• Chicken
  • Homemade Chicken & Herbed Noodle Soup

    Homemade Chicken & Herbed Noodle Soup | cookeatbehealthy.com

    This is the one meal I make that absolutely everyone in my family loves!  That means from my granddaughter to my mother, and even the in-laws ~ everyone agrees I make a mean Homemade Chicken Noodle Soup!  In today’s recipe I cranked up the flavor by making my own herbed noodles.  Seriously – this was a game changer!  I have always used frozen noodles in the past, but by making my own I was able to add even more flavor and texture to our all-time favorite soup!

    These noodles were super simple to make, and I’m including a link here.  But if you’re pressed for time, or prefer to use store bought – by all means – do what you need to do in order to make this belly pleasing, soul warming, cold virus fighting, nutrient packed, incredibly delicious soup!  I actually made this in my Ninja Cooking System – which I love and never ever want to be without….EVER!  However, any crockpot will work.  The advantage of the Ninja is that I can switch from slow cooker to the stovetop setting with a simple turn of the dial.  This helps cook the noodles faster, but it’s not necessary, as they will cook just fine in a regular crockpot – it’ll just take a little longer!

    Homemade Chicken & Herbed Noodle Soup | cookeatbehealthy.com

    The basic recipe is dump everything except the noodles in the pot, cook it all day, shred the chicken, add the noodles, cook a little longer, serve and enjoy!  Anybody can make this!  It’s a perfect recipe for the timid beginner cook, or for the experienced cook who loves a healing bowl of homemade soup!  I pack the broth with all the flavors of the vegetables, along with rosemary, thyme, and sage to give it a richer and more interesting flavor profile.  The heavy dose of garlic not only deepens the flavor of the homemade soup, but also helps ramp up the medicinal value of  the broth!  Garlic has been proven to shorten the duration and lessen the severity of cold symptoms.  It’s also helpful in reducing high blood pressure and cholesterol levels.  Garlic also contains antioxidants that have been shown to help prevent Alzheimer’s and other forms of dementia.  

    Homemade Chicken & Herbed Noodle Soup | cookeatbehealthy.com

    Homemade Chicken & Herbed Noodle Soup | cookeatbehealthy.com

    Tip: Serve this hearty and healing soup with a piece of Rustic Overnight Roasted Garlic Rosemary Bread for a complete meal guaranteed to keep you warm on even the coldest days!

    We love this Homemade Chicken & Herbed Noodle Soup so much that I always try to keep at least a couple bowls in the freezer for those inevitable sick days we all experience every winter.  Instead of “Take 2 aspirin and call me in the morning”, I say eat a bowl of Homemade Chicken & Herbed Noodle Soup and maybe you won’t need to call the doctor at all!

    Homemade Chicken & Herbed Noodle Soup
    Serves 8
    Made in the crockpot, this is the only Homemade Chicken Noodle Soup recipe you'll ever need!
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    Prep Time
    30 min
    Cook Time
    8 hr
    Total Time
    8 hr 30 min
    Prep Time
    30 min
    Cook Time
    8 hr
    Total Time
    8 hr 30 min
    188 calories
    23 g
    25 g
    4 g
    15 g
    1 g
    375 g
    864 g
    8 g
    0 g
    3 g
    Nutrition Facts
    Serving Size
    375g
    Servings
    8
    Amount Per Serving
    Calories 188
    Calories from Fat 36
    % Daily Value *
    Total Fat 4g
    6%
    Saturated Fat 1g
    5%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 25mg
    8%
    Sodium 864mg
    36%
    Total Carbohydrates 23g
    8%
    Dietary Fiber 3g
    11%
    Sugars 8g
    Protein 15g
    Vitamin A
    184%
    Vitamin C
    11%
    Calcium
    6%
    Iron
    8%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 2 chicken breasts
    2. 8 cups chicken stock - I prefer Kitchen Basics brand
    3. 1 recipe Herbed Noodles ~ link in blog ~ or 12 ozs. frozen noodles
    4. 6 cloves garlic, minced
    5. 1 large onion, chopped
    6. 6 stalks celery, sliced
    7. 6 large carrots, peeled and sliced
    8. 1 1/2 tsp salt - more or less to taste
    9. 1 tsp ground black pepper
    10. 1 tsp dried rosemary
    11. 1 tsp dried thyme
    12. 1 tsp dried sage
    Instructions
    1. Place all ingredients (frozen chicken breasts need not be thawed) except noodles in crockpot, and cook on low, approximately 6-7 hours.
    2. 90 minutes before serving, turn temperature to high.
    3. Remove chicken and shred with 2 forks. Return to crockpot.
    4. 30-40 minutes before serving add noodles to bubbling hot soup, stirring occasionally, and cooking until noodles are al dente.
    5. Serve piping hot with a side of crusty bread for a perfect fall or winter evening meal!
    Notes
    1. I highly recommend keeping a few bowls in the freezer for those days when you need a little "medicine" in a bowl to make you feel better!
    2. I also suggest next time you buy a crockpot to invest in a Ninja Cooking System. It's the most versatile appliance in my kitchen - and also one of the most frequently used! No affiliation - just a super happy owner!
    beta
    calories
    188
    fat
    4g
    protein
    15g
    carbs
    23g
    more
    Cook Eat Be Healthy http://cookeatbehealthy.com/
  • Main Dishes
  • Easy Herbed Noodles

    Easy Herbed Noodles | cookeatbehealthy.com

    Can we talk about noodles?!?  How is it possible for something that’s just flour, eggs, and water be so darn good???  I remember my mom occasionally making homemade noodles when we were kids and it was such a special treat!  Then she went back to work full time and our days of homemade noodles and other treats were over.  As the years passed we got used to store bought noodles – certainly not as good – but still…I loved my noodles!  Once I was out on my own and cooking for myself and my son, I began using frozen noodles.  They are more similar to homemade, and so much more flavorful than boxed or bagged noodles on the shelf at the grocer’s.  

    Easy Herbed Noodles | cookeatbehealthy.com

    So after using frozen noodles for 30 years, it finally occurred to me to try making noodles myself (yes….I’m a little lot slow on the uptake).  I was planning  to make some chicken noodle soup, and the lightbulb finally went on!  So I looked at dozens of noodle recipes, went through some trial and error noodle experimentation, and finally came up with this recipe.  Which I LOVE.  Which I know you will LOVE too!

    First of all – it’s super simple!  The noodle dough comes together in a matter of minutes in a stand mixer, it rests for 30 minutes to 2 hours, you roll it out, cut the noodles, and cook them!  You can, of course, use a pasta maker to roll and cut the noodles if you’re lucky enough to have one!  Also, the noodles can certainly be dried for use at another time.  However for this recipe I made them, dropped them in bubbling chicken soup, and proceeded to wait – very impatiently- for them to fully cook so we could enjoy a bowl of chicken noodle soup perfection!  This soup is probably my family’s most requested meal.  I can’t wait to make it again with these noodles when my daughter is home over the holidays, but my husband and my granddaughter both gave these noodle a HUGE thumbs up! πŸ‘ 

    I chose to make herbed noodles just to amp up the flavor profile of my soup, but they could most definitely be made without the herbs…it’s up to you to customize them however your family would like them most.  But no matter how you season them, the basics are the same…all-purpose flour, salt, eggs, a little olive oil, and water!  I used 100% organic Einkorn flour in mine and they were delish – but once again, any all-purpose flour will work.  Then to the basics I added rosemary, thyme, and sage.  Not only did it make them extra yummy, but the herbs also made them extra beautiful!

    Easy Herbed Noodles | cookeatbehealthy.co,

    Combine the dry ingredients, eggs, and olive oil, and 1 tbsp water in the bowl of a stand mixer and mix on low, adding more water, 1 tbsp at a time, as needed for the dough to come together.  Then replace the paddle attachment with the dough hook and knead the dough for 2-4 minutes.

