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 favorite kitchen tools, gadgets, and gizmos. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
Valentine’s Day is coming up and it of course wouldn’t be complete without chocolate, but if you’ve been diligently sticking to your New Year’s healthy eating resolutions you might be reluctant to celebrate with the traditional confections served on this holiday. If that’s the case, then these Healthy Salted Caramel Chocolate Hearts are the answer! A thin coating of dark, bittersweet chocolate with a light sprinkling of flaked sea salt covers mock caramel, which is made from pureed dates, flaxseed, and peanuts. This filling is completely free of refined sugar so it lacks the characteristic biting sweetness of a typical caramel filling. Make no mistake though – these are still decadent little treats, high in fat and calories, but when compared to other chocolate covered caramel candies, they are definitely more nutritious. They’re lower in sugar and have a little bit of protein and fiber where most chocolate covered caramel candy has none. (more…)
Taste the essence of gingerbread in this incredibly moist Bundt cake.
I’m pretty flexible when planning menus for entertaining, but I have one rule I almost always follow – serve a seasonal dessert. This makes planning the rest of the meal easier and avoids decision fatigue. I also like knowing that the seasonal ingredients available in the grocery store will likely be newer, fresher, and better quality because of high turnover. But the best reason of all to serve a seasonal dessert is that your guests will love it. These dishes are typically only around for short periods of time each year, which means that people will appreciate and savor them more. This Gluten-Free Gingerbread Bundt Cake is one of my favorite seasonal desserts and I serve it often during the winter months. I have my friend JoAnn to thank for passing along this recipe. Thanks JoAnn! (more…)
A fun and festive recipe that even very young children can help with. The perfect cookies to leave for Santa!
The holiday season is in full swing, replete with indulgences of all kinds, but let’s face it, when it comes to treats at Christmastime, it’s all about the cookies! Even the phrase itself – Christmas cookies – has a sort of sing-songy quality to it that conjures up feelings of happiness and nostalgia. Almost everyone has a favorite Christmas cookie, or one that they remember someone in their family making. A friend of mine once told me that his grandmother used to start baking right after Thanksgiving, and every year would make hundreds of cookies that she’d store in her freezer and then give away to just about everyone she knew on Christmas eve. What a wonderful memory! Old fashioned gingerbread cookies have always been a favorite in our house, but I’ve been seeing these cute reindeer cookies all over the place lately, so I decided to jump on the bandwagon and create a vegan Christmas cookie following this theme. I’ve heard that Santa is trying to eat a little healthier these days?. If that’s true, then these Vegan Rudolph Reindeer Cookies will be perfect for him! (more…)
Candied pecans on top of a sweet, tender blondie base, make this delicious mock pecan pie.
‘Tis the season for pies, specifically, pumpkin pie, apple pie, and pecan pie. When it comes to Thanksgiving, tradition rules the day, so in my family this trio of pies will always be on dessert table. However, I decided to deviate slightly this year when I realized that my recently posted recipe for Vegan Flax Candied Nuts could be used to make a mock pecan pie. Vegan Pecan Blondie Pie looks just like a pie but it’s actually a cake, with lightly spiced candied pecans on top of a sweet, tender blondie base. This dessert is a fantastic alternative to traditional pecan pie, which typically contains an insane amount of sugar in the form of corn syrup and granulated white sugar. (more…)
A lighter, cleaner version of classic apple crisp made with crispy brown rice cereal. Gluten-free.
Crisp Rice Apple Crumble is a gluten-free version of apple crisp made with crispy brown rice cereal. Unlike traditional apple crisp, this delicious dessert actually contains a “crispy” ingredient! There’s no wheat flour in this recipe, but there are oats so if you adhere to a strictly gluten-free diet be sure to use gluten-free oats. Many people are confused about whether or not oats are gluten-free. The confusion arises because while oats are not a gluten containing grain, they are usually processed along with wheat, rye, and barley, and, as a result, are cross contaminated with gluten. Therefore, if you have celiac disease or any type of gluten intolerance, it’s best to avoid oats that are not certified gluten-free. (more…)
Raspberry purée is swirled into sweet, creamy vanilla ice cream on top of a delicious gluten-free cookie crust. An impressive, semi-homemade dessert.
July is National Ice Cream Month and I’m coming in right under the wire with this gorgeous Raspberry Vanilla Swirl Ice Cream Pie with Maple Almond Cookie Crust! I thought National Ice Cream Month was something created by ice cream companies to boost their seasonal sales, but, it was actually President Ronald Regan who, back in 1989, declared July National Ice Cream Month. He recognized ice cream as a fun and healthy food enjoyed by the vast majority of the U.S. population and encouraged all citizens to celebrate with appropriate activities and ceremonies. Pretty important stuff for a sitting president! (more…)
A rich and creamy chocolate pudding that tastes like a thin mint cookie. A healthy, yet decadent dessert.
If you have an avocado obsession, like I do, chances are you’ll occasionally find yourself with too many ripe avocados. I always have at least two or three avocados on my counter at any given time. I buy them extra firm, but as soon as they become slightly soft to the touch (a sign that they’re ripe) I transfer them to the refrigerator if I’m not using them right away – this extends their life by a few days. After that though, they’re usually brown and splotchy when cut open, with very little flavor. Since I hate wasting food, I always make an effort to use up all my avocados before they go bad and one of the ways I’ve been doing that lately is by making this super simple Chocolate Thin Mint Avocado Pudding. (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 healthy small bite dessert creations. Be sure to click the Recipe Redux link at the bottom of this page to see all the posts for this month’s challenge.
Happy Birthday to The Recipe Redux! In honor of their 6th birthday, member bloggers were asked to create a healthy small bite dessert so I came up with these Healthy Hedgehog Candies. Are they not the most adorable little treats? The best thing about them though, is how delicious they are and how much they taste like real (i.e. not so healthy) candy. The bittersweet chocolate exterior hides a chewy, delicious, caramel-like interior that is made primarily from dates. Dates are among the sweetest fruits in the world so they make an excellent, healthier substitute for processed sugars. Unlike refined sweeteners, dates are chock-full of iron, potassium, vitamin A, and calcium, as well as other trace minerals. They’re also high in fiber. Trust me, you’ve never had candy like this before! (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. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
We’ve all been there. You have to prepare a meal for your family or bring a baked item to an event but you’re way overdue for a trip to the grocery store and there’s no time to go now. So, you stare into the refrigerator and rummage through your pantry trying to figure out what you can throw together using only the ingredients you have on hand. Such was the genesis for this month’s Recipe Redux theme – Spring Clean the Kitchen. The challenge was to develop a recipe using at least 3 ingredients you currently had in your kitchen – no trips to the grocery store allowed. In keeping with the spirit of the theme, I opted to create a dessert/snack using a few of my favorite healthy baking staples, and to keep the ingredient list short. The result is these adorable and delicious Almond Butter Button Cookies. (more…)
A rich and creamy vegan ice cream, infused with the superfood maca, and topped with a bittersweet dark chocolate sauce.
If you’re not familiar with veganism you might not believe that you can create a good tasting ice cream without milk or cream, but this recipe for Maple Maca Ice Cream Sundaes proves it. The secret is cashews. Vegans have always known that cashews are an amazing substitute for dairy and over the years they have figured out how to use this nut to impart a rich taste and creamy texture in all kinds of dishes. In this recipe for Maple Maca Ice Cream Sundaes the ice cream base is created from pureed cashews, sweetened with maple syrup and banana, and infused with maca powder, an Incan superfood. If there was ever a healthy ice cream, this is it!