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Catherine A

Light Pumpkin Bread with Olive Oil

Restorative Nutrition is happy to promote Catherine Amoriggi and her creative recipes. Catherine has a deep love of cooking and passion for creating new recipes. We will be featuring some of her recipes and you can get more ideas at her blog: http://www.cookingwithcath.com/

Light Pumpkin Bread with Olive Oil

By: Catherine Amoriggi

This is not the most traditional pumpkin bread recipe that I make; however, it is special. The olive oil adds a nice citrusy note and the whipped egg whites make it super light and airy. It is a nice change of pace from the typical pumpkin bread.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
pinch of fine sea salt
1/2 tsp. ground ginger
2 tsp. ground cinnamon
1 cup packed brown sugar
1/3 cup+ 1 tbs. olive oil
1 tbs. vanilla extract
1/3 cup chocolate chips
5 eggs
1 cup canned pumpkin
1/4 cup milk

  • Tip: To make this recipe even healthier, substitute egg beaters for the egg yolk, and use low fat or skim milk in place of regular milk. 

Preheat the oven to 350 F. Grease two 9 by 5 by 3 inch loaf pans with olive oil.

  1. In a medium sized bowl, stir together the flour, baking powder, salt, ginger and cinnamon; set aside.
  2. In a large bowl, beat together the brown sugar and olive oil until well combined. Next beat in 2 eggs (one at a time). Incorporate the pumpkin, vanilla extract and milk into this mixture.
  3. Next add the flour mixture and chocolate chips into the pumpkin mixture. Make sure everything is well combined; set  aside.
  4. Separate your remaining 3 eggs into whites and yolks. Place the egg whites in a mixing bowl and beat until you get soft peaks, about 3-5 minutes.
  5. In batches, gently fold your whipped egg whites into the batter mixture. Once incorporated, place an even amount of batter into each loaf pan. Immediatley, place them into the oven and cook for about 30-45 minutes or until a  wooden pick inserted near the center comes out clean. Remove the pan from the oven and let it cool for 10 minutes in the pan. Then remove from the pan and let it cool on a wired rack for about 30-40 minutes.
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Jeff’s Healthy Philly Cheesesteak Sub

by: Jill Ouhrabka MS,RD, LDN, CHC

You can still eat the foods you love, just make a few changes and enjoy a healthier option!

Makes 4 servings

Ingredients:

  • 4, 8” Whole Wheat Sub Rolls (1 sub per person)
  • 8 slices of 2% American Cheese slices (2 slices per person)
  • 16 oz deli sliced Lean Roast Beef  (Tip: opt for low sodium to decrease sodium content) (4 oz. per person)
  • Pepper,  Garlic Powder,  Onion Powder
  • Optional : 1 cup each of Onion, Pepper and Mushrooms

Directions:

  • Sauté the onion, pepper, and mushroom into a pan (use non-stick vegetable oil and/or a little oil in the pan)
  • Add the roast beef and spices
  • Toast the sub roll
  • Add the slices of cheese to the sub roll and allow to slightly melt (note: you can also cheese to the stir fry pan if you prefer
  • Place stir fried meat and veggies on cheese on sub roll
  • Enjoy!

How does this recipe compare to traditional recipes?

Jeff’s Homemade Philly Cheesesteak Sub vs. Traditional Philly Cheesesteak Sub:

The winner is…Homemade!!!

Traditional Philly Cheesesteak

Homemade Philly Cheesesteak

The Difference

The Healthier Option is:

Total Calories

710 Calories

420 Calories

290 Calories

Homemade

Total Calories from Fat

214 Calories

90 Calories

24 Calories

Homemade

Total Fat

24 grams

10 grams

24 grams

Homemade

Total Cholesterol

113 mg

100 mg

13 mg

Homemade

Total Sodium

1743 mg

1410 mg

333 mg

Homemade

Total Carbohydrates

72 grams

42 grams

30 grams

Homemade

Total Protein

49 grams

41 grams

8 grams

Traditional

Total Sugar

6 grams

3 grams

3 grams

Homemade

Total Fiber

6 grams

9 grams

3 grams

Homemade