The EatSmart Blog

Providing Tools and Tips to Live Healthier, Happier Lives

Lighter Strawberry Shortcake

StrawberryShortcake

Ingredients
  • 1 & 1/3 c white whole wheat flour
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 c agave nectar
  • 1/3 c vanilla Greek yogurt
  • 1 tbsp oil (I used olive – but you can use coconut, almond, etc.)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 c milk
  • 1 pint strawberries
  • 1  80z container of Cool Whip or whipped cream of your choice.
Instructions
  • Pre-heat oven to 325°F
  • Combine flour and baking powder.
  • Add agave, yogurt, oil, vanilla extract, almond extract, and milk.  Mix for 2 minutes, or until everything is incorporated.
  • Pour into well greased 8 inch round glass pie pan or 8×8 glass square pan.
  • Bake for 25-30 minutes, or until toothpick comes out clean.
  • Slice strawberries while allowing cake to cool completely.
  • Cut cake into pieces.  Place a large dollup of cool whip and a handful of strawberries on each piece. (The more strawberries the better!)
  • Serve & enjoy!

About the Author: Jenna Majchrzak has a sweet tooth but strives to eat healthy. In her spare time, she enjoys cooking and baking.

How to Keep the Pounds Off While on Vacation

AppleYou have worked hard to take off the pounds so you will look fantastic in Cancun or Aruba, but once you start your vacation there are so many temptations that it is easy to gain weight again. Below are a few tips for healthy eating en route and while you are enjoying your dream vacation.

At the Airport and on Your Flight:

First, it is always a good idea to eat a good nutritious meal before heading to the airport. That way, you will not be tempted by junk food. During layovers, look for healthy snacks and food like salads, fruit cups, or baked chicken. You can burn off some calories at the airport by taking the stairs and carrying your baggage, instead of taking escalators and wheeling your bags. For the flight, pack light snacks like dried fruit or nuts instead of buying fattening food on long flights.

Choosing a Hotel

If you are staying in a big city, most major metropolitan areas have neighborhoods that are artsy or more bohemian. These are the most likely places to find organic food stores and vegetarian restaurants. Looking for a hotel in one of these districts and you will probably enjoy more proximity to cultural events as well. Often times finding the right hotel for your healthy lifestyle can be difficult. It is important to ensure before hand that the one you choose offers the appropriate amenities and services to cater to your lifestyle. I have found that a little due diligence pays off in that regard. I took a trip out west not to long ago and found a great site that listed reviews for hotels in Las Vegas varying from the different amenities offered, even to the different restaurants in the area. As you can imagine this made it easier than ever to plan out my week to ensure that I was eating both nutritiously and deliciously!

At Your Hotel

Try to avoid alcoholic beverages at the hotel. They are loaded with calories. When you get to your destination, look for a health food store and stock up on healthy alternatives to the hotel food. You can make instant soups and oatmeal easily with hot water from a coffeemaker. If you order room service, you can ask for low-fat dressing and diet soda, for example, and most hotels will try to accommodate your wishes. For longer stays, traveling with a small crockpot can be a great way to eat healthier and less expensive meals while on vacation. You can make meals such as chicken, rice and steamed vegetables with ease. If the hotel offers a continental breakfast, you can eat as much fruit as you want. Low-fat yogurt is another good choice.

Finding a Healthy Restaurant

First, try to avoid buffets and “all you can eat” places. Look for a vegetarian restaurant or choose a restaurant with a varied menu. There will be a better chance to find a healthy option. Seafood restaurants and salad bars tend to have healthy options. Checking a restaurant’s menu online prior to leaving your room is a good idea.

When eating out it is often difficult to find healthy alternatives on the menu. Being aware of certain menu watchwords can make a major difference if you want to eat healthy food. Words that indicate healthy food include: baked, boiled, broiled, fat-free, fresh, grilled, high fiber, light, marinated, multi-grain, roasted, steamed, stir fried, vegetarian, vinaigrette, and whole wheat. Beware of menu items that contain the following words: basted, battered, bottomless, breaded, buttered, cheese, country-style, covered, creamy, crunchy, fried, loaded, platter, smothered, stuffed, and sinful.

