A sensational salad made from Brussels sprouts and cauliflower, two vegetables once considered boring and unglamorous.
Brussels sprouts have made an amazing transformation. These little winter cabbages have gone from being one of the most reviled vegetables a decade or so ago to being trendy and gourmet today. Their rise in popularity over the past few years can be partially attributed to restaurant chefs who began roasting, sautéing, and grilling Brussels sprouts in various creative ways. Home cooks followed suit and soon Brussels sprouts were everywhere – on TV, in cooking magazines, and in new, flashier packaging at grocery stores. Brussels sprouts have traditionally been thought of as a cooking vegetable but we’re now seeing them used raw, in salads so I jumped on the bandwagon and created Shaved Brussels Sprouts Over Crispy Cauliflower Cakes. This salad is so delicious! (more…)
A delicious breakfast cake made from whole grains, nuts, and seeds, with no flour whatsoever! Gluten-free with an egg-free option.
Cake for breakfast is usually not a good idea unless it’s Maple Pecan Oatmeal Breakfast Cake – then it’s a great idea! This cake has “healthy breakfast” written all over it, balancing carbohydrates from whole grains with protein and some healthy fats. It’s naturally sweetened with maple syrup and has only 7 grams of sugar per serving. (more…)
By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you’re an athlete looking for a different way to fuel your next big workout, then listen up! Roasted Baby Potato Stacks look like elegant appetizers, and they are, but they’re also a great source of energy for active individuals. Protein shakes, bars, and gels are popular options for pre-workout meals and snacks, but potatoes are a much better choice. They’re unprocessed, full of nutrient dense complex carbohydrates, and contain more potassium per serving than a banana, so for peak exercise performance potatoes can’t be beat. Roasted Baby Potato Stacks are deliciously addictive so you won’t have any problem eating a whole bunch of them for maximum athletic endurance. (more…)
A bright, nutritious, seafood salad made with ancient grains and dressed with a lemon vinaigrette.
Farro Salmon Salad is one of the best uses for leftover salmon you’ll ever find. When I serve salmon for dinner I always buy extra so that I have enough leftover to make this delicious salad. In fact, sometimes I make salmon for dinner just so I can have Farro Salmon Salad for lunch the next day – it’s that good! It has a great combination of flavors, colors, and textures, and if you’ve already cooked the salmon, it takes only minutes to prepare. It makes a great lunch dish, casual or formal, and is perfect picnic fare too. (more…)
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…)
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…)