by The Puritan's Pride Editorial Team
We know that we share our passion for health and wellness with you. That’s why, in the spirit of giving this season, two of our associates are sharing their favorite holiday recipes, showing how they put a nutritious twist on the dishes passed down from one generation to the next.
Kërstin loves her grandfather’s crepe recipe but wanted a healthier replacement for the whole milk and butter that come along with it. She and her grandmother, Eleanor, subbed whole wheat flour and low-fat milk for a lighter twist on this traditional Scandinavian dish.
Mix dry ingredients in large bowl. Stir in wet ingredients and mix until smooth. Preheat pan on medium heat on stove. For each crepe, lightly spray pan and pour ¼ cup of batter into pan. Rotate pan so that crepe is thin and even and flip once crepe is golden brown. When other side is also golden brown, remove from pan. Serve warm.
Makes 13 crepes.
Add fresh fruit and sugar-free Cool Whip to these crepes for a decadent holiday display that’s light on calories.
Marilyn, a former Puritan’s Pride warehouse associate, is both proud and excited that her granddaughter, Nicolette, recently joined the Puritan’s Pride Marketing team. Together, they perfected their family’s favorite stuffed peppers recipe, substituting some of the less healthful ingredients without losing the taste that reminds them of the Christmases they share at Marilyn’s home.
Get your vegetables in with this red and green stuffed pepper recipe, made with brown rice for an extra nutritious spin!
Preheat oven to 300 degrees. Sauté onion in pan with olive oil until fragrant. Add chopped meat to pan and mix until meat is cooked. While meat is cooking, make pouch of boil-in-bag brown rice separately, following the instructions on the package. Add rice to onion and meat mixture. Add salt, pepper, chopped fresh parsley, and chopped fresh dill to taste. Mix in lemon juice and can of tomato sauce. Cut off pepper tops and remove seeds. Stuff pepper with meat and rice mixture. Add one inch of water to baking dish and add stuffed peppers standing up. Bake in oven for 1 hour.
Makes 6 servings.