Spooky Witch Fingers

Wanna be the scary neighborthis Halloween? How about homemade spooky fingers instead of sugary candy forTrick-or-Treat? LOL

Spooky Witch Fingers

•              1 cup butter, softened

•              1 cup confectioners' sugar

•              1 egg

•              1 teaspoon almond extract

•              1 teaspoon vanilla extract

•              2 2/3 cups all-purpose flour

•              1 teaspoon baking powder

•              1 teaspoon salt

•              3/4 cup whole almonds

•              Raspberry jelly

Combine the butter, sugar,egg, almond extract, rand vanilla extract in a mixing bowl. Beat together withan electric mixer; gradually add the flour, baking powder, and salt,continually beating; refrigerate 20 to 30 minutes.

Preheat oven to 325 degrees F(165 degrees C). Lightly grease baking sheets.

Remove dough from refrigeratorin small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxedpaper. Use the waxed paper to roll the dough into a thin finger-shaped cookie.Press one almond into one end of each cookie to give the appearance of a longfingernail. Squeeze cookie near the tip and again near the center of each togive the impression of knuckles. You can also cut into the dough with a sharpknife at the same points to help give a more finger-like appearance. Arrangethe shaped cookies on the baking sheets.

Bake in the preheated ovenuntil the cookies are slightly golden in color, 20 to 25 minutes.

Remove the almond from the endof each cookie; squeeze a small amount of red jelly into the cavity; replacethe almond to cause the jelly to ooze out around the tip of the cookie. 

Source: based on recipe from AllRecipes 

Lean Comfort Food

Mac and Cheese with 43% less calories, loads of fiber and folate, and a delicious taste? Can't beat that!
Check out this recipe with whole wheat pasta and spinach. Genius!


Baked Mac and Cheese

Servings: 4 portions

• 3 tablespoons plain dry breadcrumbs
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 16-ounce or 10-ounce package frozen spinach, thawed
• 1 3/4 cups low-fat milk, divided
• 3 tablespoons all-purpose flour
• 2 cups shredded extra-sharp Cheddar cheese
• 1 cup low-fat cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
Bake the casserole until bubbly and golden, 25 to 30 minutes.


Per serving: 576 calories; 22 g fat (11 g sat, 2 g mono); 69 mg cholesterol; 63 g carbohydrates; 37 g protein; 9 g fiber; 917 mg sodium; 403 mg potassium.




Source: Eating Well

Pumpkin Mousse Pie

Seasonal fruits and vegetables are always fresh and healthy. Check out this great recipe using pumpkin as the main ingredient. We love when tradition meets creativity.

Frozen Pumpkin Mousse Pie
Servings: 10 portions


Crust

• 30 small gingersnap cookies, (about 7 1/2 ounces)
• 2 tablespoons raisins
• 1 tablespoon canola oil

Filling

• 1 cup pumpkin puree (you can roast in the oven or use canned pumpkin)
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (you can also yogurt ice cream)

Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Per serving: 230 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 42 g carbohydrates; 4 g protein; 2 g fiber; 179 mg sodium; 165 mg potassium.


Source: Eating Well

Mediterranean Frittata

Mediterranean dishes are almost always delicious. Add to that healthy ingredients and you have a top favorite.
Try this Frittata and you won't regret! Very easy, one pot dish.


Mediterranean Frittata

Servings: 6 portions

• 1 cup chopped onion
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 8 organic eggs, beaten
• 1/4 cup milk
• 1/2 cup crumbled feta cheese (2 ounces)
• 1 cup chopped roasted red sweet peppers
• 1/2 cup sliced kalamata or pitted ripe olives
• 1/4 cup slivered fresh basil
• 1/8 teaspoon ground black pepper
• 1/2 cup onion-and-garlic croutons, coarsely crushed
• 2 tablespoons finely shredded Parmesan cheese
• Fresh basil leaves
• (if your kids like broccoli, this is a great opportunity to add this great veggie to the menu)

Preheat broiler. In a large broiler proof skillet cook onion and garlic in 2 tablespoons hot oil until onion is just tender.
Meanwhile, in a bowl, beat together eggs and half-and-half. Stir in feta cheese, roasted sweet pepper, olives (if desired), basil, and black pepper. Pour egg mixture over onion mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking.
In a bowl combine crushed croutons, Parmesan cheese, and the remaining tablespoon of oil; sprinkle mixture over frittata.
Broil 4 to 5 inches from heat for 1 to 2 minutes or until top is set and crumbs are golden. Cut frittata in wedges to serve. If desired, garnish with fresh basil leaves. Makes 6 servings.


