The EatSmart Blog

Providing Tools and Tips to Live Healthier, Happier Lives

Archive for the month “August, 2013”

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.

10,000 Reviews & Giveaway


Everyone here at EatSmart has 10,000 reasons to be chockablock with pride.  The  EatSmart Precision Digital Bathroom Scale has reached a huge milestone–over 10,000 reviews have been logged on for our #1 Bathroom Scale.  To put this into perspective,  the Kindle Fire has approx. 16,000 reviews.  Pretty impressive company, if you ask me!

So we want to Commemorate, Cheer, Applaud and CELEBRATE this achievement with a GRAND GIVEAWAY.

The celebration begins with one lucky EatSmart fan winning a $150 Amazon Gift Card to spend on whatever makes them happy.  In addition, they will also win a Precision Digital Bathroom Scale to see for them themselves what 10,000 Amazon buyers are raving about.


The Celebration continues with an additional NINE EatSmart supporters winning a set of  EatSmart/ TravelWise Packing Cubes.  These packing cubes are the newest addition to our travel product line and are well on the way to becoming THE travel essential that keeps clothes organized and streamlines packing.


TEN winners in all to make this celebration something SPECIAL!

Entering the contest is easy and can be done through the form below.  Here is how you can win:

  • Fill in your name (1 Entry)
  • Fill in your email (1 Entry)
  • Comment at the bottom of this post and let us know what color TravelWise Packing Cubes you would like [Red, Black, Silver, Teal or Purple] (1 Entry)
  • Like this blog post (1 Optional Entry)
  • Like us on Facebook (1 Optional Entry)
  • Click here to share the giveaway on Twitter (1 Optional Entry)

Giveaway ends on Friday, August 30th 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)

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.

Bell Pepper and Eggs topped with Sliced Avocado

bell pepper recipeIngredients:
  • Bell pepper
  • Egg, or egg whites
  • Avocado
  • Spice (salt, pepper, cinnamon, hot sauce)
  • Preheat oven to 400 degrees.
  • Cut 1/3 of a bell pepper and hallow it out.
  • Crack one egg into the pepper, or egg whites if you prefer.
  • Bake in the oven for 15-20 minutes.
  • Slice avocado and top on bell pepper once cooked.
  • Top with spice of your choice—salt, pepper, cinnamon, hot sauce.
A healthy snack or breakfast without the guilt!
About the Author: Lauren Tzaneteas is a recent Fairfield University Undergraduate.  She majored in English with a Concentration in Professional Writing and a Marketing Minor.  She is a reader, writer, and animal lover, that enjoys to maintain a healthy lifestyle by cooking exciting new dishes for her family and friends.

Strawberry Chia Scones – Gluten Free

scones 2


  • 1 Package of Pamela’s Products Biscuit & Scone Mix or your favorite scone mix.
  • 8 Tablespoons of Butter or Butter Alternative (Earth Balance), Cold
  • 1/3 Cup Wholesome Sweetener Organic Sugar
  • 1 Cup Almond Milk
  • 3/4 Cup Fresh Strawberries, Diced
  • 1 1/2 Tablespoons of Chia Seeds


Follow directions on package – however, when mixing in the fresh fruit, mix by hand to prevent the fruit from becoming over mixed.

Place rack in top third of oven and pre-heat oven to 375°.

Combine dry mix and sugar. Using a stand mixer with paddle attachment or pastry blender, cut in butter until pea-sized crumbs are formed. Add milk. Add strawberries and chia seeds, mix until well incorporated. Take two large spoons and scoop scones onto a prepared baking sheet (either greased or parchment lined.)  You can sprinkle the top with a little bit of sugar before baking if you wish. Bake at 375° for 25-30 minutes, or until golden brown on top. Cool slightly and enjoy.

scones 1

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.

Post Navigation