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Cancer Prevention Diet

Cancer Prevention Diet

At the East Georgia Cancer Coalition, we work toward cancer prevention through information, referrals, and uniting resources. That is why at Hearty at Home we provide you with delicious recipes to help you build a healthy diet. According to the American Cancer Society, cancer risk 

Mocha Brownies

Mocha Brownies

Mocha Brownies that are allergen-friendly, rich, moist & delicious! A hint of coffee makes for a lovely mocha cocoa flavor. A perfect treat to make for a friend or special occasion or if you’re just feeling for a chocolate-y dessert! For a gluten-free version, substitute 

Hot Italian Sausage Pasta with Broccoli

Hot Italian Sausage Pasta with Broccoli

Hot Italian Sausage Pasta with Broccoli is a quick and easy sauceless pasta dish that is simply tasty! We made this version plant-based by using Beyond Meat’s Hot Italian Sausage, but you can modify this recipe to have traditional sausage and even make this dish gluten-free by using gluten-free pasta.

Ingredients

Serves: 2-3 Time: 45 minutes

Hot Italian Sausage Pasta with Broccoli

  • 2 sausage links, sliced
  • 1/2 yellow onion, diced
  • 1 small green bell pepper, diced
  • 1 cup broccoli florets, chopped
  • 4-5 cherry tomatoes, halved
  • 2-3 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 box of farfalle pasta
  • Chopped fresh basil (optional)

Directions

  1. Begin by preparing your sausage and vegetables, setting the vegetables aside.
  2. Then, begin boiling water for your pasta.
  3. In a large skillet, set heat to high.
  4. Add the sausage to the skillet and cook for 5-7 minutes, flipping and cooking the other side.
  5. You may choose to keep the sausage in the pan while cooking the vegetables, or you can remove the sausage and wipe excess oil from the pan. Either way, begin sautéing the vegetables next starting with the onion and bell pepper.
  6. Check your pasta water and add pasta noodles to the water once boiling.
  7. Cook for 7-8 minutes, then add the tomatoes and garlic.
  8. Continue cooking until the onions are translucent. Then add the broccoli and return the sausage to the pan if you removed it.
  9. Reduce skillet to medium-low and season with salt, black pepper, and italian seasoning.
  10. Drain pasta water once the pasta is cooked to preferred doneness.
  11. Mix the pasta with the sausage and veggies and stir together well.
  12. Remove from heat, top with chopped fresh basil if desired, then serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Roasted Lentil Balsamic Bowl

Roasted Lentil Balsamic Bowl

Roasted Lentil Balsamic Bowl, a delicious grain & greens bowl with toasted lentils and balsamic roasted veggies served over a bed of fresh greens. This dish is great to enjoy for dinner or meal prep earlier in the week to have for lunch. This dish 

Blueberry Banana Oat Bread

Blueberry Banana Oat Bread

Blueberry Banana Oat Bread, though not quite like our Hearty Banana Bread, this loaf is equally hearty & delicious! This recipe is simple and easy to make and is fully plant-based. You can substitute ingredients to make this loaf gluten-free with non-gluten alternatives or vegetarian 

Shredded Coconut Mounds

Shredded Coconut Mounds

Shredded Coconut Mounds, a macaroon style cookie that is super simple to make with just a food processor! These little coconut mounds are a delish & light treat to enjoy anytime of year.

Ingredients

Yield: 6-8 cookies Time: 20 minutes

Shredded Coconut Mounds

  • 3 cups shredded, unsweetened coconut
  • 1/4 cup almond flour
  • 1 1/2 Tbs melted vegan butter or coconut oil
  • 3 Tbs honey or maple syrup
  • 1 1/2 Tbs aquafaba (brine from canned chickpeas)
  • Pinch of salt
  • 1/2 tsp pandan extract (can substitute for vanilla or almond)
  • 1 Tbs cornstarch

Directions

  1. Preheat the oven to 375º F
  2. Place the shredded coconut in the food processor or blender
  3. Pulse or mix the coconut for 1 minute or until the coconut clumps together in flakes.
  4. Then, add the almond flour, melted butter or oil, sweetener, aquafaba, salt, and flavor extract. Mix together for 20 seconds.
  5. Next, pulse in the cornstarch until the wet dough has formed.
  6. Carefully scoop a heaping tablespoon of dough out onto a cookie sheet lined with parchment paper or a silicone baking mat. Leave plenty of space between each cookie. The dough is a bit crumbly but can be easily pressed together into its form.
  7. Place in the oven and bake for 13-15 minutes or until lightly golden on top, be careful not to burn the bottom.
  8. Remove from the oven once baked and allow to fully cool on a cooling rack.
  9. Serve & enjoy!

