Category Archives: Healthy

Apple Pumpkin Oatmeal

30 Friday Oct 2015

Posted by in Breakfast, Fruit, Healthy, Holiday, Quick and Easy, Vegan, Vegetarian

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Apple Pumpkin Oatmeal

It’s rare that I create a recipe and post it within a few hours  That sort of VIP treatment is reserved exclusively for recipes that I absolutely love and want to share with you immediately.  That’s exactly what we have in this Apple Pumpkin Oatmeal!  Inspired by my favorite candle of the moment, Yankee’s Apple Pumpkin, this recipe would make the perfect breakfast tomorrow for all those amped up kiddos out there getting super excited to go trick or treating!  It’s a breakfast you can feel good about feeding your kids on a day otherwise overloaded with sugar.  Not only does it just taste like autumn, this oatmeal is also healthy and will fill them up so they don’t overindulge on Kit Kats, Skittles, M&Ms, candy corn and all their other favorite Halloween treats!  …Heck, who are we kidding?  They’re going to stuff themselves silly on candy anyhow!  But that’s what being a kid is all about.

Apple Pumpkin Oatmeal
Yield:  4 servings
Time:  15 minutes

1 cup apple cider (or apple juice)
1¼ cups water
1½ cups oats (I always use Old Fashioned instead of Quick Oats)
1 apple, cored and diced
¼ cup pumpkin puree
¼ tsp. ground ginger
½ tsp. cinnamon
2 tbsp. brown sugar
¾ tsp. vanilla extract

Optional:
maple syrup
milk

  1. Combine the apple cider and water in a saucepan.  Bring to a boil.  Once boiling, stir in the oats and turn the heat down to medium-low.
  2. Stir in the diced apple, pumpkin puree, ginger, cinnamon, brown sugar and vanilla.  Continue to cook over medium-low heat, stirring occasionally, for five minutes.

I like to drizzle my oatmeal with maple syrup and skim milk before serving.  You could also try apple cider instead of milk (which would keep it vegan).  Enjoy!

PDF to Print Recipe for Apple Pumpkin Oatmeal

 

 

Savory Roasted Acorn Squash

16 Friday Oct 2015

Posted by in Dinner, Healthy, Quick and Easy, Vegetarian

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Savory Roasted Acorn Squash

This combo of sweet-and-salty acorn squash with warm, tangy goat cheese promises to bring a smile to your face!

Savory Roasted Acorn Squash
Yield:  6-8 side-dish servings
Time:  40 minutes total

2 acorn squash
2 tbsp. extra virgin olive oil (EVOO)
2 tbsp. pure maple syrup
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh rosemary
salt and pepper
3 oz. goat cheese

  1. Preheat the oven to 400ºF.  Lightly grease a baking sheet and set aside.
  2. Cut each acorn squash in half, from stem to base.  Scoop out the seeds and discard.  Place each half face down so that it doesn’t rock.  Cut each half into 6-8 slices.
  3. Place the squash slices on the prepared baking sheet.  Drizzle with the EVOO and maple syrup.  Sprinkle with thyme, rosemary, salt and pepper.  Roast at 400ºF for 24-28 minutes, until fork-tender and slightly golden.
  4. Remove from the oven and allow to cool for about 5 minutes.  Sprinkle with goat cheese.

Savory Roasted Acorn Squash

PDF to Print Recipe for Savory Roasted Acorn Squash

Orange Mint Orzo Salad

24 Monday Aug 2015

Posted by in Dinner, Fruit, Healthy, Lunch, Quick and Easy, Salad, Vegetarian

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Orange Mint Orzo Salad

I created this refreshing pasta salad for my housewarming party, which happened to be on a hot summer day.  I wanted to make a pasta salad that wouldn’t be too heavy.  Additionally, its dressing didn’t use a base of mayo or other creamy ingredients, so there was no need to worry about it sitting out in the heat for an hour or two.  My sister loved it so much that she requested I bring a big bowl of this orzo salad to her son’s birthday party this weekend.  The unexpected flavor combination was a hit with the kids and adults alike!  Try it for your next BBQ…perhaps Labor Day?!

Orange Mint Orzo Salad
Time:  40 minutes total
Yield:  12 servings

1 lb. orzo
¼ cup extra virgin olive oil
3 tbsp. lemon juice (or orange juice)
¼ tsp. salt
1/8 tsp. fresh ground pepper
zest of one orange (can come from one of the four below)
4 navel oranges
2 cucumbers
1 large bunch mint
16 oz. frozen edamame, defrosted
2 cups crumbled feta

  1. Cook the orzo according to the package instructions.  (To maximize on time, start on step 2 while it’s cooking.)  Once cooked, drain and rinse with cold water.
  2. Prepare the dressing:  Place the following ingredients into a small mixing bowl:  olive oil, lemon/orange juice, salt, and pepper.  Zest one of the oranges (after washing it thoroughly) and add it to the bowl.  Whisk all of the ingredients together and set aside.
  3. Peel the oranges and dice them into bite-sized pieces.  Place in a large mixing bowl.
  4. Remove the seeds from the cucumbers.  I find the easiest way to do this is to cut the cucumber in half along its length.  Cut it in half along its length again, so that it’s quartered and the seeds are exposed.  Slice the seeds out and discard.  Dice the flesh of the cucumbers into bite-sized pieces.  Place into a large mixing bowl with the oranges.
  5. Coarsely chop the mint and add it to the cucumbers and oranges.  Stir in the defrosted edamame and feta.  Add the orzo, and pour the dressing over top.  Toss to evenly coat all of the ingredients with the dressing.

