(0g fiber/serving)
1 small can light tuna in water, drained
1 tablespoon light mayo
1/2 tablespoon pickle relish
2 slices of fresh apple, chopped
1/2 teaspoon celery seed
Black Pepper to taste
Mix all ingredients well & chill.
Nutrition Facts: Serving size, 1 ounce-calories 40, fiber 0g, protein 6g, fat 1g, saturated fat 0g, carbohydrate 1g, cholesterol 8mg, sodium 35 mg, sugars 0g.
From Book: The Fiber35 Diet
Showing posts with label Apple. Show all posts
Showing posts with label Apple. Show all posts
Sunday, May 27, 2012
Saturday, May 26, 2012
Healthy Snack Ideas
Snacks Ideas:
Pineapple & Cottage Cheese:
Nutrition Facts: Calories 100, fiber 1g protein 12g.
Apple with Almond Butter:
Raspberries and Cottage Cheese:
Brown Rice Cake with Almond Butter:
Celery and Hummus:
Nutrition Facts: Calories 85, fiber 3.5g protein 4g.
Crackers and Guacamole:
Nutrition Facts: Calories 132, fiber 7.5g protein 3g.
Tortilla Chips & Salsa:
Smoked Tuna and Celery:
Celery and Tuna Salad:
Nutrition Facts: Calories 60, fiber 2g protein 7g.
From Book: The Fiber35 Diet
Pineapple & Cottage Cheese:
- 1/2 cup fresh pineapple and 3 ounces low-fat cottage cheese
Nutrition Facts: Calories 100, fiber 1g protein 12g.
Apple with Almond Butter:
- 1 medium apple, sliced, with 1 tablespoon almond butter
Raspberries and Cottage Cheese:
- 1/2 cup raspberries with 3 ounces low-fat cottage cheese
Brown Rice Cake with Almond Butter:
- 1 brown rice cake with 1 teaspoon almond butter
Celery and Hummus:
- 2 ribs celery with 1 ounce (2tablespoons) homemade hummus
Nutrition Facts: Calories 85, fiber 3.5g protein 4g.
Crackers and Guacamole:
- 2 flax crackers with 2 ounces homemade guacamole
Nutrition Facts: Calories 132, fiber 7.5g protein 3g.
Tortilla Chips & Salsa:
- 1 ounce blue corn tortilla chips (15chips) and 2 ounces (4tablespoons) homemade salsa
- (click here for: salsa recipe )
Nutrition Facts: Calories 150, fiber 3g protein 3g.
Crackers and Egg Salad:- 2 flax seed crackers with 1 ounce (2tablespoons) homemade egg salad.
- (egg salad recipe)
Nutrition Facts: Calories 100, fiber 4.5g protein 5g.
Popcorn:- 4 cups air-popped corn
Smoked Tuna and Celery:
- 2 tablespoons smoked tuna spread & 2 ribs celery
Celery and Tuna Salad:
- 2 ribs celery with 1 ounce (2 tablespoons) homemade tuna salad
Nutrition Facts: Calories 60, fiber 2g protein 7g.
From Book: The Fiber35 Diet
Apple Crisp
Serves 4 (2g fiber/serving)
2 Cup red apples peeled, cored, & sliced very thin
2 tablespoons olive oil
2 tesspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fresh nutmeg
1/4 cup fruit/nut granola
Preheat oven to 350F
Place a very thin layer of applies; then olive oil; then cinnamon, vanilla, & nutmeng evenly in a shallow glass baking dish. Then do another layer the same way. Top with ganola and bake 30-40 minutes, until apples are tender and the edges are bubbly.
Brenda's TIP: This dish is low in calories & has no fat, but it makes you feel as though you've eaten apple cobbler.
Nutrition Facts: One serving (1/4 recipe) - calories 127, fiber 2g, protein 1g.
From Book: The Fiber35 Diet
2 Cup red apples peeled, cored, & sliced very thin
2 tablespoons olive oil
2 tesspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fresh nutmeg
1/4 cup fruit/nut granola
Preheat oven to 350F
Place a very thin layer of applies; then olive oil; then cinnamon, vanilla, & nutmeng evenly in a shallow glass baking dish. Then do another layer the same way. Top with ganola and bake 30-40 minutes, until apples are tender and the edges are bubbly.