Do you have addition tips to avoid weight gain while traveling? Please share in the comments below.

About the Author: Cole Millen is an avid traveler and foodie who never forgets that life’s best memories are made through real life apprehension of legitimate “experiences.” 

Strawberry Chia Pudding

strawberry-chia-pudding

A healthy treat enjoyed alone, or topped on your favorite yogurt, fresh fruit, or warm oatmeal!
Ingredients (Serves: 4)
  • 300 grams strawberries, roughly cut up. (300 grams = about 1½ cups)
  • 3 oz almond milk
  • 10 whole dried figs
  • ½ tsp cinnamon
  • 1 Tbsp sugar (optional)
  • 3 Tbsp chia seeds
Instructions
  1. Add strawberries, milk, figs, cinnamon, and sugar to food processor and completely mix ingredients together until completely smooth.
  2. In a small air-tight container, add strawberry mixture, then add chia seeds and stir. They will not completely incorporate. Place lid on container and place in refrigerator, let sit for 4 hours or overnight, then stir before serving. The strawberry mixture will be thick and similar to pudding from the chia seeds.
  3. Enjoy on your favorite treat or alone!

eatsmart-scale-chia

About the Author: For her day job, Terra works as a Senior Food Safety/Quality Assurance Auditor, for restaurants, hotels, resorts, amusement parks and even jails! Food safety is not her only love, making-baking-cooking fun, sometimes healthy meals is her love and passion. She is a food writer, recipe developer, and self-taught pastry chef. You can follow her on her Facebook page Cafe Terra, on Twitter at CafeTerraBlog, Instagram at CafeTerraBlog, and also on Pinterest as CafeTerraBlog.

Show Mom You Care with Healthy Recipes

motherdayfruitInstead of breakfast in bed with syrupy pancakes, cholesterol-filled eggs and buttered toast, make mom some healthy and nutritious foods. Substitute the traditional flower bouquet for a fresh fruit basket, which pairs nicely with any of these healthy Mother’s Day recipes:

Peach Cobbler

This dessert-style breakfast is certainly to die for and isn’t filled with the guilt the traditional dessert comes with.

Nutritional Analysis per Serving: Calories 210; Fat, total 3g; Cholesterol 0mg; Fiber 8g.

Ingredients:

  • 2 1/2 cups fresh, sliced peaches
  • 1/2 tbsp lemon juice
  • 1/2 tbsp cornstarch (or arrowroot)
  • 1/4 tbsp cinnamon
  • 3/4 cup shredded wheat, crushed
  • 3 tbsp applesauce
  • 1/4 tbsp salt
  • 1 container yogurt

Mix peaches, lemon, cornstarch, cinnamon and 1/2 of salt in a small bowl. Preheat oven to 350F. Stir crushed shredded wheat remaining salt and applesauce in a small bowl until blended. Spread the peach mixture in a small baking pan and top with the cereal mixture. Bake for 45 minutes.

Healthy Waffles

What’s breakfast without the crispy, crunchy goodness of a waffle? But traditional waffles are filled with unnecessary fats. This waffle recipe from EatingWell uses whole-wheat flour and nonfat buttermilk.

Nutritional Analysis per Serving: Calories: 241; Total, fat 4g; Cholesterol 37mg; Total carbohydrate 41g; Fiber 3g; Protein 11g.

Ingredients:

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 tbsp baking powder
  • 1/2 tbsp salt
  • 1/4 tbsp baking soda
  • 2 cups nonfat buttermilk
  • 1 large egg, separated
  • 1 tbsp canola oil (you can substitute the canola oil for applesauce for a healthier alternative) 1 tbsp pure vanilla (optional)
  • 2 large egg whites
  • 2 tbsp sugar

Stir flours, baking powder, baking soda and salt in a large bowl. Whisk the buttermilk, egg yolk, oil (or applesauce) and vanilla (optional) together in a small bowl. Add wet ingredients to the dry ingredients and stir until moistened. Beat egg whites in mixing bowl until soft peaks form. Add sugar and beat until stiff and glossy. Whisk a small amount of the egg whites into the batter. Fold in the remaining egg whites. Place batter in a heated, oiled waffle iron for five to six minutes. Serve with a side of fresh fruit.

