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Sweet Potato Zucchini Vichyssoise, Spiced Up

Christina Ross, PhD, BCPP
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Sweet Potato Zucchini Vichyssoise, Spiced Up

The best thing about leftovers is morphing them into a slightly different dish later on in the week.

Case in point: I reheated the Sweet Potato Zucchini Vichyssoise with chipotle chile powder and cumin, and then topped it with chopped avocado, plain 2% Greek yogurt, and chipotle hot sauce.

I hereby declare this meal makeover mission a success!

Here’s the recipe for my Sweet Potato Zucchini Vichyssoise. Simply season it to taste with chipotle (or ancho) chile powder, cumin, and hot sauce of your choice. Top with Greek yogurt, chopped avocado, and any other accoutrements you’d like.

NameSweet Potato Zucchini Vichyssoise, Spiced Up
CuisineFrench
Prep Time20 minutes
Cooking Time45 minutes
Total Time2 hours and 10 minutes (including chilling)
Servings6
Yield6 cups

Ingredients For the Soup

  • 2 medium-sized sweet potatoes, peeled and diced
  • 2 zucchinis, chopped
  • 1 leek, sliced (white and light green parts only)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth if you prefer)
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh chives, for garnish

Ingredients For the Spiced Croutons

  • 2 slices of day-old bread, cut into cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • Salt to taste

Estimated Nutrition Per Serving (1 cup):

  • Calories: 250 kcal
  • Total Fat: 18g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 800mg
  • Total Carbohydrates: 19g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 3g
  • Vitamin D: 0%
  • Calcium: 6%
  • Iron: 8%
  • Potassium: 380mg

Please note that the nutrition values are estimated and can vary based on the specific ingredients used and portion sizes.

Instructions

Making the Spiced Croutons:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the olive oil, smoked paprika, cayenne pepper, and a pinch of salt.
  3. Toss the bread cubes in the spiced olive oil mixture until they are well coated.
  4. Spread the cubes evenly on a baking sheet and bake for about 10-12 minutes or until they turn golden and crispy. Remove them from the oven and set aside.

Preparing the Sweet Potato Zucchini Vichyssoise:

  1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing until they become soft and fragrant, about 5 minutes.
  2. Stir in the diced sweet potatoes and chopped zucchini. Continue to cook for an additional 5 minutes, allowing the vegetables to absorb the flavors.
  3. Pour in the vegetable (or chicken) broth, and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
  4. Using an immersion blender or a regular blender (in batches), puree the soup until it reaches a smooth and creamy consistency.
  5. Return the soup to the pot over low heat and stir in the heavy cream, ground cumin, and smoked paprika. Simmer for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  6. Once the soup is heated through, remove it from the heat and let it cool to room temperature. Then, refrigerate it for at least 2 hours before serving to allow the flavors to intensify.

Serving:

  1. Ladle the chilled Sweet Potato Zucchini Vichyssoise into bowls.
  2. Garnish each serving with a handful of spiced croutons and a sprinkle of fresh chives.
  3. Serve and enjoy your Spiced Up Sweet Potato Zucchini Vichyssoise! The combination of sweet and savory, with a hint of spice, is sure to delight your taste buds.

Do you have a favorite use for certain leftovers? Sandwiches? Soups? Salads?

Other recipes to check out:

Blueberry Buttermilk Pancakes for One

Christina Ross, PhD, BCPP
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Blueberry Buttermilk Pancakes for One

You know what frustrates me?

I’ll tell ya.

When you order pancakes – whether they be banana, blueberry, chocolate chip, or what have you –  at a restaurant, and set in front of you is a stack of pancakes with a measly scattering of whatever add-in you had your heart set on.

That’s where homemade pancakes come in. You can add in as many banana slices/berries/chocolate chips as you’d like.

Take these, for example. I stuffed these pancakes-for-one with a cup of plump blueberries.

Yes. A full cup!

Not to worry, they cooked up perfectly… ridiculous amount of blueberries and all.

See those bubbles up there? That’s when you know they’re ready to be flipped.

I think one of the most gratifying breakfast culinary creations to make is a stack of tender, fluffy, & perfectly golden brown pancakes.

Especially when that stack of deliciousness is aaaaalllll yours.

These pancakes are – quite literally – bursting with juicy blueberries. They are sweet enough to enjoy unadorned, but let’s be honest: what are pancakes without maple syrup?

Not as good as pancakes with maple syrup. Obviously.

