Archive for the 'Just Yummy' Category

Nov 23

Turtle Bark

A last minute gluten free dessert.

Nov 15

Apple Cinnamon Crostada

Swap this version for a traditional apple pie recipe and save 165 calories per serving!

Nov 01

Pear-Coconut Overnight Oats

This mixture of oats, pears, cinnamon and coconut is overflowing with hunger-fighting fiber and will keep you going strong all morning.

Oct 20

Raspberry Paleo Granola

You won’t miss the grains in this sweet, salty and extra crunchy treat.

Oct 08

Tuna Pasta Salad

Make this protein-packed canned tuna recipe for an easy post workout lunch or light dinner. Serves: 41 (5 oz) can chunk light tuna in water, drained1 (5 oz) can solid white albacore tuna in water, drained½ cup chopped celery1 small apple, diced Juice of ½ a lemon¼ cup mayonnaise¼ teaspoon kosher salt3 cups cooked whole grain pasta, cooled In a large bowl combine tuna, celery, apple, lemon juice and mayo;…

Oct 01

Sheet Pan Pancakes

Make breakfast for a crowd with sheet pan pancakes.

Aug 15

Cilantro-Arugula Chimichurri

Chimichurri is a popular herb-based condiment with Argentinian roots. This version was inspired by last week’s CSA  – most of the ingredients came right from the box and into the food processor. Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. As one of my friends put it, it’s “eyes rolling back in my head good.”Cilantro-Arugula ChimichurriMakes about 2 cups1 clove garlic1 bunch arugula…

Jun 16

The Ultimate Broccoli Salad

June is National Dairy Month and Chobani is helping me celebrate! Getting in the recommended 3 servings of dairy per day may seem tricky so here are 5 delicious ways to help your family get more important nutrients including calcium, potassium, protein and vitamin D. 1) Dinner ComebackRemember this? Have you strayed? Bring back that ice-cold glass of milk with dinner each night. Each 8-ounce glass is 30% of your…

Jun 08

Strawberry Crunch Bark

You always have time to throw together a homemade dessert with a few pantry staples.

May 22

Mango Coleslaw

Kick off summertime with this light and fresh spin on a classic picnic salad


Affiliations

Healthy Eats

Latest on Twitter

Like us on Facebook

Turtle Bark
Thursday, November 23rd, 2017

Need a last minute dessert that’s easy, gluten free and drenched in chocolate? You’re welcome. You can find prepared caramel sauce at most grocery stores – Trader Joe’s and Stonewall Kitchen are my favorite brands but it’s so worth it to make your own – only takes about 10 minutes. For a quick hack you can also melt caramel candies in the microwave!

Turtle Bark

Makes 36 pieces

24 ounces semisweet chocolate

6 ounces pecan halves

1 cup gluten free shortbread cookies, crushed

1/2 cup salted caramel sauce (DIY with this recipe from Sally’s Baking Addiction)

Coarse sea salt

Melt chocolate in the microwave or over a double boiler. While chocolate is melting, toast pecans in a dry pan over medium-high heat for about 3 minutes, just until fragrant (keep a close eye on them so they don’t burn). Once chocolate is melted, evenly spread on to a parchment lined baking sheet. Sprinkle with toasted pecans and shortbread cookies. Drizzle with caramel sauce and sprinkle with 1 to 2 teaspoon of sea salt. Allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting. Once completely hardened, break into pieces.

Nutrition per serving: calories: 156; total fat: 10g; saturated fat: 4g; carbohydrates: 17g; protein: 2g; sodium: 134mg; fiber: 1g

Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly, recovery foods, Seasonal Goodies  /  Comments: 0



Apple Cinnamon Crostada
Wednesday, November 15th, 2017

IMG_7144

Swap this version for a traditional apple pie recipe and save 165 calories per serving!

