Healthy Seasonal Recipes http://www.healthyseasonalrecipes.com locavore omnivore culinerd Mon, 20 Feb 2017 12:18:27 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.2 potato and kale soup with andouille http://www.healthyseasonalrecipes.com/potato-and-kale-soup-with-andouille/ http://www.healthyseasonalrecipes.com/potato-and-kale-soup-with-andouille/#comments Mon, 20 Feb 2017 10:45:00 +0000 http://localhost/wordpress48/?p=33 If you’re looking for a yummy but healthy Potato and Sausage Soup then, you’ll love this Potato and Kale Soup with Andouille Sausage! It is made with leek, carrot, celery and a little anise seed. It is only 260 calories per serving, it is naturally gluten-free and it’s ready to eat in 45 minutes! I […]

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If you’re looking for a yummy but healthy Potato and Sausage Soup then, you’ll love this Potato and Kale Soup with Andouille Sausage! It is made with leek, carrot, celery and a little anise seed. It is only 260 calories per serving, it is naturally gluten-free and it’s ready to eat in 45 minutes!

Potato and Kale Stew with Andouille Sausage on Healthy Seasonal Recipes by Katie Webster

I originally shared this recipe on February 16, 2011. I have updated the images and some of the text today.

I’m going to get to this Potato and Kale Soup with Andouille Sausage in just a sec, but for a moment, can we discuss the lowly potato?

Potato and Kale Stew with Andouille Sausage on Healthy Seasonal Recipes by Katie Webster

Potatoes are the Rodney Dangerfield of the diet world.  They don’t get any respect.  I agree they aren’t exactly Mother Teresa either.  Partially because they have made themselves so darned delightful tasting when fried or covered in cream and cheese.  So they are seemingly guilty by association because of potato chips, french fries and potatoes au gratin.

Potato and Kale Stew with Andouille Sausage on Healthy Seasonal Recipes by Katie Webster

Add to that a little hang-over from the low-carb craze.If you strip all that away though they are actually a healthy choice.  They are a very good source of Vitamin C, a good source of Vitamin B6, they have all sorts of minerals and heart healthy fiber. Furthermore, researchers at U.C. Davis found that over three months, people who ate five to seven servings of potatoes a week lost close to five pounds.Potato and Kale Stew with Andouille Sausage on Healthy Seasonal Recipes by Katie Webster

 I say, go ahead and give them the respect they deserve and let them have a place on your plate.  I’m not saying bust out the curly fries and ranch though.  Instead try this totally comforting and satisfying stew.

Potato and Kale Stew with Andouille Sausage on Healthy Seasonal Recipes by Katie Webster

Speaking of which, onto this soup… Or stew. Whatever. It is so flavorful and loaded, nay bursting, with vegetables. It is so thick and chunky, redolent with garlic, anise and smoky andouille you’ll just need a hunk of bread to make it a respectable meal.

This recipe is on the Best Of Healthy Seasonal Recipes because since I shared it six years ago I have made it so many times!Potato and Kale Stew with Andouille Sausage on Healthy Seasonal Recipes by Katie Webster

This stew is perfect at this time of year, before stuff starts growing again. When you want something filling and comforting. But psst, this healthier version of potato and sausage soup is only 260 calories per serving, because it is bulked up with so much veggie deliciousness.


potato and kale soup with andouille
Rate this recipe
Average: 0/5

Prep Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Serving Size: 1 1/2 cups each

Calories per serving: 260

Fat per serving: 13 g

Saturated fat per serving: 3.5 g

Carbs per serving: 35 g

Protein per serving: 9.5 g

Fiber per serving: 3.8 g

Sugar per serving: 2.8 g

potato and kale soup with andouille

If you're looking for a yummy but healthy Potato and Sausage Soup then, you'll love this Potato and Kale Soup with Andouille Sausage! It is made with leek, carrot, celery and a little anise seed. It is only 260 calories per serving, it is naturally gluten-free and it's ready to eat in 45 minutes!

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1 large leek, sliced and cleaned (see how to clean a leek)
  • 2 carrots, diced
  • 2 stalks celery, diced
  • ¼ teaspoon salt, or more to taste if desired
  • Freshly ground pepper to taste
  • 1 ½ teaspoon dry marjoram
  • ½ teaspoon anise seed
  • ½ cup dry white wine
  • 4 cups chicken broth, such as Pacific
  • 1 ½ pounds thin-skinned yellow or white potatoes, such as Yukon gold, cut into 1 1/2-inch chunks (about 4 cups)
  • 6 ounces, andouille sausage or kielbasa, halved lengthwise and sliced
  • 1 small bunch kale, tough stems removed and leaves chopped (about 8 cups)

Instructions

  1. Heat oil in a large heavy-bottomed soup pot over medium heat.  Add garlic and leek and cook, stirring often until the leek is starting to soften and the garlic is fragrant but not browned, 2 to 3 minutes.  Stir in carrot, celery, salt, pepper, marjoram and anise, increase heat to high and cook, stirring often until the vegetables are starting to softened and the bottom of the pot is starting to brown slightly, 5 to 7 minutes.
  2. Add wine and cook until mostly evaporated, 2 to 3 minutes.  Add broth and potatoes, cover and bring to a boil. Stir the stew, then layer the andouille or kielbasa on top followed by the kale, cover and return to a boil. [Note: There will be what looks like a LOT of kale on top that will gradually steam down.] Reduce heat to maintain a simmer and continue cooking until the potatoes are tender, 12 to 15 minutes.  Stir and serve.

Notes

18 mg Cholesterol, 0 g Added Sugars, 956 mg Potassium. To make ahead: This stew is even better on day two.  If it is too thick, add a little broth or water.

http://www.healthyseasonalrecipes.com/potato-and-kale-soup-with-andouille/

Here are some of the photographs from the original post in 2011.

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hot moroccan carrots http://www.healthyseasonalrecipes.com/hot-moroccan-carrots/ http://www.healthyseasonalrecipes.com/hot-moroccan-carrots/#comments Fri, 17 Feb 2017 11:12:27 +0000 http://www.healthyseasonalrecipes.com/?p=12168 I finally figured out a way to turn my favorite summer side dish into a winter side dish! It’s like a seasonal cooking miracle. Okay, maybe that’s a bit of a stretch, but it isn’t a stretch to say that these Hot Moroccan Carrots are a new favorite side dish recipe for us. They are […]

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I finally figured out a way to turn my favorite summer side dish into a winter side dish! It’s like a seasonal cooking miracle. Okay, maybe that’s a bit of a stretch, but it isn’t a stretch to say that these Hot Moroccan Carrots are a new favorite side dish recipe for us. They are served hot, straight out of the skillet, and the carrots are flavored with olive oil, lemon, cumin and garlic with a spicy kick from harissa. You are going to love them!!

Hot Moroccan Carrots | Side Dish | Vegan | Gluten Free | Dairy Free | Winter | Healthy Seasonal Recipes | Katie Webster

I came up with this Hot Moroccan Carrot recipe kind of by accident one night when I was making dinner. It was super cold out, and I was feeling utterly cozy, puttering around in my Ugg boots, a cup of tea at hand. I had a pan of chicken in the oven, and I was just enjoying cooking for the sake of cooking. I felt calm. For once.

The inspiration happened because I had a boatload of carrots. What’s that expression: Necessity is the Mother of Invention… ? That’s what happened.

Hot Moroccan Carrots | Side Dish | Vegan | Gluten Free | Dairy Free | Winter | Healthy Seasonal Recipes | Katie Webster

Aside, when you try to eat seasonally and you live in Vermont, you end up with a lot of roots. And carrots are one of the best roots of all. And apparently I am a carrot hoarder. I.e., somehow I ended up with five half-used bags of carrots in my produce drawer.

