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Archive for the category “Recipes”

5 Reasons Why Watermelon Is Wonderful

Watermelon. It’s refreshing, sweet, light and low calorie. This juicy fruit is an excellent after dinner sweet treat and great in other ways too! I love it in salads, soups, drinks, smoothies, frozen treats! And what picnic or BBQ isn’t complete without this iconic bright pink piece of summertime?

I was in the grocery store with my guy the other day and honestly had no idea how to pick out a watermelon. I smelled it (that didn’t work!) and then tapped on it (then jokingly played them like bongos!). I came home and did some research and my intuition was right on! To pick out an ideal watermelon, knock on them. You want to hear a hollow echo.

Watermelon has always been a fun part of summer but the best part? It’s good for you too!

watermelon-wonderfulTop 5 Reasons to Slurp up Watermelon!

  1. High in Vitamins A & C as well as B6 and essential minerals, means it’s loaded with antioxidants which helps fight free radicals (that can lead to inflammation and illnesses).
  2. Besides providing 2 grams of protein and fiber, it’s also a good source of lycopene and beta-carotene (which gives it its beautiful pink color!) and helps fight cancer and heart disease.
  3. It’s a low-calorie sweet that helps lose weight and curb your sweet tooth. One slice of watermelon has about 86 calories and less than 1 gram of fat.
  4. It works as a great accent to savory dishes such as salads and soups.
  5.  There are so many fun ways to enjoy watermelon during the summer – just cut up in cubes or slices, in drinks (see my Watermelon Mint Cooler recipe below!), sorbets, granitas, popsicles, and even as a punch bowl or fruit bowl!

Bonus Tip!  It’s not just for your tummy! Use it as a body scrub for your skin too!

Watermelon Mint Cooler

It’s almost embarrassing how easy this specialty drink is. It’s a great drink to serve on a hot summer day that will really ‘wow’ your guests. Watermelon is hydrating and mint is great for digestion. This is truly a healthy and tasty drink!

INGREDIENTS: (Serves 2)

  • 2 cups seedless organic watermelon
  • 5 sprigs organic fresh mint (I used the wild mint from my folk’s garden!)
  • 3 ice cubes

OPTIONAL:

  • For a fizzy drink: Splash seltzer (I personally prefer mine without the fizz)
  • To get your cocktail on: ½ cup vodka (no comment!)
  • For a chilled version: serve over ice (which I prefer)

DIRECTIONS:

  • Blend watermelon, mint and ice in a blender. That’s it. No really, that’s it!

ENJOY!

About the Author: Abby Phon, a co-author of Balance for Busy Moms – Cook Your Way to Health, is a Certified Holistic Coach. She leads corporate workshops on nutrition and lifestyle, conducts food tours, cooking demonstrations and offers individual health and nutrition coaching around the world.

Balance for Busy Moms – Cook Your Way to Health is a one-of-a-kind cookbook for moms all around the world. Together with 30 Certified Health Coaches from across the US and Canada we share our stories of better life through mindful eating. This cookbook gives you a fabulous variety of recipes designed to enhance health for a better life. http://www.feedyourmindbodyspirit.com/books abby phon

Connect with Abby on all of her sites.

WEB: feedyourmindbodyspirit.com
FB: facebook.com/AbbyPhon
TWEET: twitter.com/AbbyPhon
PIN: pinterest.com/abbyphon
PANGEA: pangeaorganics.com/abbyphon

Perfect Paleo Crepes (with Orange Sauce)

paleocrepe

Ingredients:

  • Equipment: Any blender or hand mixer is helpful but not required.
  • An 8-inch skillet, nonstick if possible.
  • 4 large eggs
  • 4 tablespoons thin unsweetened coconut milk or filtered water. If your coconut milk is thick, you can use half coconut milk and half filtered water.
  • 2 tablespoons arrowroot flour
  • 1 tablespoon olive oil
  • Sweetener is optional, 0 to 1 tablespoons
  • Coconut oil for frying

Instructions:

  • Add all the ingredients to any blender. Blend well. If you don’t have a blender, beat with a hand mixer or whisk very well by hand.
  • Preheat an 8-inch pan over medium heat. Brush the pan with a bit of coconut oil before making each crepe.
  • Use 3 tablespoons batter for each crepe, in a 1/4-cup measure filled three-quarters full. The batter should be quite thin. If necessary, you can thin the batter with a little water. The first crepe is a test for the batter and the heat level, so don’t be alarmed if it looks a little strange—it just takes time to fine-tune these variables. Adjust the heat if necessary.
  • Pour the batter into the pan and twirl it around gently to coat the surface. Watch care-fully, and the crepe will start to dry out on the sides, slightly pulling away from the pan, about 1 to 2 minutes. When the entire crepe can slide and pull away from the pan, release the edges with a spatula and flip it gently by grabbing the edges. When the second side is gently browned, after about 1 minute, slip it onto a serving plate.
  • Make all the crepes, putting them in a stack, and cover with a dry towel.

Orange Sauce:

  • 1 orange
  • 1 teaspoon lemon juice
  • 3 to 5 tablespoons sweetener to taste
  • 1∕3 cup coconut oil, melted
  • 1/2 teaspoon nutritional yeast (optional, for buttery flavor)
  • Strawberries, sliced (optional garnish)
  • Oranges, peeled, sliced (optional garnish)

Recipe Submitted from Good Morning Paleo by Jane Barthelemy. Reprinted with permission by Jillian Farrel, Marketing Associate, Da Capo Lifelong © 2014. You can purchase Good Morning Paleo here. good morning paleo

Back to School Giveaway

Back to school and work after enjoying wonderful summer vacations. Back to watching what and how much we eat after indulging at delicious summer barbecues.

back to school image

To help us ease back into our fall routines, EatSmart is hosting a Back to School Giveaway of Precision Pro Digital Kitchen Scales–5 winners in all. The Precision Pro has long been a top selling kitchen scale–Perfect for everyday tasks such as weighing food or ingredients, to achieving goals such as portion control and calorie counting.

For those not lucky enough to win, the Precision Pro will be available at a reduced price of $19.95, through the end of August 2014.

pro collage

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

  1.       Fill in your name (1 Entry)
  2.       Fill in your email (1 Entry)
  3.       Like us on Facebook (1 Optional Entry)
  4.       FOLLOW EatSmart on Twitter (1 Optional Entry)
  5.      Click here to tweet about the Giveaway (1 Optional Entry

 

Giveaway ends on Thursday, August 28th, 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!)

National S’mores Day

I just found out that Sunday, August 10 is National S’mores Day–OH JOY! For me, it immediately became a priority that I give some sort of recognition to this national treasure and not just simply let the day pass without marking the occasion.

Being that EatSmart is a company that promotes the idea of healthy eating, I thought—-why not try to come up with some healthier alternatives to the traditional S’more to share with our EatSmart fans? But then I came to my senses –why mess with perfection. S’mores generate so many warm and fuzzy memories in me–around the campfire as a girl scout, family barbecues at the lake and most recently, dessert served around the fire pits at my son’s wedding reception

For those of you that would like to take this American favorite up a notch, take a look at this “Ultimate Gooey Chocolate Treats” article from Fox News.

For me, leave well enough alone………….

smores

About the Author: Maria Geronimo is the PR Director at EatSmart Products.

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.

  1.       Fill in your name (1 Entry)
  2.       Fill in your email (1 Entry)
  3.       Like us on Facebook (1 Optional Entry)
  4.       FOLLOW EatSmart on Twitter (1 Optional Entry)
  5.      Click here to tweet about the Giveaway (1 Optional Entry)

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.

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