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Category Archives: Recipes

Delicious recipes I have created

Onion – Which One Do I Use??



Berry Summer Salad

Vary the fruits and the cheeses for a great salad every day.. Possible add-in ingredients:
Blueberries, cherries, red, white, and/ or dark grapes, cherry or grape tomatoes,  sliced raw Brussels Sprouts, broccoli,  pine nuts, etc..
Gorgonzola, blue, sliced cheddar, Mozzarella Cheese or your favorite..  If this is your lunch maybe some slice chicken breast would add more protein too…   Would be great with home made Poppy seed dressing…  Enjoy and have fun experimenting…  ET
Ingredients (local, fresh, organic, and non-GMO if possible):
6 cups of Fresh Spinach
1 Cup of Raspberries
1 Cup of Blackberries
Several sliced mushrooms
1/2 cup of Feta Cheese <– No dairy for me :))
3 Tablespoons of extra virgin cold pressed olive oil
2 Tablespoons of Balsamic Vinaigrette
A dash of salt
http://theprimitivefoodie.blogspot.com/2011/05/berry-summer-salad.html?_szp=463323 — with Jackie Soukup andOlga Ortega.
Photo: Berry Summer Salad <3 All the OmNomitarians Say Haaay! :)) Haha. #EatClean #LiveGreen
Ingredients (local, fresh, organic, and non-GMO if possible):
6 cups of Fresh Spinach
1 Cup of Raspberries
1 Cup of Blackberries
Several sliced mushrooms 
1/2 cup of Feta Cheese <-- No dairy for me :))
3 Tablespoons of extra virgin cold pressed olive oil
2 Tablespoons of Balsamic Vinaigrette 
A dash of salt


Chocolate-Peanut Butter Granola Apple Bites Wow!! #EatClean #SweetThings!!

These look so delicious!!! I can hardly wait to get home and start making some…ET

This is far better than a processed cookie, so don’t even start it!! ;))

Ingredients (local, fresh, organic, and non-GMO if possible!):

2 apples, sliced into wedges
1/4 cup peanut butter <– option: make it yourself using a food processor and your favorite nuts and/or seeds.
1/4 cup granola, your favorite <– could use oatmeal 
1/4 teaspoon ground cinnamon, for sprinkling
Semisweet chocolate chips, optional* <– dark chocolate is not an option! :)) I eat a little dark chocolate every day.

Zucchini Parmesan Bites.


These sound really tasty.. ET

4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Quinoa and Black Bean Stuffed Peppers


I can hardly wait to get back home and make these…ET 

Here’s a vegetarian update on a vintage comfort food meal. Instead of ground meat, the peppers hold a hearty, protein-rich combo of quinoa and black beans seasoned with a smoky Southwestern spice blend.

PREP TIME15 minsTOTAL TIME1 h 25 mins
This recipe makes 6 serving(s)

 Nutrition Facts

Amount per Serving

Calories: 260
Total Fat: 8 g
Saturated Fat: 2.5 g
Cholesterol: 10 mg
Sodium: 270 mg
Total Carbohydrate: 36 g
Dietary Fiber: 9 g
Protein: 12 g

 Take Note

Contains Dairy


  • 1 tablespoon oil, olive, extra-virgin, or canola or grapeseed oil
  • 1 medium onion(s), diced
  • 2 medium carrot(s), diced or grated
  • 2 clove(s) garlic, minced
  • 3/4 cup(s) quinoa, dry, (rinsed if directed on package)
  • 3/4 teaspoon salt, Kosher
  • 3 large pepper, bell, any color
  • 1 can(s) beans, black, no-salt-added, (15 oz) drained and rinsed
  • 1 can(s) tomato sauce, no added salt, (8 oz)
  • 1 teaspoon chili powder
  • 3/4 teaspoon cumin, ground
  • 1/2 teaspoon paprika, smoked, (may substitute regular paprika)
  • 1/2 teaspoon oregano, dried
  • 2 tablespoon cilantro, fresh, chopped (optional)
  • 3/4 cup(s) cheese, reduced-fat, shredded (optional)


Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.

Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and carrot and sauté until the vegetables have softened, about 8 minutes. Add the garlic and sauté for 2 minutes, stirring frequently. Add the quinoa, 1 1/2 cups water, and the salt. Bring the water to a boil, then reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, or until all of the liquid has been absorbed.

While the quinoa is cooking, prepare the peppers. Cut the peppers in half lengthwise, trim the stems, and scoop out all seeds and membranes. Arrange the peppers cut side-up on the baking sheet, and mist the peppers liberally with oil spray. Bake for 15 minutes to soften the peppers. Remove from oven.

Add the black beans, tomato sauce, chili powder, cumin, paprika, and oregano to the quinoa, and mix thoroughly. Stir in the cilantro, if using. Divide the quinoa mixture evenly between the six pepper halves and pat the filling down to pack it into the pepper cups. Bake the stuffed peppers for 25 minutes. Top the peppers with the cheese during the last 5 minutes of baking if desired.

