Tag Archive: Healthy

A Healthier Peaches And Cream

Baked Peaches and Cream

Summer is good for many things like kickball, cookouts, and beach days. It hasn’t been great for posting new recipes. 7 weeks later and I finally have something new to share–a new recipe on Life By Dailyburn all about a peaches and cream that’s actually good for you!

Instead of cream this recipe uses 2% Greek yogurt with fresh chopped mint and honey for a creamy topping. The yogurt is so good I’d recommend making a double-batch and finding different ways to use (and maybe a mojito with any extra mint you have). Enjoy it knowing 2 peaches have just 150 calories and you’ll be looking good for the next Summer party. 

Head over to the full recipe and check it out!

Raw Brownies With Avocado Frosting

Raw Brownies With Avocado Frosting

As much as I don’t like the cold, Winter and Fall are some of the best baking months because there’s sometimes nothing to do but stay in and sit next to the heater. Now that Spring’s here and the heat waves, too, no-bake recipes are suddenly ten times more appealing. 

I made these “brownies” over the weekend for a sweets fix that wouldn’t involve sifting flours and melting chocolate. It’s pretty much the same recipe I made 3 years ago with an extra avocado frosting on top. Avocados and dates definitely don’t sound like dessert ingredients, but you’d be surprised how rich and chocolaty these come out. 

Raw Brownies With Avocado Frosting

These are easier to stash and store without the frosting, which does go bad about as quickly as guacamole, so if you’re planning on waiting a while to eat these wait until the last minute to make the frosting. It’ll taste better if you do.   

Raw Brownies With Avocado Frosting

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 8-12 brownies):

  • 2 cups pitted dates
  • 1 cup walnuts
  • 1/4 cup cocoa powder
  • 1 1/2 Tablespoons coconut butter(optional but recommended)
  • 1-2 Tablespoons water
  • 1/2 a ripe avocado
  • 2 Tablespoons agave or honey

Method:

  1. Blend the dates in a food processor until they are pulverized and start to stick together. The dates don’t have to be fresh but make sure you’re not using dry and stale ones or they won’t stick.
  2. Add the walnuts and coconut butter and continue blending until the dough starts to stick to itself. Add the water as necessary if your ingredients are too dry to clump.
  3. Lastly add 3 Tablespoons of cocoa powder and continue blending until it’s mixed in.
  4. Dump the processed ingredients onto a piece of parchment paper. With your hands, clump them together into a square or rectangle.
  5. Freeze the dough for 5-10 minutes until it’s firm and cut it into even sized squares. Store in the refrigerator for freshness.
  6. To make the “frosting”, mash the avocado into a smooth puree. Add the agave and remaining cocoa powder and mix thoroughly.
  7. Spread an even amount on top of each brownie square. Garnish with any extra walnuts.

Healthy Vegetable Chickpea Salad

Healthy Vegetable Chickpea Salad

As quick as the weather changes, so do taste buds. After weeks of snow and cold, the weather here has skyrocketed to the 50s and the streets are full of melting snowbanks. Instead of being just another barrier to speed-walk past in the cold, the open air vegetable stalls are suddenly more inviting to stop and pick up new ingredients.

While none of the ingredients in this dish are exactly “new”, they’re definitely a fresh take on heavier tuna or hard boiled egg salads. I’m not usually a fan of bright and loud flavors like black pepper and thyme but they work well with the creamy mayo and balanced chickpeas. Whether you’re serving this on top of a freshly chopped salad or if it’s the only vegetable on your plate it’s sure to be a healthy meal.

Healthy Vegetable Chickpea Salad

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

  • 1 14oz can chickpeas, drained and rinsed
  • 1/2 cucumber, diced
  • 1 small tomato, diced
  • 2 (heaping) Tablespoons mayo
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon chopped thyme

Method:

  1. In a large bowl, toss together the chickpeas, cucumber, and tomato. If there’s any liquid at the bottom of the bowl carefully drain it out.
  2. Add in the mayo, salt, and pepper and mix thoroughly until it’s evenly creamy. Add in the thyme and mix again.
  3. Serve at room temperature. Keep refrigerated if not eating right away.

