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Skinnytaste Meal Plan (April 2-April 8)

3/31/2018

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Skinnytaste Meal Plan (April 2-April 8)
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Skinnytaste Meal Plan (April 2-April 8)

posted March 31, 2018 by Gina

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.

Hope you all have a wonderful Spring break! Sharing another week of meals, please let me know how I can improve these meal plans for you in the future.

If you’re new to my meal plans, I’ve been sharing free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. You should aim for around 1500 calories* a day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (4/2)
B: 2 hard boiled eggs (0) and 1 cup grapes (0)
L: Tomato, Fresh Mozzarella, Roasted Pepper on Whole Wheat Bread (10)
D: Crock Pot Minestrone Soup (2) with White Bean Caprese Salad (2)
Totals: Freestyle Points 14, Calories 936*

TUESDAY (4/3)
B: 2 hard boiled eggs (0) and 1 cup grapes (0)
L: LEFTOVER Crock Pot Minestrone Soup (2) with White Bean Caprese Salad (2)
D: Grilled Steak Lettuce Tacos (4) with Mexican Cauliflower Rice (1)
Totals: Freestyle Points 9, Calories 894*

WEDNESDAY (4/4)
B: Skinny Overnight Oats in a Jar (5)
L: LEFTOVER Crock Pot Minestrone Soup (2) with White Bean Caprese Salad (2)
D: Chicken and Asparagus Lemon Stir-fry (1) over ¾ cup brown rice (5)
Totals: Freestyle Points 15, Calories 1,007*

THURSDAY (4/5)
B: Skinny Overnight Oats in a Jar (5)
L: Grilled Chicken Sandwich with Avocado and Tomato (4) and an apple (0)
D: Crockpot Kid Friendly Turkey Chili (0) topped with 1 ounce avocado (1) and 2 tablespoons reduced fat cheddar (1)
Totals: Freestyle Points 11, Calories 906*

FRIDAY (4/6)
B: 6 ounces nonfat plain Greek yogurt (0) topped with 1 cup sliced strawberries (0) and 1 tablespoon sliced almonds (1)
L: LEFTOVER Crockpot Kid Friendly Turkey Chili (0) topped with 1 ounce avocado (1) and 2 tablespoons reduced fat cheddar (1)
D: Seattle Asian Salmon Bowl (7)
Totals: Freestyle Points 10, Calories 889*

SATURDAY (4/7)
B: Ricotta Cheese Chocolate Chip Muffins (8) with an orange (0)
L: Chicken Quiche (6)
D: DINNER OUT!
Totals: Freestyle Points 14, Calories 591*

SUNDAY (4/8)
B: LEFTOVER Ricotta Cheese Chocolate Chip Muffins (8) with an orange (0)
L: Buffalo Turkey Cheeseburger with Blue Cheese and Broccoli Slaw (8)
D: Chicken Francese-Lightened Up (2) with spinach salad (1)**
Totals: Freestyle Points 19, Calories 903*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

** Salad includes  1 ½ cups spinach, ¼ cup halved grape tomatoes, sliced red onion,  and 2 tablespoons light Italian dressing.

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.

Calender Google Doc link

Shopping List:

