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Healthy Recipe Ideas

If you’ve spent any time at all on this blog, page you may have noticed that most of the recipes I post are of the…unhealthy variety ;) I love baking somewhat crazy and delicious desserts. But I have seen a HUGE spike of people searching the blog for my healthier recipes (I’m assuming with the new year’s resolutions coming in) so I thought I would list some of my healthier recipes in one post so it would be more convenient for you guys!

Disclaimer: I’m a fan of eating healthy, melanoma but I also believe that fad diets and restrictive diets are pointless. Eating healthy is a day-to-day challenge and some days I do well and some days I don’t. But if you try telling yourself that you’re never going to eat a dessert again, resuscitator it generally won’t work out well. I hope we can all do better at striving for balance, which means checking out these healthier recipes but also indulging a few times a week :)

*Anything labeled “Daniel Fast” is Vegetarian, Vegan, and Daniel-Fast approved* 

Also, for those of you interested in the Daniel Fast, I answered a lot of questions about it in THIS post :)

Healthy Breakfast and Snacks:

DF smoothie web

I love smoothies! They are so easy to make and very customizable. Depending on what you put in them, they can provide you with fruit, dairy, and protein to kick-start your day! I usually try to add some sort of fruit, yogurt or milk, and peanut butter :)

Daniel Fast Smoothies

Peanut Butter, Banana, and Chocolate Smoothie

healthier bb web1

I also love breads and muffins! Here are two recipes that I have adjusted to make them much lighter than the usual muffin/quick-bread, but you really cannot tell the difference between these and their less-healthy counterparts.

Pumpkin Banana Muffins

Healthier Banana Bread

Zucchini Bread

Healthy Lunch and Dinner:

tenders salad web2

These recipes are all ones that I love and think taste really good. I recently made Hot Spinach Dip again and was reminded of how good it is! And the Daniel-Fast approved Potato Wedges and Veggies is one of my all-time favorite meals!

How to Make White Rice

Salad with Maple Mustard Chicken Tenders

Hot Spinach Dip

Daniel Fast Chile

potato wedges web4

Potato Wedges and Veggies

Daniel Fast Lettuce Wraps

Daniel Fast Taco Salad <- another really great one!

Daniel Fast Vegetable Soup

Desserts:

Cookie Dough Balls

Gigantic Peanut Butter Candy Cookie <- I included this one because it makes one cookie which lets you have dessert without too many leftovers!

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Fall Recipe Round-Up

Oh my goodness! I have not written in forever. I do have a pretty good excuse- I have started my freshmen year of college and things have been incredibly hectic. Really good, dysentery but busy at the same time. Because I don’t have access to a kitchen here at school, cystitis you probably won’t see many new recipes for a while (although you just wait for Thanksgiving and Christmas! :) However, read I will try to post every once in a while…I have some ideas about posts that I’m really excited about! Some of these ideas include:

-Care Package ideas

-Dorm room (and home) craft projects and decorating ideas

-Restaurant reviews (I’m excited for this one!)

-General posts about my college experience

I will hopefully get to those posts soon (once mid-terms are over..gah!) but for now, I’ll leave you with a list of some of my favorite fall recipes. I can’t believe that it’s already October! Where has this year gone?

Pumpkin Recipes:

-Pumpkin recipes are some of my all-time favorites! Here are some great ideas now that you might start finding lots of pumpkin in the grocery store.

Pumpkin Bread

Pumpkin Donut Holes -this is one of my favorites

Pumpkin Chocolate Chip Bars

Pumpkin Deliciousness Cake

Dinner- Ok so some of you might not be ready for all the pumpkin recipes yet…so here are some wonderful, comforting dinner ideas for those of you who are already experiencing cold weather :)

Mini Corn Dog Muffins– easy and portable! I could see these being really handy if you’re at a sports game.

Southern Corn Bread – make this along with your favorite chili

Swedish Meatballs – So. Good.

