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Tag: walnuts

  • What Is “Pine Mouth Syndrome”?  | NutritionFacts.org

    Why do some pine nuts cause a bad taste in your mouth that can last for weeks?

    The reason I make pesto with walnuts instead of the more traditional pine nuts isn’t only because walnuts are probably healthier with 20 times more polyphenols, but also because of a mysterious phenomenon known as PMS. Not that PMS. Pine mouth syndrome is characterized by what has become my favorite word of the week: cacogeusia, meaning a bad taste in your mouth. You can get cacogeusia from heavy metal toxicity, seafood toxins, certain nutritional and neurologic disorders, or the wrong kind of pine nuts. “Termed ‘Pine Mouth’ by the public, cases present in a roughly similar fashion: a persistent metallic or bitter taste beginning 1–3 days following ingestion of pine nuts lasting for up to 2 weeks.”

    As I discuss in my video Pine Mouth Syndrome: Prolonged Bitter Taste from Certain Pine Nuts, thousands of cases have been reported, and it doesn’t seem to matter if the pine nuts are raw or cooked. Could the cause be an unidentified toxin present in some varieties of non-edible pine nuts? Indeed, “out of more than 100 species of the Pinus genus, [only] 30 are considered to be edible by the Food and Agriculture Organisation of the United Nations.”

    Researchers analyzed pine nut samples from consumers who had fallen ill and found that, indeed, they all contained nuts from Chinese white pine, which is not reported to be edible. That tree is typically used only for lumber. You can see photos of inedible and edible pine nuts below and at 1:36 in my video.

    More photos can be seen here and at 1:40.

    We don’t know it’s the Chinese white pine nuts, though, until we put it to the test. Researchers gave study participants six to eight Chinese white pine nuts. Most hadn’t ever heard of pine mouth syndrome, and they all developed symptoms. We still don’t know exactly what it is in those nuts that causes such a bizarre reaction. We know to stay away from those kinds of pine nuts.

    So, what kinds of pine nuts are on shelves in the United States? All kinds, apparently, “including those associated with pine mouth.” You can see more examples below and at 2:19 in my video.

    Unsurprisingly, hundreds of cases of PMS have been reported in the United States. Most of the implicated nuts “were predominantly reported to be labeled from or originating from Asia, and in most cases China,” as seen here and at 2:30 in my video.

    The European Union demanded that China stop sending them toxic nuts, which they did beginning in 2011. “This export restriction likely resulted in a global export restriction of these species to the US as well,” given the decline in cases going into 2012, as shown below and at 2:47. 

    Rare cases still occur, though, as evidenced by an active Facebook group entitled “Damn you, Pine Nuts.” The primary reason I made this video is to allay fears should this ever happen to you. “There are no proven therapies for PMS. The only treatment is to cease ingesting implicated nuts and to wait for symptoms to abate.” Thankfully, pine mouth syndrome appears to be benign and goes away on its own.

    Michael Greger M.D. FACLM

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  • What Should We Eat?  | NutritionFacts.org

    What Should We Eat?  | NutritionFacts.org

    Here is a review of reviews on the health effects of animal foods versus plant foods.

    Instead of looking only at individual studies or individual reviews of studies, what if you looked at a review of reviews? In my last video, I covered beverages. As you can see below and at 0:20 in my video Friday Favorites: What Are the Best Foods?, the majority of reviews found some effects either way, finding at least some benefits to tea, coffee, wine, and milk, but not for sweetened beverages, such as soda. As I explored in depth, this approach isn’t perfect. It doesn’t take into account such issues as conflicts of interest and industry funding of studies, but it can offer an interesting bird’s-eye view of what’s out in the medical literature. So, what did the data show for food groups? 

    You’ll note the first thing the authors did was divide everything into plant-based foods or animal-based foods. For the broadest takeaway, we can look at the totals. The vast majority of reviews on whole plant foods show protective or, at the very least, neutral effects, whereas most reviews of animal-based foods identified deleterious health effects or, at best, neutral effects, as you can see at 1:14 in my video. 

    Let’s break these down. As you can see in the graph below and at 1:23, the plant foods consistently rate uniformly well, reflecting the total, but the animal foods vary considerably. If it weren’t for dairy and fish, the total for animal foods would swing almost entirely neutral or negative. 

    I talked about the effects of funding by the dairy industry in my last blog, as well as substitution effects. For instance, those who drink milk may be less likely to drink soda, a beverage even more universally condemned than dairy, so the protective effects may be relative. They may arise not necessarily from what is being consumed, but rather from what is being avoided. This may best explain the fish findings. After all, the prototypical choice is between chicken and fish, not chicken and chickpeas.

    Not a single review found a single protective effect of poultry consumption. Even the soda industry could come up with 14 percent protective effects! But, despite all of the funding from the National Chicken Council and the American Egg Board, chicken, and eggs got big fat goose eggs, as you can see below and at 2:20 in my video. 

    Also, like the calcium in dairy, there are healthful components of fish, such as the long-chain omega-3 fatty acids. Not for heart health, though. In “the most extensive systematic assessment of effects of omega-3 fats on cardiovascular health to date,” increasing intake of fish oil fats had little or no effect on cardiovascular health. If anything, it was the plant-based omega-3s found in flaxseeds and walnuts that were protective. The long-chain omega-3s are important for brain health. Thankfully, just like there are best-of-both-worlds non-dairy sources of calcium, there are pollutant-free sources of the long-chain omega-3s, EPA, and DHA, as well.

    The bottom line, as you can see below and at 3:04 in my video, is that when it comes to diet-related diseases, such as obesity, type 2 diabetes, mental health, bone health, cardiovascular disease, and cancers, even if you lump together all the animal foods, ignore any industry-funding effects, and just take the existing body of evidence at face value, nine out of ten study compilations show that whole plant foods are, in the very least, not bad.

    However, about eight out of ten of the reviews on animal products show them to be not good, as shown in the graph below and at 3:24 in my video.

    This reminds me of my Flashback Friday: What Are the Healthiest Foods? video, which you may find to be helpful for some broad takeaways.

    If you missed my previous video, check out Friday Favorites: What Are the Best Beverages?.

    The omega-3s video I mentioned is Should Vegans Take DHA to Preserve Brain Function?.

    For more on eggs, see here.

    On fish, go here.

    And, for poultry, see related posts below. 

    Michael Greger M.D. FACLM

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  • The Best Zucchini Bread

    The Best Zucchini Bread

    Moist and delicious, this has been dubbed the best zucchini bread by so many people!