Mini Quiches

Mini quiches make the perfect portable omelet. Turkey sausage and mushrooms keep these little bites of heaves healthy, light and savory.

Nutritional Analysis per Serving: Calories 90; Total, fat 5g, Cholesterol 105mg; Total carbohydrate 3g; Protein 9g.

Ingredients:

  • 8 ounces turkey sausage
  • 1 tbsp extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • 1/4 cup sliced scallions
  • 1/4 cup shredded Swiss cheese
  • 1 tbsp freshly ground pepper
  • 5 eggs and 3 egg whites
  • 1 cup of 1 percent milk

Lightly grease a muffin tin and preheat oven to 325F. Heat a large skillet over medium-high heat. Add sausage and cook until lightly browned, about six to eight minutes. Place sausage in a small bowl and let chill. Add oil to hot pan and add mushrooms. Cook five to seven minutes and transfer to the bowl with sausage. Stir in scallions, cheese and pepper. Whisk eggs, and milk in a medium bowl. Divide the mixture evenly among the muffin cups. Sprinkle sausage mixture into each cup and bake 25 minutes.

Do you cook for Mom or take her out to meal? Please share your traditions below!

About the Author: Guest post by Courtney, a yoga teacher and naturopath who writes for a variety of health and exercise blogs from her home in Maine.

Grilled Shrimp Tacos

Shrimp-0051Salsa

Ingredients

  • Lime Zest                                                                  1 lime
  • Lime Juice, Fresh                                                     2 limes
  • Cayenne Pepper                                                      ¼ teaspoon
  • Salt, Kosher                                                             1/8 – 1/4 teaspoon
  • Black Pepper, freshly ground                                   1/8 teaspoon
  • Corn, rinsed & drained                                             1 can (14oz)
  • Black beans, no salt added rinsed, & drained          1 can (15.5 oz)
  • Red Bell Pepper, small dice                                      ¼ cup
  • Orange Bell Pepper, small dice                                ¼ cup

Method of Preparation

  1. Gather all necessary equipment
  2. In a medium bowl zest one lime. Zest the second lime used later for juicing and set aside zest for the shrimp marinade.
  3. Juice the two limes into the bowl
  4. Add cayenne pepper, salt, and black pepper, mix until well combined. Set aside
  5. Open cans of corn and black beans. Drain and rinse corn first, and then add to a medium bowl.
  6. Drain and rinse the black beans and add to the bowl with the corn and lime juice mixture.
  7. Dice bell peppers and add to the corn, black beans, and lime juice mixture.
  8. Mix well, cover and store in the refrigerator for 1 hour.
  9. Mix well before serving.
  10. Serve with grilled shrimp tacos and/or corn tortilla chips.

Grilled Shrimp Tacos – makes six tacos

Ingredients

  • Olive Oil                                                                      2 tablespoons
  • Cayenne Pepper                                                        ½ teaspoon
  • Lime Zest                                                                    1 lime
  • Salt, Kosher                                                                1/8 teaspoon
  • Jumbo Shrimp, peeled, deveined, cleaned                 10 each
  • Corn Tortilla, soft                                                          6 each
  • Avocado, halved and sliced                                        1 each

Method of Preparation

  1. Gather all necessary equipment
  2. In a small bowl combine first four ingredients and mix well.
  3. Add shrimp and toss to evenly coat all shrimp.
  4. Cover and marinade in refrigerator for 30 minutes.
  5. Heat grill to medium high
  6. Either skewers your shrimp or use a grill basket to cook shrimp.
  7. Cook for 3-4 minutes per side. Shrimp should be opaque and cooked throughout.
  8. Remove shrimp from grill and cut up into large chunks or leave whole.
  9. On the cooler part of the grill add the soft corn tortilla shells.
  10. Grill until you see grill marks – about 3-4 minutes per side (this all depends on how hot your grill is, and how crispy you want them…at this stage they are still quite pliable).
  11. To assemble your tacos add 2-3 tablespoons of corn and black bean salsa on each grilled corn tortilla shell.
  12. Top with equal portions of diced or whole grilled shrimp and slices of avocado.
  13. Enjoy the extra salsa with some gluten-free corn tortilla chips.

