*These are not all 100 percent clean-but still a healthier option to other high calorie dishes that are similar to this.
Healthy No-bake Pumpkin Pie
■Pie crust (store bought because this is supposed to be easy, remember)
■1 cup pumpkin
■1 cup greek yogurt
■1 package s/f butterscotch pudding mix
■1 tsp. pumpkin pie spice
Directions: Mix pumpkin, yogurt, pudding mix and pie spice. Carefully spread into the pie shell. (Careful the mix will be very thick and might crack pie crust.)
Refrigerate for 1 hour. Eat.
MASHED CAULIFLOWER
Ingredients:
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish
Preparation:
1.Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2.Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
This is a fantastic way to use leftover sweet potatoes. Don't have any extras? Bake some sweet potatoes in a 450° oven for 30-35 minutes, until fork tender.
Ingredients:
1/4 cup chopped pecans
6 tablespoons Pure maple syrup
1/4 teaspoon orange zest
1 cinnamon stick
1/4 teaspoon ground cloves
2 large sweet potatoes, baked
Preparation:
1. Preheat oven to 300°.
2. Place the pecans in a single layer on a baking sheet. Bake about 10 minutes or until pecans are fragrant and begin to darken. Remove from oven, and set aside.
3. In a small saucepan, combine maple syrup, orange zest, cinnamon stick, and ground cloves. Bring to a gentle simmer. Remove from heat, and let stand about 5 minutes.
4. Gently scoop out insides of the baked sweet potatoes, and place in a heatproof bowl. Using a potato masher or large fork, mash until there are no lumps left. Heat in microwave on HIGH for 3 minutes.
5. Remove the cinnamon stick from the warmed syrup, and discard. Pour the syrup over the mashed sweet potatoes, and top with the toasted pecans. Serve immediately.
Vanilla Cranberry Sauce6 tablespoons Pure maple syrup
1/4 teaspoon orange zest
1 cinnamon stick
1/4 teaspoon ground cloves
2 large sweet potatoes, baked
Preparation:
1. Preheat oven to 300°.
2. Place the pecans in a single layer on a baking sheet. Bake about 10 minutes or until pecans are fragrant and begin to darken. Remove from oven, and set aside.
3. In a small saucepan, combine maple syrup, orange zest, cinnamon stick, and ground cloves. Bring to a gentle simmer. Remove from heat, and let stand about 5 minutes.
4. Gently scoop out insides of the baked sweet potatoes, and place in a heatproof bowl. Using a potato masher or large fork, mash until there are no lumps left. Heat in microwave on HIGH for 3 minutes.
5. Remove the cinnamon stick from the warmed syrup, and discard. Pour the syrup over the mashed sweet potatoes, and top with the toasted pecans. Serve immediately.
Ingredients:
1 (12-oz) package fresh cranberries, washed and dried
1 cup sugar
1 cup water
1 teaspoon pure vanilla extract
Directions:
In a medium saucepan, combine water and sugar. Bring to a boil over medium heat. When sugar dissolves, add cranberries. Return to a boil, then reduce to a simmer and add the vanilla. Simmer about 10 minutes, until cranberries are soft and some of them burst. While still warm, spoon over Greek yogurt, or cool to room temperature – sauce will thicken as it cools.
HOMEMADE GRAVY
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup beef broth, heated in microwave for 30 seconds
1 tablespoon brandy
1 tablespoon heavy cream
Directions:
1. In a large sauté pan, heat the olive oil over medium heat, about 3 minutes. Add the onions and cook, stirring often, about 15 minutes, until the onions are very soft and golden brown.
2. Add the flour, salt and pepper, mixing in with a wooden spoon, then add the warm beef broth and the brandy, mixing with a wooden spoon to combine. Cook, uncovered, for 5 minutes, stirring often, until thickened. Off the heat, mix in the cream.
MULTI GRAIN STUFFING
This bread stuffing recipe contains multi-grain bread and olive oil instead of butter. It makes a delicious, savory quiche-like stuffing, crispy on the outside and tender on the inside.
Ingredients:
Nonstick cooking spray
8 slices multi-grain bread, cubed
1/4 cup olive oil
1 cup celery, chopped (2 stalks)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
2 large eggs, lightly beaten
1/2 cup low-sodium chicken or beef broth
Directions:
1. Heat oven to 350 degrees F. Spray a 9-inch round baking dish with nonstick spray.
2. Toast bread cubes 15 minutes in the hot oven, stirring once to evenly toast. Set aside.
3. Heat olive oil in a large skillet over medium-high heat, about 2 minutes. Add celery and onion and cook about 5 minutes, stirring occasionally, until tender. Mix in salt, black pepper, thyme and sage. Remove from heat and allow to cool a couple of minutes.