Roasted Beet Soup

Roasted Beet Soup: Beyond Broth, a recipe

Roasted Beet Soup  - Real Food Forager on Health Home and Happiness

Today Jill of Real Food Forager is sharing a recipe for roasted beet soup out of her cookbook,Beyond Broth (you can see it here). What a timely contribution, as winter has set in and the holidays are over, warm soup with nourishing bone broth and veggies sounds so good on the menu!  Did you know that beets are especially beneficial for detoxifying the liver? That is especially for after the holidays of rich food, and possibly more sugar and alcohol consumption than usual 😉


Prep: 15
Cook: 30 – 38 minutes

– fry pan
– 3 – 4 quart pot
– pan for roasting


– 3 medium beets (2 cups chopped)
– 1 medium onion
– 1 medium leek
– 4 large garlic cloves
– 1 quart chicken or beef stock (click here for how to make chicken stock)
– 1 tsp sea salt (find sea salt here)
– Pepper to taste (find organic spices here)
– 1 bay leaf



1. Gently heat the chicken stock in the pot
2. Clean the beets and roast the beets and garlic at 400 degrees F for about one hour or until soft
3. In the fry pan sauté the onion, and leek until soft
4. Place the onion, leek in the pot of stock reserving 1/3 aside
5. Season with salt and pepper
6. When the beets are soft let cool and peel and the same for the garlic
7. Add the roasted beets and garlic to the pot
8. With the immersion blender blend the soup
9. Add the chopped vegetables that you reserved, back into the pot
Serve with a dollop of sour cream, heavy cream, or coconut cream

Hot, Sweet and Sour Pork or Chicken

I think this would be great with chicken breasts..

I made it with the Pork medallions and it was delicious..  ET

1/2  purple onion

1 small  Onion

1/2  Red pepper

4 cloves of garlic

1 fresh pineapple sliced into small pieces  (save all the juice)

1 cup frozen mango

1 teaspoon cumin

1/4 teaspoon  cayenne red pepper more or less to taste..

2 or 3 slices of crystal ginger cut into very small pieces

1/4 cup Rice Vinegar

1/2 cup water

1 pork  tenderloin sliced into 1/4″ slices


Cut the onions, red pepper, and garlic into very small pieces, and cook in olive oil. Add pineapple and mango cook until the mango is thawed..  Add water, pineapple juice, and Rice Vinegar, then stir in cumin and pepper.  If you wish it to be sweeter you can add 5 drops of Stevia.. or your favorite sweetener..

In the meantime cook the pork in olive oil,  in a large pan..  Add the fruit mixture to the pork.  Cook for a few minutes…   Serve over a Brown Rice and Quinoa mixture..  ENJOY!!!




Easy Vegetable Sour Cream Dip

1 package of vegetable soup

1 container of sour cream.

Mix these together and refrigerate for an hour or two before serving..

My family loves this with celery or roasted vegetables…  Yes, they are good on various chips too… ET

Cheesy Cauliflower Puffs — Seriously Delicious

I would have taken a picture but they were all eaten in a flash…ET

These are seriously delicious…



3 Cups of mashed Cauliflower  (Cook and mash no other ingredients needed) Remove as much water as possible..

2 eggs

1/3 cup sour cream (I used sour cream with added vegetables)

1 1/4 C Shredded Sharp Cheddar Cheese

2 T. Grated Parmesan Cheese

1 or 2 T. flour of you choice — I used Quinoa flour because I no longer eat wheat..

2 T. Parsley

1 T. Chopped Garlic

Adobo,  Salt, and  ground Pepper to taste…


Preheat oven to 400 degrees F.. Lightly grease with butter 8-12 wells in a nonstick muffin pan..

Wisk 2 eggs then mix in sour cream (with or without vegetables).   Stir in both Cheeses and the Parsley and garlic. Add in the mashed

Cauliflower and mix thoroughly. Season to taste..  Spoon into the muffin cups.  Do not overfill. bake for 30 – 35 minutes until browned..

Let cool in the pan for a few minutes and then serve with additional sour cream or butter..


Also see Potato Puffs with lots of Cheese… ET

Beef Stew — Great for Cold Winter Meals

1.5 # stew beef cut into small pieces

olive oil

1 large shallot cut into 1/4″ pieces

1 large onion cut into 1/4″ pieces

4 cloves of Garlic cut into 1/4″ pieces

5 or 6 celery stalks cut into small pieces

2# carrots sliced thin

1# parsnips sliced thin

1/2 teaspoon Adobo

1/2 crushed black pepper

1/2 teaspoon rosemary dried leaves crushed  or fresh  leaves cut small

1 large can of crushed tomatoes

3 peeled potatoes cut into small pieces

Brown the beef in Olive Oil, place into a tall stew pan..  Brown shallots, onions, garlic, and celery in Olive oil add to pan..

Add 6 cups of filtered water, and 2 cups of celeriac broth.. (I cooked and froze some months ago..) Or just use 8 cups of water and add celery seed.

Add carrots and parsnips and spices. Cook for about 2 hours,  add tomatoes, and cook another 1/2 hour.  Cool overnight.

The next day add the potato pieces and cook until they are soft.  Serve with a small pat of butter..

You may want to serve with your favorite bread or toast also..