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Hasselback Apple Crisp from the 2012 DietsInReview Holiday Card

We are off today celebrating the Christmas holiday with our families and friends. If you’re stopping by DietsInReview today, we want to say welcome and thank you! Each of the millions of people who visit us each month have made our fifth year an exciting one, not to mention a successful one. We appreciate you and hope you’ll drop by often in 2013, too!

While we’re kicking up our feet and enjoying a little downtime, we wanted to share our 2012 holiday card with you! It’s not just any card with well wishes for the season and new year, it comes with a pretty fantastic treat that we dreamed up. Flip the card over (or in this case, keep reading) and you’ll find one of our most unique recipe creations ever … the Hasselback Apple Crisp!

We figured the potato couldn’t be having all the fun with this trendy slicing method and applied it to our favorite fall fruit – the apple. Use any apple you like, we prefer Honeycrisp and Granny Smith.
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10 Healthy Cookie Recipes for Your Cookie Exchange Party

‘Tis the season for exchanging cookies! Around the holiday season cookie exchange parties have become an exciting tradition. Each person takes one cookie from another person’s cookie tray, and the idea is to walk out with a variety of delicious treats. The only downside is they aren’t usually too good for us. Cookies can be packed in calories, fat, and sugar and certainly a culprit in the holiday weight gain game.

We love a good cookie and a good cookie exchange too, so we hope you’ll share some of these healthier cookie recipes that we’ve found. Ingredients like whole grain flour, dried fruits, applesauce, fresh vegetables, and even chocolate make for some pretty splendid desserts!

Vegan Chocolate Chip Cookies

Our healthy chocolate cookie is not only tasty but vegan friendly, too. The recipe calls for bananas, maple syrup, and dark chocolate. There is no butter and barely any added sugar. Also, the Vegan Chocolate Cookies taste delicious with a tiny scoop of light vanilla ice cream!
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Whole Wheat Chicken Pot Pie Makes a Healthier Comfort Food

If you’re like us, you start craving hearty comfort foods when the weather takes a chilly turn. The warm, filling satisfaction of a bowl of chili, pot roast or steamy apple crisp is enough to cure even the harshest cases of winter blues. One of our favorite comfort food recipes is this chicken pot pie, which features a whole wheat crust and milk instead of cream for a healthy-yet-delicious twist on a classic.

You won’t find any condensed soup in this recipe as it’s made completely from scratch yet remains surprisingly simple to throw together. From start to finish it requires just one hour and yields four generous servings to feed even the hungriest of eaters in your home.


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Pimp That Recipe: The Ultimate (Healthier) Chocolate Chip Cookie

By Abra Pappa for NutritiousAmerica.com

What is more delicious than warm chocolate chip cookies fresh out of the oven? Not much I tell ya, not much. We all should have a reliable, delicious chocolate chip cookie recipe in our back pocket to wow impromptu guests and convince our kids that we are, indeed, super mom.

Trouble is most cookie recipes begin with ingredients that need..well.. pimping! I encourage you to push beyond your baking comfort zone to try this nutrient dense, crazy delicious treat. The ingredients here should easily be added to your arsenal of real food, health promoting pantry staples.

So let’s pimp that recipe!
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Homemade Blackberry Muffins are a Sweet Vacation Souvenir

Last week I ran far, far away from home, where it’s been six-digit temperatures for the better part of the summer, in to the cool, loving arms of Portland, Oregon. I’ve never been to that part of the country and I can say it was just about love at first sight. To you Portlanders – well done! It’s one of the most beautiful, friendly, genuinely unique places I’ve ever visited.

I took in the scenic hikes at Mt. Hood, enjoyed tastings at local wineries, had lunch at the downtown food carts, and even picked up a bottle of honey (my go-to souvenir for any vacation). One of the things I loved the very most were the blackberries. They were very much in season while I was there, with many restaurants advertising all sorts of blackberry treats. The ones I enjoyed most were right out of a basket at the Portland Farmers Market on the PSU campus. Plump, juicy, and perfectly sweet… they were a far cry from any blackberry I’m used to having in Kansas.

When I returned home, I couldn’t get that sweet taste out of my mind. So this weekend, I made due with the blackberries I had access to and made what my husband called the best muffins I’ve ever baked. It seemed only right to share them with you.

I wanted a muffin that would let the blueberries shine, not be too heavy, and complement a breakfast rather than be the main course. I found a recipe that I could easily modify over at DozenFlours.com. Her recipe was great as-is, but I had to add a few of my own tricks to truly make it mine, make it a touch healthier, and help me savor that Portland blackberry flavor I was after.
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