Page 81 – Healthyfoodforliving.com – A Blog for Health, Food and Lifestyle

Potato Pesto Pizza

Main

Christina Ross, PhD, BCPP

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September 29, 2021

Just like with the cannoli debate, Bostonians are divided over where the best pizza in the city can be found. Although both The Upper Crust and Regina’s are strong contenders for the #1 spot, a case can easily be made for Cambridge, 1.This refined pizza place serves thin crust, charcoal-grilled pies featuring unique ingredient combinations. One offering in particular that caught my eye when John and I went to Cambridge, 1 was the potato, fontina, parmesan, romano, rosemary, and garlic pizza. This was my first experience eating potato slices on pizza, and I was hooked.

Re-creating this tasty pizza remained in the back of my mind for a while, but was brought to the forefront when I came across this recipe for pizza with pesto, potatoes, and roasted garlic. I figured I’d follow this recipe – with a few adaptations – as my first foray into making potato-topped pizza.

The verdict? Although the flavors were different than the potato pizza at Cambridge, 1, this pesto version was every bit as delicious. I’m completely sold on the potato-topped pizza concept, and I’m looking forward to attempting a replica of the rosemary, garlic, and three cheese pie that initially piqued my interest!

Name	Potato Pesto Pizza
Cuisine	Italian
Prep Time	20 minutes
Cooking Time	15 minutes
Total Time	35 minutes
Servings	4 servings

Ingredients

1 ball store-bought or homemade pizza dough
all-purpose flour for rolling out the dough
1 medium Yukon Gold potato (preferably organic), scrubbed and sliced into 1/8 inch thick slices (a mandolin works best here)
1/4 cup store-bought or homemade basil pesto
1 cup shredded 2% mozzarella cheese, divided
olive oil cooking spray
Kosher salt
Italian seasoning
crushed red pepper flakes

Directions

Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours prior to rolling out.
Preheat oven to 450 degrees F.
Lightly flour a large clean work surface, and roll the dough out to about 1/4 inch thickness using a rolling pin. Carefully transfer the rolled-out dough to a non-rimmed baking sheet. Pierce the dough lightly with a fork 7-8 times and place in the oven. Pre-bake the dough for 2 minutes. Remove the baking sheet from the oven, flip the pizza crust over, and spoon on the pesto sauce. Set aside.
While the pizza dough is pre-baking, cook the potato slices in rapidly boiling water for 1 minute. Drain well and pat dry with paper towel. Lightly coat the dried potato slices with olive oil cooking spray and season with salt and Italian seasoning.
Spread 1/2 cup of the cheese over the pesto sauce. Layer the seasoned potato slices on top, then add the rest of the cheese. Season with a pinch of salt and crushed red pepper flakes.
Bake assembled pizza on the baking sheet for 8 minutes. Carefully remove the baking sheet from under the pizza, and cook the pizza directly on the oven rack for 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp.
Allow the cooked pizza to cool for a couple of minutes before slicing and serving.

Estimated Nutrition Per Serving

Calories: 425 calories
Protein: 11g
Carbohydrates: 53g
Dietary Fiber: 4g
Sugars: 2g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 10mg
Sodium: 590mg

Pumpkin Pie Cheesecake Truffles {Thanksgiving Leftovers Series}

Dessert

Christina Ross, PhD, BCPP

-

September 29, 2021

0

Pumpkin Pie Cheesecake Truffles {Thanksgiving Leftovers Series}

I saved the best 2014 Thanksgiving leftovers recipe for last!

I know you’re probably SO over seeing pumpkin recipes from food bloggers right about now, but if – like me – you are also sick of looking at the leftover pumpkin pie sitting in your fridge (and stealing bites every now and then… ssshhh!) then these truffles are a must.

The sweet & velvety pumpkin pie filling is mixed with reduced-fat cream cheese, rolled into balls, enrobed with a coconut butter mixture, then coated in graham cracker crumbs.

The resulting “truffles” taste just like pumpkin cheesecake, but with the addition of a decadent-tasting coconut butter shell. You could skip the coconut butter component and coat the pumpkin cheesecake balls with melted white chocolate, but I actually prefer this less-sweet version.

These truffles are so good, it’s totally worth it to make a pumpkin pie just so you can use the leftovers!

