Rainbow Veggie Wrap!

Here’s a colorful & delicious vegan meal for you to chow down on! Check out this Rainbow Veggie Wrap recipe submitted by Sophie MacKenzie of Cambridge in Waikato, New Zealand; it’s a 10-minute, 401 calorie creation that looks even better for you than it looks; 44% DV of fiber, 11.6 grams of protein, 139% of your DV for Vitamin A, and 152% of your recommended daily intake of Vitamin C! Share your thoughts on this awesome recipe by leaving a rating & comment below, and we know you’re gonna enjoy this one. Happy Cooking! – Tasty25 Staff

 

Rainbow_Veggie_Wrap

 

Every recipe has a story! Sophie shared hers with us: “When I don’t know what I want to eat, this always is my top go to meal because it has everything you need for health, and tastes divine! You can easily change the the flavours with what type of hummus you put in; hope you enjoy it as much as I do!” –Sophie

 

CALORIE COUNT: 401 Calories Per ServingSERVING SIZE: 354 grams

 

What you need:

1 Large spinach tortilla wrap

1/2 Cup avocado (mashed)

2 Tbsp. hummus

2 Lettuce leaves

1/4 Cup spinach (chopped)

1/2 Cup purple cabbage (chopped)

1/4 Cup carrots (sliced in thin strips)

1/2 Cup bell pepper (sliced in strips)

1/4 Cup cucumbers (chopped)

1/4 Cup tomatoes (sliced)

Directions: (Approximate cook time: 10 minutes; Serves 1 adult.)

  1. Spread the avocado & hummus on one side of the spinach tortilla wrap.

  2. Next, add the soy sauce, salt, and black pepper (if desired) to the veggie mixture; Cook on high heat until cooked through and a little tender, but still crunchy.

  3. Pour the drained beans into a medium bowl, and add the cooked veggie mixture. Add Italian dressing if desired.

  4. Serve immediately.

  5. Eat & enjoy!

 Thanks Sophie for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Tasty25 TV: Black Bean, Potato and Vegetable Soup!

Fall is in the air, and we’re bringing our food conscious community great delicious recipes to keep everyone warm & healthy! Check out Tasty25 TV’s 1st episode, as we bring you an original 25-minute recipe of Black Bean, Potato and Vegetable Soup; it’s a hearty 377 calories per serving, low in fat & cholesterol, and high in Vitamins A & C! This delicious meal goes over well with brown rice, and makes 9 full servings; this makes it perfect for families, or for those who want an affordable meal with lots of leftovers. Watch & share the video, and don’t forget to send your questions/comments/suggestions to editor@tasty25.com. Enjoy, be food conscious, and Happy Cooking! -Tasty25 Staff

 

 

What you need:

4 Cups chicken broth

6 Cups water

2 Cups black beans

2 Cups lentils

2 Cup bok choy

1 Cup carrots

1 Cup golden potatoes

1 Cup bell pepper

2 Tbsp. garlic powder

1 Tbsp. black pepper

2 Tsp. salt

1/2 Cup onion (Optional)

1 Cup chicken breast (Optional)

1 Cup turkey sausage, sliced (Optional)

 

 

Directions: (Approximate cook time: 25 minutes; Serving size – 9 servings)

  1. First, chop your carrots, bok choy, potatoes, bell pepper, onions (optional), chicken (optional) and turkey sausage (optional) into small pieces; set aside.

  2. In one large pot, add your chicken stock, 2 cups of water and the spices; in another large pot, fill with the additional 4 cups of water. Place both on the stovetop on medium heat, and bring to a boil.

  3. When both pots are boiling, place your chopped carrots, potatoes, onions, chicken, and turkey sausage into the pot with the chicken stock; add the black beans to the pot that only contains boiling water. Allow both pots to cook down for 5 minutes, and then turn both stovetop ranges down to low heat.

  4. After an additional 10 minutes, take the black beans from the pot and strain them; then add them to the pot with the other ingredients, along with the lentils, bok choy, and bell pepper. Allow ingredients to cook for an additional 5-10 minutes, stirring occasionally.

  5. Finally, take your soup off of the heat, and serve immediately.

  6. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Veggie Omelette w/ Avocado Salsa and Fruit Salad!

