Recipes

Make the Most of The Late Summer Harvest!

Summer is almost over but there’s still plenty of vegetables that are still being harvested or still need to be harvested. Late Summer Harvests include vegetables like onions, potatoes, garlic, shallots, leeks, cabbages, celery, eggplant, peppers, pumpkins and winter squash! This week we will be talking about recipes to go with the late summer harvest!

Celery

Grab some celery from your local farmer’s market or CSA and appreciate it since celery can be a little tough to grow…it isn’t greatly tolerant to heat or cold or drought. This finicky plant is great for cooking, salads, and more though. Plus, it boasts wonderful health benefits like reducing inflammation, aiding in digestion, and helping to alkalize our often highly acid diets.

Bell Peppers

Harvested in late summer, they are a member of the nightshade family which is the same family as tomatoes, eggplant, and potatoes (but not sweet potatoes!). Some people have sensitivities to nightshade produce that may experience gas, joint inflammation, headaches, and more. BUT, if you don’t have sensitivities they are also high in vitamins and antioxidants including a boatload of vitamin C. Red peppers pack the most nutrition since they have been on the vine the longest. TIP: All bell peppers start out green then change to yellow or orange before ripening to red.

Leeks

Leek’s are good at holding onto grit, so let’s talk prep! The tops will look darker than the rest. Cut the darkest part off and compost those or save for soup stock. Next cut off root (the fuzzy stuff at the bottom). The stem can be cut into rings or chiffonade (thin strips). Rinse the cuttings in a colander to get any grit out. TIP: Like onions and garlic let leeks sit for at least 5 minutes after cutting and before cooking.
Leeks can be tossed into pot roast, added to a pan of roasted vegetables, tossed into soups, added to a green salad, or tossed with cooked green beans to add a new flavor. Check out this link for a Salmon and Leek Dish!

Eggplant

A relative of the tomato, can be healthy when prepped in less “heavy” ways than the traditional eggplant parmesan. Eggplant is a non-starchy vegetable that can be grilled, roasted, stewed, breaded, or sautéed and can be used in many different types of recipes. Often used as a meat substitute in dishes like lasagna, it packs a meaty texture with its higher fiber content. Not sure where to start? Try this grilled eggplant and yogurt dip recipe! Just serve with pita chips or vegetables and you’re all set for your next dish to pass!

Garlic

Garlic is a perennial that grows in spring and is ready for harvest in the late summer. It is ready for harvest when the bottom two leaves turn brown. Garlic needs to be cured/dried out for about 2 weeks (like on a covered porch) before using. Rumor has it, the number of leaves on the stem will tell you how many cloves of garlic you will have! Garlic has a laundry list of health benefits, so make sure to include it in your regular recipes. Not used to using raw garlic? Just buy a garlic press and it is easier than you can imagine to mince your own garlic. BONUS: Although you probably run into vampires, garlic repels mosquitoes too!

Squash

If you are not a squash fan, odds are you just haven’t tried the right one or had it prepared in your tastes! Squash come in many varieties, textures, and flavors. Load up on different winter squash at your local farmer’s market since they can store for months in a cool dry area. Spaghetti squash are super easy to grow and can be microwaved or baked to produce strings/”noodles” that are tasty just with a little butter and salt, combined with spaghetti sauce, or added into a variety of recipes. Other squash can be roasted, pureed for sauces, and even cubed and frozen for later use. Follow this link for a Squash Breakdown!

A Dish To Pass: Healthy Version!

Ready to shop the farmer’s market? Read on and you’ll have dishes for the rest of the summer to bring to your cookouts and parties! Heading to a party, with a dish to pass, it’s a good idea to bring a healthy option that you know is “safe” for you to load your plate up with at a meal time that is often loaded with heavy/creamy salads and desserts. Come prepared!

Mango Avocado Salad

2 mangos + 2 avocados + juice of 1 lime + 1 seeded hot pepper + 1 bunch of chopped cilantro + garlic and salt to taste. Serve along with chicken and a few tortilla chips! Checkout this original Ellipse recipe here!
You’ll be the star of the party.

Skinny Broccoli Slaw

Combine broccoli florets, shredded red cabbage and carrots, sweet onions, and raisins and then top it with a dressing of plain Greek yogurt + apple cider vinegar + lemon juice and just a little sugar to offset the bitterness of your cruciferous vegetables. Get the recipe here!