Pumpkin Pie Cheesecake Truffles {Thanksgiving Leftovers Series}

by Lauren Zembron

Name	Pumpkin Pie Cheesecake Truffles
Cuisine	American
Prep Time	20 minutes
Cooking Time	None
Total Time	1 hour
Servings	24 truffles
Yield	1 truffle per serving

Keywords: dessert cream cheese pumpkin Thanksgiving cheesecake truffles

Ingredients (8-10 truffles)

3/4 cup leftover pumpkin pie filling (no crust), at room temperature
4 oz neufchâtel (1/3-less-fat cream cheese), at room temperature
5 full graham cracker sheets
1/4 cup softened coconut butter
1 Tbsp coconut oil
1/2 tsp pure maple syrup

Instructions

In a large bowl, whip together the softened pumpkin pie filling and neufchâtel using an electric mixer until very well mixed; set aside.

Place graham cracker sheets in a food processor and process until the texture resembles sand (no big pieces).

Measure out 1/2 cup graham cracker crumbs and add to the pumpkin cheesecake mixture; stir until well-combined. Place remaining graham cracker crumbs on a plate; set aside.

Using a mini ice cream scoop or spoon, scoop out spoonfuls of the pumpkin cheesecake mixture and place on a parchment paper-lined cookie sheet or plate. Refrigerate until firm, about 2 hours. Roll into balls using your palms; set aside.

In a microwave-safe bowl, combine the coconut butter, coconut oil, and maple syrup. Heat for 30 seconds, or until soft & melted. Stir well to combine. Roll each pumpkin cheesecake ball in the coconut butter mixture, using a spoon to help “paint” it on and wipe off any excess. You want just a thin layer.

Roll the coconut butter-coated pumpkin cheesecake balls in the remaining graham cracker crumbs and place on the parchment paper-lined cookie sheet or plate again; refrigerate until firm, about 10-15 minutes.

Store in an airtight container in the refrigerator.

Estimated Nutrition Per Serving

Calories: 90 kcal
Fat: 5g
Saturated Fat: 3g
Cholesterol: 9mg
Sodium: 60mg
Carbohydrates: 11g
Fiber: 0.5g
Sugars: 7g
Protein: 1g

Please note that these nutrition values are approximate and can vary based on specific ingredients and serving sizes. Always consult specific product labels or use a nutritional calculator for precise values, especially if you have dietary restrictions or specific nutritional needs. Enjoy your Pumpkin Pie Cheesecake Truffles in moderation!

Roasted Banana Soft Serve

Dessert

Christina Ross, PhD, BCPP

-

September 29, 2021

0

Let’s take a moment to silently thank Gena for introducing the foodie blog world to the now well-known – and widely enjoyed – Banana Soft Serve. I for one have never tasted anything so decadent that consisted merely of one simple ingredient. When the weather turns warm, I freeze mass quantities of bananas for the sole purpose of whipping them into oblivion and ~~slowly savoring~~ scarfing down the creamy chilled deliciousness.

With the temperature in Boston hovering around 70 these past few days, I found myself caught between two opposing cravings: one was for a cold and creamy sweet treat and the other was for baking something delicious. During the summer, I have a tough time letting go of the homey aromas of baked goods emanating from the oven until the return of crisp fall weather. I decided to take advantage of the seasonally cool temperatures and crank the oven up to satisfy my desire for baking. The ingredient destined for the heat (and, ultimately, the freezer)? Bananas.

I cut up a few ripe bananas and roasted them until soft, caramelized, and fragrant. I allowed the roasted bananas to cool before chilling them in the freezer. Once the roasted bananas were completely frozen, they took a ride in the food processor until silky smooth and creamy.

The roasting process not only intensifies the flavor of the bananas, but also adds a rich caramel hue and sugary aroma. Although the original recipe for banana soft serve closes in on perfection, this adaptation is a special variation that I will certainly be repeating. If you have a bunch of ripe bananas sitting on your counter and are interested in using them to make something other than banana bread, give this Roasted Banana Soft Serve a try!

