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Friday, April 26, 2013

Dairy Free Fruit Dip

With members of our family gluten and dairy allergies, I am always searching for yummy treats to offer that everyone can enjoy.  The Healthy Edge offers a wide variety of delicious Gluten and Dairy free recipes to their Online Community (try for FREE for 14 days) as well as in their Healthy Edge Cookbook.

Some of our favorites include:

  • Fruit and Nut Bars (pictured)
  • Strawberry Sorbet
  • Chocolate Pistachio Pudding

Summer is just around the corner and I am so excited for my strawberries, blueberries and black berries to grow.  What better to have with fresh fruit than a delicious fruit dip.  But the tricky part, finding a dairy free dip!

Mission accomplished!  Here you go...

Dairy Free Fruit Dip

1 can coconut milk (full fat)
1 tsp sugar substitute (I used agave nectar, Terbando sugar would work also)
1 tsp vanilla extract

  1. Chill the coconut milk (I left mine in refrigerator over night).  
  2. Open the coconut milk and remove only the harder layer at the top.  Do not include any of the liquid that has settled at the bottom.  (This would be delicious used in a shake or any other recipe that needs an added coconut flavor).
  3. Add the sugar substitute and vanilla to the coconut milk (I also added 1/2 tsp cinnamon, play with the ingredients, you may need more or less depending on your preference).  
  4. Whip with a fork until blended.
  5. If you want a thicker, more whipped cream consistency, use an electric mixer.  Start on low and move to a higher speed until the desired consistency is reached.

Thursday, April 18, 2013

"Smashed" Twice Cooked Potatoes

After seeing a picture of these potatoes I just had to try them!  While potatoes may not be a vegetable you want to have everyday, they still have their fair share of health benefits.   While they are both fat-free and high in fiber and potassium, red potatoes are lower in calories and higher in protein than white potatoes. They also both contain vitamin C, iron and calcium.

Once out of the oven, these potatoes have a delicious crunchy skin and are very tastey!  The best part about these are the versatility of them.  Use the number of potatoes to accomodate your guests, and use whatever seasonings you prefer.

"Smashed" Twice Cooked Potatoes

Step One: Boil
Boil red potatoes until soft.  Approximately 20-30 minutes.  Test with a fork.

Step Two: Smash
Place the potatoes on a baking sheet.  Gently smash them down with a fork.  (Do this slow to avoid them falling apart.  If they do fall apart just push together and follow the rest of the instructions.  They will still taste just as delicious)

Step Three: Season
Drizzle with a little bit of olive oil.  Season with your choice of seasonings. (I used pepper, garlic powder and parsley)

Step Four: Bake
Bake at 350 degrees for 30 minutes.

Friday, April 12, 2013

Cucumber Relish

What is the most common cookout food to have at family BBQ's?  For us it is burgers and hot dogs!  With the swimming pool open and all of our time being spent outdoors and at friends houses, we eat a lot of grilled You may not be a huge fan of your kids eating hot dogs daily, but since they are a favorite of most kids you may have them one once in a while.  I have found that their are some healthier alternatives to the traditional hot dogs. Our favorite brand is Applegate. I like to keep a few packs of these in the freezer and take them with me when we go to cookouts for the kiddos.

Applegate: Natural Uncured Beef and Pork Hotdog
Made with humanely raised, antibiotic-free, vegetarian-fed beef and pork, seasoned with paprika, sea salt, celery powder, and love. No nitrates, fillers, or anything else you would not want to eat and feed your family.

Applegate: Organic Chicken Hotdog
Certified Organic chicken is seasoned with paprika and onions, then lightly smoked and cooked. 

Applegate: Natural Big Apple Hotdog
Made with a natural lamb casing, free from antibiotics and artificial ingredients. These hot dogs are made exclusively from boneless pork shoulders and beef chuck, and have the trademark “snap” New York dogs are known for.

In honor of our Eat This Not That series for The Healthy Edge Online Community, I went on the search for a homemade relish to make for our guests at cookouts this year.  We are big fans of relish to dress up our burgers and the occasional hot dog, so here you go...

Cucumber Relish

2 cups cucumber, finely diced
1/2 cup onion, finely diced
1/2 cup white distilled vinegar
2 Tbsp Agave Nectar (more maybe needed for personal preference) can also use 1/4 cup Turbinado sugar
1 tsp cornstarch dissolved in 1 tsp water

1. Place cucumber and onion in a collander, sprinkle with salt and let sit and drain for 2 -3 hours. 
2. Place in paper towel and dab off all excess moisture.
3. Bring vinegar, agave and 1/4 tsp salt to a boil.
4. Boil for about 3 minutes, add cucumber and onion, simmer 2 minutes. 
5. Add cornstarch and water mixture, simmer one minute.
6. Chill one hour before serving.

Try The Healthy Edge Online Community for FREE for 14 days and discover more healthy alternatives to your favorite foods in the April Health Series.

Wednesday, April 3, 2013

Sweet Potato Salad

With summer approaching, I look forward to the many cookouts my family, friends and I will be having.  With the grill comes the side dishes!  One of my family’s favorites has always been potato salad.  Wouldn’t it be nice if you could find a healthy substitute for the traditional potato salad that your family and guests would love and that you wouldn’t feel guilty about?  Well we found it!  Here you go, ENJOY!!

Sweet Potato Salad

2 large sweet potatoes, scrubbed clean, skin removed
2 tbsp white vinegar
1 tbsp fresh lemon juice
5 green onions, trimmed and chopped
3 stalks organic celery, trimmed and chopped
1/2 Firm English cucumber, chopped
Pinch of sea salt
1/8 tsp freshly ground black pepper
1/2 cup fresh cilantro
1/2 cup organic nonfat plain yogurt
1/4 cup raw unsalted sunflower seeds


1. Using a sharp knife, peel and cut sweet potatoes into 1 inch cubes.
2. In medium saucepan place 4 quarts water and sweet potato chunks.
3. Bring water to boil and reduce heat.
4. Cook potatoes over low heat for approximately 20-30 minutes. 
5. Don't let potatoes get too soft and mushy
6. Remove from heat, drain and let cool.
7. Meanwhile, add all chopped vegetables (onion, celery, cucumber and cilantro) to large serving bowl.  Mix vegetables with vinegar and lemon juice.
8. Next add cooled sweet potatoes and nonfat yogurt and gently toss.
9. Season with sea salt and cracked black pepper.
10. Sprinkle sunflower seeds on top.

Throughout the month of April, in The Healthy Edge Online Community, the topic will be Eat This, Not That!  We will be discussing healthy substitutes for the following categories: Carbs, Condiments, Comfort Foods and Deserts. Find healthy ways to enjoy some of your favorite foods such as, mashed potatoes, macaroni n cheese, flavored coffee creamers, sausage, pudding, muffins and more!! 

To take part in this series, join
and get the first 14 days FREE!! 
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