BERRY AND CREAM SCONES

Yield: about 30 scones

Ingredients

  3/4 cups all-purpose flour
  1/2 cup granulated sugar
  2 tablespoons baking powder
  3/4 teaspoon salt
  1/2 cups heavy cream
  3/4 cup dried fruit, cut into 1/4-inch pieces*
  1/2 cup white chocolate chunks
  1 cup your favorite jam**
  1/4 cup half and half

• coarse sugar

Instructions

Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add cream, dried fruit, and white chocolate. Use a wooden spoon or an electric mixer on low speed to mix until combined.

Using a large scoop***, place scones about 2 inches apart on prepared pan.

Use your thumb or a spoon to make a deep thumbprint in the center of each scone. Fill each impression with jam.

Lightly brush each scone (not the jam) with half and half. Sprinkle each scone with coarse sugar.

Bake 25 to 30 minutes, or until scones are golden brown. Cool 15 minutes before serving.

Notes

*I used a combination of dried strawberries, blueberries, and raspberries.

**These work best with a nice, thick jam. I topped some of mine with blueberry jam and some with raspberry jam.

***I used a 3-tablespoon scoop, but a 4-tablespoon scoop would work well, too. You'll just get fewer scones.

Recipe very slightly adapted from a recipe provided courtesy of Panera.

http://www.bakeorbreak.com/2014/04/berry-and-cream-thumbprint-scones/

Copyright 2014 Bake or Break

CUCUMBER CAPRESE SALAD

Ingredients

2 cucumbers
1 pint cherry or grape tomatoes (about 30)
2 tablespoons chopped fresh basil
1 cup fresh mozzarella (I like to use the little balls)
1 avocado
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Directions

1. Wash the cucumbers and dry them off. Cut into 1/4-inch slices, then cut those in quarters so you're left with triangular-shaped cucumber pieces.
2. Wash and dry the tomatoes. Cut them in quarters.
3. Dice the avocado.
4. Place the cukes, tomatoes, avocado, basil, and mozzarella in a bowl. Pour on the oil, vinegar, garlic powder, and salt and pepper. Mix thoroughly.
5. Tastes best if served immediately.

Serves four.

Check out the nutritional info below. This salad is super healthy!

Serving Size	1/4 of the salad
Calories	236
Total Fat	16.8 g
Sat. Fat	5.2 g
Cholesterol	15 mg
Sodium	234 mg
Carbs	14.4 g
Fiber	5.1 g
Sugars	5.2 g
Protein	10.1 g

I

FRESH 350 - CALORIE BURRITO BOWL

Fresh, Filling, and Fast

by Lizzie Fuhr

It may seem like a low-calorie meal, but a Chipotle chicken burrito bowl with all the fixings like salsa, cheese, and sour cream can weigh in around 745 calories. Cut all the long lines — and more than half the calories! — with this quick and delicious meal you can make at home in less than 10 minutes. A precooked chicken breast, fresh produce, and a few healthy staples are all you need for this nutrient-dense, low-calorie meal that will satisfy your Mexican fast-food cravings.
Keep reading for this quick and tasty recipe.

From Lizzie Fuhr, POPSUGAR Fitness

Ingredients

1/4 cup black beans
1 teaspoon chicken broth
Pinch of cumin
Pinch of cayenne
Pinch of garlic powder
1/2 cup red cabbage, sliced thin
3 ounces precooked grilled chicken breast, sliced thin
2 tablespoons nonfat Greek yogurt
2 tabelspoons fresh salsa
Fresh cilantro, for garnish
Sliced green onions, for garnish

Directions

1. Microwave black beans with chicken broth, oregano, cumin, cayenne, and garlic powder on high for 30 to 45 seconds until heated. Set aside.
2. Add red cabbage to your bowl, and spoon the black beans on top. Layer sliced chicken, Greek yogurt, salsa, and cilantro and green onions, and enjoy immediately!

Source: Calorie Count

CHEDDAR - CAULIFLOWER SOUP

From Eating Well

Ingredients

2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts thinly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups shredded extra-sharp cheddar cheese
1 tablespoon lemon juice

Directions

1. Heat the oil in a large saucepan over medium heat. Add the leeks and stir until very soft, about five minutes.
2. Add cauliflower, two cups milk, water, bay leaf, and salt and pepper. Bring to a boil over medium-high heat, stirring often.
3. Reduce heat to a simmer, cover, and cook, stirring occasionally, until the cauliflower is soft, about eight minutes.
4. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl.
5. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about two minutes more.
6. Remove from the heat. Stir in cheese and lemon juice.