Source: Based on recipe from Better Homes and Gardens

Pumpkin and Yellow Pepper Soup with Smoked Paprika

Creamy pumpkin soup is so delicious and feels right in the Fall. Check out this healthy recipe, also great for Halloween and Thanksgiving parties.


Pumpkin and Yellow Pepper Soup with Smoked Paprika

Servings: 7 portions

• 1  tablespoon  olive oil
• 3 1/2  cups  chopped yellow bell pepper (about 2 large)
• 1 1/2  cups  chopped carrot (about 2 medium)
• 1  cup  chopped onion (about 1 medium)
• 1/2  teaspoon  Spanish smoked paprika
• 2  garlic cloves, chopped
• 5  cups  fat-free, less-sodium chicken broth, divided
• 1/4  teaspoon  freshly ground black pepper
• 15 oz pumpkin puree (roast and puree it, or opt for a 15-ounce can of salt-free pumpkin puree)
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  unsalted pumpkin-seed kernels, toasted
• 1  tablespoon  chopped fresh parsley

Heat oil over medium-high heat. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally. Add paprika and garlic; sauté 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture.
Return pureed vegetable mixture to the heat; stir in remaining 2 cups broth and pumpkin. Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently. Remove from heat; stir in juice. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkin seeds and about 1/2 teaspoon parsley. Serve immediately.


Source:  My Recipes

15 Healthy & Yummy Lunchbox Recipe Ideas

It is lunchbox planning time! We know it is a tough and important task, so here are a few ideas to help you out! All healthy, from experienced moms. You can combine items for complete meals.
Variety is always important, so kids don't get bored!

1. Wholewheat pita, peanut butter and sliced banana pockets.
2. Roasted fruits: try roasting banana in the oven with cinnamon and honey. It makes a great dessert!
3. Veggie Pies: stuff the pie with the kids' favorite veggies. Click here for a delicious pie recipe.
4. Wholewheat tortilla wrap: stuff it with veggies, cheese and ground turkey. Use kids' favorite ingredients!
5. Sliced organic veggies with hummus: raw green bell peppers, carrots, brocoli and a small container with hummus for dipping. Click here for a yummy hummus recipe.
6. Wholewheat bread with cream cheese/brocolli/spinach/garlic spread: Blend cream cheese, boiled broccoli, spinach and a garlic clove to a spread consistency. You can also add boiled carrots to the spread.
7. Cubed sweet potato: microwave the whole potato for 8 minutes, let cool, then cut.
8. Plain yogurt with honey and pieces of fruit.
9. Wholewheat Pretzel with hummus for dipping.
10. Sweet potato sliced and baked in the oven with salt and herbs.
11. Whole wheat waffles with peanut butter, honey or maple syrup.
12. Homemade granola bars are always delicious, and kids will love even more if they help bake them! Click here for a great homemade Fruit and Oat Granola Bar recipe.
13. Mini vegetable pizzas: split wholewheat English muffins and top each half with tomato sauce, cheese, and veggies.
14. Make a wholesome snack by cutting whole wheat pita rounds into wedges, toasting them, and packing with cheese slices. 
15. Peanut butter, banana and raisins sandwich in wholewheat waffles. Click here for step-by-step recipe

Click here for other healthy recipes.

5-Minute Orange Cake

Kids love cakes, but most versions bought in stores are loaded with sugar. It can really compromise their taste buds, in my opinion!
This recipe is the quickest possible. In just 5 minutes the batter is in the oven, and the result is a big hit.
Use your imagination and vary the fruit each time you make this recipe. Kids will love the opportunity to choose!

