The Foodie Physician

The Foodie Physician

Physician, Chef, Recipe Developer & Board Certified Foodie

Dining with the Doc: Creamy Spinach Gratin

A healthier version of creamed spinach, this Creamy Spinach Gratin is the perfect holiday side dish.

#StonyfieldBlogger #ThanksgivingSideDish #SpinachGratin

Disclosure: As a Stonyfield Blogger, I received samples of Stonyfield products for use in this post.  As always, all opinions expressed are my own.

Are you still looking for last-minute side dish ideas for Thanksgiving?  My Creamy Spinach Gratin is nutritious, easy to make and packed with flavor.  It’s sure to be hit with your guests!

This dish is a healthy makeover of one of my favorite Thanksgiving sides- creamed spinach.  Instead of heavy cream, my version uses Stonyfield nonfat Greek yogurt to thicken the sauce and make it nice and creamy.  Greek yogurt also adds a boost of protein.  Instead of adding a lot of shredded cheese, I stir in just the right amount of Parmesan cheese to give the spinach plenty of flavor.  I like to top the dish off with a breadcrumb mixture and finish it off in the oven to get it crispy and golden brown. 

#StonyfieldBlogger #ThanksgivingSideDish #SpinachGratin
#StonyfieldBlogger #ThanksgivingSideDish #SpinachGratin

This dish makes four servings but if you’re feeding a crowd, it can easily be doubled or tripled.  I like to make it and serve it in a cast iron skillet for a rustic look but you can just as easily bake it in a casserole dish.  Happy Thanksgiving! 

#StonyfieldBlogger #ThanksgivingSideDish #SpinachGratin

Creamy Spinach Gratin
Makes 4 servings

1 tablespoon coconut oil or unsalted butter
¼ cup finely chopped shallot or yellow onion
1 clove garlic, finely chopped
1 tablespoon white whole wheat flour
1 cup reduced fat milk
¼ cup Stonyfield nonfat Greek yogurt
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper (optional)
3 tablespoons grated Parmesan cheese, divided use
1 pound frozen, chopped spinach, defrosted and squeezed dry
Kosher salt and black pepper
3 tablespoons whole wheat panko breadcrumbs
2 teaspoons olive oil

Preheat oven to 425°F.

Heat the butter in a small cast iron skillet (or other oven-safe skillet) over medium heat until melted.  Add the shallots and garlic and sauté until softened, 3-4 minutes.  Sprinkle in the flour and whisk to combine.  Cook 1-2 minutes.  Whisk in the milk and cook 2-3 minutes until sauce thickens.  Turn the heat to low and whisk in the yogurt, nutmeg, cayenne, 2 tablespoons Parmesan cheese, ¼ teaspoon salt and 1/8 teaspoon pepper until smooth.  Squeeze all of the water out of the spinach and stir it into the sauce.

Mix the breadcrumbs, 1 tablespoon Parmesan cheese and olive oil together in a small bowl and season it with a pinch of salt and pepper.  Sprinkle the mixture evenly over the spinach.  Transfer the skillet to the oven and cook until topping is lightly browned, about 10 minutes.    

One serving: Calories 160; Fat 7.3g (Sat 3.6g); Protein 9.7g; Carb 14.9g; Fiber 3.6g; Sodium 339mg

#StonyfieldBlogger #ThanksgivingSideDish #SpinachGratin

Dining with the Doc: Stuffed Acorn Squash and Pumpkin Spice Rice Pudding

#rice #TastyBite #stuffedacornsquash #ricepudding

With the holidays right around the corner, here are two festive rice dishes that would be the perfect addition to your family table.  Both dishes celebrate fall flavors and ingredients.  My Stuffed Acorn Squash pairs Tasty Bite brown rice with aromatic vegetables, crunchy pecans, sweet dried cranberries and salty Parmesan cheese.  The earthy flavor and chewy texture of brown rice works well in this hearty baked dish that would make a lovely side dish for the holidays.  My Pumpkin Spice Rice Pudding uses fragrant Tasty Bite jasmine rice, and is the perfect holiday dessert.  Flavored with delicate pumpkin and warm fall spices, it has a rich, creamy consistency that your guests will love. 