4. Add eggs and broth, mixing well to combine. Add the bread cubes, tossing gently with a spatula or a wooden spoon, until evenly coated.
5. Transfer mixture to prepared baking dish. Press the top to flatten. Cover loosely with foil and bake 25 minutes. Uncover and bake 20 minutes more, until golden brown. Allow to rest 15 minutes, in pan on a wire rack, before slicing and serving.
Greek Yogurt Biscuits
Yields: 12 Biscuits
Ingredients:
2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup plain, low-fat Greek yogurt
½ cup reduced-fat milk
Instructions:
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the yogurt and ¼ cup of the milk and stir with a wooden spoon until dough forms. Transfer to a lightly floured counter top.
Add up to ¼ cup more milk, and just until a dough forms, to the floury bits that were left in the bowl. Add this dough to the dough on the counter.
Knead a few times, just until dough is smooth. It will be fairly sticky.
Quickly, so that the baking powder won't lose its potency, roll the dough out, using a floured rolling pin, to 1-inch thick. Cut into 3-inch rounds. I used a biscuit cutter, but a floured drinking glass is fine.
Place 1-inch apart on the prepared baking sheet:
Bake 15 minutes, until golden brown. Serve immediately, with butter, honey and jam
Crustless Pumpkin Pie
Ingredients:
Nonstick cooking spray
1 (8 oz) package low fat cream cheese, softened
1 (15 oz) can pure pumpkin puree
1 cup plain, low fat Greek yogurt
¾ cup sugar
1 teaspoon pumpkin pie spice
⅛ teaspoon salt
4 tablespoons white whole wheat flour
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Instructions:
Preheat oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick spray.
Mix everything in food processor, until well-blended and fluffy.
Pour into the prepared pan. Bake 60 minutes. After 60 minutes, edges should be lightly browned and pull away from the baking dish, but center is probably still a little sunken, which means it's not yet fully baked. Remove pie from oven, gently cover the edges with foil, so that they don't burn while the center finishes baking, then bake 10-20 more minutes, depending on your oven, until center is puffy and set.
Cool pie in pan, on a wire rack, about 2 hours, then cover and refrigerate 2 more hours, until completely set.
Healthy Green Bean Caserole
{A healthier alternative to the traditional Thanksgiving green bean casserole, this healthy green bean casserole is made with olive oil, Greek yogurt and homemade breadcrumbs.}
Ingredients:
Breadcrumb topping:
In a medium saucepan, combine water and sugar. Bring to a boil over medium heat. When sugar dissolves, add cranberries. Return to a boil, then reduce to a simmer and add the vanilla. Simmer about 10 minutes, until cranberries are soft and some of them burst. While still warm, spoon over Greek yogurt, or cool to room temperature – sauce will thicken as it cools.
HOMEMADE GRAVY
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup beef broth, heated in microwave for 30 seconds
1 tablespoon brandy
1 tablespoon heavy cream
Directions:
1. In a large sauté pan, heat the olive oil over medium heat, about 3 minutes. Add the onions and cook, stirring often, about 15 minutes, until the onions are very soft and golden brown.
2. Add the flour, salt and pepper, mixing in with a wooden spoon, then add the warm beef broth and the brandy, mixing with a wooden spoon to combine. Cook, uncovered, for 5 minutes, stirring often, until thickened. Off the heat, mix in the cream.
MULTI GRAIN STUFFING
This bread stuffing recipe contains multi-grain bread and olive oil instead of butter. It makes a delicious, savory quiche-like stuffing, crispy on the outside and tender on the inside.
Ingredients:
Nonstick cooking spray
8 slices multi-grain bread, cubed
1/4 cup olive oil
1 cup celery, chopped (2 stalks)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
2 large eggs, lightly beaten
1/2 cup low-sodium chicken or beef broth
Directions:
1. Heat oven to 350 degrees F. Spray a 9-inch round baking dish with nonstick spray.
2. Toast bread cubes 15 minutes in the hot oven, stirring once to evenly toast. Set aside.
3. Heat olive oil in a large skillet over medium-high heat, about 2 minutes. Add celery and onion and cook about 5 minutes, stirring occasionally, until tender. Mix in salt, black pepper, thyme and sage. Remove from heat and allow to cool a couple of minutes.
4. Add eggs and broth, mixing well to combine. Add the bread cubes, tossing gently with a spatula or a wooden spoon, until evenly coated.