Serves six.

Source: Calorie Count

APPLE AND CABBAGE SALAD - DETOX

From Cook Yourself Sexy by Candice Kumai

Ingredients

1/2 head Savoy cabbage
1/2 head red cabbage
1 Fuji apple
1/4 red onion
1/2 cup walnuts, roughly chopped
1/2 cup golden raisin

For the dressing:
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper
1/3 cup nonfat Greek yogurt
2 teaspoons agave nectar
1 teaspoon fennel seeds
1/2 teaspoon sea salt

Directions

1. Using a mandoline or sharp knife, thinly slice the cabbage, apple, and red onion to resemble extremely fine confetti; transfer to a large bowl.
2. Add the walnuts and raisins. Toss gently to combine.
3. In a small bowl, whisk together all the ingredients for the dressing.
4. Top the salad with the dressing. Using salad tongs, mix until evenly dressed.

Source: Calorie Counter

BALSAMIC & PARMESAN ROASTED CAULIFLOWER

Ingredients

8 cup 1-inch-thick slices cauliflower florets (about 1 large head; see Tip) 

2 Tbsp extra virgin olive oil 

 1 tsp dried marjoram

 ¼ tsp salt freshly ground pepper to taste

 2 Tbsp balsamic vinegar

 ½ cup finely shredded Parmesan cheese

Directions

1. Preheat oven to 450°F.

2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

• Calories 149 15%
• Calories from fat 90 2%
• Total Fat 10gm 15%
• Sodium 364mg 16%
• Total Carbohydrates 10gm
• Fiber 4gm
• Protein 7gm
• Cholesterol 7mg 3%

*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Slow Cooker Caramelized Chicken

Yields: 4 servings | Serving Size: 1/4 pound|Calories: 359| Previous Points: 8| Points Plus:  5| Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 97 mg | Sodium: 1033 mg | Carbohydrates: 37 g | Dietary Fiber: 1 g | Sugars: 35 g | Protein: 37 g |

Ingredients

• 1/2 cup honey
• 1/4 cup lite soy sauce, optional Tamari
• 1 tablespoon sesame oil
• 2 cloves garlic, finely chopped
• 3 green onions, chopped
• 1 pound chicken breasts, cut into 1" cubes

Directions

Combine all of the ingredients in a slow cooker. Cook on low heat for 6-8 hours until chicken is tender and caramelized. Serve with your favorite vegetables.

Read more at http://skinnyms.com/slow-cooker-caramelized-chicken/#SAGpfPiVjTuQ0hw2.99

RAINBOW QUINOA SALAD WITH MIXED NUTS, HERBS AND DRIED FRUIT

Credit Andrew Scrivani for The New York Times

Dr. David Eisenberg of the Harvard School of Public Health and the Samueli Institute,a nonprofit research organization, demonstrated along with his daughter, Naomi, a whole-wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives”medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.

Total time: About 35 minutes

For the salad:

4 cups water

1 cup red quinoa or rainbow quinoa, rinsed

Salt to taste

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup chopped cilantro

2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)

1/4 cup lightly toasted pistachios

1/4 cup lightly toasted almonds, chopped

1/4 cup chopped walnuts

2 teaspoons lemon zest

For the dressing:

1/4 cup fresh lemon juice

Salt to taste

1 small garlic clove, puréed (optional)

1/4 teaspoon ground cinnamon

1 teaspoon pomegranate molasses

1/3 cup extra-virgin olive oil

1. Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then a lid and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.

2. Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.

3. Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.

Yield: Serves 6 to 8

Advance preparation: The cooked quinoa will keep for 3 days in the refrigerator. You can toss it with the dressing and dried fruit a day ahead and refrigerate, but add the herbs and nuts shortly before serving.

Nutritional information per serving (6 servings): 360 calories; 22 grams fat; 3 grams saturated fat; 7 grams polyunsaturated fat; 12 grams monounsaturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 4 grams dietary fiber; 10 grams sodium (does not include salt to taste); 8 grams protein

Nutritional information per serving (8 servings): 270 calories; 16 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 9 grams monounsaturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 3 grams dietary fiber; 7 grams sodium (does not include salt to taste); 6 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

DARK CHOCOLATE PUDDING

Yield: Serves 4-6
Prep Time: 10 minutes
Cook Time: 3 hour Chill Time
Total Time: 3 hours 10 minutes

Deep dark chocolate pudding that is made with a secret ingredient...avocados!

