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Archive for the category “Recipes”

DIY Popsicle Recipe Roundup

diy-athome-popsicle-recipes3The weather is warming up and we’re all looking for ways to cool off. A fun and tasty way to keep cool is by treating yourself to an ice pop. We’ve rounded up delicious popsicles that you can easily make at home, so you can skip the store bought ones full of sugar and artificial coloring. These pops rely on fresh fruits and other common, wholesome ingredients. With many healthy options to choose from, you are sure to find a new favorite or two, and save yourself a trip to the grocery store!

Eat smart with these DIY, homemade popsicle recipes:


Salted Caramel Mocha Popsicles

salted-caramel-mocha-popsicles-mm (1)Get the recipe from Melanie Makes


Raspberry Popsicles

Raspberry-Popsicles-RecipeGet the recipe from Premeditated Leftovers


Coffee Popsicles

Coffee-PopsiclesGet the recipe from Mom Endeavors


Chocolate Covered Strawberry Popsicles

Chocolate-Covered-Strawberry-Popsicles-3978Get the recipe from Chocolate & Carrots


Strawberry Pineapple Popsicles

TheLittleEpicurean-strawberry-pineapple-popsicles-Get the recipe from The Little Epicurean


Honeydew, Mint & Cucumber Popsicles

Honeydew, Mint and Cucumber PopsiclesGet the recipe from Homespun with Love


Peanut Butter Banana Creamsicles

Peanut-Butter-Banana-Popsicles-A-Pretty-Life1Get the recipe from A Pretty Life


Hawaiian Cream Popsicles

Hawaiian-Cream-Popsicles-1Get the recipe from Cherished Bliss


Chocolate Yogurt Popsicles

Chocolate-Yogurt-Popsicles-from-ChocoalteChocolateandmore-52aGet the recipe from Chocolate, Chocolate and More


Creamy Earl Grey Cardamom Pistachio Popsicles

Creamy Earl Grey, Cardamom, and Pistachio Popsicles 3Get the recipe from girlichef


Do you have a favorite DIY popsicle recipe? Please share it with us at @EatSmartScales.

Frozen Peanut Butter Berry Pops

Guest post from Super Healthy Kids.
Frozen-PBJ-012-948x1024
Cool off with these healthy pops!

Ingredients

  • 1/2 cup – Peanut Butter, all-natural
  • 1 cup – yogurt, plain
  • 1 cup – Almond Milk, unsweetened
  • 2 tablespoon – Honey
  • 1 cup – Raspberries
  • 2 cup – Orange Juice
  • 1 ounce – Hemp seed

For instructions, click here.

About the Authors: 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.

 

Orange Almond Salad with Avocado

Orange-Almond-Salad-with-Avocado-the-BEST-favorite-lunch-salad-paleo-glutenfree-whole30-vegan-2

Ingredients

Salad

  • 1 head romaine lettuce, washed and chopped
  • 1 orange cut into segments* (save the carcass juice for the dressing)
  • 2 green onions, chopped
  • 1 small avocado, sliced
  • ¼ cup roasted sliced almonds
  • cooked chicken** (optional)

Orange Balsamic Dressing

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • Juice from the segmented orange carcass, squeezed
  • Pinch of salt and pepper

For instructions, click here.

About the Author: I’m Natalie, the writer, photographer and recipe developer behind the blog tastes lovely.  I love to cook and develop simple and healthy recipes for delicious everyday meals, and am so glad to share them with you. I’m a happily married California girl and started this blog in August 2013 as a way to document and remember all of my favorite recipes, and to improve on my photography skills. Every recipe I post has been made by me several times to make sure all the kinks are worked out. I post photo’s and recipe videos to make it easy for you to duplicate and make at home.

