Healthified Apple Crisp

Two dessert recipes in a week, wow aren't you lucky! My grandma has an apple tree in her front yard. It is some variety of a golden delicious apple and is honestly the most amazing apple I have ever eaten in my life. I look forward to that first cold evening in September that turns the starches in the apple into sugar and makes them incredible tasting! It is such a funny tree though, they have never sprayed it for worms, the apples are never thinned, so the tree is completely loaded with huge apples and hardly a worm hole in any of them. For as long as I can remember grandma would give us empty buckets and we would go and pick up all of the apples that had fallen on the ground. She would cut off any worm holes or bad spots and make us apple crisp and it hot out of the oven with a scoop of vanilla ice cream is so good. Sadly apple crisp is usually loaded with butter and sugar and isn't the most healthy thing to be eating. But luckily there are some good alternatives! Try this out and I think you won't even miss that extra butter and sugar!

Healthified Apple Crisp
Prep Time: 15 minutes
Total Time: 50 minutes
Servings: 8

6 cups sliced unpeeled cooking apples (6 medium)

1/4 cup frozen apple juice concentrate, thawed

1/2 teaspoon ground cinnamon

3/4 cup old-fashioned or quick-cooking oats

1/4 cup whole wheat flour

1/3 cup packed brown sugar

1/4 cup butter or no-trans-fat 68% vegetable oil spread stick, softened

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Reduced-fat vanilla ice cream, if desired 

 

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix apples, apple juice concentrate and 1/2 teaspoon cinnamon until well mixed. Spread in baking dish.
• In same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.
• Bake uncovered 25 to 35 minutes or until apples are tender and topping is golden brown. Serve with ice cream.

For variety, stir 2 to 4 tablespoons ground flaxseed into the topping mixture before sprinkling over apples.

Good apples for apple crisp are the same as those that are good in apple pie, such as Braeburn, Jonathan, McIntosh or Northern Spy.

Source: Live Better America
 
 

 

It Is Starting To Feel Like Fall!! + Gluten-Free Pumpkin Creme Brulee

I am someone who is always cold. All summer long I think I have worn a cardigan to work every single day just because I am always cold! Regardless of this I LOVE fall, love it. I live in Utah and wish that fall lasted longer but I take what I can get. A hike or drive through the gorgeous canyons to see all of the fall leaves, a football game in the evening with a comfy sweatshirt and lots and lots of baking with pumpkin and apples and warm spices like cinnamon, nutmeg and cloves! So prepare yourself for a lot of recipes using those ingredients because they are some of my absolute favorites!

Gluten-Free Pumpkin Creme Brulee
Prep Time: 20 minutes
Total Time: 3 hours 35 minutes (the majority of this is hands off!)
Servings: 6

2 cups evaporated fat-free milk

1 carton (8 oz) fat-free egg product (1 cup) or 4 eggs

1/3 cup canned pumpkin (not pumpkin pie mix)

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

Pinch of ground ginger  

Pinch of ground allspice

1 teaspoon gluten free vanilla

6 teaspoons granulated sugar 

 

• Heat oven to 325°F. Spray 6 (6-oz) ceramic ramekins with cooking spray or grease with butter; place in 13x9-inch (3-quart) glass baking dish. In large bowl, beat all ingredients except granulated sugar with wire whisk until well blended. Divide mixture evenly among ramekins.
• Place baking dish on rack in center of oven. Pour enough warm water into dish, being careful not to splash water into ramekins, until water covers halfway up sides of ramekins. Bake uncovered 40 to 45 minutes or until center is set, but soft.
• Carefully remove baking dish from oven; place on cooling rack. Cool 20 minutes; remove ramekins from water. Refrigerate at least 2 hours or until chilled. 
• Sprinkle 1 teaspoon sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.
•  If you don't have a kitchen torch you can move your oven rack up to the top and put these under the broiler for a few minutes. But watch them carefully so they don't burn! 
•  Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. And if you don't need to eat gluten free then no need to read!

Each serving has 150 calories and 0g fat, 180 mg sodium, 23g sugar and 10g protein.

Source: Live Better America
 

 

Four Ways to Spice Up Your Chili

Chili is so hearty and comforting and so satisfying when the temperatures get cold.  Here are four ways to make it filling and flavorful without packing on tons of fat and calories!

Start with a heart-smart base: lean protein and plenty of beans.  One of the things that helps chili "stick to the ribs" is its traditional protein-rich foundation.  To avoid upping cholesterol and saturated fat, choose a leaner protein such as sirloin, flank steak, 90% lean ground beef or ground turkey breast.  Boost the protein by adding beans. Or go all bean for a vegetarian option.  Traditional beans are kidney, black and pinto, but try mixing things up with choices like garbanzos, black-eyed peas or lentils.  For "white" chili try cannellini or great northern beans.

