Elizabeth Shaw – HealthStylz

A Versatile Waffle Maker That Does More Than Waffles

Elizabeth Shaw — Wed, 09 Aug 2017 09:00:40 +0000

Product reviewed: LAGRANGE Tarti’ Gaufres waffle maker

On a hunt to create the perfect Pinterest-worthy waffle hash brown, I knew I needed to give the LAGRANGE Tarti’ Gaufres waffle maker a go. Trust me when I say my past attempts could have easily made it on the Pinterest fail list. I kept at it though, determined to find the right appliance that would guide me to success.

The LAGRANGE Tarti’ Gaufres, a French waffle maker, is a top of the line gourmet waffle maker, a fun appliance that any aspiring food blogger, recipe developer or average foodie may want to have on hand. I must admit, when I first opened the package, I spent about five minutes trying to place both plates on, but after reviewing the instructions, I quickly learned this is a unique, dual-head waffle maker. The flat plate allows you to create a smooth surface for toppings — nutritionally, I think this is pretty awesome because you won’t use an extra ¼ cup of syrup trying to coat those outer edges that don’t get syrupy with a traditional waffle pattern.

And the hash brown waffles? They were a hit, and definitely made a social media-worthy photo! I’m still working on adding a few more veggies to them, but the versatility of the flat plate allows me to create a very fun twist on a savory treat. And, as a bonus, you can make paninis and other grilled sandwiches with the flat plates with little to no butter or oil. The only caution I offer is this machine heats up fast! Be sure not to place your hands around its outer edges — I got a little overzealous and set my hand by the side and it got a bit toasty and red. Steer clear while the red light is on!

If you’re looking to up your waffle game, I definitely suggest the LAGRANGE Tarti’ Gaufres as a must-buy! Its versatility, ease of use and the no-mess clean up make it a family favorite that any foodie will get on board with.

The post A Versatile Waffle Maker That Does More Than Waffles appeared first on HealthStylz.

Carrot Cake Egg Waffle with Cottage Cheese Cannoli Filling

Elizabeth Shaw — Tue, 02 May 2017 12:57:34 +0000

Using a traditional Chinese egg waffle pan, whole-grain flour is combined with vanilla, carrot shavings and cinnamon to create the base of this unique dessert.

Servings: 4
Serving size: ½ roll (170 grams)
Prep time: 25 minutes
Cooking time: 6 minutes

Ingredients

1 tablespoon flaxseed meal
3 tablespoons (45 milliliters) water
2 large eggs
2 teaspoons (10 milliliters) vanilla extract
1 tablespoon (15 milliliters) vegetable oil
3 tablespoons packed brown sugar
⅓ cup, plus 2 tablespoons (110 milliliters) low-fat milk
1 cup white whole-wheat flour, sifted
1 teaspoon baking powder
1½ teaspoons ground cinnamon, divided
¼ teaspoon ground ginger
⅛ teaspoon kosher salt
⅓ cup, plus 2 tablespoons grated carrot, divided Cooking spray
½ cup low-fat cottage cheese
1 tablespoon, plus 2 teaspoons (25 milliliters) maple syrup, divided
2 tablespoons chopped walnuts
1½ tablespoons golden raisins, finely diced
1 tablespoon shredded toasted sweetened coconut (optional)

Instructions

In a small bowl, combine flaxseed meal and water and set aside for 5 minutes. Do not stir.
In a large bowl, whisk eggs for about 30 seconds. Add vanilla, oil, brown sugar and milk. Stir until combined and set aside.
In a medium bowl, combine flour, baking powder, 1 teaspoon cinnamon, ginger and salt. Whisk the flaxseed water until thick, add to dry ingredients and stir together. Slowly add dry mixture into wet ingredients and stir with a spatula. Fold in ⅓ cup grated carrot.
Spray each side of an egg waffle pan liberally with cooking spray and set each side on a separate stovetop burner over medium heat until hot, about 1 to 2 minutes. Scoop ½ cup batter onto one side of the hot egg waffle pan and cover with the other side. Turn off the burner not in use.
Cook for 3 minutes, flip pan and cook an additional 2 to 3 minutes, or until waffle is golden brown and the “egg bubbles” begin to rise. Remove one side of pan and gently invert waffle on a baking rack. Repeat with remaining batter for the second waffle.
While waffles are cooling, add cottage cheese to a medium bowl and whip with a hand mixer for 3 to 4 minutes until cheese becomes light and aerated. With a spatula, gently fold in remaining ½ teaspoon cinnamon, 2 tablespoons grated carrot, 1 tablespoon maple syrup, walnuts and raisins.
Cut each egg waffle in half and layer ¼ cup of cottage cheese filling on each half, leaving about ¾ inch on each side to roll the waffle. Gently roll waffles to encase filling. Use toothpicks to secure rolls and garnish with ½ teaspoon maple syrup and a light dusting of toasted coconut, if desired.