5. Transfer mixture to prepared baking dish. Press the top to flatten. Cover loosely with foil and bake 25 minutes. Uncover and bake 20 minutes more, until golden brown. Allow to rest 15 minutes, in pan on a wire rack, before slicing and serving.
Greek Yogurt Biscuits
Yields: 12 Biscuits
Ingredients:
2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup plain, low-fat Greek yogurt
½ cup reduced-fat milk
Instructions:
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the yogurt and ¼ cup of the milk and stir with a wooden spoon until dough forms. Transfer to a lightly floured counter top.
Add up to ¼ cup more milk, and just until a dough forms, to the floury bits that were left in the bowl. Add this dough to the dough on the counter.
Knead a few times, just until dough is smooth. It will be fairly sticky.
Quickly, so that the baking powder won't lose its potency, roll the dough out, using a floured rolling pin, to 1-inch thick. Cut into 3-inch rounds. I used a biscuit cutter, but a floured drinking glass is fine.
Place 1-inch apart on the prepared baking sheet:
Bake 15 minutes, until golden brown. Serve immediately, with butter, honey and jam
Crustless Pumpkin Pie
Ingredients:
Nonstick cooking spray
1 (8 oz) package low fat cream cheese, softened
1 (15 oz) can pure pumpkin puree
1 cup plain, low fat Greek yogurt
¾ cup sugar
1 teaspoon pumpkin pie spice
⅛ teaspoon salt
4 tablespoons white whole wheat flour
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Instructions:
Preheat oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick spray.
Mix everything in food processor, until well-blended and fluffy.
Pour into the prepared pan. Bake 60 minutes. After 60 minutes, edges should be lightly browned and pull away from the baking dish, but center is probably still a little sunken, which means it's not yet fully baked. Remove pie from oven, gently cover the edges with foil, so that they don't burn while the center finishes baking, then bake 10-20 more minutes, depending on your oven, until center is puffy and set.
Cool pie in pan, on a wire rack, about 2 hours, then cover and refrigerate 2 more hours, until completely set.
Healthy Green Bean Caserole
{A healthier alternative to the traditional Thanksgiving green bean casserole, this healthy green bean casserole is made with olive oil, Greek yogurt and homemade breadcrumbs.}
Ingredients:
Breadcrumb topping:
3 slices dry whole-wheat bread, cut into pieces
1 tablespoon unsalted butter, soft, cut into pieces
Gluten Free Topping:
¼ cup almond flour
¼ cup Parmesan
Casserole:
1 cup plain Greek yogurt
1 teaspoon kosher salt, divided
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 large onion, chopped (8 oz)
1 lb. fresh green beans, ends removed, cut in half
1 tablespoon minced garlic
½ cup shredded sharp cheddar cheese
Instructions:
Preheat oven to 350 degrees F.
Prepare the topping by pulsing the bread and butter in food processor, or (gluten free version) by mixing the almond meal with the Parmesan.
Measure out your yogurt, mix it with ½ teaspoon kosher salt, the garlic powder and the cayenne pepper. Leave it out of the fridge.
In a large, deep skillet, heat the olive oil over medium-high heat. Add the chopped onion with ½ teaspoon of the salt and cook 4 minutes, stirring often, until onions are golden brown.
Add the green beans and cook, stirring often, 4 more minutes, until just tender. Add the garlic and cook 1 more minute. Remove from heat.
Stir in the cheddar until it melts, then stir in the seasoned yogurt.
Transfer the mixture into a 2-quart baking dish. Sprinkle with the topping. Bake 30 minutes, until topping is golden. If using the almond flour topping, you might need to finish it under the broiler for a minute or so to get it to brown.
CHOCOLATE PIE
{Greek yogurt in lieu of heavy cream make this dark, rich chocolate pie a bit more virtuous than others, and just as delicious.}
Makes 8 slices
Total time: 3 hours 50 minutes
Prep: 30 minutes
Chill dough: 20 minutes
Bake: 1 hour 5 minutes
Cool: 2 hours
Ingredients:
Crust:
1 1/4 cups whole-wheat pastry flour
1/4 cup powdered sugar
1/4 teaspoon salt
7 tablespoons (100 grams) cold unsalted butter, cubed
2-4 tablespoons cold water
Egg wash:
1 egg white
1 tablespoon powdered sugar
—
Filling:
6oz high-quality dark chocolate (60% cacao), broken into pieces
2 tablespoons unsalted butter
4 large egg yolks
1/2 cup plain, low-fat Greek yogurt (I use Voskos)
1/2 cup reduced-fat milk
2 tablespoons white whole-wheat flour
1/2 cup powdered sugar
Directions:
1. Prepare the crust according to these directions: whole-wheat pie crust recipe. Keep the oven heated to 350 degrees F.
2. While the crust is cooling, prepare the filling. Place the chocolate and butter in a large saucepan. Slowly melt over low heat, stirring often.