I continue to be pleasantly surprised by how soft and pillowy pancakes can be when made with whole wheat pastry flour. You might expect them to be dense and chewy, but I can assure you they are the absolute antithesis!

I don’t think I can choose a favorite between these, the Chocolate Chip Banana Pancakes for One, and those PB & J Pancakes for One.

Maybe you should just invite two friends over to make – and share! – all three types of pancakes.

All I ask is that I be one of those friends ;).

Blueberry Buttermilk Pancakes for One

NameBlueberry Buttermilk Pancakes for One
CuisineFusion
Prep Time5 minutes
Cooking Time10 minutes
Total Time15 minutes
Servings1 serving
Yield3-4 small pancakes

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup fresh blueberries
  • Butter or oil for cooking
  • Maple syrup for serving

Instructions

Prepare Your Workstation

Begin by setting up your workstation. Place a non-stick skillet or griddle on the stove and heat it over medium-low heat. This will be used to cook your pancakes.

Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mixture will form the base of your pancake batter.

Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until well combined. The buttermilk adds a delightful tanginess and moisture to the pancakes.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine. This will ensure your pancakes stay light and fluffy.

Fold in Blueberries

Gently fold in the fresh blueberries. They’ll add a burst of sweet and juicy flavor to your pancakes.

Cook the Pancakes

Add a small amount of butter or oil to your preheated skillet or griddle. Ladle about 1/4 cup of batter for each pancake onto the cooking surface. Cook until bubbles form on the surface of the pancake, then flip it over and cook the other side until it’s golden brown. This usually takes about 2-3 minutes per side.

Serve

Once your pancakes are cooked to perfection, transfer them to a plate. Drizzle with maple syrup for that classic pancake sweetness.

Enjoy

Now, it’s time to dig in and enjoy your Blueberry Buttermilk Pancakes for One. Savor the fluffy texture, the tangy buttermilk, and the burst of blueberry goodness in every bite.

Estimated Nutrition per Serving

  • Calories: 300-350 kcal
  • Carbohydrates: 45-50g
  • Protein: 9-10g
  • Fat: 8-10g
  • Saturated Fat: 3-4g
  • Cholesterol: 100-120mg
  • Fiber: 2-3g
  • Sugar: 8-10g
  • Sodium: 600-700mg

Creamy Pesto Dip Recipe

Christina Ross, PhD, BCPP
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Creamy Pesto Dip Recipe

Last Sunday night John and I had dinner with our friends Shannon and Mike at Sweet Basil, our favorite restaurant out here in the ‘burbs.

Everything we’ve ordered from our many times at this popular restaurant has been phenomenal, but one of the best dishes they offer comes gratis: fresh basil pesto with big chunks of garlic and plenty of Parmesan cheese served with bread. We joked about eating the pesto without the bread… instead using the ridiculously large spoons set at each seat to slurp down the delicious green-speckled condiment.

I seriously considered it.

I made this dip as a precursor to the Easter dinner I hosted a week prior to our dinner at Sweet Basil, and the store-bought pesto I used for the recipe didn’t come close to the fresh pesto we enjoyed at the restaurant… but the dip still turned out pretty tasty.

The bulk of this creamy dip is protein-packed Greek yogurt, but a bit of neufchatel cream cheese adds a touch of silky decadence and the pesto – of course – adds great flavor.

I served the pesto dip with crunchy carrot sticks and sweet yellow pepper strips, but you could also use it as a spread on sandwiches.

Name:Creamy Pesto Dip
Cuisine:Italian-inspired
Prep Time:10 minutes
Cooking Time:0 minutes (No cooking required)
Total Time:40 minutes (Includes chilling time)
Servings:8 servings
Yield:About 2 cups of dip

Ingredients

  • 2 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
  • 1/2 cup 2% plain Greek yogurt
  • 1/4 cup basil pesto, homemade or store-bought
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Kosher salt and freshly ground black pepper, to taste

Instructions

In a medium mixing bowl, combine all ingredients with a spoon or electric mixer until well-combined.

Serve chilled or at room temperature with crudites, baguette slices, or crackers.