Link to PDF to Print Recipe for Orange Mint Orzo Salad

 

Blackberry BBQ Spice Rubbed Pork Loin

09 Tuesday Jun 2015

Posted by in Dinner, Healthy

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Blackberry BBQ Pork Loin

Part of the reason why late spring and summer are so incredible is because the season is chock full of amazing, fresh produce.  We have to take advantage of all the natural goodness these few months bring, and get our fill of many summertime favorites such as watermelon, berries, and summer squash.  The sweetness of the blackberries in this recipe pairs perfectly with the smoky BBQ sauce, making it a tasty summertime dinner.

Blackberry BBQ Spice Rubbed Pork Loin
Yield:  6 servings
Time:  Roughly 40 minutes total

For the Blackberry BBQ Sauce:
1 white onion, diced finely
3 garlic cloves, minced
1 tbsp. extra virgin olive oil
6 oz. tomato paste
2 cups fresh blackberries
¼ cup apple cider vinegar
½ cup brown sugar
3 tbsp. soy sauce
2 tbsp. coarse ground mustard
1/3 cup BBQ sauce (I like using the smoky kind)

For the Spice Rubbed Pork:
¾ tsp. salt
½ tsp. pepper
2 tbsp. brown sugar
1 tbsp. smoked paprika
1 tsp. cumin
1 tsp. oregano
¾ tsp. cinnamon
1 tbsp. chili powder
1 tsp. chipotle chili pepper
½ tsp. ground cayenne pepper
3 lb. pork loin

1.  Sauté the onions and garlic in the olive oil over medium heat until softened, about 5-7 minutes.  Stir in the tomato paste and cook for another 2 minutes, stirring often.  Turn the heat off and set aside.

2.  In a saucepan, combine the blackberries, vinegar, brown sugar, and soy sauce.  Cook over medium heat until the blackberries begin to burst, about 5 minutes.  Stir in the mustard and BBQ sauce.  Cook for another 5 minutes.  Gently mash the mixture using a potato masher.  Stir in the onions and garlic.  Set aside to serve with the grilled pork.

3.  Prepare the spice rub by mixing together the salt, pepper, brown sugar, smoked paprika, cumin, oregano, cinnamon, chili powder, chipotle chili powder, and cayenne.  Massage the spice mixture into the surface of the pork loin.  Place on the grill and cook for five minutes over medium heat.  Rotate the pork loin a quarter turn and cook for another five minutes.  Repeat with remaining two sides, to cook for roughly a total of 20-25 minutes.  The pork is done when a meat thermometer placed into the center of the loin registers 150ºF.

4.  Serve with the prepared Blackberry BBQ sauce.

Note:  The Blackberry BBQ sauce can be made up to three days in advance and stored in the refrigerator.  You may also marinate the pork in the sauce if desired.

Blackberry BBQ Spice Rubbed Pork

Blackberry BBQ Spice Rubbed Pork Loin

Blackberry BBQ Spice Rubbed Pork

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Roasted Summer Fruit A La Mode

20 Wednesday May 2015

Posted by in Boozy, Dessert, Fruit, Healthy, Quick and Easy, Vegan, Vegetarian

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Ice Cream Over Roasted Summer Fruit

I created this recipe by accident.  I bought tons of fresh blackberries to make blackberry mint mimosas on Mother’s Day, and I ended up with lots left over.  I knew I had a narrow window of time to use them all before they spoiled, so my first thought was to make a blackberry and rhubarb crisp–one of my all time favorites!  In the spirit of cutting out some calories as bathing suit season approaches, I decided to forego the oatmeal crisp topping (which is typically loaded with butter) and instead just toss the fruit with some brown sugar and roast it.  I had a few ripe peaches sitting on my counter, so I diced those up and threw them in too.  Although I had good intentions of keeping the dessert light and low cal, once the fruit was hot and bubbly, I couldn’t resist topping it with a scoop of low-fat vanilla bean ice cream!  The flavors tasted divine together, and they just screamed summer! Next time I make this, I’m going to stir 2 tbsp. of honey whiskey (such as Wild Turkey American Honey or Jack Daniels Honey) into the fruit before roasting it.  It can’t hurt, right??

Roasted Summer Fruit À La Mode
Yield: 2 servings
Time:  25 minutes total

1 cup blackberries
3 peaches, diced into bite-sized pieces
1 cup rhubarb, diced into bite-sized pieces
½ cup brown sugar
1 tsp. cinnamon
(2 tbsp. honey whiskey*–optional)

2 to 4 scoops of your favorite ice cream**
1.  Toss together all of the fruit, brown sugar, cinnamon, and whiskey (if using).  Transfer to a lightly greased baking dish.

2.  Bake at 375ºF for 20 minutes.

3.  Spoon half of the mixture into a serving bowl.  Top with one or two scoops of your favorite ice cream.

* Try using Wild Turkey American Honey or Jack Daniels Honey.

** I highly recommend Edy’s Slow Churned Vanilla Bean Ice Cream!  A fruit flavored sorbet would also be delicious.

 

PDF to Print Recipe for Roasted Summer Fruit A La Mode

PS…Did you know that “à la mode” is a French saying meaning “in style”?  Thank goodness for the French making it fashionable to top dessert with ice cream!