Lucia Schnitzer of Luci’s Healthy Marketplace showed us three dishes that’ll cut down on the heat, but not on flavor!
Here are the recipes from Friday’s show:
Garbanzo Bean and Tomato Basil Salad
2 cups cherry tomatoes, quartered
1 1/2 cups garbanzo beans (you can use any other kind as well)
1/4 cup fresh basil
1/4 cup balsamic vinegar
fresh black pepper
2 Tbsp of avocado oil or EVOO
1/2 cup diced red onion
Toss well and serve immediately. Top with fresh basil
Chilled Cucumber Soup
2 medium cucumbers (about a pound)
3 spring onions
1 clove garlic
2 cups 0% fat Greek yogurt
1/4 cup mint
1/4 cup fresh parsley
Chill for 1 hour
Peel, deseed and chop cucumbers and place in blender. Chop onions and add to blender.
Add yogurt, mint and parsley and blend. Thin with a little nonfat milk if desired. Chill,
then serve in small bowls, and garnish with thinly sliced cucumber and sprig of mint.
No Bake Blueberry Pie
1 purchased 9-inch graham cracker pie crust
5 cups fresh or frozen blueberries, divided (preferably organic)
1/4 cup sugar or other alternative sweetener
1 1/2 cups water
2 tablespoons cornstarch
1 tbsp butter (optional)
1 tbsp lemon juice
Dissolve sugar and cornstarch in 1 1/2 cups of water on low heat. Once sugar mixture is dissolved add 3 cups of blueberries; bring to a full boil stirring constantly. Reduce heat to low and cook, stirring for 2 minutes. Remove from heat. Stir in butter, lemon juice. Let blueberry mixture cool for 10-15 minutes. Put remaining fresh blueberries into the crumb crust then spoon cooled blueberry mixture on top. Refrigerate for 2 hours or until set.
Spoon into crumb crust. Serve with whipped cream or topping.
You can also watch the video at ABC 15’s site!
Enjoy Luci’s healthy cooking in your own home. As seen on the August 14, 2012 edition of KNXV Fox 15’s “Sonoran Living”, Luci shares her favorite healthy, kid-friendly recipes that are sure to make your family smile.
Yield: Serves 6 Ingredients: 3 large zucchinis cut in half and seeded (reserve the insides) 2 small zucchini cut into ¼ in pieces 2 small yellow squash cut into ¼ in pieces 1 large clove of garlic, minced 1 medium onion, finely chopped 1 large red pepper, chopped 2 cups fresh corn kernels (or 10oz frozen) 3 anaheim chili peppers roasted, peeled and finely chopped (or 4oz can) 4 tbsp. avocado oil or vegetable oil ¼ tsp. cumin 1 tsp. paprika Salt, pepper to taste ½ lb. white or yellow shredded cheese. (more…)
Luci was proud to be featured with her adorable daughter Aviva in the July issue of Raising Arizona Kids, where she shared simple, nutritious back-to-school recipes for lunchtime and snack time, including the rainbow juice popsicle your kids will be crazy about. The best part? All the recipes Luci shared are kid-friendly and are designed to be made with the help of your children. Read more…
- 8 ounces spaghetti, cooked and drained
- 4 eggs, slightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1 1/2 cups pasta sauce
- 2 cups shredded mozzarella cheese ( about 8 ounces)
Preheat oven to 375 F. Grease 12 cups mufﬁn pan; set aside
In large bowl, combine spaghetti, eggs, Parmesan cheese and pepper. Evenly press
into mufﬁn cups to form a “crust.” Evenly top each cup with pasta sauce, then
Bake 15 minutes or until bubbling. Let stand 5 minutes before serving.
Makes 8 servings.
Prep time 20 minutes
Cook Time 15 minutes
- 4 extra – large ﬂour tortillas
- 1 package (3 1/2 ounces) soft cheese spread with herbs
- 1 bag (6ounces)fresh baby spinach
- 8 ounces thinly sliced salami or ham
- 8 ounces thinly sliced Havarti or Swiss cheese
- 1 jar (7 ounces) roasted red bell peppers, drained and sliced into thin strips
For each tortilla, spread 2 to 3 tablespoons cheese spread almost to edge. Layer
evenly with 1/4 of spinach, salami and Havarti cheese. Place bell pepper strips
down center. Tightly roll up; cut off and discard rounded ends. Repeat with
remaining tortillas and ﬁlling ingredients.
Cut tortilla rolls into 1 1/2 inch slices; secure with toothpicks. Refrigerate until ready
to serve. To serve, remove and discard toothpicks; stack two or tree slices on
makes 18 servings
“Gluten-free isn’t just for natural foodies anymore. It’s gone mainstream. So much so, it’s even been embraced by restaurateur Thomas Keller, one of the nation’s top chefs (he’s the only one with three Michelin stars for two restaurants).” [read full article]
This excerpt is the beginning of what you will hear (or read) on NPR at this link. After you learn more about Gluten-Free, you’ll be very pleased to learn about the amazing selection of high-quality Gluten-Free items available on both the shelves and the menu at Luci’s Healthy Marketplace!
To help pet owners battle dog obesity, which afflicts more dogs than you’d expect, Lucia appeared today on Fox News Phoenix with some very helpful and important tips on keeping your dog healthy.
- Don’t feed your dog anything you wouldn’t eat yourself
- Choose organic items whenever possible
- Make sure to give your dog healthy, safe water, and if it’s from a bottle make sure the plastic does not contain BPA
Recipe: Chicken with Quinoa and Vegetables
This easy-to-prepare dish will make your dog smile, and help keep the pounds off at the same time! And you can find all the ingredients you need right here at Luci’s Healthy Marketplace.
- One medium sized organic chicken breast
- One cup organic quinoa
- Half cup of organic chicken broth
- Half cup of organic frozen vegetables
Prepare the quinoa as instructed. When the quinoa is nearly done, saute the chicken and vegetables in a separate pan. When the chicken is cooked, add the quinoa, cover, and simmer for ten minutes. Enjoy!
Special Offer! Save 10% off Healthy Food for your Pet!
Print this coupon and bring it into Luci’s next time you stop by.