5-Minute Orange Cake
Servings: about 10 slices

- 2 peeled oranges, sliced
- 3/4 cup canola oil
- 2 eggs
- 1 cup brown sugar
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 cup quinoa flour or flakes (you can use all purpose flour instead)
- 1 tablespoon baking powder

Mix in a blender the orange, oil, eggs and sugar to a paste consistency. Move the batter to a round container, and slowly add the dry ingredients. Mix all well with a spoon.  Prepare the baking pan with some cooking oil spray and flour. Bake it for 45 minutes at 325 degrees Fahrenheit. Test the center with a toothpick before turning off the oven. Let it cool for 20 minutes before serving.
If you desire to decorate it with a topping, mix 3 spoons of orange juice with 5 spoons of powdered (also known as confectioner's) sugar. It is ready to decorate.

Picture credit: Marcelo de Breyne

Easy Chicken with Mustard

This dish is so easy to make, and the taste is great! It looks creamy because of the Dijon mustard. The result is a healthy, low calorie, delicious dish. Serve it with grilled cauli-flower and brown rice for a wholesome meal.

Easy Chicken with Mustard
Servings: 6 portions

- 2 Organic chicken breasts (skinless)
- 3 Organic chicken thighs (skinless)
- 1 onion, diced
- 1 garlic head, diced
- 5 tablespoons of Dijon mustard
- Salt and Pepper
- Dry oregano or tarragon
- 1 tablespoon of canola oil
- Juice of one lime
- 1 cup of white wine
- 1 cup of water

Sautee the onion and garlic with the canola oil. Add the chicken cuts, salt, pepper and oregano or tarragon. Stir and cook for a few minutes. Add the lime juice, wine and water. Stir and let it cook for 2 minutes. Add the mustard, stir and let it cook for about 45 minutes in low temperature. Stir from time to time. Add more water if necessary. The consistency will be creamy, and the chicken meat will be incredibly tender!

Grilled Cauli-Flower

Cauli-flower is very healthy, and can be delicious when well seasoned. The "tree" shape makes it appealing (and very intriguing) to kids! Here is a great easy recipe to complement any main dish:

Grilled Cauli-Flower

Servings: 6 portions

- 1 Large cauli-flower
- Salt and pepper
- Canola oil
- 1/2 cup of water

Slice the cauli-flower in diagonal (see picture). Season with salt and pepper.
In a saucepan, add a tablespoon of canola oil. Place one slice at a time. Grill it for about 3 minutes each side. Add a couple of tablespoons of water to hydrate the slices. Let it cook for 2 minutes. Serve it warm.

Granola Clusters or Bars (Oat, Quinoa and Flaxseed)

My kids love granola bars and clusters. Unfortunately most commercial bars in the market are loaded with sugar and other undesirable ingredients. Check out this great recipe using quinoa flakes, oats and flaxseed. It is loaded with proteins, minerals and vitamins. They taste great, and make a perfect snack or dessert!

Granola Clusters or Bars

Servings: about 50 bars, or a pound of granola cereal or clusters

• Canola cooking Spray
• 1 1/2 cups old-fashioned oats
• 1 cup quinoa flakes
• 1/2 cup flaxseed meal or wheat germ
• 1/2 cup chopped raw, unsalted walnuts
• 1/2 cup chopped unsalted almonds
• 1/2 cup chopped unsalted pecans
• 1/2 cup organic agave
• 1/2 cup maple syrup
• 4 oz (113 grs.) of organic apple sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup raisins

Preheat the oven to 300 degrees F. Spray a large baking sheet with canola cooking spray. In a medium bowl combine the all ingredients. Mix really well, using a spoon or your hands. Spread the mixture onto the baking sheet and bake until golden brown. If you want granola, stir it occasionally, about 50 minutes. If you want cluster of bars, do not stir, but keep an eye to avoid burned edges and soft center. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container.

Tapenade

Tapenade is a top favorite here. It's perfect on a slice of toasted French Baguette, or pita bread. It is also fairly healthy, due to its mediterranean ingredients. If you are unfamiliar to this delicious spread, Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. You can find it as a starter in many Mediterranean restaurants. Enjoy!


