The EatSmart Blog

Providing Tools and Tips to Live Healthier, Happier Lives

Archive for the category “Recipes”

Spicy Szechuan Lettuce Wraps (Gluten Free & Dairy Free)

spicy szechuan

Ingredients:

  • 8 Ounces Shaved Top Sirloin Steak
  • About 2 Tbs. San-J Gluten Free Spicy Szechuan Sauce (Enough to taste)
  • 1 Yellow Sweet Onions
  • 2 Head Romaine Lettuce
  • Brown Rice (See Below) (1/2 cup per serving)

Ahead of Time:

  1. Prep your favorite brown rice according to the package directions and set aside to cool.
  2. Cut some Romaine lettuce to use as tortillas! This is what we will be putting our steak and onions into!

Instructions:

  1. Wash and peel onions, and chop them finely.
  2. Next, put the onions in a large wok or any other pan with high sides will do.
  3. Add in the shaved steak, and put on medium heat.
  4. Add in a splash of San-J Gluten Free Spicy Szechuan sauce, to give the dish some spice and flavor
  5. Sautee for about 5 minutes, or until the steak is cooked thoroughly.
  6. Divide into 4 and add ½ cup brown rice to each serving.
  7. Let cool for a minute or two and enjoy!!

Get the full recipe here!

About the Author:  My name is Sarah Tsacogianis and I am a 20 year old college student with celiac disease and other allergies. I have a passion for cooking/baking (always have) as well as helping others. I like to combine the two, to create tasty recipes, that are not only allergen free BUT also have a healthy “clean eating” twist! Check out her website Gluten Free Gal and follow her on Instagram!

Skinny Beer Cheese Soup

SONY DSC

EatSmart Products is proud to celebrate Super Bowl 2014 here in New Jersey. WOW your guests with this lighter, healthier but still delicious Skinny Beer Cheese Soup and keep them coming back from more-all 4 quarters of the game!

Ingredients:

  •  4 1/2 cups fat free chicken broth, divided
  • 1 1/4 cups potato, peeled and cubed
  • 2 tsp butter
  • 1/2 cup onion, finely diced
  • 1/2 cup celery, finely diced
  • 1/2 cup carrot, finely diced
  • 1 tsp garlic, minced
  • 1/2 cup flour
  • 2 1/2 cups 1% milk
  • 5 oz sharp cheddar cheese, shredded
  • 1/2 tsp dry mustard
  • 1/2 tsp worcestershire sauce
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 12 oz beer

Instructions:

  1.  In a small saucepan, simmer 2 cups of chicken broth and the potato for 15 minutes or until the potato is tender. Transfer the potato mixture to your blender and take out the center piece of the blender lid to let the steam escape. Put a clean dish towel over the top of the blender to avoid splatter. Blend until smooth. Set aside.
  2. In a large dutch oven, melt the butter oven medium heat. Add the onion, celery and carrot to the pan and saute for 5 minutes, stirring occasionally. Add the garlic to the pan and cook for 30 seconds more.
  3. Whisk together the flour, remaining broth, and milk in a medium bowl. Add this mixture to the dutch oven and bring to a boil. Boil for 1 minute, stirring constantly with a whisk.
  4. Add the potato mixture, shredded cheese, dry mustard, worcestershire, pepper and salt to the soup. Stir constantly for one more minute (until the cheese melts).
  5. Add the beer to the soup and bring to a simmer. Simmer for 15 minutes.

About the Author: Becky Tarala is the voice behind The Two Bite Club, a blog about a love for food inspired by a family tradition. Becky is a wife and stay-at-home mom to two who shares recipes and stories from her family’s past as well as simple and accessible family favorites.

 


99 Calorie Skinny Brownies

99 calorie brownies

Ingredients:

  •  1/2 cup unsweetened cocoa
  • 1/3 cup sugar
  • 3 tbsp Truvia
  • 6 oz plain low-fat Greek yogurt
  • 1 egg
  • 3 tbsp milk
  • 1 tsp vanilla
  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 4 tbls semi-sweet chocolate chips

Instructions:

1. Preheat your oven at 350 degrees F. Spray an 8″x8″ glass pan with cooking spray.

2. Set aside the chocolate chips. Mix the rest of the ingredients together until combined.

3. Pour batter into the greased pan and sprinkle with the chocolate chips.

4. Bake for 20-22 minutes until brownies are set. Do not overcook as they will loose their chewy texture.

5. Cut into 9 squares and enjoy!

Of course if you don’t want to use Truvia, you can substitute it by using an additional 1/3-1/2 cup of sugar, but that will also up your calories considerably. For those that are gluten-free, I actually made this recipe using Bob’s Red Mill Gluten Free All Purpose Flour (be sure to add some xanthan gum) Just do an equal substitution of the regular flour and it comes out fantastic.