Taco Pasta

Non-Pumpkin Desserts:

Heaven in a Cinnamon Roll – well really, this is breakfast ;)

Dreamy Apple Pie – go apple picking and then make this!

Oatmeal Raisin Cookies – Even though I’m a huge chocolate lover, these cookies are one of my favorites.

Do you guys have any great recipes you’re excited to make this fall?

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Salad with Maple Mustard Chicken Tenders

Can I let you in on a little secret?

Ok…it’s a really big secret. Here it is:

I am a future Wallyball Olympic athlete. That’s right, anorexia and you heard it first!

Ha. Just kidding. There are several things that make that ^ statement ridiculous. First of all, there is not an Olympic Wallyball team. And second, I tend to throw my arms over my head whenever there are object flying around. They don’t even have to be flying at me…I have been known to flinch and protect myself from balls that were a good 20 feet away.

So what is Wallyball? It’s Vollyball with walls! You play in a raquetball room with a Wallyball (very similar to a volleyball) and hit off walls. I played quite a bit of Wallyball this past weekend at a church retreat with my youth group and had much more fun than I thought I would! I did have my moments where I threw my arms over my head to protect myself, but managed to hit the ball a lot (sometimes over the net ;) .

So anyway, before I left for the retreat I made this maple mustard chicken and served it in a salad along with some rolls. Everyone in my family (well besides the 5 year old but she doesn’t like real food ;) really enjoyed it! The chicken is very easy to make, it just takes a little planning because it has to soak in a buttermilk mixture for several hours. It paired very well with the salad and made for a great, easy, light dinner. Well, light if you don’t count the 4 rolls I ate ;)

This chicken has a pretty strong dijon mustard flavor and is made slightly sweet by the maple syrup. I loved the crunchy coating :)

Maple Mustard Buttermilk Crusted Chicken Tenders

Makes about 10 tenders.

Ingredients:

1 pound boneless, skinless chicken tenders

1 cup buttermilk

1/2 cup pure maple syrup

1/4 cup dijon mustard

2 cups panko breadcrumbs (I couldn’t find them so I used plain breadcrumbs)

1/2 cup regular seasoned bread crumbs

1/4 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground mustard

4 garlic cloves, minced or pressed (I omitted this because my mom is allergic)

Directions:

  1. In a bowl, mix together buttermilk, maple syrup, mustard and garlic (if using). Add chicken to a baking dish and pour buttermilk mixture over top to coat. Let soak for 4-6 hours, or overnight. I didn’t have time to do this and they only soaked for about 2 hours. It turned out fine.
  2. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a large bowl, combine panko, seasoned bread crumbs, flour, salt, pepper and ground mustard.
  3. When tenders have finished soaking, take them out of the mixture and dip them in the breadcrumb mixture, coating the tenders with the breadcrumbs. Put the chicken on the wire rack and spray them with some olive oil or nonstick spray. Bake for 10 minutes, remove from oven, gently flip and mist with spray, then bake for 10-12 minutes more.
  4. Chop them up and serve them in a salad, or eat them as tenders! Enjoy!

Source: How Sweet Eats

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How to Make White Rice

Apparently today is the first day of Spring! I totally thought the 21st of March was the first day of Spring, viagra 60mg but Google says it’s today and Google usually knows what he’s talking about, so happy first day of Spring! We are celebrating with 86 degree weather…I think the world is a tad confused and thinks today is actually the first day of Summer.

I had a lot of fun answering the alphabet survey in my last post, so I thought I would answer some more questions. If you don’t feel like getting to know me more, feel free to skip to the bottom of the post to find out how to make great white rice. I’ll cry, but that’s ok ;)

What was one of the best parties you’ve ever been to? My friends Jessica and Jessica throw the best birthday parties! Last year they had a Harry Potter themed party and this year they had a murder mystery. Their parties are always really fun and entertaining :)

What was the last movie, TV show or book that made you cry or tear up? Oh goodness. I cry at everything. I cried at this week’s episode of Grey’s Anatomy (I always cry at Grey’s Anatomy). Oh and I cried a ton after I read Portia de Rossi’s book Unbearable Lightness. I would absolutely recommend this book. It’s a really honest and brave memoir about her struggle with eating disorders.

