Archive for the 'Recipes' Category

Dec 02

Gluten Free: Flourless Peanut Butter Chip Cookies

A must try recipe for a gluten free treat. Any peanut butter lover will fall for these flourless cookie.

Nov 17

Sweet Potato & Bacon Soup

An awesome recipe for Thanksgiving leftovers or to serve as an appetizer with a holiday meal.

Nov 13

Dragon Fruit Dream with Raspberries + Honey

Calling all dragon fruit lovers!

Nov 06

Higher Protein Greek Yogurt Bagels (Regular and Gluten Free)

These high protein homemade bagels (regular and gluten free!) are perfect for breakfast, sandwiches or along with soup and chili, dipping encouraged!

Oct 30

Instant Pot Cranberry Sauce

My cranberry dreams come true.

Sep 25

Fall Comfort Foods

Celebrating the flavors of fall, plus a side of heart health for cholesterol awareness month!

Aug 11

Mango Coleslaw

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

Jul 24

Crispy Skillet Tofu

Don’t turn away from tofu without trying THIS recipe.

Jun 27

Strawberry Lemonade Slushies

Beat the heat with this seasonal and naturally beautiful sipper.

Jun 25

Chocolate Zucchini Muffins

Make these healthy muffins for breakfast or a snack to take along to work or camp this summer.


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Gluten Free: Flourless Peanut Butter Chip Cookies
Sunday, December 2nd, 2018

A must try recipe for a gluten free treat. Any peanut butter lover will fall for these flourless cookies.

Makes 24 cookies

1 cup smooth peanut butter

3/4 cup light brown sugar

1 large egg, beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

Coarse sea salt

Preheat oven to 350F. Line a sheet pan with parchment paper and set aside. In a bowl, combine peanut butter and brown sugar – stir well. Add egg, baking soda, and vanilla; stir until all ingredients are well mixed, then gently mix in the mini chocolate chips.

Using a small ice cream scoop, place 8 cookies onto the sheet pan (give them some room as they will spread out). Gently press to flatten each cookie slightly. Bake for 6 to 8 minutes until puffed and spread out. Remove from oven and then sprinkle lightly with sea salt. Once completely cooled, store in an airtight container.

Nutrition Info Per Cookie: Calories: 111; Total Fat: 7g; Carbohydrates: 11g; Protein: 3g

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



Sweet Potato & Bacon Soup
Saturday, November 17th, 2018

An awesome recipe for Thanksgiving leftovers or to serve as an appetizer with a holiday meal.

Makes 2 quarts

4 slices bacon, roughly chopped

1/2 yellow onion, chopped

1/2 teaspoon each kosher salt and black pepper

3 medium baked sweet potatoes, skin removed (about 3 cups)

1 quart chicken or turkey stock

1/4 cup heavy cream

Chopped chives for garnish

Cook bacon in a large soup pot until crisp. Transfer to a paper towel to drain. Add onions to pot, season with salt and pepper, and sauté over medium heat for 4 to 5 minutes. Add sweet potato and stock and stir to combine; bring to a simmer. Once bubbling, stir in cream and puree soup using an immersion blender. Serve topped with reserved bacon and chopped chives.

Nutrition Info (per 1 cup serving); Calories: 119; Total Fat: 4 grams; Saturated Fat: 2 grams; Total Carbohydrate: 17 grams; 
Sugars: 6 grams; Protein: 4 grams; Sodium: 305 milligrams; Cholesterol: 28 milligrams; 
Fiber: 3  grams

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



Dragon Fruit Dream with Raspberries + Honey
Tuesday, November 13th, 2018

Dragon fruit is a tropical fruit that contains healthy carbs, iron, magnesium, and hunger-fighting fiber. You can find fresh dragon fruit in autumn and winter or frozen is available year around. 

Serves: 2

1 ½ cups unsweetened coconut milk beverage

1 cup frozen dragon fruit

¼ cup freeze dried raspberries

1 tbsp honey

Juice of ½ lime

In a blender, combine coconut milk, dragon fruit, raspberries, honey, and lime juice. Blend on high speed until smooth. Pour and serve immediately.

