Make a special Valentine’s Day breakfast for your loved ones!
Valentine’s Day comes at a cruel time of year for some. Anyone who has successfully stuck to their New Year’s resolution to lose weight or eat healthier is probably pretty proud of themselves by the time Valentine’s Day rolls around. Then, all of the sudden, chocolate is everywhere! It takes a lot of willpower to resist so many decadent holiday treats, but if you’re determined not to given in to temptation, you can still celebrate in the most delicious way with Valentine Prosciutto Egg Cups. They’re not chocolate, but they’re unique, adorable, and super easy to make. (more…)
A healthy, low-calorie, chocolate dessert, with no added sugar and a fantastic way to use up overripe bananas.
If you’re a banana lover, and consume them on a regular basis like my family and I do, you’ll occasionally end up with bananas that are simply too dark and overripe to peel and eat. Here’s a great use for those old bananas – one that will have you actually wanting your bananas to turn all brown and black! Healthy Banana Fudge Cakes are light, with a moose-like texture and rich chocolate flavor. And they clock in at a mere 107 calories per serving so there’s no guilt necessary! (more…)
A light, healthy, and delicious meal that’s a great alternative to traditional shrimp scampi. Packed with protein and fiber!
In terms of versatility and ease of preparation, shrimp can’t be beat, which is why I always have a big bag of it in my freezer. Lemony Shrimp with White Beans and Farro is one of my favorite ways to use shrimp. This recipe makes a fantastic weeknight dinner, but it’s also fancy enough for entertaining. I served it on Christmas Eve this year, doubling the recipe to feed the crowd I had on hand. Everybody loved it, and because it was so quick and easy I had ample time to spend with the friends and family who’d come to visit. (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. Links to all Recipe Redux posts appear at the bottom of this page.
This month’s Recipe Redux challenge was Grab a Book & Cook. For anyone with even a modest cookbook collection this challenge would seem pretty straight forward, but, there was a catch. We couldn’t choose any recipe we wanted. As a farewell to the year 2016 we had to pick a recipe from a page using any combination of the numbers 2 – 0 – 1 – 6. I had so much fun looking through all my cookbooks using the various page combinations and when I stumbled upon Lemon Rice I knew I had a winner. This is an unbelievably easy and tasty way to jazz up plain white rice and it only adds a couple of minutes to the usual prep time. The recipe for Lemon Rice is on page 201 of How to Cook Everything by Mark Bittman. (more…)
Use a standard bundt pan to make this fun, festive, and slightly healthier holiday dessert with classic Yuletide flavor!
This Peppermint Black Bean Brownie Wreath is a fun holiday dessert and not at all complicated to make. With all the super indulgent treats that surround us this time of year, it’s nice to offer one that is a tad healthier but still delicious and festive. If you haven’t tried black bean brownies yet you might be skeptical – I was too. All I can say is that it’s truly amazing how pureed black beans can be transformed into something that tastes like a chocolate truffle. Let’s not kid ourselves though, this is still a decadent dessert, and I’ve decorated it with peppermint candy canes and Twizzlers Twists so it’s definitely not health food! Having said that, you’ll be hard-pressed to find any dessert this good that contain 6 grams of fiber per serving, which is nearly ¼ of the recommended daily allowance (RDA) of fiber. (more…)
Serve these delicious biscuits in lieu of dinner rolls for a special holiday treat!
Is there anything more comforting that a warm biscuit with melted butter? I think not, and if that biscuit is made with pureed sweet potatoes and infused with savory herbs – well, then you’re in for a real treat! Biscuits are always more special than dinner rolls but Herbed Sweet Potato Biscuits are in a league of their own. They’re soft, sweet, and subtly savory, and, when served warm with pads of butter nestled in their centers, they are heavenly. (more…)
Healthy Pecan Pie Cups are amazing, no-bake, mini desserts that are a great alternative to traditional pecan pie.
Thanksgiving is a time to embrace family, friends, and of course food. There is simply no better meal on earth than a traditional Thanksgiving dinner, so if there was ever a time to indulge this is the day. Throw caution to the wind and delight in all the wonderful food this holiday has to offer. And that includes the pies, because let’s face it – Thanksgiving is all about the pies! Having said that, I think it’s entirely possible to fully indulge while still making some wise food/serving choices. (more…)
Delicious maple infused dessert bars with a soft texture and sweet, tart, cranberry flavor.
Paleo Cranberry Walnut Bars are a delicious treat that straddles the line between cake and cookie. The interior texture is soft and tender with a pleasant chew and just a tad of golden brown crispy-ness around the edges. These bars are a nice alternative to cookies, and because they are cut into bars after they’re baked, they require much less time to make than drop cookies. Made with delicious, nutritious, gluten-free ingredients, it’s bars like these that give “healthy baking” a good name! (more…)
An inventive take on a classic Caesar salad that substitutes baby kale for romaine lettuce and cauliflower fritters for croutons.
What do you get when you take a classic salad and mix it up with some trendy ingredients? Baby Kale Caesar Salad with Cauliflower Fritters! Although I love Caesar salad I’ll confess that I’ve just about had it with seeing it on virtually every menu. No matter what kind restaurant you’re at – whether fancy and upscale, or casual and pub-like – you’ll almost always find Caesar salad being served. It’s a bit overdone, in my humble opinion. That’s what prompted me to create this delicious salad which is an inventive take on a classic Caesar salad that substitutes baby kale for romaine lettuce and cauliflower fritters for croutons. (more…)
By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Appetizers made with wild blueberries are not very common, but I promise you, this one is a gem! Wild Blueberry Pecan Baked Brie with Holiday Spices uses frozen wild blueberries that are mixed with sugar and gingerbread spices, then poured over a pecan studded wheel of brie and baked until soft and bubbly. Served with gluten-free crackers, it makes an easy, delicious, and festive holiday appetizer. (more…)