Cooking note: Waffles become harder to roll and tear easily after refrigerating. Roll waffles when slightly warm and spoon cottage cheese mixture in after rolled, if preferred.

Nutrition per serving:
CALORIES 381; TOTAL FAT 11g; SAT. FAT 3g; CHOL. 85mg; SODIUM 214mg; CARB. 57g; FIBER 8g; SUGARS 19g; PROTEIN 14g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in flaxseed meal not available. Nutrient analysis includes coconut.

The post Carrot Cake Egg Waffle with Cottage Cheese Cannoli Filling appeared first on HealthStylz.

Passion Fruit Tart with Dandelion-Infused Vanilla Custard and Coconut Whipped Topping

Elizabeth Shaw — Fri, 01 Jul 2016 23:47:31 +0000

Passion Fruit Tart with Dandelion-Infused Vanilla Custard and Coconut Whipped Topping

The refreshing flavor of vanilla custard infused with dandelion root tea pairs wonderfully with the vibrant taste of fresh passion fruit. Serve it in a tart shell topped with coconut cream for a delightful summer dessert.

See more “A Summer Soiree” recipes!

Developed by Elizabeth Shaw, MS, RD, CLT

Ingredients

[90 grams] 1 13½-ounce can coconut milk
[360 grams] 1½ cups (360 milliliters) unsweetened vanilla almond milk
[4 grams] 2 dandelion root tea bags
[100 grams] 2 large eggs
[15 grams] 1 tablespoon, plus 1 teaspoon cornstarch
[5 grams] 1 teaspoon (5 milliliters) vanilla extract
[45 grams] 3 tablespoons granulated sugar
[1 gram] ¼ teaspoon ground ginger
[1 gram] ¼ teaspoon (1 milliliter) apple cider vinegar
[175 grams] 3 medium passion fruits
[270 grams] 18 1-inch tart shells, precooked

Directions

Place can of coconut milk, a metal mixing bowl and mixer whisk attachment in the refrigerator for at least 2 hours.
In a medium saucepan, combine almond milk and tea bags and boil for 3 minutes. Remove from heat, cover and let tea bags steep for 5 minutes.
In a separate bowl, whisk eggs and cornstarch and set aside.
Remove tea bags from milk. Place pot on stove over medium heat and add vanilla extract, sugar, ginger and apple cider vinegar. Stir for 1 to 2 minutes until ingredients are combined.
Slowly add the egg mixture into the pot. Stir continuously over medium-low heat until custard begins to thicken. Remove from heat and let sit, stirring every few seconds until mixture is thick enough to coat the back of a wooden spoon.
Pour custard into a glass bowl and refrigerate at least 1 hour before serving.
Wash passion fruits under cold water. Using kitchen shears, cut into the side of the passion fruit vertically until you are able to insert your fingers and pop the fruit open. Scoop out the pulp and place in a bowl. Place bowl in refrigerator until you’re ready to assemble tarts.
Remove coconut milk, metal bowl and whisk attachment from refrigerator. Turn the can upside down and open with can opener. Using a slotted spoon, remove solids and place into chilled metal bowl. Reserve remaining liquid for future use.
Attach metal whisk to hand or stand mixer and whip coconut solids into a light whipped topping, whisking at medium speed for 3 to 5 minutes and using a spatula to wipe sides of bowl.
Fill each tart shell with 1 tablespoon dandelion custard. Top with 1 teaspoon coconut whipped topping and garnish with ½ teaspoon passion fruit pulp. Serves 18.

Nutrition Information
Serving size: 1 tart (40 grams)

CALORIES 122; TOTAL FAT 7g; SAT. FAT 2g; CHOL. 18mg; SODIUM 55mg; CARB. 14g; FIBER 1g; SUGARS 7g; PROTEIN 2g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in unsweetened vanilla almond milk and dandelion root tea bags not available. Substituted earl grey tea bags for dandelion root tea bags and puff pastry for frozen tart shells for nutrient analysis.

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DIY Ranch Dressing Dip

Elizabeth Shaw — Wed, 02 Mar 2016 22:09:22 +0000

Why is it that we put off doing the simplest things — like finally writing down this easy recipe? "I'll write it tomorrow," I'd say. Then another day would pass. "OK, tomorrow." And another. "No, really, I'll write it tomorrow." Finally, a month went by and "tomorrow" is today! This version of ranch dressing dip is made with fat-free Greek yogurt. It's the perfect "stealth health" alternative to the high-fat, calorie-laden ranch dips you'd find in a veggie tray or shelf-stable dip. But, I promise this is just as satisfying as any ranch dip while being budget-friendly and completely free of anything artificial.

