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Archive for the category “Recipes”

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.

Beef & Broccoli – Gluten Free

beef broc 2

Ingredients:

  • 1 pound beef – tenderloin cut into 1/4 inch slices
  • 1-2 medium heads of broccoli cut into florets
  • 1 1/2 inches of ginger peeled and sliced or grated
  • 2 tablespoons peanut oil (or oil of your choice)
  • Boiling Water (for broccoli)
  • Bowl of ice water

Marinade:

  • 1 tablespoon gluten-free soy sauce (San-J reduced sodium)
  • 1 1/2 teaspoons rice wine vinegar (Marukan)
  • 1/2 teaspoon toasted sesame oil
  • 1 1/2 tablespoons potato starch (you can use corn or tapioca)
  • 1/8 teaspoon of pepper

Sauce:

  • 2 tablespoons gluten-free soy sauce (San-J reduced sodium)
  • 2 tablespoons hoisin sauce (Dynasty Brand)
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar (white or brown)
  • 2 teaspoons of potato starch (you can use corn or tapioca)
  • 1/4 cup cold water
  • 1/2 teaspoon red pepper flakes (adjust as needed or omit)

beef broc 1

Method of Preparation:

  • Slice beef and set aside
  • In a medium bowl combine all ingredients in the marinade and add beef. Marinate for 30 minutes.
  • In a large stock pot bring water to boil, and blanch the broccoli florets – about 10-15 seconds and remove with a slotted spoon.
  • Immediately place blanched broccoli in ice water to stop the cooking process.
  • Once all broccoli is blanched and placed in an ice bath, strain and pat dry. Set aside.
  • In a wok or large skillet heat 1 tablespoon of oil over high heat. Add half of the beef and cook until about 75-80% cooked throughout (this will be quick at high heat).
  • Remove from pan and set aside. Repeat with remaining oil and steak.
  • Add ginger and red pepper flakes, stir-fry for 30 seconds – 1 minute.
  • Return the beef to the pan to finish cooking. Add broccoli and stir fry for 1 minute
  • Add sauce and toss to coat – as soon as the sauce begins to thicken remove from the heat.
  • Serve with steamed rice – white or brown.
  • 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.

Baked Kale Chips

kale chips

The weekend is here and if you’re in the mood to “veg-out” and hang on the couch, why not do with with a healthy snack! Try my favorite healthy snack, Kale Chips! Kale Chips are super easy to make and provide a healthy choice for you and your family.  Kale is extremely high in vitamins A, C, and K. It’s also rich in antioxidants, beneficial in preventing cancer and boosting eye-health.  The chips cook up in minutes and are very easy to prepare, for entertaining or just a light snack in between meals.  I adopted a recipe from Allrecipes.com but  put a little twist on them.  I add my favorite seasoning to put a little kick to my kale chips, usually a pinch of cayenne pepper or cracked sea salt and pepper.  Add a seasoning of your choice and enjoy!

You can get a recipe for Baked Kale Chips at Allrecipes.com with a simple video to follow along with.

Happy Baking!

Popeye Risotto – Gluten Free

popeye risotto

Popeye Risotto:

  • Spinach Stock
  • Olive oil 2 teaspoon
  • Garlic 2 tablespoons
  • Baby Spinach 9 oz (1 Bag)
  • Grey Salt 1/4 teaspoon
  • Black Pepper 1/8 teaspoon
  • White Wine 1/4 cup
  • Cardamom 2 Whole – crushed and seeds removed
  • Vegetable Stock 2 1/2 cups

 Risotto:

Olive Oil 1 tablespoon

  • Butter 1 tablespoon
  • Bamboo Rice 1 cup
  • Ground Ginger 1/8 teaspoon
  • Parmesan Cheese, grated 1/4 cup

Method of Preparation:

  1. Gather all ingredients and equipment.
  2.  Peel garlic and rough chop it, set aside.
  3. In a large, heavy bottom skillet, heat 2 teaspoons of the olive oil over medium heat.
  4.  Add chopped garlic and saute for 1 minute.
  5.  Add cardamom seeds and baby spinach.
  6.  Cook over medium heat until spinach has wilted.
  7.  Add white wine and cook for an additional minute.
  8.  Season with salt and pepper
  9.  In the pitcher of a blender add 2 1/2 cups vegetable stock and spinach mixture.
  10.  Blend on high-speed until well blended.
  11.  Add spinach stock to a medium sauce pan and keep warm over low heat.
  12.  In the same skillet as before add remaining olive oil and butter over medium heat.
  13.  Once the butter has melted add the bamboo rice and stir until well coated.
  14.  Sprinkle ground ginger and stir well.
  15.  Stir in 1 cup of spinach stock – just enough to cover the rice.
  16.  Stir well and continue to stir until the rice has almost completely absorbed the stock.
  17.  Continue this until all stock has been added to rice and absorbed. This should take about 20-30 minutes.
  18.  Remove from heat and stir in Parmesan cheese.
  19.  To serve top with grated lemon zest and pine nuts (optional)

Chef Notes:You can use arborio rice instead of the bamboo rice, it will have the same texture and consistency. I have made a similar recipe with the arborio rice and it is very delicious and flavorful.

It is easy being green…and delicious too!

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.

5 Gluten-Free Slow-Cooker Recipes

Getting dinner on the table doesn’t have to be a battle—at least not when you rely on your trusty slow cooker. From working moms to busy singles to frenzied families of all kinds, everybody knows that there’s a sweet simplicity to throwing ingredients together, plugging in the crockpot, and focusing on something else. Once the ingredients are cooking, you can sit back, relax and know that dinner will be ready in a few short hours. Plus, what’s even better is that these slow-cook dinners are easily gluten-free! So the next time your household needs a fast, convenient, home-cooked meal sans gluten and sans heavy prep work, look no further than these five crockpot staples.

