Spinach and Turkey Salad with Cranberry-Orange Dressing

Sugar free, Guilt free, Delicious-ness  ;)

I realize I'm a bit late in posting leftover T-Day turkey recipes. I'm sure most people have either ate up all of their turkey or are sick of the thought of turkey all together. Next year I will make a turkey early so as to get these delicious, healthy 'left over' turkey recipes out to you all sooner.

* disclaimer of the day ;-)

I'm still new to this whole blogging thing and how to be helpful and actually get people to try healthy foods. Also, I made my turkey a few days after T-Day since we ate the official meal at our parents homes this year. The only reason I made our turkey was for a few spectacular recipes I want to share.

 This salad was actually yet another last minute, 'What the heck are we going to have for dinner' recipe. Salad is a simple, healthy and perfect dinner especially following the Big T-Day stuffing of ones-self. 

The Cranberry-Orange dressing was spectacular! For those of you who still buy canned cranberry 'sauce' shame on you! Fresh cranberries are cheap, better for you and take less than 10 whole minutes to cook up! As I like to say, 'So simple even I can do it!' I was out shopping and running errands all day today and came home exhausted and was able to throw this together, cooking the cranberries and all, in 10 minutes flat. Fresh cranberries are so tart and delicious I buy several bags and freeze them for throughout the year.

I was so disappointed when browsing the Internet and blogs recently and saw that every cranberry sauce recipe ( that I came across) was literally loaded with sugar. I'm talking 1 1/2 - 2 CUPS of sugar per 12 oz. bag of cranberries!  Yikes!  That's more sugar than cranberries people! The upsetting part for me was that people were actually commenting things like " Wow, looks great!" and "Yum, wonderful recipe!"  I don't get it. Either people are totally addicted to sugar or don't actually read or care about the recipes and only want to put their face on popular sites or both. What's so wonderful about turning something so good for you into something so bad for you? Cranberries are supposed to be tart, their special that way. They get their feelings hurt when you smother them with sugar! I used a bit of Agave Nectar to balance them out along with fresh orange juice and zest. Perfect!
My kids ate them all up..... and without all of the added sugar!   * applause, cheer!!

For the salad: 

6 cups fresh baby spinach

2 cups cooked turkey, diced

1-12 oz. bag of fresh cranberries

1/4 of a small red onion, thinly sliced

1 juicy orange, juiced ;)

1/4 cup water

1 tablespoon orange zest

3/4 cup Agave Nectar

Raw Almonds, slivered or sliced

 In a sauce pot place cranberries, water, juice and zest. Bring to a gentle boil, reduce heat to low and simmer, covered for 6-8 minutes. Transfer to a bowl and cool in refrigerator for a few minutes.
Place all other ingredients into a large salad bowl. Drizzle some of the cranberry dressing over salad and toss to coat. Top with more of the in tact cranberries.

Chicken Divan, Lightened Up

Broccoli and chicken in a creamy cheesy sauce, topped with more cheese and breadcrumbs. Your family will thank you for this! Casseroles are highly requested makeovers, so I will try to publish at least one new casserole a week. Put in your requests here if you have a favorite.

Chicken Divan was created in the 1930s at the Divan Parisian Restaurant in Manhattan, and since has become an American classic. While most recipes call for mayonnaise, canned soup, and a lot more fat, this recipe has been significantly lightened up to maintain it's flavor without all the added fat.

You can make this quicker by using leftover chicken, or precooked chicken breasts. Can you use frozen broccoli? Yes, of course you can, but nothing beats the flavor of fresh broccoli in my opinion. I served this with a green salad on the side to make this a complete meal.



Click Here To See The Full Recipe...

Fight the Holiday Fat ~ Delicious Snacks and Light Meals! ~ All about Beets

So who got through Thanksgiving without stuffing themselves silly?  * hangs head in shame...

I pep talked myself till I was sick of hearing the sound of my own voice but managed to fill my plate and go back for seconds when it came down to it. That wouldn't be so bad except that while we are extremely lucky in that we have lots of family close by, it also means we have 2 or 3 T-Day dinners and are sent home with left over rolls and pies galore! Even my 5 year old, Jack exclaimed as we made our way to Papa and Nanna's for our 3rd ( his 4th including his Kindergarten feast) holiday party "Thanksgiving, Thanksgiving, Thanksgiving! Is it ever going to end!" 

