Category Archives: Healthy Eating

Healthy holiday tips from Skinnygirl Bethenny Frankel

Source: Shutterstock.com

Source: Shutterstock.com

Before you resign yourself to having to undo a bunch of holiday damage come January, consider some of talk show host and former reality star Bethenny Frankel’s words of wisdom on how to partake without going overboard. Her no-nonsense approach to this month’s festivities just may allow you to enjoy the rest of 2013 without regretting it later.

Here are seven of her healthy holiday tips to keep in mind throughout the season:

1. Half and half hot chocolate: If you’re in the mood for the sweet stuff, cut it in half with coffee. You’ll still get the shot of sugar, but save a few calories in the process.

2. Spoil your dinner: Smart guests know not to show up to parties empty-handed, but smart eaters know not to show up with empty tummies. Eat a fiber- and protein-packed snack before you make the rounds and you won’t be as tempted to “belly” up to the buffet.

3. Invest wisely: The holidays call for celebration, not deprivation, so go ahead and enjoy the seasonal treats. Just have a plan on where you want to spend your calories (i.e. alcohol versus desserts) and stick to it.

4. Ditch the clean plate club: The simplest yet most-ignored principle of eating is to stop when full. Don’t feel guilty for leaving a few bites – or even skipping the big entrée and snacking on more manageable appetizers.

5. Hydrate, hydrate, hydrate: Order cocktails on the rocks to get some water from the diluted ice cubes, alternate alcoholic drinks with water, and aim to drink more H2O throughout the day. Water keeps your system running properly, helps to curb appetite and – contrary to popular belief – helps beat bloat.

6. Splash it with soda: Add a dash here and there to any cocktail in place of full-strength heavy mixers. You’ll cut calories and enjoy a new bubbly take on your go-to holiday drinks.

7. Beware of the binge: Finally, don’t go into the holidays with an all-or-nothing mentality; this will only lead to a binge. Instead, make smart choices, but don’t hold yourself to unrealistic expectations.

By following a few common sense guidelines for healthy holiday eating, it is possible to ring in the New Year without wishing for your old figure!

For more healthy eating ideas and lifestyle tips, visit Bethenny’s website here.

Impress holiday guests with a sweet treat that won’t break the calorie bank

Source: Romas Foord

Source: Romas Foord

Apples, cranberries and pumpkins may get all the glory this season, but don’t forget about an oft-overlooked juicy gem: Pears. Not only is their soft, sweet, buttery flesh delicious, but they’re also pretty healthy.

For example, did you know that…

  • …the hydroxycinnamic acid found in pears is associated with preventing stomach and lung cancer?
  • …pears are a hypo-allergenic fruit, meaning that those with food sensitivities can usually eat pears with no adverse effects?
  • …Quercetin, an antioxidant found in the skin of pears, helps prevent cancer and artery damage that can lead to heart problems?

So save the best for last this season, and end a special meal with this lovely inverted pie dessert featuring caramelized pears.

It’s the perfect finale for parties because you don’t have to worry about being overly fussy; the more haphazardly this dessert is constructed, the more rustic and charming it looks!

Pear Tarte Tatin (6 servings)

Ingredients: 

  • 2 tablespoons butter, divided
  • 1/2 cup sugar, divided
  • 4 peeled ripe Anjou pears, cored and halved lengthwise
  • 1 tablespoon canola oil
  • 5 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 3 tablespoons crème fraîche

Directions:

  1. Preheat oven to 400°F.
  2. Coat a 10-inch cast-iron skillet with 1.5 tablespoons butter. Sprinkle 6 tablespoons of sugar into pan. Arrange 7 pear halves (cut sides up) in a circle in pan; place remaining pear half in center.
  3. Cover skillet, and place over medium-low heat. Cook, without stirring, for 15 minutes or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400° for 5 minutes.
  4. Place oil and remaining butter in a bowl. Microwave on high for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoons sugar evenly over phyllo.
  5. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar and phyllo, ending with phyllo. Fold edges in to form a 9-inch circle.
  6. Place phyllo circle in pan over pears, pressing gently. Bake at 400° for ~16 minutes or until filling is bubbly and crust is browned.
  7. Remove from oven, and let stand for 5 minutes.
  8. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges, and top each wedge with 1/2 teaspoon crème fraîche.