    Easy Herbed Noodles | cookeatbehealthy.com

    Wrap the dough in plastic wrap, and let it rest for 30 minutes to 2 hours.

    Easy Herbed Noodles | cookeatbehealthy.com

    Easy Herbed Noodles | cookeatbehealthy.com

    Tip: A large wooden cutting board makes a great work surface for rolling the noodles, and a pizza cutter makes quick work of cutting the noodles!

    Easy Herbed Noodles | cookeatbehealthy.com

    Easy Herbed Noodles | cookeatbehealthy.com

    Easy Herbed Noodles | cookeatbehealthy.com

    Once the dough has rested, split it into 4 pieces (it’s easier to work with in smaller batches), sprinkle your work surface with flour, and roll as thin as possible, aiming for 1/4′” or slightly thinner.  Once rolled, cut the noodles and set them aside.  Continue in this manner until all the dough is rolled and cut. 

    After the noodles are cut either cook them in the soup pot, boil them in water, or dry them for later use.  I used this batch in Crockpot Chicken Noodle Soup, so I turned the heat to high about an hour before I began cutting the noodles, giving it time to get bubbling hot.  These will take longer to cook than store bought dried noodles, so plan on 30-45 minutes cooking time for them to get nice and tender!

    Easy Herbed Noodles | cookeatbehealthy.com

    I mean…c’mon…how perfect does that look for a cold fall or winter evening????  I also keep at least a couple bowls in the freezer at all times for emergency sick-day chicken noodle soup cravings! 

    Easy Herbed Noodles
    Serves 12
    Simple homemade herbed noodles that promise to take your meal to the next level!
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    Prep Time
    15 min
    Cook Time
    45 min
    Total Time
    3 hr
    Prep Time
    15 min
    Cook Time
    45 min
    Total Time
    3 hr
    123 calories
    20 g
    47 g
    3 g
    4 g
    1 g
    42 g
    215 g
    0 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    42g
    Servings
    12
    Amount Per Serving
    Calories 123
    Calories from Fat 23
    % Daily Value *
    Total Fat 3g
    4%
    Saturated Fat 1g
    3%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 47mg
    16%
    Sodium 215mg
    9%
    Total Carbohydrates 20g
    7%
    Dietary Fiber 1g
    3%
    Sugars 0g
    Protein 4g
    Vitamin A
    1%
    Vitamin C
    0%
    Calcium
    1%
    Iron
    3%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 2 1/2 cups all-purpose flour ~ I used Einkorn, but any all-purpose flour will work
    2. 3 eggs
    3. 1 tbsp extra virgin olive oil
    4. 1 tsp salt
    5. 1/2 tsp dried rosemary
    6. 1/2 tsp dried thyme
    7. 1/2 tsp dried, chopped or rubbed, sage
    8. 1 tbsp water, and 2-3 more tablespoons as needed
    Instructions
    1. In the bowl of a stand mixer fitted with paddle attachment, combine all the dry ingredients, olive oil, eggs, and 1 tbsp water.
    2. Mix on low until dough comes together, adding more water, 1 tbsp at a time as needed.
    3. Replace paddle with dough hook and knead 2-4 minutes.
    4. Remove dough from bowl and wrap in plastic wrap. Let rest for 30 minutes to 2 hours.
    5. Working with 1/4 of the dough at a time, roll it on a floured surface to at least 1/4 inch thickness, or thinner if possible.
    6. Cut noodles into desired width and set aside while continuing to roll and cut the remaining dough.
    7. To cook immediately, add to bubbling hot liquid and cook until tender. Cooking time will vary depending on thickness of noodles, and temperature of liquid.
    8. Alternatively noodles can be dried and stored for later use.
    beta
    calories
    123
    fat
    3g
    protein
    4g
    carbs
    20g
    more
    Cook Eat Be Healthy http://cookeatbehealthy.com/
  • Baked Goods
  • Rustic Overnight Roasted Garlic Rosemary Bread

    Rustic Overnight Roasted Garlic Bread | cookeatbehealthy.com

    One of the things I most remember about my younger growing up years was the scent of my mom’s bread baking.  My brother and I attended an elementary school less than a block from our house, so there were many days we’d go home for lunch.  I remember rounding the corner and being engulfed in that warm freshly baked bread aroma before even getting the back door open!  To this day that aroma takes me right back to third grade!  

    Rustic Overnight Roasted Garlic and Roasemary Bread | cookeatbehealthy.com

     

    Unfortunately I didn’t inherit my mom’s proclivity for making bread.  In fact – I pretty much suck at it.  I’ve tried over and over, but the perfect loaf of bread from my oven was ever elusive…that is until I discovered this method of making bread!  There are versions of this recipe all over the internet, but for this particular recipe I’ve switched out regular all purpose flour for all purpose Einkorn flour.  I’ve also added roasted garlic and rosemary.  I sure wish you could have smelled it baking this morning…oh my…certainly not the childhood bread baking aroma I remember, but pretty enticing nonetheless!

    Rustic Overnight Roasted Garlic Rosemary Bread | cookeatbehealthy.com

    The real beauty of this bread lies in it’s simplicity.  A little flour, yeast, salt, and water makes the basic loaf.  I’ve added roasted garlic and rosemary to this particular loaf, but I’ve made many different versions.  My husband loves it when I add cheddar and jalapeΓ±os.  I quite like the cinnamon raisin version I made because it made fabulous toast…had to quit making it for that very reason! πŸ˜‰  

    Tip: To roast garlic, cut off the top about 1/4 of a bulb of garlic.  Drizzle with olive oil and wrap it tightly in 2 layers of aluminum foil.  Place garlic in a 375 degree oven for approximately 30 minutes, or until the garlic yields to gentle pressure when squeezed with an oven mitt.  Remove from the oven, and when cool enough to handle, remove garlic cloves from the bulb by squeezing gently from the root end.  I typically roast 3 or 4 bulbs at a time and store extra in the refrigerator so I always have it on hand for recipes.

    So by now you might be wondering  how this bread can be part of my CEBH Lifestyle.  It’s simple really – I’ve substituted regular all purpose flour for 100% Organic Einkorn Flour as one major change.  Plus – I’ve made it a point to completely eliminate very little from my diet.  Having said that, however, I do limit myself to certain things only if they are homemade!  And for the most part, regular bread falls into that category.  I do eat sprouted grain bread, but that’s about it.  So when I’m craving something special, the only way I allow myself to eat it is if I make it myself.  I control the ingredients so I’m always certain of exactly what I’m getting.  This philosophy has served me well and by choosing to eat this way, I know when I’m willing to put in the extra effort to make a treat – whether it’s bread, ice cream, or brownies – that it’s something I really want.  Otherwise it’s not worth the effort!

    Rustic Overnight Roasted Garlic and Rosemary Bread | cookeatbehealthy.com

     

    So back to the simplicity of this recipe…the ingredients are combined in a large bowl, and stirred by hand until well mixed.  It will be a kind of shaggy looking dough so don’t panic!  That’s basically all there is to it!  Amazing, right?!  Cover the bowl with plastic wrap, and ignore it for 12 to 18 hours.  When you’re ready to bake the bread, place a covered cast iron Dutch oven or other large heavy duty pot in the oven to warm as you preheat the oven to 450 degrees.  When the oven and your pot are hot, turn the dough onto a floured surface and shape it into a round ball.  If it’s quite sticky, as mine usually is, I knead in just a little flour so it’s easier to handle.  Then plop the ball of dough into the preheated pan, replace the lid, and pop it back into the oven.  Bake, covered, for 30 minutes.  Remove the lid and bake an additional 15 minutes.  Remove from oven, carefully transfer bread to a rack to cool.  Then just try – I dare ya – to be patient while it cools enough to slice!

    Rustic Overnight Roasted Garlic Rosemary Bread | cookeatbehealthy.com

    See….shaggy looking dough!

    Rustic Overnight Roasted Garlic Rosemary Bread | cookeatbehealthy.com

    Here’s what it looks like after sitting on the counter overnight!

