Healthy Seasonal Recipes http://www.healthyseasonalrecipes.com locavore omnivore culinerd Fri, 20 Jan 2017 22:04:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.1 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:
Butternut Squash Baked Mac and Cheese on Healthy Nibbles and Bits
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: 0/5

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.

http://www.healthyseasonalrecipes.com/healthy-beef-lasagna-with-spinach-and-basil/

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chopped winter salad http://www.healthyseasonalrecipes.com/chopped-winter-salad/ http://www.healthyseasonalrecipes.com/chopped-winter-salad/#comments Tue, 17 Jan 2017 10:45:36 +0000 http://localhost/wordpress48/?p=121 This Chopped Winter Salad with apples, celery, radishes and carrots is colorful, crunchy and clean-eating friendly! I am re-sharing it today and I have a bit of cool stuff to share about the health benefits of apple cider vinegar, which I used in the shallot cider vinegar dressing on this salad. I originally shared this […]

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This Chopped Winter Salad with apples, celery, radishes and carrots is colorful, crunchy and clean-eating friendly! I am re-sharing it today and I have a bit of cool stuff to share about the health benefits of apple cider vinegar, which I used in the shallot cider vinegar dressing on this salad.

Chopped Winter Salad on Healthy Seasonal Recipes by Katie Webster | Gluten-free, vegan-friendly and paleo

I originally shared this recipe on February 15, 2012. I have updated the images and some of the text today.

My kids call this Chopped Winter Salad “goodies salad” because it is more goodies than greens. This is the basic recipe, but it is really fun to play around with the ingredients. To make it a meal, try adding chopped hard boiled egg or flaked salmon. Or we like it with fennel, sunflower seeds and orange zest, or even better goat cheese and toasted walnuts! Or try chunks of cheddar cheese if you like. Last week we had it twice! I made it with lasagna one night and the other night we had it with a bevy of left-overs. I always love to fill my plate with it!

Especially in the winter we enjoy some variation of this chopped salad with a zippy cider vinaigrette. I usually use either Bragg’s Raw Cider Vinegar or a locally produced one if I can find it. That’s getting easier and easier to do now.

Small Batch Raw Apple Cider Vinegar

It seems boutique unfiltered cider vinegar from smaller producers has been popping up everywhere lately. For years now I have been buying it in small quantities from Shelburne Orchards. But now I am seeing a whole new crop of locally produced boutique apple cider vinegars on the shelves. I have been adding it to all sorts of recipes for a bit of tang and brightness.

I called down to a farm in southern Vermont to find out the deal. “The farm always made a little bit of vinegar” says Malah Miller of Dwight Miller Orchards. “But that fell by the wayside until we ran into a bad crop of apples one year and all we could do was juice them.” And so, the farm that had been producing vinegar since the 1700’s once again turned their apple cider into vinegar.

It was easy enough to sell it off to a dairy farmer who supplemented his cattle water with a little bit of vinegar. “It helps keep their white blood counts low” Malah rattles off. Eventually they started making what they call “people-grade” vinegar. Malah herself drinks a bit every day to help her arthritis. “I pour a couple fingerfuls in an 8-ounce glass, top it off with water and a little maple syrup. It’s less acidic than what you see on most retail shelves. It’s really quite palatable.”

Chopped Winter Salad on Healthy Seasonal Recipes by Katie Webster | Gluten-free, vegan-friendly and paleo

Raw vs. Pasteurized Cider Vinegar

The difference between the vinegar made by Dwight Miller and Son’s Orchard in East Dummerston and the commercially produced vinegar is the Miller’s isn’t heat treated or pasteurized and filtered. That means the Miller’s vinegar has active enzymes from the fermentation process that may have a variety of health benefits. According to Miller their vinegar “helped one of our customers get off of his prescription acid reflux medication.”

In fact, apple cider vinegar has had a long history as a folk remedy with uses as varied as an anti-parasitic for organic dairy calves to a gradual weight-loss supplement for people. Most of these benefits haven’t been scientifically backed until now.

Chopped Winter Salad on Healthy Seasonal Recipes by Katie Webster | Gluten-free, vegan-friendly and paleo

Health Claims about Apple Cider Vinegar

Now there may be some real science to back up some health claims.

  • Vinegar reduces post meal blood glucose levels and delays stomach emptying and reduce hyperglycemia. Diabetes Care, the journal for the American Diabetes Association, 2010
  • Great new for Athletes, vinegar may suppress the enzymes that break down sugars and enhances glycogen repletion in liver and muscle. American Society for Nutritional Sciences, 2001
  • Two tablespoons of vinegar before a meal can lower the post-meal spike of insulin and glucose in the blood. Nutritionist Carol S. Johnston of Arizona State University East in Mesa, 2004

All over the country health-conscious cooks seem to have caught wind of these health benefits. The number one selling raw organic, un-filtered cider vinegar in the U.S, is Bragg from Santa Barbara, CA. A spokesperson says their sales are up significantly.

Chopped Winter Salad on Healthy Seasonal Recipes by Katie Webster | Gluten-free, vegan-friendly and paleo

QUESTIONS

Do you refer to the cut up veggies and such in a salad the “Goodies” the way my kids do?

Are you using Apple Cider Vinegar for its health benefits?

Do you see locally produced apple cider vinegar in your area?

If you make this recipe (or another from this site) make sure you give a shout out on instagram! Tag me @healthyseasonal so I am able to see it.

Oh, and see you on Friday. I’ll be back with that lasagna I mentioned!

Happy Cooking!

~Katie

chopped winter salad
Rate this recipe
Average: 0/5

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6 servings

Serving Size: 2 cups

Calories per serving: 106

Fat per serving: 7 g

Saturated fat per serving: 1 g

Carbs per serving: 10

Protein per serving: 2

Fiber per serving: 4

Sugar per serving: 6

Sodium per serving: 351 mg

chopped winter salad

Chopped Winter Salad with escarole and Romaine lettuce, apple, celery, radishes and cider vinegar shallot dressing.

Ingredients

  • 3 tablespoons cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced shallot, about 1 small
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey (or agave for a vegan option)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 apple, cored and diced
  • ½ head chopped Radicchio
  • 6 cups chopped escarole
  • 4 cups chopped Romaine lettuce
  • ½ cup finely diced celery hearts
  • ½ cup finely diced carrots
  • ½ cup finely diced radishes

Instructions

  1. Puree vinegar, olive oil, shallot, Dijon, honey, salt and pepper in blender, mini food processor or with immersion blender. Combine apple, radicchio, escarole, Romaine, celery, carrots and radishes in a large bowl. Drizzle the dressing over the vegetables and toss to coat.
http://www.healthyseasonalrecipes.com/chopped-winter-salad/

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

 

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slow cooker paleo beef chili http://www.healthyseasonalrecipes.com/slow-cooker-paleo-beef-chili/ http://www.healthyseasonalrecipes.com/slow-cooker-paleo-beef-chili/#comments Fri, 13 Jan 2017 10:45:02 +0000 http://www.healthyseasonalrecipes.com/?p=11637 Hey Friyay! Where have you been all the live long week? Last weekend my girls started all day ski lessons on Sundays. It went way better than expected even though the weather was cold here in Vermont (in the single digits.) Thankfully there was virtually no wind. Both girls had a great time and my […]

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Hey Friyay! Where have you been all the live long week?