Nutritional Information:

99 Calories
2.1g of fat
117g sodium
19.6g carbs
1.8g fiber
4.3g protein

About the Author: Rachel, a 30-something former financial services professional turned full-time mom and a part-time newspaper columnist and blogger. As a former financial service professional, she’s learned where you can cut costs and where it pays to spend a little extra. Her blog, This Mama Knows, is designed to show you ways to save on the mundane and where and when its smart to pay for the quality products & services.  Rachel also enjoys cooking healthy meals for her and her family.

Hazelnut Thumbprint Cookies – GF & Vegan

hazelnut cookies 1

Winter is here and what’s better than indulging on decadent sweets sitting by the fireplace?  These gluten free and vegan cookies give you a guilt free conscious and satisfy your sweet tooth with their chocolate almond butter filling.  The Hazelnut Thumbprint Cookies will have the judges at your holiday cookie party begging for more.  It’s a must try recipe from our friend Jodi at, “What’s Cooking Good Looking.”  Jodi Moreno is a Natural Foods Chef, Photographer, and creator of the blog What’s Cooking Good Looking where she shares her healthy, clean, seasonal recipes and photographs. She’s passionate about showing people that vegetables can play a main role on the plate. Get the full recipe of Hazelnut Thumbprint Cookies and check out more delicious recipes from “What’s Cooking Good Looking.”

hazelnut cookies 2

Happy Holiday’s!

Olio d’Oliva Pagnotta Senza Glutine (Gluten Free Olive Oil Loaf)

oil loaf

Ingredients

  • 2 Eggs (large)
  • 1/2 Cup Sugar + 2 Tablespoons (divided)
  • Zest of 1 large Valencia Orange (about 2 tablespoons)
  • 1/4 Teaspoon Kosher Salt
  • 1/3 Cup Orange Juice (freshly squeezed)
  • 3/4 Cup Olive Oil (make sure its a good one)
  • 1 Tablespoon Baking Powder
  • 1 1/2 Cup Gluten Free Flour (I use Cup4Cup)
  • 1/4 Cup Pine Nuts

Glaze (Optional)

  • 1/4 Cup Powdered Sugar
  • 1 Tablespoon Orange Juice

Method of Preparation

  1. Preheat oven to 400•F
  2. In a large bowl add eggs and 1/2 cup of sugar – beat with a wire whisk until pale and you see a bit of foam.
  3. Add orange zest, , salt, orange juice, and olive oil.
  4. Beat with wire whisk until well combined.
  5. Add baking powder and gluten-free flour, mix with a rubber spatula to combine all ingredients well.
  6. Add 1/3 cup of mixture into each of the four wells of the pan.
  7. Top each loaf well with even amounts of sugar and pine nuts.
  8. Bake for 20-22 minutes – turning 1/2 way through to ensure even browning.
  9. Cool in pan for 5 minutes and transfer to a wire rack to finish cooling.
  10. If using a glaze – prepare it now: in a small bowl add powdered sugar and orange juice, mix until well combined and drizzle over warm loaves.
  11. Enjoy!

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny 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 Egg with Sun-Dried Tomato, Feta and Kale

baked eggs

Are you sick and tired of making the same old bland breakfast every morning or just looking to spice up the menu at home?  Try this recipe from Katie At the Kitchen Door!  A healthy and different alternative meal 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 Baked Egg with Sun Dried Tomato, Feta, and Kale here.

baked eggs 2

 About the author: Katie has been blogging at Katie at the Kitchen Door for four years. A management consultant by day, nights and weekends are dedicated to creating hearty, home-cooked meals with a unique twist. When not experimenting in the kitchen, she and her boyfriend spend their free time attempting to raise fruit trees and grow vegetables. You can also find her on Twitter, Facebook, Pinterest, and Instagram.

Spiced Chili – Gluten Free

gluten free chili

Chili – Gluten Free, Onion Free, Soy Free – easily adaptable to fit a vegan or vegetarian diet by substituting the meat for additional beans and even tofu.

Ingredients:

  • 1 tablespoon vegetable oil
  •  4-6 celery stocks (cleaned and chopped)
  •  5 cloves of garlic, finely chopped
  •  1 large green (or red) bell pepper, chopped
  •  1 can of tomato paste
  •  3 tablespoons chili powder (if you like less spice, use 1 – 1 1/2 tablespoons)
  •  2 tablespoons chopped chipolte chili peppers in adobo sauce
  •  1 tablespoon of the adobe sauce from the chili peppers (this is in addition to the 2 tablespoons of the chopped chili’s)
  •  1/2 teaspoon cumin
  •  1/2 teaspoon cinnamon
  •  2 pounds of ground beef
  •  1 28oz can diced tomatoes with juice
  •  1 bay leaf
  •  2 cans 14.5 oz kidney beans, rinsed and drained
  •  1/2 cup water
  •  Salt and ground pepper

Instructions:

  • In a 5-quart heavy pot or dutch oven, heat oil over medium-high heat.
  •  Add garlic, celery and peppers.
  •  Season with salt and pepper and cook until the celery and peppers have softened – about 3 minutes.
  •  Add tomato paste, chili powder, chipotle chili’s, adobo sauce, cumin and cinnamon to the garlic, celery and peppers.
  •  Cook until everything is well combined and starts to brown, about 2-3 minutes.
  •  Add ground beef, and brown, breaking it down into chunks and no longer pink.
  •  Add the diced tomatoes with their juices, bay leaf, kidney beans and water.
  •  Simmer for 45 minutes to one hour – taste and season with salt and pepper accordingly.
  •  Top with: shredded cheese, sour cream, diced avocado, etc.