Roasted Banana Soft Serve

Name	Roasted Banana Soft Serve
Cuisine	Fusion
Prep Time	10 minutes
Cooking Time	20 minutes (for roasting)
Total Time	2 hours and 30 minutes
Servings	4 servings
Yield	2 cups per serving

Ingredients

3 very ripe large bananas
For the Roasted Bananas
4 ripe bananas
2 tablespoons honey or maple syrup (for drizzling)
1 teaspoon cinnamon (optional)
For the Soft Serve
2 cups frozen banana chunks (about 3-4 bananas, peeled and sliced before freezing)
1/2 teaspoon vanilla extract
1/4 cup unsweetened almond milk (or your choice of milk)
A pinch of salt

Directions

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper or aluminum foil.
Peel the bananas and cut into 1-inch pieces. Arrange banana pieces on the prepared baking sheet and roast for 30 minutes.
Remove baking sheet from the oven and allow the roasted bananas to cool completely.
Place cooled roasted banana pieces on a parchment paper-lined plate and freeze until solid. Transfer frozen roasted bananas to a freezer-safe zip-top plastic bag for future use OR proceed to step 6.
When ready to transform the frozen roasted bananas into soft serve, remove the bananas from the freezer and place in a food processor or high-speed blender. Process or blend until the roasted frozen bananas take on a creamy & smooth consistency.
Eat immediately!

Estimated Nutrition Per Serving

(Nutritional values may vary depending on ingredients used and portion sizes.)

Calories: 123 calories
Total Fat: 0.4 grams
Saturated Fat: 0.1 grams
Cholesterol: 0 milligrams
Sodium: 38 milligrams
Total Carbohydrates: 31.2 grams
Dietary Fiber: 3.3 grams
Sugars: 15.6 grams
Protein: 1.3 grams
Vitamin D: 0%
Calcium: 18%
Iron: 0%
Potassium: 420 milligrams

Please note that these nutritional values are approximate and can vary based on the specific ingredients and quantities used in your recipe. It’s always a good practice to calculate the exact nutritional content based on the brands and ingredients you use if you have specific dietary requirements or restrictions.

BBQ Pizza with Caramelized Onions & Blue Cheese

Main

Christina Ross, PhD, BCPP

-

September 29, 2021

0

BBQ Pizza with Caramelized Onions & Blue Cheese

Since when does the sun set at 7:15 p.m.?

I made this pizza last week – on “Pizza Friday” of course – and by the time it came out of the oven in all of its bubbly cheesy glory, it was too dark in our apartment to take any decent photographs.

The pictures were thus relegated to being taken via Instagram on my iPhone.

Use your imagination and picture a thin crisp whole wheat crust topped with tangy BBQ sauce, sweet caramelized onions, gooey cheddar cheese, and pockets of melted blue cheese.

A classic flavor combination. A surefire way to elicit many “mmm-mmmms” from your guy (or girl). A delicious way to leave the workweek behind you and welcome the weekend.

Sure, the photos from this post won’t make their way onto Foodgawker or Tastespotting, but hopefully this pizza will make its way onto your plate sometime soon.

How about tonight?

Name	BBQ Pizza with Caramelized Onions & Blue Cheese
Cuisine	American
Prep Time	20 minutes
Cooking Time	30 minutes
Total Time	50 minutes
Servings	4 servings

Ingredients

1 lb wheat pizza dough (I buy mine from the freezer section of Whole Foods)
3 medium yellow or white onions
1 Tbsp extra virgin olive oil
1 tsp Kosher salt
1 tsp cane sugar
cornmeal, for dusting pizza pan
flour, for rolling out dough
1/2 cup of your favorite BBQ sauce
1 1/2 cups freshly shredded 50% reduced fat sharp cheddar cheese
1/4 cup freshly crumbled blue cheese

Directions

Bring pizza dough to room temperature
Sliced the onions in half lengthwise (through the “poles”) and then remove the papery skin. Thinly slice the onions widthwise (around the “equator”), discarding the ends. You should have about 3 cups of sliced onions.
Heat olive oil in a large non-stick skillet set over medium heat. Add onions to skillet, spreading them out into an even layer. Let onions cook, stirring occasionally, for 10 minutes.
Sprinkle salt and sugar over the onions, reduce stove heat to low, and cook (stirring occasionally) for 45 minutes, or until they are soft and golden-brown. If the onions are sticking to the pan, you can add a few teaspoons of water to the onions.
Preheat oven to 450°F. Sprinkle cornmeal onto a pizza pan or baking sheet.
On a lightly floured flat surface, roll the room-temperature pizza dough out to desired thickness (I like a very thin pizza crust).
Carefully transfer the rolled-out pizza dough onto the cornmeal-dusted baking sheet.
Spoon BBQ sauce onto the pizza dough, leaving a 1/2-inch border around the edge.
Top with the caramelized onions, followed by the cheeses.
Bake pizza for 8 minutes. Carefully remove the baking sheet from underneath the pizza and continue to cook the pizza until the cheese has melted and the bottom of the crust is golden-brown and crisp, about 5 more minutes.
Using a pizza peel (or the baking sheet), carefully remove the pizza from the oven and let cool for 5 minutes before cutting into slices.

