Spiced Apple Pie

This used shredded wheat cereal in the topping--so smart!

Ingredients

5 Red Delicious or Fuji apples, peeled, cored, and cut into wedges

1 tablespoon water

2 teaspoons cornstarch

1 teaspoon apple pie spice (a blend of cinnamon, nutmeg and allspice)

juice of 1/2 lemon (1 tablespoon)

2 cups low-sodium, fat-free corn flakes

For topping

1/4 cup crushed shredded wheat

Pinch of ground cinnamon

Directions:

• Combine apples, water, cornstarch, spice, and lemon juice in a medium mixing bowl. 

• Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. 

• To make crust, press corn flakes into bottom of pan. 

• Fill pie pan with mixture and bake in oven at 350 degrees.

Peach Cobbler

This cobbler uses date sugar, which is made from dehydrated dates and used just like brown sugar.

Ingredients

1/2 pound frozen peeled peaches, sliced

1/4 cups date sugar

1 pinch cinnamon powder

1/2 teaspoon nutmeg

1/2 teaspoon vanilla extract

2 oz corn flakes (fat free/no salt added)

Directions:

• Grind corn flakes with 1 tablespoon water (added slowly) and layer on bottom of baking pan. 

• Bake for 2 minutes at 350 degrees.Remove from oven and let cool. 

• Mix remainder of ingredients together and spoon softly over crust and bake for 20 to 25 minutes at 350 degrees. 

• Let cool before cutting.

Cherry Pie

Lots of heart-healthy oats—and low in sugar.

Ingredients

8 cups frozen pitted cherries

4 tablespoons apple juice concentrate

2 tablespoons lemon juice

6 tablespoons cornstarch

2 tablespoons vanilla extract

2 cups oats

Directions:

• Preheat oven to 350 degrees. 

• In a large bowl, mix all ingredients except oats. 

• Place mixture in baking dish. 

• Pour oats on top. Bake for 25 minutes.

• Let cool then serve.

Pumpkin Pie

According to chef Stewart, a slice of traditional pumpkin pie can pack 5 grams of saturated fat. This version nets zero grams of saturated fat (and has things like butternut squash, corn flakes, and egg whites as secret ingredients!).

Ingredients

Half a large butternut squash (cut squash in half), seeds removed

2 cups canned solid-pack pumpkin (no additives)

3 egg whites, beaten until stiff peaks form

1 teaspoon lime juice

1 teaspoon cinnamon powder

1/4 teaspoon cardamom powder

1/2 cup soy milk

3 tablespoons Splenda

2 teaspoons vanilla extract

2 cups low-sodium, fat-free corn flakes (a good brand choice is Grainfield's)

Directions:

Preheat oven to 350 degrees. Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes. Scoop out cooked "meat" with spoon, and place it and 1 cup of the canned pumpkin in a food processor. 

Puree. In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soy milk, Splenda, and vanilla. In food processor, grind corn flakes until they're the size of peppercorns. Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. 

To make crust, press corn flakes into bottom of pan. Fill pie pan with pumpkin mixture and bake in oven at 350 degrees for 30 minutes.

Homemade Golden Muesli

An Unboring Healthy Breakfast Cereal to Eat All Week

I don't blame you if your boxed breakfast cereal is one pour away from putting you back to sleep. Branch out from the processed foods and make your own muesli with whole ingredients that you can enjoy a few days a week for breakfast. Shop for these ingredients today and you'll save yourself time and money, and you'll feel good about eating something homemade—you'll know exactly what ingredients are in every spoonful!

Makes 3 1/2 cups

Ingredients

• 2 cups gluten-free oats such as Bob's Red Mill
• ½ cup slivered almonds
• ½ cup golden raisins
• ½ cup sunflower seeds
• ¼ cup semi-sweet chocolate chips
• ½ tsp. ground cinnamon
• ¼ tsp. sea salt
• 3 Tbsp. Barlean's ground flaxseeds

Directions

Combine all ingredients in a large bowl; mix well to combine. Serve with dairy-free milk such as almond milk or rice milk and fresh fruit. Muesli will keep in an airtight container for three weeks.

Lemon Pepper Quinoa Salad

Just because a recipe is vegan does not mean you can’t use flavors traditionally paired with meats. You can get that satisfied, fulfilling feeling with plant-based proteins and flavors you’ve always loved. This savory, citrusy, and a little bit sweet Lemon Pepper Quinoa is delicious as a side or served center-stage as an entree. What’s better than that?

