Healthy Seasonal Recipes http://www.healthyseasonalrecipes.com locavore omnivore culinerd Wed, 29 Mar 2017 19:42:36 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.3 macaroni & cheese with broccoli http://www.healthyseasonalrecipes.com/macaroni-and-cheese-with-broccoli/ http://www.healthyseasonalrecipes.com/macaroni-and-cheese-with-broccoli/#comments Mon, 27 Mar 2017 09:45:00 +0000 http://localhost/wordpress48/?p=29 This delicious baked macaroni & cheese with broccoli is a healthy make-over of the classic casserole. But with its crunchy golden brown breadcrumb topping and uber-creamy cheese sauce you won’t miss a thing. This is a family weeknight dinner favorite and is ready in just 45 minutes! I originally shared this recipe on January 11, […]

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This delicious baked macaroni & cheese with broccoli is a healthy make-over of the classic casserole. But with its crunchy golden brown breadcrumb topping and uber-creamy cheese sauce you won’t miss a thing. This is a family weeknight dinner favorite and is ready in just 45 minutes!
Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster
I originally shared this recipe on January 11, 2011. I have updated the images and some of the text today.

 For those of us who are committed to eating healthfully, frozen produce is super helpful. By the end of the week, or if you’re snowed in (yes, that does happen in Vermont in the Spring!) with an empty produce bin, having frozen vegetables handy can mean the difference between a healthy home-cooked meal and fat-laden take-out. And don’t worry about the nutrition end of it. Did you know that frozen vegetables can actually be more nutritious than fresh? This happens in some cases because they are picked and frozen at the peak of their nutrition.

Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster

Here is my cheesy, ooey, gooey Macaroni and Cheese with Broccoli. It is comforting (and healthy) for a mid-week supper. Honestly my family loves it so much they request it for special occasions too, like for their birthday dinners. I even made it one year for Valentine’s Day baked in a heart-shaped baking dish.

Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster

With it’s creamy cheesiness, I don’t even think they know how healthy it is. I love that it requires no planning because the ingredients are always on hand.

Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster

I usually use a 10-ounce box of frozen chopped broccoli, but a large crown of chopped fresh works well to if you happen to have it. I’ve also made it with edamame, which my kids will gobble up like jellybeans. Try it with whatever vegetable your family will eat.

Macaroni and Cheese with Broccoli | Vegetarian | Whole Grain | Casserole | Kid Friendly | Comfort Food |Healthy Seasonal Recipes | Katie Webster

macaroni & cheese with broccoli
Rate this recipe
Average: 0/5

Prep Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Calories per serving: 401

Fat per serving: 7.4 g

Saturated fat per serving: 1.7 g

Carbs per serving: 62.6 g

Protein per serving: 20.5 g

Fiber per serving: 9.5 g

Sugar per serving: 8 g

Sodium per serving: 744 mg

macaroni & cheese with broccoli

This delicious baked macaroni & cheese with broccoli is a healthy make-over of the classic casserole. With its crunchy golden brown breadcrumb topping and uber-creamy cheese sauce you won't miss a thing. This is a family weeknight dinner favorite and is ready in just 45 minutes!

Ingredients

  • 12 -ounces whole-wheat macaroni, about 3 cups, uncooked
  • 1 large broccoli crown, chopped (about 4 cups) or 1 10-ounce box frozen chopped broccoli, thawed
  • 2 1/2 cups milk, preferably non-fat, divided
  • 1/4 cup flour
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 1/2 cups shredded extra-sharp cheddar cheese (6 ounces)
  • Crumb topping
  • 3 tablespoons dry breadcrumbs, preferably whole-wheat (see ingredient note*)
  • 3/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 teaspoons extra-virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F. Coat a 2-quart baking dish with cooking spray. Bring a large pot of salted water to a boil.
  2. When water boils cook macaroni 4 minutes less than package instructions. Add the raw fresh broccoli if using (the frozen broccoli goes in later if you are using that.) Continue cooking for 2 minutes longer until the pasta is slightly undercooked (the broccoli should be bright green and crisp tender.) Drain thoroughly and return to the pot.
  3. Meanwhile prepare cheese sauce. Heat 2 cups milk in a medium saucepan over medium-high heat, stirring often until steaming hot. Whisk together the remaining 1/2 cup cold milk, flour, Dijon, 3/4 teaspoon salt and white pepper in a medium bowl until completely smooth. Whisk the flour mixture into the steaming milk and bring to a simmer whisking often until smooth and thickened. Remove from the heat and stir in the cheese. If using the frozen thawed broccoli stir it into the cheese sauce.
  4. Stir the cheese sauce into the pasta. Transfer the pasta mixture into the prepared baking dish. Stir together breadcrumbs, paprika, 1/4 teaspoon salt, garlic powder in a small bowl. Drizzle in olive oil and stir until completely combined. Sprinkle the crumbs over the pasta and transfer to the oven. Bake until the pasta is bubbling and the topping is golden, 15 to 20 minutes.

Notes

8 mg cholesterol, 0 g added sugars

http://www.healthyseasonalrecipes.com/macaroni-and-cheese-with-broccoli/

Here is the original image associated with this blog post.

macaroni and cheese with broccoli

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maple carrot sheet cake http://www.healthyseasonalrecipes.com/maple-carrot-sheet-cake/ http://www.healthyseasonalrecipes.com/maple-carrot-sheet-cake/#comments Fri, 24 Mar 2017 09:45:52 +0000 http://www.healthyseasonalrecipes.com/?p=12489 This insanely delicious healthy maple carrot sheet cake is only 254 calories per serving, and it is so sweet and moist and loaded with carrots, raisins, walnuts and pineapple. It is totally refined-sugar free. It has a simple maple cream cheese and coconut frosting that you can make without a mixer. And the best part […]

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This insanely delicious healthy maple carrot sheet cake is only 254 calories per serving, and it is so sweet and moist and loaded with carrots, raisins, walnuts and pineapple. It is totally refined-sugar free. It has a simple maple cream cheese and coconut frosting that you can make without a mixer.

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

And the best part is the maple and fruit and carrots make this cake so incredibly moist!! It keeps in the fridge for days and it is even better on day two so it is a great make-ahead dessert for a large group.

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

Phew that was a lot to get into a teaser wasn’t it?

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

I am not going to even attempt to be humble about this recipe. Because this carrot cake has got it goin’ ooooonnnnn! And I have some major bragging to do about it.

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

This maple carrot sheet cake is top shelf, my healthy recipe loving people. I’m putting it on the Best of List, and mark my words, if you are/were one of the people who was fanatical about my maple sweetened pumpkin chocolate chip bread, you will also become fanatical about this cake.

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

You may just end up calling it “my carrot cake.” As in, “I can bring my famous carrot cake.” Like the one you’re known for that is so good people ask you for the recipe. Just sayin’, it’s going to happen. 😉

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

Okay. So let’s talk recipe notes shall we?