Brenda's TIP: This dish is low in calories & has no fat, but it makes you feel as though you've eaten apple cobbler.
Nutrition Facts: One serving (1/4 recipe) - calories 127, fiber 2g, protein 1g.
From Book: The Fiber35 Diet
Saturday, April 28, 2012
Hungry Girl's Red Hot Apple Pie in a Mug
Hungry Girl's Red Hot Apple Pie in a Mug
We all know where the buttery crust of traditional apple pie ends up – on the scale. Get the same satisfaction, without any of the guilt, with this unconventional recipe from TV host, author and "foodologist" Hungry Girl Lisa Lillien. This modified dessert goes a long way on flavor. Set the microwave and enjoy!
Ingredients
Makes 1 serving
1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 to 15 pieces Red Hots cinnamon-flavored candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers, crushed
Dash cinnamon
Directions
Place apple cubes in a microwave-safe cup or mug. Top with Red Hots – the more you use, the hotter the results! Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for 1 to 2 minutes, until apple cubes are soft.
Mix well. Let cool, at least 10 minutes. Top with crushed graham crackers and cinnamon. Enjoy!
Nutrition Facts
135 calories
0.5g fat
44mg sodium
46g carbs
3.5g fiber
23.5g sugars
0.5g protein
Makes 1 serving
1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 to 15 pieces Red Hots cinnamon-flavored candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers, crushed
Dash cinnamon
Directions
Place apple cubes in a microwave-safe cup or mug. Top with Red Hots – the more you use, the hotter the results! Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for 1 to 2 minutes, until apple cubes are soft.
Mix well. Let cool, at least 10 minutes. Top with crushed graham crackers and cinnamon. Enjoy!
Nutrition Facts
135 calories
0.5g fat
44mg sodium
46g carbs
3.5g fiber
23.5g sugars
0.5g protein
Thursday, March 1, 2012
Yogurt with Fruit, Wheat Germ, Nuts & Seeds
1 cup fat-free vanilla yogurt
1/2 chopped apple (pear)
1/2 banana
1/2 cup berries (or oranges, grapefruite, peach, raisins, papaya, dates, figs, or prunes)
2 Tbls wheat germ
1 Tbls sunflower seeds
1 Tbls chopped walnuts
Mix all together & eat,
From Joy's Feel Good diet book: 4 - Step program for Mood
1/2 chopped apple (pear)
1/2 banana
1/2 cup berries (or oranges, grapefruite, peach, raisins, papaya, dates, figs, or prunes)
2 Tbls wheat germ
1 Tbls sunflower seeds
1 Tbls chopped walnuts
Mix all together & eat,
From Joy's Feel Good diet book: 4 - Step program for Mood
Tuesday, October 18, 2011
Slow-Cooker Apple-Bread Pudding
Slow-Cooker Apple-Bread Pudding
Only a few minutes are needed to assemble this rich-tasting dessert.
Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.
Recipe Times:
Total Time : 3 to 4 hours and 10 minutes
Prep Time : 10 minutes
Cook Time : 3 to 4 hours
Servings : 8
Ingredients:
6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
2 medium-size tart apples, peeled, cored and shredded
1/2 cup golden raisins
1/2 cup semisweet chocolate chips
1 cup fat-free egg product
3/4 cup water
One 14-ounce can sweetened condensed milk, preferably low in fat
2 teaspoons pumpkin pie spice, divided
1 cup fat-free plain yogurt
1 Tablespoon sugar
1/2 cup apple juice
Directions:
step 1 Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.
step 2 In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.
step 3 Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.
step 4 While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.
step 5 To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.
chef's notes:
Firm, tart apples are best for this recipe because their flavor isn't overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.
If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.
Only a few minutes are needed to assemble this rich-tasting dessert.
Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.
