The Health Central

10/12/2023

Cauliflower is one of the worlds best kept secrets 🙂😃😇

Roasted Cauliflower with Lime Dressing at Giangi's Kitchen

Ingredients

1 large orange cauliflower head, florets cut off the stump and sliced in half
1 lime juiced
salt and pepper
3 tablespoons olive oil
LIME DRESSING
juice from 2 limes
¼ to ⅓ cup of olive oil
1 garlic clove, peeled and grated
1 tablespoon mustard
1 tablespoon mayonnaise
salt to taste
Fresh tarragon, finely chopped
Preparation

1Preheat oven to 400F.
2In a bowl add all the cauliflower florets with the lime juice, salt and pepper, and olive oil and mix well. Transfer the cauliflower florets to a cookie sheet and bake in the hot oven for 25 minutes.
3Meanwhile in a bowl combine the lime juice, garlic, mustard, mayonnaise, and olive oil. Stir and add more oil if too pungent. Season to taste. (This dressing can store well in the refrigerator for up to a week)
4Place the cauliflower florets in a bowl and add the mustard lime dressing to your liking. Add the fresh tarragon and serve.
5Serve either warm or at room temperature.

Central location aiming to help all people create healthy lives both physically and mentally.

10/12/2023

Beauty is in the eye of the beholder and it is all around 😄

Central location aiming to help all people create healthy lives both physically and mentally.

09/26/2023

The spinach is what caught my attention 😋

Vegan Stuffed Ricotta Shells With Spinach

INGREDIENTS
16 jumbo pasta shells
10 oz package fresh spinach (do not use frozen!)
3 cups (720g) of my homemade pizza sauce (you'll have to double the recipe, see NOTE)
1 batch of my homemade ricotta cheese
1 1/2 teaspoons Italian seasoning
1/4 teaspoon fine salt
fresh basil for garnish
NOTE
I used my homemade pizza sauce for this because it really has so much more flavor than jarred marinara and only takes 5 mins to make, but use what you like, knowing that the dish will take on the flavor you choose. If using my pizza sauce, you'll need to double the recipe and will be left with 1 extra cup of sauce and just use that for a pizza or another pasta dish.
INSTRUCTIONS

First, make the ricotta cheese. You will need a day in advance for this or to start soaking the almonds in the early morning to make this for dinner the day of.
Add 5 quarts (20 cups) water to a large pot and bring to a boil. Once boiling, add 1/2 tablespoon of salt and the pasta shells. Give it a stir and cook until almost aldente, about 9 minutes. You want the shells just slightly undercooked since they will finish cooking in the oven and don't want them mushy or falling apart.
Drain and rinse the pasta with cold water and set aside for a minute.
Preheat the oven to 375°F (190°C) and get out a 9x13 baking dish.
While the pasta is boiling, add the spinach to a large pan over medium-low heat with 2 tablespoons water. Cook, stirring constantly until it is just wilted-you don't want to overcook it, about 3-5 minutes. Add the cooked spinach to a strainer and let it cool a couple of minutes. Pick the spinach up with your hands and squeeze to strain the excess water, trying hard to get as much out as you can.
Add the ricotta cheese to a large bowl with the spinach, Italian seasoning and 1/4 teaspoon salt. Stir to mix very well.
To the baking dish, add 1 cup of the pizza sauce and spread it out across the bottom. Stuff all the shells with about 2 heaping tablespoons of the ricotta mixture carefully and place into the dish, giving a bit of space in between each one.
Spoon the remaining 2 cups of sauce in between and around the edges of the shells and a drizzle of it over the center of the shells (see photo). This allows the beauty of the shells to still be seen but still soak up some of that yummy sauce.
Place a piece of foil over the dish and bake for 30 minutes until piping hot and bubbly. You won't technically see the bubbling, but you will hear it. Remove and let sit for a few minutes before serving. Garnish with fresh basil.

