That magical combination of salty and sweet in a gluten-free, dairy-free mini donut. Enjoy these little gems gulit-free!
I hope people clicking through to this recipe won’t become annoyed at the title because Healthy Salted Caramel Mini Donuts don’t contain caramel. Instead they contain something that is a great healthy substitute for caramel – Peanut Butter Cookie Lara Bars (Lara Bar is the product/brand name and Peanut Butter Cookie is the flavor). Believe it or not, when you purée dates and peanuts together, which is all that a Peanut Butter Cookie Lara Bar is, you get something that tastes remarkably like caramel and not at all like peanut butter. These bars are not as chewy and gooey as caramel but they are intensely sweet, and the flavor is about as close to caramel as the combination of any two all natural, whole foods could possibly be, which is why I knew they would work perfectly in a healthy version of mini salted caramel donuts. I make a version of these bars, which I will be posting at a later date, but when I don’t have time to make my own, Lara Bars are my “go-to” snack bars. (Note, this is not a sponsored post – I just love Lara Bars!) (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…)
Tomatoes, goat cheese, and fresh basil encased in a savory cauliflower blanket.
Cauliflower pizza crust has been a “thing” for a while now and if you haven’t tried it chances are you’ve at least heard of it. I only recently got around to making a cauliflower pizza crust for the first time and though the results were delicious there were two things that bothered me. First, despite the fact that it LOOKS very much like pizza crust, it doesn’t have nearly the stiffness or structure, so if you try to hold it like a traditional piece of pizza, it just flops over. Second, it was incredibly messy to make. Most recipes for cauliflower crust pizza, including the one I was using, call for a head of fresh cauliflower that you chop into florets and then run through the food processor to make “cauliflower rice”. Not only do I hate using my food processor unless I absolutely have to – because it is big, bulky, and a pain in the neck to wash – but the cauliflower, when processed, turned into white sticky crumbs that clung to everything. I try to be as neat as possible when I cook so this drove me crazy! However, the final result was so tasty I decided to rework the recipe to create a new dish using the same ingredients. Cauliflower Roulade is nothing more than a cauliflower pizza crust, pressed into a rectangle instead of a circle, and formed into a “roulade”, which is a French culinary term meaning “roll”. It looks a lot fancier than pizza and boy is it scrumptious! (more…)
Frosty, light, and refreshing. A new way to enjoy rosé.
Every year when Labor Day arrives I remind myself that there are still several weeks left of warm weather, but it never seems to ease my sadness. No matter what the thermometer says, when that first Monday in September rolls around I feel glum. This year, in an attempt to cheer myself up, I tried something different. Rather then bemoaning the end of summer I celebrated instead with Frozen Raspberry Rosé. Frozen wine is usually an accident – like when you put a bottle of white wine in the freezer and forget it’s there – but in the case of rosé wine, frozen is not only deliciously cool and refreshing, but stunning in appearance. And since rosé is a wine that has come to symbolize the glory of summer, it seemed only natural to use it in a fun drink to mark the season’s end. (more…)
A classic side dish made gluten-free. Quick and easy. Tomatoes stuffed with savory breadcrumbs, goat cheese, and pine nuts. Great for entertaining or casual family dining.
Tomatoes Provencal, named for the idyllic region in southern France, is a simple side dish with sophisticated taste. Firm tomatoes are hallowed out, stuffed with a gluten-free, savory breadcrumb mixture, and then baked to golden perfection. There are countless versions of Tomatoes Provencal and many ways to vary the ingredients, but garlic, olive oil, and herbs, the hallmarks of Provencal cooking, are always present. Many recipes for Tomatoes Provencal call for parmesan cheese but I always use goat cheese because it is more characteristic of Provence and I think it makes the dish taste more “French”. (more…)
Beautiful, wholesome cookies with no refined sugar. Gluten-free and paleo too!If I told you that one of the most delicious cookies you’ll ever taste doesn’t contain wheat flour, eggs, butter, or sugar would you believe me? Probably not, and I was skeptical too until I made Vegan Almond Flour Cookie Tarts. These cookies are amazing. The taste alone will win you over but if that doesn’t then I hope you’ll at least appreciate how darn cute they are! To make these cookies unique I shaped them like little tarts and made flowers out of almonds, using currants for the centers. So they’re also Vegan Almond Flower Cookie Tarts. (more…)
Reap the health benefits of chia seeds in your morning breakfast juice with this simple recipe that packs a powerful nutritional punch!
If you’re looking for a way to make your breakfast more interesting look no further! Chia Juice is a healthy alternative to the typical fruit juice you’re probably used to drinking at breakfast. Consuming a glass of this delicious beverage is the perfect way to start your day. You’ll be adding some protein and lots of fiber to a drink that would otherwise have very little. One of the unique properties of chia seeds is their ability to absorb many times their weight in water, producing a gel-like substance that can be combined with foods to change their texture and enhance their nutritive value. It sounds strange to be drinking seeds, but once the chia seeds are hydrated they become tender, and, when mixed with juice they have a pleasant mouthfeel. There are several brands of chia juice on the market but most have added sugar and are quite pricey. If you make your own Chia Juice you can control the sugar content by using juice with no added sweeteners, and you’ll be saving money too. (more…)
A beautiful, colorful zucchini casserole with just 4 ingredients that you can have on your table in under 30 minutes, start to finish!
Baked Sun Dried Tomato Zucchini is a fantastic oven-to-table casserole that requires just 4 ingredients and only 20 minutes in the oven. It’s a great summer side dish that goes well with just about anything. So, if you have a glut of zucchini on your hands (and who doesn’t this time of year) you’ll want to give Baked Sun Dried Tomato Zucchini a try. I promise, the results will not disappoint! (more…)
Twice as much protein, 1/3 less sugar, and four times as much fiber as a regular brownie! A fantastic, healthy dessert!
If you’re a fan of hot and spicy food you’ll LOVE Spicy Cinnamon Sweet Potato Brownies! These gluten-free, vegan brownies contain no refined sugar; instead they’re sweetened with dates, sweet potatoes, and maple syrup. The first bite of Spicy Cinnamon Sweet Potato Brownies is fudgy with sweet, subtle chocolate flavor that is quickly followed by a powerful punch of cinnamon and cayenne. It’s a great combination of flavors that will cause you to completely forget you’re eating a healthy brownie! (more…)
An inventive take on Caesar salad that showcases sweet, succulent, Maine lobster. Gluten-free red lentil lobster shaped crackers act as a garnish and take the place of croutons.
Lobster Caesar Salad Supreme is my insanely delicious answer to this month’s Recipe ReDux vacation inspired theme. Maine is a favorite destination for many vacationers. The diversity of activities available, along with over 3,000 miles of rugged coastline, have made it a mecca for summer tourists and earned it the title “Vacationland”, which is the official state slogan. But Maine is perhaps best known for its indigenous marine crustacean – lobster. A huge, thriving industry revolves around Maine lobsters. Their harvest, transport, and eventual consumption is an important part of the state’s heritage and is economically vital to its coastal communities. My family and I have been visiting coastal Maine during the summers for over 20 years. For us, summer = Maine = lobster. So it was only natural that in choosing to highlight Maine as my vacation destination that I would develop a recipe using lobster. After all, who doesn’t love lobster! (more…)