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten FreeJenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

Charity of the Month May 2013 – The Wounded Warrior Project

EatSmart fans will continue to select each Charity of the Month in 2013. 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.woundedwarrier

May’s Charity of the Month has been chosen by loyal EatSmart Fan, Jennifer Hall. She selected The Wounded Warrior Project.

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

Read why Jennifer picked The Wounded Warrior Project:
The Wounded Warrior Project holds a special place in my heart. The men and women of the Armed Forces give everything to us and ask for nothing in return. There are many obstacles that Veterans face upon returning home. As the wife of a Veteran I know first hand the obstacles that Vets and their families face. The Wounded Warrior Project offers family support, health and wellness, combat stress recovery programs, higher education programs, employment assistance services and more. Our Armed Forces have given so much its time to give back to them.

The Wounded Warrior Project is there to help any way they can.

Their Mission:
To honor & empower wounded warriors.
Their Vision:
To foster the most successful, well-adjusted generation of wounded service members in our nation’s history.
Their Purpose:
To raise awareness and enlist the public’s aid for the needs of injured service members.
To help injured service members aid and assist each other.
To provide unique, direct programs and services to meet the needs of injured service members.

They offer a variety of resources to Veterans and their families.

Click here and EatSmart will donate:

Twitter Icon

About Jennifer: Jennifer Hall is a homeschooling mom who loves to blog, take photos, and spend time with her family. She blogs daily at  Southern Belle, and she and her daughter run a blog called Biscotti and Bracelets together.

If interested in submitting a charity for consideration, please email karen@eatsmartproducts.com. The donation amount will be capped at 500 new followers/likes.

5000 + Mother’s Day Giveaway

Mother’s Day is a time to remember all of the wonderful women in our lives who mean so much to us. In addition to this special day for our important ladies, EatSmart has another reason to celebrate. The EatSmart Precision Pro Digital Kitchen Scale has garnered over 5000 stellar reviews on Amazon.com! Why not combine these noteworthy occasions and celebrate with a giveaway! 3 lucky winners will each receive a Precision Pro Digital Kitchen Scale for you AND Mom!

MothersdaygiveawayEntering the contest is easy and can be done through the form below.  Here is how you can win:

  • Fill in your name (1 Entry)
  • Fill in you email (1 Entry)
  • Comment at the bottom of this post and let us know what color Precision Pro you would pick. [White, White Chrome, Black Chrome, Silver or Red] (1 Entry)
  • Like this blog post (1 Optional Entry)
  • Like us on Facebook (1 Optional Entry)
  • Click here to share the giveaway on Twitter (1 Optional Entry)

pro collageGiveaway ends on Monday, May 6th at 12 noon EST. The winners will be selected at random and notified by email. They will have 48 hours to reply back before a new winner is selected. (Sorry, but it’s limited to US residents only!)

A Surprising, New Way to Preserve Fruits and Vegetables

I am SO looking forward to all the fresh fruits and vegetables that will soon be available at the farmers market .  Are YOU considering buying a share in a CSA (Community Supported Agriculture) for a summer supply of local, seasonal food directly from a farmer?  Me–I can’t wait.

freshveggiesI do spend a considerable amount of time picking out the perfect bunch of broccoli, the plumpest, bruise free strawberries–just ask my husband and he will confirm.  I enjoy the challenge of picking out, what I consider to be, the best of the bunch, the freshest for my family. What I do not enjoy is finding the produce wilted in my refrigerator because I was too busy to cook (really?). What a shame–what a waste!

