Manly food doesn’t have to be meaty, greasy and covered with cheese! Considering that cardiovascular disease is the number one killer for men in the US, it’s time to make a change starting in the kitchen this Super Bowl Sunday.

That’s why CanolaInfo.org came up with their Heart-Healthy Dude Food Recipe Collection. It contains 10 hearty but healthy recipes made with canola oil like Deep, Dark and Stout Chili and Fall-Apart Beer Brisket that are perfect for game day parties.

Here’s another Heart-Healthy Dude Food recipe that is sure to be a winner during Sunday’s game!

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Recipe courtesy of CanolaInfo

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Recipe

Ingredients

• 6 6 inch soft corn tortillas
• 1 tablespoon canola oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1/2 ripe medium avocado, peeled, seeded and diced
• 1 medium tomatillo, papery skin removed, rinsed and diced
• 1 large jalapeno chili pepper, finely chopped (seeded, if desired)
• 1/3 cup chopped fresh cilantro leaves
• 1/4 cup diced red onion
• 1/2 can (15 oz) no-salt-added black beans, rinsed and drained
• 2 tablespoons canola oil
• 1 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons cider vinegar
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 °F.
2. Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with canola oil and sprinkle with garlic powder and black pepper. Bake for 10 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 tsp salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.
3. Meanwhile, combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.

Prep Time: 25 Minutes

Cook Time: 10 Minutes

Total Time: 35 Minutes

Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 3

Servings: 6 servings

• Serving size: 1/3 cup salsa, 8 chips
• Calories: 130
• Total Fat: 10g
• Saturated fat: 1g
• Unsaturated fat: 8g
• Sodium: 200mg
• Total Carbohydrates: 9g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Help CanolaInfo raise money for the American Heart Association

The recipe collection is part of CanolaInfo’s efforts to raise money for the American Heart Association during American Heart Month 2012. They’ve also launched an American Heart Month e-card program.

From now until the end of February, for every e-card sent at CanolaInfo.org, CanolaInfo will donate 20 cents to the American Heart Association up to $20,000. Their hope is to help the AHA reach their goal to improve the cardiovascular health of all Americans by 20 percent while reducing deaths from cardiovascular diseases and stroke by 20 percent – and to do this by 2020.

To learn more about the benefits of using canola oil in your cooking, go to CanolaInfo.org. You can also connect with them on Twitter and Facebook.

Picture courtesy of CanolaInfo.

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Healthy Super Bowl snacks: Black Bean-Avocado Salsa with Home-Baked Tortilla Chips is a post from: This Mama Cooks! Stop by for more healthy recipes!

I love borscht and grew up eating the Manischewitz version out of a large glass jar, cold with a dollop of sour cream. Then I discovered the “real thing” – Russian style borscht made with carrots, beets, cabbage, dill, mushrooms and potatoes, served warmed as a comforting winter soup thanks to Barbara Kafka’s classic cookbook, Soup, A Way of Life.

I remember her recipe for Vegetarian Borscht as being very labor intensive. I made a triple batch and it literally took me all afternoon to chop those vegetables! I was exhausted by the time the borscht was done, but it was so worth it.

As part of the DailyBuzz Moms 9x9 challenge, I wanted to recreate that soup and health up the borscht a bit. Due to my food sensitivities, I omitted the cabbage and the white potatoes. Instead, I substituted kale and purple potatoes, both of which are much more nutrient dense. I also used powdered stevia instead of sugar, reduced the amount of salt, and used no fat Greek yogurt instead of sour cream.

My son Nathan, who is almost 12, loved the borscht. He had it for dinner the other night. The next day he had it for breakfast and took the borscht to school.

Vegetarian Borscht with Kale

Based on Barbara Kafka’s recipe from Soup, A Way of Life

Print
Recipe

Ingredients

• 1 ounce dried porcini mushrooms
• 2 tablespoons olive oil
• 1/2 pound mushrooms, sliced 1/4 inch thick
• 1 large onion, cut into 1/4-inch dice
• 7 medium beets, peeled, quartered, and cut into 1/4-inch slices
• 2 medium carrots, peeled and cut into 1/4-inch rounds
• 1 medium parsnip, peeled and cut into 1/4-inch rounds
• 1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes
• 1 1/2 pounds purple potatoes, peeled and cut into 1/2-inch cubes
• 1 bunch kale, choped in 1-inch pieces
• 3 large cloves garlic, minced
• 3 tablespoons sundried tomatoes, finely chopped
• 1 medium bunch dill, fronds only, coarsely chopped
• 1/4 cup powdered stevia
• 1/2 cup cider vinegar
• 1 tablespoon kosher salt
• freshly ground black pepper, to taste
• 1-2 small containers no fat Greek yogurt