Nutritional Information Per Serving

Calories: 380 calories
Total Fat: 16g
- Saturated Fat: 8g
Cholesterol: 30mg
Sodium: 860mg
Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 14g
Protein: 15g

Throwback Thursdays: BBQ Pizza with Caramelized Onions & Blue Cheese

Dessert

Christina Ross, PhD, BCPP

-

September 29, 2021

0

Throwback Thursdays: BBQ Pizza with Caramelized Onions & Blue Cheese

I clearly haven’t learned my lesson when it comes to trying to take decent photos of dinner recipes once the sun starts its descent in late summer/early fall. The first time I made this pizza was in early September of 2011. Sure, I could have taken the photos outside as I did for this post, but it would have looked ~~a little~~ very odd to carry a pizza down the stairs and to take photos of a pizza outside of our apartment (where we lived at the time). Now that we’re in our own house it’s much easier to just step outside onto the deck that’s off of our kitchen and snap a handful of quick photos.

I’m still not thrilled with the pictures, but these are a drastic improvement from the Instagram shots I took last time. You’ll just have to trust me that this pizza is GOOD.

I did make a few revisions to my initial recipe, but nothing too drastic. Tangy barbeque sauce stands in for the traditional tomato sauce, and is topped with sweet caramelized onions and a trio of cheeses.

The flavor combination makes for one delicious pizza, and I should remember to toss this pie into our rotation (yep, we still do Pizza Friday every week) on a more regular basis!

BBQ Pizza with Caramelized Onions & Blue Cheese

by Lauren Zembron

Name	BBQ Pizza with Caramelized Onions & Blue Cheese
Cuisine	American
Prep Time	30 minutes
Cooking Time	40 minutes
Total Time	1 hour, 10 minutes
Servings	4
Yield	1 14-inch pizza

Keywords: bake entree main pizza cheese

Ingredients (1 pizza)

1 lb wheat pizza dough (I buy mine from the freezer section of Whole Foods)
3 medium yellow or white onions
1 Tbsp extra virgin olive oil
1 tsp Kosher salt
1 tsp sugar
olive oil, for coating baking sheet
flour, for rolling out dough
1/2 cup of your favorite BBQ sauce (we like Stubbs)
3/4 cup freshly shredded part-skim mozzarella cheese
3/4 cup freshly shredded sharp cheddar cheese
1/4 cup freshly crumbled blue cheese

Instructions

Bring pizza dough to room temperature (I like to thaw the frozen dough in the fridge overnight, and then take it out in the morning to sit at room temperature for the day).

Slice the onions in half lengthwise (through the “poles”) and then remove the papery skin. Thinly slice the onions widthwise (around the “equator”), discarding the ends. You should have about 3 cups of sliced onions.

Heat olive oil in a large non-stick skillet set over medium heat. Add onions to skillet, spreading them out into an even layer. Let onions cook, stirring occasionally, for 10 minutes.

Sprinkle salt and sugar over the onions, reduce stove heat to low, and cook (stirring occasionally) for 45 minutes, or until they are soft and golden-brown. If the onions are sticking to the pan, you can add a few teaspoons of water to the skillet.

Preheat oven to 450°F. Lightly & evenly coat baking sheet with olive oil.

On a lightly floured flat surface, roll the room-temperature pizza dough out to desired thickness (I like a very thin pizza crust).

Carefully transfer the rolled-out pizza dough onto the oiled baking sheet.

Spoon BBQ sauce onto the pizza dough, leaving a 1/2-inch border around the edge.

Top with the caramelized onions, followed by the cheeses.

Bake pizza for 10 minutes. Carefully remove the baking sheet from underneath the pizza and continue to cook the pizza until the cheese has melted and the bottom of the crust is golden-brown and crisp, about 5 more minutes.

Using a pizza peel (or the baking sheet), carefully remove the pizza from the oven and let cool for 5 minutes before cutting into slices.

Estimated Nutrition Per Serving

Calories: 480 kcal
Total Fat: 18g
- Saturated Fat: 9g
- Trans Fat: 0g
Cholesterol: 30mg
Sodium: 980mg
Total Carbohydrates: 62g
- Dietary Fiber: 4g
- Sugars: 22g
Protein: 18g

Note: Nutrition values are approximate and may vary based on specific ingredients used and portion sizes.

