Eating Healthy Blog

Baked Gluten-Free Vegan Doughnuts

Published March 26, 2013

What's not to love about doughnuts? These baked vanilla doughnuts skip all the fat associated with traditional fried varieties and are gluten-free and vegan. prep-time: 5 minutes bake-time: about 2-3 minutes per round of mini’s in donut maker *if in oven, we would say 10-13 minutes makes: 9 mini donuts Ingredients: 1/4 cup coconut flour 1/4 cup potato starch 1/8 teaspoon baking soda 3/4 teaspoon baking powder 1/4 cup sugar (we used xyitol and coconut sugar before and both worked) 1/4 vanilla bean powder 2 tsp vanilla bean extract 2 tablespoons coconut oil, liquid (or oil of choice) 6 tbsp coconut milk (or non ...

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Slow-Cooked Corned Beef Recipe

Published March 13, 2013

It’s not luck; it’s just an amazing Irish recipe. With this in the slow cooker by sunrise, you can bet to fill seats at the dinner table by sundown. Prep 20 min. Cook: 9 hours Yield: 5 Servings Ingredients 6 medium red potatoes, quartered 2 medium carrots, cut into chunks 1 large onion, sliced 2 corned beef briskets with spice packets (3 pounds each) 1/4 cup packed brown sugar 2 tablespoons sugar 2 tablespoons coriander seeds 2 tablespoons whole peppercorns 4 cups water Directions In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save fo...

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Lactose-Free Veggie-Stuffed Shells

Published February 25, 2013

Prep: 30 min. - Bake: 35 min. - Yield: 12 Servings Ingredients 1 package (12 ounces) jumbo pasta shells 1/2 pound sliced fresh mushrooms 1 medium onion, chopped 1 tablespoon olive oil 4 garlic cloves, minced 1 package (12.3 ounces) silken extra-firm tofu 3 tablespoons lemon juice 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 can (3.8 ounces) sliced ripe olives, drained 3 tablespoons minced fresh basil 1/2 teaspoon salt 1/8 teaspoon pepper 1 jar (24 ounces) meatless spaghetti sauce 1/4 cup pine nuts  Directions  Cook pasta according to package directions; drain. Meanwhile, in a ...

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Baked Stuffed Seafood Mushroom

Published February 6, 2013

If you enjoy mushrooms and seafood then this classic Baked Stuffed Mushrooms Recipe will knock your socks off. Ingredients 2 Tbs butter 2 Tbs minced celery 1 Tbs minced onion 1 Tbs minced red bell pepper 2 lbs mushrooms 1 cup oyster crackers - crushed 6 oz. cooked lobster meat - chopped 4 oz. cooked crab meat - picked over and shredded 1/4 cup shredded white cheddar cheese 1 egg 2 Tbs water 1/4 tsp Old Bay Seasoning 1/8 tsp garlic powder 1/8 tsp salt 1/8 tsp pepper 3 Tbs olive oil 2/3 cup shredded white cheddar cheese Directions Melt butter in skillet over medium heat. Add minced celery, onion, and red...

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Winter Energy Cookies Recipe

Published January 28, 2013

Wheat germ, whole-wheat flour, raisins, nuts, and chocolate chips take top billing in these jumbo, wholesome, take-me-along (skiing, snowshoeing, skating!) cookies. Yield: About 2 dozen. 1 cup (2 sticks) unsalted butter, at room temperature 1-1/2 cups packed light-brown sugar 1/3 cup molasses 1/3 cup smooth peanut butter 2 large eggs 1-1/2 teaspoons vanilla extract 1-1/2 cups whole-wheat flour 1 cup all-purpose flour 1 cup toasted wheat germ 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 cups uncooked rolled oats 1 cup raisins 1 cup chocolate chips 1 cup chopped walnuts or peanuts ...

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Crispy Phyllo Spinach Tartlets

Published December 31, 2012

Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you're sure to please vegetarians and omnivores alike. 8 tartlets Active Time: 1 hour Total Time: 1 hour 40 minutes Ingredients 4 tablespoons extra-virgin olive oil, divided 1 medium yellow onion, coarsely chopped 3/4-1 1/4 teaspoons salt, divided 16 cups spinach, (about 1 pound), tough stems removed, coarsely chopped 1 cup low-fat ricotta cheese 1/3 cup crumbled feta, or goat cheese 2 large eggs 2 large egg whites 2 tablespoons chopped fre...

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Overnight French Toast

Published December 24, 2012

This baked French toast is fluffy and moist from absorbing a creamy milk, maple syrup, and egg mixture overnight. Ingredients 12 (3/4-inch-thick) slices French or challah bread 6 eggs 1 1/4 cups milk 1/4 cup half-and-half 1/4 cup sugar 2 Tbsp maple syrup, plus more for topping 1 1/2 tsp vanilla extract 1/4 tsp salt Confectioners' sugar Fresh fruit Active Time: 15 min Total Time: 50 min (plus overnight refrigeration) Directions: Arrange bread in a buttered 9-by-13-inch baking dish. In a large bowl, beat eggs, milk, half-and-half, sugar, maple syrup, vanilla extract, and salt. Pour over bread. Refrigerate, co...

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Winter Wheat Berry Salad

Published December 10, 2012

Ingredients 1 cup wheat berries, soaked overnight and drained 2 tablespoons lemon juice 2 tablespoons canola oil 1 tablespoon maple syrup 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup snipped dried apricots 1 medium apple, cored, peeled and sliced 1 large carrot, peeled and shredded 2 green onions, sliced 6 cups packaged fresh baby spinach Directions Add wheat berries to saucepan of boiling water, return to a boil; reduce heat. Simmer, covered, for 30 to 40 minutes or until tender. Drain; transfer to bowl to cool. In a small bowl, whisk together lemon juice, oil, syr...

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Turkey Hummus Sandwiches

Published November 26, 2012

Thanksgiving is over and you're standing at the refrigerator staring at the leftovers and don't have the energy or inclination to make another full meal. What do you do? Prep Time: 15 minutes Total Time: 15 minutes Ingredients: 1/2 cup hummus 4 bagels, cut in half 4 slices cooked turkey 1/2 cucumber, peeled and sliced 2 plum tomatoes, sliced 8 leaves spinach 4 thin slices Swiss cheese Preparation: Spread hummus over all of the bagel slices. Layer remaining ingredients to form a sandwich on top of four of the bagel halves and cover with remaining bagel halves to form sandwiches. (4 sandwiches)...

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Pumpkin Pie Shakes

Published November 19, 2012

Ever crave pumpkin pie and wish there was a quick, less-guilt way to enjoy it without actually, well, making a pie? Then make this easy shake that tastes exactly like our favorite dessert on earth... Serves 4 Ingredients: 2 cups vanilla reduced-fat ice cream, softened 1 cup fat-free milk or soy milk 2/3 cup canned pumpkin 1/4 cup packed brown sugar 3/4 teaspoon pumpkin-pie spice 3 tablespoons frozen fat-free whipped topping, thawed Preparation: Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping (...

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