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Joy the Baker’s Oatmeal Berry Ginger Scones ~*Recipe ReDux*~

22 Dec

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I am a member of a community of health and dietitian bloggers called The Recipe Redux. The Recipe Redux was founded by registered dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications). The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.

On the 21st and 22nd of each month, members of this community receive a unique recipe challenge. This month’s challenge: “Grab a Book & Cook:.” Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’  Continue reading →

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Honey Holiday Parsnip Loaf ~*Recipe ReDux*~

22 Nov

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I made a Honey Holiday Parsnip Loaf for this month’s Recipe ReDux theme of Creative Quick Breads:

The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.

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This recipe uses a mix of oat, whole wheat and almond flours so we can all feel good about getting our whole grains and fiber. Continue reading →

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Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

22 Jun

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This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.

I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.

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This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using  gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.

The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing.  Continue reading →

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Whole Wheat Oat and Yogurt Waffles ~*Recipe ReDux*~

22 May

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This month’s Recipe ReDux theme is: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.

Frozen waffles are good, but homemade are SO much better, and better for you. Even the “healthier” frozen waffle brands contain weird, mysterious ingredients and stabilizers.

I got a waffle iron last week (only thirty-something dollars), and have been cranking out these Whole Wheat Oat and Yogurt Waffles every chance I get.

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My first go at the new waffle iron involved Continue reading →

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Healthy Carrot Breakfast Bread…Muffinized

8 Dec

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The “Healthy Carrot Breakfast Bread” is one of the more popular recipes on my blog. I still make it regularly whenever I have carrots around, tweaking the recipe slightly depending on my on-hand ingredients.

This weekend I turned the bread into muffins for easy snacks to take to my dietetic internship rotation.

I changed the recipe just enough from the original to feel like I should re-post. Continue reading →

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