Estimated Nutrition Per Serving

  • Calories: 120 calories per serving
  • Total Fat: 11g
    • Saturated Fat: 4g
    • Trans Fat: 0g
  • Cholesterol: 20mg
  • Sodium: 240mg
  • Total Carbohydrates: 2g
    • Dietary Fiber: 0g
    • Sugars: 1g
  • Protein: 2g
  • Vitamin D: 0%
  • Calcium: 6%
  • Iron: 0%
  • Potassium: 1%

Maple Apple Snack Cake Recipe

Christina Ross, PhD, BCPP
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Maple Apple Snack Cake Recipe

One tenet of my healthy eating philosophy is to choose produce that is in season as often as possible. Even though grocery store produce shelves are overflowing with berries, zucchini, and other summer fare, the Natural Resource Defense Council states that there is “no fresh, local produce available in Massachusetts at this time”. Although this unfortunate fact certainly doesn’t mean I’m not eating plenty of produce (I buy bananas and greens year-round), it does mean that I’m attempting to purchase more fruit and vegetables that are currently fresh in the northeast region.

Fortunately, our neighboring state of New York offers fresh apples in early April. Despite my ever-intensifying craving for ripe strawberries and plump blueberries, for the time being I’m sticking with crisp apples. I’ve been plowing my way through huge bags of organic Pink Lady and Gala apples as a sweet ending to packed lunches or an energizing pre-workout snack. Despite fully enjoying apples in their purest form, I couldn’t suppress a recent urge to feature a couple of them in a baking experiment.

The hefty amount of applesauce in this recipe yields a pudding-like cake, so don’t expect a light spongy texture. The slightly sweet batter envelops large pieces of tender apple, which is complemented nicely by a subtle maple flavor. You could certainly finely chop the apples before adding them to the thick cinnamon-flecked batter, but I personally prefer to bite into big succulent pieces of the sweet fruit.

I can’t wait for berry (and cherry!) season to come to Boston, but until then I’ll be happily munching away on my current fruit of choice.

NameMaple Apple Snack Cake Recipe
CuisineAmerican
Prep Time20 minutes
Cooking Time35-40 minutes
Total Time55-60 minutes
Servings9 squares
Yield1 9×9-inch cake

Ingredients

  • 3/4 cup white whole wheat flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4 tsp pure maple extract
  • 2 large apples, peeled, cored, and roughly chopped

Directions

Preheat oven to 350 degrees F.

Coat a baking dish (I used one measuring 11 in x 7 in) with canola oil cooking spray.

In a small bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.

In a medium bowl, whisk together the applesauce, maple syrup, and maple extract. Stir the dry ingredients into the wet, mixing just until fully incorporated.

Fold the chopped apple into the batter, and spoon into the prepared baking dish.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Information (Per Serving)

  • Calories: 250 calories
  • Total Fat: 10g
    • Saturated Fat: 6g
  • Cholesterol: 50mg
  • Sodium: 280mg
  • Total Carbohydrates: 38g
    • Dietary Fiber: 1g
    • Sugars: 21g
  • Protein: 3g

Del Monte® Pear Crisp (+ a holiday gift card giveaway)

Christina Ross, PhD, BCPP
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Del Monte® Pear Crisp (+ a holiday gift card giveaway)

Holiday season is rapidly approaching, and that inevitably means entertaining, cooking, and shopping galore are on the horizon. I’ve got you covered on all three fronts with a crowd-pleasing recipe and the chance to win a $100 gift card to Crate & Barrel.

Before we get to the giveaway, let’s talk about holiday cooking!

Let’s face it. For the majority of the USA, the holidays are during the time of year that most fresh produce is tough to come by. That’s where a “garden pantry” stocked with Del Monte® canned fruits & vegetables comes in. The majority of Del Monte® fruit, vegetables, and tomatoes are grown domestically in premium soil and packed at the peak of freshness, which ensures the retention of nutrients. Studies show the canning process for certain fruits and veggies – such as peaches & tomatoes – actually increases the amount of antioxidants and vitamins. So it’s a no-brainer to stock your pantry with Del Monte® canned goods for garden quality cooking inspiration this holiday season.

This is not going to come as a big surprise to those who read this blog often, but I get the most excited about sweet holiday fare.  Turkey is all well and good, but it’s the dessert that I really look forward to. When else is it considered appropriate to load your plate with three different kinds of pie? Yes, pie is the traditional holiday dessert, but I love fruit crisp just as much… perhaps even more. A warm, bubbling, juicy fruit filling crowned with a sweet crisp topping sounds like the ultimate end to a holiday meal.

Del Monte® canned pears take center stage in this crisp, which would be a welcomed addition to your holiday dessert spread. The pears are tender and sweet, and the liquid they are canned in is reduced down to make a thick syrupy sauce for the crisp. The topping contains no butter, but is nonetheless golden brown and crisp.