 It's o.k., I'm not complaining really I just need to nip it in the bud and stick to a mostly

Raw veggie/fruit and whole grains and legume diet so I will still fit into my jeans after Christmas!

Here are some of my favorite low-calorie, vitamin rich snacks and light meals.

Simple Chilled Gazpacho      Gorgonzola and Pecan Stuffed Figs

Spicy Broccoli Quinoa    Grapefruit Quinoa Salad    Thai Garden Veggie Wraps with Peanut Sauce

Grilled Rosemary Salmon over Lentils Rustico

Last week I was at the grocery store with my 4 year old, Nolan and he pointed to some bunches of Organic beets and said "What's that?" I realized that we have only ever had pickled beets in our salads and immediately picked up a bunch of beets to take home with us.

Simple Beet and Orange Salad

To Make Salad:

In a medium sauce pan, bring 3 cups of water to a boil. Trim and wash beets, no need to peel. Cut them into 2 inch pieces to cut down on cooking time! Boil gently for 30-40 minutes until fork pierces them easily.

Remove, let cool. Skins should slide off very easily now.  Toss cooled beets with orange segments and squeeze some orange juice over top. Fresh mint would be lovely tossed in with this salad!

I hope you take the time to read through these amazing health benefits of beets!

NUTRITION:

Beets are surprisingly sweet and mild tasting and make an excellent snack with oranges and in salads.

They are super easy to prepare and are a vitamin mega veggie with very high levels of A, B1, B2, B6 and C!

While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

The beets belong to the same family as chard and spinach. Beet leaves have a bitter taste like chard, but are rich in chlorophyll and higher in iron than spinach! Although bitter, the greens have a higher nutritional value than its roots. The greens have high levels of calcium, magnesium, copper, phosphorus, sodium and iron.

Both beet root and beet greens are very powerful cleansers and builders of the blood.

 HEALTH BENEFITS:

Beets have long been known for its amazing health benefits for almost every part of the body.

• Acidosis: Its alkalinity is essential and effective in combating acidosis.

• Anemia: The high content of iron in beets regenerates and reactivates the red blood cells and supplies fresh oxygen to the body. The copper content in beets help make the iron more available to the body. A great blood builder.

• Atherosclerosis: This wonderful crimson juice is a powerful solvent for inorganic calcium deposits that cause the arteries to harden.

• Blood pressure: All its healing and medicinal values effectively normalizes blood pressure, lowering high blood pressure or elevating low blood pressure.

• Cancer: Betaine, an amino acid in beet root, has significant anti-cancer properties. Studies show that beets juice inhibits formation of cancer-causing compounds and is protective against colon or stomach cancer.

• Constipation: The cellulose content helps to ease bowel movements. Drinking beets juice regularly will help relieve chronic constipation.

• Detoxification: The choline from this wonderful juice detoxifies not only the liver, but also the entire system of excessive alcohol abuse, provided consumption is ceased.

• Gastric ulcer: Mix honey with your beets juice and drink two or three times a week on an empty stomach (more frequently if your body is familiar with beets juice). It helps speed up the healing process.

• Gall bladder and kidney ailments: Coupled with carrot juice, the superb cleansing virtues are exceptional for curing ailments relating to these two organs.

Choosing and Storing Beets: Choose beet roots that are firm and unwrinkled. With the greens attached, beets can keep for only three to four days in the fridge as the root has to supply moisture to the leaves. Without the greens attached, beet root can keep for a couple of weeks.

Beets with round bottoms are sweeter than flat-bottomed ones. Eat beets fresh to enjoy its flavor better. Do not overheat beets when cooking as heat destroys all the essential nutrients. Remove the skin before cooking.

 HOW CAN YOU GET MORE BEETS INTO YOUR DIET?

1. Boil, steam or pickle them and add them to salads.


2. Eat them with a variety of fruits and veggies, they are sweet all by themselves!


3. Juice them or blend them with other fruits or veggies for an amazing detox!

A Word of Caution!

Individuals with a history of oxalate-containing kidney stones should limit their consumption of beets.

As beetroot juice is very potent, do not consume too much, especially if your body is not yet accustomed to it. For a beginner, start with the juice of half a medium-sized beetroot once a week, slowly increasing to one whole beetroot a week.