Lemon Ricotta Cake with Almond Glaze

Lemon-Ricotta-Loaf-with-Almond-Glaze-by-Kristines-Kitchen.-This-lemon-cake-is-bursting-with-sweet-tart-lemon-flavor-2386-3

Ingredients

For the cake:
  • 1½ cups cake flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 tbsp. lemon zest, from about 2 medium lemons
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 1 cup ricotta cheese
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
For the almond glaze and topping:
  • 1 cup powdered sugar, sifted
  • 3 tbsp. lemon juice
  • ½ tsp. almond extract
  • ½ tsp. lemon zest
  • 2 tbsp. sliced almonds, for topping

For baking directions, click here.

About the author: Kristine is the author, photographer, and recipe developer behind the blog Kristine’s Kitchen.  She’s a mom of three and believes life is all about balance!  You can learn more and find recipes for healthy meals and snacks that you’ll crave at http://kristineskitchenblog.com/.

DIY Salad Dressing Recipe Roundup

salad-dressing-recipes-diyFinding a healthy salad dressing that actually tastes good can be a challenge. Some commercial dressings have scary sounding ingredients and homemade recipes may seem complicated or call for unusual ingredients. We rounded up homemade salad dressing recipes that are simple and use wholesome ingredients that you probably already have on hand.

Eat smart with these DIY salad dressings:

Lemon Herb Vinaigrette

Lemon-Herb-Vinagrette-1

Get the recipe from The Cafe Sucre Farine


Honey Mustard Vinaigrette

Honey-Mustard-VinaigretteGet the recipe from Premeditated Leftovers


Homemade Caesar Dressing

Homemade-Caesar-Dressing.-Healthy-and-easy-recipe

Get the recipe from Well Plated


Fresh Raspberry Vinaigrette

Fresh-Raspberry-Vinaigrette-bGet the recipe from That’s Some Good Cooking


Low Calorie Creamy Balsamic Salad Dressing

yogurt-balsamic

Get the recipe from Salad in a Jar


Dairy Free Ranch Dressing

ranch-1

Get the recipe from My Whole Food Life


Amazing Vinaigrette

vinaigrette11
Get the recipe from Parsley, Sage and Sweet


Basil Vinaigrette

Simple-Basil-Vinaigrette

Get the recipe from What’s Gaby Cooking


Chipotle Lime Southwest Dressing

Chipotle-Lime-Southwest-Dressing-2-copy

Get the recipe from The Creative Bite


Easy, Healthy Vinaigrette

Vinaigrette

Get the recipe from Jill’s Home Remedy


Do you have a healthy and easy to make salad dressing recipe? Please share it with us @EatSmartScales!

Homemade Strawberry Cereal Bars

Guest post from Super Healthy Kids.
cereal-bars-with-strawberries

First I made the dough (full recipe below). Then,  we rinsed, de-stemmed, and chopped up the strawberries in a food processor until smooth.   I’ve also done this where I break up the strawberries over the stovetop first, over some low heat, and then blend it up. It does get a little smoother, but you may want to leave it chunky. Your choice.

Then, we rolled out the dough, and spread our strawberries down the side of a square piece of dough, and folded over.  We pinched the sides to keep the filling in, and then baked it.

Crust Ingredients:

  • 1/2 cup coconut oil
  • 1/2 cup agave
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2 cups whole wheat pastry flour
  • 1 cup oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Instructions:

Cream the coconut, agave, vanilla and egg, with an electric mixer.  In a separate bowl, combine flour, oats, salt, and baking powder.   Add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated.  Wrap dough in plastic wrap, and chill for 1 hour. Once chilled, roll out on wax paper, using flour where necessary so it doesn’t stick to your rolling pin, or the counter. Cut and wash 1 cup of strawberries.  Put them in a small saucepan with 1 tablespoon of water.  Using the edge of a wooden spoon, slowly break the strawberries up until the start to break apart.  After about 5 minutes, pour strawberries into a food processor and blend until smooth.  If you still would like it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tablespoon of corn starch with a few drops of water *enough to turn the corn starch liquid.  Add to the strawberries and stir over low heat until it begins to thicken. Preheat oven to 350. Roll out dough, and using a pizza wheel, cut into 3X3 inch squares.  Pour strawberry sauce on one side, and fold over and pinch to keep the filling in.  Transfer to a cookie sheet and bake at 350 for 15 minutes.  To keep these soft, store in a zip top bag or air proof container.