Serves: 6

Crust:
1 cup unbleached all-purpose flour
½ teaspoon kosher salt
1 teaspoon sugar
6 tablespoons cold butter, diced
Ice water (about 2 tablespoons)

Filling:
3 medium apples, peeled and chopped
3 tablespoons sugar
¼ teaspoon ground cinnamon
1 tablespoon cornstarch mixed with 1 tablespoon water

1 egg, beaten
Sparkling sugar (optional)

Place flour, salt and sugar in a food processor fitted with a steel blade and pulse to combine. Add the butter and pulse until it is cut into small pieces. With the machine running, add ice water one tablespoon at a time until the dough comes together. Turn out on to a piece of plastic wrap and gently form into a disc. Place in the refrigerator to chill for at least one hour. Once chilled, roll out the dough into a 10-inch circle and place back in the fridge for an additional 20 minutes.

While the dough is chilling, prepare the filling. Combine apples, sugar, cinnamon and cornstarch-water mixture in a medium saucepan; mix gently and cook until warm and bubbly, about 10 minutes; set aside to cool.

Preheat oven to 425-degrees. Pour filling in the center of the dough, leaving a 2 to 3 inch border. Gently fold in the edges of the crust, going all the way around the filling. Brush crust with egg and sprinkle with sparkling sugar, if using. Bake for 20 to 22 minutes, until crust is golden and filling just begins to bubble. Serve warm or at room temperature.

Nutrition Facts Per Serving
Calories: 236; Total Fat: 12 grams; Saturated Fat: 7 grams; Protein: 3 grams; Total carbohydrates: 31 grams; Sugar: 12 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 96 milligrams

IMG_7141

Posted by Dana White  /  Filed under Just Yummy, Seasonal Goodies  /  Comments: 0



Pear-Coconut Overnight Oats
Wednesday, November 1st, 2017

This mixture of oats, pears, cinnamon and coconut is overflowing with hunger-fighting fiber and will keep you going strong all morning. No more excuses about not having time to eat – make multiple servings of this recipe and everyone can take their breakfast to go.

Serves: 1
½ cup rolled oats
½ cup boxed coconut milk
¼ teaspoon cinnamon


Pinch kosher salt
½ cup chopped pear
2 tablespoons granola

In a small jar combine oats, coconut milk, cinnamon, salt and pears; stir to combine. Cover and place in the refrigerator overnight. Top with granola before serving.

Nutrition Info Per Serving:
Calories: 315; Total Fat: 9 grams; Saturated Fat: 3 grams; Total Carbohydrate: 52 grams
Sugars: 15 grams; Protein: 8 grams; Fiber: 8 grams

Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly, Recipes  /  Comments: 0



Raspberry Paleo Granola
Friday, October 20th, 2017

Make this outrageous granola with any kind of freeze dried fruit – Trader Joe’s has the best selection.

Makes about 5 cups

2 tablespoons coconut oil, melted
¼ cup honey
½ teaspoon coarse sea salt
½ teaspoon ground cardamom
1 teaspoon vanilla extract
1 cup raw almonds
1 cup raw shelled pistachios
1 cup unsweetened coconut chips
1 cup shelled pumpkin seeds
1 cup freeze dried raspberries

Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside. In a medium sized bowl mix melted coconut oil, honey, salt, cardamom and vanilla and whisk well to combine. In a food processor combine almonds, pistachios, coconut chips and pumpkin seeds; pulse about 10 times to roughly chop. Pour nut mixture into bowl with honey mixture and toss to coat. Transfer granola to prepared baking sheet and spread in an even layer. Bake, stirring occasionally, until golden brown (15 to 20 minutes). Remove from oven. Once completely cool, mix in freeze dried raspberries.

Store in an airtight container for up to 2 weeks.

Nutrition Info Per ¼ cup serving; Calories: 157; Total Fat: 13 grams; Saturated Fat: 5 grams; Total Carbohydrate:  9 grams; Sugars: 5 grams; Protein:  5 grams; Sodium:  15 milligrams; Cholesterol:  0 milligrams;  Fiber: 3 grams

Posted by Dana White  /  Filed under Just Yummy, Recipes  /  Comments: 1



Tuna Pasta Salad
Sunday, October 8th, 2017

Tuna Pasta Salad 2

Make this protein-packed canned tuna recipe for an easy post workout lunch or light dinner.