    This zucchini bread recipe make two loaves that are extra moistwith a warm cinnamon flavor (and a handful of nuts if you’d like)!

    slices of The Best Zucchini Bread in a stack

    Zucchini is great for baking. It can be added to brownies, cakes, muffins, or pumpkin bread.

    • Adding shredded zucchini to bread makes baking extra moist.
    • It’s easy to make with ingredients you likely have on hand.
    • This zucchini bread recipe freezes well or keeps for a few days on the counter.
    • This zucchini bread recipe makes two loaves, so it’s perfect to make one to enjoy and one to give away (or freeze).

    How to Prepare Zucchini for Bread

    Peeling zucchini: There is no need to peel medium or small zucchini as the skin is very thin and will not add noticeable flavor or texture. If you’re using an extra large zucchini from the garden, it can be peeled and the seeds should be removed by scraping with a spoon.

    Grating zucchini: This recipe uses grated zucchini. Use the larger holes on a box grater or a food processor grater (don’t dice or chop it). Once grated, do not squeeze the zucchini dry, as the liquid keeps it moist.

    Zucchini Bread ingredients in a clear glass bowlZucchini Bread ingredients in a clear glass bowl
    Two loaf pans of Zucchini Bread mix ready to go into the ovenTwo loaf pans of Zucchini Bread mix ready to go into the oven

    How to Make Zucchini Bread

    Like most quick bread recipes, this zucchini loaf is easy to make and requires just a few minutes of prep time. I line my loaf pans with parchment paper to make the bread extra easy to remove.

    1. Grate Zucchini: Use the larger side of a box grater to shred zucchini.
    2. Prep Wet & Dry Ingredients: Combine wet and dry ingredients in separate bowls (recipe below).
    3. Combine: Stir wet and dry ingredients just until moistened.
    4. Bake: Pour into prepared pans and bake.

    Variations

    • add chopped walnuts or pecans
    • swap the cinnamon for other warm spices like pumpkin pie spice, or add a pinch of nutmeg
    • dried cranberries or raisins are a great addition
    • swap out the walnuts for chocolate chips or mini chocolate chips
    Fresh cooked Zucchini Bread in loaf panFresh cooked Zucchini Bread in loaf pan

    Tips For The Best Zucchini Bread

    • Small to medium zucchinis (or even summer squash) work best.
    • Ensure ingredients are at room temperature.
    • Combine the dry ingredients with a whisk, this acts a bit like sifting the flour.
    • Do not overmix.
    • Cooking times can vary slightly, so be sure to check the bread early and bake just until a toothpick comes out clean.
    Sliced loaf of Zucchini BreadSliced loaf of Zucchini Bread

    Freezing and Storage

    You can store zucchini bread on the counter for up to 2 days. It’s very moist, so if you’ll be keeping it longer than 2 days, refrigerate or freeze it.

    Freezer: Like most quick bread, zucchini bread can be frozen. Be sure to cool completely first. Freeze it in slices wrapped in plastic wrap and then aluminum foil. Freezing in slices makes it easy to thaw just as much as you’d like to eat.

    More Zucchini Treats

    Did you make this homemade Zucchini Bread? Be sure to leave a rating and a comment below!

    slices of The Best Zucchini Bread in a stackslices of The Best Zucchini Bread in a stack

    4.95 from 2286 votes↑ Click stars to rate now!
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    The Best Zucchini Bread

    This Zucchini Bread recipe makes two extra moist loaves with a hint of cinnamon.

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.

    • In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.

    • In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.

    • Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.

    • Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.

    • Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

    • This recipe should be baked in 8×4-inch loaf pans (not 9×5-inch pans).
    • Use the larger side of a box grater to shred the zucchini. There is no need to peel it first unless it is a very large garden zucchini with thick skin.
    • If the zucchini is extra large (from the garden), you may need to scrape out some of the seeds with a spoon.
    • Do not squeeze the zucchini dry, moisture is needed for this bread.
    • Store zucchini bread at room temperature for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to refrigerate or freeze it.
    • To freeze, cool completely, wrap tightly in plastic, then place in zip freezer bag for up to a year. 

    Calories: 208 | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Bread, Breakfast, Dessert, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    moist and light The Best Zucchini Bread with a titlemoist and light The Best Zucchini Bread with a title
    close up of The Best Zucchini Bread with writingclose up of The Best Zucchini Bread with writing
    The Best Zucchini Bread with a titleThe Best Zucchini Bread with a title
    The Best Zucchini Bread in a pan and sliced with a titleThe Best Zucchini Bread in a pan and sliced with a title

    Holly Nilsson

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  • Carrot Banana Bread

    Carrot Banana Bread



    While the ingredients may seem odd, the reviews speak for themselves.

    Carrot banana bread is the best of both worlds; an easy and moist banana bread filled with carrots, walnuts, and coconut.

    It’s a favorite way to use up overripe bananas.

    Carrot Banana Bread with coconut and walnut with butter

    Ingredients in Carrot Banana Bread

    This bread is the perfect marriage of banana bread and carrot cake.

    • Bananas and Carrots – bananas and carrots add sweetness, flavor, and lots of moisture to this bread.
    • Mayonnaise – Mayonnaise is made of eggs and oil so while it may seem odd, it is the secret ingredient to a perfect loaf.
    • Flour – I use all purpose flour as the base of this recipe and a bit of baking soda to help it rise.
    • Chopped Walnuts – add a nutty crunch. Swap them for chopped pecans if you prefer.
    • Flaked Coconut – adds an extra layer of flavor. You can use shredded coconut, but flaked coconut adds better texture.
    Ingredients for carrot banana bread in a glass bowlIngredients for carrot banana bread in a glass bowl

    How To Make Banana Carrot Bread

    This simple banana carrot bread recipe is as easy as 1, 2, 3!

    1. Mash bananas with mayo and egg. If using frozen bananas, allow them to thaw and slightly drain.
    2. Combine dry ingredients and stir in the wet ingredients just until incorporated.
    3. Fold in the nuts and pour into the prepared pan.

    Over-mixing can cause quick breads or muffins to become too dense and heavy. Mix just until moistened, the batter should be very slightly lumpy.

    Carrot banana bread in a loaf panCarrot banana bread in a loaf pan

    How to Store

    Store carrot Banana bread at room temperature for up to 3 days or in the fridge for up to a week.

    To Freeze: Carrot Banana bread freezes beautifully. Cut it into slices and wrap them individually or place them in an air tight container.