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

How to make Healthy Maple Carrot Sheet Cake

  1. For best results measure your flour the way I do. When I worked in the EatingWell Test Kitchen we measured our flour in the following manner: Stir the flour with a spoon to fluff it up. Then spoon it into a dry measuring cup. Next level it off with a knife. This method does not require a kitchen scale, something which many home cooks do not have. I’m not saying that this way is necessarily “right” and other ways are wrong. I am saying that in order for your results to be like mine we should measure our flour the same way. That way, as long as you always do this, and I do too, we should get the same results. Sound like a plan?
  2. I use white whole-wheat flour because it is just as nutritious as regular whole-wheat flour but has a less pronounced flavor, which works well in baking. You can order it from King Arthur Flour.
  3. I use a blend of spices for classic carrot cake flavor. Sometimes using spices overwhelms the flavor of maple, but in this case I felt it was important to have a balance of warm spices.
  4. I tested this recipe several times, and I tried to make it with butter, coconut oil and avocado oil. I ended up going with avocado oil because it was the best texture on day one. And it was also good when the cake was refrigerated on subsequent days. The saturated fat in the butter and coconut oil made the cake dry when cold. I also ended up increasing the amount of oil to one full cup which is a lot for one of my recipes, but this serves 24 people, so you end up getting less than a tablespoon of oil per serving.
  5. I used dark pure maple syrup from our family maple syrup business Little Hill Sugarworks. It gives the best strongest maple flavor. You can read more here about why the way we make our maple syrup is better and order a bottle to try for yourself.
  6. I added a ton of goodies to this cake. I wanted this to be chock full of carrots and other classic carrot cake additions like raisins, nuts and pineapple. I really love that there is some in every bite! Tip: for better flavor toast your walnuts before stirring them into the batter. That will increase the flavor even more.
  7. I used an 8-ounce can of crushed pineapple. Make sure you drain it well folks. Do this in a fine mesh sieve to get the liquid out. Otherwise the cake will have too much water in it and it won’t rise correctly.
  8. I used a splash of Maple Sapling Liquor. It is made from pure maple syrup and boosts the maple flavor of the cake. If you cannot find it, you can use dark rum or you can skip it if you prefer.
  9. This frosting is amazingly easy and delicious. By using whipped cream cheese, you don’t even need to soften the cream cheese or use an electric mixer. You can mix it by hand with a silicone spatula! I’ll admit that there is not a ton of frosting, but I was trying to shave calories off of the cake. I asked my tasters if they wanted more frosting and they said no. The good news is that means each serving is only 254 calories! If this is a special occasion, you’re interested in more frosting and you are not super concerned about the calories you can double the frosting and you’ll have a very generous amount.

Healthy Maple Carrot Sheet Cake | Dessert | Baking | Easter | Spring | Healthy Seasonal Recipes | Katie Webster

maple carrot sheet cake
Rate this recipe
Average: 0/5

Prep Time: 25 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 sheet cake, 24 servings

Calories per serving: 254

Fat per serving: 17 g

Saturated fat per serving: 5 g

Carbs per serving: 26 g

Protein per serving: 3 g

Fiber per serving: 1 g

Sugar per serving: 17 g

Sodium per serving: 177 mg

maple carrot sheet cake

This delicious healthy maple carrot sheet cake is only 254 calories per serving. It's sweet, moist and loaded with carrots, raisins, walnuts, pineapple and topped with a simple maple cream cheese and coconut frosting. The perfect Easter dessert!

Ingredients

    For the cake
  • 1 cups white whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 3 eggs
  • 1 ½ cup pure maple syrup, amber or dark
  • 1 cup avocado oil or organic canola oil
  • 2 tablespoons maple liquor or dark rum, optional
  • 2 cups shredded carrots, from about 3 medium peeled carrots
  • 8 ounce can crushed pineapple, drained through a fine mesh sieve
  • ½ cup raisins
  • ½ cup chopped walnuts
  • For the Frosting
  • 8 ounces whipped cream cheese
  • 3 tablespoons (granulated) maple sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons toasted unsweetened coconut for garnish, optional

Instructions

  1. Make Cake: Preheat oven to 350 degrees F. Coat a 9X13-inch baking pan with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves in a medium bowl.
  3. Beat eggs, maple, avocado (or canola oil) and liquor in a large bowl until completely combined. Add carrots, pineapple, raisins and walnuts and stir to combine. Add the flour mixture and stir until completely moistened. Spread batter in the prepared baking pan and transfer to the oven.
  4. Bake until the cake is deep brown and set in the center when lightly touched with finger tips, 48 to 54 minutes. Test to make sure cake is done with a toothpick. Moist crumbs will be attached when cake is fully cooked. Let cool completely in pan on a wire rack, 45 minutes to an hour.
  5. Make Frosting: Stir cream cheese, maple sugar and vanilla extract in a bowl with silicone spatula until the maple is completely dissolved. Vigorously beat in coconut oil until it comes together into a smooth thick frosting.
  6. Immediately spread the frosting over the cake. Top with toasted coconut if using.
http://www.healthyseasonalrecipes.com/maple-carrot-sheet-cake/

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Sweet Potato and Brown Butter Hot Cross Buns

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

Greek Yogurt and Banana Maple Bread Pudding

Carrot Cake Waffles | Breakfast | 30 minutes or less | White Whole Wheat Flour | Healthy Seasonal Recipes | Katie Webster

Carrot Cake Waffles

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spicy shrimp and cheese grits with tomato http://www.healthyseasonalrecipes.com/spicy-shrimp-and-cheese-grits-with-tomato/ http://www.healthyseasonalrecipes.com/spicy-shrimp-and-cheese-grits-with-tomato/#comments Mon, 20 Mar 2017 09:45:31 +0000 http://www.healthyseasonalrecipes.com/?p=12464 This Spicy Shrimp and Cheese Grits with Tomatoes recipe is the best! It is so fast, delicious and healthy. I could barely wait to share it with you. The shrimp are sauced in spicy tomatoes with garlic and spooned over creamy cheesy grits. It’s naturally gluten-free and ready in 17 minutes flat!   DISCLOSURE: I […]

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This Spicy Shrimp and Cheese Grits with Tomatoes recipe is the best! It is so fast, delicious and healthy. I could barely wait to share it with you. The shrimp are sauced in spicy tomatoes with garlic and spooned over creamy cheesy grits. It’s naturally gluten-free and ready in 17 minutes flat!Spicy Shrimp and Cheese Grits with Tomato | Gluten Free | Entree | 20 minutes or less | Healthy Seasonal Recipes | Katie Webster

 

DISCLOSURE: I created this Spicy Shrimp and Cheese Grits with Tomatoes recipe for the dairy farm families of New England as part of an ongoing partnership. I was compensated for this post and all opinions are my own.

You know that feeling when you know that something really exciting is about to happen? Well that’s the feeling I’m having as I am about to hit publish on this Spicy Shrimp and Cheese Grits with Tomatoes recipe you guys! I have been dying to share it since I know you’re going to love it as much as I do.

When I was in magazine publishing, I never really got used to working so far in advance, 3, 6 even 9 months in advance, for styling, testing and developing. Imagine preparing Thanksgiving dinner in the middle of August heat. It’s not ideal. Not to mention the inability to get ingredients in season.

Here on the blog it is so much more mellow. I work much closer to real time. That said, so that I can stay organized and sane I keep a rolling editorial calendar planned out a couple months ahead. I usually work on my hypothesis drafts of recipes starting up to a month in advance and sometimes more than that. So sometimes by the time the recipe is ready for launch day, I am mentally two weeks in the future working on another recipe all together.

Spicy Shrimp and Cheese Grits with Tomato | Gluten Free | Entree | 20 minutes or less | Healthy Seasonal Recipes | Katie WebsterSome times the anticipation of a recipe particularly gets to me. Like I know I have a big winner that you guys are going to love as much as I do. It happened with this Slow Cooker Chicken Cacciatore big time. And it happened again with this Spicy Shrimp and Cheese Grits with Tomatoes recipe.

Guys, it felt like an eternity to wait for the publish date. I am so exited for you to try it! It is totally on the Best of Healthy Seasonal Recipes. No question!

The combo of shrimp and grits is a classic for a reason. They just go together so well. The taste of the sweet toasty grits and the roasty sear of sweet shrimp is a match made in heaven. There are all different variations of ways to prepare shrimp and grits, sometimes they’re saucy, sometimes they’re simple, sometimes they’re barbecued. This version is super fast, easy and healthy!

This Spicy Shrimp and Cheese Grits with Tomatoes recipe is the best! It is so fast, delicious and healthy. I could barely wait to share it with you. The shrimp are sauced in spicy tomatoes with garlic and spooned over creamy cheesy grits. It’s naturally gluten-free and ready in 17 minutes flat!

I used a ton of garlic and the simplicity of canned diced tomatoes to sauce up the shrimp. They’re spooned over creamy cheesy grits. I used pepper jack cheese to add a little kick, and a couple tablespoons of half and half to make them a little richer tasting. The creamy dairy in the grits contrasts beautifully with the bright acidity of the tomatoes and the sweet shrimp.

