Healthly Recipes

Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boost fiber. The texture is very much like classic pound cake.

Total: 2 hr 5 min

Prep: 15 min

Inactive: 1 hr

Cook: 50 min

Ingredients

• Nonstick baking spray, for coating loaf pan
• 1-1/2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3/4 cup sugar
• Finely grated zest of 1 lemon
• 1/2 cup plain low fat (2-percent) Greek yogurt
• 1/4 cup low fat (1-percent) milk
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon pure vanilla extract
• 2 large egg whites
• 1 large egg

Directions

Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

Source: www.foodnetwork.com

Crafted from the meal version of the eminent 7-layer dip, this salad is crammed with delicious layers of crisp lettuce, cheese, olives, and avocado. A source of protein is brought forth by black beans, which you have the option of mixing with corn kernels for added sweetness.

Ingredients

Dressing

½ avocado, peeled and pitted

1 small jalapeño chile pepper, seeded and chopped

¾ cup packed fresh cilantro

¼ cup fresh lime juice

2 tbsp apple cider vinegar

2 tsp raw honey

1 small clove garlic, chopped

½ cup extra-virgin olive oil

½ tsp sea salt

¼ tsp ground black pepper

Salad

2 hearts romaine lettuce, chopped (about 8 cups)

1 15-oz BPA-free can black beans, drained and rinsed

1 avocado, peeled, pitted and sliced

1 cup sliced pitted black olives

4 oz sharp cheddar cheese, grated

½ cup all-natural jarred salsa

⅓ cup sliced red onions

2 cups whole-grain tortilla chips

Preparation

1. Prepare dressing: In a blender or food processor, process avocado, jalapeño, cilantro, lime juice, vinegar, honey, and garlic until well combined. With motor running, drizzle in oil through feed tube until dressing is mixed and emulsified. Season with salt and pepper.

Note: This recipe makes more dressing than you’ll need. Use the desired amount then refrigerate the rest for salads throughout the week.

2. Assemble salad: Spread ¾ of lettuce over the bottom of a serving platter. Over lettuce, spread beans, avocado, olives, cheese, salsa, onions and remaining ¼ of lettuce, placing ingredients in defined, decorative lines. Drizzle about ¼ cup dressing over top; serve with remaining dressing and tortilla chips on the side.

Nutrition Information

• Serving Size: 1/4 of the recipe
• Calories: 629
• Carbohydrate Content: 43g
• Cholesterol Content: 28mg
• Fat Content: 45g
• Fiber Content: 5g
• Protein Content: 17g
• Saturated Fat Content: 10g
• Sodium Content: 825mg
• Sugar Content: 4g
• Monounsaturated Fat Content: 28g
• Polyunsaturated Fat Content: 4g

Source: www.cleaneatingmag.com

Portion control has been built into these gluten-free Lemon White Chocolate Cheesecakes. Be mindful when consuming in handfuls..

These Lemon White Chocolate Cheesecakes are creamy & rich and not overly sweet because of the added lemon. The smaller size makes it for a perfect indulgence.

Top these tiny Lemon White Chocolate Cheesecakes with a spoonful of tangy Lemon Curd, to help cut out any additional sweetness. They could also be topped with fresh berries too.

Ingredients

Crust:

• 2 Tablespoons (30 ml) butter, melted
• 6 ounces (170 g) gluten-free Graham Animal Crackers, crushed

Lemon White Chocolate Cheesecakes:

• 2-8 oz (250 g) packages cream cheese, softened
• 1/2 cup (100g) granulated sugar
• pinch of salt
• 1/3 cup (80 ml) sour cream
• 2 Tablespoons (30 ml) lemon juice
• 2 teaspoons (10 ml) lemon zest
• 1/4 cup (60 ml) heavy whipping cream
• 1 teaspoon (5 ml) pure vanilla extract
• 2 large eggs, room temperature
• 8 oz (225 g) gluten-free white chocolate, melted

Instructions

1. Preheat the oven to 325 degrees F (163 degrees C). Line a 12 cup muffin tin with paper or foil liners. Set aside.

Crust:

1. Mix the melted butter and crushed cookies until they resemble wet sand. Divide the crumbs between the 12 muffin cups. Use a small cup to press the crumbs evenly across the bottom of the cupcake liner.

Lemon White Chocolate Cheesecakes:

1. In the bowl of a stand mixer, fitted with a paddle attachment, beat the cream cheese, sugar, and salt until light and fluffy, about 5 minutes, scraping down the sides as necessary.

2. In a separate bowl, whisk together the sour cream, lemon juice, lemon zest, cream, and vanilla extract.

3. With the mixer running on low, slowly add the sour cream mixture to the cream cheese. You only want to mix until it is fully incorporated. Scrape down the sides of the bowl to ensure you don’t have any lumps of cream cheese.

4. With the mixer on low, add the eggs, one at a time, mixing until the first one is incorporated before adding the second. Mix on low speed just until the batter is smooth.

5. Fold in the melted white chocolate with a rubber spatula. This will help ensure you don’t over mix the batter.

6. Spoon the batter into the prepared muffin tin. I use my large cookie scoop to make this easier.

7. Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are mostly set.

8. Allow the cheesecakes to cool on a wire cooling rack for 15 minutes, before refrigerating for 1-2 hours. You want them to be completely cool before removing the cupcake liner. Top with Lemon Curd or fresh berries immediately before serving.

Source: faithfullyglutenfree.com