Single-Serving Coffee[cup]cake

Breakfast

Christina Ross, PhD, BCPP

-

September 29, 2021

0

I wish I could claim ownership of this ingenious idea, but – alas – the credit goes to Jaime of Prudent Baby. Her Cup of Coffee Cake caught my attention a few months back, and I finally got around to making my own version.

I used my usual substitutions (applesauce for butter, whole wheat pastry flour for all-purpose, etc.) and was very pleased with the resulting coffee[cup]cake.

Here’s what you do (scroll down for full recipe):

1. Grab an oven-safe coffee cup and stir together some applesauce and a bit of unrefined sugar in the bottom.

2. Whisk in an egg white, some yogurt, vanilla extract, whole wheat pasty flour, and baking powder.

3. Top coffee cake batter with a crumbly mixture of whole wheat pastry flour, canola oil, brown sugar, and cinnamon.

4. Bake until puffed and cooked through.

5. Dig in!

Soft vanilla cake topped with a cinnamony crumble portioned out into a single serving… so you can have coffee cake whenever you want!

Name	Single-Serving Coffee Cupcake
Cuisine	Fusion
Prep Time	5 minutes
Cooking Time	2 minutes
Total Time	7 minutes
Servings	1
Yield	1 single-serving cupcake

Ingredients

2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1/8 teaspoon baking powder
A pinch of salt
2 tablespoons brewed coffee, cooled
1 tablespoon vegetable oil
1/4 teaspoon vanilla extract

1/2 cup powdered sugar
1-2 tablespoons brewed coffee, cooled

Instructions

Prepare Your Mug

Choose a microwave-safe coffee mug for this recipe. It should be able to hold at least 10 ounces. Lightly grease the inside of the mug with a touch of oil or cooking spray.

Mix the Dry Ingredients

In a small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Make sure the ingredients are well combined.

Combine the Wet Ingredients

In another bowl, mix the brewed coffee, vegetable oil, and vanilla extract until well incorporated.

Mix It All Together

Pour the wet ingredients into the bowl with the dry ingredients. Stir until you have a smooth batter. Ensure there are no lumps, but be careful not to overmix.

Microwave Magic

Pour the batter into your prepared coffee mug. Microwave on high for about 1 minute and 30 seconds to 2 minutes. The exact time may vary depending on your microwave’s wattage, so keep a close eye on it. The cake should rise and become firm.

Prepare the Coffee Glaze

While the cupcake is cooling, prepare the coffee glaze. In a small bowl, whisk together the powdered sugar and 1-2 tablespoons of brewed coffee until you have a smooth, pourable glaze. Adjust the coffee amount to achieve your desired consistency.

Glaze the Cupcake

Once the cupcake has cooled slightly, drizzle the coffee glaze over the top. Be generous if you love that coffee kick! Allow the glaze to set for a minute or two.

Enjoy Your Coffee Cupcake

Grab a fork or spoon and dig into your delightful single-serving coffee cupcake. The combination of the coffee-infused cake and sweet coffee glaze will have your taste buds dancing with joy.

This Single-Serving Coffee Cupcake is perfect for those moments when you want a little indulgence without making a full batch of cupcakes. It’s also great for impressing guests with a unique dessert idea. So, brew that cup of coffee and treat yourself to this heavenly single-serving delight!

Estimated Nutrition Per Serving

Calories: 220 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 80mg
Total Carbohydrates: 38g
Dietary Fiber: 0g
Sugars: 27g
Protein: 1g

Flourless White Chocolate Peanut Butter Cookies

Dessert

Christina Ross, PhD, BCPP

-

September 28, 2021

0

Flourless White Chocolate Peanut Butter Cookies

The creative geniuses responsible for the scrumptious peanut butter flavors offered by Peanut Butter & Co. have my undying admiration and affection. Dark Chocolate Dreams. Mighty Maple. The Bee’s Knees. Cinnamon Raisin Swirl. Although all of the varieties are decadent, sweet, and downright delicious, my favorite pick from the peanut butter pantry is White Chocolate Wonderful. I know there are some who dislike white chocolate – either because of its intense sweetness or because it isn’t technically chocolate – but I am a shameless fan of the creamy confection. Combine luscious white chocolate with rich peanut butter and I go weak at the knees…

Make cookies featuring the exquisite flavor combination and I swoon.

