The EatSmart Blog

Providing Tools and Tips to Live Healthier, Happier Lives

Orange Almond Salad with Avocado




  • 1 head romaine lettuce, washed and chopped
  • 1 orange cut into segments* (save the carcass juice for the dressing)
  • 2 green onions, chopped
  • 1 small avocado, sliced
  • ¼ cup roasted sliced almonds
  • cooked chicken** (optional)

Orange Balsamic Dressing

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • Juice from the segmented orange carcass, squeezed
  • Pinch of salt and pepper

For instructions, click here.

About the Author: I’m Natalie, the writer, photographer and recipe developer behind the blog tastes lovely.  I love to cook and develop simple and healthy recipes for delicious everyday meals, and am so glad to share them with you. I’m a happily married California girl and started this blog in August 2013 as a way to document and remember all of my favorite recipes, and to improve on my photography skills. Every recipe I post has been made by me several times to make sure all the kinks are worked out. I post photo’s and recipe videos to make it easy for you to duplicate and make at home.

5 Gift Ideas for Mother’s Day 2015


Mother’s Day is quickly approaching, have you thought about what to get Mom? Why not pick something that truly suits her interests and give her a gift that she can use year round? When you call your Mom, is she always in the kitchen trying a new recipe or is she on her way to the gym? Maybe you’re trying to track her down because she’s out of town yet again. We put together a Mother’s Day gift guide with creative ideas to match what she loves to do.

For the Mom who loves to cook and bake

Our Precision Pro Digital Kitchen Scale is a great gift for the Mom who likes to bake, cook and try new recipes. Food items can be weighed directly on the scale platform or utilize the scale’s tare (zero) function, which eliminates the weight of a plate or bowl and makes cleanup a snap. The scale can weigh up to 11 lbs!

Buy now on Amazon for $19.95.

For the Mom who loves to cook Sunday dinner

Does Mom enjoy having everyone over for the big meal? Make her job that much easier with our Precision Elite Thermocouple Food Thermometer, which can read the temperature of meat in 3 seconds. The 1.5 mm probe keeps the puncture small so the juices don’t run out. The probe also folds down for easy storage and the Elite comes in a festive red color.

Buy now on Amazon for $39.95.

For the traveling Mom

Does Mom like to travel? Our TravelWise 3 Piece Packing Cube System will make packing and unpacking a breeze. The cubes keep clothes neat and organized in their own little drawers and the mesh panel makes it easy to locate the items she needs. The Packing Cubes are available in five color options including black, purple, silver, teal and red.

Buy now on Amazon for $19.95.

For the fitness fanatic Mom

Is Mom always working out and careful about what she eats? Our Precision GetFit Digital Body Fat Scale will help her stay on track. The GetFit quickly and easily measures body fat, body water, body muscle and bone mass using ITO BIA technology. She’ll appreciate the auto-recognition software, which remembers her personal data each time she steps onto the scale.

Buy now on Amazon for $49.95.

For the jet setting Mom

Is Mom racking up frequent flier miles? Help her avoid excess baggage fees with our Precision Voyager Digital Luggage Scale. Mom can simply clip the scale’s buckle to the handle of a suitcase or bag and lift the bag up. The scale will beep when the weight has been determined and appear in the large backlit LCD. It’s lightweight so she can take it along for the return trip.

Buy now on Amazon for $14.95.

What item would the Mom in your life love to receive? Tweet to us @eatsmartscales.

Lemon Ricotta Cake with Almond Glaze



For the cake:
  • 1½ cups cake flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 tbsp. lemon zest, from about 2 medium lemons
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 1 cup ricotta cheese
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
For the almond glaze and topping:
  • 1 cup powdered sugar, sifted
  • 3 tbsp. lemon juice
  • ½ tsp. almond extract
  • ½ tsp. lemon zest
  • 2 tbsp. sliced almonds, for topping

For baking directions, click here.

About the author: Kristine is the author, photographer, and recipe developer behind the blog Kristine’s Kitchen.  She’s a mom of three and believes life is all about balance!  You can learn more and find recipes for healthy meals and snacks that you’ll crave at

DIY Salad Dressing Recipe Roundup

salad-dressing-recipes-diyFinding a healthy salad dressing that actually tastes good can be a challenge. Some commercial dressings have scary sounding ingredients and homemade recipes may seem complicated or call for unusual ingredients. We rounded up homemade salad dressing recipes that are simple and use wholesome ingredients that you probably already have on hand.