Plan ahead as you’ll want this to sit and “marinate” for a couple hours for the best result. TIP: Make it even easier by purchasing a bag of “Broccoli Slaw” mix with the broccoli, cabbage and carrots all cut up for you!

Chunky Southwest Quinoa Salad

Quinoa, black beans, cherry tomatoes, red onions, and avocados. Toss with a light dressing of lime, cilantro, apple cider vinegar, olive oil, honey and spices. SO YUM! Full recipe here!
TIP: Throw a whole bag of dry black beans in the instant pot and fill water about 3x the height of the beans, set timer to 26 minutes. Perfect to flash freeze and keep in a freezer bag for salads like this one!
TIP2:
You can freeze quinoa too!

Slow-Cooker Balsamic Chicken

In a large slow cooker, add brussels sprouts and potatoes in an even layer and place chicken on top. In a small bowl whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, oregano, and crushed red pepper flakes. Season generously with salt and pepper. Pour marinade over chicken and vegetables. Scatter all over with garlic. Cover and cook on high until chicken is fall-apart tender(4 to 5 hours). Garnish with parsley and serve with the juices. Recipe here!

Cucumber Feta Greek Yogurt Dip

Greek yogurt, English cucumber, crumbled feta, garlic, fresh dill, scallions, lemon juice. Mix everything together and put it in the fridge to cool and then you’re all set to bring it your next party or for your next snack or lunch! Recipe here!
TIP: Cut up some veggies or try it with crackers for dipping!

Healthy Spinach Dip

That’s right – a healthy version of the beloved spinach dip that you will love! This recipe includes cottage cheese, spinach, water chestnuts, plain Greek yogurt, dry vegetable soup mix, onion, and lemon juice! Serve it with an array kohlrabi, carrots, celery and other cut vegetables, melba rounds, and/or with bread chunks. Recipe here!

MUST SEE Breakfast Recipes for Whole Nutrition!

Breakfast can be on the most challenging meals to keep healthy, get protein in, and maybe even more so include vegetables in! Some will say they just don’t have time for that first meal of the day, but we have some quick and easy recipes that are sure to prove you wrong!

1. Classic Breakfast Burrito

Scramble eggs with veggies, add 2 T of salsa, and wrap in a sprouted grain/whole wheat tortilla! Need a little more healthy fat? Add some avocado!

TIP: If you need a quick healthier snack for later in the day, grab one of the tortillas and spread some peanut butter on it and roll up a banana inside!

2. DIY “Just Crack an Egg”

If you haven’t seen the Just Crack an Egg containers at your grocery store, it’s a quick and easy way to get a healthier breakfast in. (justcrackanegg.net). Peel the lid off the container and you’ll find a packet of cheese, a packet of sautéed veg, and a packet of a meat. You open all packets and combine with an egg or two and follow the microwave directions. They have 4 varieties and one is even keto friendly.

Try one or DIY: Use your Just Crack and Egg container, combine 1/4 c sautéed vegetables (like peppers, mushrooms, potato, onions), 1-2 T shredded cheese, and 2 T meat like turkey sausage or ham (one breakfast turkey sausage chopped is just about perfect!) plus your 1-2 eggs and follow the directions for microwaving.

TIP: Make your sautéed veg ahead and scoop out 1/4 c at a time and have your sausage/meat chopped/cubed.

3. Egg White Oatmeal

Mash a banana. Place in a larger bowl (so the oats don’t cook over) and combine with 1/2 c oats, 1/2 c milk or milk substitute, 3/4 c liquid egg whites, and 1/2 t cinnamon. Microwave 75 seconds, stir and continue microwaving :30/stir until fully cooked.

TIP: Make it your own! Add vanilla, walnuts, berries, flax seed, etc! (Find more here!)

4. Avocado and Egg Toast

A super easy and simple breakfast but you get everything you need in it! Get some bread (try oat nut bread or Ezekiel bread, but any bread will do) toast it, then mash up an avocado on the toast! Add either scrambled eggs on top or perhaps and over easy egg and then put whatever else you like on top! Cheese, salt, pepper, tomatoes, salsa, or spinach! You get carbs, protein, and some healthy fats!

