Category Archives: Recipe Series

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Recipe of the Month: Crumb-topped Apple Trio Pie

Leaves are turning brilliant shades of red, yellow and orange, the weather is getting colder and we’re turning our home thermostats from air conditioning to heating for the first time of the year. This can only mean one thing — the holiday season is upon us! If you’re anything like us, the holidays make your inner-baker come out, from Thanksgiving meals and Christmas to New Years and beyond. This Crumb-topped Apple Trio Pie is the perfect, classic dish with a twist and will satisfy everyone’s sweet tooth at holiday gatherings, events or even just because. Read more to learn how to add this delicious treat to your kitchen table, then share with your friends and family!

Ingredients:

  • 1/2 15-ounce package rolled refrigerated unbaked pie crust (1 crust)
  • 2 teaspoons butter, melted
  • 2 cups peeled, cored and thinly sliced Granny Smith apples (about 3/4 pound)
  • 2 cups peeled, cored and thinly sliced Jonagold or Jonathan apples (about 3/4 pound)
  • 2 cups peeled, cored and thinly sliced Braeburn, McIntosh or Northern Spy apples (about 3/4 pound)
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 2-3 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • Walnut Crumb Topping (recipe follows)
  • Vanilla Ice Cream

Instructions:

  1. Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Brush the pie crust bottom and sides with the melted butter; set aside.
  2. Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Brush the pie crust bottom and sides with the melted butter; set aside.
  3. To prevent overbrowning, cover edge of pie with foil. Place the pie on the oven’s center rack at 375 degrees Fahrenheit. Place a large baking sheet covered with foil on a rack under the pie. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until apples are tender, filling is bubbly and topping is golden. (If necessary, loosely cover top of pie with foil the last 30 to 40 minutes.) Cool on a wire rack. Serve pie slightly warm with ice cream. Makes 8 servings.

Walnut Crumb Topping Ingredients:

  • 3/4 cup walnuts
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons cold butter, cut into 1/4-inch thick slices

Walnut Crumb Topping Instructions:

  1. In a food processor, combine walnuts, sugar and brown sugar. Cover and process to grind the walnuts.
  2. Remove the lid; add flour, oats, salt and cinnamon. Cover and process until combined.
  3. Remove the lid; scatter butter over the flour mixture. Cover and process until mixture resembles coarse crumbs.
  4. Transfer to a large bowl; rub the crumbs between your fingers to make larger, buttery crumbs.

We’re so excited to make this dish that we can practically smell the apples baking now. Since you’ll likely be travelling from house to house eating meals with family and friends this holiday season, don’t forget that Wearever Women’s Incontinence Panties and Wearever Men’s Incontinence Briefs will protect you from light to heavy leakage so you can maintain your highest confidence on the go. View the full recipe from Midwest Living here, and we hope you enjoy this Crumb-topped Apple Trio Pie throughout the holidays (or all year long)!

Incontinence Recipe of the Month: Grilled Potato Salad with Bacon Vinaigrette

grilled-potato-salad

Who doesn’t love a traditional summer dish with a twist? This grilled potato salad is so much more than the typical potato salad dish you’ve had in the past. Made with garlic, apple cider vinegar, brown sugar and more, this recipe brings a mouthful of flavor as an entrée at the dinner table or a side dish while relaxing by the pool. Topped off with a smooth, tangy bacon vinaigrette, the whole family can enjoy this zesty dish after only 45 minutes total cook time. Here’s how to add this refreshing meal to your summer cookbook:

Yield:

  • Serves 8

Ingredients:

  • 3 lb. baby Yukon gold potatoes (about the size of a walnut halved)
  • Kosher salt
  • Black pepper
  • 6 tablespoons olive oil, divided
  • 6 slices center-cut bacon, cut into 1/2-inch pieces
  • 2 garlic cloves, very finely chopped
  • 1/4 cup apple cider vinegar
  • 2 teaspoons firmly packed brown sugar
  • 8 scallions
  • 2 tablespoons fresh marjoram, plus more for garnish

Instructions:

  1. Heat grill to medium-high and line a plate with paper towels.
  2. Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until easily pierced with a knife, 14 to 16 minutes. Drain and let cool. Transfer to a bowl and toss with 2 tablespoons of oil.
  3. In the meantime, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Remove to prepared plate with a slotted spoon.
  4. Discard all but 1 tablespoon of bacon drippings from skillet. Off the heat, add garlic, vinegar and brown sugar to the drippings in the skillet, scraping up any browned bits. Whisk in remaining 4 tablespoons oil. Season with salt and pepper. Transfer to a bowl.
  5. Grill potatoes cut-side down until lightly charred, 2 to 3 minutes. Grill scallions, turning occasionally, until charred, 4 to 6 minutes. Chop scallions into 1-inch pieces.
  6. Add potatoes, scallions and marjoram to bowl with dressing, and toss to coat. Let stand for 5 minutes. Sprinkle with bacon and toss to coat. Season with salt and pepper. Garnish with marjoram. Serve immediately.