Tapenade

Servings: 1 1/2 cups

• 1/2 pound pitted mixed olives
• 2 anchovy fillets, rinsed
• 1 small clove garlic, minced
• 2 tablespoons capers
• 2 to 3 fresh basil leaves
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve with slices of French Baguette or Sourdough

Source: food network

Moldy Foods: When Are They Safe?

I'm always a bit "iffy" about moldy foods. If you are a cheese lover like me, you've probably faced the same dilemma: when is it safe to eat?
I found these great tips to distinguish the good from the bad. Check them out! 


1. Hard salami and dry-cured country hams
The USDA says: It is normal for these shelf-stable products to have surface mold. Use. Scrub mold off surface.

2. Hard cheese
The USDA says: Use. Cut off at least 1 inch around and below the mold spot. Mold generally cannot penetrate deep into the product.

3. Cheese made with mold
The USDA says: Discard soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. Molds that are not a part of the manufacturing process can be dangerous. (Can’t tell? Discard.)

4. Firm fruits and vegetables
(such as cabbage, bell peppers, carrots, etc.)The USDA says: Use. Cut off at least 1 inch around and below the mold spot. Small mold spots can be cut off FIRM fruits and vegetables with low moisture content. It’s difficult for mold to penetrate dense foods.

Source: USDA.gov, cnn.com, reader's digest, shine

Xylitol Oatmeal Raising Dark Chocolate (Decandent) Cookies

As we discussed yesterday, xylitol is a great sugar substitute (check posting below!). If you haven't tried it yet, here is a great recipe to start getting familiar with the ingredient!
These cookies taste great, and are quite easy to make.

Oatmeal Raising Dark Chocolate Cookies (with Xylitol)

Servings: approximately 20 cookies

• 1 cup organic raisins
• ¼ cup water
• 3 egg whites
• 1 tbsp honey or agave nectar
• 1 ½ tsp vanilla
• 1 1/3 c xylitol
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• ½ cup nonfat dry milk powder 
• 1 ½ tsp baking powder
• 1 ½ tsp cinnamon
• 1 cup 70% dark chocolate chips
• 2 ½ cup quick-cooking oats

In a blender or food processor, combine first four ingredients. Process for 10-15 seconds until raisins are finely chopped. Pour into a mixing bowl and add xylitol, and vanilla extracts. Combine next four ingredients and slowly add to raisin mixture. Stir in oats and dark chocolate. Drop by tablespoonfuls two inches apart on greased baking sheet. Bake at 350F for 8-10 minutes. Cool on wire rack.

Source: based on recipe from epicdental.com

Benefits of Xylitol

Are you familiar with Xylitol? Ir is a great and safe alternative for sugar!
Xylitol was discovered in the late 19th century, and was first popularized in Europe as a safe sweetener for people with diabetes that would not impact insulin levels. Its dental significance was researched in Finland in the early 1970s, when scientists at Turku University showed it had significant dental benefits. Xylitol is a natural sweetener found in fibers of many vegetables and fruits such as husks from corn, mushrooms, many types of berries, oats, plums, birch, corn, raspberries. It tastes just like sugar, but with 40% less calories!

Absorbed more slowly than sugar, it does not contribute to high blood sugar levels or the resulting hyperglycemia caused by insufficient insulin response. This characteristic has also proven beneficial for people suffering from metabolic syndrome, a common disorder that includes insulin resistance, hypertension, hypercholesterolemia, and an increased risk for blood clots.
What's more, xylitol reduces tooth decay. From the chemical point of view, it has 5 carbon atoms, which means that bacteria and yeast won't be able to process it. 

Xylitol has no known toxicity in humans. In one study, participants consumed a diet containing a monthly average of 1.5 kg of xylitol with a maximum daily intake of 430 g with no apparent ill effects. Xylitol is known to be safe for pregnant and nursing women.


Xylitol can be found in special food stores and at amazon.com


Sources: Wikipedia, Sideeffectsdb

Italian Panzanella with Grilled Salmon...Yummm!

It is grilling time, the options are endless!  Check out this Italian recipe combining Italian salad and grilled salmon. It doesn't take long to make, and the result is a delicious meal loaded with protein, omega-3, selenium  and vitamin C. Enjoy!