These cookies have just enough white chocolate flavor to keep from being cloyingly sweet. Peanut butter contributes a slight crispness to the outside of the cookies, but they are soft enough to practically melt in your mouth.

I’m afraid these two-bite treats aren’t destined to last very long in our kitchen…

Flourless White Chocolate Peanut Butter Cookies

Name	Flourless White Chocolate Peanut Butter Cookies
Cuisine	Mixed
Prep Time	15 minutes
Cooking Time	12 minutes
Total Time	27 minutes
Servings	24 cookies
Yield	2 dozen

Ingredients

1/2 cup Peanut Butter & Co. White Chocolate Wonderful creamy peanut butter (or other creamy peanut butter – see note*)
2 Tbsp Sucanat or brown sugar
1 egg white, lightly whisked
1/2 tsp baking soda
1/4 tsp vanilla extract
1/4 cup all-natural white chocolate chips (such as Sunspire)

*Note: The white chocolate peanut butter I used is quite sweet; therefore, if you are using regular ol’ creamy peanut butter, you might want to increase the amount of granulated sweetener to 1/4 cup (or more to suit your palate).

Estimated Nutrition Per Serving

Calories: 142 kcal
Total Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
Cholesterol: 9mg
Sodium: 128mg
Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 12g
Protein: 3g

Please note that these are estimated values and actual nutritional content may vary depending on specific ingredients and portion sizes used.

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the peanut butter through vanilla extract.
Fold in the white chocolate chips.
Using a mini ice cream scoop, spoon batter onto prepared baking sheet.
Bake at 350 degrees F until the cookies are lightly golden brown, but still soft, about 10-12 minutes.
Let cool for about 5 minutes on baking sheet, then cool completely on a wire rack.

Throwback Thursdays: Single-Serving Coffee[cup]cake

Breakfast

Christina Ross, PhD, BCPP

-

September 28, 2021

0

Throwback Thursdays: Single-Serving Coffee[cup]cake

Updated photos and an updated recipe for today’s throwback!

The revised recipe is admittedly a little less healthy than my original, but it is a lot tastier thanks to the addition of coconut oil and double the crumb topping.

I subbed out half of the applesauce for coconut oil, and just added a bit more Greek yogurt to fill in the gap. I also decided to double up on the crumble topping ingredients because, let’s be honest, that’s the best part of a coffee cake, right?!

What remains the same is a soft, spongy, & lightly-sweetened whole wheat “cake” baked in a coffee cup and worthy of a special breakfast-for-one. I have not tried using the microwave for this recipe, but of course it would work; just be cautioned that the resulting texture might be less light & fluffy.

Half of the appeal of this recipe (for me, at least) is eating the cake out of a coffee cup, but you could certainly run a butter knife around the edges once cooled and wrap the cake in foil or paper towel to eat on the go.

Throwback Thursdays: Single-Serving Coffee[cup]cake

by Lauren Zembron

Name	Single-Serving Coffee Cupcake
Cuisine	Fusion
Prep Time	5 minutes
Cooking Time	1 minute and 15 seconds
Total Time	6 minutes and 15 seconds
Servings	1
Yield	1 single-serving cupcake

Ingredients

2 tablespoons all-purpose flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon baking powder
A pinch of salt
2 tablespoons unsalted butter, melted
2 tablespoons milk
1/2 teaspoon instant coffee granules (adjust to your preferred strength)
1/4 teaspoon vanilla extract
Whipped cream (optional, for topping)
Chocolate shavings (optional, for garnish)

Instructions

1. Prep Your Mug

Start by choosing your favorite microwave-safe coffee mug. Make sure it’s a standard-sized mug, not too large or too small, to ensure the perfect cupcake texture.

2. Mix the Dry Ingredients

In your chosen mug, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. This forms the base of your cupcake.

3. Add the Wet Ingredients

Pour in the melted unsalted butter, milk, instant coffee granules, and vanilla extract. Stir everything together until the batter is smooth and well combined.

4. Microwave It

Place your mug in the microwave and cook on high for approximately 1 minute and 15 seconds. Cooking times may vary depending on your microwave’s wattage, so keep an eye on it. The cupcake should rise and set but remain moist.

5. Cool and Garnish

Carefully remove the mug from the microwave (it will be hot!) and let it cool for a minute or two. Top your single-serving coffee cupcake with a dollop of whipped cream and a sprinkle of chocolate shavings for that extra touch of indulgence.