5. Quinoa and Fruit Salad

Cook 1 c of dry quinoa. Toss with 1 c of each:
• sliced/diced strawberries • blackberries • blueberries • mango

Top with a choice of dressings: 1/4 c honey, 2T lime juice OR combine 1/8 c olive oil, 1/8 c apple cider vinegar, lemon zest and juice and a dash of honey or sugar.

TIP: Make it your own…Top with your favorite herbs like mint, basil and/or chopped walnuts, pine nuts or more! Too non-traditional for breakfast? Bring it to your next summer BBQ!

6. The GO-TO smoothie

Add some GREEN veggies and some extra phytonutrients to your favorite smoothie for a vitamin boost. Not sure where to start? Check out Precision Nutrition’s guide of how to build the perfect super shake/smoothie that guides you through picking a liquid, protein powder, veggie, fruit, fat, and topper.

BOOKMARK this important link!

BBQ Side Dishes and Summer Salads!

It is Summer time and BBQ season, so this week we have several recipes for you using the fresh produce you should be able to find at your local markets!

Green Beans

Green beans are in season! Like other legumes, green beans contain high fiber to keep you full longer. 1 cup of green beans has just 44 calories plus offers a good source of vitamin K, C, and folate. Eating green beans fresh or with a quick steam method will retain the most nutrients. Store fresh green beans unwashed in a plastic bag in your crisper drawer for up to 7 days.

Try this marinated bean salad to bring to your next BBQ: it combines green beans, kidney beans, and lima beans (swap out if you are not a lima fan!), tomato, and fresh herbs, olive oil, and lemon juice. That perfect “Fresh” salad for the summer!

Tomatoes

Keep ripe tomatoes on the counter away from sunlight. When the tomatoes become (too) soft, toss in the fridge. Keep in mind at the end of the season that green tomatoes can be placed stem side down in a paper bag to ripen (give it time though, it usually takes a while!). Tomatoes are full of water and fiber as well as a good source of vitamin C, potassium, vitamin K, and folate.

Serve yourself up a simple fresh side dish: 1 chopped cucumber + 1 chopped tomato + olive oil and salt. Delish!

Potato Salad

Going to that BBQ and need a dish to pass? Potato salads can be laden with heavy dressings and little nutrition. Add some extra veg and pull back on the heaviness with this potato salad makeover!

Tri-Colored Pepper Potato Salad uses red potatoes, sweet peppers, onions and a lighter sauce of white wine, chicken broth, lemon juice, garlic, dijon, and salt/pepper! TIP: Make it extra colorful with purple, red, and golden potatoes. You can find a 5# bag of cute little fully washed rainbow baby potatoes at Costco. Just cut in half and you are ready to go!

Berries and Melons

Blueberries and melons are coming into season! Find a local blueberry picking patch by searching Google for “Pick your own blueberries” and local patches will pop up. Blueberries are loaded with fiber and antioxidants (one of the highest antioxidant foods actually) plus low in calories. Melons are also a good addition to your diet with their high-water content, vitamin C and other great nutrients depending on the melon choice.

Bring the best of both worlds together with this Melon Berry Fruit Salad. Combine melons and berries with honey, lime juice, and mint. A perfect summer side dish to bring to your next BBQ/picnic. TIP: Store cut melon for about 3 days. If you find yourself with extra, freeze on a cookie sheet before tossing into a container for easy use.

Carrots

Carrots are coming into season! Did you know baby carrots have a lower nutritional vitamin quantity than full sized carrots? BUT WAIT! Baby carrots are actually a small carrot/carrots not allowed to fully mature, NOT the carrots we typically think of in bags (called manufactured baby carrots).

Bagged “baby” carrots are typically carrots that are grown closer together to have a narrow shaft but grow 8-10 inches long. They are then chopped apart and tumbled. The peels go to compost or are used as cattle feed. These carrots have similar, if not the same, nutritional quantities as their standard counterpart. When baby bagged carrots were first “invented” they were shaved down “ugly” carrots.

Summer Squash

Summer squash includes yellow squash, zucchini, and cute little different squash like the pattypan (looks like a little flying disc with scalloped edges) or ball squashes.

With both green beans and summer squash coming into season, there’s no better combination than the Summer Chicken Sauté from our own blog!

Pizza! Numerous Healthy Twists

Pizza! Just the name may make your mouth water. Pizza, by definition, is a dish consisting of a flat, round base of dough baked and topped with tomato sauce and cheese, typically with added meat or vegetables. BUT…the idea of pizza has transformed a lot over the years and lucky for our waistlines has taken on some healthier forms. We’ll share some of those options this week!