Eat smart with these DIY salad dressings:

Lemon Herb Vinaigrette


Get the recipe from The Cafe Sucre Farine

Honey Mustard Vinaigrette

Honey-Mustard-VinaigretteGet the recipe from Premeditated Leftovers

Homemade Caesar Dressing


Get the recipe from Well Plated

Fresh Raspberry Vinaigrette

Fresh-Raspberry-Vinaigrette-bGet the recipe from That’s Some Good Cooking

Low Calorie Creamy Balsamic Salad Dressing


Get the recipe from Salad in a Jar

Dairy Free Ranch Dressing


Get the recipe from My Whole Food Life

Amazing Vinaigrette

Get the recipe from Parsley, Sage and Sweet

Basil Vinaigrette


Get the recipe from What’s Gaby Cooking

Chipotle Lime Southwest Dressing


Get the recipe from The Creative Bite

Easy, Healthy Vinaigrette


Get the recipe from Jill’s Home Remedy

Do you have a healthy and easy to make salad dressing recipe? Please share it with us @EatSmartScales!

Homemade Strawberry Cereal Bars

Guest post from Super Healthy Kids.

First I made the dough (full recipe below). Then,  we rinsed, de-stemmed, and chopped up the strawberries in a food processor until smooth.   I’ve also done this where I break up the strawberries over the stovetop first, over some low heat, and then blend it up. It does get a little smoother, but you may want to leave it chunky. Your choice.

Then, we rolled out the dough, and spread our strawberries down the side of a square piece of dough, and folded over.  We pinched the sides to keep the filling in, and then baked it.

Crust Ingredients:

  • 1/2 cup coconut oil
  • 1/2 cup agave
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2 cups whole wheat pastry flour
  • 1 cup oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder


Cream the coconut, agave, vanilla and egg, with an electric mixer.  In a separate bowl, combine flour, oats, salt, and baking powder.   Add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated.  Wrap dough in plastic wrap, and chill for 1 hour. Once chilled, roll out on wax paper, using flour where necessary so it doesn’t stick to your rolling pin, or the counter. Cut and wash 1 cup of strawberries.  Put them in a small saucepan with 1 tablespoon of water.  Using the edge of a wooden spoon, slowly break the strawberries up until the start to break apart.  After about 5 minutes, pour strawberries into a food processor and blend until smooth.  If you still would like it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tablespoon of corn starch with a few drops of water *enough to turn the corn starch liquid.  Add to the strawberries and stir over low heat until it begins to thicken. Preheat oven to 350. Roll out dough, and using a pizza wheel, cut into 3X3 inch squares.  Pour strawberry sauce on one side, and fold over and pinch to keep the filling in.  Transfer to a cookie sheet and bake at 350 for 15 minutes.  To keep these soft, store in a zip top bag or air proof container.

For more pictures and nutritional information, please click here.

About the Authors: Amy and Natalie, nutrition educators, love to share ideas on helping kids eat more fruits and vegetables! Check out their blog for new healthy recipes each week, Super Healthy Kids.

Quick and Healthy Lunch Ideas for People “On the Go”

Do you find yourself grabbing an overstuffed sandwich from the corner deli or hitting the drive-thru at lunch time? Give your waistline and your wallet a break with these healthy “grab and go” lunch options. We promise there will not be any boring salads or peanut butter and jelly sandwiches in this roundup! quick-and-healthy-lunch-ideas

Mediterranean Veggie Wrap – Layer hummus, tomato, romaine, cucumber, 4 chopped black olives and 1 oz crumbled feta on a whole-wheat wrap.

Tex-Mex Sweet Potato – Microwave and mix flesh with 2 tablespoons of hummus, top with ½ cup black beans, 2 cups of steamed spinach and 2 – 3 tablespoons of salsa.

Lentil Couscous Salad – Mix ½ cup cooked lentils, ½ cup cooked whole wheat couscous, ½ cup cherry tomatoes (halved), ¼ avocado (diced) and 1 oz feta or goat cheese. Drizzle with a zesty Italian dressing.

Avocado and Chickpea Salad – Combine 1 can drained and rinsed chickpeas, 1 large ripe avocado, juice of one lime, 1 diced scallion, and salt and pepper to taste. Mash chickpeas and avocado, stir in lime juice and scallion and add salt and pepper to taste. Spread mixture onto whole grain bread and top with lettuce, tomato, sprouts or whatever else you enjoy.

Tuna and Chickpeas over Greens – Combine 3 oz of tuna (drained), ½ cup chickpeas (rinsed) and 1 – 2 tablespoons of balsamic vinaigrette dressing. Serve over 2 cups of lettuce.

Bean and Salsa Pita: You’ll need ¼ cup refried beans, ¼ cup salsa, 2 tablespoons of cheddar cheese and 1 small wheat pita. Warm up the refried beans, top with cheese and salsa. Stuff the pita with the mixture.

