Oven Roasted Garlic and Asparagus

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asparsgus 24 no


This recipe was actually an accident that happened about 5 years ago, but was such a hit, I make it every year now. I had found a wonderful recipe for roasted asparagus, and after I put it in the over, I forgot to set the timer for the over.

The result, was amazing. The kids even loved it, they called it green french fries. So here is the recipe.


Olive oil

1-2 pounds of Fresh asparagus

2 tablespoons of minced garlic (or more if you like)

Salt to taste

Pepper to taste


Preheat oven to 350 degrees

wash asparagus and trim the woody ends off. Place the asparagus and garlic on a baking sheet that is at least 1 inch deep. Coat with olive oil, add salt and pepper, mix well with your hands. Put in the oven for about 15 – 20 minutes, depending on how crispy you like them. Stir once while it is cooking.

Serves about 6 people

Nutrition Facts (per serving)

64 Calories

5 grams total Fat

0 chol.

99 mg sodium (approx)

5 gram carbs

2 grams of dietary fiber

3 grams protein.

Image: bongo vongo

Healthier Marshmallow Sweet Potato Casserole

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marshmellow sweet potato


This is just one of those kind of recipes that somehow make it onto the dinner tables of most Americans, on Thanksgiving, even though, I am fairly sure that everyone is well aware that this is in no way shape or form healthy.

Or at least it wasn’t until now.

Now, there isn’t much I can do about the marshmallows, other than tell you to buy kosher (they have slightly less sugar) but you can certainly remove the pound or so of brown sugar that normally goes in the dish. Okay, so maybe it isn’t a pound, but it is usually enough to cause sugar shock.

This is a much healthier version, although you should probably stick to only 1 serving which, for the record is only about ½ of a cup.


Healthier Marshmallow Sweet Potato Casserole



2pounds orange-fleshed sweet potatoes
2tablespoons unsalted butter
1(8-ounce) can crushed pineapple, well drained
2tablespoons Stevia In The Raw® Bakers Bag
1/2teaspoon salt
Freshly ground pepper
Marshmallows, preferably kosher


Preheat the oven to 400°. Coat an 8-inch square baking dish with cooking spray and set aside.

Bake the potatoes until they are soft 45 to 60 minutes. When cool enough to handle, peel the potatoes and place the flesh in a mixing bowl.

Mash the potatoes, using a fork or, if the potatoes are fibrous, whirl them in a food processor. Add the butter and mix until blended. Mix in the pineapple, stevia, salt and pepper. Spread the potato mixture in the prepared baking dish, smoothing the top. Cover with marshmallows, arranging them ½-inch apart in one layer. (If desired, the dish can be covered, and refrigerated overnight; bring to room temperature before baking.)

Bake the casserole for 20-25 minutes, or until the marshmallows are brown and crusty.

Let sit for 15 minutes before serving.

Nutrition Information

Per Serving: 220 calories, 4g fat (2g saturated fat), 46g carbohydrate, 3g protein, 4g dietary fiber, 250 mg sodium.
Courtesy our friends at InTheRaw


Cranberry Pumpkin Coffee Cake

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Looking for something just a little different, yet still healthy?

Here is an amazing coffee cake that is not only delicious, but it actually more healthy than not.


Recipe Ingredients

1-1/2 cups all-purpose flour
1 tbsp baking powder
1/2 cup sugar
1 tbsp vanilla extract
1/4 cup (1/2 stick) melted Butter or maragrine Sticks*
1/4 cup Low Fat Milk *
2 large Eggs, whites only
1/2 cup unsweetened apple sauce
1 cup pure canned pumpkin
1/2 cup cranberries
Non-Stick Cooking Spray – Butter Flavor *
powdered sugar for dusting (optional)


Preheat oven to 350°.

Combine all ingredients except for cranberries in a large mixing bowl and mix with a hand mixer until smooth.

Fold in the cranberries.