When was the last time you had an amazing meal? Today I went to Maniac’s. I had never been there before but they had amazing hand-battered chicken tenders. Mmm!

What is something you learned in the last week? Today I learned that March 20th is the first day of Spring!

I’d love to hear some of your responses to these questions :)

This is a basic recipe for how to prepare white rice. I love rice! It’s great with some salt, butter, and peas, as a side dish with some chicken, and I also love it with my mom’s beef stew. Rice is really versatile and there’s a seemingly endless way to prepare it, but you need to know how to make basic rice before you tackle anything crazy ;) I didn’t know how to make rice until recently (yeah…I’m a little behind) but it was super easy to learn.

How to Cook White Rice:

  1. Measure your rice and water. I use a 1:2 ratio, meaning 1 cup of rice for every 2 cups of water (or chicken/vegetable broth). I’ve also seen people use 1 cup of water to 1.5 cups liquid, but the 1:2 ratio worked great for me.
  2. Should I rinse my rice? I don’t and I haven’t had any issues with my rice being too starchy and sticky. Rinsing your rice can get rid of some of the nutrients as well, so I wouldn’t unless you’ve had issues with the texture of your rice in the past.
  3. Combine your rice and water in a pot, cover it, and bring it to a boil. Once it is at a good, rolling boil, reduce the heat so it’s just a slow simmer and set the timer for 20 minutes. Don’t open the lid during that time because it will let the steam out.
  4. After 20 minutes, turn the heat off and let it sit for 5 minutes (still don’t touch the cover).
  5. Fluff with a fork and enjoy!

Note: Rice will double as it cooks.

I got these tips from Our Best Bites. I’ve made rice several times recently and it’s always turned out perfect!

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Jalapeno Popper Dip

I love this dip. I’ve made it three times now (for New Year’s Eve, diet the Superbowl, search and one time randomly for dinner) and each time my family has loved it. We used to make Jalapeno Poppers a lot, health but this dip is just as good (maybe even better) and really easy to make.

Sometimes jalapenos are not spicy at all. And sometimes they are. I was trying these jalapenos to see how spicy they were (to decide how many to put in the dip), and I just placed a tiny piece on my tongue and thought I was going to die. I was drinking milk and eating sugar and seriously nothing would help the pain!

In general, though, this dip is not very spicy. I put two (large) jalapenos in it and we like it that way, but you could always put more if you like things extra hot. This dip is creamy and cheesy with pieces of bacon and jalapeno, topped with a crunch breadcrumb/Parmesan topping. The texture and taste are perfect! We usually eat it with tortilla chips, but I also like eating it with carrot sticks and crackers :)

Jalapeño Popper Dip

Ingredients:

8 ounces cream cheese, at room temperature
1/2 cup mayonnaise (low-fat is ok)
4 pieces of bacon, cooked and chopped up (I’ve used real bacon and microwave bacon…both work great)
2-3 jalapeños, minced (if you can’t get fresh, substitute a 2-ounce can diced jalapeño peppers, drained)
1/4 teaspoon cumin
1 cups shredded cheddar cheese

Topping:
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted

Directions:

  1. Preheat oven to 375 degrees F.
  2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a 8 by 8in baking pan or 5 by 9in pan.
  3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, mixing together with a fork (or your hands) until everything is incorporated. Sprinkle evenly over the cream cheese mixture.
  4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Note: These are the directions for half of the original recipe. It makes the perfect amount for my family (usually there are 3 people eating it). To make more of the dip, double the recipe and bake it in a 9 by 13in casserole pan.

Recipe slightly adapted from Brown Eyed Baker :)

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