Archive for the 'Just Yummy' Category

Mar 28

Easy Apricot Granola

Homemade granola is a cinch and all you need are a few pantry staples.

Mar 20

Smoothie Freezer Packs Gone Wild

This recipe features antioxidant-filled wild blueberries, chia seeds, and touch of lemon zest!

Feb 14

Raspberry Nut + Seed Granola

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

Jan 19

Slow Cooker Coconut Chicken

Another slow cooker favorite for a simple and healthy weeknight dinner.

Jan 11

Banana Date Spinach Smoothie

Power up your morning with this naturally sweetened green drink.

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 08

Tuna Pasta Salad

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, 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…

Oct 01

Sheet Pan Pancakes

Make breakfast for a crowd with sheet pan pancakes.


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Easy Apricot Granola
Wednesday, March 28th, 2018

Making granola is so much easier than you might think. Here’s the latest family favorite.

Makes about 5 cups

2 ½ cups rolled oats
¼ cup sliced almonds
¼ cup pumpkin seeds
½ cup unsweetened shredded coconut
1/2 teaspoon kosher salt
1/3 cup honey
1 tablespoon canola oil
3/4  cup dried apricot halves, roughly chopped
1/4 cup raisins

Preheat oven to 300-degrees F. Spray a large baking sheet with nonstick spray. Combine oats, almonds, coconut, salt, honey and canola oil in a large bowl. Toss well and transfer to prepared baking sheet. Bake, stirring occasionally, until golden brown (about 15 to 20 minutes). Remove from oven. Once cool, mix in dried apricots and raisins. Store in an airtight container for up to one week.

Nutrition Information Per ( ½ cup) Serving
Calories: 229
Total Fat: 10 grams
Saturated Fat: 3 grams
Carbohydrate: 32 grams
Fiber: 5 grams
Protein: 6 grams
Sodium: 59 milligrams
Cholesterol: 0 milligrams

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



Smoothie Freezer Packs Gone Wild
Tuesday, March 20th, 2018

I’ve become obsessed with make-ahead smoothie packs.
This recipe features antioxidant-filled wild blueberries, chia seeds, and touch of lemon zest!

Waste Not Wild Blueberry Smoothie

Waste-Not Wild Blueberry Smoothie

I hate to waste food and I love to save time! Make-ahead smoothie packs are my answer to quick breakfasts and snacks, plus they’re a terrific way to reduce waste in the kitchen. When a bunch of bananas are getting too ripe or that tub of vanilla yogurt is about to expire, measure out and toss ingredients into freezer safe bags.

serves: 1

Smoothie pack:
½ cup low fat vanilla yogurt, frozen in cubes
1 cup frozen wild blueberries
1 teaspoon lemon zest
1 tablespoon chia seeds
½ banana, sliced

1 cup coconut water

Combine smoothie pack ingredients with coconut water in a blender and blend until smooth.

Nutrition Info Per Serving:
Calories: 312; Total Fat 4g; Saturated Fat: 1g; Carbohydrates: 64g; Fiber: 11g;
Protein: 8g

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



Raspberry Nut + Seed Granola
Wednesday, February 14th, 2018

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



Slow Cooker Coconut Chicken
Friday, January 19th, 2018

Another slow cooker favorite for a simple and healthy weeknight dinner. Serve with brown rice or naan bread.

Serves: 8

1.5 pounds boneless, skinless chicken thighs

1 cup all-purpose flour

1/2 teaspoon kosher salt

1 tablespoon coconut oil

1 (15-ounce) can coconut milk

1/2  cup marinara or canned tomato sauce

1 red onion, sliced

2 cloves garlic, sliced

1/2 cup chopped pineapple (fresh or canned)

Juice of one lime

1 tablespoon grated fresh ginger

2 teaspoons turmeric

1 teaspoon celery salt

 1 teaspoon ground cumin

Cashews, cilantro & lime wedges for serving

Place flour and salt in a large resealable bag. Add chicken and toss to coat. Heat oil in a skillet or slow cooker with a browning function. Shake excess flour from chicken and brown on both sides (it takes about 2 to 3 minutes per side). Add coconut milk, marinara, onion, garlic, pineapple, lime, ginger, turmeric, celery salt and cumin; stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Allow to cool for 10 minutes and taste for seasoning; serve topped with cashews, cilantro and a squeeze of fresh lime juice.

Nutrition Per Serving: Calories: 306; Total Fat: 24g: Saturated Fat: 12g; Sodium: 243mg; Carbohydrate: 9g; Protein: 16g: Fiber: 1g

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



Banana Date Spinach Smoothie
Thursday, January 11th, 2018

Power up your morning with this naturally sweetened green drink. For some extra crunch, throw in a handful of walnuts or a few chia seeds.

Serves: 1

1 ripe banana
2 dates, pitted and roughly chopped
1 handful baby spinach
1 cup low fat milk
Ice



Place ingredients in a blender and blend until smooth.



 

Nutrition Per Serving: Calories: 284; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 57 grams; Protein: 11 grams; Sodium: 175 milligrams; Cholesterol: 10 milligrams; Fiber: 6 grams

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



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



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



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