Healthy Eating Blog

White Bean Dip Recipe

Published in Healthy Eating Blog
Written by planH Admin
Be the first to comment!
Read: 11148 times
April 25

Kids love to dip! Adults do to. That is why this healthy white bean dip made with white cannellini beans and a few other ingredients make such an easy and absolutely delicious snack idea for you or your little ones.

I am always trying to get my family to eat more vegetables, and one way I do that is to serve cut up vegetables with dip for a snack. Now usually this means serving some sort of dressing for dipping which is also usually loaded with fat and calories. Now that this tasty white bean dip is stocked in my fridge, I reach for veggies and bean dip instead of veggies and dressing, and me and my family are happy. This bean dip is loaded with fiber and nutrients instead of fat and calories, so that is something to feel good about.

Healthy Snack Ideas

Published in Healthy Eating Blog
Written by planH Admin
Be the first to comment!
Read: 9266 times
April 22

I am always on the lookout for delicious breakfast recipes, especially the kind I can make on Sunday and then enjoy throughout the week. So when a fantastic reader (thanks Amy!) sent me a recipe idea for a Savory Egg and Sweet Potato Dish from Better Homes and Garden, I couldn’t wait to get to work making it lower calorie and portable for breakfasts on the go. The resulting Sweet Potato and Spinach muffins are the perfect fall breakfast treat. With only 50 calories per muffin and 1 PointsPlus, they also make a great snack or lunch paired with a warm soup or hearty salad.

Oatmeal Pancakes with Wild Blueberry Sauce

Published in Healthy Eating Blog
Written by planH Admin
Be the first to comment!
Read: 9626 times
April 22

Preparation

Soak oats in buttermilk in a small bowl for 15 minutes. Combine all-purpose flour, whole-wheat flour, 1/4 cup sugar, baking soda, baking powder, salt, and 1/2 teaspoon ground cinnamon in a medium bowl. Whisk eggs together with egg whites in a small bowl, and stir in milk. Add the dry ingredients to the wet ingredients, and stir. Heat a nonstick skillet over medium-high heat, and coat with cooking spray. Pour about 1/2 cup batter per pancake onto hot skillet, and cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip and cook 2 minutes or until bottoms are lightly browned. Transfer to a plate; keep warm. Cook remaining batter in batches. Meanwhile, combine blueberries, 1/4 cup sugar, and lemon juice in a medium saucepan. Cook over medium heat until berries pop. Stir in 1/4 teaspoon ground cinnamon. Spoon blueberry sauce over pancakes; serve.

The Chef’s Take: Baby Artichoke and Scallion Saute from Deborah Madison

Published in Healthy Eating Blog
Written by planH Admin
Be the first to comment!
Read: 9743 times
April 23

“As far as I’m concerned, vegetables — plant foods in general — are good things to eat and we should eat more of them. That’s as far as we need to go,” says Deborah Madison, the founding chef of Greens, the trailblazing vegetarian restaurant that opened in San Francisco back in 1979. “I am flavor-focused, not nutrition-focused.”

Deborah Madison is America’s premier vegetarian chef and a prolific cookbook author, with ten fruit- and vegetable-centric cookbooks under her belt. Her latest, The New Vegetarian Cooking for Everyone, is an updated version of her bestselling, award-winning tome, Vegetarian Cooking for Everyone.