Maple and Turkey Bacon Wrapped Brussel Sprouts

If you are tasked with bringing an appetizer to your holiday dinner or cocktail party, look no further. These Maple and Turkey Bacon-Wrapped Brussels Sprouts are savory little bites that will disappear fast. Brussels sprouts lovers will be gaga for them, and even people who are squeamish about the tiny cabbages will want to devour them when they’re hugged by a slice of turkey bacon that’s been painted with a maple and balsamic glaze.

It may look time-consuming to wrap each brussels sprout in bacon — and your friends and family will certainly be impressed with your effort — but these bundles are surprisingly simple to prep. Cut the whole stack of turkey bacon in half, then start wrapping. The trick is to look for sprouts that are on the smaller side so that half a slice of turkey bacon can easily reach around the circumference and be secured in place with a toothpick. If you find that your brussels sprouts are too large for that, just cut them in half and reduce the baking time.

We thought of these Maple and Turkey Bacon-Wrapped Brussels Sprouts, that come out of the oven with a toothpick already inserted for easy grabbing, as the perfect passed-app for holiday parties, but they can also be the star of your weeknight dinner, served with mashed sweet potatoes.


Maple and Turkey Bacon-Wrapped Brussels Sprouts



Bringing an appetizer to your holiday dinner or cocktail party? Look no further. These Maple and Turkey Bacon-Wrapped Brussels Sprouts will please a crowd.

Author: Beachbody
Serves: 6 servings, 4 Brussels sprouts each

Ingredients:
Aluminum foil
1 Tbsp. pure maple syrup
1 Tbsp. balsamic vinegar
24 medium brussels sprouts
12 slices nitrite-free turkey bacon, cut in half
24 wooden toothpicks, soaked in water
½ tsp. ground black pepper

Instructions:

1. Preheat oven to 400° F.
2. Line large baking sheet with foil. Set aside.
3. Combine maple syrup and vinegar in a small bowl; mix well. Set aside.
4. Wrap each brussels sprout tightly with half slice of bacon. Secure with a toothpick.
5. Arrange brussels sprouts on prepared baking sheet so that they are not touching.
6. Brush bacon with maple syrup mixture. Sprinkle with pepper.
7. Bake for 30 to 35 minutes, or until brussels sprouts are tender crisp and bacon is crisp.
8. Remove toothpicks before serving.

Container Equivalents:  1 Green, 1/2 Red

114 Calories per serving (4 sprouts)

Gluten-Free Baked Pumpkin Donuts with Maple Glaze

This recipe for pumpkin donuts is the holy-grail for any pumpkin lover. And, hello: they’re donuts that you can eat without guilt. These gluten-free cake-style donuts are baked, making them a big step up health-wise from their fried counterparts. And, as if they couldn’t get any better, they’re finished with a mouthwatering maple glaze icing made without refined-sugar. They’re still a treat, and pack plenty of calories, but they are made with wholesome ingredients that you can feel good about indulging in every once in a while. Like, right now.



The luscious maple glaze on these pumpkin donuts couldn’t be easier to make. It’s dairy free and composed of just three ingredients: maple syrup, coconut oil, and coconut butter. Blended together, they create a dreamy, perfectly sweet glaze that takes these donuts right over the edge. If you want to skip this step to save calories (and one precious yellow container), you can – but why not live a little?

If coconut butter is new to you, look for it in the health foods or baking section of your grocery store. It’s usually sold in glass jars and can be found near the coconut oils. Coconut butter is made from the fibrous coconut meat, so it tends to be more solid than its close cousin, coconut oil. And, if you’re feeling a bit adventurous, I’ll let you in on a secret… coconut butter is actually quite easy to make at home! Simply add unsweetened shredded coconut to your food processor, and pulse until smooth (sort of like making peanut butter).