Recipe Times:
Total Time : 3 to 4 hours and 10 minutes
Prep Time : 10 minutes
Cook Time : 3 to 4 hours
Servings : 8
Ingredients:
6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
2 medium-size tart apples, peeled, cored and shredded
1/2 cup golden raisins
1/2 cup semisweet chocolate chips
1 cup fat-free egg product
3/4 cup water
One 14-ounce can sweetened condensed milk, preferably low in fat
2 teaspoons pumpkin pie spice, divided
1 cup fat-free plain yogurt
1 Tablespoon sugar
1/2 cup apple juice
Directions:
step 1 Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.
step 2 In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.
step 3 Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.
step 4 While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.
step 5 To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.
chef's notes:
Firm, tart apples are best for this recipe because their flavor isn't overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.
If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.
Wednesday, October 12, 2011
Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Natalie Perry; Reno, Nevada
3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish
To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.
Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.
Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.
Natalie Perry; Reno, Nevada
3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish
To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.
Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.
Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.
Sunday, October 9, 2011
Pumpkin Apple Bisque recipe
Pumpkin Apple Bisque recipe
Ingredients:
8 small (1 pound each) pumpkins
1/3 cup plus 2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/4 cup all-purpose flour
6 cups milk or half-and-half, heated
1 bay leaf
1 (29 ounce) can pumpkin purée
Salt and freshly-ground pepper, to taste
1 apple, peeled and cut into 1/8-inch dice
1 teaspoon fresh thyme leaves
1 pinch freshly-grated or ground nutmeg
1/4 cup dry sherry (optional)
1 cup heavy cream, whipped to soft peaks
Directions:
Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the butter over medium heat and sauté onion until translucent, about 3 minutes. Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture. Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin purée and simmer an additional 15 minutes over very low heat. Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy. Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples. Top with a dollop of whipped cream and serve.
Ingredients:
8 small (1 pound each) pumpkins
1/3 cup plus 2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/4 cup all-purpose flour
6 cups milk or half-and-half, heated
1 bay leaf
1 (29 ounce) can pumpkin purée
Salt and freshly-ground pepper, to taste
1 apple, peeled and cut into 1/8-inch dice
1 teaspoon fresh thyme leaves
1 pinch freshly-grated or ground nutmeg
1/4 cup dry sherry (optional)
1 cup heavy cream, whipped to soft peaks
Directions:
Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the butter over medium heat and sauté onion until translucent, about 3 minutes. Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture. Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin purée and simmer an additional 15 minutes over very low heat. Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy. Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples. Top with a dollop of whipped cream and serve.
Tuesday, September 27, 2011
Breakfasts to Brighten Your Day your pick: sweet or tangy
Breakfasts to Brighten Your Day
Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).
1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ
Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes
Process ingredients in a blender until creamy.
Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:
2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato
Optional: 1 garlic clove
1 green onion
dash of cayenne
Put all the ingredients in a juicer and process until smooth.
Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).
1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ
Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes
Process ingredients in a blender until creamy.
Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:
2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato
Optional: 1 garlic clove
1 green onion
dash of cayenne
Put all the ingredients in a juicer and process until smooth.
Sunday, June 26, 2011
Apple Pillows
Apple Pillows
(From: The SleepOver Cookbook, By Hallie Warshaw)
Makes 10
Ingredients:
1 pkg 8ounce refridgerated crescent rolls
1 small apple: peeled & finely chopped
1/2 cup raisins
1/2 cup chopped pecans
1 tablespoon light brown sugar
3 tablespoon granulated sugar
Milk for brushing
Cinnamon for sprinkling
Grnaulated sugar for sprinkling
Vegetable cooking spray
Directions:
Preheat oven 350 (make sure the Rack is set in the middle of the oven)
Separate cresent rolls into individual triangles & arrange on a lighly greased baking sheet
In a medium mixing bowl mix together the apple, raisins, pecans, brown sugar & cinnamon
Place teaspoon size portions of the apple mixture onto the center of each triangle
Roll up the dough into a cresent shape
Lightly brush the tops of the crescents with milk & sprinkle with cinnamon & sugar
Bake on the middle rack of the oven for 25min or until golden brown
Remove sheet from the oven place apple pillows on wire rack to cool.
Wednesday, June 1, 2011
Apple candy treat
Leftover snickers bars from Halloween can make a delicious dessert.
Simply chop them up with the food chopper.