I tested this with crushed pepper at first, but I ended up changing the recipe to use hot sauce. Not only is that more authentic, I find it is easier to tell how hot you’re making the sauce. Red pepper flake can have that creeper effect and wind up making things too spicy before you know it. And then there’s no going back!

So as with most spicy recipes I create here, I like to leave the level of heat up to you. I can handle a lot of heat, but I tend to err on the side of mellow so that my whole family can enjoy it. I really love the Goya hot sauce. I love that it adds a bit of tang from the vinegar in it. It is really similar to Frank’s if you happen to have that in your fridge. Cholula would also work well. If you’re using Tabasco brand, just go easy and add more to taste, as that is more concentrated than these other more vinegary hot sauces. I added more hot sauce on top of mine to give it more kick! Yehaw!Spicy Shrimp and Cheese Grits with Tomato | Gluten Free | Entree | 20 minutes or less | Healthy Seasonal Recipes | Katie Webster

For information about the dairy farm families of New England, school nutrition, and health and wellness topics, please visit New England Dairy & Food Council and Must Be the Milk.

spicy shrimp and cheese grits with tomato
Rate this recipe
Average: 0/5

Prep Time: 17 minutes

Total Time: 17 minutes

Yield: 4 servings

Calories per serving: 412

Fat per serving: 23 g

Saturated fat per serving: 11 g

Carbs per serving: 16 g

Protein per serving: 32 g

Fiber per serving: 2 g

Sugar per serving: 4 g

Sodium per serving: 1180 mg

spicy shrimp and cheese grits with tomato

These Spicy Shrimp and Cheese Grits with Tomatoes are a fast, delicious and healthy weeknight dinner. The shrimp are sauced in spicy tomatoes with garlic and spooned over creamy cheesy grits. It’s naturally gluten-free and ready in 17 minutes flat!

Ingredients

  • 3 cups chicken broth, vegetable broth or water
  • 1 cup Corn Grits
  • 1 cup shredded Pepper jack cheese
  • 2 tablespoons half and half
  • pinch garlic powder
  • 1 teaspoon salt, divided
  • 4 teaspoons extra virgin olive oil, divided
  • 8 ounces peeled and deveined raw shrimp, tails removed if desired (41-50 ct)
  • 1 tablespoon chopped garlic
  • 1 14-ounce can diced tomatoes, preferably fire roasted
  • 2 tablespoons tomato paste
  • 1 teaspoon hot sauce, such as Goya or Franks, or to taste
  • Chopped fresh parsley for garnish, optional

Instructions

  1. Bring broth to a simmer in a medium saucepan over high heat. Gradually whisk in corn grits. Bring to a simmer, whisking often. Reduce heat to medium low and simmer stirring with a silicone spatula until the mixture is very thick, 4 to 6 minutes.
  2. Remove from the heat and stir in Pepper jack cheese until melted. Add half and half, garlic powder and ½ teaspoon salt. Cover and keep warm.
  3. Meanwhile, heat 2 teaspoons oil in a large skillet over high heat. Add shrimp in a single layer, and cook, undisturbed until seared and bright pink on the bottom, about 2 minutes. Turn shrimp over and let cook on the other side until the shrimp is just cooked through, about 2 minutes longer. Remove shrimp to a plate and cover with foil.
  4. Add the remaining 2 teaspoons oil to the skillet, and reduce heat to medium-low. Add garlic and cook, stirring until the garlic is fragrant. Immediately add diced tomatoes, and cook, scraping up browned bits from the skillet until the mixture simmers. Stir in tomato paste, hot sauce and the remaining ½ teaspoon salt until the tomato paste is no longer clumpy. Stir in the cooked shrimp and any accumulated juices from the plate. Heat shrimp through and remove from the heat.
  5. Serve the grits hot with the shrimp and tomato sauce on top. Garnish with parsley if desired.
http://www.healthyseasonalrecipes.com/spicy-shrimp-and-cheese-grits-with-tomato/

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carrot cake waffles http://www.healthyseasonalrecipes.com/carrot-cake-waffles/ http://www.healthyseasonalrecipes.com/carrot-cake-waffles/#comments Fri, 17 Mar 2017 09:45:41 +0000 http://www.healthyseasonalrecipes.com/?p=12422 These Carrot Cake Waffles are a cross between a hearty, wholesome whole-wheat waffle and a slice of carrot cake. Read on to grab the easy recipe and enter to win a quart of my family’s home-made pure Vermont maple syrup. Before we get to the maple giveaway, let’s talk for a second about these Carrot […]

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These Carrot Cake Waffles are a cross between a hearty, wholesome whole-wheat waffle and a slice of carrot cake. Read on to grab the easy recipe and enter to win a quart of my family’s home-made pure Vermont maple syrup.

Carrot Cake Waffles | Breakfast | 30 minutes or less | White Whole Wheat Flour | Healthy Seasonal Recipes | Katie Webster

Before we get to the maple giveaway, let’s talk for a second about these Carrot Cake Waffles, because you’re probably thinking what the heck are those??? And that I have completely lost my nut and gone to the dark side of recipe development. But I assure you my dear friends and readers that I haven’t! These Carrot Cake Waffles are not nearly as indulgent as they sound.

Carrot Cake Waffles | Breakfast | 30 minutes or less | White Whole Wheat Flour | Healthy Seasonal Recipes | Katie Webster

Really, I just took the concept of all of the naturally healthy goodies that you add into carrot cake batter: shredded carrots, raisins, walnuts and crushed pineapple, and folded it into a simple whole-wheat waffle batter.

I sweetened the batter up naturally with apple juice and a touch of our home-made maple syrup.

Carrot Cake Waffles | Breakfast | 30 minutes or less | White Whole Wheat Flour | Healthy Seasonal Recipes | Katie Webster

To top them off I piped on whipped cream cheese to sub in for cream cheese frosting. So even though they sound uber indulgent, they really are quite nutritious! One waffle provides nearly ¼ of your daily Vitamin A and Vitamin C. Each one has 9 grams of protein and 5 grams of hunger-busting fiber.

Carrot Cake Waffles | Breakfast | 30 minutes or less | White Whole Wheat Flour | Healthy Seasonal Recipes | Katie Webster

I made a quick 60 second video to show you just how simple they are to make.

Now, let’s move on to free maple syrup shall we???

Carrot Cake Waffles | Breakfast | 30 minutes or less | Easter | Healthy Seasonal Recipes | Katie Webster

The occasion? This spring my husband and I have launched our own maple syrup business. It’s called Little Hill Sugarworks, and we make craft-made small-batch pure maple syrup.

Carrot Cake Waffles | Breakfast | 30 minutes or less | Easter | Healthy Seasonal Recipes | Katie Webster

Right now we are exclusively selling our craft-made small-batch syrup, in these awesome bottles, along with signed copies of my cookbook, Maple {Quirk Books 2015.}. And you’re probably not surprised to learn that I’m just crazy enough to have started a little maple blog over there. *facepalm!!

Little Hill Sugarworks Craft-made Small-Batch Pure Vermont Maple Syrup.

So I wanted to make sure you all knew about Little Hill Sugarworks right from the get go. The Little Hill Maple website, and e-shop has only been out in the great big webosphere for two weeks and we’ve already shipped to more than 6 states! I’d love it if you headed over there to check it out. Please let me know if you see anything that’s off or out of place. I am sure there are many! AND before you go, please enter this giveaway to get a free quart bottle of our first batch of syrup shipped right to your door. {US only please.}

Carrot Cake Waffles | Breakfast | 30 minute recipe | Easter | Healthy Seasonal Recipes | Katie Webster

a Rafflecopter giveaway

carrot cake waffles
Rate this recipe
Average: 0/5

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 6 waffles

Serving Size: 1 waffle

Calories per serving: 377

Fat per serving: 15 g

Saturated fat per serving: 2 g

Carbs per serving: 52 g

Protein per serving: 9 g

Fiber per serving: 5 g

Sugar per serving: 13 g

Sodium per serving: 323 mg

carrot cake waffles

These Carrot Cake Waffles are a cross between a hearty, wholesome whole-wheat waffle and a slice of carrot cake. Ready is less than 30 minutes and packed with 9 grams of protein and 5 grams of fiber they make a nutritious and delicious breakfast!

