Healthy Recipes

Berry Lemon Muffins

(Makes 12 muffins)

For a healthy alternative to all-too-common oversized, high-fat muffins, try this favorite from the Green Mountain kitchens.

It’s made with a mix of whole wheat and all-purpose flour, which gives it a heartier texture and lots more nutrition!

Don’t forget the lemon zest for extra zip. If you like them sweeter, try sprinkling each one with a pinch of brown sugar,

which will add to the flavor and produce a beautiful crunchy golden top to enjoy.

1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
Zest of one large lemon
1 egg, beaten
3/4 cup fat-free (skim) milk
1/3 cup canola oil
1 cup berries (blueberries, raspberries or combination)

Preheat oven to 400 degrees. Lightly oil standard 12-cup muffin tin. Mix together dry ingredients and lemon zest

in a medium bowl. In another small bowl, combine egg, milk and oil. Add liquid ingredients to dry and stir until

just combined. Do not overmix. The batter should be lumpy, thick and moist, not smooth. Carefully fold in berries.

Fill muffin tins 2/3 full and bake 20-30 minutes or until browned.

Simply Pasta with Lemon & Basil

(Makes 4 side dish servings)

Adding a few fresh herbs transforms an ordinary dish into something special. This easy pasta side dish is a tasty

accompaniment to grilled chicken or fish. Combining the flavor of fresh lemon and fresh basil is quite delicious.

1/4 cup olive oil
1/4 cup grated parmesan cheese
3 tablespoons lemon juice
Salt & pepper to taste
3 cups cooked spaghetti
1 1/2 teaspoons lemon zest
1-2 tablespoons chopped fresh basil

In large bowl, whisk oil, cheese, lemon juice, salt and pepper. Add spaghetti, zest and fresh basil and toss.

Garden Vegetable & Mozzarella Tart

(Makes 6-8 servings)

A favorite new dish from the chefs at Green Mountain, this delicious and colorful combination of fresh vegetables and

herbs makes a great main dish to serve at lunch, dinner or brunch. Pair it with a fresh melon salad.

1 ½ cups sliced zucchini
1 ½ cups sliced yellow squash
½ cup cubed red pepper
½ cup sliced sweet onion
1 small clove garlic, chopped
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 ready-to-bake pie crust
2 tablespoons fresh chopped herbs such as basil, rosemary and thyme
12 ounces (3 cups) shredded mozzarella cheese
3 eggs, beaten

Heat oven to 400 degrees. In a medium bowl, toss vegetables with the oil and vinegar; spread vegetables on a cookie sheet and bake 20 minutes. Remove from oven.

Heat oven to 350° F. Unroll pie crust dough into a 9-inch glass pie plate. Press crust gently against the sides and bottom.

Fold excess crust under and press firmly with a fork or flute the edge. Spread 1½ cups mozzarella cheese on the bottom of the crust and layer cooked vegetables on top of the cheese. Sprinkle on chopped herbs, salt and pepper to taste. Pour beaten eggs evenly over the vegetables and top with the remaining 1½ cups of cheese. Bake for 35 minutes. Let stand about 5 minutes before serving.

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