Peel, core and slice a few apples.
Place them in a baking dish and sprinkle the chopped candy bars over the apples.
Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
Simply chop them up with the food chopper.
Peel, core and slice a few apples.
Place them in a baking dish and sprinkle the chopped candy bars over the apples.
Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
Friday, April 22, 2011
Cinnamon Apple Muffins
Cinnamon Apple Muffins
By The Food Gal
Ingredients:
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus a pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup chopped, toasted walnuts
2 large eggs
1 cup Greek yogurt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 tablespoons Calvados (optional)-(I will leave out)
For topping:
1/4 cup brown sugar
1/4 teaspoon cinnamon
Instructions:
Place cupcake liners inside a 12-cup standard muffin tin.
Preheat oven to 400 degrees.
Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat. Whisk together eggs, yogurt, butter and Calvados (if using) in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix or muffins will be tough. Divide batter among muffin cups.
In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature.
Store muffins in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.
Total Servings: 12
Nutritional Information Per Serving
Calories: 282
Carbohydrates: 40.9 g
Cholesterol: 57 mg
Fat: 11.4 g
Saturated Fat: 5.1 g
Fiber: 1.6 g
Sodium: 390 mg
Protein: 5.3 g
By The Food Gal
Ingredients:
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus a pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup chopped, toasted walnuts
2 large eggs
1 cup Greek yogurt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 tablespoons Calvados (optional)-(I will leave out)
For topping:
1/4 cup brown sugar
1/4 teaspoon cinnamon
Instructions:
Place cupcake liners inside a 12-cup standard muffin tin.
Preheat oven to 400 degrees.
Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat. Whisk together eggs, yogurt, butter and Calvados (if using) in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix or muffins will be tough. Divide batter among muffin cups.
In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature.
Store muffins in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.
Total Servings: 12
Nutritional Information Per Serving
Calories: 282
Carbohydrates: 40.9 g
Cholesterol: 57 mg
Fat: 11.4 g
Saturated Fat: 5.1 g
Fiber: 1.6 g
Sodium: 390 mg
Protein: 5.3 g
Wednesday, April 20, 2011
Hearty Apple Loaf
Hearty Apple Loaf
By The Sprouted Kitchen
WebMD Recipe from Foodily.com
Muscovado sugar is a natural sweetener that has a more intense flavor than brown sugar. It is also more moist and sticky, so it holds up well in baked goods. It has a nutritional profile rich in minerals as a result of not being over processed. Turbinado sugar is much easier to find and would work fine as an alternative, just expect a coarser texture.
Ingredients
2 Heaping Cups Chopped Apples, Fairly Small Pieces
¾ Cup Whole Wheat Pastry Flour
1 Cup Almond Meal
½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
2 Eggs
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon
Instructions
Heat oven to 375’
Butter the loaf pan.
Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.
Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture till incorporated.
Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.
Fill the loaf pan and sprinkle remaining 2 tbsp. of the Muscavado sugar. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.
While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle it with a generous dose of the yogurt goodness.
Total Servings: 10
Nutritional Information Per Serving
Calories: 252
Carbohydrates: 30.7 g
Cholesterol: 54 mg
Fat: 11.9 g
Saturated Fat: 4.3 g
Fiber: 3.5 g
Sodium: 321 mg
Protein: 7 g
For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder
By The Sprouted Kitchen
WebMD Recipe from Foodily.com
Muscovado sugar is a natural sweetener that has a more intense flavor than brown sugar. It is also more moist and sticky, so it holds up well in baked goods. It has a nutritional profile rich in minerals as a result of not being over processed. Turbinado sugar is much easier to find and would work fine as an alternative, just expect a coarser texture.
Ingredients
2 Heaping Cups Chopped Apples, Fairly Small Pieces
¾ Cup Whole Wheat Pastry Flour
1 Cup Almond Meal
½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
2 Eggs
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon
Instructions
Heat oven to 375’
Butter the loaf pan.
Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.
Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture till incorporated.
Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.
Fill the loaf pan and sprinkle remaining 2 tbsp. of the Muscavado sugar. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.
While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle it with a generous dose of the yogurt goodness.