Please tell me this happens to you.

Hot Moroccan Carrots | Side Dish | Vegan | Gluten Free | Dairy Free | Winter | Healthy Seasonal Recipes | Katie Webster

So on this cozy evening, I decided to clean them out and make something with them. I peeled them, and sliced them and pulled out my skillet. I didn’t really have a plan.

I looked around the kitchen for some inspiration. I think it was the massive bag of parsley I had from a recent photo shoot. Whatever it was, I suddenly thought of my favorite summertime side dish. Moroccan Carrots!

Hot Moroccan Carrots | Side Dish | Vegan | Gluten Free | Dairy Free | Winter | Healthy Seasonal Recipes | Katie Webster

In the summertime, I make Moroccan Carrots all the time. I’ve been known to stand at the fridge and eat them right out of the bowl. I’ve shared my classic version here and it is an all time favorite. But I never think of making them when it is cold outside.

I guess I just don’t love cold side dishes in the winter; and my classic Moroccan carrot recipe is served cold. If you’ve never tried them, think of it this way: the carrots are almost marinated in the garlicky, cuminy oil and vinegar dressing.

Hot Moroccan Carrots | Side Dish | Vegan | Gluten Free | Dairy Free | Winter | Healthy Seasonal Recipes | Katie Webster

What I decided to do was to slowly saute the carrots in oil in the skillet. I wanted them to soften gradually, and not become mushy. I also wanted a bit of caramelization on a few pieces to bring out the natural sweetness. And if I’m going to be totally honest, that just seemed like the coziest way to make them. What can I say? My Ugg boots make me a calmer human.

Anyway, my thought process then went like this: since this is a hot recipe and the carrots were already in the skillet, I opted to cook the garlic instead of making a raw garlic paste. To do that I just cleared a bit of pan, and let the oil pool into the cleared spot. Then I sautéed the chopped garlic in the oil. Then I stirred it into the carrots. Tricky huh?

Hot Moroccan Carrots | Side Dish | Vegan | Gluten Free | Dairy Free | Winter | Healthy Seasonal Recipes | Katie Webster

I waited until the very end to add the spices so that they bloom in the hot oil but don’t burn. I added harissa to the spices too because I love the heat and it makes such a bold pop of flavor with the cumin and garlic.

To Finish I added in a lot of lemon and parsley, both classic additions.

Hot Moroccan Carrots | Side Dish | Vegan | Gluten Free | Dairy Free | Winter | Healthy Seasonal Recipes | Katie Webster

The results are so good. And the left-overs are great heated up for lunch.

Hot Moroccan Carrots | Side Dish | Vegan | Gluten Free | Dairy Free | Winter | Healthy Seasonal Recipes | Katie Webster

QUESTIONS:
Do you have multiple open bags of certain ingredients in your fridge?
Do you have a pair of Ugg boots?
Do you avoid cold side dishes in the winter?

hot moroccan carrots
Rate this recipe
Average: 5/5
1 ratings

Prep Time: 15 minutes

Total Time: 25 minutes

Yield: 8 servings

Serving Size: 2/3 cup

Calories per serving: 83

Fat per serving: 6 g

Saturated fat per serving: 1 g

Carbs per serving: 8 g

Protein per serving: 1 g

Fiber per serving: 2 g

Sugar per serving: 3 g

Sodium per serving: 407 mg

hot moroccan carrots

These hot Moroccan carrots are similar to my classic healthy Moroccan Carrots, in that they are bright and acidic and flavored with garlic, cumin and parsley. These Hot Moroccan carrots however are served, you guessed it, hot! Plus they have an added spicy kick from harissa.

Ingredients

  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 2 pounds carrots, peeled and sliced into 1/3-inch slices (about 6 cups)
  • 1 ¼ teaspoons salt
  • 1 tablespoon chopped garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dry harissa* see ingredient note
  • ¼ teaspoon ground turmeric
  • 3 tablespoons lemon juice
  • ½ cup chopped curly parsley

Instructions

  1. Heat oil in a large skillet over medium heat. Add carrots and salt, and cook stirring occasionally until the carrots are crisp-tender, 12 to 15 minutes.
  2. Push carrots to one side of the skillet, leaving an open area of the skillet. Tilt skillet until oil pools in open area of the skillet. Add garlic to the oil and allow garlic to sizzle in the oil until fragrant and starting to brown in spots, 30 seconds to 1 minute. Stir into the carrots.
  3. Sprinkle cumin, coriander, harissa or cayenne and turmeric over the carrots, and stir to combine. Continue cooking, stirring constantly until the spices are fragrant, about 1 minute. Add lemon juice and cook, stirring constantly until the lemon is mostly evaporated. Remove from the heat and stir in parsley. Serve hot or warm.

Notes

Dry harissa is a blend of hot peppers, paprika, and other herbs and other spices such as caraway, mint and cumin. I used Teeny Tiny Spice Co Organic harissa. But Frontier also makes it. You can also substitute harissa paste to taste.

http://www.healthyseasonalrecipes.com/hot-moroccan-carrots/

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tilapia with tangerine salsa http://www.healthyseasonalrecipes.com/tilapia-with-tangerine-salsa/ http://www.healthyseasonalrecipes.com/tilapia-with-tangerine-salsa/#comments Mon, 13 Feb 2017 10:45:59 +0000 http://localhost/wordpress48/?p=120 Tilapia with Tangerine Salsa is a fresh and tropical-inspired weeknight meal. It is ready in 30 minutes (or less!) and the flavors will take you away to a tropical vacation. It is dairy free and only 259 calories per serving. This recipe was originally shared on February 8th, 2012. I have updated the images and text […]

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Tilapia with Tangerine Salsa is a fresh and tropical-inspired weeknight meal. It is ready in 30 minutes (or less!) and the flavors will take you away to a tropical vacation. It is dairy free and only 259 calories per serving.

Tilapia with Tangerine Salsa is a fast and healthy weeknight meal | by Katie Webster on Healthy Seasonal Recipes

This recipe was originally shared on February 8th, 2012. I have updated the images and text today.

When I shared this recipe the first time back in 2012, it was right after my return from a Caribbean vacation. That’s always a rough time isn’t it? I call that the Re-entry Period. I’m sure you can relate to this, particularly after being somewhere warm and coming home to snow.

Tilapia with Tangerine Salsa is a fast and healthy weeknight meal | by Katie Webster on Healthy Seasonal Recipes

I am always a little depressed to come home, and everything that seemed so important to me before I left, is suddenly put back into perspective. To make matters worse, I always am so relaxed that all the usual adrenaline that I run on is knocked away. That makes it doubly hard to get back up to my usual frenetic level of productivity. Sometimes it can take a few days.

But then there’s the comfort of my own bed, the convenience of the coffee maker in the kitchen, the re-entry shopping trip to reload all the groceries… I’m back to myself faster than you may think.

Cooking with the ingredients and flavors I experienced from my trip always helps me. Mexican, Italian and here with this tilapia recipe, Caribbean. It’s like a little bridge for a vacation sick heart.
Tilapia with Tangerine Salsa is a fast and healthy weeknight meal | by Katie Webster on Healthy Seasonal Recipes

After an inspired re-entry trip to the market I came up with this combo. I had found some fresh galangal root, and added it to a seasonal salsa with tangerines, cilantro and lime. Then I simply dusted tilapia with a little flour and cooked it in a little oil.Tilapia with Tangerine Salsa is a fast and healthy weeknight meal | by Katie Webster on Healthy Seasonal Recipes

If you aren’t into fish, this combo is also great with marinated, grilled chicken breast. Try pounding it to an even thickness and then marinate it in grated galangal, lime zest and tamari for an hour before grilling.

