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

oil loaf


  • 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.


  • 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


  • 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.
  • 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
  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

Pumpkin Cheesecake Cupcakes – Gluten Free

gluten free cupcakes


  • 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.


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


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 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.

Cheap and Healthy Meals for the Family on a Budget

Eating healthier doesn’t mean you have to spend a great deal of money on food, especially if you practice proper portion sizes. While the children may have objections to the meal, they will get everything they need from the experience. The suggestions below can be adapted any way you wish, but these family favorites are good meals as written. These are just a few ideas to help you get started to eating healthier.

1. Beef and Cabbage - Beef and cabbage isn’t anything new in the grand scheme of things. It is a relatively easy and cheap meal to make and can provide a great deal of nutritional value. Normally, we season our meat with season salt to add more flavor. However, the onions and cabbage make up the rest of the experience. The below components are based on a “per person” recipe.beef and cabbage

  • Three ounces of lean beef
  • One cup of chopped onions
  • Two cups of chopped cabbage

The onions and cabbage can be added to the beef after it has been drained, but we usually saute the onions with the beef. It seems to add more flavor to the dish.

2. Chicken and Potatoes - I know, mashed potatoes are viewed as a “no-no” to many health food afficianados out there. However, anything can be enjoyed as long as it’s eaten in moderation. Saute the onions and peppers for a greater effect. Much like the meal above, we mix the chicken with other vegetables and a small amount of the “Panda Express” mandarin or orange chicken sauce that you can pick up at nearly any grocery store. If used correctly, the sauce can last quite a long time. Again, below is based on per person and should be adjusted for the number of people you are feeding.

  • Three ounces of chopped chicken
  • One cup of onions
  • One cup of bell peppers (or green peppers)
  • Two tablespoons of mandarin or orange sauce

In most cases, we use a big mixing bowl to combine the above ingredients. This ensures that the sauce is tasted throughout the entire meal. Since I have a fascination with instant potatoes, we serve this with a single cup scoop. Garlic potatoes taste great with this meal.

3. Salads - We love our salads. One of the most wonderful aspects of salads is that you can add so much to them without it being ruined or gross. Some of the goodies that I add to my salads include:

  • Raw spinach – usually makes up half of the salad
  • Mushrooms
  • Shredded Cheese
  • Raw pea pods
  • Grilled chicken
  • Carrots
  • Onions – if I include chicken
  • Crab – real meat is best, but imitation will do.
  • Raw broccoli
  • Tomatoes
  • And anything else that isn’t sweet that is good cold

healthy salad

Mixing any three of the above in a single salad can provide a great deal of nutritional value to your daily routine, especially if you use a great deal of spinach.

Eating healthier doesn’t have to taste bland. Seasonings can spice up virtually any meal and many of the herbs are wondrous for you as well. Any one of the above meals should cost you less than $2 per person depending on where you shop. Growing your own veggies could save you even more. This is far healthier and cheaper than driving through the fast food window.

About the Author: 

Ken Myers is an expert advisor on in-home care & related family safety issues to many websites and groups. He is a regular contributor to You can reach Ken at

Coconut Almond Cups – Gluten Free



  • 1/2 Cup Unsweetened Shredded Coconut – Tropical Traditions
  • 1/2 Cup Coconut Cream Concentrate (well mixed) – Tropical Traditions
  • 2 Tablespoons Organic Powdered Sugar - Wholesome Sweeteners
  • 16 Raw, Organic Almonds
  • 8 oz Organic Dark Chocolate – chopped (you can substitute vegan/dairy free to make this suitable for your dietary restrictions)
  • 1/4 Teaspoon Coconut Oil – Tropical Traditions
  • 16 Mini muffin/cupcake liners to line the muffin/cupcake pan

Method of Preparation:

  1. Gather all ingredients and equipment.
  2. Line 16 cups in the mini muffin/cupcake pan with paper liners and set aside.
  3. In a small bowl add the unsweetened coconut, coconut cream concentrate, and powdered sugar.
  4. Mix well and set aside. If not moist enough add a little more of the coconut cream concentrate or coconut cream that has risen to the top of the jar.
  5. Add dark chocolate and coconut oil to a double boiler (or in the microwave – be sure to watch carefully). Continue to stir often until fully melted.
  6. Using a teaspoon, scoop out coconut mixture and roll into balls – you should yield 16 balls.
  7. Place on a silpat or plastic cutting board and top with one almond. Slightly press down.
  8. Once the chocolate has melted, using a teaspoon scoop one teaspoon into each prepared mini muffin cup.
  9. Next, add one ball of coconut mixture with almond to each muffin cup and slightly press down until the chocolate starts to come up around the sides of the coconut ball.
  10. Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered.
  11. Place tray in the freezer or refrigerator until firm.
  12. Serve and 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.

Farro Salad with Kumquats, Blood Orange, and Kale

blood-orange-kale-farro-salad-2This Recipe was submitted by Elizabeth Stark from Brooklyn Supper, one of the authors of  Try making this beautiful looking salad to finish off summer on a healthy note.  With only  light cooking required, this could be a delicious meal or side dish to accompany any entrée.  A big nutritional plus found in this salad, is the use of kale, which is extremely high in vitamins A, C, and K.  Kale is rich in antioxidants, both beneficial in preventing cancer and boosting eye-health.  Get the full recipe for Farro Salad with Kumquats, Blood Orange, and Kale which includes instructions on how to make the kumquat dressing.


About Brooklyn Supper: Brooklyn Supper is the story of a family eating with the seasons in Virginia and Brooklyn. Authors Elizabeth Stark and Brian Campbell believe strongly that good, local food and wholesome meals should be for everyone.

Vegetarian Quinoa and Black Bean Chili

quinoa chili

Been to a few too many barbeques lately and looking for a delicious satisfying meal, sans the meat?  Try making this healthy Quinoa and Black Bean Chili recipe from  Quinoa is not a grain but a seed from a vegetable related to Swiss chard, spinach and beets.  The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as “The International Year of the Quinoa”.  The most striking health benefit provided by quinoa is its overall nutrient richness; a source of complete protein, high fiber, iron, lysine, magnesium, riboflavin and manganese.  This recipe is a delicious way to incorporate this super food into your diet.  Enjoy!

About the Author:  Guest post by Kristi, a music teacher and food lover, who enjoys trying out new recipes from her home in New Jersey.  Kristi did put her own spin on this recipe by substituting fire roasted diced tomatoes for crushed, fresh corn over frozen  and omitting the cilantro.

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