I must say, I love all the Legacy Cabot flavors, but since the beginning White Oak Cheddar has been my favorite. It has an oaky and buttery silky flavor to it that pairs well with the rest of the flatbread toppings.
Lucky for me, I have a panel of professional taste testers for all of my recipes. My boyfriend, Adrain, REALLY liked this recipe. And when I say he REALLY liked it, means that a full flatbread was gone in one sitting. My friend Steph has become quite the Cabot cheese enthusiast, like myself. When I sent her a picture of the recipe, this happened …
Lucky for Steph, we live right down the street from each other. Flatbread delivery! Now if only places delivered this kind of food ..
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I’ve been a little obsessed with kefir lately. When I saw they had an eggnog flavor, I jumped right on it. I’ve been enjoying kefir as is, but this time wanted to try it in a recipe.
Kefir naturally has a tangy flavor, so when incorporating it in a smoothie, a banana was the perfect way to sweetened it up.
Eggnog only comes around once a year, so I don’t mind indulging in a small glass one time a year. Eggnog just screams Christmas to me, and I want to enjoy that seasonal treat more than once without the guilt!
Enjoy as a breakfast, snack, or dessert to get in the holiday spirit! I know what I’ll be making for breakfast Christmas morning!
Indulge in the holiday seasonal flavors without packing on the pounds. Feel good about drinking eggnog with this eggnog smoothie recipe!
Ingredients
Scale
1 banana
1 cup Lifeway kefir eggnog
1 cup unsweetened almond milk
(optional) ground nutmeg
(optional) ice
Instructions
Simply add ingredients to a blender and blend until smooth.
For a thinner consistency add more almond milk. For a thicker consistency add ice.
Sprinkle with ground nutmeg.
Notes
For a festive rim: take 2 tbsp of sugar and mix in 1 drop of red food coloring. With a damp paper towel moisten the rim of the glass. Coat the rim of the glass with sugar.
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I have a cooking classes coming up this week at work with the theme of lightened up Thanksgiving desserts. I’ve been playing around with the recipe idea all weekend after posting my Supermarket RD’s Pick of pumpkin puree.
Pumpkin pie is my ultimate favorite dessert on Thanksgiving and I make sure I always save room for it. Of course, there’s not too much room after a delicious Thanksgiving day meal, so I always found it so annoying when I would try to cut myself a sliver of pie and end up making a mess trying to get that perfect little piece.
This recipe I decided to skip the pie plate and use a sheet cake pan to easily cut into little squares to get that perfect little slice.
While this recipe is still a dessert, it is lightened up by cutting back on sugar and adding Greek yogurt in place of other fats.
This was the first time I made a graham cracker crust, but using yogurt instead of butter and I am quite pleased with the results.
Move over pumpkin pie. These pumpkin pie bars can satisfy your craving with lightened up ingredients. Plus, it’s easier for portion control by cutting them into small squares versus trying to cut a sliver of pie.
For the crust: With cooking spray, grease a 9×13 baking dish; set aside. In a food processor, combine the graham crackers and quick oats. and pulse until fine crumbs. Add the cinnamon, light brown sugar, yogurt, and vanilla extract. Press evenly in the bottom of the baking dish.
For the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, yogurt, sugar, brown sugar, eggs, and pumpkin pie spice.
Pour the filling over the crust evenly. Bake in the oven at 425 degrees F for 10 minutes, then turn down to 350 and bake for an additional 45 minutes. Take out of the oven and let cool completely before slicing.
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Let me tell you, I even surprised my hardest critics with this recipe. It tastes exactly like pumpkin pie!
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It’s pumpkin everything this time of year. When I saw Wild Friends create a new seasonal pumpkin spice peanut butter, I was so excited! I am a big fan of wild friends nut butters.
I’m not going to lie, I’ve been eating it straight from the jar with a spoon. I made energy bites with wild friends vanilla espresso flavor, so I created another energy bite recipe using this new nut butter! Perfect little bite size snacks for on the go easy snacking.
Play around with the ingredients to create the perfect flavor for you!