Nutritional Information (per serving): 

Calories: 258
Fat: 10.3g
Saturated fat: 4.4g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1g
Protein: 2g
Carbohydrate: 41.7g
Fiber: 3g
Cholesterol: 17mg
Iron: 0.5mg
Sodium: 79mg
Calcium: 70mg

Recipe adapted from Cooking Light magazine. 

10 tips for healthier eating at this year’s holiday parties

Source: PGOA Media

Source: PGOA Media

Most of us have a love/hate relationship with holiday appetizers; we love to eat them, but hate the toll they take our waistlines come January.

Here are my 10 tips on how to indulge in delicious party starters without finishing the season filled with regret.

1. Start with a strategy. “Heavy appetizers” do not a meal make; although it may sound counter-intuitive to eat dinner beforehand, you’ll be less apt to overindulge at that next soirée if you arrive without a grumbling tummy.

2. Come prepared. Better yet, bring your own delicious dish to a potluck, and rest assured you’ll have something good to snack on without blowing your healthy eating habits over the holidays.

3. Make simple swaps. Get creative with traditional recipes; use yogurt in place of sour cream, try ground turkey instead of beef, drop creamy dressings in favor of vinaigrette, and sprinkle a salad with walnuts instead of croutons, just to name a few.

4. Go nuts…in moderation. Fast and festive, protein-packed and full of “good” fat, nuts are a favorite holiday snack. They’re healthy, too – just not in an excessive number of handfuls.

5. Corner the crudités. Fill up on veggies during the first round, and you’ll not only squeeze in a few of your recommended daily servings, but you’ll also be less tempted by the siren song of the pigs-in-a-blanket platter on round two.

6. Amp up flavor, not fat. It’s easy to make a meal of the cheese tray (guilty, as charged), but try to target dry, aged varieties over soft ones; not only will you need to nibble less of a bolder-tasting cheese, but it’ll also pack fewer grams of fat and calories.

7. (Try to) fly by anything fried. Does this one need any explanation? But if you simply can’t part with a family-favorite recipe, try baking for the same crunchy texture with diminished damage to the diet.

8. Seek smarter dips (and dippers). Steer clear of anything that oozes, skip the chips, and opt instead for something veggie-based, such as this Seven-Layer Fat-Fighting Dip from TV’s Dr. Oz.

9. Rethink the drinks. By all means, toast to the season with your favorite cocktail or glass of wine – just don’t go overboard, lest you’ll be tempted to throw caution to the wind…diet, and otherwise (and, let’s face it, no one likes a sloppy party guest).

10. Remember, less is more. Follow the lead of the French, originators of the phrase “amuse-bouche” (meaning, “amuse the mouth”), and go for for quality over quantity by offering a refined selection that is light, luxurious and, most importantly, memorable.

How do you retain some sense of self control at holiday get-togethers? 

A healthier way to use those Thanksgiving leftovers

2008_12_4-Leftovers2v2

Happy Thanksgiving!

Later today when dinner’s done and you’re left with a lot of bird, don’t panic: Turkey is a lean, versatile protein that fits easily into healthy, hearty meals that are low in fat and high in flavor.

Here are a few tips for livening up your Thanksgiving-leftover repertoire — without repeating the meal or breaking the scale.

First, attack the carcass (after your guests leave, that is). Once you’ve removed all the large slices of meat, be prepared to spend some time picking off every last bit from the bones. Chop or shred it as you go, partitioning into bags or containers in the refrigerator (or freezer) for easy access later.

Source: Kthread, Flickr

Source: Kthread, Flickr

Next, take stock of other leftovers, and get creative by utilizing them in a variety of wraps, salads and “dump” dishes (one-pot meals) for the first few days following the big event. When you’ve had your fill and cleared out the majority of the trimmings, turn to some creative dishes that can breathe new life into the last of the meat.

