Posts Tagged ‘Healthy Recipes’

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Strawberry Spinach Salad with Sesame Seed Vinaigrette

July 2, 2012

I’ve got a classic for you. Strawberry Spinach Salad. The first time I made this was a few weeks ago. I don’t know why I waited so long.

I always seem to have spinach on hand because of the smoothies so I make, and since strawberries are really good right now, this recipe is a no brainer. That along with a homemade poppy seed vinegarette, and you’re good to go!

Strawberry Spinach Salad with Sesame Seed Vinaigrette

recipe adapted from Allrecipes.com

Ingredients:

For the Vinaigrette:

  • 1 T sesame seeds
  • 1/2 T poppy seeds
  • 2 T honey
  • 1/4 cup extra virgin olive oil
  • 2 T distilled white vinegar
  • 1/8 tsp paprika
  • 1/8 tsp Worcestershire sauce
  • 1/2 T minced onion

For the salad:

  • 9 oz bag of fresh spinach
  • 1 quart strawberries, sliced
  • 1/4 cup almonds, sliced

Directions:

  1. In a medium bowl, whisk together all your vinaigrette ingredients. Cover, and chill for one hour.
  2. In a large bowl, toss the spinach, strawberries, and almonds. Pour dressing over salad (I always start with a little bit of a dressing at a time to make sure I don’t get too much), toss, and refrigerate for 10-15 minutes before serving.
  3. Enjoy!

— the Jilb

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Triple Chocolate Biscotti

June 25, 2012

We love, love, love biscotti in this house, especially with coffee. I’ve been meaning to put up a biscotti recipe since Christmas but never got around to it.

The original of this recipe comes from The Tummy Train, a food blog that I found awhile ago that has some of the tastiest recipes I’ve seen. I tweaked the recipe a bit, getting rid of some of the sugar, adding in some whole wheat pastry flour, and adding in some chocolate-covered almonds instead of the regular ones. The results? Perfect chocolate biscotti.

These Triple Chocolate Biscotti are chocolate-y (obviously), crunchy, and as I said perfect with a cup of coffee. I’ve found that they get better with age. I would make these a few days ahead of when you want to serve them. The first day they are still delicious, but not quite as crunchy as I would like.

Triple Chocolate Biscotti

recipe adapted from The Tummy Train

Ingredients:

  • 1/3 cup white chocolate chips
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2 tsps instant espresso or coffee powder
  • 2 eggs
  • 2 egg whites
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup chocolate-covered almonds (or regular toasted whole almonds)
  • 1 T milk (if needed to bring dough together)
  • 1 cup chocolate chips, melted and then mixed with 1 tsp instant coffee granules (optional)

Directions:

  1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the white chocolate chips, flours, cocoa powder, baking powder, salt, and coffee powder. Set aside.
  3. In another bowl, whisk the eggs and egg whites with the sugar and vanilla until well-blended. Stir in the flour and nuts. At this point I added in a tablespoon of milk to bring the dough together. You may be able to leave that out though depending on how sticky your dough is.
  4. Scrape the dough onto the lined baking sheet making two skinny strips, at least 1/2-inch apart. Use a spatula to even up the strips.
  5. Put the pan on the lowest rake and bake 35-40 minutes or until the loaves are firm but springy to the touch. Set the pan on a rack to cool for at least 15 minutes, leaving the oven on.
  6. Transfer the loaves to a cutting board. Use a sharp, serrated knife and cut the loaves on a diagonal, about 1/2-inch slices.
  7. Stand the slices back on the lined baking sheet, a 1/2-inch apart. Toast them 20-25 minutes. Cool completely when done.
  8. Once biscotti is cool, dip tops in the melted chocolate chips and stand on wax or parchment paper. Let chocolate harden and then store in the fridge.
  9. Enjoy!

— the Jilb

 

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Fusilli with Spinach-Nut Pesto

April 11, 2012

As I was browsing another Food Network magazine, I stumbled across this recipe for Fusilli with Spinach-Nut Pesto. I love pesto, and we’ve been eating a ton of spinach, so this pasta meal instantly went on my to-make list.

This dinner did not disappoint. The pesto had a lovely nutty flavor thanks to the peanuts I used. The cherry tomatoes gave it a slight burst of flavor, and the spinach was, well, spinach. I love spinach!