Slow Cooker Paleo Beef Chili | Winter | Paleo | Main Course | Grass Fed Beef | Healthy Seasonal Recipes | Katie Webster

Last weekend my girls started all day ski lessons on Sundays. It went way better than expected even though the weather was cold here in Vermont (in the single digits.) Thankfully there was virtually no wind. Both girls had a great time and my 8 year old even asked if she could take another run when we picked her up at 3! Keep your fingers crossed that the great attitude will continue all season.

Girls Ski Lesson | Slow Cooker Paleo Beef Chili | Winter | Healthy Seasonal Recipes | Katie Webster

While the girls skied, Jase and I had a Nordic ski date at the Nordic center on the mountain. We did a back country loop, lunch and then another loop on the groomed trails. It was such a treat to spend the day with him and to be outdoors! Even though it was cold, we stayed warm because we were skiing, and I had my new favorite thing on the planet, adhesive toe warmers! Dude! Those things are amazing!!

Nordic Ski Date | Slow Cooker Paleo Beef Chili | Winter | Healthy Seasonal Recipes | Katie Webster

We got home on Sunday evening, happy and tired, and I ended up deciding that it would be best if I set aside my duct tape parenting ideals (never do something for a child that they can do for themselves) and gave the girls more help than usual to get all their chores etc done for the school week. They kept asking why I was helping. Lol.

Hey if that means they like skiing, I am all for helping!

Unfortunately, spending Sunday evening helping them meant that I didn’t get my Sunday evening chores done. The result, was I spent the week living by the seat of my pants. It all worked out. It’s Friday, and I am still standing and my kids are happy. What more can I ask for?

Slow Cooker Paleo Beef Chili | Winter | Paleo | Main Course | Grass Fed Beef | Healthy Seasonal Recipes | Katie Webster

You know what’s even better than that? This killer Slow Cooker Paleo Beef Chili recipe! (Like that segue?) This chili doesn’t have any beans or grains in it, but it is loaded with vegetables, lean grass-fed ground beef, and smoky chili spices. Today I am over on Cotter Crunch sharing this recipe because my friend Lindsay is in the process of moving across the country, and needed someone to help out on her blog. You remember her from when she stopped by with her tasty coconut apricot fig bites right?

Slow Cooker Paleo Beef Chili | Winter | Paleo | Main Course | Grass Fed Beef | Healthy Seasonal Recipes | Katie Webster

Well now I’m returning the favor to her. Check out the recipe for this Slow Cooker Paleo Beef Chili here.
And one more thing before you run off to get the recipe…I quickly want to give a virtual high-five across the interwebs to Ken Miller and this tear jerker of a 300 lb weight loss story and my girl Ari who sent it to me. Keep up the great work Ken, and thank you for helping others to find fitness and health!!

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sweet potatoes with coconut, curry and mint http://www.healthyseasonalrecipes.com/sweet-potatoes-with-coconut-curry-and-mint/ http://www.healthyseasonalrecipes.com/sweet-potatoes-with-coconut-curry-and-mint/#comments Mon, 09 Jan 2017 11:00:39 +0000 http://localhost/wordpress48/?p=79 Sweet Potatoes are simmered in coconut milk and vegetable broth with curry and spices. The dish is finished with cilantro, mint and lime and a scattering of roasted cashews for crunch. It is naturally vegan, paleo, whole30 and gluten-free. This post was originally shared on March 27th, 2011. I have updated the images and text […]

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Sweet Potatoes are simmered in coconut milk and vegetable broth with curry and spices. The dish is finished with cilantro, mint and lime and a scattering of roasted cashews for crunch. It is naturally vegan, paleo, whole30 and gluten-free.

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-free

This post was originally shared on March 27th, 2011. I have updated the images and text today.

Today is the first day I am participating in a wonderful seasonal eating challenge with a great group of talented bloggers who also believe in eating locally produced foods when possible. You can follow us on social media with the hashtag #EatSeasonal. Here’s how it works. Every month, I’ll share a guide that features produce that’s in season for the month. You can use it as inspiration when you are menu planning or shopping. And if you need inspiration for the produce, scroll down, because all of the participating bloggers will share their seasonal recipes featuring one or more of the produce items.

How fun is that?!

So this year, starting today, at the beginning of each month, you’ll see me pop in with a #EatSeasonal post.

Here’s January’s:

eat seasonal January 2017

I know it’s ironic that I am joining this #EatSeasonal challenge now. Because, let’s not mince words, this time of year is one of the hardest times of the year to eat local and seasonal ingredients here in New England. Pete’s Greens, one of Vermont’s biggest year round CSA providers refers to this time of year somewhat bleakly as, “The most challenging time of the year to be a local eater in our climate.” Cooks really have to get creative with root crops, frozen and canned crops from the previous year and hot house greens while we wait for spring and the first ramps (wild leeks), fiddlehead ferns and asparagus to make their appearance on our menus.

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-free

Thankfully sweet potatoes are among the random roots we can scrounge up right now. The American Dietetic Association says they’re “packed with vitamins A and C, beta-carotene, folic acid and potassium. A medium-sized sweet potato contains three grams of fiber and just 160 calories, making it a good nutritional choice any time of year.”

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-free

I hope you’ll agree that sweet potatoes are not just good for you, they are also a great choice for your taste buds too!

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-freeIn this recipe, the sweet potatoes are peeled and chunked up into big pieces. Then they’re simmered in coconut milk and vegetable broth flavored with curry and spices. At the end, I threw in tons of chopped fresh mint and cilantro. I also added in a pop of brightness in the form of lime juice and a handful of crunchy roasted cashews for texture contrast.

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-free

Here are the rest of the Eat Seasonal recipes to inspire you this month!

sweet potatoes with coconut, curry and mint
Rate this recipe
Average: 0/5

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 6 side-dish or 4 entree servings

Serving Size: 1 cup or 1 1/2 cup

Calories per serving: 160

Fat per serving: 9.8 g

Saturated fat per serving: 5 g

Carbs per serving: 17.5 g

Protein per serving: 2.6 g

Fiber per serving: 3 g

Sugar per serving: 4 g

Sodium per serving: 440 mg

 sweet potatoes with coconut, curry and mint

Sweet potatoes are simmered in coconut milk and vegetable broth, with curry. They're finished with cilantro, mint and a sqeeze of lime, plus a handful of roasted cashews for crunch. It is a healthy side dish or main course. Vegan, paleo, gluten-free and whole 30.

