Pumpkin Spice Protein Smoothie

 

Smoothies are a mainstay for our family. During the summer months our breakfast is a fruit smoothie. We may make fewer smoothies during the colder months but it is still fun to explore a variety of options and ingredients for smoothies. Pumpkin makes us think of the fall, pumpkin patches, the turning of the leaves and the festivities to come.

Pumpkin is also a great healthy resource to include in the recipes we make including pancakes, muffins, chilis or smoothies. Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. What’s more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants can boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health. Pumpkin is very versatile and easy to add to your diet in both sweet and savory dishes. Incorporating pumpkin into your diet is a wonderful way to reap health benefits. Below is an easy recipe for a pumpkin spice protein smoothie.

Pumpkin Spice Protein Smoothie

Ingredients

• 5 1/3 ounces nonfat plain Greek yogurt 
• 1/2 cup canned pumpkin
• 1/2 large frozen banana
• 1 teaspoon pumpkin spice 
  
• 1 tablespoon maple syrup
• 1 scoop vanilla protein powder
• 1/2 cup ice cubes
  

Directions

1. Place all the ingredients in the blender. 
2. Blend until smooth.

Serve immediately. 

 

Nutritional Information 

Serves: 1. Serving size: 1 glass. Calories: 331; Fat: 2g; Sodium: 99g; Carbohydrate: 47g; Dietary Fiber: 7g; Protein: 33g.

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Monday Motivational Meal - Deviled Eggs

 

Deviled eggs are one of this family’s favorites. They are great as a side dish/appetizer for brunches, picnics, cookouts and backyard barbecues. They are great to bring along to a potluck. Summertime seems to call for a batch of homemade deviled eggs. Try our recipe and remember to serve them up on Livliga's right-sized healthy lifestyle side plates!

Get the recipe here.

 

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Monday Motivational Meal - Baked French Fries

 

Its seems life can't be lived without French fries. There is a way to enjoy them in a healthy lifestyle...bake them! Enjoy the crunchy flavorful goodness of a fry with our recipe...and make sure to serve them up on our award-winning, right-sized dinnerware for the life you want to live!

Get the recipe here.

 

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Monday Motivational Meal - Homemade Tortilla Chips

 

There is nothing easier than making homemade baked tortilla chips. Since they cook up in 10-15 minutes you can make them fresh whenever you need some. And the great thing about making your own is you can control how you make them and what you put on them. Check out our recipe and make sure to serve them up on your favorite Livliga plate!

Get the recipe here.

 

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Classic Deviled Eggs - A Summertime Favorite

 

To make my Deviled Eggs extra fancy I top them with 2 tiny shrimp you can find in cans at the grocery store and then sprinkle with paprika

Deviled eggs are one of this family’s favorites. They are great as a side dish/appetizer for brunches, picnics, cookouts and backyard barbecues. They are great to bring along to a potluck. Summertime seems to call for a batch of homemade deviled eggs.

Deviled eggs are amazingly easy to make and only require a few ingredients. A little mustard and vinegar make this version sing with taste. And smoked paprika provides the ultimate umami experience. Check out the tip on how to cook easy-peel hardboiled eggs to make the process stress-free.

Ingredients

• 6 large eggs

• 1/4 cup light mayonnaise

• 1 teaspoon Dijon mustard

• 1 teaspoon apple cider vinegar 
• 3/8 teaspoon kosher salt

• 1/8 teaspoon black pepper
• 1/8 teaspoon smoked paprika

Directions

1. Fill a medium saucepan with enough water to cover your eggs. Add eggs, cover, and cook until hard-cooked, about 12 minutes. Transfer eggs to an ice bath and let sit until chilled, about 6 minutes. Peel. Discard shells.

2. Halve eggs. Scoop yolks into a medium bowl. Add mayo, mustard, vinegar, salt, and pepper; mix until smooth. Scoop mixture into a zip-top bag and cut off corner. Pipe yolk mixture evenly between whites. Sprinkle evenly with paprika. Serve immediately. 

Recipe Tip:

To make easy-peel hardboiled eggs follow these tips. First put the carton of eggs upside down on your counter. Leave the eggs upside down while you bring the water to a boil. Turn the eggs upright and then place them one-by-one in the boiling water. Cook them for 12 minutes. Place in an ice bath or run cold water over the eggs until they are cool enough to hold. Peel with ease.

