BHG Delish Dish

Stirring Up Ideas In The Kitchen


Hi BHG! My name is Christine, and I am the blogger behind WRY TOAST, a healthy-eating blog focused on seasonal recipes that fit into any woman’s hectic lifestyle. As someone who strives to create recipes that are easy, accessible, and most importantly — fun! — I was immediately drawn to this Make-Ahead Baked Ziti – Who doesn’t love the convenience of pre-made dishes? And three cheeses?! I’m in heaven.

Experimenting with a dish like this is simply a pure joy – There’s tons of room for creativity, all while staying true to the original recipe. From first glance I knew this ziti had the potential to take on loads of springtime veggies, so I appropriately added peas, diced leeks, and sliced cherry tomatoes into the scheme. I also played around with the cheeses, swapping out pungent gorgonzola for milder mini mozzarella balls, better known as bocconcini.

In addition to the above tweaks, I decided to play around with the cheese sauce, too. Rather than build my sauce with a cup’s worth of cream, I opted instead for skim milk, then balanced out the lack of fat in the milk by creating a basic roux of 2 tbsp butter + 2 tbsp flour. These simple switches toned down the calories and fat while still yielding an impossibly creamy cheese sauce, so it was a major win-win.

This recipe is the ideal meal to prep on Sunday, then throw it in the oven mid-week when you’re too crazed to make a homemade dinner from scratch. And not only is the pre-made angle a significant plus, but I love how the trio of cheeses help mask the overflowing veggies – Kids will never know you’re sneaking them in! Experiment with chopped broccoli, diced peppers, asparagus, mushrooms – You name it! This is a wonderfully versatile dish and can be easily tailored to please any discerning palate – Be sure to check out the original recipe, and get cooking! x


Meagan Wied is the author and photographer at A Zesty Bite, where she showcases recipes, lifestyle and travel posts.  On her site you’ll find twists on classic, approachable meals that can be shared around the family table.  Meagan lives in Lubbock, TX with her husband, nephew, daughter, son and dog.

Quinoa Salad with Roasted Green Chilies 

At the beginning of every New Year people including myself are searching for healthy meal options.  Whether it is soup, salads, smoothies or entrees people want to find a good meal without having to sacrifice taste.


This Quinoa Salad has the flavor profile and healthy touch that people want this time of year thanks to the roasted green chilies, craisins, cilantro and homemade vinaigrette.  The original recipe called for green onions but with kids in the house I knew that I better opt out of them for this recipe because there would be no way to get that past their taste buds.  I felt like the craisins were a great addition to try and add a little color to this dish.  Plus my kids will devour this without thinking twice.

Quinoa Salad with homemade vinaigrette

I suppose if I’m promoting healthy recipes like this I probably need to get on the bandwagon and work on being more active this year as well.  I know its always hard to find enough time for everything in our daily lives, but not only is this recipe good for you….its a quick one as well.  Recipes like this one take away my excuse of not having enough time to workout.  Looks like I’ll be working on getting fit this year just like the rest of the world.

Quinoa Salad with Roasted Green Chilies

Check out the full recipe for the Quinoa Salad here.

If you’re looking for a quick and delicious, meatless main dish, this Whole Wheat Gnocchi, Sweet Corn & Spinach in Cream Sauce is a definite keeper.

Gnocchi, Sweet Corn & Spinach in Cream Sauce

As I was searching the Better Homes and Garden’s website for my next inspiration, I came across a selection of 42 Healthy Dinner Recipes for under $3.00 per serving. That’s when I found this scrumptious recipe for Gnocchi, Sweet Corn & Arugula in Cream Sauce.

The recipe as written is fantastic, so if you want to stick with the original, you’re golden.

Whole Wheat Gnocchi, Sweet Corn & Spinach in Cream Sauce

All I did was modify a few simple things…

For one, I switched out the regular gnocchi for whole wheat gnocchi. I figure if we’re going to call this dish healthy, we might as well go all in. I even added 1/2 of a diced red bell pepper for a little added veg and a nice pop of color.

The original recipe calls for 3 cups of torn fresh arugula, but I found a nice blend of baby spinach and arugula at my supermarket so I opted for that instead. I am sort of obsessed with spinach (and luckily so are my kids), so it totally worked out.

Whole Wheat Gnocchi, Sweet Corn & Spinach in Cream Sauce

The last thing I did was to add 1/3 cup of grated parmesan cheese to the cream sauce which gave it more of a creamy and silky alfredo taste.


I was pleasantly surprised at how quick this meal came together, as well as how cost friendly it was, not to mention healthy too! It doesn’t get much better than that, am I right?!

You can find the original recipe HERE. Use the little tweaks I made, or make it your own. Either way, you’re going to love it!

Surprise your special someone this Valentine’s Day with quick and easy Bittersweet Chocolate Bark with Pretzels.

Bittersweet Chocolate Bark with Pretzels

While I’m all for the convenience of store-bought candy, it’s hard to avoid going the DIY route when it’s as easy and customizable as this Bittersweet Chocolate Bark with Pretzels. I’ve swapped the spicy candy additions in the original recipe for a little something salty and a little something sweet. But before we get to the toppings, let’s talk chocolate.

Bittersweet Chocolate Bark with Pretzels

If there ever was a time to splurge on high-quality chocolate, this is that moment. Aim for the best bittersweet chocolate you can find, as it’ll be the primary canvas upon which you scatter a colorful array of toppings, so you want that canvas to be as pleasing to the palate as possible.

Bittersweet Chocolate Bark with Pretzels recipe

And then it comes time to top the melted chocolate with all of your favorite snack items, from salted pretzels and sour gummy O’s to heart-shaped sprinkles and any other festive or flavorful odds and ends stashed in your pantry.

