Welcome to the Smart Food Club!

The Smart Food Club is a dynamic place to store and share recipes.

Our emphasis is healthy recipes.

Having worked with 1000’s of people on their personal and families path to health we know that “healthy” means different things to different people. We encourage all colors of healthy.

Our initial website will be a list of recipes in no particular order. When we reach 100 recipes we will categorize them.

Please enter your original recipe below. An original recipe is one that has had two or more ingredients or amounts changed.*

Also, please feel free to put your name, title to the recipe, instructions and history.

Have Fun-Thanks for sharing-Eat Healthy and Eat Well-

*All of the recipes entered are the property of the SFC.

3 Comments »

  1. E. Smith said

    Lots of great recipes coming soon

  2. Kendra Jarrell said

    Cranberry Walnut Qunioa Salad

    Cook 1 cup Qunioa on Stove with 2 cups water for 20 min…(cook like you would white rice)
    Set aside to cool onced cooled add ingredients below…
    1 Green Onion Sliced
    Chop 3/4 Cup Walnuts
    3/4 Cup dried Cranberries
    DRESSING
    3-4 garlic cloves crushed
    3-4 TBS Balsamic Vinegar
    1/3 cup Olive Oil
    Salt and Pepper to taste
    Mix up the dressing first then add to quinoa and other ingredients. Stir till well mixed. Refrigerate 3-4 hours and enjoy…Add more garlic and balsamic vinegar to intensify flavor!
    Enjoy!

  3. Joyce Hill said

    Salad Burritos

    Filling

    1 Tbls olive oil/ peanut oil
    1 small yellow squash chopped
    1 small zucchini chopped
    1 small red bell pepper, cored, seeded, and thinly sliced
    1 small onion, thinly sliced
    1 clove garlic, minced
    1 can red kidney beans, rinsed and drained
    2 cups shredded romaine lettuce
    2 tomatoes, cored and chopped
    Tortillas

    Chili-Cumin Dressing

    Stir together
    2 tablespoons red wine vinegar
    1 clove garlic, minced
    1-teaspoon chili powder
    ½ teaspoon ground cumin
    ½ teaspoon sea salt
    ¼ teaspoon pepper.

    1. In large skillet heat oil over medium –high heat.
    Add yellow squash, zucchini, bell pepper, onion, and garlic and cook, stirring often. 5-8 minutes, until vegetables are just tender.

    2. Add kidney beans, stirring gently, just until heated through.

    3. Stir in Chili-Cumin dressing.

    4. Heat tortillas, place 1/3 cup filling in the center of each tortilla and top with lettuce and tomatoes.

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