Nutritional Information

Serves: 6. Serving size: 2 halves. Calories per serving: 139; Fat 12g; Protein 6g; Carbohydrate 0g; Fiber 0g; Sugars 0g; Sodium 271mg.


 

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Quick Pickling – Kohlrabi and Apple

 

Last summer, thanks to joining a Farm Cooperative, I discovered quick pickling. I was presented a kohlrabi and wondered what I should do with. My go to for such conundrums is to check out Cooking Light. Low and behold I found a great Quick Pickling recipe that included kohlrabi! There is nothing more delectable than freshly made quick pickled fresh fruits and vegetables, especially during the warmer months. They go with absolutely every meal and can add something special to make each meal interesting, including backyard barbecues and picnics. Pickling is also great for the gut. Although quick pickling is stored for convenience and not for the long term, it still keeps easily in your refrigerator for a couple of weeks.  And keep in mind, the sugar you use is not all absorbed so the carbs per serving are only 5g and counts as a low carb food.

Kohlrabi and Apple Quick Pickles

Ingredients

• 2 cups rice vinegar
• 2 cups water
• ⅓ cup granulated sugar
• 1 tablespoon kosher salt
• 3 medium kohlrabi bulbs, peeled and thinly sliced (15 oz.)
• 1 small Honeycrisp apple, cored and thinly sliced (7 oz.)
• 1 small cucumber, thinly sliced (6 oz.)
• 4 garlic cloves
• 4 dill sprigs
• 2 tablespoons pickling spice
• 1 teaspoon coarsely ground black pepper
• ¼ teaspoon crushed red pepper

Directions

1. Combine vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, until dissolved.
2. Place kohlrabi, apple, cucumber, garlic, dill springs, pickling spice, black pepper, and crushed red pepper in a large bowl or 8 cup measuring cup. Pour hot vinegar mixture over kohlrabi mixture. Let stand and cool to room temperature, about 1 hour.
3. Transfer mixture evenly into 2 (1 quart) glass jars, covering kohlrabi mixture with vinegar mixture. Seal each jar with lid, and completely cool in refrigerator, about 4 hours. Store in refrigerator up to 2 weeks.

Nutritional Information

Servings: 2 quarts. Serving size: ⅔ cup. Calories per serving: 20; Fat 0g; Protein 1g; Carbohydrate 5g; Fiber 1g; Sugars 3g; Added sugars 1g; Sodium 64mg.

 

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Monday Motivational Meal—Easter Basket Egg Salad

 

Wondering what to do with all those hard-boiled decorated eggs you have leftover from Easter? Wonder no more! Fix up a delish egg salad to place over greens or to make a sandwich...its easy and family-friendly! Don't forget to serve it on Livliga's healthy lifestyle dinnerware...like our hues of blue Halsa pattern! So gorgeous!

Get the recipe here.

 

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Monday Motivational Meal—The Perfect Poached Chicken

 

Poached chicken can be a delicacy for dinner right after it has been cooked. The next day more of the same meat can be cut up in chunks and used in a Cobb salad. Additional dishes can be made where it can be included in omelets, chicken salad nestled in a half of a cantaloupe or used in an Asian wrap. The uses for poached chicken are not only versatile but also almost infinite. Our succulent poached chicken was served up on our Aveq dinnerware plate.

Get the recipe here.

  

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Monday Motivational Meal—Cooking Light Confetti Quesadilla with Shrimp

 

Celebrate the New Year with this colorful quesadilla with shrimp. It is easy to make and a festive food that is tasty...bound to be a family favorite...remember to serve it up on Livliga's Celebrate plates to make it a memorable meal! #CookingLight

Get the Recipe here.

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Cheese Soufflé in a Loaf Pan—Light & Airy!

 

For most of us we think of a cheese soufflé as something that needs to be made by a chef. It is actually easier than you think. And you don't even need to use a special soufflé dish to cook it in. Just use a loaf pan! 

Try this recipe I originally found in The Week magazine. You will find it is light in texture but hearty and satisfying in flavor.

