Healthy and Easy Pumpkin Yogurt Dip
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Standardby carynfasko8 Comments

Previously published in 2015, and enjoyed by many since then, I thought I would give this Pumpkin Yogurt Dip a makeover. It is still super easy (just mix everything together, and add your dippers), but I thought I could talk a little bit more about the ingredients and how you can customize with what you happen to have on hand. Especially since it is 2020, and many of us are trying to limit trips to the store and making do with what we have.

Canned Pumpkin

This ingredient is essential. The amount you use can be tweaked, but in order to make a Pumpkin Yogurt Dip, pumpkin is necessary. Other than adding deliciousness, canned pumpkin is full of nutritious vitamins and minerals like Vitamin A, Potassium, and Fiber, to name a few.

Yogurt

Another essential ingredient, but there are so many different types of yogurt you can use. I prefer plain non-fat Greek or Icelandic yogurt without added sugar or artificial sweeteners. A regular yogurt may make the dip a little thinner as both those yogurts are thicker. Choosing a plain yogurt without added sweeteners allows me to flavor it as I would like. If you do use a yogurt that is flavored, such as vanilla, you can omit the vanilla extract and maple syrup as it will probably be sweet enough. Whatever yogurt you happen to have on hand will likely work.

Cream Cheese

Adds flavor and thickens up the dip. If preferred, you can use a reduced fat cream cheese.

Vanilla Extract and Maple Syrup

Both ingredients are important for flavor and sweetness. However, if you use a vanilla flavored yogurt, you likely can omit these. Additionally, honey, agave, or any sweet syrup can be used in place of the maple syrup.

Spices

If you have a pumpkin spice blend instead of cinnamon, ginger, allspice, and nutmeg, you can definitely use that instead. I would probably add a teaspoon and see how the flavor is, then add more if needed.

Dippers

I love apples with this dip. You can slice them up and soak them in a solution containing 2 Tablespoons of Lemon Juice and 2 Cups of Water to help prevent browning. Apple chips would also be good with this if you happen to have them or like to make them. I also like to dip gluten free ginger snap cookies (Pamela’s brand is my favorite), and gluten free pretzels for a little salty flavor (Quinn’s is made with sorghum flour and is my favorite).

Easy and Healthy Pumpkin Yogurt Dip

Pumpkin Yogurt Dip

Ingredients

15 oz Can of Pumpkin Puree

1 Cup Yogurt of Choice

4 oz Cream Cheese

1 Teaspoon Vanilla Extract

1 Tablespoon Maple Syrup

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ginger

1/4 Teaspoon Nutmeg

1/4 Teaspoon Allspice

Directions

Mix all ingredients together using either a food processor or a hand mixer. Cover and keep refrigerated until ready to serve. Pair with your favorite dippers such as apple slices, ginger snap cookies, and pretzels.

Want more pumpkin recipes? Check out my mini pumpkin cheesecakes for a sweet bite sized dessert or my pumpkin flaxseed bread for a quick on the go breakfast.

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Healthy and Easy Baked Brie Recipe
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Standardby carynfasko1 Comment

Baked Brie with Pecans andPears – Originally posted in November 2016

Baked Brie with Pecans and Pears is honestly the only way I have prepared Baked Brie in the past couple of years. The pears, pecans, cinnamon and maple syrup are the perfect flavors for the fall and into the winter months. It is super easy to take as an appetizer to someone’s house, or to prepare for a date night in. All you need is Brie, maple syrup, pecans, pears, and cinnamon.

Healthy Simple Appetizer

If you love Brie and don’t yet have a Brie baking dish, I highly recommend one. I have found it makes it super easy for transport. After the Brie is done cooking, I pull it out of the oven, leave it covered in the baking dish, and wrap it up in a big thick towel. That way I can carry it to the car without burning myself, plus it keeps it warm and melty for when I get to my close destination. You can also wait to cook it until you get to your destination, and just leave it uncooked in the Brie dish with the toppings already on.  I suppose whichever way you choose depends on if you are planning on enjoying it right away and how far you are traveling. But either way, I feel like a Brie dish makes it so much easier. If you don’t have one, this is the one that I have and cherish: https://www.crateandbarrel.com/brie-baking-dish/s672630

Delicious and Nutritious Baked Brie Recipe

If you are looking for more easy appetizers, try my Healthier Spinach Artichoke Dip. It’s so simple and delicious that you may never be able to enjoy store bought spinach artichoke dip again.