Portabello Pizza

Preheat oven to 400 degrees. Place portabello mushroom caps, with gills and stems removed, upside down on a baking sheet. Top with salsa, pine nuts and parmesan cheese. Bake for 10-12 minutes. That’s it!

Cauliflower Pizza Crust

Buy it or make it yourself! Cauliflower crusts can be relatively easy to find for purchase now. Make sure to check your labels though! In some cases, a cauliflower crust can have more carbs, fat, and calories than a regular crust…even if it’s gluten-free and low-carb!

However, if you’re ready to give it a shot, check out our blog for a link to the basics: “Rice” a head of cauliflower, squeeze out the water, mix with egg, herbs, and cheese (yes, cheese is needed to help stick the cauliflower together and this is sometimes where recipes can go crazy) and then bake. *If you go this route, you may want to consider going lighter on the cheese knowing it’s incorporated in the crust.

Check out this recipe from ifoodreal!

Tortilla Pizza

Pizza crusts can come in sooo many forms today! There are spaghetti squash crusts, sweet potato crusts, and even chickpea crusts that you can make! Even Oprah is making her own pizzas now!

Want your pizza but making your own crust is just too much? Try using a tortilla for a crust. Many of us have tortilla’s laying around the kitchen. The trick is to get it fairly crisp in the oven before applying your toppings. Our favorite “flaky” crust tortilla is Tortilla Fresca uncooked flour tortillas, found in the refrigerated section at Costco. Once crisp, get creative with your toppings…try pesto topped with spinach, artichokes and chicken and then bake until the toppings are cooked through!

Pizza in a Pan

Yes, you can even put pizza in a pan! We’re talking skillet dishes. Want to go out on a limb? Try a pizza stir-fry that has kale, cabbage, and peppers at the heart of the recipe and then all your pizza flavors, including pepperoni, added in to satisfy that pizza desire. Get the full recipe here!

Not quite ready for the jump? Try another pizza stir-fry option that still hangs onto your mozzarella, but throws in some spinach, zucchini, mushrooms, peppers, and even banana peppers! Recipe here!

If you love the flavors of pizza, run with it, as it can lead to some healthy recipes that you may have never considered.

Quinoa Pizza Bites

Love the flavor of pizza, but you know you can’t hold back to just a slice or so? Try some veggie loaded quinoa bites! These poppable bites contain quinoa, zuccchini, and summer squash to add in an additional splash of nutrients. Toss in some italian seasoning, basil, garlic, tomato sauce and a little parmesean cheese, you’ve got yourself some healthy pizza snacks!

Pizza in a Salad

Start with a bed of greens, top with bell peppers, halved grape tomatoes, artichokes, red onions, black olives, and all your favorite vegetable favorites! Toss on some cooked/warmed turkey pepperoni or italian ground turkey and toss with a pesto vinigarette like this one!

Pancakes, Pie, Naps?? Yes Please!

This week we are celebrating anything and everything folks!! And we’ve got some fantastic recipes to help you celebrate some obscure holidays.

National Nap Day!

Let’s kick this week off with a very happy National Nap Day! Sleep plays a role in healing and repairing your heart and blood vessels, control body weight, and enhance memory. Sleep helps to reduce inflammation in the body.

The Academy of Sleep Medicine recommends adults get 7-8 hours of sleep per day for ideal health. Improve your sleep with the same bedtime/wake time, limiting blue light exposure (they make glasses for this now!), exercising regularly, and limiting caffeine and heavy meals in the evening.

National Pancake Day!

Love pancakes but think they are off limits? Maybe it’s time to try a few different options that may suit your goals! Have you tried Kodiak Cakes? They contain ingredients you can feel pretty good about including 21g of protein per serving when made with a milk and egg.

Or, try one of the many recipes “out there” that include oats, cottage cheese, banana, and eggs like this OR go super simple with a 3 ingredient pancake: ½ C cottage cheese, ½ c. rolled oats, and 3 eggs. Blend in a blender and cook!

National Cruciferous Day?

Alright this one isn’t real – yet! But we think it should be!