    More Favorite Banana Bread Recipes

    Did your family love this Banana Carrot Bread? Be sure to leave a rating and a comment below!

    Carrot Banana Bread with coconut and walnut with butterCarrot Banana Bread with coconut and walnut with butter
    5 from 113 votes↑ Click stars to rate now!
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    Carrot Banana Bread

    This is the best of both worlds, banana bread with a filling of carrots, walnuts, and coconut in a moist, deluxe batter.

    Prep Time 20 minutes

    Cook Time 55 minutes

    Total Time 1 hour 15 minutes

    Prevent your screen from going dark

    • Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper.

    • In a medium bowl, combine mashed bananas, mayonnaise, and egg.

    • In a large bowl, whisk flour, sugar, baking soda, and salt. Add the banana mixture and stir just until moistened.

    • Gently fold in walnuts, coconut, and carrots.

    • Pour the batter into a prepared pan and bake 55-65 minutes or until a toothpick comes out clean.

    • Remove from the pan and cool on a wire rack.

    • Banana carrot bread can be stored in an airtight container at room temperature for several days or tightly wrapped for up to a week.
    • This bread freezes beautifully! Wrap individual slices and store them in freezer bags for up to three months.

    Calories: 189 | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 268mg | Potassium: 165mg | Fiber: 2g | Sugar: 17g | Vitamin A: 936IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Bread, Dessert
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    slices of Carrot Banana Bread with walnuts and writingslices of Carrot Banana Bread with walnuts and writing
    loaf of Carrot Banana Bread in the pan with writingloaf of Carrot Banana Bread in the pan with writing
    Carrot Banana Bread with butter and a titleCarrot Banana Bread with butter and a title
    loaf of Carrot Banana Bread and slices with butter with a titleloaf of Carrot Banana Bread and slices with butter with a title




    Holly Nilsson
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  • Carrot Cake Cupcakes

    Carrot Cake Cupcakes

    These carrot cupcakes are a moist and delicious dessert!

    Carrot cupcakes turn a favorite dessert into delicious cupcake packed with shredded carrot, nuts, and pineapple.

    plated Carrot Cake Cupcakes

    Ingredients for Carrot Cake Cupcakes

    Quick and easy, just mix the dry ingredients into the wet, add the goodies, then bake!

    • Milk & Vinegar: You can replace this combination with buttermilk. This mixture adds flavor, moisture, and helps the cupcakes rise.
    • Flour: All-purpose flour is the base of this recipe, while baking soda is the leavening agent for rise.
    • Warm Spices: These add flavor, of course. You can replace them with pumpkin pie spice or add a pinch of nutmeg or cloves for extra warmth.
    • White: Is added for sweetness.
    • Coconut Oil: Along with applesauce, coconut oil adds moisture. It can be replaced with unsalted butter.
    • Eggs: Use large room temperature eggs for better blending.
    • Carrots: For the best texture, grate the carrots yourself with the large holes on a box grater.
    • Add-Ins: Walnuts add a lovely crunch (substitute pecans), while pineapple adds moisture and flavor. We love raisins and coconut but feel free to mix and match the add ins to your liking.

    Frosting Options

    milk , flour , apple sauce , salt , baking soda , sugar , walnuts , coconut , spices , coconut oil , vinegar , eggs , pineapple , carrots , spices , and vanilla to make Carrot Cake Cupcakesmilk , flour , apple sauce , salt , baking soda , sugar , walnuts , coconut , spices , coconut oil , vinegar , eggs , pineapple , carrots , spices , and vanilla to make Carrot Cake Cupcakes

    How to Make Carrot Cake Cupcakes

    Carrot Cake is one of those desserts I’m known for, and I’m always asked to bring it to gatherings.

    1. Make the soured milk and set aside.
    2. Whisk the dry ingredients (except sugar) in a medium bowl.
    3. In a separate bowl, cream the eggs, sugar, and oil until smooth. Stir in applesauce, vanilla, and soured milk (as per the recipe below).
    4. Add flour and stir until just combined. Fold in carrots, walnuts, pineapple, and raisins.
    5. Bake in muffin cups until a toothpick comes out clean.
    adding dry ingredients together to make Carrot Cake Cupcakesadding dry ingredients together to make Carrot Cake Cupcakes
    adding wet ingredients with sugar to make Carrot Cake Cupcakesadding wet ingredients with sugar to make Carrot Cake Cupcakes
    adding carrots , coconut and pecans to bowl to make Carrot Cake Cupcakesadding carrots , coconut and pecans to bowl to make Carrot Cake Cupcakes
    Carrot Cake Cupcakes batter in a bowlCarrot Cake Cupcakes batter in a bowl

    Pro Tips

    • Avoid overmixing the batter otherwise, the cupcakes won’t rise properly.
    • For best results, use an ice cream scoop to fill the muffin cups for equal-sized cupcakes.
    • Wrap the cupcakes separately before freezing so you can add one to a backpack or briefcase and they’ll be thawed in no time!
    • For fewer calories, enjoy carrot cake cupcakes with a dusting of powdered sugar or swirl on a tangy cream cheese frosting!
    • Or, try this easy icing recipe for decorating cupcakes, too.
    cooked Carrot Cake Cupcakes in the sheet pancooked Carrot Cake Cupcakes in the sheet pan

    Storage

    Keep leftover carrot cake cupcakes in a covered container at room temperature for up to 3 days. Freeze the cooled cupcakes in a zippered bag for up to 2 months.

    Did your family enjoy these Carrot Cake Cupcakes? Be sure to leave a rating and comment below!

    Carrot Cake Cupcakes with a bite taken out of oneCarrot Cake Cupcakes with a bite taken out of one

    4.88 from 25 votes↑ Click stars to rate now!
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    Carrot Cake Cupcakes

    Carrot Cake Cupcakes are tender, moist, and fully loaded with pineapple, nuts, raisins, and carrots!

    Prep Time 20 minutes

    Cook Time 18 minutes

    Total Time 38 minutes

    an empty muffin panan empty muffin pan

    • Preheat the oven to 350°F. Line 24 muffin cups with liners.

    • Place the apple cider vinegar in a ¾ cup measuring cup. Fill the remaining space in the cup with milk. Stir and set aside.

    • In a medium bowl, whisk flour, baking soda, salt, cinnamon and ginger.

    • In a separate bowl, combine sugar, coconut oil, & eggs until smooth. Stir in apple sauce, vanilla, and soured milk.

    • Add flour mixture stirring just until combined.