6. Enjoy Your Throwback Treat

Grab a spoon and savor every bite of this warm, comforting coffee-flavored cupcake. Pair it with your favorite coffee or tea for the ultimate throwback experience.

Tips and Variations

Feel free to customize your single-serving coffee cupcake by adding a few chocolate chips, chopped nuts, or a drizzle of caramel sauce before microwaving.

For a stronger coffee flavor, adjust the amount of instant coffee granules to your liking.

If you’re feeling adventurous, experiment with different extracts like almond or hazelnut for a unique twist.

There you have it – a simple yet scrumptious Single-Serving Coffee Cupcake that’s perfect for a quick treat on Throwback Thursdays or any day you’re in need of a cozy, homemade dessert. Enjoy the nostalgia and savor the flavors of this delightful dessert straight from your microwave!

Estimated Nutrition Per Serving

Calories: 230 calories
Protein: 2 grams
Carbohydrates: 27 grams
Dietary Fiber: 0.5 grams
Sugars: 15 grams
Fat: 13 grams
Saturated Fat: 8 grams
Cholesterol: 35 milligrams
Sodium: 150 milligrams
Caffeine: 20 milligrams

The BEST Paleo Banana Bread

Breakfast

Christina Ross, PhD, BCPP

-

September 28, 2021

0

Look no further for a paleo banana bread that tastes every bit as good as – if not even better than – its classic counterpart. This loaf is moist, chewy, flavorful, and healthy… and it’s speckled with shredded coconut; an addition that makes it just that much more delicious.

I’m relatively new to baking with gluten- and grain-free flours, so I used SlimPalate’s banana bread recipe as my inspiration.

One of the keys to any banana bread recipe, (paleo, vegan, or classic), is to use overripe bananas. I’m talking black-skinned bananas. The ‘nanas photographed throughout this post are – in my opinion – NOT ripe enough to be ready for inclusion in banana bread. The longer bananas are left to ripen, the sweeter and softer they get.

Using very ripe bananas allows you to go easy on the added sweetener, which in this case is honey. Most classic banana bread recipes call for a cup of refined white sugar. A CUP. And this is supposed to be a breakfast food?!

Not to fear; this recipe calls for a meager 1/4 cup of honey, so your blood sugar won’t spike after enjoying a slice or two with your morning cup of java or tea.

If shredded coconut isn’t your thing, no problemo. Swap in an equal amount of dark chocolate chips, cacao nibs, walnuts, pecans, or dried cranberries. If you’re feeling extra indulgent, add in a few of the previously listed ingredients.

Or, just keep the banana bread simple and omit any add-ins. It’ll still be the BEST paleo banana bread you will ever make.

Name	The BEST Paleo Banana Bread
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	55-60 minutes
Total Time	1 hour and 15 minutes
Servings	12 slices
Yield	1 loaf (9×5-inch)

Ingredients

3 ripe bananas, mashed
3 large eggs
1/4 cup melted coconut oil
1/4 cup honey or maple syrup (for sweetness)
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/2 cup chopped walnuts or dark chocolate chips (optional)

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.

Mix Wet Ingredients

In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, melted coconut oil, honey or maple syrup, and vanilla extract. Mix well until all the wet ingredients are fully combined.

Combine Dry Ingredients

In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, and ground cinnamon (if using).

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter. Be sure not to overmix.

Add Optional Ingredients

If you want to add some extra flavor and texture, fold in the chopped walnuts or dark chocolate chips into the batter.

Bake

Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the Paleo Banana Bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

Tips

Use ripe bananas with brown spots for the best natural sweetness.

Adjust the sweetness level by adding more or less honey or maple syrup to your taste.

Feel free to customize with your favorite mix-ins, like chopped nuts, dried fruit, or shredded coconut.

This Paleo Banana Bread recipe is the perfect way to satisfy your sweet tooth while staying true to your health-conscious goals. It’s a gluten-free, grain-free, and refined sugar-free option that doesn’t compromise on flavor. Enjoy a slice for breakfast or as a snack, and savor the goodness of ripe bananas in every bite. Give it a try, and you won’t be disappointed!

