Merry Christmas! Here’s an easy holiday treat that everyone will love! With just 140 calories (4 + points), 18 carbs, and a mere teaspoon of sugar each, these deceptively decadent beauties will feel like they’ve been sent from Santa himself! The cupcakes are moist and oh-so-chocolatey, with just a hint of of peppermint. The crowning glory is fluffy whipped cream cheese frosting topped with crushed peppermint candy. Add it all together, and all I can say is ho-ho-ho!]]>
It wouldn’t be Christmas without these chocolaty, peppermint filled gems. Our Christmas tradition is to put a batch in the oven as we start to decorate the tree, and by the time we are half way through, I’m pulling them out of the oven much to my boys delight. They like them best when the outside is dried and crackly , but the inside is still a bit soft – with the chocolate oh-so-melty and the peppermint chewy….]]>
Pumpkin Spice Latte: Just like the coffee shop favorite / just one carb choice / none of the added sugar. ]]>
This got its name because every time I make it, my family says "Oh, I love those potatoes!" You can make this with waxy potatoes, if you want, but russets brown much better.]]>
If you know me, you know I love garlic. There is no such thing as too much garlic, which is why Chicken with Champagne and 40 Cloves of Garlic is one of my favorites. The combination of the garlic and the subtleness of the champagne pair really well here. Adding champagne brings out a nice flavor and an elegance that will impress any guest.]]>
? Peach and Black Bean Salsa with Chips Salsa usually refers to a tomato-based, sometimes spicy sauce that’s served dip-style with tortilla chips. Here, however, the tried and true gets a new twist. Instead of tomato, there’s juicy peach. (Hint: Use a fully ripened peach so that it’s lusciously sweet tasting.) To balance it out and give it great body, I’ve incorporated black beans. Now this lively salsa, with its Caribbean accent, can be served as a satisfying salad, not just as a dip for chips. (From “The With or Without Meat Cookbook”, p. 64) Author: Jackie Newgent Ingredients Juice of 1 lime (2 tablespoons) 1 small jalape?o pepper with some seeds, minced ¼ teaspoon sea salt, or to taste ¼ teaspoon freshly ground black pepper 1 tablespoon unrefined peanut or flaxseed oil 1 large fresh peach, pitted and finely diced 3 scallions, green and white parts, thinly sliced ½ teaspoon finely chopped fresh oregano leaves 1 (15-ounce) can black beans, gently rinsed and drained (1½ cups) 48 blue corn or sweet potato tortilla chips Instructions Add the lime juice, jalape?o, salt, and pepper to a medium bowl. Whisk in the oil until well combined. Stir in the peach, [...]]]>
? Tahini-Dressed Roasted Eggplant Like Middle Eastern cuisine? You’ll love this dazzling side dish of tahini-dressed roasted eggplant rounds, arranged in layers that are lovingly interspersed with fresh parsley. It’s a showstopper, so also consider serving it as a stand-alone appetizer. Hint: If you have leftovers, add the eggplant and tahini dressing to a food processor and purée with an extra splash of lemon juice to make roasted eggplant dip. Author: Jackie Newgent Recipe type: Side Dish Cuisine: Middle Eastern Ingredients 1 large (1¼-pound) eggplant, cut crosswise into 12 slices Olive oil cooking spray ¼ teaspoon + ⅛ teaspoon sea salt, or to taste 3 tablespoons tahini 3 tablespoons unsweetened green tea or vegetable broth Juice of 1 small lemon (2 tablespoons) ½ tablespoon extra-virgin olive oil 1 large garlic clove, minced Pinch ground cumin, or to taste 16 large fresh flat-leaf parsley leaves + 4 fresh flat-leaf parsley sprigs Instructions Preheat the oven to 450°F. Spritz both sides of the eggplant slices with olive oil cooking spray. Sprinkle with ¼ teaspoon salt. Arrange onto a large, unbleached parchment paper-lined baking sheet. Roast in the oven until fully cooked and lightly browned, about 30 minutes, flipping over eggplant rounds [...]]]>
