An Argentinian inspired steak dish with a fabulous array of flavors, textures, and colors.
This dish has so much going for it! Steak with Prosciutto, Roasted Red Peppers, and Smoked Mozzarella is easy, delicious, unique, makes a gorgeous presentation, is great for entertaining, and can be served hot or at room temperature. In this simple recipe, flank steak is soaked in a savory, tenderizing marinade, then grilled and topped with classic Italian ingredients that create a flavor synergy you won’t find in many other steak dishes. The roasted red peppers are sweet, the prosciutto is salty, the mozzarella is smoky, and the fresh oregano leaves tie it all together beautifully. (more…)
A unique and healthy take on traditional chicken salad that uses almond butter in lieu of mayonnaise. Gluten-free and dairy-free.
Traditional chicken salad is comprised of cooked, shredded (or cubed) chicken in a mayonnaise based dressing, and usually includes chopped celery and parsley. From here the variations are endless and almost always delicious. Curry Chickpea Chicken Salad turns the classic preparation on its head by using an almond butter dressing in lieu of mayonnaise, and infusing it with curry – a fragrant blend of spices that pairs remarkably well with chicken. Throw in some chickpeas, cranberries, carrots, cashews and apple chunks and you’ve got a truly unique, and super healthy chicken salad that still manages to taste comforting and familiar. (more…)
A gluten-free, Greek inspired dish with bold, classic, Mediterranean flavors.
One of the things I love about burgers is the simplicity with which you can vary the ingredients to create different recipes. By playing with the types of meat, cheese, binders, and aromatics you can come up with a variety of delicious combinations to suit a particular theme, occasion, or dietary preference. Here I’m using lamb, feta cheese, and warm Mediterranean spices to create a Greek inspired burger that is topped with tahini yogurt sauce and sandwiched in between slices of grilled eggplant. Eggplant Lamb Burgers are packed with so much rich, savory flavor that you’ll want to make them again and again. (more…)
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…)
I hope the food blogosphere can handle another spiralizer recipe because this one is a gem! Baked Zoodles Caprese is zucchini noodles transformed into a dish that is a cross between quiche and lasagna. It looks and cuts like quiche and has all the delicious savory flavors of classic lasagna, but is lighter and less filling. When served on a small pool of warm marinara it makes a heavenly lunch or light dinner. (more…)
Chocolate Avocado Oil Cake with Raspberry Chia Filling is a decadent chocolate cake made with almond flour, avocado oil, coconut sugar, raspberries, and chia seeds. To say that this cake is moist is a gross understatement. Each melt-in-your-mouth bite is like a heavenly little pillow of intense chocolate deliciousness, so it’s hard to believe that this cake is gluten-free, dairy-free, grain-free, paleo friendly, and contains no refined sugar. (more…)
Most cheese straws are made with gobs of butter and cheese making them very rich. They’re likely to crumble a bit when you eat them (especially the puff pastry ones) and they’ll usually leave your fingers really greasy. Gluten-Free Spicy Cheese Straws are quite different. They’re made with just two tablespoons of coconut oil instead of butter, and contain only a small amount of Parmesan cheese. The result is a clean tasting, crispy cheese straw that won’t crumble when you bite into it, leaving you free to hold a drink in the other hand! They’re the perfect gluten-free appetizer to set on the bar when you’re entertaining or to serve as an accompaniment to your favorite dip.
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…)
Recipes for white bean dip abound in cookbooks, magazines, and the food blogosphere, and it’s easy to see why. White bean dips have huge appeal because they are healthier and lower in calories compared to appetizers made with cheese, cream cheese, pastry, bread, and nuts. Still, I have found most white bean dips rather bland, consisting only of pureed white beans, garlic, olive oil, and lemon. However, with a few simple recipe tweaks it’s easy to turn a basic, unexciting dip into a sensational, savory one. Roasted Garlic White Bean Avocado Dip contains fresh basil, avocado, and roasted garlic – ingredients not commonly found in white bean dip, but ones that make this dip truly exceptional. (more…)