DIY Ranch Dressing Dip Spice Mix

Recipe by Elizabeth Shaw, MS, RD, CLT

Ingredients

2 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon dried dill
2 teaspoons onion powder
1 teaspoon dried onion flakes
½ teaspoon smoked black lava salt
½ teaspoon dried thyme
½ teaspoon ground black pepper

Directions

Add all spices to a small jar with a lid. Stir or shake to combine. This recipe makes approximately 5½ tablespoons of DIY Ranch Dressing Dip spice mix.

Cooking Notes

When you are ready to make DIY Ranch Dressing Dip, combine 1¼ teaspoons of spice mix with 1 cup fat-free Greek yogurt, and serve.
Use DIY Ranch Dressing Dip as a dip for crudités or a topping for turkey burgers.

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A Healthier “Death by Chocolate” Cake

Elizabeth Shaw — Mon, 23 Nov 2015 05:22:44 +0000

It's called "Death by Chocolate" Cake, but it contains a hearty dose of fiber-filled whole grains and even manages to sneak in an entire serving of vegetables.

Oh, and let's not forget the nuts! Using a variety of your favorites will really take the texture up a notch and leave you feeling pleasantly satisfied. You can also rest assured knowing a slice tops out at around 300 calories and less than 2 grams of saturated fat!

"Death by Chocolate" Cake

Recipe by Elizabeth Shaw, MS, RD, CLT

Ingredients
Dry

2 cups white whole-wheat flour
½ cup dry oats
1 cup brown sugar
⅔ cup stevia (or other sugar or sweetener of choice)
⅔ cup dark cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder

Wet

2 cups grated zucchini (about 1 medium zucchini)
¼ cup liquid egg whites
¼ cup canola oil
¼ cup melted light vegan butter
⅓ cup low-sodium, low-fat cottage cheese
½ cup fat-free milk mixed with 1 teaspoon apple cider vinegar
2 teaspoons vanilla extract

Frosting

1 cup powdered sugar
2 tablespoons dark cocoa powder
2 tablespoons fat-free milk
¼ teaspoon vanilla extract

Topping

¼ to ⅓ cup chopped nuts or seeds (such as pistachios, almonds or pumpkin seeds)

Directions

Preheat oven to 350°F.
In a medium bowl, combine all dry ingredients. In a separate bowl, mix all wet ingredients. Gently fold the dry into the wet ingredients, stirring evenly until thoroughly combined.
Pour the batter into an 8-inch spring form pan sprayed with cooking spray, using a spatula to scrap the sides of the bowl.
Bake in the oven for 55 minutes, or until a toothpick comes out clean from the center. Remove from oven and let cool.
While cake cools, prepare frosting in a small bowl by adding all ingredients and stirring thoroughly using a hand whisk.
Pour frosting over cake and top with chopped nuts. Serves 12.

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Why You Should Grind Your Own Spices

Elizabeth Shaw — Thu, 05 Nov 2015 18:31:21 +0000

PHOTO: ELIZABETH SHAW, MS, RD, CLT

Product Reviewed:
Rösle Glass Spice Mill

Sure, it may seem convenient to buy your spices already ground, but I assure you that’s just because you haven’t found the right tool yet to ground your own. Enter the Rösle Glass Spice Mill. This gadget is a great addition to your kitchen arsenal!

I have to admit though, when I first opened the package I was a bit disappointed. Why? I am a woman who needs instructions. I searched high and low — no such luck. The only guidance I received was the two sentences written on the side of the box telling me that this is the perfect tool to grind my spices.

After a little trial and error (when you clean this spice mill, make sure it’s thoroughly dry before using), I got down to grinding spices for our dinner: Habanero-Stuffed Turkey Burgers and Lean Grilled Chicken.

Once cleaned, dried and filled again, the Rösle Glass Spice Mill worked like a charm. It brought the perfect flavor of freshly ground pepper to life.

The post Why You Should Grind Your Own Spices appeared first on HealthStylz.

Smoked Paprika Sweet Potato Chili

Elizabeth Shaw — Wed, 07 Oct 2015 19:01:09 +0000

Here in the Shaw kitchen, we are quite fond of smoky and spicy flavors. In fact, we have yet to meet a spicy food we don't like. Give us a jar of jalapeños, a bottle of hot sauce or, heaven forbid, some ghost chili flakes and we'll eat it right up.

