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Archive for the category “Recipes”

Brown Rice Crispy Treats (Vegan and Gluten-Free)

Brown Rice Crispy Treats (Vegan and Gluten-Free)
Ingredients
⅔ cup brown rice syrup
¼ cup almond butter
1 Tablespoon coconut oil
½ teaspoon vanilla extract
pinch of sea salt
4 cups brown rice crisp cereal
2 Tablespoons Enjoy Life dairy-free mini chocolate chips

Instructions
Measure brown rice crisp cereal and place in a large bowl.
Place brown rice syrup, almond butter and coconut oil in a saucepan over medium heat. Heat while stirring until mixture is combined and creamy. Remove from heat and add the vanilla and sea salt.
Pour brown rice syrup mixture over the brown rice cereal and stir until well combined.
Press cereal into a square baking dish lined with parchment paper using your hands. Press chocolate chips into the top.
Let cool in the fridge for 1 hour before cutting into squares.

About the Author: Brittany Mullins is a health coach, certified NASM personal trainer and the blogger behind Eating Bird Food, a blog dedicated to healthy food, fitness and a bit of everyday life. Learn more by visiting her her blog, www.eatingbirdfood.com and her health coaching site, www.brittanymullins.com.

Chocolate-Peanut Butter Rice Cake Protein Balls

SAMSUNG CSCThe recipe only makes 4 protein balls and each one has approximately 75 calories, 3.5g fat, and 3g protein. And they’re actually pretty big despite my photos not making them look that way.

Ingredients:

Directions: Crush rice cake with hands and place in a bowl. Add the rest of the ingredients listed above and combine well. (I used the back of a spoon to really mush everything together.)

Divide batter into four sections and roll each of them with your hands into a ball. Refrigerate or eat immediately. Enjoy!

About the Author:  For more than four years, Tina has shared her life through journaling her daily meals and workouts on her blog, Carrots ‘N’ Cake. Each day, she strives to find the right balance without losing out on fun or good taste. Tina also writes a weekly feature for Health.com. Her first book, Carrots ‘N’ Cake: Healthy Living One Cupcake at a Time, was published in May 2011.

Healthy Valentine’s Day Recipes

valentinesday-healthy-treats-recipesValentine’s Day brings to mind chocolates, flowers, candy and romantic dinners. There is something wonderful about sharing sweet treats and delicious meals with someone you love. It is possible to celebrate with some yummy and healthy treats and meals. We have rounded up some healthier recipes for you to share with those special people in your life. Whether you’re celebrating with friends, your kids or a romantic date, we have a recipe for that!

Dark Chocolate Crunchy Clusters

valentine size 555Get the recipe from SkinnySweetsDaily


Salted Caramel Vegan Cheesecake

Salted-Caramel-Cheesecake-My-Whole-Food-LifeGet the recipe from My Whole Food Life


Whole Wheat Banana Pecan Pancakes

Whole-Wheat-Banana-Pecan-Pancakes-chocolateandcarrots.com_Get the recipe from Chocolate and Carrots


Vegan Chocolate-Covered Cherries

cherries1Get the recipe from Fork and Beans


Almond Joy Chia Pudding

Almond_Joy_Chia_Pudding__thumb
Get the recipe from Carrots ‘N’ Cake


Mini Lemon Curd Tarts

mini-lemon-curd-tarts-2Get the recipe from Texanerin Baking


Whole Wheat Chocolate Chip Oatmeal Cookies

cookie-recipeGet the recipe from Pass the Sushi


Petite Vegan Chocolate Mousse Cups

mouuse cupsGet the recipe from SkinnySweetsDaily

Wishing you a happy and healthy Valentine’s Day!

Leftover Brown Rice Breakfast Pudding

Brown Rice Pudding 005

Leftover brown rice is the best way to eat this pudding! If you want to use more whole grains beyond whole wheat, there are so many others!

Ingredients:

Take 2 cups cooked brown rice, reheated.

In a blender, blend up:

  • 1/2 cup vanilla soy milk (or low fat milk with 1 tsp. vanilla extract)
  • 1/2 cup berries (strawberries)
  • 1 tsp. honey or agave

Directions:

Mix the milk and berries with your warmed up brown rice. Let sit for 5 minutes to absorb Top with extra berries or other fruit.

Makes 4, 1/2 cup servings.

About the Author: 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.

Cauliflower Cake with Flax Seeds

Cauliflower Cake 4Ingredients:

  • 1 small cauliflower, outer leaves removed, broken into small florets
  • 1 yellow onion, diced
  • 3 Tbsp. olive oil
  • 4-5 Tbsp. fresh cilantro, chopped
  • 5 eggs
  • 3/4 cup all-purpose flour
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp baking powder
  • 1 cup shredded cheese (I used, swiss and cheddar)
  • salt and freshly ground pepper
  • 1 Tbsp. flax seed or sesame seeds
  • 1 Tbsp. butter, melted

Directions:

Preheat an oven to 400ºF. Line a springform cake pan with parchment paper, brush the sides with melted butter and toss the flax seeds around the inside of the pan. Set aside.

In a saucepan over high heat, combine the cauliflower and salted water. Bring to a boil, then reduce the heat to low, and simmer until the cauliflower is just tender, 8 to 10 minutes. Drain and set aside.

