The holidays are almost here! And I’ve got an easy, healthy, and delicious holiday salad recipe for you: Kale Salad with Cranberries, Walnuts, and Wild Rice. This festive, simple salad is gluten-free, vegetarian, and vegan. It’s a great recipe for this time of the year, and it will perfectly complement other holiday dishes on your Thanksgiving menu!
I simplified the original recipe just a little bit, using dried cranberries instead of fresh ones, and omitting roasted garlic and bulb fennel! With my changes, all you have to do is chop everything up, have the pre-cooked wild rice ready, make the delicious homemade dressing and toss everything together! So easy! NOTE: Make sure to precook the wild rice in advance – the wild rice normally takes about 45 minutes to cook (cook the wild rice in boiling water), so make sure to have the wild rice all ready before starting to assemble the salad.
I loved the dressing, made with olive oil, Dijon mustard, lemon juice, and lemon peel (I omitted garlic). It had a beautiful color and amazing flavor – I just wanted to eat the dressing with the spoon! The whole salad looks so much like Autumn itself:
I hope you will enjoy this healthy salad during the holiday season!
And, here are the changes I made to the original BHG recipe:
1) The recipe calls for 2 cups of fresh cranberries – I used 1 cup of dried cranberries instead, and did not roast them. SO easy!
2) I also omitted roasted garlic and bulb fennel. Even easier!
3) By making the above changes (omitting 2 ingredients – roasted garlic and bulb fennel) and using dried cranberries instead of fresh cranberries, I made the salad simpler as I did not have to roast cranberries and garlic. The salad did not lose any flavor by making these changes! You will only make the recipe simpler by skipping step 1 of the recipe completely and just doing the last 2 steps (make the dressing and mix everything)! Easy, just the way you and I like it!
Delish Dish, Easy Healthy Recipes, Healthy Recipes, Salads | Tags:
christmas, healthy recipe, holiday season, holiday side dishes, holidays, kale, salad recipe, Thanksgiving, thanksgiving recipe, thanksgiving side dish, vegetarian, walnuts
Hi! I am Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), bringing you today a delicious Pasta Salad with Roasted Vegetables – a delicious way to utilize lots of veggies in a healthy, satisfying main dish! For the list of the ingredients and instructions, follow this Better Homes and Gardens’ recipe. Bell pepper, zucchini, red onion, and asparagus can be grilled, or roasted on high heat in the oven or on the stove top – I love that this recipe is so easy to adjust!
I pretty much followed the recipe instructions, except that I did not want to use the grill, so I roasted the vegetables in the skillet on the stove top instead. I sliced all the veggies and roasted them, in two batches, in a large skillet on high heat, using the same amount of olive oil as the recipe calls for. Then, I mixed everything up with the cooked pasta in the same skillet. The presentation was so pretty, with so many colorful and vibrant veggies:
The recipe is super easy. First, slice the veggies into smaller pieces:
Then, roast them, in two batches, on the stove top, until just softened:
Finally, mix the roasted veggies with the cooked pasta, balsamic vinegar, season with salt and pepper, and add a sprinkling of fresh or dry oregano (optional), and serve:
And, here are the changes I made to the original BHG recipe:
- The recipe calls for grilling the vegetables. You can grill them or, instead, you can pan-roast them on the stove top like I did – the result is pretty much the same! Here is how to pan-roast the veggies: heat up 1.5 tablespoon of olive oil in a large skillet, slice the vegetables into smaller chunks, and roast them in a large skillet on high heat, in 2 batches, using 1.5 tablespoon of olive oil for each batch of vegetables. You will use a total of 3 tablespoons of olive oil for both batches.
- I used at least 2 tablespoons of balsamic vinegar, doubling the amount in the recipe. Use more salt, to your taste.
- The recipe calls for 4 cups cooked rotini pasta – that’s 2 cups of uncooked, dry pasta. I used 2 cups of uncooked, dry penne pasta, which I cooked, drained and mixed in with the rest of the ingredients. This recipe easily converts to gluten free – just use gluten-free pasta.