 

Cheese Soufflé

Ingredients

3 tablespoons butter, plus extra for greasing the loaf pan

1/4 cup grated Parmesan cheese

1 shallot, minced

3 tablespoons unbleached flour

1 cup 2% milk

1 cup Gruyère cheese, shredded

1/2 teaspoon Kosher salt

1/4 teaspoon ground pepper

1/4 teaspoon dry mustard

Pinch of nutmeg

3 large eggs, separated

1/4 teaspoon cream of tartar

Directions

1. Place an oven rack in the middle position and heat oven to 350º. Grease the bottom and sides of an 8 1/2-by-4 1/2-inch loaf pan (preferably glass). Sprinkle 2 tablespoons Parmesan into pan and shake to coat evenly.
2. Melt 3 tablespoons butter in a medium saucepan over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Slowly whisk in milk. Bring to a simmer and cook, whisking constantly, until thickened and smooth, about 1 minute. Off the heat, whisk in the Gruyère, salt, pepper, mustard, and nutmeg. Transfer mixture to a large bowl. Whisk in yolks until completely incorporated, and set aside.
3. In a separate bowl, beat egg whites and cream of tartar (with an electric mixer/Kitchenaid at medium speed or by hand) until stiff peaks form.
4. Working with a quarter of the whites at a time, gently fold them into yolk mixture until almost no white streaks remain. Pour mixture into prepared pan and sprinkle with remaining 2 tablespoons Parmesan. 
5. Bake until top is nicley browned and center jiggles slightly, 25-30 minutes. Bring it straight from the oven to the table. 

Nutritional Information 

Serves 4. Calories per serving 311; Fat 22.7g; Sodium 571mg; Carbohydrate 10.5g; Dietary Fiber 0.2; Protein 16.8.

To make it a meal

Add a simple green salad with a light vinaigrette.

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Monday Motivational Meal—Slow Cooker French Onion Soup

 

It is winter so it is time for a heart-warming soup. This week we offer our Slow Cooker French Onion Soup. There are many wonderful things about onions. They are a nutrient dense food which also means they are low in calories. There is evidence to show they are heart healthy, diabetes and cancer fighting, mood boosting as well as great for our skin and hair. And on the practical side, they are a budget-friendly food with a long shelf life so they are easy to keep on hand, ready to be used in any recipe. We served up this classic in a gorgeous Celebrate bowl! 

Get the recipe here. 

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Monday Motivational Meal—Mediterranean Pasta With Heirloom Tomatoes

 

I have been revisiting old favorites recently. Especially those that are lighter and healthier. When you have been cooking for a family as long as I have there are many of them! Fresh tomato pasta is one such family favorite. Ever since I read the article about how store bought tomatoes have had the taste bred out of them I have been hunting down heirloom tomatoes. It is like Christmas everyday for me. This vegetarian tomato pasta, served up on Vivente, is a must try!

Try this recipe here.

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Sensational Sweet Potato Casserole

 A Wonderful Recipe for a Holiday Meal

It is wonderful when you can find recipes that are easy, tasty and memorable. These are particularly important to find when planning for holiday meals. Sweet potato casseroles are a favorite for many families. There are many recipes that have been handed down over the generations. The challenge with these recipes is that many have a lot of butter, sugar, cream and salt. These ingredients pack in the calories, fat and carbs.

A few years ago I discovered a wonderful, simple recipe for a sweet potato casserole that has a heavenly taste and is worthy of a holiday celebration. It originated with Ann Louise Gittelman author of the Fat Flush Diet.  This recipe is bariatric-friendly, diabetes friendly, kid-friendly and budget-friendly. It is a wonderful addition to our holiday spread and goes so well with roasted turkey. Everyone in the family loves it. We baked and served our casserole up in the Aveq Serving Bowl...perfect for holiday entertaining!

Sensational Sweet Potato Casserole

Ingredients

• 4 small/medium sweet potatoes, baked
• ⅓ cup unsweetened pineapple juice
• 1 egg, beaten
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2 tablespoons toasted coconut flakes (optional)
• Cooking Spray

Directions

1. Preheat oven to 350°.
2. Peel cooked sweet potatoes and mash them.
3. Blend in the pineapple juice. Add in the egg and spices and beat until light and foamy.
4. Pour into a casserole dish sprayed with cooking spray. Bake for 35 minutes
5. Once out of the oven sprinkle with toasted coconut flakes. Serve hot.