1. Crockpot Chili

gf chili

Stuff your slow cooker with ingredients in the morning, and have a hearty, meaty meal ready for you that night. Whether you eat a bowl of chili alongside watching the football game or as standard weeknight fare, one thing is certain: It is hard not to love a meal that comes together this easily.  For an example of an easy, gluten-free crockpot chili recipe, try this one from Food.com:

RECIPE IDEA: Debbie’s Crockpot Chili: Debbie’s crockpot chili combines tomatoes with spices, beef, and kidney beans for a low-prep, slow-cook chili that users rank with five stars.

2. Crockpot Pot Roast

Is there any meal more comforting than a tender pot roast that’s been cooking all day with vegetables like carrots and potatoes adding to the flavor? Because pot roast revolves around meat, stock, spices, and vegetables, it’s a meal easy to make gluten-free. If you use bouillon cubes or packaged stock, be sure they are gluten-free too.

RECIPE IDEA: Use My Gluten-Free Kitchen’s recipe to make a pot roast with just seven ingredients, a long 8-hour cook time, and enough portions to feed six. This recipe includes 12 ounces of cream of mushroom soup—so look for a brand that’s marked as gluten-free.

3. Crockpot Potato Soup

Creamy, comforting, and delicious, potato soup is a favorite on a cool evening. Plus, beyond dicing up the ingredients, the prep work is almost nothing. Combine all your ingredients in the morning and come home to simmering soup—It’s as simple as that!

RECIPE IDEA: At Mama Loves Food, the potato soup recipe combines 5 pounds of russet potatoes with an onion, 10 cloves of garlic, 8 cups of stock, and 16 ounces of cream cheese. As long as your stock is free of gluten, this recipe is as Celiac-safe as it is incredibly easy.

4. Crockpot Roast Chicken

Think roasting a chicken has to involve trusses and basting and constant supervision? Think again! The truth is, roasting a chicken can be dead simple—So simple, you can even do it in a slow-cooker. Slow-cooking a whole chicken involves rubbing the bird with oil and spices, placing it in your crockpot, adding vegetables like celery and onion, and plugging in the pot. In 4 to 6 hours, it’s done.

RECIPE IDEA: In the slow-cooker recipe from Skinny Ms., the blogger recommends using a crockpot with a built-in temperature probe. “Put the probe in the fatty part of the thigh and set the probe to 165 degrees,” she writes. Then the slow cooker automatically adjusts the temperature as the chicken cooks.

5. Crockpot Vegetable Stew

gluten free veg stew

For another vegetarian slow-cooker option that is also gluten-free, consider a crockpot vegetable stew. Made with ingredients like carrots, potatoes, onion, squash, and greens, a vegetable stew is yet another crockpot dish that screams comfort. Plus, after a little prep work chopping vegetables and combining them in the pot, all you have to do is turn on the slow cooker and go on with your day. Dinner will be ready when you need it.

RECIPE IDEA: Chow.com has a vegetable stew recipe filled with various spices and a medley of root vegetables: pumpkin, sweet potatoes, white potatoes, carrots, and parsnips. Be sure to choose a gluten-free stock or broth, and you have a wonderful gluten-free dinner option. It’s easy to prepare, easy to cook, and perfect for both gluten-free and vegetarian eaters.

Your Thoughts

Have you made many gluten-free meals in your crockpot? As the season changes and cooler temperatures come to an end, there’s never been a better time to start adding gluten-free crockpot meals to your repertoire. What other gluten-free favorites do you have?

About the author: Chris Bekermeier is Vice President, Sales & Marketing of PacMoore (http://www.pacmoore.com/) in Hammond, IN. PacMoore is a contract manufacturer focused on processing dry ingredients for the food & pharmaceutical industries. Capabilities include blending, spray drying, re-packaging, sifting, & consumer packaging.

Scrumptious Granola Love Crush Bars

Want to surprise your sweetheart with something homemade for Valentine’s Day? How about some Granola Love Crush Bars.  Ditch that idea of the store bought box of chocolates and make this delicious sweet that leaves both of your sweet tooth’s satisfied! Get the full recipe here!

granola crush 1

Ingredients:

  • 2 cups Oatmeal
  • 2 cups Corn flakes
  • 1 cup Dried cranberries
  • 1/2 cup pecans chopped
  • 1/2 cup Milk chololate chips
  • 3 Tbl Butter
  • 3/4 cup Honey
  • 2 Tbl Peanut butter
  • 1 tsp vanilla extract

Instructions:

Butter a strip of foil and line the bottom of a square baking dish. Toast the oatmeal and corn flakes in a 350~ oven for 5 minutes and then place in a large bowl. Combine the dry ingredients in a bowl, oatmeal, corn flakes, dried cranberries, pecans (hold the chocolate chips until things cool). In a sauce pan melt the butter, honey, peanut butter and vanilla extract until smooth. Poor the warm mixture over the dry ingredients and mix well. Wait about 5 minutes and add the chocolate chips (reserve a few to place on top of the bar). Place the mixture in the lined baking dish and press them into place to cover the pan and create the square bar shape (you can use wax paper). Once the mixture is pressed into the pan, add the additional chocolate chips and press those into the top of the bars. Refrigerate for one to three hours, remove and cute into even rectangles. Place into bags or baggies for easy on the go snacks.

granola 2

About the Author: I’m Julie, a home stylist, blogger, wife and mother of four living on the beach in San Diego California. I created Burlap and Crystal to keep me inspired and maybe even get you inspired. It’s a place to document the things I love. It has become a creative outlet where I share my personal style through recipes, entertaining tips, home décor, fab-finds, DIY projects and even a little piece of me…styling life my way.

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!

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