Ingredients

  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 ½ teaspoon curry powder
  • 1 cup “lite” coconut milk
  • 1 cup vegetable broth
  • 1 teaspoon kosher salt
  • 2 pounds sweet potatoes, cut into 1 ½-inch chunks, about 3 large
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped roasted unsalted cashews
  • 1 tablespoon lime juice

Instructions

  1. Pulse mustard seeds and fennel seeds in a spice mill or coffee grinder until roughly ground. Alternatively mash in a mortar and pestle.
  2. Swirl olive oil in a large skillet, add garlic, curry powder and the ground seeds and place over medium heat. Cook, stirring until fragrant, 1 to 2 minutes. Stir in coconut milk, vegetable broth and salt, increase heat to high and bring to a boil. Add sweet potatoes, cover and return to a simmer. Reduce heat to maintain a brisk simmer, and cook, covered, stirring occasionally until the potatoes are tender, 20 to 25 minutes. Remove from heat stir in mint, cilantro, cashews and lime juice and serve.

Notes

0 g Added Sugars, 0 mg Cholesterol

http://www.healthyseasonalrecipes.com/sweet-potatoes-with-coconut-curry-and-mint/

eat seasonal January 2017

Healthy Tangerine Julius Smoothie by Letty’s Kitchen

Leek and Turnip Soup by Vintage Mixer

Apple Almond Bircher Meusli with Winter Fruits by Simple Bites

Olive Oil Cornmeal Cake with Grapefruit and Fennel by Floating Kitchen

Sweet Potatoes with Coconut Curry and Mint by Healthy Seasonal Recipes

Garlic and Herb Spaghetti Squash Boats by She Likes Food

Peanut Butter Crusted Sweet Potato Fries by JoyFoodSunshine

Raw Brussels Sprouts Salad with Harissa Vinaigrette by Project Domestication

Winter Cauliflower Rice Bowl with Cranberry-Mustard Sauce Cafe Johnsonia

Meyer Lemon Coconut Panna Cotta by Kitchen Confidante

Maple Orange Teriyaki Salmon Bowls by Flavor the Moments

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Need a good laugh? Here are some of the images from the original post.

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So many great ideas for sweet potatoes, carrots, cabbage and more! 100 winter produce recipes | on healthyseasonalrecipes.com

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healthy new england seafood chowder http://www.healthyseasonalrecipes.com/healthy-new-england-seafood-chowder/ http://www.healthyseasonalrecipes.com/healthy-new-england-seafood-chowder/#comments Fri, 06 Jan 2017 10:45:42 +0000 http://www.healthyseasonalrecipes.com/?p=11568 Here is a recipe for Healthy New England Seafood Chowder you are going to want to save! It is thick and creamy but it has only 350 calories per 2 cup serving, and it is loaded with tender potatoes, vegetables, herbs, clams and fish. I have a gluten-free option too. When I think of creamy […]

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Here is a recipe for Healthy New England Seafood Chowder you are going to want to save! It is thick and creamy but it has only 350 calories per 2 cup serving, and it is loaded with tender potatoes, vegetables, herbs, clams and fish. I have a gluten-free option too.

Healthy New England Seafood Chowder | Soup | Comfort Food | Winter | Kid Friendly | Potatoes | Seafood | Clams | Healthy Seasonal Recipes | Katie Webster

When I think of creamy New England Seafood Chowder, I always think of going out to eat with my Grandmother. Once a summer, my Grandmother would take my family to eat at Perry’s Fish House, a seafood restaurant here in Vermont. It wasn’t a particularly great restaurant, but we loved it.

I think Grandma liked to take us there because she wanted an excuse to order lobster, and she knew that if she had the whole family there as her witness, Grampa couldn’t really give her too hard of a time about ordering such an extravagance.

We’d lumber up Route 7 in my grandmother’s beast of a Lincoln. Jessie and I, even as tweens already overly-food-obsessed, would excitedly banter about ordering the bathtub of chowder as we sat in the back seat.

Healthy New England Seafood Chowder | Soup | Comfort Food | Winter | Kid Friendly | Potatoes | Seafood | Clams | Healthy Seasonal Recipes | Katie Webster

We called it a bathtub because the most notable part about the New England Seafood Chowder was that it was served in obscenely enormous oblong bowls. Our running joke was that they were not actually bowls, but in fact bathtubs. I think my mom tried to talk us out of ordering it, as that meant us missing out on other more exciting menu options. Plus in the middle of the summer it was always way too hot for Seafood Chowder.

Do you think we listened?

Healthy New England Seafood Chowder | Soup | Comfort Food | Winter | Kid Friendly | Potatoes | Seafood | Clams | Healthy Seasonal Recipes | Katie Webster

The heat lifting off the parking lot, we’d pause before entering the air-conditioned restaurant, to admire the kitschy seagull recording played along the rope-adorned “docks.” The entry walkway was decorated to look like a dock on a fishing pier.

Looking back, I don’t think I ever did order the lobster because I remember loving the bathtub of New England Seafood Chowder so much. Though the lure of having one of those plastic lobster bibs was a pretty enticing prize.

Try as we might, I don’t think we were ever able to finish a serving of the Seafood Chowder. It was exuberantly rich and far too large for any mere mortal. Eating anything else afterwards was certainly out of the question. No bib, and no lobster for us.Healthy New England Seafood Chowder | Soup | Comfort Food | Winter | Kid Friendly | Potatoes | Seafood | Clams | Healthy Seasonal Recipes | Katie Webster

 

Now that I am older and have traveled around New England I have had far better chowder than that served at Perry’s Fish House, and even if I did want to try it for old times sake, the restaurant is no longer there. Now I know that good chowder is not related to the size of the bathtub, er bowl, but rather that it is thick and creamy, the potatoes still holding their perfect square shape but meltingly tender. It should taste from the sea and slightly sweet from the freshness of the seafood. It’s also best if there are more clams, fish, celery and potatoes than creamy broth. I like a little bit of herbs, a scattering of crackers. Sometimes a bit of bacon or corn can get added in. But nothing too jazzy.

Healthy New England Seafood Chowder | Soup | Comfort Food | Winter | Kid Friendly | Potatoes | Seafood | Clams | Healthy Seasonal Recipes | Katie Webster

How I Healthified this Home-Made New England Seafood Chowder

  • This home made version of New England Seafood Chowder is much healthier and lighter than that served at Perry’s. It has onions, celery and garlic and a splash of white wine to start. I added in fennel seeds which pairs really well with seafood. I also flavored it with thyme and a pinch of nutmeg too.
  • For the fish, I bought frozen Alaskan Cod, which is a sustainable choice according to the Monterey Bay Aquarium. You could also use Sablefish or another mild white fish on the Monterey Bay Aquarium Best Choice List. Download the app so you can check out the seafood counter or check here.
  • For the clams I used shucked clams. I found both fresh and frozen hand-shucked sea clams that are from a Verified Sustainable Fishery. They came in a 1-pound container, and I used the juice they were in as part of the broth. Sometimes you can ask at the seafood counter, and they will have some in a larger bulk container and weigh out what you need for you. If you buy them frozen, thaw in the fridge overnight before using. Save the juice! It goes into the recipe.
  • For the clam juice I used Bar Harbor brand clam juice which is much lower in sodium than other clam juice. If you can find it, it will make your chowder much less salty. If you can’t find Bar Harbor, skip the added salt, taste and adjust at the end.
  • I think you’ll find that this creamy New England Seafood Chowder is not too heavy at all. Not only does this have a lot of fresh vegetables and lean seafood but I kept the fat in check as well. I used only 1 tablespoon of avocado oil to sauté the vegetables. And instead of a lot of heavy cream, I added just ½ cup of half and half to the chowder to finish it, which adds only 2 ½ grams of fat per serving.

