Jeanette’s Breakfast Smashed Avocado Tomato Toast

Jeanette Chen from Jeanette’s Healthy Living recently had relative’s come to stay from Taiwan. In Taiwan, avocado is often served as a sweet drink, a smoothie of sorts. So, she decided to make this savory breakfast with avocado, which was new and different to her guests. She simply smashed some avocado with a little lemon juice and sea salt, spread it on toast, topped it with a lightly fried or poached egg, and then added a few slices of tomatoes on top. The local tomato crop is abundant at the store right now along with fresh organic avocados! Great breakfast option.

Breakfast Smashed Avocado Tomato Toast with Fried Poached Egg
I lightly fried Sous Vide Poached Eggs but you can just use regular poached eggs or fried eggs. Broil the tomato on top if you like.
Ingredients
2 slices gluten-free or whole grain toast
1 avocado
1 wedge lemon
sea salt
2 fried eggs
1 tomato, sliced
salt and fresh ground pepper, to taste
Directions
1. Mash avocado with juice from lemon wedge and sea salt to taste. Spread on top of toast. Top
with fried egg and fresh tomato slices. Season with a little salt and fresh ground pepper.

Click here to enjoy this recipe

Pesto Pasta Salad

Fresh-Tomato-Mozzarella-Pasta-SaladThe beginning of beefsteak tomato season is here! Cecarelli Farms of Northford, CT just brought us some native field-grown tomatoes perfect ready to enjoy. Jeanette Chen of Jeanette’s Healthy Living blog shares this simple recipe which really brings out the flavor of the tomatoes. This is enough pasta salad to serve 10-12 when served with other dishes at a barbecue or over lettuce for the family.

Pesto Pasta Salad

Ingredients

3 cups chopped chopped tomatoes

4 small pieces fresh buffalo mozzarella cheese, cut into bite size pieces

1/3 cup fresh pesto 4-5 cloves fresh garlic, minced

1/3 cup extra virgin olive oil salt

fresh ground black pepper, to taste

a handful of fresh grated Parmesan cheese,

optional 1 pound dried gluten-free or whole grain pasta

Directions

In a large serving bowl, toss together tomatoes, mozzarella cheese, pesto, garlic, olive oil, salt and pepper. Let marinade for an hour or longer. When ready to serve, cook pasta according to package directions; drain, reserving 1 cup of pasta cooking liquid. Toss hot pasta with tomato mixture, adding some pasta cooking liquid to loosen up sauce. Serve. Click here to read Jeanette’s wonderful post.

Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing Recipe

Just in time for spring, Jeanette from Jeanette’s Healthy Living has updated the classic broccoli salad by adding more vegetables – cauliflower and carrots, and using fresh grapes instead of raisins. She also lightened up and freshened up the dressing by using half non-fat Greek yogurt, raw honey (instead of white sugar) and some fresh lemon juice. Cheese is optional, but makes a nice addition for a little tanginess. A real pleaser for the whole family.
Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing Recipe
Ingredients
Salad 
2 cups broccoli florets
2 cups cauliflower florets
1 cup shredded carrots
2 cups grapes, halved
1 scallion, chopped
1/3 cup roasted sunflower seeds
1/2 cup shredded rBST-free cheese, optional
Greek Yogurt Honey Dressing 
1/2 cup non-fat Greek yogurt
1/2 cup low-fat mayonnaise
3 tablespoons raw honey
1 tablespoon fresh lemon juice
Directions 
Combine salad ingredients in a large bowl. Mix together Greek Yogurt Honey Dressing ingredients. Pour dressing over salad and toss.

Notes: Adapted from Cooking Light
Check out the recipe on Jeanette’s Healthy Living Blog