Produce

  • 1 bunch asparagus
  • 1 head Boston Bibb/Butter or iceberg lettuce
  • 1 English cucumber
  • 1 apple (any variety)
  • 1 large jalapeno
  • 1 package broccoli slaw
  • 8 oranges
  • 1 package/bunch fresh basil
  • 1 red bell pepper
  • 2 pints grape tomatoes
  • 2 medium plum tomatoes,
  • 2 large vine-ripened tomatoes
  • 1 container sprouts (such as Daikon radish)
  • 4 ounces white mushrooms
  • 1 (1-inch) piece fresh ginger
  • 1 large head cauliflower (or 4 cups “riced”)
  • 1 small (4-ounce) and 2 medium (5-ounce) avocados
  • 1 large bunch scallions
  • 1 package grapes (any variety)
  • 1 small banana
  • 1 small bunch fresh cilantro
  • 1 small bunch fresh Italian parsley
  • 1 large bag/container baby spinach (you need 9 cups)
  • 1 large yellow onion
  • 1 medium white onion
  • 1 small red onion
  • 1 large head garlic
  • 3 large lemons
  • 2 medium limes
  • 1 (6-ounce) container fresh blueberries
  • 1 (1-pound) container fresh strawberries
  • 1 small package carrots (regular or baby)
  • 1 small bunch/package of fresh rosemary (or you can sub dry in the Minestrone soup)
  • 1 medium (8-ounce) zucchini

Meat, Poultry and Fish

  • 1 pound (4) wild salmon fillets
  • 1 pound thin sirloin steaks
  • 1 1/3 pounds 99% lean ground turkey
  • 4 ½ pounds (9) boneless, skinless chicken breasts
  • 1 ¼ pounds 93% lean ground turkey

Grains

  • 2 small (2-3 ounces) rolls (whole wheat, multi-grain, ciabatta, etc.)*
  • 1 package whole wheat burger buns (I like Martin’s 100 calorie Potato Whole Wheat Buns)*
  • 1 bag dry brown rice
  • 1 container seasoned whole wheat breadcrumbs*
  • 1 small bag all-purpose flour*
  • 1 package self-rising (I use Presto) or regular cake flour*
  • 1 small container quick oats*
  • 1 box/bag small pasta, such as Ditalini*

Condiments and Spices

  • Extra virgin olive oil
  • Cooking spra
  • Olive oil spray (or get a Misto oil mister)
  • Kosher salt (I like Diamond Crystal)
  • Pepper grinder (or fresh peppercorns)
  • Balsamic vinegar
  • Garlic powder
  • Cumin
  • Dried oregano
  • Paprika
  • Smoked paprika
  • Cayenne
  • Cinnamon
  • Sesame oil
  • Rice wine vinegar
  • Mirin
  • Wasabi in tube
  • Reduced sodium soy sauce
  • Bay leaves
  • Chili powder
  • Toasted sesame seeds
  • Dried thyme
  • Light Italian dressing
  • Frank’s RedHot Sauce
  • Light mayonnaise
  • White wine vinegar
  • Vanilla
  • Canola oil
  • Balsamic glaze

Dairy & Misc. Refrigerated Items

  • 1 package reduced fat sliced cheddar
  • 1 (18-pack) large eggs
  • Refrigerated pie crust (for 1 [9-inch] pie)
  • 1 wedge/tub blue cheese
  • 1 (8-ounce) container fat free ricotta cheese
  • 1 small box butter
  • Fresh (slice-able) mozzarella cheese (you need 3 ½ ounces)
  • 1 small tub I Can’t Believe It’s Not Butter Light
  • 1 (8-ounce) bag reduced fat cheddar cheese
  • 1 pint skim milk
  • 2 (6-ounce) containers nonfat plain Greek yogurt
  • 1 wedge fresh parmesan (optional for Minestrone soup)

Frozen

  • 1 small bag frozen corn kernels

Canned and Jarred

  • 1 small jar roasted red peppers (or buy 1 fresh red pepper and roast it yourself)
  • 1 (10-ounce) can RO*TEL Mild Diced Tomatoes & Green Chilies
  • 1 (8-ounce) can tomato sauce
  • 2 (32-ounce) boxes reduced or low sodium chicken broth
  • 1 (6-ounce) can or (4.6-ounce) tube tomato paste
  • 1 (15-ounce) can white beans (cannellini or navy)
  • 1 (15-ounce) can Great Northern or white kidney beans
  • 1 (28-ounce) can petite diced tomatoes (I like Tuttorosso)