Directions

1. Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
2. In a larege stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 6 to 8 minutes until the onions start to caramelize.
3. Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. Bring to a boil. Then lower the heat and simmer for 5 minutes.
4. Stir in the potatoes, garlic, kale and sundried tomatoes.
5. Return soup to a boil. Lower the heat and simmer for 5 minutes.
6. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
7. Remove soup from the stove top. Stir in the dill, stevia, vinegar, salt and pepper.
8. Pour soup into bowls and add a dollop of Greek yogurt.

Prep Time: 45 Minutes

Cook Time: 1 Hour 20 Minutes

Total Time: 2 Hours 5 Minutes

Nutrition Grade A from CalorieCount

Weight Watchers POINTS = 4

Servings: 8 main course servings

• Serving size: 579 g
• Calories: 215
• Calories from Fat: 37
• Total Fat: 4.1g
• Saturated fat: 0.6g
• Unsaturated fat: 3.5g
• Sodium: 1020mg
• Total Carbohydrates: 39.9g
• Sugar: 12.8g
• Fiber: 8.5g
• Protein: 6.6g
• Cholesterol: 0mg

Note: nutritional information is based on borscht without the Greek yogurt.

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Colorado is in the grip of Tebow fever, so I’m sure everyone’s having a football watching party on Saturday. So what kind of party food recipes will you be serving?

This Speedy Chicken Chili from today’s guest poster, Holly Clegg, is sure to be a healthy party food hit no matter who you're rooting for. Check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Soup-er Bowl Easy Suppers

What kind of party food is better to feed and please a hungry crowd for a football watching party than a Soup-er easy supper?! Entertaining should be fun and easy – making sure the hosts are able to enjoy the party. A hearty, healthy and satisfying meal on the table is simple with this belly-filling and heart warming soup.

One-pot meals are great because they leave easy cleanup, without the hassle of tons of dirty dishes, they feed a crowd and can easily be frozen in batches for making ahead or dinner another day. I cannot wait to share with you my must-try “soup-er” supper!

Tips for an easy Soup-er Bowl party

• A soup buffet is the perfect solution to feed a “come and go crowd.”
• Serve soup simmering on the stove or use crock-pots to keep your soup warm.
• Have mugs by the soup so guests can eat at their leisure.
• Freeze soups ahead of time.
• Double the recipe and place half in the freezer to pull out when we have the urge.

Speedy Chicken Chili Soup

From Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen Secrets to Sizzle At Any Age

Serve with reduced-fat cheese, avocado, and onions. Look for fresh salsa or your favorite flavored salsa to pump up flavor. For a short-cut, use pre- cooked, grilled whole chicken breast fillets (great grilled flavor) or rotisserie chicken.

Print
Recipe

Ingredients

• 2 pounds boneless, skinless chicken breasts, cubed
• Salt and pepper to taste
• 2 cups salsa
• 1 (14 1/2-ounce) can chopped tomatoes, with juice
• 4 cups fat-free chicken broth
• 1 (4-ounce) can chopped green chilies
• 2 teaspoons dried oregano leaves
• 1 teaspoon ground cumin
• 2 cups frozen corn, thawed
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 (15-ounce) can navy beans, rinsed and drained
• Shredded reduced-fat cheese, avocado, and red onions, optional

Directions

1. In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.
2. Add salsa, tomatoes, broth, green chilies, oregano, and cumin. Bring to boil, reduce heat, and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly. Serve with condiments.

Prep Time: 15 Minutes

Cook Time: 25 - 35 Minutes

Total Time: 40 - 50 Minutes

Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 5

Servings: Makes 10 servings

• Serving size: 1 cup
• Calories: 257
• Calories from Fat: 18
• Total Fat: 2g
• Saturated fat: 0g
• Unsaturated fat: 2g
• Sodium: 740mg
• Total Carbohydrates: 29g
• Sugar: 6g
• Fiber: 7g
• Protein: 29g
• Cholesterol: 53mg

Dietary Exchanges: 2 starch, 4 very lean meat

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I don’t know about you, but after a holiday season of turkey, pork roast and roast beef, I’m looking forward to eating something lighter and healthier. One way to do that is by eating salads and fruits even though it’s winter time. Luckily, we can get fresh fruit like kiwi and blueberries from Chile, where it’s summer time during our winter time.