This delicious juice is so potent that it may cause some dizziness during cleansing as toxins are being eliminated. This process may cause some discomfort but there is nothing to be alarmed about. During this time, drink plenty water also to flush out the toxic materials.

Filipino Adobo Chicken

In the Philippines, adobo refers to the process of stewing chicken or pork in vinegar and a soy based sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. I served this over brown basmati rice which made this a complete meal. It's recommended marinating this overnight but if you're pressed for time, at least one hour before cooking. I always use dark meat when making stew; legs and thighs both work well.

I hope you all enjoyed your Thanksgiving and didn't eat too much! I know a lot of you are excited about the new Weight Watcher point system debuting this month, I've been getting lots of email asking about how I will adjust my recipes and points, which I answered here. Hope you enjoy the rest of your weekend!

Click Here To See The Full Recipe...

Baked Turkey Croquettes

Not sure what to do with all your leftover turkey? Croquettes are a perfect way to use your leftover turkey!

I grew up eating these, but my mom always fries hers. I was hoping to make them lighter by baking them instead, and the results were great. I sprayed them generously with my misto and then baked them. Top them with a little turkey gravy or chicken gravy and serve with and a vegetable on the side. These also make great appetizers. You could substitute chicken breast for turkey if you wish. Enjoy!

If you're feeling like a sandwich instead, Skinny Turkey Cubans are delicious!! Or as someone mentioned on my facebook fanpage, you can make Skinny Turkey Nachos using shredded leftover turkey instead of ground turkey.

Click Here To See The Full Recipe...

Pumpkin-Cranberry Streusel Muffins

I've officially discovered the world's best muffin. Don't be jealous, I'm posting the recipe right here for you to try. ;) I took a basic recipe for pumpkin muffins and cut out most of the fat and a lot of the sugar and then  added delicious, All Natural flavors and Whole Grains. Oh if only you could smell my house right now!

Don't forget to stop by my previous post for Stuffed Acorn Squash and leave your favorite healthy Fall recipe! I'ts quick and easy and a great way to share all of the healthy recipes out there with others!

You Will Need:

1 cup *Whole Grain Flour    (see below for options)

1 cup Oat flour

2 tablespoons flax meal mixed in 1/4 cup tepid water

1/4 cup Wheat Germ 

1 cup light brown sugar + 2 tablespoons for topping

1 cup *pumpkin puree

1 cup fresh cranberries + 1/4 cup chopped for topping

1 cup walnuts chopped + 1/4 cup for topping

1/4 cup oil

1/4 cup applesauce

1/2 tsp Kosher salt

1 tsp baking powder

1/2 tsp baking soda

1 1/2 teaspoon pumpkin pie spice OR 1/2 t cinnamon, 1/4 t ground ginger, 1/8 t allspice, 1/8 t nutmeg




Putting it all Together:

Pre-heat oven to 400F. Prepare muffin pan by lightly rubbing Crisco on the inside of the tins and then lightly dusting flour over the inside of tins. * Crisco doesn't absorb into the batter like butter, oil or baking spray's.

In a large bowl, combine all dry ingredients. In the bowl of a stand mixer beat oil, applesauce and sugar. Add egg, beat until well combined. Add pumpkin beat 2 more minutes. Add dry ingredients half at a time. Mix to combine. Fold in cranberries and nuts, don't over mix.

Spoon batter into muffin tins almost to top. In a small bowl combine chopped cranberries, chopped walnuts and brown sugar. Sprinkle onto top of muffins. Bake at 400F for 20-23 minutes until toothpick comes out dry. Remove from oven and let cool on a wire rack.

 * Important Health Note on Whole Grains

Whole grains are cereal grains that contain germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm. Whole grains can generally be sprouted while refined grains generally will not sprout. Wholemeal products are made by grinding whole grains in order to make wholegrain flour. Whole grains are a natural source of protein as well as a source of carbohydrates and are made into many different kinds of foods.