The holidays are unarguably a time for indulgence, but this pear crisp is actually healthy enough for breakfast. Low in fat and light in sugar, you won’t have to think twice about eating a few spoonfuls directly out of the dish the morning after your big feast… if you’re hungry after your holiday meal, that is!

Pear Crisp with Del Monte® pears 

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 80 minutes

Keywords: bake breakfast dessert pears oatmeal crisp fall

Ingredients (6 servings)

Ingredients for the pear filling:

Ingredients for the crisp topping:

  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups whole wheat pastry flour
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/3 cup neutral-flavored vegetable oil
  • 1/2 cup pure maple syrup, preferably grade B

Instructions

Place a fine mesh sieve over a 2 cup measuring cup. Pour in one can of pears, allowing the syrup to accumulate in the measuring cup. Pour drained sliced pears into a bowl. Repeat with a second can of pears. Pour in enough syrup from a third can to equal 1 3/4 cup total liquid. Discard remaining syrup in the third can or reserve for another purpose. You should now have drained pears from 3 cans in the bowl, and 1 3/4 cup syrup in the measuring cup.

Preheat oven to 350°F. Toss the pears and lemon juice together and spread in an even layer in a 9 inch baking dish.

For the filling: Heat 1 1/2 cups reserved syrup in a small saucepan set over medium-high heat until simmering. Meanwhile, in the measuring cup, whisk the arrowroot powder into the remaining 1/4 cup reserved syrup until no lumps remain. Whisk the arrowroot “slurry” into the simmering pear juice. Bring mixture to a low boil, reduce heat to low, and let simmer until mixture is has thickened and reduced by half – whisking every now and then – about 25 to 30 minutes. Remove from heat, stir in vanilla extract and salt, and pour over the pears in the baking dish.

For the crisp topping: In a medium mixing bowl, combine the oats, flour, salt, cinnamon, & nutmeg; whisk to combine. Stir in oil and maple syrup; stir to combine. Evenly crumble the crisp topping over the fruit.

Cover with aluminum foil and bake at 350°F for 30 minutes (you’ll probably want to place a baking sheet underneath the crisp to catch any overflow). Remove the foil and bake for an additional 20 minutes, until the crisp topping is golden brown and the fruit filling is hot and bubbling.

Let sit at room temperature for at least 10 minutes before serving.

Sweepstakes Rules: No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a. Leave a comment in response to the sweepstakes prompt on this post
b:Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

 c: Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

d: For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 11/18/2013-12/18/2013

Be sure to visit the Del Monte® brand page on BlogHer.com where you can read other bloggers reviews and find more chances to win!

Corn, Black Bean, and Tomato Salad

Christina Ross, PhD, BCPP
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0
Corn, Black Bean, and Tomato Salad

Perhaps due to the mid summer-liked temperatures we’ve been having here in Boston, I’ve lately been craving produce.  A bit bored with green salads, I wanted to put together a veggie-centric dish that combined multiple flavors and textures. I also wanted to stick with a Mexican flavor profile considering the side dish was to be served alongside shrimp tacos with mango and avocado salsa. I just so happened to have on hand the necessary components to make this vibrant salad, and it came together in mere minutes.

Although arguably better suited for Cinco de Mayo, this fresh and tasty salad would be equally as enjoyable served on Memorial Day – or any day, really. Colorful, flavorful, light, and healthy, this corn, black bean, and tomato salad is the perfect accompaniment to any warm-weather meal.

I prepared the full recipe knowing full well that John and I wouldn’t polish off the salad in one sitting; as anticipated, the leftover salad was delicious the next day. I suggest making double the amount you need for one meal and storing it in the fridge to nibble on throughout the week.

Name:Corn, Black Bean, and Tomato Salad
Cuisine:American
Prep Time:15 minutes
Cooking Time:0 minutes (No cooking required)
Total Time:15 minutes
Servings:4
Yield:Approximately 6 cups

Corn, Black Bean, and Tomato Salad

serves 4-6

Ingredients:

2 cups corn kernels

1 can low-sodium black beans, rinsed & drained

1 medium red bell pepper, (preferably organic), seeded and finely chopped

1 cup grape tomatoes, (preferably organic), halved

2 Tbsp finely diced red onion

2 Tbsp finely diced green onion

2 Tbsp chopped cilantro

1 Tbsp extra virgin olive oil

juice from 1 lime

1 tsp ground cumin

Kosher salt and freshly ground black pepper, to taste

Instructions

Prepare the Corn

Start by shucking the corn and removing the kernels. You can do this by standing the cob upright on a cutting board and running a knife down the sides. Collect the fresh corn kernels in a bowl.