Total Servings: 10
Nutritional Information Per Serving
Calories: 252
Carbohydrates: 30.7 g
Cholesterol: 54 mg
Fat: 11.9 g
Saturated Fat: 4.3 g
Fiber: 3.5 g
Sodium: 321 mg
Protein: 7 g
For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder
Monday, February 14, 2011
Double-A Applesauce Muffins
Ingredients
1 3/4 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup fat-free plain yogurt
1 large egg
3 tablespoons brown sugar
2 tablespoons canola oil
2 medium Golden Delicious apples, grated
3/4 cup unsweetened applesauce
1/2 cup currants (or other dried fruit in small pieces)
Preparation
Preheat the oven to 375°F. Coat an 18-cup muffin tray with cooking spray. (Don't use paper liners.)
In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the yogurt, egg, brown sugar, and oil until smooth. Stir in the apples, applesauce, and currants.
Pour the apple mixture into the dry ingredients and stir until just blended.
Spoon the batter evenly into the prepared cups, filling them nearly to the top. Bake for 20 to 25 minutes, or until muffins are springy to the touch and lightly browned. Turn out onto a wire rack to cool.
Makes 18 muffins
Per muffin: 100 calories, 19 g carbohydrates, 2 g protein, 2 g total fat, 10 mg cholesterol, 3 g dietary fiber, 115 mg sodium
1 3/4 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup fat-free plain yogurt
1 large egg
3 tablespoons brown sugar
2 tablespoons canola oil
2 medium Golden Delicious apples, grated
3/4 cup unsweetened applesauce
1/2 cup currants (or other dried fruit in small pieces)
Preparation
Preheat the oven to 375°F. Coat an 18-cup muffin tray with cooking spray. (Don't use paper liners.)
In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the yogurt, egg, brown sugar, and oil until smooth. Stir in the apples, applesauce, and currants.
Pour the apple mixture into the dry ingredients and stir until just blended.
Spoon the batter evenly into the prepared cups, filling them nearly to the top. Bake for 20 to 25 minutes, or until muffins are springy to the touch and lightly browned. Turn out onto a wire rack to cool.
Makes 18 muffins
Per muffin: 100 calories, 19 g carbohydrates, 2 g protein, 2 g total fat, 10 mg cholesterol, 3 g dietary fiber, 115 mg sodium
Thursday, January 20, 2011
Brainy Breakfast Idea
Eat a Brainy Breakfast
The best breakfast is one of whole grains, low-fat protein and dairy and full of lots of fruits and vegetables. Try these great options from pediatrician Dr. Jim Sears to get in that most important meal of the day:
• Granola cereal, yogurt & a sliced apple
• Scrambled eggs, toast and orange juice
• Veggie omelet, bran muffin and fruit with yogurt
• Whole-grain pancakes or waffles topped with berries &/or yogurt, & milk
• Whole-wheat zucchini pancakes topped with fruit, and milk
• French toast topped with fruit and orange juice or milk
• Low-fat cheese melted on toast with a piece of fruit
• Low-fat cream cheese on a whole-grain bagel & orange juice
• Peanut butter and banana slices on an english muffin & milk
• Berry banana yogurt smoothie on-the-run, such as School-Ade
The best breakfast is one of whole grains, low-fat protein and dairy and full of lots of fruits and vegetables. Try these great options from pediatrician Dr. Jim Sears to get in that most important meal of the day:
• Granola cereal, yogurt & a sliced apple
• Scrambled eggs, toast and orange juice
• Veggie omelet, bran muffin and fruit with yogurt
• Whole-grain pancakes or waffles topped with berries &/or yogurt, & milk
• Whole-wheat zucchini pancakes topped with fruit, and milk
• French toast topped with fruit and orange juice or milk
• Low-fat cheese melted on toast with a piece of fruit
• Low-fat cream cheese on a whole-grain bagel & orange juice
• Peanut butter and banana slices on an english muffin & milk
• Berry banana yogurt smoothie on-the-run, such as School-Ade
Saturday, October 16, 2010
Caramel Apple Butter
Caramel Apple Butter
3 lbs apples
1/2 cup water or apple juice
2 cups white sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon cinnamon
21 caramels
Peel, core and chop apples. Add apples and water/apple juice into a large pot. Over medium high heat, cook apples until just tender. Remove apples with a slotted spoon-puree using a food mill, food processor, whatever you have on hand. (discard fluid in pot). Return puree to pot. Add the sugar stirring well. Return to medium high heat-you want mixture to bubble. Reduce heat and simmer, stirring frequently until butter is thick and has a spreadable consistency. Add the ginger, cloves and cinnamon, stirring well. Add the caramels. Turn the heat up to medium low, stirring constantly until caramels are melted. Ladle butter into clean hot jars leaving 1/2 inch head space. Seal.
