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Apple-Raspberry Sorbet

Happy Friday, everyone! To celebrate the weekend, here is a deliciously healthy recipe to enjoy. Gather your family and friends to enjoy this sweet treat and beat the heat!

This raspberry sorbet recipe is a wonderful way to use extra summer berries to make a dairy-free, healthy and light dessert perfect for any hot day. If you can’t find apple-raspberry juice, apple juice works well.

MAKES 6 SERVINGSDF8430_Krasner
Active Time: 15 minutes
Total Time: 4 3/4 hours
Course: Dessert

Ingredients

  • 4 cups of raspberries (about 1 pound), fresh or frozen (see Tips)
  • 1 cup of water
  • 1/2 cup of apple-raspberry juice
  • 5 tablespoons of sugar

Directions

  1. Puree raspberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
  2. Combine water, juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.

Tips: If using frozen fruit, measure it frozen and then thaw before pureeing. If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.

Nutrition Information Per serving: 116 calories; 29 g carbohydrates; 0 g fat (0 g sat, 0 g mono); 0 g protein; 0 mg cholesterol; 0 g dietary fiber; 1 mg potassium; 10 mg sodium. Nutrition bonus: Vitamin C (20% daily value)

By EatingWell.com, ©Meredith Corporation.

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Celebrate #WorldHealthDay + Fruity Nutty Chicken Salad recipe

Fruity Nutty Chicken Salad

The theme for World Health Day 2015 is “Food Safety.” There are many germs and bacteria that our foods are exposed to, and sometimes those bacteria even make it into our bodies causing many of us to experience a food or water borne disease at some point in our lives. In order to help prevent these illnesses, it is our duty to make sure we always practice safe food handling practices.

The World Health Organization had this to say about food safety:

The great majority of people will experience a food or water borne disease at some point in their lives. This highlights the importance of making sure the food we eat is not contaminated with potentially harmful bacteria, parasites, viruses, toxins and chemicals.

“Food safety: from farm to plate, make food safe” is the theme of World Health Day 2015. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalised world, from production and transport, to preparation and consumption.

Over the past half century, the process by which food gets from the farm to the plate has changed drastically. Food contamination that occurs in one place may affect the health of consumers living on the other side of the planet. This means that everyone along the production chain, from producer to consumer, must observe safe food handling practices.

As you can see, food safety is very important and we should always take proper precautions when handling food. To celebrate #WorldHealthDay, we have shared an awesome recipe for “Fruity Nutty Chicken Salad” that we hope you enjoy! Remember to observe safe food handling practices when preparing this dish!


To learn more about World Health Day, please visit: http://www.who.int/campaigns/world-health-day/2015/en/

It’s National Pie Day!!

Winter Crisp Dessert RecipeToday is National Pie Day! In honor of this delicious holiday, we’d like to offer up a warm, pie-like recipe that you’re sure to love – AND it’s quite health conscious, too (winner!).

Curling up on the couch with this dessert and a nice movie is a great way to start off the weekend. Enjoy!

Source

Spaghetti with Quick Meat Sauce Recipe

Photo Courtesy of: EatingWell.com / http://bit.ly/1uxlrrY
Photo Courtesy of: EatingWell.com / http://bit.ly/1uxlrrY

Almost everything is better from scratch – and making your own foods with fresh ingredients is a much healthier alternative than consuming pre-packaged, pre-cooked foods. So instead of opening a jar of sauce, try this easy recipe for spaghetti with meat sauce and extra vegetables. Serve with steamed broccoli or a green salad, garlic bread, and roasted pears for dessert. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.

Ingredients (makes 8 servings):

  • 1 pound whole-wheat spaghetti
  • 2 tsp extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • 1 pound lean (90% or leaner) ground beef
  • 1 28-ounce can crushed tomatoes
  • ¼ cup chopped flat-leaf parsley
  • ½ cup grated Parmesan cheese
  • ½ tsp salt

Directions:

  1. Cook pasta according to package directions. Drain.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5-8 minutes.
  3. Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3-5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4-6 minutes. Stir in parsley and salt.
  4. Serve the sauce over the pasta, sprinkled with cheese.

Nutrition Facts

Per serving 389 calories; 9g fat (3g saturated, 3g monounsaturated); 48mg cholesterol; 53g carbohydrate; 0g added sugars; 28g protein; 9g fiber; 416mg sodium; 709mg potassium

Recipe adapted from EatingWell.com – http://bit.ly/1uxlrrY