Serves 4

Ingredients

• 2 cups water


• 1 cup quinoa


• 1/4 cup whole almonds, finely chopped


• 1 tbsp. honey


• 1/4 tsp. sea salt


• 1/4 tsp. freshly ground black pepper


• 2 tbsp. extra-virgin olive oil


• 3 tbsp. dried cranberries


• 1/4 tsp. fresh lemon zest


• 2 tsp. fresh lemon juice


• 3 cups mixed salad greens

Directions

1. Bring 2 cups of water to a boil in a medium saucepan; add quinoa and return to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes; remove from heat and fluff with a fork.

2. Transfer quinoa to a large serving bowl and add remaining ingredients; gently toss to combine.

3. Serve warm or at room temperature.

Vidalia Onion Teff Salad With Lemon Poppy Seed Dressing

An Easy, Gluten-Free Salad Recipe You Can Make at Home Tonight and Bring to Work Tomorrow 

Prepare this salad ahead of time and have it ready in the fridge so you can easily add the dressing and toss when you're ready to eat! It's light enough for a side dish or appetizer and can also be served as a main dish for lunch or dinner.

Gluten-Free, Dairy-Free, Vegan

Serves 4

Ingredients

• 1 large yellow summer squash, cut into 1/4-inch pieces


• 2 cups cooked teff (gluten-free grain)


• 1 cup baby spinach, steamed


• 1 scallion, thinly sliced


• 1 large Vidalia onion, finely chopped


• 2 tbsp. freshly squeezed lemon juice


• 1 tsp. white balsamic vinegar


• 2 tbsp. flax oil


• 1 tbsp. poppy seeds


• 1/2 tsp. sea salt


• 1/4 tsp. freshly ground black pepper


• 1 tbsp. lemon zest


• 1 head Bibb lettuce

Directions

1. In a large bowl, combine squash, teff, spinach, scallions, and Vidalia onion.

2. In a separate small bowl, whisk lemon juice, white balsamic vinegar, flax oil, poppy seeds, sea salt, pepper, and lemon zest.

3. Pour lemon poppy seed dressing mixture over teff mixture; gently toss to combine.

4. Carefully break apart pieces of Bibb lettuce and place into serving dishes. Portion teff mixture on top and serve.

Creamy Cinnamon Amaranth Porridge

Here's a fun gluten-free spin on your regular warm oatmeal breakfast. Amaranth is a hearty grain that's creamy and flavorful when cooked. I took some creamy kefir, which is great for digestion, and tossed it together with a few sweet toppings like cinnamon, dried fruit, nuts, and seeds for a protein-packed way to jump-start your day.

Serves 1

Ingredients

1/4 cup amaranth

1 cup water

1/2 cup Lifeway organic kefir

1 tbsp. hemp seeds

2 tbsp. raisins 

2 tbsp. golden raisins

2 tsp. ground cinnamon

2 tbsp. slivered almonds

1 tbsp. sunflower seeds

2 tbsp. Enjoy Life Foods dairy-free mini chocolate chips

Directions

1. Cook amaranth according to package directions on the stove top, approximately 15 minutes. 

2. Remove from heat; add kefir, and top with remaining ingredients.

3. Serve warm.

Summer Zucchini Salad

Simplified pasta salad for your lighter summer appetites. It’s tossed with good-for-you veggies like summer corn and zucchini—perfect for lunch or a simple dinner.

Serves 4

Ingredients:

12 oz. gluten-free pasta

2 tbsp. extra-virgin olive oil

1 package (10 oz.) frozen corn, defrosted

1 large zucchini, diced

1/4 tsp crushed red pepper

3 chives, finely chopped

1/4 tsp. sea salt

1/4 tsp. pepper

2 tbsp. GO Veggie! vegan Parmesan, for topping

Directions:

1. In a large pot of boiling salted water, cook pasta according to package directions.

2. Toss pasta with olive oil, corn, zucchini, crushed red pepper, and chives; season with salt and pepper.

3. Divide pasta among four serving bowls. Top with GO Veggie! vegan Parmesan and serve.

Sweet Potato Almond Chipotle Soup

Ingredients

4-5 large sweet potatoes

3 tbsp canola oil or butter

2 medium cooking onions, diced

1/2 cup white wine

1 chipotle pepper in adobo sauce, finely minced, adobo sauce reserved

6 tbsp ground almonds

6-8 cups vegetable or chicken stock (or water)

1/4 cup maple syrup (or honey) or to taste

Slivered almonds, roasted for garnish

Directions:

1. Preheat oven to 375 F. Line baking sheet with foil. Place whole sweet potatoes on baking sheet. Bake until soft when pierced with a knife (over 1 hour). Let cool. Peel and discard skin and rough chop.