Bittersweet Chocolate Bark with Pretzels recipe

The final touch to your confectionery canvas? A swift drizzle of pink candy melts that lend a pop of color to your Valentine’s Day dessert dream. You can purchase candy melts in large grocery stores or craft stores, or find every color of the rainbow by purchasing them online.

Bittersweet Chocolate Bark with Pretzels recipe

Ready to woo your special someone with homemade Bittersweet Chocolate Bark? Check out the recipe then find inspiration with a few more of my favorite Valentine’s Day-inspired sweets.

- Kelly Senyei, Just a Taste

Start your morning with quick-fix Quinoa and Fruit Breakfast Bowls topped with your choice of fresh fruit, chopped nuts, toasted coconut and more.

Quinoa and Fruit Breakfast Bowls Recipe

Breakfast is often the most rushed meal of the day, but now it just got a whole lot faster and more filling thanks to Quinoa and Fruit Breakfast Bowls. This hearty morning meal stars nutrient-packed quinoa, which can be cooked up to three days in advance and stored in the fridge for a quick and easy breakfast alternative to cereal and oatmeal.

Quinoa and Fruit Breakfast Bowls recipe

Once the hull is visible on the quinoa, you know it’s cooked to puffed perfection. At this point, it can be wrapped securely in plastic wrap and stored in the fridge, or you can continue on to breakfast bowl glory.

Quinoa and Fruit Breakfast Bowls recipe

And this is when the customization kicks in. While the original recipe calls for stirring in apple juice and topping the quinoa with a dollop of jam, I’ve opted to skip the sugar-packed juice and jam, swirl in a scoop of peanut butter and top it all off with added crunch, courtesy of some toasted coconut.

Quinoa and Fruit Breakfast Bowls recipe

To toast flaked coconut, simply spread it in an even layer on a parchment paper-lined baking sheet then bake it at 350ºF for 5 to 7 minutes, tossing it as it browns. The coconut will toast quickly, so it’s important to mix it while it bakes to ensure an even, golden brown color. 

Quinoa and Fruit Breakfast Bowls recipe

Add some chopped nuts and a drizzle of honey or agave nectar to your bowl, and breakfast just went from blah to brilliant!

- Kelly Senyei, Just a Taste

Hey everybody!!  My name is Jessica and I blog over at Desserts with Benefits – a healthy dessert recipe blog where I use good-for-you ingredients to make dishes that you can feel good about eating!  I like to make my recipes high in protein, high in fiber, refined sugar-free and as allergy-friendly as I can.  I like to think my blog is like a sinless love affair between decadent desserts and healthy eats.

You know, so we can indulge…  no strings attached  :)

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

I like fro yo and I like guilt-free desserts.



I presume you do too, I mean, you’re here aren’t ya?  ;)

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

So, naturally, I fell in love this Greek Frozen Yogurt recipe.  It looks so incredibly smooth, creamy, light and refreshing.  And absolutely delicious of course.


I’m dying.


Dying of happiness.

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

So I got right onto healthifying that fro yo.  Most of the readers who visit my blog like guilt-free treats that taste just like the real deal (aka unhealthy), so I usually make a few substitutions here and there when recipe-testing.

The original recipe calls for plain, low-fat Greek yogurt, but I only had a tub of plain, nonfat Greek yogurt in the fridge, so I used that instead.  Feel free to use low-fat if you got it!  I wanted to make a large batch too (I tend to “breathe in” my frozen treats, if ya know what I mean), so I increased the amount of yogurt from 24oz to 32oz, while increasing the salt from 1/8 teaspoon to 1/4 teaspoon for flavor.  We need to increase the amount of salt since the batch is larger, otherwise you won’t get a fully rounded out flavor.

I also wanted more of an “ice cream” feel rather than a tangy yogurt flavor, so I added 16oz of organic half-and-half and omitted the lemon juice.

And, since I had just finished making a batch of DIY Vanilla Paste, I substituted the 2 teaspoons of vanilla extract with 1 teaspoon of vanilla paste.  I absolutely love how you can see little black speckles throughout the fro yo!

Finally, I substituted the granulated sugar with 2 teaspoons of organic vanilla-flavored stevia extract – an all-natural, calorie-free, sugar-free sweetener.  I always try to cut out the excess calories and sugar from the desserts I make, and stevia is my favorite go-to sweetener.

All you need to do is freeze your ice cream maker bowl for 24+ hours (I use my KitchenAid ice cream maker attachment).  After that, add the Greek yogurt, salt, half-and-half, vanilla paste and stevia extract to a bowl and whisk together until it’s nice and even.  Place the frozen bowl onto the stand mixer and turn on the “stir” speed.  Pour the fro yo mixture into the frozen bowl and churn until it’s a creamy and dreamy soft-serve consistency.  Scoop the fro yo into a freezer-proof container, cover, and freeze until it’s the texture you like (~2-4 hours).  Scoop into bowls and serve!

This easy, 5-ingredient, healthy Vanilla Bean Greek Frozen Yogurt is sweet, yet refined sugar free.  Even though it’s delicious as is, you can serve it with fresh fruit (sliced strawberries, whole raspberries and blueberries are all great), fresh mint, mini dark chocolate chips, granola, DIY sugar-free Strawberry Syrup or my personal favorite, natural rainbow sprinkles!

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

Now here is some sprinkle action!

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

(And for those of you who might be asking, “Wait, WHAT?  Frozen yogurt in October?!?”  Nope, that’s not weird at all.  Just like chocolate and cake, there is never a bad time for a lil’ bit of fro yo…  especially when it’s made secretly healthy!)

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