Chicken Lettuce Wraps – Ingredients include 4 large lettuce leaves, 4 tomato slices, ¼ avocado (sliced) and 4 slices deli chicken. Top each lettuce leaf with a slice of chicken, tomato and avocado – roll and eat.

Quick Quinoa Tabbouleh Salad – Combine 1 cup chopped tomatoes and 1/2 cup sliced cucumbers with 1/4 cup chopped parsley leaves over 1 cup cooked quinoa. Top with 2 teaspoons of oil and 1 tablespoon of red wine vinegar.

Quinoa Veggie Salad – Combine ½ cup quinoa, ¼ cup cherry tomatoes (halved), 1/3 cup edamame, ¼ cup chopped red pepper and ¼ cup shredded red cabbage. Toss with 2 teaspoons of sesame seed oil and 1 tablespoon of rice vinegar. Top with 1 teaspoon sesame seeds.

Black Bean, Mango and Brown Rice Salad – You’ll need ½ cup black beans, ½ cup cubed mango, ½ cup cooked brown rice, 2 tablespoons of cilantro (or parsley). Mix all ingredients together and top with squeeze of lime juice and 1 tablespoon of olive oil. This can be enjoyed warm or chilled.

Roast Beef and Cheese Pinwheels – Layer 2 oz roast beef, 1 oz part-skim mozzarella cheese and one 1 roasted red pepper on a whole wheat wrap. Roll tightly and slice into pinwheels.

Taco Mason Jar Salad – Mix ½ cup salsa, 2 tablespoons of plain Greek yogurt, ½ cup beans (black or kidney) seasoned with 1 teaspoon of taco seasoning and a 1 tablespoon of lime juice. Add to bottom of the Mason jar. Next add ½ cup diced cucumber, ¼ cup sliced radish, 2 tablespoons of sliced red or onion, and ¼ of an avocado. Next, layer diced lettuce and top off with 1 oz shredded cheddar cheese.

The following foods are always great to have on hand for quick “grab and go” meals: hardboiled egg, baby carrots, chopped broccoli, grape tomatoes, individual hummus packs, cheese sticks, tuna packets and whole grain crackers.

What is your favorite healthy go-to lunch? Tweet us at @EatSmartScales.

BBQ and Peanut Chicken Tenders

BBQ Chicken   Skinny MomIngredients

  • 12 oz boneless, skinless chicken tenders
  • ½ cup low-sugar BBQ sauce (I used Stubb’s® Original BBQ Sauce)
  • 2 tsp chili powder
  • ½ tsp cumin
  • ⅓ cup unsalted peanuts, coarsely ground in food processor
  • non-stick aluminum foil
  • 1 gallon heavy-duty food storage bag that locks

For cooking instructions, click here.

About the author: Skinny Mom is a leading digital publishing company that gives moms “the skinny” on healthy living. Skinny Mom delivers original recipes, workouts, and healthy living tips and trends to inspire moms across the globe to live the healthiest life they can. 


Charity of the Month April 2015 –

EatSmart fans will continue to select a Charity of the Month in 2015. Fans will submit short stories about the charity’s mission and why it’s meaningful to them. We began our Charity of the Month donations in 2011.


EatSmart fan, Patti Salinger, selected the USO as our charity of the month for April 2015.

Here’s why Patti selected the USO: For the past 10 years, I have been sending support packages to our Deployed Military overseas.  Some of the organizations I worked with are kind of small and grassroots.  But the USO, well, everyone of a certain age will remember watching all of the Bob Hope USO tours of Vietnam.  My Dad served in the Army in WWII and my brother was in the Army during the Korean War. One of my nephews served during Desert Storm in the Army. And currently, I have one nephew in the Air Force (I know, he messed up the Army lineage of our family.)  They have all told stories of how the USO helped with morale, brought singers like Trace Atkins and Gary Sinese with his Lt Dan Band to war zones.  I am sure every person who has ever served in our Military would have good things to say about the USO as well.

About the USO:

Mission: The USO lifts the spirits of America’s troops and their families.

Millions of times each year at hundreds of locations around the world, the USO lifts the spirits of America’s troops and their families.  A nonprofit, congressionally chartered, private organization, the USO relies on the generosity of individuals, organizations and corporations to support its activities. The USO is not part of the U.S. government, but is recognized by the Department of Defense, Congress and President of the United States, who serves as Honorary Chairman of the USO.

We will be donating 50 cents for every new Twitter follower during the month of April. (So spread the word!)

Click here, follow us and EatSmart will donate:

Twitter IconIf interested in submitting a charity for consideration, please email The donation amount will be capped at 500 new followers/likes.

