By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
One can never have too many smoothie recipes! Smoothies are an excellent form of nourishment and can easily be tailored to your taste and specific dietary needs. Smoothies are usually made with fresh fruit or berries but the problem with fresh fruit and berries is that they’re perishable and, depending on the season, aren’t always available. Frozen fruit is a good option but most of us have a limited amount of freezer space, especially if we live in tight quarters or have roommates with whom we share a freezer. Canned fruit is the perfect solution to these smoothie-making dilemmas – it has a long shelf life and, as long as it remains unopened, needs no refrigeration. Libby’s is a leader in the canned produce industry and has been delivering high-quality, wholesome products to consumers since 1868. Its canned fruit is awesome in smoothies such as this Apricot Ginger Turmeric Smoothie. I used one 15 ounce can of Libby’s Unpeeled Apricot Halves in Pear Juice, along with a handful of other ingredients, to make this stunning smoothie in less than 5 minutes!
A delicious gluten-free, grab-and-go breakfast treat made with healthy, wholesome ingredients.
If I were the type of food blogger who plans out her posts months in advance and adheres to an editorial calendar, I’m pretty sure I wouldn’t be posting this recipe for Crispy Brown Rice Breakfast Cookies because earlier this week I published a post that also uses crispy brown rice as a primary ingredient. Really, I should be saving this recipe for a later date, but these cookies are so delicious I simply could not wait to share! (more…)
A delicious breakfast cake made from whole grains, nuts, and seeds, with no flour whatsoever! Gluten-free with an egg-free option.
Cake for breakfast is usually not a good idea unless it’s Maple Pecan Oatmeal Breakfast Cake – then it’s a great idea! This cake has “healthy breakfast” written all over it, balancing carbohydrates from whole grains with protein and some healthy fats. It’s naturally sweetened with maple syrup and has only 7 grams of sugar per serving. (more…)
A delicious, nutritious alternative to muffins with only 2 grams of sugar per serving! Gluten-free too.
Cranberry Pepita Oatmeal Cups are a perfect on-the-go breakfast. They’re portable, more nutritious than a typical muffin, and insanely delicious. When I first started seeing recipes for oatmeal cups appearing throughout the food blogosphere I thought “cup” was just another way of saying “muffin”, but once I tried oatmeal cups I realized that they are quite different from muffins and very deserving of their own name. (more…)
Make a special Valentine’s Day breakfast for your loved ones!
Valentine’s Day comes at a cruel time of year for some. Anyone who has successfully stuck to their New Year’s resolution to lose weight or eat healthier is probably pretty proud of themselves by the time Valentine’s Day rolls around. Then, all of the sudden, chocolate is everywhere! It takes a lot of willpower to resist so many decadent holiday treats, but if you’re determined not to given in to temptation, you can still celebrate in the most delicious way with Valentine Prosciutto Egg Cups. They’re not chocolate, but they’re unique, adorable, and super easy to make. (more…)
A berry delicious and nutritious breakfast than doubles as dessert!
If you’re in search of a REAL “breakfast of champions” Mixed Berry Flax Cakes might be just what you’re looking for. These wholesome, earthy cakes are gluten-free, grain-free, dairy-free, and contain 7 grams of protein and more than 1/3 of the recommended daily allowance of fiber. How’s that for a healthy breakfast! (more…)
The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. Links to all Recipe Redux posts appear at the bottom of this page.
This month’s Recipe Redux theme is a fun one – First Cooking Recollections. It’s always interesting to hear how someone who is passionate about their work first became interested in it. For many food bloggers that initial spark of interest in cooking happened, as it did for me, at a young age. I have vivid childhood memories of a Charlie Brown cookbook that belonged to my sister. Between the pages, that over the years became encrusted with dried bits of batter, was a recipe for Lucy’s Lemon Squares. We made those lemon squares countless times and this is where my love for anything lemon was born. Later, when I was older, I remember making Italian stuffed shells from a recipe I pulled out of Seventeen Magazine. I used that recipe so often that the paper it was printed on started to disintegrate and I had to make a photo copy, which I still have today! But the cooking memory I have that is strongest, perhaps because of the visual it creates in my mind’s eye, is that of making pancakes – a big red mixing bowl and a box of Bisquick sitting on the counter with a dusting of this classic baking mix seemingly scattered everywhere. Although there were only a few ingredients to stir together, I nevertheless made a complete mess of the kitchen, but those pancakes sure tasted good. Traditional pancakes disappeared from my diet long ago and now, when a craving for pancakes hits, I make Baked Quinoa Chia Pancakes. (more…)
Here’s a fun and festive breakfast you can serve to your loved ones on July Fourth or any other patriotic holiday – Berry Patriotic Yogurt Parfait. These parfaits are super healthy and so easy to make. They’re similar to fruit-on-the-bottom yogurt but without all the added sugar and with a hefty helping of fresh berries on top. You might be tempted to use store-bought jam to make these parfaits but I urge you not to, as it takes less than two minutes to prep the raspberry chia jam and you will be rewarded with the most delicious, sweet, tart, jam you’ve ever tasted! (The method for making this jam works with frozen blueberries too.) (more…)
Breakfast is a dilemma for many of us. In the hectic morning hours there’s often not enough time to prepare a healthy meal, and even less time to sit down and properly enjoy it. We’re usually stuck with grabbing whatever is quick and convenient, regardless of its nutritional value, before rushing off to work or school. Sadly, this isn’t going to change for most people. The pace of life, especially here in the U.S., is fast and breakfast is the meal that suffers most. That’s why it’s so important to have a few healthy, on-the-go breakfast choices at the ready. For me the ideal breakfast has a decent amount of fiber (to keep me full), some protein, and not too much sugar. These Raspberry Almond Breakfast Cookies fit the bill and are perfect for busy mornings. They’re gluten free and vegan too. (more…)
Mother Nature is the most reliable force in the universe. Every September in New England like clockwork, she turns off the heat and humidity and replaces it with a nip of cool air. Then, as if sensing our disappointment at having to bid farewell to summer, she tries to make it up to us. What’s our consolation prize? Glorious autumn days surrounded by leaves in all shades of golden, and the unforgettable sights and scents of apples, cranberries, and pumpkins. They are the welcome harbingers of winter that make thoughts of snow, ice, and bitter cold temperatures just a bit more bearable. Yes, fall is in the air. Pumpkins line the farm stands, half peck bags of apples are appearing in the grocery store, and the cranberry harvest is in full swing. I hope you’re finding ways to cook and enjoy all the incredible food this time of year has to offer! (more…)