? Savory Mediterranean Oats (From “The With or Without Meat Cookbook”, p. 19) When it’s all about cooking just for you, treat yourself to this clever morning main dish designed for one. Think of it like a creamy risotto, but with oats as the grain of choice. The goat cheese and basil provide an unforgettable finishing touch. After discovering this savory way to prepare oatmeal, you might not want to go back to a sweetened bowl of it again. Author: Jackie Newgent Ingredients 1 cup low-sodium vegetable broth 4 large sun-dried tomato halves, not oil-packed, thinly sliced (do not rehydrate) Pinch sea salt, or to taste ⅛ teaspoon freshly ground black pepper, or to taste ½ cup old-fashioned rolled oats 1 tablespoon minced fresh chives 3 tablespoons plain fat-free Greek yogurt 1 tablespoon thinly sliced fresh basil 1 tablespoon crumbled soft goat cheese Instructions Bring the broth, sun-dried tomatoes, salt, and pepper to a boil in a small saucepan. Stir in the oats and chives, and reduce heat to medium. Stir, until the oats are fully cooked, about 5 minutes. Remove from the heat and stir in the yogurt. Adjust seasoning. Transfer to a bowl, sprinkle with the basil [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Turkey and Wild Rice Salad Prep time 10 mins Cook time 60 mins Total time 1 hour 10 mins Because I can’t stand to see good food go to waste, I try to find ways to use up all the odds and ends in our refrigerator before going back to the grocery store to shop for another week of meals. (You know I’m obsessed with weekly menu planning!). After our Thanksgiving feast, I find that we’re eager to finish up the sweet potato pie, cornbread stuffing and other flavorful side dishes, but the roast turkey and cranberry sauce sometimes languish at the back of the refrigerator. Last year I invented this salad that can help you give new life to some of those leftovers. Author: Aviva Goldfarb Recipe type: Salad Ingredients 1 cup wild rice blend, such as Lundberg’s 1 cup cooked turkey breast, chopped 1 cup sliced celery (about 2 stalks) ? – ? cup scallions, green parts only, thinly sliced, to taste ? cup dried cranberries or ? – ? cup cranberry sauce, to taste ? cup light balsamic vinaigrette dressing [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Sweet Whole Wheat Cornbread Prep time 15 mins Cook time 30 mins Total time 45 mins This sweet cornbread, made with whole wheat flour, is a quick and easy side dish for Thanksgiving, but you can serve it year-round instead of rolls. It also makes a great breakfast or snack with apple or pumpkin butter. Yum! Author: Aviva Goldfarb Recipe type: Side Dish Cuisine: Cooking Basics Serves: 4 Ingredients 1 cup whole wheat flour 1 cup cornmeal 2 tsp. baking powder ¼ tsp. salt ¾ cup brown sugar, packed 2 eggs, beaten 1 cup nonfat or low fat milk ¼ cup canola or vegetable oil Instructions Preheat the oven to 350 degrees. Spray an 8 x 8-inch baking pan thoroughly with nonstick cooking spray. In a mixing bowl, combine all the dry ingredients (I like the white whole wheat flour from King Arthur’s Flour) and then add the wet ingredients. Stir until just combined with no lumps (don’t overmix), and transfer it to the baking dish. Bake it for 30 minutes or until it is golden brown and a wooden toothpick inserted in [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Baked Risotto with Spinach and Cremini Mushrooms Prep time 30 mins Cook time 30 mins Total time 1 hour Perfect risotto without having to stir it for 30 minutes straight! This is a wonderful version, adapted from my friend Debbie Lehrich’s recipe. Even my husband, who doesn’t normally like risotto much, had three helpings! Try this as a vegetarian main dish for Thanksgiving. Author: Aviva Goldfarb Recipe type: Main Dish Cuisine: Thanksgiving Serves: 4 Ingredients 2 Tbsp. extra virgin olive oil 1 yellow onion, finely chopped (about 1 cup) 1½ cups Arborio rice 6 oz. baby spinach 24 oz. reduced-sodium chicken or vegetable broth 8 oz. sliced cremini or baby bella mushrooms ¼ tsp. salt-free lemon pepper seasoning 1 cup shredded or grated Parmesan cheese, plus extra for serving 1 Tbsp. sherry, (optional but great) Instructions Preheat the oven to 400 degrees. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender. Add the rice and stir to coat it. Stir in the spinach, [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. French Cassoulet with White Beans and Sausage Prep time 5 mins Cook time 25 mins Total time 30 mins Cassoulet is a French bean stew that is usually made with meat, tomatoes and spices. This version is amazing because it’s so quick, yet tastes like it’s been stewing for hours! This recipe could also be a great vegetarian main dish for Thanksgiving or any family meal. Author: Aviva Goldfarb Recipe type: Main Dish Cuisine: Thanksgiving Serves: 6 Ingredients 3 Tbsp. extra virgin olive oil 14 oz. Gimme Lean (meatless) sausage or 1 lb. uncooked pork or turkey sausage (use wheat/gluten-free if needed) 1 yellow onion, diced 1 tsp. minced garlic, (about 2 cloves) ½ tsp. dried oregano ½ tsp. dried basil ¼ cup bread crumbs or panko (Japanese bread crumbs) 15 oz. diced tomatoes, with their liquid 15 – 19 oz. canned cannellini or white kidney beans, drained and rinsed Instructions Preheat the oven to 400 degrees. In a large Dutch oven or oven-safe deep skillet, heat 2 Tbsp. oil over medium heat. Add the sausage (if you are using meat sausage, remove [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Garden Quichelettes Prep time 10 mins Cook time 30 mins Total time 40 mins Apparently everyone knows about these little egg and veggie bites except me. I had a version of them recently at the home of my friend Debbie Brodsky and was enamored with how adorable and appealing for kids they are. You can make endless variations—Debbie makes hers with egg whites and chopped bread or cooked pasta. You can also use whatever vegetables you have on hand or like in your omelets, like mushrooms, jalape?o peppers or seeded tomatoes, or swap the Cheddar cheese for Swiss or mozzarella. These are also excellent when reheated for a quick and healthy breakfast and are a great breakfast recipe as well as an easy dinner. Author: Aviva Goldfarb Recipe type: Breakfast Snacks and Appetizers Serves: 6 (2 each) Ingredients 6 oz. baby spinach 6 eggs ½ cup nonfat plain Greek yogurt, or use any plain yogurt or sour cream 1 cup shredded Cheddar cheese 1 tsp. dried Italian seasoning ⅛ red onion, finely chopped (1/4 cup) ¼ bell pepper, any variety, finely diced (1/4 [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Homemade Ranch Dressing with Carrots and Broccoli Prep time 5 mins Cook time 3 mins Total time 8 mins Homemade Ranch Dressing is so easy to make. Now you can add it to your list for healthy snacks and appetizers. My 14 year old daughter Celia made it and loved it so much that she made another batch the next day. Then we ceremoniously threw the bottled stuff away and pledged never to buy it again. We were shocked to see that among other ingredients we can’t pronounce it has MSG in it! You can use the leftover buttermilk to make homemade buttermilk biscuits (recipe coming soon). Author: Aviva Goldfarb Recipe type: Salad Serves: 6 Ingredients 2 Tbsp. sour cream or Greek yogurt 2 Tbsp. mayonnaise 2 Tbsp. reduced-fat buttermilk 1 tsp. white wine vinegar 1 Tbsp. fresh chives, minced ¼ tsp. garlic powder ¼ tsp. dried dill ⅛ tsp. salt ⅛ tsp. black pepper 1 lb. carrots, Instructions Cut carrots into sticks (or use 2 heads broccoli, cut into florets and steamed for 1 – 2 minutes until just bright green) In [...]]]>
? Chicken, Barley, and Bow-Tie Soup? Prep time 15 mins Cook time 40 mins Total time 55 mins When you are going through chemotherapy, it may be difficult to find the energy and appetite to eat protein-rich nutritious meals. Chicken, Barley, and Bow-tie Soup from Holly Clegg’s Trim and Terrific Eating Well Through Cancer cookbook is as soothing as it is delicious. Diabetic-friendly and a good source of protein, this recipe makes a large pot so you can make once and eat it throughout the week helping to ease your workload. You can also freeze extra for another time, and take advantage of the time-saver and use rotisserie chicken to save a step. Chicken, Barley, and Bow-Tie Soup? A hearty version of a favorite remedy with barley and pasta is one of my favorites. For more recipes like this, lLook for Holly’s Eating Well Through Cancer cookbook, which is now also available in a Spanish edition, Alimentándose biendurante el cáncer. Author: Holly Clegg Recipe type: Soup Serves: 10 cups Ingredients 1 cup chopped celery 1 cup chopped onion 2 cups baby carrots 8 cups low-sodium fat-free chicken broth ½ cup pearl barley 2 cups bow tie pasta (uncooked) [...]]]>