Wholegrain products can be identified by the ingredients list. Typically, if the ingredient lists "wholewheat," "wholemeal," or "whole corn" as the first ingredient, the product is a wholegrain food item. On the other hand, terms such as "enriched" and "bromated," among others, could indicate that the food lacks wholegrain. Whole grains are healthier than their enriched counterparts.[citation needed]



*** "Wheat flour" (as opposed to "wholegrain wheat flour" or "wholewheat flour") as the first ingredient is not a clear indicator of the product's wholegrain content. If two ingredients are listed as grain products but only the second is listed as wholegrain, the entire product may contain between 1% and 49% whole grain.[1] Many breads are colored brown (often with molasses) and made to look like wholegrain, but are not. In addition, some food manufacturers make foods with whole-grain ingredients, but, because whole-grain ingredients are not the dominant ingredient, they are not wholegrain products. Contrary to popular belief, fiber is not indicative of whole grains. The amount of fiber varies from grain to grain, and some products may have things like bran, peas, or other foods added to boost the fiber content

* Common whole grains include:

Wheat

Oat

Barley - Hulled and Dehulled (not Pearl)

Maize

Brown rice

Farro

Emmer

Einkorn

Rye

Spelt

Millet

Quinoa

Amaranth

Triticale

Teff

Sprouted Grains

 
 
 
 

Healthy Pumpkin Oatmeal Shake

A perfect breakfast on the go!

I've mentioned my daughter's love of Avena (mine too) which is a popular cold beverage in many Latin countries. Well this week I surprised her with a pumpkin version, yum! I love making oatmeal shakes because I know when she's running out the door for school in the morning, at least she's had a high fiber, nutritious breakfast. With all the college tours we've been going on this month, we've been waking up super early on weekends and jumping in the car, so these have been great.

Click Here To See The Full Recipe...

Pumpkin Pie Dip

Everything you love about pumpkin pie, made into a light and fluffy dip. This stuff is dangerous!! I think this would be a fantastic addition to my Thanksgiving table.

My last can of pumpkin in my cupboard either means fall is coming to an end, or time to buy more pumpkin! I still have so many pumpkin recipes I want to make, but this one is a winner. I think I better stock up on pumpkin puree before it's gone!

So, my girlfriend Gabbie called me about this pumpkin dip she had the other day. She told me this recipe was a MUST for my blog. Pumpkin pie as a dip, sounded intriguing. I modified the recipe a bit to make it even lighter, and winner! I served this with apple wedges, but you could also serve them with graham crackers or gingersnaps. I think it would be neat to serve them in individual ramekins, easier portion control. This would also make a great snack for kids. Enjoy!!

Click Here To See The Full Recipe...

Seasonal Stuffed Acorn Squash with Cranberries and Pecans

I love the holidays as much as the next person but I learned early on that while the Winter holidays can be a time for fun and family they can easily turn into a time of stress and chaos. I choose fun!
In fact, I've actually put my foot down on all of the over-spending, over-indulging and over-eating madness. It's easy to get caught up in all the holiday rush and fluff what with every single store that you go into decked out in holiday propaganda starting the day after Halloween! * Boooo!  I've found that the more you think you need, the more unhappy and stressed you are.

So, I decided to do what I can, when I have time and only if it is something we love doing. I happen to love cooking, more specifically I love cooking foods that are good for you that are still delicious. Fall foods happen to be one of the most flavorful with the least amount of effort and additions IMO.  Rather than cooking one BIG, unnecessary holiday meal this year with four attention-hogging, albeit beautiful children running amuck,  I decided to cook all of our favorite Thanksgiving dishes separately and as complete meals over the couple of weeks before T-Day. 

Squashes, potatoes, yams, cranberries, leafy greens and oh-yes... Turkey.  Taking the time to actually ENJOY each one rather than stuffing ourselves into a food induced coma. Tonight was squash night, and oh what a night it was! A complete  meal that was so so so simple, beautiful and flavourful my whole family Oooo'd and Awwww'd at the goodness of it. Goodness is too a word, look it up ;).

TIME   30-45 MINUTES       SERVES 4-6  You Will Need:
2 acorn squash
1 cup cooked wild rice ( I use leftover rice)
1/4 teaspoon sea salt
1 TBSP olive oil
1/2 Vidallia onion, chopped
3/4 cup diced celery
1/2 cup pecans, coarsely chopped
1/2 cup cranberries
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon fresh thyme, chopped

Optional additions:
1/2 cup dried apricots, diced  OR 1/2 cup diced fresh apples
Ground Turkey, cooked
*Calorie Saver:  Skip the cheese and bread, these are so seasonally delicious and savory with fresh ingredients you really don't want to cover it up with cheese!