Quinoa Almond Flour Pancakes

Quinoa-Almond-Pancakes1Our friend Jeanette Chen, Jeanette’s Healthy Living , is always trying to sneak in healthy ingredients for her kids, so on one recent snow day, she whipped up these Quinoa Almond Pancakes for breakfast. Jeanette suggests cooking the quinoa from the night before, making these pancakes was easy. Kids are not big fans of quinoa. They just don’t like the texture or the taste, so puree the quinoa and pancake ingredients in a blender until it was nice and smooth. These are tender pancakes and a real treat when you’ve got a hankering for something special for breakfast – a great way to fill up your tummy with all sorts of goodness. Top with some fresh berries or caramelized bananas for something extra special.
Quinoa Almond Flour Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 15-16 pancakes (1/4 cup batter each)
Ingredients
1 cup cooked white quinoa (4.7 ounces)
1 cup almond flour (1.9 ounces – I used Honeyville)
4 tablespoons coconut oil
2 eggs
1/2-1 cup almond milk, depending on consistency desired
4 teaspoons baking powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
Directions 
This recipe includes weights for the cooked quinoa and almond flour as the moisture content of both may affect the consistency of the batter. Start with 1/2 cup milk and use more if needed to reach a thick batter consistency. These are delicate pancakes, so flip carefully.
Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (~ 1/4 cup for each pancake). Cook until browned on bottom; flip and cook other side until browned.
Here is the full article to enjoy

Jeanette’s Slow Cooker Black Bean Turkey Chili

Black-Bean-Turkey-ChiliPerfect for winter warming (or thawing!) and an excellent big game crowd pleaser for the Super Bowl, this new delicious Black Bean Turkey Chili recipe from Jeanette’s Healthy Living is versatile, simple, and healthy.  
From Jeanette: This Slow Cooker Black Bean Turkey Chili is heavy on the beans, making it a lighter and less expensive chili but equally flavorful. We’re in the thick of winter and stews, chili and soups have been on our weekly menus lately. During the wintertime, our bodies crave rich foods, and oftentimes, these foods are heavier and higher in fat. Coming off of the holiday season, however, I’ve been trying to satisfy these cravings with comfort food that’s been lightened up, without sacrificing on flavor or heartiness.
I’ve deliberately called today’s recipe Black Bean Turkey Chili versus Turkey Black Bean Chili because it is heavier on the beans than on the turkey. That means, more fiber and plant based protein, with the added benefit of being a low-cost family meal. Love it when that happens. Oh, and mushrooms add some nice meaty flavor with far fewer calories. Chopped up fine, they meld right into this chili.
Toppings make chili the best, and there’s no shortage of them here. Have some fun with your favorite toppings, whether it’s red onions, scallions, jalapenos, cheese or Greek yogurt.
Crockpot Black Bean Turkey Chili
Ingredients
1 tablespoon olive oil
8 ounces mushrooms, finely chopped
2 medium onions, chopped
6 cloves garlic, minced
1 pound ground turkey
1 tablespoon dried oregano
1 tablespoon ground toasted cumin
2 tablespoons chili powder
1 tablespoon ancho chili powder
½ teaspoon chipotle chili powder
7 cups cooked black beans (1 pound dried beans, cooked)
1 28-ounce can whole tomatoes, chopped up in food processor
salt and pepper, to taste
1 cup bean cooking liquid or 1 chicken broth
Garnishes:
Chopped avocado, minced scallions, non-fat Greek yogurt
Directions
1. Heat olive oil in a large stock pot over medium heat. Add mushrooms and onions and cook
until onions are translucent, about 5 minutes. Add garlic and cook another minute. Add ground
turkey and cook until browned and cooked through. Add oregano, cumin, chili powder, ancho
chili powder, and chipotle chili powder. Stir well and cook until fragrant, about a minute. Add
black beans, tomatoes, bean cooking liquid, and salt and pepper to taste.
2. Pour chili into a crockpot and cook on low 6 hours to develop flavors. Alternatively, continue
cooking chili on the stovetop on low heat for 1 hour.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here
Chili-in-Bowls-with-FIxingsChili-in-Bowls

Jeanette’s Skinny Strawberry Cheesecake Trifle

Strawberry-Cheesecake-Trifle2This week we have an excellent post Christmas and pre-New Year’s recipe from Jeanette Chen. Celebrate the season with just a little decadence but still light enough to stay true to any New Year’s resolutions. The Best of Both Worlds!

