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If you’re planning a healthy entrance into 2010, start New Year’s Day with these special muffins. After a long night of celebratory imbibing and noshing, brunch offerings that are both comforting and healthful are the ideal remedy. From the outside, these maple-scented muffins appear to be your run-of-the-mill cranberry baked good… … but tucked inside each is a . . . → Read More: Maple-Cranberry Muffins with Goat Cheese Filling If you subscribe to a plethora of food blogs and websites – as I do – you’ve probably lately seen many recipes for cookies featuring dried cranberries and white chocolate. The tart dried fruit is the perfect compliment to the sweet chocolate, and the color scheme is undoubtedly holiday-worthy. What I’m offering you here is a healthier . . . → Read More: Cranberry & White Chocolate Chip Oaties Fact: this recipe is much more likely to fall under the category of “living to eat” than “eating to live”. Fiction: healthy living blogs should not be able to occasionally feature recipes for food with little-to-no nutritional value. Fact: ’tis the time of the year for treats and splurges (in moderation, of course). Although I did tweak the original . . . → Read More: White Chocolate Cookie Dough Snowballs I love risotto. I enjoy cooking it and I absolutely adore eating it. First, cooking it: forget everything you’ve heard and/or read about risotto being difficult to prepare. Although it does require your undivided attention for about 20 minutes, there is nothing particularly challenging about the cooking process. Having all of the ingredients prepped and ready to . . . → Read More: Winter Squash Wheat Berry Risotto A recipe that is easy to lighten without sacrificing flavor, eggplant parmesan is a favorite of ours. Tender slices of eggplant are lightly coated in a crisp panko breadcrumb crust, just barely fried in an olive oil cooking spray-coated pan, and then baked amongst layers of marinara sauce and melty reduced-fat mozzarella cheese. The crowning glory . . . → Read More: Eggplant Parmesan Following in the footsteps of my Pumpkin Raisin Bread Pudding and Pear-Cranberry Crisp, here is yet another dessert that can easily pass for breakfast. This healthier version of traditional rice pudding features fiber-rich brown rice, low-fat 1% milk, and a mere 4 tablespoons of unrefined sweetener. Warm cinnamon, fragrant vanilla, and plumped dried cherries accent the . . . → Read More: Brown Rice Pudding If pumpkin screams Halloween and sweet potatoes exude Thansgiving spirit, then cranberries evoke Christmas cheer. I keep a near constant stash of dried cranberries in my pantry throughout the year, but cranberries in their fresh form are only readily available around the winter holidays. Their vibrant hue makes fresh cranberries a festive touch to a wide . . . → Read More: Pear-Cranberry Crisp Pumpkin is inarguably one of the quintessential flavors of Autumn. Most people reserve pumpkin treats for the months of October and November. I, on the other hand, enjoy the squash in its canned pureed form well beyond the fall holidays. Baked into muffins and breads, stirred into yogurt and smoothies, cooked into oatmeal and risotto, pumpkin . . . → Read More: Pumpkin Spice Granola ‘Tis the season for holiday parties a plenty! Along with a nice bottle of wine, I like to bring a homemade treat for the host/hostess. There’s no need to spend hours in the kitchen whipping up an elaborate dish before a get-together when these festive nuts take mere minutes to prepare. I started with Ellie Krieger’s base . . . → Read More: Spiced Maple Walnuts Oh yes I did. I really didn’t have a choice, you see. I had leftovers that I had to use up: chocolate sandwich cookies from the oreo cupcakes I made for one of my student’s birthday; eggless chocolate chip cookie dough from the cookie dough truffles I made for a friend’s Halloween party (kept fresh in . . . → Read More: Chocolate Chip Cookie Dough Cookies & Cream Ice Cream |
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