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Archive for the category “Recipes”

Extra Large Baked Apple With Crunchy Granola

baked-apple-with-granolaIngredients:
  • 1 large Rome apple
  • 1/2 to 3/4 cup cold water or apple juice
  • 1 tsp cinnamon
  • 1 tsp honey, agave nectar, or brown rice syrup
  • 1/2 bar of Nature Valley crunchy granola bar, pick your favorite flavor (My favorite granola bar of all time)
  • 1/2 miniature box of raisins
  • 2 heaping tbsp of Yoplait vanilla yogurt, (Also, my favorite brand of Yogurt)

For baking directions, click here.

About the Author: Hi, I’m Pam of Skinnysweetsdaily.com. Our recipes and helpful tips focus on healthy eating and staying fit. I have taken lots of dishes from my catering days and skinny-sized them without losing the great tastes. Hop on over and see our recipes and tips. Some from our friends who shared their favorites. Enjoy!

7 Reasons You Need a Digital Kitchen Scale

reasons-to-use-a-kitchen-scale

Do you own a kitchen scale? Digital scales are amazingly accurate, easy to use and can be used in a variety of ways. Baked goods definitely turn out better with accurate measurements. It’s also a dieter’s secret weapon; does anyone really know what 2 ounces of uncooked pasta looks like? Not sure if your envelope requires extra postage? Pop it on the scale!

Here are 7 reasons why a kitchen scale is an important tool:

  1. Small design – The compact size of the newer kitchen scale models make them convenient to leave right on your kitchen counter. The ease of access will have you reaching for it again and again.
  2. Consistently accurate – What exactly do 3 large bananas measure to when baking? The volume of a cup of flour can vary by up to 2 ounces brand by brand. Since baking is a precise science, having measurements vary can throw off your recipe. Measuring by volume ensures that your recipes come out perfect each time.
  3. Easy to use – Most kitchen scales are digital and could not be easier to use. Choose your measurement preference (ounces/grams/lbs/kilograms) and put the bowl on the scale. Hit the “tare” button to remove the weight of the bowl and you’re ready to start measuring. An illuminated large digital readout makes seeing the weight a snap.
  4. Dirty less dishes – When weigh everything in the bowl on the scale, you don’t need a measuring cup. The tare button lets you zero back with every new ingredient so you can measure everything in one bowl. This is especially helpful with sticky ingredients like peanut butter or honey. Plus, you do not need a variety of measuring cups and spoons when you’re actually weighing out your ingredients!
  5. Do conversions – Converting grams to pounds? You can save time figuring conversions out since most digital scales can be easily switch measurement modes from metric to imperial.
  6. Aid in weight management – It’s very hard to eyeball an accurate portion size. A kitchen scale will let you know precisely how much that piece of steak weights or how much pasta you’re putting on your plate. This eliminates any unwanted excess calories from your plate and keeps you on track with your eating plan.
  7. Ease of cleaning – The new models are generally seamless. They do not have nooks or crannies to catch food particles or spills, allowing for easy cleaning with a quick wipe down.

reasons-to-use-a-kitchen-scaleEatSmart Products happens to have two excellent digital kitchen scales with tons of Amazon reviews. Both the EatSmart Precision Pro and the EatSmart Precision Elite have a large backlit digital read out and are accurate within .05 oz / 1g making them efficient and easy to use!

Apple Pie Snack Cake

My apple love continues, this time with an “almost healthy” traveling treat. This snack cake includes almond meal and Greek yogurt for a good source of calcium.  The cake is packed full of apples, and has apple pie jam mixed into each bite. There is not a lot of sugar included in the recipe, the natural sweetness will come from the apples and the apple pie jam.  So that is why this recipe is “almost healthy.”  I have recently discovered that I need to include more calcium in my diet, but I still need the sugar for when I need a pick-me-up!  Using foods that are rich in calcium, instead of taking too many supplements, is more fun to me!

apple-pie-snack

Ingredients
  • ½ cup Apple Cinnamon Chobani Greek yogurt
  • 1 cup apples, diced (one small apple)
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • ½ cup apple pie jam with cranberries
  • ½ cup almond meal
  • 1 cup all purpose flour
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking powder
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease 9 inch pie pan with cooking spray, or scone pan.
  2. In medium bowl – Mix together Greek yogurt, diced apples, sugar, vanilla, and apple pie jam.
  3. In small bowl – Mix together almond meal, all purpose flour, salt, cinnamon, nutmeg, and baking powder.
  4. Mix the wet and dry ingredients together, and pour the batter into greased pan.
  5. Bake for 30 – 35 minutes, depending on oven.
  6. Enjoy!

About the Author: Cafe Terra Blog is a sweet and savory food blog where there is something for everyone. It is a place where you can sit down, relax, and enjoy new recipes along with family favorites. Come on in, Have a seat!

Avocado Egg Salad

Creamy avocados are the perfect way to spruce up traditional egg salad. They are delicious and filled with healthy fats. This recipe for egg salad completely eliminates mayonnaise.

avocado-egg-salad2Ingredients:

8 eggs
1 small onion
1 avocado
2 tsp lemon juice
salt
pepper

Directions:

1.  Add 6-8 cups water to a pot with a pinch of salt.  Bring to boil.

2.  Add eggs to boiling water & boil for 10-12 minutes.

3.  Strain the eggs and run them under cold water until they are cool to touch.

4.  Peel eggs.

5.  Cut peeled eggs in half – throw out 4 egg yolks.

6.  Put 4 whole eggs and 4 egg whites in a bowl and dice.

7.  Dice onion.

8.  Combine avocado pulp and lemon juice in a small blender & puree.

9.  Mix eggs, onion, and avocado puree.

10.  Add salt & pepper to taste.

11.  Serve with crackers or chips or whole wheat bread & enjoy!

Enjoy!

About the Author: Karen Welby is the Marketing Director of EatSmart Products. Outside of EatSmart, she is a runner and running coach and can be found on twitter, @coach_karenw.

Zucchini, Eggplant and Lentils in Coconut Milk

I was lucky enough to have a friend’s CSA share while she was on vacation. I had the most amazing vegetables that were grown locally and delivered fresh from the farm. Lettuce, zucchini, rainbow carrots, kale, eggplant, chard, onions, herbs, fennel, cabbage, cucumbers were among the haul.

I had fun making stuffed pattypan squash, various green juices, salads and dish that I made up out of eggplant, zucchini and the onion. After I mentioned to another friend what I had made she asked for the recipe. I didn’t actually have one, I realized that over the years of cooking I had become like my Grandma.

It was a huge moment of connection and I felt really proud. My gram made some of the best dishes but could never tell you the measurements of anything. She cooked by what she thought would go together and how it tasted along the way. More often than not the first thought works and the taste testing usually makes it turn out right.

So for my friend I back tracked what I did and I’m sharing the recipe with all of you as well. The thing is I use what I have on hand and I encourage that for you as well. Don’t like an ingredient, substitute with one you prefer.

zucchini with coconut milk

Zucchini, Eggplant & Lentils in Coconut Milk Recipe

Ingredients:

  • 1 c red lentils
  • 2 c vegetable broth
  • 1 large zucchini, cut into bite sized pieces
  • 2 small eggplant, cut into bite sized pieces
  • 1 large tomato, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 can coconut milk
  • 1 tsp turmeric
  • 1/4 tsp salt
  • fresh ground pepper to taste

Directions:

Cook lentils in 2 cups of vegetable broth (about 20 minutes)

In the meantime, saute onion until softened (about 3 – 4 minutes). Add garlic and saute 2 minutes. Add in zucchini & turmeric, saute another 3 – 4 minutes and then add in eggplant and saute another 4 minutes. Add in tomato, coconut milk.and drained lentils into pan and let simmer until heated (2 – 3 minutes).

I served mine over brown rice and with a salad.

About the Author: Janine McHale is a certified holistic health counselor and the owner of The Empowered Plate. She empowers busy women and runners to reach their goals of weight loss, better nutrition, stress management and more energy via nutrition and lifestyle tweaks. Need help with preparing quick healthy meals for yourself and/or your family? Send her an e-mail at janinemchale@empoweredplate.com!

Grilled Banana Split Recipe

Grilling does not have to be all about meat.  I think dessert is the most important meal of the day…..don’t judge me!

This treat complimented the Smoked Pork Loin Tacos perfectly….well at least my tummy thought so!  This is the second addition to the grilling fun my hubby and I will be having this summer.  I will be sharing some ice cream treats very soon, I so can not wait to share them with you!

grilled_banana_split

This is a really quick and easy treat, and fun to make with your kids!  I found a few different recipes, and then played off the recipes, and created my own flavor combination.  So have fun, and use whatever you have in your cupboards for the grilled bananas.

The most important part of the recipe is grilling the bananas.  We used our smoker, but without the wood chips, and grilled the bananas.  The bananas have a fun smokey flavor, and work perfectly with your creamy ice cream, and favorite toppings.

Serves: 4
Ingredients
  • 4 bananas
  • ½ tsp cardamom
  • 2 tsp lime juice
  • 1 Tbsp melted butter
  • 1 tsp honey
  • 1 tsp brown sugar
Instructions
  1. Leave the peel on, and slice the bananas.
  2. First grill the bananas over indirect heat, meat side down for two minutes.
  3. Then turn the bananas over, brush with sugar lime mixture, and grill over indirect heat, peel side down for three minutes, or until soft.
  4. Remove peel, and top with favorite ice cream toppings!
  5. Enjoy!

There is no specific way to flavor the bananas, but you do want to be careful with grilling them for too long.  The bananas can get too mushy.  Since we found some frozen Greek yogurt, we had to have our banana splits with some of course!  A strawberry flavor of ice cream brings all your flavor combinations together perfectly.

What is your favorite fruit to grill? Tweet to us and let us know @eatsmartscales.

About the Author: Cafe Terra Blog is a sweet and savory food blog where there is something for everyone. It is a place where you can sit down, relax, and enjoy new recipes along with family favorites. Come on in, Have a seat! 

Coconut Almond Slaw Recipe

This Coconut Almond Slaw is light, bright and goes great with grilled seafood or chicken, or on a bed of mixed greens as a salad.

Crunchy-Coconut-Almond-Cole-Slaw-Recipe-013

Ingredients
  • ¼ teaspoon mustard
  • ½ tablespoon vinegar
  • 1 Tablespoon low- fat mayonnaise
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup non-fat Greek yogurt
  • 1 tablespoon shallot, minced
  • 1 cup white cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 1 cup thinly sliced red peppers
  • 3 ounces coconut almonds, chopped (about 28 almonds per ounce 28 G)
Directions
  1. In a large bowl mix the shredded cabbage, and red peppers.
  2. Whisk together the mayonnaise, Greek yogurt, shallot, vinegar, mustard, salt, and pepper then add to the cabbage mixture. Then add the coconut almonds.
  3. Mix well to combine and adjust for seasoning.
  4. Finally sprinkle with parsley and serve.
Crunchy-Coconut-Almond-Cole-Slaw-Recipe-020About the Author, Marlene A. Baird: I was born and raised in San Francisco, California. My cooking style was influenced by my Mediterranean heritage (the island of Malta).  I have a passion for making healthy versions of a variety of recipes from all over the world.  You can find more of my recipes on my blog, Nosh My Way or follow me on Twitter, @Marbaird.

Never Waste Food Again! 10 Tips to Use Your Leftovers

As a child, my parents often reminded me that there were starving children in the world, so I was told to either finish my food or don’t take so much.

Perhaps that’s why I try to use everything I can while cooking. If your goal is to avoid food waste, you can find a great use for pretty much anything. It just takes a bit of creativity, but it’s so worth it when it’s tasty, healthy and saves you money!

cleanplate

Want to know some of my tips and tricks? Here you go!

  1.  Overripe bananas? Break into chunks and freeze in a ziplock for smoothies. Also, great for banana bread.
  2. Extra onions? Chop them up and use for a rice pilaf, stir fry or even in your scrambled eggs.
  3. Extra brown rice? I often purposely make too much, JUST so I have leftover to make rice pudding (recipe here!). Also great to toss in tomato soup (or any soup!) and make brown rice pilaf.
  4. Extra tomato soup? Have a little extra tomato soup but not enough for a meal? Sauté some onion (that’s possibly leftover too!), add the tomato soup to your extra brown rice and you have Spanish Rice! Ole!
  5. Overripe fruit? Cut out the not so pretty parts and chop up the rest. Then cook it down as a compote or fruit topping for waffles, pancakes, oatmeal, hot cereal or over ice cream!
  6. Extra avocado? Even a small piece of avocado acts as a great thickener for smoothies and desserts. Make guacamole or add to canned tuna or salmon instead of mayo.
  7. Extra mint? Add this to your fruit salad, hot or iced tea (I LOVE fresh mint hot tea!), watermelon cooler, or freeze in ice cubes for use later.
  8. Extra fruit or veggies? Make a soup, smoothie or juice.
  9. Leftover potatoes? Depending how they are prepared, you could mash them, use them in shepherd’s pie (recipe here!), make a hash brown or toss in your eggs, make gnocchi (recipe here!)  or make baked fries!
  10. Leftover bread (gluten free or regular)? Make French toast (challah is best!), bread crumbs, bread pudding or croutons!

BONUS TIP!

Lemon peel? Lately I’ve been peeling my lemons for my green juice and then with the leftover lemon peels (pith removed), I make candied lemon peel!

FoodWasteOnAPlate660

About the Author: Abby Phon, a co-author of Balance for Busy Moms – Cook Your Way to Health, is a Certified Holistic Coach. She leads corporate workshops on nutrition and lifestyle, conducts food tours, cooking demonstrations and offers individual health and nutrition coaching around the world.

Balance for Busy Moms – Cook Your Way to Health is a one-of-a-kind cookbook for moms all around the world. Together with 30 Certified Health Coaches from across the US and Canada we share our stories of better life through mindful eating. This cookbook gives you a fabulous variety of recipes designed to enhance health for a better life. http://www.feedyourmindbodyspirit.com/books

Connect with Abby on all of her sites.abby phon

WEB: feedyourmindbodyspirit.com
FB: facebook.com/AbbyPhon
TWEET: twitter.com/AbbyPhon
PIN: pinterest.com/abbyphon
PANGEA: pangeaorganics.com/abbyphon

5 Reasons Why Watermelon Is Wonderful

Watermelon. It’s refreshing, sweet, light and low calorie. This juicy fruit is an excellent after dinner sweet treat and great in other ways too! I love it in salads, soups, drinks, smoothies, frozen treats! And what picnic or BBQ isn’t complete without this iconic bright pink piece of summertime?

I was in the grocery store with my guy the other day and honestly had no idea how to pick out a watermelon. I smelled it (that didn’t work!) and then tapped on it (then jokingly played them like bongos!). I came home and did some research and my intuition was right on! To pick out an ideal watermelon, knock on them. You want to hear a hollow echo.

Watermelon has always been a fun part of summer but the best part? It’s good for you too!

watermelon-wonderfulTop 5 Reasons to Slurp up Watermelon!

  1. High in Vitamins A & C as well as B6 and essential minerals, means it’s loaded with antioxidants which helps fight free radicals (that can lead to inflammation and illnesses).
  2. Besides providing 2 grams of protein and fiber, it’s also a good source of lycopene and beta-carotene (which gives it its beautiful pink color!) and helps fight cancer and heart disease.
  3. It’s a low-calorie sweet that helps lose weight and curb your sweet tooth. One slice of watermelon has about 86 calories and less than 1 gram of fat.
  4. It works as a great accent to savory dishes such as salads and soups.
  5.  There are so many fun ways to enjoy watermelon during the summer – just cut up in cubes or slices, in drinks (see my Watermelon Mint Cooler recipe below!), sorbets, granitas, popsicles, and even as a punch bowl or fruit bowl!

Bonus Tip!  It’s not just for your tummy! Use it as a body scrub for your skin too!

Watermelon Mint Cooler

It’s almost embarrassing how easy this specialty drink is. It’s a great drink to serve on a hot summer day that will really ‘wow’ your guests. Watermelon is hydrating and mint is great for digestion. This is truly a healthy and tasty drink!

INGREDIENTS: (Serves 2)

  • 2 cups seedless organic watermelon
  • 5 sprigs organic fresh mint (I used the wild mint from my folk’s garden!)
  • 3 ice cubes

OPTIONAL:

  • For a fizzy drink: Splash seltzer (I personally prefer mine without the fizz)
  • To get your cocktail on: ½ cup vodka (no comment!)
  • For a chilled version: serve over ice (which I prefer)

DIRECTIONS:

  • Blend watermelon, mint and ice in a blender. That’s it. No really, that’s it!

ENJOY!

About the Author: Abby Phon, a co-author of Balance for Busy Moms – Cook Your Way to Health, is a Certified Holistic Coach. She leads corporate workshops on nutrition and lifestyle, conducts food tours, cooking demonstrations and offers individual health and nutrition coaching around the world.

Balance for Busy Moms – Cook Your Way to Health is a one-of-a-kind cookbook for moms all around the world. Together with 30 Certified Health Coaches from across the US and Canada we share our stories of better life through mindful eating. This cookbook gives you a fabulous variety of recipes designed to enhance health for a better life. http://www.feedyourmindbodyspirit.com/books abby phon

Connect with Abby on all of her sites.

WEB: feedyourmindbodyspirit.com
FB: facebook.com/AbbyPhon
TWEET: twitter.com/AbbyPhon
PIN: pinterest.com/abbyphon
PANGEA: pangeaorganics.com/abbyphon

Perfect Paleo Crepes (with Orange Sauce)

paleocrepe

Ingredients:

  • Equipment: Any blender or hand mixer is helpful but not required.
  • An 8-inch skillet, nonstick if possible.
  • 4 large eggs
  • 4 tablespoons thin unsweetened coconut milk or filtered water. If your coconut milk is thick, you can use half coconut milk and half filtered water.
  • 2 tablespoons arrowroot flour
  • 1 tablespoon olive oil
  • Sweetener is optional, 0 to 1 tablespoons
  • Coconut oil for frying

Instructions:

  • Add all the ingredients to any blender. Blend well. If you don’t have a blender, beat with a hand mixer or whisk very well by hand.
  • Preheat an 8-inch pan over medium heat. Brush the pan with a bit of coconut oil before making each crepe.
  • Use 3 tablespoons batter for each crepe, in a 1/4-cup measure filled three-quarters full. The batter should be quite thin. If necessary, you can thin the batter with a little water. The first crepe is a test for the batter and the heat level, so don’t be alarmed if it looks a little strange—it just takes time to fine-tune these variables. Adjust the heat if necessary.
  • Pour the batter into the pan and twirl it around gently to coat the surface. Watch care-fully, and the crepe will start to dry out on the sides, slightly pulling away from the pan, about 1 to 2 minutes. When the entire crepe can slide and pull away from the pan, release the edges with a spatula and flip it gently by grabbing the edges. When the second side is gently browned, after about 1 minute, slip it onto a serving plate.
  • Make all the crepes, putting them in a stack, and cover with a dry towel.

Orange Sauce:

  • 1 orange
  • 1 teaspoon lemon juice
  • 3 to 5 tablespoons sweetener to taste
  • 1∕3 cup coconut oil, melted
  • 1/2 teaspoon nutritional yeast (optional, for buttery flavor)
  • Strawberries, sliced (optional garnish)
  • Oranges, peeled, sliced (optional garnish)

Recipe Submitted from Good Morning Paleo by Jane Barthelemy. Reprinted with permission by Jillian Farrel, Marketing Associate, Da Capo Lifelong © 2014. You can purchase Good Morning Paleo here. good morning paleo

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