Gluten Free Baked Pumpkin Donuts with Maple Glaze



Prep time
20 mins
Cook time
12 mins
Total time
32 mins

Author: Beachbody
Recipe type: Dessert
Serves: 12 servings, 1 donut each

Ingredients:
1½ cups gluten-free all purpose flour
⅓ cup coconut sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt (or Himalayan salt)
¾ tsp. pumpkin pie spice
¼ tsp. ground nutmeg
⅓ cup pumpkin puree
4 Tbsp. extra-virgin organic coconut oil, melted, divided use
½ cup canned coconut milk
Nonstick cooking spray
¼ cup pure maple syrup
¼ cup coconut butter, softened
2 Tbsp. water

Instructions:

1. Preheat oven to 350º F.
2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
3. Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
4. Add pumpkin mixture to flour mixture; mix until just blended.
5. Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
6. While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.
7. Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.

Container Equivalents:  1 Donut = 2 Yellow

185 Calories per donut

Slow Cooker Turkey Kielbasa, Cabbage and Potato Soup

Slow Cooker Turkey Kielbasa, Cabbage and Potato Soup

With cooler weather approaching, everyone loves a healthy pot of soup brewing on the stove.  

Ingredients:
6 cups reduced-sodium chicken broth
2 cups water
1 teaspoon chopped rosemary
¼ teaspoon anise seed
½ teaspoon sea salt
½ teaspoon ground pepper
1 small onion, diced
1 14-ounce can cannellini beans or white beans, drained and rinsed
12-ounces small potatoes, cut in half
7 ounces turkey kielbasa, cut into half moons
2 cups chopped cabbage
1 cup shredded swiss cheese
1 cup croutons, optional (gluten-free if desired)

Preparation: 

Whisk broth, water, rosemary, anise, sea salt and pepper in a large slow cooker. Add onion, beans, potatoes, turkey kielbasa and cabbage and stir to combine. Set slow cooker on high for 4 hours or on low heat for 8 hours. Top with cheese and croutons if using.

Healthy Chicago Cubs Fruit Dessert Pizza

Healthy Chicago Cubs Fruit Dessert Pizza

So, where are all of my Chicago Cubs Fans?  Here is a fun dessert to share at your next World Series Game get together to celebrate the Cubs' victory!! Enjoy!

Makes 1 large pizza

Crust Ingredients:
3 cups soft pitted dates
2 cups whole almonds
1 cup unsweetened shredded coconut
1/2 cup unsweetened cocoa powder
1/4 cup raw honey
1/4 cup almond butter (or peanut butter)

Topping Ingredients:
2 1/2 cups vanilla Greek yogurt
for the toppings
strawberries, sliced or raspberries
blueberries

Preparation:

1. Use a circular pizza pan
2. Place dates, almonds, coconut, and cocoa powder into blender until broken down completely. 
3. Add the honey and almond or peanut butter and process until it comes together and forms a ball.
4. Form the mixture into a ball. Using slightly wet hands, press the mixture onto the pizza pan. Use a rolling pin or your hands to press the mixture to the edges of the pan. Work the mixture so it is evenly distributed all the way to the edge of the pan.
5. Put the crust in the freezer for 10 minutes.
6. Use a spatula to spread the Greek yogurt on the crust.
7. Top the crust with the fruit spelling Cubs. Chill until ready to serve.

Healthy Broccoli Cheddar Soup

Healthy Broccoli Cheddar Soup

This is a comfort food that is very much enjoyed by our family on cold days.  I hope you enjoy it also.

Yields 4 servings

Ingredients:
2 cups low sodium chicken broth
3 cups chopped broccoli (peeled stems included)
1⁄2 cup chopped celery
2 tablespoons coconut spread
4 tablespoons whole wheat flour
sea salt, to taste
freshly ground black pepper to taste
4 cups unsweetened almond milk
1⁄2 cup sharp cheddar cheese, grated

Directions:

1. In a medium saucepan, bring broth, broccoli (about 1 med. head will yield 3 cups chopped broccoli) and celery to a boil over high heat.
2. Reduce heat to medium and simmer until broccoli is tender, about 10 minutes.
3. Stir occasionally.
4. Meanwhile, melt coconut spread in a large saucepan over medium heat and stir in flour, salt and pepper; cook for 1 minute.
5. With a whisk or wooden spoon, add milk gradually, beating constantly to prevent lumping.
6. (It will thicken like paste at first; keep beating in milk to thin it.) Bring to a boil.
7. If you want a smooth soup, puree broccoli in blender.
8. Now add broccoli mixture (smooth or chunky) into large saucepan with the milk.
9. Remove from heat and stir in cheese.
10. Serve immediately.