Serves: 4

1 (5 oz) can chunk light tuna in water, drained
1 (5 oz) can solid white albacore tuna in water, drained
½ cup chopped celery
1 small apple, diced
Juice of ½ a lemon
¼ cup mayonnaise
¼ teaspoon kosher salt
3 cups cooked whole grain pasta, cooled


In a large bowl combine tuna, celery, apple, lemon juice and mayo; season with salt and mix well to combine. Toss prepared tuna with cooked pasta.


Nutrition Per Serving (about 1 ½ cups)
Calories: 329; Total Fat: 13 grams; Saturated Fat: 2 grams; Cholesterol: 39 milligrams; Sodium 401 milligrams; Carbohydrate: 34 grams; Fiber 6 grams; Sugars: 5 grams; Protein: 22 grams





Posted by Dana White  /  Filed under Just Yummy, Recipes  /  Comments: more



Sheet Pan Pancakes
Sunday, October 1st, 2017

Make breakfast for a crowd with sheet pan pancakes.

I’m always scurrying to flip pancakes as fast as my kids can eat them. I use my sheet pans for just about everything else, why not this popular breakfast?! Use your favorite pancake batter recipe or mix. I have a no-fail recipe for whole wheat pancakes and this recipe from Martha Stewart also comes out perfectly.

Use a half sheet pan with 2 cups of batter in a shallow 9×13 baking dish or quarter sheet pan – this is plenty for 4 people. For a larger crowd use 4 cups of batter on a larger standard half sheet pan. I like to sprinkle mini chocolate chips or blueberries over half of the pan so everyone can have some of their favorite kind. Leftovers freeze beautifully.

Sheet Pan Pancakes

4 cups prepared pancake batter

1/2 cup mini chocolate chips (optional)

Seasonal fruit and 100% maple syrup for topping

Preheat oven to 350-degrees F.  Line sheet pan with parchment paper and spray with nonstick cooking spray. Pour batter into pan and spread evenly in the pan. Bake for 20-25 minutes, or until puffed and set – you can check with a toothpick to make sure it is completely cooked.  To help the top turn slightly golden, turn on the broiler for a minute or two to carefully toast. Serve with maple syrup and seasonal fruit. Allow to cool for 5 minutes, slice and serve.

Posted by Dana White  /  Filed under Just Yummy, Recipes  /  Comments: more



Cilantro-Arugula Chimichurri
Tuesday, August 15th, 2017

IMG_3976

Chimichurri is a popular herb-based condiment with Argentinian roots. This version was inspired by last week’s CSA  – most of the ingredients came right from the box and into the food processor. Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. As one of my friends put it, it’s “eyes rolling back in my head good.”

Cilantro-Arugula Chimichurri

Makes about 2 cups

1 clove garlic

1 bunch arugula (about 2 cups)

1 bunch cilantro

3 green onion (white and green parts)

1 small jalapeno pepper, cut in half

Zest and juice of 2 limes

1/2 cup rice vinegar

3/4 teaspoon kosher salt

3/4 cup extra-virgin olive oil

Place garlic in a food processor and pulse until chopped. Add arugula, cilantro, green onion, jalapeno, lime, salt and vinegar and process again until all ingredients are well combined. Transfer to a bowl and whisk in olive oil. Allow to sit for at least one hour for flavors to marry. Store in the refrigerator for up to 1 week.

Nutrition Per Tablespoon: Calories: 48; Total Fat: 5 grams; Carbohydrates: 2 grams; Sodium: 36 milligrams

IMG_3997

 

Posted by Dana White  /  Filed under Just Yummy, Seasonal Goodies  /  Comments: 0



The Ultimate Broccoli Salad
Friday, June 16th, 2017

IMG_4561


June is National Dairy Month and Chobani is helping me celebrate! Getting in the recommended 3 servings of dairy per day may seem tricky so here are 5 delicious ways to help your family get more important nutrients including calcium, potassium, protein and vitamin D.