Add oats, flax seed, dried cranberries and pumpkin seeds in a large bowl. Toss to combine.
Put pumpkin spice peanut butter and maple syrup in a small bowl and microwave for 30 seconds or until softened.
Combine the peanut butter mixture with the oat mixture until combine. The mixture will be thick. Shape into tablespoon-sized balls. Store in refrigerator.
Notes
Use certified gluten free oats to guarantee gluten free recipe.
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This is by far the easiest deviled eggs recipe. It only has two ingredients and takes only a few minutes to make.
I came up with this recipe when I just staring in my fridge looking for a snack to eat. I always make a batch of hard boiled eggs for the week, to add in salads, have as a snack, or in the morning for breakfast.
That day I was staring in the fridge, I didn’t want just a plain hard boiled egg, so I got a little creative. I just added one ingredient, and then it became the easiest hard boiled egg recipe.
I used this as a snack, but it can easily be multiplied to serve more.
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Whenever a recipe that is labeled “healthy” many assume that it won’t taste good. At work when I sample out a new recipe or a new product I always get different reactions when I label things “healthy”. Try this new “healthy (insert recipe name)” – some run over and are intrigue and some scrunch up their noses and walk away.
Let me tell you about this “healthy” recipe I made today. The ingredients and nutrition facts of this recipe scream healthy, but the flavors and richness scream dessert! If you LOVE pumpkin pie, you’re going to LOVE this recipe.
Yesterday, on instagram I posted the picture below asking “Can you guess what I’m making?” A few guessed pumpkin chia pudding. Meme actually made a really funny comment that her head was racing with pumpkin thoughts. I’m turning that into a hashtag #pumpkinthoughts
Pumpkin pie chia pudding was actually my original idea but I changed it to Pumpkin Pie Chia Mousse because the cottage cheese whipped in with the rest of the ingredients created a smooth fluffy texture just like regular mousse.
You can enjoy this as a breakfast, snack, or dessert! I sprinkled a little cinnamon granola and a few cranberries on top.
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What do you do when you have an over abundance of zucchini and don’t know what to do with it all? … Make muffins!! Double chocolate zucchini muffins that is.
Two of my biggest nutrition tips for making healthy choices regarding muffins:
1. Make them yourself from scratch
2. Keep the size in check
1. When you make your own muffins, you know exactly what is going in your recipe. Don’t like how much sugar the recipe calls for, simply trim the amount or use healthier swaps like pure maple syrup.
2. I always opt for the traditional size muffin tin when I am baking. Even though I am always trying to make my baked good recipes a little lighter, they aren’t a substitute for a whole meal.
For example, many grab breakfast on the go going to work in the morning. Maybe they pick up a coffee and a reduced fat blueberry muffin. One may think deciding on the reduced fat is a healthier choice, but let’s see how that measures out. Below is an example of a reduced fat blueberry muffin from a popular chain restaurant:
Just by looking at the nutrition facts, it looks like a cupcake in disguise. 410 calories!? 40 grams of sugar !? 26% of the daily value of sodium!? 10 grams of total fat!?
Scroll down a little and look at the ingredients from the muffins I made. Now scroll back up and look at the ingredients in that muffin? Have you even heard of half of those ingredients before? I’m thinking my muffins win!
Real food. Real ingredients. (while sneaking in some vegetables!)
Pair one of these muffins with a glass of milk and a piece of fruit for a balance way to start your day! (instead of a giant sugar bomb!)
1/3 cup coconut oil (melted then cooled – make sure it’s not hot!)
1/3 cup maple syrup
4 egg whites
1 tsp vanilla
2 cups grated zucchini
3/4 cup chocolate chips
Instructions
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners or grease with cooking spray.
In a bowl combine the oat flour, cocoa, salt, baking soda, and baking powder. Set aside.
In another bowl, whisk together the coconut oil, maple syrup, eggs and vanilla.
Slowly incorporate the dry ingredients into the wet ingredients.
Using a few paper towels or a cloth wring out excess moisture from the zucchini. Fold in the zucchini and chocolate chips (save some to add on top) until just combined.