Central location aiming to help all people create healthy lives both physically and mentally.

09/26/2023

NEVER TO LATE!!! 😤

09/20/2023

Just wow!!! 🥵🤯

Rock Cod in Ginger Soy Sauce Marinate

09/15/2023

Let's take on life challenge's one at a time!!! What's next? 😁

09/13/2023

Welcome to Moes!!! 😆🙃😃

BEST VEGAN QUESO

INGREDIENTS
1 cup (150g) raw unsalted cashews* (see NOTES at bottom regarding sub)
1 cup (240g) medium heat runny/not too chunky salsa (I used Pace Picante)
3/4 cup (180g) PLAIN dairy-free yogurt (I used SO Delicious "Unsweetened" Plain coconut yogurt but Soy will work too, but it's slightly sweeter)
1 tablespoon (15g) white distilled vinegar
1 1/4 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
4 oz can diced green chiles (use half or the whole can)
1/4-1/2 cup diced tomatoes
Optional: sliced jalapenos and cilantro
NOTE
If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, drain, rinse and proceed. Otherwise, the cheese will be gritty. OR, you can sub the cashews with equal gram amount (150g) RAW oil-free cashew butter.
NOTE
Using a medium heat salsa here will give a nice kick of spiciness. If you are serving this to kids or prefer mild, then sub with a mild salsa.
I use this scale.
INSTRUCTIONS

If wanting to make my oil-free chips, make those first. See the bottom of the directions.
Add all of the ingredients (except the chiles and tomatoes) to a high-powered blender, like a Vitamix. If using the soaked cashews, then a food processor tends to work better to smooth out sauces, versus a blender that is not very powerful. Blend a couple of minutes until 100% smooth. After blending, stir in the green chiles and tomatoes, but do not blend. I used the whole can of chiles but you can use less if you prefer.
Add the sauce to a pot and heat it over medium-low just for about 5 minutes, whisking constantly, until it slightly thickens. Be careful about overheating it or it will make it chunky.
Top with sliced jalapenos or cilantro if desired and serve right away. It will get a bit thicker as it sits and overnight in the fridge, so just give it a good stir.
This sauce is excellent as a dip at a party or over burritos or nachos!
Oil-free Chips: Preheat your oven to 400°F and line 2 sheet pans with parchment paper. Cut your tortillas into 4ths. Spread them out evenly and brush lightly with lemon juice and season with salt. Bake for 8-10 mins or until they are getting crisp. Watch closely towards the end so they don't burn. Let them cool and crisp up.
NOTES
CASHEWS SUB: I always get asked about subbing cashews from people who are low-fat or avoid fat. I am not fat-free or nut-free so I use nuts in my recipes because I want them to taste just as rich and creamy as the original dairy versions, so that is why fat is needed.However, if you want a lower fat version, you can sub up to 1/2 cup of the cashews with white beans. That will really reduce the amount of fat, but ONLY do this if you don't want the best version to serve and wow guests, as it will NOT be as rich, creamy or thick or taste the best.
NUT-FREE: If you are allergic to cashews, check out my nut-free queso here!
FREEZING TIPS: While I have not tried freezing this personally, I think it would be just fine. Just thaw it overnight in the fridge and reheat it on a very low heat over the stove, whisking constantly to prevent sticking. Do not heat it in the microwave, as I do not think it would reheat as well.

09/13/2023

Italy is on the bucket list 😆👍

Ravioli with Mushrooms and Cream

Ingredients

½ pound mixed mushrooms, Baby Bella and Chanterelle, cleaned, bottom trimmed and quartered
1 ¾ cup chicken stock
1 ¾ cup heavy cream
1 tablespoon unsalted butter
½ lemon squeezed
1 pound lobster ravioli
parsley or chives for garnish (optional)
Preparation

1In a saucepan combine the chicken stock and the heavy cream and reduce by half over medium-high heat, 30 to 35 minutes.
2In a saucepan, add the lemon juice, butter, and mushrooms. Cover and cook over medium heat until the mushrooms are tender, 15 minutes, stirring occasionally.
3Add the reduced cream mixture and stir to coat the mushrooms. Keep warm at very low heat.
4Cook your ravioli in a large, salted pasta pot according to manufacture directions. Drain.
5In 4 shallow pasta bowls arrange half of the mushrooms and cream sauce. Place the ravioli on each plate and cover with the remaining mushrooms and cream.
6Garnish with parsley or chives.