If you can’t find galangal root, you can use a small amount of fresh grated ginger root in the salsa instead. Try using about 1/2 teaspoon and taste and add more if desired.

Nutrition Bonus: Tangerines and red bell pepper are great sources of Vitamin C.

Tilapia with Tangerine Salsa is a fast and healthy weeknight meal | by Katie Webster on Healthy Seasonal Recipes

Today, this recipe is part if the monthly Eat Seasonal group I am participating in. Here is a list of the other recipes in the line-up. This tangerine recipe is my contribution.

Recipes for eating in season for February | #EatSeasonal | Healthy Seasonal Recipes by Katie Webster
Beet Buckwheat Pancakes by Simple Bites

Citrus and Yogurt Fruit Pizza with Granola Crust by Completely Delicious

Spicy Cashew Spring Greens Soup by Letty’s Kitchen

Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer

Lemon Poppy Seed Meringue Cookies by Project Domestication

Meyer Lemon & Thyme Semifreddo by Suitcase Foodist

Paleo Lemon Poppy Seed Bread by Joy Food Sunshine

Broccoli Cheese and Potato Soup by Foodie Crush

Tilapia with Tangerine Salsa by Healthy Seasonal Recipes

Orange and Arugula Smoothie Bowl by Floating Kitchen

Shredded Brussels Sprouts and Kale Salad with Orange and Avocado by Mountain Mama Cooks

Beet and Apple Salad with Citrus Honey Yogurt by Flavor the Moments

Meyer Lemon and Honey Lassi by Kitchen Confidante

Roasted Veggie Buddha Bowls with Pesto by She Likes Food

Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce by Cafe Johnsonia

Cilantro-Lime Chicken Soup Food for My Family

tilapia with tangerine salsa
Rate this recipe
Average: 0/5

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 259

Fat per serving: 9

Saturated fat per serving: 2

Carbs per serving: 17

Protein per serving: 32

Fiber per serving: 2

Sugar per serving: 8

Sodium per serving: 544

tilapia with tangerine salsa

This Tilapia with Tangerine Salsa is flavored with bright citrus, cilantro and lime and it is so easy to make. It's ready in just 30 minutes!

Ingredients

  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • ½ to 1 teaspoon freshly grated galangal root, preferably grated with a rasp-style grater
  • ¾ teaspoon salt, divided
  • 3 tangerines, peeled and diced
  • 2 scallions, sliced
  • ½ red bell pepper, finely diced
  • ¼ cup roughly chopped cilantro leaves
  • 1 ½ pound tilapia fillet
  • ¼ cup all-purpose flour
  • 1 tablespoon plus 1 teaspoon avocado oil or organic canola oil, divided

Instructions

  1. Whisk lime juice, honey, galangal and ¼ teaspoon salt in a medium bowl. Gently stir in tangerine, scallions, bell pepper and cilantro and set aside.
  2. Place tilapia in a large baking dish. Sprinkle with the remaining ½ teaspoon salt. Sprinkle flour over the fish and turn to coat.
  3. Heat 1 tablespoon canola in a large non-stick skillet over medium high heat. Cook about half of the tilapia in the skillet until golden brown and cooked through, 2 to 4 minutes per side. Remove the fish to a plate and keep warm. Reduce temperature to medium-low and add the remaining 1 teaspoon canola oil to the skillet. Cook the remaining tilapia until browned and cooked through, 2 to 4 minutes per side. Serve the fish with the salsa.
http://www.healthyseasonalrecipes.com/tilapia-with-tangerine-salsa/

Here are some of the images that I shared with the original post in 2012.

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greek yogurt banana maple bread pudding http://www.healthyseasonalrecipes.com/greek-yogurt-banana-maple-bread-pudding/ http://www.healthyseasonalrecipes.com/greek-yogurt-banana-maple-bread-pudding/#comments Fri, 10 Feb 2017 10:45:31 +0000 http://www.healthyseasonalrecipes.com/?p=11965 Oh yes I did! You read that right: Greek Yogurt Banana Maple Bread Pudding. And it has walnuts on it too. It’s bananas! Literally. Did you know that bread pudding is my favorite dessert on the entire planet? True. And it HAS to be served warm. No question. In fact, I love bread pudding so […]

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Oh yes I did! You read that right: Greek Yogurt Banana Maple Bread Pudding. And it has walnuts on it too. It’s bananas! Literally.

Greek Yogurt Banana Maple Bread Pudding | Dessert | Breakfast | Greek Yogurt | Winter | Healthy Seasonal Recipes | Katie Webster

Did you know that bread pudding is my favorite dessert on the entire planet? True. And it HAS to be served warm. No question.

Greek Yogurt Banana Maple Bread Pudding | Dessert | Breakfast | Greek Yogurt | Winter | Healthy Seasonal Recipes | Katie Webster

In fact, I love bread pudding so so so much, that when it came time to choose what kind of wedding cake Jase and I were going to have at our wedding, I decided that I would rather have bread pudding. So we did. And yes it was warm. True story, it was actually so warm it burnt my mouth! On my wedding day. Ooopsie!

Greek Yogurt Banana Maple Bread Pudding | Dessert | Breakfast | Greek Yogurt | Winter | Healthy Seasonal Recipes | Katie Webster

But I think that someone who isn’t as in love with bread pudding as I am would also agree that this dessert is the best. When it came out of the oven and I was taking these pictures, I had a hard time not eating it. And then as soon as I was done I was like oh my gosh I can’t wait to share this with everyone! I hadn’t even cleaned up or anything, and Jason was working on the sugar house. He happened to come inside to grab something and I accosted him in the mudroom with a spoonful of WARM bread pudding, and I was like “Dude, you HAVE to try this!” And he did. And he was like “Oh my God!” And I was like “I know!!!!”

Greek Yogurt Banana Maple Bread Pudding | Dessert | Breakfast | Greek Yogurt | Winter | Healthy Seasonal Recipes | Katie Webster

And then my daughters also tried it and they were like, “Mom, Wow!”

It’s that kind of a recipe, guys.

It is like Wow!

Okay, so enough with the gushy gushy, you get it. I know you want to make it now, so let’s talk cooks notes for a second.

Greek Yogurt Banana Maple Bread Pudding | Dessert | Breakfast | Greek Yogurt | Winter | Healthy Seasonal Recipes | Katie Webster

How to Make Greek Yogurt Banana Maple Bread Pudding

  1. The Banana: Mash one of the bananas and mix that into the custard mixture to make the whole thing taste more banana-ish. This also keeps it more moist and adds natural sweetness. My bananas were black in spots, but not over-ripe to the point where they were turning translucent on the insides. The other three bananas get sliced and layered inside and on top.
  2. Greek Yogurt: I love the way the Greek yogurt tastes in the custard. The sourness is a really yummy balance to the maple and banana and keeps it from tasting too cloying. It is also a healthy high-protein way to extend the custard and keep the bread pudding moist without adding extra cream.
  3. Lower Fat Dairy: I used low fat milk and just a quarter cup of half and half instead of heavy cream to make the custard. It still seems quite rich due to the thick Greek yogurt.
  4. Maple Sweetened: I sweetened it up with maple syrup which plays off the nuts and bananas in a carmely mapley sweet way.
  5. Lower Glycemic Bread: I used sourdough because again, the sourness helps to balance the sweetness of the maple and banana. Plus sourdough bread is lower glycemic than white bread, but doesn’t have the strong taste that whole-wheat bread has.
  6. Unrefined Sugar and Nuts for Crunchy Texture Contrast: I added crunchy turbinado sugar on top and walnuts (one of maple’s BFFs.)
  7. Technique: First mix the bread and custard in a bowl and let the custard totally soak into the bread. Then before layering it into the cast iron skillet, stir it again to mix in the pieces on the top that weren’t as moist. Next butter the skillet. This will prevent it from sticking, and adds yummy flavor. To assemble, add half of the bread and custard mix, top with slices of banana, then add the remaining bread and custard mix. To bake it, cover it so that it heats through without browning. Then remove the top, add on the crunchy turbinado sugar and walnuts and let the whole thing brown and puff.
  8. To Serve: Before serving drizzle on more maple syrup if you like. And top with whipped cream if you’re feeling indulgent.
  9. Tip: Oh, and don’t forget: Make sure to let it cool a bit before serving. You don’t want to burn your mouth like I did on my wedding day!

