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Whole Grain Apple Cinnamon Biscuits RecipeWhole Grain Apple Cinnamon Biscuits

Source: MyFoodDiary.com

Whole Grain Apple Cinnamon Biscuits Recipe

These simple biscuits are made with olive oil and almond milk to reduce saturated fat. We have also used whole grain flour to add dietary fiber. The sweet flavors of apple and cinnamon make them a delicious substitute for higher calorie baked goods like cinnamon rolls and danishes.

Nutrition Facts
Serving Size 1 biscuit
Amount Per Serving
150
Calories
% Daily Value*
9%
Total Fat 6.1g
4%Saturated Fat 0.8g
Trans Fat 0g
0%
Cholesterol 0mg
15%
Sodium 343mg
8%
Total Carbohydrate 25.1g
10%
Dietary Fiber 2.9g
Sugars 7.5g
Protein 2.8g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 biscuits

Preparation time: 15 minutes

Baking time: 10 minutes

Ingredients

  • 2 ½ tbsp olive oil
  • 2 tbsp dark brown sugar
  • ½ tsp pure vanilla extract
  • 2 tsp baking powder
  • ½ teaspoon fine ground sea salt
  • ½ teaspoon ground cinnamon
  • 1 cup white whole wheat flour
  • 1 medium apple, shredded (about 1 cup)
  • ¼ cup unsweetened plain or vanilla almond milk

Directions

  1. Preheat oven to 425 degrees F.
  2. Add the olive oil to a large bowl and stir in the brown sugar. Mix in the vanilla, baking powder, salt, and cinnamon.
  3. Pour in the flour and stir just until all ingredients are combined. It will be crumbly. Fold in the shredded apple.
  4. Add the milk and stir until a wet dough is formed. Use a ¼ measuring cup to scoop out the dough, and place the biscuits on a greased baking sheet or a baking sheet covered in a silicone mat.
  5. Bake for 10 minutes, until the edges are browned and a toothpick inserted into the center comes out clean. Let cool 5 minutes before serving.

Easy Buffalo Chicken Bites RecipeEasy Buffalo Chicken Bites

Source: MyFoodDiary.com

Easy Buffalo Chicken Bites Recipe

These buffalo chicken bites have all the flavor of your favorite game day snack with fewer calories and less saturated fat and sodium. They are simple to make, and the recipe can easily be doubled to feed a larger crowd.

Nutrition Facts
Serving Size 1/6 recipe
Amount Per Serving
114
Calories
% Daily Value*
7%
Total Fat 4.5g
8%Saturated Fat 1.5g
Trans Fat 0g
13%
Cholesterol 38mg
20%
Sodium 466mg
1%
Total Carbohydrate 2.4g
0%
Dietary Fiber 0g
Sugars 0g
Protein 16g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 servings

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

  • 1 lb. boneless, skinless chicken tenders, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1/8 tsp ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • ¼ cup hot sauce

Directions

  1. Place the chicken pieces in a medium bowl. Sprinkle in the cornstarch and black pepper. Toss to coat all the chicken pieces in the cornstarch.
  2. Heat the olive oil in a medium skillet. Add the chicken and cook for about 10 minutes until the chicken is browned and no longer pink in the center. Stir often so that the chicken browns evenly.
  3. Remove the chicken from the heat and let sit for 2 minutes.
  4. Place the butter in a medium microwave-safe bowl. Microwave for about 45 seconds to melt the butter. Stir the hot sauce into the butter.
  5. Add the chicken pieces to the hot sauce and toss to coat evenly. Serve warm with toothpicks.

Carrot Cake Salad RecipeCarrot Cake Salad

Source: MyFoodDiary.com

Carrot Cake Salad Recipe

This recipe uses the flavors of a popular dessert and turns it into a side dish that is loaded with healthy fruits and vegetables. It provides a lower calorie way to satisfy a dessert craving.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
107
Calories
% Daily Value*
9%
Total Fat 5.9g
6%Saturated Fat 1.2g
Trans Fat 0g
0%
Cholesterol 0mg
1%
Sodium 15mg
4%
Total Carbohydrate 11.5g
7%
Dietary Fiber 2.1g
Sugars 8g
Protein 2.8g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes

Ingredients

  • 1 cup shredded carrots
  • 1 apple, cored and chopped
  • ¼ cup chopped walnuts
  • 1 tbsp unsweetened, toasted coconut
  • ¼ cup non-fat, plain Greek yogurt
  • 1 tsp honey
  • 1/8 tsp pure vanilla extract
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch of ground cloves

Optional: 2 tbsp raisins

Directions

  1. Add the carrots, apple, walnuts, and coconut to a medium bowl and toss to combine.
  2. In a small bowl, stir together the yogurt, honey, vanilla, cinnamon, nutmeg, and clove. Pour the dressing over the carrots and apple. Stir well. If you are using the raisins, stir them in just before serving.

Roasted Vegetable and Chickpea Dip RecipeRoasted Vegetable and Chickpea Dip

Source: MyFoodDiary.com

Roasted Vegetable and Chickpea Dip Recipe

This recipe combines roasted vegetables with chickpeas and extra virgin olive oil to create a dip that provides protein, heart-healthy fat, and vitamins. Use it for dipping vegetables, as a spread for whole grain crackers, or as a filling for vegetarian sandwiches.

Nutrition Facts
Serving Size 1/4 cup
Amount Per Serving
104
Calories
% Daily Value*
8%
Total Fat 5.5g
4%Saturated Fat 0.8g
Trans Fat 0g
0%
Cholesterol 0mg
9%
Sodium 209mg
4%
Total Carbohydrate 13g
14%
Dietary Fiber 4g
Sugars 2.2g
Protein 3.1g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: About 2 cups

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients

  • 1 cup chopped carrots
  • 1 cup cauliflower florets
  • ½ cup chopped red onion
  • 2 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1 can (15.5 oz.) low-sodium chickpeas, drained
  • ½ tsp fine ground sea salt
  • ¼ tsp ground black pepper
  • ¼ tsp dried basil
  • 1/8 tsp ground coriander

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the carrots, cauliflower, onion, and garlic cloves in a medium bowl. Pour 1 tablespoon of the olive oil over the vegetables and toss to coat. Spread the vegetables in a single layer on a baking sheet sprayed with non-stick cooking spray.
  3. Roast the vegetables for 25 minutes. Stir one time about halfway through the cooking time. Remove from the oven, and let cool for 10 minutes.
  4. Add the chickpeas to the bowl of a food processor. Add the cooled vegetables, salt, black pepper, basil, and coriander. Puree on high for about 20 seconds, or until the mixture turns into a spreadable paste and all vegetables are finely chopped. Scrape the sides of the bowl as needed.
  5. Add the olive oil. Puree for 30 to 45 more seconds, until the mixture becomes somewhat smooth. Remove from the food processor and serve.

Baked Blueberry Oatmeal RecipeBaked Blueberry Oatmeal

Source: MyFoodDiary.com

Baked Blueberry Oatmeal Recipe

Baked oatmeal makes a healthy breakfast that can be made early in the week and reheated on a busy morning. This version uses frozen blueberries for a sweet and hearty breakfast that isn’t loaded with sugar or saturated fat.

Nutrition Facts
Serving Size 1/6 recipe
Amount Per Serving
156
Calories
% Daily Value*
3%
Total Fat 1.8g
2%Saturated Fat 0.3g
Trans Fat 0g
0%
Cholesterol 1mg
6%
Sodium 133mg
9%
Total Carbohydrate 27.9g
13%
Dietary Fiber 3.6g
Sugars 10.7g
Protein 6.2g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 servings

Preparation time: 10 minutes

Baking time: 30 minutes

Ingredients

  • 1 ½ cups old fashioned rolled oats
  • 1 ½ cups skim milk
  • 1 cup frozen blueberries
  • 3 tbsp brown sugar or raw sugar
  • ½ tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp fine ground sea salt
  • 1 large egg white, beaten

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 4-cup casserole dish with non-stick cooking spray.
  2. Add the oats and milk to a medium bowl and stir well. Next, stir in the blueberries, brown sugar, vanilla, cinnamon, and salt.
  3. Stir in the egg white. Continue to stir until it is fully incorporated into the oatmeal.
  4. Pour the oatmeal into the prepared baking dish. Bake for 30 minutes, until the edges are browned. Cut into 6 portions and serve warm.
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