Nutritional Information

Servings: 5. Calories per serving: 119; Fat 1.6g; Sodium 71mg;  Carb 23.6g; Dietary Fiber 3.5g; Protein 3.4g.

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Monday Motivational Meal—Savory Bread Pudding with Spinach and Mushrooms

 

There is something so comforting and satisfying about a Savory Bread Pudding. It can also be packed full of goodness like this spinach and mushroom version. To portion our serving up right sized we used Livliga's Celebrate pattern...so inspiring!

Try the recipe here.

 

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Tasty Sloppy Joe—An Update on a Classic

 

There is nothing better than a Sloppy Joe when you are ready for a simple meal that can accommodate a few or many. This recipe is one that is also mindful of your pocketbook.  It has the classic flavor of a Sloppy Joe yet has been updated to be more health-balanced. Try it out and see what you think!

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• ½ yellow bell pepper, finely chopped
• 1 celery stock
• 2 cloves garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper
• 1 pound lean ground beef
• 1 can (15 ounces) tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon brown sugar
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 4 hamburger buns, split and toasted
  

 

Directions

1. In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, garlic, salt and pepper. Cook, stirring frequently, until vegetables are softened, 5-7 minutes.
2. Add ground beef to skillet. Breaking up meat with your spoon. Cook until no longer pink, 6-8 minutes.
3. Stir tomato sauce and next four ingredients into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6-8 minutes.
4. Spoon onto buns and serve immediately.

 
Nutritional Information
Servings: 4. Calories per serving: 404. Fat 13g; Sodium 917mg; Carbohydrate 35.2g; Fiber 8g; Protein 41.8g


To make it a meal: add a handful of carrot sticks and a piece of fruit, like an apple cut into sections. Or for a dinner try baked fries and a simple tossed green salad

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Individualized Homemade Pizzas—Fresh Family Fun

Individualized pizzas are an easy inspiration at home that is smile-making, delicious and able to be personalized to each person’s eating style. Because it is freshly made it is more tasty and satisfying than a frozen or take out pizza. Also, as it is homemade, you can control the ingredients that go into each pizza so the calories, fat, salt as well as protein can be tailored to your needs. It makes for a fun family DIY dinner when you are ready for a little celebrating or…just because.

It is possible to make your own pizza dough, however, to make it even easier, we buy ready made dough at the grocery store. We have found that Whole Foods has whole-wheat fresh pizza dough in the refrigerator section and King Soopers has regular white flour pizza dough in their refrigerator section. It is possible to freeze the dough so buy two and freeze one in anticipation of another fun pizza night ahead.

Ingredients

• Store bought whole wheat pizza dough
• ¾ cup low-fat store-bought marinara sauce
• ½ cup torn basil leaves
• 2 cups cremini mushrooms, thinly sliced
• 8 ounces turkey sausage, cooked and crumbled
• 6 whole bottled pepperoncini, stems removed and cut into ¼-inch slices
• 1½ cups shredded reduced fat mozzarella cheese
• 2 tablespoons grated Parmesan
• Cooking Spray, olive oil
• Cornmeal for cookie sheet
• Flour for rolling out dough
• Pizza Hot Stone

Directions

1. Preheat oven to 500°F or highest setting.
2. Separate dough into 4 equal parts rolled into a ball.  Place them on a plate or cutting board that has been sprayed with cooking spray and let warm and rise until about double (should take about 45 minutes). Roll out each ball separately into 9 in rounds on a lightly floured surface. Pinch together any tears.
3. Place the rolled out dough on a cookie sheet that has been dusted with cornmeal. Prick the dough in about 8 places with a fork. Transfer the pizza round to the pizza stone. Cook for 2-3 minutes until underside is browned. Remove from oven. Repeat process with each pizza round.
4. Flip the cooked dough over to place toppings. Spread about 2 tablespoons of the marinara sauce onto each crust, leaving ½ inch border. Scatter ¼ of the basil, mushrooms, cooked sausage, and pepperoncini evenly over the sauce on each pizza. 
5. Mix the cheeses together and scatter ¼ of the mixture over the top of each pizza.
6. One at a time slide the pizzas back on to the pizza stone. Bake until the cheese is bubbling and golden brown and the crust is browned and crispy, 3-4 minutes.
7. Cut the pizzas into wedges and serve hot.