Why fresh blueberries?

While I like to eat locally as much as possible, I can’t resist the temptation of blueberries. They’re surprisingly affordable, too, when you buy them at Costco or Sam’s Club.

Everyone loves fresh blueberries, especially kids, which is great since a half-cup of blueberries packs plenty of fiber, vitamin C, potassium and antioxidants into only 40 calories.

According to the Chilean Fresh Food Association, did you know that?

• Blueberries contain a natural chemical found in laboratory studies to prevent colon cancer.
• Blueberries contain more disease-fighting antioxidants than red wine or green tea.
• Half a cup of blueberries a day may help improve brain function plus help prevent Alzheimer’s and dementia according to independent university studies.
• Blueberries not only lower risk of heart disease and cancer, they are anti-inflammatory.
• Some scientific evidence suggests that blueberries may be beneficial for the skin. New skin care treatments include blueberry extracts to help revitalize the skin and hasten healing.
• Blueberries provide the same bacteria fighters as cranberries to help guard against urinary tract infections.
• Blueberries are considered a “super food” by leading nutrition and medical experts and a recommended diet staple for health, skin care and longevity.

Healthy blueberry recipes

The next time I go to Costco, I’ll pick up some fresh Chilean blueberries, a salmon fillet to grill, and some lettuce greens and make this fabulous recipe from Chilean Fresh Food Association. (This salad recipe would also work with canned salmon or even canned tuna.)

You can find more recipes for blueberries and other Chilean winter fruit at www.chileanfruitonline.com.

Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

Recipe courtesy of the Chilean Fresh Food Association

Print
Recipe

Ingredients

• 8 cups salad greens, in small pieces
• 1 pound salmon fillet, poached, baked or grilled
• 1 1/2 cups fresh blueberries
• lemon zest to garnish
• 2 tablespoons fresh lemon juice
• 1/2 cup olive oil
• 2 tablespoons white wine vinegar
• salt and pepper to taste
• 1 tablespoon fresh chives

Directions

1. Divide salad greens on four salad plates.
2. Tear salmon into medium pieces and arrange on greens.
3. Sprinkle on blueberries and top with lemon zest.
4. In a jar with a lid, combine lemon juice, olive oil, white wine vinegar, salt and pepper, and chives. Shake well.
5. Serve salads chilled with the dressing alongside.

Prep Time: 20 Minutes

Total Time: 20 Minutes

Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 11

Servings: 4 main servings

• Calories: 493
• Calories from Fat: 315
• Total Fat: 35 g
• Saturated fat: 5 g
• Unsaturated fat: 30 g
• Sodium: 212 mg
• Fiber: 4 mg
• Protein: 31 g
• Cholesterol: 64 mg

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

Picture courtesy of the Chilean Fresh Fruit Association Media Center. Copyright © 2010.

Healthy salads: Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette is a post from: This Mama Cooks! Stop by for more healthy recipes!

Did you have a chance to try the Quinoa with Pomegranate Arils and Goat Cheese vegetarian recipe from POM Wonderful? I did on Christmas Eve as a side dish, and it was wonderful.

Well, here’s another healthy recipe from the folks at POM Wonderful – Pomegranate Relish to use as a holiday party appetizer topping. The recipe is by celebrity chef Suzanne Goin who owns Lucques, A.O.C. and Tavern Restaurants in Los Angeles. I had the honor of meeting her at Frigidaire’s Talking Turkey event earlier this year. Chef Goin was super nice to us bloggers and totally down to earth.

What I like about Chef Goin’s cooking is that it’s filled with wonderful flavors and is easy to replicate at home. She’s a mom and understands that most moms want to make something that tastes delicious and looks elegant, but we don’t have the luxury of spending hours in the kitchen making it.

You can find more of Chef Goin’s Thanksgiving recipes on Frigidaire’s Talking Turkey website.

Easy party pomegranate appetizers

Above you can see that Chef Goin’s Pomegranate Relish is served on a slice of French bread with a thin wedge of melted cheese. Yum! However, If you want to health it up a bit – and are gluten free – smear low fat cream cheese on a rice cracker and then add a dollop of the relish. If calories aren’t an issue, try spreadable goat cheese instead.