Container Equivalent: 1 Green, 1 Blue 
Photo by: dianegrapegrower

Spicy Maple-Cashew Popcorn

Photo: John Autry; Styling: Cindy Barr

Popcorn is a family favorite, but is often not allowed because of the sodium. Here is a healthy alternative to the traditional high sodium recipes.

Spicy Maple-Cashew Popcorn

Ingredients:
1 tablespoon olive oil
1/4 cup unpopped popcorn kernels (about 6 cups popped)
1/4 cup cashews
1/3 cup stevia
1/3 cup pure maple syrup
1 tablespoon coconut spread
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes

Instructions:

1. Heat olive oil in a medium heavy saucepan over medium-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 2 minutes, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops.
2. If you are low on time, place unpopped popcorn kernels in a brown lunch sack and microwave 30 seconds at a time until popping stops.  
3. Pour popcorn into a bowl and stir in cashews.
4. Combine stevia and remaining ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; cool 1 minute.
5. Pour hot syrup mixture over popcorn mixture; toss well to coat.
6. Immediately spread popcorn mixture out onto prepared jelly-roll pan. Cool 3 minutes.

Tip: If you do not like it spicy, just omit the red pepper flakes.

Container Equivalents:  1/4 cup = 1 Yellow, 1 Blue

Cheesy Cauliflower Breadsticks

Who doesn't love a yummy cheesy breadstick.  Here is a healthy guilt-free version to enjoy!  

Cheesy Cauliflower Breadsticks

Ingredients:

1 head of cauliflower

1 egg
2 tsps garlic powder
1/2 cup 1% shredded mozzarella cheese
1/2 tsp sea salt
1/2 tsp pepper
1 tsp oregano
1 tsp basil

Preparation:

1. Preheat oven to 350 degrees.
2. Cook the cauliflower in a saucepan until tender
3. In a food processor chop cauliflower until it looks like rice. You want it finally chopped but not total mush.
4. Place the cauliflower rice in a cheesecloth or thick paper towel and wring out all excess moisture.
5. Transfer to a large mixing bowl. Combine cauliflower with egg, garlic powder, cheese, and seasonings.
6. Line a bread loaf pan with parchment paper (leaving extra parchment paper so that you can lift the loaf out of the pan) and spray with olive oil. Dump cauliflower mixture into the bread pan and press down evenly. 
7. Bake at 350 for 25-30 minutes.
8. Like a baking sheet with parchment paper and lightly spray with olive oil. When loaf is finished baking, remove from oven, carefully flip the loaf onto the baking sheet so it is upside down. You can lift it out of the bread pan by the parchment paper if necessary.
9. Bake for 10 more min until loaf is golden brown.
10. Turn oven to broil.
11. Remove loaf from oven, sprinkle worth a little more mozzarella cheese, salt, pepper, oregano and basil. Broil for 1-2 min until cheese melts. Serve with a side of marinara sauce.

By:  Beachbody

Healthy Marinara Sauce Recipe:

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Yield: Makes enough for one pound of pasta.

Vegan, Gluten Free, Soy Free, Low Fat, Refined Sugar Free

Ingredients:
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can diced tomatoes
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp garlic powder (feel free to use 2-3 cloves fresh)
1/2 tsp onion powder (feel free to use 1/2 a fresh onion, minced)
Pinch red pepper flakes (add a few pinches if you like your sauce to have a little heat)
Pinch black pepper, to taste

Preparation:

1. Combine all ingredients in a saucepan and heat over medium heat until boiling, then reduce heat and simmer for at least 20 minutes, up to an hour.

Container Equivalents: 1 green, 1/2 of a blue and 1 tsp ( 3 cauliflower sticks )