Cranberry Jalapeno Cheese Spread

Ingredients   1 cup dried cranberries 1/2 cup packed brown sugar 1/2 cup orange juice 4 teaspoons chopped seeded jalapeno pepper 1 tablespoon lemon juice 1 teaspoon grated orange zest 1/4 teaspoon Chinese five-spice powder 1 package (8 ounces) reduced-fat cream cheese Assorted crackers   Preparation   In a small saucepan, combine the first seven[…]

Rosemary-Pecan Mashed Sweet Potatoes

These make-ahead mashed potatoes are perfect for potato lovers who are craving something sweet.   Ingredients   3 lb. small sweet potatoes 1 1/2 c. pecans, broken into pieces 2 tbsp. olive oil 1/4 c. Grated Parmesan cheese 1/8 tsp. cayenne 3 tsp. roughly chopped fresh rosemary 3 tbsp. pure maple syrup Kosher salt   Preparation   Heat oven to 425°F. Prick sweet potatoes[…]

Roasted Pumpkin Seeds

Pumpkin seeds (also known as pepitas) are delicious roasted and can be eaten either with or without the hulls. You may have seen the flat, dark green pumpkin seeds available at your local grocer, but unshelled pumpkin seeds are what you’ll use in this roasted pumpkin seeds recipe. This recipe also works for squash seeds, including the beloved spaghetti[…]

Smoky Butternut Squash Dip

This recipe for butternut squash tahini dip is a great way to incorporate a seasonal vegetable into a low-carb snack everyone can enjoy. Similar to hummus, this dip uses tahini but is made primarily with butternut squash instead of chickpeas. Dates add a little natural sweetness to complement the squash, while coriander, ginger, and cinnamon add layers[…]

Baked Salmon with Almond Flaxseed Crumbs

This recipe combines the crunch of nuts and flaxseed with the texture of tender salmon for a main dish with lots of anti-inflammatory omega-3 fatty acids. The bulbs of the scallions are a source of FODMAPs, so using only the scallion greens in this recipe keeps it IBS-friendly.   Ingredients   1/4 cup toasted whole almonds 2 tablespoons flaxseeds 1/4[…]