    • Fold in carrots, walnuts, pineapple, and raisins. Do not over mix.

    • Fill each muffin cup ⅔ full and bake for 18-20 minutes or until an inserted toothpick comes out clean.

    These cupcakes can be topped with vanilla buttercream or cre.

    Calories: 193 | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 137mg | Potassium: 127mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1515IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Carrot Cake Cupcakes with frosting and a titleCarrot Cake Cupcakes with frosting and a title
    Carrot Cake Cupcakes with cream cheese icing with writingCarrot Cake Cupcakes with cream cheese icing with writing
    Carrot Cake Cupcakes with a bite taken out and writingCarrot Cake Cupcakes with a bite taken out and writing
    Carrot Cake Cupcakes plated and close up photo with a bite taken out with writingCarrot Cake Cupcakes plated and close up photo with a bite taken out with writing

    Holly Nilsson

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  • Carrot Cake Oatmeal

    Carrot Cake Oatmeal

    Carrot cake oatmeal is like having dessert for breakfast.

    Shredded carrots and warm seasonings are stirred into a hearty bowl of oatmeal with a swirl of homemade cream cheese yogurt on top.

    Carrot Cake Oatmeal with cream cheese yogurt

    Ingredients for Carrot Cake Oatmeal

    Carrot cake oatmeal tastes like dessert for breakfast! It’s an easy-to-cook morning meal that’s packed with protein, fiber, and good all-day-energy.

    • Oatmeal – This recipe uses old-fashioned oats, also known as rolled oats, as they have the best texture. You can use quick oats but may have to adjust the milk/water.
    • Carrots – Shred the carrots on the larger side of a box grater before adding to the oatmeal.
    • Liquid – I use a combination of water and milk to make these oats nice and creamy. Any type of milk can be used.
    • Add ins – Add in anything you like to add to carrot cake. I love raisins and chopped nuts. Try pecans, almonds, coconut or pineapple.

    The Best Topping

    This carrot cake oatmeal is topped with a cream cheese yogurt that resembles frosting. It’s pprotien packed and delicious. Be sure to let the cream cheese soften for faster whipping.

    salt oats milk carrot yogurt cinnamon walnuts butter cream cheese vanilla brown sugar and raisins to make Carrot Cake Oatmealsalt oats milk carrot yogurt cinnamon walnuts butter cream cheese vanilla brown sugar and raisins to make Carrot Cake Oatmeal

    How to Make Carrot Cake Oatmeal

    Easy and delicious is what this cozy breakfast recipe is all about!

    1. Simmer the oats with water, milk, brown sugar, cinnamon, carrots, and raisins.
    2. While the oatmeal is cooking, the cream cheese yogurt.
    3. Stir in the butter and nuts and top with the cream cheese yogurt.
    adding spices to milk to make Carrot Cake Oatmealadding spices to milk to make Carrot Cake Oatmeal
    cooked milk and spices to make Carrot Cake Oatmealcooked milk and spices to make Carrot Cake Oatmeal
    adding ingredients to make cream cheese yogurt for Carrot Cake Oatmealadding ingredients to make cream cheese yogurt for Carrot Cake Oatmeal
    pot of Carrot Cake Oatmealpot of Carrot Cake Oatmeal

    Storing and Reheating Oatmeal

    • Keep leftover carrot cake oatmeal in a covered container in the refrigerator for up to 4 days. Cream cheese yogurt should be stored separately.
    • Reheat portions in the microwave or on the stovetop, adding milk as needed.
    • Freeze portions in zippered bags for up to a month and thaw overnight in the refrigerator.
    • Cream cheese yogurt is also delicious spread over waffles, or used as a dip for French toast sticks.

    Got Oats?

    Did you make this Carrot Cake Oatmeal? Leave us a rating and a comment below!

    Carrot Cake Oatmeal with cream cheese yogurtCarrot Cake Oatmeal with cream cheese yogurt

    5 from 1 vote↑ Click stars to rate now!
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    Carrot Cake Oatmeal

    Start your morning off right with this sweet and creamy carrot cake oatmeal with a cream cheese yogurt swirl!

    Prep Time 20 minutes

    Cook Time 20 minutes

    Total Time 40 minutes

    a saucepana saucepan

    • In a medium saucepan over medium heat, bring water, milk, brown sugar, cinnamon, vanilla extract, and salt to a boil. (Keep an eye on it to ensure it doesn’t boil over)

    • Add the oats, carrots, and raisins, reduce the heat to medium low, and let simmer for 18 to 21 minutes stirring frequently so the milk doesn’t burn.

    • While the oatmeal is cooking, in a small bowl whisk the cream cheese until fluffy and smooth. Gradually add the yogurt, stirring after each addition. Stir in the cinnamon.

    • Remove the oats from the heat and stir in walnuts and butter. Top with the cream cheese and additional walnuts if desired.

    Leftover oatmeal can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a little bit of milk, stirring until heated through. 

    Calories: 370 | Carbohydrates: 51g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 211mg | Potassium: 490mg | Fiber: 5g | Sugar: 25g | Vitamin A: 5752IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Carrot Cake Oatmeal with a titleCarrot Cake Oatmeal with a title
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    Carrot Cake Oatmeal with cream cheese yogurt and a titleCarrot Cake Oatmeal with cream cheese yogurt and a title
    Carrot Cake Oatmeal in the pot and bowls with a titleCarrot Cake Oatmeal in the pot and bowls with a title

    Holly Nilsson

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  • Brussels Sprout Salad

    Brussels Sprout Salad

    This Brussels sprout salad has all the color, crunch, flavor, and goodness you could ever want in a salad!

    Shredded Brussels sprouts, fruit, nuts, and cheese are tossed with a bright and tangy vinaigrette.

    bowl of Brussels Sprout Salad and bowl of brussels

    A Crisp & Crunchy Salad

    • Just prep, dress, and toss, Brussel sprout salad is delicious as a side or lunch.
    • Raw Brussels sprouts taste similar to coleslaw mix but slightly sweeter.
    • This salad recipe stays crispy and crunchy longer than regular greens, so it’s perfect to make a day ahead.
    pomegranate , apple , cranberries , lemon , Brussels sprouts , feta and walnuts with labels to make Brussels Sprout Salad

    Ingredients for Brussels Sprout Salad

    Brussels Sprouts – Many stores sell shaved Brussels sprouts but you can also shred raw whole Brussels sprouts yourself (directions below). Replace Brussels sprouts with any type of coleslaw mix.