Process in a boiling water bath canner 10 minutes for pints, 5 minutes for half pints. Makes 7-8 half pints.
NOTE: Using a frozen saucer place a spoonful of butter in center. If no rim of liquid forms, your butter is done.
---------------------------------------------------------------------
Process it for 10 minutes then you don't have to boil the jars. You can eat it on toast and even in oatmeal.
3 lbs apples
1/2 cup water or apple juice
2 cups white sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon cinnamon
21 caramels
Peel, core and chop apples. Add apples and water/apple juice into a large pot. Over medium high heat, cook apples until just tender. Remove apples with a slotted spoon-puree using a food mill, food processor, whatever you have on hand. (discard fluid in pot). Return puree to pot. Add the sugar stirring well. Return to medium high heat-you want mixture to bubble. Reduce heat and simmer, stirring frequently until butter is thick and has a spreadable consistency. Add the ginger, cloves and cinnamon, stirring well. Add the caramels. Turn the heat up to medium low, stirring constantly until caramels are melted. Ladle butter into clean hot jars leaving 1/2 inch head space. Seal.
Process in a boiling water bath canner 10 minutes for pints, 5 minutes for half pints. Makes 7-8 half pints.
NOTE: Using a frozen saucer place a spoonful of butter in center. If no rim of liquid forms, your butter is done.
---------------------------------------------------------------------
Process it for 10 minutes then you don't have to boil the jars. You can eat it on toast and even in oatmeal.
Friday, October 1, 2010
Caramel Apple Empanadas
Caramel Apple Empanadas
Your first bite into a caramel apple is a quick way to remind yourself that Fall is here. Try these delicious empanadas with a caramel apple inside every bite.
Servings: 12
Skills: Intermediate
Prep Time: 15 min (not including thaw time)
Bake Time: 15 min
Ingredients
12 Rhodes™ Dinner rolls, thawed to room temperature
10 caramels, cut into 6 pieces each
1/3 cup flour
2 cups peeled, chopped Granny Smith apples
1/4 cup chopped pecans
1/2 cup caramel ice cream topping
1/2 tablespoon lemon juice
melted butter
cinnamon/sugar or powdered sugar, if desired
Instructions:
Spray counter lightly with non-stick cooking spray. Flatten each roll into a 4-5 inch circle. Cover with plastic wrap and let rest while preparing filling. In a medium bowl, combine caramels, flour, apples, pecans, ice cream topping and lemon juice. Remove wrap from dough and place 1-2 tablespoons of filling on each dough circle. Brush edges of dough with milk and fold in half. Seal edges with a fork. Place on a sprayed baking sheet and bake at 350°F 12-15 minutes. Remove from oven and cool slightly. Brush with melted butter and sprinkle with cinnamon/sugar or powdered sugar, if desired.
Your first bite into a caramel apple is a quick way to remind yourself that Fall is here. Try these delicious empanadas with a caramel apple inside every bite.
Servings: 12
Skills: Intermediate
Prep Time: 15 min (not including thaw time)
Bake Time: 15 min
Ingredients
12 Rhodes™ Dinner rolls, thawed to room temperature
10 caramels, cut into 6 pieces each
1/3 cup flour
2 cups peeled, chopped Granny Smith apples
1/4 cup chopped pecans
1/2 cup caramel ice cream topping
1/2 tablespoon lemon juice
melted butter
cinnamon/sugar or powdered sugar, if desired
Instructions:
Spray counter lightly with non-stick cooking spray. Flatten each roll into a 4-5 inch circle. Cover with plastic wrap and let rest while preparing filling. In a medium bowl, combine caramels, flour, apples, pecans, ice cream topping and lemon juice. Remove wrap from dough and place 1-2 tablespoons of filling on each dough circle. Brush edges of dough with milk and fold in half. Seal edges with a fork. Place on a sprayed baking sheet and bake at 350°F 12-15 minutes. Remove from oven and cool slightly. Brush with melted butter and sprinkle with cinnamon/sugar or powdered sugar, if desired.