Misc. Dry Goods

  • Chia seeds
  • NuNaturals liquid vanilla stevia (or your favorite sweetener)
  • 1 small bag chopped pecans or sliced almonds
  • 1 small package nori
  • Cornstarch
  • Baking soda
  • 1 small box/bag granulated sugar
  • 1 small bag mini semi-sweet chocolate chips
  • 1 bottle white wine

*You can sub gluten-free, if desired

posted March 31, 2018 by Gina





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March 31, 2018 at 11:30AM
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Meal Plan for April Week 1

3/31/2018

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Meal Plan for April Week 1
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This month, Summer Miller is back, sharing her meal plans for April. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.

Warmer temperatures bring with them a familiar ease to life – more daylight hours, fewer coat buttons to button and less headwear to adorn before flinging open the front door and stepping casually into the sunshine.

Spring comes around to remind us that being outside is a privilege and not a punishment.

With winter well behind us, I have savored my last bites of hearty casseroles and sips of hot chocolate and turned fully toward lighter fare, fresh crisp salads, and the fruits and vegetables of this eagerly anticipated season.

Certain traditions surround this time of year: I ready the vegetable garden for planting, prepare the perennial beds for blooming, and check the apple trees for early blossoms. Depending on how warm the season is, we walk wooded areas in search of morel mushrooms and scan roadside ditches for “wild” asparagus, a hobby passed down from my father in law.

What we can’t forage, I plant, and by the month’s end I usually have a fair amount of radish, kale, parsnips (if I remembered to plant them in the fall for a spring harvest), and early season greens to get me through until the ground is ready for summer vegetables.

The best part of spring, at least for my family, is just how happy we are to welcome it.





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March 31, 2018 at 09:09AM
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Chicken Quiche

3/30/2018

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Chicken Quiche
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Chicken Quiche

6 Freestyle Points 333.5 Calories

This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!

This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!
Chicken Quiche

Earlier this week I shared a spinach crustless quiche recipe which I love! But if you want something a little more substantial with crust, you’ll love this quiche which can be serve for brunch, lunch or dinner with a salad on the side! This is very inexpensive to make, I used leftover chicken but turkey or ham would also work!

Rather than using heavy cream which is usually used in quiche, I swapped the cream for milk which was still wonderful but made it ligher with less fat.

Quiche Variations:

  • Swap the chicken for ham or turkey
  • Swap the spinach and mushrooms for leftover steamed broccoli
  • Swap the spinach and mushrooms for leftover asparagus

You May Also Enjoy:

This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator! This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!

Chicken Quiche Recipe

This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!

Ingredients:

  • refrigerated Dough for 1 (9-inch) pie crust
  • 7 large eggs, beaten
  • 2/3 cup skim milk
  • 2 cups diced cooked chicken or turkey breast, chopped 1/2 inch pieces
  • 1 cup chopped baby spinach
  • 1/3 cup part skim Swiss cheese (or cheese of your choice)
  • 4 ounces mushrooms, chopped 1/2 inch pieces
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Directions:

  1. Preheat oven to 400F degrees.
  2. Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
  3. Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
  4. Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
  5. Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
  6. Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
  7. Let cool before serving.
  8. Serve with a crisp green salad or maybe some fresh fruit on the side.

Nutrition Information

Yield: 6 servings, Serving Size: 1/6th of quiche

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 9
  • Calories: 333.5 calories
  • Total Fat: 17g
  • Saturated Fat: 7g
  • Cholesterol: 269.5mg
  • Sodium: 507mg
  • Carbohydrates: 19.5g
  • Fiber: 0.5g
  • Sugar: 2g
  • Protein: 26.5g

All images and text ©Gina Homolka for Skinnytaste

posted March 30, 2018 by Gina





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March 30, 2018 at 01:16PM
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How to Cook Asparagus on the Stovetop

3/30/2018

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How to Cook Asparagus on the Stovetop
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Here's the quickest and easiest way to cook asparagus on the stovetop! Takes only 10 minutes tops.

