Healthy and Easy Baked Brie Recipe
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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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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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Butternut squash is a great fall and winter staple. There are so many things you can do with it, such as making a flavorful soup or just roasting it with your favorite spices. It is fairly low in calories and fat, full of potassium (great for blood pressure), vitamin a (good for vision) and fiber (can help get those sluggish bowels moving). Also, it does not spoil as quickly as some other veggies, so you don’t have to worry as much about it going bad before you have a chance to use it. The only thing that bothers me about butternut squash is cutting it up….I am not best with knives. However, I have found that poking some holes in it and putting it in the microwave a few minutes does help soften it up so it is easier to cut. You can then continue to cook however way you like after you have the squash slightly softened and cut up.

I love little mini breads topped with deliciousness, so a few weeks ago I decided to make an appetizer that was a seasonal take on bruschetta. Instead of a tomato basil topping, I decided to make a kale and butternut squash topping. And I also added some goat cheese because cheese is delicious and of course adds a little calcium that most of us don’t get enough of. For my recipe I used Udi’s gluten free french baguettes but if you don’t need to make it gluten free you can always just use any other baguette type bread…preferably one that contains some whole grains.

Gluten Free Butternut Squash Crostini

Butternut Squash Crostini

Ingredients
3 Udis Gluten Free French baguettes (freezer section)
1 T Olive Oil + extra for brushing on bread
1 Butternut squash peeled and diced ~6 cups
4 Cups Chopped Fresh Kale
1 Teaspoon Ground Sage
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Apple Cider Vinegar
6 oz Goat Cheese

Directions
Preheat oven to 450 degrees. Slice baguettes into 1/2 inch slices after bringing frozen baguettes to room temperature. Brush 1 side of each piece with olive oil, using a pastry or silicone brush. Put slices oil side down on a parchment lined baking sheet. Cook for about 5 min on top rack of oven or until bread appears lightly toasted around edges. You may have to make in batches. Remove from oven and turn oven down to 400 degrees.
Add butternut squash and kale to a large glass baking dish. Mix in apple cider vinegar, 1 tablespoon olive oil, salt, pepper and sage. The kale may look like an excessive amount but it will bake down. Stir until evenly coated. Bake in oven for 35 minutes in lower rack or until butternut squash is cooked through (if you bake on top rack, kale may burn a little). Top olive oil side of bread pieces with a thin layer of goat cheese and butternut squash mixture just prior to serving.
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