corn, whole wheat, spinach, etc.)
12 ounces enchilada sauce (authentic brands suggested, ie. Rosarita©️, Las Palmas©️)
1 cup shredded reduced fat Monterey Jack and/or Cheddar cheese
Nonstick cooking spray
Optional garnishes and toppings: fresh avocado, plain fat free Greek yogurt, reduced fat sour cream, fresh lime slices

​PREPARATION

Preheat oven to 400 degrees F. Spray a 9x13 baking dish with nonstick cooking spray and set aside. In a medium bowl, mix together the salsa, chicken, chili powder, cumin and oregano. Place about 2 heaping tablespoons of the mixture into each tortilla, roll up and place seam side down into prepared baking dish. Pour enchilada sauce evenly on top. Sprinkle with cheese. Cover with foil and bake for 25 minutes. Remove foil and broil on high for one minute, or until cheese is lightly browned. Sprinkle with fresh cilantro and any other suggested optional garnishes and toppings. Makes 4–6 servings.
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    THE REBELLIOUS RD

    As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.

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