Healthy New England Seafood Chowder | Soup | Comfort Food | Winter | Kid Friendly | Potatoes | Seafood | Clams | Healthy Seasonal Recipes | Katie WebsterQUESTIONS:
Do you have memories of going out to eat with your grandparents?
Did you like seafood when you were a kid?
Have you made New England Seafood Chowder before?Healthy New England Seafood Chowder | Soup | Comfort Food | Winter | Kid Friendly | Potatoes | Seafood | Clams | Healthy Seasonal Recipes | Katie Webster

healthy new england seafood chowder
Rate this recipe
Average: 5/5
1 ratings

Prep Time: 30 minutes

Total Time: 45 minutes

Yield: 5 servings

Serving Size: 2 cups

Calories per serving: 349

Fat per serving: 7 g

Saturated fat per serving: 2 g

Carbs per serving: 41 g

Protein per serving: 25 g

Fiber per serving: 4 g

Sugar per serving: 5 g

Sodium per serving: 839 mg

healthy new england seafood chowder

This creamy New England Seafood Chowder is not too heavy, filled with fresh vegetables and lean seafood and is ready in 45 minutes. I added just ½ cup of half and half to finish it, which adds only 2 ½ grams of fat per serving making it a delicious and healthy lunch or dinner!

Ingredients

  • 1 tablespoon avocado oil or organic canola oil
  • 1 large onion, diced
  • 1 cup chopped celery
  • 1 tablespoon chopped garlic
  • ¾ teaspoon dry thyme or 1 ½ teaspoon chopped fresh
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper, preferably white pepper
  • ¼ teaspoon fennel seeds
  • pinch nutmeg
  • ½ cup dry white wine
  • 2 8-ounce lower sodium bottles clam juice, such as Bar Harbor
  • 2 ½ cups reduced sodium chicken broth, divided
  • 4 medium red potatoes, peeled if desired, cut into ½-inch cubes
  • 1/3 cup all purpose flour or 2 tablespoons cornstarch
  • 1 pound raw shucked clams * ingredient note
  • 8 ounces Alaskan cod or Sablefish, cut into chunks
  • ½ cup half-and-half
  • chopped parsley or chives for garnish

Instructions

  1. Heat oil in a large heavy-bottom Dutch oven or soup pot over medium-high heat. Add onion, celery, garlic, thyme, fennel, salt, pepper, nutmeg and cook, stirring often until the onion is translucent and starting to brown, 6 to 8 minutes.
  2. Add wine, and increase heat to high. Cook, stirring often until the liquid has almost completely evaporated, 3 to 4 minutes. Add clam juice, 2 cups chicken broth and potatoes, cover and bring to a simmer, stirring occasionally. Remove lid. Reduce heat to medium-low to maintain simmer, and cook, stirring occasionally until the potatoes are tender, 8 to 10 minutes.
  3. Whisk the remaining ½ cup broth with flour (or cornstarch) until smooth. Stir into the simmering soup, and continue stirring until the soup is thickened. Stir in clams and any juice from their container and cod or halibut. Let the mixture slowly come to a simmer, gently stirring occasionally and let cook until the cod is opaque all the way through, 4 to 5 minutes total. Stir in half and half and remove from the heat. Serve garnished with parsley or chives.

Notes

Raw Shucked Clams, also sometimes called raw chopped sea clams or fresh minced clams are available frozen or fresh at the seafood counter at large supermarkets and fish markets. Look for natural hand-shucked clams, especially without preservatives or chemicals. I used Seawatch International.

http://www.healthyseasonalrecipes.com/healthy-new-england-seafood-chowder/

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lentils with bacon http://www.healthyseasonalrecipes.com/lentils-with-bacon/ http://www.healthyseasonalrecipes.com/lentils-with-bacon/#comments Tue, 03 Jan 2017 10:45:00 +0000 http://localhost/wordpress48/?p=28 Lentils with bacon is one of my favorite side dishes. This version is made with French green lentils, cider vinegar, smoked paprika, celery hearts and just enough bacon to make it yummy. It is naturally gluten-free and high in fiber. This post was originally shared on January 4th, 2011. I am re-sharing it today with updated […]

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Lentils with bacon is one of my favorite side dishes. This version is made with French green lentils, cider vinegar, smoked paprika, celery hearts and just enough bacon to make it yummy. It is naturally gluten-free and high in fiber.

Lentils with Bacon on Healthy Seasonal Recipes by Katie Webster

This post was originally shared on January 4th, 2011. I am re-sharing it today with updated images and some of the text has been updated as well. To see the original photography, please scroll to the bottom of the post.

I don’t really believe in deprivation. I stir real half and half into my cup of coffee every morning. I eat dark chocolate almost every day. I haven’t sworn off white food or entire groups of food. But I do believe in moderation. I believe in getting lots of exercise, eating whole foods most of the time and trying to eat locally produced food when it makes sense. I like good food, and swearing-off any of it only makes me want it more. Sometimes I think people forget there is a difference between deprivation and moderation. Especially right now in the zealousness for all-in New Year’s resolutions and elimination diets.

Lentils with Bacon on Healthy Seasonal Recipes by Katie WebsterI used to try a lot of diets and read a lot of diet books, but that ended a few years ago when I read “Intuitive Eating” by Evelyn Tribole, MS, RD. It was the last “diet” book I ever read. This woman is right on! Here is a quote from a blog entry she wrote, “It’s easy to get caught up in the enthusiastic hoopla of the New-Year-Dieting-Season– with celebrity testimonials and promises anew. Instead, how about embarking on an inner journey–in pursuit of becoming the expert of your own body. It takes listening and inner attunement.” She goes on to describe that we are actually at risk of gaining weight from dieting. What Tribole is trying to get us all to do is to eat the way we did when we were little kids. She wants us to honor our hunger and then put the fork down when we are truly satisfied (not stuffed.)

