Butternut Squash Souffles

Ingredients:

·         Olive Oil cooking spray

·         1 ¼ pound peeled and chopped butternut squash (1 ½ inch chunks)

·         1 tsp. olive oil

·         1 large leek, thinly sliced, light green part only (about ¾ cup)

·         2 cloves garlic, minced

·         ¼ cup unsweetened plain almond milk

·         2 large eggs, separated and divided

·         ½ tsp ground nutmeg

·         ¼ tsp sea salt

·         ¼ tsp fresh ground pepper

·         2 oz. grated Gruyere cheese (about ½ cup)

Instructions:

1.  Preheat oven to 350°F.  Place 8 6-to 8 oz. ramekins on a rimmed baking sheet and mist with cooking spray.
2. Fill a large saucepan with 2 inches of water and fit with a steam basket.  Add squash to basket.  Bring to a boil, cover, reduce heat to medium and steam for about 20 minutes, until very tender.  Drain and cool for 15 minutes.   
3.  Meanwhile, in a nonstick skillet on medium, heat oil.  Add leek and 1 tbsp water.  Reduce heat to low and sauté for 10 minutes, until golden and soft.  Add garlic and sauté for 1 to 2 more minutes until garlic is lightly browned.  Remove from heat. 
4.  In a large bowl, add squash, leek mixture, milk, egg yolks, nutmeg, salt and pepper.  Beat with an electric hand mixer on medium speed until well combined, about 2 minutes.  Stir in cheese and set aside.  
5.  To a separate large bowl, add egg whites and beat on high with electric hand mixer until opaque and stiff, about 2 to 3 minutes.  Fold egg whites into squash mixture.  Divide among ramekins and bake for 35 to 40 minutes until puffed and set.

FOOD MAKE-OVERS FOR OUR SUMMER FAVORITES

After a busy Memorial Day weekend, including a wedding, camping, cook-out, and party, I realized that I MUST begin to take control over my food options, even when I'm headed out to a party or cookout.  Summer tends to challenge us with very unhealthy foods.  For example, hot dogs and hamburgers, smores, potato salad, and ice cream, are just a few!  I've decided that my new clean eating, healthy life style obligates me to rethink these summer favorites, to give my family a better option when indulging at these summer celebrations.

Here are a few make-over ideas for those summer favorites! 

Hot Dogs and Hamburgers

*Did you know you can buy Nitrate Free, No Preservative Hot Dogs?  You most certainly can!  I found them at  my local Wal-mart and Target.  One of our favorite brands are made by Ballpark, and are called Park's Finest Slow Smoked Hickory Frankfurters.  Pair these clean eating dogs with some dijon mustard and a whole grain hot dog bun, and you are all set!

*Turkey Burgers are a weekly favorite at our house, even during the winter months.  Simply take some ground turkey, season with garlic powder and onion powder, sea salt, and pepper.  Make them into 6 ounce burgers and put them on your grill!  I like topping mine with a ultra thin slice of baby swiss cheese and pico de gala.  My son likes lettuce, tomatoes, and provolone cheese.  My husband tops his with lettuce, onion, tomato, and avocado!  We all use a whole grain bun.  Top it however you like, just keep it clean! 

S’more Bars

This summer treat is a difficult one to make-over, unless you are willing to do some major baking and cooking, but I was determined!  I have trouble resisting this sweet summer treat!  And, I don't have time to bake all day!  So here is a great alternative to the gooey summer favorite!

Ingredients:

• All natural, no preservative graham crackers (I used Kinnikinnick brand) - 1 (8 oz.) package
• gently melted coconut butter, unsalted butter or unsalted vegan butter - 1/2 cup
• chopped pecans (almonds or macadamia nuts would also work) - 1/3 cup + 1 Tablespoon
• dark or semisweet chocolate - 1/2 cup
• unsweetened shredded coconut - 1/3 cup
• canned unsweetened coconut milk - 3/4 cup

Instructions:

Preheat oven to 350 degrees Fahrenheit. Prepare 9" x 9" baking dish by covering the bottom and sides with aluminum foil - pressing into place and allowing enough to hang over the ends for lifting free of the baking dish. Crush the graham crackers. I like to place them in a sealed plastic bag and roll over them with a rolling pin or smash them. Then I mix them together with the melted oil or butter and press into the bottom of the prepared baking dish. Next, layer the chocolate chips, coconut and finally the chopped pecans.

Drizzle the canned coconut milk evenly over the top. Bake for 40 - 45 minutes. Cool on a rack and then pop into the fridge. This makes cutting them easier. When you're ready to do that, simply lift the whole thing from the pan and place on a hard surface. Cut into the desired number of pieces and enjoy!  (recipe compliments of http://janiceameesglutenfree.com/gluten-free-coconut-pecan-smore-bars/). 

Clean Eating Potato Salad

For the dressing:

2 tbsp red wine vinegar (or white)
1 small garlic clove minced
4 tbsp plain low fat greek yogurt
1/3c extra virgin olive oil
1 tsp dijon mustard
pepper to taste
minced chives- to your taste

sea salt to taste

 Mix together and add to your cooked and diced potatoes, hard boiled eggs (diced), celery (thinly chopped), and onion (diced).  This is a great way to clean up this summer favorite! 

Ice Cream

4 bananas, just slightly overripe (brown spots good, completely black not so good)

2 tbsp creamy peanut butter (optional)

2 tsp. cocoa powder (Dutch process), (optional)

DO NOT FREEZE THE WHOLE BANANA, you’ll have a heck of a time blending them!

Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks.

Place the banana slices in the freezer for about an hour or until they are frozen solid. Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going.

The bananas will soon turn into a frozen mush – at this point, start scraping the sides

down (you will do this a lot). Or you could add a dash of milk since the liquid will help

the blending. When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, raspberries, anything clean! Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.  (recipe complements of userealbutter.com).  

When you spend a little extra time planning and being prepared for the summer celebrations, you can still enjoy these all time food favorites, without the guilt and preservatives!  So, this summer, take control of the situation and give yourself healthy options!