QUESTIONS:
Married folks: Did you have wedding cake at your wedding?
Have you been to a wedding where there was no cake?
Do you ever force tastes of food on unsuspecting people in your family when you are cooking and they are doing something else?

greek yogurt banana maple bread pudding
Rate this recipe
Average: 0/5

Prep Time: 25 minutes

1 hour, 10 minutes

Total Time: 5 hours, 45 minutes

Yield: 10 servings

Calories per serving: 334

Fat per serving: 7 g

Saturated fat per serving: 2 g

Carbs per serving: 60 g

Protein per serving: 12 g

Fiber per serving: 4 g

Sugar per serving: 30 g

Sodium per serving: 311 mg

greek yogurt banana maple bread pudding

Greek Yogurt Banana Maple Bread Pudding is the perfect warm and cozy Winter dessert! Walnuts and turbinado sugar add crunch while Greek yogurt and sourdough bread add a tangy counterpoint to the sweetness of the bananas and maple syrup!

Ingredients

  • 4 ripe bananas
  • 6 eggs
  • 1 cup low fat milk
  • 1 cup Low-fat Vanilla Greek Yogurt
  • ¾ cup dark pure maple syrup, plus more for serving if desired
  • ¼ cup half and half
  • 1 tablespoon vanilla extract
  • 1 pound sour dough bread, crusts removed and cubed
  • 1 tablespoon softened unsalted butter
  • ¼ cup chopped walnuts
  • 1 tablespoon turbinado or coarse sanding sugar
  • whipped cream and maple syrup for serving

Instructions

  1. Mash one banana in a large bowl. Add eggs, milk, Greek yogurt, ¾ cup maple syrup, half and half and vanilla and whisk to combine. Add bread and stir to combine. Cover and refrigerate 4 hours to 8 hours.
  2. Heat oven to 350 degrees F. Grease a 10.25-inch cast iron skillet with butter.
  3. Re-stir the bread mixture. Spread half of the bread mixture into the bottom of the skillet. Slice two bananas and spread over the bread layer. Top with the remaining bread mixture and any remaining batter from the bowl can be drizzled over the top. Spritz a square of parchment (roughly 10 by 10 inches) with cooking spray. Lay the parchment, spray side down over the bread pudding. Cover tightly over the edges with foil and transfer to the oven.
  4. Bake until steaming hot, and puffed in the center, 40 to 50 minutes. Remove parchment and foil and sprinkle with walnuts and turbinado sugar. Return to the oven and bake until the top is browned, 20 to 30 minutes. Remove from the oven and let cool 10 to 30 minutes. Slice the remaining banana and serve on top of the warm bread pudding with, whipped cream and maple syrup if desired.
http://www.healthyseasonalrecipes.com/greek-yogurt-banana-maple-bread-pudding/

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carrot ginger soup with oregano croutons http://www.healthyseasonalrecipes.com/carrot-ginger-soup-with-oregano-croutons/ http://www.healthyseasonalrecipes.com/carrot-ginger-soup-with-oregano-croutons/#comments Tue, 07 Feb 2017 10:45:17 +0000 http://localhost/wordpress48/?p=123 This Carrot Ginger Soup with Oregano Croutons is the perfect mid-Winter vegan soup! And it is only 123 calories per serving. Granny smith apples, fresh ginger and thyme add wonderful layers and depth of flavor and the aromatic and crunchy oregano croutons make it extra special. I originally shared this recipe on February 28, 2012. I have […]

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This Carrot Ginger Soup with Oregano Croutons is the perfect mid-Winter vegan soup! And it is only 123 calories per serving. Granny smith apples, fresh ginger and thyme add wonderful layers and depth of flavor and the aromatic and crunchy oregano croutons make it extra special.

Carrot Ginger Soup with Oregano Croutons | Winter | Vegetarian | Vegan | Dairy Free | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on February 28, 2012. I have updated the images and some of the text today.

This soup always makes me think of a client I had when I worked as a personal chef. She requested it when she wasn’t feeling well. She said she felt like it was “clean.” This was before the whole concept of clean eating really took off, but it is exactly what clean eating is all about. I guess she was somewhat of a trend setter! And I kind-of agree that this is a really clean recipe. It is so pure and comforting. I love the little pop of ginger that warms me up from the inside.

Carrot Ginger Soup with Oregano Croutons | Winter | Vegetarian | Vegan | Dairy Free | Healthy Seasonal Recipes | Katie Webster

It is just perfect for this long of winter, where I feel like I too need a little clean eating. I also love it served cold in warmer months.

Carrot Ginger Soup with Oregano Croutons | Winter | Vegetarian | Vegan | Dairy Free | Healthy Seasonal Recipes | Katie Webster

Today I’ve paired it with whole-grain oregano croutons. I love how they soak up the soup! The soup itself is gluten-free, so if you’re serving it to a crowd that happens to have a gluten-free eater, they’ll be in luck too, just leave the croutons off! 😉

Carrot Ginger Soup with Oregano Croutons | Winter | Vegetarian | Vegan | Dairy Free | Healthy Seasonal Recipes | Katie Webster

LINK LOVE
I have to make these Skillet Garlic Parmesan ChickenThighs by Krista!!

All you salad lovers out there will love this Zippy Pear Goat Cheese Kale Salad by Lindsay.

Love the sound of this Simple Turkey Meatball Pho by Rebecca

carrot ginger soup with oregano croutons
Rate this recipe
Average: 0/5

Prep Time: 40 minutes

Total Time: 1 hour

Yield: 10 cups

Serving Size: 1 cup

Calories per serving: 123

Fat per serving: 6 g

Saturated fat per serving: 0 g

Carbs per serving: 17 g

Protein per serving: 2 g

Fiber per serving: 3 g

Sugar per serving: 8 g

Sodium per serving: 422 mg

carrot ginger soup with oregano croutons

This Carrot Ginger Soup with Oregano Croutons is the perfect mid-Winter Vegan soup! Granny smith apples, fresh ginger and thyme add wonderful layers of flavor and the oregano croutons make it extra special.

Ingredients

    Soup
  • 2 tablespoons extra-virgin olive oil
  • 2 granny smith apples, peeled, cored and chopped
  • 1 large onion, diced
  • 1 ½ pounds carrots, peeled and chopped (about 5 cups)
  • 3 stalks celery, chopped
  • 2 tablespoons chopped fresh ginger root (do not grate)
  • 1 ½ teaspoons chopped fresh thyme leaves
  • 1 ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 6 cups vegetable broth, such as Imagine No-Chicken
  • 1 tablespoon apple cider vinegar 
  • Croutons
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons chopped fresh oregano
  • ½ teaspoon coarse kosher salt
  • Freshly ground pepper, to taste
  • 4 cups cubed day-old whole-grain crusty bread

Instructions

    For the Soup:
  1. Heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, 1 ¼ teaspoon salt and pepper, cover and cook, removing lid to stir often, until the apples have broken down and the vegetables are starting to caramelize slightly along the edges of the pot, 15 to 17 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook,stirring occasionally, until the vegetables are very soft, 15 to 20 minutes. Puree with an immersion blender. Alternatively, puree in blender in batches. Use caution when blending hot liquids! Stir in vinegar.
  2. Meanwhile, prepare croutons:
  3. Preheat oven to 350 degrees F. Stir garlic, 2 tablespoons olive oil, oregano, ½ teaspoon coarse salt, and pepper in a large bowl. Add bread cubes and toss to coat. Spread out on a large baking sheet and bake until crispy, stirring once, 10 to 12 minutes. Serve croutons with soup.