Putting it all together:
Cut the acorn squash in half  to make a bowl. Scoop out seeds and membranes with a spoon, discard. I microwaved them in a large, deep plate for 15 minutes. You can bake them if you'd rather at 400F for 15 minutes.
Meanwhile, in a cast iron skillet oil over medium-high heat, add onion and celery, saute 4-5 minutes. Transfer to a large bowl. Add cooked rice, nuts, fruits and spices. Stir to combine. Scoop filling into partially cooked acorn bowls. Place on a foil lined baking sheet and bake at 400F for 20 minutes.

Strawberry Squares

Sweet baked treats baked with strawberry pie filling – yum!

These come from the Magnolia Bakery cookbook, More From Magnolia: Recipes from the World Famous Bakery. For those who never heard of the Magnolia Bakery it's a well known bakery here in New York City famous for their cupcakes. A true guilty pleasure I occasionally treat myself to every now and then... red velvet anyone?

I recently saw this recipe on My Kitchen Adventure, and when I saw she calculated the points and they were only 3 points each, I knew I had to make these. My only change was swapping out the cherry pie filling for strawberry filling, but any pie filling would work.

Did I mention these are easy enough for a 17 year old to bake? Yes, my daughter did the baking, she loves to bake! And lucky for me she took most of these to school with her so I wouldn't eat more than one.

Click Here To See The Full Recipe...

Simple Chilled Gazpacho! "Give a Kid a Straw!"

This is part of a 'new' series I've been thinking about ever since I wrote the post about "Bok Choy Stir Fry with Asian Marinated Tofu" and got my kids to eat it by giving them cute hand painted chop sticks ~

" Give a Kid Some Chop Sticks"

All I have to do is give my kids a straw and they will drink anything! If your kids are new to veggie juices/monster smoothies etc. try putting it in a solid color cup with a straw. Maybe even a Starbucks cup or something they think is cool!

This is another habit I've gotten from my health nut mom. One of those things I wrinkled my nose at initially, but now can't live without.  I've never been a big breakfast eater, which I'm sure you've all heard is not good for you. So I used to drag around here in the morning for a couple of hours before I really woke up and felt like I had any energy. Four cups of coffee later I would start to wake up but still felt blah! Now, I wake up, have a glass of cold water which kicks your metabolism into gear and yes,  I still have a cup of coffee while I get the kids fed and ready for the day but then I whip up a glass of gazpacho for my breakfast! Chilled gazpacho in the morning gets ya movin and groovin!

This is a powerhouse of vitamins and protein! So many good things for you in this zesty little glass of juice. Some of you may still be thinking, 'Gazpacho for breakfast, I don't think so.' and that's o.k. I was stubborn too once, you'll come around if you know what's good for you! I started having this for an early lunch then once I realized how yummy it was and how good it made me feel I started drinking it for breakfast, not first thing but after my coffee... first things first.

Why in the morning you ask?  After sleeping all night your metabolism and GI system are in sleeping mode and you are essentially starting fresh. The worst thing you can do is wake up and have something that is going to raise your glycimic index quickly. Most cereal's are culprits as are muffins, breakfast sandwiches, juices and some fruits. It's best to eat something Raw before every single meal do help with digestion and stabilize the glycimic index, which really helps with weight loss.

Really, you could throw any veggies you like into this. The base should be a Low-Sodium, preferably organic veggie juice. I love R.W. Knudsen brand, 'Very Veggie'  It has wonderful ingredients and no additives!

      
MAKES  6 CUPS (48 OZ. )   ABOUT 4 SERVINGS

At the very least, this is what I throw into the blender:

2 tablespoons Hemp Seeds ( put in first to keep them from flying all over the blender and sticking to sides)

1/2 small head of cabbage, cut into chunks

celery

1 clove garlic, smashed and cut into small pieces

2 cups ( 16 oz.) Veggie Juice ~ low-sodium! preferably organic and in a glass jar ( not plastic or a can)

* other ideas: purple onion ( this is when my 5 year old won't drink it, but I like it)
spinach, kale etc. carrots or beets to make it sweeter, flax seeds etc.

Shelled Hemp seeds are an excellent source of protein at 11 grams per serving,

Omega 3's, and all 10 essential Amino Acids!

Did you know garlic lowers blood pressure and bad cholesterol, has cardiovascular and respiratory benefits? Garlic also aids in digestion, is an antioxidant, anti-viral and anti-bacterial super hero?

I Love my new Ninja blender! Blends up the smoothest gazpacho I've ever had! *booo Cuisinart...