    Fruit – Red apples are sweeter while green apples are tart and tangy – either will work. Pomegranate seeds (arils) and dried cranberries add sweetness.

    Cheese – Feta is both salty and creamy and can be replaced with goat cheese or shaved parmesan cheese.

    Nuts – I love walnuts, pecans, or almonds in this salad. If you’d like to make this nut-free, try pumpkin seeds or sunflower seeds.

    Other Additions – Try adding red onion or a sprinkle of crispy bacon.

    The Dressing

    The dressing for this salad is very simple. It’s sweet and tangy – and perfect on a shaved Brussels sprouts salad. Honey can be replaced with maple syrup. If you’d prefer a store-bought dressing, choose a sweet and tangy vinaigrette or even coleslaw dressing.

    How to Shred Brussels Sprouts for Salad

    1. Remove any discolored leaves. Cut off the very end of the stem.
    2. Use the slicing blade of a food processor or slice them very thinly with a sharp knife or mandoline.
    3. Rinse the shredded sprouts in cold water and drain well before using.
    a bowl of ingredients for brussels sprout salad

    How to Make Brussel Sprout Salad

    1. Combine all the dressing ingredients in a jar and shake well.
    2. Prep the Brussels sprouts in any of the methods listed in the recipe below, and rinse and dry them.
    3. Toss chopped apples with lemon juice and then combine all ingredients (per the recipe below) in a large mixing bowl.
    4. Toss with dressing before serving.
    brussels sprout salad topped with feta and pomegranate

    Tips for Brussels Sprouts Salad

    If you shred your own Brussels, they can be rinsed and will last a week in the fridge before preparing the salad.

    Keep leftover Brussels sprouts salad in a covered container for up to 3 days in the refrigerator.

    More Brussels Side Dishes

    This Brussel sprout salad is a favorite – however we love Brussels almost any way you serve them!

    Did you love this Brussels Sprouts Salad? Leave us a comment and a rating below!

    Brussels sprout salad in a white bowl topped with feta and pomegranate

    5 from 72 votes↑ Click stars to rate now!
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    Brussels Sprout Salad

    Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts are tossed in a tangy honey dijon vinaigrette.

    Prep Time 20 minutes

    Cook Time 10 minutes

    Total Time 30 minutes

    • In a small jar, combine olive oil, cider vinegar, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Shake well to mix.

    • Toast the nuts in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 4 minutes.

    • Shred Brussels sprouts, rinse well, and dry.

    • Chop the apple and toss with 1 teaspoon lemon juice.

    • In a large salad bowl, combine Brussels sprouts, apple, dried cranberries, pomegranate arils, walnuts, and feta cheese.

    • Drizzle with dressing, toss to coat, and serve.

    To Shred Brussels Sprouts:

    1. Rinse Brussels sprouts and cut off a small piece of the stem end. Remove any discolored leaves.
    2. Run Brussels sprouts through your food processor, slice on a mandoline slicer, or slice with a knife as thinly as possible.
    3. Place shaved sprouts in a bowl of cold water to rinse and then drain well (I use my salad spinner).

    Shaved brussels sprouts can be kept up to one week in the fridge.

    Calories: 281 | Carbohydrates: 28g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 149mg | Potassium: 516mg | Fiber: 6g | Sugar: 17g | Vitamin A: 910IU | Vitamin C: 100mg | Calcium: 101mg | Iron: 1.9mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Salad, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Brussels Sprout Salad with cranberries and a title
    Brussels Sprout Salad with feta and a title
    ingredients to make Brussels Sprout Salad in a bowl and mixed dish with a title
    close up of Brussels Sprout Salad with a title

    Holly Nilsson

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  • Easy Rocky Road

    Easy Rocky Road

    This rocky road recipe is one of the easiest treats to make!

    Chocolate and peanut butter are tossed with nuts and marshmallows. Simply chill, slice, and enjoy.

    Rocky Road squares on a plate

    An Easy No-Bake Treat

    You may have heard of Rocky Road ice cream, and this treat has the same flavor in a fudgy little bite.

    • Quick & Easy: Since it’s no-bake, rocky road is quick to prepare.
    • Customizable: Swap out ingredients, and add nuts or your favorite dried fruits.
    Square of Easy Rocky Road on a cutting board

    Ingredients in Rocky Road

    The ingredients you need to make Rocky Road are pretty simple and you very likely already have them on hand!

    I use a combination of chocolate, peanut butter, nuts, and marshmallows.

    I usually choose pecans or walnuts but you can use whatever nuts you like best (or have on hand)!

    You can use colored marshmallows instead of white, add raisins or dried cherries, chocolate chips or cereal bits.

    Use your imagination and your family’s favorites to create a dessert square everyone will love!

    • Chocolate chips: Semi-sweet chocolate chips keep this treat from being too sweet; dark chocolate chips can also be used.
    • Peanut butter: Use either creamy or crunchy peanut butter.
    • Nuts: Walnuts and peanuts add texture and flavor. Swap in almonds or pecans if you’d like.
    • Mini marshmallows: These give a great texture and add sweetness. While I prefer the flavor with white marshmallows, you can use fruit-flavored marshmallows in place.
    Ingredients for Easy Rocky Road in a pot

    How to Make Rocky Road

    Rocky Road is a simple and easy candy that doesn’t require lots of attention. No messing around with candy thermometers or worrying about temperatures.

    1. Melt the peanut butter and chocolate together over low heat according to the recipe below.
    2. Cool slightly and stir in the add ins.
    3. Chill, slice, and enjoy. 
    plated Rocky Road

    Hurray for Holiday Treats!

    Did you make this easy Rocky Road recipe? Leave us a rating and a comment below!

    Rocky Road squares on a plate

    5 from 65 votes↑ Click stars to rate now!
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    Rocky Road

    This easy Rocky Road recipe is a simple fudgy treat loaded with chocolate, peanut butter, nuts and marshmallows!

    Prep Time 20 minutes

    Cook Time 0 minutes

    Chill Time 2 hours

    Total Time 2 hours 20 minutes

    2 QT Baking Dish with white background

    • Line a 9 x 9 inch pan with parchment or foil.

    • In a medium-sized pot over low heat, melt together the chocolate chips and peanut butter, mixing until smooth.

    • Stir in walnuts and peanuts and remove from heat. Allow to cool for 3-4 minutes.* Fold in the marshmallows until coated.

    • Spread mixture into the lined pan and refrigerate for 2 hours or until firm.

    • Cut into 16 squares and serve.