Ingredients

  • 3 large eggs
  • 2/3 cup apple juice
  • 1/3 cup avocado oil or organic canola oil
  • 3 tablespoons dark pure maple syrup, plus more for serving
  • 1 cup peeled and shredded carrots, about 2 medium
  • 1 8 ounce can crushed pineapple, drained well
  • 3 tablespoons raisins
  • 3 tablespoons chopped toasted walnuts
  • 1 1/4 cups white whole-wheat flour
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoon cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • whipped cream cheese, optional

Instructions

  1. Preheat waffle iron.
  2. Meanwhile, beat eggs, juice, oil, 3 tablespoons maple syrup in a large bowl. Stir in carrot, pineapple, raisins and walnuts.
  3. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, salt and nutmeg in a medium bowl.
  4. Stir flour mixture into the egg mixture with a silicone spatula.
  5. Cook batter according to waffle maker’s instructions. Serve topped with whipped cream cheese and additional maple syrup if desired.

Notes

Can be prepared through step 3 up to 1 day in advance. Store wet mix in the refrigerator.

http://www.healthyseasonalrecipes.com/carrot-cake-waffles/

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foolproof stove-top popcorn http://www.healthyseasonalrecipes.com/foolproof-stove-top-popcorn/ http://www.healthyseasonalrecipes.com/foolproof-stove-top-popcorn/#comments Mon, 13 Mar 2017 09:45:49 +0000 http://localhost/wordpress48/?p=99 If you’re wondering how to make stove-top popcorn without burning the kernels then you have to try this trick to get perfect Foolproof Stove-Top Popcorn. It is one of my favorite snacks because it comes with a HUGE nutritional bonus: It is whole grain, high fiber, naturally gluten-free, vegan and only 55 calories per cup. Whew! Now […]

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If you’re wondering how to make stove-top popcorn without burning the kernels then you have to try this trick to get perfect Foolproof Stove-Top Popcorn. It is one of my favorite snacks because it comes with a HUGE nutritional bonus: It is whole grain, high fiber, naturally gluten-free, vegan and only 55 calories per cup. Whew! Now that’s a powerhouse snack that also happens to be ready to chow down on in less than 10 minutes!

Foolproof Stove-Top Popcorn | Fiber | Vegetarian | Low Calorie | Snack | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on September 2, 2011. I have updated the images and some of the text today.

This is one of those recipes people are always asking for. I regularly get calls from friends and neighbors who have had stove-top popcorn at my house and want to try it on their own.

Foolproof Stove-Top Popcorn | Fiber | Vegetarian | Low Calorie | Snack | Healthy Seasonal Recipes | Katie Webster

I even found myself in the bulk section of the health food store reciting it to a perfect stranger the other day. There I was, filling up my bag with popping corn minding my own business and before I knew it I was telling a woman about the three kernel technique.

Foolproof Stove-Top Popcorn | Fiber | Vegetarian | Low Calorie | Snack | Healthy Seasonal Recipes | Katie Webster

After that I realized that was a sign I should share it here. It is so easy and only takes a few minutes, but there are a few things to keep in mind.

Foolproof Stove-Top Popcorn | Fiber | Vegetarian | Low Calorie | Snack | Healthy Seasonal Recipes | Katie Webster

Tips for making Foolproof Stove-Top Popcorn

  1. Use a heavy-bottomed pot. It is really easy to burn the popcorn if you use a flimsy pot.
  2. Remember to start by adding the oil and test kernels to an unheated pot. After you put it on the heat, listen for the three pops. You’ll know that the oil is hot enough, but it won’t get too hot to burn the kernels or popcorn.
  3. Shake the pot every 30 seconds to help the un-popped kernels fall back down to the bottom.
  4. As soon as it slows down get it out of the pot and add the salt.

Foolproof Stove-Top Popcorn | Fiber | Vegetarian | Low Calorie | Snack | Healthy Seasonal Recipes | Katie Webster

foolproof stove-top popcorn
Rate this recipe
Average: 0/5

Prep Time: 8 minutes

Total Time: 8 minutes

Yield: 16 cups

Serving Size: 2 cups

Calories per serving: 111

Fat per serving: 6 g

Saturated fat per serving: 0 g

Protein per serving: 2 g

Fiber per serving: 3 g

Sugar per serving: 0 g

foolproof stove-top popcorn

This is one of my all-time favorite snacks -- Foolproof Stove-Top Popcorn and it comes with a HUGE nutritional bonus: It is whole grain, high fiber, naturally gluten-free, vegan and only 55 calories per cup!

Ingredients

  • 3 tablespoons avocado oil or organic canola oil
  • ½ cup popping corn kernels, plus 3 kernels, divided
  • Salt, to taste

Instructions

  1. Pour oil into the bottom of a heavy-bottomed large saucepan or soup pot. Add 3 kernels corn, cover and place over medium-high heat.
  2. When the three kernels pop, add the remaining ½ cup kernels. Cover the pot and swirl to coat the kernels with oil. Return to the heat and cook, shaking the pan occasionally to redistribute the un-popped kernels to the bottom of the pot. Continue cooking until the popping slows to less than one pop in 4 seconds. Immediately pour the popcorn to a bowl and add salt.
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20 minute low carb turkey and peppers http://www.healthyseasonalrecipes.com/20-minute-low-carb-turkey-and-peppers/ http://www.healthyseasonalrecipes.com/20-minute-low-carb-turkey-and-peppers/#comments Fri, 10 Mar 2017 10:45:53 +0000 http://www.healthyseasonalrecipes.com/?p=12362 This 20 minute Turkey and Pepper sauté is Paleo, gluten-free, whole 30 and low-carb, so pretty much everyone can enjoy it! It’s made with ultra lean turkey tenderloin filets, sweet bell peppers and onion with herbs and fire roasted tomatoes. Wanna hear something totally random that has nothing to do with this 20 minute low-carb […]

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This 20 minute Turkey and Pepper sauté is Paleo, gluten-free, whole 30 and low-carb, so pretty much everyone can enjoy it! It’s made with ultra lean turkey tenderloin filets, sweet bell peppers and onion with herbs and fire roasted tomatoes.

20 Minute Low Carb Turkey and Peppers | Paleo | Whole 30 | Gluten Free | 30 minutes or less | Dinner | Healthy Seasonal Recipes | Katie Webster

Wanna hear something totally random that has nothing to do with this 20 minute low-carb turkey and pepper recipe?

I’ve joined a new gym. I know, earth shattering right?

20 Minute Low Carb Turkey and Peppers | Paleo | Whole 30 | Gluten Free | 30 minutes or less | Dinner | Healthy Seasonal Recipes | Katie Webster

For real though, for me it really is earth shattering. Since I quit teaching BodyPump back in September, I have been floundering around not knowing what to do workout wise.

At first it was really painful, and I really missed teaching. I was still going to the gym where I used to work, and taking other instructors’ classes. But it was not the same. And it was kinda hard mentally for me because it made me miss teaching even more.

20 Minute Low Carb Turkey and Peppers | Paleo | Whole 30 | Gluten Free | 30 minutes or less | Dinner | Healthy Seasonal Recipes | Katie Webster

 

So in December, I ran into a girlfriend at my favorite health food store, and she told me about a class she is addicted to at her gym, Champlain Valley Crossfit. The class is called The Burn. She encouraged me to come try it. She said it’s kinda like GRIT.  It’s a 1 hour HIIT-ish class. No barbells. I figured what the hey, I love a hard workout and they offer the first three classes for free. No on-ramp required or anything.

20 Minute Low Carb Turkey and Peppers | Paleo | Whole 30 | Gluten Free | 30 minutes or less | Dinner | Healthy Seasonal Recipes | Katie Webster

So I went.

And I almost died. And it was awesome.

20 Minute Low Carb Turkey and Peppers | Paleo | Whole 30 | Gluten Free | 30 minutes or less | Dinner | Healthy Seasonal Recipes | Katie Webster

I have been going to The Burn since, it’s taught by this badass chick. And I am addicted to it at this point. And then in January, I then went for it, and did the whole on-ramp to become a Cross Fit member too. So now, I am going to Crossfit at least 3 times a week. Sometimes 5.