Notes

0 mg Cholesterol, 1 g Added Sugar

http://www.healthyseasonalrecipes.com/carrot-ginger-soup-with-oregano-croutons/

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tangerine protein pancakes http://www.healthyseasonalrecipes.com/tangerine-protein-pancakes/ http://www.healthyseasonalrecipes.com/tangerine-protein-pancakes/#comments Fri, 03 Feb 2017 10:45:07 +0000 http://www.healthyseasonalrecipes.com/?p=11640 I have been bursting to share these Tangerine Protein Pancakes with you guys! I added them to the Best of Healthy Seasonal Recipes because I am so in love with them and I know you will be too. Not only are they naturally gluten-free but they have 9 grams of protein each. And they are […]

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I have been bursting to share these Tangerine Protein Pancakes with you guys! I added them to the Best of Healthy Seasonal Recipes because I am so in love with them and I know you will be too. Not only are they naturally gluten-free but they have 9 grams of protein each. And they are made from totally normal ingredients like oats and eggs and one of my favorite seasonal ingredients for the winter: tangerines!

Tangerine Protein Pancakes | Breakfast | Gluten Free | Winter | Kid Friendly | Healthy Seasonal Recipes | Katie Webster

I am so excited for you to try these protein pancakes because I know that you’ll fall in love!

I’ll admit that I have had limited experience with protein pancakes, and until now I was not really interested in having more experience with them because I wasn’t a fan. They were more like omelet pancakes or crepe pancakes than pancake pancakes. Well, folks, these protein pancakes are a game changer.

Tangerine Protein Pancakes | Breakfast | Gluten Free | Winter | Kid Friendly | Healthy Seasonal Recipes | Katie Webster

They are like pancakes. They ARE pancakes. Are you with me?

The oats make them leathery and chewy and not strange and eggy. Even though there is a lot of egg in them.

The cottage cheese is such a sneaky ingredient because it is really high in protein, but it has a neutral flavor, unlike Greek Yogurt which is sour. So you can’t tell it’s in there.

Tangerine Protein Pancakes | Breakfast | Gluten Free | Winter | Kid Friendly | Healthy Seasonal Recipes | Katie Webster

Don’t worry, I bet you’re thinking about the texture of cottage cheese, and I know that it sounds gross to put cottage cheese in your pancakes. But good news: the cottage cheese and the oats are completely pureed in the blender so the texture works out great.

Tangerine Protein Pancakes | Breakfast | Gluten Free | Winter | Kid Friendly | Healthy Seasonal Recipes | Katie Webster

But really the super special thing about these is the tangerine!!! What I did was I zested and juiced one of the tangerines and blended that up with the eggs, oats and cottage cheese. Then I added in chunks of tangerine and just pulsed that in. The vanilla and the tangerine flavor together is sort of like a creamsicle. So fantastically delicious!!

I made a video for you guys to show you how simple they are to make, and to show how the batter really is like regular pancake batter. See?

QUESTION:
Have you ever tried the omelet/crepe type of protein pancakes?
Does the combination of citrus and vanilla remind you of a creamsicle?

LINK LOVE:
Yum!!! Low Carb Chicken Zucchini Enchilada Bake from Ambitious Kitchen

I’m loving the photography of these Vegan Breakfast Power Bowls with Citrus from Blissful Basil

Loving the propping in these images and the yummy looking Salted Caramel Scotcheroos from Broma Bakery.

Thick and Chewy Smoked Sea Salt Pistachio and Chocolate Chunk Cookies. I die. Via Joanne Eats Well With Others.

tangerine protein pancakes
Rate this recipe
Average: 0/5

Prep Time: 15 minutes

Total Time: 25 minutes

Yield: 11 pancakes

Serving Size: 1 pancake

Calories per serving: 109

Fat per serving: 2 g

Saturated fat per serving: 1 g

Carbs per serving: 13 g

Protein per serving: 9 g

Fiber per serving: 2 g

Sugar per serving: 3 g

Sodium per serving: 216 g

tangerine protein pancakes

These Tangerine Protein Pancakes are naturally gluten-free and have 9 grams of protein each. And they're made from totally normal ingredients like oats and eggs with an added bright kick from the tangerines for a perfect Winter breakfast!

Ingredients

  • 2 tangerines or small oranges
  • 2 cups gluten-free old-fashioned oats
  • 1 cup low-fat cottage cheese
  • 4 egg whites
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • cooking spray, avocado oil or coconut oil

Instructions

  1. Cut the skin and pith off one tangerine and cut the flesh into small chunks or segments. Set aside. Grate about half of the zest from the remaining tangerine, then squeeze the juice from it.
  2. Combine oats, cottage cheese, egg whites, eggs, the zest and the juice in a blender and blend until completely creamy and smooth, about 1 minute on high. Add the tangerine chunks, vanilla and baking soda and pulse to combine.
  3. Heat a large griddle or skillet over medium-high heat until hot. Coat with cooking spray or brush lightly with avocado oil or coconut oil. Ladle ¼ cups-full of the batter onto hot griddle (it will spread out to 4-inch circles.) Let cook, undisturbed until browned on the bottom and the edges are slightly dry, 3 to 5 minutes. Carefully flip pancakes with a spatula and let cook on the other side until the center is cooked through, 2 to 3 minutes. Serve hot.
http://www.healthyseasonalrecipes.com/tangerine-protein-pancakes/

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healthy sloppy joes http://www.healthyseasonalrecipes.com/healthy-sloppy-joes/ http://www.healthyseasonalrecipes.com/healthy-sloppy-joes/#comments Tue, 31 Jan 2017 10:45:19 +0000 http://localhost/wordpress48/?p=154 These Healthy Sloppy Joes may skimp on added sugar, coming in at only 2 grams per serving, but they definitely don’t skimp on lip smacking flavor. And you’ll be able to get dinner on the table in under 45 minutes making this a perfect weeknight recipe! I originally shared this recipe on October 3, 2012. I […]

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These Healthy Sloppy Joes may skimp on added sugar, coming in at only 2 grams per serving, but they definitely don’t skimp on lip smacking flavor. And you’ll be able to get dinner on the table in under 45 minutes making this a perfect weeknight recipe!

Healthy Sloppy Joes | Comfort Food Makeover | Beef | Mushrooms | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on October 3, 2012. I have updated the images and some of the text today.

Healthy Sloppy Joes | Comfort Food Makeover | Beef | Mushrooms | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

This recipe relies mostly on the natural sweetness of onions to give it the sweet flavor of a traditional sloppy joe. There is no refined sugar, and no ketchup added to the meat at all. The only added sugar comes in the form of one tablespoon pure maple syrup which is a healthier choice and better for the environment than some other added sugars.

Healthy Sloppy Joes | Comfort Food Makeover | Beef | Mushrooms | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

 I’ve mentioned before that adult women should only be getting a max of 100 calories a day from added sugar. But for kids it’s about half that, only 3 teaspoons or 12 grams a day. That’s not much, and sneaky added sugars can add up surprisingly fast.

Healthy Sloppy Joes | Comfort Food Makeover | Beef | Mushrooms | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

As I try to pass this along to my girls, I have to be careful. I don’t want to be sugar-hoarding freaks, so I do let them eat a little sugar, I just try to keep an ongoing dialog about healthy choices. They are starting to understand the concept of empty calories but not quite nuanced information like the glycemic index. But we do talk about the fact that sugar, while it does taste good, can make us feel yucky afterwards when we get those sugar blues. So yes, they will eat some cake this month to be sure, but I am going to try hard to limit added sugars in other places in their diet. Not that they will ever know it.