The dinner was a hit with everyone (except for the Princess, but she sure has turned picky in the last few months). This was pretty easy to make, and I have a feeling it’ll become something I can make again and again, subbing out different nuts and maybe adding some parmesan cheese to the pesto.

If you’re looking for something new and healthy to make for dinner, give this Fusilli with Spinach-Nut Pesto a try. You’ll love it!

Fusilli with Spinach-Nut Pesto

recipe slightly adapted from the Food Network magazine

Ingredients:

  • 1-13 oz box of fusilli
  • 1/2 cup of salted roasted peanuts, plus extra for topping
  • 1 clove garlic
  • 6 oz spinach, tough stems removed
  • zest and juice of one lemon
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • 1/2 tsp. sea salt
  • freshly ground pepper
  • 1 cup cherry tomatoes, halved

Directions:

  1. Cook fusilli according to directions on box. Drain and return to the pot.
  2. Make the pesto: Pulse the peanuts and garlic in a food processor (I don’t have a food processor so I used my mini chopper and did this in stages and it worked just fine) until coarsely chopped. Add the spinach in batches, pulsing until chopped. Then add the lemon zest and juice. Then add the olive oil and process until smooth, about a minute. Add salt, and pepper to taste.
  3. Add the pesto and tomatoes to the pot with the pasta. Season with more salt and pepper if you want, and toss.
  4. Divide among bowls, and drizzle with more olive oil, and top with chopped nuts.
  5. Enjoy!

— the Jilb

 

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Individual Whole Wheat Pear Galette

March 28, 2012

I have a thing for sweets. I realize there’s been a lot of dessert recipes on the blog lately. Oops. I’m only a tad bit sorry about that. Friday I’ll have something non-desserty for you. 🙂

These little Pear Galettes were sooo good! I can’t even tell you how fun and yummy they were.

The dough was a tad bit annoying to roll out because I stuck it in the fridge for a few hours, and probably should have left it on the counter to warm up a bit before I rolled it out. But that was my only issue with these galettes, and really the problem was short-lived as you can see. Look at how scrumptious these pear galettes look!

The original recipe called for the dough to be made into one galette, but I thought doing individual ones would be fun. So, you can either do one big galette or 4 individual ones. I also tweaked the original recipe by using whole wheat pastry flour instead of all-purpose and cutting back on the sugar. I found that using whole wheat pastry flour really made the crust taste like those pretzel-shaped Danish Butter Cookies that you can get around Christmas time. I loved this crust! I’m pretty sure I could have eaten only the baked crust and been a very happy girl.

Individual Whole Wheat Pear Galettes

recipe slightly adapted from 365 Days of Baking

Ingredients:

  • 1 & 3/4 cups whole wheat pastry flour
  • 1/4 cup granulated sugar
  • 1/4 cup white cornmeal
  • 1/4 tsp salt
  • 1/2 cup cold butter
  • 1/3 cup buttermilk, or 1/3 cup milk mixed with 1 tsp vinegar or lemon juice
  • 2 pears, cored and sliced thin
  • 1/3 cup granulated sugar
  • 1/2 tsp cinnamon
  • 2 T lemon juice
  • 1 egg, beaten
  • 2 T turbinado sugar, for sprinkling

Directions:

  1. In a large bowl, mix flour, 1/4 cup granulated sugar, cornmeal and salt. Grate in your cold butter using a handheld grater. Mix until your mixture resembles coarse meal. Add in buttermilk and stir until dough mixes together. At this point, I just used my hands to get everything to come together. Wrap dough in plastic wrap, and refrigerate at least 45 minutes (or up to 3 days).
  2. Preheat oven to 350 degrees. Get out a pizza stone, and baking sheet, and set aside.
  3. In a small bowl, mix your pears, 1/3 cup granulated sugar, cinnamon and lemon juice.
  4. Remove dough from the fridge and if you want one huge galette just roll your dough out on the pizza stone. If you want individual galettes, divide your dough into 4 balls. Roll out each dough ball into a circle. Then distribute pear mixture onto the middle of each dough circle. Fold edges of dough circle over your pears, and make sure to seal tightly or you could have a mess when baking.
  5. Lightly brush the edge of each of your galettes with the beaten egg and then sprinkle the turbinado sugar on top.
  6. If you haven’t already, move each galette onto your pizza stone (I made my dough circles, and then moved three of them to the pizza stone, filled them with pears, closed them up, and then made my last dough ball into a circle and moved it to the pizza stone. Seemed easiest that way). Put your pizza stone on a baking sheet.
  7. Bake around 45 minutes or so for the individual galettes and an hour for one big galette. The crust should be golden brown, and the filling will be bubbly.
  8. Transfer baking sheet with galette to a wire rack and let cool 20 minutes before eating.
  9. Enjoy!