And guess what? I love it. And guess what else? I suck at it. And that makes me so happy.

20 Minute Low Carb Turkey and Peppers | Paleo | Whole 30 | Gluten Free | 30 minutes or less | Dinner | Healthy Seasonal Recipes | Katie Webster

You probably think I am crazy (and by this point you all know I am.) But I have to say it is so exciting to have endless potential for growth, and learning new skills. The other day in class, I shit you not, I was the second to last person to finish the workout (of like 25 members!) And I was so psyched.

Anywhoo, I have no idea why I am telling you that today, because it has nothing to do with this 20 Minute Low-Carb Turkey and Pepper recipe. Do you want to hear about that?

20 Minute Low Carb Turkey and Peppers | Paleo | Whole 30 | Gluten Free | 30 minutes or less | Dinner | Healthy Seasonal Recipes | Katie Webster

Three Tips When Cooking this 20 Minute Low-Carb Turkey and Peppers

  • The Turkey: When you’re shopping, look for Turkey Cutlets or Filets. If you can’t find that, look for a package of turkey tenderloin, and cut it into thin filets yourself.
  • The Pan: You know I love my cast iron skillet folks, but for this recipe, I recommend using a ceramic non-stick pan. I bought this set a few months ago, and I am really happy with it so far. In the past, I have found that these ceramic (non-toxic) non-stick pans aren’t durable, the surface breaks down after repeated use, and then it isn’t non-stick anymore. Which suck, but it’s better than a pan that can kill a bird when you get it hot!
  • Control Browning with Moisture: I found that since this is a one-pot meal, the pan heated up a lot so I adjusted the recipe by controlling the heat and I used my lid to use the moisture to prevent too much browning. You can read more about moisture and caramelization here.

20 Minute Low Carb Turkey and Peppers | Paleo | Whole 30 | Gluten Free | 30 minutes or less | Dinner | Healthy Seasonal Recipes | Katie Webster

QUESTIONS:
Have you ever tried Crossfit?
Have you ever been psyched to be really bad at something?
Do you have a non-stick skillet you like?

20 minute low carb turkey and peppers
Rate this recipe
Average: 0/5

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 servings

Calories per serving: 230 calories

Fat per serving: 8 g

Saturated fat per serving: 1 g

Carbs per serving: 11 g

Protein per serving: 30 g

Fiber per serving: 3 g

Sugar per serving: 7 g

Sodium per serving: 635 mg

20 minute low carb turkey and peppers

This 20 minute Turkey and Pepper sauté is Paleo, gluten-free, whole 30 and low-carb, so pretty much everyone can enjoy it! It’s made with lean turkey, sweet bell peppers, onions, herbs and fire roasted tomatoes in just one pan making it the perfect weeknight dinner.

Ingredients

  • 1 teaspoon salt, divided
  • 1 pound turkey tenderloin, cut into thin steaks about ¼-inch thick
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ large sweet onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon ground black pepper
  • 2 teaspoons red wine vinegar
  • 1 14-ounce can crushed tomatoes, preferably fire-roasted
  • Chopped fresh parsley and basil for garnish (optional)

Instructions

  1. Sprinkle ½ teaspoon salt over turkey. Heat 1 tablespoon oil in a large non-stick skillet over medium high heat. Add half of the turkey and cook, until browned on the bottom, 1 to 3 minutes. Flip and continue cooking until cooked all the way through, 1 to 2 minutes. Remove the turkey to a plate with a slotted spatula, tent with foil to keep warm. Add the remaining 1 tablespoon oil to the skillet, reduce heat to medium and repeat with the remaining turkey, 1 to 3 minutes per side.
  2. Add onion, bell peppers and the remaining ½ teaspoon salt to the skillet, cover and cook, removing lid to stir often, until the onion and peppers are softening and brown in spots, 5 to 7 minutes.
  3. Remove lid, increase heat to medium high, sprinkle with Italian seasoning and pepper and cook, stirring often until the herbs are fragrant, about 30 seconds. Add vinegar, and cook, stirring until almost completely evaporated, about 20 seconds. Add tomatoes and bring to a simmer, stirring often.
  4. Add the turkey to the skillet with any accumulated juices from the plate and bring to a simmer. Reduce heat to medium-low and cook, turning in the sauce until the turkey is hot all the way through, 1 to 2 minutes. Serve topped with parsley and basil if using.
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curry roasted cauliflower http://www.healthyseasonalrecipes.com/curry-roasted-cauliflower/ http://www.healthyseasonalrecipes.com/curry-roasted-cauliflower/#comments Mon, 06 Mar 2017 10:45:33 +0000 http://localhost/wordpress48/?p=107 This Curry Roasted Cauliflower is a super easy gluten-free and vegan side dish to add to your weekly dinner routine.  It’s ready in just 30 minutes and the curry adds that flavorful boost that makes you want to eat all your vegetables! I originally shared this recipe on November 9, 2011. I have updated the images and […]

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This Curry Roasted Cauliflower is a super easy gluten-free and vegan side dish to add to your weekly dinner routine.  It’s ready in just 30 minutes and the curry adds that flavorful boost that makes you want to eat all your vegetables!

Curry Roasted Cauliflower | Side Dish | Vegan | Vegetables | Paleo | Gluten Free | Dairy Free | Healthy Seasonal Recipes

I originally shared this recipe on November 9, 2011. I have updated the images and some of the text today.

I love roasting my veggies! As you can probably tell by all of the yummy roasted vegetable recipes I’ve shared with you over the years. Like Roasted Broccoli with Asiago, Garlic and Almonds , Roasted Brussels Sprouts with Balsamic and Thyme, Roasted Eggplant with Pomegranate Molasses Feta and Mint, Sesame Roasted Asparagus Salad  and Roasted Root Vegetables with Spring Herbs just to name a few. You get the picture.

Curry Roasted Cauliflower | Side Dish | Vegan | Vegetables | Paleo | Gluten Free | Dairy Free | Healthy Seasonal Recipes

Roasting is one of the best ways to transform almost any vegetable quickly and easily into a decadent dish that everyone will love. And all it takes is a few ingredients (extra virgin olive oil, salt, pepper and maybe your favorite spices, herbs, cheese or nuts if you’re feeling really fancy) and high heat.

Curry Roasted Cauliflower | Side Dish | Vegan | Vegetables | Paleo | Gluten Free | Dairy Free | Healthy Seasonal Recipes

I always feel like a rock star when I pull roasted veggies out of my oven. My family goes crazy. They can hardly wait for them to hit their plates. I always have to remind them not to burn their little fingers as they try to grab the roasted nuggets right off the baking sheet!

Curry Roasted Cauliflower | Side Dish | Vegan | Vegetables | Paleo | Gluten Free | Dairy Free | Healthy Seasonal Recipes

Cauliflower is great because it’s kind of like a blank canvas and takes really well to many different flavor combinations. And curry is like a super-spice because it’s a mix of cumin, coriander, turmeric, pepper, mustard, ginger, clove, cardamom, bay leaf and fenugreek. It’s a little earthy and a little sweet and a lot yummy! So of course, curry and cauliflower are a match made in heaven!

Curry Roasted Cauliflower | Side Dish | Vegan | Vegetables | Paleo | Gluten Free | Dairy Free | Healthy Seasonal Recipes

The curry powder gets in all of the nooks and crannies of the cauliflower and turns it a beautiful yellow and the flavors really deepen and develop as it roasts. Look at all those gorgeous brown bits. That’s flavor baby! Then because I can never let things just be good enough I finished it off with a flourish of lemon juice and cilantro. The brightness from the juice and the freshness of the cilantro works so well with the earthy caramelized cauliflower. Seriously, this is soooooo good! Like eat it straight off the baking sheet good!