#rice #TastyBite #stuffedacornsquash #ricepudding

#rice #TastyBite #stuffedacornsquash #ricepudding

To get these recipes and read more about the differences between white and brown rice, head over to the Tasty Bite website HERE.    

Dining with the Doc: Pumpkin Spice Meatballs with Orange & Ginger Cranberry Sauce

These bite-sized meatballs are packed with the flavors of fall and are the perfect addition to your holiday table. 

#thereciperedux #siggis #meatballs #cranberrysauce

By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest.  I received coupons for free samples of siggi's yogurt.

When I think about holiday recipes, pumpkin immediately comes to mind.  Pumpkin pie, pumpkin bread, pumpkin spice lattes, you name it- I’m a fan of them all.  If you read my last post, then you know that I’m especially excited about Thanksgiving this year because my family is coming to Florida and I’m doing the cooking.  Because the main course is going to be a big meal, I plan to make just a couple of small but delicious appetizers to whet everyone’s appetites.  My Pumpkin Spice Meatballs with Orange & Ginger Cranberry Sauce are the perfect holiday appetizer.  They’re light, nutritious, and packed with the flavors of fall.  Plus, these adorable morsels are bite-sized, so they won’t fill your guests up too much before the main course. 

Dining with the Doc: Spiced Apple Skyr Quinoa Cookies with Vanilla Maple Drizzle

Cookies that are healthy?  Yes, it’s possible.  These delightful morsels are packed with nutritious ingredients and are perfect for the holidays. 

#thereciperedux #siggis #holidaycookies

By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest.  I received coupons for free samples of siggi's yogurt.

I get nostalgic around the holidays, especially since I moved to Fort Lauderdale, leaving most of my family in the Northeast.  The holidays are a time to gather with loved ones, spend quality time together and enjoy good food.  Although we won’t be going up north for Christmas this year, I’m excited that my family will be coming to Florida for Thanksgiving and I’m cooking dinner!  I’ve already started bookmarking dozens of recipes for my holiday menu.  I'm trying to narrow it down, but I’m sure I’ll end up cooking way too much.  The focus of our holiday meal is usually on the appetizers and main course and by the time dessert comes around, everyone is too full to have much more than a thin slice of pie.  Specifically, apple pie was always a staple at the holidays when I was growing up.  Although my mom is a great cook, she's not a baker so it was usually store-bought.  When I heard about a recipe contest sponsored by siggi’s yogurt through the Recipe Redux, I immediately knew what kind of dish I wanted to make.  I decided to create a lighter dessert recipe that has all of the warm flavors and spices of the holiday season but won't leave you feeling over stuffed.  My Spiced Apple Skyr Quinoa Cookies with Vanilla Maple Drizzle are small and light and bake up soft and fluffy.  These delightful morsels are perfect for a little nibble after a heavy meal and they pack all of the flavors of yummy apple pie into one nutritious cookie.

Dining with the Doc: 4 Ingredient Pumpkin Spice Yogurt Parfaits

Enjoy the delicious flavors of fall with this hearty and nutritious breakfast parfait. 

#yougrtfarfait #stonyfieldblogger #pumpkinspice

Disclosure: As a Stonyfield Blogger, I received samples of Nature's Path and Stonyfield products for use in this post. As always, all opinions expressed are my own.

Are you a fan of the pumpkin spice craze that occurs this time of year?  Once fall comes around, the stores start lining their shelves with pumpkin spice products and the internet abounds with pumpkin recipes.  Personally, I’m still a fan of pumpkin spice because I love this time of year.  Since I moved to South Florida, I definitely miss the change of seasons (but not the brutal winters!).  It’s just not the same drinking a pumpkin spice latte in 80 degree weather.  But even if I can’t have the fall weather, I can still enjoy the wonderful autumn flavors.

Dining with the Doc: No-Bake Chocolate Cherry Almond Granola Bars

These nutty, no-bake granola bars are packed with nutrition and flavor!