Lentils with Bacon on Healthy Seasonal Recipes by Katie Webster

Another foodie who preaches moderation is the fabulous Mark Bittman. I love what he calls being a “less meatarian.” He suggests that eating too much meat, as most Americans do, is not good for us or the environment. But he says we don’t have to give it up entirely. Instead try using meat as a condiment the way they have in the Mediterranean forever. Americans’ diets should be plant-based too, but we don’t have to give up the meat we love. For example, dieters may swear off bacon when they are thinking about making healthy changes to their diet. It’s fine to eat bacon, if that’s what you crave. But you don’t have to down the whole Grand Slam Combo at Denny’s to satisfy that craving. Lentils with Bacon on Healthy Seasonal Recipes by Katie Webster

Like this recipe for French Bistro-style lentils with bacon. It is hearty and satisfying plant-based dish, but it has enough smoky bacon flavor and extra-virgin olive oil to make it taste a little indulgent.

bacony lentils
Rate this recipe
Average: 0/5

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 6 servings

Serving Size: 1 cup

Calories per serving: 173

Fat per serving: 6.7 g

Saturated fat per serving: 1.1 g

Carbs per serving: 19.6 g

Protein per serving: 9.3 g

Fiber per serving: 7.8 g

Sugar per serving: 2.1 g

Sodium per serving: 830 mg

bacony lentils

Ingredients

  • 4 cups water
  • 
1 1/2 cups dry green french lentils, sorted, about 12 ounces
  • 
3 slices bacon
  • 
2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
  • 
1 large red onion, finely diced

  • 1 1/2 cup finely diced celery hearts and leaves (the tender light green stalks in the center of the bunch)
  • 
2 tablespoons minced garlic

  • 1 teaspoon salt

  • 1/2 teaspoon dry thyme
  • 
1 tablespoon plus 1 teaspoon cider vinegar

  • 1 teaspoon smoked paprika
  • 
Freshly ground pepper to taste

Instructions

  1. Bring water and lentils to a boil in a medium saucepan. Reduce heat to maintain a lively simmer (medium-low) and cook, stirring occasionally until just tender, 15 to 22 minutes. Drain, reserving about 1/2 cup cooking liquid (see tip*)
  2. Meanwhile, cook bacon in a large skillet over medium-low heat, turning occasionally, until crisp but not burnt, 7 to 10 minutes. Transfer the bacon to a towel-lined plate. Pour off the bacon fat and gently wipe out the pan with a clean paper towel. When bacon is cool enough to handle, chop.
  3. Return the skillet to medium-high heat, add 1 tablespoon plus 1 1/2 teaspoons olive oil. Add onion, celery hearts and leaves, garlic, salt and thyme and cook,stirring often until the onion is softened and the celery is crisp-tender, about 5 minutes. Add the cooked lentils, vinegar, smoked paprika, pepper and 1/4 to 1/2 cup of the reserved cooking liquid and cook, stirring until the mixture is hot and thoroughly combined. Remove from the heat and stir in the chopped bacon and the remaining 1 tablespoon olive oil. Serve warm.

Notes

2.6 mg cholesterol, 0 g added sugar

Tip* To reserve cooking liquid, place a large measuring cup or bowl under the strainer. The measuring cup/bowl will catch the cooking liquid.

http://www.healthyseasonalrecipes.com/lentils-with-bacon/

 

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swiss chard tart with chevre and leeks http://www.healthyseasonalrecipes.com/swiss-chard-tart-with-chevre-and-leeks/ http://www.healthyseasonalrecipes.com/swiss-chard-tart-with-chevre-and-leeks/#comments Fri, 23 Dec 2016 10:45:06 +0000 http://localhost/wordpress48/?p=112 This Swiss Chard tart with Chevre and Leeks is a must make if you are looking for a fancy vegetarian entree for the holidays. It is filled with a ton of swiss chard, fresh crumbled goat cheese, golden raisins in a crispy crumbly almond tart shell. It is so hearty and festive perfect for special occasions. […]

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This Swiss Chard tart with Chevre and Leeks is a must make if you are looking for a fancy vegetarian entree for the holidays. It is filled with a ton of swiss chard, fresh crumbled goat cheese, golden raisins in a crispy crumbly almond tart shell. It is so hearty and festive perfect for special occasions. Jump to Recipe

Swiss Chard Tart with Goat Cheese (chevre) and Leeks on Healthy Seasonal Recipes | Vegetarian Main-Course for the holidays

This post was originally shared on December 16th, 2011, I have updated the images and text.

I have to admit tarts are intimidating. And a savory tart… now that’s just pure sorcery. Or so I thought. I kick myself for waiting so long before I tried to make one for the first time. Boy was I surprised to find out tarts are actually easier to make than pie. The reason being, the pan does all the work for you. Unlike pie dough, you don’t have to roll out the crust. You just press it down into the pan, and bake it. When the sides come off, you have pretty fluted edges, that make it look all fancy.Swiss Chard Tart with Goat Cheese (chevre) and Leeks on Healthy Seasonal Recipes | Vegetarian Main-Course for the holidays

One of the tricks to making a tender tart dough is making sure it is short. That’s the pastry chef word for dough which is high in fat, low in moisture. Short dough gets its name because, on a molecular level, the length of the strands of gluten is short. That’s cuz they can’t form when there is a relatively high amount of fat and not much moisture. That’s how you get a really nice cookie-like texture.

Swiss Chard Tart with Goat Cheese (chevre) and Leeks on Healthy Seasonal Recipes | Vegetarian Main-Course for the holidays

For this crust, I didn’t want to use any butter to get that shortening effect. So I busted out my food processor. I ground up almonds, which are naturally high in healthy fat, added the flours and then drizzled in avocado oil. The results are cookie-tender.

Swiss Chard Tart with Goat Cheese (chevre) and Leeks on Healthy Seasonal Recipes | Vegetarian Main-Course for the holidays

Then for the custard, instead of using cream I made almond milk in the blender with blanched almonds and water. To that I added some eggs and a little chevre (which is Swiss chard’s BFF, if you didn’t know.) The rest is equally as simple: just cook down the chard and leeks and you are ready to assemble and bake. Easy as pie, or easier.

Swiss Chard Tart with Goat Cheese (chevre) and Leeks on Healthy Seasonal Recipes | Vegetarian Main-Course for the holidays

QUESTIONS:

What are you serving over the holidays?

Do you think making tart or pie is easy?

Did you know the term shortening or short bread had to do with the length of the gluten strands?

Please keep up by joining my email list. I send out a weekly email on Saturday with the latest posts so you never have to miss another awesome recipe like this one! 

Happy Holidays my friends!

swiss chard tart with chevre and leeks

This Swiss Chard Tart with Chevre and Leeks is a festive vegetarian entree for special occasions. 