Quinoa Stuffed Butternut Squash

Ginbgerbread & Squash 062_Edited

Author: The Quintessential Quinoa Cookbook by Wendy Polisi
  • 1 butternut squash
  • 1 tablespoon olive oil
  • 1 red bell pepper, seeded and diced
  • ¼ cup green onions
  • 1 cup vegetable broth
  • ½ cup (uncooked) quinoa
  • 1 tablespoon sage, chopped
  • cheese of your choice for sprinkling; Gruyere is recommended
  1. Cut the butternut squash in half lengthwise and remove the seeds and membranes.
  2. Place the squash cut-side down on a lightly greased baking sheet and bake at 350 degrees for 35 to 40 minutes.
  3. While the squash bakes, heat the oil in a skillet over medium heat and saute the red pepper and green onions until softened, about five minutes.
  4. Add the vegetable broth, quinoa, and sage and bring to a boil.
  5. Cover, reduce heat and allow to simmer for 15 minutes.
  6. Remove from heat and allow to sit, covered, for five additional minutes.
  7. When the baked squash is cool enough to handle, scoop out most of the pulp and place in a bowl. Leave about ¼ inch of squash along the shell to keep it intact enough to hold the filling.
  8. Mash the removed pulp with a fork, then stir in the cooked quinoa and red pepper mixture.
  9. Stuff all of this back into the two butternut squash shells and sprinkle with as much cheese as you would like.
  10. Return the now stuffed and cheese covered shells to the oven and broil for just a few minutes until the cheese is melted and slightly browned.

About the Author: LeAndra is the author, cook, photographer, and chief dishwasher behind the blog Love & Flour. She is learning to like quinoa almost as much as she likes chocolate chip cookies.

Spring Produce Guide

After a long winter who doesn’t enjoy the first signs of spring? Along with longer days, spring brings a whole new crop of vegetables and fruits for us to enjoy! Spring clean your diet with the best of this season’s fresh produce. We are sharing our favorites, and why we like them in the list below.


Smooth and sweet, apricots are related to peaches and should be a rich orange color. They’re delicious on their own and taste wonderful in a green salad. They’re a good source of vitamins A and C, as well as numerous antioxidants.


Did you know artichokes are actually the buds of a purple flower? Choose tight buds for the best taste. They are rich in folate, fiber, vitamins C and K. They are also number 7 on the USDA’s top 20 antioxidant-rich foods list!artichoke-580696_1280


Asparagus is at its peak now! It has folate for heart health as well as vitamins E, A and C. They should be bright green, show no signs of shriveling and have a tight and firm tip.


Tangy and tart with a hint of sweetness grapefruit is a great source of vitamin C and lycopene. Serve grapefruit at breakfast, serve with chilled cooked shrimp and avocado or chop with cilantro and chili peppers for a salsa.


Choose dark leafy greens, such as romaine. Romaine contains large amounts of vitamin K and is a good source of vitamins A and folate. It is always delicious in a salad or green juice but it also tastes amazing when grilled!


Green peas for shelling should have green, glossy pods that feel firm and full. Snow pea pods should be flat with almost no visible lumps of peas inside. As for the health benefits, peas provide us with key antioxidant and anti-inflammatory benefits.


Radishes are of spring’s first and finest treats, peppery in taste and vibrant in color. They are rich in vitamin C, antioxidants and have a mere 9 calories per ½ cup. Throw them in a salad raw or cook them for a more mild taste. radishes-322830_1280


Ramps, also known as wild leeks, are popular with chefs and foodies. These vitamin and anti-oxidant rich vegetables are only around for a short time during the spring. They taste like onions and garlic and can be cooked similarly to leeks and scallions. Here’s a recipe round up that will make you fall in love with ramps.


Rhubarb has a sour flavor and pairs well with strawberries, grapefruit and orange. It’s very popular in many Middle Eastern and Moroccan dishes. Choose thick, firm stalks with no wrinkling or other signs of drying and trim any leaves. It’s low in calories and high in vitamins A, C and K.

Spring Onions / Scallions

Part of the onion family, spring onions have a milder taste than their counterparts and don’t overpower dishes. They are high in the phytonutrient polyphenol and are a good source of biotin and manganese. Don’t over peel the spring onion or you’ll lose its nutritional benefits. They’re delicious in salsa, guacamole, soups, rice, vegetable dishes and salads.


Look for bright red, firm berries that have bright green cap, are free of mushy spots and mold. Strawberries have more vitamin C than oranges and are a good source of manganese and potassium. They are the most popular berry in the world.strawberries-499118_1280

Swiss Chard

Swiss Chard is high in a number of vitamins, antioxidants and contains the more rare phytonutrient belatian. Choose crispy bright looking leaves with unblemished stalks. Chard can be used in place of spinach and similarly cooked.

Visit your farmers market or the produce section of your grocery store and try something new along with your seasonal favorites.

What is your favorite spring vegetable or fruit? Tweet to us @eatsmartscales.


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