Pomegranate Relish

Recipe by Chef Suzanne Goin courtesy of POM Wonderful

Print
Recipe

Ingredients

• 1/2 cup arils from 1 large POM Wonderful Pomegranate
• 1 tablespoon pomegranate molasses*
• 3 tablespoons finely diced shallots
• 1 teaspoon lemon juice
• 1/4 cup extra virgin olive oil
• 1 tablespoon sliced flat-leaf parsley
• kosher salt and freshly ground black pepper to taste

Directions

1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Place the shallots, lemon juice and 1/4 teaspoon salt in a small bowl and let sit 5 minutes.
3. Whisk in the pomegranate molasses* and then the olive oil. Stir in the fresh pomegranate arils and the parsley. Taste for balance and seasoning.
4. * To make pomegranate molasses, combine 3 cups of POM Wonderful 100% Pomegranate Juice, 1/4 cup sugar and juice from one lemon and bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.

Prep Time: 20 Minutes

Total Time: 20 Minutes

Nutrition Grade from CalorieCount

Weight Watchers POINTS =

Servings: 2 to 4 servings

• Serving size: 44 g
• Calories: 30
• Calories from Fat: 0g
• Total Fat: 0g
• Saturated fat: 0g
• Unsaturated fat: 0g
• Sodium: 95mg
• Total Carbohydrates: 7g
• Sugar: 2g
• Fiber: 1g
• Protein: 1g
• Cholesterol: omg

$1 off POM Wonderful coupon

To make your pomegranate cooking even easier and less time consuming, use POM Wonderful Fresh Arils instead of trying to remove the arils from the fruit – less messier for sure!

There’s also a $1 off coupon available on the POM website. Just click on it, fill out your email and zip code, and print it out.

Picture courtesy of POM Wonderful.

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.
 

Holiday appetizers: Pomegranate Relish is a post from: This Mama Cooks! Stop by for more healthy recipes!

This year, we’re going to a friends’ home for Christmas dinner – and all they’ve asked me to bring is mashed potatoes. Boring! Since I have the holiday meal cooking bug, I’ve decided to make a big meal for late Christmas Even afternoon. (Why afternoon? We’re off to see other friends that evening. Busy are we!)

As I’ve mentioned previously, my kids aren’t big turkey eaters, so I’ve decided to make a pork dish especially after seeing this Christmas dish for pork loin by Rocco DiSpirito a couple of weeks ago in the Denver Post. I was very intrigued the Rocco uses stevia as a sweetener as I don’t see many celebrity chefs using it.

Also the cooking technique he uses is pretty crazy – cooking the pork submerged in water in a large pot it in the oven. I’ve never done that before! It’s even more challenging since I’m cooking up a six pound pork loin as Costco didn’t have three pound roasts. Needless to say, I better start this dish right at noon on Christmas Eve.

I’ll be combining this with Quinoa with Pomegranate Arils and Goat Cheese, Roasted Brussels Sprouts with Medjool Dates, and maybe some gluten free Cranberry Crunch Bark for us – and Santa!

So what are you cooking up on Christmas Eve?

Christmas Pork

From Rocco DiSpirito’s Now Eat This! cookbooks

Print
Recipe

Ingredients

• 3 pound fresh pork loin, trimmed of all visible fat
• 8 whole cloves
• 1/2 gallon cold water
• 1/2 cup kosher salt, plus extra
• 6 sprigs fresh thyme, divided
• 1 tablespoon olive oil, divided
• 2 medium turnips, peeled and cut into 1-inch wedges
• Ground black pepper
• 1 cup pomegranate juice, divided
• 2 1/2 teaspoons arrowroot
• Packets stevia sweetener powder, to taste
• 1/8 teaspoon cinnamon
• 1 teaspoon chopped fresh tarragon
• 1/4 cup pomegranate seeds
• 1/2 cup coarse-ground or stone-ground mustard
• 1/4 cup prepared horseradish