Nutritional Information

Serving size: 1 pizza. Calories: 320; Fat 10g; Sodium 1013g; Carbohydrates 36g; Fiber 6g; Protein 21g.

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Monday Motivational Meal

For a quick lunch with a sophisticated taste, this quesadilla can’t be beat and you will be surprised at how others in the family will like it. Check out our Arugula and Shredded Cheddar Quesadillas recipe! Yum! It is healthy and delightful on our Vivente portion control dinner plate.

You can find the recipe here!

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Monday Motivational Meal - Simple Shrimp Soft Tacos

Enjoy this Simple Shrimp Soft Tacos recipe that is kid-friendly! This do-it-yourself meal is easy and fun to do with the whole family. Serve it up on our very own children's line, Kidliga!


Try this recipe here!

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MyPlate Sweet Potato Pancakes with Maple Balsamic Mushrooms and a Livliga Twist

Livliga has been honored to be a National Strategic Partner of USDA MyPlate for a number of years now.  The ChooseMyPlate.gov website is an incredibly robust resource available for free to the public. It amazes me how many people are not aware of this.  One of the areas of information is the many healthy recipes available that are also budget-friendly. Every recipe provides the nutritional information as well as the MyPlate Food Groups represented so you can ensure you prepare a healthy, balanced meal. 

We thought we would try out the Sweet Potato Pancakes with Maple Balsamic Mushrooms recipe. Not only is it a budget-friendly recipe, it is also one that is both savory and sweet and can be served either for brunch or dinner. We love upside-down dinners in our family so these pancakes fit the bill.

The pancakes are beautiful to look at and so appealing with the mushrooms layered between each pancake. In execution what I found was that three medium sweet potatoes made the pancakes more like eating smashed sweet potatoes.  I thought I could make the pancakes a little lighter and provide a specific measurement of sweet potato other than “three medium sweet potatoes” described in the current recipe. Depending on what your grocery store offers, three medium sweet potatoes can vary greatly in size. The first time I did this recipe I ended up with over 3 cups of sweet potato, which was way too much. With a little experimentation, I found 1 cup of sweet potato was the right amount to make wonderful pancakes.

The sautéed mushrooms with maple syrup and balsamic vinegar was delicious with the sweet potato pancake. I added a pinch of Gayle’s Herb Salt to the mushroom mixture, which further enhanced the flavor.  With the syrup as the sauce for the mushrooms, there is no need for added syrup or butter that you might add with traditional pancakes.

To complete the meal I added an arugula salad with a few mixed berries and light vinaigrette. The plate was so beautiful to look at and the tastiness of the sweet potato pancakes with the arugula salad was so satisfying. We served our meal up on Livliga’s Celebrate pattern.

This meal seemed festive and special, even though it was so easy to prepare. The whole family thought it would be a great meal to offer up to friends and family for a Sunday brunch in addition to becoming an anytime family favorite.

MyPlate Sweet Potato Pancakes with Maple Balsamic Mushrooms and a Livliga Twist

Ingredients

For Sweet Potato Pancakes:

• 1 cup sweet potato, baked and mashed (about 1 medium sweet potatoes or yams with orange flesh)
• 1 cup non-fat milk
• 1 egg, beaten
• 1 tablespoon vegetable oil 
• 1 cup white whole wheat flour
• 2 teaspoon baking powder 
• 1 teaspoon Kosher salt
• Cooking spray, as needed 

For Balsamic Maple Mushrooms:

• 1 pound cremini and/or white button mushrooms, quartered 
• 1 tablespoon vegetable oil
• 2 pinches of Gayle’s Salts (or 1 pinch of Herbes de Provence and 1 pinch Kosher salt)
• ⅓  cup maple syrup
• 1 tablespoon balsamic vinegar 