Unfortunately though, hot sauces tend to be sodium-laden bombs that can meet nearly half the daily recommended sodium allowance in a serving. So, what's a gal to do when she realizes she has to break up with her hot sauces? Bring on the spices!

Cooking with spices is an excellent way to add heat to a food without the added sodium found in some premade sauces and marinades. I happen to love the smoky-spicy flavor combo, especially the kind found in smoked paprika, which is a key ingredient in my Smoked Paprika Sweet Potato Chili.

Smoked Paprika Sweet Potato Chili

Recipe by Elizabeth Shaw, MS, RD, CLT

Ingredients

1 medium sweet potato, washed and unpeeled, cut into cubes
1 28-ounce can no-salt-added diced tomatoes
½ medium onion, finely chopped
2 large carrots, diced
½ green bell pepper, diced
1 15½-ounce can black beans, drained and rinsed
1 15½-ounce can pinto beans, drained and rinsed
½ cup water
2 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon cumin
¼ cup chopped cilantro
1 dash sea salt

Directions

Combine all ingredients in a slow cooker. Set on low and cook for 4 to 6 hours.

The post Smoked Paprika Sweet Potato Chili appeared first on HealthStylz.

Balsamic-Infused Fennel and Red Onion Pizzas

Elizabeth Shaw — Fri, 28 Aug 2015 12:30:51 +0000

Balsamic-Infused Fennel and Red Onion Pizzas

This sweet and savory pizza highlights caramelized balsamic fennel.

Learn more about fennel’s distinctive flavor

Developed by Romina Barritta de Defranchi

Ingredients
Pizza Dough

1 cup hot water (125°F)
1 package (¼ ounces) highly active dry yeast
2 cups 100-percent white whole-wheat flour
Cooking spray

Tomato Basil Sauce

½ cup water
3 medium red tomatoes (15 ounces), quartered
5 cloves garlic, chopped
5 basil leaves, chopped
½ teaspoon red pepper flakes

Fennel-Onion Mixture

1 medium fennel bulb (6 ounces), cut into strips
½ cup red onion (2 ounces), chopped
¼ cup balsamic vinegar, plus 2 tablespoons, divided
½ cup water

Pizza Toppings

1 precooked chicken sausage (3 ounces), diced
4 ounces part-skim shredded mozzarella
4 small yellow tomatoes (5 ounces), sliced
2 ounces Parmesan-Romano-Asiago cheese blend
2 to 3 tablespoons basil leaves, chopped
1 tablespoon Italian parsley, chopped

Directions

To make dough, pour water in a bowl. Slowly mix in dry yeast until it’s dissolved. Add flour in ½-cup increments until all is combined. Gently knead dough 5 to 10 times.
Mist the inside of a separate bowl with cooking spray and place the dough ball inside. Securely cover with plastic wrap and let rise in a warm place for 4 to 10 hours.
To make the sauce, add water, tomatoes, garlic, basil and red pepper flakes to a medium saucepan over medium heat. Heat for 15 minutes until basil is slightly wilted and water begins to lightly boil.
Remove from heat and place in a food processor. Pulse 3 to 6 times, for desired consistency. This recipe yields 2 cups; use 1½ cups for pizza and reserve the rest for future use.
To prepare the fennel-onion mixture, place ¼ cup balsamic vinegar and water in sauté pan and set to medium heat. Add sliced fennel and red onion, and simmer for 10 minutes or until all liquid is absorbed. If fennel and onions begin sticking to the pan, add an additional tablespoon of water and reduce heat.
Preheat oven to 425°F.
Divide dough into two equal portions. Roll each one out on a lightly floured surface until dough is ¼-inch thick and 10 inches in diameter. Lightly spray two aerated 10-inch pizza pans with cooking spray and place dough on pans.
Spread 1½ cups of tomato-basil sauce evenly between the two crusts. Spread chicken sausage pieces over sauce, and lightly sprinkle mozzarella on top. Spread fennel and onion mixture over mozzarella, and then add sliced yellow tomatoes. Sprinkle cheese blend evenly on top of both pizzas.
Bake pizzas for 12 minutes, or until crust is browned on the edges. Remove pizzas from the oven and sprinkle with chopped basil and Italian parsley. Lightly drizzle 2 tablespoons of balsamic vinegar over the top and place back in the oven for additional 2 minutes.
Remove, let cool slightly and cut each pizza into 8 slices. Serves 8.