Friday, April 2, 2010
The Big Apple French Toast Casserole Recipe
The Big Apple French Toast Casserole Recipe
No-guilt French toast for a crowd. A crowd of LUCKY people. This multi-serving, no-guilt treat is pretty addictive, so make it for a group or you might find yourself eating multiple servings. Consider yourself alerted ... says Lisa Lillien.
Ingredients:
8 slices light bread (40-45 calories each with approximately 2 g fiber per slice), cut into cubes
4 oz. fat-free cream cheese, room temperature
1 medium apple (preferably Fuji), peeled and diced
1 ¼ cups light vanilla soymilk
1 cup fat-free liquid egg substitute
2 tsp. light pancake syrup
2 tsp. light whipped butter or light buttery spread, melted
¼ tsp. cinnamon
1 no-calorie sweetener packet, or more, to taste
Optional: additional sugar-free pancake syrup for dipping (not included in nutrition count)
Directions:
Preheat oven to 350 degrees.
Spray an 8"x8" baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
Sprinkle diced apple evenly over the bread.
In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener.
Using a handheld electric mixer set to medium speed, mix until lump-free and smooth.
Vote for the Picture of Health Finalists!
The Doctors and Prevention magazine went on a coast-to-coast search for a person who inspires others to take control of their health. Meet the five finalists and vote for who you think should win!
Pour mixture over the bread and apple. Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
Bake in the oven for about 45 minutes, or until egg mixture is pretty firm and cooked through. (Don't overcook, as bread may burn.)
Let cool slightly and cut into squares. If you like, serve with additional syrup for dipping.
Number of Servings: 4 PER SERVING (¼th of recipe): 232 calories, 4.25g fat, 687mg sodium, 38.5g carbs, 5.5g fiber, 8g sugar, 16.5g protein
No-guilt French toast for a crowd. A crowd of LUCKY people. This multi-serving, no-guilt treat is pretty addictive, so make it for a group or you might find yourself eating multiple servings. Consider yourself alerted ... says Lisa Lillien.
Ingredients:
8 slices light bread (40-45 calories each with approximately 2 g fiber per slice), cut into cubes
4 oz. fat-free cream cheese, room temperature
1 medium apple (preferably Fuji), peeled and diced
1 ¼ cups light vanilla soymilk
1 cup fat-free liquid egg substitute
2 tsp. light pancake syrup
2 tsp. light whipped butter or light buttery spread, melted
¼ tsp. cinnamon
1 no-calorie sweetener packet, or more, to taste
Optional: additional sugar-free pancake syrup for dipping (not included in nutrition count)
Directions:
Preheat oven to 350 degrees.
Spray an 8"x8" baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
Sprinkle diced apple evenly over the bread.
In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener.
Using a handheld electric mixer set to medium speed, mix until lump-free and smooth.
Vote for the Picture of Health Finalists!
The Doctors and Prevention magazine went on a coast-to-coast search for a person who inspires others to take control of their health. Meet the five finalists and vote for who you think should win!
Pour mixture over the bread and apple. Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
Bake in the oven for about 45 minutes, or until egg mixture is pretty firm and cooked through. (Don't overcook, as bread may burn.)
Let cool slightly and cut into squares. If you like, serve with additional syrup for dipping.
Number of Servings: 4 PER SERVING (¼th of recipe): 232 calories, 4.25g fat, 687mg sodium, 38.5g carbs, 5.5g fiber, 8g sugar, 16.5g protein
Tuesday, October 27, 2009
HomeMade Treats
The Container Store has HomeMade Treats shown on there website they look really good!
