Health Recipes

Crockpot Applesauce

Want a healthy, easy-to-make dessert recipe that everyone in the family will surely love? This crockpot applesauce recipe is just that. Easy to prepare, this recipe will take no time to prep.

Makes 1 serving of fruit.

Ingredients

  • 10 apples peeled, cored and cubed
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ heaping tsp ginger
  • ¼ tsp cloves
  • ½ tsp vanilla extract
  • ½ cup water

Directions

  1. Throw everything in the crock pot. Cook on high for the first hour, stirring occasionally. Then, turn to low and cook for another 6 hours or so.

Makes 10 servings

Nutrition Facts (per serving):

  • Calories: 80
  • Carbs: 21g
  • Fat: 0g
  • Protein: 0g
  • Sodium: 0mg
  • Sugar: 16g

Adapted from mywholefoodlife.com

For more healthy food ideas, check out our healthy recipes. 

Crustless Pumpkin Pie

This crustless pumpkin pie is the perfect add-on to your holiday meal. Have it with ice cream, or have it alone, this pie will make a great dessert this holiday season.

Each serving replaces 1 fruit serving.

Ingredients

  • ¾ cup granulated Splenda
  • ½ tsp ginger
  • 12 oz fat-free evaporated milk
  • 1 tsp cinnamon
  • 1-¾ cup canned pumpkin (15 oz can)
  • ⅓ cup egg whites

Directions

  1. Preheat oven to 425°F.
  2. In a large bowl mix egg whites, Splenda & salt.
  3. Add the pumpkin to egg mixture, along with the cinnamon & ginger.
  4. Mix until well blended.
  5. Add fat-free Evaporated milk. Blend well.
  6. Pour into unbaked pie shell.
  7. Bake at 425°F for 15 minutes
  8. Reduce heat to 350 & bake for an additional 35 minutes.

Makes 8 slices

Nutrition Facts (per 1 slice serving):

  • Calories: 70
  • Carbs: 13g
  • Fat: 0g
  • Protein: 4g
  • Sodium: 59mg
  • Sugar: 9g

Adapted from geniuskitchen.com

For more healthy food ideas, check out our healthy recipes. 

Crustless Cheesecake

This creamy and rich crustless cheesecake recipe is a perfect holiday dessert! Be sure to give this healthy recipe a try this holiday season.

Each serving replaces 1 fruit serving.

Ingredients

  • 2 (8 ounce) packages fat-free cream cheese
  • 18 packets of truvia (or ¼ cup + 1 tbsp truvia)
  • 3 oz of fat-free milk (or ¼ cup + 2 tbsp milk)
  • 4 egg whites
  • ½ cup fat-free sour cream
  • 1-½ teaspoons vanilla extract
  • 1-½ tablespoons whole wheat flour (or 2 tbsp of all-purpose flour)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8-9 inch pie pan.
  2. In a large bowl, mix cream cheese with truvia until smooth (do not overmix). Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate (do not overmix). Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared pie pan.
  3. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.



Number of Servings: 8 slices

Nutrition Facts (per slice):

  • Calories: 92
  • Carbs: 15g
  • Fat: 1g
  • Protein: 12g
  • Sodium: 454mg
  • Sugar: 5g

For more healthy food ideas, check out our healthy recipes. 

Grain-Free Stuffing

Trying to go the healthier route this holiday season? Then be sure to try this grain-free stuffing, the perfect healthy option to replace the carb-filled traditional stuffings of yesteryear.

Makes 1 serving of vegetables.

Ingredients

  • 4 cups parsnip, chopped
  • 1 cup carrots, chopped
  • 1 cup yellow onion, chopped
  • 10 oz. mushrooms, chopped
  • 4 garlic cloves, minced
  • Non-stick cooking spray
  • 1 tsp fresh thyme leaves (from 4-6 sprigs)
  • 2 sprigs fresh sage (10-12 leaves), chopped
  • salt and pepper, to taste

Directions

  1. Preheat your oven to 400F and line two baking sheets with parchment paper.
  2. Arrange the 4 cups of chopped parsnips into a single layer on one of the lined baking sheets and arrange the chopped carrots and onion into a single layer on the other lined baking sheet. Roast both pans of vegetables at 400F for about 30 minutes, or until tender.
  3. Using a spatula, stir the vegetables half-way through the roasting time, to make sure that they don’t burn. If you find the onions cooking faster than the carrots and parsnips, remove them earlier.
  4. While the vegetables are roasting, sauté the garlic for 5 minutes in a medium heat skillet coated with non-stick spray, then add in the mushrooms and cook for 8-10 minutes, until tender.
  5. When the trays of roasted vegetables are ready, transfer the roasted parsnips, carrots, onions and sautéed mushroom mixture to a large food processor. Add in the fresh thyme, chopped sage and salt and pepper, to taste. Using the food processor, you’ll want to quickly “pulse” the vegetable mixture, so that it combines, but still has a chunky texture.
  6. Adjust seasonings to taste and serve warm!

