by Serena Ball in Healthy Holidays, Healthy Recipes, Thanksgiving, November 24, 2016
by Elizabeth Brownfield in Healthy Recipes, November 22, 2016
Layer after layer of warm cheesy potatoes — it’s pretty much a classic definition for comfort food. Here, buttery yellow-skinned potatoes and thickly sliced mushrooms are drenched in a 10-minute cream sauce and sprinkled with rich blue cheese.
In past decades, scalloped potatoes were on the dinner rotation with other casseroles. But these Scalloped Potatoes with Blue Cheese and Mushrooms have been updated for modern tastes, and they feature a few tricks that make them lighter than the cream-drenched “covered dishes” of the past. Here’s what I stirred up:
Yukon Gold Potatoes
These thin-skinned potatoes taste buttery even without the addition of any dairy. Leaving the skins on ups the flavor and nutrition.
Your grandma probably didn’t add blue cheese to her hot dish; using this umami-rich cheese packs intense flavor throughout the recipe, with the use of only a half-cup of cheese.
Baby Bella Mushrooms
Also known as “cremini,” these meaty mushrooms are sliced thick to give them solid structure, making the scalloped potatoes hearty enough to serve as a meatless meal. Also, mushrooms contain vitamin D, which may help improve your mood as daytime sunshine becomes sparse. Read more
by Dana Angelo White in Healthy Holidays, Healthy Recipes, Thanksgiving, November 19, 2016
If you’re searching for a warm way to welcome your Thanksgiving guests on Thursday, look no further than an autumnal Pepper and Pie Cocktail from Watershed Distillery. On a recent culinary tour of Columbus, Ohio, I had the chance to sample the local spirit-maker’s small-batch bourbon, gin and vodka, as well as cocktails from Alex Chien, bar manager of the soon-to-open Watershed Kitchen & Bar. Everyone raved about Alex’s refreshing cocktail made with tomato water, grapefruit, tarragon and Watershed’s Four Peel Gin (which, in addition to the usual juniper, is made with four citrus peels: orange, grapefruit, lemon and lime).
I’ve been craving Chien’s creative craft cocktails ever since, so I asked him to share a drink recipe with Healthy Eats especially for Thanksgiving entertaining. His Pepper and Pie Cocktail harnesses fall’s best flavors — warming bourbon, apple cider, pumpkin puree, fresh apples and rosemary — in a single glass that drinks splendidly alongside holiday fare. It’s the perfect drink to greet guests with when they arrive for your Thanksgiving feast, or to make for yourself when you finally start the dishwasher and kick up your feet at the end of the night.
Pepper and Pie Cocktail
Yield: 1 serving
Recipe courtesy of Watershed Distillery Read more
by Silvana Nardone in Cookies & Other Desserts, Healthy Holidays, Healthy Recipes, November 18, 2016
You are amped up for holiday meals, but your little ones might not be so thrilled. The fun and excitement of the holidays doesn’t always transfer to the dinner table, unless it’s covered in chocolate. Here are some kid-friendly, crowd-pleasing recipes to include in those sometimes controversial holiday menus.
Instead of fried junk, opt for sippable soups and veggiecentric snacks. Add a little kick of spice for the grownups and dial down the heat in a smaller batch for little ones. Even picky eaters tend to love briny olives and other finger foods.
Recipes to try:
Simple Chicken Soup
Citrus Marinated Olives
Buffalo Cauliflower with Blue Cheese Sauce Read more
by Emily Lee in Healthy Holidays, Healthy Recipes, Thanksgiving, November 17, 2016
Truth: Thanksgiving can be stressful—if you let the multicourse holiday feast rule you. We’re convinced the day will be better if you actually have time to enjoy your guests and your showstopping meal, including dessert. This year, we’re cooking up dessert at least one day ahead of the big day. No reason to wait to make these healthy-but-no-one-will-ever-know-it, rich desserts that’ll deliver sweet success.
Pumpkin Tiramisu with Gingersnap Crunch
4 large egg yolks
1/2 cup maple sugar
1/2 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin spice
1/8 teaspoon salt
1 1/4 cups chilled dairy-free coconut or almond creamer
4 ounces mascarpone, at room temperature
One 7-ounce package ladyfinger cookies
1 1/2 cups freshly brewed espresso, at room temperature
Gingersnaps, coarsely crushed, for sprinkling
In a metal bowl set over a saucepan of simmering water, whisk together the egg yolks and sugar until thickened, about 5 minutes. Transfer to the bowl of a stand mixer with the whisk attachment and beat in the pumpkin, vanilla, pumpkin spice and salt until smooth, about 2 minutes.
In the bowl of a stand mixer, beat the creamer until it holds soft peaks; gradually beat in the mascarpone and beat until stiff peaks form. Fold the pumpkin mixture into the whipped mascarpone cream until just combined.
Submerge each ladyfinger into the cooled espresso and line the bottom of a 9-inch square glass baking pan. Spread half of pumpkin filling on top; sprinkle with gingersnap crumbs. Repeat with the remaining ladyfingers and pumpkin filling. Chill, covered, for at least 4 hours or overnight.
Make-Ahead Tip: You can make the tiramisu up to 2 days ahead of time; store in the refrigerator. To serve, sprinkle gingersnap crumbs over it.
Per serving: Calories 120.1; Fat 6.5 g (Saturated 2.9 g); Cholesterol 99.1 mg; Sodium 74.2 mg; Carbohydrate 13.8 g; Fiber 0.4 g; Sugars 4.0 g; Protein 2.65 g Read more
by Toby Amidor in Healthy Recipes, November 11, 2016
Is there anything more necessary than a generous scoop of mashed potatoes on Thanksgiving? A slice of hot buttered cornbread is nice, too. Some would even say it’s the green bean casserole that really makes the meal special. Personal preferences aside, we can all agree that the sides are the best part of Thanksgiving — next to the smorgasbord of pie, of course. And since we only get to enjoy this celebratory feast one day each year, why not dig in to the indulgent dishes that are so representative of the holiday?
