The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. This month’s theme is – Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
If you typically put your slow cooker away during the summer months, you might want to reconsider this. Using your slow cooker to prepare meals instead of your oven will not only keep your kitchen cooler in hot weather, but will allow you more time to enjoy all the outdoor activities that the long summer days afford. Most of us associate slow cookers with heavy, winter type dishes like soups and stews. These meals can, of course, be delicious but all too often they are a bland and boring mixture of brown food and who wants to eat that when it’s 90 degrees outside! But Slow Cooker Mozzarella Stuffed Chicken Breasts is especially suited for summer. It’s light and colorful with fresh, bright flavor, and making it is a good way to beat the heat during the dog days of summer! (more…)
A rich and creamy chocolate pudding that tastes like a thin mint cookie. A healthy, yet decadent dessert.
If you have an avocado obsession, like I do, chances are you’ll occasionally find yourself with too many ripe avocados. I always have at least two or three avocados on my counter at any given time. I buy them extra firm, but as soon as they become slightly soft to the touch (a sign that they’re ripe) I transfer them to the refrigerator if I’m not using them right away – this extends their life by a few days. After that though, they’re usually brown and splotchy when cut open, with very little flavor. Since I hate wasting food, I always make an effort to use up all my avocados before they go bad and one of the ways I’ve been doing that lately is by making this super simple Chocolate Thin Mint Avocado Pudding. (more…)
By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
One can never have too many smoothie recipes! Smoothies are an excellent form of nourishment and can easily be tailored to your taste and specific dietary needs. Smoothies are usually made with fresh fruit or berries but the problem with fresh fruit and berries is that they’re perishable and, depending on the season, aren’t always available. Frozen fruit is a good option but most of us have a limited amount of freezer space, especially if we live in tight quarters or have roommates with whom we share a freezer. Canned fruit is the perfect solution to these smoothie-making dilemmas – it has a long shelf life and, as long as it remains unopened, needs no refrigeration. Libby’s is a leader in the canned produce industry and has been delivering high-quality, wholesome products to consumers since 1868. Its canned fruit is awesome in smoothies such as this Apricot Ginger Turmeric Smoothie. I used one 15 ounce can of Libby’s Unpeeled Apricot Halves in Pear Juice, along with a handful of other ingredients, to make this stunning smoothie in less than 5 minutes!
An all-American snack made healthier and gluten-free with the help of chickpea flour.
Pretzels top the list of all-American snacks, right up there with popcorn, chips, and peanuts. The super crunchy packaged pretzels that line the grocery store shelves are salty and satisfying but the soft baked variety are a special treat. Warm and comforting and when dipped in mustard, deliciously addictive. But there are two problems with traditional soft baked pretzels. They’re typically made with wheat flour so they’re not safe for those with gluten allergies, and they’re a bit of a project to make. The yeast based dough needs time to rise and requires a bath in boiling water before being baked. Chickpea Pretzels skirt both of these issues. The dough is free of yeast and is made from gluten-free chickpea flour with a simple egg wash used in lieu of a water bath to give the pretzels their characteristic shiny exterior. This means that when a craving strikes you can be snacking on Chickpea Pretzels in less than 30 minutes! (more…)
The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. This month’s theme is healthy small bite dessert creations. Be sure to click the Recipe Redux link at the bottom of this page to see all the posts for this month’s challenge.
Happy Birthday to The Recipe Redux! In honor of their 6th birthday, member bloggers were asked to create a healthy small bite dessert so I came up with these Healthy Hedgehog Candies. Are they not the most adorable little treats? The best thing about them though, is how delicious they are and how much they taste like real (i.e. not so healthy) candy. The bittersweet chocolate exterior hides a chewy, delicious, caramel-like interior that is made primarily from dates. Dates are among the sweetest fruits in the world so they make an excellent, healthier substitute for processed sugars. Unlike refined sweeteners, dates are chock-full of iron, potassium, vitamin A, and calcium, as well as other trace minerals. They’re also high in fiber. Trust me, you’ve never had candy like this before! (more…)
I received free samples of the Breton Artisanal Sweet Potato and Ancient Grains Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.
Fig Prosciutto Mascarpone Sweet Potato Crackers are simple to make yet so elegant! The base for this beautiful appetizer is a new artisanal cracker from Breton made with sweet potatoes and ancient grains like quinoa and rye. These light, delicious crackers are spread with a thin layer of mascarpone cheese and dolloped with fig preserves. Crispy prosciutto pieces are then sprinkled on top with a finishing garnish of fresh rosemary leaves. This is an A+ appetizer for any occasion, casual or formal. (more…)
Cannellini beans are the star is this light and healthy salad that’s packed with protein and fiber.
White Bean Arugula Salad with Sun-Dried Tomatoes and Crispy Prosciutto is a light and healthy salad packed with protein and fiber. One serving of this delicious salad delivers a whopping 34 grams of protein and 18 grams of fiber (68% and 72% of the recommended daily allowance). If you’re looking to add more beans to your diet, this is one delicious and nutritious way to do it. Dan Buettner, author of The Blue Zones Solution: Eating and Living Like the World’s Healthiest People, claims that adding one cup of beans per day to your diet will extend your life expectancy by 4 years! (more…)
Golden, crispy, and delicious sweet potato fries baked in a coconut crust.
The U.S. consumption of sweet potatoes has increased drastically over the past two decades as Americans have become more educated about the health benefits of this versatile root vegetable. Sweet potatoes are chock-full of vitamins, especially vitamin A in the form of beta carotene. They’re also rich in fiber and potassium and are low on the glycemic index despite their sweetness. Low glycemic foods help keep our blood sugar levels stable, which in turn reduces the risk of diabetes and heart disease. As a kid, the only time I remember eating sweet potatoes was at Thanksgiving, but now I enjoy them year-round in a variety of delicious ways. Coconut Crusted Sweet Potatoes Fries is the newest addition to my varied collection of sweet potato recipes. (See all the recipe links at the end of this post.) (more…)
A rich and creamy sauce made from cauliflower is the base for this delicious, gluten-free pasta casserole.
Mac and Cheese in Cauliflower Sauce is so incredibly rich and creamy, you’ll be hard-pressed to believe that the sauce is made mostly from vegetables! This dish, for the most part, gets its fabulous taste and texture from cauliflower that has been pureed along with vegetable stock. There’s still plenty of cheese is this recipe – it is, after all, mac and cheese – but not as much milk/cream as a traditional mac and cheese, and no flour. I’ve kept this delicious casserole gluten-free by using red lentil pasta and gluten-free bread crumbs. Mac and Cheese in Cauliflower Sauce is so delicious and easy to make that I doubt I’ll ever make traditional mac and cheese again! (more…)
The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
Spring is a special time for celebrations. As the flowers are blooming and the grass is getting greener and lusher by the day, there is a sense of rebirth and renewal in the air. How fitting then, that this should be the season for graduations, showers, and weddings. These milestone celebrations call for delicious food and festive beverages so it’s only natural that this month’s Recipe Redux theme is “Cocktails and Mocktails for May Celebrations”. My fellow Reduxers and I have been busy creating delicious party beverages. Please be sure to clink the link at the end of this post to see the wide assortment of delicious drinks with plenty of non-alcoholic options. My creation was this Wild Blueberry Kombucha Martini. If you agree that healthy is a relative term, then I dare say that this might be one of the healthiest martinis ever! (more…)