09/08/2023

I can almost taste this already 😁🤤

Vegan Cheesy Mexican Tortilla Bake

INGREDIENTS
FOR THE CHEESE (Makes 2 1/2 cups)
1 cup (150g) raw unsalted cashews (See NOTES below for subs and lower-fat option)
1 cup (240g) mild heat runny/not too chunky salsa (I love Trader Joe's or Sprouts Mild, you can use a medium heat if you don't mind the dish being on the spicy side, not recommended with kids)
3/4 cup (180g) PLAIN dairy-free yogurt (I used Silk Soy yogurt found at Kroger OR SO Delicious "Unsweetened" Plain coconut yogurt)
1/4 cup + 1 tablespoon (75g) water
1 1/4 teaspoons smoked paprika
1 1/4 teaspoons ground cumin
3/4-1 teaspoon fine salt (this will vary depending on the salsa used. Start with 3/4 and keep in mind the final taste after baked you want to stand out)
FOR THE CASSEROLE
9 small corn tortillas, cut into fourths
Two 15 oz cans low-sodium black beans, drained and rinsed
1 cup (240g) salsa for middle layer
2 cups (293g) sweet corn (I used frozen)
Optional: Green onions for garnish
NOTE
The yogurt CANNOT be subbed here for milk, that will RUIN the recipe. The yogurt is thick, creamy and tangy and using a milk will not only make it bland, it will make the rest of the dish watery and soggy. Follow the recipe for the correct results.
INSTRUCTIONS

First, prepare your cheese sauce by adding all of the ingredients listed under "cheese sauce" to a high-powered blender. I did not soak my cashews since I have a Vitamix, but if you do not have a strong blender, you will need to soak your cashews overnight, drain and rinse. Otherwise, your sauce will be gritty. Taste it and tell me how darn cheesy that tastes! The cheese sauce tastes insanely delicious and cheesy straight out of the blender, but gets even cheesier after it's baked! If you are just wanting to use the cheese sauce for nachos or another recipe, I would add it to the stove and heat it just to thicken it up slightly. It is delicious on nachos!
Preheat your oven to 375°F and lightly spray a 8 1/2 by 8 1/2 square casserole dish like ceramic or stone with nonstick spray. Layer about a 1/3 of the cheese sauce on the bottom and spread out with a spoon. REFER TO VIDEO for easy visual tutorial. Lay on top of the cheese sauce 6 of the cut tortillas per each row for 3 rows.
Add 1 can of the beans on top of the tortillas and spread out. Add the other 1 cup of salsa and spread out over the beans. Layer 1 cup of the corn. Layer another 1/3 of the cheese sauce on top of the corn and spread out. You will notice there is only 1 layer of salsa in the middle. This is just to add another layer of flavor and moisture, it definitely didn't need 2 layers of salsa.
Repeat the steps by adding the remaining tortillas, then the beans, corn and remaining cheese sauce. Cover everything well and top with a piece of foil gently covering the dish. This is so the cheese sauce doesn't bake up and harden too quickly.
Bake with the foil on for 15 minutes, then remove the foil and bake another 5-10 minutes until the cheese is getting a nice firm orange-brown look on the edges. I baked it for about 8 minutes without the foil but if you prefer the cheese to be more firm, just bake it a bit longer. Just keep in mind that the longer you bake it, the drier the top cheese layer becomes after it is removed from the oven.
Garnish with fresh green onions. I loved the crunchy, fresh element of the green onions to the warm cheesy flavor.
This dish reheats very well also. I just reheat leftovers in the microwave and mmmmmm, delicious.
NOTES
Please note that for best results, I recommend the 100% cashew version. It is incredibly rich and delicious and only recommend the below if allergic to cashews or greatly needing to watch your fat intake.
To make this nut-free: You can sub all of the cashews with white beans, making sure to blend really well. Just PLEASE note that this is ONLY recommended if you absolutely cannot have cashews. I tested it with all beans and while it was good, it was not as rich and creamy delicious as with the cashews (obviously since beans are fat-free) and the husband said it tasted like beans, but did agree it was still good and tasty. Please keep in mind I recommend the cashew version for best results to where non-vegans will love it too.
For lower fat: I also tested a version with half white beans and half cashews and it was still very delicious.
Nutrition per square slice (based on 9): 287 calories | 9.9g fat | 9.6g protein | 43.1g carbs | 8g fiber | 8g sugar | 568mg sodium

