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Archive for the category “Recipes”

12 Healthy Soup Recipes

There is nothing better than a big bowl of hot soup during the cold winter months. It’s even better when it’s healthy and made from scratch! We’ve compiled twelve of our most popular soup recipes. 12-homemade-soup-recipes-eatsmart

 

Soup Recipes

Butternut Squash Soup *Gluten Free
Carrot and Parsnip Soup *Vegetarian
Chipotle Black Bean Soup with Avocado Cream
Cream of Cauliflower Soup *Vegetarian
Kabocha Squash Soup *Gluten FreeKabocha Squash Soup
Pumpkin Soup *Vegetarian
Raw Tomato Soup *Vegetarian and Raw
Roasted Tomato Soup *Vegetarian
Simple Soup with Turkey Meatballs and Quinoa
Skinny Beer Cheese SoupSONY DSC
Thanksgiving Leftover – Turkey Soup
Turkey Corn Chili

What is your favorite homemade soup recipe?

Cherry Bourbon Crumble Bars

A cocktail and dessert all wrapped into one delicious sweet treat! If you decide to enjoy the crumble bars for breakfast, remember it is always five o’clock somewhere. All three layers of the bars share a perfect balance of flavor. A delectable compliment to a Bourbon Cherry Sipper, a big piece of Cherry Bourbon Crumble Bars. The crumble bars have minimal sugar added, yet the bars hold a perfect balance of sweetness from the cherries. This recipe could easily be diabetic-friendly and made gluten free.
cherry bourbon crumble bars
If you want to exclude the alcohol all together, just use fresh sweet cherries instead of bourbon-soaked cherries. Here are few other treats using some boozy love: Cherry Rum Chocolate Candies, Irish Coffee Blondies, No-Bake Booze Berry Cheesecake.

 

Ingredients
  • For Crust:
  • ½ cup (one stick) unsalted butter, melted
  • 1 cup cashew meal
  • ½ cup all-purpose flour
  • ¼ cup coconut sugar (or brown sugar)
  • For Cherry Filling:
  • 1 cup cherry preserves
  • ½ cup bourbon soaked cherries (or 1 cup and minus out ½ cup fresh cherries) (recipe in notes)
  • ½ cup fresh cherries (optional)
  • 1 Tbsp Cloister bourbon honey
  • 2 Tbsp corn starch (mix with about 2 tablespoon of water, mix together well)
  • For Crumble Top:
  • 2 Tbsp AP flour
  • 2 Tbsp brown sugar
  • ½ cup oats
  • ¼ cup unsalted butter, cold, cut into cubes
Instructions
  1. Preheat oven to 350 degrees F. Spray cooking spray on 9 x 9 inch pan.
  2. For Crust: 
    In small bowl mix together melted butter, cashew meal, flour, and coconut sugar.
  3. Bake crust for about 10-15 minutes, until golden brown, depending on oven. Let cool.
  4. For Filling: 
    In small sauce pot, burner set to medium-low, cook together cherry preserve, bourbon soaked cherries, and fresh cherries. Mix water and cornstarch, then add to cherry filling. Let filling thicken, will take about 5-8minutes. Add honey and stir together well.
  5. For Crumble: 
    in small bowl, mix together with fork or hands butter, brown sugar, old fashioned oats, and AP flour. Mix together with fork or hands until completely incorporated.
  6. To assemble bars: pour cherry filling over cooled crust, then place small clumps of crumble around top of bars.
  7. Bake for 25 – 30 minutes, depending on oven, or until crumble is golden brown
Notes
Bourbon Soaked Cherries – pit and slice in half fresh sweet cherries, place in 32oz canning jar, add about 2 cups of bourbon or until bourbon covers cherries, keep in refrigerator, let soak for at least 24 hours.

 

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!

Gluten Free Chocolate Chip Oatmeal Cookies

glutenfree-cookiesIngredients:
  • 1 cup brown rice flour
  • 1 1/4 cup plus 2 tbsp gluten free oats
  • 1/4 cup avocado oil, or any oil you prefer. canola works well too
  • 1 tsp baking soda
  • 1/4 tsp gluten free baking powder
  • 1/4 tsp kosher or sea salt
  • 1/2 cup super fine granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 cup plus 2 tbsp semi sweet chocolate chips, I used mini chunks
  • A few Tbsp almond or any milk of your choice as needed for the right texture

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!

Brussels Sprouts With Turkey Bacon And Pine Nuts

This Brussels Sprouts recipe makes a great side dish at Thanksgiving.
brusselsproutsIngredients:
1 to 1/2 pounds fresh Brussels sprouts, rinsed with cool water and drained. Cut in half or whole.
4 to 6 slices turkey bacon, or traditional
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1 clove garlic crushed
1/4 tsp Kosher or sea salt
1/4 tsp pepper
Sprinkle of red pepper flakes, optional
2 tbsp. toasted pine nuts (place nuts in dry pan for just a few minutes, move the pan around then, take off the heat. Try not burn. Set aside)
1/4 cup veggie or chicken broth
parsley for garnish, optional

For cooking 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!

Spicy Garlic Oven Fries

Great for serving alongside sandwiches, this is an easy, low-fat recipe for crispy oven fries flavored with fresh garlic, sweet paprika and cayenne.

spicy-garlic-fries-recipesIngredients:
2-1/2 lbs potatoes, peeled and cut into 1/2-inch fries
3 tablespoons vegetable oil
3 cloves garlic, very finely chopped
1 teaspoon salt
1/2 teaspoon sweet paprika
1/4 to 1/2 teaspoon cayenne pepper
Freshly ground black pepper

Preparation:
Preheat the oven to 425°F.

Combine the 3 tablespoons of the vegetable oil and garlic in the bottom of a large mixing bowl and set aside at room temperature for 15 minutes to allow the garlic flavor to infuse the oil.

Add the salt, paprika, cayenne and a few grinds of black pepper and whisk until well combined. Add the potatoes to the mixture and, using your hands, toss to coat them thoroughly with the oil. Coat two large baking sheets with nonstick spray and spread out the potatoes in a single layer. Allow as much room as possible between the fries so they brown nicely.

Roast until crispy and golden brown, 20 to 30 minutes, shaking the pans and rotating their positions in the oven once or twice during cooking. Serve immediately.

Makes 4 servings

About the author: MyGourmetConnection.com is a home cooking, entertaining and food blog with hundreds of healthy, original recipes created for home cooks of all skill levels. 



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 many positive 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!

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