Try a quick soup, for example, by mixing a few cups of diced turkey with chicken broth, noodles and your favorite vegetables. Sprinkle chopped turkey on salads for a healthy lunch that packs a protein punch. Use shredded turkey in quesadillas, burritos, enchiladas, fajitas and tacos to spice up a weeknight dinner. Or add turkey bits to pot pies, casseroles and pasta dishes for a fresh twist on classic comfort foods.

Need more ideas? EatTurkey.com has a list of the “Top 10 Ways to Use Leftover Turkey,” including dishes such as Thai Grilled Pizza, Creamy Creole Turkey Bake and the ever-popular Turkey, Mandarin and Poppy Seed Salad.

Source: Fitday

Source: Fitday

Last but not least, save the bones. If you’re not going to make use of them within a week or so, wrap and store the carcass in your freezer for up to six months. Next time you get a turkey hankering, plop it in a big pot of water with a mix of vegetables and herbs, and in no time at all you’ll have a simple stock for soups, stews and gravies (try this recipe from Martha Stewart).

Now, that’s a gift that keeps on giving all season.

What are your favorite ways to make the most of Thanksgiving leftovers?

Spice up your Thanksgiving spread with sweet potatoes

Twice Baked Sweet Potatoes; The Neelys

Source: Food Network

Can we set the record straight on the sweet potato once and for all?

Sure, it’s been pegged as marshmallows’ main partner in crime in that one sickeningly-sweet, gooey mess of a side dish — but cooked differently, the rustic root is low in calories, loaded with nutrients and can be quite an elegant addition to your Thanksgiving feast.

And it offers a host of health benefits: Not only is the sweet potato rich in beta-carotene, but it also provides a hearty dose of calcium, folate, fiber, potassium and vitamins A and C.

It’s no wonder the versatile vegetable is rated as one of the most nutritious superfoods by the Center for Science in the Public Interest, so why not complement your Turkey Day meal with one of these recipes from popular Food Network personalities?

Alton Brown’s Chipotle Smashed Sweet Potatoes

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 chipotle chile pepper in adobo sauce, chopped
  • 1 teaspoon adobo sauce, from the pepper can

Directions:

  • Put sweet potatoes in a steamer basket, and place it a large pot of simmering water that is one inch from the bottom of the basket
  • Cover and steam over medium-high heat for 20-25 minutes, or until sweet potatoes are fork-tender
  • Remove the steamer basket, pour the water out of the pot, and dump the sweet potatoes into the pot
  • Add the butter and salt, and mash with a potato masher, adding the chile and sauce while continuing to mash; serve immediately

Ellie Krieger’s Sweet Potato-Pecan Casserole

Ingredients:

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans

Directions:

  • Preheat the oven to 350 degrees
  • Mist an eight-inch square baking dish with cooking spray
  • Bring a few inches of water to a boil in a pot with a large steamer basket in place; steam until tender (about 20 to 25 minutes)
  • Transfer potatoes to a bowl and let cool slightly; add honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth
  • Spread the sweet potato mixture in the prepared baking dish
  • Mix brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over potato mixture
  • Bake until hot and beginning to brown around the edges, about 40 to 45 minutes

Paula Deen’s Sweet Potato Biscuits

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 heaping tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mashed cooked sweet potatoes
  • 1/4 cup (1/2 stick) softened butter
  • 2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Directions:

  • Preheat the oven to 450 degrees
  • Sift together flour, sugar, baking powder and salt; in a separate, large bowl, mix sweet potatoes and butter
  • Add flour mixture to potato mixture, and mix to make a soft dough; add milk a tablespoon at a time to mixture and continue to cut in
  • Turn dough out onto a floured board, and toss lightly until outside of dough looks smooth
  • Roll dough out to 1/2-inch thickness, and cut with a biscuit cutter
  • Place biscuits on a greased pan and coat tops with melted butter; bake for about 15 minutes or until golden brown

Oatmeal chocolate chip cookies

ccoc2

Fill your cookie jar with a sweet treat that does double-duty: plenty of chips for chocolate lovers, plus oatmeal for those who want to get their fill of whole-grain fiber.