Spray a Bundt pan with non-stick spray. Pour batter into the Bundt pan and bake for 30 to 40 minutes (until toothpick comes out clean).

Let the cake cool before removing from the Bundt pan; cut into slices and top with powdered sugar, if desired.

 Makes 10 servings.

Nutrition Per Serving:

Calories 173
Protein 3g
Carbohydrates 29g
Fat 5g
Saturated Fat 2g
Mono Fat 1g
Poly Fat 0g
Trans Fatty Acid 0g
Cholesterol 6mg
Sodium 177mg
Dietary Fiber 2g
Total Sugars 13g

* For this recipe the following Smart Balance® products were used;

Smart Balance® Low Fat Milk and Omega-3s,   Smart Balance® Blended Butter Sticks,  Smart Balance® Non-Stick Cooking Spray – Butter Flavor


Roasted Pumpkin Spiced Butternut Squash

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Enjoy this rich harvest recipe filled with roasted flavor and only 4 simple healthy ingredients. The little bit of pumpkin spice helps to make this one side dish that everyone will love!.


24 oz butternut squash, peeled and cut in 1-inch chunks
2 tbsp Smart Balance® Cooking Oil
1/4 cup light brown sugar, packed
1 tsp pumpkin spice


Preheat the oven to 400° F.

Place the squash on a sheet pan and drizzle with the oil, brown sugar and pumpkin spice; toss well.

Arrange the squash in one layer and roast for 35 minutes, until the squash is tender, turning half way with a metal spatula.

Nutrition Facts

Makes 4 servings. 3/4 cup per serving.

 Nutrition Per Serving:

Calories 192
Fat 7g
Saturated Fat 1g
Trans Fatty Acid 0g
Poly Fat 2g
Mono Fat 4g
Cholesterol 0mg
Sodium 11mg
Carbohydrates 34g
Dietary Fiber 3g
Total Sugars 17g
Protein 2g

Image and Recipe: Smartbalance.com

Healthy Breakfast – Cranberry Orange Scones

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Carnberry Orange Scones


Start the day off right with a healthy breakfast, even if you are in a hurry. Make ahead of time, for a grab and go healthy breakfast treat or they can be made in less than 30 minutes.

The tangy tartness of the cranberries paired up with the zest of orange makes this a winner for breakfast or even as a sweet healthy dessert.


3/4 cup Fat Free Milk (*Smart Balance® Fat Free Milk and Omega-3s)
1/4 cup sugar
1 tbsp orange zest
2 tsp vanilla extract
1 large egg
Non-Stick Cooking Spray (*Smart Balance® Non-Stick Cooking Spray)
1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp salt
4 tbsp chilled Butter alternative or Margarine sticks (*Smart Balance® Blended Butter Sticks)
1 cup dried cranberries
1 egg, white only (lightly beaten)
1 1/2 tbsp sugar


Preheat the oven to 375 F°. Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with non-stick cooking spray.

Combine the flours, baking powder and salt, in a large bowl, mixing well. Cut in chilled butter or margarine with a pastry knife, until the mixture resembles coarse meal. Gently fold in dried cranberries. Add milk mixture, stirring just until moist. Be careful not to over mix.

Place the dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, flattening to about 3/4” thick. Using a knife, gently cut the dough into 10 wedges (do not cut all the way through). Brush the egg white over the dough and sprinkle evenly with sugar. Bake until golden, about 25-28 minutes, depending on your oven.

Serve warm. Makes 10 scones.

Nutrition per serving

Calories 213
Fat 5g
Saturated Fat 2g
Trans Fatty Acid 0g
Poly Fat 1g
Mono Fat 2g
Cholesterol 25mg
Sodium 301mg
Carbohydrates 36g
Dietary Fiber 2g
Total Sugars 16g
Protein 5g


* Smart Balance products were used for this particular recipe, but you can certainly substitute your favorite healthy brands.

Recipe and Image: SmartBalance.com