Another tasty breakfast recipe for our food conscious community! Try out this Veggie Omelette w/ Avocado Salsa and Fruit Salad submitted by Hailey Pharmer from Irvine, California; this 430-calorie complete breakfast is exactly what you need to kickstart your day in a dynamic way! Plus, you’re getting well over 100% of your Vitamins A & C! Let us know your thoughts about this awesome recipe by leaving a rating & comment, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

 

 

Every recipe has a story! Hailey shared hers with us: “I learned about eating clean almost a year ago, and I’m constantly learning more & trying new ideas! This recipe I created was inspired by my desire to cut out processed foods, and also by my love for a hearty, healthy breakfast each morning!” –Hailey

 

What you need:

For the omelette:

3 egg whites

1 cup kale (Roughly chopped; About 3 kale leaves)

¼ cup red bell pepper (Roughly chopped)

¼ cup Tomatoes (Roughly chopped)

¼ cup green onion (Roughly chopped)

1 garlic clove (Finely chopped)

2 Tbsp. white onion (Chopped)

2 Tbsp. olive oil

Black pepper (To taste)

Red pepper flakes (To taste; Optional)

For the avocado salsa:

½ Cup avocado

¼ Cup red roma tomato, chopped

2 Tbsp. purple onion, finely chopped

1 Tbsp. fresh cilantro, chopped

For the fruit salad:

3-4 Strawberries, chopped

½ Kiwi, peeled and chopped

½ Small mango, peeled and chopped

4 Raspberries

1 Tbsp. shredded coconut

Directions: (Approximate cook time: 15 minutes; Serves 1 adult.)

  1. Beat egg whites in a small bowl; Sauté the vegetables in 1 Tbsp. of olive oil over medium heat (Only about 2-3 minutes) Sauté just until soft and brightly colored, then set aside.

  2. Heat the other 1 Tbsp. of olive oil in a small frying pan over medium heat, pour eggs into the pan, add black pepper, and cover; Cook until lightly browned on bottom and flip.

  3. Add ½ of the vegetables mixture to one half of the omelet, then fold the other half of the omelet over the top; Let sit for 30 seconds to 1 minute with the heat off; Add the other half of veggies on top of omelet.

  4. To prepare the avocado salsa, in a small bowl, mix your red tomato, purple onion, cilantro and lemon juice; With a large spoon, carefully spoon avocado out of the skin. Spoon tomato mixture onto the avocado, serve next to the omelet, and sprinkle with red pepper flakes.

  5. Serve the omelet & avocado salsa with the fruit salad.

  6. Eat & enjoy!

 Thanks Hailey for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

The “Whole” Veggie Breakfast Omelette!

Here’s a highly unique way to get a great tasting, filling, and healthy breakfast! Check out this “Whole” Veggie Breakfast Omelette submitted by Mehak Mittal of Reseda California; it’s only 220 calories per serving with 2 grams of fat, and gives you 133% of your Vitamin A & 281% of Vitamin C! This is one healthy & delicious breakfast that you should definitely give a try. Let us know your thoughts about this awesome recipe by leaving a rating & comment, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

 

 

Every recipe has a story! Mehak shared hers with us: “I got the idea for this recipe while searching for some breakfast ideas that were simple, quick and could be enjoyed with friends. I tweaked the recipe to make it really healthy, and added a few of my own spices and ingredients; it turned out to be really yum! My husband and friends really enjoyed it, and I must add that it looks pretty appetizing to the eyes as well!” –Mehak

 

What you need:

1 Bell pepper (Green, Yellow, or Red)

3 Button mushrooms

1 Clove garlic

1 Cup egg whites

1 Cup baby spinach

1/2 Cup onion

1 Tbsp. cilantro

1 Tbsp. ground black pepper

1/2 Tsp. cumin

1/2 Tsp. italian seasoning

1/8 Tsp. salt

Olive oil spray

Directions: (Approximate cook time: 15 minutes; Serves 2 adults.)

  1. Cut the bell pepper in half, resulting in two bowl-like pieces from the top & bottom; Remove the core, seeds, and stem from each half of the bell pepper.

  2. Next, whisk your egg whites together with the 1/8 Tsp. of salt, and your freshly crushed pepper and Italian seasoning.

  3. Turn your stovetop to medium-high, and lightly spray a flat-bottomed frying pan with your olive oil.

  4. Saute the garlic; After a minute, add onions and mushrooms, and saute until browned.

  5. Add baby spinach to the sauteed veggie mix, and cook until they become soft but still have a bit of a crunch.

  6. Next, place your bell pepper rounded halves on the pan, and equally divide the veggies in them; Then, also pour the egg white mixture into each bell pepper half.

  7. When the egg whites start to cook a little, turn stove pot heat to low, and cover pan for 2-3 mins so the omelette can cook thoroughly.

  8. After eggs are fully cooked, remove each bell pepper with a spatula and serve by garnishing with fresh cilantro and a pinch of ground roasted cumin on each half; Serve immediately.

  9. Eat & enjoy!

 Thanks Mehak for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

The Editor’s Own: Fresh Sunburst Salsa!

