Tag: healthy recipe

Oven-Baked Latkes

Tonight marks the start of the 8-day Chanukah celebration. 
 
Oil is heavily emphasized in traditional Chanukah foods. Latkes, or potato pancakes, being the most notable staple of the Jewish holiday. Like many traditional Chanukah foods, latkes are prepared by frying the potato mixture in cups and cups of oil. 
 
While latkes are a delicious dish, they are not the healthiest food one can consume. One way to keep the tradition alive without compromising a healthy diet is to oven bake the mixture instead of frying it. Baking methods are helpful for cutting down on fat while also preserving the crispness, flavor, and taste of the latkes.
 
For a healthy spin on this traditionally oil-heavy dish try this delicious recipe for Oven-Baked Latkes:
 
 
Servings: 18
Total Time: 40 Minutes
 
Ingredients:
2 pounds russet potatoes 
1 medium yellow onion, peeled (about the size of a baseball)
2 large eggs
2 teaspoons salt
2 teaspoons baking powder
1/4 cup all purpose flour
1 cup vegetable oil
Equipment: 2 heavy non-stick baking sheets
 
Instructions:
1. Preheat the oven to 425°F and set racks in the center of the oven.
2. Peel the potatoes. Add them to a food processor with the peeled onion until coarsely grated. 
3. Remove the mixture from the processor and squeeze out the excess moisture using paper towels and your hands. Repeat until the liquid is mostly drained. 
4. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, oil, baking powder, and flour.
5. Spray the non-stick baking sheets with olive oil spray.
6. Roll the mixture into small 1/4 cup balls, space them out on the greased pan, and flatten each with a spatula. They should resemble pancakes. 
7. Repeat until all of the mixture has been used.
8. Bake for 15 minutes, or until the bottoms are crisp and golden. Flip the latkes using tongs and bake for another 10-15 minutes until they are crisp and golden brown all over.
9. Top with sour cream, apple sauce, or any of your other favorite toppings.oil

Healthy Cranberry Sauce

Traditional cranberry sauce recipes typically call for 1 cup of sugar per 12 oz of cranberries. That means the bigger the batch = the more the sugar. We all know what happens when we choose foods or dishes that have too much sugar.⁣
 
This cranberry sauce recipe cuts down significantly on the sugar while providing key antioxidants your body needs.⁣ It only has 82 calories per 1/4 cup serving, is fast and easy to prepare, and takes advantage of all the wonderful fall spices that we love.⁣
 
Prep Time: 2 min⁣
Cook Time: 8 min⁣
Total Time: 10 min⁣
Yields: 2 cups⁣
Ingredients:⁣
1 (12 ounce) bag fresh cranberries⁣
½ cup honey or maple syrup (use maple syrup if you are vegan)⁣
½ cup water⁣
Zest of 1 medium orange (about 1 teaspoon)⁣
½ teaspoon ground cinnamon⁣
¼ teaspoon ground cloves⁣
¼ teaspoon ground allspice⁣
Optional add-in: ¼ cup fresh 100% orange juice⁣
Instructions:⁣
1. Rinse the cranberries well and drain any excess water. Discard any squishy ones.⁣
2. In a medium saucepan, combine the cranberries, honey (or maple syrup), and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5-10 minutes.⁣
3. Remove the pot from the heat and stir in the orange zest, cinnamon, allspice, and cloves. Taste and, if the mixture is too tart (keeping⁣
in mind that cranberry sauce should be a bit tart), add orange juice and/or or little more honey (or maple syrup).⁣
4. The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.⁣
Leave a comment 👇 if you can’t wait to try this!⁣

Scrambling to Find New Recipes?

Scrambles are the perfect edition to your meal options. Not only are they full of healthy protein and packed with essential vitamins and minerals, but they allow for full creativity in the kitchen. 

Scrambles can be eaten any time of the day. They are not just limited to eggs or egg whites, but can also be prepared using tofu instead. Add your favorite vegetables and spices to give it your own flare and boom you are done in 10 minutes! Scrambles are a suitable dish for all cooking skill levels and are a perfect option when trying to use up any leftover produce. Not to mention, they are easy on the wallet.

Try this delicious recipe for a vegan-friendly tofu scramble. Feel free to add more vegetables/spices or change any of the options listed below to fit your taste preference. You can easily swap out the tofu for 4 eggs, or 8 egg whites, or a combo for both.

 

Servings: 2

Prep Time: 15 min

Cook Time: 10 min

 

Ingredients:

  • 1/2 package of firm or extra firm tofu (approximately 7-7.5 oz)
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp turmeric 
  • Water (to thin)
  • 1/4 red onion (thinly sliced)
  • 1 cup of cherry tomatoes (halved)
  • 1 cup kale or spinach (loosely chopped)
  • 1 cup of broccoli florets (chopped)

Directions:

  • Drain the tofu until it is very dry. A good trick is to place the tofu under paper towels then place something heavy on top (like a pot or pan) for about 15-20 minutes. Change out the paper towels when saturated.
  • While the tofu is draining, prepare your marinade by adding the dry spices to a small bowl with just enough water to make a pourable sauce. Set aside.
  • Heat a large skillet with olive oil over medium heat. Once hot, add the onion and broccoli. Cook about 5 minutes until softened.
  • Add the kale (or spinach) for 2 minutes until it is slightly wilted.
  • While the veggies are cooking, use a fork, your hands, or a potato masher to crumble the tofu into bite-sized pieces.
  • Add the tofu to the skillet and sauté for 2 minutes. Next, pour your marinade mostly over the tofu and a little over the veggies. Stir immediately, making sure it is evenly distributed. Cook for another 5 minutes until the tofu is slightly browned. Add the cherry tomatoes and cook for another 2 minutes.