Estimated Nutrition Per Serving

Calories: 190
Total Fat: 12g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 47mg
Sodium: 215mg
Total Carbohydrates: 16g
Dietary Fiber: 3g
Sugars: 8g
Protein: 5g

Sweet Potato Noodle Kugel

Salad

Christina Ross, PhD, BCPP

-

September 28, 2021

0

This is not your bubbe’s noodle kugel.

Kugel, a traditional Jewish baked pudding or casserole, is a beloved dish often served during festive gatherings and holidays.

Typically made with egg noodles, this recipe takes a delightful twist by using sweet potato noodles, bringing a unique and healthier dimension to this cherished classic.

If you have no idea who or what a bubbe is, then there is also a chance that you’re scratching your head over what exactly kugel is.

Allow me to enlighten you (although I’m hardly the best person to educate you about Jewish tradition; we celebrated Hanukkah for a handful of years during my childhood in recognition of my dad’s side of the family, but we never made Jewish food or went to temple).

Noodle kugel is a traditional Jewish baked casserole consisting of egg noodles, butter, cottage cheese, sour cream, eggs, sugar, and raisins.

I know.

It sounds completely bizarre if you’ve never heard of it, but trust me… it is delicious! Just think bread or rice pudding with noodles instead of bread or rice ;).

Despite the fact that kugel is not the food most associated with Hanukkah – that spot is reserved for latkes – I’m sharing this non-traditional version with you.

Classic noodle kugel has zero redeeming qualities when it comes to nutrition. Loads of butter, full fat cottage cheese & sour cream, and a ton of sugar do not a healthy side dish make. I guess one could argue that the eggs (protein) and raisins (fruit) are healthy additions, but overall the sweet dish is pretty indulgent.

For my version, I cut way down on the butter and sugar, used 0% fat Greek yogurt, low fat cottage cheese, added nutrient-packed sweet potato puree, and subbed in apple juice-sweetened dried cranberries. The natural sweetness of the sweet potatoes allowed me to use a mere 1/4 cup sugar, and the resulting kugel is just sweet enough for my taste buds. I love the tart bite from the dried cranberries, but you can omit them if you prefer.

Here’s to new traditions!

Name:	Sweet Potato Noodle Kugel
Cuisine:	Jewish
Prep Time:	20 minutes
Cooking Time:	50 minutes
Total Time:	1 hour 10 minutes
Servings:	10 servings
Yield:	1 9×13-inch baking dish

Ingredients

3 large sweet potatoes, spiralized into noodles
3 eggs
1/4 cup olive oil
1/2 cup honey
1/2 cup raisins
1/2 cup chopped walnuts or pecans
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a baking dish and set aside.

Spiralize Sweet Potatoes

Wash and peel the sweet potatoes. Using a spiralizer, turn them into noodle-like shapes. If you don’t have a spiralizer, you can use a vegetable peeler to create long, thin strips.

Prepare the Batter

In a large bowl, beat the eggs. Add olive oil, honey, cinnamon, salt, and black pepper. Mix well until the ingredients are thoroughly combined.

Combine Ingredients

Add the sweet potato noodles, raisins, and chopped nuts to the egg mixture. Gently toss until the sweet potato noodles are evenly coated.

Transfer to Baking Dish

Pour the mixture into the greased baking dish, spreading it out evenly.

Bake

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the sweet potato noodles are tender.

Cool and Serve

Allow the kugel to cool for a few minutes before slicing and serving. Garnish with additional nuts or a sprinkle of cinnamon for a decorative touch.

Enjoy!

Serve this delightful sweet potato noodle kugel as a side dish or a main course for a unique and delicious twist on a traditional favorite.

Nutrition Per Serving

Calories: 250 kcal
Protein: 5g
Carbohydrates: 40g
Fat: 9g
Fiber: 4g

These values are approximate and may vary based on specific ingredients used and portion sizes. It’s always a good practice to calculate nutrition based on the exact ingredients and quantities used. Enjoy your delicious and nutritious Sweet Potato Noodle Kugel!

“Savor the rich flavors of tradition with a modern twist in Sweet Potato Noodle Kugel. This delightful Jewish classic gets a healthy upgrade by swapping traditional noodles for spiralized sweet potatoes. The result? A delectable, golden-brown pudding adorned with raisins and nuts, offering a delightful blend of taste and nutrition for any occasion.”

healthy food for livingEat Healthy - Live well- Live Long

healthy food for livingEat Healthy - Live well- Live Long

healthy food for livingEat Healthy - Live well- Live Long

healthy food for livingEat Healthy - Live well- Live Long

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