Healthy Sloppy Joes | Comfort Food Makeover | Beef | Mushrooms | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

Healthy Sloppy Joes | Comfort Food Makeover | Beef | Mushrooms | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

Typically Sloppy Joes are loaded with added sugar from ketchup. Did you know one tablespoon of ketchup has 4 grams of sugar in it?!! [That seems so crazy high; I just have to recheck the label. Yup it really does. Wow!] A recipe for Sloppy Joes usually calls for about ¾ cup ketchup plus even more white or brown sugar added in too coming in at 10 grams of added sugar per serving! These Healthy Sloppy Joes on the other hand get their sweetness from slow cooked (aka caramelized) sweet onions plus only one tablespoon of maple syrup for the whole 8 servings. There’s no ketchup in these Joes at all. These come in at 2 grams of added sugar per serving. I think that’s quite an improvement. No?

Healthy Sloppy Joes | Comfort Food Makeover | Beef | Mushrooms | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

Healthy Sloppy Joes | Comfort Food Makeover | Beef | Mushrooms | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

There’s something else about this recipe that is worth pointing out. It is the fact that one pound of beef serves 8 people. To give you an idea, normally a pound would serve about 4 people. The trick here is that there are lots and lots of finely chopped mushrooms added into the mix. But they’re blasted in the food processor first, so they’re virtually undetectable. They really help to cut down on calories. The results are that this bun-busting Sloppy Joe will come in at 300 calories, and it tastes as good (if not better) than the original. And we’ll still have room for cake.

Healthy Sloppy Joes | Comfort Food Makeover | Beef | Mushrooms | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

healthy sloppy joes
Rate this recipe
Average: 0/5

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 8 servings

Serving Size: Generous 1/2 cup each

Calories per serving: 300

Fat per serving: 8 g

Saturated fat per serving: 2g

Carbs per serving: 39 g

Protein per serving: 20 g

Fiber per serving: 4 g

Sugar per serving: 9 g

Sodium per serving: 548mg

healthy sloppy joes

These Healthy Sloppy Joes may skimp on added sugar, coming in at only 2 grams per serving, but they definitely don't skimp on lip smacking flavor. And you'll be able to get dinner on the table in under 45 minutes making this a perfect weeknight recipe!

Ingredients

  • 1 tablespoon canola oil
  • 2 medium sweet onions, diced (about 3 cups)
  • 10 ounces white mushrooms, about 4
  • 1 pound lean ground beef, preferably grass fed
  • 3 tablespoons flour
  • 1 cup crushed tomatoes
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon maple syrup or brown sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon Worcestershire sauce
  • ¾ teaspoon salt
  • ½ teaspoon chopped fresh thyme
  • Freshly ground pepper
  • Pinch allspice
  • 8 whole grain buns, toasted if desired

Instructions

  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often until very soft, translucent and browned, 12 to 15 minutes. If onions are browning too quickly, add 1 to 3 tablespoons water.
  2. Meanwhile, pulse mushrooms in a food processor fitted with steel blade attachment until finely chopped. Alternatively, finely chop with a knife.
  3. Add mushrooms to the onions, and cook, until the mushrooms have release their juices and the liquid has evaporated, 4 to 6 minutes. Add beef, and cook, crumbling with a wooden spoon, until broken up, about 3 minutes.
  4. Sprinkle flour over the meat mixture, and stir to coat. Add tomatoes and broth and bring to a simmer, stirring often. Stir in brown sugar, vinegar, Worcestershire sauce, salt, thyme, pepper and allspice and simmer, stirring occasionally until the beef is cooked through and the sauce is thick and glossy, 3 to 5 minutes longer. Serve on buns.
http://www.healthyseasonalrecipes.com/healthy-sloppy-joes/

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vegan dark chocolate walnut bites http://www.healthyseasonalrecipes.com/vegan-dark-chocolate-walnut-bites/ http://www.healthyseasonalrecipes.com/vegan-dark-chocolate-walnut-bites/#comments Fri, 27 Jan 2017 10:45:55 +0000 http://www.healthyseasonalrecipes.com/?p=11882 These Vegan Dark Chocolate Walnut Bites are a super simple and healthy snack and will satisfy your chocolate cravings in only 15 minutes! This post is sponsored by Nature’s Path. I was compensated for my time. All opinions expressed here are my own. The last time I did a reader’s survey, a lot of you […]

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These Vegan Dark Chocolate Walnut Bites are a super simple and healthy snack and will satisfy your chocolate cravings in only 15 minutes!

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

This post is sponsored by Nature’s Path. I was compensated for my time. All opinions expressed here are my own.

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

The last time I did a reader’s survey, a lot of you told me that buying Certified Organic was really important to you. And it is very much to me too. So when Nature’s Path asked if I was interested in writing a post about organic food I knew it would be a great fit for us.

Nature's Path Organic eBook | Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

Nature’s Path has generously offered to give each one of you a free e-book about going organic. It’s filled with tons of useful information including, the true cost of food and why Certified Organic is healthier for people and the earth. Take a look at the table of contents below and you’ll also see that there are several recipes and even a promo code for you to use too!

Nature's Path Organic eBook | Table of Contents | Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

Please head over there and grab your copy right now, and then make sure you come back for this Vegan Dark Chocolate Walnut Bites recipe. I’ll wait right here while you get the book.

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

You’re back! Hi!! Let’s talk about these Vegan Dark Chocolate Walnut Bites shall we? I used Nature’s Path Old-Fashioned Organic Oats as the base for them so they make a nutritious snack.

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

These bites are super easy to make. All you have to do is grind up your oats in a food processor and then mix them with dark cocoa, cinnamon and a pinch of salt. That’s your dry mix.

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

Then make a paste in the food processor with soft pitted dates, almond butter and dark pure maple syrup.

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

Then mix the two together. This takes a little while, like 2 minutes or so. Don’t freak out when you start because it seems at first like they are too tacky, and sticky. Then the oats will start to absorb the paste and the texture will become more and more like a thick cookie dough the more you work it. I started with a stiff silicone spatula, but then I actually got right in there with my hands and kneaded the dough together.

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

Vegan Dark Chocolate Walnut Bites | Vegetarian | Snack | Winter | Oats | Maple Syrup | Healthy Seasonal Recipes | Katie Webster

For final yum factor, I added in mini chocolate chips, toasted walnuts and a drizzle of chocolate to go over the top. Store them in a re-sealable container in the refrigerator.

vegan dark chocolate walnut bites
Rate this recipe
Average: 0/5

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 16 servings

Serving Size: 1 ball

Calories per serving: 97

Fat per serving: 4 g

Saturated fat per serving: 1 g

Carbs per serving: 15 g

Protein per serving: 2 g

Fiber per serving: 2 g

Sugar per serving: 8 g

Sodium per serving: 22 mg

vegan dark chocolate walnut bites

These Vegan Dark Chocolate Walnut Bites are a super simple and healthy snack and will satisfy your chocolate cravings in only 15 minutes!