Directions

1. Heat the oven to 350 degrees.
2. Place the pork on a cutting board. Using a sharp knife, make shallow diagonal crisscross cuts over the top and bottom of the roast at 1-inch intervals. Use a metal skewer or meat fork to poke about 60 holes over the surface of the roast, making sure to push the skewer all the way to the center of the roast.
3. Insert the cloves into the intersections of the cuts on the top of the pork. Set aside.
4. In a large oven-safe pot, combine the water, 1/2 cup of salt and 4 sprigs of the thyme. Stir to dissolve the salt. Gently submerge the pork in the water and cover with the lid or foil. Place in the oven and bake for 1 hour, or until the pork registers 145 degrees at the center.
5. Meanwhile, in a large sauté pan over medium-high, heat 1/2 tablespoon of the oil. Add the turnips and toss to coat evenly with oil. Season with salt and pepper, then place in the oven and roast for 40 to 50 minutes, or until the turnips are tender and nicely browned, stirring once or twice.
6. Pick the leaves off of the remaining 2 sprigs of thyme and add to the turnips. Toss to coat, then set aside.
7. In a small bowl, stir together 1 tablespoon of the pomegranate juice and the arrowroot until the arrowroot is dissolved. Pour the remaining pomegranate juice into a small saucepan. Add 1 packet of stevia and the cinnamon and heat to simmering. Whisk in the arrowroot mixture. Continue to cook and stir for about 30 seconds, or until the sauce is thickened. Taste and add stevia as needed for desired sweetness. Set aside.
8. Remove the ham from the cooking liquid and pat dry with paper towels. Heat a large saute pan over medium-high heat and add the remaining 1/2 tablespoon of olive oil. Once the oil is smoking, add the pork roast and cook for 2 to 3 minutes, or until browned on both sides, turning once. Remove the pork from the pan.
9. Add half of the pomegranate glaze to the pan and reduce the heat to medium. Add the pork back to the pan with the glaze and turn to coat the meat completely. Remove the pork from the pan and place on a cutting board. Add the turnips, half of the pomegranate seeds and the tarragon to the glaze in the sauté pan. Cook and stir for 3 to 4 minutes, or until the turnips are heated through and coated with the glaze. Season to taste with salt and pepper.
10. Whisk the mustard and horseradish into the remaining half of the pomegranate glaze and pour into a small serving dish.
11. Remove the cloves from the pork, then thinly slice the pork. Place the pork slices on a large platter. Add the turnips to the platter around the pork and sprinkle with the remaining pomegranate seeds. Serve with the mustard and horseradish sauce

Prep Time: 30 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes

Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 7

Servings: Serves 8

• Serving size: 1/8 of roast
• Calories: 313
• Calories from Fat: 75
• Total Fat: 8g
• Saturated fat: 2g
• Unsaturated fat: 6g
• Sodium: 1421mg
• Total Carbohydrates: 11g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 107mg

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Christmas Eve dinner: Christmas Pork is a post from: This Mama Cooks! Stop by for more healthy recipes!

Adding pomegranates to your holiday recipes is a delicious way to  to stay healthy during the holiday season since pomegranates are high in antioxidants. Pomegranate juice, like the kind made by POM Wonderful, is also wonderful alternative to high calorie/no nutritional value cocktails. Just add a little seltzer and maybe a squeeze of lime or some mint leaves and you have a lovely mock tail that’s yummy and good for you!

Cooking with pomegranates

I’ve been a fan of POM Wonderful pomegranate juice for years and have used it to create:

• Pomegranate-Cranberry Sauce
• Stephanie Izard’s Pomegranate Pancake Syrup
• Basil Pomegranate Lemonade
• Pomegranate Smoothies

Even so, I’ve never cooked with pomegranate arils, the little “beads” that are inside pomegranate fruit. However, thanks to POM and celebrity chef Zoe Nathan, I’m inspired!

Zoe Nathan is the head baker and pastry chef at Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, California. She and her husband/business partner, Josh Loeb, also run Huckleberry Café and Bakery. She created this quinoa and arils dish, which would be a perfect entree for any vegetarians at your holiday dinner table. (If there are vegans present – or guest avoiding milk products – substitute a vegan soy, rice or almond milk cheese for the goat cheese.) It’s also gluten free and would make a lovely side holiday dish with its green and red colors. (Just remember to halve the portion!)

Quinoa with Pomegranate Arils and Goat Cheese

Recipe by Chef Zoe Nathan courtesy of POM Wonderful

Print
Recipe

Ingredients

• 1 cup arils from 1–2 large POM Wonderful Pomegranates
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1/2 onion, chopped
• 1 tablespoon ground pepper
• kosher salt to taste
• 1 cup quinoa
• 2 cups water
• 1/2 cup fresh mint, chopped
• 1 cup goat cheese, crumbled

Directions

1. Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Heat the oil in a medium saucepan over medium heat. Stir in the garlic and onion; sauté until lightly browned.
3. Mix quinoa into the saucepan and cover with water. Season with salt and pepper.
4. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes.
5. Remove quinoa from saucepan and spread out over sheet tray and let it cool (it stops the cooking process).
6. Mix in the mint, pomegranate arils and goat cheese.
7. Season with salt, pepper and some olive oil to taste. Serve.