Chilled Pineapple-Cranberry Relish
from REALSIMPLE
Hands-On Time: 10 minutes
Total Time: 2 hours, 25 minutes (includes cooling time)
Make about 4 cups
Ingredients
1 tablespoon unsalted butter
2 tablespoons grated fresh ginger
16 ounces cranberries (fresh or frozen)
1 cup fresh orange juice
2/3 cup sugar
1/2 cup apricot preserves
2 small Granny Smith apples—peeled, cored, and chopped
1/2 pound chopped fresh pineapple (1 1/4 cups)
Directions:
Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, orange juice, sugar, and preserves. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.
Remove the sauce from the heat and stir in the apples and pineapple. Let cool to room temperature.
Refrigerate in an airtight container for up to 1 week.
Chilled Pineapple-Cranberry Relish
from REALSIMPLE
Hands-On Time: 10 minutes
Total Time: 2 hours, 25 minutes (includes cooling time)
Make about 4 cups
Ingredients
1 tablespoon unsalted butter
2 tablespoons grated fresh ginger
16 ounces cranberries (fresh or frozen)
1 cup fresh orange juice
2/3 cup sugar
1/2 cup apricot preserves
2 small Granny Smith apples—peeled, cored, and chopped
1/2 pound chopped fresh pineapple (1 1/4 cups)
Directions:
Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, orange juice, sugar, and preserves. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.
Remove the sauce from the heat and stir in the apples and pineapple. Let cool to room temperature.
Refrigerate in an airtight container for up to 1 week.
Wednesday, July 22, 2009
cupcakes for breakfast!
So, if you know my carnivore you know he wouldn't pick up a piece of fruit if it fell off a tree and hit him in the head. Therefore, I am always trying to sneak fruit in whenever I can. This cupcake is the perfect example. And, yes, it really is a cupcake, not a muffin. I got the recipe from my 500 Cupcakes cookbook. But, it actually packs in a lot of goodies - like apples, pears, raisins, pecans, and cinnamon. So even if he is eating a cupcake for breakfast he is getting fiber, vitamin C, antioxidants, protein, and manganese - just to name a few nutrients. If you are still feeling guilty, remember this isn't an everyday thing. It is a special treat for you and possibly your little ones (or big ones with the palates of small children). You will all love this breakfast cupcake!
For this decadent day starter you will need:
1 stick of sweet butter, softened
1/2 cup and 1 tblsp of sugar (and a little more for dusting)
1 cup self-rising flour
2 eggs
3/4 cup of unsweetened applesauce (or two of those little one you pack in a lunch)
3/4 tsp of cinnamon
1/2 cup of chopped pecans
1/2 cup of raisins (I actually found packs of raisins mixed with dried apples and cinnamon)
1/2 a pear (or apple), sliced into bite sized bits
Preheat the oven to 350 degrees. Grease or line a muffin pan with silicone cups (see my amazon store for the ones I love to use). Mix the butter, sugar, flour and eggs until smooth and pale. Add in the remaining ingredients, except the pear. Spoon the batter into the cups. Add slices of pear on top. Sprinkle with a bit more sugar. Bake for 25 minutes. Let cool in pan for 5 minutes, then cool on rack. Makes one dozen cupcakes. Great when served warm!
For this decadent day starter you will need:
1 stick of sweet butter, softened
1/2 cup and 1 tblsp of sugar (and a little more for dusting)
1 cup self-rising flour
2 eggs
3/4 cup of unsweetened applesauce (or two of those little one you pack in a lunch)
3/4 tsp of cinnamon
1/2 cup of chopped pecans
1/2 cup of raisins (I actually found packs of raisins mixed with dried apples and cinnamon)
1/2 a pear (or apple), sliced into bite sized bits
Preheat the oven to 350 degrees. Grease or line a muffin pan with silicone cups (see my amazon store for the ones I love to use). Mix the butter, sugar, flour and eggs until smooth and pale. Add in the remaining ingredients, except the pear. Spoon the batter into the cups. Add slices of pear on top. Sprinkle with a bit more sugar. Bake for 25 minutes. Let cool in pan for 5 minutes, then cool on rack. Makes one dozen cupcakes. Great when served warm!
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