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.
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 :)
I like fro yo and I like guilt-free desserts.
I presume you do too, I mean, you’re here aren’t ya? ;)
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.
Dying of happiness.
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!
Now here is some sprinkle action!
(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!)
More from BHG.com:
Delish Dish | Tags:
Better Homes and Gardens recipes, blogger, bloggers, blueberries, delish dish, Dessert, Desserts, easy, healthy, raspberry, Recipe, Recipes, summer, vegetarian
I don’t know about you, but during these hot months I’m always looking for easy, flavorful recipes. I like things that I can quickly fix for myself or use for simple, no-fuss get-togethers with friends. As you can imagine, when I saw this recipe for Grilled Arugula Bruschetta, I was thrilled.
Not only could this work as an easy summertime meal / snack for one, but it would also be a great little treat for entertaining.
I took a few liberties with the original recipe and gave it a twist using ingredients I had in my refrigerator. To start, I roasted some asparagus tips with a little olive oil, lemon zest, salt, and pepper. Just before they were ready to come out of the oven, I threw in a cup of frozen peas.
Once this mixture was cooled, I tossed in the fresh arugula listed in the recipe. I’m all about eating as many veggies as I can, so when I saw the opportunity to add a few more to this recipe, I went for it.
I also opted to prepare the bruschetta in my oven. Since my grill was out of propane, it was the best option. I simply set the oven on broil. So simple!
As I was sampling my creation, I realized that you could vary this recipe and have a lot of fun by using the same base, but topping it instead with your favorite veggies or any leftovers from your fridge. You also could up the protein by adding some diced chicken.
You can get the full recipe here, but remember the options and flavor combinations are only limited by your imagination and what you have access to.
Michael Wurm, Jr. – Inspired by Charm
Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.
For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.
I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.
Cheers to outdoor summer meals!
Delish Dish, Let's Party | Tags:
arugula, bbq, Berries, berry, blueberry, cheese, easy, entertaining, feta, fresh, gluten free, healthy, nuts, outdoor, Party, pecans, Recipe, salad, summer
Aloha! My name is Shanna and I am the cook and baker, food stylist and photographer of the blog, Pineapple and Coconut . My awesome husband is my number 1 taste tester and dishwasher, and my two young daughters eat all of what I make! That is a win in my book. My focus for my recipes is fresh whole ingredients, always organic, non-gmo and locally sourced when possible and of course I love adding in tropical flavors as often as possible since I adore all things Hawaiian and tropical. Living in Las Vegas makes for finding 100% local tricky sometimes, but we have some amazing farmers markets and food co-ops and even our own little backyard container garden. I also believe in life is too short not to eat dessert, so I make sure all my desserts have the highest quality ingredients I can get. I like to eat and make food that looks and tastes amazing.
I was thrilled when Better Homes and Gardens invited me to make a recipe for them for their Delish Dish blog. I sat down at my computer and surfed their recipe page looking for the perfect dish to make. With it almost summer, ( yay my favorite season) barbecues and grills are coming out from their winter hiding spots and are gearing up for a long summer BBQ season, I knew I wanted to make a delicious summer BBQ recipe. I saw this Jerk Chicken and Slaw recipe and I knew that was what I wanted to make. But I wanted to make a few changes. I am a huge fan of BBQ chicken drumsticks, they are such a great summer BBQ food, kids love them because they can hold on to them and not have to worry about using a fork to eat ( something my kids always forget to do anyway) and the possibilities are endless with flavor combinations with them. They also go amazing with a variety of side dishes.
I started out with the drumsticks rinsed and patted dry and then seasoned well with this amazing organic Jamaican Jerk Spice I have. I have a funny story about Jamaican Jerk Spice…
When my husband and I were first dating, we lived in Vail, Colorado. We would venture over to Breckenridge, CO now and then to eat out at some of the awesome restaurants there. There was one place in particular that we tried on one of our very first dates, Rasta Pasta, that left a very lasting impression on us, and our mouths. They had all these amazing Carribbean and Jamaican inspired pasta dishes, one was with Jamaican Jerk chicken, another with bananas and pineapple, there was a dish called “Spicy Jammin” and a “Chicken Montego Bay”. Lots of fun dishes. Since my husband and I like heat and spicy foods we ordered our pasta dishes HOT. And let me tell you this, we thought the waiter made a mistake by leaving the entire pitcher of water on our table instead of just pouring two glasses and taking it to full other patron’s glasses. Oh no. He left it there on purpose.