Cruciferous vegetables have been shown to have cancer-fighting attributes and contain many beneficial properties. Cauliflower has come back into fashion with all sorts of new ways to prepare it – cauliflower crusts anyone?

If you haven’t jumped onto the cruciferous wave yet, give this Cauliflower Hash recipe a whirl. It cooks up fasts and you’ll struggle not to eat the whole thing!

Chop a head of cauliflower and an onion and sauté until starting to brown. Toss in paprika, salt, pepper, and water and cook briefly until the cauliflower is tender. Add minced garlic and lemon juice and enjoy!

Happy Pi Day!

This one is for real though! (3/14…3.14, get it?)

Let’s talk PIE…better yet, PIE for dinner, not dessert! Have you tried Spaghetti Squash Pie? Think, spaghetti squash, zucchini, fresh basil and marinara all wrapped up in one dinner!

Alright, alright that one isn’t dessert though…If you need a little sweet, here’s an Apple Pie Shake recipe!

Éirinn go Brách!

Now surely you have heard of St. Patrick’s Day, but we’ve got a special smoothie to try in honor of the holiday! Skip the popular green shake that packs 63 GRAM OF SUGAR!

Green smoothies are commonly created by adding spinach to smoothies. Spinach is nutritious, but essentially tasteless in smoothies so it’s a great addition for a vitamin and mineral boost!

Try this St Patty’s Day Smoothie Treat: Blend 1 frozen banana, 1 cup spinach, ¼-1/2 Tbsp. of cocoa powder, ½-1 scoop vanilla protein powder, cacao nibs, and unsweetened almond milk to taste. Greener? Add some matcha powder! Need more healthy fats? Add some flax or hemp seeds!

Special Mention:

Happy 10 Years to Ellipse Fitness St. Louis!

It’s time to throw a party! Need to bring a dish to pass? Try a Chinese chicken salad with cabbage, lettuce, fresh herbs, and chicken. Check out this great recipe here! (you can swap iceberg lettuce for romaine for a few more nutrients and add as much cabbage as you see fit)

AND try an old Ellipse Fitness Favorite: Party Pepper Salad filled with sweet peppers and beans.

Excellent Recipes Celebrating Mardi Gras and Lent!

It is NEVER the wrong time of year to try some new things in the kitchen! Boredom is absolutely one of the number one reasons people fail to stick with healthy habits, so mix things up with some new recipes and take in the spirit of the season!

Mardi Gras

Fat Tuesday is well known as a holiday for binging on heavy foods in preparation for the fast of Lent, but we have some delicious recipes for you to try out that will delight your taste buds AND protect you from regret!

Gumbo

This fantastic Gumbo Recipe combines Shrimp and Chicken with a bunch of veggies and BIG flavor to create a dish you won’t forget!

Jambalaya

What’s the difference between Jambalaya and Gumbo you might ask? While Gumbo is more of a stew, Jambalaya is more of a rice-based dish essentially.

This Jambalaya Recipe may just become a year-round staple as it is light and filling at the same time, packs big cajun flavor and that Andouille Sausage is just the icing on the cake so-to-speak!

Ash Wednesday

Ash Wednesday is the first day of Lent, the 40 days before Easter Sunday. For many, this is a day of an abstinence from all meat and foods made with meat, along with each Friday during lent.

There are many meals that are complete and tasty that don’t include meat! From a non-religious standpoint, many people choose to practice Meatless Mondays, or just choose one day a week to abstain from meat consumption for health or environmental reasons.

Whatever the reason, we’ve got a Whole-30 Approved, Veggie Power Bowl for you! And best of all, it’s simple:

Roast a pan of vegetables, make a simple sauce (whisk lemon juice, tahini, garlic, cumin, small amount of water and salt), and serve with hard boiled eggs or beans like garbanzo or black beans. Check the recipe here!

Lenten Fridays

Lent has begun for many, and some have a tradition of fish on Friday’s! Another great many of us just need an excuse to incorporate more fish in our diet.

Fish is a great part of a balanced diet with high protein and low fat. Even fatty-fish (like salmon) have huge amounts of beneficial omega-3 fat that helps offset our often high omega-6’s that can come with overconsumption with red-meat. Never tried fish tacos? You’re missing out!

Check out these Mahi-Mahi Blackened Fish Tacos! Going low carb? Skip the tortilla and make it into a bowl with extra cabbage!

