A delicious, nutritious alternative to muffins with only 2 grams of sugar per serving! Gluten-free too.
Cranberry Pepita Oatmeal Cups are a perfect on-the-go breakfast. They’re portable, more nutritious than a typical muffin, and insanely delicious. When I first started seeing recipes for oatmeal cups appearing throughout the food blogosphere I thought “cup” was just another way of saying “muffin”, but once I tried oatmeal cups I realized that they are quite different from muffins and very deserving of their own name. (more…)
An easy and elegant shrimp dish made with the crown jewel of oranges – the honeybell.
Lemons are used more frequently in cooking than oranges, the former being kind of like the favorite son or daughter, with the later playing the role of red-headed step child, neglected and often forgotten. Yet, oranges are sometimes a great substitute for lemons, as long as what you’re making doesn’t require the extra acidity that lemons provide. Honeybell Baked Shrimp is a case in point. This dish is a delightful take on classic shrimp scampi using honeybell oranges instead of lemons. If you’re not familiar with honeybell oranges, I’m willing to bet you’ll be won-over, like I was, once you try them. (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.
The New Year is a natural time for diet resolutions, but it’s also a good time to rein in your spending. So, while you’re planning healthy-eating menus for 2017, take a fresh look at your grocery expenditures over the past year and, if you’re not already super thrifty, you’ll most likely see some ways to save money. The recipes created for this month’s Recipe Redux challenge (Budget-Friendly Eats) can help. Each Reduxer was tasked with developing a recipe for a nourishing meal that costs less than $3 per serving. Turkey Cheddar Quinoa Stuffed Peppers easily rose to the challenge. These delicious peppers are stuffed with wholesome, nutrient dense ingredients. They’re 215 calories each and cost a mere $1.61 per serving to make! (Note: cost per serving will vary depending on where ingredients are purchased. I live 30 miles north of Boston, Massachusetts and all ingredients were purchased at Market Basket – a regional grocery chain.) (more…)
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…)
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…)
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…)