Number of Servings: 10

Nutrition Facts:

  • Calories: 60
  • Carbs: 14g
  • Fat: 0g
  • Protein: 2g
  • Sodium: 17mg
  • Sugar: 4g

Adapted from detoxinista.com

For more healthy food ideas, check out our healthy recipes.

Roasted Brussels Sprouts

Need to try a healthy yet tasty side dish this holiday season but aren’t sure where to begin? Roasted brussels sprouts are the perfect side dish to start with, not only for their taste but for their health benefits. Try these delicious roasted brussels sprouts today!

Makes 1 serving of vegetables.

 

Ingredients

  • 1 cup vegetable broth
  • ¼ cup plus 1 Tbsp balsamic vinegar
  • ¼ cup minced garlic
  • 2 pounds (4 to 5 cups) Brussels sprouts, stems trimmed, any large sprouts halved lengthwise
  • 3 Tbsp red pepper flakes (optional)
  • 2 Tbsp garlic powder (optional)
  • Salt

 

Directions

  1. Preheat the oven to 400°F.
  2. In a large bowl, stir the vegetable broth together with the vinegar and garlic. Add the Brussels sprouts and stir gently to coat.
  3. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Spread the Brussels sprouts on the prepared sheet in a single layer.
  4. Sprinkle the Brussels sprouts generously with the red pepper flakes and garlic powder (if using), and season with salt. Bake for 25 to 35 minutes, until the Brussels sprouts are just tender.
  5. Stir, sprinkle with more red pepper flakes and garlic powder (if using), and season again with salt. Bake for 15 to 25 minutes more, until the sprouts are tender when pierced with a sharp knife (cooking time will vary based on the size of the sprouts).
  6. Transfer to a platter, plates, or meal prep containers, and serve hot or warm.

 

Number of Servings: 8 (½ cup)

 

Nutrition Facts (per ½ cup):

  • Calories: 66
  • Carbs: 14g
  • Fat: 0g
  • Protein: 4g
  • Sodium: 45mg
  • Sugar: 4g

For more healthy food ideas, check out our healthy recipes. 

Zucchini Cakes with Salmon

Ingredients

for the zucchini cakes

  • 1 medium zucchini shredded
  • 1 tbs almond flour
  • 1 egg yolk
  • ¼ cup shredded Parmesan
  • 1 tbs heavy cream
  • salt and pepper

for the scrambled eggs

  • 3 eggs
  • 1 tbs heavy cream
  • 1 tsp fresh chives snipped
  • salt and pepper

for the garnish

  • 2 slices smoked salmon
  • fresh chives

 

Directions

  1. Shred the zucchini then use a paper towel to squeeze out any excess liquid.
  2. Make the zucchini cake mixture by combining all ingredients in a bowl.
  3. Prepare the scrambled eggs by combining all ingredients in a separate bowl.
  4. Form the zucchini mixture into two balls and place in an oiled saute pan. Squash the balls down to form patties. Fry for 5 minutes.
  5. Turn the zucchini cakes over then start scrambling the eggs in a saucepan.
  6. After five minutes, serve the zucchini cakes on plates, topped with scrambled egg. Add a piece of smoked salmon and some fresh chives.

 

Low-Carb Egg Curry

Ingredients

  • 3 tablespoons of Ghee
  • 1 small Onion, diced
  • 2 cloves of Garlic, roughly chopped
  • 1 fresh Serrano Chili, roughly chopped
  • 1 teaspoon of Turmeric
  • 1 teaspoon of Garam Masala
  • ½ teaspoon of Ginger, ground
  • ½ teaspoon of Coriander, ground
  • ½ teaspoon of Cumin, ground
  • ¼ cup of Tomato Puree
  • ½ teaspoon of Pepper
  • 1 teaspoon of Salt
  • 1 x 14 ounce tin of Coconut Cream 
  • 2 cups of Green Beans, trimmed and cut
  • 8 Eggs, boiled and peeled
  • 1 tablespoon of Cilantro, chopped
  • 1 tablespoon of Flaked Almonds

 

Directions

  1. Place a medium-sized saucepan over medium heat.
  2. Add 2 tablespoons of the ghee to the saucepan. Add the onion, garlic, and chilli and sauté until the onion begins to look translucent.
  3. Turn the heat down to low and add the turmeric, garam masala, ginger, coriander, and cumin. Gently cook until fragrant, around 5 minutes.
  4. Add the tomato puree, salt, and pepper and cook for another 2 minutes.
  5. Add the coconut cream and bring the curry up to a simmer. Simmer for 10 minutes.
  6. While the curry sauce is simmering place the remaining 1 tablespoon of ghee into a non-stick frying pan over medium heat.
  7. When the ghee is hot add the boiled eggs and gently fry until the outside are brown and crisp. This will help the curry sauce to stick to the normally slippery egg white.
  8. Add the crispy boiled eggs to the curry sauce along with the green beans and simmer for 5-8 minutes.
  9. Serve the curry over Low Carb Cauliflower Rice, garnished with the chopped cilantro and flaked almonds.