Oatmeal Chocolate Chip Cookies

Ingredients: 

  • 1 cup butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 tsp milk
  • 2 tsp vanilla
  • 2 cups oatmeal
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips
  • 2 cups chopped walnuts (optional)

Directions: 

  1. Preheat oven to 375 degrees.
  2. Cream butter and sugars. Mix in eggs, milk and vanilla.
  3. In separate bowl, combine dry ingredients (oatmeal, flour, baking soda, salt). Slowly incorporate into wet mixture, about 1/2 cup at a time.
  4. Stir in chocolate chips and walnuts.
  5. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes or until edges start to slightly brown and center is set.

I know it’s a no-no, but it’s hard to resist a taste of cookie dough…

ccoc1

It’s a good thing that the finished product is just as delicious!

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Fall into better eating habits with the season’s healthy harvest

Source: BonAppetit.com

Source: BonAppetit.com

Now that the days are shorter and the nights are cooler, it’s a natural tendency to want to hole up for the next few months and console ourselves with comfort food.

There’s certainly nothing wrong with doing that once in a while (after all, who doesn’t love a good chicken pot pie?), but remember to weave in some warm and cozy menu options that won’t decimate your diet.

Below are a few wholesome picks from fall’s fresh crop of fruits and veggies, including ideas for hearty – yet healthy – autumnal recipes.

Apples

  • An excellent source of vitamins C, K and B6, plus they’re low in calories and high in fiber
  • Fall is prime picking time, so look for non-bruised, firm flesh with unbroken skin
  • Enjoy the proverbial “apple a day” with the Food Network’s 31 days of apple recipes here

Broccoli 

  • A hardy vegetable harvested in late fall when the heads are dark green and compact
  • Keep fresh florets in the fridge for about a week for healthy munching – or blanch and freeze for quick access to this nutritional superstar all winter long
  • For a delicious twist, try Ina Garten’s Parmesan-Roasted Broccoli

Cranberries 

  • Too tart to be eaten as picked, yet delicious when boiled or baked
  • Eschew sugar in favor of complementing berries with bright citrus flavors
  • Check out Cooking Light’s take on traditional recipes here

Eggplant

  • It’s not just for Parmesan anymore!
  • This shiny, purple berry (yup, it’s true) acts as a base for everything from dips to sauces, plus it’s a source of dietary fiber, potassium, manganese, copper and thiamine
  • Click here for some healthy eggplant recipes and cooking tips from Eating Well

Figs 

  • A delicious, all-natural energy source
  • One handful (dried or fresh) provides five grams of fiber or 20 percent of the daily value
  • FitSugar celebrates this ancient fruit here with recipes for late summer and early fall

Leafy greens (collards, mustard greens, kale, cabbage and spinach)

  • One of the top food groups you can put on your plate, according to dietary experts
  • Superfoods densely packed with nutrients, rich in calcium, magnesium, fiber and vitamins A, C, E and K, as well as heart-healthy folate and carotenoid antioxidants
  • Bon Appetit offers recipes here, guaranteed to make your other veggies green with envy

Pears 

  • Popular year-round, but available in an abundance of varieties in the autumn months
  • Packing plenty of fiber, plus vitamin C and potassium, pears typically need to be ripened after purchase, so avoid fruit that is bruised, blemished or extra hard
  • Click here for recipes from Epicurious, plus tips for this favorite fall fruit

Pomegranates 

  • Those tangy, burst-in-your-mouth seeds are well worth the effort to disassemble
  • Snack on them by the handful, sprinkle them on salads or drink a glass of pure juice for a massive amount of antioxidants
  • Give one of Huffington Post’s 13 best recipes for pomegranates a whirl here

Pumpkins 

  • Ah, fall embodied…
  • Perfect for baking and full of seeds for toasting, they’re a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C and potassium
  • If you’re looking for alternative recipes to the usual pie, Women’s Health offers these so-good-they’re-scary fall pumpkin recipes for your post-Halloween get togethers

Squash 

  • Not only one of the most colorful fall veggies, but it’s also one of the more versatile
  • Extremely easy to cook and loaded with potassium and fiber, it can be added to soups and salads, as well as broiled, baked, stewed and sautéed
  • Taste of Home highlights a harvest of healthy squash recipes here

Sweet potatoes 

  • Rich in potassium, beta carotene, fiber, iron and calcium
  • One baked, medium-sized sweet potato contains 438 percent of your daily value of vitamin A – all at a mere 105 calories
  • Tempt your taste buds with Health’s top 25 sweet potato recipes here

What are your favorite fall veggies? 