 

We hope you enjoy and take full advantage of this easy, delicious summer dish! View the full recipe here, and get to grilling!

Incontinence Recipe of the Month: Pesto Chicken with Blistered Tomatoes

pesto-chicken-tomatoes

What if we told you there’s a sauce that is not only delicious, but also acts as the perfect nutritious binder for whole-wheat panko-crusted chicken? Made primarily from basil, olive oil, garlic and parmesan cheese, pesto can be included in a well-balanced diet as a source of healthy fats, antioxidants and vitamins C and B6. Although many sauces have reputations for being high in bad fats and calories, this pesto chicken recipe is rich with health benefits and flavor. Here’s how to say goodbye to plain, flavorless chicken breast while staying on target with your healthy diet:

Yield:

  • Serves 4 (serving size: 1 chicken breast and about 1/2 cup tomato mixture)

Ingredients:

  • 2 1/2 tablespoons olive oil, divided
  • 4 (6-oz.) skinless, boneless chicken breasts, pounded to 1-in. thickness
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted
  • 6 tablespoons spinach pesto (from Spinach Pesto Pasta with Shrimp)
  • 3 cups multicolored cherry tomatoes
  • 1 garlic clove, thinly sliced
  • 1 teaspoon red wine vinegar

Instructions

  1. Preheat broiler to high.
  2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Sprinkle chickenwith 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side. Remove pan from heat.
  3. Combine panko, cheese and butter in a bowl. Spread pesto evenly over chicken in pan; top with panko mixture, pressing to adhere. Place pan in oven; broil 2 minutes or until browned.
  4. Heat remaining 1 1/2 tablespoons oil in a skillet over medium-high. Add tomatoes; cook 6 minutes or until softened. Add garlic; cook 30 seconds, stirring constantly. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and vinegar. Serve with chicken.

Presto! You’ve just made a light, heart-healthy dish perfect for the summer months ahead. View the full recipe here for additional details, and happy cooking!

Incontinence Recipe of The Month: Veggie Burger

veggie-burger

If you’re a fan of burgers, you probably know they contain large amounts of fats and calories, making it hard to fit them into a healthy diet. Veggie burgers are an easy and delicious alternative, as they have about three times less total fat than beef burgers. The best part of this recipe? You can grill this veggie burger, so you’ll get that same char-grilled taste that makes a hamburger so irresistible!

Ingredients:

  • 1 cup cooked brown rice
  • 1 cup raw walnuts (or substitute breadcrumbs)
  • 1/2 tablespoon grape seed or avocado oil, plus more for cooking
  • 1/2 white onion, finely diced
  • 1 tablespoon each: chili powder, cumin powder and smoked paprika
  • 1/2 teaspoon each: sea salt and black pepper, plus more for coating burgers
  • 1 tablespoon coconut sugar (or substitute organic brown sugar or muscovado sugar)
  • 1 1/2 cups cooked black beans, well rinsed, drained and patted dry
  • 1/3 cup panko breadcrumbs (if gluten-free, use gluten-free breadcrumbs)
  • 3-4 tablespoons vegan barbeque sauce

Instructions:

  1. If your brown rice isn’t cooked yet, start by following this method for the best results. Otherwise, move onto the next step.
  2. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently until fragrant and golden brown. Let cool and move onto the next step.
  3. In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 tablespoon oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft and translucent. Remove from heat and set aside.
  4. Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar. Blend until a fine meal is achieved. Set aside.
  5. To a large mixing bowl, add drained, dried black beans and mash well using a fork, leaving only a few whole beans.
  6. Next, add cooked rice, spice-walnut mixture, sautéed onion, panko breadcrumbs and barbeque sauce. Mix thoroughly with a wooden spoon for 1-2 minutes or until a moldable dough forms. If dry, add an extra 1-2 tablespoons of barbeque sauce. If too wet, add more panko breadcrumbs. Taste and adjust seasonings as needed.
  7. For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line the 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the edges of the plastic wrap and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
  8. If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
  9. Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers. Add only as many patties as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
  10. Cook for 3-4 minutes or until well browned on the underside, then flip gently. Although the veggie patties are not as firm as meat patties, they will definitely hold their shape. Reduce heat if patties are cooking or browning too quickly. Cook for 3-4 minutes on other side.
  11. Remove patties from heat to let cool slightly. Prepare any other toppings or side dishes at this time.
  12. Serve patties as is, or place them on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days.