Salmon Panzanella

Servings: 4 portions

• 8 Kalamata olives, pitted and chopped
• 3 tablespoons red-wine vinegar
• 1 tablespoon capers, rinsed and chopped
• 1/4 teaspoon freshly ground pepper, divided
• 3 tablespoons extra-virgin olive oil
• 2 thick slices day-old whole-grain bread, cut into 1-inch cubes
• 2 large tomatoes, cut into 1-inch pieces
• 1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
• 1/4 cup thinly sliced red onion
• 1/4 cup thinly sliced fresh basil
• 1 pound center-cut salmon, skinned and cut into 4 portions
• 1/2 teaspoon kosher salt

Preheat grill to high. Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.
Oil the grill rack. Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.
Divide the salad among 4 plates and top each with a piece of salmon.

Source: eatingwell.com

Blueberry Zucchini Delight

I'm always trying to find ways to get my kids to eat veggies and fruits. I love this recipe that includes loads of zucchini and blueberries. Actually, I have to control myself so I don't eat more than my share!


Blueberry Zucchini Bread

Servings:  4 loaves

• 1 cup  all-purpose flour
• 1 cup  whole wheat pastry flour
• 1/4  cup  packed light brown sugar
• 1/4  cup  granulated sugar
• 1  tsp.  baking soda
• 1  tsp.  ground cinnamon
• 1/2  tsp.  coarse sea salt
• 1/2  tsp.  baking powder
• 3  eggs
• 3/4  cup  canola oil
• 1  tsp.  pure vanilla extract
• 2  cups  shredded zucchini
• 1  cup  blueberries
• 2  Tbs.  turbinado sugar (optional)

Preheat oven to 350 degree F. Lightly coat the bottoms of 4 5-inch loaf pans with cooking spray; set aside.

In a large bowl combine flours, sugars, soda, cinnamon, salt, and baking powder; set aside. In a separate bowl combine eggs, oil, and vanilla and mix well. Add to flour mixture and stir until combined. Gently stir in the zucchini and then the blueberries.

Spoon batter into prepared pans and sprinkle with turbinado sugar, if desired. Bake about 40 minutes or until golden brown and a toothpick inserted in the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or cool completely before slicing.

Source: Parents.com

How Do You Wash Your Fruits and Veggies ? (A Great Guide!)

How you wash vegetables and fruits? Organic or non-organic, the washing process is important to kill bacteria, dirt (and pesticides on non-organics).
Women's Health Magazine published a great guide:


Does it have edible skin? 
Think: apples, peaches, tomatoes, zucchini, peppers 

Scrub under running water for 30 to 60 seconds. "Running water helps remove most bacteria," explains Brendan Niemira, Ph.D., lead scientist with the USDA Agricultural Research Service. Scrubbing with a vegetable brush or your fingers (to avoid bruising softer fruit like peaches) will help eliminate stubborn hangers-on. 

Does it have a peel? 
Think: melons, oranges, and yes, even bananas 

Use a vegetable brush or an unused toothbrush on the peel under running water for 30 to 60 seconds. The bristles can reach into crevices on textured skins, where dirt hides. Why bother washing it if you're not biting into it? "Microbes from the fruit's skin can spread to the flesh when you touch it with your hands or a knife," says Alfred Bushway, Ph.D., a professor of food science at the University of Maine. And even if you washed your hands, the 20 people who handled that fruit before you may not have. 

Does it grow in a bunch? 
Think: berries, grapes 

Cut off stalks and stems where dirt can hide, dump the fruit into a colander, and hose down with your sink's spray nozzle for at least 60 seconds. (A too-brief rinse will redistribute the dirt, not remove it, according to tests conducted by Alan Johnson at Northeast Laboratories in Connecticut.) Patting the fruit dry with paper towels will further cut down on bacteria, says Sandria Godwin, Ph.D., a professor at Tennessee State University. 

Is it leafy? 
Think: spinach, lettuce (even prewashed mixes) 

Discard the outer leaves and run the rest under cold water for 30 to 60 seconds. Dry with a salad spinner or blot with paper towels. Prewashed mixes are FDA-approved for eating straight from the container, but Godwin discovered "huge differences" in how well various brands of bagged greens were cleaned. So don't wait for a recall—take a few minutes to wash it yourself.