Combine Corn and Black Beans

In a large salad bowl, combine the fresh corn kernels and the rinsed black beans. The combination of sweet corn and hearty black beans creates a satisfying and nutritious base for the salad.

Add Cherry Tomatoes and Red Onion

Gently fold in the halved cherry tomatoes and finely chopped red onion. The tomatoes add a burst of juicy sweetness, while the red onion provides a mild crunch and a touch of zing.

Prepare the Dressing

In a separate small bowl, whisk together the fresh lime juice, olive oil, ground cumin, and, if you desire some heat, the finely chopped jalapeño. This zesty dressing will infuse the salad with bright, tangy flavors.

Combine and Toss

Pour the dressing over the corn, black bean, tomato, and red onion mixture. Toss everything together gently to ensure that the dressing coats all the ingredients evenly.

Season and Garnish

Season the salad with salt and pepper to taste. Sprinkle fresh cilantro over the top for a burst of herbal freshness and color.

Chill and Serve

For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld together. When you’re ready to serve, give it a quick toss, and enjoy!

Estimated Nutrition Per Serving (1/6th of the recipe)

Calories: Approximately 180-220 calories

Protein: Around 6-8 grams

Carbohydrates: Approximately 30-35 grams

Dietary Fiber: Roughly 6-8 grams

Sugars: Around 5-7 grams

Total Fat: Approximately 6-8 grams

Saturated Fat: Around 1-2 grams

Sodium: Approximately 300-400 milligrams

This salad is generally a good source of dietary fiber, protein, vitamins, and minerals due to the inclusion of black beans, corn, and tomatoes. It’s also relatively low in saturated fat, making it a healthy and satisfying choice for those looking for a nutritious meal or side dish. To get more accurate nutritional information, you can input the specific ingredients and quantities you use into a nutrition calculator or consult a registered dietitian.

Directions:

  1. Combine corn through cilantro in a medium mixing bowl.
  2. In a small bowl, whisk together the olive oil, lime juice, and seasonings until well combined. Pour over salad and toss to coat.
  3. Let sit at room temperature for at least 1/2 hour, (or chill in the fridge overnight), to allow flavors to meld before serving.

Monday Musings + Super Healthy Oatmeal Raisin Cookies

Christina Ross, PhD, BCPP
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Monday Musings + Super Healthy Oatmeal Raisin Cookies

1. I was able to snag a “virtual ticket” to the Thirty Seconds to Mars live streaming concert from Hammerstein Ballroom in NYC via VyRT  last Wednesday.

For a mere $15.00, us ticket holders were able to watch behind-the-scenes preparations + casual interviews with (from left to right) Tomo Miličević, Jared Leto, & Shannon Leto…

… as well as the full concert, which of course was awesome! I’ve been a big fan of this band for a while now, and jumped at the chance to see them perform live.

Although I would have loved to have been there in person, watching the concert live from my living room was the next best option.

Here’s a clip from one of my favorite 30STM songs, Alibi. In the short video I recorded, you can see the setup – my computer hooked up to our T.V. and stereo. The sound was great! More bands should broadcast concerts like this.

A few other favorite 30STM songs of mine:

  • Hurricane
  • 100 Suns
  • Closer To The Edge
  • The Kill

2. For the life of me, I cannot get my Silpat clean. Warm soapy water helps a little bit, but the silicone baking mat always feels a little sticky after drying. Help!

3. Two of my brown rice pudding recipes are on SHAPE.com:

Included in the slideshow of ”Surprisingly Healthy Holiday Puddings” are recipes by fellow bloggers. Go check them out!

4. There are a few holiday commercials that make me want to bang my head against the wall whenever they come on T.V. (which is approximately once every 10 minutes during the 7:00-8:00 a.m. news hour on channel 7):

  • the crazy Walmart lady
  • the even crazier Target lady
  • the obnoxious T.J. Maxx & Marshalls carolers perusing the mall for over-spenders

You know what I’m talking about. Right?

5. This, my friends, is an addiction in a jar:

If you haven’t yet tried it for yourself, I’m sure you’ve seen it on other blogs… so you’ve probably already been warned about how impossible it is to keep a spoon your fingers out of it.

Dangerous, I tell you.

6. I am d-o-n-e DONE with my holiday shopping. Hallelujah!

7. That cookie butter would be a tasty compliment to the Super Healthy Oatmeal Raisin Cookies I posted on The Back Burner blog today.