Baked Brie with Pecans and Pears

 

Ingredients
1 Wheel of Brie ~7 oz
1/3 Cup Chopped Pecans
1 Pear – Cored and Diced (about 1 cup)
1/2 Teaspoon Ground Cinnamon
1 Tablespoon Pure Maple Syrup

 

Directions
Preheat oven to 350 degrees. Spray small sauté pan with cooking spray to prevent sticking. Sauté pears and pecans in pan with cinnamon and maple syrup on medium heat, stirring off and on for about 5 min, or until pears and pecans are warm and fragrant. Place Brie in a Brie baking dish, top with pear and pecan topping and cover with lid. Cook in oven for ~10-15 minutes.
 
Dietitian Approved Baked Brie Recipe
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This scalloped sweet potato casserole is made with only 5 ingredients. It is also vegan, dairy free, gluten free, and nut free so everyone shold be able to enjoy!
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Standardby carynfasko2 Comments

Sweet potatoes are an essential part of any Thanksgiving feast. They are hearty, sweet, full of important nutrients and you can do a lot of different things with them. For Thanksgiving though, I prefer to either just roast them or do some sort of sweet potato casserole. Nothing too complicated, as I don’t want to cover them up with 1,000 different ingredients or spend hours in the kitchen on 1 side dish. Plus, I’d much rather also have time to make dessert. Any one else with me? So today, I want to share with you a simple, but elegant and tasty, scalloped sweet potato casserole recipe with only 5 ingredients.

I actually first made this scalloped sweet potato casserole last year when I wanted to make sure my almost 11 month old daughter had something that I knew she would and could eat at a Friendsgiving we went to. I love honey but since she wasn’t yet a year old we went with just a touch of maple syrup to lightly sweeten this casserole. In my pictures you can see I left the skin on the sweet potatoes but when I first made it for Friendsgiving I peeled it off because … babies.

Anyways, this scalloped sweet potato casserole is pretty easy and foolproof. Slicing the sweet potatoes took the longest amount of time and effort but once that was done it only took a few minutes to put together.

First, I rinsed and scrubbed all the sweet potatoes. If desired, you could peel them here, or be lazy like me and leave the skins on to save time. (My daughter who is now almost 2 still won’t eat the skins but I just peel them off the pieces on her plate when serving her)

Then, I sliced them up into circles with a mandolin. If you are need of one, this is the one I have: 

OXO 1155700 Good Grips V-Blade Mandoline Slicer, Set of 1 White (amazon affiliate link – I may receive a percentage of the sale at no cost to you)

 

 

 

This gluten free, dairy free, nut free, vegan, scalloped sweet potato casserole is so simple and only 5 ingredients

 

Next, I mixed the remained ingredients in a small mixing bowl.

Then, I sprayed a roasting pan with cooking spray and started laying down the sweet potato circles like shingles.

Free of the common allergens, this vegan scalloped sweet potato casserole is perfect for gatherings of friends and family

Then I brushed the sweet potatoes with the oil, syrup, and spices mixture.

 

This vegan scalloped sweet potato casserole is free from the most common allergens and is perfect for your next gathering of family and friends

Added another sweet potato layer and brushed with the liquid mixture. And then another layer and brushed until all the sweet potatoes were used. After brushing the top layer I drizzled whatever oil/syrup was left over the casserole.

Finally, I baked in the oven for about 45 minutes at 400 degrees.

These scalloped sweet potatoes are perfect for any family gathering or feast. Made with only 5 ingredients and free of the top allergens, anyone can enjoy them.

Just be aware that the top layer will be a little crispier and the bottom layer will be softer.

Remove from oven and enjoy!

 

Scalloped Sweet Potato Casserole

Ingredients
8 Sweet Potatoes (about 6 pounds)
1/3 Cup Olive Oil
1/3 Cup Pure Maple Syrup
1 Tablespoon Cinnamon
1 Teaspoon Allspice

Directions
1. Preheat oven to 400 degrees
2. Rinse off and scrub sweet potatoes well. Peel if desired but not necessary.
3. Slice sweet potatoes into 1/4 inch circles with a mandolin.
4. Mix remaining ingredients together in a small mixing bowl.
5. Spray a deep roasting pan with cooking spray and start lining the bottom with potato circles, overlapping like shingles.
6. After you put down the first sweet potato layer use a brush to brush oil and syrup mixture.
7. Continue adding layers and brushing. If you have extra oil mixture at the end just drizzle it over the top after brushing.
8. Cook in oven for 45-60 minutes or until potatoes reach desired softness – keep in mind the potatoes on the bottom will get softer than those on the top.
9. Allow to cool slightly and enjoy!

 

This scalloped sweet potato casserole is free of the common allergens, vegan, and made with only 5 ingredients

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