Ingredients

  • 1 ½ cup Old Fashioned oats
  • 3 tablespoons dark cocoa
  • ½ teaspoon cinnamon
  • Generous pinch salt
  • 1 cup pitted soft dates, 4 ounces
  • 3 tablespoons almond butter
  • 3 tablespoons dark pure maple syrup
  • 3 tablespoons chopped walnuts, toasted
  • 3 tablespoons mini chocolate chips, plus 3 Tablespoons more for melting, optional

Instructions

  1. Place oats in a food processor and process until finely ground. Transfer to a medium bowl. Add cocoa, cinnamon and salt and stir to combine.
  2. Place dates in food processor and pulse several times until broken into chunks. Add almond butter and maple syrup and process, scraping sides if necessary until it forms a thick paste.
  3. Add paste to the bowl and mash and stir with a silicone spatula until it starts to resemble crumbly cookie dough, about 2 minutes. Continue working the dough, knead with clean hands if necessary to work the oat mixture into a cohesive dough. Add walnuts and chocolate chips. Knead in well. Form into 14 balls. Drizzle with chocolate, if using. Refrigerate to set the chocolate.
http://www.healthyseasonalrecipes.com/vegan-dark-chocolate-walnut-bites/

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skinny flourless dark chocolate cake http://www.healthyseasonalrecipes.com/skinny-flourless-dark-chocolate-cake/ http://www.healthyseasonalrecipes.com/skinny-flourless-dark-chocolate-cake/#comments Tue, 24 Jan 2017 10:45:43 +0000 http://localhost/wordpress48/?p=155 This skinny flourless dark chocolate cake will satisfy your deep dark chocolate cravings with only 217 calories per serving. It’s a decadent gluten free dessert with a secret healthy ingredient! I originally shared this recipe on October 12, 2012. I have updated the images and some of the text today. My name is Katie, and […]

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This skinny flourless dark chocolate cake will satisfy your deep dark chocolate cravings with only 217 calories per serving. It’s a decadent gluten free dessert with a secret healthy ingredient!

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on October 12, 2012. I have updated the images and some of the text today.

My name is Katie, and I am a chocoholic.

I eat chocolate every day. Every. Single. Day.

 

And I mean The GOOD Stuff.

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

You know when you buy an over-the-counter medicine and the label says how much of the “active ingredient” is included in the product? Well that’s pretty much how I approach my selection of chocolate. For me, the dark chocolate is the active ingredient, and I want the medicine with the most “active ingredient” in my chocolate. Yeah, it’s that bad…

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

I don’t mess around with factory diluted mass-produced imitators. I go for the best. And I stash the stuff everywhere. Thank goodness the weather has turned a little cooler. I have had one too many melted chocolate bars in the side pouches of my car door…

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

But as you know, I am a healthy eater. 90% of what I eat and what I serve my family is great for you. The trick is, I satisfy my craving for chocolate and have just a bit of the very best quality, and then I go on with my day, satisfied. Whole. Okay, maybe that’s a bit much… but I don’t let it or other treats hold any power over me, and therefore I can indulge a bit, and not over-indulge.

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

 

For this recipe I wanted to develop a healthy chocolate cake. I knew I wanted to add pureed prunes. This is an idea I’d gotten from this dense and delicious Eating Well Chocolate Cake recipe. It replaces some of the fat and added sugar and keeps the cake naturally moist. As a result I added no butter or oil and only ½ cup sugar for 8 servings.

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

On the first test the recipe included a little bit of flour in it. But I felt like the crumb was too cakey and brownie-like. And honestly, I felt like it just diluted the chocolate, so I just took it out. Without it, this cake is so rich and fudgy, it sticks to the roof of your mouth like peanut butter. Now that’s what I call the good stuff.

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

skinny flourless dark chocolate cake
Rate this recipe
Average: 0/5

Prep Time: 20 minutes

Total Time: 4 hours

Yield: 8 servings

Calories per serving: 217

Fat per serving: 8g

Saturated fat per serving: 4 g

Carbs per serving: 40 g

Protein per serving: 6 g

Fiber per serving: 6 g

Sugar per serving: 26 g

Sodium per serving: 190 mg

skinny flourless dark chocolate cake

This skinny flourless dark chocolate cake will satisfy your deep dark chocolate cravings with only 217 calories per serving. It's an awesome gluten free dessert with a secret healthy ingredient!

Ingredients

  • 1 cup pitted prunes, about 14
  • 1 cup boiling water, plus more for water bath
  • 1 cup unsweetened cocoa powder, sifted
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 3 ounces dark chocolate, finely chopped and melted (see *tip)

Instructions

  1. Place prunes in a large heat-proof measuring cup or small bowl. Pour 1 cup boiling water over them and allow to soften and cool, about 30 minutes.
  2. Meanwhile, arrange oven rack into the center of the oven and preheat oven to 350 degrees F. Coat a 9-inch spring-form pan with cooking spray. Wrap spring-form pan in a double layer of foil to prevent leaks. Set in a large roasting pan.
  3. Whisk cocoa baking soda and salt in a large bowl.
  4. Puree prunes and their soaking liquid in a blender until smooth. Add eggs, sugar and vanilla and puree until smooth. Drizzle chocolate through feed tube while motor is running and puree until fully combined. Beat in vanilla and the pureed prunes until smooth on medium-low speed.
  5. Pour prune puree mixture into the cocoa mixture and mix with a silicone spatula until completely combined.
  6. Spread batter in the prepared pan. Carefully pour boiling water into the roasting pan, around the spring-form pan to create a hot water bath. Transfer the roasting pan to the oven and bake until puffed, starting to crack slightly and jiggles as a whole when the pan is tilted, 38 to 42 minutes. It will not seem firm like a cake with flour but will firm-up as it cools.
  7. Remove from water bath and carefully remove foil from sides. Cool on a wire rack until room temperature. Chill in refrigerator until cold and firm, about 2 hours. Remove pan sides and slice to serve.

Notes

17 g Added Sugars, 106 mg Cholesterol

Tip* To melt chocolate: Place chocolate in a small microwave-safe bowl and microwave in 30-second bursts, stirring between rounds, until the chocolate is about half melted. Remove from the microwave and continue stirring until completely melted.

http://www.healthyseasonalrecipes.com/skinny-flourless-dark-chocolate-cake/

Here are some of the original images associated with this blog post.

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie WebsterSkinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

Skinny Flourless Dark Chocolate Cake | Gluten Free | Dairy Free | Vegetarian | Dessert | Healthy Seasonal Recipes | Katie Webster

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healthy beef lasagna with spinach and basil http://www.healthyseasonalrecipes.com/healthy-beef-lasagna-with-spinach-and-basil/ http://www.healthyseasonalrecipes.com/healthy-beef-lasagna-with-spinach-and-basil/#comments Fri, 20 Jan 2017 10:45:27 +0000 http://www.healthyseasonalrecipes.com/?p=11642 I’m going to get to this Healthy Beef Lasagna with Spinach and Basil in a minute, and tell you all about how it is only 259 calories per serving (which is about 77 calories less than most lasagna recipes.) I’m going to get to how there is a gluten-free variation that is arguably better than […]

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I’m going to get to this Healthy Beef Lasagna with Spinach and Basil in a minute, and tell you all about how it is only 259 calories per serving (which is about 77 calories less than most lasagna recipes.) I’m going to get to how there is a gluten-free variation that is arguably better than the whole-wheat version. And about how it’s layered with healthy satisfying vegetables and lean grass fed beef and fresh basil…. Hang on to that thought because, I want to talk about shopping for a sec.

Healthy Beef Lasagna with Spinach and Basil | Gluten Free | Kid Friendly | Main Course | Dinner | Winter | Healthy Seasonal Recipes | Katie Webster

More specifically, shopping at Marshalls.

There’s this thing that happens to me when I shop there, and am wondering if it happens to you too. Please tell me I am not alone.

Here goes: I call it “breaking the seal.”