    The chocolate and peanut butter can be melted in the microwave at 60% power for 45 seconds. Stir and continue cooking until melted, stirring every 30 seconds.
    *It is important to cool the chocolate mixture a bit so that the marshmallows remain intact and do not melt.
    Place Rocky Road in a sealed container or wrap it up tight in plastic. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

    Calories: 306 | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 262mg | Fiber: 3g | Sugar: 15g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Candy, Cookies, Dessert, Party Food
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    close up of Rocky Road squares and writing
    close up of Rocky Road with a title
    Rocky Road with nuts and a title
    Rocky Road on a plate and close up with a title

    Holly Nilsson

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  • Fruit Cake

    Fruit Cake

    Dense and moist, and brimming with plump raisins, candied fruits, and nuts, frut cake is a classic Christmas treat!

    It’s as aromatic as it is delicious and makes a wonderful, make-ahead hostess gift!

    fruit cake on a serving board

    What is Fruit Cake?

    Fruitcake, sometimes called Christmas Cake or Plum Cake, is one of the oldest recipes around! Originally, fruitcakes were prepared to preserve fruits and nuts by baking them in a dense cake. It has certainly been transformed throughout the generations into the festive, holiday offering it is today!

    • Gourmet: This easy recipe makes a loaf of fruitcake filled with jewel-toned dried fruits, nuts, and fragrant spices.
    • Make-ahead: Fruit cake should be made well in advance (even months in advance) and it freezes well.
    • Perfect gift: Homemade fruit cake can be wrapped in parchment paper and tied with a ribbon or twine for a thoughtful and personalized gift.
    ingredients to make fruit cake including flour, sugar, currants, butter, walnuts, raisins, coffee, peel, eggs, baking powder, almonds, dates, cherries, and spices

    Ingredients for Fruit Cake

    Batter – Keep fruitcake batter rich and moist using grape juice (or apple juice). Use all-purpose flour, real butter, and large eggs for the best results.

    Fruits – Dark or golden raisins, currants, dates, and candied cherries are the standard fruits for fruitcake, this recipe also has a kick of citrus peel to bring the flavors up a notch. You can find these ingredients in the baking aisle, however, I’ve included links above as well.

    Ensure the cherries are candied or glazed, not maraschino cherries. The citrus peel can be orange peel, lemon or a mixture. As long as the measurements are the same, you can replace the fruits with other dried candied fruits such as pineapple or apricots.

    Nuts – Walnuts and almonds are used in this recipe, but you can mix and match any variety of nuts, like pecans or even macadamia nuts.

    Spices – This recipe only needs a dash of allspice and cinnamon to accent the other ingredients. You can add 1/2 teaspoon ground ginger or use homemade spice blends like apple pie spice or pumpkin pie spice will really punch up the flavors!

    fruit and nuts in a bowl for fruit cake
    wet and dry ingredients to make fruit cake in separate bowls
    ingredients to make fruit cake in glass bowls
    fruit cake ingredients in a glass bowl all mixed together

    How to Make Fruit Cake

    1. Whisk the dry ingredients as described in the recipe below.
    2. Cream the wet ingredients and add the dry ingredients.
    3. Fold in the fruit and nuts mixture. Pour batter into a prepared pan and bake.
    4. Let the cake rest for a few weeks and cut using a serrated knife.

    While optional, I highly recommend soaking the fruit cake in rum or brandy. Dip cheesecloth in rum and wrap it around the cake before it goes into the refrigerator.

    coffee in a bowl for fruit cake
    cheese cloth and coffee in a glass bowl for fruit cake
    homemade fruit cake ingredients covered in cheese cloth
    slices of fruit cake and a whole loaf behind

    How to Store Fruit Cake

    Fruit cake should be refrigerated for at least 3 to 4 weeks before eating. It can be stored in the refrigerator for up to 3 months and in the freezer for up to a year!

    I leave the alcohol-soaked cloth on the fruit cake when freezing, wrap it in plastic wrap or aluminum foil, and then place it in an airtight container or freezer bag.

    Festive Holiday Favorites

    Did your family love this Old Fashioned Fruit Cake? Be sure to leave a rating and a comment below!

    fruit cake on a serving board

    5 from 5 votes↑ Click stars to rate now!
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    Old Fashioned Fruit Cake

    Homemade fruit cake brings warm holiday flavors with candied fruits, plump raisins, and crunchy nuts.

    Prep Time 20 minutes

    Cook Time 3 hours 20 minutes

    Chill Time & Cool Time 2 hours 45 minutes

    Total Time 6 hours 25 minutes

    Author Holly Nilsson

    8x4 Inch Loaf Pan with white background

    Parchment Paper with white background

    • Place all chopped fruits and nuts in a medium bowl. Stir to combine

    • Preheat the oven to 300°F.

    • Whisk flour, baking powder, allspice, and cinnamon in a bowl and set aside.

    • In a large bowl cream butter and sugar with an electric mixer on medium speed until soft and fluffy.

    • Add eggs, one at a time, beating after each addition. Add grape juice.

    • Add dry ingredients a bit at a time, mixing after each addition. Fold in the fruit mixture.

    • Line two 8-inch x 4-inch cake pans with parchment paper. Fill the cake pans and bake for 70-80 minutes or until evenly browned.

    • Remove from the oven and let the cakes cool in the pan for 45 minutes. Lift out of the pans and cool completely on a wire rack.

    • Soak two pieces of cheesecloth with rum and wrap around each loaf. Cover, and let sit for at least a week. Repeat the process if desired. The cake may also be served plain.

    Store fruit cake tightly wrapped in the fridge for up to 3 months or in the freezer for up to 6 months. 

    Calories: 570 | Carbohydrates: 98g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 124mg | Potassium: 696mg | Fiber: 6g | Sugar: 47g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    close up image of slice of fruit cake with writing
    slice of fruit cake on a plate with writing
    slices of fruit cake with the whole loaf behind, with writing
    images of fruit cake slices with a title

    Recipe Slightly Adapted. “Inexpensive Fruit Cake”. Recipe. Purity Cook Book. Winnipeg, MB, 1932. 50. Print.

    Holly Nilsson

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  • Pear and Walnut Salad – Simply Scratch

    Pear and Walnut Salad – Simply Scratch

    This Pear and Walnut Salad is the perfect fall and winter salad. Special enough for the holidays or served with a causal dinner at home. This salad consists of slices of juicy pear, crispy fried shallots, crumbed blue cheese and candied walnuts with peppery baby arugula and drizzled with a super simple sherry walnut vinaigrette.