    Rustic Overnight Roasted Garlic Rosemary Bread | cookeatbehealthy.com

    Formed into a ball, and plopped into a screaming hot Dutch oven!

    Rustic Overnight Roasted Garlic and Rosemary Bread | cookeatbehealthy.com

    All done baking…cooling…waiting…drooling…

    Rustic Overnight Roasted Garlic and Rosemary Bread | cookeatbehealthy.com

    Rustic Overnight Roasted Garlic and Rosemary Bread | cookeatbehealthy.com

    Finally…cool enough to slice and enjoy!  This particular loaf is for dinner with homemade Chicken and Herbed Noodle Soup…but those are a couple upcoming posts.  For now, go ahead and make this to enjoy with your favorite soup, or for your Thanksgiving table!  

    Rustic Overnight Roasted Garlic and Rosemary Bread | cookeatbehealthy.com

    I’ll leave you with a quote that pretty much sums up how I feel about homemade bread…”The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” – M.F.K. Fischer.  Just give this recipe a try – the world needs a little more innocence and delight! πŸ˜€

    Rustic Overnight Roasted Garlic & Rosemary Bread
    Serves 12
    A foolproof bread recipe that takes almost no effort, but rewards you with a fabulous loaf of fresh baked bread every single time!
    Write a review
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    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    115 calories
    24 g
    0 g
    0 g
    3 g
    0 g
    62 g
    199 g
    0 g
    0 g
    0 g
    Nutrition Facts
    Serving Size
    62g
    Servings
    12
    Amount Per Serving
    Calories 115
    Calories from Fat 3
    % Daily Value *
    Total Fat 0g
    1%
    Saturated Fat 0g
    0%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 0g
    Cholesterol 0mg
    0%
    Sodium 199mg
    8%
    Total Carbohydrates 24g
    8%
    Dietary Fiber 1g
    4%
    Sugars 0g
    Protein 3g
    Vitamin A
    0%
    Vitamin C
    0%
    Calcium
    1%
    Iron
    2%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 3 cups all purpose flour
    2. 1 tsp kosher salt
    3. 1 tsp active dry yeast
    4. 1 1/2 cups lukewarm water
    5. 1 tsp dried rosemary
    6. 1 bulb roasted garlic
    Instructions
    1. Combine all ingredients in a large bowl and stir by hand to combine.
    2. Cover with plastic wrap and set aside for 12-18 hours. I typically mix it up in the evening to bake the next morning, or first thing in the morning to bake in the evening.
    To bake
    1. Place covered cast iron Dutch oven or other heavy duty covered pan in oven, and preheat to 450 degrees Farenheit.
    2. Once the oven and pan are preheated, turn the dough onto a lightly floured surface.
    3. Knead in a little flour if the dough is too sticky - I nearly always need to do this.
    4. Form dough into a ball and plop on the bottom of the hot pan. Replace lid and return to oven.
    5. Bake, covered, 30 minutes. Then remove lid and bake another 15 minutes.
    6. Remove from oven and carefully transfer loaf to rack to cool.
    7. Slice when completely cooled.
    Notes
    1. Instructions for roasting garlic in the post. Alternatively you could purchase roasted garlic, or use regular garlic instead. However, if substituting regular garlic, reduce amount to 2 or 3 cloves so as not to overpower the bread!
    beta
    calories
    115
    fat
    0g
    protein
    3g
    carbs
    24g
    more
    Cook Eat Be Healthy http://cookeatbehealthy.com/
  • Cashew Cream
  • Spiced Orange Cranberry Torte

    Spiced Orange Cranberry Torte | cookeatbehealthy.com

    On Monday I shared a recipe for Crockpot Spiced Orange Cranberry Sauce and I promised a dessert recipe using that most delectable tart and tasty sauce…drum roll please…here she is…Spiced Orange Cranberry Torte!  Isn’t she BEAUTIFUL?!?   Ok…so yeah I’m probably a little biased, but I just get so excited when something turns out exactly even better than I imagined!  And just take a gander at that crust to filling ratio…I love my crust!!! πŸ˜‰

    Spiced Orange Cranberry Torte | cookeatbehealthy.com

    So not only is this dessert show-stopping gorgeous, and devastatingly delicious, it’s also vegan, sugar-free, and no-bake!  C’mon…it just doesn’t get any better than that!  With a little advance prep work like making the Crockpot Spiced Orange Cranberry Sauce, and the Honeyed Orange Peel, assembling this dessert is a cinch!

    Spiced Orange Cranberry Torte | cookeatbehealthy.com

    Do you remember eating those orange slice candies that come in a 2 for $1.00 bag?  The kind you get at the farm supply or convenience store?  I loved those candies growing up.  My grandpa always had a bag in the glovebox of his car and every once in a while, my grandma would reach in and hand my brother and I one of those little gummy jewels!  I loved the fresh taste and the way they made my tongue tingle just a little bit!  I wanted to recreate something similar in taste and texture, but since I don’t use sugar I had to find an alternative method to and make “candied” orange peel.  In the end I came up with Honeyed Orange Peel.  It’s a little – ok lot – stickier than the kind made with sugar and water, but the taste is spot on, and even though the peels are sticky, they’re perfect in this recipe!

    Spiced Orange Cranberry Torte | cookeatbehealthy.comc

    Spiced Orange Cranberry Torte | cookeatbehealthy.com

    Once the cranberry sauce and orange peel is ready, it’s a pretty simple assembly process.  The crust is made in the food processor by combining pecans, almonds, walnuts, and dates with a little orange juice and zest and a splash of vanilla.  The spiced orange filling is made in the blender from soaked and drained cashews, orange juice and zest, cinnamon, nutmeg, cloves, vanilla, honey, and our honeyed orange peel!  Since it’s a raw dessert the only real thing you need to keep in mind as far as prep time is that it does need a at least a couple hours to set up in the freezer, and preferably overnight if possible.

    Spiced Orange Cranberry Torte | cookeatbehealthy.com

    This Thanksgiving instead of making 2 separate desserts – one for the vegetarians/vegans at your table, and one for everyone else – simplify your menu by making just one dessert.  This Spiced Orange Cranberry Torte is so delicious that absolutely everyone will be praising your dessert skills!  And unless you tell them – they’ll never even suspect you fed them a raw vegan dessert!  One dessert to please everyone…now there’s something to be thankful for!