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Total Time: 45 Minutes

Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 8

Servings: Makes 4 to 6 servings

• Calories: 400
• Calories from Fat: 140
• Total Fat: 16g
• Saturated fat: 8g
• Unsaturated fat: 8g
• Sodium: 1330mg
• Total Carbohydrates: 53g
• Sugar: 23g
• Fiber: 7g
• Protein: 14g
• Cholesterol: 30mg

$1 off POM Wonderful coupon

To make your pomegranate cooking even easier and less time consuming, use POM Wonderful Fresh Arils instead of trying to remove the arils from the fruit – less messier for sure!

There’s also a $1 off coupon available on the POM website. Just click on it, fill out your email and zip code, and print it out.

Picture courtesy of POM Wonderful.

Healthy holiday recipes: Quinoa with Pomegranate Arils and Goat Cheese #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

Today’s guest post from Holly Clegg focuses on healthy holiday baking. Since fresh cranberries freeze up to a year, you can bake up her Banana Cranberry Bread all year round. This is a terrific recipe for using up any overripe bananas you may have, too!

Check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Homemade healthy holiday treats

Looking for a healthy gift that keeps on giving? Quick breads are one of my favorite homemade gifts as they are easy to make, budget-friendly, and something you make yourself. What could be better during the holidays than my festive favorite, Banana Cranberry Bread?

Quick breads are so easy to prepare as there is no yeast and there is no need for a mixer. I wrap the individual loaves in plastic wrap, and then store in a zip top bag to freeze until I’m ready to distribute them to my neighbors and friends. Tie several mini loafs with a ribbon and your gift is done!

Banana Cranberry Bread

From Too Hot in the Kitchen: Secrets To Sizzle At Any Age

Print
Recipe

Ingredients

• 2 ripe bananas, peeled
• 1/4 cup sugar
• 1/2 cup light brown sugar
• 1/4 cup canola oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup buttermilk
• 1 cup dried cranberries or fresh cranberries, chopped
• 1 teaspoon grated orange rind

Directions

1. Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
2. In large bowl, beat bananas until puréed. Add sugar, brown sugar, canola oil, eggs, and vanilla, and continue beating until creamy.
3. In separate, small bowl combine flour, baking soda, and baking powder. Stir flour mixture alternately with buttermilk into banana mixture, beginning and ending with flour, mixing only until combined.
4. In separate, small bowl combine flour, baking soda, and baking powder. Stir flour mixture alternately with buttermilk into banana mixture, beginning and ending with flour, mixing only until combined.

Prep Time: 15 - 20 Minutes

Cook Time: 40 - 45 Minutes

Total Time: 55 - 1 Hour 5 Minutes

Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 3

Servings: 16 slices

• Serving size: 1 slice
• Calories: 144
• Calories from Fat: 37
• Total Fat: 4g
• Saturated fat: 1g
• Unsaturated fat: 3g
• Sodium: 50mg
• Total Carbohydrates: 25g
• Sugar: NA
• Fiber: 1g
• Protein: 2g
• Cholesterol: 27mg

Diabetic Exchanges: 1 starch, 0.5 fruit, 0.5 fat

This Mama's tips

Here are some tips to further “health up” Holly’s recipe:

• Instead of 1/4 cup sugar and 1/2 cup light brown sugar, use 1/4 cup powdered stevia and 1/2 cup coconut palm sugar.
• For the 1 cup of all-purpose flour, substitute 1/2 cup whole wheat flour and 1/2 cup all-purpose flour. This may dry out the recipe a bit, so add a tablespoon or two more of the buttermilk.
• To make this recipe gluten free, substitute your favorite all-purpose gluten free flour mix for the regular flour.
• Try substituting 2 egg whites for one of the eggs to lower the fat content.

Photo courtesy of Holly Clegg.

Healthy holiday treats: Holly Clegg’s Banana Cranberry Bread is a post from: This Mama Cooks! Stop by for more healthy recipes!