Almond Crust

  • ¾ cup blanched almonds
  • 1 ½ cups whole-wheat pastry flour
  • ½ cup all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1/3 cup avocado oil or organic canola oil
  • 3 to 5 tablespoons ice water

Swiss Chard Filling

  • 3 tablespoons extra-virgin olive oil
  • 2 small bunches Swiss chard (stems and chopped and separated)
  • 2 leeks (halved, sliced and cleaned)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dry thyme
  • Generous pinch nutmeg
  • 2 tablespoons water
  • ¼ cup golden raisins
  • 2 tablespoons sliced almonds (for garnish)

Chevre Custard

  • ½ cup blanched almonds
  • ½ cup water
  • 2 eggs
  • 3 ounces fresh goat cheese (chevre)

Make Almond Crust:

  1. Preheat oven to 375 degrees F. Coat an 11-inch tart pan with a removable bottom with cooking spray.

  2. Process ¾ cup almonds in food processor fitted with the steel blade attachment until the consistency of coarse meal. Add whole-wheat flour, all-purpose flour, sugar and salt and pulse to combine. Drizzle canola oil into the feed tube with the motor running until crumbly, pulse until evenly moistened, crumbly and clumpy. Remove lid, drizzle on 3 tablespoons ice water and pulse until it comes together as crumbly dough. Add 2 more tablespoons of water if necessary to achieve clumps when squeezed. Transfer dough to the tart pan. Form dough into a crust by pressing evenly over the bottom and up sides of the pan with your fingers. Place the tart pan on a baking sheet and bake until the crust is set-up like a shortbread cookie, and slightly golden, 22 to 25 minutes.

Make Filling:

  1. Heat oil in a large skillet over medium-high heat. Add Swiss chard stems and leeks and cook, stirring often until the leeks are softened and starting to brown, 8 to 10 minutes. Stir in salt, pepper, thyme and nutmeg. Add chopped Swiss chard leaves, 1 handful at a time, cooking and stirring to wilt, until all of the chard leaves are added. Add the 2 tablespoons water, cover and cook until the stems are tender, and the Chard leaves are completely cooked down, about 5 minutes. Add more water as necessary to prevent scorching. If the mixture is too moist, remove lid and allow to evaporate for 1 to 2 minutes. Stir in raisins.

Make custard:

  1. puree ½ cup almonds and ½ cup water in a blender until the almonds are smooth, scraping down sides as necessary, 40 seconds to 1 minute. Add eggs and fresh goat cheese and puree until smooth.

Finish tart:

  1. Reduce oven temperature to 350 degrees F. Spread the Swiss Chard Filling out over the Almond Crust. Pour the Chevre Custard over the filling and garnish with the 2 tablespoons sliced almonds. Bake the tart on the baking sheet until the filling is set up, and ever so slightly golden and puffed, 40 minutes. Let cool on a wire rack 10 minutes before removing tart pan sides.l

Here are the images from the old post in 2011

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maple spiced rum punch http://www.healthyseasonalrecipes.com/maple-spiced-rum-punch/ http://www.healthyseasonalrecipes.com/maple-spiced-rum-punch/#respond Thu, 22 Dec 2016 10:45:52 +0000 http://www.healthyseasonalrecipes.com/?p=11399 This festive holiday drink is about to rock your party punch bowl my friends! It’s a Maple Spiced Rum Punch and it’s sweetened naturally with pure maple syrup and 100% juice. It has a classic foamy head and a bit of sparkle from seltzer water instead of ginger ale or lemon soda. Plus it is […]

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This festive holiday drink is about to rock your party punch bowl my friends! It’s a Maple Spiced Rum Punch and it’s sweetened naturally with pure maple syrup and 100% juice. It has a classic foamy head and a bit of sparkle from seltzer water instead of ginger ale or lemon soda. Plus it is infused with warming spices so it is perfect for the holidays!
Jump to Recipe

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Seltzer | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie Webster

Disclosure: I was asked to participate in the #JuiceCentral campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.

Between a busy month of recipe development and photo shoots and all the holiday parties I have not exactly been doing a stellar job of getting in my vegetable servings. Celery stick and dip can only get you so far toward the daily produce recommendations. Guys, please remind me that I need to get back in the habit of my big lunch salad.

Are you in the same boat?

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Seltzer | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie Webster

I have a little factoid that may bring a smile to your face today from the Juice Products Association: 100% juice is filled with the same important vitamins and nutrients as the whole fruit from which it’s squeezed. And 100% juices contain potassium, vitamin C, folate, magnesium and valuable plant compounds and no added sugar.

This Maple Spiced Rum Punch is looking mighty good all of a sudden!

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Seltzer | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie Webster

I used unsweetened pure cranberry juice, which is crazy tart, and 100% pure juice apple juice. I added in dark pure maple syrup to balance the tart cranberry juice and to add rich maple flavor. The way the maple and rum taste together is so special friends.

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie Webster

And I didn’t even mention the spices! You know how when you add cinnamon to your coffee, it just sort of sheets across the top? Well I wanted to avoid that. So here’s what I did: I simmered apple juice up with cinnamon, nutmeg, allspice and clove. It’s sort of like making tea, except your steeping the apple juice with spice instead of tea bags. Then after it steeped, I strained out the spices.

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Seltzer | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie WebsterNext I added in dark pure maple syrup and the pure cranberry juice. To give the punch that classic foamy sparkle I added in a liter of seltzer water (black cherry tastes the best if you can find it.)

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie Webster

And I know some of you are wondering, so I should mention the ICE RING!! Holla! How fabulously retro is that?!!! Yep, I made a fancy dancy ice ring to put into the bowl to keep it cold and make it look festive without watering it down too quickly.

I learned how to make ice rings when I worked at a catering company, and they are surprisingly simple to make.

How to make an ice ring

You’ll need a Bundt pan, cranberries and lemon.

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie Webster

Layer in 1 cup cranberries, 1 cup water.

Freeze until solid.

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie Webster

Then add the sliced lemons in a decorative ring. Add 1 cup water. Let freeze.

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie Webster

Add 1 cup cranberries and 2 cups water. Freeze again.

Maple Spiced Rum Punch | Drink | Holiday | Christmas | Rum | Maple Syrup | Apple Juice | Cranberry Juice | Winter | Healthy Seasonal Recipes | Katie Webster

To use the ice ring, run warm water over the over turned Bundt pan (hold your hands underneath to catch it, because it will pop out!) Turn it rounded side up and set carefully into the punch.

maple spiced rum punch

This Maple Spiced Rum Punch is sweetened naturally with pure maple syrup and 100% juice. It has a classic foamy head and a bit of sparkle from seltzer water. The juice is infused with warming spices so it is the perfect Holiday drink!

  • 2 cups apple juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground clove
  • 1 ½ cup dark rum
  • ¾ cup pure unsweetened cranberry juice
  • 2/3 cup dark pure maple syrup
  • 1 liter cranberry or black cherry seltzer (chilled)
  • ice or ice ring
  1. Heat apple juice, cinnamon, nutmeg, allspice and clove in a small saucepan over high heat until just starting to simmer, whisking occasionally. Remove from heat and let sit 20 minutes or refrigerate overnight.

  2. Line a sieve with a couple layers of cheesecloth. Pour the apple juice and spice mixture through the sieve into a punch bowl.