These chewy and hearty cookies are from a family recipe, and I can’t eat one without a flood of memories from my childhood washing over me. They’re incredibly healthy, but also delicious… I think I’ll go nibble on one now ;).

NameSuper Healthy Oatmeal Raisin Cookies
CuisineFusion
Prep Time15 minutes
Cooking Time10-12 minutes
Total Time30 minutes
Servings16 cookies
Yield1 cookie per serving

Ingredients

  • 1 cup old-fashioned oats
  • 1/2 cup whole wheat flour
  • 1/2 cup almond flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup or honey
  • 1/4 cup unsweetened applesauce
  • 1 egg (or flaxseed egg for a vegan option)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup raisins (or your choice of dried fruit)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the oats, whole wheat flour, almond flour, baking soda, cinnamon, and salt.

In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), applesauce, egg (or flaxseed egg), and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Gently fold in the raisins (or your choice of dried fruit).

Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie.

Flatten each cookie slightly with the back of a spoon.

Bake for 10-12 minutes or until the edges turn golden brown.

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, enjoy your Super Healthy Oatmeal Raisin Cookies with a glass of almond milk or your favorite hot beverage!

These cookies are not only a delightful treat but also a great source of whole grains, healthy fats, and natural sweetness from the raisins. They’re perfect for a quick breakfast on busy mornings or as a satisfying snack any time of the day.

Estimated Nutrition Per Serving

  • Calories: 120 kcal
  • Total Fat: 6g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 10mg
  • Sodium: 80mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 2g
  • Sugars: 6g
  • Protein: 2g

Monday Musings + Pomegranate Israeli Couscous

Christina Ross, PhD, BCPP
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0
Monday Musings + Pomegranate Israeli Couscous

1. There are still people without electricity – and some without homes – here on the East coast. This blog post details many ways you can help the victims of Hurricane Sandy.

2. John recently clued me in on an awesome iPad/iPhone app that I’m pretty excited about: iBooks (I wouldn’t know about half of the apps out there if it wasn’t for my husband). Most of the books on my “to-read” list are priced in the $10 – $20 range, but I discovered that many of the classics (think Charles Dickens, Jane Austen, etc.) are free! There are a bunch of classics that I want to either re-read or read for the first time, so this is big news for me =).

Name:Monday Musings: Pomegranate Israeli Couscous
Cuisine:Mediterranean
Prep Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes
Servings:4 servings
Yield:About 4 cups

Ingredients:

  • 1 cup Israeli couscous
  • 2 cups vegetable broth
  • 1 cup pomegranate seeds
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup chopped almonds or pine nuts, toasted
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

1. Toast the Couscous:

Begin by toasting the Israeli couscous in a dry skillet over medium heat. Stirring frequently, toast the couscous until it turns a light golden brown color. This will enhance its nutty flavor.

2. Cook the Couscous:

In a separate saucepan, bring 2 cups of vegetable broth to a boil. Add the toasted couscous, reduce the heat to low, cover, and simmer for about 10-12 minutes or until the couscous is tender and has absorbed the liquid. Remove it from heat.

3. Fluff the Couscous:

Use a fork to fluff the cooked couscous, allowing it to cool for a few minutes. This step ensures the grains don’t stick together.

4. Create the Dressing:

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a zesty dressing.

5. Combine Ingredients:

In a large mixing bowl, combine the cooked couscous, pomegranate seeds, chopped mint leaves, and crumbled feta cheese (if using). Gently toss these ingredients together.

6. Drizzle the Dressing:

Drizzle the prepared dressing over the couscous mixture. Toss everything gently to ensure the flavors meld together beautifully.

7. Toast the Nuts:

In a dry skillet, lightly toast the chopped almonds or pine nuts until they become fragrant and golden brown.

8. Serve:

Serve the Pomegranate Israeli Couscous in bowls or on a platter, garnishing each portion with the toasted nuts.

3. I love that it’s now almost light outside when I wake up, but I am NOT so enthused that it’s dark by 4:30 pm.

4. This is how Shelby and Roxie spend the majority of the day, everyday:

As my baby-filled belly grows & my stamina wanes – and the days get colder – I find myself following suit more and more ;).