Photography Credit: Elise Bauer

Hello spring and hello asparagus! What’s your favorite way to cook asparagus?

I love them grilled, roasted, baked in to a frittata, or made into soup. But if I’m honest with you, the method I use most often to cook asparagus is to shallow boil them on the stovetop.

What’s shallow boiling (or shallow poaching)? It’s is sort of a cross between boiling and steaming. You don’t use much water, so it hardly takes any time for the water to heat to a boil. You don’t have to submerge the asparagus completely in the water. You do use a lid to cover the pan to capture the heat of the steam.

boil water for steam boiled asparagus

You can season the water with salt, garlic, herbs, or lemon zest. I usually use a large pinch of salt, a unpeeled garlic clove cut in half, and a strip of lemon zest. You could add some thyme, oregano, or bay leaf, or just skip the seasoning and use plain water (I do recommend adding salt at least).

cover pot to boil asparagus

You can of course use more water if you want, it just takes longer for the water to heat up, and any flavoring agents you add will not be as concentrated. That said, if you already have a pot of boiling water going, for example for pasta dish that will be using the asparagus, you can easily boil the asparagus in that.

How long do you cook asparagus?

How long you cook the asparagus depends on their size and how old they are. Skinny asparagus spears will cook up in only a minute or two. Your average asparagus will take about 5 minutes. Large asparagus can take 6 to 7 minutes, and if they are a bit old and tough, even longer.

The trick with cooking asparagus so they stay vibrant green?

Cook the asparagus no longer than 6 minutes, then rinse them with cool water for a few seconds to stop the cooking. Vegetables will go from vibrant green to olive green at about the 7 minute mark of cooking.

How to Cook Asparagus on the Stovetop

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Ingredients

  • 1/2 pound asparagus (or up to a pound), thin, medium, or large
  • 1/4 teaspoon of salt
  • 1 garlic clove, cut in half (optional)
  • 1 strip of lemon peel (optional)

Method

1 Prep the asparagus: Snap or cut off any woody bottoms of the asparagus spears. If working with medium sized or large asparagus, if you want (for a fancy presentation) you can use a vegetable peeler to peel the outside of the lower inch or two of the asparagus.

2 Heat water in a large skillet: Fill a large, wide skillet with about 3/4-inch of water. Add salt. Add the cut garlic and lemon peel if using. Bring the water to a boil on high heat.

3 Boil the asparagus: Add the asparagus in an even layer, and cover the pan. If using thin asparagus, cook only for 1 to 2 minutes. Medium asparagus, 5 minutes. Large asparagus 6 to 7 minutes.

4 Rinse with cool water: Rinse briefly with cold water to stop the cooking and then transfer to a serving dish.

Sprinkle with salt and pepper, lemon juice and extra virgin olive oil or butter to serve.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to How to Cook Asparagus on the Stovetop on Simply Recipes. Thank you!

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March 30, 2018 at 09:02AM
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Coconut Chocolate Mint Chip Smoothie

3/30/2018

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Coconut Chocolate Mint Chip Smoothie
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This chocolate mint chip smoothie is creamy, thick and rich thanks to coconut, cacao and frozen riced cauliflower. It’s low in sugar and loaded with protein and healthy fats so you’ll feel satisfied and your blood sugar will stay balanced. 

Chocolate mint chip smoothie in a mason jar with a stainless steel straw, being held by a women's hand.

Last summer I was hooked on low sugar smoothies made with cauliflower rice like this malted chocolate cauli smoothie.

Overhead shot of a chocolate mint chip smoothie with granola in a mason jar with a stainless steel straw on the surface next to it.

One particular combo with coconut, chocolate and mint quickly became my go-to! I shared it on Instagram a bazillion times, but for whatever reason the recipe never made it to the blog.