    Pear and Walnut Salad

    There are three major things that make up a good salad.

    1. Good lettuce. Like spinach, kale or arugula etc.

    2. Toasted nuts (or seeds). Bonus points if they’re candied.

    3. Cheese. Really any will do, but especially goat cheese, parmesan, feta, brie and of course blue cheese.

    Pear and Walnut SaladPear and Walnut Salad

    In this pear and walnut salad, I’ve covered all the bases. Peppery arugula, sweet and juicy sliced pears, tart pomegranate arils, tangy blue cheese and, my favorite… the crispy fried shallots and candied walnuts. Because this salad has a lot going on, I kept the dressing easy; just roasted walnut oil, aged sherry vinegar, salt and pepper.

    ingredients for Pear and Walnut Saladingredients for Pear and Walnut Salad

    To Make This Pear Walnut Salad You Will Need:

    for the fried shallots:

    • shallot – For delicate and sweet onion flavor.
    • unsalted butter – Lends fat and flavor and aids deep caramelization of the shallot.
    • kosher salt – Draws out flavor and helps soften the shallots while caramelizing.

    sherry walnut vinaigrette:

    • aged sherry vinegar – Adds acidity with a slightly sweet, rich and nutty flavor.
    • kosher salt – Enhances the flavors in the vinaigrette.
    • freshly ground black pepper – For added bite and flavor.
    • roasted walnut oil – Lends richness and delicious nutty flavor.

    for the salad:

    • baby arugula – A fresh leafy green that is slightly bitter and peppery.
    • pear – Use ripe, but overly ripe, bartlett, bosc or red pears. You only need 2, so pick your favorite.
    • candied walnuts – Adds delicious texture and crunch, nutty and sweet flavor.
    • blue cheese – Adds creaminess and sharp, earthy and tangy flavor.
    • pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
    • freshly ground black pepper – For added bite and flavor.

    candied walnutscandied walnuts

    You can make the candied walnuts a few days in advance or the morning of.

    shallots and butter in skilletshallots and butter in skillet

    Make the Fried Shallots:

    In a small skillet, add 1 large, thinly sliced shallot, 1 tablespoon unsalted butter and a pinch oven kosher salt. Cook over medium to medium-low, stirring often and breaking up the shallots.

    fried shallotsfried shallots

    Adjust the heat to avoid burning. Once golden brown, transfer to a plate lined with paper towel to cool. The shallots will crisp up as they cool.

    Pear and Walnut SaladPear and Walnut Salad

    Arrange 5 ounces baby arugula onto a large platter or among individual bowls. Top with sliced pear, candied walnuts, fried shallots, blue cheese and pomegranate arils.

    Pear and Walnut SaladPear and Walnut Salad

    Drizzle the vinaigrette over top.

    Pear and Walnut SaladPear and Walnut Salad

    And serve!

    This pear walnut salad has so much flavor and texture. I promise you’re going to love it!

    Pear and Walnut SaladPear and Walnut Salad

    Enjoy! And if you give this Pear and Walnut Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Pear and Walnut SaladPear and Walnut Salad

    Yield: 6 servings

    Pear Walnut Salad

    This Pear and Walnut Salad is the perfect fall and winter salad. Special enough for the holidays or served with a causal dinner at home. This salad consists of slices of juicy pear, crispy fried shallots, crumbed blue cheese and candied walnuts with peppery baby arugula and drizzled with a super simple sherry walnut vinaigrette.

    Prep Time: 25 minutes

    Cook Time: 10 minutes

    Total Time: 35 minutes

    FOR THE SHALLOTS:

    • 1 large shallot, thinly sliced
    • 1 tablespoon unsalted butter
    • 1 pinch kosher salt

    FOR THE VINAIGRETTE:

    • 2 tablespoons aged sherry vinegar
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons roasted walnut oil

    FOR THE SALAD:

    • 5 ounces baby arugula
    • 2 pears, cored and thinly sliced
    • 1/2 cup candied walnuts, more or less to taste
    • 2 ounces crumbled blue cheese
    • 1/4 cup pomegranate arils
    • freshly ground black pepper, to taste

    MAKE THE FRIED SHALLOTS:

    • In a small skillet, add the shallots, butter and a pinch of kosher salt. Cook over medium to medium-low heat, stirring often until golden.

    • Transfer the shallots to a plate lined with paper towel and let cool. They’ll crisp up as they cool.

    MAKE THE VINAIGRETTE:

    • In small bowl or jar, add the vinegar, salt and pepper. Stir until the salt dissolves. Add in the oil, stir and set off to the side.

    MAKE THE SALAD:

    • Arrange 5 ounces baby arugula onto a large platter or among individual bowls.

    • Top with sliced pear, candied walnuts, fried shallots, blue cheese and pomegranate arils.

    • Give the dressing a quick stir and drizzle desired amount over the salad.

    • Lastly season with freshly ground black pepper.

    Serving: 1serving, Calories: 190kcal, Carbohydrates: 16g, Protein: 4g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 262mg, Potassium: 213mg, Fiber: 3g, Sugar: 10g, Vitamin A: 706IU, Vitamin C: 7mg, Calcium: 102mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Salads

    Cuisine: American

    This post may contain affiliate links.

    Laurie McNamara

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  • Waldorf Salad

    Waldorf Salad

    Waldorf salad is a classic side dish with a nostalgic flair!

    Apples, walnuts, celery, grapes, and raisins unite in a simple mayonnaise dressing for a unique flavor combination!

    Prep it ahead for your next holiday dinner or throw this easy salad together in minutes when something different is needed on the table.

    a bowl of Waldorf salad with serving utensils

    What is Waldorf Salad?

    • The original Waldorf salad recipe was created by the maître d’hôtel, Oscar Tschirky, from the Waldorf Astoria Hotel in New York City. The classic Waldorf salad recipe only contained apples, celery, and mayonnaise.
    • This Waldorf salad recipe is a spin on the classic with its vintage ingredient list that includes fruit, nuts, and raisins!
    • It’s super easy to prepare, even small kids can help!
    • The crisp sweetness of apples offsets the walnuts and celery perfectly.
    • A classic Thanksgiving or Christmas dish that will be a hit served as an appetizer or a side dish.

    Waldorf Salad Ingredients

    Apples – Crisp & sweet red apples are the best apples to use. Go for Honey crisp for the best texture or classic MacIntosh. Red delicious, Gala apples, Fuji, or pink lady will all work. If you prefer tart apples, green Granny Smith apples will make a very tart Waldorf salad!