Kick up the flavor. Fiery spices keep the flavor interesting and add very few calories.  So, if you can take the heat, add them generously.  Dried spices can include chili powder, cumin, cayenne, oregano and paprika.  Toss in some chopped fresh poblano, serrano or jalapeno peppers.  Tabasco or another hot sauce can spice things up.  And if you really want to had some heat open up a can of chipotles in adobo sauce, chop finely and stir in.  Just make sure you are aware of how much salt canned ingredients and sauces add.

Never enough veggies.  Start you chili with a base of sauteed onions and garlic, then add tomatoes.  Next check your fridge and freezer to see what else you can add.  Fresh or frozen carrots, peppers, corn, mushrooms and squash are all good choices along with a final stir-in of a leafy green like chard or kale.  The extra veggies will add new layers of flavor and texture and plenty of nutrients.

Smart toppers. Use reduced-fat versions of traditional toppings like cheddar cheese and sour cream or commit to keeping portions in check. Plain low-fat yogurts is a perfect swap for the cool creaminess of sour cream.  Or, instead of dairy add-ons, try flavorful herbs and vegetables. If you feel like you need to add something starchy, ditch the tortilla chips and try a small portion of a whole grain like brown rice or quinoa.

For a fun way to present better-for-you toppers, set up a chili bar and let friends and family mix and match toppings:

• chopped cilantro or parsley
• diced red onion
• cubed or sliced avocado or a dollop of guacamole
• salsa or pico de gallo
• sliced scallions or chives 
• cubed zucchini or summer squash
• fresh or frozen corn
• lime wedges for squeezing 
• crumbled queso fresco
• sliced bell peppers or chili peppers
• sliced olives
• diced tomatoes

 

 

  

 

Pumpkin Angel Food Cake With Creamy Ginger Filling

I love once it is October and pumpkin is everywhere.  All I want to do is bake with pumpkin so prepare yourselves for a few pumpkin recipes over the next couple of weeks.  Try them out, they have all been healthified by Live Better America and taste great, you won't even notice they are healthier!

Pumpkin Angel Food Cake w/Creamy Ginger Filling

Prep Time: 10 Minutes
Total Time: 3 Hours
Servings: 12

Cake:
1 box white angel food cake mix
1 T all-purpose flour
1 1/2 tsp pumpkin pie spice
3/4 cup pumpkin (not pumpkin pie mix)
1 cup cold water

Filling:
1 container (8oz) frozen fat-free whipped topping, thawed
2 T finely chopped crystallized ginger (or 1 tsp ground ginger)

Heat oven to 350 degrees. In a large bowl beat all cake ingredients on low speed for 30 seconds. Scrape down sides of bowl and then beat on medium speed for 1 minute. Pour into an ungreased 10-inch angel food (tube) cake pan.

Bake 37 to 47 minutes until crust is dark golden brown and cracks are dry. Immediately turn pan upside down on heat proof funnel or glass bottle. Let hang about 2 hours or until cake is completely cooled. Loosen cake from sides with knife or long metal spatula. Turn cake upside down onto serving plate.

In medium bowl, gently blend whipped topping and ginger. Cut cake horizontally in half to make 2 layers. Spread half of filling on bottom layer, replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.

Healthified Lasagna

It is fall and that means its time for comfort food!  Everything hearty, meaty, cheesey and warm is exactly what I am craving with this cooler weather.  The only problem is those things are so bad for you and loaded with fat and calories.  Give this lasagna a try, I think you will find it delicious and not even notice all the unhealthy things that aren't in there!

Healthified Lasagna
Prep time:  30 minutes
Total time:  2 hours 30 minutes
12 Servings

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.

Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.

Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.

Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

38% fewer calories • 52% less fat • 55% less sat fat than the original recipe.

1 Serving:  240 Calories and 9g fat

Source: Live Better America    

Easy Pumpkin Cookies...Healthy Too!!

The moment October hits all I seem to want to do is bake with pumpkin!  Everything from cookies, cakes, quick breads, I love it all.  Most of these things are loaded with lots of fat and sugar.  This recipe can be used as cookies, baked in muffin tins, made into a cake, it is super versatile, super easy and delicious!

Pumpkin Cookies

1 box spice cake mix
1 (15 oz) can pumpkin (not pumpkin pie filling)

Heat oven to 350 degrees.  Mix these two items together just until they are combined and then either scoop them out onto a cookie sheet and bake for 8-10 minutes.  Scoop into a muffin tin and bake for 12-15 minutes.  Or put into a 9X13 pan and bake for about 20 minutes.  You can even make them extra tasty by adding in some chocolate chips!

Healthified Apple Crisp

I love this time of year, the weather starts to cool down and apples are in season.  And when apples are in season I start craving apple crisp!  This is a dessert that can be loaded with butter and sugar, and while it tastes delicious it really doesn't help when you are trying to eat healthier.  Give this healthified version a try, it has 50% less fat, 33% more fiber and 29% fewer calories than your normal crisp.  If you want a little splurge top it with a dollop of fat-free whipped topping or low-fat vanilla ice cream.  Give this a try, you will love it and you will love the way your house will smell as it bakes!