Delish Dish, Easy Dinners, Easy Healthy Recipes, Grilled Vegetables, Healthy Dinner Recipes, Healthy Recipes, Low-Sodium Recipes, Main Courses, Pasta, Pasta Salad, Vegetable Salad, Vegetables | Tags:
asparagus, bell pepper, Dinner Recipe, Healthy Dinner, healthy recipe, pasta, Vegetables, Vegetarian Recipe, veggies, zucchini
Hello! This is Julia from the food blog JuliasAlbum.com (you can also ALWAYS find me on PINTEREST), and today I am sharing with you a delicious recipe for Balsamic Chicken with Asparagus and Tomatoes – healthy, low fat, low cholesterol, low calorie meal, packed with fiber (vegetables) and protein (chicken). It’s so delicious, you will wish all your healthy food tasted like it!
This dish has a Mediterranean AND Italian flare about it, as it is packed with colorful veggies, and the ingredients include both olive oil and balsamic vinegar! This recipe is lean, healthy, yet will not leave you hungry thanks to all the protein and fiber!
If you’re trying to incorporate more healthy delicious meals into your diet – this is the recipe to add to your recipe rotation list!
And, it takes only 30 minutes to make, from start to finish! Start by preparing all the veggies:
Then, cook the chicken and mix it with the half of the balsamic vinegar mixture:
Then, cook the vegetables (in the same pan – so you will only have to wash one pan!):
Finally, combine everything for a delicious meal and beautiful presentation:
And, here are the changes I made to the original BHG recipe:
1) The recipe is very good as is. I would double the sauce as I always love to have lots of sauce! You can use leftover sauce as a salad dressing.
2) If you’re using a different cut of chicken (I actually did – I mistakenly bought boneless, skinless chicken thighs and not chicken breast tenderloins) – make sure to drain all the liquid that the chicken releases after being cooked, before you add the balsamic sauce. That way, the balsamic sauce will not be thinned out by the chicken juices (if you use skinless, boneless chicken thighs like I did). With leaner meat, such as chicken breast, this should not be a problem.
30-Minute (or Less) Chicken Recipes, 30-Minute (or Less) Dinners, Chicken, Chicken Recipes, Chicken Thighs, Delish Dish, Dinner, Easy Dinners, Easy Healthy Recipes, Healthy Dinner Recipes, Healthy Recipes, Main Courses, Quick and Easy Recipes | Tags:
asparagus recipes, carrots, chicken dinner, chicken recipe, healthy chicken recipe, healthy recipe, italian food, mediterranean, tomatoes, Vegetables, weeknight dinner
I’m Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; I’m a Manhattan based Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes. I recently healed myself from a decade of chronic pain and love sharing my tasty anti-inflammatory recipes with you!
I Recreated this recipe: http://www.bhg.com/recipe/cherry-almond-snack-mix/
This recipe is a healthy redo of a Cherry-Almond Snack Mix. I love whipping up snack mixes because they’re easy to make and perfect when you need a filling snack on the go, but it’s easy to load our mixes with sugar and salt laden ingredients that will end up slowing us down. Here’s a healthier version of the recipe featuring loads of super foods that your body will love.
I suffer from allergies to lots of foods, including dairy and gluten, so I have to be careful about what I put into my body. While it’s difficult to eat around dietary restrictions, my allergies actually encourage me to pick whole, natural foods, and that’s what we should all be eating anyway. It’s empowering to know where my ingredients come from and how they help my body stay strong and healthy.
This snack mix features some of my favorite super healthy foods. Raw almonds are a potent source of protein, potassium, calcium and fiber and are a great food to help you refuel when you experience a lull in your energy. Coconut oil is a healthy, vegan alternative to butter and adds a sweet nutty flavor to the mix. Cinnamon is a one of my favorite cozy spices and a surprisingly good source of antioxidants and fiber.
My healthy snack mix redo is easy to make, easy to store and is the perfect healthy treat to keep you energized and satisfied.
Amie’s Valpone’s Version: Cranberry-Raisin Anti-Inflammatory Snack Mix
I recreated a snack mix that I wanted to revamp with a touch of anti-inflammatory ingredients and lean protein as well as vitamins and minerals instead of making another nibble that’s void of any nutrients! I switched up the ingredient list and removed butter, which is inflammatory to many people since it contains dairy. I also removed the gluten-containing ‘sweetened’ cereal so you aren’t getting any added sugar in this bowl of goodness. Finally, I removed refined white table salt and used Himalayan sea salt for extra nutrients and minerals in every spoonful. My version is gluten, dairy, soy and refined sugar free!