  3. Whisk in rum, cranberry juice and maple syrup. Pour in seltzer water and gently stir to combine. Add ice or ice ring.

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peppermint pattie cheesecake http://www.healthyseasonalrecipes.com/peppermint-pattie-cheesecake/ http://www.healthyseasonalrecipes.com/peppermint-pattie-cheesecake/#comments Tue, 20 Dec 2016 10:45:00 +0000 http://localhost/wordpress48/?p=37 This Peppermint Pattie Cheesecake is one of those show-stopping Christmas desserts that will become a family tradition every holiday season. Unlike traditional cheesecake, this one is made with lighter ingredients so that it is lower in calories, but still very creamy and pepperminty too! This post was originally published on December 14th, 2010. I have […]

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This Peppermint Pattie Cheesecake is one of those show-stopping Christmas desserts that will become a family tradition every holiday season. Unlike traditional cheesecake, this one is made with lighter ingredients so that it is lower in calories, but still very creamy and pepperminty too!
Jump to Recipe
This Light and Creamy Peppermint Patty Cheesecake is perfect for Christmas dessert. Recipe and tips on Healthy Seasonal Recipes by Katie Webster

This post was originally published on December 14th, 2010. I have updated the text and images.

This Light and Creamy Peppermint Patty Cheesecake is perfect for Christmas dessert. Recipe and tips on Healthy Seasonal Recipes by Katie WebsterDo you always go for the Junior Mints at the movies? Has a York Peppermint Pattie ever gone missing out of your child’s candy stash? Well I have the perfect special holiday dessert for you. It is cheesecake that looks and tastes like a giant peppermint pattie. I’ve lightened it up with several tricks, so you can feel less guilty about this than stealing your kid’s candy.

This Light and Creamy Peppermint Patty Cheesecake is perfect for Christmas dessert. Recipe and tips on Healthy Seasonal Recipes by Katie Webster

The first trick is pureeing non-fat cottage cheese in a food processor and using it to replace some of the cream cheese in a traditional cheesecake recipe. It is less thick than regular cream cheese, so to keep the texture creamy but not too soft I added cornstarch.

Fun fact: A pound of pureed cottage cheese has1320 less calories than 1 pound of regular full-fat cream cheese!

 Nutrition bonus: cottage cheese it is high in protein and is a good source of calcium.

This Light and Creamy Peppermint Patty Cheesecake is perfect for Christmas dessert. Recipe and tips on Healthy Seasonal Recipes by Katie Webster

Topping the velvety mint-spiked cake is a shiny chocolate layer that really makes this cheesecake look like a big ole Peppermint Pattie. The lightened-up chocolate glaze is different from traditional ganache [which is typically heavy cream and chocolate.] A quarter cup of chocolate chips was all it took to make this glaze rich and fudgy because I used chocolaty-tasting, but lower-fat, cocoa powder and non-fat evaporated milk. I added honey which is a naturally liquid sugar (aka invert sugar) to keep the glaze shiny just like a Peppermint Pattie. You’ll see that this glaze is just as rich as those that include heavy cream.

This Light and Creamy Peppermint Patty Cheesecake is perfect for Christmas dessert. Recipe and tips on Healthy Seasonal Recipes by Katie Webster

For the crumb layer I used ground-up chocolate cookies mixed with a little butter. I found Mi Del Chocolate Snaps at the market. Again the label reading thing…

This Light and Creamy Peppermint Patty Cheesecake is perfect for Christmas dessert. Recipe and tips on Healthy Seasonal Recipes by Katie Webster

Have fun with the garnish. I opted for crushed candy canes and fresh mint. You could also try using junior mints or York Peppermint Patties cut into triangles.

This Light and Creamy Peppermint Patty Cheesecake is perfect for Christmas dessert. Recipe and tips on Healthy Seasonal Recipes by Katie Webster

Peppermint Pattie Cheesecake

This creamy, peppermint and chocolate cheesecake is made with pureed cottage cheese and reduced fat cream cheese to lighten it up, and save on calories. It tastes just like a York Peppermint Pattie candy.

for the Cake

  • 6 ounces chocolate cookies (such as Mi Del Chocolate Snap (about 2 cups))
  • 2 tablespoons unsalted butter (melted)
  • 2 8- ounce packages Neufchatel cheese (1/3 less fat cream cheese)
  • 1 cup sugar
  • ¼ cup cornstarch
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons peppermint extract
  • 1 16- ounce container non-fat cottage cheese

for the Glaze

  • ¼  cup non-fat evaporated milk
  • 1/3 cup unsweetened cocoa powder
  • ¼ cup bittersweet or semi-sweet chocolate chips
  • 2 tablespooons honey
  • 1/4 cup confectioner's sugar

for Garnish (optional)

  • 3/4 cup Junior Mints,Peppermint Patties, fresh mint sprigs or candy cane (for garnish, optional)
  1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. See note*. Put a kettle of water on to boil for the water bath.

Prepare cake:

  1. Grind cookies to a fine meal in food processor. Drizzle in butter and process until crumbs are moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Set the springform pan into a roasting pan and set aside.

  2. Beat cream cheese, sugar and cornstarch in an electric mixer fitted with the paddle attachment until completely smooth, stopping and scraping down sides occasionally. Beat in eggs one at a time, scraping down sides occasionally. Beat in vanilla and peppermint extracts.
  3. Clean food processor and add cottage cheese. Process the cottage cheese in the food processor until completely smooth, about 2 minutes. Scraping down sides once. Gradually beat the cottage cheese into the cream cheese mixture.
  4. Pour the batter into the springform pan over the crumb crust. Pour the boiling water into the roasting pan to create a hot water bath for the cake and carefully transfer the pan to the oven. Bake until set but not cracked, 70 to 80 minutes.
  5. Remove the roasting pan from the oven and let cake cool in the water bath until the water is room temperature. Remove the springform pan from the water bath and refrigerate until completely cold, at least 4 hours. Wrap tightly and refrigerate overnight if desired.

Prepare glaze:

  1. Heat evaporated milk in a small saucepan over medium-high heat. Place cocoa powder, chocolate chips and honey in a large heat-proof bowl. As soon as the milk starts to bubble pour it over the chocolate chip mixture and whisk until completely smooth, about 1 minute. Whisk in confectioners sugar until smooth.

To garnish and serve:

  1. Remove sides of the springform pan.  Transfer cake to a cake stand if desired or just leave it on the pan bottom.  Spread the glaze over the cake. Garnish with Junior Mints, Peppermint patties, fresh mint, or candy cane pieces

0 mg cholesterol, 19 g added sugars Note* If you have an older spring-form pan that may leak, wrap the outside of the pan with a few layers of aluminum foil.

Here are the old photos from the post back in 2010! My how times have changed. This cake however, is still amazing!!

Peppermint Patty Cheesecake Peppermint Patty Cheesecake

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apple cheddar and sausage breakfast strata http://www.healthyseasonalrecipes.com/apple-cheddar-and-sausage-breakfast-strata/ http://www.healthyseasonalrecipes.com/apple-cheddar-and-sausage-breakfast-strata/#comments Fri, 16 Dec 2016 10:45:31 +0000 http://www.healthyseasonalrecipes.com/?p=11397 Apple, Cheddar and Sausage Breakfast Strata is the perfect Christmas morning breakfast. It is an unforgettable savory and sweet make-ahead breakfast casserole. You’re going to love it!! This post is sponsored by Vermont Smoke & Cure. I was compensated for my time and received free product. All opinions expressed here are my own. One of […]

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Apple, Cheddar and Sausage Breakfast Strata is the perfect Christmas morning breakfast. It is an unforgettable savory and sweet make-ahead breakfast casserole. You’re going to love it!!