    Spiced Orange Cranberry Torte | cookeatbehealthy.com

    Spiced Orange Cranberry Torte
    Serves 14
    A Thanksgiving dessert to be especially thankful for as it's sure to please everyone - from the carnivores to the vegans - at your holiday table this year!
    Write a review
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    Prep Time
    1 hr 30 min
    Total Time
    1 hr 30 min
    Prep Time
    1 hr 30 min
    Total Time
    1 hr 30 min
    464 calories
    57 g
    0 g
    26 g
    8 g
    4 g
    143 g
    94 g
    43 g
    0 g
    21 g
    Nutrition Facts
    Serving Size
    143g
    Servings
    14
    Amount Per Serving
    Calories 464
    Calories from Fat 220
    % Daily Value *
    Total Fat 26g
    40%
    Saturated Fat 4g
    18%
    Trans Fat 0g
    Polyunsaturated Fat 8g
    Monounsaturated Fat 13g
    Cholesterol 0mg
    0%
    Sodium 94mg
    4%
    Total Carbohydrates 57g
    19%
    Dietary Fiber 5g
    22%
    Sugars 43g
    Protein 8g
    Vitamin A
    2%
    Vitamin C
    24%
    Calcium
    8%
    Iron
    15%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    For the Honeyed Orange Peel
    1. Peel of 3 Valencia oranges, cut into 1/4" strips
    2. 3/4 cup honey
    3. 1 cup water
    For the crust
    1. 1 cup pecans
    2. 1 cup walnuts
    3. 1 cup almonds
    4. 2 cups medjool dates, pitted
    5. Zest of 1 orange
    6. 2 tsp vanilla
    7. 2 tbsp orange juice
    8. 1/4 tsp salt
    For the filling
    1. 2 1/2 cups raw cashews, soaked in water at least 2 to 3 hours, then drained
    2. 1/2 cup fresh squeezed orange juice
    3. Zest of 1 orange
    4. 1/2 cup chopped Honeyed Orange Peel
    5. 1/3 cup honey
    6. 2 tsp vanilla extract
    7. 1/2 tsp ground cinnamon
    8. Pinch each of nutmeg & cloves
    9. 1/4 tsp salt
    10. 1/2 cup Spiced Orange Cranberry Sauce ~ link to recipe in body of blog post
    For the Honeyed Orange Peel
    1. Place orange peel strips in large saucepan and cover with water.
    2. Bring to a boil over high heat, drain, and repeat 4 more times.
    3. After 5th boiling process return softened peels to the pan, add 3/4 cup honey and 1 cup water and stir to combine and coat the orange peels.
    4. Bring to boil, then reduce heat to low and simmer 1 to 1 1/2 hours until peels are translucent.
    5. Watch closely last 30 minutes of cooking time so as not to simmer away all the liquids in the pan and burn the peels.
    6. When translucent, remove peels from pan to cool, then store in refrigerator.
    7. Reserve any leftover orange honey from the saucepan to include in the torte filling!
    For the crust
    1. Combine all crust ingredients in a food processor.
    2. Process until mixture resembles crumbs and sticks together when a small amount is rolled in your hands.
    3. Pour crust mixture into a 9" springform pan lightly greased with coconut oil.
    4. Smooth and compress crust into bottom of pan.
    5. Place in freezer to set up slightly while preparing the filling.
    For the filling
    1. Combine all filling ingredients except Cranberry Sauce and Honeyed Orange Peel in the pitcher of a high speed blender.
    2. Blend until completely smooth, adding more orange juice if necessary.
    3. When filling is smooth add chopped honeyed orange peel and pulse just a couple times to incorporate the peel.
    4. Pour filling into chilled crust.
    5. Cover with plastic wrap and return to freezer for at least 2 hours, preferably overnight, to completely firm up.
    To serve
    1. Remove from freezer 20 minutes before serving.
    2. Remove rim of springform pan, spread 1/2 cup of cranberry sauce on top and garnish as desired.
    3. Cut into 12 to 16 small pieces with a very sharp knife. It's a very rich dessert - a little goes a long way!
    4. Store leftovers in freezer.
    Notes
    1. As an alternative to spreading cranberry sauce over the entire torte, you could dollop a small amount on each individual piece. The leftovers are delicious even with the frozen cranberry sauce, but it stays frozen well after the leftover torte is ready to be served!
    beta
    calories
    464
    fat
    26g
    protein
    8g
    carbs
    57g
    more
    Cook Eat Be Healthy http://cookeatbehealthy.com/
  • Desserts
  • Crockpot Spiced Orange Cranberry Sauce

    Crockpot Spiced Orange Cranberry Sauce | cookeatbehealthy.com

    Thanksgiving Dinner must-haves for me include the usual suspects…turkey, potatoes, stuffing, Apple Wheat Berry Salad, Green Bean Casserole CEBH Style, some kind of bread, a delicious dessert like the one coming up in my next post, and cranberry sauce.  Unfortunately, in my immediate family I’m the only cranberry sauce aficionado…but that has never stopped me from making it just for myself!  So today I’m sharing my recipe for a simple Crockpot Spiced Orange Cranberry Sauce that you can make days ahead and check at least one item off your to-do meal preparation list!

    Crockpot Spiced Orange Cranberry Sauce | cookeatbehealthy.com

    When I was growing up my mom made what she called cranberry sauce for Thanksgiving.  In reality what she made was actually a cranberry relish since it wasn’t cooked.  I remember her clamping the old fashioned grinder onto the end of the counter, then cranking the handle like crazy to grind a bag of frozen cranberries and a couple oranges into the bowl which I was tasked with holding.  It was a big responsibility for me to make sure I held that bowl still and didn’t let any of the juices dribble onto the floor!  Then she added sugar – what seemed like mounds of sugar – to sweeten that tart relish.  After that, she’d pop it into the fridge to chill and macerate for a day or two before our Thanksgiving feast.  

    Crockpot Spiced Orange Cranberry Sauce | cookeatbehealthy.com

    This recipe borrows the basics ~ cranberries and oranges ~ from mom’s cranberry relish, but omits the sugar, and instead, sweetens the sauce with maple syrup and honey.  Then I spiced things up just a little bit with cinnamon, cloves, and nutmeg.  And finally to add a little depth of flavor I splash in some vanilla.  The ingredients simmer in a crockpot over low heat for just a couple hours, until the berries are softened.  About 90 minutes into the cooking process I mash the berries with the back of a spoon until they’re somewhat crushed, but still have plenty of texture.  I let it continue to cook about 30 minutes more, transfer the sauce to a storage container, and pop it in the fridge until ready to serve.  The sauce will thicken as it cools and be the perfect texture to accompany your expertly roasted turkey, to top a luscious dessert (subscribe so you don’t miss the next post for just such a dessert), or as a condiment on your leftover turkey sandwiches!

    Crockpot Spiced Orange Cranberry Sauce | cookeatbehealthy.com

    Whats your favorite food related Thanksgiving memory?  Tell me about it in the comments…I really do love to read them all!!! 

    Crockpot Spiced Orange Cranberry Sauce
    Serves 24
    Here's the easiest, most delicious, make-ahead Cranberry Sauce recipe you've been looking for to round out your Thanksgiving menu!
    Write a review
    Print
    Prep Time
    15 min
    Cook Time
    2 hr
    Total Time
    2 hr 15 min
    Prep Time
    15 min
    Cook Time
    2 hr
    Total Time
    2 hr 15 min
    60 calories
    15 g
    0 g
    0 g
    0 g
    0 g
    61 g
    2 g
    12 g
    0 g
    0 g
    Nutrition Facts
    Serving Size
    61g
    Servings
    24
    Amount Per Serving
    Calories 60
    Calories from Fat 1
    % Daily Value *
    Total Fat 0g
    0%
    Saturated Fat 0g
    0%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 0g
    Cholesterol 0mg
    0%
    Sodium 2mg
    0%
    Total Carbohydrates 15g
    5%
    Dietary Fiber 2g
    8%
    Sugars 12g
    Protein 0g
    Vitamin A
    1%
    Vitamin C
    20%
    Calcium
    2%
    Iron
    1%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 8 cups fresh or frozen cranberries, rinsed and drained
    2. 2-3 oranges, zested and juiced for about 1 cup fresh squeezed orange juice
    3. 1 tsp ground cinnamon
    4. Scant 1/4 tsp ground nutmeg
    5. Scant 1/4 tsp ground cloves
    6. 2 tsp vanilla extract
    7. 3/4 cup pure maple syrup
    8. 1/4 cup honey
    Instructions
    1. Place all ingredients in crockpot, stir to combine and replace lid.
    2. Set heat to low and simmer for a total of about 2 hours.
    3. After 90 minutes cooking time has elapsed, stir sauce.
    4. Using the back of large stirring spoon, mash the berries until there's a good mixture of textures - including a few whole berries as well.
    5. Replace lid and cook another 30 minutes, then stir again.
    6. Mash the berries more if desired.
    7. Transfer to a covered dish and store in refrigerator for up to 10 days.
    Notes
    1. The sauce thickens and the flavors meld as it chills in the fridge. This is one more reason to make it a couple days in advance.
    2. Use as an accompaniment to turkey, as a sandwich condiment, or in desserts as desired
    beta
    calories
    60
    fat
    0g
    protein
    0g
    carbs
    15g
    more
    Cook Eat Be Healthy http://cookeatbehealthy.com/
  • Breakfast
  • Sugar-Free Spiced Crockpot Applesauce

    Sugar Free Spiced Crockpot Applesauce | cookeatbehealthy.com

    As I was thinking about what to write for this particular post it occurred to me that apples, for as much as we might take them for granted, are a very important part of our diet!  From the very beginning we feed applesauce to our children as they progress toward eating solids foods, we give them apple juice in their sippy cups, and once they have teeth, we feed them sliced apples.  As we get older we start to enjoy other delicious foods made with apples…pies, cakes, muffins, crisps, cobblers, breads, tarts, popovers, turnovers, cereals, butter, cider, vinegar, and of course – applesauce!  We also can’t forget about the savory dishes that pair apples with things like pork chops or pork loin, stuffing, and salads.