Nutrition per serving: 147 calories; 3 g fat; 0 mg cholesterol, 28 mg sodium; 27 g carbohydrate (27g sugar, 8g added sugar, 5g fiber), 2g protein

Excerpted from Healthy Quick & Easy Smoothies reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2018 by Dana Angelo White

Posted by Dana White  /  Filed under Healthy Quick & Easy Smoothies, Recipes  /  Comments: 0



Higher Protein Greek Yogurt Bagels (Regular and Gluten Free)
Tuesday, November 6th, 2018

Inspired by Skinnytaste and my beloved QU co-worker Jen Mead, I’ve been spending lots of time tweaking this fun bagel recipe to my liking – a gluten free version included! They are perfect for breakfast, sandwiches and along with soup and chili –dipping encouraged!

Makes 8 bagels

2 cups all purpose flour or GF baking mix (Bob’s Red Mill recommended)

4 tsp baking powder

1 tsp kosher salt

2 cups 2% plain Greek yogurt

1 egg beaten

Everything Bagel Seasoning or Pretzel Salt (optional)

Preheat oven to 400F. Line a baking sheet with parchment paper. In a large bowl whisk flour, baking powder and salt. Add yogurt and stir with a spatula until a loose dough begins to form. Turn dough out onto a lightly floured surface. Gently knead the dough until it comes together. Divide dough into half, fourths and then into eight evenly sizes pieces. Roll each piece of dough into a ball and gently press to flatten. Cut a whole in the center using small ring mold or butter knife (or just press through with your fingers).

Place bagels on the prepared baking sheet, brush with egg wash and sprinkle with seasoning, if using. Bake for 22-26 minutes, until puffed and golden brown. Transfer to a wire rack to cool slightly before serving. Slice, toast and top as desired. Store for up to 3 days at room temperature (5 days in the fridge) or in the freezer for up to 3 months.

Nutrition Info Per Serving

(Regular) Calories: 157; total fat: 2 (sat 1g); sodium: 408mg; carbs: 27g, fiber: 1g; sugar: 2g; protein: 8g

(Gluten Free) Calories: 173; total fat: 1 (sat 1g); sodium: 417mg; carbs: 33g, fiber: 1g, sugar: 3g; protein: 7g

Gluten Free Higher Protein Bagels

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



Instant Pot Cranberry Sauce
Tuesday, October 30th, 2018

I have a cranberry sauce addiction. I love it, have always loved it, and find it necessary to eat it throughout the year.  I have pined over the perfect recipe for countless Thanksgivings and the search is over. The most delicious batch of sweet-tart cranberry flawlessness is less than 20 minutes away – start to finish – using the Instant Pot.

Makes 1 quart

24 ounces fresh cranberries

1 cup granulated sugar

1/4 cup orange juice

1 tbsp orange zest

pinch koser salt

1 tbsp honey (optional)

Combine cranberries, sugar, orange juice, orange zest and salt in the inner pot. Gently stir to coat the cranberries in the sugar.

Cover and lock the lid, set the vent to the sealing position. Select PRESSURE COOK (HIGH) and set timer to 2 minutes. When cook time is complete, allow for 5 minutes of natural release, then quick release the remaining pressure. Remove the lid, stir in the honey and transfer to containers to cool. Store in the refrigerator for up to 2 weeks.

Nutrition Info Per Serving (2 tbsp): Calories: 38; Total fat: 0g; Total Carbs: 9g; Sodium: 4mg; Fiber: 1g; Protein: 0g

For more healthy recipes using your Instant Pot check out my Healthy Instant Pot Cookbook – on sale now!

Posted by Dana White  /  Filed under Instant Pot, Recipes, Seasonal Goodies  /  Comments: 0



Fall Comfort Foods
Tuesday, September 25th, 2018

Celebrating the flavors of fall, plus a side of heart health for cholesterol awareness month!