Then again, if you plan on having a lot of leftovers, you could be enjoying these dishes for a few days (or an entire week) after Thanksgiving has passed. That’s incentive to throw some healthier options into the mix. Here are the classic, comforting sides we all long for, with a few alterations to make each one less of a splurge. As it turns out, your healthiest Thanksgiving could be your most-traditional yet.
Mashed Potatoes (pictured above)
Food Network Kitchen prepares these Mock Mashed Potatoes using cauliflower in place of traditional Yukon Golds, which results in a creamy mash that will have everyone at the table fooled. Garlic and thyme add flavor depth while nonfat Greek yogurt and a little Parmesan bring in some dairy richness and tang.
by Emily Lee in Healthy Recipes, November 10, 2016
’Tis the season to cozy up with warm bevvies. But be careful: Many drinks are liquid calorie traps, as calories and sugar can get out of control. Enjoy these hot toddies for under 300 calories per serving.
Mulled Cider (pictured above)
Mixing apple cider with cinnamon, allspice and cloves makes a delicious toddy that’s low in calories.
Ginger Spiced Hot Cocoa
There’s nothing better than a warming cup of hot cocoa on a cold day, especially with a touch of soothing ginger.
Orange Tea with Honey
Flavor your everyday tea with orange and lemon peels, which add a bright dose of cold-fighting vitamin C. Read more
by Marge Perry in Healthy Recipes, November 6, 2016
Thanksgiving is right around the corner, which means our opportunities for sampling fresh baked goods are about to quadruple. If you’re choosing between a mammoth slice of cake festooned with buttery frosting and a modest piece of carrot cake, the carrot cake is clearly the better choice. Carrots are in peak season right now, and when used in baking, this vivid orange vegetable offers wonderful texture and natural sweetness. Still, the usual embellishments — chopped nuts, dried fruit, cream cheese frosting — all present opportunities for refined sugar and added fat to sneak in. So whether you prefer your carrots in cake, cupcake or muffin form, follow these six tips for turning your favorite carrot desserts into health-minded fall treats.
Use Whole-Wheat Flour
Whole-wheat pastry flour and pumpkin pie spice add great nutty flavor to Food Network Kitchen’s rustic Carrot Cake, while buttermilk and grated carrots keep the batter extra moist. Confectioners’ sugar and reduced-fat cream cheese yield a still-sweet, still-tangy frosting for very few extra calories.
by Toby Amidor in Food and Nutrition Experts, Healthy Recipes, November 5, 2016
This decadent-looking dessert has a secret. It may look (and taste) like it would be laden with calories, and like it would be difficult and time-consuming to make, but neither is the case.
In fact, this gorgeous darling has only 309 calories a slice with the sauce. Its good looks belie the fact that you can make the apple galette in about 15 to 20 minutes of prep time, and make the caramel sauce by the time it comes out of the oven.
Ready-to-use pie crust dough is a big timesaver and works especially well for this recipe. (It’s generally sold in the refrigerated area near the dairy products, and can also be kept on hand in the freezer.) Simply roll it out thinner to make the dough easier to pleat and to ensure that the finished size of your galette is that of a pie.
As you peel and slice the apples, keep them in a bowl of cold water with a squeeze of lemon to prevent the apples from browning. Drain off the water before you proceed with the recipe.
This recipe makes a double batch of the salted caramel sauce, so use half and set the rest aside for later. (There will be no shortage of uses: You can spoon it over ice cream, angel food cake or any chocolate dessert.) If the sauce gets too thick as it stands, simply warm it on the stove or in the microwave.
The galette is best made far enough in advance of serving that it can cool a bit before slicing. The sauce may be made up to a week ahead and kept refrigerated. Read more
by Emily Lee in Healthy Recipes, November 3, 2016
This Tex-Mex favorite can rack up the calories and fat rather quickly. Instead of ruining your healthy eating plan, use these tips to lighten up this popular appetizer.
Holy Nacho Calories!
Head to the Cheesecake Factory and order the Factory Nachos with Spicy Chicken and that’ll cost you 965 calories, 31 grams of saturated fat, 52 grams of carbs and 1,390 milligrams of sodium. At home, the numbers can be similar if you pile on chili, sour cream, guac and other calorie-laden toppers. Making your own allows you to control the ingredients and portions so you can enjoy the game while indulging in a lightened-up version.
With a plethora of chips hitting market shelves, you can now find better-for-you varieties that are made with whole grains and contain more fiber. Some chips to choose from include:
Remember, it’s still about portion size, so aim for 1 ounce (about 15 chips) per serving. Read more
Brussels sprouts are a pretty divisive vegetable: You either love them or hate them. But developing a love of these cabbagelike little bundles really comes down to finding a preparation method that suits your tastes. Some eaters adore the nutty intensity of roasted whole Brussels sprouts. Others might prefer them deconstructed in a salad, or doctored up with nuts or bacon. Taking the time to find your favorite preparation method is well worth the effort, since Brussels sprouts can produce some of the easiest, most-affordable side dishes around. Here are a few renditions that you’ll definitely want to tuck away in your recipe book, especially with Thanksgiving right around the corner.
Similar to a coleslaw but so much lighter, Ina Garten’s autumnal side dish includes Brussels sprouts, radicchio and kale, which are all finely shredded and tossed in a lemon vinaigrette with dried cranberries and Parmesan cheese.