Ingredients:

1 cup unsweetened almond milk
2 ripe avocados, peeled and pitted
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 2 tablespoons pure maple syrup
2 teaspoons vanilla extract
1/4 teaspoon almond extract (I didn't add this)
1/4 teaspoon ground cinnamon
Pinch of sea salt
Raspberries, for garnish

Directions:

1. Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.

2. Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.

3. To serve, top each pudding with fresh raspberries.

Note-the pudding works best with ripe avocados that don't have any brown discolorations. The pudding is best the day it's made, as the avocados will oxidize and the flavors will change over time.

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.

SKILLET ROSEMARY CHICKEN PALEO

SERVES: 4 PREP: 15 min. COOK: 30 min.

Ingredients

• 4-6, bone-in chicken thighs, skin on or off;
• 20oz (about 1 lb) mixed mushrooms, cut in half;
• 2 sprigs fresh rosemary;
• 1 tbsp. fresh rosemary leaves, minced;
• 3 cloves garlic, minced;
• 2 lemons;
• 2 tbsp. extra-virgin olive oil;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 450F.
2. In a bowl, mix up the rosemary-garlic vinaigrette by combining the minced rosemary, garlic, olive oil, juice of 1 lemon, and seasoning with salt and pepper to taste.
3. Coat each chicken piece with the vinaigrette.
4. Heat an oven-safe skillet over a medium-high and sear the chicken, skin-side down, until browned, about 5 minutes.
5. Remove the chicken from pan and add the mushrooms. Then return the chicken to the pan on top of the mushrooms and drizzle with the remaining vinaigrette and the juice from the other lemon.
6. Add the rosemary sprig and the squeezed lemon halves to the skillet and place in the oven.
7. Roast for 20 to 25 min.

NATURALLY SWEETENED BANANA BREAD

One might consider banana bread as a healthy dessert choice. However, most people aren’t aware that it is usually loaded with fat and sugar. With that being said, it is still possible to turn this deceptive dessert into a healthy, guilt-free treat. Bananas are naturally incredibly sweet, so why not use this as your source of sugar? To replace the fat, try unsweetened applesauce. There is also no sugar in the applesauce except for naturally occurring ones, which is plenty to provide the banana bread with the sweetness that you crave. As an added bonus, the applesauce offers some healthy fiber to help keep you full and prevent overeating.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup unsweetened applesauce
• 2 eggs
• ½ cup water
• 1 tsp. vanilla extract
• 2 cups whole wheat flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• ½ tsp. cinnamon

Directions

1. Preheat oven to 325º F.
2. Mash the bananas until they are mostly lump-free.
3. With a hand mixer, beat together the banana, applesauce, eggs, vanilla, and water until creamy.
4. In a separate bowl, sift the flour, baking soda, baking powder, and spices.
5. Gradually add the dry mixture to the wet ingredients, beating well.
6. Pour the batter into a gently oiled and floured 9×5 in. loaf pan and spread evenly.
7. Bake for 45 minutes or until a toothpick is inserted and comes out clean.
8. Cool completely on wire rack before slicing.

Related Reading: 3 Healthy Recipes for Easy & Decadent Desserts

This entry was posted in Recipes and tagged banana, banana bread, recipe by Shelby Morrison. Bookmark the permalink.

CILANTRO-ALMOND PESTO

This pesto gives a really nice punch to a salami and cheddar. I’ve also tried it on pizza, pastas, and steamed vegetables, tossed it with baked tofu, and spooned it in tacos. I even put it on scrambled eggs. As a secret flavor weapon, it’s on point.

1 bunch (about 3 1/2 ounces) cilantro, including stems
5 tablespoons lemon juice
1 tablespoon lime juice
1/2 cup olive oil
1/2 cup toasted unsalted almonds
4 medium garlic cloves, peeled
1 teaspoon sea salt
Combine everything in the bowl of a food processor and process for 30 seconds on high. Use a spatula to scrape down the sides of the bowl, then process for 30 more seconds. Done.

Good for a week in the fridge.