Edamame with Cranberries and Feta

My 3 kids and I love eating edamame beans for snacks or a healthy appetizer. A friend gave me this recipe for Easy with Cranberries and Feta, and I made it twice in a week. This easy blend starts by using frozen edamame beans, thawed combined with cranberries, feta, olive oil and lime juice. Whether you want a healthy side dish to accompany fish, chicken or beef or a great salad topping, you’ll love this savory, sweet mixture. Edamame beans are so healthy for you. They contain 100 calories with 8 g of protein. It also provides 4 g of fiber and is a good source of calcium, copper, folate, iron, magnesium, manganese, phosphorus, thiamin, vitamin A, vitamin C and vitamin K. Need I say more?

 

Simple Kale Salad with Cider Vinaigrette

My three kids and I love kale so we are always experimenting with new ways to use it in the kitchen. I came up with the idea to add some sweetness, using dried cranberries and crunch with toasted pecans. Then all you need is to prepare a simple cider vinaigrette. This Kale Salad with Cider Vinaigrette is amazing, and it’s a great salad to accompany seafood, chicken or pork. Top it off with crumbled feta, goat cheese or even blue cheese. Oh, by the way, this also would make a great fall holiday recipe.

 

Quinoa Salad with Almonds, Cranberries and Mint

Quinoa is one of my favorite Super Foods of 2012. I talked a great deal about quinoa this weekend at my nutrition/healthy eating seminar including how to pronounce it, purchase it and cook it. I had a lot of wonderful questions regarding this gluten-free grain. One serving of quinoa provides all 8 essential amino acids, and it is high in protein and fiber. It’s also a wonderful grain for those on a gluten-free diet, and it works wonderful for breakfast, a side, in soups and salads. I recommend buying the rinsed version to make your life even easier. I developed this recipe for Quinoa Salad with Almonds, Cranberries and Mint for Thanksgiving for Honeysuckle White and Shady Brook Farms Turkey. It makes a great side dish or salad, and my kids absolutely loved it. Add grilled chicken or shrimp if you wish for a main dish salad.

Fall Favorite: Mixed Green Salad with Pear and Pecans

Since Fall Fest is featuring pears this week, here is my favorite fall salad that I like to make this time of year and on Thanksgiving. It’s so simple to prepare with mixed greens, dried cranberries, sliced pears and toasted pecans. I like to make my own Poppy Seed Dressing with a touch of shallots in it. If you don’t have time to make your own dressing, purchase a bottle poppy seed dressing. Feel free to vary this recipe, using different pear varieties and walnuts instead of pecans. This salad is also wonderful with the addition of goat cheese. It’s so pretty and a fresh taste of fall. Enjoy.

Healthy Baking for Kids at Your House: No-Bake Granola Bars

IMG_3417

When I was coming up with recipe ideas for my “Healthy Baking Cooking Class” for kids, I knew I needed to be creative and offer a few no-bake items since there was only going to be one large oven. These No-Bake Granola Bars were a huge hit! They have wonderful, kid-friendly and healthy ingredients, and adults as well as kids, love them. Feel free to use any of your favorite dried fruits, blueberries, cranberries, cherries, etc. Enjoy, but beware: they are very addictive!

Kid’s Healthy Snack: Homemade Granola Bars with No Nuts

IMG_2345

When I was asked to teach a healthy snack cooking class Monday for a group of first and second grade boy scouts, I thought these Healthy Granola Bars would be ideal. These have no nuts and are so delicious. I am serving them with some homemade smoothies, perfect for an afternoon snack.

Power House Granola

img_1255

I’m obsessed with granola. I really try not to have it in my house because when I start eating it I cannot stop. I have developed various granola recipes for many different food magazines, but when one of my subscribers, Erica, asked me for a recipe, I went back to the drawing (or cooking) board. I wanted this recipe as low-fat and healthy as possible, and I think I did a good job because my 3 kids (under the age of 11) even devoured the entire container.

 

By the way, I did photograph, style and prop this photo all on my own. I get a lot of questions via email asking me do I really do all of this, so the answer is, yes.


Power House Granola

Prep: 10 minutes

Cook: 25 minutes

Yield: About 5 cups (serving size: about 1/2 cup)

Ingredients

2 1/2 cups  regular oats

1/3  cup  flaxseeds

1/2  cup  chopped walnuts

1/2  cup  almonds

1/3 cup sunflower seeds

21/2  teaspoons  ground cinnamon

1/2  cup  orange juice

1/2  cup  honey

1/3  cup  packed brown sugar

1  teaspoon  canola oil

1  teaspoon  vanilla extract

Cooking spray

1/3  cup  dried berry mix (cranberries, cherries, blueberries)

Preparation

1. Preheat oven to 300°.

2. Combine first 6 ingredients in a medium bowl.

3. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.

4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.

Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.