I didn't think you'd believe me so here's the proof,  my kids really L.O.V.E Gazpacho!
This is also part of a new series I've been thinking about " Give a kid some [chopsticks] ". Basically, tips, tricks and games to get your kids excited about eating new and healthy foods.
So this would be, " Give a Kid a Straw"  and they'll even drink gazpacho!

 Going, going.....

Gone! 

 Seriously, she didn't even take her mouth off of the straw and sucked down the whole glass!

Nolan gives his thumbs up of approval!

Jack (not pictured) who is 5 years old and my 'picky eater' is hit or miss with gazpacho. Some days he'll drink it, other days he won't.

I am submitting this to Kahakai Kitchen for her 'Souper Sunday's event! Stop by for the love of soup!

Mom's Stuffing, Lightened Up

French bread, bacon, onion, celery, sage and parsley are combined then baked to make a place at your Thanksgiving table.

My mom always makes Thanksgiving dinner, she loves cooking and entertaining and wouldn't have it any other way. I don't mind at all, she makes the best stuffing and it's nice to kick back and enjoy a glass of wine while checking out the black friday sales in the circulars.

This is my mother's lightened up version for all of you to enjoy. For more people double this recipe, you can use this to stuff a turkey, chicken, veal or bake this in a casserole dish and serve it on the side.

It's best to let the bread sit out overnight to get hard, but if your pressed for time you can put it in the oven at 250° for about 30 minutes, stirring half way until the bread is completely firm.

How do you spend your Thanksgiving and who's doing the cooking?

Click Here To See The Full Recipe...

Edible Crayons

I saw these fun edible crayons on Kitchen Corners and just had to share them! So cute and creative, and if your feeling super industrious you could try making them ( it's on my 'to do list' ) !
I'm not sure if this is the best solution for little kids who eat crayons since it won't discourage them from eating 'real' crayons in the future, but they sure are cute regardless! Maybe for fun party favors/party activity for kids old enough not to eat real crayons.The best part is, most of the ingredients are made from dried fruits and veggies, healthy!

Other healthy ingredients in each color are bee pollen which is thought of as a fountain of youth for it's numerous health benefits.

The green crayon ingredients: peas, green beans, dried kiwi, green fruity pebbles, dried pumpkin seeds!

 Bee pollen

Marshmallows keep them 'glued' together!

Original idea and pictures found at luxirare.

Cinnamon Apple Spiced Oatmeal

Oatmeal topped with homemade apple butter, cinnamon and low fat granola.

I love starting my morning with a bowl of oatmeal, it's heart healthy comfort food in a bowl. I eat a lot of oatmeal because high cholesterol runs in the family and oatmeal is known for reducing cholesterol. In addition, it's high in fiber, a perfect way to fuel my morning.

My perfect bowl of oatmeal is all about the toppings. I love to add a combination of flavors and textures such as dried fruit, granola, nuts, cinnamon, or whatever I'm in the mood for that day. I also like to switch things up because I'm not the type of person to eat the same thing every day, so it may be pumpkin spiced oatmeal one morning, brown sugar and walnuts the next.

When I'm not enjoying my oatmeal hot, I usually make avena, which is a delicious oatmeal smoothie, an easy on-the-go breakfast. I'm thinking a cinnamon spiced apple avena may be tomorrow's breakfast! Or what about no-cook pumpkin overnight oats in a jar... yum.

Do you have a favorite oatmeal combination? Do tell!

Click Here To See The Full Recipe...

Slow Cooked Apple Butter

Apples are slow cooked with brown sugar and spices for hours, caramelized to make this sweet thick dark apple preserve.

It's late autumn in New York, the air is crisp, the leaves are falling off the trees and apple season is nearing it's end. A great way to preserve those apples for the winter months is to make apple butter. You can jar this to preserve for later use or you can refrigerate to use right away.

Apple butter is great on pancakes, biscuits, oatmeal, as a condiment, with pork, or you can bake with it. I'm looking forward to trying this grilled turkey, brie and apple butter sandwich from Tyler Florence with my leftover Thanksgiving turkey. Doesn't that sound amazing!

What's your favorite way to use apple butter?

Click Here To See The Full Recipe...