Curry Roasted Cauliflower | Side Dish | Vegan | Vegetables | Paleo | Gluten Free | Dairy Free | Healthy Seasonal Recipes

Reasons I Love Roasting Vegetables

  • It’s Healthy! You only need just enough extra virgin olive oil to lightly coat the veggies. Most recipes are gluten-free, dairy-free, vegan and primal-friendly.
  • It’s Yummy! I can throw almost any vegetable into my oven on high heat and my family will devour them.
  • It’s Easy! You don’t need a culinary degree to roast vegetables. It’s one of the easiest things to do and requires less than a hand full of ingredients.
  • It’s Fast! You can roast most veggies in about 30 minutes.
  • It’s Creative! With just a dash of your favorite spice, a sprinkle of fresh herbs or a squirt of citrus juice you can amp up those roasted veggies even more. Feel free to get creative!
  • One Pan! Clean up is a breeze because all you have to deal with is one pan.

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

Curry Roasted Cauliflower | Side Dish | Vegan | Vegetables | Paleo | Gluten Free | Dairy Free | East Seasonal | Healthy Seasonal Recipes

Creamy Vegan Kiwi Lime Avocado Pie by Letty’s Kitchen

Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry by Food for My Family

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula by Floating Kitchen

Spicy Lemon-Ginger Tonic Tea by Suitcase Foodist

Broccoli Rabe and Chicken Pizza with Basil Cream Sauce by Vintage Mixer

Hot Chili Blistered Asparagus with Sriracha Aioli by Kitchen Confidante

Glazed Meyer Lemon Bundt Cake with Candied Lemons by Simple Bites

Frozen Chocolate-Dipped Kiwi with Sea Salt by Project Domestication

Tempura Cauliflower with Spiced Yogurt Dipping Sauce by Completely Delicious

Easy Lemon Thyme Roasted Artichokes by Flavor the Moments

Healthy Shamrock Shake by Joy Food Sunshine

Roasted Cauliflower Pasta with Lemon Chimichurri by She Likes Food

Thai Curry Cauliflower Soup by Mountain Mama Cooks

curry roasted cauliflower
Rate this recipe
Average: 0/5

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 cup

Calories per serving: 110

Fat per serving: 8 g

Saturated fat per serving: 1 g

Carbs per serving: 8 g

Protein per serving: 3 g

Fiber per serving: 3 g

Sugar per serving: 3 g

Sodium per serving: 627 mg

curry roasted cauliflower

This Curry Roasted Cauliflower is an awesome gluten-free and vegan side dish to add to your weekly dinner routine. It’s ready in just 30 minutes and the curry adds that flavorful boost that makes you want to eat all your vegetables!

Ingredients

  • 1 head of cauliflower, about 2 pounds
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 ½ teaspoons curry powder
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped cilantro, or to taste

Instructions

  1. Preheat oven to 425 degrees F.
  2. Remove outer leaves from the cauliflower. Cut it in half and cut out and discard the core. Cut the cauliflower into bite-sized pieces. Toss the cauliflower in a large bowl with the olive oil to coat. Sprinkle on curry powder and salt and toss to coat. Spread out in an even layer on a large rimmed baking sheet and transfer to the oven.
  3. Roast the cauliflower until the bottom is beginning to brown, about 10 minutes. Turn over and continue roasting until tender, 5 to 7 minutes more. Return to the bowl and toss with lemon juice and cilantro.

Notes

0 g Added Sugars, 0 mg Cholesterol

http://www.healthyseasonalrecipes.com/curry-roasted-cauliflower/

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cheddar horseradish colcannon http://www.healthyseasonalrecipes.com/cheddar-horseradish-colcannon/ http://www.healthyseasonalrecipes.com/cheddar-horseradish-colcannon/#comments Wed, 01 Mar 2017 10:45:29 +0000 http://www.healthyseasonalrecipes.com/?p=12233 Today I’ve taken the classic Irish mashed potato dish, Colcannon, and given it a super flavor boost with Vermont cheddar and freshly grated horseradish root! It’s made with creamy mashed potatoes, Vermont cheddar cheese, garlicky kale, fresh dill, scallions and sweet cream butter! It is a delicious twist on a Saint Patrick’s Day classic! Get […]

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Today I’ve taken the classic Irish mashed potato dish, Colcannon, and given it a super flavor boost with Vermont cheddar and freshly grated horseradish root! It’s made with creamy mashed potatoes, Vermont cheddar cheese, garlicky kale, fresh dill, scallions and sweet cream butter! It is a delicious twist on a Saint Patrick’s Day classic! Get the recipe below, plus I have a couple surprises for you today.Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

 

I know I know, it’s Wednesday. I never post on Wednesday! But I couldn’t help myself because it is MARCH!!! That, and I have had about 70 cups of coffee already. So here I am! Good MORNING! ☺ Or should I say “Top o the mornin’!” since I’m sharing a Irish recipe today.

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

Or should I say Happy March!

March is the time of year that things start to get green! Well, actually, I say that it starts to get green, but not so much here in Vermont. Here in Vermont things start to get green in late April and May. No I am not kidding. But elsewhere in the United States things are starting to look springy! Right?

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

Later this month the Cherry Blossom Festival will be taking place in Washington DC. [That’s a bucket list item for me!] And of course further south it’s even further into the growing season. Heck at this time of year in Florida, corn and broccoli are in season!

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

Where I live in Northern Vermont though, corn is 5 months away. March is the time of year we gradually transition from storing veggies, like potatoes, carrots, garlic and other root vegetables to mostly greens at first. A lot of the local CSA’s and farms have hoop houses and movable green houses to push the boundaries of the growing season. This month, we’ll be seeing beautiful tender greens like mache, mizuna, pac choi, chard and kale.

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

Speaking of kale, that’s what makes this colcannon so green! That plus the dill plus the scallions. Plus the cheese. Oh wait cheese isn’t green. Hopefully!

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

So what I am saying is that it’s green somewhere in March! And this Colcannon is totally green!

And that means it’s time to celebrate! With…. Wait for it….. a Pot o gold GIVEAWAY!!!!!

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

Aren’t surprises fun? A BIG BOLD AND BEAUTIFUL GIVEAWAY. Oh my gosh I think I need to lay off the French Roast.

Anywhoo, here’s the deal.

I’ve teamed up with some great bloggers to bring you this amazing giveaway:

House of Yumm

The Seasoned Mom

Celebrating Sweets

Food Confidence

Simple Cravings Real Food

Marisa Moore

Nourished Simply

Create Kids Club

Zen and Spice

The Gold Lining Girl

Kara Lydon

Food Faith Fitness

Taste and See

a Rafflecopter giveaway

Cooks Notes for this Cheddar Horseradish Colcannon

  • Start with thin-skinned potatoes. You can read about the two main types and why thin-skinned varieties are better for mashed potatoes.
  • I used warmed milk. And when you first add it, you’re going to think that it is too much. But just keep mashing, and you’ll see that the potatoes really suck up all that milk.
  • I used fresh horseradish (that’s one of those storing veggies I was telling you about) you can see it in the video below. You can also use prepared horseradish from a jar.
  • I used Cabot Vermont cheddar cheese to make this. Make sure to use the sharpest available cheddar for the best cheesy flavor. There is a lot of flavor happening in every spoonful of this colcannon, so you surely wouldn’t want to miss out on the cheese now would you. Nope.

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

If you’re still reading then you’re wondering, so what’s the other surprise??? Amiright? I didn’t forget. Its this. I made you another video! Check it out, yo.

cheddar horseradish colcannon
Rate this recipe
Average: 0/5

Prep Time: 25 minutes

Total Time: 35 minutes

Yield: 10 servings

Serving Size: 2/3 cup

Calories per serving: 226

Fat per serving: 12 g

Saturated fat per serving: 6 g

Carbs per serving: 24 g

Protein per serving: 8 g

Fiber per serving: 2 g

Sugar per serving: 2 g

Sodium per serving: 365 mg

cheddar horseradish colcannon

I’ve taken the classic Irish mashed potato side dish, Colcannon, and given it a super flavor boost with Vermont cheddar and freshly grated horseradish root! It’s made with creamy mashed potatoes, Vermont cheddar cheese, garlicky kale, fresh dill, scallions and sweet cream butter and is ready in less than 40 minutes!