Almond Butter Granola Snackers

Almond Butter Granola Snackers

The best part about being gluten-free in this decade is the endless supply of new products available(not to mention whole restaurant menus and online websites). Chex just came out with two new products to add to that list: Honey Nut Granola and Mixed Berry Granola, made with gluten-free oats and clusters of Chex cereal.

I got to try both and the honey nut was definitely my favorite–just the right amount of sweetness to go with any flavored yogurt and chunks of almonds and real Chex baked together. After eating half the bag, I made these cookies with the rest to make the granola more portable. These snackers are the perfect fix for an afternoon snack or along with breakfast.

Almond Butter Granola Snackers

I used almond butter for these because it goes perfectly with the almond slivers in the granola but you could also use peanut butter or even sunflower seed butter.

Almond Butter Granola Snackers

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 18 Snackers):

  • 3/4 cup almond butter
  • 2 Tablespoons honey
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup Honey Nut Chex granola
Method:
  1. Preheat your oven to 350 degrees.
  2. In a large bowl, stir together the almond butter, honey, sugar, egg, salt, and baking powder until well mixed.
  3. Add in the granola and fold it in completely.
  4. Roll the dough into 1 1/2-inch balls and flatten slightly between the palms of your hands. Put each round of dough on a non-stick baking surface.
  5. Bake for 15 minutes. Remove from the oven when the outside starts to turn brown and is slightly firm to the touch.
  6. Let cool slightly before moving. Store in an air-tight container.

4 Winter Brussels Sprout Side Dishes

Winter Brussels Sprout Salad3

Brussels sprouts are easily one of my favorite vegetables. Whenever I hear someone say they don’t like them I think “they must not have had them cooked right.”

My last recipe for Life by DailyBurn was a Winter brussels sprout salad that I’m sure could turn around even the biggest picky eaters. It has walnuts, apples, and a little lemon for tartness in addition to savory roasted sprouts and would fit into any Christmas or holiday menu. 

If–for reasons unexplained–those aren’t the right brussels for you, here are a few other recipes that might suit your sprouty palate:

Fennel Roasted Brussels Sprouts

Fennel roasted brussels sprouts is a new favorite that actually makes me want to put fennel into my grocery cart. Because of the honey and cranberries, this dish is a little bit sweeter than the rest. 

Maple roasted brussels sprouts are better for a picky palate. Their simplicity makes them a crowd pleaser while still having just the right sweet & salty balance.  

Balsamic brussels sprouts with red wine is the tangiest of these dishes. It’s great for a dinner or hearty meal, especially paired with whichever wine you cook with. 

Fennel Roasted Brussels Sprouts

Fennel Roasted Brussels Sprouts

Brussels sprouts are one of my–like so many others’–favorite vegetables. Fennel? Not so much. It’s a vegetable I’m slowly growing to like that’s better sweet than savory.

These sprouts are a little sweet and a little salty; its a tasty balance that’s also healthy. This time of year you could probably also find fresh cranberries and make this recipe a little more natural, but I love eating the extra craisins while I’m cooking for something to chew on.

You can serve this hot or cold but I prefer it hot. It really depends what you’re eating it with.

Fennel Roasted Brussels Sprouts

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients(Makes 6 Servings):

  • 4 cups Brussels sprouts, washed and halved
  • 1 fennel bulb sliced
  • 3 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup craisins
  • 1 1/2 Tablespoons honey

Method:

  1. Preheat your oven to 375 degrees.
  2. Toss the sprouts, fennel, oil, and salt in a large bowl.
  3. Lay the sprouts out in a pan or cast iron skillet.
  4. Roast for 30 minutes, then mix the sprouts with a utensil and roast for 15 minutes more.
  5. Once done, remove the sprouts from the oven. Sprinkle on the craisins and drizzle the whole pan with honey.