Fancy Pants Eggs with Pizza Pie Crust

 I know not all of my posts or recipes are as fancy as some of the ones out there, but you can always count on them being good for you and pretty simple to prepare. That's the name of the game here at Simply Healthy Family. I do try to mix it up a bit with some recipes that have unique flavours and ingredients but I try to keep it as simple as possible for the average person.  I hate to say it, but if I can make home made snacks and meals with 4 kids running around and on a limited budget, you can totally do it! Just keep checking in here for simple family friendly ideas!
Here is another super simple, uber healthy ( as my teenager would say) breakfast ( or dinner! ) you can be proud of.  My 5 year old named this dish. ;)

Fancy Pants Eggs with Pizza Pie Crust

For the eggs:

Really, you can use any veggies you'd like. This is how we like our fancy pants eggs.

eggs + 1 tablespoon milk or water

fresh spinach, chopped

Bella mushrooms, chopped

sun dried tomatoes ( not in oil) chopped

shallot, minced

Canadian bacon, chopped

1 teaspoon real butter

Grated Parmigiana-Romano cheese

Beat eggs ( how many ever you need to feed you or your family) with a tablespoon of milk or water.

In a non-stick, preferably NOT Teflon, over med-high heat add a small square of real butter.

Saute shallot or onion for 3 minutes. Add Canadian bacon, cook 2-3 more minutes.

Add mushrooms and sun dried tomatoes, cook 3 more minutes.

Pour in eggs, let sit 1 minute. Using a rubber spatula, push eggs towards center of pan working your way around entire pan. Let sit 1 more minute, add chopped spinach, push towards center of pan again, repeat till just done, about 4 minutes.

Remove from heat, sprinkle with grated Parmigiana-Romano Cheese.

Serve with this healthy herb flavored crust.

Pizza Pie Crust:

1/2 cups rolled oats

1/4 cup sesame seeds
3/4 cups whole wheat flour
2 tablespoons dried Thyme
2 teaspoon salt
1 teaspoon baking powder
3 tablespoons extra virgin olive oil
1/3 cup tepid water


Preheat oven to 350F

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, thyme, baking powder and salt and process until the oats are finely ground.


In a medium bowl or Mixer, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Place the dough onto a baking sheet. Cover with foil or damp towel and keep refrigerated for 30 minutes.

Remove from fridge, remove towel and bake in oven for 15-20 minutes till golden brown.

*save foil so you can cover the crust in the oven if it starts getting to brown

Banana Coconut Cookies GF

I have been baking a lot more than usual now that I've figured out how to make these healthy cookies that actually taste wonderful! My kids don't know what got into me and think they are being quite spoiled. Oh tricky me.  I made these gluten free just because I'm trying to really limit processed/refined flour which contains zero nutrients and basically turns into sugar in your body. I also used Agave nectar which has contradicting nutritional benefits vs. honey but no firm data. I think moderation is the key here. I also use organic raw sugar, honey or *organic maple syrup when I bake.    

* formaldehyde is sometimes used to extract the maple syrup from trees, best to stick with organic as often as possible.

The fact that these cookies are gluten free makes the texture lighter and slightly crumblier than other cookies but they were very moist and delicious, almost cake like, YUM! Honestly, put these babies in a bowl and eat with a spoon, maybe dollop some yogurt on top and you have a perfect, healthy dessert.

You will need:

2 tablespoons flax meal + 2 tablespoons water ( OR 1 egg)
1 1/2 cup Oats
1 cup brown rice flour
1 cup coconut flour ( could also use almond flour/meal, garbanzo flour, ground millet or quinoa )
1 teaspoon guar gum   *optional, but it helps hold the cookies together and also is a pre biotic
1 teaspoon baking powder
1/2 teaspoon Kosher salt
2 teaspoons cinnamon
3/4 cup dried, organic apricots, chopped    * regular dried apricots get their pretty orange color from sulfates
1/4 cup unsweetened coconut flakes
2 teaspoons real vanilla extract
3/4 cup Agave Nectar
2 slightly mushed bananas

*optional add-ins:  chopped nuts, chocolate or carob chips, raisins.
 Carob is similar taste to chocolate but is naturally sweetened unlike chocolate (unless you get unsweetened chocolate which is bitter) which gets it's sweetness from added sugar. Carob also has more vitamins than chocolate and is a good source of calcium.