    Grapes & Raisins – This salad uses a combo of red grapes and green grapes. Regular sultana raisins are typical in Waldorf salad, but dried cranberries add a bright and tangy burst. Experiment with different dried fruits like blueberries, goji berries, or dried cherries.

    Walnuts – Walnuts give this salad extra crunch and flavor! Other nuts and seeds to try include crushed Brazil nuts, almonds, pecans, or toasted sunflower seeds. Go for unsalted nuts to keep the flavors clean. Watching calories? Simply replace nuts with extra celery!

    Dressing – Simple mayo with sugar added keeps this salad creamy. Try swapping half the mayo for sour cream or for a lower fat option, swap for plain Greek yogurt.

    Variations – Make it into an entree salad or sandwich filling with the addition of chopped chicken and onion or serve it over a bed of lettuce leaves. Add in some pepitas (shelled pumpkin seeds), mini marshmallows, poppy seeds, or even hemp hearts for extra protein.

    Ingredients for Waldorf Salad

    How to Make Waldorf Salad

    Simple is the name of the game with this recipe:

    1. Wash and chop apples, slice celery, and halve grapes. If using whole walnuts, chop them.
    2. Whip mayonnaise with sugar.
    3. In a large bowl, toss apple mixture (per recipe below) with dressing, taste and add salt & pepper to taste, and chill.
    Untossed Waldorf Salad

    Can It Be Made Ahead?

    To make Waldorf salad ahead of time, chop the apples and toss them in a lemon juice and water mixture, making sure each piece is thoroughly coated. This will keep the apples from oxidizing and will add a bright, citrusy element to the dressing.

    Overhead Waldorf Salad

    Storing Waldorf Salad

    Store leftover salad in an airtight container, and keep refrigerated for up to 3 days. Drain the liquid off before serving, then mix in a teaspoon or two of fresh mayonnaise with a sprinkle of sugar and perhaps a squeeze of lemon. Delish!

    Sweet and Savory Salad Recipes

    Did your family enjoy this Waldorf Salad? Be sure to leave a rating and a comment below!

    Overhead Waldorf Salad

    5 from 43 votes↑ Click stars to rate now!
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    Waldorf Salad

    Waldorf salad is a nostalgic salad that combines celery, grapes, apples, walnuts, and raisins in a creamy base.

    Prep Time 15 minutes

    Cook Time 5 minutes

    Chill Time 1 hour

    Total Time 1 hour 20 minutes

    • Combine mayonnaise and sugar. Set aside 

    • In a medium bowl, toss together all remaining ingredients.

    • Stir in the mayonnaise mixture and stir to combine.

    Leftover salad can be stored in an airtight container in the fridge for up to 3-4 days. Stir before serving again. 

    Calories: 264 | Carbohydrates: 20g | Protein: 2g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 128mg | Potassium: 227mg | Fiber: 2g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 4.2mg | Calcium: 21mg | Iron: 0.6mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Salad, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Waldorf Salad with text
    a bowl of prepared Waldorf salad with text
    A bowl of Waldorf Salad with serving utensils with text
    Top image - prepared Waldorf salad in a bowl. Bottom image - ingredients to make a Waldorf salad in a bowl with text

    Holly Nilsson

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  • Getting Omega-3s From Plants May Help Heart Failure Patients

    Getting Omega-3s From Plants May Help Heart Failure Patients

    Oct. 25, 2022 — Including more foods rich in an omega-3 called alpha-linolenic acid (ALA) could help people with heart failure, a new study suggests.

    ALA is an omega-3 fatty acid found mainly in plants. Higher blood levels of ALA were tied to fewer deaths and fewer first trips to the hospital for heart failure compared to lower levels in the study, published in the Journal of the American College of Cardiology.  Some of the best sources of plant-based omega-3s include flax, which can be purchased as seeds or oil and is often found in cereals, baked goods, and other products. Chia seeds, pumpkin seeds, walnuts, soy foods, canola oil, seaweed, edamame, and kidney beans are also good sources.  

    “The most striking finding to us is the clear difference between patients in the bottom 25% — the lowest ALA levels — compared to the other 75%,” says Aleix Sala-Vila, PHD, of the Hospital del Mar Medical Research Institute in Barcelona, Spain.

    The researchers studied blood samples from 905 heart failure patients. The average age was 67, and about a third were women. After a follow-up of about 2 years, 140 people died of any cause, 85 died from cardiovascular disease, and 141 people were hospitalized for the first time with heart failure.

    Patients with higher blood levels of ALA were significantly less likely to die or have a first heart failure hospitalization than those with lower levels, according to the analysis. 

    More research is needed to show definitively whether increasing dietary ALA can improve heart failure outcomes, Sala-Vila says. But for now, “including some ALA-rich foods such as walnuts in the diet might translate into cardiovascular benefits for anyone, whether they have heart failure or not. There is no evidence of any harmful effect of one daily serving of walnuts, not even on weight gain.”

    Diet Often “Overlooked”

    JoAnn E. Manson, MD, DrPH, chief of the Division of Preventive Medicine at Brigham and Women’s Hospital in Boston, called the study findings “promising.”

    “Diet is often overlooked as an important factor in maintaining good health and good heart health,” she says. “This study gives further support that a dietary factor may influence heart health, including heart failure. Until recently, most of the dietary emphasis has been on salt intake, which is very important, but not as much as some of these other dietary factors.” 

    However, the study doesn’t prove that increasing ALA blood levels will definitely improve heart failure prognosis, she says. 

    “It may be that the foods that are leading to this higher blood level of ALA make up the type of plant-based diet that’s been linked to a lower risk of cardiovascular disease, such as the Mediterranean diet. The findings also could be the result of other factors that aren’t fully controlled for in the analysis, or the study participants may be more compliant with their medications.”

    Nevertheless, she says, “It’s reasonable to recommend that people with a history of heart failure or who are at high risk increase their intake of ALA-enriched foods.” 

    It’s also good advice for everyone to follow a heart-healthy diet, including plenty of ALA, she adds. 

    “Have a large salad or a couple of smaller salads every day, add canola or flaxseed oil, and sprinkle on some walnuts,” she advises. “This will give you a high intake of ALA every day.” 

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  • German Vanilla Crescent Cookies | Kitchen Nostalgia

    German Vanilla Crescent Cookies | Kitchen Nostalgia





























































    German Vanilla Crescent Cookies | Kitchen Nostalgia








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