1) Dinner Comeback
Remember this? Have you strayed? Bring back that ice-cold glass of milk with dinner each night. Each 8-ounce glass is 30% of your daily calcium requirement.

2) Cheese Please
Technically it’s 1.5 ounces but many folks aren’t sure what a serving of cheese looks like! As a visual guide, it’s about the size of a 9-volt battery or about ¼ of your smart phone.

3) Summer Snacking
For camp or a lazy day in the back yard, have the kids munch on yogurt for a healthy and satisfying mid afternoon snack. Try out the fun flavors of Chobani Kids with 25% less sugar than other leading children’s’ yogurts.

4) Give Cottage Cheese A Whirl
Add cottage to the blender in your next smoothie – it will boost the protein and make it extra creamy.

5) Healthy Swaps
Make plain yogurt part of your everyday recipes. Swap in yogurt for mayo and sour cream in sauces, dips and dressings. Chobani plain Greek yogurt is made with natural, non-GMO ingredients and has double the protein of regular yogurt.  Extra protein means your go-to recipes super satisfying, like this recipe for crowd-pleasing Summertime Broccoli Salad.


Summertime Broccoli Salad
A tangy yogurt based dressing and some other nutritious ingredients means this salad packs in 10 % of your daily dose of calcium per serving. You can make this salad in advance; it actually tastes better once the flavors have a chance to mingle.

Serves: 8

1 container Chobani Nonfat Plain Greek Yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ teaspoon kosher salt
½ cup raisins
2 ounces sharp cheddar cheese, finely diced
3 slices cooked bacon, finely chopped
4 cups finely chopped broccoli

In a large bowl whisk yogurt, olive oil, honey and salt. Add raisins, cheese, bacon and broccoli and toss well. Serve immediately or store in the refrigerator for up to 3 days.

Nutrition Per Serving: Calories: 121; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 12mg; Sodium: 171mg; Carbohydrate: 13g; Fiber: 2g; Sugars: 3g; Protein: 6g

IMG_4531

 

Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly, Seasonal Goodies  /  Comments: 0



Strawberry Crunch Bark
Thursday, June 8th, 2017

You always have time to throw together a homemade dessert with a few pantry staples.

8 ounces white chocolate, chopped

1/2 cup Strawberry Paleo Granola (or another of your favorites)

Melt white chocolate in the microwave or over a double boiler. Once melted spread on to a parchment lined baking sheet. Sprinkle with granola and allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting.

Nutrition Info Per Serving; Calories: 193; Total Fat: 13 grams; Saturated Fat: 7 grams; Total Carbohydrate: 19 grams; Sugars: 18 grams; Protein: 2 grams; Sodium: 23 milligrams; Cholesterol: 7 milligrams;  Fiber: 1 gram

 

 

 

Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly, Recipes  /  Comments: 1



Mango Coleslaw
Monday, May 22nd, 2017

Kick off summertime with this light and fresh spin on a classic picnic salad. The vinegar-based dressing slashes fat and calories and highlights the flavors and textures of the nutrient-filled fruits and vegetables.

Serves: 6

¼ cup seasoned rice vinegar (such as Nakano Mango)
1 tablespoon canola or avocado oil
2 teaspoons sugar
¼ teaspoon celery seed
½ teaspoon kosher salt
4 cups shredded green cabbage
1 cup grated carrots
1 cup diced fresh mango

In a large bowl whisk vinegar, oil, sugar, celery seed and salt.
Add cabbage, carrots and mango. Toss well to coat all the ingredients in the dressing. Allow to sit at room temperature for at least 10 minutes before serving or cover and place in the refrigerator for up to 6 hours.

Nutrition Per Serving (1 cup): Calories: 44; Total Fat: 2.5 grams; Carbohydrates: 10 grams; Protein: 1 gram; Sodium: 215 milligrams; Fiber: 2 grams

Posted by Dana White  /  Filed under Just Yummy, Recipes, Seasonal Goodies  /  Comments: 1



Receive updates from Dana White Nutrition!