Those pasta dishes were quite possible the spiciest food we have ever eaten. Even to this day almost 10 years later, we still talk about how we drank 2 pitchers of water and our mouths were still on fire. It was years until I ate Jamaican Jerk spice again. And that time I asked for way less spice, which was a wise decision. I love the flavor of Jamaican jerk spice so when I saw this recipe I knew I wanted to make it, but make it so I didn’t need 2 pitchers of water to go with it.
The original recipe for this Jerk Chicken and Slaw called for chicken breasts and cooked either on a skillet or grill pan. I decided to marinate the chicken drumsticks overnight and grill. A few steps I did differently were:
- 3lbs of organic chicken drumsticks marinated with 2 Tbsp Jamaican Jerk Spice, 1 tsp sea salt, 1/2 tsp fresh ground black pepper, 1/4 c light brown sugar, 2 Tbsp EACH cider vinegar and white wine vinegar. Marinate in a baggie in the refrigerator 6 hours up to overnight.
- Preheat a grill to 450 Deg F. I placed the drumsticks on a baking sheet and sprinkled with another tablespoon of the spice ( obviously use more or less depending on how spicy you want it) and more salt and pepper. Place on the grill and I flip eer 5-7 min until a meat thermometer inserted into the thickest part of the drumsticks is 185 Deg F. About 20-25 min depending on the thickness of the chicken.
- Once the chicken drumsticks are fully cooked, let rest for 10 min before serving.
This slaw is a perfect side dish to go with the spicy jerk chicken drumsticks. Its cool, sweet, crunchy and tangy. The original slaw recipe from the Jerk Chicken and Slaw, called for just pineapple, baby bok choy ( another fave of mine) red cabbage and cider vinegar. I decided since the chicken drumsticks had the cider vinegar in the marinade that I wanted to go a slightly different route with the slaw. I used half pineapple balsamic and half white balsamic vinegars in place and I also added in julienned mango and cilantro. I made this an hour before I grilled the drumsticks so it had a chance for all the flavors to come together. I also made a side of sticky rice to finish off the meal.
Either way that you prepare this recipe, the original way for the Jerk Chicken and Slaw, or my adapted version which I am calling Jamaican Jerk Chicken Drumsticks with Pineapple Mango Slaw, you will have a 100% guaranteed amazing meal. Perfect to eat out on the back deck or patio or to bring to a BBQ potluck! Aloha!
I love making pasta salads when entertaining because it’s easy to make a lot, not too pricey, filling, and they are great at room temperature. This pasta salad recipe is nicely balanced with beans and greens, and a store-bought pesto makes it so easy! I adapted BHG’s Italian Pesto Pasta Salad recipe by adding kale and pecans.
I pull the kale off the stalks and shred them into pieces by hand. After boiling the pasta, I throw the kale in that same pot, with a bit of olive oil, and saute´ briefly until wilted and bright green. I then toss the hot pasta with the greens, canned beans and pesto.
Chopped green scallions and toasted pecans can be sprinkled over the top before serving, or mixed in, for an extra crunchy kick.
This dish is great served warm or at room temperature, and is easily made ahead.
For the full recipe, click here. I simply substituted kale and pecans for the suggested arugula and pine nuts. The dish could also be made vegan by leaving out the cheese and using a dairy-free pesto. It could easily be made with gluten-free pasta as well. Enjoy!
Delish Dish, Let's Party | Tags:
beans, canellini, dairy-free, dinner, easy, entertaining, gluten free, green onions, healthy, kale, nuts, Party, pasta, pecans, pesto, scallions, vegan, vegetarian, weeknight