Putting it all together:


Preheat oven to 375F
I threw everything into my KitchenAid mixer, banana last so it stayed slightly chunky and mixed till just combined. I ended up adding 1/4 cup water to better combine the ingredients. It probably depends on various factors so add it if you need to.
Either pour batter into a cookie pan or shape into cookies. Bake at 375F for 12-14 minutes until golden brown.

Sweet Potato Pie

In the spirit of the holidays I bring you this little slice of heaven. A lightened up sweet potato pie recipe, perfect for Thanksgiving. While most dessert pack empty calories, this dessert is made with healthy sweet potatoes which are high in beat-carotene and vitamin C. For a crust-less version, spray a pie dish with baking spray, pour into pie dish and bake. This works out to 148 calories, or 3 points per slice. (I prefer mine with the pie crust, it's really worth the extra points!)

Click Here To See The Full Recipe...

Food, Fun, Friends and Backpacking across the World

I've been not feeling so great the last few days. Which comes as no surprise since 3 of my 4 kids have had the stomach blues one after another since last week. I'm ready to hang a white hankie outside my door in warning to others to stay clear if they value their health... and sanity.  * sighhhh  Anyway, I haven't had much to eat lately except for home made brothy soups and so, nothing much to post.

 I did however have an epiphany of sorts. Well, I'm super excited about it anyway. My very adventurous and well traveled friend Jason whom I've known since high school is, among other things a wonderful cook. Not only is he a wonderful cook, but his good natured, fun personality and the fact that he's the most energetic person I've ever met make him one of my favorite people! Jason has been traveling all over the world since high school, backpacking, visiting and eating in places I've never even heard of.  He posts the most beautiful pictures and writes of places he's been on facebook though I've tried to get him to start a web page of his own. I thought I would share some of the recipes he's made and shared and also a few fun pics of him showing off on his travels ;-).
 Oh, you must check out this recipe Jason shared with me for Rosemary Filone bread from Italy that I have been making regularly now. It's crusty on the outside and soft and airy inside.
This is just for fun people, hope you enjoy!




Foodies, meet Jason.  Jason, Foodies.

 Are these recipes you've created out of pure genius?

Lol, I didn't create any of them but I do modify them. I try to use only basic ingredients since I travel to countries that usually don't have ingredients that you can find in the states. Peru didn't have tortillas and cans of refried black beans, Iceland didn't have tartar sauce for freshly caught Icelandic cod, and who want to travel around with a big bottle of salad dressing when you can make it fresh.

 

Iceland

First up, a simple yet traditional dish found all across Italy, Rosemary Polenta.

Granada, Spain

Rosemary Polenta

photo

Rosemary Polenta
Cook Time: 10 min      Serves:   4 to 6 servings


Ingredients:

1/3 cup unsalted butter

1 tbl olive oil

1 tsp minced garlic (1 cloves)

1/3 teaspoon crushed red pepper flakes

1/3 teaspoon minced fresh rosemary leaves

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cups chicken stock, preferably homemade

2/3 cups half-and-half

2/3 cups milk

2/3 cups cornmeal

1/4 cup good grated Parmesan

Flour, olive oil, and butter, for frying

Directions:

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a small pan, smooth the top, and refrigerate until firm and cold.

Cut the chilled polenta into squares or triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

Next up, the Artic Circle and Home Made Tarter Sauce.


In the Artic Circle the main types of food are of course fish, but goats provide milk and cheese and also birds such as Langvia and Puffins are on the menu.

Local Fishing Boat

Jason

Local pub in Artic Circle, Puffin for dinner

What do you make when your in the Artic to go with all that fish?
Home Made Tarter Sauce!

TARTAR SAUCE - BASIC


INGREDIENTS

1 cup mayonnaise

1 tablespoon sweet pickle relish

1 tablespoon minced onion

2 tablespoons lemon juice (optional)

salt and pepper to taste

DIRECTIONS

In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.







TARTAR SAUCE - ADVANCED
INGREDIENTS

1 cup mayonnaise

1 tablespoon Dijon mustard

1 scallion, including green top chopped

1 1/2 teaspoons lemon juice

2 tablespoons chopped dilled gherkins

1 tablespoon chopped capers

2 tablespoons chopped fresh parsley

salt and fresh ground black pepper

DIRECTIONS

Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Refrigerate for at least 1 hour before serving.

More fun pics....

Street Market in Morocco

Amazon, Peru

Flammekuech, schnitzle and beer in Germany

Thanks Jason!