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Archive for the category “Recipes”

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?

Cherry Bourbon Crumble Bars

A cocktail and dessert all wrapped into one delicious sweet treat! If you decide to enjoy the crumble bars for breakfast, remember it is always five o’clock somewhere. All three layers of the bars share a perfect balance of flavor. A delectable compliment to a Bourbon Cherry Sipper, a big piece of Cherry Bourbon Crumble Bars. The crumble bars have minimal sugar added, yet the bars hold a perfect balance of sweetness from the cherries. This recipe could easily be diabetic-friendly and made gluten free.
cherry bourbon crumble bars
If you want to exclude the alcohol all together, just use fresh sweet cherries instead of bourbon-soaked cherries. Here are few other treats using some boozy love: Cherry Rum Chocolate Candies, Irish Coffee Blondies, No-Bake Booze Berry Cheesecake.

 

Ingredients
  • For Crust:
  • ½ cup (one stick) unsalted butter, melted
  • 1 cup cashew meal
  • ½ cup all-purpose flour
  • ¼ cup coconut sugar (or brown sugar)
  • For Cherry Filling:
  • 1 cup cherry preserves
  • ½ cup bourbon soaked cherries (or 1 cup and minus out ½ cup fresh cherries) (recipe in notes)
  • ½ cup fresh cherries (optional)
  • 1 Tbsp Cloister bourbon honey
  • 2 Tbsp corn starch (mix with about 2 tablespoon of water, mix together well)
  • For Crumble Top:
  • 2 Tbsp AP flour
  • 2 Tbsp brown sugar
  • ½ cup oats
  • ¼ cup unsalted butter, cold, cut into cubes
Instructions
  1. Preheat oven to 350 degrees F. Spray cooking spray on 9 x 9 inch pan.
  2. For Crust: 
    In small bowl mix together melted butter, cashew meal, flour, and coconut sugar.
  3. Bake crust for about 10-15 minutes, until golden brown, depending on oven. Let cool.
  4. For Filling: 
    In small sauce pot, burner set to medium-low, cook together cherry preserve, bourbon soaked cherries, and fresh cherries. Mix water and cornstarch, then add to cherry filling. Let filling thicken, will take about 5-8minutes. Add honey and stir together well.
  5. For Crumble: 
    in small bowl, mix together with fork or hands butter, brown sugar, old fashioned oats, and AP flour. Mix together with fork or hands until completely incorporated.
  6. To assemble bars: pour cherry filling over cooled crust, then place small clumps of crumble around top of bars.
  7. Bake for 25 – 30 minutes, depending on oven, or until crumble is golden brown
Notes
Bourbon Soaked Cherries – pit and slice in half fresh sweet cherries, place in 32oz canning jar, add about 2 cups of bourbon or until bourbon covers cherries, keep in refrigerator, let soak for at least 24 hours.

 

About the Author: Cafe Terra Blog is a sweet and savory food blog where there is something for everyone. It is a place where you can sit down, relax, and enjoy new recipes along with family favorites. Come on in, Have a seat!

Gluten Free Chocolate Chip Oatmeal Cookies

glutenfree-cookiesIngredients:
  • 1 cup brown rice flour
  • 1 1/4 cup plus 2 tbsp gluten free oats
  • 1/4 cup avocado oil, or any oil you prefer. canola works well too
  • 1 tsp baking soda
  • 1/4 tsp gluten free baking powder
  • 1/4 tsp kosher or sea salt
  • 1/2 cup super fine granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 cup plus 2 tbsp semi sweet chocolate chips, I used mini chunks
  • A few Tbsp almond or any milk of your choice as needed for the right texture

For baking directions, click here.

About the Author: Hi, I’m Pam of Skinnysweetsdaily.com. Our recipes and helpful tips focus on healthy eating and staying fit. I have taken lots of dishes from my catering days and skinny-sized them without losing the great tastes. Hop on over and see our recipes and tips. Some from our friends who shared their favorites. Enjoy!

Brussels Sprouts With Turkey Bacon And Pine Nuts

This Brussels Sprouts recipe makes a great side dish at Thanksgiving.
brusselsproutsIngredients:
1 to 1/2 pounds fresh Brussels sprouts, rinsed with cool water and drained. Cut in half or whole.
4 to 6 slices turkey bacon, or traditional
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1 clove garlic crushed
1/4 tsp Kosher or sea salt
1/4 tsp pepper
Sprinkle of red pepper flakes, optional
2 tbsp. toasted pine nuts (place nuts in dry pan for just a few minutes, move the pan around then, take off the heat. Try not burn. Set aside)
1/4 cup veggie or chicken broth
parsley for garnish, optional

For cooking directions, click here.

About the Author: Hi, I’m Pam of Skinnysweetsdaily.com. Our recipes and helpful tips focus on healthy eating and staying fit. I have taken lots of dishes from my catering days and skinny-sized them without losing the great tastes. Hop on over and see our recipes and tips. Some from our friends who shared their favorites. Enjoy!

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