  1. Are you a PSL lover and a pumpkin spice fanatic? You probably have the ingredients to make your very own spice blend in your pantry right now. Get the recipe and some tips on the health benefits of this craveable spice combo in this article for Food Network.
  2. It doesn’t get much cozier than Favorite 3-Bean Chili , plus there is plenty of fiber and plant sterols to fight bad cholesterol.
  3. To go along with your chili, bake a batch of Cheesy Chive Muffins made with the polyunsaturated goodness of corn oil.
  4. Instead of greasy french fries get roasting! Fall veggies like potatoes, squash, radishes and onions make fore a nutrient filled side dish. Toss with olive oil, salt, pepper and roast at 400F until tender.
  5. Save room for dessert! Quiet possibly the easiest way to make a from scratch dessert, drench whole grains, nuts and/or fruit in chocolate. Spread, set and break into finger licking pieces. White Chocolate Pistachio Crunch Bark (pictured above) is the sensible sweet treat you need in your life.
Posted by Dana White  /  Filed under Recipes  /  Comments: 0



Mango Coleslaw
Saturday, August 11th, 2018

Celebrate summer 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



Crispy Skillet Tofu
Tuesday, July 24th, 2018

Don’t turn away from tofu without trying THIS recipe. Crunchy bites of tofu add plant based protein power to any rice or noodle dish – tacos and burritos too!

Serves: 4

1 package (14 oz) extra firm tofu
1 tbsp cornstarch
2 tbsp canola oil
1/2 tsp kosher salt

Drain and cube tofu, place in a bowl line with paper towels and drain for at least 10 minutes or place in the fridge to drain for up to 12 hours.
Remove paper towel and sprinkle with cornstarch, toss to coat. Heat oil in a nonstick skillet, add tofu cubes and cook, turning frequently until browned and crispy on all sides, about 15 to 20 minutes total. Season with salt and serve.

Calories: 150; Total Fat: 12 grams; Saturated Fat: 0 grams; Total Carbohydrate: 4 grams
Sugars: 0 grams; Protein: 10 grams; Sodium: 250 milligrams; Cholesterol:  0 milligrams; Fiber: 0.5 gram

Posted by Dana White  /  Filed under Recipes  /  Comments: 0



Strawberry Lemonade Slushies
Wednesday, June 27th, 2018

Pass on those convenience store ice drinks laden with sugar and artificial colors. Beat the heat with this seasonal and naturally beautiful sipper.

Makes 2 servings

  • 1 1/2 cups lemonade
  • 1/2 cup 100% apple juice
  • 1 cup strawberries

Place lemonade, apple juice and strawberries in a blender. Blend well and pour through a fine mesh strainer to remove the seeds. Pour mixture into a ice cream machine and run for about 15 minutes or until mixture is as frosty as desired. Pour into glasses and serve.

Calories: 136; Total Fat: 0 grams; Saturated Fat: 0 grams; Carbohydrates: 35 grams
Protein: 0 grams; Sodium: 2 milligrams; Cholesterol: 0 milligrams; Fiber: 1 gram

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



Chocolate Zucchini Muffins
Monday, June 25th, 2018

Inspired by this recipe for zucchini bread, the hand held version is just as tasty and a wonderful way to add vegetables to your diet. Make these healthy muffins for breakfast or a snack to take along to work or camp this summer.

Makes 12 muffins

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup grated zucchini
1/2 cup chocolate chips

Preheat oven to 350-degrees F. Line a 12-cup muffin pan with paper liners. In a large bowl whisk together flours, cocoa, baking soda, salt and cinnamon; set aside. Using an electric mixer, combine sugar canola oil and applesauce; mix on low until combined. Add eggs, vanilla extract and lemon juice and mix on low speed until well combined. Slowly add flour mixture and mix until just combined. Using a spatula, fold in zucchini and chocolate chips. Use an ice cream scoop to divide the batter evenly in the muffin pan. Transfer to the oven and bake for 20 minutes or until the toothpick inserted into the center of a muffin comes out clean. Set aside to cool.

Nutrition Per Muffin: Calories: 245; Total Fat: 13 grams; Saturated Fat: 2 grams; Carbohydrates: 31 grams
; Protein: 4 grams; Sodium: 90 milligrams; Cholesterol: 31 milligrams; Fiber: 2 grams

Posted by Dana White  /  Filed under Recipes  /  Comments: 0



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