While EVERY day may not be a holiday, that doesn’t mean you can’t be grateful for every new day and new beginning!

According to UCLA’s Mindfulness Awareness Research, finding happiness and gratefulness in each day literally changes our brain and makes us healthier and happier!

Let’s be grateful for the impending return of Spring, and don’t forget Sunday, March 10th begins Daylight Savings Time! Set your clocks ahead when you go to bed!

It’s time to leap ahead into spring cleaning our mindset, simplifying our lives and homes, and start planning your spring garden!

Chickpeas – WAY More Than Hummus!

Two-weeks ago we talked about plant-based eating. Chickpeas, also known as garbanzo beans have a moderate calorie load and are a great source for fiber, protein, vitamins and minerals. Despite their starchy appearance, chickpeas fall into the low-glycemic load category (with a glycemic index of 28).

Make chickpeas, from dry, easily at home with an Instant Pot! Dried beans are incredibly cheap even compared with their canned counterparts and aren’t loaded with sodium! Check out a super easy NO-SOAK chickpea recipe from a previous blog post using an Instant Pot!

First: Some Background

Chickpeas were first harvested in 3000 B.C in southeast Turkey and later spread to India and Africa. Today they are a part of many nutritious dishes by swapping out less nutrient dense items like pasta.

Chickpeas are classified pulses. Pulses are part of the legume family, any plant that grows in a pod, but a pulse is the dry edible seed within the pod. Pulses are complex carbs, which means they stick with you longer releasing energy over time vs simple sugars which release all their energy at once – increasing blood sugar and fat storage.

Pulses contain PREbiotic fiber (undigetstible plant fibers that feed the probiotics/good bacteria) which contributes to gut health! These powerhouses of nutrition contain more folate than kale! Eat more vegetables by dipping them in your own fresh hummus, or incorporate chickpeas into your diet many different ways via the recipes below!

Recipes

Make Your Own Hummus!

In a food processor, combine 1 can of chickpeas, 2-4 Tbsp. water, 2 Tbsp. olive oil, 1 Tbsp. lemon juice, 1-2 cloves of garlic, 1/4-1/2 Tsp smoked paprika, 3/4 Tsp cumin, and 1/2 Tsp salt. Blend until smooth! Get creative with add in’s like spinach, olives, feta cheese, and more! If you like thinner hummus, simply add more water. Super FAST and TASTY!

Charred Chickpea Corn Salad

Combining chickpeas, quinoa, sweet peppers, and avocado – this healthy recipe is amazingly delicious!

Check it out here!

Super-Fast Chicken and Chickpeas

Directions: In a large skillet, sauté the garlic in 1 tsp olive oil for a couple of minutes, then add the chicken and onions. Stir fry for a few minutes, until onions begin to brown, then add the remaining ingredients. Continue cooking and stirring for about 5 minutes, until the meal has a good consistency.

– 8 oz roasted chicken breast, chopped
– 1 can (15.5 oz) chickpeas, drained
– 1/2 onion, chopped
– 1 large tomato, chopped
– 2 tsp olive oil

– 2 cloves garlic, chopped
– 1/4 tsp cumin
– 1/4 tsp salt
– 2 cardamom pods (Or equal parts cinnamon and nutmeg)

Moroccan Chickpea Quinoa

Here we’ve found a really interesting recipe for sweet & savory, 30-minute Moroccan chickpea quinoa salad made in one pot!

Easy, nutritious, beautiful AND delicious!

Get the recipe here!

Spinach & Sweet Potato Crustless Quiche

Try chickpeas for BREAKFAST with this veggie quiche! (note: nutritional yeast is part of the recipe which gives it the cheesy flavor without cheese!)

Roast sweet potato cubes in the oven, then combine chickpea flour, nutritional yeast, salt and water. Mix with roasted sweet potato cubes, spinach, garlic, and pepper. Bake for 30 minutes. Voila!

Full recipe here!

Leftover Holiday Ham? Recipes to Make the Best of it!

Ham at Christmas was originally known as the Yule Ham. Initially termed “hamm”, the word was defined as meat from a hog’s hind legs. It was said to have started with the German pagan tradition, presented to appease the god, Freyr – the god of fertility, harvest, and boars! (Another pagan tradition included the Christmas Tree!).

China was actually the first to start curing ham in 4900 BC, but enough with the history lesson. This week we have numerous ways to use up that leftover holiday ham!