Directions 

1. Bake or microwave sweet potato until soft; let cool. Peel and mash potato, using an electric mixer. Measure 1 cup.
2. Add milk, egg, and vegetable oil to potato; mix. Sift together dry ingredients and add to potato mixture. Mix on low until just blended. 
3. Heat non-stick skillet or griddle over medium heat; coat skillet with cooking spray.
4. Use ¼  cup of batter per pancake (LivSpoons are handy for this), ladling into hot skillet. Wait until pancake bubbles and looks slightly dry on top before flipping over.
5. While pancakes are cooking, heat 1 tbsp vegetable oil in another skillet (preferably cast-iron) over medium flame.
6. Add quartered mushrooms and toss  to coat with oil and add Gayle’s Salts . Let simmer, stirring occasionally, until juices run. 
7. Add maple syrup and balsamic vinegar to pan and stir until mixed. Let simmer until sauce reduces and thickens.
8. To serve, use 3 pancakes and ¼ of the mushroom mixture. Place one pancake on a plate then alternate with balsamic maple mushrooms as you stack the pancakes. Leave a few mushrooms and some of the syrup mixture to top off each stack.

Nutritional Information:
Serves: 4. Serving size: 3 pancakes with ¼ of the mushroom mixture. Calories: 342. Total Fat 8.9g; Saturated Fat 1.4g; Sodium 725mg; Total Carbohydrate 57.5g; Dietary Fiber 4.7g; Total Sugars 24.5g; Protein 11.3g.



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Slow Cooker Brisket with Onions—Simple and Scrumptious

 A slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Hanukkah and for all-types of entertaining. Because of its simplicity and scrumptious flavor, it is sure to become a family favorite. We served ours up on our festive Livliga pattern Celebrate!

I was fortunate to grow up with friends and family who are Jewish. Being included in Hanukkah celebrations was fun and the foods served were delicious. This past year my husband and I got hooked on the Amazon series The Marvelous Mrs. Maisel. At the beginning of the series, in just about every episode, Mrs. Maisel brings a prepared brisket to an audition or to the talent manager at a local comedy club. It brought back memories of those wonderful Hanukkah celebrations and the oh-so-delicious brisket I ate. It made me want to recreate the dish.

To complete the memory I also wanted to serve up latkes with the slow cooked brisket. I searched around, tweaked some recipes and the ultimate results for brisket and latkes is below. I did produce a healthier version of the original recipes but without giving up any of the deliciousness. The tastes lived up to the fond memory and all those gathered around the table enjoyed the dishes.

Slow Cooker Brisket with Onions

Ingredients 

• 1 large yellow onion, thinly sliced 
• 2 garlic cloves, smashed and peeled 
• 1 first cut of beef brisket (4 pounds), trimmed of excess fat 
• 1 teaspoon Kosher salt 
• 1 teaspoon ground pepper 
• 2 cups low-sodium chicken broth 
• 2 tablespoons chopped fresh parsley leaves, for serving 

Directions 

1. In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
2. If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven.

Nutritional Information

Serves: 12. Calories: Calories: 289; Total Fat 9.4g; Saturated Fat 3.6g; Cholesterol 135mg; Sodium 124mg; Total Carbohydrate 1.6g; Dietary Fiber 0.3g; Total Sugars 0.6g; Protein 46.4g.

Seasonal Roasted Root Vegetable Latkes 

(Originally from Cooking Light)

Ingredients

• 3 cups roasted root vegetables (potato, parsnip, carrot, turnip, sweet potato), finely chopped (about 14 oz.)
• 1/4 cup finely grated onion
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons unbleached all-purpose flour
• 2 tablespoons instant potato flakes
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil, divided
• 1/2 cup light sour cream
• 2 teaspoons prepared horseradish
• 1 teaspoon small fresh dill sprigs

Directions 

1. Place first 11 ingredients in a bowl, stirring to combine. 
2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add 1/4 cup vegetable mixture to pan; flatten slightly. Repeat procedure 5 times to form 6 latkes; 
3. Cook 2 minutes on each side or until golden. Place latkes on a plate; keep warm. 
4. Repeat procedure with remaining 2 tablespoons oil and remaining vegetable mixture. 
5. Combine sour cream and horseradish in a bowl. Top each latke with about 2 teaspoons sour cream mixture. Sprinkle with 1 teaspoon dill sprigs.

Nutritional Information

Serves: 6. Serving Size: 2 latkes. Calories: 196; Fat 14g; Satfat 2g; Unsatfat 11; Protein 4g; Carbohydrates 15g; Fiber 2g; Sugars 4g; Sodium 247mg.

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