Skinny Strawberry Cheesecake Trifle
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: 16
Calories per serving: 280
Fat per serving: 6.5
Each serving is about 40% lower in calories and has 75% less fat than a version made with full fat cream cheese, full fat sour cream, and butter pound cake.
Ingredients
2 cups non-fat or low-fat cottage cheese
2 cups powdered sugar
1 cup non-fat or low-fat sour cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon sugar campaignIcon
1 Angel Food cake, cut into 1″ cubes
1 quart fresh strawberries, sliced
1 quart fresh raspberries
2 tablespoons sugar
3 tablespoons amaretto fresh raspberries, for garnish
Directions
Place cottage cheese in food processor and process until smooth. Add powdered sugar, sour cream, vanilla and almond extracts and process until mixed well. Beat whipping cream until light peaks form. Add 1 teaspoon vanilla extract and 1 tablespoon sugar. Continue to beat until stiff peaks form. Fold whipped cream into cottage cheese mixture. Add cake cubes and gently fold together until cake pieces are coated with cottage cheese mixture. Mix strawberries, raspberries, 2 tablespoons sugar and amaretto together. Place a layer of strawberries and raspberries in the bottom of a trifle bowl. Top with a layer of cake mixture. Add another layer of berries, then another layer of cake mixture. End with a layer of berries. Garnish with additional fresh berries.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Cranberry Coconut Chocolate Chip Oatmeal Cookies

Cranberry-Coconut-Chocolate-Chip-Oatmeal-Cookie-FeatureThese Cranberry Coconut Chocolate Chip Oatmeal Cookies from our friend Jeanette Chen make a festive addition to any holiday cookie platter. Chock full of cranberries, coconut and mini chocolate chips, and sweetened with banana and honey, these ‘cakey’ cookies are naturally delicious.
Cranberry Coconut Chocolate Chip Oatmeal Cookies
Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Yield: ~ 28 cookies
The banana adds sweetness and keeps these cookies nice and moist.
Ingredients
3/4 cup Arrowhead Mills® Organic Oat Flour
3/4 cup organic rolled oats
1 tablespoon organic ground golden flax seed mixed with
3 tablespoons water
1/2 teaspoon baking soda
Recipes
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup honey or maple syrup
1/4 cup MaraNatha® Organic Creamy Almond Butter
1/3 cup mashed ripe organic banana
2 tablespoons organic virgin coconut oil
1 teaspoon vanilla extract
1/3 cup dried organic cranberries
1/3 cup organic raw dried coconut flakes
1/2 cup mini chocolate chips
Directions
Combine oat flour, oats, flax seed and water mixture, baking soda, baking powder and salt in a mixing bowl. Mix well. Add honey, almond butter, banana, coconut oil and vanilla; blend until mixed through. Add cranberries, coconut and chocolate chips and mix well. Cover and refrigerate for a few hours or overnight to firm up cookie dough. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Spoon cookie dough onto cookie sheets using rounded teaspoon. Flatten tops slightly. Bake 7-9 minutes or until lightly browned. Let cool.
Notes For a vegan option
substitute maple syrup for honey.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Turkey Shepherd’s Pie by Jeanette Chen

Turkey-Shepherds-Pie1Thanksgiving is finished; now what to do with all of the leftovers! Our friend Jeanette has the perfect plan for your extra turkey – a simple and delicious recipe for Turkey Shepherd’s Pie.
Turkey Shepherd’s Pie
This is a great way to make use of all those delicious turkey leftovers. This is comfort food at its best. Jeanette likes to serve this with steamed broccoli, but a simple greens salad would go perfectly. You can also make this ahead of time and refrigerate it. To heat, place a piece of foil on top and place in the preheated oven until heated through (I’m guessing it would take about 35-40 minutes); remove the foil and continue baking another 5-10 minutes.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 5-6
Ingredients
Mashed Potatoes 
1 tablespoon olive oil 
1 leek, white parts only, washed well and thinly sliced 
5 medium potatoes, peeled and cut into 2 inch chunks 
1/2 cup non-fat Greek yogurt 
1 cup low-fat milk 
5 roasted garlic cloves, mashed (optional) 

Shepherd’s Pie Filling 
1 1/2 tablespoon olive oil
2 carrots, peeled, minced 
2 celery stalks, trimmed, minced 
1 leek, trimmed and sliced, or 1 medium onion, finely chopped 
4 garlic cloves 
1 teaspoon dried thyme 
1/2 teaspoon dried rosemary 
1 pound ground turkey 
1/2 cup red wine 
8 ounce can tomato sauce 
1 cup frozen peas 
salt and pepper, to taste 
1/4 cup shredded low-fat cheese 
2 tablespoons Romano cheese 
Directions
Preheat oven to 375 degrees. Mashed Potatoes Heat olive oil in a sauté pan and add leek; sauté until lightly browned and caramelized. Place potatoes in a large pot. Cover with water and bring to a boil; cook until tender, about 25 minutes. Drain well and place potatoes in a large mixing bowl. Add yogurt and milk; beat until smooth. Season with salt and pepper. Stir in mashed roasted garlic cloves (if using) and sautéed leeks. Shepherd’s Pie Heat oil in a large sauté pan on medium heat. Add carrots, celery, leek and garlic, thyme and rosemary and sauté until vegetables soften, about 5-6 minutes. Add turkey and use the back of a large spoon to break into pieces; cook until browned. Add red wine and cook until wine reduces and just evaporates. Add tomato sauce and frozen peas, and season with salt and pepper. Transfer to a large casserole dish. Spread mashed potatoes on top of meat filling. Sprinkle shredded cheese and Romano cheese on top. Bake for 10-12 minutes until cheese is melted.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Oven Braised Chicken Cacciatore with Rosemary