The weather is warming up here in Richmond and I’m craving smoothies again so I figured now would be a great time to share this delicious little smoothie blend. Better late than never, right?

 

Overhead shot of a chocolate mint chip smoothie with granola in a mason jar being held by a women's hand with a stainless steel straw on the surface next to it.

If you like mint chip, you will adore this smoothie combo. It’s rich and flavorful from the coconut and cacao, but also thick and creamy from the frozen cauliflower rice. I know you probably think I’m crazy for saying that cauliflower rice is going to make your smoothie thick and creamy, but trust me. It’s like magic!

I love topping my smoothie with a little granola so I have a few chewable bites that I can eat with a spoon… it makes the smoothie feel more like a meal. I hope you love this little combo as much as I do.

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Coconut Chocolate Mint Chip Smoothie

  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1
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Description

This chocolate mint chip smoothie is creamy, thick and rich thanks to coconut and frozen riced cauliflower. It’s low in sugar and loaded with protein and healthy fats so you’ll feel satisfied and your blood sugar will stay balanced. 


Ingredients

  • 1 cup unsweetened almond, cashew or coconut milk
  • 1/2  coconut water (or more milk)
  • 1-2 Tablespoons coconut butter or TJ’s frozen coconut chunks
  • 1/2 cup frozen cauliflower rice
  • 1 scoop chocolate protein powder
  • 1 Tablespoon chia seeds
  • 1/2 Tablespoon cacao or cocoa powder
  • 4-5 fresh mint leaves or 1-2 drops of peppermint extract
  • 1-2 teaspoons cacao nibs
  • granola, for topping (optional)

Instructions

  1. Blend all ingredients except cacao nibs and granola in a high-powered blender (I love my Vitamix).
  2. Blend until smooth. Add in cacao nibs and blend a couple seconds more. Pour into a glass, sprinkle with granola and cacao nibs and enjoy!https://animamundiherbals.com/products/adaptogenic-7-mushrooms-heirloom-cacao

Notes

Feel free to add your favorite superfood ingredients to the smoothie as well. I love adding this adaptogenic mushroom blend.


Nutrition

  • Serving Size: 1 smoothie
  • Calories: 378
  • Sugar: 9g
  • Sodium: 583mg
  • Fat: 21g
  • Carbohydrates: 29g
  • Fiber: 15g
  • Protein: 27g

Did you make this recipe?

Tag @eatingbirdfood on Instagram and hashtag it #eatingbirdfood

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March 30, 2018 at 08:58AM
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Savory Dutch Baby Pancake with Salmon and Fried Egg

3/29/2018

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Savory Dutch Baby Pancake with Salmon and Fried Egg
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From its dramatic puffy rise to its whole grain flavor, this Dutch baby pancake is a winner. Top it with smoked salmon and fried eggs and serve it for brunch — or for dinner!

Photography Credit: Sally Vargas

My first food memory is of sitting on a kitchen countertop watching Anna, the young German woman who came to our house to help with cleaning and tidying, pull a puffy pancake out of the oven.

It was the biggest pancake I had ever seen. She slathered it with butter, sprinkled it with lemon, and doused it with a snowy shower of powdered sugar. I was fascinated.

The History of Dutch Baby Pancakes

I have since learned that Anna’s pancake has an American counterpart: the Dutch baby.

The legend goes that Manca’s Cafe in Seattle started serving it in the first half of the twentieth century. The owner’s daughter could not pronounce ‘Deutsch,’ the German word for German, and so the Dutch baby name was coined.

In 1966 the food columnist Craig Claiborne popularized the pancake by writing about it in The New Times. (You’ll have to visit the library archives to reach Claiborne’s original piece, but here’s Amanda Hesser’s more recent account.)

Try Buckwheat Flour For a Savory Twist

But enough history. Dutch baby pancakes are most often served as a sweet baked treat (with powdered sugar, berries or apples and jam), but there is no reason to limit it to that.