Leftover Holiday Ham Recipes!

Ham and Veggie Casserole

Without cauliflower on hand, this recipe was tested with Costco Stir Fry Vegetables and it turned out fantastic! It’s a forgiving (meaning you can add as many veggies as you like!) recipe that combines ham, veggies, and a lighter cheese sauce topped with toasted bread crumbs. Get it here!

Cheesy Egg Stuffed Peppers

Microwave some bell pepper halves for 3 minutes to soften. Fill with chopped ham, sautéed onions and chopped peppers, beaten eggs, and top with a sprinkling of cheese. Bake at 375 for 35 minutes.

FYI – This recipe makes extra fill so consider using 3 pepper halves. This recipe was enjoyed by kids and adults alike!

Ham and Brussel Sprouts

Simply toss 1 pound of brussel sprouts halved with 1 tablespoon lemon juice, 1 cup of cubed ham, a drizzle of olive oil, sprinkle of salt, and a clove of minced garlic in a baking dish coated with cooking spray. Bake at 375 for 30 minutes, stirring occasionally. Top with 1 tablespoon of toasted bread crumbs and 1 tablespoon fresh parmesan cheese.

Check out the recipe here!

Veggie Fried Rice Crispy Ham

This recipe includes protein and fiber rich edamame with ham in this unique recipe! Talk about mixing things up from the blend, heavy flavors of the holiday time.

Full recipe

Crockpot Cheesy Vegetable Soup

Remember that so many recipes are flexible! Though this one doesn’t call for protein, tossing in some ham or turkey can make it a more complete and filling meal…plus it is delicious and kid friendly! This wintery, healthier comfort food recipe was tested with 1 potato, extra broccoli and carrots, and ham and chicken tossed in.

Get it here from “Super Healthy Kids”!

***Just like chicken, ham is a good source of protein, vitamins, and minerals. However, ham’s high sodium content may increase your risk for certain health problems. Thus, using ham as a flavoring or add-in versus a main course may be a healthier way to use it.

Why is the sodium a concern in ham? Sodium nitrate specifically (found in many cured or processed meats) can be converted into nitrosamines during the processing, storage, or cooking process, and nitrosamines are linked to higher rates of cancer. Therefore, ham is best eaten as a special treat.***

Low Calorie Mocktails for a Guilt-Free Party Season!

Between Christmas and the New Year celebrations, the drinks are usually flowing and can cause havoc on fitness goals. We know it’s not reality for most to avoid all alcoholic drinks this season, so instead let’s talk about ways you can lighten up your cocktails!

Sparkling Water can be a magical ingredient when it comes to lightening up your cocktails. Stock up and get ready for healthier mixology 101 this week!

Moscow Mules

These are certainly a buzz drink right now! Everywhere you look it’s Copper Mugs and Ginger Beer. Unfortunately, they are also loaded with sugar! Topping 20 grams per glass and loaded with around 200 calories. Many ginger beers contain unwanted ingredients and most don’t even have actual ginger in them!

Here’s how to create a 100 calorie low sugar Moscow Mule. It combines ginger root, water, stevia, lemon juice, sparkling water, vodka and mint. Get the recipe here – YUM!

Green Tea Toddy

Jazz up your cocktail with green tea antioxidants! Brew 8 ounces of green tea and chill 1/2 for the next drink on our list!

For this one, use 4 ounces of the hot green tea and dissolve 1 oz of honey in it. Add 2 ounces of bourbon and toss in a cinnamon stick for flare. Simple AND delicious!

Fizzy Sparkling Mocktail

Use the leftover tea that you chilled in the fridge:

Pour 1/2 cup of Cherry Sparkling Hint Water over 1/2 cup of chilled green tea. Add fresh mint for an added minty boost and top with 2 oz Vodka if desired!

Blackberry Mocktail

Crush some blackberries in a glass. Add ice and 2 TBSP of lemon juice. Add 4 ounces of HINT Blackberry Fizz water. Enjoy and be Angelic!

Not feeling so angelic? Add 2 ounces of vodka and enjoy!

Too Much Work You Say??

Looking for a single step, lower calorie drink? Try the new White Claw Hard Seltzer. With 110 calories per can, it combines seltzer water, a spike of alcohol, and some natural fruit flavors to give you the feel of a cocktail without the load of calories and sugar.