Fill each muffin tin and sprinkle a few chocolate chips on top.
Bake for 18-20 minutes. Let cool for at least 5 minutes before removing from the pan. Store in an airtight container.
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Looking for a healthy snack to power you through the afternoon? You’ve come to the right place. These full of flavor homemade PB & J Bites are similar to the store bought Larabars. Careful, they are addicting
When I was younger a peanut butter & jelly sandwich was frequently found in my lunch box for school. Now, I am a working gal in my 20’s and I still pack a peanut butter & jelly sandwich for lunch sometimes. I must say though, I am much more selective of the type of bread, peanut butter, and jelly I use.
Homemade larabars turned into little bites. Perfect for on the go and healthy snacking.
Ingredients
Scale
1/3 cup roasted peanuts (unsalted)
1/3 cup dried cherries (unsweetened)
2 cups pitted dates
1 tbsp cinnamon
Instructions
Place nuts in food processor and pulse until finely ground.
Add in dates, cherries and cinnamon. Pulse until a clump forms in the processor.
Take out the mixture and either wrap in plastic wrap and refrigerate for 30 min to harden, or you can start making your bites right out of the food processor.
Form into 30 small balls. Wrap them with plastic wrap and put in fridge for later snacking.
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I determined a theory in college if snacks were good on-the-go kind of snacks. It was called the “backpack test”. If my snack managed to be still okay by the afternoon getting jostled around my backpack all morning and getting smushed between books then it passed. I’ve made these plenty of times in college because these PB&J Bites passed the “backpack test” with flying colors. Now it’s not so much the “backpack test” but more of a “giant professional bag turned into everyday bag turned into everything I ever need” kind of bag! haha 🙂
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Cabot recently released their new line of farmers’ legacy collection of aged cheddar cheese.
Traditionally, stuffed pepper recipes call for beef and rice. I swapped out rice for quinoa to incorporate whole grains and a little extra protein punch!
I served these peppers with green beans on the side for a complete satisfying meal.
Cut a thin slice on the top each bell pepper to remove top stem of the pepper. Remove seeds and membranes inside. Cut a thin slice from bottom of each pepper to help the peppers stand up. Bring a large pot of water to a boil. Add the peppers and cook for about 2 minutes; drain.
In a large skillet sauté onions and garlic until translucent. Add the beef and cook for about 8-10 minutes until browed; drain. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. Stir in ¾ cup of cheese.
Heat oven to 350°F.
Stuff peppers with beef mixture. Stand peppers upright in baking dish.
Cover tightly with foil. Bake 10 minutes. Uncover and bake another 15 minutes longer or until peppers are tender. Sprinkle with remaining cheese.
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What would you make with one of the three new farmers’ legacy collection aged cheddar cheeses?
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I know there are many variations of this recipe. I like to keep it really simple – let the minimal ingredients develop powerful flavors that marinate together. The ingredients of this recipe contribute 3 out of the 5 taste sensations.
So what are the 5 tastes you experience everyday when eating?
There are five known tastes that are detected by taste buds: sweet, salty, sour, bitter, and umami. Although these tastes are detected by all taste buds, some regions of the tongue have a slightly higher sensitivity to some tastes than others.
The sweet taste is created by carbohydrates such as sucrose and fructose, as well as artificial sweeteners such as aspartame and saccharine.
The salty taste is generally created by salts containing sodium ions, such as sodium chloride (table salt) and sodium bicarbonate (baking soda). Salts containing potassium, lithium, and other alkali metal ions also produce a mildly salty flavor.
Acidic compounds, such as citric acid and vinegar, produce sour flavors.
Bitter flavors are produced by a variety of organic compounds and are generally considered an undesirable or unpalatable flavor. Many toxic chemicals produced by poisonous plants have a bitter taste, thus leading to the negative reaction to bitter foods.
Umami, or savoriness, is the most recently discovered taste, found in foods that have a “meaty” taste due to the presence of the chemical glutamate. Meat, cheese, mushrooms, and the chemical monosodium glutamate (MSG) all contain glutamate.
(source)
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