Let me explain. When I shop there, I either buy nothing at all. Or a wholecartloadofthings. Like once I take one item, and put it into my cart the floodgates are open and suddenly the whole cart is full in a matter of minutes. So, that moment when I decide to buy one item, I call that breaking the seal. Does that happen to you?
Healthy Beef Lasagna with Spinach and Basil | Gluten Free | Kid Friendly | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

Well, I was reminded of that sensation, of breaking the seal, this morning as I was writing this post because I have long resisted sharing a lasagna recipe here on the blog. And not sharing one, is a whole lot like shopping at Marshalls with an empty cart.

And now I have broken the seal.

My first item is in the cart.

Healthy Beef Lasagna with Spinach and Basil | Gluten Free | Kid Friendly | Main Course | Dinner | Healthy Seasonal Recipes | Katie Webster

And by item, I am talking about Lasagna. And now that I have shared one lasagna, I want to make a billion different variations of lasagna for you guys! Side note: A very similar thing happened after I resisted then shared my first pie here in 2014, and then quickly followed it up with pie after pie. Broken seal. Boom! Full cart.

Are you with me? If not, it’s okay, I don’t think you’re alone. 😉

Healthy Beef Lasagna with Spinach and Basil | Gluten Free | Kid Friendly | Main Course | Dinner | Winter | Healthy Seasonal Recipes | Katie Webster

Ok, moving on. Let’s talk about how to make this Healthy Beef and Spinach Lasagna with Basil shall we?

Tips for How to Make Healthy Beef Lasagna

  1. Gluten-free or whole-wheat lasagna noodles: For this recipe I tested it with whole-wheat lasagna, and I also tested it with gluten-free brown rice lasagna noodles. Either choice worked great, and the cooking and layering technique will not change. What you will notice is that the texture of the rice lasagna is actually on the softer side, and both my husband and I actually preferred it to the wheat version.
  2. Tips for texture: To get the best texture, boil the pasta for only 5 minutes before layering it into the lasagna. This will soften it, but it will not be completely mushy by the time it is finished baking.
  3. Cut Pasta to Fit: Trim the pasta to make a complete layer. I did this by laying 3 across, and then filled in the bottom (like the foot of the bed) with a horizontal noodle, cut to fit. You don’t want to overlap the noodles because they stick together and become a solid hard mass of noodle which is unpleasant.
  4. Beef: I used ground grass-fed beef because it’s a healthier choice and it is better for the environment. See my back to basics tip why to choose grass-fed beef. And it has a stronger flavor, which sometimes can be an issue, but in this case is an asset because the lasagna tastes like beef lasagna even though you’re getting less than an ounce per serving.
  5. Stealthy Mushrooms: I used 4 ounces of finely chopped mushrooms to bulk up the beef. My daughter who claims to not like mushrooms (I ignore this and feed them to her regularly by the way) didn’t even notice them. The key is chopping them up in to little pieces. The benefit of replacing some of the beef with mushrooms is that it gives volume with very few calories. Plus mushrooms are loaded with vitamins and antioxidants.
  6. Sauce: Instead of buying jarred sauce or taking the time to make sauce from scratch, I skipped that step entirely by using a 28-ounce can of crushed tomatoes. I added that right to the beef, and then stirred in the baby spinach. Making the beef, mushroom, tomato and spinach all one part of the mise en place really helped to make the process of assembling the lasagna a lot easier.]
  7. Lower Fat Cheese: I used part-skim ricotta and part-skim mozzarella to save on calories. I found that shredding the part-skim mozzarella by hand yielded a better texture on the top of the casserole than using pre-shredded bagged mozzarella. If you do want to use bagged mozzarella, just be careful in step 6 after you add on the last layer of cheese. You don’t want it to get brown at all. Since the cheese is lower in fat, it can get hard if you brown it.
  8. Basil: I added in basil for freshness and flavor. This is the key to the yumminess of this lasagna. Don’t skimp on it. I used a half cup of chopped fresh basil. It really makes this taste so fresh and yummy.

Healthy Beef Lasagna with Spinach and Basil | Gluten Free | Kid Friendly | Main Course | Dinner | Winter | Healthy Seasonal Recipes | Katie Webster

QUESTIONS:
Do you have that breaking the seal experience when shopping?
Do you ever use mushrooms to replace beef?
Now that I’ve broken the seal, what other kinds of lasagna would you like to see here?

LINK LOVE:
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Butter Bean and Roasted Delicata Tartines by Honestly Yum
Vegetarian Sweet Potato Pad Thai on Will Cook For Friends
Sheet Pan Roasted Chicken with Turnips and Rutabaga on Brookly Supper

healthy beef lasagna with spinach and basil
Rate this recipe
Average: 1.5/5
2 ratings

Prep Time: 35 minutes

Total Time: 1 hour, 45 minutes

Yield: 12 servings

Calories per serving: 259

Fat per serving: 10 g

Saturated fat per serving: 5 g

Carbs per serving: 24 g

Protein per serving: 18 g

Fiber per serving: 4 g

Sugar per serving: 5 g

Sodium per serving: 369 mg

healthy beef lasagna with spinach and basil

This Healthy Beef Lasagna with Spinach and Basil is only 259 calories per serving which is about 77 calories less than most lasagnas! It's layered with healthy satisfying vegetables, lean grass fed beef and fresh basil making it the perfect kid-friendly dinner. And there is a gluten free version!

Ingredients

  • 12 whole-wheat or gluten-free brown rice lasagna noodles (8-oz)
  • ½ pound lean ground beef, preferably grass fed
  • 4 ounces finely chopped mushrooms
  • 1 ½ teaspoon dry Italian Seasoning blend
  • 2 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 teaspoon salt
  • 1 5-ounce package fresh baby spinach
  • ½ cup chopped fresh basil, plus more for garnish if desired
  • 1 large egg
  • 1 16-ounce container part-skim ricotta cheese
  • ½ teaspoon ground pepper
  • 8 ounces shredded mozzarella cheese, preferably part skim (2 cups)
  • 2 tablespoons grated Parmesan or Asiago cheese

Instructions

  1. Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna, stirring occasionally until soft and pliable but not yet al dente, about 5 minutes. Drain and rinse with cold water.
  3. Meanwhile, coat a large non-stick skillet with cooking spray. Add beef, mushrooms and Italian Seasoning and set over medium-high heat. Cook, breaking up beef with a wooden spoon until no-longer pink and the liquid is evaporated, 7 to 8 minutes. Add garlic and cook, stirring 30 seconds. Add tomatoes and salt and stir to combine. Bring to a simmer, while adding baby spinach by handfuls, stirring to wilt until the whole amount is completely wilted into the beef mixture, 3 to 4 minutes. Remove from the heat and stir in basil.
  4. Beat egg in a medium bowl. Add ricotta and pepper and stir until completely combined.
  5. Spread ½ cup tomato mixture in the bottom of the prepared baking dish. (Tip: Remove any large chunks of beef and add them back to the skillet of sauce.) Layer three lasagna noodles vertically into the baking dish; cut one more noodle as necessary and place horizontally to fill in the space at the end of the other three. Top with 1 ½ cups tomato mixture. Dot with half of the ricotta mixture. Sprinkle with ¾ cup mozzarella. Top with 3 ½ more noodles, 1 ½ cups tomato mixture. Dot with the remaining half of the ricotta mixture and top with ¾ cup mozzarella. Top with the remaining noodles. Spread the remaining tomato mixture (about 1 cup) evenly over the top. Cover with aluminum foil.
  6. Bake until the lasagna is steaming hot all the way through, 40 to 50 minutes. Remove foil, sprinkle with the remaining ½ cup mozzarella and Parmesan. Bake until the mozzarella on top is just melted but not browned, about 10 minutes.
  7. Let lasagna cool 10 to 15 minutes before sprinkling with additional basil and slicing it into 12 servings.

Notes

To Make Ahead: Can be prepared through step 5 up to 1 day in advance. Proceed with step 6 adding an extra 15 minutes of cook time before removing foil.

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