Since I love buckwheat crepes, I thought of trying a Dutch baby made with all buckwheat flour, but the flour is simply too dense to make the pancake puff. That experiment was a failure.

However, I found that adding just a touch of buckwheat along with the all-purpose flour in the batter produced an earthy quality that I loved. It pairs beautifully with smoked salmon and eggs.

If you have trouble finding buckwheat flour, the pancake is also delicious without it. Just replace the amount of buckwheat flour in the recipe with all-purpose or whole wheat flour.

German Dutch Baby Pancake Recipe with Whole Wheat Flour

How to Make a Dutch Baby Pancake

Heat the pan and the oven until very hot while you make the batter. Swirl the butter in the hot pan, pour in the batter, pop it into the oven and wait. Assemble the filling while the pancake bakes. By the way, whizzing the batter in a blender instead of whisking it helps to make thin, liquidy batter is smooth with no clumps of flour.

The Dutch baby usually has a dramatic puff when you first pull it from the oven, but it is ephemeral—it becomes, well, flat as a pancake after a minute or two. Don’t despair. Your creation is just as tasty without the puff.

I think this is a super meal for Sunday supper, but you be the judge. When would you like to eat it?

More Great Pancake Recipes!

Savory Dutch Baby Pancake with Salmon and Fried Egg Recipe

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Ingredients

For the Dutch baby:

  • 3 large eggs
  • 3/4 cup whole milk
  • 4 tablespoons unsalted butter, melted and divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons buckwheat flour (or whole wheat flour)
  • 1/4 teaspoon fine salt (1/2 teaspoon if using Kosher salt)

For the topping:

  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 4 ounces thinly sliced smoked salmon
  • 4 small ripe tomatoes, sliced
  • 4 tablespoons sour cream
  • 2 tablespoons chopped fresh parsley
  • 4 tablespoons chopped scallions, thinly sliced including some of the green part
  • Black pepper, to taste

Special equipment:

Method

1 Adjust an oven rack to the center position and preheat the oven to 450ºF. Set a 10-inch ovenproof skillet (such as cast iron) in the oven to heat. Heat for 15 minutes or until very hot.

2 Make the batter: In a blender, blend the eggs, milk, 2 tablespoons of the melted butter, all-purpose flour, buckwheat flour and salt together until frothy and well mixed.

German Dutch Baby Pancake Recipe with Whole Wheat Flour

3 Bake the pancake: Swirl the remaining 2 tablespoons of melted butter in the hot skillet and pour in the batter. Bake for 18 to 20 minutes, or until puffed and golden.

German Dutch Baby Pancake with Whole Wheat Flour Puffy Dutch Baby Pancake Recipe with Buckwheat Flour pour the batter

4 Meanwhile, fry the eggs: In a skillet over low heat, melt the butter for the topping. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.

Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking. Remove the cover and keep warm.

5 Serve the pancake: Slice the pancake into quarters and set each on a plate. Top each quarter with a fried egg, a slice of salmon, tomato slices, and a few dollops of sour cream. Sprinkle with parsley, scallions, and a few grinds of black pepper.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Savory Dutch Baby Pancake with Salmon and Fried Egg on Simply Recipes. Thank you!

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March 29, 2018 at 09:00AM
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Strawberry Shortcake

3/28/2018

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Strawberry Shortcake
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Strawberries

1 Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then either quarters or thick slices.

2 Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar.

Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.

3 Mash some of the strawberries: After 20 minutes or so, mash about half of the berries in the bowl with a potato masher and stir to mix.

You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.

4 Bake the biscuits using one of the recipes below.

5 Make whipped cream: While the biscuits are baking, whip the cream, adding a drop or two of vanilla and a teaspoon of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve.

To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.

Homemade Biscuits

1 Stir flour with dry ingredients: In a large bowl, vigorously whisk together the flour, sugar, baking powder, and salt.

2 Work in the butter: Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.

3 Add the wet ingredients: Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it.

Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. Gently knead by hand a few times to form a loose ball of dough.