Ingredients

  • 2 ½ pounds thin-skinned potatoes, (about 4 medium) peeled and cut into 1 ½ -inch chunks
  • 1 cup milk, warmed
  • 4 tablespoons unsalted butter, melted plus more for serving if desired
  • 6 ounces shredded extra-sharp cheddar cheese
  • 2 to 5 teaspoons freshly grated or prepared horseradish, to taste
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper, preferably white
  • 1 tablespoon avocado oil or organic canola oil
  • 3 scallions, sliced greens and whites separated
  • 2 cloves garlic, minced
  • 1 small bunch lacinato kale, stems removed and finely shredded (about 6 cups)

Instructions

  1. Place potatoes in a large saucepan. Cover with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain simmer and cook until the potatoes are just tender when pierced with a fork, 15 to 18 minutes. Drain thoroughly and return the potatoes to the saucepan. Add milk and butter and mash with a potato masher or electric beater until smooth. Add cheddar, horseradish, dill, salt and pepper and mash until the cheese is melted and the potatoes are smooth. Cover saucepan with lid to keep warm if necessary.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add scallion whites and garlic and cook, stirring until softened and fragrant, but not browned, 30 to 90 seconds. Add kale and cook, stirring until wilted. Add 2 to 3 to 4 tablespoons water if necessary and continue cooking until the kale is bright green and just tender, 3 to 5 minutes.
  3. Add the kale to the mashed potatoes and stir to combine. Serve colcannon topped with scallion greens and additional butter if desired.
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skinny oven fries http://www.healthyseasonalrecipes.com/skinny-oven-fries/ http://www.healthyseasonalrecipes.com/skinny-oven-fries/#comments Mon, 27 Feb 2017 10:45:51 +0000 http://localhost/wordpress48/?p=82 These Skinny Oven Fries are a deliciously healthy make over of an all-time favorite side dish: french fries! Bonus that they are ready in 40 minutes, have only 4 ingredients (including S&P!) and are vegan! I originally shared this recipe on April 5, 2011. I have updated the images and some of the text today. Potatoes, […]

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These Skinny Oven Fries are a deliciously healthy make over of an all-time favorite side dish: french fries! Bonus that they are ready in 40 minutes, have only 4 ingredients (including S&P!) and are vegan!

Skinny Oven Fries | Vegan | Vegetarian | Comfort Food | 40 minutes or Less | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on April 5, 2011. I have updated the images and some of the text today.

Potatoes, oil, salt and pepper. That’s all you need to get yummy and crispy home-made French fries.

Skinny Oven Fries | Vegan | Vegetarian | Comfort Food | 40 minutes or Less | Healthy Seasonal Recipes | Katie Webster

You don’t have to have a Fry Daddy or submerge the potatoes in a lot of oil either. Surprisingly, the technique for perfect, golden brown oven fries is really easy and you only need a little oil (less than a teaspoon per serving!)

Skinny Oven Fries | Vegan | Vegetarian | Comfort Food | 40 minutes or Less | Healthy Seasonal Recipes | Katie Webster

How to make the best Skinny Oven Fries

1. Choose the right spuds. There are two main types of potatoes, waxy and floury. Waxy are the thin-skinned varieties that include White, Chef, Red Bliss and Yukon Gold. These potatoes are typified by their thin, smooth skin and creamy texture. These potatoes really lend themselves nicely to moist heat cooking methods, such as boiling and steaming as for stew or for mashed potatoes. The other type is the floury potato, the Russet or Idaho fall into this category. These have a rough and thicker skin and a light/fluffy/starchy interior, perfect for baking, roasting and other dry heat methods. Because the temperature gets above 212 degrees F, frying is considered a dry heat method too. So that means Russets are the way to go here.

Skinny Oven Fries | Vegan | Vegetarian | Comfort Food | 40 minutes or Less | Healthy Seasonal Recipes | Katie Webster

2. Cut them into 1/3 to ½-inch batons (or fries.) Or they won’t cook correctly. If you cut them too big or small you’ll end up with bitter burnt fries, raw centers, or worse they could be limp. Eeek!

3. Russets like a nice hot bath before they go in the oven. The boiling water helps wash off the starch which tends to stick to the pan. The boiling water raises the temperature of the fries too, which speeds the baking process. [note: I was first turned on to a variation of this trick by Cooks Illustrated. Backintheday when I had time (before kids) I used to read Cooks cover to cover. Sigh.]

Skinny Oven Fries | Vegan | Vegetarian | Comfort Food | 40 minutes or Less | Healthy Seasonal Recipes | Katie Webster

4. Spread them out over the baking sheet in one layer and bake on the bottom rack of the oven. This will give you a golden crust on the bottom of each fry. Then all you have to do is turn them occasionally with a spatula to brown them all over.

Skinny Oven Fries | Vegan | Vegetarian | Comfort Food | 40 minutes or Less | Healthy Seasonal Recipes | Katie Webster

skinny oven fries
Rate this recipe
Average: 0/5

Prep Time: 10 minutes

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 2.5 ounces each, about 1 cup

Calories per serving: 130

Fat per serving: 3.5 g

Saturated fat per serving: 0.5 g

Carbs per serving: 24 g

Protein per serving: 2.7 g

Fiber per serving: 2.5 g

Sugar per serving: 1.3 g

Sodium per serving: 447 mg

skinny oven fries

These Skinny Oven Fries are a deliciously healthy make over of an all-time favorite side dish! Bonus that they are ready in 40 minutes, have only 4 ingredients (including S&P!) and are vegan!

Ingredients

  • 3 medium Russet potatoes, about 1 ½ pound
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon coarse kosher salt (see ingredient note*)
  • Freshly ground pepper to taste

Instructions

  1. Put a kettle on to boil. Arrange oven rack in bottom most position of the oven and preheat oven to 425 degrees F. Line a large baking sheet with paper towels.
  2. Meanwhile, cut potatoes into batons/French fries, about 1/3 to ½-inch thick. Place in a large bowl.
  3. When water boils, pour over the potatoes and let sit 3 minutes. Drain thoroughly and spread over the towel-lined baking sheet. Blot with more towels. Dry the bowl and return the potatoes to it. Add oil, salt and pepper and toss until the potatoes are completely coated. Discard paper towels and dry baking sheet if necessary. Coat the baking sheet with cooking spray. Spread the potatoes out in an even layer on the baking sheet.
  4. Bake on the bottom rack until golden on the bottom, 12 to 15 minutes. Turn over with a spatula and continue baking until golden and cooked through, 15 to 18 minutes longer, stirring one more time.

Notes

0 mg Cholesterol, 0 g Added Sugar

Ingredient note* If you don’t have kosher salt note that kosher salt has less sodium per teaspoon than table salt. Unless you want hella salty fries, substitute about ¼ to ½ teaspoon table salt for the kosher.

http://www.healthyseasonalrecipes.com/skinny-oven-fries/

 

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healthy skillet shepherd’s pie http://www.healthyseasonalrecipes.com/healthy-skillet-shepherds-pie/ http://www.healthyseasonalrecipes.com/healthy-skillet-shepherds-pie/#comments Fri, 24 Feb 2017 10:45:32 +0000 http://www.healthyseasonalrecipes.com/?p=12231 I have another comfort food make over today. Healthy Skillet Shepherd’s Pie! I’ll just cut to the chase: it’s only 390 calories per serving and it’s gluten-free. It’s loaded with flavor, rich gravy, lean grass-fed beef and a bit of melted gooey cheese on top to make it unbelievably irresistible! When I think of Shepherd’s […]

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I have another comfort food make over today. Healthy Skillet Shepherd’s Pie! I’ll just cut to the chase: it’s only 390 calories per serving and it’s gluten-free. It’s loaded with flavor, rich gravy, lean grass-fed beef and a bit of melted gooey cheese on top to make it unbelievably irresistible!

Healthy Skillet Shepherd's Pie | Comfort Food Make Over | Gluten Free | Main Course | Dinner | Winter | Healthy Seasonal Recipes | Katie Webster

When I think of Shepherd’s Pie, or pretty much any classic British fare, I think of a little old lady named Vi. That’s short for Violet. And she was indeed British. And she made a mean Shepherd’s Pie.