09/08/2023

Control the outcome by controlling the mindset😇

09/08/2023

Wow! 😗

Stuffed Zucchinis with Ricotta

Ingredients

4 medium size zucchinis
1/2 of a large onion, finely chopped
1/4 pound ground sirloin
1 cup ricottta
1/4 cup pine nuts, slightly roasted
1/3 cup parmesan cheese
1 tablespoon chopped parsley
3 tablespoons olive oil
salt
pepper
Preparation

1Halved lengthwise the zucchinis and with a small spoon hollow out the flesh of the zucchini. Be careful not to scrape thru. Rule of thumb when removing the inside flesh, follow the guideline of the seeds. Once the seeds are all removed stop scraping.
2In a skillet over medium heat, heat 2 tablespoons of olive oil and cook the onion and the zucchini flesh until the flesh has diminished and some melted.
3Meanwhile in a bowl mix the ground sirloin, ricotta, pine nuts, parmesan cheese, chopped parsley. Mix well and season with salt and pepper to your liking. Add the onion zucchini flesh mixture and mix well.
4Preheat the oven at 350F. Generously sprinkle salt and pepper on the cavity of the zucchini. Using a heavy bottom gratin dish, fill the zucchini with the meat mixture. Drizzle the remaining 1 tablespoon olive oil over the zucchinis and add 3-4 tablespoons of water to the bottom of the gratin dish.

Central location aiming to help all people create healthy lives both physically and mentally.

08/31/2023

Everyday breathing is a victory but the best part about life is... There's even more than that!✨

Central location aiming to help all people create healthy lives both physically and mentally.

08/31/2023

Fit for a Queen 👑😋

Queen Elizabeth's Scone Recipe is Fit for Mom Too

This royal scones recipe (also known as Scotch pancakes) from Queen Elizabeth's own culinary collection are definitely fit for the queen of your castle. This Mother's Day, make Mom feel like royalty and bake up a batch. Don't forget the jam, clotted cream, and a nice pot of tea.

Queen Elizabeth's Drop Scones
Makes 16 scones
It is common in England to use a teacup as a baking measure. 1 teacup is about 3/4 cup. Serve as you would pancakes - with syrup or your favorite jam or jelly.

4 teacups flour (3 cups)
4 tablespoons castor sugar
2 teacups milk (1.5 cups)
2 whole eggs
2 teaspoons baking soda
3 teaspoons cream of tartar
2 tablespoons melted butter

Beat eggs, sugar and about half the milk together.
Add flour, and mix well. Add the remaining milk as required.
Mix in baking soda and cream of tartar, fold in the melted butter.
Drop onto ungreased baking sheet by the teaspoon full.
Bake at 400 degree for 15 minutes, or until lightly browned.

Central location aiming to help all people create healthy lives both physically and mentally.

08/25/2023

We are powerfully empowered if we choose to embrace it! 👍

Central location aiming to help all people create healthy lives both physically and mentally.

