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Crave-Worthy Recipes December 10, 2017

Gingerbread crepes are tasty alternative to weekend pancakes

Crepes are a tasty alternative to Saturday morning pancakes. And what’s better? They only take about 20 seconds to make each one, so in no time you have stacks of crepes ready for everyone to dress up with their favorite toppings. It’s December, so gingerbread-flavored everything is in full swing. These crepes are Christmassy in taste without being too sweet. (For added sweetness add fruit and yogurt.) The whole wheat flour makes them slightly healthier than your go-to pancake recipe, so no shame in adding a bit of additional maple syrup. And clean up is next to nothing, since all ingredients get whipped up in a blender. Enjoy everyone’s favorite taste of the season, gingerbread, in crepe form. Crepes Makes about 8 crepes Ingredients 1 cup whole wheat flour 1 cup low fat milk (or your favorite milk product) 2 eggs 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon cloves 1/4 teaspoon…

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Crave-Worthy Recipes December 9, 2017

Brie, cranberry and pecan stuffed mushrooms holiday appetizer

You can never have too many simple and tasty appetizers up your sleeve. These delicious stuffed mushrooms are impressive at any gathering, but are easy enough to whip up for yourself on a weeknight. They’re warm, filling and have just the right about of sweetness, creaminess and crunchiness to satisfy your cravings. Brie, cranberry and pecan stuffed mushrooms Ingredients 12-18 large white mushrooms or mini Portobello mushrooms 1/4 cup dried low-sugar cranberries 4-6 ounces of creamy Brie, cut in small cubes 3 tbsp pecan pieces 2 tbsp extra virgin olive oil Fresh cracked black pepper Directions Preheat oven to 350ºF. Line a baking sheet with parchment paper or foil. Wipe mushroom caps with a damp cloth or remove dirt or residue, then carefully remove the stem. Brush mushroom caps with olive oil and place on baking sheet. Sprinkle with pepper. Stuff each pepper with several cubes of brie, cranberries and…

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Crave-Worthy Recipes December 6, 2017

Spicy cranberry and pomegranate, brie crostini bites

Crostini literally means “little toasts.” But don’t let that simple translation fool you into thinking this is some bland breakfast. These tiny bites bring big flavor to the party. The sweet pomegranate seeds pair perfectly with the tart cranberries, creamy brie, crunchy baguette and just the right amount of kick from a jalapeño pepper. (You can leave out the pepper if you must, but you’ll miss out on that delicious sweet heat.) It’s the closest thing to appetizer perfection that can come out of your kitchen this holiday. Cranberry and pomegranate Crostini Crostini Ingredients 1 quality baguette, cut into 1/4 inch thick slices 2-3 tbsp extra virgin olive oil 2 tbsp salted butter, melted 8 ounces of brie cheese, softened Cranberry Relish Ingredients 1 pound fresh cranberries, rinsed 1 cup sugar 3/4-1 cup pomegranate arils or seeds 1 jalapeño pepper (adjust according to your love of spice), finely chopped Directions Preheat oven to 425ºF. Line a…

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News Bites August 23, 2017

Kind Bar dumps 45,000 pounds of sugar in Times Square to show childhood health trend

KIND Bar

KIND snack company is shedding light on just how much extra sugar children consume, by creating a 45,485 pound pile of sugar in Times Square. The 45,485 pounds represent the amount of sugar American children consume every 5 minutes. The American Heart Association recommends children eat or drink less than six teaspoons of added sugars per day. Six teaspoons of added sugar amounts to about 100 extra calories, or 25 grams, per day. But the average amount is nearly triple this recommendation. Many children consume more than 270 calories from added sugars each day according to the 2015-2020 Dietary Guidelines for Americans. Much of this comes from fruity beverages and soft drinks. Artificial sweeteners aren’t without consequence either. “Hopefully it empowers consumers — especially parents — to make informed food choices,” Stephanie Perruzza, RD & Wellness Specialist at KIND told USA Today. Eating foods high in sugar during childhood has been linked to the…

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Crave-Worthy Recipes August 2, 2017

Fresh and easy summer tomato, peach, jalapeño gazpacho

If you’re expecting an abundance of tomatoes, let me suggest an easy way to them up: gazpacho. Gazpacho is a traditional dish from the Andalusia region of southern Spain. Cities in the area, including Córdoba and Seville, average summer temperatures nearing 100ºF, so it’s no wonder locals have their pulse on what makes a refreshing but nutritious summer meal. Unappetizingly, the vegetable-based, soup-like dish is sometimes referred to as a “liquid salad” or “cold soup” — but don’t let that scare you. The flavors fall somewhere between tangy vegetable juice, veggie soup and Mexican salsa, but it’s a unique dish all on its own, that in no way begs to be warmed. When your fruit baskets start filling with an excess tomato crop, try whipping up a batch of gazpacho and serving with a loaf of garlic bread. You’ll keep yourself, or your family, full, cool and satisfied. Summer tomato, peach,…

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Crave-Worthy Recipes July 26, 2017

Restaurant quality at home with roasted red pepper sauce pizza, pasta

It’s good for our tastebuds if we mix things up every so often. Try this roasted red pepper sauce on anything you would typically top with a tomato sauce for an instant, restaurant-worthy upgrade. It’s a unique flavor all on its own, and it will give new life to those dishes you’ve made dozens or even hundreds of times before. It looks like tomato sauce, but the creamy, fiery flavor will surely make you a fan. Roasted Red Pepper Sauce Ingredients 16 oz. jar of roasted red peppers 2 tbsp water 2.5 tbsp butter 3-4 cloves of garlic 1 tbsp dried basil 1 tbsp dried oregano 1 tsp red pepper flakes (optional) healthy dose of fresh cracked pepper 1/3 cup heavy cream (if using on pizza, use 1/4 or less) Directions Add peppers to blender along with 1-2 tbsp of extra liquid from the jar they came in. It’s a bit acidic, but can…

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Crave-Worthy Recipes May 23, 2017

Tropical mango, pineapple, chia smoothie recipe

Tropical mango, pineapple, chia smoothie Serves 2-3 Ingredients 1 cup mango chunks (fresh or frozen) 1 banana 3/4 cup pineapple chunks (fresh or frozen) 1/3 cup plain yogurt 1/2 cup your favorite milk (I like almond milk here) 1/4 cup water 1/4 cup coconut shavings 1/2 cup ice (omit if using frozen fruit) 2 tbsp chia seeds Directions Pour almond milk into blender. Add yogurt, water and chia seeds followed by all fresh or frozen fruit and coconut shavings. Blend on medium high or high until all ingredients are well mixed. Watch for consistency and add more water or fruit for desired thickness. Top with extras for extra texture and presentation if desired — I used almond slices, more chia seeds and shredded coconut. Serve smoothie immediately.

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