3. In a separate bowl, whisk together the egg yolks and yogurt, then add the milk. Add the flour and whisk well to combine.
4. When chocolate is melted, turn heat off. Pour a small amount of the egg mixture into the chocolate mixture (about 2 tablespoons), whisking constantly. Keep pouring the egg mixture, slowly, whisking, until incorporated.
5. Sift the powdered sugar through a fine-mesh strainer into the chocolate-egg mixture. Whisk until everything is well-incorporated.
6. Pour the mixture into the prepared pie crust. Bake 45-60 minutes at 350 degrees F, shielding the crust with foil strips if you need to bake longer than 45 minutes. The chocolate pie is ready when the center is slightly puffed and a toothpick inserted in it comes out clean. Cool 2 hours in pan on a wire rack before slicing and serving.
1 tablespoon unsalted butter, soft, cut into pieces
Gluten Free Topping:
¼ cup almond flour
¼ cup Parmesan
Casserole:
1 cup plain Greek yogurt
1 teaspoon kosher salt, divided
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 large onion, chopped (8 oz)
1 lb. fresh green beans, ends removed, cut in half
1 tablespoon minced garlic
½ cup shredded sharp cheddar cheese
Instructions:
Preheat oven to 350 degrees F.
Prepare the topping by pulsing the bread and butter in food processor, or (gluten free version) by mixing the almond meal with the Parmesan.
Measure out your yogurt, mix it with ½ teaspoon kosher salt, the garlic powder and the cayenne pepper. Leave it out of the fridge.
In a large, deep skillet, heat the olive oil over medium-high heat. Add the chopped onion with ½ teaspoon of the salt and cook 4 minutes, stirring often, until onions are golden brown.
Add the green beans and cook, stirring often, 4 more minutes, until just tender. Add the garlic and cook 1 more minute. Remove from heat.
Stir in the cheddar until it melts, then stir in the seasoned yogurt.
Transfer the mixture into a 2-quart baking dish. Sprinkle with the topping. Bake 30 minutes, until topping is golden. If using the almond flour topping, you might need to finish it under the broiler for a minute or so to get it to brown.
CHOCOLATE PIE
{Greek yogurt in lieu of heavy cream make this dark, rich chocolate pie a bit more virtuous than others, and just as delicious.}
Makes 8 slices
Total time: 3 hours 50 minutes
Prep: 30 minutes
Chill dough: 20 minutes
Bake: 1 hour 5 minutes
Cool: 2 hours
Ingredients:
Crust:
1 1/4 cups whole-wheat pastry flour
1/4 cup powdered sugar
1/4 teaspoon salt
7 tablespoons (100 grams) cold unsalted butter, cubed
2-4 tablespoons cold water
Egg wash:
1 egg white
1 tablespoon powdered sugar
—
Filling:
6oz high-quality dark chocolate (60% cacao), broken into pieces
2 tablespoons unsalted butter
4 large egg yolks
1/2 cup plain, low-fat Greek yogurt (I use Voskos)
1/2 cup reduced-fat milk
2 tablespoons white whole-wheat flour
1/2 cup powdered sugar
Directions:
1. Prepare the crust according to these directions: whole-wheat pie crust recipe. Keep the oven heated to 350 degrees F.
2. While the crust is cooling, prepare the filling. Place the chocolate and butter in a large saucepan. Slowly melt over low heat, stirring often.
3. In a separate bowl, whisk together the egg yolks and yogurt, then add the milk. Add the flour and whisk well to combine.
4. When chocolate is melted, turn heat off. Pour a small amount of the egg mixture into the chocolate mixture (about 2 tablespoons), whisking constantly. Keep pouring the egg mixture, slowly, whisking, until incorporated.
5. Sift the powdered sugar through a fine-mesh strainer into the chocolate-egg mixture. Whisk until everything is well-incorporated.
6. Pour the mixture into the prepared pie crust. Bake 45-60 minutes at 350 degrees F, shielding the crust with foil strips if you need to bake longer than 45 minutes. The chocolate pie is ready when the center is slightly puffed and a toothpick inserted in it comes out clean. Cool 2 hours in pan on a wire rack before slicing and serving.
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