I started with 2 cups of whole grain cereal (not white flour cereal) then I added 2 cups of whole raw almonds and 1 cup of pumpkin or sesame seeds for protein. I melted 2 Tbsp. coconut oil, which is incredibly good for thyroid and stomach health and added that to the mix along with 1/2 tsp. ground cinnamon, 1/4 tsp. Himalayan sea salt, 1 cup dried cranberries, and 1/2 cup raisin in a large bowl; I mixed everything well until it was combined and tossed to coat. Then, I baked it for 20 minutes in a baking dish and stirred the mixture once half way through. I roasted this snack until the almonds were toasted, then removed from the oven and set aside to cool for 30-40 minutes.
Once mixture is cooled, I stirred in 2 Tbsp. chia seeds and 2 Tbsp. flax seeds. Serve as a snack or serve as a breakfast cereal with almond milk and fresh berries. You can easily store this dry snack mix in a sealed container for up to 5 days. Enjoy!
Amie recently healed herself from illness including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; I share my story of how Clean Eating and Detox saved my life and I hope to inspire you to Clean up your food, too. I live in Manhattan, NYC where I cook for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. My work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Come say hello and visit me on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. My first cookbook on ‘Clean Eating and Detox’ will come out in Spring of 2016.
Hi all, it’s Sheena, digital editor for bhg.com, joining today. As a registered dietitian it’s my job to let the world know that March is national nutrition month! (No, that exclamation point is not a mistake, it really is that exciting!) I figured there’s no better time than during nutrition month to get refreshed on the MyPlate guidelines, so I cooked up this Garden Vegetables Lasagna meal that knocks out all five food groups.
As you can see, you can stick to “the plate” while still allowing your foods to touch. Think about this the next time you make a casserole, main-dish salad, or stir-fry. You can add every food group to recipes that mix ingredients. Want proof that all the food groups are accounted for in this recipe?
It may look skimpy in the protein group, but because there is so much dairy, which also contributes protein, this veggie-loaded meal still provides 29 grams of protein with only 421 calories! One other delicious thing about this recipe I must point out is the Essential Everyday Vinaigrette used for the salad. The name says it all. I would happily enjoy this dressing every single day. It’s so easy to make – especially using a screw-top jar for mixing ingredients – and tastes better than anything out of a bottle without strange ingredients I can’t pronounce. I bet you have each ingredient in your pantry right now.
It all comes together as an all-in-one meal the whole family will enjoy. Or one delicious dinner and a week’s worth of leftovers, if you eat like me.
Hello again, it’s Sheena, digital food editor for bhg.com, joining in today. This week my checking account was dangerously low and I had several perishable ingredients in my fridge to use up so I turned to this healthy Spicy Brazilian Turkey Soup recipe from Eat Well, Lose Weight magazine. This homey recipe allowed me to use up a partially-used can of leftover coconut milk, cilantro, and that one random bottle of beer in the back of my fridge, while utilizing other ingredients I have stockpiled (peanuts, garlic, onions, etc).
As usual, I improvised a bit to make this soup recipe fit my needs. I didn’t have turkey on hand and didn’t want to spend the money protein usually costs, so I opted for pulling from the many, many chicken breasts in my freezer. The greatest moment making this recipe came when I had the ingredients in the pot simmering. I had to run upstairs to transfer laundry and as I made my way back downstairs I caught the wafting aroma of beer, tomatoes, and ginger mingling on the stovetop. Irresistible!
In keeping with my theme of using up ingredients, I opted to garnish each bowlful with some chopped avocado that needed to be used up. The avocado seemed to marry nicely with the other Mexican ingredients. All the wonderful flavors from bold ingredients and fresh herbs made this a wholly satisfying, low-cal meal! Check out more great healthy recipes when you download your digital copy of Eat Well, Lose Weight magazine by clicking here. Get the recipe here: Spicy Brazilian Turkey Soup