5. Will Ferrell wants to remind you: Don’t forget to vote tomorrow!

6. Pomegranates are taking center stage this week on The Back Burner.

Estimated Nutrition Per Serving:

  • Calories: 320
  • Total Fat: 12g
    • Saturated Fat: 2g
    • Trans Fat: 0g
  • Cholesterol: 5mg
  • Sodium: 600mg
  • Total Carbohydrates: 46g
    • Dietary Fiber: 6g
    • Sugars: 7g
  • Protein: 9g
  • Vitamin D: 0%
  • Calcium: 10%
  • Iron: 15%
  • Potassium: 300mg

I made this Pomegranate Israeli Couscous, which comes together in less than 15 minutes. The couscous is cooking with pomegranate juice – thus the gorgeous pink hue! – and then tossed with juicy pomegranate arils, crunchy toasted almond slices, and a simple maple vinaigrette.

Blog Bites XII

Christina Ross, PhD, BCPP
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Blog Bites XII

I composed this post before Lily was born, but never got around to publishing it. I deem this the perfect time to share with you some of my recent favorite recipes from around the blogosphere, as I’m not doing much cooking these days (I made a TON of freezer meals prior to Lily’s arrival!).

NameBlog Bites XII
CuisineFusion
Prep Time15 minutes
Cooking Time25 minutes
Total Time40 minutes
Servings4
Yield12 bites

These Chocolate Chunk {Paleo} Cookies are some of the best healthy cookies I’ve ever tasted, and they are the genius creation of Gina from Running to the Kitchen.

I used almond flour instead of almond meal and dark chocolate chips instead of chopped chocolate, and they came out wonderfully chewy and perfectly sweet. The cookies are super soft, (very similar in texture to macaroons), and taste a lot like an Almond Joy candy bar, what with the coconut, almond, and chocolate flavors.

Regardless of whether or not you follow a paleo diet, you will love these cookies!

I also recently made Faith’s Bakery-Style Brownies (minus the frosting), which were delicious!

Other than omitting the frosting, I followed her recipe exactly as written and was rewarded with a pan of deeply chocolaty brownies.

I managed to set aside some of the brownies to freeze in anticipation of Lily’s arrival, knowing that I wouldn’t have time to bake… but would still crave a sweet treat ;).

To round out this installment of Blog Bites, I made these Pumpkin Waffles.

I subbed in arrowroot powder for the cornstarch and whole wheat pastry flour for the all purpose flour; the waffles turned out perfectly light and fluffy. Leftovers crisped up beautifully in the toaster oven!

I should have made another batch (or two) to keep in the freezer for quick breakfasts.

Ingredients

  • 2 cups of creativity
  • 1 cup of engaging storytelling
  • A pinch of humor
  • 3 tablespoons of originality
  • 1 cup of informative content
  • A dash of visual appeal

Estimated Nutrition Per Serving

  • Calories: 150 kcal
  • Protein: 8g
  • Carbohydrates: 20g
  • Fat: 6g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 300mg

Instructions

Start with a Base of Creativity

Begin your Blog Bites XII by tapping into your creative reservoir. Imagine the dish as a canvas, ready to be adorned with a myriad of flavors and textures.

Layer on Engaging Storytelling

Every great recipe has a story behind it. Inject your Blog Bites XII with a narrative that captivates your readers. Share the inspiration behind the dish or the journey of its creation.

Sprinkle in a Pinch of Humor

Humor is the spice of life, and Blog Bites XII is no exception. Lighten the mood with a dash of humor. It could be witty anecdotes or playful descriptions that make your readers smile.

Fold in Originality

What sets Blog Bites XII apart from the rest? Inject originality into your content. Whether it’s a unique cooking technique, an unexpected flavor pairing, or a twist in the tale, let your creativity shine.

Stir in Informative Content

Beyond the sensory experience, provide value to your readers. Share tips, tricks, or insights related to the ingredients, cooking process, or the inspiration behind Blog Bites XII. Make it not just a meal but a learning experience.

Add a Dash of Visual Appeal

A feast for the eyes enhances the overall dining experience. Include high-quality images of your culinary creation. Let your readers see the vibrant colors and enticing textures that make Blog Bites XII a visual delight.

In the world of culinary blogging, Blog Bites XII stands tall as a testament to the endless possibilities of creative expression. This recipe is not just a dish; it’s an experience, inviting your readers to savor every word and image you present.

Estimated Nutrition Per Serving

  • Calories: 150 kcal
  • Protein: 8g
  • Carbohydrates: 20g
  • Fat: 6g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 300mg

Meatball Pizza

Christina Ross, PhD, BCPP
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Meatball Pizza

Happy Pizza Friday!