Tasty turkey meatloaf (with a hidden health benefit)

Source: Jennie-O

Source: Jennie-O

Just because you’re watching what you eat doesn’t mean you have to cut out your favorite fall comfort foods.

Take this meatloaf makeover, for example. A simple swap of ground turkey for ground beef helps save some calories and fat, but it’s anything but bland.

I even snuck some greens in (shhh, don’t tell Hubby!) to kick it up a notch in the nutrient category.

Hide Yo’ Veggies Turkey Meatloaf

Ingredients:

  • 1 20-ounce package lean ground turkey
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3-4 leaves kale, julienned
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup ketchup, divided

Directions: 

  1. Preheat oven to 350ºF.
  2. In a large bowl, combine turkey, onion, garlic, kale, breadcrumbs, eggs, Worcestershire sauce, red pepper flakes, salt, pepper and 1/4 cup ketchup.
  3. Press turkey mixture into a loaf shape in a 13×9 baking dish.
  4. Bake one hour (or until internal temperature of meatloaf is well-done, 165ºF).
  5. Remove from oven, spread remaining 1/4 cup ketchup on top.
  6. Return to oven, and bake for 10-15 more minutes.
  7. Let stand at room temperature for five minutes (to retain juices) before slicing.

Here’s a peek at the process…

First, gather all the ingredients.

meatloaf1

No fresh garlic on hand? We keep a tube of pre-minced garlic in the fridge, so three squirts (roughly the size of cloves) did the trick.

meatloaf2

Because I was adding kale to this, I threw in an extra egg (meatloaf recipes usually only call for one) to ensure that the mixture would bind properly.

meatloaf3

Feel free to tweak the amounts of ingredients…or add more/different kinds of veggies!

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Pat it into the loaf; if you’re feeling fancy, make a fun heart shape or even individual “cakes.”

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Baking it a bit more after coating the loaf with ketchup gives it a nice carmelized effect and helps keep it moist.

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Slice, and enjoy!

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Boost energy and athletic performance with…algae?

Source: PureGoodness

Source: PureGoodness

Yep, you read that correctly. Move over kale, there’s a new (blue-green) sheriff in town: algae.

Utilized by astronauts and Olympic athletes for decades, it boasts a thousand times more nutrition than any other fruit or vegetable and has the highest concentration of protein in the world, according to NASA research. And now that eating “green” is red-hot in health and fitness circles, algae is poised to make a massive comeback.

Spirulina is a variety of freshwater blue-green algae that was among the first plant life on Earth. It is so concentrated with nutrition that 40 years ago, the World Bank and United Nations declared it to be the healthiest food in the world. Not only is it an excellent source of protein – all in the form of essential amino acids for muscle, health and cellular growth – but it also has more than 40 nutrients for full-spectrum health and natural nitric oxide for immediate and enduring physical and mental energy.

Here are a few of the nutritional highlights of spirulina:

    • Provides 12 times the amount of bio-available protein as steak
    • Is composed of 60-64% protein compared to meat (27%) or soy (34%)
    • More beta carotene than any other whole food
    • 58 times more iron than raw spinach
    • 12 times more iron than beef liver
    • Richest source of antioxidants – necessary for health and anti-aging
    • Richest source of vitamin A (which helps your eyesight)
    • Richest plant source of GLA to reduce cholesterol and blood pressure

Now, I happen to be a huge fan of supplementing my diet with superfoods to fill in some of the inevitable nutritional gaps, so when the folks at ENERGYbits contacted me to try their 100 percent organic spirulina product, I had to see for myself if it lived up to all the hype.

EnergyBits1

According to ENERGYbits, you need at least 20-30 tabs per serving to feel a difference and at least 30 tabs per day to experience a change in your health, but since I had one tin of bits to test, I decided to space them out a…ahem…’bit.’