Vi used to take care of my sister and me once or twice a year if my parents ever went out of town. I have a lot of other memories of her. But they are of course skewed because I was only 10 or so when she took care of us, so that was a long time ago. I do know this. She was a character!

She was old. I think probably about 148 or 150 years old. {See my memory was very clear.} And I am also clear as day that she was about 4 feet 2 inches high. She wore mostly thrifted polyester pants, orthopedic shoes and several layers of hand crochet sweaters made of pastel acrylic. In the summer they were sleeveless.

Healthy Skillet Shepherd's Pie | Comfort Food Make Over | Gluten Free | Main Course | Dinner | Winter | Healthy Seasonal Recipes | Katie Webster

Vi having grown up in the early part of the 20th century in East London, had such a strong accent, that at times it was hard to understand her.

She would often tell my sister and me stories about her childhood, growing up in East London with her two sisters and their mother. No dad. She would tell us how they got by without any money at all. To me at age 10 living in my safe warm suburban home, it seemed like another world. Like a movie or a book. But Vi had lived it.

She would also talk about other more mundane or humorous memories too, stuff that is universally relatable no matter your age or background. Like how her sister Edie hated the taste of onions, and if her mother had cut her sandwich with an oniony knife she would complain about it. Siblings!

Healthy Skillet Shepherd's Pie | Comfort Food Make Over | Gluten Free | Main Course | Dinner | Winter | Healthy Seasonal Recipes | Katie Webster

She was full of sayings, like “God helps those who help themselves.” And “a whistling woman and a crowing hen are neither fit for God nor men.” Ugh. I was a big fan of whistling so I heard that one a lot. Can you see the tween version of me rolling my eyes?

When I knew her, she was long retired and her life then was pretty simple; she would cook, knit, crochet, play solitaire, drink tea with lots of “real lemon” {and she was so thrifty that should would brew a second cup from the used bag.} She also watched a lot of TV–Knight Rider (the word “knight” I can hear her say it now!) and all sorts of Soap Operas on top volume for daaaaaays!

She taught me how to play kings in the corner, she taught Jessie how to knit, and me how to crochet. She took a lot of naps.

 

Healthy Skillet Shepherd's Pie | Comfort Food Make Over | Gluten Free | Main Course | Dinner | Winter | Healthy Seasonal Recipes | Katie Webster

Vi prided herself in her cooking. All of it was classic English fare. Her real deal Fish and Chips were legendary. She made mashed potatoes that she would whip with copious amounts of fat with an electric beater until they were super smooth. Sweet Pie, Savory Pie and more Pie (pronounced “powie”) with the flakiest crust you’ve ever seen.

Oh the lard.

And she made Shepherd’s Pie.

Healthy Skillet Shepherd's Pie | Comfort Food Make Over | Gluten Free | Main Course | Dinner | Winter | Healthy Seasonal Recipes | Katie Webster

Vi’s Shepherd’s Pie was made with no-so-lean ground chuck. She would cook it in the skillet, breaking the pieces up until they were as tiny as possible. She added in corn. And to make the gravy more savory, she used a dash of Bovril. A secret ingredient if you will. Then it was topped with those uber creamy whipped potatoes. She’d swirl them over the beef, corn and gravy and bake it until the potatoes became golden and crispy. There must have been a pound of butter in the potatoes alone. Folks, this was a mean Shepherd’s pie.

And it’s nothing like this one that I am sharing here today. Cue the sound of someone screeching the needle off vinyl.

Healthy Skillet Shepherd's Pie | Comfort Food Make Over | Gluten Free | Main Course | Dinner | Winter | Healthy Seasonal Recipes | Katie Webster

My Healthy Skillet Shepherd’s Pie

  • The beef, it’s lean grass fed- 92% lean. One pound serves 6 people, so that means that I had to bulk up the servings with veggies to make this a satisfying meal.
  • I added in the requisite corn. A bulky veggie is always a win. Add to that more veggies: onion, carrots and celery for the double win.
  • And the rest of the gravy is really just a complete list from my playbook of ingredients to use when you want to make a comfort food beef recipe taste better- red wine, herbs and spices, a splash of Worcestershire sauce, tomato paste etc. It most certainly is not bland.
  • The mashed potatoes are on the rustic side (I like a little chunk) with only 2 tablespoons of butter in them and just a bit of low-fat buttermilk for tanginess.
  • And then I did something totally crazy. I put Swiss Cheese on top! And this is because I thought it would taste good. Folks, it does. Oh boy does it taste good!
  • The results: 390 calories for a complete meal. Totally comforting. Not authentic but totally delicious and a lot healthier.

Here’s a video of how to make it!

Questions:
Did you or do you know anyone who lived during a completely different era?
Has the memory of them stuck with you?
Have you had authentic Shepherd’s Pie?

healthy skillet shepherd’s pie
Rate this recipe
Average: 4/5
1 ratings

Prep Time: 35 minutes

Total Time: 55 minutes

Yield: 6 servings

Calories per serving: 390

Fat per serving: 18 g

Saturated fat per serving: 9 g

Carbs per serving: 31 g

Protein per serving: 23 g

Fiber per serving: 1 g

Sugar per serving: 3g

Sodium per serving: 610 mg

healthy skillet shepherd’s pie

This Healthy Skillet Shepherd’s Pie is a comfort food make over with only 390 calories per serving and it's gluten-free. It’s loaded with flavor, rich gravy, lean grass-fed beef and a bit of melted gooey cheese on top to make it unbelievably irresistible dinner!

Ingredients

  • 1 ½ pounds thin-skinned potatoes, peeled and cut into 1 ½-inch chunks (about 3 medium)
  • 1 ¼ teaspoon salt, divided
  • 1/3 cup low-fat buttermilk
  • 2 tablespoons unsalted butter
  • ¼ teaspoon ground pepper, preferably white pepper
  • 1 tablespoon avocado oil or organic canola oil
  • 1 pound lean ground beef, preferably 93% lean grass fed
  • 3 cloves garlic, finely chopped
  • 1 large onion, diced
  • 1 carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1 teaspoon paprika, plus more for garnish
  • ½ teaspoon dry thyme
  • ½ cup red wine
  • 2 tablespoons tomato paste
  • 1 ½ cups beef broth, divided
  • 1 tablespoon Worcestershire sauce or Tamari
  • 1 tablespoon cornstarch
  • 1 cup frozen corn kernels, thawed
  • 4 ounces shredded Swiss cheese, about 1 cup

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place potatoes in a medium saucepan and cover with cold water. Add ½ teaspoon salt and bring to a boil over high heat. Reduce heat to simmer, and cook until the potatoes are tender and a knife or fork can easily slip in and out when they are probed, 13 to 15 minutes. Drain thoroughly and return to the saucepan. Add buttermilk, butter, pepper and ¼ teaspoon salt and mash until smooth. Cover and keep warm.
  3. Meanwhile, heat oil in a large oven-proof skillet over high heat. Add beef and cook, breaking up with a wooden spoon until browned, and no longer pink, 5 to 7 minutes. Add garlic, onion, carrot, celery and ½ teaspoon salt. Cook, stirring often until the vegetables are just starting to soften and brown slightly, about 7 minutes.
  4. Add paprika and thyme and stir to coat. Add red wine and tomato paste and bring to a simmer stirring until the tomato paste is incorporated into the mixture and the wine is almost evaporated, 3 to 4 minutes. Add 1 cup broth and bring to a boil, stirring often.
  5. Stir the remaining ½ cup broth with Worcestershire sauce or tamari and cornstarch and then stir into the simmering beef mixture. Cook, stirring until the sauce is thickened and reduced slightly, about 3 to 6 minutes. Stir in corn and remove from the heat.
  6. Spread the mashed potatoes over the beef mixture, top with Swiss cheese and sprinkle with additional paprika if desired. Transfer the skillet to the oven and bake until the cheese is melted and the beef and sauce are bubbling along the edges, 15 minutes.
http://www.healthyseasonalrecipes.com/healthy-skillet-shepherds-pie/

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