Happy Nut Day!  No, I’m not nuts- today is actually National Nut Day!  And it just happens to coincide with this month’s Recipe Redux post day so we were all challenged to share a healthy nut-filled recipe. 
I love using nuts in all forms in my recipes- whole, sliced, chopped, nut butter, you name it!  They are actually one of the most nutritious snacks you can eat and are packed with many beneficial nutrients including heart-healthy unsaturated fats, protein, fiber, vitamins and minerals.

Dining with the Doc: Mediterranean Socca Pizza

Turn up the flavor at your next tailgating party with this Mediterranean-inspired pizza dish made with hummus and a simple chickpea crust.

#sabra #hummus #tailgating #thereciperedux

By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I was not compensated for my time.

Now that football season is underway, Sabra hummus is the perfect ingredient to use in your tailgating recipes.  It’s delicious, versatile and can be used to make your game day grubs more nutritious.  When I heard about the Sabra #TwoSpoons Tailgating Recipe Challenge through The Recipe Redux, I knew I had to enter.  After all, I’ve never been one to turn down a recipe challenge.  Plus, we eat Sabra hummus all the time in my house.  It comes in so many different flavors and pairs well with so many ingredients.  Hummus is made with chickpeas, tahini (sesame paste), oil, garlic and spices.  It’s commonly used as a dip but I also use it in sandwiches, wraps, salads, dressings, chili, you name it!  It’s also really good for you!  It’s filled with protein, fiber, healthy fats, and plenty of important vitamins and minerals like folate and iron.  Just two tablespoons of hummus will fulfill your bean recommendation for the week!

Reading with the Doc: "Natural Pregnancy Cookbook"

I'm so excited to announce the release of my latest cookbook, the Natural Pregnancy Cookbook: Over 125 Nutritious Recipes for Healthy Pregnancy.  Published by Hatherleigh Press and distributed through Penguin Random House, this book is available wherever books are sold. 

Pregnancy is truly a life-changing experience. During pregnancy, your body goes through profound changes, and you need the proper nutrients to fuel those changes.  The Natural Pregnancy Cookbook helps to make certain that your body has everything it needs during the many changes that accompany pregnancy.  The book also includes a wealth of information on eating while pregnant—from managing morning sickness and mid-day cravings, to knowing how much food is enough for you and your baby.    

Dining with the Doc: Crispy Chipotle Tofu and Black Bean Burritos

These protein-packed, vegetarian burritos are delicious, satisfying and freezer-friendly! 

#tofu #burritos #nasoya

Every now and then, I get a craving for a good burrito.  Although I’ve been known to make late-night runs to the local burrito chain (you know which one I’m talking about), it’s actually quite easy to make your own burritos at home.  And when you make your own burritos, you can stuff them with whatever ingredients you like- chicken, steak, tofu, beans, you name it!  It’s a good idea to make a large batch of burritos so that dinner (and even lunch) is set for a few days.  And the best part is that they freeze well, making them very convenient for those busy days when you need a quick and healthy meal.

Dining with the Doc: Banana Flax Bread

My Banana Flax Bread is packed with nutritious whole grains, flaxseed and Greek yogurt.  When it’s baking in the oven, it will make your whole house smell absolutely delicious! 

#bananabread #thereciperedux #naturalpregnancycookbook

Banana bread is the ultimate fall comfort food.  When the weather starts to get cooler, I often crave warm, comforting foods, and banana bread definitely fits the bill.  

We buy a lot of bananas in my house.  When they get a little past their prime and start to turn brown, I either freeze them for smoothies or make banana bread. And when it comes to making banana bread, the browner the better.  Brown bananas will be softer and sweeter- perfect for a delicious and moist final product.  

When I heard that this month’s Recipe Redux theme was Fantastic Freezer Meals, I knew I had to make my Banana Flax Bread.  Quick breads like banana bread are perfect for freezing.  When I get in a baking mood, I often bake large batches of cakes, cookies, muffins, etc. and then freeze them.  This way you always have a convenient, heat-and-eat breakfast or snack when you want one.



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