4 Chill: Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.

5 Bake: Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet.

Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Makes 9 biscuits.

Bisquick biscuits:

For quick and easy shortcake biscuits using Bisquick baking mix, see our Bisquick shortcake biscuit recipe.

Gluten-free biscuits:

For flaky, fluffy, tender gluten-free biscuits, see our Gluten-free Biscuits Recipe.





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March 28, 2018 at 08:53PM
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Easter Bunny Cupcakes (Vegan)

3/28/2018

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Easter Bunny Cupcakes (Vegan)
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It is Wednesday. Sunny out. I just got home from a morning of errands and walking and sunglasses. Waltzed in the door and dove right into my platter of these Easter Bunny Cupcakes in the fridge. Devoured two. With a big glass of hydrating water. And feel really good about that. Why? I mean, cupcakes for lunch?? Madness. Well my friends, these fluffy, spring-y gems are pretty healthy on the cupcake spectrum. So I'm happy about that. And oh really, they taste crazy-mazing. Easter Baking. These colorful vegan cupcakes are a great plant-based alternative to egg dying around Easter time. Fluffy almond-coconut cupcakes (that are dense and awesome enough to double as plain old muffins) are topped with a super simple, coconut whip frosting, dyed in a pretty array of pastel colors -- all from...

This is a summary, images and full post available on HHL website!




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March 28, 2018 at 07:10PM
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Super Moist Carrot Cake with Cream Cheese Frosting

3/28/2018

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Super Moist Carrot Cake with Cream Cheese Frosting
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Super Moist Carrot Cake with Cream Cheese Frosting

7 Freestyle Points 216 Calories

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.
Carrot Cake with Cream Cheese Frosting

I was recently asked if carrots are really in carrot cake? The answer is yes! Hence the name! This cake also has coconut flakes and pineapple giving it tons of moisture and flavor.

I baked this in an 8-inch round cake pan which I love because it’s 3 inches deep but you can use a bundt cake pan or 13 x 9-inch instead (baking time will vary). Most carrot cake recipes are lighter because they have much smaller serving sizes, but I think it’s easiest to cut this into 16 equal slices.

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat. This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

Super Moist Carrot Cake with Cream Cheese Frosting

Here’s a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist.

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cups grated carrots, peeled
  • 20 ounce can crushed pineapple in juice, drained
  • 1/4 cup chopped walnuts plus 1/4 cup for topping

For the Cream Cheese Frosting:

  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350°.
  2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  3. In a medium bowl, combine oil, eggs, and vanilla; stir well.
  4. Add grated carrots and pineapple; mix well.
  5. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  6. Spoon batter into an 8″ x 3″ cake pan coated with cooking spray.
  7. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  8. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
  9. Garnish with remaining chopped walnuts.

Nutrition Information

Yield: 16 servings, Serving Size: 1 slice

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 6
  • Calories: 216 calories
  • Total Fat: 8g
  • Saturated Fat: 2.5g
  • Cholesterol: 33mg
  • Sodium: 392mg
  • Carbohydrates: 32g
  • Fiber: 2g
  • Sugar: 22g
  • Protein: 4g

All images and text ©Gina Homolka for Skinnytaste

posted March 28, 2018 by Gina





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March 28, 2018 at 05:00PM
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Gluten-Free Chocolate Chip Muffins

3/28/2018

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Gluten-Free Chocolate Chip Muffins
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Tender, hearty and studded with chocolate chips—these muffins have it all. They're vegan and gluten-free, too!

Photography Credit: Megan Gordon

There’s a coffee shop by our house in Seattle that makes a great, substantial chocolate chip muffin with a nice crusty top that isn’t at all too sweet. I’m quite smitten with it.