Having had a Jewish father, I grew up eating wonderful cookies and cupcakes at the Jewish-style bakery my parents frequented by my dad’s office in Red Bank, New Jersey. If you lived in the area in the 1970s, it was the bakery by Red Bank Catholic High School and down Main Street from Norman’s Deli, if I remember correctly. I don’t think it’s there anymore.

I never realized that black and white, lace, and rainbow cookies were typical of Jewish treats until I read Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking by Stanley Ginsberg and Norman Berg. It’s a wonderful cookbook and would make a great Hanukkah or holiday gift.

I always thought of these treats as “back East cookies” that you could only find in New York City and Northern New Jersey. I never came across them in other parts of the country and only see them when I go back to New Jersey for someone’s bat or bar mitzvah.

My favorite Jewish cookies are the rainbow ones. I was hoping to experiment and come up with a gluten free version. (You can see a non-GF version of rainbow cookies here on the publisher’s website.) However, since they contain almond paste and almond extract – and I have a child who’s allergic to nuts – I didn’t think it was too smart to cook up a batch. Plus, I’d have to eat them all myself, which is a recipe for disaster especially with all the holiday treats out there this time of year.

Instead, I chose to make gluten free coconut macaroons. When my mother-in-law went gluten free over 11 years ago, there were very few premade gluten free products around. One exception was coconut macaroons that I’d find in the ethnic section of the supermarket during Passover. Here’s my healthed up, alternative sweetener version of Inside the Jewish Bakery’s recipe.

Featured at Jane Deere Blog Fusion Fridays.

Coconut Macaroons

Based on the recipe from Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg © 2011 Camino Books. Reprinted with permission. All rights reserved.

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Recipe

Ingredients

• 2 tablespoons powdered stevia
• 1/2 teaspoon salt
• 2 1/4 cups finely shredded, unsweetened coconut
• 3/4 teaspoon vanilla extract
• 3 tablespoons agave nectar
• 3 tablespoons vegetable oil (grapeseed, canola or coconut oil works well)
• 3 to 4 large egg whites, beaten

Directions

1. Preheat oven to 350 degrees F.
2. If you’re using “natural” unsweetened coconut from the health food store, you may need to chop up the coconut into smaller pieces. You can do this in a food processor or a blender. Chop until the coconut is confetti-sized.
3. Blend all ingredients except egg whites on the low speed of electric mixer.
4. Increase speed to medium. Then add egg whites in a thin stream, mixing until smooth. Use only enough egg to get dough to the consistency of putty.
5. Using a small cookie scoop, spoon mixture on to cookie sheets lined with parchment paper or a silicone mat. (I use the silicone making mats made by Wilton.)
6. Bake for 15 minutes until the tops of the cookies turn light brown. Do not over bake.
7. Allow to cool on parchment or silicon mat. (If the cookies stick to the parchment, turn paper over and wet it lightly so the macaroons will come off easily.)
8. Carefully remove cookies with a cookie spatula and store in an airtight container.

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes

Nutrition Grade C- from CalorieCount

Weight Watchers POINTS = 1

Servings: Makes 36 cookies

• Serving size: 1 cookie
• Calories: 34
• Calories from Fat: 25
• Total Fat: 2.8g
• Saturated fat: 1.7g
• Unsaturated fat: 1.1g
• Sodium: 37mg
• Total Carbohydrates: 2.2g
• Sugar: 1.7g
• Fiber: 0.5g
• Protein: 0.5g
• Cholesterol: 0mg

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Disclosure: I received a review copy of Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking to facilitate this review. All opinions and experiences are my own.

Holiday cookies: Gluten Free Coconut Macaroons #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

I love planning for Thanksgiving. Every year I buy all the cooking magazines I can find to come up with new recipes for turkey, stuffing, side dishes and dessert. Sometimes I bring new cookbooks into the mix, too. This year I’m doing things a bit differently as I’ve chosen to find recipes that will use up food I may already have in my pantry, freezer and refrigerator,

Why turkey breast and not a whole turkey?

This year’s turkey recipe was chosen to use up some of the Dijon mustard that’s crowing my refrigerator door. It’s based on a Betty Crocker recipe that I found in Recipe.com magazine. With a few tweaks, I’ve changed the turkey recipe to work with my food sensitivities – agave nectar instead of honey, for example. I’ll also be smoking instead of grilling my turkey for optimum yummy goodness.

