An addictive grain-free granola that’s chock-full of nuts, seeds, and aromatic spices. Great as a trail mix type snack or on top of yogurt.
WHY GO “GRAIN-FREE”
New terms describing adherence to a particular type of diet seem to come out of nowhere every few years. One dietary term I’m hearing more and more frequently these days is “grain-free”, which, as the term implies, means avoiding the consumption of all grains or products that contain grains. I’d always thought that “whole” grains in particular were desirable as part of a healthy diet, so I was surprised to learn that consuming grains can sometimes cause:
1. skin conditions, 2. digestive problems, and 3. issues with mental acuity
As you might expect, there’s a lot of skepticism around this topic, but suffice it to say that a small subset of the population simply feels better all-around when they either limit their consumption of grains, or don’t eat them at all.
Oats, one of the most consumed grains here in the U.S., and the main ingredient in traditionally made granola, are off-limits on a grain-free diet, but, this healthy and wholesome Pumpkin Spice Grain-Free Granola is the perfect replacement for conventionally made granola.
Hearty, healthy, protein packed pancakes you can whip up in just a few minutes with only 3 ingredients. Gluten-free too. Breakfast doesn’t get any better than this! JUMP TO RECIPE
Nothing says “weekend breakfast” like a stack of homemade pancakes. If you’re making pancakes from scratch though, it can be a bit of an ordeal as you’ll likely have to combine several ingredients, melt butter, sift flour etc. It’s definitely worth the effort on the taste front, but, if you’re like me, you might not like that heavy, laden feeling you’re left with after you eat waaaaay too many pancakes. Traditional pancakes are so light and fluffy and it’s easy to overindulge. Don’t get me wrong – I’m a big believer in the occasional overindulgence, but not in the month of January because most people are trying to eat healthier in the new year and lose any extra pounds they gained over the holidays! Enter 3 Ingredient Healthy Pancakes – the perfect solution to these pesky pancake issues! (more…)
One of your favorite French foods just got healthier! This quiche is every bit as delicious as traditional quiche Lorraine with an easy-to-make, nutrient dense, chickpea flour pie crust. JUMP TO RECIPE
Quiche Lorraine is a recipe I made on are regular basis when I first started cooking because it was easy and I could remember it without having to reference a cookbook or recipe card. This was way before the internet and way before I had amassed any serious cooking equipment. In my tiny studio apartment, all I had was one mixing bowl, some very basic utensils, and an old gas oven, but with a frozen pie crust and a few simple ingredients I turned out quiche after quiche. My trick for remembering how to make it was simple – I recalled the number 3. The quiche custard consisted of 3 main ingredients: eggs, light cream, and cheese. As for how much of each of these ingredients, again, the number 3 helped me remember that the recipe called for 3 eggs, 3 half cups (1½ cups) of light cream, and 3 half cups (1½ cups) of cheese. After that, it was just a matter throwing in some meats or veggies and seasonings. To this day, there are very few dishes as delicious as this one that I can remember by heart which is why I thought it was high time for me to do a blog post. This recipe for Classic Quiche with a Chickpea Flour Crust is the updated version of my old favorite and replaces a store-bought, frozen pie crust with a delicious, gluten-free crust made from chickpea flour, also known as garbanzo flour or gram flour. It requires more effort to make than using a frozen crust (and might require you to actually refer to the recipe) but it’s much healthier and pairs amazingly well with the savory flavors in the quiche custard. (more…)
Gluten-free, light and tender muffins made from the ancient grain quinoa and flavored with winter fruit and spice.
One of the easiest ways to improve our diets is to replace recipes that call for all-purpose flour with ones that call for whole grain flours. Many people need to make this switch because of food allergies, and others simply want to eat more healthfully. Fortunately, food companies large and small have answered the demand and are now producing whole grain flours that were once considered esoteric. Quinoa flour is one such flour and my grocery store just started carrying it so I couldn’t resist grabbing a bag and with it, I made gluten-free Cranberry Orange Quinoa Zucchini Muffins. These seasonal muffins are flavored with winter fruit and spice and are really delicious!
A cross between a cookie, a muffin, and a teacake. Free of gluten and eggs, and only take 10 minutes to bake. JUMP TO RECIPE
These gluten-free, egg-free Almond Oat Cups are a cross between a cookie and a muffin, and even though they’re perfect for teatime, because they’re dainty and not too sweet (each cup has only 4 grams of sugar), they’d also be fantastic for dessert. Just imagine some fresh berries or baked apples on top, along with a scoop of vanilla ice cream – yum! One of the best things about these healthy little treats is that they only take 10 minutes to bake – the prep time is pretty quick too, 15 minutes max. I use a standard 12-cup muffin pan to make “cups” but if you don’t own a muffin pan you can also use an 8 x 8-inch square pan and make “bars” instead. Simply line the pan with parchment paper and press the mixture evenly into the pan. Once it’s finished baking, let it cool completely and then cut it into bars or squares. (more…)
By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.
This time of year is all about resolutions and things we want to achieve over the next 12 months to improve the quality of our lives. One piece of advice that is frequently given regarding New Year’s resolutions is to set realistic, manageable goals that won’t overwhelm you. Committing to drastic lifestyle changes is a surefire way to fail, so it’s important to keep this in mind as you think about your goals for the new year. I’m a big believer in the idea that small changes, over time, can add up to big results. If one of your resolutions for 2018 is to eat healthier, then here is an easy, small change you can make to your diet with some potentially big health benefits – drink pomegranate juice daily. You can start by mixing up a batch of Pomegranate Ginger Chia Juice using Pom Wonderful 100% Juice. Pom Wonderful is the leader in the pomegranate juice market. The pomegranates they use to make their #CrazyHealthy juice are whole-pressed, meaning a unique blend of polyphenol antioxidants from two whole pomegranates – including its fruit, pith and rind – is found in each 8-ounce serving. But that’s not the only reason you should drink it. Read on! (more…)
These delicious gluten-free, dairy-free muffins are one of the best uses ever for leftover Thanksgiving cranberry sauce.
If you hosted Thanksgiving dinner this year, chances are you have some leftover cranberry sauce. In my house we always finish all the leftover food before the cranberry sauce is gone, but this year I had even more of a surplus because I made two types of cranberry sauce: 1 Easy Cranberry Sauce – a traditional cranberry sauce made in a crock pot, and Low Sugar Gingerbread Cranberry Sauce – a smooth textured cranberry sauce made in a blender. Both of these sauces were a fantastic complement to our Thanksgiving turkey and with the leftover sauce I created these yummy Almond Flour Cranberry Sauce Muffins. (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. This month’s theme is “Rise and Shine with a Savory Breakfast”. Be sure to click the Recipe Redux link at the bottom of this page to see all the posts for this month’s challenge.
Breakfast Shepherd’s Pie is the ultimate recipe remix! This is what you get when you take a traditional, some might even say old-fashioned recipe, and switch up the ingredients while leaving its single, defining characteristic – a mashed potato topping – in place. This unique pie will have you doing a double-take at the breakfast table and may even prompt you to start thinking differently about your first meal of the day! (more…)
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…)