Nutrition Information

Serving size: 2 slices

Calories: 241; Total fat: 6g; Saturated fat: 3g; Cholesterol: 24mg; Sodium: 269mg; Carbohydrates: 32g; Fiber: 5g; Sugars: 4g; Protein: 13g; Potassium: N/A; Phosphorus: N/A

Note: Nutrition information for potassium and phosphorus in white whole-wheat flour, Italian cheese blend and chicken sausage not available.

The post Balsamic-Infused Fennel and Red Onion Pizzas appeared first on HealthStylz.

The Formula for Healthy Snacks

Elizabeth Shaw — Mon, 20 Apr 2015 21:23:33 +0000

When planning out your day’s snacks, try to always focus on pairing your food groups. What do I mean? Take a look at this super-simple formula. I promise you it is foolproof and, when practiced with portion control, will be your ticket to nixing the vending machine for good.

Formula for Snacks

Snack #1 (Carbohydrate + Fat)

1 slice whole-grain toast + 1 tablespoon almond butter = 150 calories (medium-sized snack)

Snack #2 (Carbohydrate + Protein)

1/4 cup dried fruit + 1 ounce almonds = 250 calories (medium-to-large-sized snack)

Snack #3 (Protein + Fat)

6 ounces Greek Yogurt + 1 tablespoon chopped walnuts = 150 calories (medium snack with high protein)

Snack #4 (Protein + Carbohydrate)

1 ounce cheese + 8 whole-grain crackers = 200 calories (medium-to-large-sized snack)

Honestly, your options are endless when it comes to pairing food groups to make the perfect combination to leave you feeling full and satisfied. If you're in need of a heartier snack option or a great on-the-go breakfast, check out this super-simple recipe I whipped up today.

Protein-Packed Toast

Recipe by Elizabeth Shaw, MS, RD, CLT

If you're in need of a heartier snack option or a great on-the-go breakfast, check out this super-simple recipe.

Ingredients

½ cup skim cottage cheese
2 slices whole wheat toast
¼ teaspoon cinnamon
1 package non-sugar sweetener

Directions

Mix cottage cheese with sugar and cinnamon.
Toast bread and top with protein-packed goodness!

Nutrition Information

Serving size: 1

Calories: 180; Fat: 1g; Saturated fat: 0g; Unsaturated fat: 0g; Trans fat: 0g;
Carbohydrates: 22g; Fiber: 6g; Protein: 21g; Cholesterol: 10mg

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Carrot Cake Cinnamon Rolls: Easter Bunny’s Delight

Elizabeth Shaw — Fri, 03 Apr 2015 22:20:05 +0000

The Easter Bunny will be here before we know it, and that makes me think of two things: carrots and Easter Egg Hunts. Easter in my house growing up always meant indulging in all the sweet goodies we had given up for Lent. Instead, I gave myself the mission of coming up with a drool-worthy, deliciously sweet — yet totally healthy — cinnamon roll.

Enter Carrot Cake Cinnamon Rolls! These babies seriously are the easiest and quickest things to make! Plus, if you have house guests, you will totally wow them as they wake up to the aroma of cinnamon and sugar that envelops your house.

Not only can you justify the indulgence knowing it’s packed with the super spice cinnamon, but also because each Carrot Cake Cinnamon Roll has just 100 calories!

Compared to your average store-bought cinnamon roll, these little treasures have an added nutrition bonus in the form of vitamin A and fiber from shredded carrots and cranberries.

Have a wonderful holiday and happy baking!

Carrot Cake Cinnamon Rolls

Recipe by Elizabeth Shaw, MS, RD, CLT

Ingredients
Cinnamon Rolls

1 package refrigerated reduced-fat croissant rolls
1 medium carrot, grated
2 tablespoons unsweetened dried cranberries
1 tablespoon apple sauce
1 teaspoon cinnamon
2 tablespoon brown sugar
Vegetable-based margarine spray

Icing
⅓ cup unsweetened applesauce
½ teaspoon cinnamon
3 tablespoon brown sugar
1 tablespoon light margarine

Directions

Preheat oven to 350°F.
In a bowl, mix carrots, cinnamon, cranberries, applesauce and sugar.
Unroll croissants and place on light floured surface.
Spray dough lightly with margarine spray.
Gently place a medium spoonful of the carrot mixture into each croissant. Spread evenly. Roll up croissant and place on cookie sheet sprayed with cooking spray. Lightly mist top of croissant with margarine spray.
Place in oven and cook for 15-18 minutes, or until tops become evenly browned.
While cooking, make icing. Mix all ingredients for icing in bowl. Refrigerate.
Once cinnamon rolls are cooled off a little, lightly drizzle icing over the top.
Makes 8 rolls.

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