In a small pan heat the olive oil, add the onion and cook for about 10 minutes over medium heat, stirring from time to time, until golden brown color. Remove from the heat and let it cool.

In a large bowl mix together eggs and spices. Then add the flour, baking powder, cooked onion, fresh cilantro and cheese. Whisk until smooth before adding the cooked cauliflower. Mix in the cauliflower and stir gently.

Pour the mixture into prepared pan, spreading it evenly, sprinkle with flax seeds. Place in the center of the oven and bake for about 35-40 minutes, until golden brown. Remove from the oven and leave for 10-15 minutes before serving.

Serve it as a side dish for Shrimp with Garlic and Parsley or as a light supper alongside with your favorite salad.

About the Author: My name is Yelena, and I was born and raised in St. Petersburg, Russia and now live in Historic town near Philadelphia. I’m a wife to a wonderful guy and a mother to two precious children, and have a food blog called Cooking Melangery. I have a degree in Culinary Arts and a passion for anything beautiful and creative. I currently work as a freelance food stylist and photographer from my home studio.

Note: This recipe was inspired by Yotam Ottolenghi’s recipe from Plenty More.

Light and Lovely Red Velvet Cake Cookies

Using a boxed mix make the prep work for this delicious recipe so easy and fun to make. Enjoy your cookies and keep these in mind for Valentine’s Day treats!
Redvelvet_cookies_fixed
Ingredients:

  • 1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
  • 1/4 cup unsweetened cocoa (not Dutch processed)
  • 1/4 cup butter
  • 1/4 cup light sour cream
  • 1 1/2 tsp vanilla extract
  • 1 egg lightly beaten
  • 1 tbsp red food coloring
  • Colored sprinkles or powdered sugar for decoration (optional)

For baking directions, click here.

About the Author: We at Skinnysweetsdaily.com feel you can have your sweet treat and still stay on a healthy eating plan. By cutting down on fat and calories but bringing up the flavors and textures of our recipes. You can have a great tasting dessert and enjoy every single bite without the guilt. Enjoy!

Large Cinnamon Snicker Doodle Cookies

A nice large cookie that’s guilt free! These yummy cookies make the whole house smell divine while baking.
Dec_2013_snickerdoodle_fix_picmonkey

Ingredients (Yields 22 cookies):

For Cookie

  • 2 cups bread flour, kept in fridge
  • 1 cup whole wheat pastry flour, kept in fridge
  • 1 stick unsalted butter cut up and kept cool, don’t let it get too soft or melted.
  • 1 stick Land O’ Lakes light butter cut up and kept cool, same as above.
  • 1 cup packed light or dark brown sugar, I used light
  • 1/2 cup granulated sugar
  • 1 large egg, kept cold
  • 1/2 tsp baking soda
  • pinch salt
  • 2 tsp vanilla extract
  • 1 tbsp ground cinnamon

For Rolling and Topping

  • 2 tsp ground cinnamon
  • 3 tbsp granulated sugar, mixed together

For baking directions, click here.

About the Author: We at Skinnysweetsdaily.com feel you can have your sweet treat and still stay on a healthy eating plan. By cutting down on fat and calories but bringing up the flavors and textures of our recipes. You can have a great tasting dessert and enjoy every single bite without the guilt. Enjoy!

Zucchini Tots

SONY DSCYields 12 mini tots

Ingredients  

  • 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
  • 1 egg
  • ¼ of an onion, diced
  • ¼ cup sharp cheddar cheese, grated
  • ¼ cup dry breadcrumbs
  • salt and pepper

Instructions

  1. Preheat oven to 400°.  Grease a mini muffin tin with cooking spray.
  2. Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini that you can (it won’t be much, but every little bit counts).
  3. In a medium bowl, combine all of the ingredients and season with salt and pepper.
  4. Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compacted (otherwise they’ll fall apart more when you try to take them out of the tin).
  5. Bake for 15-18 minutes in preheated oven.  The top will be starting to golden.  To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.

Notes

  • The sharp cheddar can be substituted with whatever cheese you have on hand.
  • There are breadcrumbs in this recipe, but you can use gluten-free breadcrumbs if you want the recipe to be gluten-free.
About the Author: Becky Tarala, author of The Two Bite Club, is a stay-at-home mom to two whose food blog features recipes from my family’s past as well as simple favorites. Becky is a hopeless optimistic, vegetable gardener, coupon-aholic, cookbook hoarder, and potato lover.

Crispy Roasted Chicken Half Breasts

Sugar-Free-Maple-Roasted-Carrots-012 (1)

Ingredients
  • 3 Tablespoons butter, softened but not melted
  • ½ teaspoon ground cardamom
  • 1 orange, zested
  • 1 teaspoon ground ginger
  • ½ teaspoon coarse sea salt
  • ⅛ teaspoon ground pepper
  • 2 chicken half breasts, on the bone, skin intact about 2 pounds

For cooking directions, click here.

About the Author, Marlene A. Baird was born and raised in San Francisco, California. her cooking style was influenced by a Mediterranean heritage (the island of Malta).  Her passion for making healthy versions of a variety of recipes from all over the world is what sparked her to create her blog.  You can find more recipes at Nosh My Way.  You can follow her on Twitter, @Marbaird.

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?

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