    Sugar Free Spiced Crockpot Applesauce | cookeatbehealthy.com

    As for cultural influences of the apple…how about the first one we all learn…”A is for Apple”!  Or, “An apple a day keeps the doctor away”.  We all relate to “As American as Apple Pie”.  Remember The Osmonds singing “One Bad Apple”?  How about the depiction from the Bible of Eve eating from the Tree Of The Knowledge of Good And Evil?  In those pictures she’s always pictured eating an apple!  And I can’t leave out Apple computers, iPads, iPods, and iPhones!  I’d be lost without my iPhone and my iPad Pro!

    Anyway, my point is that apples are such an integral part of our lives that we sometimes don’t appreciate them for the nutritional powerhouses that they are!  They’re high in fiber and vitamin C, low in calories, contain only a trace of sodium, and have no fat or cholesterol.  

    Sugar Free Spiced Crockpot Applesauce | cookeatbehealthy.com

    Interesting Apple Facts:

    • They come in all shades of red, yellow, and green.
    • There are over 2500 varieties grown in the United States, with apples grown in all 50 states.
    • The world’s top apple producers are China, the United States,Turkey, Poland, and Italy.
    • In 2005 the average U.S. Consumer ate an estimated 16.9 pounds of fresh market apples.
    • A peck of apples weighs 10.5 lbs.
    • It takes 36 apples to create one gallon of cider.
    • The apple is the state fruit of Illinois, Minnesota, New York, Vermont,Washington, and West Virginia.
    • Apples are a member of the rose family.  
    • Apples have 5 seed pockets, or carpels. Each pocket contains seeds with the health and vigor of the plant determining the number of seeds per carpel.

    Interesting….right?  I love learning new things about the foods that I eat and feed my family.  I find it especially interesting when I learn cool new things about a food like apples that I, for one, tend to take for granted sometimes!  Having said that – this recipe for Sugar-Free Spiced Crockpot Applesauce is so good!  Fall is probably my favorite time of year, and if you’ve read some of my recent posts you’ve learned I’m not a huge pumpkin fan…don’t judge…I just prefer other flavors more!  So to me fall is epitomized by butternut squash and apples!  I love visiting apple orchards, I love eating apples out of hand, and I love, lovE, loVE, lOVE, LOVE, cooking with apples! There’s something extremely comforting about the scent of warm spices mingling with the scent of the apples themselves.  Sweet, warm, spicy…the feeling it conjures for me is cozy…and who among us couldn’t do with a little more coziness in our lives?!? 

    Sugar Free Spiced Crockpot Applesauce | cookeatbehealthy.com

    I’ve been making this Sugar-Free Spiced Crockpot Applesauce for as long as I can remember.  When my kids were young I used a little less spice, because they preferred it plainer – and certainly adjust the spices to your own personal preference!  Now that I’m cooking for just my husband and I, I prefer to add cinnamon, cloves, and nutmeg to our applesauce!  It makes the house smell absolutely heavenly.  And I would certainly rather have my home scented naturally by the foods I prepare than by a candle any day!  But I haven’t outgrown all my childish ways…my favorite way to eat this applesauce is with a piece of toast slathered in nut butter…preferably homemade cashew butter!

    Sugar Free Spiced Crockpot Applesauce | cookestbehealthy.com

    And thanks to the modern marvel that is the crockpot, this applesauce could not be easier!  I wash the apples, cut them up, toss them in the crockpot with the spices and a little water, turn it to high for a couple hours….and voila…applesauce!  Well – cooked apples anyway!  You’ll have to mash the apples a little to actually make the sauce.  How much you smoosh is up to you!  We like ours a little chunky, so I just use the back of a spoon to mash the cooked apples.  A potato masher works wonderfully as well, and if you want perfectly smooth applesauce, I’d opt for using an immersion blender.

    Sugar Free Spiced Crockpot Applesauce | cookeatbehealthy.com

    Sugar Free Spiced Crockpot Applesauce | cookeatbehealthy.com

    Stay tuned…coming up in a few weeks I’ll have another recipe that incorporates some of this applesauce…any reason to make another crockpot full works for me!

    Sugar-Free Spiced Crockpot Applesauce
    Serves 12
    Incredibly easy and unbelievably delicious homemade applesauce that far surpasses anything you could buy at the store!
    Write a review
    Print
    Prep Time
    15 min
    Cook Time
    3 hr
    Total Time
    3 hr 15 min
    Prep Time
    15 min
    Cook Time
    3 hr
    Total Time
    3 hr 15 min
    72 calories
    19 g
    0 g
    0 g
    0 g
    0 g
    145 g
    2 g
    14 g
    0 g
    0 g
    Nutrition Facts
    Serving Size
    145g
    Servings
    12
    Amount Per Serving
    Calories 72
    Calories from Fat 2
    % Daily Value *
    Total Fat 0g
    0%
    Saturated Fat 0g
    0%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 0g
    Cholesterol 0mg
    0%
    Sodium 2mg
    0%
    Total Carbohydrates 19g
    6%
    Dietary Fiber 4g
    14%
    Sugars 14g
    Protein 0g
    Vitamin A
    1%
    Vitamin C
    16%
    Calcium
    1%
    Iron
    1%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 6 to 8 large Gala apples (or any naturally sweet apple good for cooking)
    2. Juice of 1 lemon
    3. 1 tsp vanilla
    4. 2 tsp ground cinnamon
    5. 1/2 tsp ground nutmeg
    6. 1/4 tsp ground cloves
    7. 1/3 cup water
    Instructions
    1. Core and slice apples, then place in crockpot.
    2. Add lemon juice, spices, and water.
    3. Stir well to evenly coat apples.
    4. Cover and cook on high for 2-3 hours, stirring halfway through, until apples are soft.
    5. Mash cooked apples with spoon or potato masher until desired consistency is reached.
    Notes
    1. Store in refrigerator for up to 10 days.
    beta
    calories
    72
    fat
    0g
    protein
    0g
    carbs
    19g
    more
    Cook Eat Be Healthy http://cookeatbehealthy.com/
  • Salads
  • Apple Wheat Berry Salad

    Apple Wheat Berry Salad | cookeatbehealthy.com

    When I first married my husband I knew there’d be a learning curve…for both of us!  I think many young people are naive by thinking marrying the love of their life doesn’t come with hurdles!  Some of them are large, some are small, but all pose their own challenges and opportunities to learn about one another – and the family you’ve married into!  One challenge for me was figuring out how to blend the holiday traditions my husband grew up with, and the ones I was accustomed to, into a new set of traditions for our little growing family.  While we both grew up with similar values and faiths, there were definite differences we had to iron out.  And as crazy as it sounds, sometimes it was something as silly as an apple salad that bridged the gap!

