Nutrious Easter Meal Ideas

It's Easter morning and the kids (if you have any in the house) open their Easter baskets. They show you everything and automatically ask if they can eat the candy inside. Of course, because it's morning, one says no. I know this because when I was a young child my parents would tell me the same thing. Here are some recipe ideas for you to make with the kids or for your sweetheart on Easter.


Artichoke-Scrambled Eggs Benedict

Ingredients

• 8 canned artichoke bottoms, (1 1/2 cans), rinsed (see Shopping Tip)
• 4 teaspoons extra-virgin olive oil, divided
• 3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
• 1/3 cup chopped pancetta
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• 2 teaspoons lemon juice
• 1 teaspoon water
• 6 large eggs
• 4 large egg whites
• 2 tablespoons reduced-fat cream cheese, (Neufchâtel)
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 425°F.
2. Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
3. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
5. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.

Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans—found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.

Nutrition

Per serving: 282 calories; 19 g fat ( 6 g sat , 7 g mono ); 333 mg cholesterol; 9 g carbohydrates; 17 g protein; 3 g fiber; 737 mg sodium; 171 mg potassium.

Vegan Chocolate Cake 


My personal take: LOVE  this recipe! Tastes just like devil's food cake without all the harmful ingredients. You can choose to either make this cake, or purchase at your local Whole Foods Market.

Almond milk and maple syrup are the keys to this delectable treat. Perfect with Vegan Cocoa Glaze. To make a double layer or 9- x 13-inch cake, simply double the recipe.

Ingredients

1 1/2 teaspoons egg replacer (such as Ener-G Egg Replacer)
1 cup almond or soy milk
1/2 cup pure maple syrup
1/4 cup expeller pressed canola oil
2 teaspoons white or apple cider vinegar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda

Method

Preheat oven to 350°F. Spray and flour a 9-inch round or square cake pan using olive or canola oil spray. Set aside. In a large bowl whisk together egg replacer, almond or soy milk, maple syrup, oil, vinegar and vanilla until completely combined. In a separate bowl, mix flours, baking powder, salt and baking soda, then add to bowl with milk mixture, stirring to combine. Pour batter into prepared pan. Bake approximately 35 to 40 minutes, or until done when tested with a toothpick.

Nutrition

Per serving (72g-wt.): 170 calories (60 from fat), 7g total fat, 0g saturated fat, less than 1g dietary fiber, 2g protein, 27g carbohydrate, 0mg cholesterol, 230mg sodium

Healthy Valentine's Day Cake for Your Sweet Heart

I am the first to say the I LOVE TREATS of all kinds but not the calories! However, this Valentine's Day check out a couple of easy and waist friendly recipes for your sweet heart.

The first recipe is an Angel Food Cake recipe, a light and airy cake low in calories and fat free because Angel Food Cake is made with egg yolks and powdered sugar instead of heavy cane sugar and regular eggs. People automatically link Angel Food Cakes to a bland and dry taste. Some tips for enhancing the flavor of the cake and making it a Valentine's Day themed cake on the inside is adding your favorite extract to the batter. Also, don't add food coloring to the mix, it waters down the batter, instead, add half a packet of strawberry, cherry or raspberry Kool-Aid drink mix to your batter for a rich color.

The same goes for the topping, if you prefer another type of extract or are allergic to almonds, try an extract of your choice. Strawberry extract would work very well with this topping. For a red color or slightly pink color, add Wilton's Food Coloring. Don't buy the water based food coloring as they do not add rich color and really water down the topping. Simply, take a toothpick, stick it in the food coloring and then swirl it in the topping mix until color of choice is achieved. For a Valentine's Day effect, cut strawberries in half so that they look like hearts and place them atop the cake. Heart-shaped sprinkles will give the cake a full Valentine's effect.

A good substitute for the granulated sugar is Stevia sugar. 

I call this concoction Cupid Cake with a twist:

Low-Calorie Angel Food Cake

Ingredients:

• 1 cup cake flour
• 1 and 1/2 cups powdered sugar
• 1 and 1/2 cups egg whites (approximately 12 large eggs)
• 1 and 1/2 teaspoons cream of tartar
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Preparation:

1. Preheat oven to 375 degrees
2. Mix flour and powdered sugar and set aside.
3. In a large glass bowl, beat egg whites and cream of tartar on medium speed until foamy but not stiff.
4. Switch to high speed and add granulated sugar 2 tablespoons at a time.
5. Add salt, vanilla, and almond with final tablespoon of sugar.
6. Continue beating until stiff and glossy.
7. Sprinkle flour-sugar mixture over meringue 1/4 cup at a time, folding in just until mixture disappears.
8. Pour batter into ungreased tube pan (10x4 inches).
9. With a metal spatula cut gently through batter.
10. Bake 30 to 35 minutes, or until cracks feel dry and top brings back when lightly touched.
11. Remove from oven, invert pan on funnel, and allow pan to hang until cake is cool.
12. Remove cake from pan and ice with low-calorie almond topping.

 Low Calorie Fluffy Almond Topping

Ingredients:

• 1 small tub sugar-free refrigerated whipped topping (8 ounces)
• 1 teaspoon almond extract
• 1/2 cups sliced or slivered almonds, toasted (optional)

Preparation:

1. Mix almond extract into refrigerated topping, stirring gently.
2. Lightly coat each slice of cake with topping just before serving.
3. Garnish with one teaspoon of toasted almonds.

Yield: 12 slices

Calories: 140 without topping, 217 with topping. Less calories if sweetened with Stevia sugar rather than granulated sugar.