— the Jilb

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Berry Green Smoothie

March 12, 2012

This is our go-to smoothie. We’ve been having it for breakfast almost every morning for the past month. That’s how much we love it.

My kids love these smoothies. Seriously. The Baby screams for it once she sees it. If I don’t give her a smoothie…well, you don’t want to know what happens.

This smoothie is so, so, soooo healthy for you and SO good. Berries, milk, yogurt, spinach (which you can’t taste at all!), flaxseed, banana… This can’t get any better! So, you need to make this. And soon!

Berry Green Smoothie

recipe from somewhere, but I can’t remember where. Oops…

Ingredients:

  • 1/2 cup frozen berries
  • 1/2 cup milk
  • 1/2 cup Greek yogurt
  • 1 banana
  • 1 cup spinach
  • 1 tsp flaxseed, optional

Directions:

  1. Throw your berries in the bottom of your blender, then add the rest of your ingredients. Blend away until you reach the desired consistency.
  2. This recipe makes enough for 2 adults, and a little bit extra that I split between the kids.
  3. Enjoy!

— the Jilb

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Mini Corn Dog Muffins

March 9, 2012

These Mini Corn Dog Muffins are so perfect if you have kids (and let’s be honest here, even if you don’t!).

They’re pretty healthy, very dippable, and they really do taste like a corn dog, minus the stick.

My kids ate these up like they were hot cakes, except the Baby. She took the hot dog out of each muffin and whined until I gave her another one. Silly baby.

Mini Corn Dog Muffins

recipe adapted from Iowa Girl Eats

Ingredients:

  • 1/4 cup butter, melted
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp salt
  • 8-10 hot dogs, cut into 1″ pieces

Directions:

  1. Preheat oven to 375 degrees. Spray a mini muffin pan with non-stick spray and set aside.
  2. Whisk butter and applesauce in a medium-sized bowl. Add eggs and whisk some more. Then add buttermilk and you guessed it, whisk some more!
  3. In another bowl, mix your baking soda, cornmeal, flours, and salt until well-blended. Add flour mixture to milk mixture in 2 batches.
  4. Spoon 1 Tablespoon of batter into each mini muffin cups. Press in one hot dog piece into each cup.
  5. Bake for 8-10 minutes or until muffins are golden brown. Cool in muffin tins 5 minutes before removing.
  6. Store leftovers in refrigerator, and reheat for 10-20 seconds before eating.
  7. Enjoy!

— the Jilb

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Chicken, Apple, and Walnut Salad

February 24, 2012

Reinman and I have been on a bit of a health binge lately, and it’s been going pretty well. Hence the lack of sweet recipes, and the arrival of more healthy recipes than what is typically seen on Reini Days.

This salad is my new favorite go-to salad. The tartness of the apples mixed with the chicken, lime juice, and cilantro is pretty much out of this world. Especially for a salad.

Add in a lite mayo dressing and you really have yourself something here. If you want something light for lunch, or dinner, this is perfect. And our kids loved it too, which is always a huge plus in this house.

Chicken, Apple, and Walnut Salad

recipe slightly adapted from Allyou.com

Ingredients:

  • 3 chicken breasts, cooked and shredded (or you can even do a rotisserie chicken)
  • 3 medium Granny Smith apples, cored, cut into 1/4-inch pieces
  • 2 T. fresh lime juice
  • 2 T. red onion, finely chopped (I omitted this just because I don’t like onion)
  • 1/2 cup reduced-fat mayonnaise
  • 2 T. finely chopped cilantro
  • 1/2 tsp. crushed red pepper
  • salt, to taste
  • 8 cups mixed salad greens
  • 1/2 cup walnuts, finely chopped

Directions:

  1. Toss apples with 1 tablespoon lime juice in a large bowl. Add chicken and red onion.
  2. In a small bowl, whisk together mayo, cilantro, red pepper, 1/2 tsp. salt, and remaining 1 tablespoon lime juice. Stir dressing into chicken mixture to coat. Season with salt.
  3. Throw salad greens in a large bowl and toss with chicken salad. Top with walnuts.
  4. Enjoy!

— the Jilb