Fat-Free Sweet Potato Soup

Fat-Free Sweet Potato Soup

Normally I wouldn’t drop off the face of the earth for 3 weeks but moving has that effect. While my pots and pans are still in boxes, I thought I’d share this recipe I wrote for Life By Dailyburn.

Any trip to Panera will show you soup’s one of those healthy-not-so-healthy foods that always sounds like a good idea at the time. Meanwhile, you don’t need a fancy immersion blender to make your own at home; anyone with a food processor or high-end blender can healthify their favorite soups.

Sweet potato is a great base for a soup because it’s naturally fat-free and creamy. Instead of fake cheese and artificial ingredients this recipe celebrates vegetable broth and fresh vegetables to give it a healthy dose of flavor. It’s also a decent defense against the office cold going around with vitamin C and vitamin K.

Check out the full recipe on Daily Burn’s blog and let me know if you try it!

Easy Maple-Curry Acorn Squash

Maple Curry Acorn Squash

When you live in the city, it’s sometimes hard to tell exactly what season it is. That’s what Starbucks limited edition drinks are for.

After I saw it was pumpkin spice latte season already, I knew it was time to start digging up old squash recipes. This recipe I’ve posted an annoying amount of times but still come back to again and again.

It’s one that I always make because I know how easy and delicious it is. Using curry powder to flavor the squash adds an untraditional kick that keeps the squash anything but boring. Still it’s familiar enough that semi-picky eaters will enjoy. 

Maple Curry Acorn Squash

You can really use this coating on any type but I prefer acorn the best for this since I think it has the mildest flavor. Butternut and winter squash tends to be sweeter on their own. 

Maple-Curry Acorn Squash

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients(Makes 4 servings):

  • 1 Large acorn squash
  • 3 Tablespoons maple syrup
  • 1 Tablespoon curry powder
  • 1/2 teaspoon salt*

*omit if your curry powder is already salted.

Method:

  1. Preheat your oven to 375 degrees and line a baking tray
  2. Cut the squash in half to remove all the seeds. Once de-seeded, cut along the ridges into thin wedges.
  3. In a large bowl, toss the wedges with the maple syrup, curry powder, and salt so that the squash is evenly coated.
  4. Lay the squash out on the baking tray and roast for 45 minutes or until fork tender.
  5. Remove from the oven and serve hot.

How To Make Blender Salsa

Blender Salsa

Salsa is by far my favorite condiment. I average between 1-2 jars a week from my everyday lunch and working it in to dinner some nights. I always used to think jarred salsa was “good enough” until I made my own and now I’m hooked.

Last week I shared my 2nd recipe on Life by Dailyburn, an easy 5-minute blender salsa recipe that you can make 3 ways. I pretty much insist that you not just look at it but make it, too. It’s about as easy as can be and well-worth the effort. Serve it to some guests and they’ll think you stole it right out of a Mexican restaurant’s kitchen.

Check out the recipe, give it a try, and tell me what you think!

My First Life By Dailyburn Recipe

Low Sugar Chocolate Hazelnut Granola

The internet is a crazy awesome place because it’s full of resources for any life you want to live, whether it’s gluten-free recipes, vegetarian restaurant hot spots, of just a chocolate-filled life.

I’m excited that Dailyburn‘s blog Life By Dailyburn asked me to be a recipe contributor for their site. They’re an amazing resource for anyone looking to be healthier and get whipped into shape.

The first recipe I made for them will hopefully pique your interest. If you want to cut out sugar in the morning but still eat flavorful food making your own is a must. This cocoa hazelnut granola recipe only uses maple syrup for sweetness to keep the flavor but ditch the processed sugars. It also tastes great and can save you money–what’s not to love?

And if you’re also looking for a healthier life and haven’t yet, follow them on Facebook and Pinterest for some daily inspirations to eat great and workout.