There is hope–I recently caught this article in our local newspaper that explained the benefits of HEAT-SHOCKING to extend the life of fresh-cut fruits and vegetables by days or even a week. Heat shocking? I had my doubts but after reading the complete article, I am a believer and can do this!  Even better is the fact that it doesn’t involve chlorine solutions, irradiation or peroxide baths. Heat- shocking is 100% organic and all you need in your kitchen is hot water.

Basically, you submerge your produce in a large pot of hot water (between 105 and 140 F) and hold it there for several minutes.  Drain, dry and refrigerate as you normally would.  The optimum temperature and time submerged varies depending on the fruit or vegetable but general guidelines to follow are listed in the referenced newspaper article.

The biochemistry behind this process is beyond the scope of this blog.  I do know that my family and I will be benefiting from eating a summer’s bounty of fresh fruit and veggies and cutting down on unfortunate trips to the trash.

Have you tried this technique?

Story by: Maria Geronimo, PR Director of EatSmart Products

Baked Pumpkin Oatmeal with Walnuts (and Pomegranates)

This Baked Pumpkin Oatmeal is a great way to start your day. It’s loaded with healthy ingredients and baking a batch of it allows you to have a “go-to” breakfast all week long. If you have a sweet tooth, I would recommend increasing the amount of sweetener in the batter. However, I find that using a topping such as maple syrup or peanut butter adds enough “sweet”.

veganpumpkinIngredients

  • 3 cups of Rolled Oats (240 grams)
  • 1.5 cups of Pumpkin (366 grams)
  • 1/2 cup of Almond Milk (use the milk of your choice)
  • 1 teaspoon Vanilla
  • 1.5 teaspoons of Cinnamon
  • 1 teaspoon Baking Powder
  • 2 tablespoons of Almond Butter *or the nut butter of your choice
  • 2 tablespoons of Maple Syrup (32 grams) *or the sweetener of your choice – agave or honey
  • 1 tablespoon of Hemp Seeds (15 grams) *OPTIONAL
  • 1/4 cup of Chopped Walnuts (30 grams) *or the nut of your choice
  • Pomegranates to sprinkle on top *OPTIONAL

Instructions

  1. Preheat oven to 375 degrees
  2. Mix all ingredients in mixing bowl
  3. Grease 9×12 inch baking dish
  4. Spread evenly into pan and sprinkle extra walnuts on top
  5. Bake for about 20-25 minutes
  6. Serve with maple syrup or topping of choice; honey, yogurt, peanut butter, pomegranates, etc.

Can you believe it? This recipe is actually vegan!! :)

About the Author: Karen Welby is the Marketing Director of EatSmart Products. Outside of EatSmart, she is a certified Health Coach and Personal Trainer.

BREAKING NEWS -The Presidents Have WON the Battle of the Bulge

Back in June 2012,  we had shared on the EatSmart blog, the story of Bill, President of EatSmart Products and Gary, President of ToiletTree Products and their 10 lb weight loss challenge. The contest required that both Bill and Gary would lose 10 lbs in 2 months and both met the challenge.  They decided to extend the contest for another year to see if they could keep the weight off.

President ChallenegeGood News–one year later, they are both WINNERS and have maintained their weight loss.

A January 2012 article in USA TODAY , Keeping Weight Off Is As Much a Challenge As Losing It, speaks to this very topic.  The article explains that people, like Gary and Bill, who are able to maintain their weight loss accomplish this in various ways.  The majority follow a low-calorie, low-fat diet of about 1,800 calories a day, keep a food journal and walk about an hour a day or burn the same calories doing other physical activities.  These findings were compiled from a group of 10,000 successful dieters in the National Weight Control Registry,  who have lost 30 pounds or more and maintained that loss for a year or more.

A key point that resonated with me was that these dieters, who were successful in maintaining their weight loss,  did so by making these healthy eating and exercise habits part of their daily routine and not a chore.  Food for thought as we all work towards healthier lifestyles.

Another important update, the brand new EatSmart Precision Tracker Bathroom Scale, that Bill and Gary introduced as part of their weight loss/maintenance challenge, was successfully launched in Fall 2012 to great reviews!

About the Author: Maria Geronimo is the Public Relations Director at EatSmart Products.

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