I decided to make a turkey breast this year instead of a whole turkey on the off chance that it would just be me and the kids at the Thanksgiving table. It wasn’t until a week ago that I learned my husband is flying in from his new job in Massachusetts! Also, my mother in law is coming up from Colorado Springs instead of going to see her other son in California. It’s a small group, but perfect for the amount of cooking I want to do.

What else is on the Thanksgiving menu?

Along with the turkey breast I’ll be slow cooking a spiral cut ham. I’ll be making a gluten free version of my Crockery Ham with Beer Glaze recipe using hard cider instead of beer.

I’m also serving:

• Holly Clegg’s easy, no cook cranberry sauce as I already had a batch in my freezer.
• Healthier Cherry Cornbread Stuffing based on a recipe from the Mirassou Winery’s website. (I’m also serving their Pinot Noir wine.)
• Brussels Sprouts with Bacon, Garlic and Shallots from Cooking Light magazine. This recipe is very similar to Mario Batali’s Brussels Sprouts with Pancetta I featured several year ago in my review of The Fantastic Mr. Fox.
• Mashed Sweet Potatoes with Caramelized Onions from Better Homes and Gardens. I’ll be substituting a buttery spread for the butter, coconut milk for the cow’s milk, and leaving out the sour cream entirely.
• Mixed Mushroom Skillet Gravy from Every Day with Rachael Ray magazine. I’ll be substituting a buttery spread for the butter, using homemade chicken broth from my freezer, and using brown rice flour to keep it gluten free.
• For dessert, I’m using the package of frozen, premade gluten free pie crusts that were in my freezer and filling them with Food Network’s basic pumpkin pie recipe. I’m using the no fat evaporated milk that’s already in my cupboard for that one and the ricotta that’s already in my refrigerator for their Pumpkin-Ricotta Pie variation. I’m also going to make Egg Free Chocolate Chip Pumpkin Cookies for my daughter, Lucie to use up some of the organic shortening, chocolate chips and flour I already have on hand.

What are you cooking up for Thanksgiving?

Smoked Agave-Dijon Brined Turkey Breast

Brine based on a Betty Crocker recipe at recipe.com 

Smoking directions based on a recipe at Smoking-Meat.com

Print
Recipe

Ingredients

• 11 cups cold water
• 1 cup agave nectar
• 1/2 cup Dijon mustard
• 1/3 cup kosher salt
• 1 bone-in whole turkey breast (5 to 6 pounds), thawed if frozen
• 3 tablespoons olive or vegetable oil
• 1 teaspoon dried marjoram leaves
• 1 teaspoon ground mustard
• 3/4 teaspoon garlic power
• 1/4 teaspoon pepper

Directions

1. In 6-quart container or stockpot, stir water, agave nectar, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover.
2. Refrigerate at least 12 hours but no longer than 24 hours.
3. Heat smoker to 225 -240 degrees F and be sure to have enough smoking wood to keep the smoke going for about 4 hours or so. (Smoking-Meat.com recommends 3 hours of cherry and 1 hour of pecan wood for optimum flavor.)
4. Remove turkey from brine mixture. Rinse thoroughly under cool running water and pat dry. Discard brine.
5. In small bowl, mix olive oil, dried marjoram, ground mustard, and pepper. Brush over turkey.
6. Place the turkey directly on the grate breast side up. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperature. Make sure the thermometer doesn’t touch bone or it will get a false reading.
7. Once the breast reaches about 161-163 degrees, remove it from the smoker and immediately wrap it in a thick layer of heavy duty foil. Place the turkey in a couple of thick towels and lay it on the counter for about 30-45 minutes so the juices that were forced to the surface during the cooking process, redistribute throughout the meat. If you’re worried about the turkey getting cold, place it on a heating pad – seriously.
8. Slice, serve and enjoy!

Prep Time: 15 Minutes

Cook Time: 16 Hours

Total Time: 16 Hours 15 Minutes

Nutrition Grade B+ from CalorieCount

Weight Watchers POINTS = 9

Servings: 8 servings

• Calories: 400
• Calories from Fat: 160
• Total Fat: 18g
• Saturated fat: 4.5g
• Unsaturated fat: 0g
• Sodium: 460mg
• Total Carbohydrates: 5g
• Sugar: 4g
• Fiber: 0g
• Protein: 54g
• Cholesterol: 145mg

Finalizing the Thanksgiving 2011 menu: Smoked Agave-Dijon Brined Turkey Breast is a post from: This Mama Cooks! Stop by for more healthy recipes!