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Apple, Cheddar and Sausage Breakfast Strata | Breakfast | Christmas | Casserole | Winter | Make Ahead | Healthy Seasonal Recipes | Katie Webster

This post is sponsored by Vermont Smoke & Cure. I was compensated for my time and received free product. All opinions expressed here are my own.

One of my first jobs when I moved to Vermont in 1998 was cooking breakfast in a 10-room Inn. I was the 2-day a week cook while the other 5-day a week head chef, Winnie, took her days off.

Aside: The rest of the week, I also worked at a café owned by the same owner. My job there was also to cook breakfast and on the weekends, brunch. My nickname within a few months of having the job became Brunch Spice as if I was the long lost 6th Spice Girl. This was more than a year before I went to culinary school, but I had plenty of 22 year old ‘tude to go with the name. I was embarrassingly confident.

Apple, Cheddar and Sausage Breakfast Strata | Breakfast | Christmas | Casserole | Winter | Make Ahead | Healthy Seasonal Recipes | Katie Webster

Anyway, Winnie had her whole system at the Inn down to a science, and she made my job pretty easy. She would do all of the product sourcing and she would prep me out for my day of cooking. I’d arrive at 4:30 in the morning, the Inn completely silent. I’d tip-toe in, put on some coffee and find my menu for the morning.

She liked to offer one sweet and one savory dish each morning. I’d find a chalkboard with the menu: Ricotta Stuffed French Toast with Raspberry Coulis, and Spinach and Mushroom Omelets with Whole Grain Toast spelled out in neat writing. It sounded elaborate, but Winnie would prep it all out for me. She always knew just how many eggs to beat for the omelets and how many mushrooms to sauté in advance for me.

Not only that, Winnie would have cut fresh fruit, sealing each type of fruit separately into containers so they wouldn’t become mushy. She’d baked scones and muffins the night before, I’d just warm them up in this funky old-fashioned warming oven.

Apple, Cheddar and Sausage Breakfast Strata | Breakfast | Christmas | Casserole | Winter | Make Ahead | Healthy Seasonal Recipes | Katie Webster

After breakfast service, I would then plan the next mornings breakfast, and spend the next several hours prepping and baking. I loved that part. I could get really creative and Winnie gave me tons of leeway. As long as there was an ingredient on hand, I was allowed to use it. I had a couple cookbooks that I loved to use, but I also loved coming up with my own ideas. I was the fearless Brunch Spice!

I remember making some sort of eggs benedict with bacon and mashed avocado topping instead of hollandaise and a guest actually came back into the kitchen to ask for the recipe. I am sure she was disappointed when I told her I had just made it up on the spot. I also remember a somewhat unfortunate experiment with capers that resulted in a tomato coulis that was so incredibly salty I had to throw it out. Oops.

On my second shift of the week, after service, I would then prep Winnie out for her incoming day. It was a brilliant system.

I distinctly remember walking in one morning to find the chalkboard with Winnie’s Menu planned out for me: The egg dish was called: Pigs in the Orchard.

Apple, Cheddar and Sausage Breakfast Strata | Breakfast | Christmas | Casserole | Winter | Make Ahead | Healthy Seasonal Recipes | Katie Webster

Um, what? What the heck was Pigs in the Orchard?

Turns out Winnie had been making this dish for years, and the guests at the Inn always fawned over it. It was a breakfast casserole of sorts with lots of eggs and cheese and it was studded through with sausage and apples. It was rich and festive and the sweet and savory combination was simply irresistible. Whatever we’d serve as the sweet option that morning was surely to be ignored by all of the guests. They all had to try the Pigs in the Orchard and they were never disappointed.

Apple, Cheddar and Sausage Breakfast Strata | Breakfast | Christmas | Casserole | Winter | Make Ahead | Healthy Seasonal Recipes | Katie Webster

The best part for me was all I had to do was pop it in the oven and bake it while I organized the rest of my prep.

Fast forward to a couple of weeks ago I was talking to my friends at Vermont Smoke & Cure. If you haven’t heard of them, they’ve been making “Better Meat For All” in their smokehouse in Vermont since 1962. They specialize in uncured bacon, meat sticks, hams and sausages that are raised without antibiotics and hormones and are made without any added sodium nitrites or artificial preservatives.

Apple, Cheddar and Sausage Breakfast Strata | Breakfast | Christmas | Casserole | Winter | Make Ahead | Hard Cider Bratwurst | Vermont Smoke And Cure | Healthy Seasonal Recipes | Katie Webster

Vermont Smoke & Cure just released a line of craft sausages recently and I am in love with the hard cider bratwurst. It uses hard cider from a local cider producer who’s also here in Vermont, Citizen Cider. It makes the sausage a little sweet, but not nearly as some of the chicken apple sausages on the market. This is definitely more savory. We had it in our Thanksgiving stuffing and it was amazing!!

I love the Vermont Smoke & Cure products, so I mentioned the idea of making a breakfast casserole with their Hard Cider Bratwurst and Apple. They loved the idea for an easy make-ahead Christmas morning casserole. I didn’t want to scare them off by calling it Pigs in the Orchard. Brunch Spice probably would have had the guts to call it that.

apple, cheddar and sausage breakfast strata

Apple, Cheddar and Sausage Breakfast Strata is the perfect Christmas morning breakfast. It is an unforgettable savory and sweet make-ahead breakfast or brunch casserole for the Holidays!

  • 8 large eggs
  • 1 cup non-fat or low-fat milk
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped sage
  • 1 ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground nutmeg
  • 1 pound sourdough sandwich bread (crusts removed and cubed)
  • 2 apples (peeled, cored and finely diced)
  • 1 12- ounce package Vermont Smoke & Cure Cider Bratwurst (cut into half rounds)
  • 8 ounces sharp cheddar cheese (shredded and divided)
  1. Beat eggs, milk, mustard, sage, salt, pepper and nutmeg in a large bowl. Coat a large 9 by 13 baking dish with cooking spray.
  2. Layer half the cubed bread into the casserole dish. Top with half the apple, half the sausage and half the cheese. Top with the remaining bread, apple and sausage. Reserve the remaining cheese in the refrigerator for step 4.
  3. Pour the egg mixture over the casserole trying to moisten evenly. Cover with aluminum foil and refrigerate 8 to 12 hours.
  4. Preheat oven to 350 degrees Bake casserole, covered, until it is steaming hot and the center is starting to puff, 50 minutes to 1 hour. Remove foil, top with the reserved cheese and continue baking until the cheese is melted and the top is golden 10 to 15 minutes. Let cool 10 to 15 minutes before serving.

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