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vegitarian meals

Just in time for St. Patrick's Day!

No-Dye Healthy, Festive, Delicious and GREEN Recipes Just in time for St. Patty's Day!! 

Whether you have kids or not, St. Patrick's Day is such a fun excuse to get creative with your food by making it green.  Sure, you can go the easy route and buy green food coloring, but why put all those chemicals in your body when it can be SO easy to use fresh, nutritious ingredients and have the same effect? I have compiled a list of my favorite No-dye green recipes to celebrate this fun day!

RECIPE OF THE WEEK: Slow Cooker Eggplant Parm

RECIPE OF THE WEEK: Slow Cooker Eggplant Parm

This recipe couldn't get much easier and it is a great for a weeknight dinner .. perhaps a #meatlessmonday!  Instead of the traditional spaghetti to go along with most "parm's", try some spaghetti squash and you'll save yourself some extra calories and carbs!  

Ingredients:
  • 2 large eggplant, sliced into 1/2" in diameter circles
  • 2 eggs, lightly whisked
  • 1 cup panko bread crumbs
  • 1 tsp. minced garlic
  • 1 tsp mixed dry Italian seasonings such as oregano, basil, and parsley

RECIPE OF THE WEEK: Pumpkin Apple Soup

RECIPE OF THE WEEK: Pumpkin Apple Soup

It's going to be COLD out this weekend here in MA.  What better way to warm up than with a delicious cup of hot soup with fun fall flavors! This soup has a tangy flavor from the apples and richness from the pumpkin and it's packed with fiber, Vitamin A and C and other key nutrients to nourish your body!  Warm up and enjoy!

Ingredients:
2 Tbs. olive oil
1 yellow onion, thinly sliced
1/2 tsp. sea salt
1 garlic clove, finely chopped
4 cups low-sodium vegetable stock

RECIPE OF THE WEEK: Sweet Potato Black Bean Burgers

RECIPE OF THE WEEK: Sweet Potato Black Bean Burgers

These burgers won't leave you craving meat in any way! Packed with protein and essential nutrients, they are sweet, savory and will fill you up leaving you feeling satisfied.  

Ingredients
  • 2 cups mashed sweet potato
  • 1 cup cooked unsalted black beans, rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 cup almond meal
  • 1/2 cup finely diced green onion
  • 2 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chipotle powder (if you want to add some spice)

RECIPE OF THE WEEK: Cauliflower Hot Pockets

RECIPE OF THE WEEK: Cauliflower Hot Pockets
Who remembers hot pockets? Those things were so easy and delicious when I wasn’t aware of what was in them! Being a bit more health conscious now, I decided to give these a try to recreate a childhood favorite and deliver a bit more nutrition while doing so!

Ingredients:
1 small head cauliflower, cut into small florets
1 egg, lightly beaten
½ cup shredded mozzarella cheese
½ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon minced roasted garlic

RECIPE OF THE WEEK: Double Chocolate Beet Muffins

RECIPE OF THE WEEK: Double Chocolate Beet Muffins
Muffins are such a great treat for breakfast but can wreak havoc on your waistline if you don’t pay attention to what is in them! But not these veggie packed muffins … they deliver the nutrients you need without giving up the great taste!

Ingredients:
2 eggs (or 2 flax eggs for an extra nutritional boost!)
1 cup beet puree 
1/4 cup maple syrup
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil
1/4 cup unsweetened almond milk

RECIPE OF THE WEEK: Sweet Potato Noodle and Apple Salad

RECIPE OF THE WEEK: Sweet Potato Noodle and Apple Salad

A healthy and easy weeknight dinner or lunch packed with nutrients and a topped with a delicious creamy dressing! 

Ingredients:
For the salad:
3 Tbsp sliced almonds, toasted
2 tsp Olive oil
1 medium sweet potato, spiralized into noodles
Sea salt
1 large apple, spiralized into noodles
3 cups spinach, packed
3 Tbsp golden raisins

For the dressing:
2 Tbsp apple juice
1 Tbsp creamy almond butter
1 tsp apple cider vinegar
1 1/2 tsp dijon mustard
1/2 tsp fresh ginger, minced

RECIPE OF THE WEEK: Roasted Fall Veggie Salad

RECIPE OF THE WEEK: Roasted Fall Veggie Salad with Orange Chipotle Dressing

This delicious roasted fall salad incorporates colorful veggies, seeds and dried fruit for a nutrient-packed dish with a spicy kick! 

Ingredients:
2 sweet potatoes (peeled and chopped)
1 butternut squash (peeled and chopped)
4 carrots (peeled and chopped)
1 1/2 tablespoons olive oil
1/2 cups dried cranberries
1/4 cups orange juice
1 teaspoon honey
1 chipotle chile (minced finely)
1 1/2 teaspoons adobo sauce
1/2 cups pepitas

Directions:

RECIPE OF THE WEEK: Cauliflower Rice

RECIPE OF THE WEEK: Cauliflower Rice
The new craze recently seems to be all about cauliflower.  Here’s a simple recipe for cauliflower rice that is packed with flavor, but much lower in carbs than regular rice.  Let us know what you think!

Ingredients:
1 large head cauliflower chopped into florets
3 tablespoons olive oil
1 medium onion, diced
Salt
2 tablespoons fresh parsley leaves, finely chopped
Juice of 1/2 lemon

Directions:
Trim the cauliflower florets, removing stems. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.

RECIPE OF THE WEEK: Spiced Lentil Soup

RECIPE OF THE WEEK: Spiced Lentil Soup
It’s soup season! This super easy recipe has some nutrient packed spices and the lentils will keep you full and are packed with protein!

Ingredients:
1 1/2 tablespoons extra-virgin olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk