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Archive for the category “Recipes”

Perfect Grillin’ Giveaway! BONUS: Amazon Gift Card

Summer is sizzlin and the barbecue is in high gear. To kick up the grillin a notch, EatSmart Products will be giving away 2 BRAND NEW FOOD THERMOMETERS

Collage Food Thermometer

We are throwing in a $25 Amazon Gift card to grease the grill and make this the best food fest ever!

amazon gift card $25 summer grilling

One lucky EatSmart fan will win a Precision Elite Food Thermometer and a $25 Amazon Gift card. The fun continues with an additional fan winning a Precision Pro Food Thermometer and $25 Amazon Gift card.

Both the Precision Elite and Precision Pro allows users to quickly and easily cook food to just the right temperature–which means food grilled to perrrrrrrrrrrfection. Designed by chef’s and cooking professionals for home use, the Precision Thermometers are both easy to use and extremely accurate, engineered to the highest precision standards.

bbq chefThe giveaway is sponsored by EatSmart –Complete the form below to enter.

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Giveaway ends on Thursday, August 19th 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)

Baked Oatmeal with Fresh Berries

veganbakedoatmeal5
Ingredients
  • 1½ cups quick cooking oats
  • ¼ cup packed brown sugar
  • ½ tsp. cinnamon
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 tbsp. ground flax seeds
  • 4 tbsp. water
  • ½ cup vanilla almond milk (or any kind of milk really)
  • ⅓ cup 100% pure maple syrup (not the artificial stuff)
  • 2 tbsp. melted butter (I use Earth Balance)
  • ¼ cup chopped walnuts (any kind of nut works or you can omit)
  • 1 large ripe banana
  • fresh berries for serving
  • almond milk for serving
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly spray a 8 inch square pan with non-stick spray.
  3. Slice bananas and place in a single row on the bottom of the square pan.
  4. In a small bowl, mix together the ground flax seed and water and let sit for 5 minutes until slightly gelled.
  5. In a separate mixing bowl, combine the oats, brown sugar, cinnamon, baking powder and salt.
  6. Add in the flax seed mixture, almond milk, maple syrup, and butter.
  7. Stir together and add in the chopped walnuts.
  8. Gently top the oatmeal mixture on top of the layered bananas.
  9. Place in the oven and bake for 30 minutes until golden brown and set.
  10. To serve, scoop ¼ of baked oatmeal into a bowl and top with fresh berries and milk.

Baked Oatmeal with Fresh Berries: http://delicious-knowledge.com/our-favorite-breakfast-baked-oatmeal-with-fresh-berries/

Bio: Alex Caspero is a Registered Dietitian and health blogger at www.delicious-knowledge.com. Specializing in plant-based diets, food sensitivities and “un-dieting”, Alex strives to make healthy eating simply delicious.

Farro & Kale Risotto with Roasted Tomatoes

Farro-Kale-Risotto-with-Roasted-Tomatoes6

Looking for a new recipe for summer but have run out of ideas of what to cook? Your questions have been answered! A decadant dish that will wow your dinner guests with just the right ingredients, not to mention the nutrients! A big nutritional plus found in this dish is the use of kale, which is extremely high in vitamins A, C, and K.  Kale is rich in antioxidants, beneficial in preventing cancer and boosting eye-health.  See the full recipe of Farro & Kalle Risotto with Roasted Tomatoes here!

About the Author:  I’m Lori Yates and the I live in metro Detroit. I like to cook. And write. And take pictures of foodie things. And then gobble those things up. Why does this blog have a strange name? Simple: my maiden name is Fox, and I love lemon and all things lemon-flavored. Check Lori’s page for more delicious recipes at Foxes Love Lemons.

Cannelloni Bean and Broccoli Rabe Meatballs

meatballs

Ingredients:

  • 1/2 bunch of broccoli rabe (about 3/4 lb.), stems removed and coarsely chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 3/4 cups cooked or 1 can of cannelloni beans, drained
  • 1 cup panko or plain bread crumbs
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • about 1 tbsp. olive oil
  • marinara sauce

Directions:

  1. Preheat oven to 400.
  2. Steam broccoli rabe for about three minutes, until slightly tender. Allow to cool for a few minutes, and then place in food processor with onion, garlic, beans, panko and seasonings. Pulse until blended completely and beans are partially mashed, scraping bowl as needed. Shape into 2″ balls.
  3. Coat baking dish or large cast iron skillet with about 1/2 tbsp. olive oil. Place meatballs in dish or skillet and brush with remaining oil. Bake for about 30 minutes, rolling them around about every ten minutes to get even browning all around. Serve with marinara sauce.

About the Author:  Alissa Saenz crafts vegan recipes for her blog Connoisseurus Veg. When she’s not cooking and blogging about it, she’s probably engaging in some form of yoga, arts & crafts, or lawyering.

Tangerine-Honey-Vanilla Fruit Salad

fruit sal
Ingredients
  • 1 Ataulfo Mango, cut into small chunks
  • 1 container organic strawberries, halved
  • 1-2 bananas depending on their size (if small use 2), sliced
  • 1 tangerine, juice squeezed out
  • 1 Tablespoon honey
  • 1 teaspoon vanilla extract
  • pinch sea salt
Instructions
  1. Whisk together tangerine juice, honey, vanilla and pinch of salt in a bowl large enough to fit the fruit.
  2. Toss fruit gently with the sauce. Serve or keep in refrigerator for a few days. If you plan to do that, I add the banana right before serving.
About the Author:  A modern day family cook has great intentions, wants to nourish their love ones with delicious food that is also easy to make, but needs inspiration, ideas, and resources because life is crazy and endlessly busy.  That is what I am here for. Like me on Facebook for new recipes and food news that families can use.

Eggplant Tacos

EP 1

Ingredients:

  1. 1 Eggplant
  2. 1 Sprig of Cilantro
  3. 1 Slice of Brie
  4. Olive Oil

EP 2

Instructions:

  1. Slice one eggplant into 1/2 inch rounds.
  2. Roast eggplant rounds with olive oil on a cookie sheet at 400 degrees for 8 minutes on each side.
  3. Place a piece of brie and a pinch of cilantro on each eggplant round
  4. Fold like a mini Taco

EP 3

Simple yet delicious!

About the Author: Erin Gleeson worked as a food photographer in New York City for several years before moving to a cabin in the woods of Northern California in 2011. There she started The Forest Feast, a blog featuring simple, colorful, vegetable based recipes. Each recipe is presented visually, with minimal text, and Erin’s own photography, watercolor illustration and handwriting guide you through the steps to make each dish. Erin’s first cookbook, The Forest Feast (based on the blog), debuted on April 15th.

Beef & Broccoli – Gluten Free

beef broc 2

Ingredients:

  • 1 pound beef – tenderloin cut into 1/4 inch slices
  • 1-2 medium heads of broccoli cut into florets
  • 1 1/2 inches of ginger peeled and sliced or grated
  • 2 tablespoons peanut oil (or oil of your choice)
  • Boiling Water (for broccoli)
  • Bowl of ice water

Marinade:

  • 1 tablespoon gluten-free soy sauce (San-J reduced sodium)
  • 1 1/2 teaspoons rice wine vinegar (Marukan)
  • 1/2 teaspoon toasted sesame oil
  • 1 1/2 tablespoons potato starch (you can use corn or tapioca)
  • 1/8 teaspoon of pepper

Sauce:

  • 2 tablespoons gluten-free soy sauce (San-J reduced sodium)
  • 2 tablespoons hoisin sauce (Dynasty Brand)
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar (white or brown)
  • 2 teaspoons of potato starch (you can use corn or tapioca)
  • 1/4 cup cold water
  • 1/2 teaspoon red pepper flakes (adjust as needed or omit)

beef broc 1

Method of Preparation:

  • Slice beef and set aside
  • In a medium bowl combine all ingredients in the marinade and add beef. Marinate for 30 minutes.
  • In a large stock pot bring water to boil, and blanch the broccoli florets – about 10-15 seconds and remove with a slotted spoon.
  • Immediately place blanched broccoli in ice water to stop the cooking process.
  • Once all broccoli is blanched and placed in an ice bath, strain and pat dry. Set aside.
  • In a wok or large skillet heat 1 tablespoon of oil over high heat. Add half of the beef and cook until about 75-80% cooked throughout (this will be quick at high heat).
  • Remove from pan and set aside. Repeat with remaining oil and steak.
  • Add ginger and red pepper flakes, stir-fry for 30 seconds – 1 minute.
  • Return the beef to the pan to finish cooking. Add broccoli and stir fry for 1 minute
  • Add sauce and toss to coat – as soon as the sauce begins to thicken remove from the heat.
  • Serve with steamed rice – white or brown.
  • Enjoy!

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.

Baked Kale Chips

kale chips

The weekend is here and if you’re in the mood to “veg-out” and hang on the couch, why not do with with a healthy snack! Try my favorite healthy snack, Kale Chips! Kale Chips are super easy to make and provide a healthy choice for you and your family.  Kale is extremely high in vitamins A, C, and K. It’s also rich in antioxidants, beneficial in preventing cancer and boosting eye-health.  The chips cook up in minutes and are very easy to prepare, for entertaining or just a light snack in between meals.  I adopted a recipe from Allrecipes.com but  put a little twist on them.  I add my favorite seasoning to put a little kick to my kale chips, usually a pinch of cayenne pepper or cracked sea salt and pepper.  Add a seasoning of your choice and enjoy!

You can get a recipe for Baked Kale Chips at Allrecipes.com with a simple video to follow along with.

Happy Baking!

Popeye Risotto – Gluten Free

popeye risotto

Popeye Risotto:

  • Spinach Stock
  • Olive oil 2 teaspoon
  • Garlic 2 tablespoons
  • Baby Spinach 9 oz (1 Bag)
  • Grey Salt 1/4 teaspoon
  • Black Pepper 1/8 teaspoon
  • White Wine 1/4 cup
  • Cardamom 2 Whole – crushed and seeds removed
  • Vegetable Stock 2 1/2 cups

 Risotto:

Olive Oil 1 tablespoon

  • Butter 1 tablespoon
  • Bamboo Rice 1 cup
  • Ground Ginger 1/8 teaspoon
  • Parmesan Cheese, grated 1/4 cup

Method of Preparation:

  1. Gather all ingredients and equipment.
  2.  Peel garlic and rough chop it, set aside.
  3. In a large, heavy bottom skillet, heat 2 teaspoons of the olive oil over medium heat.
  4.  Add chopped garlic and saute for 1 minute.
  5.  Add cardamom seeds and baby spinach.
  6.  Cook over medium heat until spinach has wilted.
  7.  Add white wine and cook for an additional minute.
  8.  Season with salt and pepper
  9.  In the pitcher of a blender add 2 1/2 cups vegetable stock and spinach mixture.
  10.  Blend on high-speed until well blended.
  11.  Add spinach stock to a medium sauce pan and keep warm over low heat.
  12.  In the same skillet as before add remaining olive oil and butter over medium heat.
  13.  Once the butter has melted add the bamboo rice and stir until well coated.
  14.  Sprinkle ground ginger and stir well.
  15.  Stir in 1 cup of spinach stock – just enough to cover the rice.
  16.  Stir well and continue to stir until the rice has almost completely absorbed the stock.
  17.  Continue this until all stock has been added to rice and absorbed. This should take about 20-30 minutes.
  18.  Remove from heat and stir in Parmesan cheese.
  19.  To serve top with grated lemon zest and pine nuts (optional)

Chef Notes:You can use arborio rice instead of the bamboo rice, it will have the same texture and consistency. I have made a similar recipe with the arborio rice and it is very delicious and flavorful.

It is easy being green…and delicious too!

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.

5 Gluten-Free Slow-Cooker Recipes

Getting dinner on the table doesn’t have to be a battle—at least not when you rely on your trusty slow cooker. From working moms to busy singles to frenzied families of all kinds, everybody knows that there’s a sweet simplicity to throwing ingredients together, plugging in the crockpot, and focusing on something else. Once the ingredients are cooking, you can sit back, relax and know that dinner will be ready in a few short hours. Plus, what’s even better is that these slow-cook dinners are easily gluten-free! So the next time your household needs a fast, convenient, home-cooked meal sans gluten and sans heavy prep work, look no further than these five crockpot staples.

