by Marge Perry in Healthy Recipes, November 6, 2016
by EA Stewart in Cookies & Other Desserts, Gluten-Free, Healthy Recipes, Vegan, September 28, 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, September 22, 2016
Fall is in the air! And what better way to celebrate than with a slice of healthy and delicious Apple-Cinnamon-Walnut Skillet Cake?
Start by choosing your favorite variety of in-season fresh apples. I’m partial to “sweet-with-a-hint-of-tang” Honeycrisp apples, but it’s always fun to see what new varieties are popping up in grocery stores, farmers markets and CSA boxes this time of year.
In addition to naturally sweet apples, other nourishing ingredients in this Apple-Cinnamon-Walnut Skillet Cake include Omega-3-rich walnuts, along with a duo of fiber-rich flours: whole-grain buckwheat and brown rice. Cinnamon takes the flavor up a notch, and with no eggs or dairy, this cake is perfect for anyone following a vegan diet.
Even better? It’s totally acceptable to pair a slice of this Apple-Cinnamon-Walnut Skillet Cake with some protein-rich Greek yogurt and happily declare “Breakfast is served!” Read more
by Serena Ball in Uncategorized, September 4, 2016
Ready your wicker baskets: It’s apple-picking season. If you’re planning a trip to your local orchard, you’re probably already dreaming about the wonderfully sweet, tart and spicy dishes you can make once you get your apples home. Maybe they’re destined for a rustic galette — or maybe you’ll bake them whole with a medley of warming spices. Of course, the butter and brown sugar used in many apple dishes are just as craveable as the fruit itself. But even if you’re using the new season as an opportunity to get back into good eating habits, you don’t have to miss out on this fun autumn pastime. With a few simple modifications, you can make your favorite apple dishes a healthy staple rather than a once-in-a-while indulgence. From firm and tart Granny Smiths to sweet and tender McIntoshes, here are six lighter ways to use your freshly picked apples this fall.
Baked Apples with Oatmeal and Yogurt
When it comes to baking apples whole, Bobby Flay opts for sweet Galas, which he dresses up with fragrant spices and light brown sugar. Top each one with high-fiber oatmeal, low-fat Greek yogurt and a drizzle of apple cider reduction.
by Dana Angelo White in Healthy Recipes, October 21, 2015
Many people know that a bowl of oatmeal is one healthy way to start the day. But why? There’s a lot of nutrition packed into that bowl of goodness, including whole-grain oats, spicy cinnamon and usually fruit and nuts on top. I set out to create a quick bread that had all the nourishment of a bowl of oatmeal — but that would be easy to slice and take with you. Here’s what I mixed up:
Oats — All dry oatmeal varieties, from quick oats to steel-cut oats, are whole grains. They are also full of fiber — soluble fiber, which has been shown to lower cholesterol when consumed in the amount of about two bowls of oatmeal per day.
Walnuts — These nuts have more of the essential plant-based Omega-3 fat AHA than any other nut. An ounce of walnuts also has 4 grams of protein and 2 grams of fiber.
Apples — In season now, apples are packed with the flavonol quercetin. This plant-derived antioxidant acts as an antihistamine and may protect against heart disease.
Cinnamon — This spice may help keep blood sugar levels in check in people with diabetes, although not every study has shown this.
Eggs — Yes, eggs. I always add an egg or two to a pot of oatmeal to make it extra creamy. In this bread, eggs are added to increase the protein and vitamin D content. If you’re not really a “morning person,” vitamin D may help improve your mood. One egg has nearly 10 percent of the daily value for vitamin D — and may help you put on a happy face at any time of day. Read more
by Sara Levine in Healthy Recipes, October 5, 2015
There’s certainly nothing wrong with this classic American dessert, but if you’re looking for something a little out of the ordinary, here are eight apple-rific ideas.
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, September 24, 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 Silvana Nardone in Healthy Recipes, September 17, 2015
Ready your wicker baskets: It’s apple-picking season. If you’re planning a trip to your local orchard, you’re probably already dreaming about the wonderfully sweet, tart and spicy treats you can make once you get your apples home. Maybe they’re destined for a good old-fashioned apple pie — or maybe you’ll bake them whole with a medley of comforting fall spices. Of course, the butter and brown sugar used in most apple dishes are just as desirable as the fruit itself. But even if you’re using the new season as an opportunity to get back into good eating habits, you don’t have to miss out on this fun autumn pastime. With a few simple modifications, you can make your favorite apple dishes a light treat rather than a once-in-a-while indulgence. From sweet Macouns to tart Granny Smiths, here are six healthy ways to use up your freshly picked apples this fall.
Flat Apple Pie with Perfect Pie Crust (pictured at top)
Deep-dish apple pie is certainly delicious, but it can be a bit cumbersome to eat. Ree Drummond makes a flat apple pie with a crisp, firm crust that’s perfect if you’re looking to grab a slice on the go. By simply reducing the amount of crust involved, you’ll also reduce the number of calories.
by Robin Miller in Uncategorized, February 4, 2013
Apples are the crowning fruit of fall, and with these recipes, we’re making them shine in new ways — apple “noodle” kugel, anyone? But, roasted, they also make sweet sidekicks, softening the gentle grassiness of green tea in a stovetop matcha grainless granola. Returning to more humble ways, apples, along with the warm spices used in gingerbread, give our honey apple butter its rich, almost buttery texture. Read more
When life gives you lemons, you make lemonade. When life gives you apples, you make apple tart! Here’s the back-story: I had a bushel of apples in my kitchen recently and thought, “I’m heading out of town, will my family really eat all these apples while I’m gone?” I didn’t think so . . . since I hate wasting food, I decided to turn 6 of the apples into a tart. “A tart?” you say. “Too complicated”, you huff. Actually, not complicated at all. And since there are just 5 ingredients, it’s easier to prepare than most main dishes we conquer on a hectic weeknight. Read on and enjoy those apples. Oh, and by the way, you can also make the tart with sliced pears or peaches.