For more pictures and nutritional information, please click here.

About the Authors: 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.

Quick and Healthy Lunch Ideas for People “On the Go”

Do you find yourself grabbing an overstuffed sandwich from the corner deli or hitting the drive-thru at lunch time? Give your waistline and your wallet a break with these healthy “grab and go” lunch options. We promise there will not be any boring salads or peanut butter and jelly sandwiches in this roundup! quick-and-healthy-lunch-ideas

Mediterranean Veggie Wrap – Layer hummus, tomato, romaine, cucumber, 4 chopped black olives and 1 oz crumbled feta on a whole-wheat wrap.

Tex-Mex Sweet Potato – Microwave and mix flesh with 2 tablespoons of hummus, top with ½ cup black beans, 2 cups of steamed spinach and 2 – 3 tablespoons of salsa.

Lentil Couscous Salad – Mix ½ cup cooked lentils, ½ cup cooked whole wheat couscous, ½ cup cherry tomatoes (halved), ¼ avocado (diced) and 1 oz feta or goat cheese. Drizzle with a zesty Italian dressing.

Avocado and Chickpea Salad – Combine 1 can drained and rinsed chickpeas, 1 large ripe avocado, juice of one lime, 1 diced scallion, and salt and pepper to taste. Mash chickpeas and avocado, stir in lime juice and scallion and add salt and pepper to taste. Spread mixture onto whole grain bread and top with lettuce, tomato, sprouts or whatever else you enjoy.

Tuna and Chickpeas over Greens – Combine 3 oz of tuna (drained), ½ cup chickpeas (rinsed) and 1 – 2 tablespoons of balsamic vinaigrette dressing. Serve over 2 cups of lettuce.

Bean and Salsa Pita: You’ll need ¼ cup refried beans, ¼ cup salsa, 2 tablespoons of cheddar cheese and 1 small wheat pita. Warm up the refried beans, top with cheese and salsa. Stuff the pita with the mixture.

Chicken Lettuce Wraps – Ingredients include 4 large lettuce leaves, 4 tomato slices, ¼ avocado (sliced) and 4 slices deli chicken. Top each lettuce leaf with a slice of chicken, tomato and avocado – roll and eat.

Quick Quinoa Tabbouleh Salad – Combine 1 cup chopped tomatoes and 1/2 cup sliced cucumbers with 1/4 cup chopped parsley leaves over 1 cup cooked quinoa. Top with 2 teaspoons of oil and 1 tablespoon of red wine vinegar.

Quinoa Veggie Salad – Combine ½ cup quinoa, ¼ cup cherry tomatoes (halved), 1/3 cup edamame, ¼ cup chopped red pepper and ¼ cup shredded red cabbage. Toss with 2 teaspoons of sesame seed oil and 1 tablespoon of rice vinegar. Top with 1 teaspoon sesame seeds.

Black Bean, Mango and Brown Rice Salad – You’ll need ½ cup black beans, ½ cup cubed mango, ½ cup cooked brown rice, 2 tablespoons of cilantro (or parsley). Mix all ingredients together and top with squeeze of lime juice and 1 tablespoon of olive oil. This can be enjoyed warm or chilled.

Roast Beef and Cheese Pinwheels – Layer 2 oz roast beef, 1 oz part-skim mozzarella cheese and one 1 roasted red pepper on a whole wheat wrap. Roll tightly and slice into pinwheels.

Taco Mason Jar Salad – Mix ½ cup salsa, 2 tablespoons of plain Greek yogurt, ½ cup beans (black or kidney) seasoned with 1 teaspoon of taco seasoning and a 1 tablespoon of lime juice. Add to bottom of the Mason jar. Next add ½ cup diced cucumber, ¼ cup sliced radish, 2 tablespoons of sliced red or onion, and ¼ of an avocado. Next, layer diced lettuce and top off with 1 oz shredded cheddar cheese.