You can chew ’em or swallow ’em whole (they’re tiny, and only one calorie each), so I opted for the former during my first go-around, but they tasted just like they smelled (kinda fishy) and really stuck to my teeth, so I made a mental note to swallow the rest whole.

While I can’t exactly quantify the results (especially with the smaller servings I took), I did use them mid-marathon training and was pleased with the results. I tried a handful before a morning run for a little energy boost, and they didn’t upset my usually-sensitive stomach. And since the they also pack lots of good protein, I popped some after a few of my longer runs, too, for help with recovery.

The final verdict: If you’re trying to up your daily quota of green foods, like me, or are concerned about filling in some of those nutritional gaps I mentioned above, algae is a great option, and ENERGYbits are a convenient way in which to do so. Personally, I’m also excited to incorporate them into recipes, such as protein shakes and fruit smoothies, to help round out my diet.

Want to experience ENERGYbits for yourself? Just use the promo code “BLOG” in the coupon box to receive a 10% discount on your next order!

Thanks to the folks at ENERGYbits for providing samples for review; all opinions are my own. 

Bethenny Frankel’s “skinny” take on pumpkin treats

Source: Bethenny Bakes

Source: Bethenny Bakes

Her Skinnygirl empire has been a hit with the health-conscious crowd, so it’s no surprise that Bethenny Frankel, newly-minted talk show host and former celebrated natural foods chef, would take a stab at delicious guilt-free versions of popular pumpkin recipes for fall.

Below are two classics that Frankel reworked with her talent for “fix-ology” – a term she coined for the ability to take calorie-rich foods and revamp them into healthier versions without compromising flavor. For more of Frankel’s favorite healthy recipes, go to Bethenny.com.

Bethenny Frankel’s Pumpkin Spice Muffins (Makes 1 dozen)

Ingredients:

  • 3 cups oat flour
  • 2 cups raw sugar
  • 2 T unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 1/2 cups canned pumpkin
  • 1/2 cup water
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon vanilla
  • 1 1/2 cups dried cranberries
  • 1/4 cup unsalted walnuts
  • 12 muffin cups

Directions:

  1. In the bowl of an electric mixer, combine raw sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
  2. Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
  3. Combine flour mixture and pumpkin mixture. Stir in nuts and cranberries; stirring only until all ingredients are mixed.
  4. Cover batter, and allow it to set at room temperature for 60 minutes.
  5. Preheat oven to 350°F.
  6. Place muffin cups in muffin holders and fill 2/3 of the way full.
  7. Bake for 40-45 minutes or until muffins tops spring back when lightly touched.
  8. If the muffins will be frozen, allow them to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.
  9. To reheat, wrap loosely in foil and bake for 5-10 minutes at 350°F. (Or they may be reheated in the microwave wrapped loosely in a damp paper towel.)

Bethenny Frankel’s Marbled Pumpkin Cheesecake

Ingredients for crust:

  • 1 1/2 cups graham crackers, crushed finely (approximately 9-10)
  • 2 tbsp unsweetened applesauce
  • 1 tsp ground ginger
  • 2 tbsp melted butter

Ingredients for filling:

  • 2 8 oz. containers reduced fat cream cheese, softened
  • 3/4 cup raw sugar plus 2 teaspoons
  • 2 eggs
  • 2 1/2 tsp vanilla extract
  • 1 1/4 tsp ground cinnamon
  • 1 1/8 tsp nutmeg
  • 1 can of 15 oz. pumpkin (do not substitute pumpkin pie filling!)
  • 1/4 tsp apple cider vinegar

Directions:

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together the crushed graham crackers, butter, applesauce, and ground ginger.
  3. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan.
  4. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  5. In a medium bowl, mix together the cream cheese, 1/2 cup raw sugar, and vanilla until smooth. Mix eggs in one at a time, blending well after each.
  6. Set aside 1 cup of the mixture. Blend 1/4 cup raw sugar, pumpkin, cinnamon, apple cider vinegar and nutmeg into the remaining mixture.
  7. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  8. Bake 1 hour in the preheated oven, or until filling is set.
  9. Run a knife around the edge of the pan, and allow the cake to cool before removing pan rim.
  10. Chill for at least 4 hours before serving.