08/25/2023

At a complete loss for words 😯😶

Sweet Potato, Chickpea and Spinach Coconut Curry

INGREDIENTS
4 teaspoons (20ml) virgin coconut oil (I just used water instead)
1 tablespoon (15ml) cumin seeds
1 medium onion, finely chopped (about 2 cups/500 ml)
3 large cloves garlic, minced
4 teaspoons (20ml) grated fresh ginger
1 teaspoon (5ml) ground turmeric
1 teaspoon (5ml) ground coriander
1/4 teaspoon red pepper flakes, or to taste
1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
1 (14-ounce/398ml) can diced tomatoes, with juices
1 (14-ounce/400ml) can light coconut milk
1 (5-ounce/142g) package baby spinach
freshly ground black pepper
FOR SERVING
cooked basmati rice, quinoa, millet, or sorghum
chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)
INSTRUCTIONS

In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

Central location aiming to help all people create healthy lives both physically and mentally.

08/18/2023

Healthy and Yummy 😌😋

Homemade Banana Chips

Ingredients:

2-3 bananas
1 3/4 cup of water
1/2 lemon
1 1/4 tablespoons of honey
Mason Jar (optional)

Directions:

1. Preheat oven from 175- 200 degrees Fahrenheit

2. Prepare the bananas, honey and water.
3. Cut lemons in half & set aside 1/2 of the lemon. A tip we were taught by our grandparents is to roll the lemon then cut it, to get all the juices flowing to the center of the lemon. This will help you recognize if the lemon is dry and will cut down on the labor process of actually squeezing the lemon.

4. Prepare a sheet of parchment paper or a silicone baking liner.

5. Boil water on high. Once it comes to a boil, add the lemon and honey and let it simmer.

6. Stir consistently on low heat.

7. Slice the banana thinly, we recommend a mandolin slicer because it chops the bananas super thin, otherwise, use your own judgment and slice with a knife.

8. Place on a baking sheet, making sure that there is plenty of space in between slices, otherwise, the bananas will stick together.

9. Brush the honey water sauce onto the bananas, coating each one evenly

10. Bake for 1-2 hours depending on the oven and how thick the slices are. The longer the baking time, the more the banana dehydrates.

11. Let it cool for 20-30 minutes, the chips will harden as they cool.

Central location aiming to help all people create healthy lives both physically and mentally.

08/18/2023

It's up to each of us!

Central location aiming to help all people create healthy lives both physically and mentally.

08/16/2023

pineapple on pizza doesn't compare to this! 😄🍕

Sweet Corn Pizza

Corn Pizza Recipe Ingredients

Here’s what you need to make this corn pizza:

Sweet corn, of course! Fresh corn will add the best flavor and texture to this pizza, but in a pinch, frozen corn works too. You’ll use the kernels from 1 ear, about 3/4 cup.
Fresno chili – For heat. Skip it if you’re sensitive to spice.
Extra-virgin olive oil – It helps the veggies brown and soften on top of the pizza.
Pizza dough – Look for fresh dough in the refrigerated section of your grocery store, or use homemade pizza dough. It’s easy to make with just all-purpose flour, yeast, olive oil, maple syrup, and salt! You’ll also need cornmeal for stretching the dough.
Ricotta cheese and low-moisture, part-skim mozzarella – I love these two cheeses on this pizza. The ricotta creates a luscious creamy base, and the mozzarella adds a melty layer on top. Make sure to use low-moisture mozz here—fresh mozzarella has too much moisture and will make the pizza soggy.
Lemon zest – For brightness.
Basil pesto – I dollop it over the pizza after baking for pops of fresh flavor. Save some whole basil leaves to scatter over the finished pizza too!
Smoked paprika – A few pinches add smoky depth of flavor.
And salt and pepper – To make all the flavors pop!

Central location aiming to help all people create healthy lives both physically and mentally.