by Emily Lee in Healthy Recipes, October 8, 2015
by sball in Healthy Recipes, October 8, 2015
If you’re daunted by the idea of baking with fresh pumpkin, well, we can’t really blame you. Splitting, gutting and skinning a whole pumpkin with nothing more than a carving knife and a large spoon to scoop out the seeds is a time-consuming process — and completely unnecessary when you have pure pumpkin puree on hand. Luckily, one-half cup of unsweetened canned pumpkin contains roughly 50 calories per serving, which means it’s a great way to add moisture and creaminess to your favorite baked goods for very little additional fat or sugar. Better yet, it’s a quick and convenient method for imbuing each bite of cookie, muffin or pie with comforting fall flavor. Here are five easy ways to work rich pumpkin puree into your favorite baked goods, from classic pumpkin pie to cheesy pumpkin biscuits.
Instead of relying on fat for flavor, Ellie Krieger’s better-for-you muffins get their distinctively warm spiciness from molasses, dark brown sugar and a total of four ground spices: cinnamon, ginger, cloves and nutmeg. Low-fat buttermilk, canned pumpkin and just a touch of canola oil instill a moist tenderness in each of these wholesome pumpkin-seed-flecked muffins.
by Sara Levine in Healthy Recipes, October 5, 2015
Mmmm, chicken and dumplings. It’s a big bowl of comfort food: fluffy, soft dumplings that float atop a stick-to-the-ribs chicken stew bubbling underneath. Read more
by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Recipes, October 3, 2015
We’re now officially a couple of weeks into fall, and pumpkins are everywhere — stacked up outside grocery stores and in pumpkin-spice everything. But there’s a lot more fall produce you should be excited about. Here are some of the season’s best assets, plus ideas for incorporating them into healthy fall meals. Read more
by Emily Lee in Healthy Recipes, October 1, 2015
Apple pie. Apple crisp. It’s all been done before. And while I’d never pass up a slice of warm apple pie, there must be an easier alternative to rolling out crust and turning on the oven. Enter No Bake Caramel Apple Pie Bars. Not only are they easy to make, but they also contain mostly natural sugar from dates and are dairy-free and vegan-friendly. Read more
by Lauren Miyashiro in Healthy Recipes, October 1, 2015
Sweet potatoes, a creamy vitamin A powerhouse, are just as symbolic of autumn as the season’s vivid foliage. They’re also far, far underutilized. If you’re in the habit of passing up sweet potatoes in favor of white potatoes, now’s the time to revisit this versatile root vegetable as we enter its peak season. Sure, we’re all familiar with traditional preparation methods: baked, split down the middle and slathered with butter; the classic marshmallow-topped casserole that makes its once-yearly appearance on Thanksgiving. But there are healthier — and more imaginative — methods of dressing up this superfood for a fall soiree. Explore its savory side, or play up its sweetness with rich fall spices. Definitely experiment with different textures. Whether you prefer them mashed, pureed, cubed or whole, here are seven comforting takes on this in-season spud that will make you forget white potatoes in a heartbeat.
Twice-Baked Sweet Potatoes (pictured at top)
These are not your average baked sweet potatoes. Pat and Gina Neely up the ante on this classic presentation by scooping out the cooked insides and mixing them with a little bit of cream cheese, brown sugar, butter and lots of fall spices. Completing this extra step will be well worth it when you taste the result.
by Kerri-Ann Jennings, M.S., R.D. in Healthy Recipes, September 30, 2015
Treat yourself to cheese. We’re not talking a small cup of cottage cheese. You deserve to partake in pizza night and not feel guilty about it. While comforting eats like a slice of pepperoni or a bowl of mac and cheese get bad reps for being unhealthy, as they often are, cheese is not necessarily to blame. Here are some of our favorite healthy recipes to help satisfy your cheesy cravings.
Transforming pizza into a healthy dinner option starts with the dough. Try using white whole-wheat flour, which will provide great texture and even better nutrition. And for a slightly nutty flavor, add whole grains like bulgur and quinoa. Either way, these healthier crusts taste delicious with traditional toppings — like mozzarella and salami (pictured above) — and unconventional toppings — such as feta and zucchini — alike.
by Min Kwon, MS, RD in Healthy Recipes, September 28, 2015
Open your car trunks, dig out your slow cookers and pack your coolers — tailgating season is upon us. And while beer and chips are bound to be part of that roundup, it’s totally possible to add some healthy items to the mix. The key is to sneak in plenty of vegetables, substitute lean meats and beans for higher-calorie proteins, and get in a variety of whole foods. With this tailgating menu, that’s easy to do. Read more
by Abigail Libers in Healthy Recipes, September 25, 2015
Fall is upon us — although depending on where you live, the only indication of the changing season might be the calendar. Nonetheless, it’s time to slowly transition from filling our baskets with tomatoes and summer squash to the plethora of autumn harvest foods that are prime for cooking. Read more
by sball in Healthy Recipes, September 24, 2015
Move over, Brussels sprouts: You’re not the only fall veggie that makes for delicious mains and side dishes this time of year. Indeed, there are tons of vegetables out there that simply don’t get as much love as fall favorites like squash, sweet potatoes and Brussels sprouts. Take turnips, which can seem intimidating but are actually a wonderful addition to soups, sauteed vegetables and more. Ready to shake things up? Here’s how to use five out-of-the-box fall veggies. Beware: They just might steal the show! Read more
As sweater season descends upon us, we usher hearty flavors into our kitchen. Pasta enveloped in a thick, rich sauce of butternut squash and bacon seems just right for this time of year. Read more