Greetings everyone! I’ve got a great new recipe for you today that I created during our first Tasty25 food tasting party on Cinco de Mayo; and I must add, everyone LOVED it! Try out my Fresh Sunburst Salsa recipe; it’s light, refreshing, and full of delicious flavors. Ingredients include fresh tomatoes, onions, green bell pepper, garlic, cilantro, and more! It’s also only 40 calories per serving, and goes well with multigrain salsa chips, or toasted tortillas. Before you get to work on making my Tasty25 creation, be sure to join our healthy eating community and stay connected with us by placing your email address in the subscription sidebar on the right; also tell your friends & family about the great things we’re doing at Tasty25! Happy Cooking everybody, and don’t forget to send me a photo to editor@tasty25.com after you try it out! Much health, wealth, and prosperity. – David Jones II, Editor of Tasty25 Magazine

 

 

What you need:

2 Medium slicing tomatoes

1 Cup of onions

1/2 Cup of green bell pepper

1/2 Cup shredded parmesan cheese

6 Garlic cloves

1 Fresh lemon

2 Tbsp. fresh cilantro

1/2 Tsp. sea salt

Freshly ground black pepper (To taste)

 

 

Directions: (Approximate cook time: 5 minutes; Serving size – 2-4 adults)

  1. Chop your tomatoes, onion, garlic, and bell pepper into fine pieces, and combine in a medium sized bowl. (Make sure to thoroughly wash your fruit first!)

  2. Taking a large spoon, crush ingredients and stir until mixed evenly.

  3. Next, add 2 Tbsp. of fresh lemon juice along with the shredded parmesan cheese, finely chopped cilantro, salt, and ground black pepper to taste; Repeat step 2.

  4. Serve immediately, or refrigerate for 15-20 minutes for cold salsa.

  5. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Gruyère Cheese Baguette!

Here’s another great healthy & delicious recipe for our food conscious community! Try this Gruyère Cheese Baguette recipe submitted by cooking blog FoodsVentures from Riverside, CA; great as a large appetizer or meal entrée, and can easily make even the most amateur of cooks seem like a cooking wizard. We hope you enjoy, and Happy Cooking! – Tasty25 Staff

 

 

What you need:

2-3 Tbsp. extra virgin olive oil

2 Yellow or white onions, very thinly sliced (about 3 cups)

1 Tsp. dried thyme

1 Large baguette, sliced on the diagonal into 12–16 slices, about 1/2-inch thick

2 Tbsp. Dijon mustard

2 Cups grated Gruyère cheese

Salt and freshly ground black pepper

Directions: (Approximate cook time: 15 minutes; Serves 2-4 adults)

  1. Preheat oven to 425 degrees F.

  2. In a large skillet, heat oil over medium-high heat; add onions.

  3. Let onions cook at least 3 minutes before stirring (Should start to brown before you stir them).

  4. Continue to cook, stirring occasionally, about 10 minutes, or until onions are well browned; Add thyme, and season with salt and pepper.

  5. Spread bread slices with mustard; Divide onion mixture evenly over bread slices, then top each with cheese.

  6. Place on a foil-lined baking sheet; Bake 10 minutes, or until cheese is melted.

  7. Serve hot; Eat & enjoy! (Great with a glass of red wine!)

Thanks FoodsVentures for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Delicious Homemade Sushi!

Sushi sushi sushi! Check out this Delicious Homemade Sushi recipe submitted by Amber Gautreau of Baton Rouge, LA; this recipe for homemade is light, refreshing, and simply delicious! It works great for almost any event or occasion, and is a sure fire way to impress your friends & family on being food conscious. We hope that you enjoy, and Happy Cooking! – Tasty25 Staff

 

 

What you need:

1 1/2 Cups of Calrose Rice (Otherwise known as ‘Sticky Rice’)

2 Cups of water

Kikkoman rice vinegar

Red, green, and yellow bellpepper (One of each)

1 Cucumber

Cream Cheese

1 Pack of dried seaweed sheets. (Sushi paper)

Fish/seafood of choice. (OPTIONAL; Salmon & Crab meat commonly used.)

Directions: (Approximate cook time: 25 minutes; Serves 2-4 adults)

Rice Instructions:

  1. Combine water & rice; Bring to a boil.

  2. Simmer covered for 20 minutes.

  3. Place cooked rice in a medium sized bowl; Add rice vinegar to desired taste.

  4. Stir until rice is cool.

While rice is cooking:

  1. Prepare vegetables, slicing the bellpeppers & cucumbers into thin strips. (Image shown below.)

  2. Place 1 sheet of seaweed (shiny side down).

  3. With wet fingers, take a small amount of sticky rice, placing a thin layer on the seaweed.

  4. After placing rice on seaweed paper, place a thin layer of cream cheese on rice.

  5. Place vegetables & seafood, if applicable, on top of cream cheese.

  6. Finally, roll, cut, and enjoy!

Thanks Amber for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.