The following foods are always great to have on hand for quick “grab and go” meals: hardboiled egg, baby carrots, chopped broccoli, grape tomatoes, individual hummus packs, cheese sticks, tuna packets and whole grain crackers.

What is your favorite healthy go-to lunch? Tweet us at @EatSmartScales.

BBQ and Peanut Chicken Tenders

BBQ Chicken   Skinny MomIngredients

  • 12 oz boneless, skinless chicken tenders
  • ½ cup low-sugar BBQ sauce (I used Stubb’s® Original BBQ Sauce)
  • 2 tsp chili powder
  • ½ tsp cumin
  • ⅓ cup unsalted peanuts, coarsely ground in food processor
Supplies:
  • non-stick aluminum foil
  • 1 gallon heavy-duty food storage bag that locks

For cooking instructions, click here.

About the author: Skinny Mom is a leading digital publishing company that gives moms “the skinny” on healthy living. Skinny Mom delivers original recipes, workouts, and healthy living tips and trends to inspire moms across the globe to live the healthiest life they can. 

 

Quinoa Stuffed Butternut Squash

Ginbgerbread & Squash 062_Edited

Author: The Quintessential Quinoa Cookbook by Wendy Polisi
Ingredients
  • 1 butternut squash
  • 1 tablespoon olive oil
  • 1 red bell pepper, seeded and diced
  • ¼ cup green onions
  • 1 cup vegetable broth
  • ½ cup (uncooked) quinoa
  • 1 tablespoon sage, chopped
  • cheese of your choice for sprinkling; Gruyere is recommended
Instructions
  1. Cut the butternut squash in half lengthwise and remove the seeds and membranes.
  2. Place the squash cut-side down on a lightly greased baking sheet and bake at 350 degrees for 35 to 40 minutes.
  3. While the squash bakes, heat the oil in a skillet over medium heat and saute the red pepper and green onions until softened, about five minutes.
  4. Add the vegetable broth, quinoa, and sage and bring to a boil.
  5. Cover, reduce heat and allow to simmer for 15 minutes.
  6. Remove from heat and allow to sit, covered, for five additional minutes.
  7. When the baked squash is cool enough to handle, scoop out most of the pulp and place in a bowl. Leave about ¼ inch of squash along the shell to keep it intact enough to hold the filling.
  8. Mash the removed pulp with a fork, then stir in the cooked quinoa and red pepper mixture.
  9. Stuff all of this back into the two butternut squash shells and sprinkle with as much cheese as you would like.
  10. Return the now stuffed and cheese covered shells to the oven and broil for just a few minutes until the cheese is melted and slightly browned.

About the Author: LeAndra is the author, cook, photographer, and chief dishwasher behind the blog Love & Flour. She is learning to like quinoa almost as much as she likes chocolate chip cookies.

P.F. Chang’s-inspired Chicken Endive Wraps

chickenendive wrap recipe

INGREDIENTS

ENDIVE:

  • About 1 pound Belgian endive

COOKING SAUCE:

CHICKEN:

  • 2 tablespoons (28 grams) untoasted sesame oil
  • 1 tablespoon (14 grams) minced garlic
  • 1 1/2 teaspoons (7 grams) minced ginger
  • 1 pound ground chicken thighs
  • 1/2 cup (57 grams) reserved hard, white endive ends, finely chop (optional)
  • 2 – 3 scallions/green onions, finely chop white and light green parts for chicken, thinly slice green tops and reserve for garnish

For cooking directions, click here.

About the Author: Heather Sage is a gluten-free recipe developer, writer and Brit + Co freelance food editor living in Orlando by way of the Silicon Valley.  Her website, A Sage Amalgam, is dedicated to sharing gluten-free recipes inspired by all the places she’s been and those she hopes to travel to in the future!

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