    Apple Wheat Berry Salad | cookeatbehealthy.com

    The first Thanksgiving we were together  – in fact it was the weekend he proposed to me – we went to his parents’ farm for the family gathering.  Of course there were all the traditional dishes – turkey, potatoes, green beans, rolls, etc. And even though they weren’t exactly like I’d have prepared it – all were delicious and it was fun to try new versions of classic holiday fare.  But it got a little awkward and tense when I volunteered to help, and my husband’s mom asked me to make the apple salad.  Ummmm…this was new to me!  Apparently they had this particular apple salad at every single holiday gathering, and I’d never made one before.  Thankfully his mom and sister-in-law taught me how to make it, and while it was good, I’m afraid it never made it into regular rotation at any of our subsequent holiday dinners – at least not in it’s original form!  I happily serve an apple salad at our holiday gatherings these days, but it’s not the recipe I was taught that particular Thanksgiving.  This Apple Wheat Berry Salad is a fresh take on the salad I made in that farm kitchen some 24 years ago!  I wonder if Mr.CEBH’S mom and dad would approve!!!

    Apple Wheat Berry Salad | cookeatbehealthy.com

    I think one of the reasons we both like this salad so much is because it speaks to traditions – new and old!  By eliminating the jarred salad dressing, all of the sugar, and a few other ingredients, but keeping the apples, celery, and pecans – and then throwing in a myriad of other new ingredients I feel like I’ve successfully bridged the family tradition and generation gaps with this salad!  It’s definitely not my mother-in-law’s apple salad! πŸ˜‰

    Apple Wheat Berry Salad | cookeatbehealthy.com

    Start by cooking the wheat berries.  Put the uncooked wheat berries in a large sauce pan or small stock pot with about 4-5 cups water.  Bring to a boil, reduce the heat and simmer until the berries are tender – about 40-45 minutes.  Drain excess water and set the cooked wheat berries in the fridge to cool.  I used the time while the wheat berries were cooking to make homemade mayonnaise – click the link for the recipe – but feel free to use store bought if you prefer.  Just be sure to use mayo and not salad dressing.  Next up –  toast the pecans by placing them in a small skillet over medium heat, stirring frequently for about 5-7 minutes until aromatic and lightly browned.  But watch them closely…they can burn in an instant if left unattended. Once the pecans are done, set them aside to cool, and chop the celery, mince the shallot, and dice the apples.  Assemble the salad by combining the mayonnaise, apple cider vinegar, honey, salt & pepper, and shallots in a large mixing bowl to make the dressing.  Toss in the cooled wheat berries, diced apples, chopped celery, and toasted pecans.  Stir to coat, transfer to a serving dish, and sit back and wait for the compliments to roll in!

    Apple Wheat Berry Salad | cookeatbehealthy.com

    Seriously – I love this salad so much that I eat the leftovers for breakfast. And lunch. And an afternoon snack. And whenever the heck I think about it sitting in the refrigerator just waiting for me to sneak a little fork full!  Do you have recipes that you’ve learned from an in-law or friend and then adapted to make a new version?  Share them with me in the comments – I’d love to hear your “salad story”!!!

    Apple Wheat Berry Salad
    Serves 12
    This salad is perfect as part of your holiday menu, or as a simple addition to a regular weeknight dinner!
    Write a review
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    Total Time
    1 hr
    Total Time
    1 hr
    236 calories
    15 g
    8 g
    20 g
    1 g
    3 g
    125 g
    226 g
    12 g
    0 g
    16 g
    Nutrition Facts
    Serving Size
    125g
    Servings
    12
    Amount Per Serving
    Calories 236
    Calories from Fat 173
    % Daily Value *
    Total Fat 20g
    31%
    Saturated Fat 3g
    13%
    Trans Fat 0g
    Polyunsaturated Fat 10g
    Monounsaturated Fat 6g
    Cholesterol 8mg
    3%
    Sodium 226mg
    9%
    Total Carbohydrates 15g
    5%
    Dietary Fiber 3g
    11%
    Sugars 12g
    Protein 1g
    Vitamin A
    2%
    Vitamin C
    25%
    Calcium
    2%
    Iron
    3%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 3 or 4 large apples - any variety that you'd eat out of hand - diced
    2. 1 1/2 cups uncooked wheat berries
    3. 4 stalks celery, chopped
    4. 1 medium shallot, minced
    5. 1 cup pecans, toasted
    6. 1 cup mayonnaise ~ link to homemade in post
    7. 3 tbsp honey
    8. 2 tbsp apple cider vinegar
    9. 1/2 tsp salt
    10. 1/4 tsp ground black pepper
    Instructions
    1. Place wheat berries in a medium stockpot and cover with 4-5 cups water.
    2. Bring to a boil, reduce heat and simmer, covered, 40-45 minutes or until wheat berries are tender.
    3. Drain excess water and place cooked wheat berries in the refrigerator to cool.
    4. Meanwhile, toast pecans by placing them in a dry non-stick skillet over medium heat, stirring frequently and watching closely so they don't burn.
    5. Remove pecans from heat when aromatic and lightly browned, then set aside to cool.
    6. In a large bowl combine mayo, vinegar, minced shallot, honey, and salt & pepper. Whisk to combine.
    7. Stir in cooled wheat berries, apples, celery, and pecans until well combined.
    8. Place in refrigerator until ready to serve.
    Notes
    1. This salad also makes a fantastic breakfast for on-the-run mornings!
    beta
    calories
    236
    fat
    20g
    protein
    1g
    carbs
    15g
    more
    Cook Eat Be Healthy http://cookeatbehealthy.com/
  • Side Dishes
  • Roasted Sweet Potatoes & Apples with Maple Balsamic Reduction

    Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

    The only time we had sweet potatoes when I was growing up was for Thanksgiving, or occasionally Easter.  I guess sweet potatoes just weren’t in vogue 40 or 50 years ago like they are today.  What a shame really – because what I wouldn’t have given for something other than Candied Yams as a Thanksgiving side dish!  I’m not sure if other parts of the country ate them for the holidays like we did here in Iowa, but by the time my mom or grandma got done ‘doctoring’ up those mushy from-a-can yams I don’t they could even be counted as a vegetable anymore!  And yep – they were from a can…yuk…drained and poured into a casserole dish.  Then they were smothered in brown sugar and melted butter and baked until they were hot and bubbly.  But then – because gobs of brown sugar and butter apparently wasn’t gross enough – the last few minutes in the oven they’d get topped with marshmallows and baked until they were golden brown.  I think people like them for the precise reason I didn’t…they were sickly sweet and more like a dessert than a vegetable side dish!

    Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

    Thankfully sweet potatoes today are treated with more respect than they were in the 60’s and 70’s!  There are so many wonderful ways to enjoy the flavor and health benefits of sweet potatoes – roasting, baking, grilling, in salads and soups, fried, mashed…the sky’s the limit!  And I, for one, frequently include sweet potatoes into my meal plans -only  just the more modern versions.  I think the candied yams of yesteryear should be left off today’s Thanksgiving menus in favor of an updated, healthier, definitely more delicious version like the one that I’m sharing today!

    Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

    See…clearly sweet potatoes and apples…no disguising what you’re getting here with a bunch of sugar, butter and marshmallows!

    With this dish there’s certainly no attempt to disguise the sweet potatoes- in fact – I want them to shine!  By roasting them with apples and rosemary their natural sweetness is enhanced – not smothered.  And when drizzled with the Maple Balsamic Reduction this dish becomes one of the best things I’ve ever EVER eaten!  Seriously this reduction is incredible!  It’s sweet and tangy, thick and glossy, and the perfect complement to the roasted sweet potatoes and apples!

    Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

    And just look at that perfect maple balsamic reduction!

    Look how beautiful this dish is in it’s simplicity, yet it’s more than special enough to earn a spot on the Thanksgiving table – or the Tuesday night dinner table for that matter!

    Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

    Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction
    Serves 8
    Kick the canned yams to the curb this Thanksgiving and serve these simple, yet delicious and sophisticated, sweet potatoes instead!
    Write a review
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    Prep Time
    15 min
    Cook Time
    45 min
    Total Time
    1 hr
    Prep Time
    15 min
    Cook Time
    45 min
    Total Time
    1 hr
    183 calories
    37 g
    0 g
    4 g
    1 g
    1 g
    162 g
    208 g
    23 g
    0 g
    2 g
    Nutrition Facts
    Serving Size
    162g
    Servings
    8
    Amount Per Serving
    Calories 183
    Calories from Fat 31
    % Daily Value *
    Total Fat 4g
    5%
    Saturated Fat 1g
    3%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 2g
    Cholesterol 0mg
    0%
    Sodium 208mg
    9%
    Total Carbohydrates 37g
    12%
    Dietary Fiber 4g
    14%
    Sugars 23g
    Protein 1g
    Vitamin A
    185%
    Vitamin C
    8%
    Calcium
    5%
    Iron
    4%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 4 or 5 large sweet potatoes, cut into bite sized pieces
    2. 2 large apples, cored and cut into bite sized pieces
    3. 1 tsp dried rosemary
    4. 1 tsp ground black pepper
    5. 1/2 tsp salt
    6. 2 tbsp extra virgin olive oil, plus a little more for coating the pan
    For the reduction
    1. 1/2 cup balsamic vinegar
    2. 1/2 cup pure maple syrup
    3. 1 medium shallot, minced
    4. 3 cloves garlic, minced
    5. Pinch of rosemary, salt, and pepper
    Instructions
    1. In a medium saucepan bring vinegar, syrup, shallots, garlic, and pinches of rosemary, salt, and pepper to a boil over medium high heat.
    2. Reduce to lowest heat setting and simmer until the sauce is thickened and reduced by about one half - about 40-45 minutes.
    3. Preheat oven to 425 degrees Fahrenheit
    4. While the reduction is simmering, toss sweet potato and apple pieces with 2 tbsp olive oil, 1 tsp pepper, 1/2 tsp salt, and 1 tsp rosemary.
    5. Spread evenly on a baking sheet drizzled with olive oil and roast until tender and lightly browned - about 35 minutes.
    6. Serve sweet potatoes and apples drizzled with maple balsamic reduction.
    Notes
    1. I don't peel my sweet potatoes - I just scrub them and remove any spots and eyes - the skins are delicious and full of nutrients!
    2. I make the reduction the day ahead and store it in the fridge, then re-heat immediately before serving.
    beta
    calories
    183
    fat
    4g
    protein
    1g
    carbs
    37g
    more
    Cook Eat Be Healthy http://cookeatbehealthy.com/
  • Main Dishes
  • Baked Turkey Meatball Zucchini Subs

    Oven Baked Turkey Meatball Stuffed Zucchini | cookeatbehealthy.com

    Remember several weeks ago when I shared the recipe for Vodka Sauce, and I promised I’d have another recipe that used the sauce?!?  Well this is that recipe!  This is by no means a fancy recipe – but oh my goodness – it is tasty!  It’s also one that’s super family friendly, because what kid doesn’t like meatballs and tomato sauce???  Plus if you choose to add gooey cheese like I did for my husband…it’s a “winner winner meatball dinner” that will have everyone anxious to dig in!  Now there’s no need to let on to certain family members that they’re eating a super lean and healthful meal.  If you’d rather keep that secret to yourself then I say “Go for it”!  Sometimes that’s just not a battle that we want to fight at mealtime!  

    Oven Baked Turkey Meatball Stuffed Zucchini | cookeatbehealthy.com

    The very first thing you’ll want to do is start soaking the cashews for the vodka sauce about 3 hours before you intend to make it.  I made the sauce the day before and that certainly shortened prep time the evening I made these.  You can find the vodka sauce recipe here!  For the meatballs, you’ll need ground turkey, a couple eggs, panko bread crumbs, mushrooms, bell pepper, onion, basil, oregano, garlic, salt and pepper, red pepper flakes, and olive oil.  All those ingredients get mixed together and dropped by a cookie scoop (yes-I’m lazy-I don’t even roll the meatballs.  I just plop them on the baking sheet with a cookie scoop and call it good! 😜) onto a non-stick baking sheet. Alternatively you could certainly spread a little olive oil on a regular baking sheet and you’d be good to go!  Then pop ’em into a 350 degree oven for 25-30 minutes until they’re cooked through.  You will likely have more meatballs – the recipe yields 36 – than you’ll need to stuff the zucchini, but luckily the meatballs freeze well!

    Vodka Sauce | cookeatbehealthy.com

    Rich and creamy and oh-so-yummy Vodka Sauce!!! 

    Turkey Meatballs | cookeatbehealthy.com

    Turkey Meatballs | cookeatbehealthy.com

    Once the meatballs are baked it’s time to assemble the zucchini subs.  After cleaning the zucchini, slice it in half lengthwise (medium size zucchini work best for this recipe) and scoop out the seeds.  Season each half with a little salt and pepper, place as many meatballs as you can cram fit into the hollowed out zucchini, top it with a generous portion of vodka sauce, and with provolone or mozzarella cheese if desired.  I used just a sprinkle of Parmesan on mine in order to avoid too much dairy, and it was delish!

    Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

    Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

    Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

    Once the Zucchini Subs are assembled, loosely cover the dish (I used a 9 x 13 for 2 zucchini) with foil and bake at 350 degrees for 20 minutes.  Then remove the foil and bake another 15 minutes or until the cheese is bubbly and golden.  The size of the baking dish and the baking time will vary depending on the number and size of zucchini you are preparing.  My zucchini were fairly decent sized, so they took a bit longer to cook.  And I just have to say – the leftovers the next day were just as delicious as the first serving!!!

    Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

    Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

    Baked Turkey Meatball Zucchini Subs
    Serves 6
    Delicious and healthy turkey meatball zucchini subs - skip the bread - you don't need it in this recipe!
    Write a review
    Print
    Prep Time
    45 min
    Cook Time
    45 min
    Total Time
    1 hr 30 min
    Prep Time
    45 min
    Cook Time
    45 min
    Total Time
    1 hr 30 min
    482 calories
    23 g
    171 g
    28 g
    35 g
    10 g
    269 g
    691 g
    5 g
    0 g
    16 g
    Nutrition Facts
    Serving Size
    269g
    Servings
    6
    Amount Per Serving
    Calories 482
    Calories from Fat 252
    % Daily Value *
    Total Fat 28g
    44%
    Saturated Fat 10g
    48%
    Trans Fat 0g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 11g
    Cholesterol 171mg
    57%
    Sodium 691mg
    29%
    Total Carbohydrates 23g
    8%
    Dietary Fiber 3g
    11%
    Sugars 5g
    Protein 35g
    Vitamin A
    21%
    Vitamin C
    53%
    Calcium
    31%
    Iron
    22%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 1 pound ground turkey
    2. 2 eggs, lightly beaten
    3. 1 to 1 1/2 cups panko bread crumbs
    4. 1/2 cup finely chopped mushrooms
    5. 1/2 cup bell pepper, any color, finely chopped
    6. 1/3 cup minced onion
    7. 1 tsp dried basil
    8. 1 tsp dried oregano
    9. 3 cloves garlic, minced
    10. 1/2 tsp red pepper flakes
    11. 1/2 tsp salt
    12. 1 tsp black pepper
    13. 2 tbsp extra virgin olive oil
    14. Vodka Sauce ~ link to recipe above
    15. 2 to 3 medium zucchini, halved lengthwise and seeds scooped out
    16. Cheese of choice for topping subs ~ mozzarella, Parmesan, or provolone are excellent choices
    Instructions
    1. Preheat oven to 350 degrees Fahrenheit.
    For the meatballs
    1. Combine turkey, eggs, 1 cup of panko, mushrooms, onions, peppers, spices, and olive oil.
    2. Mix well and check to see if the mixture is tight enough to hold together. If not, add an additional 1/2 cup of panko as needed.
    3. Using a cookie scoop, place mounds of turkey mixture on non-stick or greased baking sheet.
    4. Place in oven and bake 25-30 minutes, until thoroughly cooked.
    For the zucchini subs
    1. Place prepared zucchini in a baking dish.
    2. Fit as many meatballs into each prepared squash as possible.
    3. Top with a generous amount of vodka sauce, then cheese.
    4. Loosely cover the baking dish with aluminum foil.
    5. Bake 25 minutes* at 350 degrees, then remove the foil and bake another 15 minutes until the zucchini is cooked, the cheese is browned, and the sauce is bubbly.
    6. *Baking time may need to be adjusted up or down depending on the size of the zucchini.
    Notes
    1. Leftovers are excellent!
    beta
    calories
    482
    fat
    28g
    protein
    35g
    carbs
    23g
    more
    Cook Eat Be Healthy http://cookeatbehealthy.com/
  • Cashew Cream
  • Cashew Cream Recipe Wrap-Up

    Cashew Cream | cookeatbehealthy.com

    First things first…THANK YOU!!!!  I want every single one of you to know how much I appreciate you stopping by my little itty-bitty corner of the interweb to read my blog!  Whether you’ve read all the posts in the Cashew Cream Series, whether you’ve read just one or two, or whether this is your first read at CEBH….THANKS SO MUCH! 

