Found 8 blog entries for July 2014.
YOGURT PIE WITH FRUIT PRESERVES
2/3 cup all-purpose flour
1/3 cup whole-wheat flour
3 tablespoons wheat germ
1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
2 cups whole-milk Greek or homemade yogurt
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/4 cup unsalted butter, melted
4 large egg yolks
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups fruit preserves, such as plum or strawberry
1) To make crust: Preheat oven to 350 degrees F.
Place flours, wheat germ, salt, and cinnamon in food processor bowl.
Process to combine.
Add butter and sugar; process until dough holds together.
Press crust mixture into bottom and up
HOW TO MAKE HEALTHY ENERGY BARS
Apricot & Cashew Energy Bars
Prep time 10 mins
1 cup dried Turkish apricots
1/2 cup raw cashews
3/4 cup shredded unsweetened coconut
1/3 cup rolled oats
2 tablespoons agave syrup
1 tablespoons coconut oil, melted
2 tablespoons hemp seeds
1/4 teaspoon sea salt
Line and 8 inch baking pan with parchment paper or saran wrap, and set aside.
Pulse cashews in food processor until crumbly, place in a separate bowl.
Pulse apricots in food processor until finely chopped.
Add all other ingredients to the apricot mixture and process until well combined.
Add the chopped cashews to the mixture and pulse until combined.
Firmly press the apricot mixture into the baking pan,
using the flat surface of a
HOW TO MAKE A LOW CALORIE TUNA SALAD
Healthy Makeover: Tuna Salad
One popular sandwich-shop version has more than a third of your daily fat quota
— 24 grams, 4 of which are saturated — in a mere 1/3 cup.
This serving of a healthy tuna salad is almost double the size,
with a fat tally that's 18 grams slimmer.
2 can(s) (5 ounces each) chunk light tuna in water, drained
2 medium stalks celery, chopped
1 medium carrot, shredded, about 1/2 cup
1/2 medium (4- to 6-ounce) red pepper, chopped
1/4 cup(s) light mayonnaise
3 tablespoon(s) nonfat plain yogurt
1 tablespoon(s) fresh lemon juice
In medium bowl, combine
tuna, celery, carrot, red pepper, mayonnaise, yogurt, lemon juice,
and 1/4 teaspoon freshly ground black pepper.
Makes about 2 1/2 cups.
HOW TO MAKE HOME-MADE BANANA CHIPS
You can put sliced banana in a food dehydrator or opt to bake banana slices in the oven.
BAKED BANANA CHIPS
Preheat the oven to 175-200ºF/80-95ºC.
The low temperature allows a dehydrating effect as opposed to a real baking effect.
Prepare a baking sheet by lining with parchment paper or a silicone sheet.
Remove the banana peel.
Slice the bananas into thin slices.
Make sure they're all fairly much the same slice width, to ensure even cooking.
Arrange the slices across the baking sheet in a single layer
and do not allow the slices to touch.
Drizzle freshly squeezed lemon juice over the top of all the banana slices.
This helps to hold back natural blackening and adds a slight tang.
Place the sheet in the oven.