Healthified Apple Crisp
8 Servings

6 cups sliced unpeeled apples (6 medium)
1/4 cup frozen apple juice concentrate, thawed
1/2 tsp ground cinnamon
3/4 cup old-fashioned or quick-cooking oats
1/4 cup whole wheat flour
1/3 cup brown sugar
1/4 cup butter, softened
1/2 tsp ground cinnamon
1/4 tsp ginger

Heat oven to 375.  Spray an 8-inch square glass baking dish.  In a medium bowl mix apples, apple juice concentrate, and 1/2 tsp cinnamon until well mixed.  Spread into baking dish.  In same medium bowl mix remaining ingredients until crumbly.  Spread over apples.  Bake uncovered 25-35 minutes or until apples are tender and topping is browned.

1 serving: 190 Calories and 6g fat.

Pumpkin Pie Bites from The Titanium Chef

I love baking during this time of the year because I can use pumpkin!  I know I could bake with it all year long but there is just something about chilly weather that makes baking with pumpkin perfect.  Try this delicious recipe from The Biggest Loser's chef Devin Alexander.  It contains healthy fruits, whole grains and natural sweeteners.  And another great bonus is that pumpkins are loaded with the cancer-fighting antioxidant beta carotene.  What could be better than that, a delicious dessert that will also help prevent cancer?!?  Try it out, you won't be disappointed!

Pumpkin Pie Bites
Serves 32

Butter-flavored cooking spray
3/4 cup whole-grain, crunchy, low-sugar cereal (like Kashi's Whole-Grain Nuggets)
2 T maple syrup
1/4 tsp ground cinnamon
8 egg whites
1 15-oz (1 3/4 cups) solid pumpkin puree
3/4 cup agave nectar
2 T whole-wheat pastry Flour
2 1/2 tsp pure vanilla extract
1 1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp salt

Heat the oven to 350 degrees.  Coat and 11X7 glass or ceramic baking dish with cooking spray. 

Finely grind cereal in food processer.  Transfer to a small mixing bowl and stir in syrup and cinnamon.  Spoon into baking dish; spread evenly across bottom.  Bake for 7-9 minutes, or until lightly browned.

Meanwhile, in a large mixing bowl, lightly beat egg whites until they bubble very slightly.  Fold in pumpkin, agave nectar and flour until well-combined.  Stir in vanilla, pie spice, baking powder and salt and continue mixing until well combined.  Pour into baked crust, spreading in an even layer.  Bake 40-45 minutes, until a toothpick inserted in center comes out almost clean.  Cool on wire rack.

Cut 32 pumpkin "bites" (3 cuts along the width, 7 cups along the length).  Top each bit with 1 tsp whipped topping, if desired.

Nutrition per "bite": 94 calories; trace fat; trace saturated fat; 0mg cholesterol; 102mg sodium; 21g carbohydrates; 15g sugar; 2g fiber; 3g protein.

Agave nectar-made from the Mexican agave plant-is available at most supermarkets, but make sure to buy a brand that doesn't contain added high-fructose corn syrup.  If you have a local Sam's Club or Costco they have by far the best deals on agave. 

Low Fat Pumpkin Pancakes from the Titanium Chef

I can't get enough pumpkin right now, it has been going in bread, cookies, muffins, oatmeal, granola and now these tasty pancakes!  There is just the right amount of pumpkin in these, they are good with a chopped apple or a handful or raisins or chopped cranberries thrown in.  Enjoy them with warm maple syrup.

Pumpkin Pancakes

1 cup flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten
1 T canola oil
1 cup nonfat milk
1/3 cup pure pumpkin

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl.  Combine egg, oil, milk and pumpkin in a small bowl.  Stir pumpkin mitxture into dry ingredients just until moistened, don't over stir!  There will be small lumps and that is exactly how its supposed to be.  Let batter sit for five minutes.

For each pancake, scoop 1/4 cup batter on a hot griddle or nonstick skilled sprayed with cooking spray.  Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes.  Cook for 1 1/2 minutes on second side. 

Makes 8-10 pancakes.

Per two pancake serving:  Calories 226, calories from fat 46, total fat 5g.

Healthy Makeover Pumpkin Bread from the Titanium Chef

Pumpkin bread is one of my all time favorite fall recipes!  Sadly these type of quick breads can be really unhealthy...lots of oil and sugar.  This recipe has half the sugar of a normal one and only a little oil!  And the best part is that you will never notice a difference, that is how good it is!  Throw in a handful of chocolate chips to make it a tasty dessert!

Healthy Makeover Pumpkin Bread

1 cup light brown sugar
2 large egg whites
1 cup pure pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.  Spray 8 1/2" by 4 1/2" meatal loaf pan with cooking spray.  In large bowl, with wire whisk, combine brown sugar and egg whites.  Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.  In  medium bowl, combine all purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt.  Add flour mixture to pumpkin mixture; stir until just combined.  Do not overmix.  pour batter into prepared pan.  Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean.  Cool in pan 10 minutes.  Remove from pan and put on cooling rack; cool completely.  There are 16 servings in this loaf; each one has 140 calories and 4 grams of fat.