At least, that’s what it is in our house… and has been on a weekly basis for a while now.

Both the concept of “Pizza Friday” and the idea of meatball pizza originated with my husband – I can’t claim any credit for either!

I had no problem adopting the tradition of making homemade pizza every Friday night, but it took me a little while to warm up to the idea of meatballs on pizza; something I had never eaten, or much less heard of. Not to be deterred, John talked me into it, and I’m so glad he did because this pizza was gooooood.

I planned ahead – as I typically do when it comes to weekly menu planning – and made spaghetti & homemade meatballs earlier in the week so we would have leftovers for the pizza.

I honestly don’t really follow an exact recipe when I make meatballs. I simply combined a pound of organic grass-fed beef with some homemade breadcrumbs, (from 1 large slice of whole wheat bread, toasted and pulsed in the food processor), salt and pepper, fresh parsley, dried Italian herbs, and a few tablespoons of homemade marinara sauce. The formed meatballs (a little bit bigger than a golfball) were browned on all sides in some olive oil, and then simmered in marinara sauce until cooked through.

Now onto the pizza!

I’m partial to Whole Foods frozen organic whole wheat pizza dough, and keep a couple of pounds on hand at all times. I know some people swear by homemade dough – and I’m all for that – but pre-made versions are so much more convenient. Just promise me you’ll try dough if you’ve been buying pre-baked crusts… which are nowhere near as good.

The thinly rolled-out dough is topped with marinara sauce, both shredded cheddar and mozzarella cheese (a tip John picked up from a friend whose family owns a pizza place), and of course the sliced leftover meatballs.

The verdict? I shouldn’t second guess my husband when it comes to meal ideas. This was fantastic, and will definitely join our pizza rotation!

Meatball Pizza

by Lauren Zembron

NameMeatball Pizza
CuisineItalian-American
Prep Time20 minutes
Cooking Time30 minutes
Total Time50 minutes
Servings4
Yield1 large pizza (about 12 inches)

Ingredients

For the Meatballs

  • 1 pound ground beef or a meatball blend (beef, pork, and veal)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped parsley
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

For the Pizza

  • 1 pound pizza dough (store-bought or homemade)
  • 1 cup pizza sauce (homemade or your favorite brand)
  • 2 cups shredded mozzarella cheese
  • Sliced fresh mozzarella (optional)
  • Sliced red bell pepper (optional)
  • Sliced black olives (optional)
  • Fresh basil leaves (optional)

Instructions

1. Prepare the Meatballs

In a large mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, milk, chopped onion, parsley, egg, salt, black pepper, and garlic powder.

Mix the ingredients together until well combined.

Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.

2. Cook the Meatballs

Preheat your oven to 375°F (190°C).

Bake the meatballs for about 15-20 minutes or until they are cooked through and browned on the outside.

Remove the meatballs from the oven and set them aside.

3. Prepare the Pizza

Preheat your oven to the recommended temperature for your pizza dough (usually around 450°F or 230°C).

Roll out the pizza dough on a floured surface to your desired thickness.

Transfer the dough to a pizza stone or baking sheet.

4. Assemble the Pizza

Spread a layer of pizza sauce evenly over the dough.

Sprinkle a layer of shredded mozzarella cheese over the sauce.

Place the cooked meatballs evenly across the pizza.

Add slices of fresh mozzarella, red bell pepper, black olives, and fresh basil leaves for extra flavor and color.

5. Bake the Pizza

Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

6. Serve and Enjoy

Remove the Meatball Pizza from the oven and let it cool for a minute.

Slice it into wedges, serve hot, and savor the delicious combination of flavors.

Homemade Meatball Pizza is a delightful fusion of two beloved comfort foods. With tender, flavorful meatballs nestled in a bed of gooey, melted cheese and a crisp, golden crust, it’s sure to become a family favorite. So, gather your ingredients, put on your apron, and get ready to enjoy a slice of pizza perfection!

Estimated Nutrition Per Serving

  • Calories: 450 kcal
  • Protein: 25g
  • Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Fat: 23g
  • Saturated Fat: 10g
  • Cholesterol: 85mg
  • Sodium: 950mg
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I found myself drawn to the eating habits instilled in me by my health-conscious parents; gravitating towards unprocessed foods and cooking with fresh ingredients. I became enthralled with The Food Network, subscribed to a handful of recipe catalogues, and scooped up a wide variety of cookbooks. My goal was to make food that was simultaneously wholesome and delicious.

Mitolyn

ProDentim Primebiome and Prime Biome

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