    Here’s  just a few of the fabulous dishes we made with cashew cream!

    Cashew Cream Recipe Wrap-Up | cookeatbehealthy.com

    Now that I’ve published the final recipe in the series, I thought it’d be a good idea to do a short recap of all the recipes.  Hopefully you’ll remember where it all started….Cashew Cream ~ Dairy Free…this is the base upon which most all the rest of the recipes are based!  By tweaking the cashew cream with different flavors and seasonings we’ve been able to create 14 different recipes from cashew cream!  And trust me when I say…we’ve just scratched the surface…I’m pretty sure that at some point in the future you can expect more recipes using the magical ingredient that is cashew cream!

    Cashew Cream | cookeatbehealthy.com

    The recipe that started it all…Cashew Cream ~ Dairy Free

    Vodka Sauce | cookeatbehealthy.com

    Next up was a recipe for Vodka Sauce ~ Vegan  that is truly one of the best vodka sauces I’ve ever eaten!  Simple, delicious, rich and creamy – give it a try on your next bowl of pasta!

    Cashew Creamed Peas & Potatoes | cookeatbehealthy.com

    The recipe for “Cashew” Creamed Peas & Potaotes was a recipe that took me right back to my childhood…it’s a comfort food that reminds me of my grandparents every time I make it!

    Fruit Parfait Lemon Cashew Cream |cookeatbehealthy.com

    Fruit Parfaits with Lemon Cashew Cream…sweet, tart, light, refreshing…perfect for a healthy dessert, breakfast, or as a snack!

    Spaghetti Squash Creamy Mushroom Garlic Sauce | cookeatbehealthy.com

    The recipe for Spaghetti Squash with Creamy Mushroom & Garlic Sauce is perfect as a side dish, or a meatless main dish!  Spaghetti squash was one of the first vegetables I was able to get my son to eat when he was a toddler – needless to say, it’s a favorite of mine!

    Roasted Tomato Bisque with Savory Oatmeal Crunch | cookeatbehealthy.com

    I love soup!  So much so that we eat it all year round, so it’s no surprise that three different soups made the cut when it came to this series.  The first soup recipe I shared was this one for Roasted Tomato Bisque with Savory Oatmeal Crunch.  Everyone who grew up in the 60’s and 70’s probably fondly recalls tomato soup being served not only at the family dinner table, but also the school cafeteria!  Let’s just say this bisque is a grownup version of that odd-colored gloppy soup from a can that so many of us grew up eating!

    Apple Crisp with Maple Cinnamon Cashew Cream | cookeatbehealthy.com

    The recipe for Apple Crisp with Maple Cinnamon Cashew Cream was a nod to the days when I was a single mom and my son and I used to visit apple orchards every fall.  He’s grown now, but Apple Crisp is a favorite dessert that never gets old no matter how many times I make it, or how many times I change it up!  The Maple Cinnamon Cream is exactly what this delicious sugar-free crisp needed to take it to the next level!

    Butternut & Quinoa Fritters with Horseradish & Sage Cashew Cream | cookeatbehealthy.com

    Looking for a unique way to use butternut squash?  How about these Butternut & Quinoa Fritters with Horseradish & Sage Cashew Cream?!?  I seriously love butternut squash so I’m always looking for new ways to incorporate it into our diet.  These fritters were a first for me – but it certainly won’t be the last time I make them!  They were crispy, light, flavorful, and so much fun to make!

    3>1 Fruit Dips | cookeatbehealthy.com

    Planning a brunch or shower?  Looking for a healthful alternative to the typical cream cheese based fruit dips?  Then I’ve got the perfect solution!  In the 3>1 Cashew Cream Fruit Dip post I shared 3 flavors of fruit dip – Key Lime Coconut, Lemon Poppyseed, and Chocolate Almond.  All 3 so seriously delicious I could not pick a favorite!

    Slow Cooker Bison Roast with Bourbon Espresso Gravy | cookeatbehealthy.com

    When I first adopted the CEBH Lifestyle I made the decision to cut red meat from my diet, and for the most part, it’s been pretty easy to adhere to my self-imposed ban.  But my poor husband – a real meat & potatoes, farm raised kinda guy…he was missing his big ‘ol hunks of beef! πŸ˜‰  Thankfully we have a source for farm raised organic bison meat that brings their products to our local farmers market.  Bison meat is incredibly healthful – even better for you than salmon – and it’s exactly what I needed to make a delicious roast bison dinner for my husband!  I know it’s not the prettiest meal I’ve ever served – but do not judge a book by its cover!  I guarantee you that this Slowcooker Bison Roast with Bourbon Espresso “Gravy” is one of the most delicious meals I’ve ever made!

    Chewy Chocolate Oat Bars | cookeatbehealthy.com

    Next up I shared a dessert recipe for some yummy Chewy Chocolate Oat Bars.  Just look at how chewy, gooey, and chocolaty they look!  ‘Nuff said! 

    Green Bean Casserole | cookeatbehealthy.com

    Thanksgiving is is fast approaching and there are some traditional dishes that just need to be on the holiday table.  But sometimes the old standbys need a makeover – and that’s what I did with this recipe for Green Bean Casserole CEBH Style!  No canned soup, no dairy, no canned fried onions…all healthy and most importantly delicious!  In fact, I happen to think the flavor of this casserole is over and above the original!!!  But you will have to judge that for yourself when you make it!

    Dairy Free Potato Leek Soup | cookeatbehealthy.com

    The second soup recipe I shared is soooo good you guys!  By using almond milk, and of course, cashew cream I was able to make a potato soup that rivals – dare I say, surpasses – the traditional version that’s full of milk, cream, and butter!  My version of Dairy Free Potato Leek Soup is delicious, rich, satisfying and so good for you.  I hope you love it as much as I do!  For meat eaters – a little ham added in would be spectacular as well!

    Roasted Butternut Chipotle Soup | cookeatbehealthy.com

    My next to last recipe in this series as for another soup…this one featuring my favorite fall vegetable… butternut squash!  I’ve made this recipe for years and love it for its flavor profile that includes sweet, savory, and spicy.  And unlike many butternut soup recipes, this one has some ‘chew’ to it!  Read on to see what I mean about this Roasted Butternut Chipotle Soup!

    Raw Chocolate Espresso Torte | cookeatbehealthy.com

    And finally, last but certainly not least, is perhaps my favorite recipe of the entire Cashew Cream Recipe Series…Raw Chocolate Espresso Torte!  There aren’t enough “yum” words to describe how wonderful this is…that is if you love chocolate and coffee like I do!  The fact that a dessert like this can be made dairy, sugar, and gluten free thrills me!  I hope you serve it at your next dinner party, or perhaps take it to your family Thanksgiving celebration.  You’ll be the MVP of desserts with this winner!

    Once again, thank you for reading!  Please remember to pin and bookmark the recipes that appeal to you, and if you would, direct your friends to my blog as well…sharing is caring! πŸ˜‰