Grilling season is just around the corner, and this recipe will help you enjoy it with a healthier alternative to traditional beef burgers. For additional suggestions and nutrition information, see the full recipe from Minimalist Baker.

Incontinence-friendly Recipe of the Month: Green Smoothie

green-smoothie

After the holiday festivities, many are looking for a healthy reset after the cookies, pies and other sweet treats. Drinking a smoothie packed with fruits and veggies is one of the best ways to ensure your body is getting all essential vitamins. The great thing about smoothie recipes is their versatility, allowing you to mix and match ingredients to fit what you have on hand or your personal preferences. Just be sure to avoid dairy and citrus fruits, since those can exacerbate incontinence symptoms.

Here’s our suggestion for a delicious green smoothie to start the year off right:

Ingredients:

  • 2 cups spinach
  • 2 cups water
  • 1 cup mango
  • 1 cup pineapple
  • 2 bananas

Directions:

  1. Place the spinach in a blender.
  2. Add water.
  3. Blend together until smooth.
  4. Add mango, pineapple and banana.
  5. Blend until smooth.
  6. Pour into a cup of your choice.
  7. Enjoy!

That’s it! You can see the full recipe here, or check out other yummy combinations for smoothies to enjoy all year long here!

Recipe of the Month: Healthier Pumpkin Pie

pumpkin-pie

It can be extremely difficult to avoid dairy and sugar during the holidays, especially when someone else is cooking. Here is a delicious, healthy version of classic pumpkin pie that the whole family is sure to enjoy!

Ingredients:

Filling:

  • 2 cups pumpkin puree
  • 1 cup almond milk
  • 2 eggs
  • 1/2 cup raw honey
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Crust:

  • 2 cups raw pecans
  • 5 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil

Directions:

Heat the oven to 425 F.

Pecan crust:

  1. Pulse pecans, coconut sugar, cinnamon and salt in a food processor or blender.
  2. Then, add coconut oil and pulse until mixture is finely ground and holds together like damp sand.
  3. Press the pecan mixture into 9-inch pie plate.
  4. Bake for 8 minutes until lightly colored and fragrant. Set aside until ready to fill.

Filling:

  1. Puree almond milk and pumpkin in a blender. Add eggs and blend.
  2. Add remaining ingredients and blend. Pour mixture into crust and bake.
  3. Bake at 425 F for 10 minutes.
  4. Turn down the oven to 350 F and bake for an additional 30-40 minutes. (Depending on your own. Pie is done when inserted toothpick comes out clean.

The holidays are the perfect time of year to showcase your baking and hosting skills, and this recipe makes that easy and delicious for everyone! See the full recipe from HowDoesShe at https://howdoesshe.com/healthy-pumpkin-pie-gluten-free-dairy-free-sugar-free/.

Incontinence-Friendly Recipe of the Month: Roasted Vegetable and Quinoa Harvest Bowls

Looking for a simple healthy weeknight meal that still packs in the flavor? No need to slave over the stove for hours to create a delicious dish. This bowl is also perfect for lunches on the go or a picnic with your family. Particularly for those with incontinence, there are many identified ingredients that can make symptoms worse and this recipe avoids those known irritants and delivers delicious, fall flavor!

roasted-vegetables-and-quinoa

Ingredients:

  • 4 whole carrots, peeled and quartered (large pieces halved)
  • 1 1/2 cups quartered baby yellow potatoes
  • 2 cups halved Brussels sprouts
  • 2 Tbsp. maple syrup, divided
  • 2 Tbsp. olive oil, divided
  • Healthy pinch each sea salt + black pepper
  • 1 Tbsp. chopped fresh rosemary (or dried)

Quinoa:

  • 1 cup white quinoa, well rinsed + drained
  • 1 3/4 cups water
  • Pinch sea salt

Sauce:

  • 1/2 cup tahini
  • 1 lemon, juiced (~3 Tbsp.)
  • 2-3 Tbsp. maple syrup

Directions:

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the carrots and potatoes on the sheet.
  4. Drizzle with 1 Tbsp. maple syrup, 1 Tbsp. olive oil, salt, pepper, and rosemary. Toss to combine.
  5. Bake for 12 minutes.
  6. While the vegetables are baking, heat a saucepan over medium-high heat.
  7. Once hot, add rinsed quinoa and lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
  8. Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt.
  9. Bring to a low boil over medium-high heat.
  10. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy.
  11. Open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
  12. When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts.
  13. Top with remaining 1 Tbsp. oil, 1 Tbsp. maple syrup, and another pinch each of salt and pepper. Loosely toss to combine.
  14. Return pan to oven and roast for an additional 10-12 minutes or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the sprouts don’t get too soft.)
  15. Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp. of warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed.
  16. To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.