Cookies can be stored at room temperature for 3-4 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Acorn Squash & Tofu Ratatouille

Acorn Squash & Tofu Ratatouille

Acorn Squash & Tofu Ratatouille with eggplant, zucchini, onion, garlic, and tomatoes. A delicious spin on the classic ratatouille. While we oven-roasted our tofu, you can try broiling or steaming it if preferred! Ingredients Serves: 4 Time: 50-60 minutes Culinary Skill: Intermediate Acorn Squash & 

Creamy Lion’s Mane Pasta

Creamy Lion’s Mane Pasta

Creamy Lion’s Mane Pasta, a delicious and easy pasta dish with a homemade creamy tomato sauce. Lion’s mane mushrooms are known for their meaty-like texture and taste (akin to crab meat), and are perfect substitutes for plant-based dishes. Not only that, lion’s mane is low 

Jelly Donut Cupcakes

Jelly Donut Cupcakes

Jelly Donut Cupcakes, the deceptively delicious cupcake that’s all dressed up like a donut. These are the perfect pastry to bring to a morning meeting, potluck brunch, or for enjoying at home! Serve with coffee in the morning or after dinner for dessert. Adapted from the Veganomicon, you can make these pastries vegetarian by using cow dairy and butter, or try making them gluten-free with a gluten-free flour substitute.

Ingredients

Yield: 12 cupcakes Time: 35-40 minutes

Jelly Donut Cupcakes

  • 1 cup non-dairy milk (we used Planet Oat Original)
  • 1 tsp apple cider vinegar
  • 2. Tbs cornstarch
  • 1 1/12 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup vegan butter, melted (we used Smart Balance)
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • Raspberry jam or preserves (or another jam of your choosing)
  • Confectioner’s sugar (for topping)

Directions

  1. Preheat the oven to 350ºF and line a 12-muffin tin with cupcake liners.
  2. Then, in a small mixing bowl, combine the non-dairy milk, apple cider vinegar, and cornstarch. Whisk together until well-combined and then set aside.
  3. In a large mixing bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
  4. Once the dry ingredients are mixed, create a well in the center of the bowl by parting the flour around to the sides of the bowl.
  5. Then, pour the milk mixture into the well and begin to whisk together, being sure to remove clumps of flour.
  6. Next, whisk in the melted vegan butter, vanilla extract, and sugar and combine until the batter is smooth.
  7. Evenly distribute the batter into the muffin liners. Each should be filled about 3/4 of the way full.
  8. And then, with your jam, take a heaping teaspoon of jam and plop it on top of the batter in the center. Don’t push the jam down into the batter.
  9. Place the cupcakes in the oven and bake for 21-23 minutes.
  10. Once baked, remove them from the oven and allow them to cool completely on a wire rack. It is best to leave the cupcakes out at room temperature (preferably overnight) to allow the top to dry a bit, like a donut. But, you can serve immediately once cooled.
  11. Top with powdered sugar before enjoying and serve with coffee if desired!

Store at room temperature for up to 4 days or in the refrigerator for 5-7 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

22 Summer Recipes for 2022

22 Summer Recipes for 2022

Summer is a beautiful time of year to enjoy the lush greenery and bright sunshine. But, it’s important to keep up your energy and stay on top of your nutritional intake during the hot summer months. Here are 22 of our favorite Summer Recipes for 

Mango Pineapple Chia Seed Pudding

Mango Pineapple Chia Seed Pudding

Mango Pineapple Chia Seed Pudding topped with coconut flakes makes for a delicious treat to enjoy in the summertime. Serve this up for breakfast, a midday snack, or as dessert! Ingredients Serves: Time: Overnight Mango Pineapple Chia Seed Pudding 1 whole mango, peeled & chopped