Recently, I decided to recreate them at home, only making them gluten-free and dairy-free so we could share them with our extended family and friends, many of whom have food sensitivities and allergies.

WHAT MAKES A GREAT GLUTEN-FREE MUFFIN

These muffins are moist with a tight, dense crumb. They feel much heartier than a super fluffy muffin. They’re also studded generously with dark chocolate but aren’t too sweet.

And they couldn’t be easier to make: two bowls, no mixer, and the muffins are ready in under an hour.

We have a number of friends who have had babies recently, so I’ve been baking off multiple batches of these muffins for our family and then freezing some to gift to the new parents when we have a chance to bring something by.

PICK A GOOD GLUTEN-FREE FLOUR BLEND

A few things to know before you get started with this recipe:

Choose a good gluten-free flour blend. There are dozens of gluten-free flour blends to choose from these days and many are great. I happen to like Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour blend. It’s a great all-purpose choice and doesn’t contain chickpea or legume flours, which often impart a savory flavor to baked goods that I don’t always love.

Make sure it has xanthan gum. This blend from Bob’s contains xanthan gum, which acts as a binder in gluten-free baking recipes like this one. Before baking, check the ingredients in your own gluten-free flour blend and if it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husks), I recommend adding 1/2 teaspoon of xanthan gum to ensure success.

HOW TO MAKE THESE GLUTEN-FREE MUFFINS

As with most baked goods, there’s definitely some science involved in making a great muffin.

I like to bake these at a slightly higher temperature than is typical for muffins since I feel this helps with the rise.

You also don’t need a mixer, here—in fact it’s best to mix these (and most) muffins by hand since you want to be careful not to over-mix or overwork your dough. Otherwise, you could get rather tough baked goods.

Some muffin recipes instruct you to fill your cups only 2/3 of the way full, but you can go all the way to the top with this dough: it doesn’t expand or rise dramatically.

Vegan Chocolate Chip Muffins

ENJOY YOUR CHOCOLATE CHIP MUFFINS!

And now it’s time to invite a few friends over, start the coffee pot, and look forward to a warm, decadent, and satisfying muffin that everyone can enjoy.

MORE ALLERGY-FRIENDLY RECIPES

 

Gluten-Free Chocolate Chip Muffins Recipe

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Ingredients

  • 1 tablespoon flax meal
  • 2 cups (296g) gluten-free flour blend, such as Bob’s Red Mill Gluten Free 1:1 Baking Flour
  • 1/2 cup (105g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1 cup non-dairy milk, such as soy milk or oat milk
  • 2 teaspoons pure vanilla extract
  • 1 cup (165g) dairy-free chocolate chips, such as Enjoy Life brand

Method

1 Prepare the flax "egg": Combine the flax meal with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)

2 Preheat the oven to 400F and prepare the pan: Line a 12-cup muffin tin with paper liners.

3 Mix dry ingredients: In a medium mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

4 Mix wet ingredients: In a separate medium mixing bowl, whisk together the oil, nondairy milk, flax egg, and vanilla extract.

5 Make the batter: Add the dry ingredients into the wet ingredients and, using a wooden spoon or rubber spatula, stir thoroughly to combine (but be careful not to overmix or overwork the batter). The texture will be much more like a dough than a loose batter: thick and sticky.

Fold the chocolate chips into the dough.

6 Portion out the batter into the muffin liners using a scoop or ladle, filling each almost to the top.

7 Bake muffins for 21 to 23 minutes, or until the tops are slightly golden and they spring back ever so slightly when pressed in the center. (If you use the toothpick doneness test, it may be misleading—chances are, you'll hit a chocolate chip!)

8 Cool for 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

9 Serve and store: Muffins are best enjoyed the same day they’re baked.  Store leftover muffins covered at room temperature for up to 2 days, or freeze for up to 3 months.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Gluten-Free Chocolate Chip Muffins on Simply Recipes. Thank you!

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March 28, 2018 at 09:02AM
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