Enjoy this healthy and satisfying bowl any day of the week! Prepare as your main dish or bring to a dinner party as a side. This comforting mix of veggies and quinoa is perfect for the chilly fall air. Recipe adapted from Minimalist Baker.

Incontinence-friendly Recipe of the Month: Roasted Turkey Wraps

Roasted Turkey Apple Wraps

Looking for a lunch or dinner option you can whip up quickly after a day of summer activities with the family? These wraps are a perfect choice for all to enjoy, and the best part is they contain no irritants for those with incontinence!

Ingredients:

  • 4 whole wheat wraps
  • 4 tablespoons honey mustard, store bought or a mixture of equal parts honey and Dijon mustard
  • 1 pound roasted turkey, thinly sliced
  • 1 Granny Smith apple, halved, cored and thinly sliced
  • 1 bunch watercress, tough stems removed

Directions:

  1. Spread one tablespoon of the honey mustard on one side of each wrap
  2. Place about one-fourth of the turkey slices in the center of each wrap.
  3. Arrange the apple slices and then the watercress on top of the turkey, dividing them evenly.
  4. Gently fold the sides of the wrap and press over the filling, tucking the edges snugly like a burrito.
  5. Cut each sandwich in half diagonally and serve

This recipe is easy to make and won’t heat up the kitchen during these hot summer months! Take some along on a picnic or enjoy poolside! You can see the full recipe here.

 

 

 

The Incontinence-Friendly Recipe For May : Fruit and Nut Energy Bars

Spring and summer are full of fun activities and trips, and these bars are a perfect option to make ahead of time and take with you! They take just 20 minutes and can be a fun way to spend time with your spouse, kids or grandkids while also making a yummy treat.

Ingredients:

  • 1/2 cup toasted chopped nuts (one kind or a combination of almonds, walnuts, or pecans)
  • 3/4 cup dried fruit (one kind or a combination of raisins, currants, dried cranberries, or chopped dates, plums, apricots, or peaches)
  • 3/4 cup old-fashioned oats
  • 3/4 cup crisp rice cereal
  • 2 tablespoons unsweetened coconut
  • 1/2 cup almond or peanut butter
  • 1/4 cup honey, real maple syrup, or agave syrup
  • 1/2 teaspoon vanilla extract

Directions:                                                 

  1. Line the pan with waxed or parchment paper or aluminum foil and leave enough hanging over the edges so you can cover the bars later. (You will need a little more than twice as much as the bottom of the pan.)
  2. Put the nuts, dried fruit, oats, rice cereal and coconut in the large bowl and mix well.
  3. Put the almond butter and honey in the small bowl and microwave until the almond butter is softened, about 30 seconds. Stir until smooth.
  4. Add the vanilla extract and stir again until smooth.
  5. Pour the almond mixture into the large bowl and mix until well combined.
  6. Put the mixture into the prepared pan and pat down as hard as you can. You want to make the bars dense.
  7. Using the overhanging waxed paper, cover the bars completely.
  8. Cover the pan with plastic wrap and refrigerate at least 4 hours.
  9. Using the knife, cut into 16 bars.

Recipe adapted from Grandparents.com. You can see the full recipe here.

Recipe Of The Month: Savory Salmon Cakes

savory-salmon-cakes

If weeknight dinners sneak up on you, here is a quick yet satisfying meal to add into your weekly dinner rotation. Ready in just 20 minutes, this dish is healthy, filing and free of irritants for those living with urinary incontinence.

Ingredients:

  • 14 ounces fresh skinless salmon fillets
  • 2 cups mash potatoes
  • ½ cup seasons dry bread crumbs
  • 3 tablespoons fresh dill
  •  Nonstick cooking spray
  • 1 5-ounces package mixed spring greens
  • ½ of your favorite salad dressing

Directions:

  1. Rinse and dry salmon.
  2. Place in 2-quart square microwave-safe baking dish
  3. Microcook on high (100% power) for 2 ½ to 3 ½ minutes or until salmon flakes easily with a fork.
  4. Break in pieces.
  5. In bowl, combine salmon, potatoes, bread crumbs and dill.
  6. Form salmon mixture in eight 3 ½ inch cakes
  7. Light coat a large nonstick skillet with cooking spray
  8. Cook cakes over medium-high heat for 3-4 minutes on each side, until heated through and browned.
  9. Place salad greens on plates.
  10. Top with salmon-potato cakes.
  11. Serve with salad dressing.

Give this recipe a try tonight for a quick dinner option sure to please! The recipe was adapted from Midwest Living.