Oven-Braised-Chicken-CacciatoreThis Oven Braised Chicken Cacciatore brought to us from Jeanette Chen is scented with rosemary and braised in a rich tomato sauce flavored with red wine, mushrooms and mixed bell peppers. Serve this over simple Lemon Poppy Seed Noodles alongside sauteed green beans for a simple but elegant meal. This delicious and hearty. Italian-inspired autumn recipe will pair very nicely with a Chianti Classico. And Stewart’s Spirits has the perfect Chianti right next door (and online) . . . the Marchesi de’ Frescobaldi Chianti Rufina Nipozzano Riserva 
Oven Braised Chicken Cacciatore with Rosemary
Ingredients
2 1/2 tablespoons olive oil, divided
2 red bell peppers, sliced
2 green bell peppers, sliced
1 large onion, sliced
3 cloves garlic, chopped
2 celery stalks, sliced
2 8-ounce packages mushrooms, sliced
2/3 cup red wine
1 cup chicken broth
1 28-ounce box or can tomato sauce
4 sprigs fresh rosemary
5 pounds chicken on the bone (The recipe uses drumsticks and thighs)
salt and pepper, to taste
garlic powder, to taste
chopped parsley, for garnish, optional
Directions
Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large saute pan. Add red peppers, green peppers, onions, garlic, celery and mushrooms. Saute until onions are translucent, about 6-7 minutes. Add red wine; simmer 2-3 minutes. Add broth, tomato sauce and rosemary. Season to taste with salt and pepper. Season chicken pieces with salt, pepper and garlic powder. In a large skillet, heat 1 1/2 tablespoons oil. Brown chicken on both sides, about 3-5 minutes on each side. Place chicken in large Dutch oven. Pour sauce on top. Cover pot and place in oven; bake 1 hour or until meat is tender and falling off the bone. Sprinkle with chopped parsley before serving if desired.

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013’s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here
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Gluten-Free Pumpkin Spice Pancakes

Gluten-Free-Pumpkin-Spice-Pancakes-SquareThis week’s featured recipe from Jeanette Chen is using fresh fall produce that’s in season. It’s that time of year when we all crave sweet treats made with pumpkin and pumpkin spice. These pancakes were sweet enough without any honey or maple syrup on top, so Jeanette’s family enjoyed them as is. These are a great gluten free option your whole family will enjoy.
Gluten-Free Pumpkin Spice Pancakes
Ingredients
1 cup gluten free rolled oats, ground fine in a food processor
1/2 cup brown rice flour
1/2 cup tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup non-fat Greek yogurt
3/4 cup low-fat milk
2 tablespoons lemon juice
1 teaspoon lemon zest
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1/4 cup maple syrup
1/4 cup olive oil
1/2 cup mini chocolate chips
coconut oil

Directions
Mix together ground oats, brown rice flour, tapioca starch, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a medium bowl. In a large bowl, mix together yogurt, milk, lemon juice, lemon zest, eggs, vanilla, pumpkin puree, maple syrup and olive oil. Add dry ingredients to wet ingredients and mix until blended. Stir in chocolate chips. Let sit for 15-20 minutes so flours absorb liquid ingredients.

Melt coconut oil in cast iron skillet on medium heat. Use 1/4 cup measuring cup to scoop up batter and pour into skillet. Cook pancakes until you see bubbles form on top and bottoms are nicely browned. Flip pancakes and cook other side until browned.

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living.  She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends.
See more by clicking here {http://jeanetteshealthyliving.com/2012/10/gluten-free-pumpkin-spice-pancakes-recipe.html#sthash.pcd1VFD7.dpuf}