2. Heat oil or butter over medium heat in large heavy soup pot. Cook onions 7 minutes stirring often or until translucent.

3. Add white wine. When liquid has evaporated, add chipotle and cook 2-3 minutes. 

4. Add ground almonds. Stir. Add sweet potatoes and stir. Add enough cold stock to cover. Turn heat up to medium high. Once boiling, reduce, simmer covered for 15 minutes or until soft.

5. Remove from heat. Using a hand blender, puree soup until smooth. Stir in maple syrup to taste and season with salt and pepper. Garnish with roasted slivered almonds.

Calories: 243

Swiss Chard Pasta

Midweek craziness make you want to reach for the takeout menu? Stop! Make this healthy, easy pasta that's loaded with nutritious greens instead.

Gluten-Free, Dairy-Free, and Vegan

Serves 4

Ingredients

¾ lb. gluten-free pasta such as TruRoots brand (or whole grain pasta)

1 bunch Swiss chard, cut into ½-inch pieces

2 Tbsp. coconut oil

¾ cup kalamata olives

10 oz. cups mixed salad greens

½ tsp. lemon zest

2 Tbsp. finely chopped fresh cilantro

2 scallions, thinly sliced

¼ tsp. sea salt

¼ tsp. freshly ground pepper

Pinch of red pepper flakes

Directions

1. In a large pot of boiling salted water, cook pasta according to package directions. Add Swiss Chard and stir once to wilt. Drain water and return pasta to the pot. Add remaining ingredients; gently toss to combine.

2. Serve warm.

Crispy Avocado Fries

Kick your french-fry consumption up a notch with these fancy (yet deceptively easy) avocado frites. Ground flaxseeds and hemp seeds provide a pleasing and nutrient-rich crunch for a side dish that gives us yet another reason to love the green pitted fruit. You might not want to share this oven-baked finger food!

Serves 2

Ingredients

• 2 large ripe avocados, peeled, pitted, and sliced


• 2 tbsp. extra-virgin olive oil


• 1/4 tsp. sea salt


• 1/4 tsp. pepper


• 1/2 cup Barlean's organic ground flaxseeds


• 1/4 cup hemp seeds


• 1/4 tsp. crushed red pepper

Directions

1. Preheat oven to 375 degrees F.

2. In a shallow bowl, drizzle avocado slices with olive oil. Sprinkle slices with sea salt and pepper, then coat with flaxseeds, hemp seeds, and crushed red pepper.

3. Transfer avocado slices on a baking sheet. Bake for 20 minutes.

4. Remove from oven; set aside for 5 minutes before serving.

Vanilla Cinnamon Pancakes With Caramelized Apples and Vanilla Icing

Craving an indulgent (but resolution-friendly) breakfast today? Susanna Backman is a nutrition and fitness coach who specializes in making healthy versions of delicious recipes. I asked her to share a delicious breakfast idea perfect for starting off the new year. Below, her recipe for healthy vanilla cinnamon pancakes with caramelized apples and vanilla icing.

Makes 4 pancakes

Ingredients:

Pancakes

.5 cup (40g) old-fashioned oats, turned into a flour in food processor

1 tbsp. coconut flour

1 tsp. baking powder

1 packet stevia (such as Truvia)

1 tsp. vanilla extract

1 tsp. cinnamon

2 tbsp. unsweetened applesauce

2.5 tbsp. almond milk

2 egg whites

Vanilla Icing:

.5 cup (125g) low fat plain Greek yogurt

4 tbsp. almond milk

1 tsp. vanilla extract

.5 packet stevia

Topping:

.5 large apple, chopped

1. tsp. cinnamon

2 tsp. brown sugar or honey

10 almonds, chopped

Directions:

1. Mix ingredients for pancakes with a hand blender or in a blender. Spray a pan with cooking spray (or use coconut oil). Pour the batter in the pan and cook on medium heat for about 1 minute each side.

2. Chop apple and put in a pan, sprinkle cinnamon and sweetener on apples, and saute until apples are soft.

3. Mix ingredients for icing with a spoon.

4. Stack pancakes, pour icing over pancakes, top with apples and almonds.

Nutrition for 4 pancakes: 488 cal., 40g protein, 51g carbs, 13g fat. Share them with someone (2 pancakes each) and you'll each have a delicious breakfast, less than 250 calories a person.