 

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny 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.

 

Sweet Potato and Zucchini Soup

This recipe was submitted by Tina from Bits N Bites with Tina.
soup-before-blended
Ingredients
  • 2 small zucchini (peeled)
  • 1 medium onion
  • 1 sweet potato
  • 1 large carrot
  • 2 tablespoons of butter
  • ½ teaspoon of ginger
  • ½ teaspoon of celery seeds
  • ¼ teaspoon of pepper
  • 1 teaspoon of garlic
  • ¼ package onion soup mix
  • 5 cups of chicken broth
sweet potato soup
Instructions
  1. Melt butter or margarine in large pot
  2. Add all chopped up vegetables
  3. Stir and cook vegetables over medium heat for about 5 minutes
  4. add spices, soup mix and broth
  5. cover and simmer for about 30 min or until vegetables are soft
  6. remove from heat and let stand about 15 min to cool
  7. Blend until smooth
  8. Return to heat to warm up before serving

About the Author: Tina, a 51 yr old wife, mother and grandmother who loves family, food and travel. All of which you can discover on her blog as well as exciting contests and more! So come along and enjoy lifes journies with Tina at bitsnbiteswithtina.com

Pumpkin Cheesecake Cupcakes – Gluten Free

gluten free cupcakes

Ingredients:

  • 2 cups of gluten free gingersnap crumbs (I use Trader Joe’s)
  • 6 tablespoons melted butter
  • 3 tablespoons brown sugar
  • 3 8oz packages of cream cheese – softened
  • 1 cup sugar
  • 1 15oz can of pumpkin puree (NOT pumpkin pie mix)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon of salt
  • 2 teaspoons vanilla
  • 4 eggs at room temperature

Preheat the oven to 350 degrees and line your cupcake tins with paper liners. I only have one regular cupcake tin and an mini cupcake tin, so I used both.

Crust:

Crumble the ginger snaps either in a plastic zip-lock bag with a rolling pin or in a food processor. Melt the butter in the microwave. Add the brown sugar and butter to the crumbled ginger snaps in a medium bowl and mix until all crumbs are moist.

Scoop about one table spoon into the bottom of each cupcake liner and press down (I used the bottom of one of my spice jars…it fits perfectly for the regular tins, for the mini tin I used the back of my coffee scoop).

Bake in the preheated oven for 10 minutes, let cool in pan on wire rack.

gluten free cupcakes 2

Filling:

In a stand mixer, cream the sugar and cream cheese together until smooth, add the pumpkin puree, vanilla, pumpkin spice and salt. Mix well. Add one egg at a time. Continue to mix until the mixture is completely combined and smooth.

Scoop the mixture into the prepared cupcake liners. I used the same coffee scoop that I used to press the crust into the bottom to do this. It was the perfect size – three scoops for the regular tin and 1 1/2 – 2 for the mini ones.

For the regular tins bake for 40 minutes, rotating 180 degrees half way through. For the mini tins bake for 30 minutes, rotating 180 degrees half way through.Cool in the pan on a wire rack until completely cooled, cover and refrigerate for at least six hours.

Top with whipped cream, caramel sauce or candied pecans if you wish. I hope you enjoy these tasty little treats!

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.

Apple Fries

apples fries 2

Fall is definitely in the air here in New Jersey.  When I think of fall, I think of apple picking and the delicious crisp crunch you get with fresh picked apples of many varieties.   Apple cider,  apple pie,  apple doughnuts are just a few of my apple favorites.  I now can add “Apple Fries” a yummy, delicious yet healthy treat to my list.

Marlene Baird of Nosh My Way was kind enough to share this recipe with EatSmart.  There is no frying involved;  the apples are roasted to give this recipe a healthy spin.  Try serving them as a side dish or a dessert,  another tasty way to enjoy the benefits of the fall harvest.apple fries 1

Get the full Recipe at Nosh My Way and series of more delicious recipes!

Author Bio: I am a native San Franciscian, with a Mediterranean heritage (the island of Malta).  I have a passion for making healthy versions of a variety of recipes from all over the world.  I am a Weight Watchers wanna be back at goal weight with a Lifetime membership. You can find more of my recipes on my blog, Nosh My Way or follow me on Twitter, @Marbaird.

Post Navigation

Follow

Get every new post delivered to your Inbox.

Join 12,315 other followers