1. Crockpot Chili

gf chili

Stuff your slow cooker with ingredients in the morning, and have a hearty, meaty meal ready for you that night. Whether you eat a bowl of chili alongside watching the football game or as standard weeknight fare, one thing is certain: It is hard not to love a meal that comes together this easily.  For an example of an easy, gluten-free crockpot chili recipe, try this one from Food.com:

RECIPE IDEA: Debbie’s Crockpot Chili: Debbie’s crockpot chili combines tomatoes with spices, beef, and kidney beans for a low-prep, slow-cook chili that users rank with five stars.

2. Crockpot Pot Roast

Is there any meal more comforting than a tender pot roast that’s been cooking all day with vegetables like carrots and potatoes adding to the flavor? Because pot roast revolves around meat, stock, spices, and vegetables, it’s a meal easy to make gluten-free. If you use bouillon cubes or packaged stock, be sure they are gluten-free too.

RECIPE IDEA: Use My Gluten-Free Kitchen’s recipe to make a pot roast with just seven ingredients, a long 8-hour cook time, and enough portions to feed six. This recipe includes 12 ounces of cream of mushroom soup—so look for a brand that’s marked as gluten-free.

3. Crockpot Potato Soup

Creamy, comforting, and delicious, potato soup is a favorite on a cool evening. Plus, beyond dicing up the ingredients, the prep work is almost nothing. Combine all your ingredients in the morning and come home to simmering soup—It’s as simple as that!

RECIPE IDEA: At Mama Loves Food, the potato soup recipe combines 5 pounds of russet potatoes with an onion, 10 cloves of garlic, 8 cups of stock, and 16 ounces of cream cheese. As long as your stock is free of gluten, this recipe is as Celiac-safe as it is incredibly easy.

4. Crockpot Roast Chicken

Think roasting a chicken has to involve trusses and basting and constant supervision? Think again! The truth is, roasting a chicken can be dead simple—So simple, you can even do it in a slow-cooker. Slow-cooking a whole chicken involves rubbing the bird with oil and spices, placing it in your crockpot, adding vegetables like celery and onion, and plugging in the pot. In 4 to 6 hours, it’s done.

RECIPE IDEA: In the slow-cooker recipe from Skinny Ms., the blogger recommends using a crockpot with a built-in temperature probe. “Put the probe in the fatty part of the thigh and set the probe to 165 degrees,” she writes. Then the slow cooker automatically adjusts the temperature as the chicken cooks.

5. Crockpot Vegetable Stew

gluten free veg stew

For another vegetarian slow-cooker option that is also gluten-free, consider a crockpot vegetable stew. Made with ingredients like carrots, potatoes, onion, squash, and greens, a vegetable stew is yet another crockpot dish that screams comfort. Plus, after a little prep work chopping vegetables and combining them in the pot, all you have to do is turn on the slow cooker and go on with your day. Dinner will be ready when you need it.

RECIPE IDEA: Chow.com has a vegetable stew recipe filled with various spices and a medley of root vegetables: pumpkin, sweet potatoes, white potatoes, carrots, and parsnips. Be sure to choose a gluten-free stock or broth, and you have a wonderful gluten-free dinner option. It’s easy to prepare, easy to cook, and perfect for both gluten-free and vegetarian eaters.

Your Thoughts

Have you made many gluten-free meals in your crockpot? As the season changes and cooler temperatures come to an end, there’s never been a better time to start adding gluten-free crockpot meals to your repertoire. What other gluten-free favorites do you have?

About the author: Chris Bekermeier is Vice President, Sales & Marketing of PacMoore (http://www.pacmoore.com/) in Hammond, IN. PacMoore is a contract manufacturer focused on processing dry ingredients for the food & pharmaceutical industries. Capabilities include blending, spray drying, re-packaging, sifting, & consumer packaging.

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